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Make Your Own Chocolate Truffles: 4 Variations

 

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Sweet and sophisticated chocolate truffles are simpler to make than you might think. Earn yourself a compliment at the Purim seudah, or package them in a simple gift box for an elegant and delightful Mishloach Manot. Just don’t forget to save a few of these goodies for yourself.

Classic Chocolate Truffles


 

Lights, Camera, Cook For An Oscar Night Feast

 

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According to film reviewers, the 2015 Oscars Best Picture race is the closest in a decade. Whether it’s Boyhood or Birdman (the two front runners) or The Imitation Game, American Sniper, Whiplash, The Theory of Everything, Selma, or The Grand Budapest Hotel, you can be sure that the Oscars will provide audiences with glamour and plenty of nail-biting moments. While you are sitting at the edge of your seats waiting for the announcement of the winner of the Best Picture category why not try these recipes inspired by the 2015 Oscar Nominated Best Pictures.

 


 

Honey Flavored Marshmallows

 

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Honey Flavored Marshmallows Posted 02/16/2015 by ITONOCHEL
in order to create this recipe, you will need some basic tools, including a candy thermometer and a few ingredients which can all be found at specialty food shops. Don't be afraid to try some of the additional options and varieties, such as saffron and rosemary.

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Learn To Make Your Own Candy From A Pro

 

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Ilzy Rappaport is a jeweler who creates edible gems. She invents rare boutique sweets, whose flavors will raise the bar on your taste buds. Ilzy is a woman of sugar. She’s super sweet and bubbly, and her work is amazing! Whoever knows Ilzy, can attest that the surplus of sweetness is found within her, and not only in her delicacies. She is a certified confectioner (the title for someone who makes sweets). Even the name sounds appetizing!

Honey Flavoured Marshmallows


 

RSVP #ChosenCandy Party Planning Twitter Chat

 

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You’re invited to join our #ChosenCandy Twitter chat!

Hosted by @JoyofKosher and sponsored by MIKE AND IKE® and GOLDENBERG’S® PEANUT CHEWS®


 

My Philly Fave’s Mishloach Manot

 

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Philadelphia favorites are the theme of this Mishloach Manot, complete with a map of City Center, you won’t want to miss out on these great ideas.


 

Barley Lentil Vegetable Soup

 

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Barley Lentil Vegetable Soup Posted 02/12/2015 by Tamar Genger MA, RD
This hearty, healthy soup is a full meal in 1 pot, but I made it all separate so that I could offer each of my kids their choices to make their bowl their own. One likes carrots and not tomatoes and one is the opposite, one likes beans and one doesn't, so I made them pick out the tomatoes or carrots, but the rest I kept separate until they added it to their bowl.

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Persian Cardamon Rice Cookies (“Naan-e...

 

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Persian Cardamon Rice Cookies (“Naan-e Berenji”) Posted 02/12/2015 by My Jerusalem Kitchen
Purim is a time when our reality is upside-down. For me, an upside-down reality is eating butter and sugar -- powdered sugar. Enjoying a buttery, melt-in-your-mouth rice cookie teeming with sweet cardamon notes is me in my "real" state. But since I can't live in my real state every day, 'lest risking cardiac arrest and impossible to keep up with bakery costs, why not do so on Purim? These cookies, commonly served for Purim and at weddings, are the perfect addition to your Purim feast, and I hope you enjoy them!

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10 Mishloach Manot (Shalach Manos) Ideas

 

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Purim is coming up in just a few short weeks which means there is plenty of time to plan and prep what you’ll give for mishloach (shalach) manot, which consists of two different ready-to-eat foods (or treats!). Of course, we’ll all be in the same position just a few days before, rushing to come up with a creative idea because, well, life happens and planning can fall by the wayside.  In anticipation of normal life, below are 10 practical and delicious ideas for mishloach manot.

 


 

Jewish Comfort Food: Chulent Re-Make

 

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Hubby is a shy guy.  Actually, let me restate: Hubby is not a spotlight/limelight kinda dude, more the behind-the-scenes type.  He calls himself the idea man.  And we all laugh about it.  Cause most things that I end up doing are his idea – like writing my first cookbook, making Aliyah and most everything in between.

But he is really really, really, really, funny.  Like crazy funny.  The kids always comment about how much we laugh together and how much fun we have.  We cook together, we clean together (although he would argue he does much of that on his own), we shop together, (except, again, when he is doing that all by his lonesome with a crazy long list from me) and we generally travel as a pair.


 

Pressure-Cooker Wild Mushroom Risotto

 

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Pressure-Cooker Wild Mushroom Risotto Posted 02/10/2015 by Alessandra Rovati
If you don’t have the patience to stir risotto for 18 minutes, try the pressure-cooker version! It’s as quick as boiling pasta, and you can try a different version every night, impressing your family and guests. If you add both a protein (fish, meat, legumes or dairy) and a vegetable (any!) it turns into the perfect one-pot meal. Who knew gourmet cuisine could be this easy?

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Nonna Miri’s Beans in a Flask… In The...

 

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Nonna Miri’s Beans in a Flask… In The Slow Cooker Posted 02/10/2015 by Alessandra Rovati
My Tuscan grandma would cook these beans inside an empty Chianti flask with a rounded belly, by burying the base of the bottle in the hot ashes of her fireplace overnight. While less romantic, a slow-cooker works just as well…. Just make sure to choose the best olive oil you can find!

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How and Why To Use Pressure and Slow Cookers

 

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Ask any of your middle-aged friends or relatives about pressure cookers, and they’ll likely conjure up a scene straight out of “Pulp Fiction.” While pressure cookers were at their most popular between the 1950s and 1970s, the rubber valves in those early versions could explode in your face pretty easily if the pressure got too strong, and many of us are still scarred by our childhood memories.

Pressure Cooker Risotto


 

Leeks and Fennel in Anise Vinaigrette

 

 

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Leeks and Fennel in Anise Vinaigrette Posted 02/10/2015 by The Gefiltefest Cookbook
The classic French ‘poireaux vinaigrettes’ have always appealed to me as a first course. The poached leeks marinated in a tangy dressing are elegant and appetite-whetting at the start of a meal. But, it occurred to me that the recipe could take on a different personality if fennel bulbs were combined with the leeks. I also added anise seed and tarragon to the dressing to reinforce the liquorice delicacy of the fennel.

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Cookbook Spotlight: Gefiltefest *Giveaway*

 

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The word doesn’t really exist – it was made up by Michael Leventhal, founder and organiser of a Jewish food charity and annual Jewish food festival in London.  It’s a play on the words ‘gefilte fish‘ perhaps the best known Ashkenazi dish.

This engaging cookbook is a collection of recipes from well known Ashkenazi and Sephardi chefs and food writers from across the globe, with a foreword by the best known of all, Claudia Roden.  It features personal favourites that you know are charged with emotion and every recipe has a story behind it.   Every dish reveals the writer’s roots, global wanderings and modern practicalities and passions.