What do you reach for when you are in an ice cream mood? Put Halo Top in your ice cream repertoire. It is guilt free, creamy cool, and available in lots and lots of flavors; The ice cram is protein rich; with less than 300 calories in a whole pint – so we can eat a LOT! (Our beloved Breyers, Ben & Jerry’s and Haagen Daz have about 1200 + calories per pint!). Yes, we know that we are believers in portion control, but sometimes we just can’t follow the rules! Oh did we forget this most important fact- Halo Top is certified Kof K kosher dairy.
Halo Top Creamery was founded by Justin Woolverton, a "recovering" lawyer. He was on a mission to create a delicious good for you ice cream and that would be appropriate for hypoglycemic people, seeking low sugar brands. He called himself an ice cream hobbyist, as he dabbled with low sugar recipes.
We discovered the brand when a reader suggested we write about it, and then my granddaughter shared her interest in it with me as well. So how did the tasting go? We invited 3 ice cream “aficionados” to the tasting – to share their honest opinions. We uncovered 7 flavors– chocolate chip cookie dough, peanut butter cup, pistachio, mint chip, birthday cake, s’mores, and sea salt caramel. We let them sit on our counter for 10 minutes, and then the tasters dug in! They agreed that the ice cream was creamy and flavorful, and they loved the number of flavor choices. Their favorites were chocolate chip cookie dough, mint chip, and peanut butter.
So why is Halo Top different? Most flavors have only 280 calories in a whole pint and 2 grams of fat in a half-cup. It is low in fat, high in protein, sweetened with stevia and erythritol both all-natural sweeteners. Its texture and taste almost mimic full fat, sugar-sweetened ice cream. (News of the brand has gone viral!)
KosherEye note: Leave your Halo Top on the counter for about 10-15 minutes, then dig in. Our only issue is the hot fudge, nuts and whipped cream topping we crave. Oh well!
For more info visit Halotop.com. Halo Top is available at supermarkets around the U.S.
Spices - 25 Must-Haves and How to Store Them
Pereg Natural Foods is a leading producer of premium, all natural spices and spice blends. While most people think of spices, seasonings and herbs as the substances that make our food taste good, these colorful ingredients also pack a nutritional punch. They are filled with an impressive list of phyto-nutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall wellness. New Jersey based Pereg Natural Foods asked Joy, its resident spice expert, to share her take on the 25 spices every kitchen must have along with some storage tips.
Joy's list of 25 spices Every Kitchen Must Have:
1. Ground Cumin
4. Bay Leaves
5. Smoked Paprika
7. Garlic Powder
9. Onion Powder
11. Nutmeg Powder
12. Red Pepper Flakes
13. Coriander Powder
14. Cayenne Pepper
15. Ground Cloves
17. Curry Powder
18. Yellow Mustard
19. Cardamom Powder
20. Cajun Seasoning
21. Allspice Powder
22. Chili Powder
23. Ginger Powder
24. Black Pepper
25. Sea Salt
Joy's storage advice:
"No saunas please! When storing spices, your biggest enemies are: Air, Light, Humidity, and Heat. If you purchase spices in bulk, store them in an airtight container in the freezer. Store smaller quantities in a cool, dry place."
If you have a question or comment about spices or spice storage send them to us email@example.com or post them on the KosherEye Twitter or Facbook page.
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Eat Like YOU Live in the White House!
In celebration of Presidents’ Day, we are presenting some historical White House recipes, adapted for the kosher eater. Enjoy!
Chicken in White Wine
According to legend, Jacqueline Kennedy used this recipe for state dinners
Adapted from www.Food.com
4 tablespoons parve margarine
¼ lb smoked turkey
1 large onions, chopped
1 carrots, sliced
1 clove minced garlic
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 bay leaf
1 pinch salt, 1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms
Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.
Remove veggies, and brown the chicken in the remaining juices.
Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
Remove chicken from pan. Lightly sauté mushrooms. Remove. Whisk in flour until sauce is thickened and bubbly.
Combine all ingredients and simmer for 10 more minutes.
Keep warm in low oven.
Melania Trump's Star Cookies
Originally shared by Family Circle magazine. Inspired by European butter cookies.
2 cups all-purpose flour
½ tsp baking soda
6 tbsp unsalted butter, softened
1 cup confectioners’ sugar
2 egg yolks
1 egg white
2 tbsp sour cream
Combine flour and baking soda. Set aside.
Beat butter and sugar until blended. Add egg yolks, egg white and sour cream. Beat until smooth. Beat in flour mixture until dough just comes together. Form into 2 disks, wrap in plastic and refrigerate at least 30 minutes.
