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30 Stuffed Foods for Sukkot

 

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In terms of the sheer number of holidays (not talking about amount of work…nissan has that one covered!) Tishrei is simply stuffed!  This year’s three-day-long chagim require a lot of advanced cooking and with that comes a lot of eating.  While we all look forward to enjoying certain traditional foods at Rosh Hashanah and (pre/post) Yom Kippur, Sukkos leaves a lot of room for culinary creativity.  A great way to exercise the foodie in all of us is by finding different ways to pack as many (read: pleasant) flavors into your dishes, the most literal manner of doing this is by cooking meats and vegetables that are literally quite literally stuffed with vegetables or dairy, respectively.  Here are 30 stuffed foods to try this sukkos.

 


 

The Search For The Real Yerushalmi Kugel

 

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I thought I knew what Yerushalmi Kugel was, a thin noodle kugel that was kind of peppery.  I am not a fan of the more classic sweet noodle kugel, but I have always liked this salty, peppery version.  I even made my version a while back with soba noodles, Soba Noodle Kugel.  This past Summer I was lucky to spend a few weeks in Israel and on my first Shabbat in Jerusalem I discovered the real Yerushalmi Kugel.

It was a remarkable site.  The kugel was maybe 2 feet in diameter and 2 feet high.  It was sliced up in layers and served piping hot.  It was a dark brown color and so I had to try it.  This kugel was sweet, but not too sweet in that it was more caramelized with a peppery accent.  It was really good and for the rest of the trip I wondered how to bring this recipe back to New York.


 

What Are Boerewors? *Giveaway*

 

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Boerewors are a type of sausage popular in South Africa made from minced beef and spices in a sausage casing. These sausages are preserved with salt and vinegar and are nitrate free. In South Africa, Boerewors are often made on the grill (they call it the Braai) and traditionally formed in a continuous spiral or cut up in 5 inch pieces.


 

A Modern Break The Fast For Yom Kippur

 

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Lately, it seems everyone is really into either nostalgia or modern.  Either we want to make our traditional Jewish foods, like gefilte fish and kugel or we want to change it up and go modern.   Both have their merits, for me nostalgia often brings to mind the break fast I had growing up which I shared with you a few years ago, see that menu here.  I know Jamie has gone more modern lately looking for healthier foods and she shared some of her favorites last year, in her Yom Kippur Break The Fast Recipes post here.   This year I offer a simple modern menu for those looking for something a little different, but still true to our roots.

Pastrami Gravlax


 

Easy Overnight Apple Date Danish

 

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Easy Overnight Apple Date Danish Posted 09/29/2014 by Aviv Harkov
New Year, old classic; well that doesn't sounds right. An apple danish is standard all over the world, including Israel. In just about every bakery, coffee shop, and mini market you can get some version of this beloved dessert. When you think about an apple danish, you picture the crisp pastry and light and sweet filling. Often the ones we find at our corner coffee shop fall short of our expectations and we convince ourselves that we can't do better. But we can, and quite easily. You can make the dough and filling the night before and set up the cake after the fast ends or bake the day before. Either way, this is a delicious and impressive looking dessert. We don't have to tell anyone how easy this beautiful dessert is to make. 

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Watch and Make Your Own Lemon Lovers Hummus

 

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I have already told you more than once that I’m a sucker for hummus, on EVERYTHING – my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it, sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas, and sometimes with roasted red peppers. But most always I serve it with a dusting of sumac or paprika, a drizzle of olive oil, and a sprinkle of fresh torn parsley or coriander leaves.


 

10 Soup and Salad Combinations for the Break Fast

 

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This year Yom Kippur falls on shabbos, which is making me double down on the “ease factor” in my pre and post break fast cooking.  For the most part I fast pretty well, but post fast is always an issue because it is only too easy to overeat.  I prefer to have a meat meal, but usually soup and salad make up the majority of the meal  with the meat dish as a small but filling factor.  Below are 5 soups which can be made way in advance of the fast that pair well with 5 salads that are quick to prepare post fast.

