All year round
Seasonal recipes-you'll find one for every occasion!
Watermelon Spritzers
From kosher.com
The absolute summer drink
Main ingredients
2 cups seedless watermelon cubes
1 pint strawberries, halved
2 tablespoons sugar
2 tablespoons lemon juice
8 ice cubes, crushed
8 ounce bottle seltzer, well chilled
Directions
Blend fruits, sugar, ice cubes and lemon juice until very smooth.
Divide among six glasses.
Add seltzer to each, stirring gently.
Salami Nachos
From kosher.com
Super easy (you don't have to make it look like the pic) and a great snack all year round. It goes in this section because of the long days-you'll definitly make thse this summer!
Main Ingredient
1 32-ounce salami bullet, sliced as thinly as possible.
Optional toppings
guacamole
pico de gallo
red onion
scallions
jalapeno, sliced
fresh lime wedges
Prepare the Salami Nachos
Slice a salami as thinly as possible (if possible, ask your local butcher to slice it on the deli slicer).
Lay a metal cooling rack (not plastic coated) over a foil-lined baking sheet. Lay salami slices in one even layer along the rack.
Bake in oven at 425 degrees Fahrenheit for 10-12 minutes. NOTE: if the slices are thicker, they may need more time to crisp up, just watch them closely to see when they curl up and darken, but don't yet burn.
Let salami nachos cool, them remove to a bowl or platter and top with toppings of your choice!
Salmon & Orzo Salad
Orzo is my favorite pasta, and salmon is hands down the best fish. Combine the 2-the best dish that screams summer. And did I mention it is ridiculously easy?
Main ingredients
1 large salmon fillet
2 cups Orzo
1 teaspoon Olive Oil
salt, to season
1 tablespoon chopped olives, optional
1 tablespoon fresh parsley, chopped or 1/2 teaspoon Dried Parsley
1/2 teaspoon shredded lemon peel
1/8 teaspoon ground pepper
1 tablespoon chopped red onion
1/2 orange, sliced
Directions
Broil salmon, seasoned with salt, pepper and garlic powder.
Cook orzo according to package directions, drain.
Toss drained orzo with olive oil and season with salt. Place in container and top with salmon chunks.
Add (olives, if desired) parsley, lemon peel, pepper, onion, and citrus slices. Mix together.
From kosher.com
Watermelon & Greens Salad
Summer salad at it's best. Or Shavuot. Or just fun!
Raspberry Vinaigrette
1/4 cup seedless raspberry jam
1/4 cup cranberry or apple juice
2 tablespoons balsamic vinegar
2 tablespoons white wine vineger
6 tablespoons canola oil
salt and pepper to taste
Salad
2 pounds watermelon, rind removed and cut in half inch thick triangles
6 ounces romaine lettuce, checked and thinly sliced
3/4 cup Havarti or feta cheese, crumbled
1/2 small red onion, thinly-sliced
Prepare the Raspberry Vinaigrette
Whisk together jam, juice and two vinegars in a bowl.
Add oil and whisk to combine.
Add salt and pepper to taste.
Prepare the Salad
Arrange watermelon slices around the edge of a large platter.
Toss greens with vinaigrette to coat and place in the center.
Top with onion slices.
Fresh Fruit Soup
We love making the most of fresh summer produce available this time of year. This non-dairy fruit soup is an easy classic.
Main ingredients
Main ingredients
1 bunch rhubarb, sliced
3 pounds peaches, sliced
2 pounds cherry plums, sliced
2 cups sugar
1 pound cherries, pitted
juice of 2 lemons
4 eggs
Directions
Place rhubarb, peaches, and plums in an eight-quart pot. Add water to cover fruit. Add sugar and bring to a boil. Cook for one hour over low heat. Cool.
Blend fruit to liquify. Reheat and add water to obtain six quarts. Add lemon juice and cherries. Cook for 20 minutes or until cherries are tender.
Beat eggs until frothy. Slowly, add a stream of hot soup to eggs, stirring vigorously to prevent eggs from curdling. Pour liquid back into pot of soup. Chill.
