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I love the chillier temperatures of late autumn and winter. The brisk air and snuggly sweaters make this my favorite time of year. I also especially love the food with its heartiness, big flavors and comforting textures. Cooking for my own family, for friends and clients is also a pleasure as everyone is actually hungry in the winter! People’s appetites are more timid in the warmer months, but everyone likes to eat when it is cold.

This is the time of year when dishes that take a long time to cook, like short ribs, stews, soups and casseroles, are a cook’s best friend. Not only can you create a satisfying hearty meal, but long slow braises benefit from TLC. You can really tell when a cook has put some love into their braised dish, because the end result has succulent flavorand texture.  Here are some chefs hints to make your braised dish luscious and  amazing.

Osso Bucco

Braising is a term that describes a cooking technique. First the meat or sometimes vegetables are browned in fat (my favorite, duck fat, olive oil, or canola oil). Then the aromatics are browned, and herbs, wine and stock are added to the mix. Finally, the whole gorgeous concoction is covered in a heavy-duty casserole dish or Dutch oven and cooked slowly for a long period of time.

Braised Lamb Belly from Chef Seth Warshaw

Braises utilize the economy cuts of meat. These are the cheaper cuts that have a lot of connective tissue and are tougher meats.  They require a long, low heat cooking session. The end result is a tender, richly flavored dish with meat that can be cut with a spoon. The braising liquid is
skimmed to remove the fat, and then reduced until it coats the back of a spoon. The flavors intensify and the sauce becomes a glaze. There are no shortcuts when braising and the method will test any chef or home cook’s mettle, but there is big payback in flavor and texture.

Aromatics

Use aromatic vegetables, such as onions, garlic, fennel and celery, which all have big flavor and add to the dish. These aromatics are the backbone of a good braise. I like to add carrots, turnips and tons of FRESH herbs.

A Bouquet Garni is French for “Garnished Bouquet” and is a professional chef’s secret flavor weapon. The stems of fresh herbs have tons of flavor in them and a long slow braise in liquid unlocks that flavor.  I use unbleached (I do not want bleach flavor in my food!) kitchen twine and wrap my herbs together in a tight bundle.  When the dish is done, I pull out the bundle and discard it. The herbs have released their flavor and added an earthy essence. 

Wine and Stock

I like to use good quality wine when I braise. For heavier beef cuts, I use red wine. For poultry and vegetables like mushrooms and root vegetables, I use white wine. The important thing here is to only use a wine that you would drink. So-called cooking wines are not palatable and not of good quality. Remember each ingredient going into the dish must be good unto itself. There is no amount of cooking time that will make up for inferior wine. I also only use homemade stocks; richly flavored and with tons of body. I know when I use a homemade stock in a braise, the sauce will end up intensely flavored and delicious.

Browning

The most important step in braising is browning the protein.  Browning the meat, poultry or vegetables creates deep, rich and intensely flavored food. The natural sugars caramelize and the surface of the meat becomes  crispy, resulting in a multi-textured dish. No, this step does not seal in the juices—but it makes it taste better.  Whenever I teach classes and demonstrate a braised dish, the first thing I am asked is if the browning step can be skipped. The answer is NO. You can certainly skip the browning and get dinner on the table, but the dish will not be deeply flavorful.
Browning is essential. It may take a bit more effort, but it is worth it.

So, bring on the winter weather, the snow and the cold.  I am going into the kitchen to make satisfying soups, stews and my favorite short ribs and Osso Buco. It is my favorite season after all!

Osso Buco with Gremolata

Lamb Belly

Main Image – Sea Bass with Saffron Tomato Jus from Chef Jeff Nathan

Photos by Sasha Gitin

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

This issue of Joy of Kosher with Jamie Geller magazine is a real eyeopener.  Every scrumptious thing in this issue is kosher for Passover and uses absolutely no processed ingredients!  Zip. None.  It’s a totally different way of thinking about food that your body will thank you for.  We have over 50 new Passover recipes including Gnocchi 3 Ways and inspired homemade Popsicle recipes perfect for a Passover dessert or snack.  We also go fishing for some fabulous seafood recipes with Alessandra Rovati.

