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A Thanksgiving Kishke

 

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There’s a romantic relationship we seem to have with food, even the simplest food. Kishke, the simple stuffed gut is an Eastern European dish that I assume came from the poverty stricken communities in Eastern Europe.

When it comes to tying traditions together, like Thanksgiving and Chanukah, we turn to that romance and come up with recipes and a menu that combines the best of both worlds and a Thanksgiving Kishke is simply delicious. I’d never suggest skipping an actual stuffing at the Thanksgiving table, but if you’re making Friday night dinner the next day, this might be a good way to go. It’s oh-so-simple and you can either bake it in the oven or slow cook it in a soup or stew.


 

Chocolate Gelt For Grown Ups *Giveaway*

 

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Chocolate Gelt is all grown up and dressed up and it has plenty of places to go.

Veruca Chocolates is now making their specialty, hand crafted Hanukkah gelt with CRC kosher certification.  Veruca Chocolates was started by Heather Johnston, a pediatrician who got frustrated with the medical system and was looking to add some sweetness to her life.  She wandered into a chocolate making class and fell in love with the craft of the chocolatier.  Heather began creating high quality artisanal chocolates that seduce the eye as well as the palate.


 

Stuffing Latkes and Link Up

 

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In some circles (very small circles) I am known as the Stuffing Queen.  It’s not the kind of moniker you get etched into a gold necklace or printed on a tee, but from early September to late November every year, it makes me pretty popular.  When I first began hosting family for holidays, I served a wild mushroom stuffing on Rosh Hashanah and Thanksgiving that is now become an annual family tradition. 

On the days leading up to the holiday, I would buy a really nice loaf of bread (none of that pre-sliced stuff) and I would cut into medium sized cubes that I would leave out on the countertop for a day or two to go stale.  These nice big chunks of bread you can only get by cutting it yourself, so take out your battle axe or bread knife and start whacking.  After you think you have finished cooking the stuffing, either in the bird or separately in a pan, place the stuffing in the oven uncovered for about 15 minutes before serving to get the top layer nice and crispy.


 

My New Favorite Turkey and Stuffing Recipes

 

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I will now share with you one of my absolutely NEW favorite recipes – Sour Mash Whiskey-Glazed Whole Roasted Turkey.  I love this recipe and picture so much that I wanted it to be the cover of my new cookbook JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013).  (Please buy your copy and gift copies, now!  And if you already did – THANK YOU!)   I was out voted only because it said “Thanksgiving” and was not “universal” enough.  I get that – but still wanted it.

There is a story behind this bird that didn’t make the book – it was cut for space – but I am happy to have all the space in the world to share it here.


 

My Upcoming Live and TV Appearance Schedule

 

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So here you will find the 411 on what I am up to next week in New York. Come see me in person – I would love to sign your book and hug you!  If you live too far away or can’t make it, please tune into to watch me on TV!!  (or at least set your DVR!)

The Business of Wisdom with with Dr. Alvin Augustus Jones


 

Edible Holiday Gift Ideas

 

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I love presents! I love giving presents. I love figuring out the perfect present. I love seeing the smile on peoples face when they receive the present. Perhaps that is why I make giftware for a living!

It is truly better to give than to receive. And so whenever I am invited to be someone’s guest, I feel it is appropriate to show up with gift in hand. Living in a large, hospitable community I have ample opportunities to exercise my gift giving passion. But frequency comes with a price. And although I specialize in giftware, I am like the shoemaker whose children go shoeless. I rarely feel comfortable just giving my own creations.  So what is an appreciative guest to do?


 

A Brunch Hanukkah Party Menu

 

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We have shared tons of recipes for Hanukkah, new recipes for Thanksgivukkah and tons of Hanukkah menus and table ideas.  The other day, someone on facebook asked for menu ideas for a day time party.  She said they were having a family get together the Sunday after Thanksgiving and were going to be having lunch, what did we suggest.  I realized that we never shared a menu for people to use during the day.  Most people stay together for a Hanukkah party so they can light candles together, but that doesn’t work for everyone and some people need to get their kids home and to bed early (I remember those days).  Some people might even call everyone over for a lunch and then family can stay through to light candles and still get home for dinner.   So, let’s thank our Facebook friend for reminding me to share this menu.  My feeling is that most of the daytime parties will be on Sunday, which means brunch goes all day.  And since latkes are always in order, a brunch menu is perfect.  Latkes go so well with eggs and/or smoked salmon, the possibilities are endless.

