Quick & Kosher

It’s time to be adventurous. I’m serving up eight NEW latke recipes for each night of Chanukah!

Night #1 – Cheddar and Potato Latkes – Mashing the potatoes first gives these savory latkes an amazing fluffy texture. The addition of cheddar cheese goes beautifully with the spiced applesauce for a latke that will surely be one of your new favorites.

Night #2 – Potato and Parsnip Latkes – Traditional potato latkes get an extra hint of earthiness with the addition of parsnips and thyme. If you have a food processor, try using the shredding attachment to cut down on prep time.

Night #3 – Zucchini Latkes – This healthier latke doesn’t use any potato at all but instead uses tasty vegetables and a great mix of Cajun spices.

Night #4 – Carrot and Apple Latkes – Carrots, apples and ginger are combined in this unique take on a latke for a slightly sweet twist.

Night #5 – South of the Border Latkes with Black Bean Topping – Spicy, hearty, and cheesy, these latkes are absolutely delicious packed with protein, carbs and veggies – it’s like a meal in one.

Night #6 – Steakhouse Latkes – Don’t worry this recipe is pareve but the name is inspired by the spinach and potato style sides commonly offered in steakhouses alongside, well, a steak!
Night #7 – Samosa Latkes – This recipe is from my new cookbook: Quick & Kosher: Meals in Minutes, From the Bride Who Knew Nothing. Use russet potatoes, they are the best for baking! The addition of curry powder, peas and the chutney is what gives this latke an Indian flavor.

Night #8 – Baked Sweet Potato Latkes with Gingered Sour Cream – To satisfy any sweet tooth, these delicious latkes are baked, not fried, so they’re a lot healthier. Paired with an easy to make gingered sour cream, they are a delicious treat! (you can always just fry them up if you must!)

And, for the people in your life who are purists (Zaydie comes to mind), here are a couple of traditional potato latke recipes, including my Zaydie’s tried and true classic best ever potato latke recipe: Latkes, Crispy Potato Latkes, Mashed Potato Pancakes.

Dear Jamie,

I have a number of guests coming from far away for Thanksgiving – and they’re staying through the weekend! What can I serve them for Sunday brunch?

- Chaya, Miami Beach

Good question, Chaya. I’ve been wondering the same thing. I mean, really, after you’ve just cooked up a storm for turkey day and Shabbos, coming up with a special brunch is a bit over the top. But listen, you don’t have to make yourself crazy. Since hachnasas orchim – taking care of your houseguests — is a huge mitzvah, we need to figure out how to do this without needing to recuperate for a week.

Hmm, you’ll want to offer something easy and also filling, for your guests who will spend most of the day traveling. And wouldn’t it be great if you could use up some of your weekend leftovers?

Got it! Try my Apple Crunch Bread Pudding. In this recipe, I use leftover raisin challah from Shabbos, but you can use whatever you have on hand. It’s a great recipe because it looks fancy, but it’s a cinch.

This breakfast style bread pudding is a sweet treat and can be assembled easily the night before. Put it together after all your guests have turned in, let it soak overnight, and then all you have to do is bake it in the morning. Alternatively, if you’ll have time in the morning, assemble the pudding, let it soak for 30 minutes and then bake it. The aroma will greet everyone as they wake up. Terrific!

Serve it with my Orange Sunrise Sparkler. They should put everyone in a happy mood.

I don’t think your guests will go home hungry. Don’t be surprised if they leave vowing, “We’ll be back next year!”

For other great, easy to prepare brunch recipes, try: Overnight Oatmeal; Cranberry, Cherry, Walnut Marmalade; Cheddar Cornmeal Biscuits with Chives; Blueberry Maple Muffins; Savory Carrot & Tarragon Tart; Golden Polenta Egg with Mustard Sauce; Cranberry and Ruby Grapefruit Compote; Cranberry Almond Granola; Cranberry Pancakes; Red Pepper and Goat Cheese Frittata; Egg and Salmon Sandwich; Maple Nut and Pear Scones; Banana Pecan Bread and Muffins.

A couple of horrifying, all-too-familiar scenarios:

1.  You’re elbow deep into a new recipe when you realize you are out of one of the ingredients.  It’s 2:00 am, there’s a blizzard going on outside, and you’re in your pj’s.  No way are you going to run out to a store or bang on a neighbor’s door to get the missing ingredient.  What to do?

