Yeshiva World News

Times

Prep time: 10
Cook time: 45
Ready time: 55 min

Servings 4

Ingredients

1 teaspoon olive oil
4 bone in, skin-on chicken thighs (about 2-pounds)
2 tart apples such as pink lady or granny smith, cored & cut into ½-inch thick slices
2 ripe but firm pears, cored and cut into ½-inch thick slices
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon mustard powder
½ to ¾ cup chicken stock
1 cup red grapes
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Directions

Heat oil over medium high heat in a 12-inch or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.

Preheat oven to 400°  F. If there is more than 2 tablespoons of grease in the skillet, drain excess grease. Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown. Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more. Add chicken thighs back to the pan with ½ cup chicken stock and bring to a boil. Transfer to preheated oven and bake for 15 minutes. Add grapes and ¼ cup more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.

Garnish with balsamic vinegar and thyme and serve each chicken thigh with about 1 cup roasted fruits.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 15
Cook time: 40
Ready time: 55 min

Servings 6

Ingredients

1 tablespoon olive oil
1 medium Spanish onion, peeled and sliced
3 medium carrots, peeled and sliced into ¼-inch thick rounds
2 cloves garlic, minced
1 tablespoon fresh grated ginger or ½ teaspoon ground ginger
1 medium red bell pepper, sliced
2 cups sugar snap peas, coarsely chopped
1 medium eggplant, cut into ½-inch cubes
1 cup quinoa
1 cup water
1/3 cup soy sauce
3 tablespoons honey
1 lime, zested
1 can sliced water chestnuts, drained (8-ounce)
3 green onions, sliced

Directions

Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté  5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas and eggplant and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes. 

Divide between 6 shallow bowls to serve and garnish with green onion.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 10
Cook time: 33
Ready time: 43 min

Servings 4

Ingredients

1 tablespoon olive oil
1 pound skirt steak
2 medium parsnips, peeled and cut into 2-inch sticks
2 large carrots, peeled and cut into 2-inch sticks
½ cup mushrooms, quartered
½ cup chicken stock
½ cup dry red wine
1 tablespoon coarsely chopped parsley
kosher salt
freshly ground black pepper

Directions

Heat oil in a 12-inch skillet over medium high heat. Add steak and sear until nicely browned, about 4 to 5 minutes on each side. Remove and let rest. Add parsnips and carrots and sauté 6 to 8 minutes or until slightly browned and beginning to soften. Add mushrooms and sauté 2 minutes. Add stock and wine and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper. Thinly slice steak against the grain and return to pan for 2 to 3 minutes or until heated through and coated in sauce. Divide between 4 shallow bowls.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

You will need about 1 to 1 ½ pounds of chicken for this recipe. Bake, grill, sauté  or prepare your chicken however you enjoy it best. You can also use leftover chicken for this slightly sweet citrusy salad.

Times

Prep time: 15
Cook time: 20
Ready time: 35 min

Servings 8

Ingredients

1 cup Mandarin oranges, drained (15-ounce)
1 bag spinach (5-ounce)
2 cooked chicken breasts, cut into ½-inch pieces (about 2 cups)
1 beefsteak tomato, chopped
2 tablespoons sliced almonds
1/2 cup olive oil
3 tablespoons rice vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions 

In a large bowl combine oranges, spinach, chicken, tomatoes and almonds. 

In a small bowl whisk together oil, vinegar, honey, mustard, salt and pepper and immediately pour over salad.  Toss to coat.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 10
Cook time: 50
Ready time: 60 min

Servings 6

Ingredients

1 tablespoon olive oil
2 large onions, peeled and diced
3 cloves garlic, minced plus 2 whole peeled cloves, divided
1 cup French or green lentils
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
3 boneless skinless chicken breasts, cut into 1-inch cubes
8 to 9 cups chicken broth
2 green onions, sliced
12 slices sourdough bread

Directions

Heat olive oil in a large pot or dutch oven over medium high heat. Add onion and sauté 5 to 7 minutes. Add 3 cloved minced garlic and sauté 2 minutes more or until fragrant. Add lentils, sweet potato, cumin, coriander, cinnamon and ginger and sauté 3 minutes. Add chicken breast and broth and bring to a boil. Reduce to a simmer and cook 30 to 40 minutes or until lentils are tender.  

