Sukkot 5778

A Season of Celebration

sukkah2012
Joan Landis, Sukkot (Jewish Harvest Celebration)

"You shall take... the beautiful fruit (Esrog), a palm frond (Lulav), myrtle twigs and willow branches of the stream – and rejoice for seven days before the Lord your God." (Leviticus 23:40)

estrog Sukkot begins on the fifth day after Yom Kippur and lasts seven days. The word Sukkot means "booths", referring to a temporary dwelling. It is a time when many Jewish people live, eat, and sleep outdoors, in their Sukkah, “under the stars”. The holiday is also known as the "Feast of the Tabernacles". It is a season of joy and unity with G-d and for Jewish people everywhere.

The citron, or ssrog, is one of the four species, and a prominent symbol of the holiday of Sukkot.

Add a comment

Sukkah Meals - 36 Recipes to Try!

KosherEye.com

Eatinsukkah

Each of these recipes is tried, tested and terrific. And, best of all they are easy. Do let us know if you and your guests enjoy them. Please share your easiest, most delicious "for the Sukkah" recipes with us. Wishing our KosherEye community a joyful Sukkot 5778!

Starters:
Green Olive Dip
Garlic Dip
Smoked Tuna Dip
Sefardi Gefilte Fish

Bread:
Apple Harvest Challah
Pumpkin Challah

Soups:
Amazing Apple Rutabaga Soup
Creamy Butternut Squash Soup
Mushroom Barley Soup
Slow Cooker Split Pea Soup
Slow Cooker Chicken Soup
Flanken Mushroom Barley Soup
Marcy's Tortilla Soup

Entrees - Includes meat, parve, and vegetarian choices:
Boarding House Meat Pie
Cholent - A KosherEye Family Heirloom Recipe
Classic Beef Stroganoff
Slow Cooker Chili
Coca Cola Brisket
Kasha Varniskes
Pistachio Pasta

A Round-up of Recipes for the Slow Cooker
Barbeque Chicken
Cajun Gumbo with Rice
Chicken and Sausage Gumbo
Chicken Soup
Chili
Chili Potatoes
Pasta
Split Pea Soup
Tex Mex Chicken Soup

Desserts - all can be prepared parve!:
One Minute Ice Cream
Black Russian Cake
Peanut Butter Bars
Chocolate Lasagna
Etrog Cake
World's Easiest Banana Cream Pie
World's Easiest Cheesecake Pie

L'Chaim! in the Sukkah:
Sangria in the Sukkah

Add a comment

10 Kosher Wines We Recommend for Yom Tov, and one more that Everyone Must Have!

champagne texted yom tov

We believe that a lovely glass of wine complements a meal. In the past 20 years, the kosher consumer has been given a gift. Because of the vision and acumen of David Herzog and his family, the Royal Wine Company has expanded the availability of kosher wine choices beyond anything we could have imagined. Vineyards providing fine kosher wines are flourishing worldwide, and especially in Israel. Kosher wines have been elevated to a new level, and they are on par with mainstream vintages.

Because of the vast array of choices, selecting kosher wine now takes some expertise based on taste, budget and preference. With the help of Kedem wine expert Gabriel Geller, we suggest the following choices to enhance your New Year holiday celebrations. Some are in the splurge category, some moderately priced and are values. Please note that all prices are approximate.

Chateau Soutard Grand Cru Classé 2014 $109
From the Bordeaux region of France. This exceptional full bodied, red blend, combines notes of dark red fruit, black plum and more. To use on Yom Tov, decant and let aerate for a few hours prior to enjoying. Goes well with poultry and meat. (non-mevushal)

Herzog Special Reserve Cabernet 2015 $35
Harvested in Northern California
Lake County in a unique terroir with red volcanic soil, dry climate, high elevation. Fruity, velvety tannins. Goes well with grilled meats, steak, roasts, duck. (mevushal)

Carmel Mediterranean Blend Shamron Dry Red Wine 2016 $11
A Mediterranean blend of 5 red grapes from The Galilee. A light, fruity but full-bodied wine. Did you know that Carmel is a historic Israeli wine producer founded in 1882, and is the largest producer in Israel. Drink now. (mevushal)

Psagot Viognier 2016 $19
From grapes harvested at Moshav Mata in the Judean Mountains. Deep rich floral aromas of anise, apricot, honey and lemon. A light white wine to pair with fish and pastas. (non-mevushal)

