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Kosher recipes


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Our library of Kosher recipes makes it easy to observe Jewish dietary laws with countless traditional and inventive meal ideas.

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Kosher recipes

  1. 1. Kosher RecipesAside from special dietary needs, one eats because of their own personal beliefs andreligion. Such example is the kosher diet, which consist of foods that conform to theregulations of the Jewish Halakhic law. Such law includes not mixing meat with milk,drawing of blood from meat, or eating dairy with meat in the same meal. Unlike Lent,Kosher diet is applied all-year round instead of certain days of the week. If you wouldbe hosting or cooking for a party and one of your guests follow this principle, makesure to have several dishes in mind that could cater to your guest. After all, what’s aparty when no one’s happy?Kosher diet is very specific, not only with the food or the combination but how thefood should be prepared. Meats are allowed to be consumed and there are meatrecipes like the classic boneless chicken breast with mashed potatoes and beef snoutsalad with Riesling. With meat products, care should be taken on how the meat isslaughtered and drained of blood before being eaten. For Kosher diets, it is best topurchase kosher meats and baked goods from stores you know that sell them wherethey have been already prepared the kosher way, so you need not worry about it.The kosher diet is rich in fruits and vegetables. Fruits and vegetables though, shouldbe inspected very carefully and must be free from worms, bugs, and other insects.Once it passes the standard, it’s time to indulge in treats like the refreshing avocadosherbet with melon balls and honey. The orange against the contrast of green providea very interesting visual treat plus drizzles of honey add special health benefits plusboosting sweetness factor. Classic and healthy combos like boneless chicken breastwith mashed potatoes is an excellent lunch set you could serve if you’re dining solo orfor two.Kosher rules are very strict regarding how wine should be prepared. Wines made bynon-Jews are prohibited, so best check wines before purchasing them. In Kosher diet,it would be easier to purchase ingredients that are kosher-certified. Then all that is toworry about is how to combine ingredients. It’s easier to separate milk/dairy frommeat than draining blood from meat, after all. Another thing to worry about is howthe food must be cooked. In keeping with the rules, follow the recipe well. Kosher dietguidelines are found online, so if you are preparing for an individual who follows thisprinciple, going online would help.
  2. 2. Chocolate Crullers RecipeChocolate Crullers is like a twisted doughnut somewhat like a cake covered with icingsugar or cream. If you are calorie cautious then you should try our baked ChocolateCrullers Recipe and you won’t shy from getting that second help for yourself.Servings: 2Preparation Time: 15 minutesCooking Time: 35 minutesDifficulty Level: AverageIngredients:2 well beaten eggs, 1 cup white sugar, 1 tablespoon melted butter, 1 square gratedchocolate, 1 tablespoon cinnamon powder, 2/3 cup sweet milk, 3 cups all-purposeflour, 2 teaspoons baking powderPreparation Instructions:Beat eggs, sugar, butter, chocolate, and cinnamon together to get a smooth paste.Add sweet milk and all purpose flour with baking powder. Mix well. Roll out one-fourth of an inch thick and cut with a doughnut cutter. Place them on a baking cookietry in a preheated oven for about 30-35 minutes. Allow it to cool on a tray. While thecookies are still hot; sprinkle sugar powder on top. Place them on a pudding dish andyou are done.
  3. 3. Marinated peppers salads with tepid frieddoradeDress and raise the daurades in net, cut them three parts then of it. Peel the onionsand core the bell peppers. Peel and thin out the bulbs of dill, cut everything in bigJulian. Cooking: In a chain, make to heat a spoon to soup of olive oil and to cook tosoft fires the onions, the dills. After some minutes add the bell peppers, season saltand pepper then. Let cook until pity of the vegetables, add 2 cl of vinegar of Sherrythen. Put to cook to olive oil the nets of daurade, in an anti-adhesive frying pan, andseason. Prepare a vinaigrette with the rest of vinegar and oil. Schooling: On the plates,spread a bed of mesclun, season vinaigrette, arrange the nets of daurade andsurmount the set of the Julian of bell pepper.Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: ChablisIngredients:17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 medium potatoes, 4 cups Banyuls wine, salt,pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ oz. walnut oil vinaigrette, 4 pears, 3/4oz. butter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, 1 ¼ cups sugar. For balsamicvinaigrette with walnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 cups Sherry vinegar, 5cups wine vinegar, 1 oz. mustard, 1 oz. salt, pepper, ¾ cup boiling waterPreparation Instructions:Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, firstdice them. Melt butter in a pan and add brown over low heat. Add the balsamicvinegar. Reduce, season, and reserve. To prepare the crystallized pears, first peal andcoarsely chop the fruit. Sweat them in butter. Add vanilla, sweeten slightly, andreserve. Slice the foie gras. Peel and grate the potatoes. Roll these potato piecesaround the pieces of foie gras. Fry in very hot oil. Season the leaves of corn salad.
  4. 4. Wolf eel with salt crust, tomato sauce andbasilServings: 2Preparation Time: 50 minutesCooking Time: 50 minutesRecommended Wine: Bellet blancIngredients:For the tomato sauce: ½ lb. tomatoes (minced), fresh basil, pure cold-pressed olive oil,1 rosemary branch, 1 garlic clove (peeled and crushed), salt, pepper For the fish: 1whole wolf eel, 4 ½ lbs. coarse salt, 2 lbs. fine salt, 1 lb. egg whites (12-14 eggs)Preparation Instructions:To prepare the tomato sauce, mix the tomatoes with olive oil, basil, garlic, salt, andpepper, according to preference. Allow the mixture to sit. To prepare the fish, preheatthe oven to 374 degrees F. In a mixing bowl, blend the two types of salt and the eggwhites in a mixing bowl. Spread this mixture on a large plate and place the wolf eel ontop of it. Place the rosemary branch inside the fish and cover the fish entirely with salt.Cook the wolf eel, about 10 minutes per pound. Serve with the tomato marinade, withbasil and potatoes a la vapor.OTHER LINKS:type of chili peppersmanhattan recipe wikiseagrams 7 drink recipesrum lime juice and sugar cocktailcrock pot gourmet recipes