Negev Nectars - Sustainable Gourmet Kosher Products and Gifts from Israel

David’s Fried Gefilte Sticks

Fried Gefilte Sticks Two pieces matzo 6 oz. gefilte  one egg, beaten  Negev Nectars cherry tomato spread Negev Nectars red label olive oil  Use a mortar and pestle to crush matzo into a coarse grind (if you don’t have a mortar and pestle you can put matzo into a plastic bag and break it up …

Continue Reading »

Hannah’s Passover Bagels

Passover Bagels ½ cup oil  1 cup water 1 tsp salt 1tsp sugar 1 cup matzoh meal 4 large eggs Preheat oven to 375 degrees. Bring water, salt and sugar to a boil . Add matzoh meal and mix well . Beat eggs in one at a time.  Allow to stand for 15 minutes. Divide by spoons into 12-15 …

Continue Reading »

Harriet’s Honey Brussels Sprouts

If your family thinks they don’t like Brussels sprouts, try this simple recipe: 2 pounds Brussels sprouts, trimmed & halved 2 tablespoons Negev Nectars organic olive oil 2 tablespoons Acacia Flowers pure honey Salt & pepper to taste Preheat oven to 400 degrees. Toss the Brussels sprouts with olive oil, honey and salt & pepper. …

Continue Reading »

Caryn’s Chicken Marinade

Marinade for Chicken: 3Tbs Negev Nectars honey 3Tbs lemon juice 2 Tbs olive oil 4 crushed garlic cloves some dried rosemary, crushed cracked black pepper Mix it all up, marinate chicken for a couple of hours and cook as you wish!

Continue Reading »

Abby’s Haroses & Matzo Kugel Recipes

Haroses Recipe 1 apple chopped 1/2 cup ground nuts 1/2 tsp cinnamon 1 tsp Negev Nectars honey 2 Tbls red wine Chop or coarsely grate apple and mash thoroughly with the rest of the ingredients.  When the mixture is smooth and no longer lumpy, add the wine and mix again. Serves 4 to 6.   …

Continue Reading »

Cheryl’s Pear Cardamom Chicken and Napa

Pear Cardamom Chicken and Napa (QUICK AND EASY)  And it’s Pesadich!!! 1 head napa cabbage (~ 1 1/2#) cut in half lengthwise, rinsed, and sliced widthwise into 1/2″ ribbons 6 boneless chicken thighs, with or without skin, your preference Kosher salt, garlic powder 1/3 jar Negev Nectars Pear Cardamom Chutney Preheat oven to 350 degrees. …

Continue Reading »

Ruth Loewenstein’s Pesach Wine Sauce & Passover Nut Torte

Two special Pesach recipes, are both traditions from Germany Wine sauce – delicious over cake! 3 eggs – separated juice of 1 lemon 3 cups white wine 3 tablespoons sugar, 2 teaspoons potato starch 1 1/2 cups water Combine egg yolks, sugar,lemon juice, wine & water& cook over low heat 15-20 minutes stirring constantly. Mix potato …

Continue Reading »

Jacob’s Gourmet, Stuffed-Crust Matzo Pizza

  2 slices of plain matzo mozzarella cheese (the fresher the better, but pre-shredded works fine) parmesan cheese desert magic cherry tomato spread (or another marinara sauce if you prefer) Negev Nectars olive oil 1. Pre-Heat oven or toaster oven to 350 degrees. 2. Separately, lay out on the counter a baking tray or sheet …

Continue Reading »

Gabi Moskowitz’s Cream Cheese Hamantaschen

Gabi is a chef, writer and the editor-in-chief of the nationally acclaimed blog, BrokeAss Gourmet. Gabi’s cookbook, the BrokeAss Gourmet Cookbook, will be published on May 8, 2012. Cream Cheese Hamantaschen These rich, buttery Hamantaschen feature cream cheese in the dough, yielding a cookie that is somehow both delightfully chewy and buttery-crisp at the same …

Continue Reading »

Apple Olive Oil Cake

4 cups flour 2 cups sugar 4 tsp baking powder 1/4 tsp salt 1 cup Negev Nectars olive oil 3/4 cups orange juice 4 eggs 4 medium apples, peeled and thinly sliced 1/4 cup of cinnamon/sugar (make sure it’s very cinnamon-y!) 1 tsp vanilla extract Preheat the oven to 350 degrees. Grease and flour a …

Continue Reading »

All Negev Nectars foods are produced in the Ramat Hanegev region and are certified kosher by Rabbi Svisa, the head of the Ramat Hanegev region rabbinic council,
or are produced in the Arava and are certified kosher by Rabbi Moshe Ha’araya, head of the Eilat region rabbinic council.