KosherEye
<<< o >>> Encore Giveaway - Holocaust Survivor Cookbooks <<< o >>> Break-the-Fast Most Requested Recipes <<< o >>> Shana Tova 5775 <<< o >>> Kosher Food Blogger’s Conference and KosherFeast <<< o >>> Rosh Hashanah Stars - 2014/5775 <<< o >>> Introducing Herzog “Variations” <<< o >>> Sifted <<< o >>> Braciole. . . My Way <<< o >>> The Jewish Year by Artist Carly Q <<< o >>> WÜSTHOF Knives <<< o >>>

KosherEye Giveaway

Free Giveaway
The Jewish Year
by Carly of Carly Q Creations

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This 16 x 20 Giclee (reprint on canvas) will make a beautiful, colorful, happy addition to any home. The piece will arrive ready for hanging, and make any wall smile! Retail value: $140

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Five Kitchen Tools for One Lucky Winner

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Apple, honey and pomegranate are three of the stars of the Yom Tov table. Apples dipped in honey are symbolic of our hopes for a sweet new year. And the pomegranate, often used as the new fruit, also embodies our hope that our good deeds be as plentiful as its seeds. It is customary for all three foods to appear at Jewish New Year... Read more...

Free Giveaway
Red Star Platinum Yeast
A year of yeast - 52 packages
2 winners

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It is our pleasure to announce a free "yeast for a year" giveaway, sponsored by Red Star Yeast for KosherEye readers. Send us your delicious sweet or savory challah or... Read more...

Jack's Gourmet Delicious & Kosher
Giveaway/Featured Recipe

September Featured Recipe
Herbed Stuffing with Jack's Gourmet Sausage
September Free Giveaway
Enter to win... Read more...

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Featured Cookbook
&  Giveaway

Encore: Holocaust Survivor
and Miracles and Meals


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Copycat
Kosher Recipes

Wolff's
Kasha Varnishkes


KosherEye
Featured
Kitchen Tool

WÜSTHOF Knives
A Cut Above


KosherEye
Featured
Kosher Product

Nomoo Cookies


Kitchen
Secrets & Tips

DIY Professional
Baker's Grease

The KosherEye Exchange is all about YOU! We want to exchange ideas.  Read more...

 

Kosher Food Blogger's
Conference

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The mission of the third annual Kosher Food Blogger Conference is to educate kosher food bloggers and vendors on how to enhance the value of their blogs and overall brands through best practices, sponsorships, technology and... Read more...  

Holiday Recipes
By Guest Columnist
Cindy Hodkin

Welcome to SIFTED. I consider myself a reformed attorney and currently give kosher cooking classes. We cook with the seasons, utilizing herbs and vegetables fresh from my garden that make you feel fresh and light in the summer, warm and fuzzy in the winter. Right now, we are cooking for... Read more...  

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Let the Kosher Feasting Begin
KosherFeast 2014 will be held on Monday evening, November 10th, at the historic Streit's Building in lower Manhattan, 5:30PM to 9PM.

Food writers, culinary editors, media... Read more...  



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Break-the-Fast
Our Most Requested Recipes

KosherEye.com


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Break-the-fast meal menus encompass traditional foods. After the long fast, we look forward to a tall glass of cold orange juice, assorted bagels, cream cheese, lox, egg salad, sliced tomatoes, kugel, steaming hot coffee, and a few sweets. Call us boring but who cares – our break-the-fast menu is our comfort food.

Do consider these recipes for a dairy meal, for break-the-fast or year round.

Dairy Kugels:

  1. Florentine Noodle Kugel
  2. Lukshen Kugel Milchig
  3. No–Boil Noodle Kugel
  4. Moms Fruit Noodle Kugel
  5. Sweet Noodle Kugel
  6. Upside Down Noodle Kugel
  7. Crunchy Topped Noodle Kugel
    with Almond Crust and Winter Squash
  8. Dairy Noodle Kugel for a Crowd
  9. Deluxe Noodle Kugel

And More Delicious Dairy:

Kim Kushner's most Requested Recipes for Break-the-Fast

Chef and cookbook author Kim Kushner shared two of her most requested recipes with KosherEye.