Flor de Primavera Peraj Ha’abib 2015 Capcanes $54
Robert Parker the renown wine critic said that the 2000 vintage of this wine was one of the best kosher wines he had ever tasted. It is a full-bodied dark red, and can be enjoyed now, or has ageing potential Pairs well with meats, stews and hearty poultry recipes. (non-mevushal)

Champagne Drappier Carte Blanche Brut $49
Since 1808, Champagne Drappier has been a family owned house based in Côte des Bar in the Aube region of Champagne. Michel Drappier is the seventh generation Drappier to run this property The Champagne is a blend made from the first pressing. It is elegant and light, and pairs well with fish and poultry. . We particularly love this champagne for a New Year’s toast at the Rosh Hashanah table surrounded by family and friends. (mevushal)

Jezreel Rosé 2016 - Dry Rosé Wine $20
From Israel--A lovely, light and refreshing rose with fruity aromas. This blush goes well with poultry, pasta and fish. (non-mevushal)

Herzog Selection Chateneuf Bordeaux and it’s $13 per bottle
This is one of our favorite white wines at any price– a light, semi-sweet fruity wine. We pair it with poultry, pasta, fish and light appetizers. (mevushal)

Herzog Late Harvest Orange Muscat 2015 $19
These grapes are grown in the California sun and harvested at peak ripeness. The wine has a delightful sweet, fruity taste with an aromatic orange finish. Smooth and full bodied – some call it a “fruit salad” of a wine, this makes a lovely dessert wine, and pairs well with cheese and crackers. (mevushal)

Chen(In) white wine is $8-$9
This is a Chenin Blanc, dry white from California. . It is fruity and light. We serve it chilled with poultry, dairy dishes and appetizers. What an amazing value! (mevushal)

And then, the most popular kosher wine in America – is actually from Italy. Bartenura Moscato, or as thousands have nicknamed it “@Bartenura Blue” and “Out of the Blue”. We at KosherEye prefer our dry reds and whites, but so many friends and family love their semi-sweet Blue. The pleasing taste of pear, tangerine, nectar and melon goes well with appetizers, poultry and dessert. However, according to its devoted fans, which is most everyone we know, and many in the hip hop world, Blue is perfect anytime with anything. $12 -$15. (mevushal)

Add a comment

Yom Tov Recipes 5778

Rosh Hashanah recipe book cover 2

KosherEye is delighted to share 200 new and classic recipes and design suggestions for your Yom Tov table.
May your family be blessed with a sweet, peaceful, delicious
and kosher New Year 5778

Helpful Information:

Apple Guide: A very useful guide to apples that will help you make your choice of variety easier and help you gage exactly how many apples you’ll need to create your culinary masterpieces.

Centerpieces and Place Cards:

Rosh Hashana Decor from MiChicas
Rosh Hashanah Holiday Centerpieces
Rosh Hashanah Place Cards - DIY
Yummy Earth Lollipop Centerpieces

Add a comment

Little Debbie is now OU Kosher!

Little Debbie blackwhite LD Nutty Bars

YAY! Little Debbie is now OU Kosher!

KosherEye is delighted to give a special welcome to the newly OU kosher certified Little Debbie’s Snacks.

A Little History about the brand from the brand:
The Little Debbie story began during the great depression when young entrepreneur O.D. McKee began selling 5 cent snack cakes from the back of his car. He was just out of college and newly married, and eager to get into the baking business. Soon after, he and his wife, Ruth, bought a small, failing bakery, using the family car as collateral. Money was so tight that they had to put up a sheet near the back of the bakery for the family's living quarters. Despite several years of struggle, in 1960 O.D. and Ruth began selling the first family pack of baked goods, naming them after their granddaughter, Debbie. The bakery continued to grow but remained a family bakery. O.D. and Ruth’s sons, Ellsworth and Jack, eventually took over, and they are now introducing the 4th generation of the McKee family to the business.

The legacy of McKee Foods continues, as an example of two young people working diligently and passionately to fulfill their dream, an American dream! It is with great pleasure that the kosher consumer can now enjoy this treat!

