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Whisk by Ami Magazine  Whisk - Ami's popular food magazine. Recipes | Kitchen tips n' tricks | Giveaways


After countless nights, or rather weeks, of prep, we're super excited to present to you the all-new Whisk by Esther Deutsch!

We're very excited to have the super talented and creative @chicestherdeutsch to head our team!

Here's the cover of this week's issue - in stores/online now.
#Whisk #WhiskByAmi#AmiMagazine #Kosher#KosherFood #MagazineCover #Magazine #FoodMagazine#InstaFood #Food #Foodie#Foodies #NewLook

Well deserved @gcnymarketing, congrats!

#Repost @gcnymarketing
When your media partner @whiskbyami congratulates your @incmagazine Inc.5000 win on a sweet note. 🍰🎂 #icecream #cake #ami #cold #delicious #magazine #treat #gift #suprise #like #inc5000 #win #award #cocktails #wine #fun #agency #agencylife #brooklyn

Here's another popular @whiskbyami recipe from the archives — Fresh Fruit Compote
(By Gitty Greenberg)

10 fresh apricots
15 peaches
15 nectarines
15 plums
3 pears
3 Cortland apples
3 green apples
1 cup sugar
4 cloves

1 (approx. 3-oz.) box strawberry jello powder

1. Peel all fruit, aside from apricots and plums. Cut into chunks.
2. In a 12-quart pot, combine all fruit and sugar. Fill ¼ of the pot with water. Add cloves. Bring to a boil, lower heat and simmer for 3 hours.
3. Stir in strawberry jello 10 minutes before removing from heat. If you prefer a sweeter compote, add additional sugar. Remove cloves before serving. The compote can be divided into containers for freezing.

Yield: 6-8 quarts compote

From the author:
This is my family’s version of compote. It’s a Shabbos must-have. Just as we have challah, chicken soup, fish, and kugel…we have compote. It’s usually the dessert on Friday night. During the day, I’ll serve a dessert that’s different and fun, or sometimes vice versa. My kids always want to know what’s for dessert…it’s compote! Compote also freezes beautifully, and since I find that it takes a long time to peel and chop fruit, once I’m making compote, I don’t only want a little bit…I want enough to last for many weeks. This recipe makes enough to fill 8 (2-pound size) containers. I’ll do the same thing when I make soup. It takes awhile, so I’ll make a 12-quart pot and freeze. I’ll never make compote and soup in the same week.

In the winter, we might make compote from strawberries and rhubarb, and we recently made an easy one from pears and strawberries. “Around this time of year, my mother-in-law’s freezer is filled with three shelves of compotes made from summer fruits.”—Gitty

Want something that will stand out but is still quick and painless to make?

Sweet Potato, Mushroom, Cashew, and Cranberry Salad (By @efrat.libfroindchef)

Serve this cold as a salad or 
warm as a side dish. Whichever
way you make it, you’ll be 
making it again and again.
5 tablespoons oil
1 large sweet potato, cubed
1 cup fresh small champignon mushrooms, halved

½ cup cherry tomatoes, halved
½ red onion, thinly sliced
2 garlic cloves, finely minced

1/4 cup dried cranberries

½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons sugar
1 heaping tablespoon chili sauce
2 tablespoons silan
½ cup salted halved cashews

1. Heat oil in a large frying pan and stir-fry the sweet potato cubes until slightly tender.
2. Add mushrooms and sauté for another 2 minutes. 
3. Add all the other ingredients except the cashews and stir-fry for another 2 minutes.
4. Garnish with cashews before serving.

Yield: 6 servings


Next up - another quick and easy delicious recipe!

Glazed Side of Salmon
(By @NechamaNorman)

1 (2-pound) side of salmon
3 tablespoons olive oil

¼ teaspoon crushed red pepper

1 teaspoon garlic powder

6 tablespoons brown sugar

1 teaspoon cocoa powder

1 tablespoon Worcestershire sauce

1. Preheat oven to 425°F

2. Rinse fish and pat dry. Place fish on a lined baking sheet (or in a baking pan if you have one large enough). 3. Drizzle oil over fish and sprinkle with crushed red pepper. In a small bowl, combine garlic powder, brown sugar, and cocoa powder. Pat onto fish to form a crust. Drizzle Worcestershire sauce on top. Bake for 25 minutes, or until fish flakes easily with a fork.