Memories can be quite powerful, food memories all the more so. When I use a spice my grandfather often used, or smell a cake like one my grandmother used to bake, I’m there in an instant, right in their kitchen. When Pesach comes, I close my eyes and I can see my grandfather eating matzah with a schmear of whipped cream cheese, a hot mug of sweet creamy coffee beside him.

That is Passover to me:  exactly that vision, that aroma, that taste.

I’m a woman of simple pleasures, you know that.  Matzah with cream cheese is my Passover delicacy. Has to be whipped cream cheese, of course, cause it’s my favorite and cause otherwise you wind up with a pile of crumbled matzah and a palm full of cream cheese.  I was raised on light, airy Temp Tee cream cheese. It’s been part of our Sunday brunches, school lunches, and Pesach breakfast lunch and dinners over the years.

So when I got a call out of nowhere from Temp Tee, I’m thinking, do they know me?   Have they been watching me all these years through tiny transmitters on their containers? Turns out–there are no transmitters — and they never dreamed that I’ve had a lifelong devotion to their product, though they were really tickled when I told them. They had called simply to ask if we could work together to help cooks with new creative cream cheese ideas for Passover. You see there’s this thing called matzah fatigue. And it’s a real condition, I tell you. My new Temp Tee friends recognize it too and want to team up to help.

I do love helping people…

So it was a no-brainer for me. I usually stock up on half a dozen containers of cream cheese before Yuntif anyway, just to get us started. It’s especially handy when I “work the house,” as Hubby calls it. He loves when I sub in whatever’s handy in my fridge or cabinets instead of sending him to the store in the snow to buy a pint of sour cream.  Ooooooh you shoulda seen him when he found out I only needed three tablespoons of the stuff for a recipe.  Big deal! Never saw a man refuse to eat something because it was “made with slave labor.” Anyway, today I know better and strictly adhere to the house rule: Never-Send-Hubby-Out-for-Piddling-Amounts-of-Stuff-Especially-in-a-Blizzard-When-You-Can-Sub-Something-Else.   So whenever I get creative, it’s comforting to know I always have CC on hand:   it’s so easy to use instead of sour cream, heavy cream, or even ricotta in a pinch.  Sometimes I just add it to creamify a recipe.  Those Temp Tee folks a knew what they were doing when they called me.

So let’s spread the word about Temp Tee cream cheese this Passover: there are 101 things we can do, but we promise to share at least 50 new ideas from our team and all our blogger friends all in the name of putting an end to the matzah fatigue, a stop to the same ol’ same ol’, although that seemed to be good enough for my grandfather (that generation was much more easily pleased). We are here to save you, the world or at least your Passover with our Temp Tee cream cheese revolution. Too much? Well you know I’m a passionate person when it comes to good food.

Bookmark our growing list of Whipped Cream Cheese Recipes for Passover and check back often for updates. Stay tuned for Pre-Passover Twitter and Facebook chats in real time with me, I can’t wait to talk to you all.

I want to feature your recipes too! In the comments below share a quick and creative cream cheese idea, or your favorite Passover memory for your chance to win a $100 Amex card from Temp Tee.  See rafflecopter details below.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.

“Worries go down better with soup than without.” (A Jewish proverb)

I love winter’s crisp-cold air and the way the sunlight casts shadows. I enjoy the long dark nights and I especially love to cook during the winter months. I hunker down in my kitchens and bring long cooked soups and stews together with aromatic herbs, dried mushrooms and root vegetables

I notice my customer’s habits changing as well. Suddenly everyone is actually hungry. Summers dainty and delicate appetites are replaced with something a bit heartier. I really look forward to soups, making them and eating them. They remind me of my favorite sweater taken out from summer storage, cozy and familiar, like an old friend.

I teach cooking classes all over the country and am often asked how to make the perfect  broth and stock.

Here are some definitions.

Stock-is a liquid base from which soups and sauces are made. Stock is made by simmering bones and sometimes meat with mirepoix (aromatic vegetables) and herbs and spices.

Broth-is an already flavored stock or water with vegetables and sometimes starch added to make it more substantial. Many prepared stocks contain flavor enhancers.

Bouillon-In French means broth, it is broth simmered with vegetables, herbs, and sometimes meat or poultry.