Who is the girl on the box of Little Debbie?
Debbie McKee-Fowler is the original inspiration for the logo and is currently the Executive Vice President of McKee Foods, the company created by her grandfather. What aresome of the new treats that we can now taste? The most popular products are:
LD Oatmeal creme Pies LD Chocolate Cupcakes
LD Swiss Rolls
The most popular products are Oatmeal Crème Pies, Swiss Rolls, Nutty Bars and Chocolate Cup Cakes, but there on many more!
Little Debbie brand is the #1 snack cake brand in the U.S. Be sure and look for the OU label on each box. One word of caution: In moderations please, no matter how delicious! KosherEye can’t wait for the tasting. The labeling is changing as we write!
For more information about this brand, visit Littledebbie.com
For more Kashrut information-visit OUkosher.org

Add a comment

Escali Measures Up!

Escali Measures up!
Scales, Thermometers, Timers

escali cover photo

Most baking requires precision and accuracy; consistent measurements are often essential to the success of the finished dish. Over the years, we have found that all measuring utensils are not created equal, and methods of how we measure ingredients vary. Even the weight of different brands of flour can affect the outcome of a cake. If the gravy is too thick or too thin, the home cook can usually remedy the problem by adding a little extra "this" or "that". With baking, that luxury is often not an option.
Using a scale and a thermometer are the only truly accurate kitchen measurement methods. Enter Escali, a company in the forefront of measurement innovation in quality, accuracy, value and style. Escali offers a full line of measurement tools and technology, including kitchen scales, body scales, kitchen thermometers and timers.

The company is located in Burnsville, MN, and founded in 1999 by Theo Prins, who is still the President and CEO. Prior to starting the company, Mr. Prins spent 20 years, mostly in Europe, in the digital scale industry. He felt that improvement was needed in the manufacturing and design of digital scales and he based the Escali designs on that premise. Initially, the product line was for professional and restaurant chefs, but it has expanded to providing measuring tools for the home cook.

Several years ago, KosherEye featured Escali, and its Primo Digital kitchen scale. The Primo remains a bestseller, highly rated twice as a best value by a leading independent consumer magazine. Its two-button design makes it is easy to use; it also has the Tare feature and displays weight in grams, pounds or ounces. Its simplicity of use and style make it a winner in the kitchen. (Approximately $23)
Escali has some new innovations, and we feel that each type of measurement tool listed here is essential for the kitchen! Do note that they are value priced, and quite affordable for most cooks.

For additional product information, visit Escali.com.
To purchase Escali products, click HERE.

The Escali Mako Scale
The Escali Mako Black stainless scale features an easy to clean and maintain platform that complements kitchen appliance trends. The slim design is easy to store and features touch sensitive controls and an easy-to-read display. Approximately $49

Fingerprints wipe off easily
High Contrast Display
Touch Sensitive Controls
Liquid and dry ingredient measures
Tare Feature
Automatic Shut-off

Escali Digital Refrigerator/Freezer Thermometer
Why do you need a refrigerator/freezer thermometer? We think that this is a no-brainer. It can save hundred of dollars in food spoilage costs. It also ensures that food is preserved and maintained at optimum safe temperatures. Approximately $7.00. To purchase, click here:

Large Display, Compact Design
Monitor Cold or Dry Storage
Easy to Read Digital Display
The large digital display is easy to read and features both Fahrenheit and Celsius measurements.
Stand, Hang or Mount
Stand the thermometer on a shelf, hang it from a rack or magnetically mount it to an interior wall.

Escali Deep Fry/Candy Paddle Thermometer
We use this to make our parve caramel and to fry chicken and fish.

Dishwasher safe stainless steel.
Easy to read display with quick reference confectionary cooking temperatures.
Hands-free Vessel Clip
Stainless clip holds the thermometer in a pot for continuous hands-free measurements.
Heat Resistant Handle
The heat resistant handle makes it easy to move the thermometer through the cooking process.
Easy to Read Measurements
The temperature column is easy to read and features both Fahrenheit and Celsius measurements. Approximately $14

Escali gourmet digital colors

Escali Gourmet Digital Thermometer

The Escali Gourmet Digital Thermometer is ergonomically designed with a comfort grip handle, featuring a long probe for easy measurements. It is NSF (National Sanitation Foundation) health certified, and available in multiple colors. Approximately $15

