Holidays

 

Picking Apples In Season and Apple Honey Cake

 

Contributed by:

 

0 comments | Leave Comment

 

Fall is all about apples: from apple picking (straight off the tree) to using them in everything you make — salads, appetizers, main dishes and of course, dessert. Apples epitomize fall and are a significant symbol of the upcoming holiday. The humble apple is a really unique food, being full of nutrition, affordable and versatile all at once. What better way to celebrate the season so redolent of apples than with apples themselves!


 

Shana Tova

 

Contributed by:

 

0 comments | Leave Comment

 

In the coming year, may all of your meals be cooked to perfection — nothing burns, nothing sogs, nothing falls apart. May it be a year of culinary delights and taste-bud adventures!

And may you and your loved ones eat in good health, happiness, sweetness and peace.


 

My Middle Eastern Menu

 

Contributed by:

 

0 comments | Leave Comment

 

My sister and I were brainstorming recipe ideas when she described an incredible meal she had recently made, featuring lamb turnovers. I was immediately fired up to create my own version of her delicious turnovers, incorporating sweet cinnamon and spicy cumin; the Middle Eastern spices of fall.

My inspiration for Middle Eastern fare filtered even further into the side dishes, resulting in a beautiful, plated meal filled with golden yellow turmeric, green arugula, sweet mint and crunchy red pomegranate seeds; simply the perfect menu to celebrate the New Year.


 

Freekeh Stuffed Red Peppers

 

Contributed by:

 

1 comment | Leave Comment

 

Freekeh Stuffed Red Peppers Posted 09/19/2014 by Chef Tami Weiser
Creating vegan entrees that are so good that your omnivore family and guests are happy is no easy feat. As a former vegetarian and vegan, for over 2 decades, including doing catering, I found that the best dishes were based on real whole foods. I love to find a new grain to learn about and experiment with. Fear not the freekah. It’s an easy to use, readily available grain. Not the adventurous sort? You can substitute most familiar hearty grains- barley, whole buckwheat or even brown rice- if you prefer. Try this recipe stuffed in an onion instead of a pepper or add some ground turkey or try a pungent salty feta tossed in—it’s an easy recipe to play with. The spices are influenced by Egyptian dukkah, with a pine nuts twist. Freekeh, an ancient Egyptian grain, is a powerhouse of flavor and nutrition. Stuffing it, Sephardic style, into fresh seasonal vegetables, is a great way to showcase it. It’s a great vegan entree for your Rosh Hashanah or Sukkot celebration.

Posted in: | Cuisines: ,


 

5 Date Recipes for your Seudah

 

Contributed by:

 

0 comments | Leave Comment

 

The word for date in hebrew is tamri, similar to the word sheyitamu “may they be consumed”, the accompanying blessing that many people make on Rosh Hashanah asks that our enemies be consumed.  This summer I was in Israel where I felt firsthand the devastation that comes from the baseless hatred of the enemies of the Jewish people.  In truth, the enemy of the Jews is a threat to all peoples because in each generation we fight more than a group of oppressors; we are truly fighting against the blindness and darkness that comes from a lack of light and truth in the world.  Here at Joy of Kosher we have thousands of recipes which, yes, taste amazing, but more importantly are part a mission to be hiddur l’mitzvah, to beautify the mitzvah of kosher.  We hope that the holiday and year-round kosher recipes we share bring simcha (happiness) to your homes and helps you to beautify the incredible joy, and responsibility, that is keeping kosher.  Shanah Tovah U’Mesukah!

 


 

All The Wonderful Things You Can Do With Broth ...

 

Contributed by:

 

73 comments | Leave Comment

 

One of my absolute most favorite go-to kitchen staples for quick cooking meals in minutes is broth – especially around the holidays, when I don’t want to feel like I am cooking around the clock (even if I am!). I always have about a case of Manischewitz All-Natural Chicken, Vegetable and Beef Broth in my kitchen cupboard. Yes, a case, of each. I kinda love to stock up on the things that I love.


 

The Curious Case of Pomegranate Wine

 

Contributed by:

 

0 comments | Leave Comment

 

My first memory of the sweet and tart pomegranate was on Rosh Hashanah, when every year my parents would bring a small bag of these crimson spheres into the house for us to enjoy as our new fruit.  My dad would cut a hole in the bottom and roll the fruit around the table to help get the juices flowing.  My siblings and I would then fight over who gets the pleasure of sucking out the juice of the pomegranate.  Of course, this was long before POM and all the other brands of pomegranate juice available just about everywhere, but nothing tastes as good as that memory.


 

A Simanim Inspired Rosh Hashanah Menu

 

Contributed by:

 

4 comments | Leave Comment

 

Simanim are so my thing. Now of course I know that on Rosh Hashanah they are everyone’s thing, but in addition to holding a Rosh Hashanah Seder where all the simanim make an appearance (even that fish head!)