Bouillon cubes- are made by dehydrating vegetables, meat stock, a small portion of fat, salt, and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form. Bouillon cubes are convenient but have little nutritive value since they mostly contain flavor enhancers from monosodium glutamate or yeast extract.

Stock is the backbone of every delicious soup. Sure, you can make a soup with water or canned broth, but you will not have the richness of flavor and mouth feel. As a professional chef and mother of three, I like to make my own stocks not only for reasons of attaining superior flavor, but also I like to know what exactly is in my soup. Every ingredient in the soup is in my control and I know that when I serve my family and clients, I am giving them a delicious and nutritious gift from my heart.

I make soup with a technique called Ad Hoc cooking. It means “for this.” What I mean by ad hoc is that I start out with the intent to make a great soup. Each ingredient is thought out and has a purpose. Many people make stock with “a little of this and a little of that” mentality. While you will end with stock, it will not have a defined flavor and texture. I tell my staff that stock should be made just as carefully as a sauce or braised dish. That means technique as well as love goes into the pot! I do not throw leftovers into a pot hoping for a great end-product. I start with carefully chosen ingredients and then add some touches usually in the form of garnishes.

So here you are my three favorite stock recipes. All should be kept in your freezer ready to go at all times to enhance everything you make.

Vegetable Stock

Veal Stock

Chicken Stock

Fish Stock

My family loves to be adventurous in the kitchen, and I’m lucky to have two young children who will try just about anything. This rarity allows me the freedom to try new recipes and even create my own. Whether your families are picky eaters or not, there’s something for you in my kitchen!

Spicy Chicken and Garlic Pasta

Spicy Chicken and Garlic Pasta
One of my favorite dinners growing up was my father’s spicy garlic spaghetti with roasted chicken and lots of olive oil. As a parent, I love to watch my kids scarf down my variation on a childhood favorite. To change things up and keep this dish pareve, I love to add kani (fake crab) instead of chicken to the pasta.

Freezer Chili

Homemade Freezer Chili
I have a rule in my kitchen to make a double batch of anything that freezes well, so there will always be something delicious to thaw for dinner when I’m feeling lazy. This homemade chili freezes incredibly well, although you might actually finish the whole batch before you get a chance.

Salsa Baked Salmon

Salsa Baked Salmon
On a long Jet Blue flight from Seattle (my hometown) to New York (my current home), I watched Italian American chef and TV personality Giada De Laurentiis make an incredible salmon recipe, which inspired my simpler version using jarred salsa right out of the pantry. It really doesn’t get any easier! The side of onion soup is a Greek version of one of my all-time favorites, French Onion Soup.

Huevos Rancheros

Huevos Rancheros
This dish is my American variation of a Mexican breakfast dish, huevos rancheros. Who doesn’t love breakfast for dinner, right? Instead of buying tortillas, I choose to make my own—you won’t believe how simple the process is. I don’t think I can ever go back to store-bought flour tortillas.

What are you cooking for dinner this week? Time to get rid of the chametz.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

Raise your hand if the announcement, “Mommy, I’m bored!” makes you cringe. Yeah, we’re waving our hands, too. That’s why we prepare fun lists of things to do on Chol Hamoed for guests at our Pesach hotels in Israel. Here we share some of them with you:

Rosh Hanikrah and the Arch Cave – Rosh Hanikra is located on the coastline of the Mediterranean Sea, on the Lebanese border. Descend the mountain in a cable car and walk through natural grottos while experiencing the sounds and sights of the waves crashing into the mountain. A short walk to the Arch Cave offers a stunning view of the Western Galilee and Mount Carmel.

Bees and Honey – Moshav Mishmeret in the tel Mond area offers guided tours of bee hives, an animal farm and orange picking
(Tel:09-7961260 ).

Winter Pond Park – The Winter Pond Park is made entirely of wood and includes entertainment and sports facilities for children.

Snir Water Hike and Shar Yashuv Memorial – Nachal Snir National Park is a short family hike through the Snir River, also known as the Hatsbani River, a tributary of the Jordan River. The walk takes you through the water, over stones and tree roots, past waterfalls and rushing water. From there you can visit the unique architectural experience of the Shar Yashuv memorial to the 73 fallen soldiers in the 1997 helicopter crash.