Add a comment

Ankarsrum -The Assistent

Ankarsrum --The Original Assistent
A Creative Kitchen Companion

You may not yet be familiar with the brand Ankarsrum, or even able to pronounce the word, but it has been around since 1940, previously sold as Magic Mill and the Electrolux Assistent. This stand mixer was originally launched by Swedish manufacturer Electrolux, and is now available for purchase in the U.S. as the Ankarsrum Original Assistent. Thw Assistent can work with 5 lbs. of flour, and is the largest non-commercial capacity mixer on the market. It is beloved by challah and bread bakers across the world. Unlike other stand mixers, the Assistent rotates the bowl rather than the dough hook

The motor and most of the machine have been developed, manufactured and assembled in Ankarsrum, a mill town in Småland, southern Sweden. The mixer has a unique roller and scraper design that mimics the action of kneading by hand. For heavier doughs, a large dough hook comes with the Assistent. Along with being a powerful all-purpose stand mixer, its strength also makes it a world-class bread dough mixer and kneader. It's renowned for long term reliability and quality results whether making a cake, whipping a meringue, or preparing as many as six or seven one pound loaves of bread.

We discovered The Ankarsrum “Assistent” (yes, assistent IS spelled with an “e”) at the Chicago International Housewares Show. The concept of the Assistent® Original is to meet as many kitchen needs as possible with the help of a single machine -- it can be used for kneading, mixing, squeezing and grinding. Available attachments include a grinder (or as its Swedish manufacturing calls it, “a mincer”), a juicer, cookie press, and more. There are actually twelve different accessories for The Assistent, with more planned in the future. The goal…to make life in the kitchen simpler and more efficient.

Meat grinder in action cr
We found that making a large batch of challah and bread is so convenient. And, we have an ongoing experiment happening with grinding our own meat for hamburgers, meatballs and more. We have been using chuck roast for the burgers, but are planning to try brisket burgers this summer. See our short grinding video by clicking here.
Along with discovering this exceptional kitchen appliance in Chicago, we met the U.S. distributor, Ashley McCord, who happens to live in Woodstock, GA. She represents Ankarsrum as part of her family business, The Bread Becker housewares store. Ashley became a proponent of The Assistent because her mom used it at home and sold it in the store. Over the years, the Becker clan (9 kids) realized the longevity, reliability and ease of use of this mixer, and they reached out to Ankarsrum to become the authorized U.S. distributor. Amazingly, Mrs. Sue Becker (Ashley’s mom) made six 1 lb. loaves of bread every other day for her family of 11, and now her daughter Ashley follows in her footsteps for her 3 children.

The Ankarsrum Assistent Original has been around for more than 75 years. What started as a kitchen machine for professional use is now a part of households around the world. Stay tuned, you’ll be hearing a lot about this versatile machine.

For more information, visit Ankarsrum.com. Visit the Ankarsrum YouTube channel, and watch the machine in action.

Proud Swedish quality
Outstanding bowl access;infinitely variable speed
Tremendous torque for heavy loads
Large 7.5 quart stainless steel mixing bowl
Low profile to fit under overhead cabinets
Doesn't walk on counter
Timer for automatic shut off
Exceptional kneading action
Wide range of quality accessories;
Available in multiple colors

Enjoy these recipes from Ankarsrum:
Bread of the World
My Favorite Yeast Bread
Potato Kugel
Video: How to make challah in the Ankarsrum Original Assistent

To purchase the Ankarsrum Original Assistent online, click here: Ankarsrum Assistent
To locate a dealer, click here: Ankarsrum authorized dealers

Ankarsrum supplied their latest model (the N30) for our testing. We rate it a WOW!

Add a comment

Instant Pot

Pot front view Pot w beef2
Instant Pot

The Instant Pot is the kitchen star of the year. There are 434,000 members of the Instant Pot Facebook community: 119,00 on the Facebook instant Pot Recipe page, millions of Instant Pot views on YouTube and several new cookbooks focused on this small appliance.

So, what is it? Well, as we see it, it is our mom’s pressure cooker reimagined into a 21st century multifunctioning, electric wonder. It can slow cook, sauté, steam, make rice and yogurt within minutes. Since in our 21st century lives we are all in a hurry all of the time, the Instant Pot fits into our lifestyle. Its booming community of devotees are committed to their IP’s. and many have tagged themselves “potters”.

The Instant Pot was introduced in the U.S in 2009, and millions have been sold since then. It is one of the top sellers on Amazon in the kitchen category and has attracted over 17,000 thousands reviews. . . mostly passionate, positive and helpful. Not only do people love their IP, but they reach out to share that love. Dr.Robert Wang, the CEO of the Instant Pot company, says “We are now in the era of smartcookers equipped with microprocessors and an array of sensors, and are wirelessly connected to cook meals and dishes intelligently.” So Wang and his company have engineered their products to address these goals. “User ease is number one, and..safety is our absolute top priority.”

