This time of year is a bit of a mixed blessing for a foodie like me. It’s great to begin planning all the meals I’ll be serving to family, friends and customers over the next few weeks, but it’s a little daunting, too. After all, we’ve been on a holiday spree for the last couple of months!

This past August, while I was being a glutton in France, my fridge bit the dust. I came home to find what was once a well stocked, fairly organized chilled pantry now just an empty shell awaiting the curb. Rosh Hashanah was first on the feasting calendar. And this was a chance at a fresh start for the upcoming New Year. I was intrigued with the possibilities of it all… should I replace everything that was in there?, would I miss, or even need every last ingredient?, if I hadn’t eaten those watermelon rind pickles by now, shouldn’t I be glad they were gone?

But at the same time I was grateful that my spare freezer hadn’t been the one to break, as it was jam packed with meats, chicken, fish, sauces, soups and stocks and several varieties of ravioli for my food consulting business.

And that’s when it began… the knowledge that I had enough! I had enough to feed a small army for a few weeks, all those yomtovs included! After all, what if that freezer was the one to break, or if there was a power outage. And yes, there was a power outage, thanks to Super-storm Sandy.

But in the weeks prior to the loss of power I made it my mission to cook only from what I already had at home. Supplementing my menus with only fresh produce and dairy, everything I made came from the Nathan Household! Despite the lack of shopping, I found I was inspired as well as creative!

And now I’m a little too well fed. It’s just after Thanksgiving and we’ve eaten our way through yet another holiday. I’ve got one more shelf cleared, but I’m feeling the effects of food overload. I’ve got a little time before I start making resolutions about weight loss and going to the gym. So for now I’ve begun adjusting my menus.

I’ll slow down on having a meat, fish or chicken dish on the table every night and focus a little more on eating dishes made with grains, beans, vegetables. And since I’m not quite dieting yet, just looking for variety, I’ll enjoy some dairy meals, too. A little more from the earth, a little less on being such a carnivore! It might take me into 2013 until I can hit the defrost button, but I’m excited to create some new dishes! Just tonight I created an Native American Indian dish with pumpkin, chickpeas and kale. And yes, I used the pumpkin that has adorned my front porch since Sukkos!

With it being Chanukah I am making lots of latkes. But instead of deep fried foods, I’ll drizzle some of my finer boutique oils onto my dishes as a finishing touch. I’ll offer hearty soups, chopped salads and indulgent pastas. And come January, when we all appreciate the quiet time before Purim baskets and Passover, I’ll be that much closer to starting a real diet with real exercise!

I hope you enjoy this recipe for Fusilli with Red Pepper, Goat Cheese and Basil which is just perfect for a dairy day of Chanukah.

Have you ever seen oil on puddles in the street after a rain? Have you ever wondered why oil and water don’t mix? Let’s experiment and try to understand, with this ‘Oil and Water Don’t Mix Experiment’

You will need:

• A jar with a lid
• Vegetable oil
• Water
• Food coloring

1 Fill the jar half-way with water.

2 Add a drop or two of food coloring.

3 Fill the other half of the jar to the rim with vegetable oil.

4 Screw on the cap.

5 Set the jar down and observe. The jar is layered with the oil on the top and the water on the bottom, because the water is heavier than the oil.

6 Next turn the jar, tipping it from side to side. Notice how the oil and water create waves.

The science behind the ‘Oil and Water Don’t Mix Experiment:’
When two liquids like oil and water separate into layers it’s said that the two liquids are immiscible –they are not capable of mixing.  This explains how animals living outdoors even in very wet weather will not get wet.  This is because their fur coats are very oily.  Have you ever taken a salad dressing out of the refrigerator and noticed that the ingredients seem to have separated?

Oil and water are two ingredients that refuse to mix together. Why?
Water is a compound made of millions upon millions of tiny little molecules, each with a positive charge at one end and a negative charge at the other.

These types of molecules are called “polar molecules.”  The reason water sticks together, is because the positive charge of one end of a molecule will attract the negative end of the molecule next to it, and so on! Many other molecules, such as the ones that make up salt or vinegar, are also polar molecules; which is why they mix with water so easily.  The molecules that make up oils are also charged, but its positive and negative charges are spread out more evenly.  This makes it a “non-polar molecule.” Because the water molecules are unable to find a negative charge to connect their positive ones to, they can only mix with non-polar molecules for a very short time – such as when you shake up that salad dressing – before it separates again!