Tzfat Jewish Mysticism and Kabbalah – Visit the mystical city of Tzfat, one of the four holy cities in Israel, and a spiritual center of the Jewish world. Explore the alleyways, synagogues, artists’ galleries and small guest houses. The Citadel park at the top of the city features ruins dating back to the time of the Crusaders and the Mameluks.

Jeeping in the Golan Heights – Get your engines going with an off-road exciting and fascinating jeep tour in the Golan Heights. Ride along dirt roads, see amazing views of the Golan Heights to the other side of the Kinneret and pass some historical and archeological sites.

Dona Gracia Museum in Tiberias – Step back in time to the Sixteenth Century and learn about this amazing Jewish woman and her history. The Dona Gracia Hotel and Living Museum tells the story of Portuguese-born Beatrice de Luna, the lady who made use of her fabulous wealth to rescue hundreds of Jewish refugees from the perils of the Spanish Inquisition. At the museum you can enjoy a guided tour of the exhibits and a chance to dress up in period costumes.

Kinneret Cruise – Spend a day on the lake with a refreshing cruise on the Kinneret. It offers wonderful views of the beautiful landscape and historic sites that surround the shore line. If you want to be adventurous, rent water sports equipment and have some fun with rafting, tubing, banana boats and jet skis.

Jerusalem Ropes Course – Enjoy a series of outdoor training activities that encourage bonding and teamwork. Activities include acrobatic rope walking, tree snappling (rappelling), rope ladder climbing, sky swing and omega ziplining. There are plenty of shaded areas for family members to sit and watch the activities, although most activities include all group members. Plan your day here.

Jerusalem Ice Festival – This year’s ice festival will end April 30, so make sure to go before it’s over. Activities include acrobatics and gymnastics on ice – a one hour show, huge slides, mazes, rainforests, snowstorms, bridges and more. Get tickets here.

The Israel Museum – Ranked among the world’s leading art and archeology museums, the Israel Museum houses encyclopedic collections of nearly 500,000 objects. The children’s wing is the most interactive section of the sprawling 20-acre museum, with special activities for kids during Pesach vacation. More info can be found here.

Still not sure what to do? Pile the family in a car and head to the beach. Wherever you are, you’re probably not too far away for a day trip, so give the kids a chance to dig their toes in the sand and frolick in the water. What better way to enjoy the land we left Egypt for?

Plan your Pesach in Israel at one of our luxurious Pesach hotels and let us do all the work. See it all at www.koshertravelers.com.

What are YOUR Chol Hamoed suggestions for Pesach?

When I grill a perfect (and perfectly expensive) steak and I see my husband pouring ketchup onto his plate so he can dip that perfectly grilled steak into it, I am absolutely horrified.

Ditto A-1 Sauce.

I always wonder why would anyone ruin a perfect (and perfectly expensive) steak with ketchup.

And yet, I confess: I always add ketchup (plus mayo as long as I’m confessing) to a hamburger. And always slather mustard on a hot dog (plus add sauerkraut).

So is there a difference?

After all, ketchup is a condiment and in recent years condiments of all sorts have become wildly popular. Roasted chicken with mango chutney; grilled fish with tomato salsa; sautéed turkey cutlets with pineapple-papaya relish. These and many other flavor enhancements and accompaniments have become more and more creative and inviting.

Maybe that’s another reason I can’t accept steak plus ketchup. It seems so old school. But Ed is adamant and, well, one should eat what they like right?

The truth is that for many of us the foods we love, even the ones we love most, might not be so lovable without that special something that makes them lovable. Like ketchup, mustard or any other condiment that we eat to add flavor to other foods, complement them and season them perfectly into a gastronomic love match.

That’s why I decided that this year, for Purim, I am not making my usual tea breads and cookies or my famous butter crunch candy or even the challahs that my friends look forward to.

I am making jars of chutney. Friends who are gastronomically adventuresome will try them eagerly at their next meal. Friends who are a bit more timid about new foods will want to see what this condiment stuff is all about.

In any event I look at this mishloach manot as more than a gift of food. It’s also an education of sorts.

These are the ones I plan to cook.

