Pre-Passover Cabinet Cleaning Rice Stuffed Roasted Chickens with Yukon Gold Potatoes

Hello all!  It’s that time of year when you are being swamped with super exciting, new and enticing Passover recipes.  If you’re like me however, you’re still trying to clean out your chametz cabinets and use up all your rice (assuming you’re not Sephardi) and other chametz/kitniyot products.  I usually start the process right after Purim, and my family knows that they will get the most creative dishes during the weeks before I convert my kitchen for Passover.  It’s kind of like an episode of “Chopped”.  Hmmmm….what can I make with the beans, macaroni and cheese mix, rice paper, and green lentils?

I have also started making instructional videos to help with the educational aspect of this site.  I know that although I nearly always add a lot of explanatory photographs, nothing is a good as actually watching the process first hand.  

I love my first video (not including the Spice Packet Video...although that one is fabulous!!) - it’s very informative although extremely flawed :-).  (Kind of like me!)  It’s extremely blurry in the beginning, but pulls through to be clear about halfway into the video.  I’ve had good feedback (which is really, really nice), and would love to hear your comments.  It will help in the editing of my Passover video coming out shortly.  

SO….here is the recipe and video…

Happy Cleaning & Eating!!

Pre-Passover Cabinet Cleaning Rice Stuffed Roasted Chickens with Yukon Gold Potatoes

2 large roasting chickens (3-4 lb each)

2 lb Yukon Gold potatoes (medium size B), cut into ½ inch slices

2 ¼ cups of your leftover uncooked rice (Brown, Black, Red, White)

4 cups vegetable stock (I like Manischewitz)

2 tablespoons extra virgin olive oil

1 large onion diced

1 cup celery, sliced

2 cloves garlic, or 2 frozen cubes

1 lb mushrooms, sliced

¼ cup teriyaki sauce

nonstick spray

olive oil spray, or olive oil

garlic powder

onion powder

black pepper

fresh herbs (parsley, sage, rosemary and thyme - yes I know it’s a song!)

Preheat oven to 325℉ convection roast or 350℉ bake for an non-convection oven.

1 foot cooking twine, cut into 2 6” pieces

Spray a large roasting pan with nonstick spray.  Place the potatoes in a single layer on the bottom of the pan.  Place the chickens on top of the potatoes.  Set aside.

Combine the rice and vegetable stock in a large stock pot.  Bring to a boil, then reduce heat to low and cover tightly. Cook rice for the longest package directions of your combined rice.  When the rice is done cooking, off heat then allow the rice to rest covered for 10 minutes.  Uncover and fluff with a fork.

In a large wok or skillet, heat the oil.  Add the onions, celery and garlic.  Saute until the the onions are starting to brown.  Add the mushrooms and saute until the mushrooms are soft.  Add the teriyaki sauce and stir to combine.

Spoon the vegetables into the prepared rice.  Mix until completely blended.  Place 2-3 cups of the rice mixture into a separate bowl.  This will be the stuffing.  By separating out a few cups you avoid contaminating the whole batch of rice with salmonella from the chicken.  If more rice is needed for stuffing you can always add it after.

Gently spoon the rice stuffing into the chickens.  Do not pack the rice in.  

Once the chickens are full,  tie up the legs of each chicken to help ensure even roasting.  Spray the chickens with olive oil spray, or rub the skin with a thin coat of olive oil.  Sprinkle garlic and onion powder on top of the chickens.  Top with fresh herbs, tucking some of the herbs around the chicken for additional flavor.  Sprinkle some black pepper on top of the chickens.

Place a meat thermometer in the meatiest part of the chicken thigh.  Roast until the internal temperature of the chicken reaches 165℉.  Remove the chickens from the oven.  Remove stuffing and serve.

Note: If making this chicken in advance, remove the stuffing from the chickens before refrigerating.  Never store stuffed chickens.

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Yom Kippur Recipes and Memories

(This article was previously posted in the Mid-Atlantic Jewish Newspaper Syndication 2015)

Growing up, our Shabbat and Yom Tov meals varied depending upon the whims of my mother (KIH) and grandmother (z”l), but our pre-Yom Kippur meal was always the same without fail.  We would start with a beautiful round raisin challah with honey (“You should be inscribed in the book of life for a sweet New Year!), followed by a wedge of sliced melon (“It’s SO juicy it will help you with your fast”). 

