Occasions

Leah’s Parsnip Latkes

Leah has been in charge of preparing Sunday night’s dinner.  Leah has a taste and flair for interesting vegetable combinations.   Delegating the responsibility of preparing dinner frees me and gives others a renewed appreciation for all that dinner preparation entails.  Best of all, it introduces all of us, the diners, to the cook’s creativity and style.

This week, Leah prepared a masterful dinner of salad and parsnip latkes.

Parsnip is a root vegetable with a very unique flavor. Although it looks like a white carrot, it has a sweet, earthy and almost nutty flavor. Leah combined ingredients that we had on hand to wow us with this simple dish of complex flavors, just in time for Chanukah

 

INGREDIENTS

1 large russet potato, peeled

2-3 parsnips, peeled

medium lime, for juice and zest

1/4 cup flour

2 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

oil

 

DIRECTIONS

Zest lime and squeeze out the lime juice.

Coarsely grate potato and parsnips by hand or by using the shredder blade on the food processor. Sprinkle with lime juice and then carefully wrap the shredded vegetables in a kitchen towel to squeeze out as much liquid as you can.  Whisk egg and then add shredded potatoes and parsnips, lime zest, flour, salt and pepper.

Heat olive oil in a large saute pan over medium heat. Spoon a ladle-size amount  of  latke mixture into the oil and fry for 2 minutes. Turn the pancakes over and fry for 2 minutes more.  Latkes should be crispy on the outside and golden brown.

Latkes are best served hot from the skillet.

Simply Perfect Sufganiot in a Zipper Bag

I like to stay close to the latest trends in cooking and design.  One trendy and helpful technique in preparing dough is to use a zipper bag for preparing and kneading the dough.  It is a great idea for most dough and really reduces the cleanup.  Best of all, since the zipper bag can be discarded after use, this simple dough technique virtually eliminates those nasty dough-covered utensils and sponges that are so difficult to clean.

The ziploc bag eliminates the dusty mess of flour and allows all the dough crumbles to remain in the disposable ziploc bags.  Since the sufganiot in this recipe are amorphous and just dropped into oil, the ziploc bag can even be used  to dispense the doughnuts right into the frying pan.

I have adapted my favorite sufganiot recipe to use the ziploc bag.  I have tried it and it is just perfect!

sufganiot-in-a-bag-in-oil

INGREDIENTS
1/2 cup warm water
2 teaspoon sugar
1 teaspoon dry active yeast

1 cup flour

1/3 teaspoon salt
1/2 cup warm water
Olive oil, for frying

Powdered sugar (optional)

large zipper bag (1-2 gallon)

 

DIRECTIONS

In a ziploc bag, dissolve yeast and sugar in warm water.  To do this easily, I fold top of zipper bag over a small pan so that bottom of zipper bag is at bottom of pan and top of bag is folded over sides of the pan.    This ensures that the liquid contents do not spill over.

sufganiot zipper bag in pan.jpg

Wait until yeast mixture becomes bubbly or foamy.  If the yeast mixture does not bubble and foam, the yeast is not active and you will have to redo this step, making sure that the water used is warm but not too hot to touch.

 

Carefully add salt and flour to the yeast mixture, kneading the bag until all the flour has been incorporated, for several minutes.   The dough should resemble a thick, sticky cake batter.

sufganiot-in-a-bag-yeast-dough-before-rising-2

 

Spray your hands with oil spray or rub oil on your hands.  With your oiled hands, carefully rub the oil all over the dough. making sure to coat all sides of the dough.  Rub or spray oil on the entire inside of the zipper bag, too.

Allow dough to rise for 3-4 hours in the bag.  Open zipper and gently let the excess air out of the bag.  Gently push down the dough by pressing on the outside of the bag.

In a pot or sauce pan with a large opening, over medium heat, heat 1-2 inches of olive oil until sizzling.

Cut a corner into the side of the zipper bag to allow dispensing of the dough directly from the zipper bag corner.

sufganiot-in-a-bag-after-risen

Squeeze donuts into the oil by pushing dough into corner of bag and squeezing out small pieces of odd-shaped dough out of the zipper bag.  You may have to coax and pull donuts out of the bag into the oil using oiled hands.

Repeat until you have filled the oil with donuts without crowding, as the sufganiot will puff up during the ferrying process.

 

sufganiot-in-a-bag-in-oil

 

Turn them over once the bottom is golden brown.

Using a slotted spoon, carefully remove each doughnut from the oil and place on a plate lined with paper towels.

Sprinkle powdered sugar over the doughnuts and enjoy!

Happy Chanukah!

Simple Baked Potato Kugelatkes

 

kugelatkes-serving-suggestion

kugelatkes

Traditionally, we eat potato latkes (pancakes) on Chanukah.  We eat foods prepared with oil to commemorate the miracle of the oil in the Beis Hamikdash (Holy Temple) once the Jews were victorious over the Greeks.  After the miraculous war, the Jews entered the desecrated Temple and only found enough pure olive oil to light the Menorah (candelabra) for one day.  The tiny  bit of oil lasted for an entire eight days, enough time for the Jews to get new pure oil to light the Menorah in the Beis Hamikdash, so that the Menorah would be continuously lit.

While latkes are so traditionally linked to Chanukah, there are so many foods that contain olive oil that may just as well commemorate the oil miracle of the Temple.

Truth be told, I hate to fry latkes.

It just takes too much time, too much splatter and it is so hard to manage while entertaining a houseful of guests.