Kumquat Chutney

Apricot Ginger Chutney

Dressing up in costume, eating triangular shaped cookies called hamantaschen, and delivering gift baskets to our friends are all significant parts of the Purim holiday. And although there is no religious significance, a lot of us tend to go all out and match everything—our entire family’s costumes, our gift baskets, and our menu—to a theme.

I’m guilty! Last year, I went Mediterranean-inspired and my whole family dressed the part and delivered the chummos and pita-chip packages you see on Perfect Ideas for Mishloach Manot.   Since we love themes so, I’ve got three themed menus for you—Asian, Spanish, and Italian menus for every course, from starters to dessert. Pick one or mix and match. If you’re really adventurous, make the entire menu and serve the recipes in small tasting party dishes, allowing your guests to straddle the globe as they walk from one side of your dining room to the other.
Whether you’re sporting a sombrero or a kimono this Purim, you’re sure to savor something out-of-this-world.

Asian Menu

Health-boosting ingredients, savory soy flavors, and in season produce characterize these Asian favorites I chose for you.

Miso Soup

Teriyaki Chicken

Pineapple Fried Rice

Green Tea Cookies

Italian Menu

From the meat dishes of the North, to the pasta meals of the south, taste all of Italy in just one meal.

Pasta Fagioli

Veal Meatballs

Lemon Herb Fettucini

Almond Biscotti

Spanish Food

Spanish food is exciting and palate tickling.  These are some of the stars of the distinct and popular cuisine.

Gazpacho

Ropa Viejo

Patatas Bravas with Aioli

Cinnamon Sugar Churros

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

****Giveaway****  Let us know what you are planning for your seudah in the comments below for your chance to win 6 bottles of Raw Foodz Salad Dressings, Get more info and enter here.

Eating kreplach is a tradition held by many Jews around the holidays of Purim, Hoshana Raba and Erev Yom Kippur. Traditional kreplach are incredible. Similar to Japanese dumplings and Italian ravioli, kreplach are stuffed dough pockets that are usually simmered with soup, but can be fried as well. We have switched things up a bit and are offering kreplach with various international flavors to add excitement to the traditional dish. We have Middle Eastern, Greek and Indian inspired kreplach that are sure to excite your palate, and more importantly, they are really easy to prepare.

You can bake or fry them, serve them as an appetizer or alongside your main course—the choice is yours.

Step 1

Choose Your Dough

Use puff pastry or wonton wrappers for a quick, easy and tasty way to have kreplach dough at your fingertips. Wonton wrappers are available in round or square shapes, and both options work well with this recipe.
Make ahe ad: form kreplach according to recipe directions. Freeze in freezer bags.
When ready to bake, preheat oven to 350° F and bake according to recipe instructions.

Step 2

Forming the Dough

1 Fold one corner slightly over.
2 Fold two opposite ends together to make a cone shape (step one for round dough).
3 Fill.
4 Brush water on top layer and fold over to close packet to form a triangle

Click here for the Baklava Kreplach

For Spanakopita Kreplach and Samosa Kreplach recipe order the 2012 late Winter/Purim Issue HERE.

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

Purim is a time to be generous and give people something they will truly enjoy.  Who doesn’t enjoy coffee and Italian food?  Here are two basket ideas for the gourmand in all of us, plus more articles with tons of ideas for everyone.

Coffee

Create the ultimate coffee basket with an on-the-go coffee cup, coffee beans, tea bags, instant coffee and chocolate bars.  You can even add small packets of sugar, honey, agave nectar or flavored syrups.

Pictured above – 1 tea 2 coffee beans 3 rombouts instant brewed coffee 4 on-the-go mug 5 biscotti 6 scharffenberger chocolate

Italian

Using a colander as a basket is a creative way to give a friend or loved one something they will always use and remember you by.  In addition, you can use our suggestions as a way to make your own original combination of Italian ingredients, such as tomatoes, garlic and parsley.

Pictured above: 1 colander 2 pasta 3 marinara sauce 4 parmesan cheese or mozzarella 5 extra virgin olive oil.

Click here for even more Mishloach Manot and Purim articles.