Now that we know about oil, let’s get cooking with this Chanukah Doughuts Recipe.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now.

When I think of Chanukah, latkes are always at the forefront of my mind! Shredded potatoes and onions pan-fried in lots of oil. What could be wrong with that?!? But there are so many other ways to highlight potatoes for the holidays so I decided to try something a little different this year. Potato Gnocchi stirred together with a luscious cheesy béchamel to create the richest and decadent Mac & Cheese you can imagine! Using a simple recipe for gnocchi on Joy of Kosher, you just grate the boiled potatoes and add eggs, flour and herbs. Next, you roll and cut the dough in to little dumplings then boil for 3-4 minutes! At this point, you can sauté the cooked gnocchi in a frying pan and eat with fresh herbs or you can do what I did and bake with the super-cheesy cream sauce. I use a version of this béchamel to bake macaroni & cheese for my kids so I knew it would be perfect for the adorable little potato dumplings.

After making the creamy béchamel, you can stir in the gnocchi or pour the sauce right over the top of the dumplings in a casserole dish. Top with a mixture of freshly grated parmesan and bread crumbs and dollop on some extra butter. I mean, who says no to butter??? It adds extra richness and crunch to each bite.

Gnocchi Mac and Cheese Baked

During Hanukkah, the wine you experience most often around my house is the “whine” from my kids asking when we will be exchanging presents each night.  Is it any wonder why I might want to try a different wine during the Festival of Lights?  Luckily, there are a number of excellent wines that can hold their own with latkes or any of the delicious dairy treats you may be serving this week.

Here are a few suggestions that will help light up your night – red and white…

2010 Pacifica Evans Collection Pinot Noir (Oregon); $27.  The Willamette Valley contributes the raspberry and red cherry flavors and minerally finish.  From Hood River provides the lovely black cherry flavors and grapes that contribute to the length and weight of the wine.  Light and bright.

2009 Goose Bay East Coast Pinot Noir Reserve (New Zealand); $29.  Very soft, medium weight with a full finish.  Black cherry and blackberry fruit with hints of vanilla oak.

2011 Carmel White Riesling (Israel); $22.  An off dry white wine made grown in Kayoumi Vineyard. The wine is pale straw with tints of green, and has an aroma of blossoming citrus, green apple and lime, with a prominent and refreshing acidity.

2011 Binyamina Reserve Chardonnay Unoaked (Israel); $18.  A crisp, clear and aromatic white wine with a refreshing character of fresh citrus and minerals typical of Chardonnay.

Venice is generally considered to be the most romantic city on earth. It is where people fly to declare love, propose marriage, or spend their honeymoon.  But if you arrive in the height of the tourist season, the crowds can turn your dream into a nightmare and make you wish you had stayed home.

However, away from the main drag you can still find plenty of quiet alleys to wander, where you can lose track of time.  Surprisingly, one of Venice’s best-kept secrets, which still maintains its quiet and charm, is the old Jewish quarter.  The Ghetto of Venice was the first in the world, instituted in 1516 by the Venetian republic as a means of isolating and controlling its Jewish inhabitants. However, while Jews were harshly persecuted in the rest of Europe, Venice was a safe haven where they were able to practice their faith openly.

The first groups of Jews to settle in Venice were Ashkenazi Jews. The Ashkenazim were later joined by Italian Jews arriving from Rome and the South, and by Jews on the run from the Turks. After the expulsion in 1492, Spanish and Portuguese Jews also arrived (including the famous Don Isaac Abarbanel). By the 16th century the ghetto of Venice was a crossroads of peoples and cultures, and an international center of Jewish printing.

