Elegant Impressions April 2012

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Passover recipes and table decor, The Philadelphia International Flower Show, The American International Toy Fair...

Transcript of Elegant Impressions April 2012

  • 1Volume I, Issue IV

    Nisan 5772April 2012Elegant

    ImpressionsPesach/ Spring

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  • 4Whats Inside Food & Desserts Lamb Chops with Parsley Pesto 6 Greek Garlic Chicken 8 Sorbet Ruffles 9 Thyme Garlic Hasselback Potatoes 10 Sweet & Tangy Carrot Salad 10 Choco Coco French Macarons 12 Fruit Garden 14 Spiced Apple Cake 16 Flourless Orange Cake 18 Chocolate Cupcakes with Meringue 19

    Home Passover Seder Tablescapes 20 Gold Dipped Wine Glasses 22 Napkin Rings 23 Organizing Your Space 24

    Features The Professors Perspective 28 Chol Hamoed Travel Guide 30 GPS! Navigation for Your Soul 32 Philadelphia International Flower Show 37

    Health & Nutrition Seasonal Allergies 42 You Are What You Eat 44 Carrot Scrub 45 The Bitter Side of Sweeteners 46

    Just For Kids The New York International Toy Fair 48

    Editor In ChiefAmy Oren

    EditorJacob Mograby

    Contributing WritersEsther Ben-Hamu

    Avi FishoffJordan Leibzig

    Maggie MograbyMargalit Romano

    Esty SaadiaDr. Jack Sadacka, M.D.

    Rabbi Yaakov ShainJudith Tobal Betesh

    Creative DesignAmy Oren

    PhotographyMaggie Mograby

    Ad SalesBarbra Panigel

    Steven Sorscher-One Stop Marketing Group

    Judith Tobal Betesh

    Published By Elegant Impressions

    All rights reserved. Reproduction in whole or in part in any form without prior written consent from the publisher is prohibited. Elegant Impressions Magazine assumes no responsibility for the content of articles or advertisements in the magazine. Elegant Impressions is not responsible for typographical errors.

    Readers should always verify kashrut status independently.

    Read the magazine online at ElegantImpressions.com

    Contactinfo@elegantimpressions.com

    917-830-4262

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    A Revolutionary New Cookbook Offers Innovative Techniques for Creating a Limitless Kosher Recipe Repertoire

    Kosher RevolutionBy Geila Hocherman and Arthur Boehm

    Kosher is a set of rules, not a cuisine, and, as Geila Hocherman amply proves, you can be kosher and cook Chinese, French, Italian, Indian, New Americanany cuisine in the world. With Geilas tool box and system, and with so many exotic ingredients getting kosher certification, theres no excuse for kosher cooks not to turn out interesting, even sophisticated, and, of course, very delicious meals every day and every holiday.Arthur Schwartz, author of Arthur Schwartzs Jewish Home Cooking

  • 7Lamb Chops with Parslery PestoBy Susie FishbeinPassover by Design

    This delicious green sauce can just as easily go over sliced steak or chicken, but the hints of mint, garlic, and rosemary really complement lamb beautifully. If you have a mini-food processor, it will work even better than a full-sized one to really grind the ingredients to a good, thick paste.

    2 cloves fresh garlic 1 teaspoon fine sea salt 1 teaspoon dried rosemary teaspoon ground cayenne pepper 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh parsley leaves 1 tablespoon plus 1 teaspoon lemon juice (can be bottled) cup olive oil 18 baby lamb chops

    Preheat broiler to high.

    In the bowl of food processor fitted with a metal blade, pulse the garlic, salt, and rosemary. Add the cayenne, mint leaves, parsley leaves, and lemon juice. Pulse. With the machine running, slowly pour in the olive oil and allow the mixture to fully combine.

    With a flexible spatula, transfer one-third of the pesto to a small bowl and reserve for serving after the chops are cooked. Pour the rest into a second bowl.

    Place the lamb chops on a broiler pan. Lightly brush both sides of the lamb chops with the pesto.

    Broil the lamb chops, 68 inches from the heat, for 7 minutes. Turn the lamb chops over and broil for another 3 minutes.

    To serve, place 3 lamb chops on each plate with a dollop of the reserved parsley pesto.

    In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook youll love to use throughout the holiday.

    Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.

    Over 30 brand-new recipes, many developed with kosher catering star, Moshe David Over 130 Kosher by Design favorites reformulated and retested for Passover Over 140 full-color images throughout, with over 40 brand-new photos Quick and easy table decor and entertaining ideas Useful, year-round healthy cooking techniques Comprehensive index for easy cross-referencing

  • 8Greek Garlic ChickenBy Susie FishbeinPassover by Design

    Pitting Kalamata olives is a breeze. Just smack each olive with your palm and the pit pops right out. If you dont have Kalamata olives, you can use canned black olives, but the Kalamata are more authentic and richer-tasting.

