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The truth.

Israel is amazing.

My oven/stove top situation… is a disaster.

We inherited this thing with the place we are renting.

With so many seen and unforeseen moving expenses Hubby implored me to try to make it work.   Well I am trying.  Trying to give it a workout, the likes of which it has probably never seen in it’s seemingly very looong life.  And the verdict, this thing is totally out of shape.  I am used to boot camp cooking, yet it seems happy to just boil water, one very small pot at a time.

While I cry.

And Shabbos races in.

At first when I saw it, after entering a comatose-like state, I started to celebrate.  Because while I had this mini-me oven, “thankfully” I didn’t have a stove top and would have to be “forced” to buy a new “top-of-the-line-American” stove top.  Yes I am using a lot of “quotes” simply because I feel like it.  Hubby was upset because that meant one more unforeseen expense on a list of bills that was growing as our bank account was diminishing.  I was doing the dance-of-joy because why should two people worry about the finances, where would the fun be in that?

As I began to dream about whether I needed 5 or 6 burners, which brand I should buy and if I should splurge on a milichig and fleishig cook top, something I had never had in the states…. mid-dream, I heard Hubby laugh.

And to hear him laugh is to know what it sounds like when somebody rains on your parade.  He has this cackle (his mom has it too) and in all my adult life I have never heard anything like it.  It’s the kind of sound that turns heads at both intimate dinner parties and lavish kiddushim.  It’s the kind of sound that stops one dead in their tracks, mid sentence, mid breath.  It’s the kind of sound that instantly makes you feel you want in on that joke.  Except of course when you are that joke.  Because while I am measuring counter tops and moving walls to make way for my commercial cook top in our rental kitchen, Hubby lifted this white thing you see here and found my new Israeli stove top.

And I have been crying ever since.

Of the 4 burners only 3 work, the 3 smallest.  With the tiniest one no larger than a silver dollar.

Hence that small pot of water of which I spoke.  And the kicker is this mini mart oven only has 1 rack that actually cooks, the other just sits there and looks pretty like a garish float at the Macy’s day parade.  Well I looked none too pretty when I discovered that my 2 pans of Herb Roasted Red Bliss Potatoes would have to be cooked in 2 rounds.  Likewise when I bought 6 “pounds” of ground beef to make Grandma’s Meatballs so that I would have enough to serve and freeze for later use I stared at this “thing” wondering how many shifts and hours I would have to dedicate to my 40 balls of ground beef.  Yes I know none of these dishes sound all too exotic, or even Israeli but I guess, subconsciously when things are changing all around you, and life as you know it is upside down and your oven/stove top thingy is giving you the silent treatment – one resorts to comfort food, the kind of stuff that makes you feel all is right with the world.

What do you cook when you are stressed and overwhelmed with life?

Answer this question in the comments below and be entered to win a caddy of 16 LÄRABARs, healthy and tasty bars for anytime.  Contest ends Oct. 23rd at 9am.  For details click here.

The famous steakhouse in LA Shiloh’s, serves an Olive Tapenade with their warm, crusty baguette as soon as you sit down for a meal. This combination almost definitely means you’re mostly full by the time you get the menu. I’ve slightly adapted the recipe from a tradition tapenade to create a pesto fusion. It’s the perfect condiment for any sandwich; especially this grilled chicken panini sandwich.

I like to keep my paninis simple, as they’re more like a convenience food when I prepare them at home. It’s a great way to repurpose leftover chicken into a new meal. Or, you can make your own from scratch using an interesting mix of spices, with paprika and cumin being my favorite. Don’t feel limited, grilled chicken is like a blank canvas, use whatever you’d like to infuse flavor to it.

Assembling the panini is a breeze. Simply add everything together and grill in a panini press or a regular pan that has grill marks. Enjoy it with a side of salad and potatoes, and you’ll have a warm meal ready in minutes. You can also let your kids assemble their own paninis and sneak some sliced red bell peppers and celery into their sandwich. A fun way to have a family dinner.

Enjoy my recipe for a Chicken and Olive Panini.

When I was growing up, Thursday afternoon was applesauce day. I can still picture the fragrant pot of simmering apples holding court on the stovetop. Once the softened apples burst out of their skins, my siblings and I used to fight over who got to churn the cooked fruit through the food mill.

With kids of my own, I’ve come to value the simplicity of homemade applesauce and its complex, aromatic taste that is so superior to store-bought brands.