So what do we think?
With memories of my mom’s stovetop pressure cooker and stories about soup and ceiling explosions, I was dubious about testing this appliance. However, readers nudged me to do so. I certainly am not technical, nor am I diligent or patient when it comes to reading manuals. So, when my Instant Pot arrived, I found it intimidating. However, that passed quickly-- very quickly. I decided to follow some recipes by experienced users and some recipes in the accompanying instruction manual.

I made brisket, chuck roast, ribs, rice. beans. meatballs and soup. Results? Unbelievably quick and delicious. Although the IP is certainly very technically sophisticated, it is simple for the user. I joined the online communities, so now have a "support team" when questions arise. For the kosher user: I have made my IP fleish, so I won’t be making yogurt in it… Due to the fact that it heats in many areas, as we see it, it cannot be kashered. So, if you become a devotee, you’ll have to buy 2 or 3 if you want one for Passover.

The bestselling model, and the one we used was Instant Pot IP-DUO60. Instant Pots are available for purchase HERE: Instant Pot

We are sharing some of our favorite Instant Pot recipes:
Instant Pot Chicken Soup
Instant Pot CopyCat Kosher Rice-a-Roni
Instant Pot "Melt in your mouth" Short Ribs
Instant Pot Mississippi Roast

Add a comment

Round up those Ribs & Rev up the Grill!

Ribs texted

We love ribs…beef, lamb, veal. But like many of our readers, we never know which cut to order and best methods to prepare each. Enter Grow and Behold Foods, owned and managed by Naf and Anna Hanau. They have brought Glatt Kosher pastured meats to tables across the U.S., and they take pride in using small family farms to raise their animals. Their practices adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. No hormones or antibiotics are ever used. And readers, the best news, they ship anywhere in the U.S.

We sampled four types of Grow and Behold ribs and explored optimum cooking techniques for each. We are sharing our favorite recipes along with recommendations from the meat mavens at Grow and Behold.

Please note: We usually start our ribs on the grill, and finish in the oven. However, all of these ribs can be finished over indirect heat on the grill.

Lamb Short Ribs
From Grow and Behold “the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes.”

KosherEye Grilled Lamb Short Ribs with a Rosemary Honey Glaze
Marinade
1/2 cup chopped onions
½ cup honey
¼ balsamic vinegar
2 garlic cloves
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
Put all marinade ingredients in a bowl or plastic bag. Add lamb ribs. Marinate in refrigerator 4-8 hours.
Discard Marinade
Heat grill and brown lamb on both sides – about 5 minutes per side
Preheat oven to 350; Put ribs in lightly covered baking dish and roast for approximately 30 minutes.

KosherEye Hoisin Grilled Lamb Short Ribs
1-cup hoisin sauce like Lee Kum Kee Vegetarian Sauce, or Joyce Chen sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons sherry (optional)

Grill ribs for 5 minutes per side. Place in an oven proof-baking dish
Mix sauce together, and pour over ribs
Let marinate 4 hours to overnight
Preheat oven to 325
Roast uncovered for about 30-45 minutes, or until tender and cooked. Fabulous!

Veal Short Ribs
From Grow and Behold: "These tender short ribs can be slow cooked, smoked, or braised."

KosherEye Sticky Asian Apricot Ribs
1 jar apricot jam or preserves
¼ cup teriyaki sauce
A pinch of fresh rosemary leaves or a shake of dry rosemary

Grill ribs 3-5 minutes per side and place in an oven proof-baking dish
Mix rosemary, apricot preserves and teriyaki sauce
Preheat oven to 325
Put in covered baking dish and roast 1 – 1 ½ hours until tender
Remove from oven and allow cooling

Spare Ribs
From Grow and Behold: "made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones). There is meat both on the sides of the bones and on top. These cook well on the grill (same marinating suggestions as above".

OMG... KosherEye Spare Ribs
These are the most amazing ribs for steak and bone lovers
Preparation- so easy!!
We grilled the ribs for about 5 minutes per side, removed from grill and placed them in an oven proof baking dish.
We mixed 1/2 cup of ketchup with 1 cup of Sweet and Sour Duck Sauce and added 3 teaspoons of apple cider vinegar. We poured this marinade on top of the ribs, then put it all in a preheated 325 degree oven and baked uncovered until tender and ready.

