The Tabernacle Times
Page 4
May 2013
Iyyar - Sivan 5773

Kosher Korner
The Tabernacle Kosher

Seven Species Recipes



By Brenda Storch, Messianic Rebbetzin of
The Tabernacle



Cheese Blintzes
Serves 10–12


  • One 8-oz carton mascarpone
    or cottage cheese
  • 1 T honey
  • 1 T milk
  • ½ tsp lemon peel
  • ¼ tsp anise seed, crushed
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • 1 egg, separated
  • ¾ cup milk
  • 2 tsp walnut or hazelnut oil
  • 1½ teaspoons sugar
  • ½ tsp vanilla extract
  • Nonstick cooking spray
  • 1 cup seedless green grapes,
  • Confectioners' sugar

FILLING: In a small mixing bowl beat mascarpone (or cottage)
cheese, honey, 1 T milk, lemon peel, and anise seed.
Cover & set aside.

BLINTZES: Stir flour and baking powder. Set aside.

  • In a small mixing bowl beat egg white high speed until soft peaks form. In a large mixing bowl combine 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, & vanilla.
  • Beat with electric mixer until well combined.
  • Add flour mixture; beat just until mixture is smooth.
  • Fold in beaten egg white.
  • Spray a nonstick griddle or skillet with nonstick cooking spray and heat over medium heat 1 to 2 minutes.
  • For each blintz, pour 2 tablespoons batter onto griddle.
  • Quickly spread batter to 4- to 5-inch circle.
  • Cook blintz pancake for 20 seconds or until light brown.
  • Gently turn with a spatula; cook second side for 15 seconds.
  • Invert blintz pancake onto a plate lined with paper towels.
  • Repeat with remaining batter to make 10 to 12 blintzes.
  • Spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up.
  • Arrange blintzes, seam-side down, on dessert plates.
  • Top with grapes. Sprinkle with powdered sugar.
  • Serve warm or at room temp.



Fig and Olive Tapenade
Serves 6


  • 1 cup dried figs
  • ½ cup water
  • 1 T olive oil
  • 2 T balsamic vinegar
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • 2/3 cup chopped Kalamata olives
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 1/3 cup chopped toasted walnuts
  • One 8-oz pkg cream cheese

Instructions: Combine figs and water in saucepan over medium heat. Bring to boil & cook till tender and liquid has reduced. Remove from heat & stir in olive oil, balsamic vinegar, rosemary, thyme and cayenne. Add olives & garlic. Mix well. Season with salt & pepper to taste. Cover & refrigerate 4 hours or overnight to blend flavors. Unwrap cream cheese & place on serving platter. Spoon tapenade over cheese and sprinkle with walnuts. Serve with slices of French bread or crackers.



Spinach Pomegranate Salad


  • One 10-oz bag of baby spinach
    leaves, rinsed and drained
  • ¼ cup alfalfa sprouts (opt)
  • ¼ red onion, sliced very thin
  • Seeds of 1 pomegranate
  • ½ cup walnut pieces
  • 4 T balsamic vinegar
  • ½ cup crumbled feta

Instructions: Place spinach in a salad bowl. Top with red onion, walnuts, feta,
and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with balsamic



Grape Salad

Grape Salad


  • 2 lbs green seedless grapes
  • 2 lbs red seedless grapes
  • 8 oz sour cream
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • Topping: 1 cup brown sugar, packed
  • 1 cup crushed pecans

Instructions: Wash & stem grapes, then set aside. Mix sour cream, cream cheese, white sugar & vanilla by hand until blended.
Stir grapes into mixture, & pour in large
serving bowl.

For topping: Combine brown sugar, &
crushed pecans. Sprinkle over the top
of grapes to cover completely.
Chill overnight.


Date Cookies

Date Cookies
Makes 24 cookies


  • 1 package (8 oz) dates
  • 1 cup pecans or walnuts
  • 1 can (3.5 oz) flaked coconut
  • 1/2 cup firmly packed brown sugar
  • 1 egg

Instructions: Chop dates and walnuts.
Add half of the coconut, brown sugar & egg. Mix well. Shape into 2-inch fingers.
Roll in the remaining coconut. Place date cookies on greased baking sheets. Bake at 350° for 10–15 minutes.


Figs Stuffed with Goat Cheese

Figs Stuffed with Goat Cheese


  • 8 fresh figs
  • ½ cup goat cheese, softened
  • 8 grape leaves, drained & rinsed
  • ½ cup honey
  • skewers


  • Preheat grill for medium heat.
  • Make a small incision in the bottom of each fig (large enough for a pastry bag tip).
  • Place goat cheese in pastry bag with plain tip.
  • Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled.
  • Wrap each fig with a grape leaf, & skewer 2–3 figs on each skewer.
  • Lightly oil the grill grate.
  • Place fig skewers on hot grill.
  • Cook for 2 to 3 minutes, turning once.
  • Drizzle with honey & serve.


Turkey Casserole

Curried Turkey and Barley Casserole


  • 2 cups quick cook pearl barley
  • 4 cups broth
  • 3 T butter
  • 2 T Curry powder
  • 1 pound fresh button mushrooms, sliced
  • 1 cup chopped onion
  • 3 cups cooked and cubed turkey or chicken
  • 1/2 cup sliced almonds
  • 1 1/2 - 2 cups sour cream or Greek yogurt
  • salt & pepper to taste

Instructions: In medium saucepan with lid, bring chicken broth to a boil. Add pearl barley and cook as directed on package. Melt butter in skillet, Add curry powder, mushrooms and onion. Saute until onion is translucent, about 3-5 minutes. Add mushroom mixture to cooked barley. Mix in turkey, almonds & sour cream or yogurt. Season with salt and pepper and turn mixture into oiled baking dish. Cover and bake 45 minutes in 350 degree oven. Remove cover and bake for 5 minutes longer. Makes enough to share.


The Tabernacle in Branson The Tabernacle is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization. The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri. If you have questions or comments, please email us at: Visit The Tabernacle Website at