While some cooks are faithful to either Gala or Macintosh, I prefer using many types of apples—Fiji, Jonagold, Braeburn, Granny Smith, Cortland—to create a nuanced flavor that is simply divine.

For the basic recipe I rarely add anything to the apples, just a few tablespoons of juice, cider, or water to prevent the fruit from scorching.

Make Your Own Applesauce

3-4 pounds apples, mixed variety
¼ cup of apple juice or cider or water
2 cinnamon sticks or 2 teaspoons ground cinnamon, optional
3-4 tablespoons sugar, optional

1. Quarter apples and place them in a large pot. Don’t bother removing the cores or peels; they contribute flavor, nutrition, and color. Add apple juice and cinnamon sticks, if using. Bring to a boil, cover, and reduce to a lively simmer. Cook until apples are soft and falling apart, about 20 minutes.
2. Process according to one of the three following methods, depending on your gadget of choice.

Gadgets

Food Mill – Place a food mill on top of a large bowl.  Transfer cooked apples and liquid to the food mill and churn until apples are processed into a smooth puree. Discard leftover peels and seeds that are too difficult to churn in the food mill. Flavor the applesauce with ground cinnamon or sweeten with sugar.

Strainer and Spatula – Transfer cooked apples to a large, hand-held sieve and use a rubber spatula to press fruit through the sieve and into a bowl. Once the cooked fruit has been pressed through the sieve, discard leftover peels and seeds.  Flavor with ground cinnamon or sweeten
with sugar.

Food Processor – Since a food processor can’t separate the skins from the pulp in the same manner as a food mill, it’s preferable to peel and seed apples before cooking. After the apples are cooked, use a slotted spoon to transfer apples to the bowl of the food processor.  Pulse to create a smooth puree, adding a tablespoon or two of the cooking liquid, as needed. Flavor with cinnamon or sugar, if desired.

Cranberry Applesauce
Cook 4 pounds apples with 1 ½ cups of frozen cranberries, ½ cup sugar, and ¼ cup brown sugar, and 1 tablespoon freshly squeezed lemon juice.

Chunky Apricot Applesauce
Soak 1 cup dried apricots in hot water for about 10 minutes, or until softened. Remove from water and dice. Add diced apricots and about ¼ cup
sugar to 4 pounds apples in the last few minutes of the cooking time, stirring until sugar dissolves.

Pear Applesauce
Cook 2 pounds apples and 2 pounds pears, both quartered.  Since pears have more natural juice than apples, this sauce will be a little thinner than classic applesauce. To compensate, add just a tablespoon or two of liquid to the fruit before cooking instead of the ¼ cup listed in the recipe

Plum Applesauce
Cook 2 pounds apples with 2 pounds halved and pitted plums, and ¼ cup sugar.

Dinner tonight at Alessandra Rovati is always Italian.  This Venice-born Kosher Italian chef turns to simple, healthful, and authentic Italian fare when cooking for her family—including her Brooklyn-born husband, who loves it. The little ones (a four-and-a half-year-old son and three-year-old daughter) love to help, but you can imagine the mess they make.

Cod Fillets in Bread Gratin

My husband, who is an Ashkenazi from Brooklyn, still hasn’t come to terms with the fact that when I am feeling down, rather than opening a pint of ice cream, I head right for the anchovies. In his opinion, this must be a sign of some mysterious psychiatric disturbance. But Italians love anchovies, both plain on bread and butter, or as a secret ingredient to perk up a sauce or a vegetable side that came out a little “flat.” You’ll see what I mean after you try this very easy fish recipe!  Serve with Jewish Venetian Spinach.

Risotto with Lemon and Ricotta

Venetians—and Venetian Jews in particular—are world famous for their creamy risottos. I can make over a hundred varieties of this dish, which is my ultimate comfort food. This unusual combination of tart and creamy will be a very pleasant surprise, and full-fat ricotta is naturally very low in fat (go figure! 5% versus 90% in cream cheese), so go ahead—get seconds! You can serve this risotto Italian-style: as an appetizer to any fish dish, or as a main course with a green salad and a side of vegetables, such as, Green and Yellow Saute.

Roman Saltimbocca

The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!  Serve with Italian Mashed Potatoes.

