Tag Archives: summer

End of Summer Party Recipes

The summer ain’t over yet, but before we know it Rosh Hashanah and the frenzy of holidays will be upon us. So take this opportunity for one last summer bash.

You can serve hot dogs, hamburgers and all the fixins you like. But how about adding a few new dishes to liven up your long weekend festivities?

Check out some of our summery suggestions below and get cooking.

cherry-basil-lemonade

Get the party started

Cherry Basil Limonana from Busy in Brooklyn

Strawberry Lemonade Martini

Peachy Summer White Sangria

Israeli Salad Ceviche with homemade chips

Israeli Salad Ceviche from Melinda Strauss

Bloody Mary Gazpacho

bbq-honey-chicken-2

The main event

Roast Chicken with Spicy Honey BBQ Sauce

Grilled Fish Tacos with Spicy Slaw in Lettuce Wraps from Kosher Like Me

Grilled Korean Ribs

Grilled Corn and Pastrami Salad from The Overtime Cook

Charred String Bean and Peaches from Beauty and Some Beef

Charred String Beans and Peaches

A sweet finish

Berry Crumble Pie

Strawberry Coconut Ice Pops from Gluten Flee

Tri-Color Melon Salad with Mint Syrup

Tri Color Melon Salad with Mint Syrupd

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Posted on August 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bulgur Salad with Chicken, Roasted Corn and Tomatoes

Yield:
2 servings

Earlier this spring I was reading through my copy of the cookbook Jerusalem and came across a recipe for bulgur-stuffed eggplant with raisins, pine nuts and parsley. Sounded delicious, except for one thing: I had never cooked bulgur before. In fact, I barely knew what bulgar was.

Bulgur Salad with Chicken, Roasted Corn and Tomatoes

I walked the few short blocks to my nearest neighborhood store and picked up a bag, ready to recreate the delicious-sounding recipe. Well, bulgur turns out to be super easy to make (the same as rice) and incredibly satisfying. Nevertheless, I stuffed the bag away in my cabinet after making the recipe and sort of forgot about the grain.

Just last week I was looking through my cabinets for some cooking inspiration, and rediscovered the bulgur. And it was one of those moments where I just decided to throw together a bunch of stuff I had in the fridge and it turned out delicious: leftover roasted chicken, fresh roasted corn, cherry tomatoes, cucumber and fresh herbs. It was delicious, hearty while still being a fresh and light summer dinner.

Want to make this dish vegetarian? Swap out the chicken for some chickpeas instead.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Bulgur Salad with Chicken, Roasted Corn and Tomatoes

Posted on August 26, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Spinach Goat Cheese Tart with Herb Butter Crust

Yield:
6-8 servings

At least several times a year I am privy to a conversation about the downfalls of social media. And how no one talks to one another anymore. As someone who uses social media professionally, I generally disagree citing countless examples of how social media has allowed me to stay in touch with friends across the world; keep up with news in real-time; and learn new things.

foodie potluck food

And two weeks ago, on a beautiful summer evening, the wonders of social came together to allow myself and a group of kosher food bloggers to take the fun of our online personalities and meet one another, share a meal and talk food in person.

Cookbook author and teacher Kim Kushner hosted the lovely outdoor evening, called #kosherfoodiepotluck, where each one of us brought a kosher, dairy dish and a sat around a large, expertly decorated table to what else: eat and talk.

foodie potluck outside

There were so many delicious dishes (especially some homemade cronuts by Chef Chaya), but my favorite part was getting the chance to meet so many other bloggers that I have known and followed for years. Here’s me meeting Melinda Strauss of Kitchen Tested for the first time. I am a hugger, thankfully she didn’t seem to mind. And on the right is me with Liz Rueven of Kosher Like Me and Miriam Pascal of Overtime Cook.

foodie potluck people

You might be wondering, soooo….what did YOU make? I wanted to bring one of my husband’s favorite dishes, and I didn’t want to start creating a crazy new item for the first time. I also wanted to bring something that would transport easily, could use seasonal ingredients and could be served room temperature.

