Shana Tova U'metuka!

A Sweet New Start

As Rosh Hashana, is approaching, we thought there couldn't be a better time to introduce ourselves to the KosherEye family. My husband, Yaakov, and I, Sharon, are so excited to be a part of KosherEye and have a lot of innovative ideas in store!

As we have just joined the KosherEye team, we wanted to bring something sweet, beautiful, and delicious to share with everyone! With Rosh Hashana right around the corner, we thought “what could be better than honey?!” That thought led us to a very exciting trip to Littleton, New Hampshire at White Mountain Apiary where we got our very own tour of how fresh, raw honey is made!

The owner and founder of the apiary, Janice, gave Yaakov and I each our own protective suits (imagine an astronaut, that’s what we looked like) and right into the hives we went.

It was fascinating to see how each hive is its own little honey-creating world! First, the worker bees fly out (up to five miles!) and collect nectar from all different types of plants and trees. Depending on what plants the bees collect pollen from, that will determine the taste of the honey. This is why the taste of raw honey can actually vary from week to week because the bees collect the pollen from different trees and plants.

*FUN FACT: Did you know that bees have two stomachs? One is for digestion and one is for storing nectar which they later regurgitate and transform into delicious honey.

Next, after a long day of collecting nectar, the bees dump their nectar into little wax caps, that they themselves build in the hive. Now the bees have to dehydrate the nectar and transform it into what we know as honey. The bees actually fan the watered-down honey with their wings until it has about a 17-20% water content and looks and tastes like delicious, sweet honey! They then cap the ready honey with wax and seal it from any outside moisture, for protection, and of course for cleanliness. (Bees have good hygiene too!!)

Once an entire frame of honey is filled, it is then removed and put into an extractor which spins the honey out really fast while maintaining the wax caps so the bees can re-use it and not work themselves too hard. Once extracted, the honey is put through a filter (to make sure you don’t get any pieces of wax in your honey) and straight into little jars it goes! Best part is, plain, raw honey does not require a hechsher! (You can verify this at the star k.)

From this long and arduous bee journey comes out this smooth, golden, sweet honey that is not only tasty, but healing as well. You can eat it raw, put it in tea, and cook with it as well. I can't wait to try out some honey recipes for the upcoming Chag!

Though this is the start of our new journey with KosherEye, we would love to hear from all of you! Whether it's just introducing yourself, giving us feedback, or sharing a great recipe, please feel free to reach out to us at contactkoshereye@gmail.com

If you want to learn a little bit more about us and who we are check out our bio's right here.

If you would like to see the video version of how honey is produced, check out this YouTube video and don't forget to subscribe to the KosherEye channel!

To purchase your own plain, raw honey visit White Mountain Apiary.

We are looking forward to this sweet, new start together!

From Roberta at KosherEye

It's been quite a journey since Lois Held and I founded KosherEye in 2010, and seven years since I went forward as a "single" parent to our mascot "Traifie". And now, it's time to give my baby wings.

As of today, I have passed on the position of managing director and executive editor to Yaakov Galen. I met Yaakov in Israel, 3 years ago and we have been friends ever since. I am confident that Yaakov has the skills, enthusiasm, talent and love of food and people to take the reins of my treasured KosherEye. He will be expanding and enhancing KosherEye, and taking us on new kosher food and kitchen adventures. Additionally, Yaakov has a lovely new kallah, Sharon, who shares his foodie passion. He and Sharon are now living in Queens, NY.

I will be continuing as a regular KosherEye contributing editor, primarily focused on housewares, wine, cookbooks and recipes. My KosherEye involvement has brought me a decade of joy, friendship, knowledge and OY! TOO MANY CALORIES! Sharing my recipes and thoughts with you, and you with me, has been a special and rewarding experience. Along the way I made so many dear friends, including cookbook authors, PR gurus, kosher food media stars, food professionals, and of course, you my wonderful, readers. I intend to maintain these cherished relationships. I will be here writing, sharing and eating right along with you. This is not goodbye; it is simply a change in leadership.
From our socially distanced table to yours, I wish you  a new year filled with the blessings of health, joy, peace and healing.

Please do welcome Yaakov and Sharon at: contactkoshereye@gmail.com
I'd love to hear from you, please keep in touch: koshereye@gmail.com.

Yom Tov Recipe Collection 5781

KosherEye is delighted to share more than 200 new, classic and heirloom recipes and design suggestions for your Yom Tov table. 
May your family be blessed with a sweet, peaceful, healthy, delicious, inspirational and kosher New Year 5781!  