Chicken in a Salt Crust

Some afternoons I spend so much time picking up after my 3- and 4- year-olds that I have no energy left for the kitchen. I’m not talking about cooking, I just cannot stomach the idea of having to clean up one more area. That’s when I resort to this recipe, which can be prepared in less than 5 minutes (plus cooking time) and will leave your counters absolutely spotless! Now how about a glass of wine?  Serve with Slow Baked Tomatoes.

Shopping List for This Week’s Dinner Tonight

Whether you’re making your own puff pastry dough to avoid trans-fats, or because of soy allergies or the high cost of store-bought pastry, here is a phenomenal recipe to try.

Homemade Puff Pastry

Now that you have the dough you can make these Salmon Pillow Puffs. The mature Atlantic salmon, with its slightly fishy taste, does not compare in taste to the delicate flavor of baby salmon. If you must though, you can purchase 2 (8-ounce) slices of standard Atlantic salmon, and cut each one into 4 cubes. Either way, have your fishmonger remove the skin.  Serve with the Dilled Dijon Sauce.

Get more Puff Pastry Dough Recipes here.

The Jewish holidays are almost over.  Did you get on that scale yet?  How did you do?  Even the best of us have trouble staying trim and healthy during a month long of large meals, little exercise and lots of sweets.  It’s okay, don’t beat yourself up too much, get ready to charge ahead to a healthy new year.

Step 1 –Exercise

If you weren’t exercising before, start now!  No matter what your weight, exercise is great for your heart and you want to keep your heart healthy for many holidays to come.  Get up and get moving.   Find the exercise that is right for you, join a sports league, go swimming, climb stairs rather than taking the escalator or elevator, whatever it takes.

Step 2 – Write makes right

When you make yourself accountable for what you eat you will realize that every bite counts.  I am not asking you to start counting calories, but just start paying attention.  Pay attention to everything you put in your body and when.  Were you really that hungry?  Did you really need that second serving?

Step 3 – Drink lots of water

Before you eat, drink! The water will help fill your empty belly and slow you down.  It is also important to stay properly hydrated (especially during the summer and after working out), plus it’s great for your skin!

Step 4 – Cut out one bad food habit

You know what it is, that late night dessert, the extra bowl of cereal, the sugary or even diet soda you are addicted to, that whole bag of potato chips you can’t resist – whatever is, kick it.  Now is the time.  Take control!

Step 5 – Get on the scale

So, now that you have taken control, see where you are at, decide where you want to be and make it happen.  The Jewish holidays that derail your best intentions are temporary and everyone slips up once or twice.   All you have to do is get back on the scale to get back on track.

First Impressions – Excite your company from the get-go with these simple starters

You won’t catch me moving into the kitchen for a full month before a Yuntif, catching my zzz’s between kitchen timer alarms. But that doesn’t stop me from kicking off each meal with an impressive dish. You can do it too! Go for one simple starter that makes a bold statement in taste and appearance.

Tuna Tartar with Honey Sesame Wonton Crisps

It’s gorgeous, it’s crunchy, it’s soft, it’s slightly sweet and savory—a perfect beginning to an elegant meal.

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

This recipe calls for cod but if you love salmon or some other fish, go for it!  It’ll be just as delish.

Don’t miss the Honey Wasabi dipping sauce!
I use it with almost everything! While I favor it for fish, you can also serve it with chicken, beef, or lamb (not all at once, of course—even I have my limits).

Beef Satay with Horseradish Mustard

These are kid-friendly and adult-friendly.  Nothin’ better than pleasing the entire crowd at once.

Tip: Soak your wood skewers for 1 hour before using to prevent burning.

Simanim Salad with Pomegranate Balsamic Dressing

This recipe calls for cooked beets.  You can use boiled, canned or roasted (my favorite!)

To roast beets: scrub the beets, leaving the skin on, and cut off the greens and the root end. Toss the beets with a generous amount of olive oil and season with salt & pepper. Roast at 400° F for about 45 minutes in a baking dish with about ½ cup of water and cover tightly with foil. Allow to cool 5 minutes before peeling, slicing, and seasoning with additional salt & pepper as needed.

I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully—I wouldn’t wait for the holidays to make it!.

What is your favorite way to start a meal?

Originally published in Joy of Kosher with Jamie Geller (Rosh Hashanah 2011) – Subscribe Now.

Cakes in jars are the perfect dessert to bring outdoors for Sukkot or to bring over other people’s homes.  They are very sturdy, they can be sealed and they are easy to transport. Make your favorite cake recipes and assemble it in a jar.  Pint sized jars should serve 2 people and half pints would be better for individual servings.

