Author Amy Stopnicki shares her formula for culinary success in her groundbreaking cookbook: Plan, Prepare, Plate.
The holidays are here and with it come parties and dinners with family and friends. Kosher Taste (Feldheim/April 2016; $29.99/hardcover), by Amy Stopnicki, offers home cooks a new formula for celebrating with delicious dishes. Whether you’re looking to impress, or simply do more with less, Kosher Taste is the go-to cookbook and the source for wonderful meal ideas with over 100 simple recipes and photos.
Amy, a busy mother and a successful event planner, understands busy. She has partnered with some of the most respected chefs in her industry, creating beautiful food in high pressure environments. In Kosher Taste, Amy has taken her best innovations from years of experience and combined them with her passion for creating balanced and beautiful meals everyone will love, any time of the year.
“I love to cook and I love to entertain. The warmth and beauty of sharing a beautifully set Shabbos or holiday table with friends and family is my passion and joy,” Amy explains. “My goal with Kosher Taste to share this joy, this passion with home cooks who are looking to experience delicious new tastes and flavors to share with their families.”
Every recipe in the book offers Amy’s easy-to-follow formula. PLAN: tips for preparing ingredients ahead of time. PREPARE: simple instructions and step-by-step guide help any level home cook recreate Amy’s recipes. PLATE: making what you have prepared look beautiful when served and what you can serve it with.
Kosher Taste provides recipes that appeal to all our senses and creates meals you would be proud to service to the most discerning guests. Recipes are divided by chapters that include Plan Ahead, Weekday Menus, Soups and Salads, Sides, Mushrooms, Fish and Dairy, Mains, Trendy Recipes and Sweet Treats, making it easy to find just the meal or party dish you are looking for. Some of Amy’s tasty recipes include:
-Traditional Chicken Soup with Egg Drop
-Grilled Fennel with Balsamic Reduction
-Chicken Fried Rice with Mango and Pine Nuts
-Salmon Pad Thai
-Spicy Baked Macaroni and Cheese
-Maple Glazed Turkey Breast
-Spinach Pesto Stuffed Chicken
-Skirt Steak in Rum Sauce
-Pumpkin Pie Brulée
-Winter White Cupcakes
Whether feeding a family on a busy weeknight, preparing a Shabbos meal, sharing a dish for a party, or a holiday dinner for 20, Amy is a woman with a plan. In Kosher Taste, she shares that plan with you.
Amy Stopnicki is a busy mother of four, an active member of her community and successful event planner for over 15 years. Her culinary business skills have included menu creation, coordinating and implementing food tastings and events for more than 900 people. Amy is frequently asked to do cooking demos for private groups as well as non-profit organizations. She lives in Toronto with her husband and four children.
Try these delicious recipes from KOSHER TASTE for the holidays:
Recipes may be reprinted with the following credit:
Recipe and photo from Kosher Taste by Amy Stopnicki/Feldheim; April 2016
Yield: serves 8-10
This is an easy and delicious recipe. Sometimes less is more. This brisket can be marinated in the refrigerator in advance to save time.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup dried onion flakes
1 teaspoon paprika
1 4-5 lbs. brisket
3 tablespoons deli mustard
3 tablespoons old-fashioned mustard
¼ cup extra-virgin olive oil
3 onions, sliced
1. Preheat oven to 425°F.
2. Combine salt, pepper, garlic powder, onion flakes and paprika in a small bowl.
3. Rub spice mixture over brisket.
4. Let brisket sit for 30-40 minutes at room temperature.
5. In a small bowl, combine both mustards, oil and onions. Coat the brisket well.
6. Bake for 25 minutes in a roasting pan, then reduce heat to 300°F and continue baking for
another 3 hours or until brisket is thoroughly cooked.
This is best served with rice or potatoes. It always looks beautiful served on a big platter topped with the cooked onions.
Baked Chocolate Doughnuts
Yield: 12 doughnuts
This is a far healthier version of the ultimate in decadent sweet treats. You will need to allow time for the doughnuts to cool before glazing.
2⁄3 cup almond milk
2 teaspoons white vinegar
1 cup flour
1⁄2 cup light spelt flour
1⁄2 cup cocoa
1 teaspoon baking soda
1⁄2 teaspoon sea salt
6 tablespoons canola oil
1⁄2 cup sugar
¼ cup honey
2 large eggs
3⁄4 cup powdered sugar
2-3 tablespoons water or almond milk
sprinkles (if desired)
1. Preheat oven to 400°F.
2. In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle.
3. Meanwhile, sift together flours, cocoa, baking soda, and sea salt in a large bowl. Set aside.
4. Whisk together oil, sugar, honey and eggs until evenly combined. Add in the curdled milk.
5. Mix together the wet and dry ingredients until just combined.
6. Spray doughnut pan. Add batter to a piping bag and pipe evenly into the pan (about 2⁄3 full).
7. Bake for 7-9 minutes or until set. Let cool.
8. Combine glaze ingredients in a small mixing bowl and whisk together.
9. Once doughnuts have cooled completely, (this should take about 15-20 minutes), dip each
one in glaze. Add sprinkles at this point if desired. Let the glaze set for approximately 30 minutes.
Serve these alone as a snack or plated family-style as a great dessert.
Information provided by Trina Kaye, The Trina Kaye Organization