The rest of the meal, with the exception of the roast, had basically been made in a huge stock pot.  My mother (and later my father (z”l) too) would take a ginormous stock pot, fill it ¾ of the way with water then add cut up chickens, whole celery stalks, peeled carrots and potatoes.  The result would be a clear, golden chicken soup and “delicious” boiled chicken (“You don’t want to add too much seasoning because it will make it harder to fast” a.k.a. ”please pass the ketchup….”).  Once a year, for the pre-fast meal, my mother and grandmother would make Kreplach from scratch using my grandmother’s recipe from the “old country”.  Not wanting to waste effort, they used a piece of the chuck roast they were serving during the meal to make those flavorful, delicious kreplach.  We would enjoy them in bowls of rich chicken soup, with large pieces of carrots, celery and potatoes that we fished out of the pot.  It was important that the soup be clear - no one wanted to have a “cloudy New Year”. 

We would finish the meal with honey cake and leftover sweet, sticky homemade taiglach from Rosh Hashanah.

Now that the pre-fast meal is at my house, I try to continue the tradition and legacy that were handed down to me from my grandmother, mother and father.  I hope that by continuing to make the recipes in our home we can pass our heritage to our children, and G-d willing someday they will pass it on to theirs.

May you be inscribed and sealed in the Book of Life for a Happy and Healthy new Year.  G’mar Tov!

Bubbie & Zaide’s Chuck Roast Kreplach (makes 32)

Once my father (z”l) retired as a senior VP of a major technology corporation, he found that he could expend his creative energy through cooking.  He took over making many of our traditional family recipes, all the while lending his engineering expertise to the process.  As a result each recipe became a lesson in design and methodology, nearly always with “six-sigma” results.  One of our family’s favorite memories of my father is of him leaning over the pastry board with a ruler meticulously measuring the kreplach dough to ensure that each kreple was exactly the same size.  It wasn’t that my father was compulsive, it just was how an engineer cooked!  All of his efforts paid off; the kreplach were always delicious and we always tasted the love that he put into making them.

For the Kreplach filling:

1 tbsp canola oil

1 large onions diced - around 1 ½  cups 

½ - ¾  pound chuck meat - roasted then cooled

¼  teaspoon dried ground ginger

Heat the oil in a large skillet over medium-high heat.  Add the diced onions and saute until the onions are caramelized and slightly browned.  Remove from heat and allow to cool.

Using a meat grinder or food processor (I use my grandmother’s old fashioned grinder!), grind the meat with the onions.  Add the ginger and mix to combine.

For the dough:

2 cups all-purpose flour

2 large eggs

2 tablespoons ice water plus more if necessary

Place the flour, eggs and water into a food processor bowl.  Pulse the dough while gradually adding the ice water.  Adding additional ice water as needed, continue pulsing until a cohesive, smooth dough ball is formed. 

Remove the dough and divide it into 2.  On a lightly floured surface, pat one piece of dough into a rough square.  Roll the dough into a 12x12 inch square.  Using a ruler (like my Dad z”l always did!) cut the dough into 16 3-inch squares.  After filling and sealing repeat with second piece of dough.

To make the Kreplach:

¼ cup liquid egg or 1 large egg beaten

Cover a large baking sheet with foil, then spray with non-stick vegetable spray.

Take a 3-inch square of dough.  Brush a light coating of egg around the edge of the square.  Place approximately a teaspoon of meat filling into the center of the square.  Fold the square over to make a triangle, covering the meat.  Gently pinch the sides of the kreple to seal.  Place on the prepared baking sheet.  Repeat with remaining squares.

At this point in the recipe you can freeze the kreplach on the baking sheet. Once the kreplach are frozen, you can remove them from the baking sheet and store them in a zipper freezer bag. 

For the Boiling Water:

1 teaspoon salt

2 tablespoon canola oil

Fill a large 6-8 quart stock pot ⅔ full of water.  Add the salt and canola oil, and bring to a boil.  Carefully add some of the kreplach to the water, being cautious to not crowd them.  Simmer on medium heat for 12-14 minutes until the kreplach are cooked through, stirring occasionally.   Serve in hot, golden, chicken soup (or your personal favorite).

Mini Chuck Roast Knishes (makes 24)

Being super busy around the Holidays, I often will try a “twofer”, i.e doubling a filling that can be used for two recipes.  By doubling the Kreplach filling, you can make your Sukkot meat Knishes with little effort.   No one will know that you saved the time, and you will still get your usual rave reviews.

These can also be made in advance and frozen on a baking sheet before baking.  Store them in a single layer in a well sealed aluminum pan.  To bake, simply place them on a prepared baking sheet and follow the below instructions baking for 25-30 minutes instead of 20-25 minutes.

