Monday, May 25, 2015 Sivan 7, 5775
Admit it: The best part of dinner is dessert!
By:
Louise Fiszer, JE Feature
When I start planning a menu for a celebratory meal, my first line of attack is the dessert course. Whether it is an intimate sit-down affair with fine china and crystal, or a stand-in-line buffet kiddush with paper and plastic, I want the grand finale to be a memorable one. Now, creating a dessert for eight is quite a different...
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By:
Ethel Hofman, JE Feature
t's a new season: The days are longer, the sun a little stronger. Fresh and local produce, not forced or imported, is now flooding the marketplace. With artichokes, asparagus, baby lettuces, spring onions and a bevy of berries making their springtime debuts, there's no better time to plan an easy Shabbat luncheon. Serve on the patio or in the front...
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Below are some sweet suggestions to bring your seder to a fitting end. Enjoy! Lemon Meringues This is a fabulous Passover dessert. The three components: meringues, lemon cream and chocolate-dipped nuts can all be prepared 2 to 3 days in advance and assembled right before serving. Meringue Ingredients: 2 egg whites pinch of salt 1/2 cup superfine sugar 1/2 tsp...
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Matzah's more versatile than you probably know
By:
Andrew Schloss, JE Feature
Unlike most food that exists to nourish or delight, the function of matzah is quite different: It's about storytelling. Symbolic and revered, the bread of affliction is more often seen as a hurdle in a recipe, rather than a means for creating something delicious, which begs the question, "What is the sensual charm of matzah?" Like many fashionable ingredients, matzah...
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Looking for new and healthy recipes that are also kosher for Passover? Here are a few that stress fruits and vegetables from the recently published The Jewishly Jewish Cookbook by Michael van Straten. Warm Smoked Salmon With Raspberries This recipe came from a Jewish friend who worked for some years in Japan. It's his adaptation of sushi, which, thanks to...
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