Thanks{giving} and Excuses.

Excuses. We all have them. I’m not trying to offer one. Instead, I’m jumping back on the blogging bandwagon head first!

This week, my dear friend Melinda, from Kitchen-Tested  and I organized the first Kosher Food Bloggers Conference in NY. What an event! The vibe of the bloggers, the excitement of the sponsors, the gorgeous location The Carlton Hotel was incredible and inspiring! 

More pics and a video to come, promise!

I think someone forgot to tell me how soon Thanksgiving was. This week? WHAT!?!? As an an ex-pat to the States (I’m originally from Australia) Thanksgiving is a national holiday that I LOVE! yes, LOVE! The food! The colors! The smells! Sitting around a large table with your nearest and dearest eating great food, a few drinks and hopefully no men watching football in the living room!

It always cracks me up how the population goes ca-razy! The internet goes wild with questions like “How do I cook for a party of 8?” (Um, 8? pppft!) “How do I reheat all the side dishes?” “Can I bring tupperware to take home leftovers?” “How may desserts should I serve?”

I’ve been scouring the internet (and our Pinterest boards) for a roundup of best-of-the-web for you!

Fun Tablescape idea from HGTV!
Full details here.

Indian Corn Napkin Ring.
Full details here

A gorgeous Fall Mantle.
Full details here.

Cranberry and Apple Chutney.
Full recipe here.

 Top rated brussel sprouts.
Full recipe here.

Two (yes, two!) ingredient pumpkin cake!
Full recipe here.

Pecan Pie Bars. Be sure to use margarine instead of butter to keep it pareve!
Full recipe here

I would be remiss if I didn’t include a great Thanksgiving cocktail. Go ahead – wait until the guests have left, kids are in bed and the fireplace is dying down, I won’t tell!
Full recipe here.  

So, enough excuses! Watch out for weekly blog posts going forward! xxx

 

Julia Child Turns 100!

Dear Julia,

Happy happy birthday! Today, would have been your 100th Birthday! What a legacy you left as a chef, author and tv personality.

In 1961, you penned the now classic Mastering the Art of French Cooking(1961), with Simone Beck and Louisette Bertholle. Roast chicken, Beef Bourguignon and Tarte Tatin your repertoire was endless! And that was just the beginning.

More than anything, dear Julia was your now famous “Never Apologize!” You are so right. We love to try new things in the kitchen, and sometimes they turnout not how we expected! Never Apologize!

Your are sorely missed, dear Julia. May your legacy continue. May your humor continue to inspire us in the kitchen, as your voice resonates!

Love,
The Kosher Home.

Here are a few links to some of Julia’s best recipes!
Fresh pita bread
Cream of leek and potato soup
Salad nicoise

Chocolate Mousse

For more info on Julia’s 100th Birthday, visit https://www.facebook.com/JuliaChild

ANZAC Biscuits!

ANZAC Biscuit

As an Ex-Pat, who still calls Australia home it was time I introduced my neighborhood to ANZAC Biscuits. ANZAC stands for Australia and New Zealand Army Corps. It is said, that the wives of World War I soldiers would send these cookies to their husbands at war. Because they are egg and dairy free, they would not spoil and would travel beautifully.

Light and airy. Crispy and crunchy. What could be bad?

Although my recipe veered a little away from the original, the flavor and texture was incredible. Needless to say, my NY neighborhood loved them.

ANZAC Biscuits!

 

Ingredients
  • 1 cup quick cooking oats
  • ¾ cup fine shredded coconut
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup light brown sugar
  • ½ cup margarine
  • 1 tablespoon honey
  • 2 tablespoons boiling water

Instructions
  1. In a large bowl, mix oats, coconut, flour and sugar together.
  2. Over low heat, melt the honey and margarine together in a saucepan. Mix the soda and the boiling water and add to the melted margarine and honey.
  3. Add honey mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets lines with parchment paper.
  4. Bake at 350 degrees F for 18 minutes.
  5. Be sure to watch them carefully!
  6. They tend to spread, so be sure to leave lots of room between them on the cookies sheets.
  7. These freeze beautifully and can easily doubled and tripled.

Recipe loosely adapted from http://allrecipes.com/recipe/anzac-biscuits-i/

 

 

June 17: Apple Strudel Day!

Apple Strudel

Am I the only one who remembers their grandparents enjoying Apple Strudel?

Am I the only one  who would pick out the raisins?

Just askin’!

Today is National Apple Strudel Day! I found this wonderful and easy recipe at Taste of Home. Some recipes had so many steps! Sweet Pea Kitchen even used a tablecloth to roll it! Wow!

Drizzled with honey, this would make a fantastic Rosh Hashanah treat!

June 17: Apple Strudel Day!

12
 

Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons plus ½ cup sugar, divided
  • ½ teaspoon salt
  • ¼ cup cold butter
  • ¾ cup fat-free milk
  • 1 tablespoon butter, melted
  • 3 cups chopped tart apples
  • 1 teaspoon ground cinnamon
  • FROSTING:
  • ½ cup confectioners’ sugar
  • 1 teaspoon fat-free milk
  • ¼ teaspoon vanilla extract
  • Chopped nuts, optional

Instructions
  1. In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.
  3. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
  4. Remove from pan to a wire rack. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.
  5. Note: This would be wonderful Pareve, using margarine and soy milk!

Recipe Credit: Taste of Home
Photo Credit:  Taste of Home

Cheesecake in a Jar

Anyone that follows trends, knows that anything tastes better in a Mason-like jar!

My baking Addiction displays this incredibly creamy-looking cheesecake in a jar. The berries alone look incredible! What a fun Shavuot, Seudat Shlishit or even a party dessert bar! The uses are endless!

Cheesecake in a Jar
 

Ingredients
  • ½ cup plus 2 tablespoons granulated sugar
  • zest of one lemon
  • 2 packages cream cheese, 8 oz each; room temperature
  • 2 large eggs; room temperature
  • ¼ cup heavy cream
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup fresh berries

Instructions
  1. Preheat oven to 350 degrees F.
  2. Begin to boil a large pot of water for the water bath.
  3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
  5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
  6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.

Notes
Notes from mybakingaddiction.com For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture. If you are not a fan of lemon, simply omit the zest. If you are missing the graham cracker crust, serve with graham sticks.

 

Photo Credit: My Baking Addiction
Recipe Credit: My Baking Addiction

Har Sinai Cupcake

What a great surprise for the kids for dessert on Shavuot!

I couldn’t stop cracking up at the little Lego Israelites! Too funny!

Back to the cupcake! Joanna, from Bible Belt Balabusta shows us a wonderful, and pretty easy way to create Har Sinai on a cupcake, a mini cupcake, a muffin, or even a full size cake! She even give some great suggestions for the 2 Ten Commandment tablets! What’s your favorite? I was thinking mine was an easy guess, the Hershey chocolates, but then I noticed the marshmallows and may have to go that route!

What may also look great is if your pipe the grass using the Wilton decorating tip #234. There are many other ideas and options seen in this Kveller article.

Photo Credit: Bible Belt Balabusta
Tutorial Credit: Bible Belt Balabusta