My goat cheese and spinach quiche with herb butter crust was just the thing. It’s also perfect for a Shabbat lunch, Sunday picnic or even Yom Kippur break-fast.Two notes about this recipe: first, it is inspired by my absolute favorite Julia Child, and resembles one of her recipes for an open-face tart. The second thing to note is that you can add any combination of fresh herbs that you like in the crust: sage, tarragon, mint or even cilantro. Get creative and enjoy.

spinach goat cheese tart

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Goat Cheese and Spinach Quiche with Herb Butter Crust

Posted on August 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Best of Summer Ice Pops

Even though Labor Day and Rosh Hashanah seem like they are just around the corner, summer isn’t quite over yet and so there are still plenty of cool treats to enjoy.

Forget ice cream – ice pops are definitely the new ‘it’ treat. Like ice cream, the flavor combinations are endless. But unlike ice cream, it’s much simpler to make a quality ice pop than to make ice cream with great flavor and the right consistency.

All you need is an ice pop mold, a great recipe and just a little patience. Try any one of these beautiful, delicious ice pop recipes and take your summer up a notch, that is, before it really is over.

iced coffee ice pops

Iced Coffee Ice Pops from Sheri Silver

Root Beer Float Pops from Sheri Silver

strawberru coconut pops

Strawberry Coconut Pops from Gluten-Flee

Homemade Fudge Pops from Brown Eyed Baker

halva-popsicles-8

Halva Popsicles from Molly Yeh

Watermelon Ice Pops from Jeanne Benedict

Strawberry Lemonade Greek Yogurt Pops from Naomi Sugar

pops-1

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Posted on August 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Summer Brunchin’

Yield:
4 servings

Summertime and brunch don’t always go together. Summer picnic. Summer cocktails. Summer barbecue. Yes, we hear those a lot. But a summer brunch can be truly delightful, especially when Shabbat ends so late on Saturday making it difficult to see friends over the weekend.

So skip expensive dinner Saturday night, and stay in for a light, and delicious summer brunch instead. With minimal cooking you can throw together a colorful and completely delightful meal for friends or family.

brunch-4

Now that peaches are in season it’s time to make your own bellinis. Last summer I used Ina Garten’s recipe and it was delightful and easy. And check out that gorgeous color. Pop open some prosecco and get sippin’.

Fluffy Lemon Blueberry Ricotta Scones from Food52 are also a perfect summer treat. Swing by your local farmer’s market for fresh blueberries to make this brunch sweet extra special. I like serving them with a homemade compound butter like Vanilla Bean Whipped Honey Butter, though any high quality, salted butter will do just fine.

scones

One of my summer favorites is a sweet and salty watermelon feta salad like this one from The Kitchn. And I don’t know anyone who ever complained about being served up a rich and creamy blintz souffle like this one from Nosher contributor Tamar Fox.

brunch-1

And last but not least, try my Tomato Caprese Salad with Roasted Corn as a fresh update on the Italian classic.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Tomato Caprese Salad with Roasted Corn

Posted on August 7, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Peach and Arugula Pizza

Yield:
3-4 servings

When summer peaches arrive at my local farmer’s market I am just overjoyed. I love slicing them up for an afternoon snack, adding them on top of frozen yogurt and what else: coming up with delicious new recipes.

I made fresh bellinis, cobbler and array of salads last summer with my local New Jersey peaches. But the standout peach dish of the summer was my Peach and Arugula Pizza. It’s a nontraditional combination, but absolutely delicious. The salty, creamy mozzarella pairs really nicely with the sweet brightness of the peaches.

peach-pizza

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Peach and Arugula Pizza

Posted on August 4, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Tri-Color Melon Salad with Mint Syrup

Yield:
8-10 servings

Summer is the time for lightening up and taking advantage of all the fresh fruits and vegetables…but that doesn’t mean giving up on delicious treats.

This tri-color melon salad with mint simple syrup is possibly one of the healthiest “desserts” I have ever come up with, but on a hot summer evening nothing could be more refreshing or perfect.

melon-1

Like so many of my recipes, you can definitely improvise based on your own tastes. You don’t have to use honeydew, cantaloupe and watermelon – you can use whatever fruits suit your own palette. And what if you don’t like mint?