2. You are going to surprise Birthday Boy with that wonderful, delicious dessert for your Shabbat meal, when you see that your new recipe calls for a dairy ingredient.  The recipe is half done and there’s no turning back.  What can you do to turn a dairy recipe pareve?

Improvise.  Chefs like to call it a substitution, but either way resourcefulness is the key.  Fortunately, Shira (my blog content manager) and I have put together a handy dandy list of common ingredients showing what you can substitute in a pinch.  We hope we have thought of everything, but if you have any questions, just leave a comment and ask!

Baking powder – 1 tsp

Sub:  1/3 tsp baking soda + 1/2 tsp cream of tartar

Bay leaf – 1 whole leaf

Sub: 1/4 tsp cracked bay leaf

Butter – 1 cup

Sub: either 1 cup margarine; or 7/8 cup of oil + 1/2 tsp salt

Buttermilk – 1 cup

Sub: either 1 cup plain yogurt; or 1 cup of soy milk + 1 TBS lemon juice

Coconut milk – 1 cup

Sub: either 1 cup of milk or 1 cup of parve “milk”

Cornstarch (for thickening) – 1 TBS

Sub: either 2 TBS all-purpose flour; or 4-6 tsp quick-cooking tapioca

Cream of tartar – 1/2 tsp

Sub: 1 1/2  tsp lemon juice or vinegar

Cream, whipping – 1 cup

Sub: 2 TBS lemon juice, 2 TBS sugar, and 1 cup evaporated milk

Flour – 1 cup all-purpose flour

Sub: 1 cup corn flour or 5/8 cup potato starch flour. If you are making bread, be aware that the substitution flours require more leavening than wheat flour, and will result in a heavy bread that’s also reduced in volume. For bread recipes, add 2 tsp baking powder per cup of specialty flour

Flour, whole wheat – 1 cup

Sub: 1 cup white wheat flour

Lemon – 1 tsp juice

Sub: 1/2 tsp vinegar

Lemon peel (dried) – 1 tsp

Sub: 1/2 tsp lemon extract

Onion – 1 small

Sub: 1 tsp onion powder

Parsley (fresh chopped) – 3 tsp

Sub: 1 tsp dried parsley

Pumpkin pie spice – 1 tsp

Sub: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg

Shortening (for baking) — 1 cup

Sub: 1 + 1/8 cups butter or margarine, then decrease the salt called for in the recipe by 1/2 tsp

Sugar (confectioners) – 1 cup

Sub: 3/4 cup granulated sugar

Sugar (brown) – 1 firmly packed cup

Sub: 1 cup granulated sugar plus 1/4 cup molasses

Tomato juice – 1 cup

Sub:  1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce — 15-ounce can

Sub:  6-ounce can of tomato paste + 1 cup of water

Wine – 1 cup,

Sub: 13 tsp of water, 3 tsp lemon juice and 1 TBS sugar

Worcestershire sauce – 1 tsp

Sub: 1 tsp bottled steak sauce

Dear Jamie:

I heard that you have a new cookbook coming out.  How is it different from your first cookbook?

Rachel, Cleveland OH

Different but the Same

Hi Rachel,

Just to officially set the record straight:  I am still the only cookbook author that wants to get you out of the kitchen!  Don’t worry, that will never change.

My newest book Quick & Kosher: Meals in Minutes, From The Bride Who Knew Nothing (yep! that’s still me) champions the same cause as my first book – quick & easy recipes (though they look and taste like you’ve slaved over them all day!).  But this time I’ve arranged the recipes as complete meals – hence the title, Meals in Minutes. The book is arranged in timed chapters 20-, 40- and 60- Minute Meals – these times include cooking time. I call it PCS – Prep, Cook & Serve time – and chapters are arranged with that priority.  So, for example, the 20-minute meal chapter means that in 20 minutes you can have this meal on the table! So you choose the chapter according to how much time you have that day!

My first book Quick & Kosher: Recipes From the Bride Who Knew Nothing is a one-of-a-kind cookbook (with more than 160 recipes and 120 full-color photos): it emphasizes user-friendly dishes that require only minimal prep time, perfect for the cook who is either very pressed for time, and/or clueless in the kitchen, as I was when I first married.  Every recipe takes 15-minutes or less to prepare, but cooking times vary.  You brisket can take about 5 minutes to get into the oven, but then you have to allow at least 3 hours before it’s ready to be served.