Kim_KushnerAs a member of a large family, Kim Kushner learned to cook by eating, and helping to prepare family feasts during the many summers she spent in Israel. She pursued her interest in food preparation by studying at the Institute of Culinary Education in Manhattan and worked at several food publications as well. Kim's skill at preparing gourmet kosher dishes from simple and fresh ingredients resulted in positions as a private chef in New York City, teaching private cooking classes, and now the publication of her book, The Modern Menu.

Her dairy Blintz Souffle is a classic, served year after year at her break-the-fast-meals.  Her Zucchini and Noodle Kugel is an updated classic - a parve kugel that guests enjoy to the very last drop.

 

 

 
Shana Tova 5775 PDF Print E-mail

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May 5775 be a sweet, peaceful and prosperous year for the Jewish people and for all good people everywhere. May we grow in our spiritual lives, rejoice in our homes, in our relationships, and of course,
in our kitchens!

We thank each and every one of you for
being part of the KosherEye community!

Roberta Scher and the KosherEye Team

May 5775 be a sweet, peaceful and prosperous year for the Jewish people and for all good people everywhere. May we grow in our spiritual lives, rejoice in our homes, in our relationships, and of course, in our kitchens!
We thank each and every one of you for being part of the KosherEye community!

Roberta Scher and The KosherEye Team

 
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Rosh Hashanah Stars - 2014/5775

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In celebration of Rosh Hashanah and the fall holidays, our popular series, Cooking with the Stars, returns. We are delighted to present holiday recipes from our 2014 galaxy of shining culinary Stars. Let's gather around the Yom Tov table sharing our best!

For the 5775 Jewish New Year, we are focused on contemporary family favorites and classics from past generations. To us, each of these beloved heirloom recipes is a jewel. They make the Yom Tov table sparkle with joyful memories. We thank our 2014 culinary Stars for submitting their food gems and wish them all a spectacular 5775!

We will be adding more recipes through Yom Tov.

All of our Stars’ recipes, from past years too, can be found on our Yom Tov Recipe Listing along with other Yom Tov menu, recipe and favor suggestions.

Our KosherEye Yom Tov cooking HOTLINE is open for your questions. Our Stars are standing by, ready to help! You can ask your question via Twitter or Facebook, or email your question to: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Our 5775 STARS and their recipes are listed alphabetically. Please click on their names to get to know them, and enjoy some of their favorite recipes.

 

Our KosherEye YomTov Cooking HOTLINE is open for your questions. Our stars are standing by, ready to help! You can ask your question via Twitter or Facebook, or email your question to: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

 

 
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Introducing Herzog "Variations"

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For centuries, the Herzog name has stood as a standard for exquisite wine and superior winemaking. Since 1985, the Herzog family has brought their artisan craftsmanship to California, producing wines of exceptional quality. Through their vision, hard work, innovation and foresight, the Herzog family changed the taste, availability and perception of kosher wine throughout the U.S. and the world, and redefined the kosher wine industry. Royal is the global leader in sourcing kosher wines and beverages. The Herzog family, with David Herzog at the helm, personifies the American dream.

Through the years, the family, along with their brilliant winemaker Joseph Hurliman has carefully explored each of California's growing regions – noting the subtle variations in soil and climate, and how each influences the grapes.

"Variations is a celebration of the unique qualities that the Herzogs have discovered in each region – a celebration of California Cabernet Sauvignon. We hope that you enjoy drinking these wines as much as we have enjoyed making them, and that you will discover the variations of California's incredible wine regions for yourself."

They are all priced in the $25 range. We found them each extraordinary to drink now – or as the winemaker Joe Hurliman recommends, graceful vintages to store for later.

A brief description of the Variations follows. . . but our take is that you cannot go wrong with any one you select. Our recommendation: try all three!

Each of the Variations is named for the number of different kinds of Cabernet it contains: the first three wines released are called "Three," "Four" and "Five" respectively. These cabernets stand as a tribute to California, the home of Herzog winemaking for nearly thirty years. The label design reflects the state's borders.