Mozzarella in Carroza - Fried Mozzarella Sandwich

The Jewish ghetto in Venice included a theater, an academy of music and literary salons, and the fame of grammarian Elia Levita, Rabbis Leon Modena and Simone Luzzatto, and the poetess Sara Copio Sullam reached far beyond its gates. As the Jewish population increased, there was nowhere for them to expand, so they built vertical additions on top of existing buildings to form “tower houses.” These were unusually tall buildings for Venice with very low ceilings.  They were called the ghetto “skyscrapers.”  against this extraordinarily varied and cosmopolitan background, a unique cuisine also evolved. Jewish immigrants from Turkey and Sicily introduced different rice dishes, the use of spices such as saffron, and the combination of pine nuts and raisins in savory recipes. Spanish and Portuguese Jews brought baccala’ (salt cod), frittata, and marzipan pastries. Besides goose, which became a staple (roasted, cured, or as a fat for cooking), the Ashkenazim brought gefilte fish and bread dumplings. The fusion of these different cuisines produced such brilliant results that the two ‘signature’ dishes of general Venetian cuisine, Fish in Saor and Bigoli in Salsa, both boast Jewish origins.  Ravaged by the Great Plague, starting in 1630, and bled dry by its wars against the Turks, Venice started its slow decline in power starting from the second half of the 17th century. As many Jews emigrated in search of fortune, the community began to shrink.

The demolition of the ghetto gates by the troops of Napoleon in 1797 marked the end of segregation. Jews even played an important role in the fight for the Italian unification that followed, which culminated with the annex of the Veneto (one of the twenty regions of Italy in which Venice belonged) to the new Kingdom of Italy in 1866. After this date, the destiny of the Jews of Venice was joined to that of communities throughout the country. Unfortunately, tragic events were to befall the country with the Racial Laws, the German occupation, and deportations.

Aafter the end of WWII the community counted 1050 people; while the ghetto shrank even further in numbers (450 members), the efforts made to reconstruct what had been destroyed have given it such energy and vitality that the ghetto often became the center for the cultural life of the entire city. Every year, for example, there is an international conference on Jewish Studies. Exhibitions and seminars are also held regularly in the ghetto. The 16th century synagogues are still home to orthodox services on Shabbat and the weekdays.

Fritters with Pine Nuts

Meanwhile, Torah, Talmud classes, and courses in Modern Hebrew, are organized for both children and adults. The facilities include a kindergarten, a nursing home, a kosher bed and breakfast (“Giardino dei Melograni”), and a kosher bakery, along with a Museum of Jewish Art and the renowned Renato Maestro Library and Archive.  However, the rich and diverse history of this community is also reflected in everyday things: around each holiday, the little dark streets that lead to Campo del Ghetto, where someone still almost expects to run into ancient merchants and rabbis, fill with the fragrance of freshly baked pastries made with the same recipe that was used a hundred years ago.

When Hanukkah comes delicate fritters filled with pine nuts and raisins – some are also made with pumpkin or rice – fry in the bubbly olive oil, while the flickering light of the menorah casts its shadows on the water on the canal, reminding us in a familiar way of our unique past.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

There’s always a bagful of cheese-and-herb gougeres in my freezer. Everyone loves them – they’re basically small, savory cream puffs. When my family or company comes and I need a quick hors d’oeuvre, all I have to do is pop them into a hot oven and wait for a few minutes until they’re ready. My daughter Meredith eats them cold, straight from the freezer (but they’re much better hot and crispy).

Cheese-and-herb gougeres are a must for Hanukkah at our house. Not just because they are well-loved but because of the tradition of celebrating Judith, the ancient daughter of the High Priest, and her role in the Hanukkah story.

I am a mom of women and it was always important to me to emphasize the role women have played in Judaism. Every year when they were young I told them (and now the grandchildren) about Judith. The story may be somewhat apocryphal and we really don’t know exactly when it took place, but we know Judith was a strong, heroic woman who helped the Maccabee men. She fed Holofernes, the enemy general, lots of cheese and wine. When he fell asleep, she cut off his head with his sword, and his soldiers fled away. Because of her brave deed it has been tradition to eat cheese (and other dairy) on Hanukkah.

In our family we eat cheese-and-herb gougeres plain. When they’re hot they are spectacularly crunchy. But sometimes I want to be a little fancier so I cut them in half and stuff the insides with all sorts of fillings, mostly simple things like egg salad, chopped tomatoes and mashed avocado or easy mixtures like cream cheese plus blue cheese or yogurt plus chutney. I make a little bit of each filling so there’s variety. Stuffed gougeres are beautiful; the kind of hors d’oeuvre that look as if you fussed, but you didn’t actually have to.