Heat oven to 350°. Roll out one disk on liberally floured surface with a floured rolling pin to 1/8-inch thickness.
Using a 2 1/2-inch star cutter, cut out star shapes and place on a parchment-paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate. • Bake 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool. • Re-roll scraps, cut out additional stars or just enjoy and bake.
Yield about 4 dozen
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A Destination Bat Mitzvah at the Ritz-Carlton Cancun
We were delighted to receive a lovely invitation to a friend’s Bat Mitzvah. This simcha indeed would be a very special treat when we realized that it was to be a destination event. The timing was perfect – right after Sukkot, when most everyone (including me!) is ready for a cooking break and a rest. So, Cancun – here we come!
Why Cancun? The young lady, our friend Rebecca, wanted to have something different to celebrate her special milestones… reaching her 12th birthday and becoming a Bat Mitzvah. She had previously been on a family trip to Cancun and stayed at the Ritz Carlton. She found it to be a happy, fun, beautiful and friendly spot. So Rebecca posed the possibility of a destination Bat Mitzvah to her parents.
After the family discussed the pros and cons (initially mostly cons) and assessed the feasibility of planning a meaningful Bat Mitzvah Shabbat and celebration in Cancun, Rebecca’s wish did become a reality. The challenges were substantial – the entire event had to be kosher; the guests had to have affordable accommodations and transportation; and the hotel had to have availability for the entire weekend. Because of her dad’s entrepreneurial “can do” attitude, and her mom’s detail-oriented skills and planning expertise, it came to be (and in my opinion, flawlessly)!
What a weekend of celebration! Services Friday night were held in a Mexican Palapa (think Gilligan’s Island) on the beach. The feel and sound of the strong winds, the sight of the sunset over the ocean, the white sand, and the stunning venue added a unique sense of serenity and certainly set the spiritual mood as we welcomed Shabbat. An Eruv had been put up around the space, thus allowing guests to carry outside on Shabbat, in what was otherwise a public domain. Following the service was a beautiful Shabbos dinner.
Services Saturday morning were followed by a delicious lunch; after sundown, the Havdalah service was performed and was followed by a gala outdoor reception Saturday evening.
A Torah was borrowed from the Cancun Chabad – arranged by Chabad Rabbi Mendel Druk, of the Cancun Jewish Center. Rabbi Druk assisted in the hiring of Benny Seren, a mashgiach (kashrut overseer) from Miami, and helped coordinate the kosher menu with the family and the hotel. The hotel had hosted a kosher Passover trip a few years previously, as well as several events for the local Chabad, but this was their first private kosher simcha weekend.
By the way, you many have heard of Rabbi Druk previously; he led the Chabad Hurricane Katrina search and rescue team and the Chabad relief effort after the Thailand Tsunami. Rabbi Adam Starr, an orthodox Rabbi from Atlanta coordinated services along with several other Atlanta community rabbis and lay leaders. With more than 90 guests attending, there was no problem forming a minyan. A highlight after services was Rebecca's sharing her beautiful words of Torah, which she based on the learning she did with her Bat Mitzvah teacher.
The hotel made everyone feel welcome and comfortable. The Ritz management asked the family to explain the significance of a Bat Mitzvah, and the needs of a Sabbath observant Jew so they could educate the hotel staff and anticipate guest needs. The staff not only complied, but also did everything graciously, respectfully and with a smile.
And now to the food – it was plentiful, luscious and served according to the Ritz Carlton’s high standards. The family asked the Ritz Carlton Executive Chef Andreas Schatzschneider and Executive Sous Chef Rene Camelo to plan a menu which would include hotel specialties, while adhering to kosher and Shabbat laws regarding food preparation and appropriate ways to keep food warm. In lieu of typical Shabbat foods like brisket, kugel and cholent, the menus were infused with Mexican flavors, used locally caught fresh fish, local fruits and vegetables, and kosher meats and poultry brought in from Mexico City.
Meals included Ritz Carlton specialties such as seared red snapper with tropical mango sauce, an array of ceviches, Veracruz style fish paella, skirt steak with chimichurri salsa, jerk style chicken, assorted, tasty salads, and of course, there was no shortage of guacamole. The food was spectacular!
To prepare kosher food, one of the hotel's kitchens was closed for several days prior to the event. Kashering started on Wednesday morning, and the kitchen had to be cleaned and unused for at least 24 hours. Kashering was performed by the mashgiach Benny Seren and a hotel team. Glass dishes, flatware and serving ware had to be kashered as well as appliances, ovens, sinks, counters, and outdoor grills (basically everything). Quite a job! Parve and meat foods were prepared in the kitchen, and much of the fish, meat and poultry were cooked on outdoors grills. Sunday breakfast, which was dairy, had to be prepared in separate fry pans set up in a dining area and served on disposables.