I usually make one batch of latkes just for the first night and find other make-in-advance olive oil alternatives when we entertain guests over Chanukah.

This year, I have adapted my favorite potato kugel recipe to make baked potato kugelatkes.  I made them in a bundt-shaped muffin tin, but they can easily be baked in a cupcake tin, as well.

They are simple to prepare, beautiful and delicious to behold, require no frying and can be prepared well in advance of the Chanukah meal.

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..In the Honey: Rosh Hoshana Honeycomb Cupcakes

 

beehive-cupcake

Rosh Hashana (Jewish New Year) is coming and our friend (and Davida’s superMom), Staci Segal, is sponsoring a pre-Rosh Hashana bake sale to benefit benefit Ohr Meir U’Bracha, The Terror Victims Support Center of Israel.

Last year, Davida baked delicious muffins for this bake sale.  This year Davida and Staci’s daughter, Chava, are  studying in Israel, so I offered to bake and send over some cupcakes for this important event.  Although Davida and Chava are the true masters in my kitchen, I felt that I needed to prove that I still had some kitchen prowess.

I decided to bake two sets of cupcakes to represent the important and symbolic tradition of dipping an apple in honey on Rosh Hashana.  The first set of cupcakes were Dip the Apple… Rosh Hashana Cupcakes.

 

Now, all we needed were the honey cupcakes.  For these, I decided to prepare cupcakes shaped like beehives, with edible chocolate honeycombs and adorable jelly bean bees.

We dip an apple into honey at our festive evening meals on Rosh Hashana to symbolize our hope and prayer for a “sweet” New Year.   Honey is one of the symbols for the Land of Israel as the Torah describes Israel as a land “flowing with milk and honey.”  It symbolizes the connection between G-d, the Jewish nation and the Land of Israel.

The honey referred to in the Torah is date honey.  Today,  date honey is sold in Israel, but most of the honey found is bee honey.  These cupcakes were shaped liked beehives to represent this sweet symbol.

 

These cupcakes are available for sale among other delicious desserts at the Segal Home this Sunday, September 25th, 2016 from 2-8 PM.  Their address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7295 or stacisegal@aol.com

 

SUPPLIES

Cupcakes

Melting wafers (for honeycomb pieces)

Parchment or wax paper

Clean bubble wrap

White frosting

Chocolate frosting

Mini cup cones

Black and yellow jelly beans

Slivered almonds

 

 

 

INSTRUCTIONS

Bake your favorite cupcakes.

Melt chocolate wafers or chips.  I use the defrost feature on the microwave.  I spread the chocolate out on a microwave-safe dinner plate and place it on defrost for 6-8 minutes.

Spread the chocolate out on a piece of parchment or wax paper, keeping the chocolate thin but not translucent.    Press clean bubble wrap with bubble side down onto melted chocolate.

beehive-chocolate-with-bubble-wrap

Keep bubble wrap until chocolate has hardened and carefully peel off.  Break the chocolate into chards that resemble pieces of honeycombs.

beehive-shards

 

Place a mini cup cone upside down in the center of each cupcake, pressing down until it is set into place.

Fill a ziploc or piping bag with white or yellow frosting.  To do this neatly, place a bag in a tall glass and fold the top of the bag over the edge of the glass like a collar.  Using a spatula, fill the bag.  Cut corner of bag with an opening big enough to pipe thick frosting.  Squeeze frosting to corner carefully.

beehive-cupcakes-in-progress

Pipe frosting on each cupcake, surrounding upside down cone and piping to top of cone.

Place a chocolate honeycomb chard on the side of each cupcake.  Place one or two jellybeans on each cupcake.   Place slivered almonds on either side of each jellybean.

Fill two small ziploc or piping bags with chocolate and white frosting.  To do this neatly, place the bag in a tall glass and fold the top of the bag over the edge of the glass like a collar and fill with frosting.  Cut corner of bag with a tiny opening to pipe thin stripes on the jellybean bees.   Carefully squeeze frosting to corner.

beehive-cupcakes-decorating-ingredients-and-bags

Pipe stripes of white frosting on black jellybeans.  Pipe stripes of chocolate frosting on yellow jellybeans.

beehive-cupcakes-in-carrier

 

 

Wishing you all a Kesiva Ve’Chasma Tova (a positive inscription and seal for the upcoming year).

Dip the Apple… Rosh Hashana Cupcakes

Rosh Hashana is coming and our friend (and Davida’s superMom), Staci Segal, is sponsoring a pre-Rosh Hashana bake sale to benefit benefit Ohr Meir U’Bracha, The Terror Victims Support Center of Israel.

Last year, Davida baked glazed carrot muffins for this bake sale.  This year Davida and Staci’s daughter, Chava, are spending the year studying in Israel, so I offered to bake and send over some cupcakes for this important event.  I wanted to make sure that the Segal bake sale would have adequate Respler representation.

I sat down to think about what I could bake that would be unique and delicious.  It needed to be something easy to transport,  interesting and something appropriate for Rosh Hashanah.

The first thing that came to mind was an apple dessert.  The apple is such a strong symbol of Rosh Hashana.

During Rosh Hashana (Jewish New Year), we eat apples dipped in honey as a symbol for a sweet new year.   It is interesting that an apple is chosen as the fruit to dip.