There are other significant differences too.  Book one is arranged as typical cookbooks are, according to food categories: apps, soups, salads, sides, fish, poultry, meat, desserts, dairy etc…  Then it is up to you to plan your menu by perusing the various chapters.

In my new book, you can just turn off your brain!  Each page is a complete, balanced meal — a main with a side, or drink recipe or an all-in-one dish.  And each meal comes with a recommended wine, so you don’t have to know the secrets of pairing specific foods with wine varieties.  I also give tips on how to multitask so you can do this all in 20, 40, or 60 minutes.

It was really important to me to separate the recipes too — so even though each page is a pre-thought out meal, you can still just as easily decide to make the main dish and pair it with another side. For example, if you’re looking for a salad for Shabbos, you can flip through the pages and pull out different salad recipes you might like instead of sticking to the specific one I recommended.

As in my first book, the second cookbook also has a special Holiday chapter which is arranged as individual recipes, each recipe with its own stats on prep and total time.  These recipes were developed specifically and especially for these holidays.

Despite these differences, Book 2 still has the same style and great autobiographical material as the first cookbook.  In a sense, I’m still the bride who knew nothing, in that I prefer basic equipment to fancy kitchen gadgets, and I’m still learning about cooking.  I’m not afraid to share my embarrassingly funny kitchen disasters with you.  The focus has shifted a bit, because my life has changed over the few years since my first book was written.  Back then, I was a bride, and now I’m the mother of four lively kids (thank G-d) – now there’s a kitchen challenge!  I have even less time to cook than ever before.  On the other hand, I’ve done some creative thinking on how to make your kitchen the focal point of nurturing your family, and I’ve included those tips too.

All of this makes Quick & Kosher: Meals in Minutes more than a cookbook.  I hope you will take this book from your kitchen to the couch and curl up for a good read.

To sum up, the new book contains:

1. More than 215 all new, quick, triple-tested recipes
2. Over 100 complete, 20-, 40-, and 60-minute meals from start to finish
3. A wine recommendation for each meal
4. Full-color, full-page picture featured with every meal
5. New fast takes on traditional holiday dishes
6. A really funny glossary — worth the price of the book!
7. Expert interviews about wine and cheese
8. Q&A with interesting people on the cutting edge of the food world and new products

The Quick & Kosher cookbooks are the perfect gift idea for someone you love this Chanukah, as a hostess gift, or the ultimate series for the new bride.

Of course, you don’t have to be a “new” bride to enjoy it.  You could be a new groom.  Or a not so new bride – if you are someone who would love to have some extra time on your hands to do the things you most enjoy then my books are for you.  So whether you’re a seasoned cook, or just learning to turn on the stove, both Quick & Kosher cookbooks are all about making your life easier!

That’s the short and long answer to your Q Rachel.  Thanks for inquiring. And, check out this great recipe from the new cookbook for Stir-Fried Tofu with Soba Noodles and Baby Bok Choy.

Enjoy!

Shabbos sides are typically loaded with fat and calories, which is what makes them so yummy, of course.  And we indulge, trying to forget about the guilt this one day of the week.  I’ve even heard people rationalize that since our tradition teaches that every Jew is given a second soul (neshamah yeserah) on Shabbos – presumably to absorb the holiness of the day – it’s ok eat double portions.  After all, we’re eating for two!  Some go so far as to say that the second soul even takes the extra weight away with it as it departs this world.

Somehow, my bathroom scale doesn’t agree.  So the ideal Shabbos side, as far as I’m concerned, is something sweet and luscious, very special for Shabbos, but not loaded with sugar or couched in a pie shell or puff pastry.  Folks, I now present you with the recipe that meets all my criteria and more!

Roasted Sweet Potatoes with Pecans and Maple Glaze

This recipe is also a great Thanksgiving side dish, because sooner or later people begin to notice how much they’re consuming and they start feeling edgy about it.  With a clear conscience, you can assure them that this side is actually healthy.  Chances are, they will give sincere thanks for that, then dive blissfully into a gooey dessert.