Toast bread in toaster or broil until lightly browned. While still hot, rub each slice with remaining whole garlic cloves until seasoned with flavor. 

Divide soup among bowls and garnish with green onion. Serve with garlic toast.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 5
Cook time: 240-480
Ready time: 4 hour, 5 min

Servings 8-10

Ingredients

1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon instant coffee
1 teaspoon kosher salt
1 teaspoon Freshly ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 brisket (4-pound)
2 tablespoons olive oil
24 ounce stout or ale
Directions

In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, garlic powder and cayenne and stir to mix. Rub all over brisket. 

Heat oil in a large skillet over medium high heat. Add brisket and sear 6 to 8 minutes on each side or until nicely browned. Transfer to a slow cooker and cover with beer. Cook on high for 4 hours or low for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.  

Transfer braising liquid to a medium saucepan over medium high heat and reduce liquid, for about 12 to 16 minutes or until only about ½ cup remains and is thickened. Pour over brisket to serve.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 10 minutes
Cook time: 45 minutes

Servings 12

Ingredients

2 1/2 cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup Granulated sugar
2 sticks margarine or butter substitute
2 large eggs
1 tablespoon vanilla extract
1 cup unsulfured molasses
1/2 cup Hot water
1/2 cup confectioner’s sugar, sifted
1 tablespoon bourbon
1 Tablespoon water
1/4 cup coarsely chopped pecans
Directions

Preparation

Preheat oven to 350 F. Grease a 3.5-quart capacity Bundt pan with cooking spray.

In large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice. In the bowl of an electric mixer fitted with a paddle attachment, combine sugar and margarine. Beat on medium speed for 3 to 5 minutes or until creamed and fluffy. Add eggs one at a time, allowing each to fully incorporate. Add vanilla and stir to combine. Slowly add dry ingredients and mix well to combine, scraping down the sides of bowl. Add molasses and hot water and mix just until completely combined.

Pour batter into prepared Bundt pan and bake 40 to 45 minutes or until a cake tester comes out clean. Cool 10 minutes in the pan. Invert onto a wire rack and cool completely.

In a small bowl, stir together sugar, bourbon and water until smooth. Pour over cake and let sit 10 to 15 minutes or until glaze hardens. Sprinkle with pecans and slice to serve.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

People go crazy over this dessert every time I make it and everyone wants the recipe. It should be assembled on the same day it is to be served and as close to serving time as possible. The next day it turns to mush.

¾ cup sugar

½ cup flour

Dash salt

5 beaten egg yolks

2 cups scalded nondairy creamer

1 tablespoon margarine

1 ½ teaspoons vanilla

1 whole angel food or sponge cake

1 large package frozen strawberries in sugar, thawed

1 package frozen blueberries or raspberries

2 bananas, sliced thinly

1 cup walnut pieces

2 cups pareve whip, beaten to stiff peaks

For Custard: In the top of a double boiler, stir together sugar, flour, salt and beaten egg yolks. Beating constantly to keep mixture smooth, very gradually pour in the scalded nondairy creamer, making sure to incorporate each addition before adding the next. (This is important in order to avoid lumpy custard).

Pour hot water into the bottom part of the double boiler, making sure that the water will not touch the top pot with the egg mixture. Bring water to a boil, then reduce heat to simmer gently. Put the top pan of the double boiler in place over the simmering water. Stir mixture vigorously and continuously with a wire whisk until it boils and thickens. Immediately remove the top pot from the boiler and stir in vanilla and margarine. Allow to cool thoroughly before using. (Can be made a day or 2 in advance and stored in the fridge).