One reason is that in King Solomon’s Shir Hashirim (Song of Songs), the nation of Israel is compared to an apple.  “As the apple is rare and unique among the trees of the forest, so is my beloved (Israel) amongst the maidens (nations) of the world.”  Furthernore, an apple is symbolic of the love between the nation of Israel and G-d as we read in Shir Hashirim , “Beneath the apple tree I aroused you.”

We are taught that an apple tree sprouts the tiny core of each apple before the leaves surround and protect the young fruit.  In the same way, the young Jewish nation accepted the Torah before understanding the myriad of details within.  The famous acceptance of our nation was verbalized as “we will do and we will understand”.  We committed to the holy observance of Torah commandments even before we understood the full extent of what this commitment entailed.  Therefore, the apple has become a symbol and remembrance of the commitment to our faith and acceptance of Torah at Mount Sinai.  We recall this on Rosh Hashana when our mission is to proclaim G-d as our King.

I decided to prepare cupcakes designed to look like red apples.  I baked vanilla cupcakes for this recipe.  Perhaps, next time, I will prepare honey cupcakes to fully represent the Rosh Hashana tradition of “dipping the apple in the honey”.

apple-cupcakes-in-carrier

These cupcakes are available for sale among other delicious desserts at the Segal Home this Sunday, September 25th, 2016 from 2-8 PM.  Their address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7295 or stacisegal@aol.com

apple-cupcakes

SUPPLIES

Cupcakes

White frosting

Red sanding sugar or sugar and red food coloring

Brown licorice, brown taffy or small pretzel nub

Green taffy or gum

 

INSTRUCTIONS

Bake your favorite cupcakes.

Cut pieces of brown licorice, taffy or pretzels to resemble stems.

spple-cupcake-embellishments

Flatten green gum or taffy and use knife to cut out leaf shapes.  Use blunt knife to form leaf veins.

apple-cupcakes-leaves

To make red sanding sugar, combine 1 cup of sugar with red food coloring, adding food coloring until the desired depth of color is reached.  I pulsed this in my food processor.  Alternatively, you can combine the sugar and color in a ziploc bag or in your mixer.

apple-cupcakes-sanding-sugar-ingredients

apple-cupcakes-sanding-sugar

 

Frost cupcakes generously with a small knife or spatula, heaping frosting to form a mounded top for each cupcake.

Using spoon, sprinkle sanding sugar on top of each cupcake until well coated.  Gently shake off excess sanding sugar.

apple-cupcakes-in-sugar

Insert brown stem and green leaf.

apple-cupcake

apple cupcakes in carrier.jpg

Wishing you all a Kesiva Ve’Chasma Tova (a positive inscription and seal for the upcoming year).

 

 

A Dozen Roses Stretched to Fill the Shabbos Table

Don brings home roses every Friday in honor of Shabbos.  The roses are always of wonderful quality and it  a surprise to discover what color roses will adorn our Shabbos table.  Most Fridays, we enjoy all twelve roses in one traditional arrangement.

This week, Don brought home peach color roses, one of my favorites.  Our home is decorated in earth tones and peach works well in our dining room.  The roses were large and robust and I decided to stretch the twelve roses into four different arrangements.

I lined up different vases and spread out the roses.

One arrangement took five roses.

roses in a row

One took a single rose.

rose in single bud vase

One arrangement took two roses and that left four roses.

roses in a pair

The last arrangement was a collection of glass bottles set up in a grid-like formation (Upcycled Glass Jar Floral Arrangement: Simply Stunning).  I placed the last four roses into these vases, adorning them with the ferns that accompanied the dozen roses.

roses in glass bottles

 

Here is how they all look together:

roses-four different ways

 

roses-a dozen in different ways

roses-3 different ways

Good Shabbos!

Tisha B’Av: The Day Our Nation Cries

This Shabbos is officially Tisha B’av (the Ninth of the Hebrew month of Av). It is the saddest day on the Jewish calendar, a day of Jewish national tragedy throughout the ages. It is the day that both of our Holy Temples were destroyed and a day that is filled with mourning, trepidation and many tears. Since Shabbos is a day of joy, this year, we commemorate Tisha B’Av on Yud B’Av (the tenth of Av), this Sunday.

It is the day that our nation cried and continues to cry throughout the ages.

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A Summer Version of Simply the Best Chicken Soup

Many of my friends stop making chicken soup for their Friday night Shabbos (the Jewish sabbath) meal when the weather gets too hot.  Not me.

My children would tell me that it doesn’t feel like Shabbos without the chicken soup.  So, chicken soup graces our Shabbos table, rain or shine, winter or summer.  Somehow, our Shabbos table is so much like the chicken soup itself.

summer chicken soup.jpg

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Patriotic Chocolate Bark: Simple and Pareve

Chocolate bark is one of the easiest dessert creations.  It takes moments to prepare, is a canvas for creativity and can be served in a myriad of different ways.  This one is perfect for a patriotic July 4th celebration.

It is a combination of chocolate, nuts, sprinkles and colorful fruit.  It can be served whole to resemble a brushed version of the American flag.  It can be cut into squares or can be broken into chards to garnish desserts.  Either way, this simple dessert will delight you  with the red, white and blue colors that are so patriotic and oh, so sweet!

INGREDIENTS

1 bag of chocolate chips or chocolate pieces

blueberries or black grapes sliced in half, carefully soaked and rinsed or confectionery stars
strawberries, carefully soaked and rinsed (see kosher notes), freeze-dried strawberries or craisins
almonds, candied ginger or white marshmallows, mini or  cut into strips

patriotic chocolate bark 2

DIRECTIONS

Melt chocolate in microwave or over a double boiler until smooth.   I used the microwave to melt chocolate  on a flat microwave-proof plate for 6-8 minutes on the timed defrost cycle.