Appetizers/Salads:

Apple-Beet Herring Appetizer
Beets with Herring and Apples
Creamy Parve Pickled Herring
Cucumber Tomato Salad
Eggplant Salad with Lemon & Olive Oil
Fruited Barley Salad

Gefilte Fish Chopped Salad
Gefilte Fish "Crab" Cakes 
Geflite Fish with Italian Sauce
Kosher Chicken Liver Pate
KosherEye Faux "Crab" Louis Salad Platter
Matbucha - Tomato & Pepper Salad
Moroccan Carrot Salad
Pear and Spinach Salad by Chef Shlomo Schwartz
Pomegranate, Citrus and Avocado Salad
Roasted Beet Salad with Garlic Almond Dressing
Sefardi Gefilte Fish
Simanim (Good Omen)
Salad - POM Salad Dressings
Smoked Trout Salad
Smoked White Fish Stuffed Tomatoes
Three-Bean Salad with Olives 

Breads:

Apple Harvest Challah
Apple Raisin Cinnamon Bread
Breakfast Danish
Cinnamon Buns w/Cream Cheese Glaze 
Grape Harvest Bread
Heirloom Challah
Meira's Famous Challah  
My New Favorite Traditional Challah
Perfect Challah, Every Time
Raisin Challah
Real Cheese Danish w/Easy Danish Dough
Rebbetzin Kanievsky's Challah
Round Challah –  (with video)
Round, Frosted Pull-Apart Honey Challah
Sweet Challah by Marcy     
Sweet Cinnamon Challah
Whole Wheat Honey Bread
YomTov Frosting for Challah
Infused Honey   

Read more: Yom Tov Recipe Collection 5781

Kosher Road Trip--Destination Summer 2020!

Summer 2020! Ready, set,  pack the car! So you're renting a beach or mountain place and going on a road trip to get there. For the kosher family, this can be a big challenge. In addition to leisure gear to enjoy at the destination, your kosher kitchen has to come along. If you're like many families we know, dining out opportunities are rare especially this year, and even if you are in the heart of Miami Beach or the Catskills, home cooking is preferred at least some of the time. Eating in - saves money, saves time, and is usually healthier and more leisurely with a family. We have compiled a list of what to bring, and what not to bring along. The KosherEye team usually heads to a beach in the summer...and has had many years of experience in stocking a vacation condo. We're primarily sharing cooking related tips, but have also provided a few general tips for other vacation packing.
Before we rent a unit, the first question we ask: Is the oven self-cleaning? As soon as we arrive we check the oven, and press that cleaning button!

Do remember that the Dollar store is your friend. Almost all of the items listed in the must bring section are available for $1 each. We are ardent fans of Dollar Tree stores. Remember, we are not looking for top quality kitchen tools or longevity, we are looking for 2 weeks of functionality. However, if you plan to be a regular vacation renter, you may want to upgrade and keep your vacation supplies from year to year. Many frequent travelers purchase 2-3 large tubs and keep dairy, parve and meat kitchenware in storage in the labeled tubs. 
We take along insulated bags and re-usable ice packs to store our transportable foods and to use at our destination as well.
If possible, pre-plan your menu to ensure that you have the right kitchen supplies. If you plan to serve both meat and dairy, take along     the correct implements and serving tools. 

This year we must add some new items to our packing list: We consider these items necessities, not options. Disinfecting spray and wipes; Protective masks both washable fabric masks and disposable masks; disposable gloves; Temperature thermometer. And, be certain that you are aware of closest medical clinic. 

We suggest that you add KosherGPS, and Trippingkosher.com  to your available phone apps 
We welcome YOUR travel suggestions to add to our list. This resource will be ongoing and permanently accessible and printable. 

Kosher Road Trip Packing List   

Ice Cream Cone Torte

KosherEye.com

A KosherEye Signature Recipe

This is a basic layered ice cream torte recipe. It can be made with any flavor toppings, and any ice cream, sherbet or frozen yogurt. It can be made with crushed cookies, nuts or cake between the layers. For adults, a favorite liqueur can be swirled into the softened ice cream or topping. Make it parve or dairy. 

Ingredients:

1 quart each vanilla, chocolate, strawberry or your favorite 3 flavors of ice cream
1 jar each caramel topping, marshmallow topping, fudge or your favorite 3 toppings
1-package waffle type ice cream cones, crumbled into large pieces

Ingredients:

Line the bottom of a 9–inch springform cake pan lined with parchment or waxed paper. 
Soften all 3 quarts of ice cream, just until they are spreadable with spatula, but NOT liquid.
In a springform pan, ladle  in vanilla ice cream; smooth with spatula; cover with caramel.
Repeat with next flavor and next topping; Repeat with next flavor and next topping.
Freeze. (Time permitting, each layer can be frozen separately and then process continued.) 
About 15 minutes before serving, remove from freezer. Optional: Top with crushed ice cream cones and then freshly whipped cream.

Notes:

Yield: Approximately 10 servings

 For a fun finish, add a  shake of rainbow or chocolate sprinkles
Tip: Warm toppings slightly to make spreading easier.

Recipes: Desserts, Ice Cream Torte, Dairy or Parve, Kosher

Pastrami & Pickle Eggrolls

KosherEye.com

 This new recipe exceeded our expectations in deliciousness.. It is simply scrumptious if you are a meat or deli fan. We are excited to share it with our readers. Enjoy! 

