Our library of Kosher recipes makes it easy to observe Jewish dietary laws with countless traditional and inventive meal ideas. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/kosher

1. Kosher Recipes
Aside from special dietary needs, one eats because of their own personal beliefs and
religion. Such example is the kosher diet, which consist of foods that conform to the
regulations of the Jewish Halakhic law. Such law includes not mixing meat with milk,
drawing of blood from meat, or eating dairy with meat in the same meal. Unlike Lent,
Kosher diet is applied all-year round instead of certain days of the week. If you would
be hosting or cooking for a party and one of your guests follow this principle, make
sure to have several dishes in mind that could cater to your guest. After all, what’s a
party when no one’s happy?
Kosher diet is very specific, not only with the food or the combination but how the
food should be prepared. Meats are allowed to be consumed and there are meat
recipes like the classic boneless chicken breast with mashed potatoes and beef snout
salad with Riesling. With meat products, care should be taken on how the meat is
slaughtered and drained of blood before being eaten. For Kosher diets, it is best to
purchase kosher meats and baked goods from stores you know that sell them where
they have been already prepared the kosher way, so you need not worry about it.
The kosher diet is rich in fruits and vegetables. Fruits and vegetables though, should
be inspected very carefully and must be free from worms, bugs, and other insects.
Once it passes the standard, it’s time to indulge in treats like the refreshing avocado
sherbet with melon balls and honey. The orange against the contrast of green provide
a very interesting visual treat plus drizzles of honey add special health benefits plus
boosting sweetness factor. Classic and healthy combos like boneless chicken breast
with mashed potatoes is an excellent lunch set you could serve if you’re dining solo or
for two.
Kosher rules are very strict regarding how wine should be prepared. Wines made by
non-Jews are prohibited, so best check wines before purchasing them. In Kosher diet,
it would be easier to purchase ingredients that are kosher-certified. Then all that is to
worry about is how to combine ingredients. It’s easier to separate milk/dairy from
meat than draining blood from meat, after all. Another thing to worry about is how
the food must be cooked. In keeping with the rules, follow the recipe well. Kosher diet
guidelines are found online, so if you are preparing for an individual who follows this
principle, going online would help.

2. Chocolate Crullers Recipe
Chocolate Crullers is like a twisted doughnut somewhat like a cake covered with icing
sugar or cream. If you are calorie cautious then you should try our baked Chocolate
Crullers Recipe and you won’t shy from getting that second help for yourself.
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Difficulty Level: Average
Ingredients:
2 well beaten eggs, 1 cup white sugar, 1 tablespoon melted butter, 1 square grated
chocolate, 1 tablespoon cinnamon powder, 2/3 cup sweet milk, 3 cups all-purpose
flour, 2 teaspoons baking powder
Preparation Instructions:
Beat eggs, sugar, butter, chocolate, and cinnamon together to get a smooth paste.
Add sweet milk and all purpose flour with baking powder. Mix well. Roll out one-
fourth of an inch thick and cut with a doughnut cutter. Place them on a baking cookie
try in a preheated oven for about 30-35 minutes. Allow it to cool on a tray. While the
cookies are still hot; sprinkle sugar powder on top. Place them on a pudding dish and
you are done.

3. Marinated peppers salads with tepid fried
dorade
Dress and raise the daurades in net, cut them three parts then of it. Peel the onions
and core the bell peppers. Peel and thin out the bulbs of dill, cut everything in big
Julian. Cooking: In a chain, make to heat a spoon to soup of olive oil and to cook to
soft fires the onions, the dills. After some minutes add the bell peppers, season salt
and pepper then. Let cook until pity of the vegetables, add 2 cl of vinegar of Sherry
then. Put to cook to olive oil the nets of daurade, in an anti-adhesive frying pan, and
season. Prepare a vinaigrette with the rest of vinegar and oil. Schooling: On the plates,
spread a bed of mesclun, season vinaigrette, arrange the nets of daurade and
surmount the set of the Julian of bell pepper.
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chablis
Ingredients:
17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 medium potatoes, 4 cups Banyuls wine, salt,
pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ oz. walnut oil vinaigrette, 4 pears, 3/4
oz. butter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, 1 ¼ cups sugar. For balsamic
vinaigrette with walnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 cups Sherry vinegar, 5
cups wine vinegar, 1 oz. mustard, 1 oz. salt, pepper, ¾ cup boiling water
Preparation Instructions:
Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first
dice them. Melt butter in a pan and add brown over low heat. Add the balsamic
vinegar. Reduce, season, and reserve. To prepare the crystallized pears, first peal and
coarsely chop the fruit. Sweat them in butter. Add vanilla, sweeten slightly, and
reserve. Slice the foie gras. Peel and grate the potatoes. Roll these potato pieces
around the pieces of foie gras. Fry in very hot oil. Season the leaves of corn salad.

4. Wolf eel with salt crust, tomato sauce and
basil
Servings: 2
Preparation Time: 50 minutes
Cooking Time: 50 minutes
Recommended Wine: Bellet blanc
Ingredients:
For the tomato sauce: ½ lb. tomatoes (minced), fresh basil, pure cold-pressed olive oil,
1 rosemary branch, 1 garlic clove (peeled and crushed), salt, pepper For the fish: 1
whole wolf eel, 4 ½ lbs. coarse salt, 2 lbs. fine salt, 1 lb. egg whites (12-14 eggs)
Preparation Instructions:
To prepare the tomato sauce, mix the tomatoes with olive oil, basil, garlic, salt, and
pepper, according to preference. Allow the mixture to sit. To prepare the fish, preheat
the oven to 374 degrees F. In a mixing bowl, blend the two types of salt and the egg
whites in a mixing bowl. Spread this mixture on a large plate and place the wolf eel on
top of it. Place the rosemary branch inside the fish and cover the fish entirely with salt.
Cook the wolf eel, about 10 minutes per pound. Serve with the tomato marinade, with
basil and potatoes a la vapor.
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