To Assemble Jars:

• Using a circle cutter, or the mouth of a glass: cut out 16 circles of cake from the chocolate cake. Press a circle of cake into the bottom of a mason jar. Drop in a heaping teaspoonful of Frosting. Flatten with a spoon. Pipe a swirl of another frosting in a circle on top. Add another circle of chocolate cake. Place another spoonful of Frosting on top of that. Finish with a swirl of Frosting.

Notes for making pareve evaporated milk
Many special desserts call for evaporated milk—which isn’t available pareve and is hard to find chalav yisrael. To create your own, pour 2 cups soy milk or rice milk into a small saucepan. Bring to a boil, and immediately lower heat to low. Keep heat on low for approximately 2 hours, or until the liquid is reduced to 1 cup. The milk should boil, and it should be lightly steaming.

Try this German Chocolate Cake in a Jar and then experiment with your favorite varieties.

Sukkot and Simchat Torah in South Africa falls at a beautiful time of the year. A time when, blossoms appear on trees, days get longer and warmer and whales can be seen in the waters off our coastline.

Sukkah competitions are held by many shuls and the various themes created are quite exciting.  A few years back, we placed ‘Free Gilad Shalit’ posters, flags, and yellow ribbons on the walls of our sukkah which served as a stark reminder of our commitment to his release. You can imagine our absolute joy when he was released a year later almost to the day!

We’ve also had themes on a lighter note such as ‘Pretty in Pink’ and ‘Lanterns’, ‘Lemons and Lulavs’ as pictured in my latest book ‘Celebrating with the Kosher Butcher’s Wife‘.  On that note, for meals, I try to have a different theme for each night of Sukkot – ‘Around the world in eight days’, so to speak! Whether we’re in India having Bollywood Beef and Samosasm in China with Kung Pao Chicken and rice or right at home with Bunny Chow, Breedie and Boerewors it’s creative cooking at it’s best where the cuisines of different countries makes for a fun Sukkot or Simchat Torah.

When I asked my children what Simchas Torah meant to them they responded in unison “Flags, chocolates and our ‘first L’ Chaim”. Well I asked for it, I suppose. Somehow in an ideal world I would have hoped for “our never-ending dedication to the study of Torah” or just some sort of deeper recognition of this festival.  Oh, well, it  is a fun holiday.  Most Shuls in South Africa have Simchas Torah Dinners which everybody goes to, so here are some around the world recipes you can try during Sukkot, Shemini Atzeret or even Simchat Torah.

Creamy Hot Tomato Soup

There is nothing like a hot bowl of tomato soup to keep you going anytime.

Triple A Salad - Asparagus, Avocado and Apple

Bronzed Beef in a Bag

This healthy looking meal in a bag is one of those tasty, loyal, never-let-you-down kind of recipes.  Although the meat and vegetables are in a bag, the bag doesn’t act as a ‘sunblock’. The transparency of it allows the meat and vegetables to ‘tan’ to a perfect shade of dark brown. They say there’s nothing quite like a bronze-tanned piece of oiled beef!

Potato Kugel

Grilled Nectarines

Because of their water content, nectarines cook quickly, which helps when you’re in a hurry!

A few months ago I brought my daughter to the supermarket and she walked around asking for everything in sight.  Sound familiar?  When we got to the bread aisle, I figured I would let her choose which loaf to buy this week and she chose this gorgeous fresh baked pumpernickel bread.  She loves pumpernickel bagels and she vigorously shook her head yes when I asked if she would eat it, so I figured why not.  Fast forward three days and I had more than a half of a loaf left and couldn’t get my daughter to eat a single slice of toast.

I really hate to waste, so I knew I had to get creative fast.  I often make croutons with leftover bread and figured that these would actually taste really good in a hot split pea soup and they were phenomenal.

Salad with Pumpernickel Croutons

But I had a LOT of croutons and so I came up with a toasted bread salad filled with roasted veggies, it barely needed any dressing and my we could not get enough.  A little goat cheese just put it over the top, I am actually thinking of buying pumpernickel just to make it again.

Stuffed Roasted Chicken wtih Vegetables

Then I thought about stuffing, my favorite part of Thanksgiving.  If you haven’t tried pumpernickel stuffing you are in for a treat!  Filled with onions and apples, stuffed in a chicken or turkey or just cooked in the oven it is perfect for this time of year.

