Tuesday, April 28, 2009

How time flies by

Wow I can't believe it's the end of April! I especially can't believe that so much time has gone by since I last wrote a blog; so sorry about that.
Speaking of time the school year is almost over we are already working on June Bar/Bat Mitzvah's; I'm not sure where this year has gone. Between day to day life, work and family,a child in their first year of college, a new President and the economic turn down life has been busy.
Well if you are anything like me and just saw the year fly by then it would be wise to start preparing during the summer months for your up coming Bar/Bat Mitzvah. So whether that involves getting the clothing, thinking about your theme or finding the perfect favor for your event the summer is the best to do your research. For those of you who have children who are fortunate enough to go to summer camp but need to practice for their Bar/Bat Mitzvah that is coming up in September or October check with your camp. Many times they have tutors available to assist your children. Summer without the worries and pressure of school work on top of everything else is a good time to clear the cob webs and prepare for your most memorable of occasions.
So feel free to contact us if we can be of assistance at info@barmitzvahfavors.com or 561-750-8683 for "Favors that will be remembered long after your party is only a treasured memory"

Tuesday, April 7, 2009

Another Passover Recipe

I definitely realize that tomorrow is the first seder and I do have a menu prepared and most of the shopping done but I just found another recipe that I think I might swap out with my mash potatoes. I always make those for my daughter who is a little fussy. I found this great Baked Potato Latkes recipe that can be made ahead of time and it's even low fat.

Baked Potato Latkes


3 spray(s) cooking spray
2 pound(s) potato(es), yellow, peeled
3 medium shallot(s)
1/2 cup(s) fat-free egg substitute
3 tbsp matzo meal
1 1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground nutmeg
1/2 tsp black pepper, freshly ground

Preheat the oven to 375ºF. Spray a standard 12-indentation muffin tin with nonstick spray.

Use the large holes of a box grater to shred the potatoes. Working by small handfuls, squeeze the shredded potatoes over the sink to get rid of any excess moisture. Place in a large bowl.

Stir in the shallots, egg substitute, matzo meal, thyme, salt, nutmeg, and pepper. Divide the mixture into the 12 muffin indentations.

Bake 30 minutes. Spray the tops again with nonstick spray. Continue baking until browned and set, about 30 more minutes. Cool at least 10 minutes on a wire rack before serving. Makes two latkes per serving.

Store latkes in the tin, covered, in the refrigerator and reheat in a preheated 375ºF oven for about 15 minutes.

So if it isn't written in stone change it up and try this recipe.

Let me know what you think!

Monday, April 6, 2009

Getting ready for Passover?

Passover is just a couple of days away and if you are anything like me you tend to have your specific recipes for each holiday but you like to try a new one each year. I like the tried and true but I also like to spice things up. I love when people send me new recipes so here is one I found.

Chakchouka (Moroccan Salad)

2 tablespoons extra-virgin olive oil

8 to 10 ripe tomatoes, halved, seeded and chopped

3 cloves garlic, thinly sliced

2 green bell peppers, cored, seeded and chopped

1 jalapeno or serrano chili pepper, seeded and minced

1 tablespoon sweet paprika

1 tablespoon smoked paprika

1 tablespoon lemon zest

salt to taste

1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat.
Add tomatoes and cook, stirring 4 to 6 minutes until they breakup and begin to exude juices and melt apart. Add garlic, peppers, chili peppers and spices and lemon zest. Continue to saute 3 minutes until well cooked and mixture forms a chunky sauce. Season with salt. Sprinkle with parsley. Makes 10-12 servings

Only 43 calories per serving

Enjoy! Send me recipes too! ami@barmitzvahfavors.com