Gobble Gobble, Lchaim!

It's turkey season. That means it's time to get cracking on your Thanksgiving menu. As your fellow kosher American's, we understand the enormous pressure of nailing a kosher Thanksgiving day meal, so we have compiled a list of recipes that will quite literally blow your family's socks off.  If you are a proud Jewish cook, we know you nail a Shabbos meal every week, and therefore, without bragging too much, this meal may not be as stressful as it is for the rest of America.
 
We would love to hear from you. Send us some of your favorite Thanksgiving recipes along with some pictures. Tag us on social media. Our favorite recipe will get a shoutout. 
 
Don't forget to sign up for the giveaway on the post below! Winners will be drawn on Thanksgiving day.
 
Gobble Gobble, Lchaim!
 
Yaakov and Sharon Galen
 
Appetizers:

Wheat Berry Salad with Butternut Squash & Dried Cranberries
Apple Cole Slaw
Cilantro Guacamole
Bejeweled Quinoa Salad

Soups:

Potato Leek Soup
Cream of Parsnip Soup
Apple Parsnip Soup
Creamy Butternut Squash Soup

Side Dishes:

Herbed Basmati Rice with Cranberries and Toasted Almonds
Curry Spiced Sweet Potato & Squash
Basil & Pecan Sweet Potato

Turkey:

Roasted Turkey with Stuffing
Roasted Whole Herbed Turkey with Mushroom Gravy
Garam Masala Spiced Turkey
Cider-Glazed Turkey
Citrus Turkey
Crusted Turkey Cutlets with Cranberry & Pear Chutney

Turkey Stuffings:

Various Stuffings for Turkey

Pies:

Maple Pecan Pie
Apple Crumb Pie
Classic Pecan Pie
Cranberry Apple Pie
Pumpkin Pie
Maple Bourbon Sweet Potato Pie
All-American Apple Pie

And for the Lchaims.......Wines to pair with your turkey.

Give-Away!

Since joining the KosherEye team, Yaakov and I have been in the kitchen A LOT, to say the least. Between the high holidays, trying out new recipes, and making dinners it’s been pretty busy. I recently got to try out these great, super comfortable (and really cute) donut aprons and I’ve been cooking in them ever since. Size adjustable, it fits very comfortably and it’s the easiest, most convenient way to not look like you’ve been through a kitchen tornado. Especially me with baking, let’s just say my clothes like to bake too! (I believe it comes out better tasting). On a serious note, it’s the best way to cook and still look fab. 

Now I know you want a cute donut apron too (refer to the adorable picture, how can you resist?) Well, today is your lucky day because we’re collaborating with chefuniforms.com and launching a giveaway! Just enter your email through this form (one entry per email) and we will be selecting not one, but TWO winners for a $25 e-gift card to chefuniforms.com. If aprons aren’t your thing their website has plenty more cool apparel to choose from so go check it out! 

Here's the link to the giveaway:

https://forms.gle/gqFaRpCDZGPhmaqp7

Wishing you all a wonderful week and get excited because the KosherEye team has lots in store!

All the best,

Sharon Galen

Chef Avi Katz joins Koshereye!

Avi Katz, born and raised in Memphis, Tennessee has been cooking since the age of three. While most of us were still maneuvering around toilet training, Avi was busy in the kitchen learning to become the professional chef he is today. Growing up in Memphis enabled Avi to be deeply rooted in nature and farming which he incorporates through fresh ingredients, straight from the source, into all his culinary experiences.

Avi was, to say the least, a picky child who was never satisfied with the food at home. One day, his mother, tired of handcrafting dishes for him, said “go make it yourself.” So he did. Thus began the culinary journey of soon-to-be Chef Avi.

Shortly after, Avi found his lifelong passion in the kitchen which also allowed him to express his creativity and personality. “The expression of my personality and creativity is what drives me every day,” says Avi. Everything he has learned is his journey to share with all of you.

Avi’s first professional cooking experience was at the ripe old age of ten. He would use the influence of summer vegetables from the local farmer’s market to prepare for the upcoming winter. What tastes better during winter than a warm, yummy soup? This began Avi’s exotic soup company, out of his mother’s kitchen, where he would use all the seasonal vegetables to create hearty soup stocks of all kinds which he would sell to friends, family, and the local community to enjoy year-round.