Pour chocolate over a parchment paper-lined baking sheet or wax paper, spreading with a rubber or silicone spatula to about 1/8 or 1/4-inch thick.  I like to spread the chocolate as thin as possible without being translucent.

While still hot, decorate the chocolate with the fruit and nuts for a creative rendition of the American flag.  Place blueberries, grapes or stars in a grid fashion on the left corner of the chocolate to represent the stars.   Create rows of sliced strawberries or craisins and almonds, ginger or marshmallows to create the stripes of the flag . Carefully set each piece of fruit and nut into place by gently pushing into the warm chocolate.

Allow bark to cool on counter or in refrigerator, until chocolate hardens.

If serving in squares, score with a knife before chocolate hardens,  If breaking into chards, wait until chocolate has cooled and hardened.

patriotic chards

Store in ziploc bag or wrap individual pieces in plastic bags.

patriotic chocolate bark with blue white stars

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore strawberries require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of strawberries and some disallow the eating of strawberries, altogether. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding the use of strawberries.

 

SERVING SUGGESTIONS

Place chards or squares atop cheesecake,  brownies or ice cream.

patriotic chard over brownie

Simple Cheesy Zucchini Logs: Gluten Free and Low-Carb

Davida and her friend, Chava, made delicious calzones for Melave Malke a few weeks ago: Davida’s Easy and Delicious Calzones for a Melave Malka Feast. Although the calzones looked and smelled heavenly, Don and I were  only able to enjoy them vicariously. Since we are still on low-carb diets, we needed to find an alternative cheesy dish.

We scrubbed zucchini, cut them is half logs and roasted them for 12-15 minutes .  Once roasted, we scooped out some of the pulp and then filled them with cheese.  We put them into the oven for 5-10 minutes more and voila!

These will make a perfect and simple low-carb recipe for Shavuos (Countdown to Shavuos: Floral Inspirations and Dairy Recipes).  Enjoy!

zucchini logs-up close

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Simple and Easy 5-Ingredient No-Boil Lasagna

 

no-boil-lasagna-before-cooking

 

This is the simplest and most delicious lasagna recipe that you will ever make.  It requires one mixing bowl and one baking lasagna pan with no boiling .  It creates a firm and easy to slice lasagna with minimal effort and mess.  It takes only a few minutes to prepare and one hour of oven time.

You can use either no-boil lasagna noodles or regular lasagna noodles.  For the no-boil lasagna noodles,   I prefer the ones that are wavy.   If you opt to use regular lasagna noodles, just add more watered-down sauce in the last step to the corners of your pan.  That way, the regular lasagna noodles will soften sufficiently during the baking process.

It is one of our family favorites and it will become yours, too.

lasagna-portion (more…)

Simple Mini Cheesecakes with Gorgeous Garnishes

Shavuos is on its way!  Cheesecake is one of the staples of the upcoming holiday of Shavuos, since we are commanded to eat dairy foods at our festive meals (Countdown to Shavuos: Floral Inspirations and Dairy Recipes) on Shavuos.

This year, Don and I are still on a low-carb diet.    We didn’t want to forego cheesecake, but I wanted to make sure to use a minimum of carbs in my cheesecake preparation.  I decided to create portion-size cheesecakes to keep the portion size well-controlled.  This will allow us to enjoy a taste of heaven without feeling deprived, but keeping our diet “cheating” to a minimum.

Best of all, I skipped the carb-heavy crust and created some beautiful and tasty garnishes to embellish these simple and delicious mini cheesecakes.  They are light, delicious, fresh-tasting, gluten-free and simply divine.

This recipe does not require a springform pan or a water bath for baking.  It is best to bring the ingredients to room temperature just before preparation.  Preparation takes a few minutes and the baking takes less than 20 minutes.  It is best made in disposable or porcelain ramekins.  It makes 6 medium size or 12 mini ramekins.

 

Supplies

3-4 inch ramekins Set of 6 three ounce ramekins or aluminum disposable mini ramekins 39mm

 

Ingredients

1 pound cream cheese
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream

mini cheese cakemini cheese cake with strawberry and chocolate garnishmini cheese cake with chocolate barkmini cheese cake with chocolate bark only

Directions

It is best to bring the ingredients to room temperature before baking to prevent cracking, although I have made this recipe effectively with ingredients right out of the refrigerator.

Preheat oven to 325°F.

Spray ramekins with cooking spray.

Beat  cream cheese with eggs with a whisk, in a food processor or with a mixer, just until smooth and creamy.  Add rest of ingredients, beating and incorporating well.  You may have to scrape sides of bowl to incorporate everything well until combined, smooth and creamy.

Pour mixture into ramekins, filling 2/3 of the way to the top.  I find it easiest to pour the mixture from a glass measuring cup with a spout..

Bake mini ramekins for 15 minutes, 3-4″ ramekins for about 18-20 minutes.  Cheesecake will rise slightly.  Centers should be set, although the cheese cake will appear to be slightly jiggly.

Remove from the oven and  cool completely.  Chill the cheesecakes in the ramekins for at least 2 hours or overnight.

The cheese cakes can be served directly  in the ramekins or can be removed from the ramekins and served upside side.  If removing from the ramekins, carefully turn over on a serving plate.  Allow cheese cake to rest for a few minutes before garnishing.

