There comes a time in mid November every year, where all of the kosher foodies of the world and top kosher brands come together under one roof to celebrate and fress at Kosherfest.
This once-a-year event is the talk of the town, especially for us—the Whisk team—at Ami Magazine. This year, we were able to take home some of the amazing products on offer and try them for ourselves!
Victoria Dwek decided to take these products straight to your table with these eight recipes. Below you’ll find these great new ideas featuring some products that have been in your pantry or fridge forever (Kedem Grape Juice and J & J Cream Cheese) along with new products you might never have thought to try before (Mehadrin Peanut Butter Frozen Yogurt; Caramel Flavored DeeBest Chocolate?!). Others might be ones you already enjoy, but now you have a new way to use them (Gefen Ready-to-Cook Beets and Golden Flow Smoothies).
Let us know how you enjoy them!
Turkey and Avocado Sandwich with Herby Slaw and Mustard-Mayo
I make a sandwich like this almost every day for my husband for lunch. Turkey is often my go-to because it’s the easiest and healthiest protein to include (I like the easy-to-open-and-close packaging of the Tirat Zvi family pack). Along with the turkey, there’s always a creamy dressing or whole grain mustard and always something crunchy, like a slaw. This herby version full of fresh parsley is my latest favorite sandwich topper.
This is a classic chocolate cupcake recipe that gets a twist from the caramel-flavored DeeBest chocolate. I served these with fruit dipped into the extra melted caramel-chocolate on the side (like those caramel chocolate-dipped gooseberries…yum).
Toasted Almond No-Bake Cheesecake
This no-bake cheesecake formula is can’t-miss and as easy as it gets. I paired it with a cake crumb, almond brittle, and brown sugar crumb mixture because…that’s what I was in the mood for. The almond crunch is the perfect “easy garnish” finishing touch.
Hot Cheesy Personal Pizza Dip and Dippers
This is too good to just read about; you just have to make it. Prepare a family-style version, or bake it in individual ramekins so no one needs to worry about the double dipping. Think: a perfect, hot starter for your Chanukah party. Or super easy dish for family dinner. Or melave malkah. Just pull it out of the oven, grab some Tuscanini Parchment Crackers to serve ‘em with, and watch everyone run to grab one.
Peanut Butter Baked Alaska with Brownie Crunch
Trust me, it’s easier than it looks! After you make this once, you’ll make it again and again!
During one Friday evening in the summer, I noticed one of my neighbor’s children, all ready for Shabbos in her Shabbos robe, enjoying a treat she called “Kiddush Ices.” It was simply frozen grape juice, prepared granita-style. I loved the idea of the simply iconic Kedem grape juice being turned into a treat that adds to the excitement of the day. That was the inspiration for these gummy bears.
Baby Kale Salad with Beets and Kiwi
Lots of you have seen me use Gefen’s Ready-to-Eat beets in many different creative ways. But, of course, on a daily basis, the beets are that perfect salad ingredient that you can rely on always being there, even if the produce drawer is lacking. This baby kale salad is the perfect, beautiful centerpiece to a dinner table.
Tutti Fruity Ice Cream with Crushed Meringues and Fruit Coulis
The Golden Flow fruit smoothies were on my regular shopping list all summer long as a special “drink” we’d have in the house for Shabbat (my kids would try to hide the containers from the guests. I’d have to unhide them and promise I’d buy more if they let their friends have too). They also work great for making a refreshing semifreddo-style ice cream dessert, saving the usual step of pureeing frozen fruits.
The Whisk by Ami Team