Provided by The Trina Kaye Organization
The Jewish High Holidays are all about family and friends coming together and sharing a meal. Kosher Taste (Feldheim/April 2016; $29.99/hardcover), by Amy Stopnicki, offers home cooks a new formula for kosher cooking. Whether you’re looking to impress, or simply do more with less, Kosher Taste is the go-to cookbook and the source for delicious family meals perfect to celebrate the High Holidays with over 100 simple recipes and photos.
Amy, a busy mother and a successful event planner, understands busy. She has partnered with some of the most respected chefs in her industry, creating beautiful food in high pressure environments. In Kosher Taste, Amy has taken her best innovations from years of experience and combined them with her passion for creating balanced and beautiful meals everyone will love, any time of the year.
“I love to cook and I love to entertain. The warmth and beauty of sharing a beautifully set Shabbos or holiday table with friends and family is my passion and joy,” Amy explains. “The satisfaction I feel when family and guests dig in for seconds, or when kids enjoy a new dish, this makes all the effort of planning and preparing worthwhile. My goal with Kosher Taste to share this joy, this passion with home cooks who are looking to experience delicious new tastes and flavors to share with their families.”
Every recipe in the book offers Amy’s easy-to-follow formula. PLAN: tips for preparing ingredients ahead of time. PREPARE: simple instructions and step-by-step guide help any level home cook recreate Amy’s recipes. PLATE: making what you have prepared look beautiful when served and what you can serve it with.
Kosher Taste provides recipes that appeal to all our senses and creates meals you would be proud to service to the most discerning guests. Some of Amy’s tasty recipes include:
- Squash Zucchini Soup
- Mango Salad with Raspberry Vinaigrette
- Broccoli Kugel
- Grilled Fennel with Balsamic Reduction
- Stuffed Mushrooms
- Salmon Pad Thai
- Wasabi Tuna Steaks
- Maple Glazed Turkey Breast
- Spinach Pesto Stuffed Chicken
- Skirt Steak in Rum Sauce
- Simple Savory Brisket
- Chocolate-Dipped Hamantaschen
- Pumpkin Pie Brulée
- Winter White Cupcakes
Recipes are divided by chapters that include Plan Ahead, Weekday Menus, Soups and Salads, Sides, Mushrooms, Fish and Dairy, Mains, Trendy Recipes and Sweet Treats, making it easy to find just the meal you are looking for.
Whether feeding a family on a busy weeknight, preparing a Shabbos meal, or a holiday dinner for 20, Amy is a woman with a plan. In Kosher Taste, she shares that plan with you.
Amy Stopnicki is a busy mother of four, an active member of her community and successful event planner for over 15 years. Her culinary business skills have included menu creation, coordinating and implementing food tastings and events for more than 900 people. Amy is frequently asked to do cooking demos for private groups as well as non-profit organizations. She lives in Toronto with her husband and four children.
Try these delicious recipes from KOSHER TASTE for the New Year:
Recipe and photo from Kosher Taste by Amy Stopnicki/Feldheim; April 2016
This recipe can also be baked on cookie sheets. Lightly cover the cookie sheet with oil and coat the top of each schnitzel with non-stick cooking spray. Bake at 350°F for approximately 10 minutes on each side. Quinoa flakes are a great gluten-free alternative. They are light and healthy and easy to work with and can be found in most health food stores.
8 chicken breasts
2-2½ cups dried quinoa flakes
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon pepper
½ cup cornstarch or potato starch
canola oil for frying (I like canola or even safflower oil; safflower is a very healthy oil for frying as it is low in saturated fats)
1. Slice chicken breasts horizontally and pound to flatten.
2. In a shallow bowl, combine quinoa flakes, salt, paprika, garlic powder and pepper.
3. In another shallow bowl, lightly beat eggs.
4. Pour the starch on a plate.
5. In a large skillet, heat oil over a high temperature for frying.
6. Lightly dip each piece of chicken in starch, egg, and finally the quinoa mixture.
7. Fry each piece of chicken, turning when necessary. You will know it’s cooked when all sides
There are endless debates on how one serves and eats schnitzel: with noodles, or salad, or even in a sandwich. My favorite is Israeli-style with hummus, Israeli salad and basmati rice.
Apple Cinnamon Streusel Muffins
Makes 18 muffins
This sweet treat is a great muffin to have for the kids as an after-school snack. Double the recipe and freeze them so you can take them out as needed. They thaw in 10 minutes or so.
1 tablespoon vanilla extract
1 cup sugar
½ cup canola oil
2 cups flour
1 tablespoon cinnamon
2 tablespoons baking powder
½ cup apple sauce
1 cup water
2 gala apples, peeled and finely diced
3 tablespoons margarine
1 cup flour
½ cup brown sugar
½ teaspoon cinnamon
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream eggs, vanilla, sugar and oil until mixture is light.
3. Add dry ingredients, apple sauce, water and apples and combine well.
4. Pour batter into paper-lined muffin tins, filling them 2⁄3 of the way.
5. Meanwhile, combine all streusel ingredients until they achieve a sand-like consistency.
6. Pour 1 tablespoon of streusel mixture on top of each unbaked muffin.
7. Bake for 20-30 minutes or until the tops are slightly golden.
Enjoy these alone or with a hot cup of tea. Try them for Rosh Hashanah.