Garnish with fruit, berries, edible leaves and flowers, chocolate bark (Chards of Colorful Chocolate Bark: Whimsical and Delicious)or whole or crumbled cookies.

 

Variations

This recipe can be made as a small single cheesecake.  Generously grease a round baking pan.  Prepare ingredients as above and pour ingredients into greased round pan.  Increase baking time to 30 minutes or until center is set.  Garnish as above.

 

Prepare a crust by crumbling 1 cup of  your favorite cookies with 3 tablespoons of melted butter or coconut oil.  Press into the bottom of each ramekin and bake in a preheated 350 degrees F oven for 10 minutes.  Allow to cool before pouring cheesecake batter over the crust.  Continue to bake as above.  You may have to gently coax cheesecake out of ramekin or pan using a smooth knife to unseat the edges of the crust.

mini cheese cake with crust and edible pansies

Perfect Salmon with Roasted Vegetables

My childhood friend, Pam, hosted and enjoyed many guests for her son’s Aufruf  (literally meaning calling up”) Shabbos.  It was an exciting Shabbos for Pam, her husband Ron and her family, as her son, Ariel, is getting married this week.

It is customary for a Jewish groom to be called up to recite a brocha (blessing) on the Torah in synagogue on the Shabbos before his wedding.  Pam’s guests joined the family and Ariel in synagogue Shabbos morning for a beautiful davening and kiddush.

I prepared a delicious fillet of salmon that Pam served for Seuda Shlishis (third meal on Shabbos afternoon).  It is one of those stunningly colorful main dishes that can be prepared in one pan and served so easily as a showstopper buffet option. It was so simple to prepare and oh, so beautiful and delicious.

This dish can be served cold, warm or room temperature and can also be prepared in individual portions.

salmon with roasted vegetables on platter

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A Few Good Blossoms: Floating Arrangements

I began this SimpletoWow blog in January with an original post,   It’s all about the arrangement (psst….even with last week’s roses), on arranging last week’s open and just-wilting roses.  It was intended to showcase  simple and wow ways to use what you have in surprising and unexpected ways.

last week's roses in a square bowl

As the Jewish holiday of Shavuos approaches (see Countdown to Shavuos: Floral Inspirations and Dairy Recipes), I would like to add some other ways to make use of a few good blossoms.

last week's gerber daisies in a large rose bowl

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Upcycled Glass Jar Floral Arrangement: Simply Stunning

My friend Marilyn, and her family joined us for a meal over Pesach (Passover). Since we were in a small apartment in Jerusalem with our extended family, we did not have enough room to host everyone in the dining room. Instead, we set up tables and ate in the courtyard. Marilyn sent flowers before Yom Tov (holiday) in the perfect arrangement. It was a gorgeous grouping of narrow clear bottles lined up side by side in a metal caddy spilling over with white garden roses. The arrangement was narrow and long, just perfect for our narrow outdoor tables.

It created a stunning visual impact without taking away from the table space needed for setting and serving. The white roses lasted for several days, but the centerpiece containers were so easy to fill that I refilled them for the last few days of our stay in Jerusalem with an array of other flowers. Both arrangements were simply stunning.

Over Pesach, I commented so many times about the beauty and the practicality of this centerpiece. I was determined to recreate it with upcycled materials for use back in the States. And….here it is!

upcycled square arrangement-top view (more…)

Bekurim: First Fruits from Hollister

This morning, on my return from my morning walk, my neighbor, Hollister,  surprised me with a wonderful gift.  He handed me a bag with the first heads of lettuce harvested from his vegetable garden.  I protested that he should keep this precious first harvest for himself, but he insisted that he wanted me to have them.  I couldn’t have been more thrilled with the bounty.  You see…first fruits, also called Bekurim,  are very special.

hollister lettuce up close (more…)

Countdown to Shavuos: Floral Inspirations and Dairy Recipes

We are commanded to count 49 days or 7 weeks of sefira (counting) from Pesach until the holiday of Shavuos.  Every night after it gets dark, we make a bracha and count one more day toward Shavuos.  While Pesach commemorates our becoming a nation and our freedom after our miraculous exodus from Egypt, Shavuos commemorates our receiving of the commandments of the Torah.

There are two holiday customs that are unique to Shavuos.  We eat an assortment of dairy foods and we decorate our homes with flowers and greenery.  Both commemorate the events leading up to the receiving of the Torah on Mount Sinai.

We eat a dairy feast on Shavuos, unlike the festive meat meals that we enjoy  on all other holidays during the year.  We learn that “there is no great joy, except in meat and wine”.  On Shavuos we make an exception to that concept and eat at least one festive dairy meal.  There are a number of reasons for the custom on Shavuos to  eat dairy foods on Shavuos.  Here are a couple of those reasons:

As the Torah was received, the Jewish nation became obligated to observe the kosher laws. Since the Torah was given on Shabbos  as a day of rest, cattle could not be slaughtered and utensils could not be koshered.  For this reason, the Jewish nation ate dairy food on that day.  We have kept this custom until today.

The Torah is compared to milk, for it is nourishing and wholesome for our souls. Chalav is the Hebrew word for milk and the numerical value of the letters spelling chalav totals forty.  Moses spent forty (40) days on Mount Sinai when receiving the Torah .