Place a copy of the Purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

I first learned how to make hamentaschen with my grandmother, who based all her measurements on empty yartzeit (memorial) candle holders. Three glasses of flour, one of sugar and so on. Thankfully I don’t have memorial candles on hand these days, so I make use of proper measuring cups when baking.

But that’s not all that’s changed.  Perhaps it is the globalization of kosher food that has inspired a generation of bakers that are looking for something new, or perhaps it is my inner middle child that likes to shake things up and make people question:

‘A hamantasch with olives and pepper? Goat cheese and pears? Is it possible?’ That is after all the point of tradition, isn’t it? A bit of change might awaken the inner child and get us to explore the origin of the tradition and how it has evolved.  According to Shmil Holland, a food historian and restaurateur in Israel, we first heard about a pastry called montash in 16th century Germany where mohn meant poppy seeds and tasch meant a pocket. When the Jews left Germany for Eastern Europe in the late middle ages they took the poppy seed parcels with them and made adaptations of the original version of the recipe for hamantaschen, making them the most popular Purim cookie to this day.

In Hebrew the triangular cookies are called oznei Haman (literally translated; ears of Haman), perhaps because Haman’s ears drooped into
a triangular fold, symptomatic of the devastation over his demise. A well known reason for the triangular shaped cookies is Haman’s famous
triangular shaped hat.  Poppy seeds are a traditional hamantaschen filling, as well as fruit jams and other sweets.

Try these new options for a little surprise this Purim.

Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling

Roasted Pepper & Olive Hamantaschen

Hamantaschen Filled with Chocolate Cream

To see these recipes order the 2012 late Winter/Purim Issue HERE

Photography by: Sasha Gitin

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

Homemade candy is a wonderful treat any time of the year and it’s especially delightful when you can share it with your friends and family in your shalach manot. Who needs a shalach manot theme when you can just impress everyone with your homemade sweet confections?!?   But don’t worry, you don’t have to be a professional baker or candy maker to create these sweet treats this year. I’ve put together a list of tips that will make the process safe and simple. Once you’ve got your technique down, try out some of my easy-to-follow candy recipes and let me know what you think!

Candy Making Tips:

Get to know your thermometers: If you want to try making your candy without a thermometer, you might want to think again. Sure, many recipes will tell you to look for a certain color or texture but unless you’ve made that candy recipes dozens of times, chances are your candy won’t cook correctly. There are many types of candy thermometers on the market. Clip-on glass, clip-on glass with a rectangular metal casing, and digital instant-read thermometers. Clip-on thermometers are best because you can keep an eye on the temperature as it is rising. With a digital instant-read thermometer, it will give you an accurate temperature as soon as it touches the surface but you will have to guess when it’s time to check and when it comes to candy, temperature is everything.

Cleaning your candy thermometer: if you’re using a glass candy thermometer (my personal favorite), you want to be careful not to crack the glass. After removing it from the boiling sugar, place the thermometer into a cup of warm water to dissolve the sugar crystals stuck to the glass. Place the thermometer upright to dry and store upright in a room-temperature cabinet.

Don’t burn the chocolate: there are two methods for tempering (carefully heating and cooling) chocolate. You can melt chocolate over indirect heat using a double boiler or melt in the microwave. Both methods work well and both are simple to do. For the double boiler method, place a metal bowl over a pot of simmering water but make sure the bottom of the bowl doesn’t touch the water. Stir the finely chopped chocolate with a rubber spatula until smooth. To temper the chocolate in the microwave, place the chocolate in a microwave-safe bowl. Warm the chocolate in the microwave for 30 seconds then remove the bowl and stir the chocolate. Warm for another 30 seconds then stir again. Warm one last time for 30 seconds in the microwave then stir until the melted chocolate is combined. Don’t warm the chocolate any further or it will be too hot and might burn.

Dipping chocolate: many recipes call for candy (and fruit) dipped in chocolate. You don’t need special tools for this process, just two forks. Place the candy on one fork and dip in the tempered chocolate until it is completely covered. Remove the chocolate with the two forks and let the excess chocolate drip off before placing the candy on parchment paper to harden.

The freezer is your friend: If you are making candy but don’t have the patience to wait for the chocolate or candy center to harden, just place it in the freezer for 15 minutes to set.