There is a popular Jewish custom to enjoy stuffed foods for Sukkot.   Stuffing is a perfect way to use up your leftover bread and follow this Jewish tradition with your family.

On Sukkot we all build little outdoor huts to use as a home for 8 days and if we are lucky the weather cooperates and we enjoy 8 days of eating and for some sleeping in the outdoors. It seems for me that when we go outdoors we get a little more casual.  We might use paper, we dont’ worry about all the crumbs on the floor.  It is a beautiful time to be with friends and family and enjoy the festival holiday.  And there is no better time to have a huge feast on this holiday, the Feast of Tabernacles.

Last year I shared some fantastic Sukkot Lunch Menu Ideas, a Sukkot Menu from Susie Fishbein and a few more Sukkot Dinner Ideas.  This year I am giving you a hearty menu that can really be called a feast.

White Fish with Phyllo and Sesame

Chicken Pot Pie with Herbed Drop Biscuits

Tip for pot pie – it is a great way to use leftover chicken.  When you have a leftovers, cut into cubes and freeze until ready to make the pot pie.

maple cinnamon applesauce

Serve the applesauce warm, it tastes so fresh and delicous.

Today, I’m going to cook traditional Syrian dishes with Poopa Dweck, author of Aromas of Aleppo. Most of the dishes we’re going to make I have prepared before—one even weekly. As a Syrian Jew, it’s the food I grew up with as well. Yet, I still hope to unlock secrets of the Syrian kitchen, and bring access to this distinctive and tantalizing cuisine to Joy of Kosher readers. For all of you—we’re going to make maza (small delights) first, two types. Bastel, delightful small semolina pastries, filled with ground meat, and laham b’ajeen, mini meat pies, a favorite of all types of Jews everywhere. And for the main course—we’re preparing mehshi kusa, squash filled with ground meat and rice—with a surprisingly delicious side.

Bastel

Poopa chopped a generous amount of onions for the meat filling of our bastel. The trick of the meat filling is to stand over the stove, constantly pressing the meat with a fork so it is not clumpy at all. “You need to keep breaking up the meat, so it’s small, and the spices and pine nuts will integrate well later.”

The dough for the bastel is about the same as its dairy counterpart—the beloved sambousak. There is margarine instead of butter, flour, and smead, also known as semolina. “The margarine needs to be at room temperature to incorporate into the flour nicely. The difference between this dough and sambousak dough is that it takes one teaspoon of oil. Since butter is naturally moister than margarine, it needs to compensate.”
Poopa begins kneading the dough by hand. “People ask, ‘Poopa, why is my dough too crumbly?’ They are not giving a chance for the margarine or butter to do its job. You really need to let the oils open up when kneading—and it’s very important for the margarine or butter to be at room temperature.”

Poopa then shows me the kneaded dough. “This might be the time when people ruin the dough, because they panic and put in more water—just keep kneading.” The amount of water is affected by humidity, so a cook really needs intuition.
The meat is still cooking, and it will continue to cook, Poopa says, until there is no more moisture. “Can we drain it?”
I ask.
“No—then you will lose all the beautiful flavors.” Poopa advises to wait until the meat is finished cooking before we season it—the spices should not get cooked. “Cook it until the moisture is almost gone, because the meat will soak up the rest of the water while it cools.”

To make the bastel, we take a walnut-sized ball of dough. Poopa shows me how she pokes an indentation, then presses the walls of the cavity down to make room for the meat. Though I make sambousak all the time, I’ve never made bastel. The shape is very different, “sambousak are crescent shaped, while bastel were made round—that’s for kashrut reasons, so we know which are milk or meat.”
A teaspoon of meat goes in, and Poopa closes the ball on the bottom. Then pinch pinch pinch—dip in sesame and we’re done.

Laham b’Ajeen

“In Aleppo, Syria, the laham b’ajeen were originally the size of a wrap. It was street food. Then, in America, they got smaller, and smaller, and smaller—until they became bite size. The old-timers laugh when they see the little dots of laham b’ajeen today!” I’m guilty. I too make mine teensy.
The main ingredient the laham b’ajeen’s sauce is tamarind concentrate, or temerhindi (also called oot in Arabic), which came to Aleppo via India and Persia in the 7th century. Despite its travels, the entire Middle East uses pomegranate concentrate instead. “The exclusive use of tamarind is by the Aleppians. The Syrian women used to make 40 pounds before Pesach to use through the holiday and the entire year,” Poopa says.
She adds the ingredients, including onions which have been pulverized in the food processor and Aleppo pepper, which heats food in a milder way than crushed red pepper. Allspice goes in abundance.