1 recipe Chuck Steak Kreplach Meat Filling

1 10x15 inch puff pastry sheet defrosted

1 large egg, beaten

dried minced onions, poppy seeds, sesame seeds dried minced garlic, Everything spice

Line a large baking sheet with aluminum foil, then spray with non-stick vegetable spray.  Set aside.

Preheat oven to 375℉.

Roll the dough into a large rectangle.  Cut into 24 even squares.  Place a teaspoon of meat filling in the center of the dough, then fold the ends around the meat pinching to seal.  Place seam side down on the prepared baking sheet. 

Brush the knishes with egg, then top with your favorite topping.  Bake for 20-25 minutes until golden brown.  Serve with your favorite mustard or dipping sauce.

 Onions....done!

 Bubbies old fashioned grinder, "mit de meat & de onions"

 Sometimes the old things ARE the best!

 Cut the dough in 2

 Check the eggs then put them in the flour...

(check out my cool nail polish too!)

 Measuring the dough with my kid's 

Springfield Land 'O Lincoln ruler....

Just like Dad z"l did!

 Exactly 3 inches!  Dad z"l would be proud!

 Brush the edges with egg...

 A spoonful of meat...

 Tightly seal...

 QED!

 Boil...then...

 G'mar Tov!!!

Sukkot knishes with dipping sauces.

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Rosh Hashanah Recipes 2015!

With the advent of the Hebrew month of Elul and shofar blowing every morning, it is clear that Rosh Hashanah is just a few weeks away.  We start to prepare the physical aspects of the Holiday, and work to uplift ourselves spiritually,.  We want everything to be special and meaningful for the New Year.  Our meals have particular significance, with Rosh Hashanah “simanim” foods such as beets, carrots, leeks, pomegranates, honey, round challahs, fish, and dates, just to name a few on our table.  In our efforts to elevate ourselves, we give special important characteristics to our foods.  After all “you are what you eat”!   By assigning spiritual attributes to our Rosh Hashanah foods we uplift our meals from the mundane to the holy.  We are saying that we recognize that our foods are not just sustenance, but have the ability to bring us closer to G-d.

I hope that these recipes will help uplift your Rosh Hashanah and the rest of your New Year!  Shanah Tova!!

Pomegranate and dried cherry glazed chicken skewers (20-24 skewers)

The blessing for pomegranates on Rosh Hashana is: “...sheyirbu zechuyotenu” may our merits be increased.

These skewers make a beautiful appetizer. I like to use the ridiculously red Torani pomegranate syrup which gives the skewers a beautiful red color.  It can be found in the liquor section of your local grocery store. If you can’t find it, you can also use any other pomegranate syrup in it’s place.

1 ½-2 pounds boneless skinless chicken breasts - around 3 breasts

2 cups pomegranate syrup (like Torani)

1 tablespoons cornstarch

1 tablespoon soy sauce

1 tablespoon canola oil

½ cup dried cherries

24 7” long skewers

non-stick vegetable spray

additional dried cherries for garnish

Line a large baking sheet with foil.  Spray with non-stick vegetable spray.  Set aside

Remove the tenders from each chicken breast.  Set aside.  With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets. Slice each half into 3 long strips.  Repeat with the remaining cutlets.  If the tenders are thick, slice them in half for 2 thin tenders. 

Thread the chicken onto the skewers.  Place into a large baking dish with at least 2” sides.  Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.

Place the skewers on the prepared baking sheet, reserving the marinade.   Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.

While the chicken is baking, place the marinade in a 4 quart pot.  Add the cornstarch, soy sauce and canola oil.  Whisk until the cornstarch is completely blended.  Cook on medium-low heat until the sauce thickens.  Add the dried cherries.  Stir to combine.

When the chicken is cooked through, remove from oven and spoon sauce over them.  Serve warm with additional dried cherries as garnish.

Honeyed spiralized red/gold beet salad

The blessing for honey on Rosh Hashana is: “...shetichadesh aleynu shana tova umetuka” We should have a new good and sweet new year.  The blessing for beets on Rosh Hashana is: “...sheyistalku oyveinu” our adversaries should disappear.

I’m a kitchen gadget lover - but only useful kitchen gadgets!  The latest (and greatest) kitchen gadget to hit the market is the spiralizer.  It takes “boring” vegetables and makes them cool and pretty.  This salad will wow your guests with its taste and beauty.  If you don’t have a spiralizer you can julienne the beets instead.