Here’s the recipe for Cheese-and-Herb Gougeres, plus a few simple fillings to choose from.

Canola, olive, grapeseed, sunflower, peanut and even sesame are all relatively common oils these days.  And with just those six oils you can create a myriad of recipes each with a unique flavor.  I highly recommend you keep a few different oil varieties around — the reason goes beyond flavor.

Studies have shown that a balanced intake of omega 3 and 6 along with a high level of omega 9 fatty acids significantly reduce the risk of dying from a cardiovascular-related disease.

In general, most oils are healthy because they contain a concentration of healthy fats.  Keeping in mind that they do need to be used in moderation, each oil features its own unique health benefits.  Olive oil is an excellent source of omega 9 fats (one of three essential fatty acids), but does not have any omega 3 fats, whereas walnut oil is a good source of omega 3, 6 and 9.  People always ask me what is the most healthy oil to choose and the answer is, all of them.  Rotating a variety of oils in your recipes will ensure you get the best balance of nutrients.

I recently discovered La Tourangelle and their variety of handcrafted oils.  They sell unrefined nut oils resulting in a more flavorful and more antioxidant filled product.  These oils have so much richness that a little really goes a long way.  In fact, the best way to use most of their oils is as as a finisher.  You may have heard chefs talk about finishing salts.  They use fancy more expensive salts to top/finish the dish.  The same goes with these oils, drizzle a little at the end of cooking or on top of your soup or salad for a tremendous flavor and health boost.

In addition, La Tourangelle introduced me to coconut oil, both refined and unrefined.  I quickly learned that unrefined coconut oil has a much more lush and full flavor and works better when you don’t mind letting some coconut flavor come through, like in many desserts or Asian dishes.  The refined coconut oil has a mild flavor and has a high smoke point, which makes it a perfect choice for almost any kind of cooking.  Coconut oil is naturally high in saturated fat, but most research has found that because they are medium chain fatty acids (MCTs) they work differently in the body than other saturated fats.  MCTs are easily digested, absorbed, and put to use in your body. Unlike other fats, they put little strain on the digestive system and provide a quick source of energy and promote healing.  They have been associated with weight control, brain function, and immune system health.

Chocolate Almond Cupcakes with Coconut Frosting

So far, I have made amazing roasted potatoes in refined coconut oil and I have used a combo of unrefined coconut oil and coconut milk to make a pareve chocolate tart.  Now, I can’t wait to try these pareve Chocolate Almond Cupcakes with Coconut Frosting.

Now’s your chance to win a 6 Cans of La Tourangelle oils to stock your kitchen.   Just enter with Rafflecopter below.

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Disclosure: La Tourangelle provided samples and are sponsoring this giveaway.

My recent obsession with zucchini knows NO bounds.  I make the Zucchini Spaghetti from the summer issue of the magazine almost weekly.  And for lunch, when I am in a rush (which I always am) I just julienne some Zucchini, quickly sauté it and top it with a little marinara and grated Parm.  It’s not unheard of that both my lunch and dinner, on any given day, feature this member of the squash family that looks like a cucumber’s cousin.

The infatuation all started with my commitment to eat right (zucchini is a “free” veg on most healthy eating plans) and my handheld julienne peeler.  I cried when we had to part ways for 6 weeks when I moved to Israel, Hubby put it on the lift, I wanted to bring it in my makeup case.

My undying love for my julienne peeler notwithstanding, I do think my Zucchini Latkes call for the consistency of shredded zucchini (either on the side of your box grater or in your food processor).  These lovely latkes have no potatoes but they do have a little matzah meal to help hold them together.  Perfect with the usual suspects like applesauce and/or sour cream, but you can also dress ‘em up with a quick & easy Tzatiki – a Greek yogurt based sauce.  Make your own semi-homemade Greek yogurt (check out this recipe with step-by-step photos) or buy, it now comes in Cholov Yisroel from Norman’s Dairy.