Ingredients

1 package egg roll wrappers --approximately 20 wrappers
1 jar dill pickle spears cut in 1/2 " chunks, rinsed and drained
1 jar (16 ounces) sauerkraut, rinsed and drained
12 ounces pastrami, sliced into 2" pieces
1/2 cup sweet chili sauce
2 teaspoons Dijon mustard
1 beaten egg
Vegetable oil

Directions

Combine mustard and chili sauce  and pour mixture into a fry pan
Add pastrami and gently stir and simmer for about 2 minutes
Remove pastrami with slotted spatula, but reserve cooking sauce and set aside

Eggroll Wrapping:
Brush each wrapper with a light coating of simmer sauce
Layer 1 tsp. sauerkraut, 2 small pieces of pickle and a few pieces of pastrami in each wrapper
Roll up eggroll, moistening seam with egg. Set rolled eggroll aside.
Heat 2"-3"  of oil to 350 degrees
Carefully add egg rolls, seam side up - fry until golden - turning once. (approximately 1 minute per side)
We use a Chinese style spider strainer to remove.
Drain on paper towels.

Notes

If serving the next day or two, refrigerate, bring to room temperature and reheat uncovered in 1 layer in a 325 degree oven, just until hot
If not using for a while, freeze eggrolls and then bring to room temperature and reheat as per directions above.
We usually assume that each guest will eat two; but this recipe is so popular, that each guest exceeded this portion assumption!!!

Mealthy MultiPot

                                      
  

Another kitchen appliance star is born...the Mealthy MultiPot. Although it was not the first of the wildly popular sector of  electric pressure cookers,  it has gained respect and popularity as a a state of the art functional, efficient  innovative and stylish  option. Mealthy identifies as a disrupter - a company which encourages healthy cooking and alters the way people eat and cook. With a combination of resources including food videos, recipes, and an  amazing app, we tend to agree. We have recently worked with the Mealthy MultiPot .The technique and option of pressure cooking has evolved into a cooking essential, due to advances in technology and our face paced world.  

Our 6 quart Mealthy Multi-pot arrived with lots of accessories including silicon mitts,  an extra silicone ring, a footed metal trivet, a steamer basket, a rice paddle, and a rice measuring cup.have some experience with pressure cookers, so using our new Mealthy was not intimidating, and we found it basically intuitive. The accompanying guidebook is well written and easy to follow.
The appliance is programmed with preset functions for various purposes and preparations. Additionally it has an easy to read LCD screen and clearly marked usage buttons. It can steam, pressure cook, slow cook, warm, sauté, "bake", and even pasteurize. And, OOPS, if we choose the wrong setting,  we know that we can press the cancel button at any time.
Even the lid has been well thought out...it plays a little tune to let the user know it is in place and secure, and another tune when removing.

Try our recipes for:
Matbucha in the Mealthy MultiPot
Peachy Crisp in the Mealthy MultiPot 
Perfectly Poached Salmon in the Mealthy MultiPot  

But wait! Whaaaat???? Mealthy has just introduced an innovative, one of a kind, CrispLid . We are intrigued! We understand that the lid can dehydrate fruits and vegetables, and convert any pressure cooker to a broiler or air fryer. It features 5 dehydrate settings and a deep basket! The CrispLid allows the user to broil, crisp, air fry, and dehydrate directly in the stainless steel pot of an electric pressure cooker. It is compatible with most  6 and 8 quart electric pressure cookers;. We can't wait to try it.

Believe it or not, due to a Covid-19 delay in OUR post, we are now one generation behind Mealthy's innovations, because the  new  Mealthy Multi-Pot 2.0 has  been introduced.  The new model is a 6-quart electric pressure cooker with  updated features including   a self-sealing lid, hands-free & programmable automatic pressure release, true slow cook  and, 33 chef-approved preset cooking programs. The control panel has been redesigned as has a very bright  LCD screen.  
Click here for more information or to purchase the NEW Mealthy MultiPot 2.0 
Click here for more information or to purchase the CrispLid
Click here for more information or to purchase the Mealthy MultiPot, the model we used for our testing

Shabbos Under Pressure by Sharon Matten

Our friend Sharon Matten  (Koshereveryday.com) has recently published her first cookbook, Shabbos under Pressure. The book is ultra-friendly, conversational and filled with easy to understand information about how to use multicookers. If you are new to using an electric multi-cooker, afraid of using a pressure cooker, or searching for new ways to use one, this book is a must!
The 70 recipes and tips shared in Shabbos Under Pressure are compatible with any brand of Electric Pressure Cooker. There are full color photos for each recipe, and very clear step-by-step instructions.

Read more: Shabbos Under Pressure by Sharon Matten

20 Great Big Beautiful Challah Recipes

Back to Challah – Challah is the signature piece de resistance of the Shabbos meal. Yes, we all enjoy the traditional chicken soup, brisket, roast chicken and more - but 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, with foil then a plastic freezer bag, and frozen. Be sure and press out as much air as possible. Enjoy every bite!

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