Home Rotator

 

DIY – Fruit Filled Popsicles

 

Contributed by:

 

1 comment | Leave Comment

 

There is nothing like a cold refreshing fruit flavored popsicle in the heat of Summer, but you don’t have to wait for Summer to start enjoying these cool fruit filled pops.  Start mixing, pureeing and freezing now with these amazing flavor combos.

Enjoy these popsicles for dessert or a quick snack. You can use any popsicle molds you desire or you can simply freeze these recipes in cups inserted with popsicle sticks.  Start with these flavors and then go on to try your own, you will learn you can “Let It Go” and you can’t get too far off the frozen path.


 

A Trio of Passover Picnic Menus

 

Contributed by:

 

0 comments | Leave Comment

 

The interim days of Passover, chol ha’moed, are a great time to take trips and enjoy time with family and friends.  This year Shabbat falls in the midst of the interim days, still leaving three days to take chol ha’moed trips.  It may be hard to find kosher for Passover food while traveling, so consider packing a picnic basket inspired by the recipes below.

 


 

15 Passover Recipes With Honey

 

Contributed by:

 

3 comments | Leave Comment

 

Honey is my secret ingredient during Passover. It can be used in a variety of recipes – from entrees, to sides, to dessert – it is just so versatile. It provides balance to any dish complementing and enhancing a variety of foods and flavors, On Passover, we have to contend with a number of limitations and restrictions to our familiar recipes, but honey is easy to find and even easier to cook with. I love to cook with honey because it has a velvety texture and mouth feel that is completely unique. Honey is also a natural humectant which helps to lock in moisture and adds a rich golden color to both sweet and savory dishes.

Honey is all natural and the label should only list one ingredient – honey. Honey that is 100% pure is kosher all year long. On Passover, it is recommended to find honey with a reliable kosher for Passover certification to guarantee that it is actually 100% pure honey with no other ingredients or sweeteners. I also recommend that you buy honey in bulk, so you can enjoy so many fabulous and versatile recipes year-round. A miracle of nature, honey doesn’t spoil and can be stored indefinitely, so stock up!


 

Passover Cocktails

 

Contributed by:

 

0 comments | Leave Comment

 

If you haven’t noticed I have been really getting into cocktails lately, to the point that I am not ashamed to admit I have one practically every night.  You see the key to everything is moderation and if you stick to just 1 a night you can take the edge off and possibly decrease your risk of heart disease and stroke.  Plus I like my drinks with citrus, typically a whole lime or half a lemon goes into my drink and with it a little shot of vitamin C.  Now that I have rationalized my drinking for you I want to share an amazing infographic I found for Passover cocktails.

These cocktails were developed in honor of the four glasses of wine we drink during the Passover seder, Naomi Levy, assistant bar manager at Eastern Standard, created four original (and tasty!) cocktails inspired by different parts of the seder.  This fabulous guide shows you how to make regular simple syrup as well as special for Passover Manischewitz Concord Grape Syrup.  Now I know what to do with the bottle after I make charoset.  Just take note of the brands, they list which ones are kosher for Passover, amazing that we can get Gin, Tequila, and really good Vodka, but most of the brands listed in the actual recipes are not acceptable for Passover.


 

Salmon Croquettes for Passover

 

Contributed by:

 

0 comments | Leave Comment

 

While gefilte fish is a Passover staple, we have more non-gefilte fish eaters in our family than gefilte fish eaters.  As a pescatarian, I am often looking for non-meat options to serve at our family’s seder.  This year, I will be making these Salmon Croquettes in place of gefilte fish.  With many of the same flavors and ingredients, this is an easy, timesaving and nutritious alternative.

Salmon, is of course, a hugely nutritious fish: rich in healthy fats and protein. Whether you are using canned salmon or you are cooking your own, you and your seder guests will reap the benefits of this true superfood. A note on canned salmon: it often comes packed with pinbones – which are rich in both bone building calcium and vitamin D. Choosing wild over farmed salmon will ensure optimal nutrition, because just remember: if you don’t know what they eat, you don’t know what you eat.


 

Win with #ShareSabra

 

Contributed by:

 

0 comments | Leave Comment

 


 

Duct Tape Craft To Dress Your Table

 

Contributed by:

 

0 comments | Leave Comment

 

Call us what you like, but the Wolin’s are Sabra junkies. Sabra chumus and salsa are staple items on our weekly grocery list. We actually buy the massive ones in Costco and one tub barely lasts us through the week.

I’m sure that you can relate to the fact that I hate washing dishes. Thank god we have a dishwasher, but I always seem to be washing more then I care to. When company comes of course I prepare a large variety of Sabra salads in my glass dishes, but then the inevitable comes…. washing.