So what makes this side “good for you”?  For one thing, sweet potatoes are full of vitamins and antioxidants.  In this recipe, we toss them with sweet maple syrup and nutty pecans, a sure crowd-pleaser.  Worried about the maple syrup?  I have it on good authority that it is an excellent source of manganese and a good source of zinc.  Many people use maple syrup as a healthy substitute for sugar.

(Remember that unopened containers of maple syrup can be stored in a cool dry place; they should be kept in the refrigerator once they are opened.)

Pecans are the only native American tree nuts, which is why it graces many Thanksgiving tables.  (Learn something new every day, folks.)  Like most nuts, pecans have many health benefits: they are a natural antioxidant, have cholesterol-lowering qualities, and are an excellent source of protein.

But I like ‘em because they taste good and go especially well with sweet potatoes – which is why I put them together in this recipe.

Listen up here fold, this sweet side is not just good for you – it’s downright good!

Beautiful autumn days are great for hiking, apple picking, visits to the pumpkin patch, and drives in heavily wooded areas to appreciate the magnificent colors of the fall foliage.  It’s the ideal time for a picnic lunch – so do it right!

Here are my 8 Tips for a Fabulous Fall Picnic!

Tip #1 – Use this Handy Checklist

Make sure you pack the essentials:

• blanket (or disposable tablecloth if there will be a table)
• water & paper towels for washing, if you’re serving bread
• napkins
• (paper/plastic) plates & bowls
• (plastic) cutlery
• serving utensils
• cups (including hot cups)
• wine glasses (Why not – especially if you’ve left the kids at home!)
• corkscrew or bottle opener
• paring knife
• cutting board
• condiments
• damp wipes or cloths for washing up
• garbage bags
• benchers

Tip #2 – When in Doubt, Throw it Out

Practice the same food hygiene with a fall picnic as you would with a summer picnic.  Throw away any perishable food that’s been out of the cooler for more than an hour.

Tip # 3 – Make it Warm & Cozy

Don’t shy away from warm soups and beverages.  Since the weather may be chilly, there are a lot of great hot food options to make a fabulous fall picnic.  Fill a thermos with my delicious Butternut Squash Soup for a great first course.  Bring another thermos with either a mulled apple cider or hot chocolate (parve, if serving meat).  Don’t forget some marshmallows to top off the hot chocolate for a treat the kids will love!

Tip #4 – It’s a Wrap

When it comes to main courses, sandwiches and wraps are perfect as they’re hearty and easy to hold.  We even created the perfect sandwich for a fall picnic!  Try this Roast Beef Sandwich with Apples, Caramelized Onions and Horseradish Mayo.

Tip #5 – If You Need to Make it Kid-Friendly

Let’s face it, what you like to eat might not be what your children would want.  That horseradish mayo on the roast beef sandwich could be a bit sharp for their tender palates, so you can use regular or light mayo.  And you can always go with tried and true favorites while making use of your Shabbos leftovers: the kids will love tuna fish and potato chip on challah bread sandwiches; or schnitzel with lettuce and tomato on a challah roll; or Southern Style Baked Chicken drumsticks.  If you think your kids won’t appreciate warm apple cider, bring some juice packs instead.

Tip # 6 – Say Cheese

If you want to stick to dairy, there are some delectable kosher cheeses that will pair beautifully with your wine.  Of course, if you’ve brought the kids along, chuck this idea and go back to tip #5.

Tip #7 – Don’t Shlep

Portability is key, so make sure you select great side dishes that fit nicely in individual containers.  Cold pasta salads and grilled antipasti are great sides paired with wraps and sandwiches.  Try my new Quick & Kosher White Bean Salad [it goes great with that roast beef sandwich!]  And how about Green Bean and Pasta Salad, Warm Pepper and Craisin Salad, Arugula and Pear Salad, Zucchini, Fennel and White Bean Pasta Salad, and Beet Salad?

Tip #8 – Don’t Mess Around with Fancy Desserts

Leave the chocolate mousse, trifle, and glazed cakes at home.  Keep the mess to a minimum and opt for dessert treats like cookies, bars, and blondies.  Try these recipes for Chocolate Chip Cookies, Classic Oatmeal Raisin Cookies, Caramel Brownies, or Date and Fig Bars, which are fab picnic desserts.  Seasonal fruits like apples and pears are also great for dessert.  Skewer them to make fabulously fun fruit kabobs!