From kosher.com
Everything Lemonade
We have some original lemonade recipes, but we're sure you have. So just click here to give your lemonade recipe, it'll be put right here!
Lemon Ices
The coolest ice pop on the block
Main ingredients
2 lemons
2 and 1/4 cups water
1/2 cup white grape juice
1/4 cup agave syrup
For the Ices
Squeeze the lemons, reserving the juiced lemons.
Combine the lemon juice and water in a small saucepan. Bring the lemon mixture to a boil. Stir in the grape juice and agave syrup and continue to boil for another 5 minutes. Remove from heat.
Pour the mixture into a blender. Scoop the flesh out of the lemon peel and add to the mixture. Blend on high speed for 3 minutes.
Pour into an 8" x 8" pan, cover, and freeze for 1 hour.
Remove from freezer and blend again for 3 minutes or until foamy and pink. Return to pan and freeze again for 1 hour.
Remove from freezer for a second time, and blend for 3 minutes or until foamy. Return to pan and freeze until ready to use.
Use an ice cream scoop to dish out the ices.
Have a summer recipe?
Shavuot
Spinach and Feta-stuffed Salmon
From Kosher.com
Ingredients
Main ingredients
4 6-ounce pieces of salmon
1 cup fresh baby spinach leaves, rinsed, not dried
1 package Feta Cheese, crumbled
Directions
Preheat oven to 425°F
Using a knife, slice lengthwise down the center of the salmon, cutting through the fish but not through the skin.
Spread divided halves apart, making sure they remain attached at the bottom, and lay on a parchment lined baking sheet.
Lay rinsed (and not dried) spinach leaves in the pockets of the salmon. Top with feta crumbles.
Place in oven at 425°F for about 15 minutes until it's golden brown on top and salmon is baked through.
Oreo Dairy Ice-Cream
Submitted by Mia Peralta
Ingredients
2 Cups of Heavy Whipping Cream
14 Oz of Sweetened Condensed Milk
12 Oz of (kosher) Oreos
1 tsp of Vanilla
Directions
Crush Oreos leaving some at various sizes
In a large bowl whisk heavy cream and vanilla till soft peaks
Fold in condensed milk until blended
Fold in crushed cookies
Put into Cup/Plate of your choice
Freeze for 3-6 hours or until the right texture
Creamy Mushroom-Broccoli Lasagna
Perfect for Shavuot and all year round
From Kosher.com
You will need:
Sauce
2 tablespoons butter
1 onion, diced
1 basket button mushrooms, sliced
3 cups heavy cream
1 cup mozzarella cheese
salt, to taste
pepper, to taste
Filling
1 bag frozen broccoli, cooked
1 container ricotta cheese
1/2 cup mozzarella cheese
Noodles
1 box lasagna noodles, cooked according to box instructions
Prepare the Sauce and Filling
Melt butter in a saucepan. Sauté onions and mushrooms in butter until limp. Add the heavy cream and bring to a boil. Add cheese and seasoning and mix. Remove from heat.
Cook broccoli, drain, and puree with a hand blender until smooth. Mix together with the cheese.
Assemble and Bake
Preheat oven to 350°F (180°C).
Pour some of the mushroom cream sauce into a 9- x 13-inch (23- x 33-cm) baking pan. Add a layer of lasagna noodles. Spread on a layer of broccoli mixture. Pour on some more cream sauce. Repeat until the noodles are done, ending with the cream sauce.
Bake covered for 45 minutes.
No-Bake Coffee Oreo Cheesecake Jars
From Kosher.com
Ingredients
Crust
2 sleeves Oreos (about 30 cookies), crushed
4 tbsp melted butter
1/2 tsp Kosher salt
Cheesecake Filling
24 ounces (3 8 ounce containers) cream cheese, room temperature
1 and 1/4 cups powdered sugar
2 tspvanilla extract
2 packets Starbucks Via (or 2 servings instant coffee of choice), dissolved in 2 tablespoons hot water
1 tablespoon lemon juice
1 pint (2 cups) heavy whipping cream, very cold
Topping (Optional)
whipped cream
Oreo crumbs
crushed coffee beans
chocolate shavings
Directions
Prepare the Crust
Mix together to create a wet, sand-like mixture.