2 medium yellow/golden beets

2 medium red beets

1/2 small onion thinly sliced

2 tablespoons honey

1 tablespoon canola oil

1 teaspoon dried parsley, or 1 tablespoon fresh parsley

Spiralize the gold beets into a medium bowl, then spiralize the red beets into a separate larger bowl.  Reserve the extra pieces from the spiralizer and set aside for the Beet Borscht. 

Add the onion and honey to the red beets.  Add the gold beets to the larger bowl and toss to combine.  Top with the dried parsley.  Serve room temperature or cold.

Fresh Beet Borscht

When I first started spiralizing beets, I ended up with the extra ends and middles. When you end up with extra beets...you make borscht!  I remember going to my Bubbies house as a young girl and sharing borscht “mit potatoes and sour cream” along with a “glezzle of teh”.  As I’m the only one of my immediate family members who has fond beet memories - this borscht will be all for me!!!

I added beet root powder to this recipe to give the borscht a more beety, borschty flavor.  You can purchase kosher beet root powder on amazon.com or at your local health food store.  If you can’t find it you can just omit it from the recipe.

2 large beets, sliced into 1 ½ by ¼ inch strips

remaining beet scraps from the spiralized beet salad cut into small strips

2 tablespoons sugar

1 teaspoon sea salt

2 tablespoons beet root powder (optional) - but give the borscht a more borschty flavor)

8-10 cups water (8 if not adding the beet root powder)

Combine all the ingredients into a large stock pot.  Bring the water to a boil, then reduce heat to simmer.  Cook for 1 hour.  Serve hot or cold, topped with boiled potatoes and/or sour cream.  Thanks Bubbie!!!

Honey and Cracked Rosemary Tri-Colored Roasted Carrots 

(1 pound)

The blessing on Rosh Hashanah for carrots is: “...”sheyikareh g’zar dinenu, v’yikru lifanechah zechuyoteinu” The decree of our sentence be torn up, and that our merits be proclaimed before You.

I recently found gorgeous multi-colored baby carrots in my local restaurant supply store.  I was grocery cart snooping (as always!) and the gentleman in the next aisle had them on his industrial sized cart. My first thought was  - ROSH HASHANA! I asked him where he had found them, then ran to grab my own 5 pound package.  Sadly, my package only had orange and yellow ones - there were only 2 package left and none with purple carrots.  Big. Sad. Face.  When I returned with my carrots, sad that I didn’t have the beautiful purple ones  - he gallantly offered to give me his!!! Thank you my fellow shopping hero.  I hope you have a happy and healthy New Year!

You can find multi-colored carrots at Trader-Joe’s and some grocery and fruit stores.

This recipe can be doubled or tripled or quadrupled etc.

1 pound tri-colored carrots

1 tablespoon canola oil

1 tablespoon wildflower honey

1 teaspoon cracked rosemary, or 1 tablespoon fresh rosemary chopped

salt and pepper to taste

non-stick vegetable spray

additional honey for drizzling

Preheat oven to 325℉ or 300℉ convection for a convection oven. 

Line a large baking sheet with foil and spray with non-stick vegetable spray.  Set aside.

Scrub the carrots clean, then thoroughly dry them. Place them in a large bowl and toss with the oil and honey.  Arrange them on the prepared baking tray, making sure that they don’t overlap.  Sprinkle the rosemary, salt and pepper on the carrots.  Bake for 15 minutes, then turn the carrots.  Return the carrots to the oven and bake for an additional 15-30 minutes until the carrots are slightly browned and soft.

Remove the carrots from the oven and arrange on a serving tray.  Drizzle with additional honey before serving.

No-Bake Pomegranate Mousse Pie  (makes two 9” pies)

This is the perfect light and creamy ending to your huge Yom Tov meal. It’s quick to make, and doesn’t require precious oven time to prepare. Using ready-made graham cracker crusts also speeds up prep time so you have more time to spend with your family and guests!

• 2 9” ready-made graham cracker crust
• .3 ounce package Double Berry Jel Dessert 
• ½ cup Pomegranate Cranberry Juice Blend, cold or room temp (I use Langers)
• 4 cups whipping cream, divided
• Dried cranberries and/or fresh pomegranate seeds for garnish

Combine dessert jel and juice in a small bowl. Fill a small saucepan with 1 ½ inches of water. Bring to a boil then reduce heat to a very low simmer. Set the small bowl in the saucepan and stir until mix is completely dissolved in the juice and warm to the touch (not hot). Remove from the water and set aside.