My labor of love, my 5^th child, my new cookbook has now arrived (thank you G-d in heaven above!), Quick & Kosher: Meals In Minutes, From The Bride Who Knew Nothing (yep, that’s still me!) And, to celebrate my new cookbook, I’m giving one away!

Quick & Kosher: Meals In Minutes, From the Bride Who Knew Nothing is filled with over 100 meals that look and taste like you slaved over them all day.  Only you didn’t. You don’t have time for that!

Some fast facts:

• More than 215 new quick recipes
• A wine recommendation for each meal
• 20, 40 and 60 minute meals from start to finish
• Full-color, full-page picture featured with every meal
• New fast takes on traditional holiday dishes
• Really funny glossary – worth the price of the book!
• Expert interviews about wine and cheese

It’s the PERFECT Chanukah gift!

The cookbook is available to the public the first week of November – but you can win an autographed copy now.

How to Enter:

• Click here to go to a contest sign up page, put in your email address. Refer a friend and double your chances of winning!
• The more friends you refer, the greater your chances of winning!
• One winner will be selected at random and announced on our blog on, Monday, November 1st.

The contest ends on Sunday, October 31^st at 11:59 a.m. This contest is open to U.S. residents only. Good luck!

Contributed by: Quick & Kosher, JAMIE GELLER

Prep: 10 min
Total: 40 min
Yield: 6 to 8 servings (16 latkes)

Ingredients:

3 baking potatoes, peeled and shredded
1 medium yellow onion, medium dice
4 ounces frozen peas, defrosted
1/4 cup matzoh meal
2 eggs, beaten
1/4 teaspoon curry powder
1 teaspoon kosher salt
Cooking spray

Preparation:

1. Preheat oven to 350 degrees F.
2. Mix potato, onion, peas, matzoh meal, eggs, curry powder and salt.
3. Spray cooking spray into a nonstick sauté pan. Shape 1/4 cup of batter into latkes and brown on each side.
4. Remove to a sprayed baking sheet and finish cooking in a 350 degree F oven for 15-20 minutes.
5. Serve with sour cream and chutney.

Tips

Watch Jamie’s Samosa Latke Cooking Video

Today’s star veggies will take us back to the roots of good nutrition.  “Root vegetables” are simply the roots of plants that grow into the ground from the base of the plant stem.  They include potato, sunchoke, yam, beet, carrot, cassava, jicama (also called Mexican turnip, a cousin of the sweet potato), parsnip, radish, rutabaga, turnip, sweet potato, yucca, celeriac, water chestnuts, ginger, garlic, onion, and shallot.

Funny thing about these humble-looking vegetables: historically they were not considered appetizing enough for noble folk.  Only the poor, who would literally dig them out of the ground after other plants were harvested, would eat them.  Like most other things previously considered lower class – like sunshine, exercise, drinking plain water, and eating whole grain bread – we’ve come full circle to view them as the ingredients of a healthy lifestyle!

Were those peasants happy?  Dunno, but at least they were hardier and stronger than the nobleman in his castle, gorging away on his fatty meats, rich pastries and delicacies.

We now know that root vegetables are powerhouses of vitamins, phytonutrients (the more intense a vegetable’s color is, the more phytonutrients) vitamin C, and complex carbohydrates.  Best of all, they have no fat and are low in calories – now we’re talkin’!

Last week, I shared with you my Butternut Squash and Arugula Pizza with Salad recipe and Apple and Cardamom Tart recipe.  And now, in honor of our back-to- the-roots theme, I present to you PARSNIP, CELERY ROOT AND CARROT SOUP.  It’s a warm, creamy, comforting fall soup – the kind your family will love when they come in from the cold, blustery weather.

And try these great recipes: Red Wine Braised Roots, Cider-Glazed root vegetables with cinnamon walnuts, Braised brisket and roots, Mashed roots with buttermilk and chives, Quick Roast Chicken with root vegetables.

Other great parsnip, carrot and celery root recipes include: North Africa Spiced Carrots, Carrot Cupcakes, Carrot Puree with Hazelnut Tapenade, Mashed Potatoes and Parsnips, Celery Root, Roasted Mashed Potatoes.

Like many of you, dear readers, we took our family apple picking on Chol Hamoed Sukkos.  In fact, I’ve become quite the authority on family-friendly orchards in Rockland county.  We went to a special one called The Orchards of Concklin that also had a great number of blow up bouncy toys perfect for my kids’ ages.  Last year’s orchard experience was a bit different – no apple connoisseurs mingling with the natives at this farm.