At the age of fifteen, Avi landed himself a job in a professional kitchen where he worked after school, over the weekend, and eventually all summer long, getting trained by his first culinary mentor. He also eventually headed and ran large catering jobs over Pesach for three consecutive years. Avi spent his later teen years working in various cities all over the States and being trained by experienced chefs in many cuisines which landed him his first Sous-Chef job at age 18.

Avi, at age 19, won the first-ever Kosher Masters Competition at Kosherfest, hosted by Joy Of Kosher’s Jamie Geller. With many onlookers and thousands watching live, Avi created an Herb-Pistachio Crusted Rack of Lamb with Ribboned Vegetables Rendered in Beef Bone Marrow, and Kielbasa Sausages with Orange Gastrique; all out of a mystery box, of course.

After his move to Israel, Avi joined the hotel industry where he worked as a specialty cook at the David Citadel Hotel. He worked on menu development for the in-house restaurants and was responsible for the charcuterie, in-house sausages, and cured and smoked meats.

After exploring the hotel business, Avi switched over to Private Chef and Catering. This shift allowed him to use his full creativity, design custom menus for clients, and deliver specific desires of the palate.

The main goal of Avi’s is to inspire others to utilize their creative expressions and talents through cooking, technique, and cuisine. He is always sharing his ideas and creativity with whoever he can to show that everyone can learn how to cook and cook well. Avi thrives on experimental cooking and hopes to be able to teach and share his cuisines, talents, abilities with the world around him. He joins the Koshereye team as a contributing chef to share his culinary passions and provide us all with new and exciting culinary perspectives. 

Soups in the Sukkah!

By: Yaakov Galen / Executive Editor and Managing Director

Let’s face it, not everyone gets a chance to live in Florida or Los Angeles. That means Sukkos nights can get pretty chilly. You may be adventurous enough to sleep in the Sukkah, however, I am not going to push you that far…yet. In the meantime, I challenge you to expand your palette and take a trip around the world of flavors in your Sukkah with a warm bowl of soup. (You might as well travel the world of flavors if you can’t actually travel).

It was a week before Sukkos and I was brainstorming what could keep me afloat during the cold nights in the Sukkah. I thought about teas, coffee, and even warm dishes, but there was a little voice in the back of my head chanting, “soup”! I always pictured soup as the appetizer for a meal, perhaps chicken soup at a Friday night dinner, but as my thoughts of soup translated into a google search and that google search turned into a research project, I stumbled upon some soup recipes that gave me the simcha (happiness) I needed for zman simchaseinu (our time of happiness) on Sukkos.

These recipes are not regular soups, they are deconstructed dishes in soup form. That means I get to eat a warm bowl of soup that will keep me warm in the Sukkah but it will also serve as dinner for me, my wife, and her siblings.

The first soup I decided to make was a creamy taco soup. Imagine corn tortillas, ground beef or shredded chicken, fried vegetables, cheesy creamy sauce (obviously kosher alternatives), and Mexican spices, all in a warm soup. A taco bite in every spoonful.

I present to you, Soups in the Sukka!

You can find the recipe here: Creamy Taco Soup

A Sweet New Start

As Rosh Hashana, is approaching, we thought there couldn't be a better time to introduce ourselves to the KosherEye family. My husband, Yaakov, and I, Sharon, are so excited to be a part of KosherEye and have a lot of innovative ideas in store!

As we have just joined the KosherEye team, we wanted to bring something sweet, beautiful, and delicious to share with everyone! With Rosh Hashana right around the corner, we thought “what could be better than honey?!” That thought led us to a very exciting trip to Littleton, New Hampshire at White Mountain Apiary where we got our very own tour of how fresh, raw honey is made!

The owner and founder of the apiary, Janice, gave Yaakov and I each our own protective suits (imagine an astronaut, that’s what we looked like) and right into the hives we went.

It was fascinating to see how each hive is its own little honey-creating world! First, the worker bees fly out (up to five miles!) and collect nectar from all different types of plants and trees. Depending on what plants the bees collect pollen from, that will determine the taste of the honey. This is why the taste of raw honey can actually vary from week to week because the bees collect the pollen from different trees and plants.