From a guest’s point of view, this was a dream weekend; a treat for the body and soul. I enjoyed the company of the other guests, the spectacular beach, the luxury accommodations, and the serene Shabbos enhanced by the fabulous kosher food. We were honored and happy to celebrate a sensational simcha with longtime friends. What could be better?
If you wish to contact the Ritz Carlton Cancun to explore hosting a kosher event, contact Jodi Schwartz 561-487-2324; firstname.lastname@example.org
Try these delicious recipes for the Ritz Carlton Cancun:
Guacamole – A Signature Dish of the Ritz Carlton, Cancun
Veracruz Style Fish Paella
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My husband and I were fortunate enough to visit Israel in late November. This trip was different than our previous ones. We were there to vacation, some R&R, and to visit our grandson who attended Yeshiva Mevaseret Tzion. There was nothing planned on our itinerary except to explore and enjoy Jerusalem.
And explore we did... from learning the ticket process for the sleek light rail, to understanding the bus schedules, to visiting some of Jerusalem’s many sites. From the neighborhoods to the Kotel, we walked and walked and walked. I was not wearing a Fit Bit or Apple watch, but it had to be thousands and thousands of steps daily. I unofficially named this trip “Eating and Drinking our way through Jerusalem”. Along with our grandson and sometimes his very willing friends, we enjoyed every bite! Israel’s kashrut is complicated, and the rabbinate is currently undergoing a controversy (so what’s new?) on varying types of kashrut certification. Some of the restaurants mentioned in this series of articles are certified Rabbanut Yerushalayim, which is not accepted by all; and some are Mehadrin Yerushalayim, a more widely accepted level of certification. I suggest that you call the restaurant, ask your rabbi or refer to the restaurant’s website for certification details- since certification changes quite often.
Shabbos Lunch at the David Citadel Hotel
Warm, friendly, sumptuous, Hamish – a multi-course banquet for everyone. That is how I would describe the Shabbos lunch at The David Citadel Hotel, a Jerusalem landmark. The talented staff, including the manager, the chef and the servers, were outstanding. Read more about Shabbos Lunch at the David Citadel. . .
Piccolino exceeded our expectations in taste, presentation and service. There were smiles all around when we entered, and friendly, efficient, accommodating service through the superb dinner. And what a dinner it was! Read more about Piccolino. . .
Lechem Basar - Meat and Eat
Lechem Basar, known as "Meat and Eat" in English, is located in Jerusalem’s old train station. Both the restaurant and the center are bustling, fun, eclectic, “happening” venues -- especially at night. The décor and ambiance combine both the old and new in an updated setting of shops, bars and eateries. Read more about Lechem Basar . . .
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Piccolino exceeded our expectations in taste, presentation and service. There were smiles all around when we entered, and friendly, efficient, accommodating service through the superb dinner. And what a dinner it was!
We were delighted to be hosted by Piccolino owner Nava Bibi along with her family. Nava is a legend in Israel’s professional food community. Her experience spans 30 years in the hotel business, including managing the King David Hotel, and then creating a popular restaurant in the Ticho house, hotel and museum. When the hotel announced its closing, she relocated the restaurant to a historical neighborhood near Zion Square. Her vision for Piccolino was to present simple authentic Italian food, served indoors, in a lovely dining room, and also outdoors in a spacious courtyard. Each day at lunch and dinner, musicians playing live soft music add to the courtyard ambiance.
We discovered that the name Piccolino comes from an Italian song titled “Poppa Piccolino”, which is about a poor, but happy Italian street musician who sang and played his concertina throughout Italy. All loved him. Nava chose the name because the restaurant’s mission is to combine food and joy. Nava says: “When we established Piccolino, we had in mind a warm Jerusalem atmosphere, family-oriented with generous, joyful and courteous service. In our opinion, she has achieved her dream. Our dinner at Piccolino was one of our best meals, ever!
For those who would like to eat along virtually with us we present the mouthwatering menu. (Or even better, visit the restaurant!)
The menu was prepared by talented Chef Avdiel Moshe. His emphasis on fresh ingredients was evident. The menu included: Gravlax; Focaccia with roasted pepper and goat cheese; Seared Tuna tartare on a bed of green bean and vegetable salad with an olive oil lemon dressing; Focaccia with cheese and peppers; Homemade Gnocchi, Arancini - Risotto rice balls with mushroom and mascarpone filling;
Fresh fillet of drumfish; and my favorite-Artichoke ravioli served with a sauce of olive oil, garlic, herbs and artichokes a alla romano.