Slice cake horizontally into 1 inch layers. Press into the bottom of a glass trifle bowl so that the entire bottom is covered with a 1 inch layer of cake. It’s fine to cut the cake up into whatever shape is needed in order to do this. Spoon 1/3 of the custard over the cake layer then top with 1/3 of the berries, banana slices and walnuts. Repeat layers until contents come to just below the rim of the trifle bowl (leave ¼ inch at the top). 

Just before serving, spoon whipping cream over the entire trifle. If you like, you can decorate the top with whole strawberries or walnut pieces.

Other nuts and fruits can be used in place of the ones above, but don’t leave off the strawberries in sugar syrup.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This looks elegant, tastes great, and is simple to put together – what more could you want?

2 pounds ground beef

2 eggs

1 cup bread crumbs or matzah meal

½ cup nondairy creamer

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon pepper

12 minute steaks

2 tablespoons oil

4 cups marinara sauce

Preheat oven to 350 degrees.  Combine ground beef, eggs, bread crumbs or matzah meal and spices.  Mix well and shape into twelve 3 inch rolls.  Wrap each minute steak around the ground beef roll and secure with toothpicks.  Heat the oil in a large skillet and brown the roll-ups – 3 to 5 minutes.  Spread 2 cups of sauce along bottom of 9 x 13-inch pan.  Place roll-ups in pan and pour remaining sauce over. Cover and bake for 1 hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Don’t be turned off by the ingredients; it’s really good and everyone likes it.  

4 jars baby food carrots

½ cup canola oil

2 cups sugar

4 eggs

2 cups flour

3 teaspoons baking powder

2 teaspoons vanilla

Preheat oven to 350 degrees.  Combine all ingredients, mixing well to make sure there are no lumps.  Pour into 9×13-inch pan and bake for 1 hour.  Can also be made into muffins (makes about 24).  Cool on rack.  This is best served at room temperature.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This recipe is definitely a bit of a potchke but it could be that perfect special recipe you were looking for this yom tov.

Four 6 ounce sea bass fillets, skinned
3 tablespoons extra-virgin olive oil
½ tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons each chopped fresh rosemary, parsley, thyme, and basil or 4 tablespoons each parsley and basil
6 tablespoons Orange-Rosemary margarine (recipe follows) cut into 4 pats

Position a rack in the center of the oven and preheat to 400 degrees. Brush the fish on both sides with the oil. Season with the salt and pepper. Spread the herbs on a plate. Dip the flesh side of each fillet in the herbs to coat.

Heat a large, ovenproof nonstick skillet over medium-high heat. Add the fish, herbed sides down, and cook until lightly browned, about 6 minutes. Turn the fish. Place in the oven and bake just until the fish looks opaque when flaked in the center with the tip of a sharp knife, about 2 minutes. Just as the fish comes out of the oven, place a pat of the butter on each fillet.

Using the slotted spatula, transfer each fillet to a dinner plate. Serve immediately.

Orange-Rosemary Margarine 
1 cup (2 sticks) unsalted margarine, softened
Zest of 2 oranges
¼ cup fresh orange juice
1½ teaspoons finely chopped fresh rosemary
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

Using an electric mixer on medium speed, beat the margarine in a medium bowl until it is light and fluffy, about 2 minutes. Add the orange zest and juice, rosemary, salt, and pepper and mix well.

Place an 18-inch square of plastic wrap on your work surface. Scrape the margarine out onto the wrap, about 2 inches from the bottom edge, shaping the margarine into a rough strip about 12 inches long and 2 inches wide. Fold the bottom edge of the plastic wrap over to cook the margarine. Roll up the plastic wrap to shape the margarine into a cylinder. Pick up the cylinder by the two ends of the plastic wrap. Twist the ends of the wrap in opposite directions, and it will tighten to shape the margarine into a compact log. Refrigerate the margarine until it is firm, at least 2 hours. (The margarine can be refrigerated for up to 1 week. To freeze the margarine, wrap the log, still in the plastic wrap, in aluminum foil and freeze for up to 3 months.)

