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By Ann Koffsky

Ann Koffsky renowned artist and book illustrator is author of the new "must have" children's book "Frogs in the Bed". The paperback is based on the popular song of the same name, originally written by Shirley Cohen Steinberg. In words and illustrations, the book "Frogs in the Bed" shares the story of the morning Pharaoh woke to "frogs in the bed and frogs in his head".

In addition to whimsical and colorful illustrations and words, Koffsky shares crafts, games, Seder information for kids, and Passover activity fun. Children along with their families will "hop" right into the story, which is sure to create pre-Pesach excitement.

Buy it at Amazon by clicking: Frogs in the Bed: My Passover Seder Activity Book. Note that if you see an out of stock designation, please ignore it.  If you order, the book is very much in stock and you will receive it within a week.

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Cousin Michael’s
Best in the World Brisket

Family recipes are very special – as is this one. Our dear cousin Michael sent this recipe to us. He says that it is the best ever!


Since we are talking best briskets this week, we are including this one. We think that it is delicious -- Do let us know what you think!


½ cup olive oil, divided
2 pounds onions, sliced
2 pounds mushrooms, sliced
1 5 pound brisket
2 cups chicken or vegetable broth
2 Tablespoons Worcestershire
¼ cup ketchup
2 Tablespoons dark brown sugar
1 Tablespoon flour
2 teaspoons instant coffee granules
pinch of salt and pepper
1 teaspoon dried thyme


Preheat oven to 350.
Heat ¼ cup olive oil in a large skillet. Add onions and simmer on low until onions are golden brown. Stir frequently. Remove onions to a bowl using a slotted spoon.
Add 2 tablespoons olive oil to the pan drippings and sauté the mushrooms about 20 minutes or until brown and the juices have almost evaporated.
Remove mushrooms using a slotted spoon and mix with the onions.
Season brisket with salt and pepper.
Add the remaining olive oil to the pan and add brisket fat side down. Cook about 6 minutes on each side or until brown. Remove to a platter.
Spread ½ onion/mushroom mixture in a large roasting pan. Top with brisket- fat side up. Spread remaining onion/mushroom mixture on top of brisket.

In a bowl- whisk broth, Worcestershire sauce, ketchup, brown sugar, flour, instant coffee and thyme and whisk together until blended. Pour over brisket.
Roast covered for 2 hours. Remove from oven and spoon pan juices over the brisket. Cook about 45-60 minutes longer or until tender.
Let stand until cool; Slice against the grain.
When serving, spoon onion mushroom gravy mixture over brisket.


Can be made and refrigerated 1-2 days before serving. Serves about 12

Recipe: kosher, meat

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Manischewitz All Star Cook-Off

The Manischewitz Cook-Off is back with a new and exciting twist! The Kosher cooking competition invites all past finalists for a 2nd chance to win the amazing $25,000 Grand Prize Package. The past finalists have been asked to submit a new Kosher recipe that includes one of the Manischewitz All-Natural Broth varieties. Teaming up with the #1 Kosher brand is leading American food & travel magazine Saveur . The live finals event will take place on March 27, 2014 in New York City!



Try this recipe for Balsamic Mushroom Matzo Panini with Mango Jam from 2013 Manischewitz Cook-off finalist Robin Saul

and this recipe for Mandarin Dumpling Soup from the 2010 Grand prize winner Sarah Freedman-Izquierdo.

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Kosher Food & Wine Experience 2014

February 24, 2014

Pier 60, Chelsea Piers
23rd Street at West Street, New York, NY 10011
Kosher wines from all corners of the world and dishes from the finest tri-state kosher restaurants and caterers are the centerpiece of the Eighth Annual Kosher Food and Wine Experience. KFWE2014 is the most comprehensive tasting of kosher wines in the nation, and the event showcases more than 200 wines from over 40 wine producers!

To order tickets:


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Kol Foods Cool Winter Sale

All KOL Foods poultry and meats are currently on sale through January 26th at 10% off. Just use the Coupon Code Winter14 with your minimum order of $100. KOL Foods meats are 100% grass fed and kosher certified; KOL Foods offers the ONLY organic-fed, glatt-kosher, 100% pastured chicken in the USA through our Amish Meadow chicken line.


Shop Kol Foods here:

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El Submarino
Argentinian Hot Chocolate


When in Buenos Aires, KosherEye discovered a hot chocolate drink so deep in flavor, so rich in chocolate, so fragrant with vanilla that we have made it ours; we have enjoyed it over and over and over again! In Argentina it is called El Submarino -– we simply call it the best hot chocolate ever, period!


1 cup steaming hot whole milk
1 Tablespoon vanilla sugar
1/2 teaspoon vanilla extract
2 ounces of a semi sweet chocolate bar


Heat the milk and sugar until very hot, but not boiling.
Pour into a mug.
Plunge the chocolate bar into the hot milk with a spoon. (Sink the submarine!)
Stir until the chocolate has melted and is incorporated into the hot milk.
And, if you mix it correctly – there will be melted chocolate sludge at the very bottom of the cup. We like this part the best and enjoy it to the very last drop.



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Win a $200 Credit
with KOL Foods

"Feel Good About the Meat you Eat!"

Kol Foods, a kosher provider of sustainable, pastured poultry and beef, is holding a recipe contest. Eight bloggers have each submitted a recipe. Every time you vote, you have a chance to win a $200 credit to use on KOL Food's delicious poultry and meat products. And, you will enjoy the recipes as well. Kol Foods Beef is 100% Grass Fed.


Enter here!

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Win a Grill from Nextagristar


Our friends at are holding a hot contest! SUBMIT any meat or chicken recipe on for a chance to win a new BBQ! There will be smaller prizes as well. To "stay in the know", do Like Nexagristar on Facebook. . . Good luck all! Hope a KosherEye reader is a lucky winner!

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Last Minute Hanukkah Sufganiyot (Doughnuts)
With Vanilla Glaze 

  This shortcut doughnut recipe is perfect for Hanukkah or for any day.  


These delicious dougnuts are ready in 30 minutes, and they can be served plain, glazed, filled with jelly, or just with a simple dusting of powdered sugar.

See our recipe for Quick Jelly Sufganiyot (Doughnuts) with Vanilla Glaze, adapted from the, CTCA, The Center for Kosher Culinary Arts.


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Knish Shortage Reported by CKCA


After an equipment fire at the famed Gabila's knish plant in Long Island, The Center for Kosher Culinary Arts (The CKCA) has stepped in to offset the temporary world knish shortage and has developed a copycat recipe inspired by Gabila's knishes.

For the recipe and directions on how to make these knishes, visit:

And, while you are there, check out some delicious latke recipes, and their apple- rhubarb sauce accompaniment.

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