Instead of mint you can make a basil lemon simple syrup, a hibiscus simple syrup or just serve plain. Serve it in individual cups, a large bowl or use the leftover melon shells as a festive bowl. I definitely recommend using a handy melon baller to make this salad extra pretty – for less than $10 it’s a little tool that makes a big difference. People will think your dessert is super fancy, but in truth, it’s super simple.

Not only is it sweet and fresh, but it’s nondairy too – perfect after an afternoon barbecue.

melon-3

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Tri-Color Melon Salad with Mint Syrup

Posted on July 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bloody Mary Gazpacho

Yield:
8 servings

Gazpacho is a perfect summer appetizer: it uses up some of those super fresh summer vegetables and won’t keep you indoors slaving away at a hot stove. But I know that cold soups are a bit of an acquired taste for some people. Even my husband, who likes almost everything, is not such a fan of gazpacho.

bloody-mary-gespacho-2

But this gazpacho is for even those people that swear they don’t like it. And yes, since it is called “bloody mary gazpacho” it really does have vodka. It is a perfect starter for any summer meal, served in martini glasses and garnished just like the beloved brunch cocktail.

Don’t want to include vodka? Just leave it out. Like yours super spicy? Add some more hot sauce and horseradish. This recipe can be altered in several ways depending on your taste.

bloody-mary-gespacho-1

 Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Bloody Mary Gazpacho

Posted on July 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Summer Pesto and Gruyere Stuffed Challah

Yield:
1 large challah

There are few things better than a freshly baked challah. But sometimes even perfection needs a little shake-up. Or perhaps more accurately, a little stuffing.

I have experimented stuffing challah with sweet combinations like my Balsamic Apple Date Challah and super savory varieties like my Pastrami Sandwich Challah. But I had been hankering to try something with a little summer flare to it.

pesto-gruyere-challah-3

This latest stuffed challah is a bit lighter than both my previous stuffed challah experiments, with brightness from fresh herbs and just a touch of richness from the cheese.

pesto-gruyere-challah-2

And the truth is you can stuff your challah with any pesto variation you like: kale pesto, fresh herb pesto or a traditional basil-pine nut pesto.

Don’t want to include cheese? Just leave it out. You will still have a deliciously unique stuffed challah experience.

pesto-gruyere-challah-1

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Pesto and Gruyere Stuffed Challah

Posted on July 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Crockpot Tomato Sauce

Yield:
4-6 servings

After years of friends telling me their crock pot was a life saver i gave in and bought one. With two small children I was looking for an easy way to get dinner going and generally make dinner less painful for the beasts also known as my children.

I took it out of the box and stared at it for a couple days. I finally got up enough courage and washed it. Then came the experimenting, and I will be honest: it took a while. I had gotten some bad advice. I added to much liquid, not enough filler. It took time to figure out the temperature. How long do I really need to cook things, and then by chance I came across a cookbook called Art of the Slow Cooker that saved my life and taught me the ins, the outs and not to be afraid. I let go and cooked the way I cook.

sauce-1

I have to admit, I don’t use my crock pot as often as I should. I forget how easy it makes things. How 20 minutes in the morning can save my whole evening, forget it, it saves my week.

When I was introduced to Marcella Hazan’s famous sauce recipe I stopped what i was doing…can this work in the crock pot? Can I get it down? Will the onion be to much? Can I stop buying jars of sauce for that easy last minute dinner and have this sitting in my fridge all week?

It worked. I played with the recipe a little, I threw together some ideas, and now, in the words of Emeril, “BAM” I got sauce.

sauce-3

This recipe is so easy it comes together in less then 5 minutes. Yes, 5 minutes. And the best part is, it can cook all day on a low setting with the top ajar and your house smells amazing. Amazing like you’ve been cooking Sunday gravy on he stove top all day.

Looking for other easy and delicious recipes for your crockpot? Here’s a few of my favorites:

Sweet and Sour Brisket

Curried Coconut Chicken Noodle Soup

Summer Ale Beef Tacos

Sweet, Sour & Spicy Short Ribs

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Crockpot Tomato Sauce

Posted on July 9, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy