osem passover

March, 2010

A Taste of History

Sunday, March 28th, 2010 Print This Post Print This Post USer rating

We invite you to taste a bit of history in every glass of Flegmann Wine. The Flegmann family was in the wine business for generations in the small town of Maad in the Tokay region of Hungary. Our father, Mr. Tibor Flegmann a”h, was born into a legacy of the finest kosher wine enjoyed by the most renowned Hassidic masters as well as the Rothchild Family and Kaiser Franz Joseph.

After the devastation of the Holocaust, our father had a dream to revive the Flegmann Family wine label. Late in his life this became a reality when he looked to the Judean Hills to be the new home for Flegmann Wine. Unfortunately Mr. Tibor Flegmann passed away shortly before the first bottles of Flegmann Wine were introduced. Today we, his children and grandchildren, are following in his footsteps and are committed to producing exceptional wine under our family name.

Our Cabernet Sauvignon was chosen last year by Time Out New York as one of four “Seder-worthy wines” and received a 90 point rating at the Beverage Tasting Institute. The Flegmann Merlot has been very well received by wine connoisseurs and is in very high demand.

We invite you to sample a small taste of history in every glass and make a “L’chaim” to Dovid Ben Moshe who is smiling from above.

Flegmann Wine is distributed by Royal Wines and sold in the finest wine stores.

Walnut Cake with Mocha Frosting

Sunday, March 28th, 2010 Print This Post Print This Post USer rating

Mrs. Lila Pfefferman

7 jumbo eggs (or 8 smaller eggs) separated
1 ¼ cups sugar
1 cup matzah cake meal
2 teaspoons baking powder
1 cup ground walnuts
½ cup orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat egg whites until stiff. Add half the sugar and blend. Set aside. Beat the rest of the ingredients in the mixer. Fold the egg white mixture into the batter. Bake in a tube pan (coated with non-stick cooking spray) for one hour.

Mocha Cream
1 stick of margarine (sweet unsalted)
¾ cup confectioners sugar
1 egg
1 tablespoon melted coffee in 1 tsp of vanilla
2 tablespoons cocoa

Beat all ingredients together until light and creamy.
Let cake cool before frosting. Cut the cake in half lengthwise. Cream the middle layer, cover with the top of cake and then cream the entire cake. Garnish with chocolate or whole nuts.

Dill Potato Wedges

Sunday, March 28th, 2010 Print This Post Print This Post USer rating

4 medium red potatoes, unpeeled
3 tablespoons margarine, melted
1 teaspoon garlic salt
1 teaspoon dried dill

Preheat the oven to 400 degrees. Cut the potatoes lengthwise into wedges and bake for 45 minutes or until tender. Drizzle the potatoes with the melted margarine. Dust with the garlic salt and dried dill and roast for 10 -15 minutes more (or until a little browned and crispy).

Passover The Healthy Way

Sunday, March 28th, 2010 Print This Post Print This Post USer rating

Balsamic-Roasted Chicken Breasts

Sunday, March 28th, 2010 Print This Post Print This Post USer rating

Recipe by Levana Kirschenbaum of Levana’s catering and formerly Levana’s Restaurant in NYC. Levana currently gives food demonstrations and is actively at work on her new cookbook, Superfoods. Stay tuned for a sneak peak of her book or visit her at www.levanacooks.com.

You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Ingredients:

1 bunch basil, leaves only (about 1 cup packed)
1/2 cup olive oil
6 large cloves garlic
Coarsely ground pepper to taste
5 whole chicken breasts, medium size, skin on, bones out (ask your butcher to do this for you)
1 cup dry white wine
1/4 cup balsamic vinegar

Instructions:
In a food processor, form a paste with the basil, oil and garlic. Transfer to a mixing bowl, with the pepper and chicken, and marinate overnight.

Preheat oven to 450 degrees. Arrange the chicken in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let them rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be OK too.

Boost Your Protein with Quinoa

Sunday, March 21st, 2010 Print This Post Print This Post USer rating

health

By Simone Stromer, MD

There isn’t a cookbook these days that doesn’t include a recipe using quinoa. Usually it’s a vegetarian side dish, most often served accompanying the meat. Since it gluten-free, quinoa also seems to be popping up in cookies, breads and breakfast cereals as a wheat substitute. Quinoa, a grain-like seed native to South America, was cultivated originally by the Incas thousands of years ago; nowadays it is grown in North America. There is no doubt that the Incas were on the money—quinoa provides more amino acids, vitamins, minerals, fiber, antioxidants, and phytonutrients than most grains. It has such a diverse profile of essential amino acids that some classify quinoa as a complete protein— meaning that it has the necessary quantities and proportions of amino acids to be considered as important a protein source as meat. As such, I recommend quinoa as a main dish for vegetarians and omnivores alike. For individuals watching their cholesterol or fat, substituting a meat meal for a quinoa-based meal is a good way to reduce your intake of saturated fats.