Whip 2 cups of whipping cream until stiff peaks form. Add the Jel/juice mixture to the whipped cream and re-whip until stiff. Spoon into the ready-made graham cracker crusts. Smooth the top using an offset spatula.

Whip the remaining 2 cups of whipping cream. Spread or pipe decoratively on the top of the filling. Refrigerate for at least 2 hours. Slice and serve garnished with dried cranberries or fresh pomegranate seeds. Can be made in advance and frozen. Defrost slightly before serving.

Note: For an even bigger pomegranate flavor, add 2 teaspoons of pomegranate extract flavoring to the mousse.

 Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

"Food, Family and Tradition - Hungarian Kosher Family Recipes and Remembrances" Review with Marble Cake & Prunes With Rice Recipes

Recently, my buddy, pal, all around awesome gal, and favorite publicist Trina Kaye sent me an email asking if I was interested in reviewing a brand new cookbook “Food, Family and Tradition- Hungarian Kosher Family Recipes and Remembrances” written by Lynn Kirsche Shapiro.  I think I shouted YES so loudly that Trina actually heard me all the way in California!  Let me explain, Hungarian Kosher is in CHICAGO (OK, technically Skokie but for all intents and purposes it’s the same difference).  I have a longtime history and relationship with the store and its owners and this review is a very personal one.

As you all know by now I was born and raised in the West Rogers Park neighborhood of Chicago.  As a child the area between the north/south streets of California and Western along the main east/west street of Devon avenue was heavily Jewish and very gentrified.   There were many kosher bakeries, a few butchers, department stores (Crawfords, Cover Girl, Gap) and the famous Cut Rate Toys (don't touch the toys!).  One of the best small kosher grocery stores on Devon Avenue was Hungarian Kosher run by Mr. Sandor Kirsch. He was the nicest man, and I remember going into the store as a kid with my mom to buy the kosher products that we needed.  It was close enough that if the weather was good I could walk there myself.

Sadly that part of Devon avenue began to change (you can buy fabulous sari's there now), and in the interest of maintaining and growing the business Hungarian moved to Skokie.  Truthfully, not that far away - just not walking distance.  Impressively the store grew into the premier Kosher full service grocery store in the Midwest, carrying a wide assortment such that you didn't even need to shop anywhere else.  No matter how large or busy the store got Mr. Kirsch was still the same kind, calm, sweet man he always was.  He was always willing patiently to answer any question you might have (and I'm sure some of mine were really annoying), I remember having one particular conversation with him about chicken feathers.  Yes, chicken feathers. 

Mr. Kirsche passed away several years ago, and now the store is run by his son Ira.  The cookbook “Food, Family and Tradition” is written by Mr. Kirsche’s daughter Lynn.   The book is really a fascinating historical cookbook with an in depth documentary of the Kirsche family’s experiences dating back from World War II.  The recipes are typical Hungarian family recipes including favorites like Gefilte Fish, Sweet and Sour Gizzards (Pupiks), Schmaltz, Kindle, Sponge and Honey cakes.  It’s the real “Hungarian” deal. 

I chose two recipes from the book to make for my family to review, Rice with Prunes and Marble Cake.  My family was a little hesitant about the Rice with Prunes...particularly the prune part.  The rice was relatively easy to make, and was really sweet and delicious.  Even the doubters were pleasantly surprised.  The marble cake was a huge hit! Light, fluffy and flavorful everyone wanted seconds, and thirds! 

This is a great cookbook for those that are looking for a super traditional book with the something more of a fascinating historical account.  You can find "Food, Family and Tradition" at Hungarian Kosher foods, your local bookstore, and online amazon.com and at my house...but I'm not giving up my signed copy!

Rice With Prunes

Makes 4 servings

1 tablespoon vegetable oil

1 cup uncooked rice

2 cups water

8 to10 pitted prunes

2 to 3 tablespoons sugar, optional

1/2 teaspoon salt

In a 2 quart pot over medium heat, add the oil and the rice and cook, stirring, until rice is opaque, about 3 minutes.   Add 2 cups of water. Add the prunes, sugar if using, and salt.  Bring to a boil, cover, decrease heat to low and simmer for 20 minutes.

Serve as an entree or a side to meat, poultry, or fish.

Marble Cake

Makes 1 cake

1/4 cup cocoa

1/4 teaspoon baking soda

1/4 cup hot water

2 cups flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup oil

7 eggs separated

3/4 cup water

2 teaspoons vanilla

Preheat oven to 375°F.  In a small bowl, mix cocoa and baking soda in the 1/4 cup hot water until it is a thick paste.  Reserve.