On Chanukah I like to fry fresh daily.  But you can always prep ahead and rewarm in a single layer on a baking pan in the oven (don’t overcrowd your pan when frying or your latkes will be soggy and don’t stack ‘em when re warming or your latkes will be soggy — and if you couldn’t tell the goal here is crispy not soggy latkes, got it?).  After an especially long session at my 4 frying pans (yes I have them all going at once) Hubby said I smelled like I just got off a double shift at Burger King, only thing missing was a hairnet.  We both laughed.  I am still laughing.  How would a hairnet look over my snood?

Happy Happy Happy Chanukah!

Don’t miss any of our 8 nights of Dairy Delights or any of the recipes in The Chanukah Blog Party – See Below.

Welcome to our first ever Hanukkah Blog Party, hosted CookKosher and Miriam of Overtime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats. 

This Contest is Now Closed

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki

I have my mother-in-law to thank for turning me on to cheese latkas, which she used to whip up anytime we tugged at her heartstrings, Chanukkah or not, and often for a light lunch, as they are only very lightly sweetened. With this recipe, your cheese latkas will be every bit as delicious as hers. Ricotta Latkas/Fritters are a huge Italian dessert favorite, and a snap to make. Like mini cheesecakes. Gluten-Free diners can enjoy them too! You will find them quite versatile, served as suggested here in Cheese Latkes Recipe.

If you decide to serve the cheese latkas as a savory dish, reduce the sugar to just 2 tablespoons, skip the vanilla or rum, and add some thinly sliced chives, a good pinch of nutmeg and some ground pepper to the batter. Proceed just as instructed, and if desired, top them with thinly-sliced smoked salmon and a dollop plain yogurt.

Happy Chanukah everyone!!  It is here one of our favorite times of years to celebrate with chanukah parties, fried foods and lots of dairy.  Starting tonight along with the first night of Chaukah we are sharing 8 Days of Dairy Delights.  Two years ago we did Latkes, last year we did Crispy Treats and now we thought let’s go with Dairy Delights.  After all it is a custom to eat dairy on Chanukah and I do love dairy.

When I was thinking of what I should contribute I wanted to be a little more creative.  I thought first about my Inside Out Stuffed Spinach and Artichoke Dip, perfect for a party, but it didn’t feel like it related to Chanukah enough.  Then I kept seeing those donut pans and I thought what about using those pans to make a savory baked donut.  It could be healthy at least better than fried and it would be fun for Chanukah.  I have to say I love fake out foods.  When my husband came home and I asked him to taste these donuts, his first excited reaction was, “isn’t that dessert?”. When I laughed and said no, he took a bite and once he got over the confusion, he loved them.

I topped these donuts with a goat cheese icing, really just goat cheese softened and thinned a bit and so it is perfect for a breakfast or brunch.  Surprise everyone with these savory treats.  Note, a serving of two of these donuts comes to 200 calories and happens to be very filling.  So enjoy these Scallion Goat Cheese Donuts and stay tuned for 7 more Dairy Delights from all your favorite JoyofKosher.com contributors.

Raise your hand if you ever really stick to your shopping list! Yeah, I didn’t think so. Neither do I. So while on a shopping trip at Bed Bath & Beyond, I happened upon a mini doughnut pan by Wilton and bought two! I mean, each pan only makes twelve mini doughnuts, and I knew I would want more that. Are you laughing now? I put the pans aside for the right moment and it came when my three-year-old randomly asked for chocolate doughnuts.

I made these Baked Doughnuts.  Then I lightly topped 24 of the doughnuts with colorful sprinkles for my 3-year-old, Zach, and another 12 with shimmery yellow sugar from Breezy’s in Long Island. I think I enjoyed them more than he did.  Thirty Six baked doughnuts later, Zach actually asked for red doughnuts. What a demanding child! Since I still had ¼ of the batter left, I added some red food coloring and Zach had red mini doughnuts!

There you have it! These mini cake doughnuts are delicious and so much fun to just pop in my mouth, one by one. I can’t
wait to try out different flavors, such as lemon or cinnamon. What a show-stopper these will be! You can also bake other
recipes in the mini doughnut pans, such as corn bread or spinach kugel. Just adjust your baking time, since they only need to cook for 10-15 minutes.

