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KosherEye Featured Video

KosherEye Featured Video

Ken shares his secret for preparing fresh corn on the cob without those pesky corn silks.

Julie Hasson, Everyday Dish TV, shows us how to make a delicious, easy treat.

Recipe:
Bananas, preferably organic
Good quality dark or semisweet chocolate
Popsicle sticks

Optional toppings:
Shredded or flaked coconut
Chopped peanuts
Chopped toasted hazelnuts

Peel and cut the bananas into 4 pieces, or desired size. Insert a popsicle halfway into each piece of banana. Line a cookie sheet with parchment paper, waxed paper or a silicone mat. Place bananas on the cookie sheet and place in the freezer overnight.

Once the bananas are frozen, melt the chocolate in a heatproof bowl in the microwave. Heat for 30 seconds. Stir. Heat again for another 20 to 30 seconds and stir. Do this a couple of times, until the chocolate is almost melted. Gently stir the chocolate until it is all melted. The extra heat from the bowl will continue to gently melt the remaining chocolate. If necessary, you can heat again for another few seconds. Just remember that chocolate burns very easily.

When the chocolate is melted, dip the frozen bananas in chocolate and roll in your favorite topping. Place the bananas on a lined baking sheet or plate and freeze until ready to serve.

Let bananas soften slightly for a couple of minutes before eating.

From Kraft Kitchens, some great tips to insure chessecake success.

Mulhall's Nursery shows us how to make herb infused vinegar. They use Apple Cider Vinegar and remember: allow the vinegar to sit for 2-4 weeks and then filter and simmer the vinegar before use.

Tea Specialist Margot Cooper, shows us how to make the perfect cup of tea. 

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