In a medium bowl, sift the flour, sugar, baking powder and salt.  Reserve.

In the work bowl of stand mixer, pour oil, egg yolks, the 3/4 cup water, and vanilla.  Mix until smooth.  Add dry ingredients and mix until smooth.

In a separate bowl, beat egg whites until white and fluffy, and soft peaks form when beaters are lifted.  Donot beat stiff or dry.  Carefully fold the whites into the cake batter.  Divide the batter in half. Fold the cocoa paste into half the batter, mixing well so no streaks remain.

In an ungreased tube pan, pour half the white batter on the bottom, then half the cocoa batter, and repeat, first the white batter and then the cocoa batter.

Bake at 375°F for 55 minutes.

Remove from oven and let the cake cool.  Cut out and serve.

 Marble Cake

 All the super simple ingredients!

 Make the cocoa paste...

 Mix the dry ingredients...

 Blend the batter...

 The light and dark side of things...

 So cool!!!

DONE!!!

Looks just like the picture!!!!

Rice With Prunes

  All the super simple ingredients!

 Brown the rice... 

 Add the water and the prunes, cover & cook. It

doesn't get easier than that!!! 

 YUM!

 Close up YUM!!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Kosherfest 2014

Hello All!  For the past six months or so I have had the privilege of writing for the Philadelphia Jewish Exponent.  When they approached me to write for them I was super excited - I mean, YES!!! So...in addition to my articles and recipes that you find here you can also find some new, fabulous ones at jewishexponent.com!  

Today, the Jewish Exponent published my article on Kosherfest 2014 (which was incredibly fun!) but due to space limitations they were only able to publish a limited version of the article (which you can fine here) and sadly wasn't able to list all the vendors and their products I wrote about, and publish all the cool and exciting pictures.  Those are the breaks of newspaper print.  The good part is that I get to give you the WHOLE ARTICLE here on my blog.  I really want to acknowledge all the vendors who spent time and energy speaking with me and giving me all kinds of samples.  SO...here is the article in full, but please make sure to go to the Jewish Exponent and like my article there.  Thanks!!!

Kosherfest 2014 was SO MUCH FUN!!!

Imagine a bigger than a football field Willy Wonka's Chocolate factory, where instead of chocolate...there is every kind of Kosher food imaginable.  Welcome to the world of Kosherfest 2014!  Kosherfest is a Kosher food wonderland that takes place every year around the beginning of November.  The past few years Kosherfest has taken place at the Meadowlands Convention Center in New Jersey, with vendors from all over the world coming to show the Kosher (and non-kosher) consumer their new (and some not so new) exciting Kosher products.  There were wines from Argentina, plantains from Costa Rica, Zelda's caramel corn from Chicago, truffle pate' from Italy, Gus' famous Kosher Pickles from the Lower East Side of Manhattan, and Bamba snacks from Israel. There were even a few vendors from Philadelphia!  Nearly every exhibitor has a sample table so you have to come prepared to spend an entire two days eating.  There is SO much food that I, like many others, split the sampling into a "dairy" day and a "meat" day so that I wouldn't miss a single sample.  When it was over I was stuffed!

The plantains were really good!
Who knew???

In addition to food exhibits there were also famous Kosher Cookbook authors introducing and signing their new books, like Leah Schapira with  "Secret Restaurant Recipes from the World's Top Kosher Restaurants", Estee Kara with “Cooking Inspired”, and Chicagoan Lynn Shapiro with her book “Food, Family, and Tradition: Hungarian Kosher Family Recipes and Rememberances”, to name a few. If you needed a break from the sampling there were lectures about Kosher food, Kosher food marketing, and even an "Iron Chef" type competition with Paula Shoyer (“The Kosher Baker”, “The Holiday Baker”) as MC, and Naomi Nachman (The Aussie Gourmet), Jack (from Jack's Sausage) and Center for Kosher Culinary Arts pastry expert Chef Phileppe Kaemmerle, as the judges and famous Kosher Chefs as the contestants.  It was exciting to watch the chefs dish up fragrant lamb dishes, sides with Jack's famous "Facon" (a kosher beef bacon), and other unique ingredients. The food they prepared smelled incredible! 

The "Iron Chef" Judges...they don't
look too intimidating!

My personal method for going through Kosherfest is to go up and down each row talking to each vendor, finding out about the unique attributes of each product, and getting a  feel for what makes each sample special. There was a general theme of healthier, better-for-you products.  This Kosherfest featured a significant number of gluten-free products, great for the GFE (Gluten Free Eater). Many of the vendors that generally prepare products for the Passover market have come to realize that there is a huge demand for gluten-free foods and have started to make their goods available year round.  Some have developed gluten-free baking products like coconut and sesame flours, and flour mixes that are touted to work better as a one to one substitute for wheat flour.  All better alternatives for the GFE consumer.