Back Ribs
From Grow and Behold: These are the same ribs as on a bone-In rib steak, and are produced when we cut rib-eye steaks or filet mignon. They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”). The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat. Sometimes called “Dinosaur Ribs” because they are so large, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler. (However you like to season your steaks, you can season these back ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)

These back ribs require the simplest of preparation. We rubbed on Montreal steak seasoning…placed the ribs on a hot grill to brown on both sides. We turned them twice and then put them in a pre-heated 350-degree oven until they reached our desired doneness. We served them with a bowl of creamy horseradish sauce. Scrumptious!

BBQ Beef Short Ribs

This is our favorite KosherEye summertime beef short rib recipe; So easy!
We always count 1 lb. of ribs per person. We don’t mind leftovers!
2 cups barbecue sauce
2 cups sweet and sour duck sauce
1 cup ketchup
1/4 cup Worcestershire sauce
Grill veal or beef ribs just until brown
Place ribs in baking dish
Bring sauce ingredients to boil. Reserve 1 cup and set aside
Pour remainder of sauce over ribs and let marinate in refrigerator overnight
Bake ribs in oven, uncovered at 300 until tender
(approximately 1 ½ - 2 hours hours) Baste as necessary

If serving later and re-warming, cover loosely and warm in oven..
Serve reserved sauce on side.....Enjoy!
This recipe serves 10 with leftovers…It is also delicious on lamb or veal

If you would like more information, or want to consider an order, visit GrowandBehold.com
For more rib recipes and a detailed rib guide visit: https://growandbeholdblog.wordpress.com/2013/05/17/beef-rib-cooking-guide/

Add a comment

20 Great Big Beautiful Challah Recipes

Back to Challah – it is the signature piece de resistance of the Shabbos meal. Yes, we all enjoy the traditional chicken soup, brisket, roast chicken and more - but the challah is the star. We present some outstanding challah recipes. Each of the 20 challahs featured have been tested & tasted. We thank these expert bakers (readers too) for sharing their masterpieces with us. Challahs can be made weeks ahead, securely double wrapped and frozen.

1. Sharon Lurie, The Kosher Butcher’s Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project. From thekosherbutcherswife.com: How to bake challah with Sharon Lurie

2. Scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.

3. Prize winning challah by the much admired cooking instructor and author and all around food expert Norene Gilletz from her book Norene’s Healthy Kitchen.

4. The culinary star, journalist, and author Joan Nathan presents her recipe for "Ultimate Challah". It was shared by Tablet magazine.

5. Allison Josephs, online editor of Jew in the City, makes her yummy challah along with her children, and shares thoughts about challah-making in this video.

6. The much loved challah by the beloved Rebbetzin Kanievsky as printed in The Bais Yaakov Cookbook.

7. From Shoshanah Ohriner: Colorful, easy to follow challah braiding video tutorial from the popular online blogger of Couldntbeparve.com

8. For a global treat we present Asian challah. . .found on MyJewishLearning.com Read the story about Molly Yeh and then enjoy the recipe for her Chinese style challah based on a traditional Chinese dish, the scallion pancake.

9. If you have a bread machine, or even if you don’t you will love this recipe from Susie Fishbein. The KosherEye team makes it often and everyone enjoys every bite.

10. Hot Pretzel Challah – by Cookbook author, Actor & Online Personality, the versatile Mayim Bialik

11. Rhodes Easy Pull-A Part Challah (Keep the Secret --So easy!)

12. Pumpkin Challah by Allaya Fleischer

13. Marcy's Sweet Challah

14. Streusel Challah

15. Coffee Cake Challah

16. Heirloom Challah by Ronnie Fein

17. Meredith's Sweet Bread Machine Challah by Meredith Jacobs

18. Sweet Cinnamon Challah - A KosherEye signature recipe

19. Apple Harvest Challah from King Arthur Flour

20. Round, Frosted Pull-apart Sweet Challah

We are providing a link to the prayer Hafrashat Challah - which is said before shaping the challah dough. If you would like to learn more about this beautiful and meaningful prayer, and how to recite it, click on this link: Hafrashat Challah prayer and tradition.

Please share your favorite challah recipe with KosherEye

Add a comment