But like last year, I find myself with a few too many apples.  So the question is how many apple recipes can one family eat?  Last year, I posted my recipe for yummy candy apples.  You can’t go wrong with that.  I plan to make them tonight with the kids when they get home from school.  It really makes you feel like Mom of the Year when you do something like that with the kiddies.  Maybe, like me, you happen to have a ton of apples on hand.

If an apple a day keeps the doctor away, imagine what a 20-pound bag can do!   In fact, half of the US apple crop is turned into apple products such as applesauce and apple juice – and the other half is in my kitchen, waiting to be turned into candy apples, tarts, pies, and kugels.

So I’m kicking off our Quick & Kosher Cooking for Autumn series with the new, exclusive Quick & Kosher Kosher.com Apple and Cardamom Tart recipe.

Jamie Geller's Apple and Cardamom Tart

Now I know I’m making a big fuss over this, but that’s because I’m really proud that on our Kosher.com blog we will be developing exclusive Quick & Kosher recipes. You cannot find these recipes in either of my books; these new recipes have been created especially for YOU!

Before you try the Apple and Cardamom Tart recipe, I’d like to say a few words about this exotic spice.  Cardamom is derived from the seedpods of a bush native to tropical Asian regions, which is why it’s favored in many Indian, as well as Middle Eastern, dishes, especially curries and pilafs.  Tip: If you can’t get cardamom, use a blend of nutmeg and cinnamon, or cloves and cinnamon.

I hope you enjoy this recipe!  And please, pass the word along: tell your friends, family, the lady at the bus stop, your mailman, your manicurist, your kids’ teachers – to read our blog, like us on Facebook, follow us on Twitter and watch our cooking videos on YouTube, so you all can be among the first to test and taste these select Quick & Kosher recipes.

As promised in the previous post, Adopting a Healthy Kosher Lifestyle, we’re launching this new category with a delicious – yet delicate – dessert recipe. No, really, it is still possible to have great desserts even when you are committed to a healthier lifestyle (at least that’s what I am told). I am not a nutritionist; I don’t even play one on TV and I’m not going to profess to have all the answers. But I do know a tantalizing, lite dessert when I see one. I can assure you that these Orange Ginger Poached Pears satisfy a sweet tooth.

This recipe is perfect since pears are in season.  Try swapping coconut milk ice cream for the soy ice cream – or you can forget the “ice cream”, if you wish (why you would do that, I’ll never understand, but to each their own).

The pears are simmered in a broth of orange juice, water, sugar (not too much), salt (a pinch) and ginger.  Ginger is aromatic, pungent and spicy - great in Asian stir fries and fruit and veggie dishes. Cook with ginger, and everyone will think you’re a gourmet (love shortcuts to success).  Fresh ginger root is available year round, just to make your life a bit easier.  After all isn’t that what we are all going for here?

A few nights ago, I dreamt I was eating a cupcake (my favorite, fluffy, fresh baked, vanilla cake, vanilla glaze, rainbow sprinkled Zomick’s cupcake) and Shira, my friend and content manager of this blog, actually dreamt she was a cinnamon bun (we didn’t dream this up on the same night in case you were wondering). Let’s leave Freud out of this.  The point is that no matter what we eat, our subconscious will indulge anyway. So let’s save the calories for our dreams and make something lite this Shabbos!

QUICK & KOSHER PEAR FACTS AND RECIPES

The pear is said to be related to the apple. The apple denies it. They both have several seeds in the core, but unlike the apple, the pear’s skin is paper-thin. Kind of like the thin-skinned relatives you want to avoid.

The Chinese pear is known to have the most medicinal value, or else it just has the best PR. Other varieties are also healthful, but don’t talk about it as much.

We usually think pears are bell-shaped, but some varieties are shaped like a rounded apple. They are not trying to confuse you; they just come that way.

P.S. A pear a day will keep the doctor away! No really – with vitamins A, B1, B2, C, E, folic acid and niacin – that’s good news!

Looking for more great pear recipes? Try these!  Baby Greens, Pear, Walnut and Blue CheeseSalad, Chicken Thighs with Pear and Leek Sauce, Arugula and Pear Salad, Pear and Blue Cheese Flatbread, and Cranberry Pear Chutney.

