Yeshiva World News

Makes 8 to 10 margaritas

To fulfill the mitzvah of drinking on Purim…

1 (6 ounce) can frozen limeade concentrate, thawed

1 (10 ounce) bag frozen strawberries, thawed

3 cups water

¾ cup tequila

1 (1-liter) bottle lemon-lime soda, chilled

In a blender, purée limeade and strawberries until smooth. Stir in water and tequila. Pour into a plastic container, cover and freeze for 24 hours, or until slushy.

Place 2/3 cup limeade-strawberry mixture in each glass. Fill with 1/3 cup soda and stir to blend.

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!

Something different for your Purim seudah.

2 rounded teaspoons active dry yeast

2 cups warm water

½ cup pitted Kalamata olives, chopped

5 cups bread flour

1 cup whole wheat flour

1 tablespoon chopped fresh rosemary

1 ½ teaspoons kosher salt

In a large bowl, pour warm water over yeast. Let stand until foamy, about 5 minutes. Gradually add remaining ingredients, mixing as you go, until dough is smooth and elastic.

Cover dough and let it rise until doubled, about 1 hour. Punch down and repeat, this time for a 45 minutes rise. Form into round shape and place in greased round pan. Cover and let rise for ½ hour.

Preheat oven to 400 degrees. Cut a large shallow X on top of loaf. Bake for 1 hour, or until golden.

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!

Makes 8 drinks

Another alcoholic option for Purim!

2 cups orange juice (preferably fresh)

2 cups pineapple juice

1 cup rum

½ cup amaretto

½ cup grenadine

Garnish: orange and pineapple slices (optional)

In a cocktail shaker, mix orange juice, pineapple juice, rum, amaretto and grenadine. Shake well. Add ice cubes and shake some more. Pour into highball glasses. Garnish with orange and pineapple slices if desired.

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!

If you like almond flavor, this is the cake for you!

2-1/2 cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 (7 ounce) tube or can almond paste

1-1/2 cups sugar

½ cup coarsely chopped dried apricots

¾ cup (1-1/2 sticks) margarine, room temperature

5 eggs

2 tablespoons amaretto

1 cup tofutti sour cream

Powdered sugar for dusting

Preheat oven to 325 degrees. Grease a 10-cup Bundt pan.

In a medium bowl, combine 2 cups flour, baking powder and baking soda.

In a food processor, pulse almond paste and sugar until finely ground. Transfer to a large bowl. Add apricots and remaining ½ cup flour and pulse until finely chopped. Set aside

In a large mixer, beat together margarine and almond paste mixture until fluffy. Add eggs, one at a time, beating after each addition. Stir in amaretto.

On low speed, add flour mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in apricots and pour into prepared pan.

Bake for 1 hour 15 minutes, or until tester inserted in center comes out with moist crumbs. Cool in pan for 15 minutes before inverting onto wire rack to cool completely. Dust with powdered sugar before serving.

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!

Now that more French cheeses are available in our kosher markets, this dressing is a beautiful compliment to a dairy meal.

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon minced fresh garlic

½ teaspoon kosher salt

¼ teaspoon black pepper

1/8 teaspoon sugar

6 tablespoons olive oil

½ cup blue cheese, crumbled

In a small bowl, beat together the vinegar, mustard, garlic, salt, pepper and sugar. Slowly whisk in the olive oil until completely blended. Stir in cheese. Refrigerate until ready to serve. Toss with salad and serve immediately.

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!

The perfect weeknight dinner. Just add salad.

1 pound ziti

1 (10 ounce) package frozen spinach, thawed and squeezed dry

2 cups ricotta cheese

½ teaspoon nutmeg

2 eggs

1 cup grated mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

Cook pasta according to package directions and drain.

In a large bowl, mix pasta with spinach, ricotta cheese, nutmeg and eggs. Pour into prepared pan. Top with grated mozzarella. Bake for 45 minutes, or until top is browned.

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!

One of my favorite memories growing up was smelling my mother’s bobka baking. The aromas would meet me the moment I walked through the door Now, I make the same recipes and it smells and tastes just as I remember.

To print this Bobka recipe visit Cookkosher.com.

(YWN Desk – NYC)

Serves 12

Filling:

½ cup flour

1 teaspoon cinnamon

2 tablespoons margarine, room temperature

1-1/4 cups chopped toasted walnuts

½ cup pure maple syrup

Cake:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ cup sugar

½ cup (1 stick) margarine, room temperature

2 eggs

1 teaspoon vanilla extract

1 cup tofutti sour cream

Preheat oven to 350 degrees. Grease a 10-cup Bundt pan.

To prepare filling: In a small bowl, stir together flour and cinnamon. With a fork, cut in margarine until coarse crumbs form. Stir in nuts and maple syrup. Set aside.

To prepare cake: In a medium bowl, stir together flour, baking powder and baking soda. In a large mixing bowl, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Add flour mixture and sour cream alternately to batter, beginning and ending with dry ingredients.

