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Go Fourth and Cook
For a deliciously kosher spin on cooking for the holiday, declare your independence from hot dogs and hamburgers by following the recipes here. They all come courtesy of JoyofKosher.com, the lifestyle website created by the Israel-based bestselling cookbook author Jamie Geller.
This dish incorporates purple potatoes (which become bluish during the cooking process), red beets and white goat cheese. As a registered dietitian, I’m more than happy to serve up a healthy (and All-American!) dish this year. Purple potatoes are rich in the same antioxidants found in blueberries and pomegranate seeds. Red beets are rich in fiber, vitamins A, B and C, and folic acid (an especially important nutrient for mammas-to-be). Goat cheese is a good source of protein and calcium and offers a tangy and creamy bite, and it pairs nicely with the different textures of the potatoes and beets.
Preheat oven to 400˚
Coat potatoes in olive oil, salt and pepper; roast for 20-30 minutes or until cooked through.
Place roasted potatoes and raw beets on a large plate, top with crumbled goat cheese, and drizzle/sprinkle with olive oil, red pepper flakes, lemon juice and lemon zest.
Serve immediately, or refrigerate and serve cold. (If you prefer a cold salad, drizzle with red pepper flakes and olive oil right before serving.)
Megan Wolf is a New York City-based registered detitian and the owner of Megan Wolf Nutrition, a counseling and consulting private practice specializing in women’s health.
Season wings with salt and 1 teaspoon pepper. Heat grill to medium high.
Place seasoned chicken wings and plum halves, cut side down, on grill. Reduce heat to medium and close grill cover.
Grill plums for about 4 minutes on each side until soft but not falling apart. Remove plums to the bowl of a blender of food processor.
Increase heat on grill to medium high. Continue to cook wings for about 8-10 minutes. Turn and grill for 10-15 minutes. Wings should register 170º F when tested with an instant-read thermometer. Remove to a serving platter.
While wings are grilling, to the plums add vinegar, hoisin sauce, ginger, soy sauce, 1⁄4 teaspoon pepper and scallions. Process until smooth. Measure out 1⁄4 cup plum coulis and reserve remaining sauce.
During the last 3-4 minutes of grilling, baste wings with 1⁄4 cup plum coulis.
Drizzle wings with remaining coulis or serve coulis in a bowl on the side for dipping. Sprinkle wings with chopped cilantro and serve immediately.
Combine lemon juice, cilantro, garlic, pepper flakes, oregano, salt and canola oil in a blender. Process to form a thick puree.
Taste and season with pepper flakes and salt as desired. Place 2⁄3 cup puree in an airtight container and refrigerate; reserve for sauce.
Cut beef into 1 and 1⁄2-inch cubes. Place cubes in resealable plastic bag with remaining puree; squeeze out excess air.
Marinate in refrigerator for at least 4 hours or overnight; turn as needed to evenly coat.
Preheat grill to medium-high. Clean it with a stiff brush, then rub with canola oil.
Remove beef cubes from marinade, and thread onto skewers; leave a bit of space between cubes. Discard marinade. Sprinkle beef kebabs with salt to taste.
Grill until nicely charred on outside with defined grilling marks, about 2 minutes per side for medium-rare, 3 minutes per side for medium, and 4 minutes per side for medium-well.
Drizzle some reserved chimichurri sauce over kebabs, and serve hot or at room temperature. Serve remaining sauce on side.
Source: Kathleen Bruno
Preheat the oven to 350˚.
Lightly grease a 9x9-inch cake pan. Mix the flour, baking soda and salt together. Stir in the raisins and ginger. Set the mixture aside.
Heat the molasses, brown sugar and butter in a small saucepan over moderate heat, stirring occasionally. When the butter has melted and the sugar has dissolved, remove the pan from the heat and let the mixture cool.
Stir the molasses mixture into the flour mixture and blend the ingredients thoroughly. Add the eggs, one at a time, beating after each addition. Stir in the milk. Pour the batter into the pan.
Bake 40-45 minutes or until a cake tester inserted into the center comes out clean.
Serves 8 to 10.
Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband.
Strawberry Coconut Ice Cubes: Cut fresh strawberries into small cubes and place in ice cube tray.
Pour coconut water into trays and freeze.
Makes 1 ice cube tray.
Blueberry Sangria Ice Cubes: Mix together the sweet wine, orange juice, and blueberries. Place the mixture in the fridge overnight.
2. Pour into ice cube tray and freeze.
Makes 1 ice cube tray.
Melinda Strauss is the director of special events for the Kosher Media Network.
In a small bowl, combine 1 and 1⁄2 cups graham cracker crumbs with margarine and stir until mixture comes together. Press into an even layer in a greased 8-inch square baking dish.
In a medium bowl, whisk together gelatin, water, sugar and whipped topping. Slowly pour mixture into baking dish – some of the graham crust will float and mix into the liquid but this is ok.
Refrigerate for 3 hours or overnight.
To serve, cut into 9 squares. Garnish with a dollop of whipped topping and a sprinkle of reserved graham cracker crumbs.
Jamie Geller is the best-selling cookbook author and the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. Her latest cookbook is Joy of Kosher: Fast, Fresh Family Recipes.