There were some definite winners and some products that warrant an honorable mention.  I'm happy to share my top picks with you.

PHILADELPHIA HOME TOWN HEROS

Burning Bush Hot Sauce - Neil D. Wenick President: This hot sauce is awesome on it’s own as a dip, or added into your favorite foods like soups, pizza, hummus, eggs, burgers, chicken wings, or even hot chocolate! burningbushhotsauce.com

RC Fine Foods Soup Bases & Mixes - Steve Byruch Director of Sales & Marketing: Delicious Kosher soup bases that you don’t have to be hesitant to use.  Why?  Because they are gluten, egg, dairy, and msg free...but not flavor free!  www.rcfinefoods.com

SHARON MATTEN'S KOSHERFEST TOP PICKS

Gus' Pickles “Imitated But Never Duplicated” - This old timer is one of my all time favorites.  It brings back memories of buying Gus’ pickles straight out of the barrel on the Lower East Side of NY.  It’s the first booth I always stop at, there’s nothing like a super sour pickle for breakfast to start your day! www.gusspickle.com

Aromaville Iced Cappuccino - The indisputable winner for the nicest vendors. Somehow I found myself magically in front of the Aromaville Iced Cappuccino sample machine, and every time I just had to have another sample of the awesome Aromaville sugar-free iced coffee.  If you don’t have the Aromaville Iced Cappuccino in your local store make sure to ask for it - I did and now my local store will be carrying my new beverage of choice! aromaville.com

De La Rosa Products “Bringing the ‘Soul’ back into food” - One of best “healthy” vendors, I was so impressed by the quality of De La Rosa toasted oil varieties, traditional and black hummus, sesame flours, coconut products, juices, and vinegars that I became the food writer waiting for samples at the end of the show.  I wasn’t disappointed!  Stay tuned for some exciting sesame flour & black hummus recipes!  www.delarosa613.com

Chocolate Chips -  With the “demise” of high quality, easy to find pareve chocolate chips on the market several vendors came out with some excellent options.  Califonia Gourmet premium quality 45% cocoa chocolate chips www.californiagourmet.net and Best Ingredients for Best Results - Five Star Foods made from 100% Barry Callebaut chocolate.  Wait for these to arrive on your local shelves...they will be worth the wait!

Cheese:   It’s hard not to be a fan of my local Chicago “landsmen” Oneg & Shtark Cheese company.  Fabulous smoked and spicy cheese blends were my favorites.  Kosher cheese used to be limited to your yellow or white American Cheese.  Fresh Mozzarella Cheese and other gourmet cheeses were prevalent at the convention.  A new company Milano’s Isaac’s is a taste straight from Italy!  It has no fillers, is gluten free and delicioso!  

Manischewitz Company It used to be that Manischewitz meant matzo and gefilte fish.  Not any more!  The winner of the best new Kosher for Passover product (Carrot Cake Macaroons) and Best new Pasta, Rice & Grain (Gluten Free Matzoh Ball Mix) the company is a leader in gluten free products. I expected the gluten free brownies to taste like the old, dry, tasteless, passover brownie mixes we all remember.  These were not your grandmothers passover brownie mix...they were moist and chewy! Although not gluten free, Manishewitz even has a “Chanukah House” kit for fun with kids of all ages! manischewitz.com

Empire Family Farm Raised Poultry Company Another company keeping up with the times is Empire, socially responsible dedicated to the principles of sustainable farming, antibiotic free, with truly natural products.  Empire is not just a chicken roaster and turkey company anymore.  You can find tasty, speedy-to-use marinated chicken and turkey products, and awesome chicken sausage. My favorites were the Gourmet Mild Italian Chicken Sausage and the Honey Barbecue Chicken Thighs.  www.empirekosher.com

Gevina Farms Greek Yogurt - Rich and creamy you would never guess that the 100 calorie version was only 100 calories.  The company also makes a fruit on the bottom Yo Pri that is made with real fruit and no artificial colors in “9 ridiculously delicious flavors”.  gevina.com

Zelda's Sweet Shop Caramel Corn - Winner of the Best New Sweet Snack, Cookie or Cracker.  Zelda’s, based in Chicago, run by my friend Linda Neiman, makes the best caramel corn anywhere on the planet.  Guests often will bring me a tub when invited for a Shabbat meal, and my family knows I don’t share the caramel corn!  Get your own tub! zeldas.net