Dessert was an assortment of the restaurant’s specialties including lotus cake and tiramisu. Fabulous!
The restaurant serves breakfast, lunch and dinner, and accommodates private parties. Mehadrin kosher certification.
|Picclino Desserts||Tuna Tartar||Tiramisu|
What a difference a sharp edge and the correct size cutting implements make in kitchen efficiency. We have written about WÜSTHOF Poultry and Kitchen Shears. . . and now we are taking a SHARP turn and are on to knives. After 20 years of using mostly the same meat knives, all stored in the same knife block, we knew that it was time to upgrade. Yes, as in most kosher kitchens, we have three sets of knives. In ours we have a colorful up-to-date dairy set (How we love our Kai Komachi); odds and ends for Passover; but confession here. . . our meat knife set is antique.
If you are thinking of purchasing a whole new set of knives, we suggest the 7-piece classic WÜSTHOF knife set for consideration. So handy! A knife for every kitchen task. We like the grip, the weight and the ease. We have been testing the 7-piece classic set, and it has made quite a difference in our prep, chopping and slicing time. An amazing difference!
7 Piece Classic Knife Set
When you treat yourself to new cooking tools, it's like a personal "kitchen shower". Yes, changing all of your knives at once, is an investment, but it will save you time, and if cared for can be a money saver in the long term.
We learned that the WÜSTHOF classic knife set has specially formulated high-carbon stain-free steel blades that hold a sharp edge. And the triple-riveted polyoxymethylene handles ensure a comfortable and steady grip. Each knife is precision forged from a single piece of sturdy high-carbon stain-free steel that resists stains and corrosion. Classic WÜSTHOF is formulated to last for years! And, by the way kitchen shears are included in this set, as is a sharpening, honing steel. We like that!
• WÜSTHOF 's Precision Edge Technology (PEtec) is 20% sharper with twice the edge retention..
• Full tangs are triple riveted to the handles for exceptional durability and control.
• Durable polymer handles are contoured for a comfortable grip.
• High-carbon stain-free steel blades
• Hardwood block safely stores 13 items and is gentle on knives' edges.
• Includes: 3 1/2" paring knife, 6" utility knife, 8" chef's knife, 8" bread knife, 9" honing steel, Stainless-steel pull-apart shears, 13-slot hardwood storage block
Single Classic 8" Cook's Knife from WÜSTHOF - Awarded to Honorees at KosherFEAST16
This 8" knife was selected as the honoree gift at KosherFEAST16, the annual kosher media dinner. If you want to treat yourself (or a lucky cooking pal) to an exceptional cutting tool, we suggest this CLASSIC 8" knife, a chef's kitchen favorite for generations. The CLASSIC 8" cook’s knife is an all purpose kitchen knife, a workhorse to be used for chopping, mincing, slicing and dicing. Due to the weight and balance of the knife, it is also perfect for heavy duty cutting of thicker vegetables and meats. A must have!
- Precision-forged from a single blank of high carbon stainless steel
- Full tang that is triple riveted to the handle for precise control
- Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention.
- Comfortable and highly-durable polyoxymethylene (POM) handle with a traditional look and feel, stickered with our red Trident logo
- Full bolster and finger guard
All WÜSTHOF knives are crafted in Solingen, Germany and are fully guaranteed against defects in craftsmanship. They are sold in specialty and department stores in 90 countries around the world. The U.S. subsidiary, WÜSTHOF-TRIDENT OF AMERICA, INC. is located in Norwalk, Connecticut.
5 Rules for Knife Safety:
1 – Full Attention to the Blade! When working with a knife, give the job and knife 100% of your attention. Don't allow distractions! Eyes on the knife and the food!
2 – Sharp Knives are Safe Knives Always keep your knives sharp — dull knives require more force to cut and are more likely to slip. (OUCH!)
3 – Anatomy Off Limits! Don't check the sharpness of a knife with any of your body parts.
4 – Cut Away, Never Toward Always cut away from yourself whether using, sharpening or cleaning your knives.
5- ABSOLUTELY No, No, No multi-tasking when using a knife
Buy the WÜSTHOF Knives including the 7 Piece Classic Knife set, or the Wusthof 8" Classic Cook's knife #4582/20cm,
and other Wusthof knives here: Wusthof knives.