Mehshi Kusa

“Mehshi is any stuffed vegetable. In Aleppo, stuffed vegetables were extremely popular. Aleppo was part of the Fertile Crescent. The veggies were abundant, and meat was very expensive. Mixes with rice, though, a little meat could be stretched to feed families by stuffing them into vegetables. They stuffed anything possible—zucchini, eggplant, carrots, onions, potatoes, tomatoes.” The zucchini that we’re stuffing today are bigger than usual. “These big ones are actually easier to stuff—but the talented cook shows off by scooping really thin ones.”
First, Poopa uses a mav’beh, which looks like a long, thin corer, and is sold in Middle Eastern shops (a very thin corer will work as well). She cuts off the top, and a little piece at the bottom, then goes in to take out the inside. “One of the best parts of mehshi kusa is the lib kusa, the byproduct. Cook it with onion, light olive oil, salt, and a little sugar. Not an orange rind in Aleppo was wasted—even the insides of the vegetables were eaten.”

Poopa then shows us one of her favorite scooping tools, a grapefruit spoon, which has serrated edges. “I really go to town with this one,” she says. “Keep the zucchini in your palm so you don’t puncture through.”

The filling for the mehshi is called hashu, and it includes rice that has been soaked—not parboiled (“Parboiled rice doesn’t have the same bite to it”)—and of course, more allspice. “When I mix my meat, I don’t like to overmix it. It takes out the oxygen. Even when preparing hamburgers or anything with ground meat, always have a light hand. It’s not dough.”
The stuffed mehshi are piled in a pot—with no water. It cooks in its own liquids, temerhindi, and a little lemon juice. “When my mother was teaching me how to cook, she would tell me, ‘No water!’ But I didn’t have the confidence that it would cook like that, so she’d repeat it, ‘Poopa, no water!’ The water will come from the squash.  Poopa adds the apricots, and temerhindi on top. She lets the mehshi steam a little bit before adding the lemon juice—and then places a plate on top. “The pressure on top of the mechshe keeps the rice from escaping. But in Aleppo, there was more rice proportionate to the meat, so a century ago, they didn’t only put a plate, but also a glass of water on top of the plate.”

A note about Temerhindi (tamarind sauce): If you live in the New York or New Jersey area, it is worth a trip to the Flatbush section of Brooklyn or Deal, New Jersey to nab a few jars. And if you don’t—have a relative ship some to you! Others use the very accessible (though inauthentic) prune butter (Ssshh….just don’t tell Poopa).

We also made this wonderful vegetable side – Lib Kusa.

And don’t miss  a little more from Poopa and one more recipes for a Syrian dessert – Al Mazieh.

This article was originally published in the Rosh Hashanah 2011 issue of Joy of Kosher with Jamie Geller.

What You will need:

1. Fresh fruit, you can also use plastic because it will no longer be edible when you are done
2. Kosher salt
3. Fine grain glitter
4. Spray adhesive
5. Disposable gloves
6. Paper plate and plastic spoon

This is very easy to do and with great results.

First mix equal amounts of kosher salt and glitter on a paper plate. This stuff will get everywhere so if possible this is best done outside. Put on plastic gloves (this is a must because the spray adhesive will get all over your hands and will take FOREVER to come off).

Spray the fruit all around and while its still wet roll it in your glitter mixture. I also spooned glitter onto the fruit as I was rolling for better coverage. For the acorn I did it in sections because it was too big and the adhesive was drying before I got to the back. Set aside to dry. Once it is completely dry spray it again with adhesive. This will prevent the glitter from falling off everywhere. Allow it to dry for a few hours. This is a beautiful centerpiece. I plan to do all kinds of fruit and gords and line them down my entire Sukkah table.

It is also a nice place setting option. Last but not least if you feel terrible about wasting good fruit this can also be done with sugar and egg whites. It is not as bold, but no fruit will be harmed in the process. Have a wonderful Yom Tov!