*FUN FACT: Did you know that bees have two stomachs? One is for digestion and one is for storing nectar which they later regurgitate and transform into delicious honey.

Next, after a long day of collecting nectar, the bees dump their nectar into little wax caps, that they themselves build in the hive. Now the bees have to dehydrate the nectar and transform it into what we know as honey. The bees actually fan the watered-down honey with their wings until it has about a 17-20% water content and looks and tastes like delicious, sweet honey! They then cap the ready honey with wax and seal it from any outside moisture, for protection, and of course for cleanliness. (Bees have good hygiene too!!)

Once an entire frame of honey is filled, it is then removed and put into an extractor which spins the honey out really fast while maintaining the wax caps so the bees can re-use it and not work themselves too hard. Once extracted, the honey is put through a filter (to make sure you don’t get any pieces of wax in your honey) and straight into little jars it goes! Best part is, plain, raw honey does not require a hechsher! (You can verify this at the star k.)

From this long and arduous bee journey comes out this smooth, golden, sweet honey that is not only tasty, but healing as well. You can eat it raw, put it in tea, and cook with it as well. I can't wait to try out some honey recipes for the upcoming Chag!

Though this is the start of our new journey with KosherEye, we would love to hear from all of you! Whether it's just introducing yourself, giving us feedback, or sharing a great recipe, please feel free to reach out to us at contactkoshereye@gmail.com

If you want to learn a little bit more about us and who we are check out our bio's right here.

If you would like to see the video version of how honey is produced, check out this YouTube video and don't forget to subscribe to the KosherEye channel!

To purchase your own plain, raw honey visit White Mountain Apiary.

We are looking forward to this sweet, new start together!

Shana Tova U'metuka!

From Roberta at KosherEye

It's been quite a journey since Lois Held and I founded KosherEye in 2010, and seven years since I went forward as a "single" parent to our mascot "Traifie". And now, it's time to give my baby wings.

As of today, I have passed on the position of managing director and executive editor to Yaakov Galen. I met Yaakov in Israel, 3 years ago and we have been friends ever since. I am confident that Yaakov has the skills, enthusiasm, talent and love of food and people to take the reins of my treasured KosherEye. He will be expanding and enhancing KosherEye, and taking us on new kosher food and kitchen adventures. Additionally, Yaakov has a lovely new kallah, Sharon, who shares his foodie passion. He and Sharon are now living in Queens, NY.

I will be continuing as a regular KosherEye contributing editor, primarily focused on housewares, wine, cookbooks and recipes. My KosherEye involvement has brought me a decade of joy, friendship, knowledge and OY! TOO MANY CALORIES! Sharing my recipes and thoughts with you, and you with me, has been a special and rewarding experience. Along the way I made so many dear friends, including cookbook authors, PR gurus, kosher food media stars, food professionals, and of course, you my wonderful, readers. I intend to maintain these cherished relationships. I will be here writing, sharing and eating right along with you. This is not goodbye; it is simply a change in leadership.
From our socially distanced table to yours, I wish you  a new year filled with the blessings of health, joy, peace and healing.

Please do welcome Yaakov and Sharon at: contactkoshereye@gmail.com
I'd love to hear from you, please keep in touch: koshereye@gmail.com.

Yom Tov Recipe Collection 5781

KosherEye is delighted to share more than 200 new, classic and heirloom recipes and design suggestions for your Yom Tov table. 
May your family be blessed with a sweet, peaceful, healthy, delicious, inspirational and kosher New Year 5781!  