We decorate our homes and synagogues in honor of Shavuos with greenery and flowers.   We commemorate the setting of the receiving of the Torah on Mount Sinai and we mark the observance of Shavuos, known as chag ha’bikurim (festival of the harvest of first fruits). Here are some reasons that we decorate with flowers and greenery on Shavuos:

Mount Sinai was chosen to be the site for the receiving of the Torah because of its humility. Once chosen, the humble and flower-free desert mountain sprouted greenery and flowers.  This adornment of physical beauty enhanced the spiritual beauty of this monumental event.

Since Shavuos is also the festival of the harvesting of first fruits,  it is customary to adorn the home and synagogue with fruits, flowers and greens. During the time of our holy temple in Jerusalem, farmers tied a ribbon around their first fruits and brought those cherished ripe first fruits to Jerusalem in a lavish and joyous ceremony.   Floral decorations on Shavuos commemorate that first fruit ceremony.

The blossoming of our souls with Torah is compared to the the desert blooming with flowers, as it did at the time that the Torah was given on Mount Sinai.  Just as a barren mountain was adorned with flowers at that time, our ordinary lives can bloom with the light of Torah.

It is customary to decorate with  fragrant herbs, plants and flowers around our home and synagogue.  This symbolize the fragrance that Torah brings to the world.

As a countdown to Shavuos, I will be posting floral inspirations and dairy recipes over the next weeks until Shavuos.

Simply the best cholent…with low-carb ingredients

Tzippy Respler


Don and I are still on a low-carb diet.  During the week, we try to eliminate carbs almost completely.  On Shabbos, we allow ourselves to enjoy a small amount of challah at each meal, but still try to adhere to the low-carb protocol as much as possible.  Cholent is a challenge, because it is generally prepared using high-carb ingredients like potatoes and barley.  Over the past few months, I have experimented with lots of different ingredients, until I finally have an option that tastes great and is mostly low-carb.

To satisfy the rest of the family, I often put in lentils, barley and some potatoes, but Don and I only choose the vegetables that conform to our diet.  When I do that, I try to leave most of the low-carb vegetables whole or in large chunks, so that Don and I can easily find them.

low-carb cholent

I like to cook a well-marbled roast right in the cholent.  The fat content is important, so that the meat stays moist and does not dry out during the long cooking process. I take the roast out right before serving and place it on a separate plate.  I use two forks to shred the beef, putting them facing each other at the center of the roast and pulling toward the edges.  I  serve the meat on a separate platter from the cholent.

INGREDIENTS

1 zucchini, scrubbed and cut into large slices
1 turnip or kohlrabi, cut into cubes
2 cups whole mushrooms
3 stalks of celery, scrubbed and cut into large slices
2-3 garlic garlic cloves, whole or minced
2 Potatoes, peeled or scrubbed and cut into large pieces (optional)
1-2 cups of cauliflower, riced in food processor (see kosher notes)
1 cup beans, soaked overnight or canned and drained (may omit for gluten-free)
2 small whole onions, peeled
1/2 cup barley (optional)
1/2 cup lentils (optional)

1 generous squirt ketchup  (optional)
2 teaspoons salt
1 teaspoon pepper
paprika

kishke, wrapped in parchment paper
small brisket, deckel or brick roast

DIRECTIONS

Place vegetables in crockpot Friday morning.  Add rest of ingredients and combine gently.

 Fill crockpot with water until ingredients are completely covered plus 1 inch more of water.  Make sure to leave at least one inch of space between top of water level and top of pot.

Place small brisket on top of cholent, submerging only slightly in cholent liquid.
low-carb cholent with meat
Cover crockpot and turn crockpot on high until right before Shabbos begins (Friday at sundown).  Then, lower crockpot to your favorite Shabbos setting (see notes).  My crockpot stays on high, perhaps yours will need to be on auto or medium setting.
Enjoy this delicious cholent Shabbos morning for lunch.   I remove the meat from the top of the cholent,  placing it on a separate platter.  I take two karge forks and place them with the tines facing each other at the center of the roast.  I pull the meat toward the edges, creaing a shredded beef dish.  I them serve the rest of the cholent in a serving bowl, taking acre to keep the low-carb vegetables whole and esy to find.

VARIATIONS

To create a gluten-free version, replace the barley with brown sushi rice

Add onion powder, zatar, garlic powder, or your favorite spice for a zestier alternative

KOSHER NOTES

Kosher laws disallow the eating of  any whole insects and therefore cauliflower require a process of soaking, rinsing and in some cases, grinding.  Kashrut authorities differ somewhat on the proper checking of cauliflower.  This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using cauliflower.

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Mini Tefillin Bag Favors for a Bar Mitzvah

For the Bar Mitzvah celebrations of my nephew, Chaim, and a friend’s son, Shmuli, I decided to make miniature tefillin bags filled with cookies to use as favors and cupcake toppers.  Tefillin bags store a Bar Mitzvah boy’s new tefillin and are so symbolic of a young man’s unique new adult role as part of the Jewish nation.  These sweet miniatures highlight this new role.

tefillin bag-chaim cohen w logo

tefilin bag-shmuli
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Davida’s Easy and Delicious Calzones for a Melave Malka Feast

Melave Malka (Saturday night meal) is the name given to the meal that we eat at the Shabbos has departed.  The literal meaning of the words Melave Malka is “accompaniment of the queen”, referring to our escorting of the Shabbos Queen out of our homes after the spiritually uplifting Shabbos.  The Shabbos is often metaphorically described as a Queen and the purpose of the Melave Malka meal is to figuratively escort the Shabbos away with singing and eating,  much as one would escort a royal guest who is about to leave.