I let them inspire my menu. This fish course features no less than 9 simanim (fish, honey, spinach, carrots, cabbage, pomegranate, apples, leeks and dates). I am nothing if not efficient. And all recipes are kissed with honey… well more than kissed. I call for generous measurements because why shouldn’t our cup runneth over with sweetness this new year?!


 

Kosher Wine for Rosh Hashanah

 

Contributed by:

 

0 comments | Leave Comment

 

According to our tradition, Rosh Hashanah is the anniversary of the first day of creation of humankind.  We celebrate this holy day with a festive meal and of course, a special wine (or two).  On Rosh Hashanah we like to share a new wine for the New Year, appreciating the amazing diversity and creativity of kosher winemakers around the world.  It’s the perfect time to try something new.  Here are a few of the bottles we will be pouring at our table over the next week or two.

2012 1848 2nd Generation Cabernet Sauvignon (Israel); $23.
Aged in European oak barrels for 10 months, this wine has a purple color with bright burgundy tones.  An aroma of ripe red fruit, blackberries, mint, vanilla and tobacco in the background. The wine is full-bodied and complex, and gives a very balance, long and pleasant finish.


 

10 All-Time Favorite, Healthy, and Fancy Kugel...

 

Contributed by:

 

1 comment | Leave Comment

 

Kugel seems like a minhag, a tradition, for many families, although it’s not actually compulsory for the holiday celebration!  This is because kugels are such a treat 1) to eat  and 2) to make in advance and freeze.  If you haven’t yet experimented with making some of kugels below, now is a great time to experiment before the height of holiday cooking season is underway.  Below are just a few of the many  kugel recipes on the site (we have almost 100!); for more great ideas check out all of the great new recipes in the latest issue of Joy of Kosher Magazine.  What’s your favorite kugel recipe to serve at the holidays? Please share below!

 


 

10 Recipes That Want To Celebrate Rosh Hashanah...

 

Contributed by:

 

2 comments | Leave Comment

 

We have compiled these 10 High Holiday recipes that will dress up your table.  Manischewitz products will help make them all tastier and easier.


 

9 Tips for How to Be Your Own Sous Chef *Giveaway*

 

Contributed by:

 

32 comments | Leave Comment

 

Getting ready for holidays doesn’t have to be stressful. Follow my 9 tips for preparing and planning ahead and you will be cool as a cucumber.

Starting with Rosh Hashanah and prepping for a months’ worth of holiday meals for the masses can be  mentally and emotionally overwhelming even before you step foot  into the kitchen.  I find the best way I can help myself is to be my own sous chef.


 

Holiday Prep Tip #9 – Always Have Dressings,...

 

Contributed by:

 

0 comments | Leave Comment

 

On any given day my fridge is filled with no less than 3 homemade dressings like this Carrot Ginger Dressing or this Caesar Dressing or this Asian Cabbage Salad Dressing or a Mustard Green Bean Dressing.   I make triple and quadruple batches of dressing, store in sealable containers so I am ready to toss at a moment’s notice.  Similarly there is always a bag of Homemade Whole Wheat Croutons (made from my leftover challah) and sliced sundried tomatoes in the fridge alongside sliced scallions and chopped herbs plus all manner of cut up veg (see #5) to ensure an exciting salad is always a possibility.  Also, my favorite spice rubs like this MSG Free Homemade Onion Soup Mix makes making chicken as easy as pie. (Which really is not as easy as making chicken, but you know what I mean.)

Phew OK so these were my top #9 tips for helping yourself with holiday cooking.  Now it’s your turn.  Share the love and post at least 1 tip with all of us in the comments below.


 

Holiday Prep Tip #8 – Time and Place For Day...

 

Contributed by:

 

0 comments | Leave Comment

 

With all these prep ahead tips there are still dishes or elements of dishes that should be made day of.  Point here is to pre-prep the patchke stuff and leave the last minute cooking for dishes best served fresh and finishing touches.  I like to think of the day of work as assembly day.  I grab a my already cleaned and cut chicken, already in the baking dish, from the fridge, add a handful of already sliced onions, and rub with my ready-to go homemade rub (see tip #9).

Being organized like this including the essential step of having prepped your veg (ever notice how much longer a beautiful salad takes than a Brisket!) will save you from making each visit to the kitchen epic.


 

Holiday Prep Tip #7 – Label, Label, Label

 

Contributed by:

 

0 comments | Leave Comment

 

When you freeze label with detail: the dish, the date, and how many it serves. If I know I am having 15 for one meal and 25 for another meal I write “Fricassee for 25” or “Creamy Coconut Carrot Soup for 15”. This way I don’t get confused and pull out Creamy Coconut Carrot Soup for 8 when I am expecting double the number of people.

An InLinkz Link-up