Blends by Orly Gluten Free flour mixes - Winner of the Best New Mix.  Orly is a professionally trained pastry chef and has developed a line of specialty gluten-free flour mixes to suit every type of baking need at a one to one ratio to regular flour.  I have my package of London blend which is perfect for cookies etc.  It actually stood up to my chocolate chip cookie test!  Now my gluten-free cookies will “Taste as good as they look!”  www.blendsbyorly.com

Setton Farms pistachio bites and chocolate covered pistachios.  Yum.  Just Yum. settonfarms.com

Mikee We all love Mikee’s vast selection of sauces and now there’s a new one to love, Srirachanaise, Sriracha spicy mayo hot sauce.  I begged a bottle to take home to put on sushi, and everything else!  Vegan & non-dairy. www.mikee.com

These guys were having a blast!

Sushi baby!

Maztola  “The trail mix of the exodus” - You’d think that Mazto granola would taste like, well, matzo.  Matzola is unexpected and a great crunchy snack...even when it’s not Passover!  www.foodmannosh.com

Maccabee Italian Breaded Mozzarella Sticks - so simple but OMG, they are SO good!!!  Crunchy on the outside, gooey on the inside. www.macabeefoods.com

This just says it all!

Allies GF Goodies Gluten free cakes and pastries.  Chocolate Chunk Cheesecake Brownie. Nothing else needs to be said.  

DeeBee’s Tea Pops - Winner Best Overall New Product and Best New Frozen Dessert. 100% Natural, made from tea, organic, non gmo, and naturally non-caffeinated these popsicles taste fresh and gourmet.  Made with the best ingredients they are low in calories too ranging from only 25 to 50 calories, with enticing flavors like Tropical Mango (my favorite!) and Southern Iced Tea.  www.deebeesorganics.com

Azuma Gourmet Seaweed Salad - Never.  Not in one hundred million years did I ever expect that I would eat seaweed.  And like it!  Azuma Gourmet makes several beautiful, super unique and interesting salads that taste great.  I especially liked the hijikiquinoa and seaweed salads, really.  www.azumafods.com

Chocla-Taschen “A Sweet Twist on a Classic Treat” Save yourself the time and effort of baking hamentashen this year!  Chocla-Taschen chocolate hamentashen are nut free, gluten free, soy free, non-gmo, rich and creamy goodness.  They come caramel filled milk or caramel filled dark chocolate.  Hamentashen never tasted so good!  info@chocla-taschen.com

Marzipan Rogelach - Straight from the back of Machaneh Yehuda in Israel, the famous best-in-the-world Marzipan Rogelach are now available here in the U.S.!!  That’s a relief, now I don’t have to bring an extra suitcase with me the next time I go to Israel to bring back kilos of Marzipan Rogelach!  www.MarzipanBakery.com

Osem Gratify Gluten Free Cookies & chocolate covered pretzels.  For the Gluten Free Nosher, these simple snacks are the perfect grab-and-go, or tea and coffee accompaniment.  The chocolate covered pretzels were crazy good.  https://www.osem.co.il/en/brands/osem-products

HONORABLE MENTIONS
*Toffuti ravioli, pizza & lasagna - I even got to see the “cutie car” www.tofutti.com

*Quick Lemon Pure not-from-concentrate lemon juice www.derivadoscitricos.com

*Tofurky products tofurky.com

*Shay's Chocolate Old Fashioned Soft Caramels www.shayschocolate.com
*Smokinlicious Gourmet Wood Products Smokin' Dust www.smokinlicious.com

Use it in your smoker box on your grill!

*Jack's Gourmet Beef Merguez  jacksgourmetkosher.com

*Dr. Praeger's Kale Veggie Burgers www.drpraegers.com

*Chilla Beverage Co - Smoothies, Frappes, Coffees, Lattes, and Belgian Waffle Mix www.chilla.com
*Connecticut Coconut Sugar www.ctcoconut.com
*Dodilly Elegant Desserts ElegantDessertsNY.com

SO pretty I brought it home and
am using it this Shabbat!

I told you Kosherfest 2014 was FUN!!!

My new favorite wine...sweet!

Awesome liqueurs!  My favorite was the Dulce De Leche...right
after the pickles (HA!)

Hot Dog!

Black Mushroom Truffle Paste.  Holy Cow! This is a
mushroom lover's fantasy.

In case you wondered why they called it a truffle PIG!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!