Honestly, I can’t decide, so here are a couple options…


 

Day in Jerusalem – Hanukkagiving

 

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A new phrase has been “coined” this year “Thanksgivukkah” as a way of describing the rare occurrence of Hanukka and Thanksgiving falling out on the same weekend. Considering that Hanukka begins first and lasts longer, I have decided to refer to it as Hanukkagiving.  So you might think this would have been a great time to post about Volunteer Opportunities and ways to “give” but we took care of that last month in our post called Volunteer Tourism.  The Thanksgiving activities in Jerusalem are scarce and the days of Norman’s Thanksgiving Feast on Emek Refaim are long gone so to celebrate Thanksgiving, I recommend a nice family turkey dinner at home.

Let’s focus on some unique ways to celebrate Hanukkah in Jerusalem.


 

Thanksgiving Pie Fries

 

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With Thanksgiving right around the corner it is firmly pie season. Sure, I make pies all year round, but there is no one-day of the year that screams “pie” like Thanksgiving. (Ok, maybe March 14th does as well, but only among the slightly nerdy circles I run in.) The challenge of Thanksgiving pies for me is that people expect the traditional flavors, leaving me much less freedom to innovate and play around with the dessert than I usually have. It is rare for me to serve the same dessert twice for Shabbat or holidays, but for Thanksgiving people expect the classics.

That is what makes these pie fries so much fun. They have the traditional Thanksgiving pie flavors of pumpkin and cranberry apple served up in a fun new shape. I had seen apple versions of pie fries all over the web, so when I was given the challenge of turning them into more Thanksgiving like treats I jumped at the opportunity. Although they are baked and not really fried, pie “fries” are the perfect Thanksgivukkah treat.


 

How My Creamy Baked Ziti Saved the Day

 

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It’s easy when you live in Israel to forget.  Halloween came and went without a word.  It’s November 7th and a warm 81 degrees F, gone are the long New York winters.  And Sandy – while big news here last year, was not commemorated in any major way at the one-year anniversary mark.

But while in New York 2 weeks ago – it was impossible to forget.  News programs were flooded with “1 Year Later” stories, specials and features.  And everywhere you went someone told their tale.  Tamar and I were out to dinner with our dear friend – Brigitte Mizrahi, the fabulous French woman behind the Natural & Kosher, Les Petites Fermieres, and Sincerely Brigitte line of cheeses.  Her story was intense and inspiring and shocking even one year later.


 

In the JOK Kitchen with Chef David From The Prime...

 

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The Prime Grill is the premier kosher restaurant in New York.  In 2000, Joey Allaham, a Syrian Jewish immigrant born to a family of butchers, saw a gap in the marketplace for a kosher steakhouse that could rival the best steakhouses in New York City.  Opening in midtown Manhattan, Joey took a gamble that really paid off.  Hiring Chef David Kolotkin early, the two pioneers of upscale kosher cuisine brought kosher dining to a higher level.  With the publication of their first cookbook, we can now try to recreate some of their most popular recipes at home.  I probably need to get started on my dry-aging room…


 

Joy of Israel – Holy City of Hebron and...

 

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You have been asking, you have been patiently waiting and now here it is.

With gratitude to G-d, my production partners at 12 Tribe Films and Chizuk Now we present Joy of Israel with Jamie Geller Episode #3: Hebron and the Southern Hebron Hills.


 

Let’s Have a Chanukah Party

 

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Hosting a Chanukah party?

We have 3 gourmet menus suggested by premiere caterer, Esprit Caterers.  Get some ideas, try some of the recipes and use them for your party.


 

How To Make Kosher Paella Without a Paella Pan

 

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Paella is one hearty dish! Typically filled to the paella-pan brim with rice, chicken, seafood, spices, vegetables and more. There is no minimum and no maximum to how many ingredients are combined to make a Paella. Since I keep kosher, my paella was a little more tamed. Seafood- outta the dish! In place of the “shrimp” I used incredible sausage. By sautéing the sausage first, my Paella base of flavor was born. Salty, briny and meaty sausage flavor; I’m a fan of that!

Before I continue with the plethora of aromatic ingredients, let me begin by how to cook a paella. Sadly, I do not own a paella pan. I even asked for an extension to write this article so I could buy cute mini paella pans for individually served dishes. Tamar, the wonderful editor at Joy Of Kosher told me “You don’t need to buy a paella pan… how many people will have this in their kitchen’s already? Just use a wok, or a deep frying pan.” Thanks to Tamar, I saved some money, and realized that my good ol’ giant meat frying pan would do the job.


 

Joy of Kosher Cookbook Clubs

 

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In anticipation of the release of the new Joy of Kosher Cookbook we arranged for 10 cookbook clubs around the country.  We asked and you volunteered.  The volunteers that were randomly selected from our Host a Joy of Kosher Cookbook Club were tasked with inviting at least 5 friends to talk, cook and eat from the new book.  Here is a recap from some of there parties and we hope they inspire you to host one of your own.