Holidays

 

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



 

Holiday Prep Post #6 – Cook Thematically

 

Contributed by:

 

0 comments | Leave Comment

 

It’s good to organize your cooking and prep work by theme:

Day 1 wash and prep your veg


 

Holiday Prep Tip #5 – Chop, Chop, Chop

 

Contributed by:

 

0 comments | Leave Comment

 

Now is when you really earn your sous chef stripes.  (Say that 10 times fast!)  I chop, cut, slice, dice, ribbon, julienne and more about once a week.  I think about my menu and cut accordingly. I often have carrots 3-ways in my fridge: in coins (for roasting and snacking), julienned (for stir fries and starchy sides) and ribboned for salads.

I filet my bell peppers (includes washing and removing the seeds and ribs) and slice them into strips so I can easily grab a bunch and use them as is and/or quickly dice without having to wash and clean.


 

Holiday Prep Tip #4 – Don’t Be Scared...

 

Contributed by:

 

0 comments | Leave Comment

 

Now that I live in Israel most meat comes frozen. There are fresh butchers here and there but for the most part I buy my roasts, chop meat, and stew beef, frozen. Similarly whole sides of salmon and fish fillets come frozen. Fishmongers are harder to come by than butchers. And because year-round I don’t have time for a big shop more than once a week I buy lots of fresh chicken – on the bone, in cutlets, in strips, ground – and freeze that as well. This way, I can just shop from my freezer before cooking.

An InLinkz Link-up



 

Holiday Prep Tip #3 – Organize Your Shopping...

 

Contributed by:

 

0 comments | Leave Comment

 

Now that you know your menu, including intended repeats organize your list by shelf stable and fresh produce.  Have you ever noticed that stores start to run out of stuff as the end of the holiday draws to a close?  Of course this is most prevalent on Passover but it happens during the High Holiday season as well.  We usually do 1 BIG and by BIG I mean HUGE shop at the start and then fill in with perishables and last minute items throughout the month.  This way you have everything (or most things) you know you need at the ready.

When you organize your list though, be sure to include any perishables you need for bulk cooking within that first shop.


 

Holiday Prep Tip #2 – Consider Encore...

 

Contributed by:

 

2 comments | Leave Comment

 

When planning your menu, consider your company and time between each holiday meal and don’t shy away from serving the same thing more than once over the course of the month.  Serve the same soup the first night of RH and the first night of Sukkot or the same brisket Shabbos of the 3-day Rosh Hashanah Yom Tov and Shabbos Chol Hamoed (Sukkos).  Point is, don’t make 3 soups, 5 briskets, or even 8 desserts.  Cook in bulk by doubling/tripling/quadrupling recipes that freeze well.

Freeze in portions the size of your crowd and pull from the freezer in advance of the meal.  This way you are not starting from scratch before each holiday.  Alternate your menu based on company (so you don’t repeat food with repeat guests – although that wouldn’t be the worst thing) and proximity of meals.


 

Holiday Prep Tip #1 – Plan Your Menus Now

 

Contributed by:

 

0 comments | Leave Comment

 

By now, I mean right now.  Tomorrow is ok (now is better!) but just don’t let it wait a week.  Plan your menu for the entire holiday season at once, the earlier the better, from the first Rosh Hashanah meal to the last Simchat Torah seudah.  Crazy Fact: There are at least 16 meals if you live in Israel and 20 meals if you live outside of Israel.


 

DIY Rosh Hashanah Hostess Gift *Giveaway*

 

Contributed by:

 

48 comments | Leave Comment

 

Make your own hostess gift or centerpiece. Filled with candy this vase doubles as a gorgeous table decoration and a candy dish filled with edible goodies for the kids.

This year the first night of Rosh Hashanah falls on the night of September 24th, 2014.  A big relief after last year’s early holidays, we have time to plan and prepare.  Still, hopefully we will all get a little break and be invited out for at least one of the meals and that is when this amazing do it yourself hostess gift will come in handy.


 

Why You Should Add Leeks To Your Rosh Hashanah...

 

Contributed by:

 

2 comments | Leave Comment

 

Everyone knows that Rosh Hashanah is apples and honey time. But there’s a growing tradition to include other symbolic foods on the menu during the High Holiday season — foods that evoke our wishes for G-d to bless and protect us in the year ahead.

Leeks for instance.


 

15 Simanim Inspired Sides and Mains

 

Contributed by:

 

1 comment | Leave Comment

 

When I sat down to write this post I had to take a few minutes to research the many simanim we eat by Rosh Hashanah.  I ended up spending quite a bit of time reading up about the reasons we eat these foods, they are foods we eat all year round but yet their incredible significance is truly seen around Rosh Hashanah.  Foods such as dates and leeks are connected to the destruction of our enemies, pomegranates for increasing our spiritual merit, and carrots for abundance, just to name a few.  Below are 15 sides and mains that prominently featured some of the most well known of the simanim– don’t worry, you won’t find any recipes for fish head or ram’s head below!