With Yom Tov upon us, it’s important to review all the FREEZER TRICKS I share in my cookbook and at my Tupperware Freezer Class demonstrations.  I often give out a sheet like this at my demos, called ‘The Deep Freeze” with many freezer tips and tidbits. Bookmark and save these for future reference!

1- Always leave ¼” – ½” at the top of the container to allow for food expansion.
2- Never “burp” before freezing Tupperware freezer containers – seals will pop off quicker when food expands due to reduced air space.
3- Your freezer runs much more efficiently if packed full – (check previous month’s tips).
4- Save money by buying in bulk and flash freezing vegetables and meats – pull out only the number of pieces of amount that you need.
5- Add cornstarch to shredded cheese and then freeze – cheese will not freeze together.
6- Put coffee in freezer in Tupperware and it will not freeze solid and retains the natural oils in the bean which make for a better cup of coffee. One pound of coffee will brew 40 to 50 cups.
7- Use (Tupperware) Jelring for homemade ice cream cakes (layer whatever you please – try adding flavored liqueurs….!)
8- Use (Tupperware) Ice Tups for baby’s boo boos and teething; and don’t forget frozen pops for yourself!
9- More ice crystals form on cheaper brands of ice cream, therefore buy the best!
10- When you remove a Tupperware container from the freezer, wipe the inside of the seal before replacing the container – air temperature change will cause condensation that will drop back onto food causing ice crystals.
11- Always let food cool down before sealing and placing in freezer – because the steam will form condensation which will drop down onto your food and form ice crystals.
12- Make freezer jams and put into 12 oz. tumblers – no cooking or processing needed and tastes like fresh fruit.
13- Freeze juice, iced tea, milk in tumblers for minimum of 2 hours and then put in cooler or lunch bag – they will serve as your ice packs (no others needed-Perfect for Pesach/Succos trips!)
14- Put an onion in the freezer for several minutes before slicing “for no more tears!!”
15- Put a block of cheese in freezer for a half hour and it will not crumble when grating.
16- Cook soups, stews, spaghetti sauce, etc. in bulk and freeze in smaller quantities – it’s cheaper and much easier to clean up one big mess than to clean up 5 little messes!
17- Make extra batter when having waffles or pancakes – cook while you’re eating, then flash freeze on a foil-lined tray and place in large rectangle container. You’ll always have a quick “nosh” ready to heat and serve!
18- Freeze candles to make them burn more slowly and last longer. Works great for tapers—very thick candles may crack.

Vegetable Barley Soup

I’d like to share with you a delicious soup my daughter-in-law, Laya prepares.  Friends who have made this recipe have witnessed their family members “licking the plate”! It freezes very well when you double or triple the recipe.  This is a perfect recipe for a cold or “blizzard” day! It would also complement your Succos menu.

Perfect for Sunday Brunch!

After a hectic week of rushed mornings, why not take advantage of slow Sunday morning? Try cooking brunch together and devouring a
gourmet meal that everyone helped create. Stratas may be the key.

A strata is a layered casserole dish that’s perfect for brunch and works well year round. Mini stratas are an easy way to feed the entire family without short order cooking. Everyone, including your youngest, can help prepare their own fillings. You can also store the leftovers of this high-protein dish in the fridge for hectic weekday breakfasts. Your delicious four-star strata will puff up in the oven like a soufflé and can be enjoyed warm or at room temperature. This recipe can be made in stages: you can make the fillings the day before, then assemble the stratas the next day, and let them rest in the refrigerator for 2 to 4 hours. Each filling recipe creates enough for 6 ramekins.

Kid Tips!
Small kids can participate in the preparation by cutting the bread, zucchini, or pears with a butter knife, mashing the sweet potato, scooping ricotta, and sprinkling cheese.

Get creative with your stratas!
Use six ounce ramekins to make personalized mini stratas with a variety of savory and sweet fillings: zucchini, sweet potato, pumpkin, pear, and apple.

For high puffy stratas, don’t grease the sides, only the bottoms.

Assembly

Each family member can customize their own strata:
Place ramekins on a rimmed baking sheet lined with parchment paper or aluminum foil (the stratas may overflow). Place 1/4 cup, about 8 bread cubes into each of the six ramekins, then layer the stratas with 2 tablespoons of vegetable or fruit filling, sugar, spices, the cheese, and then the egg mixture. Gently press down each layer with your fingers.

Get the recipe for Mini Stratas with steps for kids and tons of variations.

What do you like to cook with your kids for brunch?