According to Kaballah,  the luz bone at the base of the skull is nourished by the Melave Malkah meal.  The Neshoma Ye’sara (additional soul)  that accompanies a person through the Shabbos does not leave until after the Melave Malka has been enjoyed.  

Aaron used to be our resident Saturday night cook and we always looked forward to his delicious dairy Melave Malka dishes.  He had quite a repertoire of Melave Malka selections like pasta, pizza and all types of popcorn.  Now that Aaron is studying in yeshiva in Israel, Davida has cheerfully taken over this role.  She has become an excellent Saturday night cook and has brought  Melave Malka to a whole new level.

This Motzei Shabbos (Saturday Night), Davida and her friend, Chava, made the most delicious cheese calzones.  She prepared the ingredients and before we knew it, we had delicious warm calzones to enjoy for  our Melave Malka.   I asked her to share the recipe and now I am happy to share it with all of you.

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When I look in the mirror, I must thank my mother

My mother is my role model, my mentor and my cheerleader throughout the twists and turns on my path through life.  As the first Mother’s Day of my new blog approaches, I would like to thank her.  So much of who I am is because of my mother and all that she has instilled in me.

 
My mother taught me to say “Thank you.  I appreciate it” 
Growing up, my mother expected us to be appreciative.  When someone would do something for us, my mother would stand by and  wait until we said “thank you”.  Then, she would prompt the next line by saying “I aaaa…” until we would volunteer “I appreciate it”. When Kaitlyn, my eldest daughter, was little, she once thanked someone by saying “thank you”.  The “thank you” activated the little child in me and I prompted, “I aaaa”.  To which little Kaitlyn completed the sentence..”I aaa big girl!”
 

My mother is my role model in tenacity
My mother decided to attend college when I was in fourth grade.  Attending college for a woman with four little kids was quite a feat, especially because my mother had never taken an academic program in high school.  She was missing the basics of mathematics and writing skills.  I remember tutoring my mother in algebra and helping her complete her college essays.  It took my mother 8 years to earn her Bachelors degree and another 6 years to complete law school. Her J.D. took her 14 years in total, but she never gave up. Her vibrant law practice today is a product of her hard work and tenacity.

My mother taught me about being creative
My mother worked as a teacher while attending university.  She took us to college with her in the evenings, buying my younger brother candy bars in the bookstore in exchange for a guarantee from him that he would not disturb her during class.  That bribery worked…most of the time.

My mother taught me about feeling rich, even when we had very little
My mother was always an excellent money manager.  She managed to save money (and interest in those days was 10%), even while working, raising her children, supporting my father in kollel (full-time Torah study) and attending college.  We were the best dressed kids in town, because my mother knew where to procure the best hand-me-downs. We thought that everyone ate scrambled eggs and cereal for dinner.  It saved us loads of money and we grew up just fine.

My mother taught me to stop, smell, and plant the roses
My mother’s green thumb is legendary.  Her friends would give her small cuttings of their indoor plants and she would raise those cuttings until they were six feet tall.  We always had the most lovely garden with roses, vegetables and beautiful shrubs.  My mother even inspired the local nursery to donate shrubs and trees to beautify our apartment complex. She was fascinated by the healthy effects of oxygen-Co2 exchange that plants offer and she definitely instilled in me a great love of plants and flowers.

My mother taught me to upcycle, even when it was embarrassing to reuse.
I remember my mother taking used wrapping paper and ribbon, folding them neatly and saving them for the next gift she wrapped.  My mother still takes the paper napkins, sugar and Splenda packets home from a restaurant meal.  She recycles glass pickle jars for her fruit compote.  We used newspapers as placemats at the supper table and I was horrified. Today, her reusing strategies have formed the basis for my upcycling strategies and designs.

My mother is my biggest cheer leader
In high school, I was asked to compete for my school and my county in a state-wide Ohio science competition.  I scored third.  My mother told all of our friends and relatives that I was the winner and I was mortified when gifts, cards and phone calls streamed in from so many of the people we knew. I had not even told my mother that I had placed in the competition.  You see, my mother was not stretching the truth. She really believed that I was her winner. The self-esteem that comes from a parent believing in you that way is a lifelong gift.

My mother is my toughest and gentlest critic
Not much goes by my mother.  When she has what to say, she lets me know.  Since it comes with the understanding that I am her winner, I know that I have to pay attention.

My mother taught me about creating peace, even when it hurts
My mother has worked hard to foster peace, even with people who have hurt her.  It is one the things that I most respect and appreciate in her.  She has sacrificed so much for peace and it is one of my core values because of her.

My mother taught me about connecting with our Creator, in good times and especially in challenging times
My mother is a woman of great emunah (faith).  She has taught me about the power of personal tefilla (prayer), both from the siddur (Jewish prayer book) and spontaneously from the heart.   My mother is a criminal lawyer who often compares the courtroom in this world to the heavenly court that will greet us in the next world.  She utters a spontaneous prayer before going into her court cases and davens (prays) with great kavana (concentration) for herself, her family and those who need tefillos (prayers).  I feel that her tefillos are powerful because of her intense belief and confidence that her prayers will be answered.     My mother expresses constant gratitude to G-d for all that she has and for everything that is good and beautiful in our world.

When I look in the mirror, I see someone who has been raised by my mother, but has much still to learn and emulate.