Dear Jamie,

A crowd is coming over to watch the game at my house on Sunday. How can I prepare and what should I serve?

Stacey, Queens

Hi Stacey,

In honor of the MLB Playoffs, here are 9 tips (one for each inning) on how to host folks for the big game.  You can use these for football or hockey too, of course, not to mention cricket, polo or Olympic luge.

The Warm-up

Before you even sit down to plan a menu, make sure your house is set up to accommodate all of your guests. If you don’t have a large screen TV, consider renting one. If they are coming to your home to watch a game, everyone must be able to see the TV.

Comfortable Seating

Make sure you have enough comfortable seating in the house for everyone. It’s okay to assume that little kids will happily sit on the floor, but the game can be long and adults want to be comfy. If you don’t have enough couch space or cozy chairs, borrow from your friends. This should be done the night before, so that the room can be all set up by game time.

Kid-Proof the Whole Place

Make sure to put away anything valuable that you wouldn’t want broken. If your guests will include young children, they will probably run around the house more than watch the game. While I’m blaming the little kiddies for this caveat, the truth is that the big kids, aka adults watching the game – especially when they get excited – are liable to jump, stomp, scream and swing, not noticing your blown-glass vase on the mantel.

Then Keep the Kids Occupied

You don’t want a bevy of bored children wreaking havoc in your home. Make sure you have plenty of activity options available. If the weather is dismal, a great indoor activity is cupcake decorating! Bake mini-cupcakes in advance of the game and set out icing and edible decorations. The kids can decorate them with sports themes or anything else their little hearts desire.  It’s a win-win activity that the kids will love — and then they even get to eat the finished product! (Anyone out there not like a sweet edible project?)

Paper Beats Porcelain

Game day is definitely the wrong time to bring out the china set you inherited from your grandmother. Save your beautiful dishes for Shabbos and stock up on paper goods. You can even find sports-themed selections, so you can match your plates to the game – but don’t expect the guys to notice.

What Can I bring? Glad You Asked!

My favorite tip of all time: delegate. Some hosts like to run the entire show – soup to nuts – and cater to their guests. To these people I say: more power to ya!  But most of us want some additional help, so feel free to ask your guests to bring something. It could be a favorite drink, an easy-to-make side dish, even a dessert. Most people – especially if they’re you’re friends — realize that hosting a crowd is a big deal, and they want to help out.  Remember though, the host/hostess is always expected to prepare the main dish. The rule of thumb is if the party’s at your place, you’re bringing the chicken!

The Cool Down

Ice, ice and more ice, baby. You’d be surprised how many people forget the ice when hosting a party. But, since you’ll probably have more drinks than refrigerator space, make sure to stock up on loads of ice in advance. It’s also helpful to get a cooler to store the drinks in the viewing room, so you aren’t running back and forth to the refrigerator each time a bottle is emptied. Enlist the help of your kids and have them decorate the cooler with their favorite team’s logo. It will involve them in preparing for the party, and will keep them occupied while you’re busy getting everything else ready!

Plan a Finger-Lickin’ Menu

It’s a misconception that you can’t watch the game without a giant hoagie and lots of beer. As host, you can serve anything you want. Finger foods are the best option here, people, because they can be cooked and prepared ahead of time (Who wants to be stuck in the kitchen when all the action is happening out there?), they’re easy to eat, and create less mess. And no matter how good your food is, supply your guests with nosh – pretzels, potato chips, and crackers. Feel free to add cut vegetables and healthy dips to the spread as well. And don’t forget some yummy desserts!

Tell the Team to Clean Up

Asking your guests to vacuum the family room is a no-no, but you could encourage everyone to throw their own plates into the garbage.  It might take a bit of teamwork on everyone’s part, but it will be a huge help to you. Make sure garbage pails are accessible, and employ subtle hints such as huge signs that say, “Pitch used plates in here!”

Here are a few super recipes to help make your game day party a culinary success!

Oven Fried Zucchini Sticks, Hummus, Guacamole and Chips, Chicken Drumsticks with BBQ Sauce, Shish Kebab, Sausage Bites, Cocktail Meatballs, Chocolate Chip Cookies

Also check out my Indispensable Tips for Hosting that Big Yom Tov or Party.

Gooooo Yankees! Sorry, had to do that for Hubby.