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Peanut butter? Yes, it adds just enough extra flavor to make this soup special. My friend made it for first days and said everyone was raving about it.

4 cups vegetable stock
1 butternut squash, peeled, and cut into 2-inch pieces
1 large tart apple, cored, peeled and sliced
1 large onion, quartered
½ cup peanut butter
2 teaspoons curry powder
½ teaspoon salt ( optional if peanut butter is salted )
¼ teaspoon pepper
¾ cup nondairy creamer
3 tablespoons fresh parsley, chopped, for garnish

Bring the stock to a boil in a large pan. Add squash, apple and onion. Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in peanut butter and spices.
Puree the mixture in batches in a blender or food processor until smooth.
Return to the pot and stir in the nondairy creamer. Add more if necessary to archive desired consistency. Garnish with chopped parsley.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Yum!  Just typing up this recipe makes me hungry.

3 pounds short ribs cut into 2-inch pieces
2 tablespoons chopped garlic
¼ cup toasted sesame seeds
1/3 cup sugar
5 nickel-sized pieces peeled fresh ginger
½ cup soy sauce
2 tablespoons dark sesame oil
Salt and black pepper to taste
½ cup chopped scallion

Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.

Add the garlic and half the sesame seeds and stir for 30 seconds. Add the sugar, ginger, soy, half of the sesame oil, and another ½ cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another ½ cup water and repeat the process.

Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Ingredients

 Cooking spray
3 eggs
1 heaping teaspoon salt
1/2 heaping teaspoon black pepper
1/2 pound egg noodles, cooked according to package directions
1/2 stick margarine, cut into small pieces

Directions

Preheat oven to 350 degrees F. Spray a 9 inch square or round casserole dish.
Beat eggs and mix in salt and pepper. Add noodles and margarine and mix until well combined. Pour into prepared casserole dish and bake for 1 hour.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

How can something be so creamy and yet so light at the same time?

Times

Prep time: 10
Cook time: 5 min + 6 hours chill time
Ready time: 15 min

Servings

1 (9-inch) pie

Ingredients

½ cup fresh or frozen blueberries, defrosted
1 tablespoon granulated sugar
1 tablespoon water
1 container whipped topping, defrosted (8-ounce)
3 containers lemon yogurt (6-ounce each)
1 prepared graham cracker crust (9-inch)

Directions

In a small saucepan, combine blueberries with sugar and 1 tablespoon water. Bring to a simmer and cook for 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.
In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer whipped topping mixture to crust.
Refrigerate 6 hours, or overnight.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

This recipe makes 10 mini cupcakes which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for desert you may want to double this recipe so each guest can enjoy 2 mini cupcakes.

Times

Prep time: 12
Cook time: 18
Ready time: 30 min

Servings

10

Ingredients

½ cup plus 1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 tablespoons margarine
3 tablespoons brown sugar
2 tablespoons granulated sugar
1 egg
¼ teaspoon vanilla extract
¾ cup grated carrot
¾ cup grated apple
Icing:
1 package non-dairy cream cheese, softened (8-ounce package)
2 tablespoons honey
2 tablespoons confectioner’s sugar

Directions

Preheat oven to 375° F.  Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
 
In a small bowl, combine flour, cinnamon, baking soda and salt and whisk to combine.
 
In the bowl of an electric mixer fitted with the paddle attachment, combine margarine and sugars and beat until light and fluffy. Add egg and vanilla and mix until combined. Add carrot and apple and mix until moistened. Add flour mixture and mix just until combined.
 
Distribute batter evenly to make 10 mini cupcakes and bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and then remove from pan to a wire rack to cool completely.
 