Appetizers/Salads:

Apple-Beet Herring Appetizer
Beets with Herring and Apples
Creamy Parve Pickled Herring
Cucumber Tomato Salad
Eggplant Salad with Lemon & Olive Oil
Fruited Barley Salad

Gefilte Fish Chopped Salad
Gefilte Fish "Crab" Cakes 
Geflite Fish with Italian Sauce
Kosher Chicken Liver Pate
KosherEye Faux "Crab" Louis Salad Platter
Matbucha - Tomato & Pepper Salad
Moroccan Carrot Salad
Pear and Spinach Salad by Chef Shlomo Schwartz
Pomegranate, Citrus and Avocado Salad
Roasted Beet Salad with Garlic Almond Dressing
Sefardi Gefilte Fish
Simanim (Good Omen)
Salad - POM Salad Dressings
Smoked Trout Salad
Smoked White Fish Stuffed Tomatoes
Three-Bean Salad with Olives 

Breads:

Apple Harvest Challah
Apple Raisin Cinnamon Bread
Breakfast Danish
Cinnamon Buns w/Cream Cheese Glaze 
Grape Harvest Bread
Heirloom Challah
Meira's Famous Challah  
My New Favorite Traditional Challah
Perfect Challah, Every Time
Raisin Challah
Real Cheese Danish w/Easy Danish Dough
Rebbetzin Kanievsky's Challah
Round Challah –  (with video)
Round, Frosted Pull-Apart Honey Challah
Sweet Challah by Marcy     
Sweet Cinnamon Challah
Whole Wheat Honey Bread
YomTov Frosting for Challah
Infused Honey   

Read more: Yom Tov Recipe Collection 5781

Ice Cream Cone Torte

KosherEye.com

A KosherEye Signature Recipe

This is a basic layered ice cream torte recipe. It can be made with any flavor toppings, and any ice cream, sherbet or frozen yogurt. It can be made with crushed cookies, nuts or cake between the layers. For adults, a favorite liqueur can be swirled into the softened ice cream or topping. Make it parve or dairy. 

Ingredients:

1 quart each vanilla, chocolate, strawberry or your favorite 3 flavors of ice cream
1 jar each caramel topping, marshmallow topping, fudge or your favorite 3 toppings
1-package waffle type ice cream cones, crumbled into large pieces

Ingredients:

Line the bottom of a 9–inch springform cake pan lined with parchment or waxed paper. 
Soften all 3 quarts of ice cream, just until they are spreadable with spatula, but NOT liquid.
In a springform pan, ladle  in vanilla ice cream; smooth with spatula; cover with caramel.
Repeat with next flavor and next topping; Repeat with next flavor and next topping.
Freeze. (Time permitting, each layer can be frozen separately and then process continued.) 
About 15 minutes before serving, remove from freezer. Optional: Top with crushed ice cream cones and then freshly whipped cream.

Notes:

Yield: Approximately 10 servings

 For a fun finish, add a  shake of rainbow or chocolate sprinkles
Tip: Warm toppings slightly to make spreading easier.

Recipes: Desserts, Ice Cream Torte, Dairy or Parve, Kosher

Pastrami & Pickle Eggrolls

KosherEye.com

 This new recipe exceeded our expectations in deliciousness.. It is simply scrumptious if you are a meat or deli fan. We are excited to share it with our readers. Enjoy! 

Ingredients

1 package egg roll wrappers --approximately 20 wrappers
1 jar dill pickle spears cut in 1/2 " chunks, rinsed and drained
1 jar (16 ounces) sauerkraut, rinsed and drained
12 ounces pastrami, sliced into 2" pieces
1/2 cup sweet chili sauce
2 teaspoons Dijon mustard
1 beaten egg
Vegetable oil

Directions

Combine mustard and chili sauce  and pour mixture into a fry pan
Add pastrami and gently stir and simmer for about 2 minutes
Remove pastrami with slotted spatula, but reserve cooking sauce and set aside

Eggroll Wrapping:
Brush each wrapper with a light coating of simmer sauce
Layer 1 tsp. sauerkraut, 2 small pieces of pickle and a few pieces of pastrami in each wrapper
Roll up eggroll, moistening seam with egg. Set rolled eggroll aside.
Heat 2"-3"  of oil to 350 degrees
Carefully add egg rolls, seam side up - fry until golden - turning once. (approximately 1 minute per side)
We use a Chinese style spider strainer to remove.
Drain on paper towels.

Notes

If serving the next day or two, refrigerate, bring to room temperature and reheat uncovered in 1 layer in a 325 degree oven, just until hot
If not using for a while, freeze eggrolls and then bring to room temperature and reheat as per directions above.
We usually assume that each guest will eat two; but this recipe is so popular, that each guest exceeded this portion assumption!!!