Pour half of batter into prepared pan. Spoon two-thirds of filling over batter. Cover with remaining batter. Dot with remaining filling. Bake for 40 minutes, or until tester inserted in center comes out with moist crumbs. Cool cake for 15 minutes before inverting onto wire rack to finish cooling.

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 is sooo good. It’s worth saving a challah from Shabbos. I’ve made it pareve but you could use dairy ingredients instead if you want.

1 cup brown sugar

1/3 cup margarine

¼ cup amaretto

2 tablespoons corn syrup

1 challah, cut into 8 slices

4 eggs

2 cups nondairy creamer

1-1/2 teaspoons vanilla

¼ teaspoon nutmeg

¼ teaspoon cinnamon

Lightly grease a 9 x 13-inch baking pan.

In a small saucepan, combine brown sugar, margarine, amaretto and corn syrup. Bring to a low boil and cook for 1 minute. Pour into prepared baking dish. Arrange bread slices over mixture.

In a medium bowl, whisk together eggs, creamer, vanilla, nutmeg and cinnamon. Pour over bread slices, making sure all are moistened. Cover and chill for 24 hours.

Preheat oven to 350 degrees. Bake for 45 minutes. Let stand 10 minutes before serving. Best served immediately.

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!

Serves 8

This is a treat for kids and adults alike.

2-1/2 pounds ground beef

1 onion, chopped

2 teaspoons minced fresh garlic

1 (15 ounce) can diced tomatoes (Do not drain)

1 (4 ounce) can diced green chiles

2 teaspoons chili powder

½ teaspoon kosher salt

¼ teaspoon black pepper

8 beef hot dogs (you can use chicken or turkey but beef really tastes the best)

8 hot dog buns or French rolls

In a large skillet, brown beef, onion and garlic over medium-high heat, about 8 minutes. Stir in tomatoes, chiles, chili powder, salt and pepper and mix well. Bring to a boil. Reduce heat and simmer for 1 hour.

Grill hot dogs. Place in bun and spoon chili mixture over top. Pass the napkins!

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!

I wanted to make this recipe for a long time but never got around to it. This Shabbos I did. I really had a good time making it and the kids loved it. It has to be in the refrigerator a while so it all comes together. The presentation is very pretty.

Ingredients
Wafer:
2 cups flour
1 cup sugar
1/2 cup cocoa powder
6 ounces margarine
2 egg yolks
2 tablespoons Richs Whip

Filling:
2 cups (1 pint) Richs Whip
2 tablespoons Dutch-process cocoa
2 tablespoons sugar
1 teaspoon coffee powder

Preparation
Wafer: Using your food processor with metal blade, put in the flour, sugar and cocoa and pulse a few times. Arrange the margarine around the blade and process until smooth. Whisk together the yolks and Richs whip. Slowly pour through the feed tube and let machine run until dough comes together. Wrap in plastic wrap and put in the refrigerator for at least 2 hours (better over night). Roll out dough and using a cookie cutter (about 2 3/4 in) cut out circles. You should get about 36 cookies. After you cut them put in the refrigerator (on the cookie sheet) for about 30 minutes. Bake at 350F for 13 minutes turning the tray after 7 minutes. Cool.

Filling: Whip the whip and slowly add the rest of the ingredients.

Asssembly: Lay one cookie on a sheet. Put about a tablespoon of cream on top. Repeat until you have used 9 cookies. Do this with all the cookies (you should have 4 stacks of 9 cookies.) Lay them together (one stack next to the other) and cover with the rest of the cream. Put in the refrigerator to set. When you cut the cake it should look like a slice of cake with 9 layers.

Helpful Hints
When making the cookie stacks press tightly together so it wont fall apart when you cut it.

Serves 2 very happy people!

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

These are really rich!!!

¼ cup margarine

2 tablespoons flour

¼ cup brown sugar

¼ cup corn syrup

5 eggs

1 teaspoon vanilla

1-1/2 cups chopped toasted pecans

1 (19.95 ounce) package brownie mix

½ cup canola oil

¼ cup water

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 13-inch baking pan. Melt margarine in a medium saucepan over medium heat. Whisk in flour. Stir in brown sugar and corn syrup. Vigorous whisk in eggs so they get blended in and do not cook. Bring mixture to a boil, stirring constantly. Remove from heat. Stir in vanilla and nuts. Set aside.

Mix together brownie mix, oil, water and remaining 3 eggs. Spread batter in prepared pan. Spoon pecan mixture over top.

Bake for 30 to 35 minutes. Cool completely before cutting into squares.

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 is a wonderful Sunday lunch or even weeknight dinner alongside a cup of soup.

Serves 8

6 eggs, beaten

2 cups milk

6 tablespoons melted margarine

16 slices bread (white or challah)

8 slices Monterey Jack cheese

8 slices Cheddar cheese

½ cup canola oil

In a shallow bowl, beat together eggs and milk. Butter 1 side of each pieces of bread. Form sandwiches with both types of cheese in the middle.