Whisk together non-dairy cream cheese, honey and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 20
Cook time: 30
Ready time: 50 min

Servings

10

Ingredients

6 leeks, white and light green parts only, cut into ¼-inch rounds then halved
4 tablespoons olive oil
10 cloves garlic, minced
2 teaspoons crushed red pepper
½ cup white wine
1 bag baby spinach (20-ounce)

Directions

Heat oil in a large sauté pan over medium low heat.  Add leaks, cover and cook for 25 minutes, stirring occasionally.  Stir in garlic and red pepper flakes.  Add wine and spinach and increase heat to medium. Cover and cook 4 minutes more tossing occasionally, until spinach is wilted.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 10
Cook time: 25
Ready time: 35 min

Servings

6 as a starter or 2 as a main

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion, diced (about 1/2 cup)
2 cloves garlic, minced
3 cups sliced cremini mushrooms
2 cups Manischewitz All Natural Vegetable Broth
1/2 teaspoon kosher salt
1/4 cup heavy cream

Directions

Heat olive oil in a medium sized pot over medium heat. Add onions and sauté 5 minutes or until onions begin to soften. Add garlic and mushrooms and sauté 1 to 2 minutes or until fragrant and slightly wilted. Add broth and bring to a boil. Reduce to a simmer and cook 15 to 18 minutes or until mushrooms are tender.
Carefully transfer soup to a blender or food processor and blend until smooth, about 5 minutes. Season with salt and add heavy cream. Pulse a few times to combine and serve immediately or return to pot and warm over low heat until ready to serve.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Times

Prep time: 15
Cook time: 30
Ready time: 45 min

Servings

6

Ingredients

2 tablespoons olive oil
2 large shallots, peeled and sliced
1 pound parsnips, peeld and cut into ½-inch pieces
4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
½ teaspoon curry powder
1½ teaspoon ground coriander
½ teaspoon garlic powder
5 cups chicken flavored broth
 kosher salt
 freshly ground black pepper

Directions

Heat oil in a large pot over medium-high heat.  Add shallots and sauté 2 minutes.  Add parsnips and sauté 3 minutes more. Add apples and stir 1 minute.  Add curry powder, coriander and garlic powder, stir to coat.  Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Let cool.
Either with an immersion blender or working in batches, puree soup in blender or food processor until smooth, thinning with more broth if desired. Return soup to clean pot and bring to a simmer. Season to taste with salt and pepper.
To serve divide between bowls and garnish with olive oil and sliced apple if desired.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

Looking for that unique holiday dessert…

1 cup firmly packed brown sugar
¼ cup raspberry liqueur
2 cups fresh raspberries
1 pound bittersweet chocolate, chopped
½ cup unsalted margarine
¼ cup granulated sugar
1 ½ cups ground toasted almonds
1 cup all-purpose flour
5 eggs, separated
2 cups pareve whipping cream

To prepare the cake, line the bottom and sides of a 10-inch spring form pan with aluminum foil. Put the brown sugar and liqueur in a medium sauté pan and cook until melted. Whisk to make a smooth sauce. Pour the sauce in the bottom of the prepared pan and distribute the raspberries over the bottom of the pan. Set aside.

Preheat the oven to 350 degrees. Melt the chocolate and unsalted margarine in the top of a metal bowl set over gently simmering water. Remove the pan from the heat and stir in the sugar, almonds, and flour. Mix well. Add the egg yolks and mix well.

Put the egg whites in the bowl of a heavy –duty mixer and whip until soft peaks form. Gently fold the egg whites into the chocolate batter, using broad strokes.

Put 1 cup of the pareve cream in the mixer bowl and whip on high speed until soft peaks form. Gently fold the pareve whipped cream into the chocolate batter. Pour the batter over the raspberries in the pan.

Place the pan in the oven and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let cool for 30 minutes. Invert the cake onto serving platter.

Whip the remaining cup of pareve whipped cream to soft peaks. Slice the cake, top each piece with a dollop of the pareve whipped cream, and serve warm.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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