We have had the privilege and pleasure of visiting the Herzog Wine Cellars in Oxnard, California. In addition to the sensational selection of wines, the restaurant Tierra Sur is superb. If you are in the Los Angeles area, do not miss this experience.

Variations--What a lovely way to toast the New Year! We have listed the wines along with the winemaker's descriptions. Each of these wines can age gracefully for 5-8 years if stored at 55-60 degrees.

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Variations 3

Cabernet Sauvignon-California - 2012
From Paso Robles: lush notes of strawberry preserves
From the Napa Valley: a touch of dusty minerality
From Santa Ynez: a rich finish of cocoa

 

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Variations 4

Cabernet Sauvignon- California - 2012
Napa Valley: concentrated notes of plum
Paso Robles: aromas of fresh red cherry
Alexander Valley: hints of red currant
Santa Ynez: toasted coconut finish

 

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Variations 5

Cabernet Sauvignon –California - 2012
Santa Ynez aromas of ripened blackberry
Napa Valley bold flavors of blueberry
Alexander Valley notes of cassis
Paso Robles old world structure
Chalk Hill dried sage in the finish

 
Marich Premium Chocolate PDF Print E-mail

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Marich Premium Chocolates is located in Hollister, California, and it is a second-generation family business with a 60-year tradition of fine confectionery art. Marinus van Dam grew up in his native Holland during World War II. To help support 
his family, at the age of 15 he found a job at a local candy factory. His job was to take a sheet of metal and scrape up the candy that had become stuck on the factory floor. He diligently worked the four floors of the building every day.

Because of his work ethic coupled with an interest in learning, Marinus was
 chosen to attend Candy Technology School, paid for by the company (quite an achievement in 1945!). He eventually learned every aspect of candy making from chocolates to jellies, caramel, taffy, nougat, gum, mints, licorice and more.

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In 1957, Marinus left Holland to come to America where he had heard "the streets were paved with gold". Continuing in the confectionery field, he worked in Chicago and then in California where in 1983, along with several partners, he founded Marich Confectionery Company. Eventually, his sons Brad and Troy joined the company and now work alongside their dad. Their dad's philosophy was "You cannot be a leader if you do not understand the job from the ground up. Once you learn how to keep a plant clean, you can learn how to make candy". Over the years the sons both learned the art of fine candy-making alongside their Dad. "True to our family business form, we also learned to weld stainless, sweat copper, install equipment, electrical work and all the types of things that have to be done to keep a business running. Rarely a day goes by that we don't eat at least a little candy. If you are a candy maker, you have to love candy and you have to be a perpetual kid. Work should be fun."

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Even before the founding of KosherEye, we have personally always been fans of the Marich Holland mints, creamy pastel peppermint candies combed with rich dark chocolate and a crispy minty shell. We have enjoyed them for years, and the problem seems to be that we never can eat just one – it's always (at least) a handful. They are the perfect ending to a dairy meal.

Recently we had the pleasure of sampling several of Marich chocolate confections. Marich believes in supporting local growers and sourcing most of their ingredients and materials from California. This combination of rich, deep chocolate with butter, cream crunchy nuts, premium fruits, and handcrafted toffees and caramels is a chocoholics dream. And, we tried very hard NOT to eat a handful at a time.

Some of our favorites include:
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  • Chocolate Toffee Almonds
  • Dark Chocolate Sea Salt Caramels
  • Chocolate Spiced Apples
  • Pumpkin Spiced Caramels
  • Chocolate Toffee Pistachios

And we are still tasting! Marich products, as indicated on the label, are dairy, and under the kosher supervision of the Kof-K.

Order Marich here: Marich Premium Chocolates, or find them at better gift, food and candy stores across the U.S.

 
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Time to PLAY with SodaStream
Bubbles Your Way, Again

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Design meets function. SodaStream has partnered with Yves Behar, world-renowned designer, to create the new SodaStream Play™ home carbonation system. Behar's minimalistic sleek design re-shapes the interface and shape of the SodaStream system, and makes it ultra-simple to use.
According to SodaStream chief innovation & design officer Yaron Kopel, said: "After a successful collaboration with renowned global designer Yves Béhar on SodaStream Source, we decided to partner with him once again to create Play – a machine which maintains the design language of the Source family, but still has a clear identity, is priced lower and appeals to more segments of the market."