Happy Chaunukah!

As published in Joy of Kosher with Jamie Geller magazine (Bitayavon Winter 2011) – Subscribe Now

Chanukah and party go hand in hand with one another. Chanukah is an exciting Jewish holiday which calls for eight nights of parties while gathering with family and friends. Now you’ll be able to create the ultimate gourmet party food with no more than five ingredients! What is impressive about the following hors d’oeuvres is how gourmet and complicated they seem, yet how simple and easy they are to make.
 

Caramelized Onion Tart

The flaky pastry and sweet and savory onions make for a perfect bite. For a dairy meal, add goat cheese to give it that extra creaminess that takes this dish over the top.

Asian Meatballs

This is a real winner for a large crowd and is so quick and easy to make. The sesame teriyaki sauce adds a lot of flavor to the meat and tenderizes it, leaving the meat moist and mouthwatering even after being baked.

Zucchini Soup Shooters

Serve this soup in small glass cups to really make the green color pop.  This is a simple, healthy and wonderful soup. The Parmesan cracker adds a gourmet twist and extra crunch to the zucchini soup.

Pea shoots make for a great garnish, but are delicious additions to salads, stir fries and can stand alone sautéed as well. Pea shoots are the tendrils of pea plants and add wonderful color and presentation value to any dish. Choose fresh, bright green pea shoots that are still attached to its stem. Like most green vegetables, pea shoots are low in calories and full of disease fighting vitamins and minerals such as vitamins K and C, folates and dietary fiber.

Peppered Seared Tuna

This is the perfect example of how a single high quality ingredient doesn’t need anything. This dish showcases how keeping it simple can be gourmet, impressive and delicious. The colors and flavors of this dish are fresh, healthy and tasty, making it a real crowd pleaser. Make sure to use sushigrade fresh tuna in this dish. We recommend purchasing good quality flash frozen tuna.

Twice Baked Potato Skins

Twice baked potato skins make a cheesy crispy appetizer that can be adapted to any taste. Feel free to add any vegetable such as broccoli, mushrooms or peppers and use any cheese you like. This is fun to eat and will please almost any eater.

Roasted Garlic Rib Eye Crostini

Crunchy bread, roasted garlic, seared rib steak and balsamic glaze combine to form an elegant substantial bite.  An  advantage to this dish is that while it tastes amazing warm, it can be served cold as well.

Brie Cheese Bake

The crispy dough, creamy cheese, and fruit and nut center create an original spin on a cheese plate.  This recipe is for one small round of brie or camembert cheese; feel free to double or triple this recipe for larger crowds.

Red Swiss Chard Frittata

Pepper jack cheese adds great spice to this elegant and tasty dish. If you want to back off the spice, but keep the flavor, use cheddar or muenster cheese.

Swiss chard is a leafy green vegetable that is available in many colors. Red Swiss Chard has large green leaves with red stems and veins running through the leaves.  Similar to spinach, Swiss chard is a versatile, healthy vegetable that can be used in salads, sautéed, creamed and even added to soups. Chard is full of phytonutrients which promote health and prevent many diseases. Full of vitamins A, K, C, iron and dietary fiber and low in calories, Swiss chard is a great addition to any diet.

As sees in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

Coffee Cream Cups pictured above.  I love desserts in cups.  No matter how you do it, they always look great.  Try these dairy coffee creams.  They are really unique.

You don’t need special tools to make amazing petite fours.  All you need is a good knife, space in the freezer, and…patience.

The combination of passion fruit and caramel is mouthwatering.  If you don’t have a silicone mold, you can use a 12-inch spring form pan.

Swiss Layered Cake Turn a traditional layered cake on its side for a twist.

Your children came into Your House, cleansed Your Temple, purified Your Mikdash, lit candles in Your holy courtyards, and instituted these eight days of Chanukah to give thanks and praise to Your great name.” – Al HaNissim prayer

When the Jews returned to the Beis Hamikdash after defeating the Greeks—they found it defiled, with idols and graven images. And so, when that tiny vile of oil was discovered, the Menorah couldn’t be lit indoors where the atmosphere was impure. It was carried into the courtyard, where the miracle of lights became a public phenomenon in the streets of Jerusalem. This is why we place our own menorahs by the window—lighting up the streets and not merely our own homes. This Chanukah, Shavy Weiss remembers the miracle of the burning lights by bringing the outdoors inside and lighting up the night.