Two varieties of quinoa are usually available—cream-colored or red—each having their own distinctive flavors. The cream-colored variety has a smooth and creamy taste which lends itself well to hot dishes; the red variety has a crunchier and nuttier taste which is fantastic for cold salads garnished with nuts and other vegetables. Preparation for quinoa is similar to rice, but takes less time. First, thoroughly wash quinoa with running water and a strainer to remove soil and excess bitter resins. Then boil, covered, for about 10 minutes, drain, and mix with a drop of oil to loosen the seeds and avoid clumping. Hot or cold; breakfast, lunch, or dinner; sweet or savory, quinoa is a highly versatile food. My personal favorite is quinoa and blueberries sweetened with agave nectar for breakfast or cream-colored quinoa with cherry tomatoes, baby spinach, and feta cheese for lunch or dinner.

Blog

Sunday, March 21st, 2010 Print This Post Print This Post USer rating

At GKC for Passover we’ve got more I can’t believe. Its Kosher for Passover. Try these items while they last.



Matzel Toff

Mouth-watering, sweet, crunchy toffee atop crispy matza and then covered in rich chocolate. What could be better on Passover or more indulgent? Matzel Toff is a scrumptious gourmet Toffee-Chocolate-Matza treat, and is available in both pareve and milk chocolate flavors and are kosher for Passover. I would eat it anytime of year though! To purchase or get more information go to www.matzeltoff.com

Zelda’s Chocolate Dipped Brownies and Crunchy Mandelbreit

Fresh, moist and delicious define all the Zelda’s bakery products. How often do you find baked items that could be eaten all year? These Zelda’s treats could be and they won’t last long in your house (or in mine). Try it all, chiffon cake, chocolate-covered marshmallow frogs, brownies, cookies, and candy platters. To purchase go to http://gourmetkoshercooking.theopenskyproject.com/
Use check out code PASSOVER15 for a 15% discount.

Cabot Cheddar Cheese

I can’t believe it, Award-winning Cabot Cheddar cheese is kosher for Passover. It’s white and natural and perfectly sharp and so flavorful. Check out our giveaway and enter to win some. You will be amazed at how delicious cheese can be. For more information go to http://www.cabotcheese.coop/

Bissli

This year Osem made the bissli kosher for Passover and packed in a great 6 pack for kids. Perfect for those day trips. They have no kitniyos, are super crunchy and filled with flavor. Good enough for all year round. All kosher markets nationwide have them while they last. For more information go to www.osemusa.com or comments@osemusa.com

Featured Giveaway: Basket of kosher for Passover Sharp Cheddar Cheese from The Cabot Creamery

Sunday, March 21st, 2010 Print This Post Print This Post USer rating

To enter to win Basket of kosher for Passover Sharp Cheddar Cheese from The Cabot Creamery, either:
1. Subscribe.
2. If you are already a subscriber, send us a comment. We love to hear your thoughts and ideas.
Contest Ends March 21th, 2010 12:01 a.m. PST.

Cabot Creamery best known as makers of Honored as “The World’s Best Cheddar,” 1200 dairy farm families located throughout New England and upstate New York own Cabot. The Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Another great part about eating Cabot products is that you know you are supporting local east coast dairy farmers. The flavorful cheddar is naturally white, and very well balanced. The cheddar is certified by the OU.

The Cabot Creamery and Stephanie Sokolove, owner and chef of two Boston restaurants, Stephanie’s on Newbury and the new sister restaurant Stephi’s on Tremont, have shared some recipes that they have developed for Cabot Cheese fans. This Kosher Cabot Cheese Poached Pear recipe is one of Stephanie’s new favorites and she plans to serve it to her own family during Passover.

Poached Pears Stuffed with Cabot Cheddar Cheese

Cabot Cheddar Reduced Fat Butternut Squash Soup

Poached Pears Stuffed with Cabot Cheddar Cheese

Friday, March 19th, 2010 Print This Post Print This Post USer rating

6 Bosc pears, peeled
4 ½ cups (36 oz.) of unsweetened apple juice
½ cup of brown sugar
2 cup white wine
2 cups sugar
4 cinnamon sticks
¼ lemon
2 tablespoons unsalted butter
½ cup heavy cream
¾ cup ®Cabot Shredded Kosher Passover Cheddar Cheese
½ cup pistachio nuts, chopped

In a small stock pot, pour unsweetened apple juice, white wine,¼ lemon, cinnamon sticks, ½ cup brown sugar and 1 cup of the sugar. Bring to a boil and add the peeled pears. Turn flame down to a fast simmer and poach the pears for approximately 40 minutes or until tender when poked with a knife. Remove pears from liquid and let them cool. Cut them in half lengthwise and scoop out the pits. Place them cut side up in an oven proof pan. Take half of the poaching liquid and put it in a smaller pot. Add the other cup of sugar reduce it by half. This mixture should get thick and start to turn a golden color. Add butter and heavy cream and remove from heat. The caramel will bubble so be careful. Now pour the caramel over the pears and put in a 400degree oven for 15 minutes. Toss the pears with a wooden spoon until they start to turn brown and the caramel coats the pears, being careful not to touch the hot caramel. Remove from the oven. Cut side up, equally portion cheddar cheese and chopped pistachios and place on top of each pear. Place back in the oven for 2-3 minutes just until the cheese is melted. When done serve them in either the pan that the pears were roasted in or a decorative platter.
Serve warm with either vanilla ice cream or fresh whipped cream.

Subscribers Only Weekly Recipes

Thursday, March 18th, 2010 Print This Post Print This Post USer rating

Snapper Fillets in Pistachio-Matza Crust

Macaroonies

Double Chocolate Mocha Drop Cookies

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