{Yom Tov Tip} Soups!

I never understood why chicken soup was a requirement on families weekly Shabbat and Yom Tov tables. I get it. It’s yum. It’s wonderful with lokshen. Or matzah balls.

But, it holds up a burner on my stovetop for 6-8 hours and can cost a small fortune. Granted, you can make lots of containers of it, and throw it in the freezer. But there are so many more recipes to try!

A few of our favorite include roast tomato, spicy zucchini, split pea, carrot ginger, potato leek and more! Here are some of the best of the web…

Sit back, simmer and enjoy!

Recipe Credit: Everyday Food
Photo Credit: Martha Stewart

 

Recipe Credit: food.com
Photo Credit: Member, Rita for food.com

 

PLEASE NOTE: This recipe contains non kosher ingredients. IN place of 2 cups of ham, we recommend some diced pastrami, or beef stew!

Recipe Credit: food.com
Photo Credit: Andy of LongMeadow Farm

 

Recipe Credit: allrecipes.com
Photo Credit: member WYSIWYG on allrecipes.com

Recipe Credit: Martha Stewart
Photo Credit: Martha Stewart

 

What’s you favorite soup? For more ideas, check out our pinterest board http://pinterest.com/thekosherhome/soup/

 

***GIVEAWAY*** Don’t forget to comment on the Apple, Honey and Pomegranate Challah recipe for a chance to win Levana’s new cookbook!

Apple, Honey and Pomegranate Challah!

Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.

 

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012. Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 

 
I’m so excited to join the Rosh Hashanah Blogger Party! Special thanks to Miriam at overtimecook.com and Jessie from jessiekaufman.com for putting this all together!

I’ve tried to push the envelope for a fun apple challah recipe for the holidays! Adding pomegranates takes it over.the.edge! I may have had to break into it to taste! Yum! Yum! With a drizzle of extra honey, what could be better?

Feel free to use your favorite challah dough recipes – egg, water, whole wheat, or even store bought frozen. What I love about this recipe is it’s ease! I’m now working very fulltime, with a long commute to boot (and loving it all!). Baking challah weekly isn’t something I haven’t been able to work into the schedule, unfortunately! So when I was introduced to a  new item on the market, Viola! Hallah! I couldn’t have been more excited! Little mess, little fuss, great results!

Apple, Honey and Pomegranate Challah!
 

Ingredients
  • Challah dough
  • 1 apple, peeled and diced smalled
  • ½ teaspoon of cinnamon
  • ½ cup pomegranate seeds
  • egg white or honey

Instructions
  1. Sprinkle cinnamon on the diced apples and add pomegranates. If you have a hard time finding pomegranates, go ahead and use pomegranate flavored craisins!
  2. Roll challah dough into a long and thin strip. You can either use a rolling pin, or your finger tips!
  3. Add the apple and pomegranate mixture all over the dough. Along the long side of the dough, pinch the edges so the mixture is enclosed.
  4. Roll the dough into a round challah, place into a round tin, or on a parchment lined cookie sheet.
  5. Brush with egg white and bake for 25 minutes, until golden brown.
  6. While warm, drizzle with honey and enjoy!

 

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:
Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelley of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters: 
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Shulie of Food Wanderings made Rosh Hashanah Salad
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Danielle of Hugs and Cookies xoxo made The World’s Best Rugelach
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel
This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email holidayblogparties@gmail.com.

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

Chocolate Caramel Challah? YES, PLEASE!

I have been reading The Challah Blog for a while now, and am loving the creations that The
Hazz and The Mrs.
come up with!

Nothing blew me away more than the Chocolate Caramel Challah! Just the word caramel makes me weak at the knees.

The Mrs. makes this challah with her Basic Challah Recipe and a bunch of add ins!

This looks TO. DIE. FOR.

Chocolate Caramel Challah? YES, PLEASE!
Challah
 

Ingredients
  • ¾ c water
  • 2 tsp active dry yeast
  • 1½ tbsp honey
  • 2 eggs plus 1 more for egg wash
  • ¼ c vegetable oil
  • 3 c flour
  • 1¼ tsp salt

Instructions
  1. The Mrs. gives great directions….
  2. Place very warm (but not hot, I usually let me faucet run for a bit) water in mixing bowl. Add yeast and honey, mixing lightly.
  3. Allow to sit for 10 minutes or so… I usually do less… until you see little eruptions.
  4. Add eggs and vegetable oil and mix with wood spoon.
  5. If you have a stand mixer, add flour and salt and beat with dough hook. Remember: salt kills yeast. Don’t put the salt in with the yeast. Wait until you’ve added some of the flour.
  6. If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in (5-10 minutes of beating). Turn the ball out onto a floured work surface and punch a few times until very smooth.
  7. Place in oiled bowl and cover in plastic wrap or a towel.
  8. Allow to rise at least one hour, preferrably more, until dough has doubled in size. I only do one rise as a ball, but you can do more. I’m not convinced it does much to the texture but some people swear by it.
  9. Punch down the ball in the bowl and remove. Punch out all air bubbles. Braid in your preferred method. Allow to rise 20-30 minutes. Top with an egg wash (I use the yolk and white) and sesame or poppy seeds if you like.
  10. Bake at 350 for 25-30 minutes. You can use a bread thermometer (180-200 degrees) or poke at the seams. If they seem doughy, give it more time. You can always add foil if the top seems like its browning too fast.
  11. I often have to foil five- and six-stranded challot because they’re so much fatter.

Photo Credit: The Challah Blog
Recipe Credit: The Challah Blog