You never know what special items you’ll find in the dollar store. These glass bowls make a great souvenir, filled with gelt and dreidels.  Fill them with a single flower when using throughout the year. Use picture frames that match your theme to hold place cards.  These wood finish frames complement the outdoorsy look of the table.

Dress a table with layers. Use a patterned fabric runner on top of a solid tablecloth, or vice versa. The table runner used here is actually a throw, imparting a warm, cozy feeling.

The foods you serve are part of the decor.  On this table, caramel apples, chocolate covered pretzels, donuts, biscotti, and
almonds add to the ambiance.

Favor boxes are inexpensive and look adorable when tied in grosgrain ribbon. Insert candy or after-dinner mints for a treat guests can take home.

Match a fun drink to your theme.  Paper straws, available in stripes and polka dots, and in a variety of colors, also add a
festive flair.

Lights! Lots of them! This table is set for an adult party, with lots and lots of candles. When children are around, keep the candles in lanterns or hurricane lamps.

Wood logs and pine cones have a starring role in this outdoorsy winter party.  Glass reflects light. Use your glass dishes and
canisters on Chanukah to reflect the glow, especially for an evening party.

Create a floral menorah by lining up eight vases of equal heights, and one taller vase in the center. Fill with flowers or rocks and top with a floating candle. The water works to magnify whatever you put inside—so you don’t need an abundance of
flowers to achieve this special affect.

The napkins on the chairs were created by printing the design on iron-on transfer paper. Simply print, and iron the paper onto the fabric of your choice for a personalized affair For extra illumination, put candles behind the glass to reflect and
enhance the effect.

Party by Shavy Weiss | Photos by Esti Photography

As seen in the Joy of Kosher with Jamie Geller Chanukah 2011 Issue – Subscribe Now

The best Chanukah Gift I ever received weighed exactly 9 pounds, 7 ounces, and was 22 inches long. That was three years ago, when my son was born on the fifth night. We named him Avraham Yitzchak after both of my grandfathers, two strong, warm human beings—and both exceptional chefs! AY’s Chanukah/ first haircut/ Birthday Party will include festive delights that are kid-friendly, yet so elegant even my gourmet grandfathers would be impressed!

Join our family celebration with this Chanukah menu:

Caprese Latkes

A total show stopper. The base for this perfect latke is my grandfather Yitzchak’s recipe. Matzah meal, he taught me, makes your latkes nice and crispy. “Corn meal is good too,” if there’s no matzah meal at hand. As in every respectable Hungarian home, corn meal was a staple in his kitchen.

Waldorf Salad

It all began at the Waldorf. Both the salad and my marriage (Hubby and I visited the lobby the night we got engaged). Never knew my favorite salad was actually invented there. Really. Ever since it was first created in the 1890s, we’ve been calling this mix of fresh apples, celery and walnuts, dressed in mayo, a “Waldorf Salad.” It’s usually served on a bed of lettuce as an appetizer, or even as a light meal in itself. In honor of Chanukah, I added blue cheese, one of my faves (and it goes with the blue in my holiday color scheme). To save time, I am making a simple creamy balsamic vinaigrette; but if you want a
more authentic version, combine equal parts yogurt and mayo with parsley, honey, lemon juice, and zest, and salt ‘n’ pepper to taste.

Decadent and delicious, everybody will go for this perfect pasta.  Who said pink is just for girls?

Green Bean Casserole

While some people think of a green bean casserole as classic, comforting, and commonplace, to me it’s uniquely American. In my Eastern European grandfathers’ kitchens you’d never find a (green bean) casserole, caviar, or ketchup. But hey, I was born in the USA!

Ice Cream Cone Cupcakes

For my big two year old!  A dessert he and his siblings will love that’s elegant enough to serve to kids of all ages.

What is the best gift you ever got or gave on Chanukah?

As seen in Joy of Kosher with Jamie Geller Magazine (Chanukah 2011) – Subscribe Now.

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