Here's how to "PLAY"
You can turn plain water into sparkling drinks in seconds with the SodaStream PLAY home soda maker. It is the first SodaStream model to feature a new, innovative easy snap-lock bottle insertion and automatic auto lift slider. which carbonates tap water in just three seconds. The slider automatically returns to its original position after carbonation. It also includes a snap-lock mechanism, which locks the carbonating bottle into the bottle rest in one single-push motion. Why the name PLAY? We think the name is appropriate because of its lighthearted playful design and yes, it's is fun to use.

PLAY™ Starter Kits:

  • PLAY home soda maker
  • Reusable 1 Liter BPA-free carbonating bottle with fizz-preserving cap
  • 1 15 Liter starter carbonator makes up to 15 liters
  • The Play is flexible, and works with either the 60L or 130L CO2 cylinders,
  • Sodamix flavor taste sampler (6 flavors)
  • $89.99
  • Available colors - white, black, red, blue
  • 3 year limited warranty


The SodaStream Play is currently available at Wal-Mart and WalMart.com, and is coming soon to Bed, Bath and Beyond and major housewares retailers

See the SodaStream PLAY in action:

Special Note from KosherEye: SodaStream is headquartered in Israel and has numerous production plants; its principal manufacturing facility is located in the West Bank settlement of Ma'ale Adumim. The World Bank estimates the unemployment rate in the West Bank at 22 percent. SodaStream employs hundreds of Palestinian workers from East Jerusalem and the West Bank making it one of the largest employers in the area.

We encourage our readers to consider purchasing a SodaStream for either personal use or as a gift. Add SodaStream to your Jewish New Year hostess or corporate gifts. SodaStream produces superb products, and it employs thousands of Israeli Jews and Arabs. We encourage our readers to shop Israel, and shop SodaStream.

 
Slice of Life - Whisky in the Kitchen PDF Print E-mail

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Photo - Bourbon Chicken in a Pan
by Guest Contributor Eileen Goltz

We recently had a potluck party and one of the couples brought a bottle of white whisky as a hostess gift. They had recently been to the KOVAL distillery in Chicago and knew my husband to be a fan, so they brought a bottle back for him. They raved about the tour they took and not being a drinker of whisky myself and trying to show off just a little, I made the mistake of asking if it was bourbon or whisky. What followed was a discourse on the difference between whisky and bourbon and I learned the following.

Every bourbon made is a whisky, but not all whiskys are or become bourbon. To become a bourbon the whisky has to go through a pretty extensive distillation process and bourbon is strictly an American product. Whisky on the other hand can and is, made anywhere in the world. The color can vary from clear to deep golden brown.

The white whisky we received was a big hit and made the half of bottle of the other stuff we've had on the shelf for the past 10 years (not big drinkers here) seem like something we needed to get rid of to make room for the good stuff. Not wanting to "waste", I decided that, much like I use the last bits of wine in the bottle for cooking, I'd whip up a few recipes utilizing the stuff we had left.

The following recipes are sort of a hodgepodge of fun and different ones that will help you utilize any and all leftovers that might be gathering dust in your liquor cabinet.

CAVEAT; The following recipes all use some form of liquor and for those that don't or can't include liquor in any form in their diet, I will suggest that you use white grape juice as a substitute or flavoring such as rum or almond. You should know, however, when you cook with alcohol of any kind the cooking process burns off the alcohol and leaves only the flavor.

KosherEye Note: According to Wikipedia the work whisk(e)y is spelled differently in different regions. The spelling whisky is generally used in Canada, Japan, Scotland, England, and Wales—while whiskey is more common in Ireland and the United States.

Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.com.

