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How To Use Gefen Wonder Melts and Cookbook...

 

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Wonder of wonder, miracle of miracle melts… Versatile, creamy, colorful and easy to use, Gefen Wonder Melts can be used to satisfy all your candy-making and candy-dipping desires.  Gefen Wonder Melts are mouthwatering melt-in-your-mouth candies that come in a variety of bright colors and are non-dairy — so they can brighten your baking and crown your cookies in so many different ways.  Here we have a few ways that you can use these versatile sweet treats in your kitchen:


 

5 Minute Party Food

 
 

It’s party time!!  Even though Hanukkah is almost over, there is still lots of time to party.  With these cold Wintery nights ahead, it is more fun to invite everyone in rather than go out.  That doesn’t mean you want to spend hours preparing.  Enjoy these recipes for 5 Minute Party Food.

When feeding a crowd it is always great to serve mouthwatering food with distinctive flavors that leave people wowed and make the food and party a memorable experience; good food really has that power. There are many exciting new kosher products available for the ever-growing palate of the kosher consumer. Jack’s Gourmet provides high-quality kosher charcuterie that is authentic and provides the kosher cook with flavors and textures that weren’t always available.  In addition to great flavor, the products are versatile, contain NO fillers, are gluten free, and contain no MSG. As the items are ready to serve in a matter of minutes, they make for a versatile and epicurean ingredient that can be prepared in many ways.


 

Non-Dairy Cronots

 

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With the holiday of Chanukah upon us, now is the perfect time to explore the world of the deep fried cronot.  Cronots are a cross between a croissant and a doughnut. This fusion dessert is actually perfect for the fusion holiday of Thanksgiving and Chanukah!  Fried foods are all the rage this holiday, stemming from the miracle of the menorah oil lasting eight days instead of one.  There is no better way in my humble opinion, to celebrate the miracle of oil than deep frying dough.  Cronots are  essentially made by taking buttery croissant dough, cutting it into a doughnut shape, and frying it instead of baking.  They look just like a traditional doughnut until you bite into one.  Cronots are crispy, light, tender, and flaky.  They rise from the yeast in the dough, as well as from the layers and layers of fat that has been rolled and folded into the dough.  When you cut it open, you can see the beautiful layers that were created from all the folding of the dough.

I have seen cronots cut in half and filled with all sorts of fillings including pastry cream and topped with glazes and powdered sugar.  I’m sure they would be delicious if filled with your favorite fruit jam or jelly.  I like to keep my cronots simple by  rolling them in a mixture of cinnamon and sugar, while they are still warm from the fryer.  The cinnamon sugar gives this delicious pastry extra texture and sweetness.


 

Using Up Leftover Turkey

 

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There are some people who can eat turkey for days and they look forward to Thanksgiving every year just so that they can eat turkey sandwiches the rest of the week.  Then there are some people who enjoy the fresh turkey on Thanksgiving, but would rather not see it again until next Thanksgiving.  The only problem is you can’t seem to get a small turkey anywhere and of course if you have a big crowd you want to make sure you have enough.  With all the sides, some people’s favorite part of the meal, there is inevitably turkey leftover.

If you are in the camp of people looking for new ways to serve up your turkey, here are a few suggestions.


 

Cookbook Spotlight – The Holiday Kosher...

 

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Two years ago Paula Shoyer came to market with The Kosher Baker.  A cookbook that filled the void for many to create amazing non dairy desserts that left no need for apology.  Check out our first interview with Paula and learn more about her transformation from lawyer to pastry chef to cookbook author.  Now, Paula is back with more amazing recipes to add to your holiday repertoire.   The Holiday Kosher Baker Cookbook is a go to bible filled with tips and tricks for any new or seasoned baker.  Paula is especially gifted and making our favorite desserts without any dairy, although this book does include some specialty dairy recipes for Shavuot.

 


 

Choosing The Right Types of Oil

 

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Chanukah may be the holiday of olive oil, but take a trip down your grocery aisle, and you’ll see as many different oils as there are colours of Chanukah candles. What is the difference between all of them and how is one to choose?

There are two main categories of fats; saturated fat and unsaturated fat.


 

Hanukkah Desserts

 

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We all love more dessert recipes and our friends in Montreal really know how to do them right.  We showcased the Montreal Hebrew Academy Cookbook, And Then There Was Cake and shared a few recipes last month.  Now, we get to sample a few more special for Hanukkah.


 

A Magical Hanukkah with Zucchini Latkes

 

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We are approaching Hanukkah which is known to be the holiday of miracles. Have you ever thought that cooking and baking is a sort of a miracle?

Every time you take raw ingredients and turn them into a delicious food that make all your senses so happy and content, you create magic!


 

A Syrian Thanksgivukkah Table

 

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We have shared a ton of Thanksgivukkah recipes, table decor ideas and fun gifts and treats.  We couldn’t resist sharing just one more.  Our friend Marlene runs TheJewishHostess.com and is always showcasing amazing tables-capes.  I really wish I could hire to set my table.  This year she decided to share a Thanksgivukkah table and here is a little preview for you.


 

Pumpkin Hanukkah Recipes

 

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I love Pumpkin! It is one of the most versatile ingredients in my pantry and is a staple in my home. I use pumpkin in many recipes including: soups, risotto, breads, stews, ravioli filling, pie, and more.

One of the few canned foods I use is canned pumpkin puree. Canned pumpkin puree is a nutrient dense food. It is high in vitamins and antioxidants. To achieve the creaminess of canned pumpkin puree it would take hours and many pounds of pumpkin to result in several cups of puree. So now you know the secrets of this restaurant chef.


 

How to make a Candy Mosaic Chanukah Tray

 

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Gluten and Dairy Free Corn Pudding

 

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Golden sweet corn seems iconic at Thanksgiving, a symbol of the harvest. Corn side dishes are a pleasant foil to other more hearty, starchy fare on the Thanksgiving table.

Thanksgiving is all about traditions — traditions of family, traditions of gratitude and traditions of food.


 

8 Nights of Idaho Potato Latkes *Giveaway*

 

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The classic potato latke, fried to a crispy golden brown and emerging from the pan still sizzling, is a family favorite during Hanukkah and year round.  Although the standard ingredients are simple enough, I have seen versions with no added flour, sautéed onions, thick, fluffy, grated by hand, shredded or even mashed.  What makes a really great latke is a really great potato, which is why your search should start and end in Idaho.

Traditional Potato Latkes


 

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.