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Stuffing for the Turkey
Famous pairs: Adam and Eve, Ben and Jerry, Bert and Ernie, Batman & Robin, wine and cheese, corned beef and rye…and of course, turkey and stuffing. At Thanksgiving, most Americans consider the stuffing just as important as the turkey! Some call it dressing; some put it inside the turkey and some serve it on the side. Stuffing can be fruity, savory, made of rice, farfel, matzoh meal, cornbread, bread crumbs, quinoa and more. It can be parve, meat, or even gluten-free. Many stuffing recipes are family heirlooms, passed down from a grandmother’s or bubbie’s kitchen, or can be simply made from a convenient stuffing mix. We are presenting some of our favorites, including some packaged choices. Enjoy! ... And by the way, do send us a recipe for your favorite stuffing recipe.
Wild Rice Cranberry Apple Stuffing
Gluten Free Wild Rice Stuffing
Classic Bread Stuffing
Daphne Oz ‘ Mushroom & Vegetable Stuffing
Easy Corn-Bread Stuffing
Herbed Thanksgiving Stuffing – Slow cooker recipe
Herbed Stuffing with Jack's Kosher Gourmet Sausage
We present our 2016 Thanksgiving Cookbook
Wishing you a "Turkey-licious" meal!
Turkey Talk Hot Line is Open through November 23rd
Send us your Kosher Turkey Talk comments or questions by emailing us at ContactKosherEye@gmail.com with "Kosher Turkey Talk"
as your email subject, or post your questions on our Facebook page or join the conversation on Twitter at #kosherturkeytalk
Chef Avram's Roast Turkey
Garam Masala Spiced Turkey
Kishke Stuffed Turkey Breast
KosherEye Marinated Turkey Chops
KosherEye Stuffed Turkey Chops
Oven–Roasted Turkey Breast
Pan Seared Turkey Chops
Roasted Whole Herb Turkey with Mushroom Gravy
Roast Turkey and Stuffing (2nd Avenue Deli Cookbook)
Roasted Spatchcocked Turkey with Stone Fruit Compote
Thai Turkey Chowder
How to carve your turkey - watch this RealSimple.com Video:
Classic Bread Stuffing
Daphne Oz's Mushroom & Vegetable Stuffing
Easy Cornbread Stuffing
Gluten Free Wild Rice Stuffing
Slow Cooker Herbed Thanksgiving Stuffing
Start with Stuffing Mix
Wild Rice Cranberry Apple Stuffing
Aliza's Sweet Potato Casserole with Pecan Streusel Topping
Amazing Apple Rutabaga Soup
Baked Spinach and Asparagus
Basil and Pecan Sweet Potato Bake
Basmati Rice with Raisins, Cranberries, Almonds & Fresh Herbs
Blueberry Sweet Potato Muffins
Cabbage and Apple Soup
Carrot Dill Soup
Celery Root, Roasted Garlic Mashed Potatoes
Cranberry – Tangerine Chutney
Curried Creamed Kale and Pearl Onions
Curry Spiced Sweet Potatoes & Butternut Squash
Fasoulia– Green Beans Sephardic Style
Frisée, Beet and Pecan Salad with Orange Vinaigrette
Hot Curried Fruit (Slow Cooker)
Julie's Best Parve Caesar Dressing
Maple-Pecan Sweet Potatoes
Parsnip and Roasted Garlic Puree
Quick Pan Sauce
Quick & Eay Candied Sweet Potatoes
Butternut Squash Mash with Balsamic Onions
Sage Sweet Potato Mash
Stuffed Baked Apples
Sweet Potato Gratin
Wheat Berry Salad with Butternut Squash and Dried Cranberries
All American Apple or Peach Pie
Apples and Honey Tart
Apple Chess Pie
Apple Crumb Pie
Apple Custard Pie
Apple Upside Down Cake
Bourbon Chocolate Chip Pie
Chocolate Angel Pie
Classic Pecan Pie
Cranberry Apple Pie with Sweet Walnut Topping
Créme de Menthe Pie
Cranberry Raspberry Sorbet
Family Apple Cake
Fruit Jewel Pie
Kahlua Pecan Pie
Lime Poppy Seed Pound Cake
Maple Bourbon Sweet Potato Pie
Michael Jackson's Sweet Potato Pie
Old Fashioned All–American Apple Pie
Pumpkin Chestnut Roulade
Pumpkin–Vanilla Bean Sorbet
Race-Day (Kentucky Derby) Pie
Sweet Potato Pecan Pie
Thanksgiving Maple Pecan Pie
World's Best Apple Cake
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When the weather outside Gets frightful. . .
SOUP is so delightful!
SOUPER SOUPS -- 10 of Our Cool Weather Favorites
Tomato Pea Bisque with Faux Kosher Crab
The Easiest Soup Ever
(Thank you Imagine Brand for doing all the work!)
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