Follow directions: when a recipe tells you that the candy should be 342 degrees Fahrenheit, it might seem like a strange request but you should listen. There is science involved in candy making so your best bet is to just follow the rules. When a recipe tells you to bring the sugar to a boil slowly, this is also a good time to listen. You will scorch the sugar before it has a chance to cook correctly. Candy recipes are not forgiving to recipe changes. The acidity, texture, moisture and other factors could affect the recipe and when you exchange one ingredient for another, it may not work in the same way.

And the most important tip of all:  SUGAR IS HOT! Please don’t forget that when you are stirring, whisking, and pouring the hot cooked sugar. 

Homemade Candy Recipes

Peppermint Patties
Honeycomb Chocolate Bars
Pumpkin Seed Brittle
Soft Caramel
Vanilla and Chocolate Marshmallows

When I think of hamantaschen, the first thing that comes to mind is their delicious fruit centers. That’s why I chuck store-bought jelly and canned pie fillings in favor of my own homemade versions—giving my Purim cookies other worldly dimensions.
When most people take a bite of a hamantaschen that is completely homemade, filling and all, they don’t know what to do with themselves—the taste is that good. Once you try one of these renditions, you’ll never go back to the canned.

Poppy Seed Filling

Apricot Filling

Date Nut Filling

Wild Blueberry Filling

In case you want something a little less fruity you should try one of these from Chef Laura.

Rosewater Almond Filling

Homemade Chocolate Hazelnut Spread

And don’t miss all our Hamantashen Recipes.

Place a copy of the Purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

SOS!  I am not kidding, somebody help!

So usually I am full of tips, tricks and tasty tidbits but right now I am totally tapped.  If you read this months AWESOME!!!! Purim Magazine  then you know my Purim has been planned since last year.  My favorite pulled BBQ brisket sandwiches already had a test run and I was shopping for cowboy boots– or at least I was, in my head.

Until my lovely family reminded me that I must’ve lost my head because I apparently promised (also last year) we could all be Waldo and Wenda – the candy striped characters from our favorite Where’s Waldo books.  Well I am feeling a little farmished to say the least.  I’m finishing the final round of cookbook editing before sending the manuscript to the copy editor, ignoring the jet lag from my 4 day NYC trip, juggling the details of a merge (did you hear? more exciting stuff on that soon), toilet training my toddler (is it wrong to talk about that on a food blog), in pre-production on the Joy of Israel series and hosting this Shabbos.  I managed to get the costumes last week with my mother-in-law but have NO clue what to do for shalach manos.

I think the obvious way to go is red and white.  But in what vessel?  And with what foods?  I need two brachos and probably can’t get away without making something homemade — yet I yearn from the depths of my soul for an uncomplicated solution.  If it’s smart enough and creative enough (I am so bad at cards, concepts and poems) maybe I can to something clever and simple.

I had a vision of adapting these Chocolate Peppermint Cookies into hamantashen.  I was going to omit the cocoa powder and fill them with peppermint cream and top with crushed red and white candies.  I brought back the Earth Balance, forgot the candies (can I find them here in Israel?) and have no time to create the cream.  If I can find the candies I can always just make these cookies without the cocoa and package it with a bottle of milk… although I am feeling like that’s not red and white enough…

Your turn to help a sister out…

Think food, think packaging, think messaging…

Nu, so what should I do?

While most Purim baskets are overflowing with sweets, it’s a nice change to add in some savory goodies. Mini quiches are the perfect treat to include in your mishloach manot because they can be eaten at room temperature, don’t require utensils, and both kids and adults love them. They also don’t take long to prepare and can be made several weeks in advance and frozen.

Start by lining up all your ingredients for

Parmesan and Mushroom Mini Quiches

The kids can help with everything from whisking the eggs to preparing the puff pastry dough shells, see the recipe for exact instructions.

Variations: Consider your own variastions for your favorite fillings.

Make it Parve: Swap out milk for ½ cup of almond, soy, or coconut milk; swap out Parmesan for dairy-free cheese; and omit crème fraîche.

Pack It Up For Purim!

Get boxes or baskets to fill with these mini bites and the perfect card to go with it.

Print Enjoy These Mini Bites and impress everyone.

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.