Enjoy Eileen's bourbon and whiskey recipes:

Bourbon Chicken in a Pan
Bourbon Chicken in the Oven
Jack Daniel's Whisky Cake with Hot Buttered Glaze
Glazed Sweet Potatoes
Tequila Lime Chicken

 

 
Eating our way through NY - Again! PDF Print E-mail

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Reserve Cut at The Setai

In 2000, 12-year-old Albert Allaham emigrated from his native Syria to New York City to live with his brother in Brooklyn. He eventually took up his family trade - butchering. The name Allaham means, "butcher" in Arabic, and the Allahams take pride in the family legend that their butcher business in Damascus began over 200 years ago. The family butcher shop, The Prime Cut, still thrives in Brooklyn, but Albert has taken the business to new levels. And Albert's cousin Joey Allaham is well known for his Prime Hospitality Group which now consists of 7 restaurants in the New York area.

In the fall of 2013 Albert Allaham opened Reserve Cut at the Setai, a 300 seat upscale steakhouse. It is located at 40 Broad Street in lower Manhattan in the heart of the Wall Street Financial District. The space is contemporary – spacious and, elegant, but not stuffy by any means. We were there for dinner on a Monday night in July, and every table of this restaurant seemed to be full. Indeed, we spotted a waiting line as well.

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As for the food, our accolades go on and on - each course was exceptional. Our party of 3 enjoyed a sumptuous feast.

Dragon_roll2_1000wStarters included two kinds of sushi: a platter of classic tuna sushi rolls, and Red Dragon Rolls – crab, avocado, almond, spicy tuna with a special sauce. We also sampled the wagyu beef potstickers served with a sweet Thai chili sauce - a memorable dish you should not miss.

vealphoto3_smFor the entrées, the veal chop cote de veau arrived perfectly cooked (medium well) topped with a sweetbread croquette and a sage cognac sauce. The steak, the Prime Reserve Cut was flavorful, and perfectly cooked as ordered (medium rare). Reserve Cut steaks are all prime beef, and aged for a minimum of 36 days in the restaurant's dry aging room. Sides included creamed baby spinach with artichoke hearts and French Fries.

Portions are large, and as much as we wanted to sample items from their extensive dessert menu, we could not eat one more bite. So, if you go, and you should, bring along a large appetite and yes, a wallet to match.

Reserve Cut at the Setai – Open for lunch and dinner
Reservecut.com 40 Broad St., New York, NY 10004
Phone: 212.747.0300

 
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Paleo Desserts
by Guest Contributor Shoshana Ohriner

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Over the past few years there has been a rise in the popularity of a paleo diet. So what is the paleo diet? A paleo diet primary consists of meat, fish, vegetables, fruit, and healthy fats. It gets its name from the fact that the majority of these foods could have been available to early humans before the agricultural revolution changed the way in which humans eat.
Excluded from the paleo diet are grains, legumes, dairy, processed sugars, and all of the highly processed foods that make up much of the standard American diet. The reason behind removing these things from the diet is not simply to revert to an earlier time. Many of these foods have elements that cause inflammation in the body that can lead to a whole host of health problems, from autoimmune diseases to obesity and heart disease. Many people who adopt a paleo lifestyle (myself included) report significant improvements in their overall health and energy. It may sound limiting to avoid entire categories of food but once you start eating a whole host of fresh, delicious, nutrient dense foods it becomes clear just how delicious and satisfying wholesome nutritious food can be.

That being said, even within a healthy paleo lifestyle, there are occasions that call for a little bit of a treat. These healthy Banana Almond Ice Cream Sandwiches are a truly delicious way to beat the summer heat. They are sweet, creamy, and refreshing, everything an ice cream sandwich should be. My kids absolutely adore these, but I have to admit the adults love them just as much.

Another treat that I like to keep on hand are these delicious Black Forest Coconut candies. The candy has a texture that is kind of a cross between a coconut macaroon and a piece of fudge and a small serving is totally satisfying. The combination of chocolate, cherry and coconut is utterly delicious, and it is lightly sweetened with maple syrup. Even better, the candy can be made in less than ten minutes so it is easy to whip up a batch whenever a craving arises.