    Garnish this delicious dish with some of the ingredients used to flavor it, such as fresh oregano sprigs and whole olives. It brings some of those vibrant colors back to the dish.

    2 chickens, cut into eighths 2 onions, cut into large chunks 2 lemons 12-16 sprigs fresh oregano 8 cloves fresh garlic, halved fine sea salt

    freshly ground black pepper cup olive oil1 cup white wine1 cups Kalamata olives, pitted & coarsely chopped cup Kalamata olives, whole, for garnish

    Preheat oven to 450F. Place the chicken pieces in single layers, skin-side-up, into two 9- by 13-inch baking pans.Add the onion chunks. Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken. Cut each lemon half into 4 pieces; add to the chicken.Set aside 4 sprigs of oregano and strip the oregano leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken; they will add their perfume to the dish. Add the garlic and season with salt and pepper. Drizzle with the oil and wine. Toss the mixture together. Sprinkle the chopped olives over the chicken. Bake, uncovered, for 45 minutes 1 hour, or until chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180F. Transfer to a platter and garnish with whole olives and reserved oregano sprigs.

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  • 9Sorbet Ruffles1 pint raspberry sorbet 1 pint vanilla ice-cream, can be parve1 pint mango, passion fruit, or lemon sorbet16 (2 1/2-inch) pleated paper baking cups (muffin sized)dessert sauces or chocolate syrup16 raspberries

    Let the sorbets and the ice-cream sit at room temperature for 15 minutes to soften. Transfer the sorbets and ice-cream to bowls to better stir them and make them spreadable.

    Place the muffin cups into silcione or metal muffin trays. If you dont have muffin tins, create a double thickness of the paper muffin cups and place them into a metal baking pan so that they support each other.

    Spread an even layer of raspberry sorbet into the bottom third of each cup. Place into the freezer for 15 minutes. Remove from freezer and spread dollops of vanilla ice-cream to evenly cover the raspberry layer and come up to the second third of the cup. Return to the freezer for 15 minutes. Repeat procedure with the mango sorbet. Cover the pan with plastic wrap. Freeze overnight. Can be made 4 days ahead; keep frozen.

    When ready to serve, invert each sorbet cup onto a dessert plate. Remove muffin cup. Decorate plate with desired sauce. Top each with a fresh raspberry. Makes 16 servings

    By Susie FishbeinPassover by Design

  • Recipe & PhotographyFanny Lam

    Ingredients:6 to 8 small sized Yukon Gold potatoes, washed and dried1/4 cup olive oil6 garlic cloves, thinly sliced

    Salt and pepper to taste1 tablespoon fresh thyme leaves

    Directions:Preheat oven to 425 F.On a cutting board, place one potato in a wooden spoon. Starting from one end of the potato, make slits about 1/8 inch apart. Try to cut at the very bottom of the potato, but not all the way through it. Repeat with the remaining potatoes.Put slices of garlic in between every few slits of the potatoes.Place potatoes on a baking sheet. Brush them all over with olive oil. Season with salt and pepper. Sprinkle with thyme.Bake the potatoes for 30 minutes. Let cool for 5 minutes before serving.

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    Sweet & Tangy Carrot Salad

    By Paula Bareket and Mia Anahory

    1 pound baby carrots2 tablespoons olive oil2 tablespoons mustard1 tsp. Salt2 oz. Lemon juice2 oz. White vinegar1/2 cup sugar1/4 cup craisins1/4 cup peeled and sliced almonds

    Shred carrots in food processor. Add oil, mustard, salt, lemon juice, vinegar, sugar, craisins, and almonds. Stir well. Let sit for couple of hours in fridge until the carrots soak up the taste of the liquid. Use a spoon with holes to serve, in order to drain out the excess liquid * Sugar can be replaced with splenda in order to make this recipe more dietetic. (around 10 packets or 3/4 cup granulated splenda.)

    Thyme GarlicHasselback Potatoes

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    Thyme GarlicHasselback Potatoes

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    115 grams almond flour 230 grams confectioners sugar 1 tablespoon cocoa powder 1 tablespoon dessicated coconut 105 grams egg whites 20 grams granulated sugar

    In a bowl, whisk together the almond flour, confectioners sugar, cocoa powder, and dessicated coconut. Sift through a sieve twice and set aside. Wit