 

Watch Me On The Today Show

 

Contributed by:

 

3 comments | Leave Comment

 

Making matzo balls and brisket for Passover with Kathie Lee and Hoda on the Today Show. If you missed it, watch the clip here:

Visit NBCNews.com for breaking news, world news, and news about the economy


 

Quick Passover Breakfasts

 

Contributed by:

 

0 comments | Leave Comment

 

After all the preparation for the Seders you know you are set for dinner with leftovers, at least until they run out or you get tired of eating them.  But what about breakfast?  How do you manage to feed the family in the morning when you are in a rush, tired of eating matzo brie (although can one get tired of that delicious little pancake?), and your family doesn’t like commercial cereals that resemble their favorite everyday cereal but has a mouth feel of Styrofoam (my opinion)?

Here are some alternatives for breakfast that can start your day, and stomachs, on a happy note!


 

Why You Should Be Eating More Goat Cheese

 

Contributed by:

 

0 comments | Leave Comment

 

Although goat cheese may be a relatively new option for the kosher consumer in the U.S., it has ancient origins and is among the best-known and most popular cheese varieties in the world. Goat cheese can refer to any cheese made from goat’s milk, but is most often associated with the soft variety we find in log-shaped packages in the refrigerated section of the market. Cheeses made from goat’s milk tend to have a distinct tangy flavor and can be used to enhance and add complexity to many different dishes. Cheesemakers also may incorporate herbs, dried fruits or other creative flavorings to goat cheese to provide even more options for cheeseheads everywhere.


 

25 Passover Dessert Recipes

 

Contributed by:

 

1 comment | Leave Comment

 

In my mind, no meal is complete without dessert.  I love having something sweet as a way to mark the end of a meal.  Passover is a great time to take a break from your usual desserts, or it challenge you to find new ways to enjoy your favorite treats.  Below are 25 gebrokts and non-gebrokts recipes for Passover.

 


 

How To Make Your Own Double Boiler

 

Contributed by:

 

1 comment | Leave Comment

 

Often times a recipe will ask you to melt chocolate and other ingredients using a double boiler. You can always buy a double boiler, but it’s really not a necessary kitchen tool. It is really simple to make one with tools you already have in your kitchen. All you need is a medium sized pot and a heatproof bowl. To start, you need to make sure your bowl and pot are proper size for each other. The bowl will be resting on top of the pot. It should not fall in, it should be larger than the pot.


 

Toasted Almond Milk and Au Creme Passover Dessert

 

Contributed by:

 

0 comments | Leave Comment

 

In my continual quest for food worth every bite, I love to explore the entire culinary world and create unified Seders reminiscent of a specific time and place in Jewish history. This year my theme will be the French countryside. Not exactly associated with Pesach, I know, but Rashi was there, so for me, it works. I wanted to make a no-bake, pareve pot au crème that is simple and has the texture of the creamiest pudding you’ve ever had.

Pot au crème, or pot of cream, is a traditional French dessert that has been found as early as Medieval times. It is a custard cooked in a water bath, or bain marie. The cups used have a history all their own–they were often made of the finest porcelain with either one or two handles and small fitted cover on top. I inherited two sets of Passover dishes but alas, none include a dainty pot au creme set, so I make due with some sturdy tea cups.


 

Dress It Up: Matzah Pizza Recipes *Giveaway*

 

Contributed by:

 

96 comments | Leave Comment

 

I am not a big fan of kosher for Passover foods.  Meaning, I like to make things that I actually make and eat over the course of the year, recipes that are inherently kosher for Passover.

But there are two exceptions, matzah brei and matzah pizza.  Two foods I so enjoy and always wonder why I don’t bring them into the year-round rotation.


 

Cookbook Spotlight: Nosh On This (Gluten Free) ...

 

Contributed by:

 

18 comments | Leave Comment

 

Last year we featured Lisa Horel from the GlutenFreeCanteen blog and her first book, the Book of Nosh, filled with gluten free classic Jewish bakery foods. After Lisa became gluten free she wouldn’t give up her favorites and with so many people needing to be gluten free she has fullfilled a great need for these recipes. Check out the full interview with Lisa here, In the JOK Kitchen with Gluten Free Canteen.

Lisa is back again with more gluten free recipes in Nosh On This, she says, “Nosh on This is a larger, more comprehensive book with a detailed introduction about gluten-free flours along with lots of helpful baking tips. It contains over 100 recipes including a chapter on baked savories and a chapter on how to use a baking mix in a variety of different ways. The book is full of photos – one for each recipe.”