Place the chopped cilantro, diced tomatoes and diced onion into a bowl. Add about 2 tablespoons of lime juice (taste to see if more is needed) then add salt and pepper to taste. Serve with chips and guacamole!
-Avocados (depending on how much you want to make, I used 5 for about 5 people)
-2 Tomatoes diced
-1 Red onion diced
Scoop the avocado pulp into a large bowl. Mush it together till soft. Then add the lime juice about 2 tablespoons however taste as you add to see if it is the right amount. Then, fold in the red onion, tomatoes & cilantro. Add salt & pepper to taste. I served it with chips however you can also eat this with pita bread or crackers.
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Kosher in the Kitch had its first ever tasting party this past Sunday evening in the home of Yossi and Idii Stern. The idea was to bring the site to life where its fans could actually try the recipes that they have been following on the site.
Six contestants had the opportunity to prepare their recipes in the kitchen of The Center for Kosher Culinary Arts and then present them at the party to be sampled. The event was open to the public and everyone was able to taste all of the delightful treats.
The following four judges were present at the tasting event to select their favorite desserts:
~ Leah Koenig, Writer and Editor of
“The Jew and The Carrot”
~ Sandy Stollar, personal chef and creator of
“The Kosher Tomato”
~ Yos Schwartz, Executive Chef of
“The Fresh Diet”
~ Jesse Blonder, Director of
“The Center for Kosher Culinary Arts”
They sampled desserts from the following contestants:
A delightful moist chocolate cake served with whipped cream and fresh fruit was an old family recipe submitted by Shoshe. Etti whipped up individual servings of a chocolate mousse that was silky goodness. Elke of “Take Home Chef” prepared her famous chocolate-dipped white biscotti. Miriam also brought back an old family favorite, her mother’s strawberry shortcake, while Tanya went with something new, baking an upside down cranberry pie that was simply fabulous. The winning recipe of the evening was Chanel’s peanut butter ice cream with brownie bits! It won her two free passes to a cooking class at the culinary school as well as a $100 gift certificate to Grillz of Staten Island!
Those in attendance also had the chance to win some fabulous prizes that were raffled off.
For those that missed it, don’t worry this is an event we plan on having again!
Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)