Although I am pretty content eating eggs and veggies for breakfast, most days my kids get a bit bored with that and want more variety. I make these pecan muffins as a special treat and they are always a hit. They are great as a quick breakfast or a snack on the go. I always have a bag of these in the freezer ready to throw in a lunch box or snack bag.

Shoshana Ohriner is the creator and author of the popular blogs Couldn't Be Parve (specializing in naturally delicious dairy-free desserts), and Paleo Kosher Kitchen (providing delicious kosher recipes for a Paleo lifestyle). Her recipes and articles have been published in a variety of newspapers, magazines, cookbooks, and websites. She lives in California with her husband and three little boys.

For more great paleo recipes, including healthy gummy candies check out her blog Paleo Kosher Kitchen.

Enjoy these Paleo Dessert Recipes from Shoshana:
Healthy Banana Almond Ice Cream Sandwiches
Black Forest Coconut Candy
Maple Pecan Muffins

 
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The Cuisinart Yogurt,
Sorbet and Ice Cream Maker
Cool, Easy, Indulgent!

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I scream, you scream, we all scream for rich, creamy ice cream, especially in the hot summer months. And, how we love it when it is homemade.

Making ice cream is as easy as pie. . . actually easier! All that you need is some space in your freezer to store a compact double insulated freezer canister, and luscious homemade ice cream can be just 30 minutes and one flick of an "on" switch away! We love the Pure Indulgence - Cuisinart 2-quart model. It is so easy to use. Simply mix the ingredients, pour it into the frozen canister and turn on the machine.

And, yes we certainly can help you rationalize the investment in an ice cream maker by explaining its benefits. The ingredients are just as you want them... frozen treats made without corn syrup and artificial ingredients. Cleanup is easy. And, best of all, it is so much fun creating delicious desserts. Enough said!

After trying several flavors, our favorites are still "good ole" vanilla and chocolate... with optional add-ins such as caramelized almonds, chocolate chips and sometimes vodka. (The vodka adds extra creaminess). However, our team of tasters (2 willing children and one husband) voted for vanilla flavored with fresh backyard grown organic mint and chocolate chips. Some of our preferred toppings are strawberry sauce and of course hot fudge with a dollop of freshly whipped cream.

We experimented with ice cream mixtures made with heavy cream and whole milk as well as lower fat versions made with 2% milk and a small amount of cream. All were delicious, but of course, who can resist the full, rich creamy variety!

Yes, non-dairy almond milk, soy milk or coconut milk may be substituted for the dairy products, so parve (dairy free) ice cream is also an option. Yes, we think that the Cuisinart ice cream freezer is a "must have" DIY kitchen tool.
Features:

  • Brushed Metal Housing
  • Makes up to 2 quarts
  • Fully Automatic - Just add ingredients and turn on machine.
  • Spout is large enough to eliminate spills when adding ingredients
  • The double-insulated bowl freezes ingredients evenly for consistently smooth and creamy results. Bowl and paddle are removable for easy cleaning.
  • Includes ingredient spout, easy-lock lid, mixing arm, two-quart freezer bowl, base with cord storage and instruction booklet/recipe book.

The scoop on how to make excellent homemade ice cream can be found in the ice cream cookbook, The Perfect Scoop by David Lebovitz. This ice cream "guru" provides 256 pages of instructions for wonderful frozen treats, and most recipes involve the use of an electric ice cream maker.

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Share your favorite ice cream recipes with us. . . We are sharing our favorites with you!

Vanilla Ice Cream - Philadelphia Style
Chocolate Ice Cream, Philadelphia Style
Pralined Almonds
KosherEye Signature Vanilla Ice Cream

President Thomas Jefferson’s ice Cream Recipe
Believe it or not, our “quite the gourmet” President Thomas Jefferson enjoyed ice cream as well. Read his original recipe at http://www.loc.gov/exhibits/treasures/tri034.html. We’d like to hear your scoop too!

Enter to win a Cuisinart Ice Cream Maker on KosherEye. Giveaway ends at 11:59PM, July 20, 2014.  If you just can't wait to see if you've won, purchase the ice cream maker here: Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.  

For more information, watch this video:

 

 

 
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