 


 

Picking Apples In Season and Apple Honey Cake

 

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Fall is all about apples: from apple picking (straight off the tree) to using them in everything you make — salads, appetizers, main dishes and of course, dessert. Apples epitomize fall and are a significant symbol of the upcoming holiday. The humble apple is a really unique food, being full of nutrition, affordable and versatile all at once. What better way to celebrate the season so redolent of apples than with apples themselves!


 

Watch Me On The Today Show For Rosh Hashanah

 

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So exciting to be back on the TODAY Show! Kathie Lee and Hoda were sooooooo nice as usual. Really, they are kind and warm and welcoming and funny!


 

Shana Tova

 

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In the coming year, may all of your meals be cooked to perfection — nothing burns, nothing sogs, nothing falls apart. May it be a year of culinary delights and taste-bud adventures!

And may you and your loved ones eat in good health, happiness, sweetness and peace.


 

My Middle Eastern Menu

 

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My sister and I were brainstorming recipe ideas when she described an incredible meal she had recently made, featuring lamb turnovers. I was immediately fired up to create my own version of her delicious turnovers, incorporating sweet cinnamon and spicy cumin; the Middle Eastern spices of fall.

My inspiration for Middle Eastern fare filtered even further into the side dishes, resulting in a beautiful, plated meal filled with golden yellow turmeric, green arugula, sweet mint and crunchy red pomegranate seeds; simply the perfect menu to celebrate the New Year.


 

How To Make Your Cut Flowers Last

 

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It is important to cut and condition your flowers when you get them home from the store before putting them in your vase in order to have a long lasting bouquet.  Here are the steps to prepare your flowers:

1. Start off with preparing a clean vase and fresh water from the tap.


 

Freekeh Stuffed Red Peppers

 

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Freekeh Stuffed Red Peppers Posted 09/19/2014 by Chef Tami Weiser
Creating vegan entrees that are so good that your omnivore family and guests are happy is no easy feat. As a former vegetarian and vegan, for over 2 decades, including doing catering, I found that the best dishes were based on real whole foods. I love to find a new grain to learn about and experiment with. Fear not the freekah. It’s an easy to use, readily available grain. Not the adventurous sort? You can substitute most familiar hearty grains- barley, whole buckwheat or even brown rice- if you prefer. Try this recipe stuffed in an onion instead of a pepper or add some ground turkey or try a pungent salty feta tossed in—it’s an easy recipe to play with. The spices are influenced by Egyptian dukkah, with a pine nuts twist. Freekeh, an ancient Egyptian grain, is a powerhouse of flavor and nutrition. Stuffing it, Sephardic style, into fresh seasonal vegetables, is a great way to showcase it. It’s a great vegan entree for your Rosh Hashanah or Sukkot celebration.

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Cooking With Joy: Winter Citrus Salad and Avocado...

 

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Both of these salads are super simple to prepare and really delicious! I find these type of salads are really great to have on hand for a three day Yom Tov or a long summer Shabbos when shalosh seudos needs to be hearty. Just keep the raw ingredients in the fridge and put them together right before the meal.


 

5 Date Recipes for your Seudah

 

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The word for date in hebrew is tamri, similar to the word sheyitamu “may they be consumed”, the accompanying blessing that many people make on Rosh Hashanah asks that our enemies be consumed.  This summer I was in Israel where I felt firsthand the devastation that comes from the baseless hatred of the enemies of the Jewish people.  In truth, the enemy of the Jews is a threat to all peoples because in each generation we fight more than a group of oppressors; we are truly fighting against the blindness and darkness that comes from a lack of light and truth in the world.  Here at Joy of Kosher we have thousands of recipes which, yes, taste amazing, but more importantly are part a mission to be hiddur l’mitzvah, to beautify the mitzvah of kosher.  We hope that the holiday and year-round kosher recipes we share bring simcha (happiness) to your homes and helps you to beautify the incredible joy, and responsibility, that is keeping kosher.  Shanah Tovah U’Mesukah!