"Celebrate" - A review of the new cookbook by Elizabeth Kurtz

Did you hear the news?!!  Guess who came to town?!!!  My fabulous new friend, chef extraordinaire, cookbook author, kosher website maven (gourmetkoshercooking.com), baalas chesed and one of the kindest, nicest women I have ever met - Elizabeth Kurtz!  I first met Elizabeth last year the the Kosher Food Writer’s Conference in Manhattan.  We spoke about her new cookbook “Celebrate” - I had received a media review copy a few weeks before.  She immediately answered one of my more pressing questions with enthusiasm: What does it mean on the cover when it says “To benefit Emunah of America”?  

Selfie!! Doesn't Elizabeth look great

Let me pause here and say that everyone has a button to push.  Some have positive buttons, some negative.   For Elizabeth Emunah is a super positive button.  She can talk (and write) about Emunah with such enthusiasm you want to sign up to help the cause as soon as you finish your conversation!  Emunah is an organization with 250 social service and educational programs throughout Israel.  Elizabeth has toured and worked with some of the Emunah service organizations in Israel and is a BIG (UNDERSTATEMENT) advocate.  So much so that her book was written to benefit Emunah of America.  Throughout the book you see photos of her working with beneficiaries of the “Emunah System”.  It’s incredibly touching.    It takes this already beautiful book to another beautiful level. Elizabeth, may you continue to be blessed with health and strength to continue your charitable works.

On to the book…

LOVE this book.  So.  I went through the book and narrowed down a bunch of recipes I wanted to try for this review.   It wasn’t a simple task. There were a LOT of recipes I wanted to try (and I still will) !!!   Anyway, I narrowed it down to 4 to try before Shabbat.  I’m really not quite sure what I was thinking.  Early Shabbat in January, 4 new recipes….  Anyway, to Elizabeth’s credit - the recipes were written clearly enough that I managed (with literally no seconds to spare) to finish all my Shabat prep, with help from my minions (read: kids KIH!).  One word of advice though, make sure, as with all recipes, to read through the recipes in advance and verify that you have all the ingredients in stock or you might have to McGyver (like a certain unnamed koshereveryday.com author) when you find you don’t have cranberries in the fridge like you thought you did….

So, as I stated earlier, Elizabeth came to Chicago!!!  She did two awesome classes - one for Keshet, and one for Amit (an organization similar to Emunah here in Chicago).  I got to have lunch with her at Shallots (selfies!) and we further discussed her book and my cookbook review cooking results.  I told her that I incredibly impressed with her Noodle Kugel with Caramelized Apple and Cranberry.  Normally at our Shabbat table any kugel (with the exception of potato) is considered the ugly stepsister of the Shabbat meal.  THERE WAS NO KUGEL LEFT AT THE END OF SHABBAT!  It’s virtually unheard of here.  At our lunch Elizabeth commented that the kugel was the first and easiest recipe to go through the cookbook recipe testing process.  I can easily see why!

She loved the pictures of the Szechwan Sugar Snap Peas, and the Everything Bagel Chicken (she commented that everyone loves the Everything Bagel Chicken).  Unfortunately, I could only show her the prep pictures for the Apple Cider Spiced Roast Chicken because my dear son took it out of the oven and took the picture of it literally as I was lighting Shabbat candles (not cutting it too close at all…).   It was deliciously AMAZING, and smelled INCREDIBLE while it was cooking.  Oh, and a little secret...I made it GFE (gluten-free!) using gluten-free flour, plus I de-skinned each piece of chicken and you couldn’t tell the difference!  Everyone inhaled the food that I made from “Celebrate” and couldn’t stop commenting on how delicious and different it was.  It made me feel like the perfect hostess!

Noodle Kugel with Caramelized Apple and Cranberry, Everything Bagel Chicken, Szechwan Sugar Snap Peas

In addition to all the great recipes etc. there is also an extremely useful spread on cuts of meat and which recipes will translate to those types of cuts of meat.  It was super helpful when I was trying to have dear 15 year old daughter pick a recipe for our last Shabbats Chuck Roast.

Apple Cider Spiced Roast Chicken - YUM!!!!

Bottom line:  Get the book.  It has amazing salads, appetizers, soups , mains, desserts, useful tips, and it supports the incredible Emunah organization.  Seriously -  Get. This. Cookbook!

I’ll make it easy for you - here is a link on amazon - just click on the picture.  Couldn’t be easier!!!

Szechwan Sugar Snap Peas

2 tablespoons peanut oil

2 pounds sugar snap peas (about 6 cups) strings removed

4 cloves garlic, minced

1 teaspoon kosher salt

½ to 1 teaspoon crushed red pepper flakes to taste

2 teaspoons sesame seeds, divided (optional)

Set a large skillet on high and heat the oil.  Add sugar snap peas and garlic.  Cook until sugar snaps are softened, about 5 or 6 minutes, stirring occasionally.  Add salt, pepper flakes, and 1 teaspoon of the sesame seeds to taste.  Continue cooking until sugar snap peas begin to turn a darker green.

Serve warm or at room temperature and garnish with remaining sesame seeds.

All the ingredients in the pan - SO fresh looking!

 Saute them for a few minutes...

Watch out...these babies have a kick!!!

Apple Cider Spiced Roast Chicken

2 (3-to 4-pound) chickens, each cut into eighths

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup all-purpose flour

2 tablespoons extra-virgin olive oil

2 yellow onions, diced

4 shallots, chopped

5 cloves garlic, chopped

2 tablespoons peeled, chopped fresh ginger

1 cup dry red wine

1 cup apple cider

4 cups chicken broth

2 tablespoons curry powder

2 teaspoons chili sauce

Preheat oven to 350℉.

Season chicken pieces with salt and pepper.  Place flour in a large bowl and dredge each piece of chicken, tapping gently to remove any excess flour.

Heat oil in a large stockpot over high heat.  Add chicken; brown well, 2 to 3 minutes per side.   Remove chicken pieces and place in a large roasting pan.  To the original stockpot, add onions, shallots, garlic, and ginger;  cook 2 minutes, stirring.  Add wine and cider, cook over high heat until reduced by about half, about 8 minutes.  Add broth, curry powder, and chili sauce, and bring to a boil over high heat.  Simmer for 10 minutes, and then pour sauce over chicken.  Cover roasting pan tightly with foil and bake 1 hour and 15 minutes.  Remove cover and cook an additional 15 minutes or until top is lightly browned and skin is beginning to crisp.  Serve the individual pieces of chicken topped with sauce of with the sauced served on the side.

The recipe even starts out pretty on the cutting board!

 Saute in the dutch oven...

 Add the wine (not the whine!)

 Reduce (you can exercise while you wait)

 Coat the chicken in flour (I used GFE flour)

 Brown...

Place in a roasting pan...

Top with the sauce

Bake with foil then remove the foil and bake some more....

All done!  Delicious!!!

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!!

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!!