Thanks, Mom, for all that you are and all that you do. 

Happy Mother’s Day!

 

Seder Table Ideas and Inspirations

Every year, I try to set a majestic and unique seder table.  There is something magical about that first Pesach (Passover) meal: the anticipation, the new dishes and the silver wine goblets.

seder black tablecloth wide view

Over the years, I have tried all types of tablecloths and seder themes.  There are a few helpful tips that I have incorporated into my seder planning that have stuck and I’d love to share these tips with you.

 

seder table 2

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Simple Low-Carb Broccoli Crust Pizza: Perfect for Passover

brocolli pizza crust-in ovenCauliflower rice has become the rage as an ingredient in faux fried rice and as a low-carb pizza crust alternative.  As an experiment, I tried similar adaptations of broccoli and have found it to work beautifully.

My family is always looking for something delicious and nutritious to eat on Erev Pesach (the eve and day before Passover begins).  Since we cannot eat bread and it is customary not to eat Matzo until the seder, it is a challenge to find satisfying foods that will keep everyone full until the seder begins later in the evening  evening.

I have created this delicious low-carb broccoli pizza recipe, suitable for Pesach.  It is a simple pizza to prepare and pretty much fool-proof, as long as you keep the crust as dry as possible.  It is important to squeeze out any liquid before baking and to layer the cheese on before any sauce to keep the crust as dry as possible.  Feel free to experiment with different toppings.

It is simple.  It is delicious.  It will create a wow for your family this Erev Pesach.

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Five Simple Ways to Rediscover the Wow in Pesach

I love Pesach (Passover).  I love the purity and the newness.  I love the springtime freshness and the themes of freedom and family.  I don’t mind the cleaning and the rotation of special dishes and ingredients.

The secret is that I do a bare minimum of the cleaning and really try to put the emphasis on the true themes of this holiday.  It takes some organization, but there is a true sense of mastery and majesty that comes with Pesach that takes my breath away.

Here are five simple ways to retain the magical wow of Pesach:

(1) Keep the cleaning simple

Focus on ridding your house of chametz (leavened products) only and do not be tempted to do a thorough spring cleaning.  It is not necessary to wash curtains, organize closets and steam-clean your carpets.  If you must, save the spring cleaning until after Pesach.

(2) Stay organized

Start as early as possible segregating the chametz (leavened products) so that you can use up what you have before Pesach.   If possible, shop, prepare menus and recipes and cook in advance so that you are not overwhelmed.  Although I love to prepare fresh meals, for Pesach, I prepare all my baked goods, meats and side dishes in advance and freeze them.   This cuts down on the magnitude of the cooking in the days before Pesach.

(3) Don’t lose your focus

With all that there is to do, make sure that the focus is on freedom, family and tradition. Make sure that everyone is well-rested and prepared before the seder.  Enlist the help of your family and design your seder in a way that is meaningful to all your family members. Try to prepare foods and traditions that will create everlasting memories and keep the food choices and preparations to a minimum.  Encourage each of your family members and guests to share ideas and inspirations at your seder.

(4) Don’t forget to take care of yourself

Try to get enough sleep and relaxation before the holiday begins.  Make sure to eat well, especially  on Erev Pesach (the day of the Passover seder).  Even with the best organization, the magnitude of Pesach preparation is huge, so reward yourself.  Buy yourself something new for the holiday or pamper yourself.  Buy a new tablecloth, a new outfit, a new haggadah or schedule a massage or facial.

(5) Do something to create that eternal wow

Try to take the emphasis off the material preparation and refocus it on the spiritual preparation for the holiday of Pesach.  Take some time to read the Haggadah before the seder, perhaps with a new commentary.   Try to find family outdoor time over Chol Hamoed (intermediary days of Passover) and find time for family discussion about the themes of Pesach before, during and after the seder.

Think about creating a seder table theme.   In the past, our daughter, Leah, has decorated our seder table with elements of the ten plagues and the splitting of the sea.  It gets our family and guests engaged.

Pesach commemorates freedom from our enslavement in Egypt and the beginning of the Jewish people coming together as a nation.  The seder is designed to engage our children and pass our rich heritage and traditions down to others.  Let us remain true to these goals and release ourselves from the enslavement all too often associated with this beautiful holiday.

With best wishes for successful and joyous Pesach preparations….

 

 

Simply Summarized: Ju-Ju’s One Year Old Little Man Birthday Party

We celebrated Ju-Ju’s first birthday party earlier this week.  I have enclosed some pictures of the table setting, menu and props that we used to create a little man theme for the party.  Enjoy!

bowtie napkins on plate

Some table props with suitcase and photo propslittle man party signs 3

 

juju little man party 3 signs

Little Man Taco Bar Menu

little man menu

brownies shaped with mustache cookie cutter for goody bags

little man mustache brownies

Popcorn little man disguise bags and tuxedo candy boxes

little man popcorn and tuxedo boxes

 

decorated cupcakes baked in vintage-inspired cupcake papers

little man cupcakes.JPG

cigar-wrapped marshmallow sticks affixed with Ju-Ju’s picture and label

 

little man cigars

Cutlery and Napkin Buffet Stand

 

little man party-cigar boxes

Little Man Disguises in Cigar Box

little man party-disguises

Little Man Menu and Flowers

little man party-sign and flowers

Wet Your Whiskers Water Bottle Labels and Mustache Adornments

little man party-wet your whiskers water bottles