The cookbook Best of Kosher brings together the world’s top kosher cookbook authors to create the best collection of kosher recipes! Keep reading to find out more about the cookbook Best of Kosher below.
Best of Kosher Cookbook: Iconic and New Recipes from your Favorite Cookbook Authors
I have several kosher cookbooks and love the recipes. That’s why I was very excited to learn about the Best of Kosher Cookbook. This cookbook has so many recipes from several of my favorite kosher cookbook authors. The cookbook itself is amazing, it has beautiful pictures and is of very high quality. I know this cookbook will definitely last throughout the years. I have already made several recipes and they are very delicious. I love how easy the recipes are to follow and they include ingredients that are easy to find. Below I will share two recipes from the book with you, that I’m sure you’ll enjoy. The Best of Kosher Cookbook makes a great gift for yourself or loved ones on any occasion.
Best of Kosher Cookbook is available on Amazon.
Both recipes and pictures below are from the cookbook Best of Kosher and are shared with permission from the publisher Mesorah Publications Ltd.
Bakery-Style Chocolate Muffins – Yield 18 muffins
By: Miriam (Pascal) Cohen
If you’ve been following me for a while, you might know that I bake … a lot. There aren’t many baked goods that I’ll see in a bakery that I’ll want to buy vs. make myself. But for some reason (I don’t really know why!), bakery muffins, with their high domed tops, have always tempted me. Ironically, muffins are among the easiest baked goods to make, so I was determined to make a version at home that is as tempting as the ones you’ll find at a bakery.
Ingredients
3 eggs
¾ cup oil
1½ cups sugar
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
2⁄3 cup cocoa powder
2 cups flour
1 cup buttermilk or 1 cup non-dairy buttermilk substitute (see Tip!)
9 oz chocolate chunks or chips
Directions
Preheat oven to 350°F. Line muffin pans with paper liners; set aside.
In a medium mixing bowl, whisk together eggs, oil, sugar, vanilla, baking powder, baking soda, and salt until combined.
Add cocoa powder, flour, and buttermilk. Stir until combined.
Add most of the chocolate chunks to the batter, stirring to combine.
Fill muffin pans until almost full. Sprinkle reserved chocolate chunks over the top.
Bake for about 20 minutes, until the top feels set.
Tip! In place of chocolate chips or chunks, chop up a bar of your favorite high-quality chocolate to enhance the flavors in this muffin.
Tip! If preparing your own buttermilk, add lemon juice to a measuring cup. Add non-dairy or dairy milk to the 1-cup mark. Let sit for 5 minutes, until it appears curdled.
BBQ Skirt Steak Caesar Salad
By: Danielle Renov | Peas, Love & Carrots
The Caesar dressing really is the best non-dairy version and I don’t say it lightly. Ask anyone who has made it! In my original book, one of the salads had it paired with BBQ chicken, rice (crazy, I know, but so good!), and veg. It’s one of my family’s favorite dinners or Shabbos lunches, and lately, I’ve been replacing the chicken with skirt steak and all the people are even happier! If serving on Shabbos day, take the meat out of the fridge early in the morning and let it come to room temperature. You can also warm on the plate, on top of another dish, 30 minutes before serving.
Ingredients
4 cups chopped Romaine lettuce
2 cups arugula
1 red Belgian endive, cut into ¼-inch strips
2 shallots, thinly sliced
2 cups prepared white rice
Best Caesar Dressing Ever
2 tsp kosher salt
2 tsp black pepper
• Juice of 1 lemon
12 garlic cloves
4 tsp red wine vinegar
4 tsp fish-free
Worcestershire sauce
¼ cup Dijon mustard
¾ cup mayonnaise
1¹⁄3 cups oil
Steak
2¼ lb (1 kilo) skirt steak
2 Tbsp apple cider vinegar
2 cups of favorite BBQ sauce, divided
¼ cup Franks hot sauce
3 Tbsp maple syrup
Directions
Prepare the dressing. Place all ingredients except oil into a food processor fitted with the “S” blade. Process until the garlic is well blended into the ingredients. While the processor is running, slowly drizzle in oil. The dressing will stay fresh in an airtight container in the refrigerator for up to 10 days.
Cut steak into 5-inch pieces. Place into a large bowl; fill to cover with cold water. Add vinegar. Stir and allow to sit for 30 minutes. Drain, rinse, and return to the bowl. Add 1½ cups BBQ sauce, hot sauce, and maple syrup, and mix to coat. Allow to marinate for 1 hour.
Preheat the grill pan over medium-high heat. Cook skirt steak for 4 minutes on the first side and 3 minutes on the second side. Remove steak from pan and immediately brush with remaining BBQ sauce. Set aside.
Prepare the salad. Place veggies into a large, wide bowl; add warm rice. Toss to combine. Dress salad with Best Caesar Dressing Ever (you may have extra).
Slice skirt steak against the grain into ½-inch slices; fan meat over the salad. Drizzle with any accumulated juices. Serve and enjoy!
Tip! If you don’t want to grill the steak, you can broil it! Place the steak on a parchment-lined baking sheet and place it in the lower middle section of the oven. Broil for 5 minutes on the first side, then flip (brush the second side with any of the accumulated juices) and broil for another 4 minutes.
About the Cookbook
The World’s Top Kosher Cookbook Authors Come Together to Create the Greatest Collection of Kosher Recipes in One Book
Best of Kosher is a new cookbook that features some of the most popular kosher recipes from over 15 of your favorite kosher cookbook authors. You know their names and have been cooking from their books for years, but now they have pooled their talents to create a collection of the best of kosher cooking. Authors participating include Chanie Apfelbaum, Between Carpools, Miriam (Pascal) Cohen, Victoria Dwek, Susie Fishbein, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Danielle Renov, Daniella Silver, Leah Schapira, and Rorie Weisberg. The book also provides background on the authors, their behind-the-scenes stories, and fun facts you didn’t know about them.
Best of Kosher features 130 recipes, including 45 brand-new ones, each beautifully photographed. Among the recipes are:
· Honey-Lime Nut Salad by Rivky Kleiman
· Crock-Pot Onion and Flanken Soup by Naomi Nachman
· Yemenite Beef Soup by Susie Fishbein
· Crispy Salmon Poppers by Danielle Renov
· Sea Bass with Corn Cream by Victoria Dwek
· Everything Bagel Tuna Patties by Chanie Apfelbaum
· Crock-Pot Brown Sugar Beer Chicken by Miriam Pascal Cohen
· Sweet Chili Chicken Sandwiches by Leah Schapira
· Smoked Short Rib Tacos by Leah Schapira and Victoria Dwek
· Skirt Steak with Tahini Herb Sauce by Daniella Silver
· Maple Bourbon Brisket by Sina Mizrahi
· One Pot No-Cream Fettuccine Alfredo by Between Carpools
· Babka Straws by Chanie Apfelbaum
· Irresistible Chocolate Pecan Bars by Renee Muller
· Decadent Choco-Superfood Squares by Rorie Weisberg
“On behalf of all authors of this book, we want to thank you, the readers, for inviting us in your homes over the years. You trusted us when it came time to feed and nurture your families,” says Leah Schapira, spokesperson for the book. “You helped bring along this new era of kosher cooking by being willing to open our cookbooks and try something new.”
From finding the perfect recipe for a Shabbat dinner to holiday celebrations, Best of Kosher provides recipes for any occasion or holiday.