In a large skillet, heat oil over medium heat. Dip sandwiches in egg mixture and place in hot oil. Cook until both sides are golden brown.

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!

1 pound penne

1/3 cup olive oil

2 garlic cloves, minced

1 pound spinach, chopped

½ teaspoon kosher salt

¼ teaspoon red pepper flakes

½ cut toasted pine nuts

Parmesan cheese (optional)

Cook pasta according to package direction and drain.

In the meantime, heat ½ oil in a large skillet over medium heat. Add garlic, spinach, salt and red pepper flakes. Cook until spinach wilts completely, about 3 minutes. Stir in pine nuts. Add to cooked with pasta with remaining oil.

Pass the parmesan, if desired.

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!

1-3/4 cups flour

½ cup sugar

1-1/2 teaspoons baking powder

¼ cup white chocolate chips

¾ cup vanilla soy milk

3 tablespoons margarine, melted

1 egg

½ cup apricot jam or preserves

1 tablespoon sugar

Preheat oven to 400 degrees. Grease 12 standard muffin cups or line with paper liners.

In a large mixing bowl, stir together flour, sugar, baking powder and chocolate chips. In a separate bowl, whisk together soy milk, melted margarine and egg. Add to flour mix, stirring until just combined. Spoon about 1 tablespoon batter into prepared muffin cups. Top with 2 teaspoons jam. Cover with remaining batter. Sprinkle with sugar.

Bake for 20 to 25 minutes. Let rest for 10 minutes before removing to wire rack to finish cooling.

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!

You shouldn’t shop when you’re hungry and you shouldn’t type up recipes when you’re hungry. I am craving this filling salad right now.

Serves 8

1 large head romaine, cut into small pieces

1 orange pepper, chopped

1 yellow pepper, chopped

1 red pepper, chopped

4 hothouse tomatoes, chopped

2 avocadoes, chopped

¾ pound smoked turkey, cut into cubes

¾ pound salami, cut into cubes

3 hard-boiled eggs, quartered

Dressing:

½ cup tofutti sour cream

½ cup mayonnaise

¼ cup barbecue sauce

1 teaspoon Dijon mustard

½ teaspoon minced fresh garlic

Place romaine, peppers, tomatoes, avocadoes, turkey, salami and eggs in a large bowl or arrange decoratively on a platter.

Whisk together sour cream, mayonnaise, barbecue sauce, mustard and garlic.

Toss salad with dress to coat completely or drizzle over salad on platter. Serve immediately.

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

1/2 pound/s Bittersweet Chocolate
1/4 cup/s Dried Cranberries
1/4 cup/s Raisins
1/4 cup/s Pistachios Roasted And Shelled
1/4 cup/s Peanuts

Preparation
Finely chop the chocolate and melt it. Line an 8″ baking pan with silver foil and brush foil with oil. When chocolate is melted remove from heat and add the fruit and nuts, stirring to combine. Pour mixture into prepared pan and spread it evenly with spoon. Place pan in refrigerator and let cool for about 1 hour until chocolate is firm (don’t let it go too long or it will be hard to cut). Peel off foil and cut into any size you want (of course I think the bigger the better .

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

The reason there are so many versions of sesame chicken is because it tastes so good!

8 to 10 skinless, boneless chicken breasts

½ cup mayonnaise

2 tablespoons Dijon mustard

1-1/4 cups cornflake crumbs

¼ cup sesame seeds

¾ teaspoon paprika

2 tablespoons melted margarine

Preheat oven to 400 degrees.

In a shallow bowl, whisk together mayonnaise and mustard.

In a separate bowl, mix cornflake crumbs, sesame seeds and paprika.

Dip chicken in mayonnaise mixture and then in crumbs.

Place on greased baking sheet. Drizzle with melted margarine.

Bake for about ½ 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!

1 cup (2 sticks) margarine, softened

1 cup sugar

1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 cups flour

2-1/2 cups old-fashioned oats

½ cup chopped toasted almonds

½ cup chopped toasted pecans

½ cup chopped toasted walnuts

½ cup chopped toasted cashews

2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Cream together margarine and sugars until light and fluffy. Beat in eggs, one at a time; then add vanilla. On low speed, add flour, baking powder and baking soda. Stir in oats, nuts and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for about 9 minutes. Cool for 2 minutes on cookie sheets before removing to wire racks to finish cooling.

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!

1 cup tofutti sour cream

½ cup nondairy creamer

¼ cup lemon juice

¼ cup canola oil

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon ginger

½ teaspoon cinnamon

¼ teaspoon crushed red pepper

8 skinless, boneless chicken breasts

In a large bowl, whisk together sour cream, creamer, lemon juice, oil, paprika, cumin, ginger, cinnamon, and crushed red pepper. Pour into large Ziploc bag or glass dish. Add chicken and coat thoroughly with marinade. Cover or seal and refrigerate for at least 1 hour.

Preheat broiler. Line a 15 x 10-inch baking pan with foil. Grease lightly. Place chicken on pan. Broil until tender, about 5 minutes per side, watching carefully.

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!