Prepare the Cheesecake Filling
With an electric mixer (stand or hand) whip cream cheese, powdered sugar, vanilla, coffee, and lemon juice until well combined, smooth, and creamy. Set aside.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold whipped cream into cheese mixture until well combined and no white streaks from the whipped cream remain. Careful not to be too aggressive or you'll deflate the whipped cream.
Assembly
In mini (four-ounce) jars or glasses, generously layer Oreo crumb mixture and press down to form crust.
Spoon or pipe cheesecake filling on top of crust to fill the rest of the jar/glass.
Chill in the fridge for four+ hours to set. Serve straight from the fridge.
Note:
These will last three to four days in the fridge, or about two to three months in the freezer. So, make ahead to fit your schedule.
Tip:
No jars or glasses around? This recipe can just as easily work in a springform pan for a show-stopping centerpiece or in any aluminum nine- by 13 or round pan for when you just need something tasty. For an extra cold treat, enjoy frozen as an ice cream. Just thaw for five to 10 minutes before digging in!
Fettuccine Alfredo
Submitted by Shevy
Ingredients
1 Tbsp butter
8 oz Cream cheese
6 cloves garlic, crushed
1/2 c grated Parmesan cheese
1 c heavy cream
Salt to taste
1/2 tsp pepper
1 bag fettuccine
Directions
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth.
Add heavy cream, a little at a time whisking to smooth out lumps. Stir in Parmesan, salt and pepper. Remove from heat once sauce thickens a little. Add more cream as needed if the sauce gets too thick.
Toss with hot fettuccine to serve
Best dairy frosting
I needed a no butter, no margarine, no eggs, no oil, no heavy cream, no fancy ingredients, 5 minute frosting. This fit all my qualifications. I put it on a cinnamon sugar muffin (coming soon!), and put pineapples on top. It was insanely delicious and sweet.
Ingredients
1 (8-ounce) package cream cheese
1 to 2 tbsp cream (or milk, or as needed)
1 tsp vanilla extract (or vanilla bean paste)
3 cups powdered sugar (sifted, about 12 ounces)
Pinch salt
Directions
In a mixing bowl with an electric mixer, beat the cream cheese with 1 tablespoon of cream and the vanilla until smooth and creamy.
Sift the powdered sugar and measure 3 cups (about 12 ounces). Gradually add the powdered sugar to the cream cheese along with a pinch of salt and beat until smooth and fluffy.
Add more cream or milk if needed for spreading or piping consistency.
Pipe over a cupcake or muffin. Either use a piping bag or cut a small hole in a plastic bag with the frosting in it.
ENJOY!
I found the recipe on thespruceeats.com
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Chocolate Cheesecake Muffins
From Kosher.com
Muffins
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2/3 cup sour cream
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened Cocoa Powder
2 cups all-purpose flour
2/3 cup milk
1 cup mini chocolate chips
Cheesecake
1 (8-ounce) package cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
Topping
1/4 cup mini chocolate chips
Prepare the Muffin Batter
Preheat the oven to 400 degrees Fahrenheit. Line a cupcake pan with paper liners. Line eight wells of a second cupcake pan with paper liners.
Beat the butter and brown sugar until creamy. Add the egg, vanilla, and sour cream and beat until smooth.
Stir together the cinnamon, baking powder, baking soda, salt, cocoa powder, and flour in a bowl. Slowly add the dry mixture and the milk to the butter mixture, alternating between the two.
Stir in the mini chocolate chips by hand. Set the batter aside.
Prepare the Cheesecake Batter
Beat the cream cheese until creamy. Add the granulated sugar and beat until smooth.
Add the egg and beat until fully incorporated. Do not overbeat the batter.
Bake
Place one spoonful of the muffin batter in the bottom of each cupcake liner. Spoon the cheesecake filling evenly over the top of the batter in the liners. Top each liner with the rest of the muffin batter.
Sprinkle the tops of the muffins with the mini chocolate chips.
Bake the muffins for 16 to 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for five minutes, then gently remove them from the pan and place them on a wire rack to cool completely.