Yield: 6 to 8 servings


From the @whiskbyami archives, here are a few amazing Yom Tov-worthy recipes.

First up! Shabbos/Yom Tov Challah
(by @efrat.libfroindchef)

2.2 pounds (1 kg or 7⅓ cups) flour

2 tablespoons dry yeast

5 tablespoons sugar

1 tablespoon salt

2 to 2¼ cups warm water

½ cup oil

Sesame seeds (optional)

Egg wash:
2 eggs

2 tablespoons oil

2 tablespoons strong tea (steep a teabag in 3 tablespoons water)

1. Sift flour into a bowl. Add yeast, sugar, and mix. Add salt and mix. Add warm water; begin with 2 cups and gradually add another ¼ cup if needed. Knead the ingredients for a few minutes until a dough begins to form. Add oil and knead for 10 minutes. Oil the surface of the dough and cover with a towel.

2. Put the dough in a warm place and let rise until doubled in bulk. This will take about 1½ hours.

3. Knead the dough for a few minutes. Divide into 4 equal parts, and roll each part into a ball. Roll out each ball into a very long, narrow rectangle and roll it up jelly-roll style.
4. Attach the ends of two jelly rolls and twist them around each other to form a thick rope. Shape each rope into a ring and squeeze the ends together firmly. The hole in the middle will disappear during the rising and baking. Transfer the challah to a 9-inch baking pan.

5. Prepare the egg wash. Whisk the eggs with the oil and tea essence and spread over the challahs.

6. Sprinkle with sesame seeds and allow to rise for 20 minutes in a warm place. Meanwhile, preheat the oven to 350ºF (180ºC). 7. Bake the challahs for 35-45 minutes until golden brown. Remove from the baking pans and allow to cool.

Yield: 2 (9-inch) round challahs

Note: Before rolling up the rectangles of dough, you can add a filling at that point.

#Repost @kosherdotcom
We've just gotta say, @overtimecook has done it again with these incredible Coffee Mousse Trifles with Chocolate Cake Crumbs from @whiskbyami. They're absolute dessert perfection! 😋👌🏼 Here's the recipe:
* 1 cup non-dairy liquid whipped topping
* 1 (8-ounce) container Tofutti cream cheese
* 2/3 cup Tofutti sour cream
* 1 teaspoon vanilla extract
* 4 teaspoons instant coffee, dissolved in 1 tablespoon water
* 2 cups confectioners’ sugar

Cake Crumbs
* 1 cup flour
* 1/3 cup cocoa powder
* 2/3 cup light brown sugar
* 1/2 cup (1 stick) margarine, cold and cut in cubes
Start Cooking
Prepare the Mousse
* In the bowl of an electric mixer, using a whisk attachment, beat non-dairy whipped topping on high speed until stiff. Remove from the mixer bowl and set aside. There is no need to wash the mixer bowl before continuing.
* Add cream cheese, sour cream, vanilla, and coffee to the mixer bowl and beat until smooth. Add confectioners’ sugar and beat until combined.
* Remove bowl from mixer and use a rubber spatula to gently fold in the reserved whipped topping. Do not overmix. Place the mousse in the fridge to chill while you prepare the crumbs.

Prepare the Crumbs
* Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
* In a small bowl, combine all ingredients and crumble until it forms crumbs. Spread the crumbs in a single layer on the prepared cookie sheet.
* Bake for seven to eight minutes, stirring halfway through. Remove from oven and set aside to cool before assembling trifles.

To Assemble
* Layer crumbs and mousse in small cups.
* Refrigerate until ready to serve.


Elky's 4 new easy sides for second days Yom Tov sides + Baked desserts with a touch of spice, Ice Cream taco cannolis and more!

In stores/online now.

Brought to you by @Meal_Mart.

This popular recipe was posted a few days ago and was deleted due to a technicality, so here it is again.

From the @WhiskByAmi archives: FULL RECIPE — Amazing Chocolate - Orange Cups (By Efrat Libfroind)

Garnish the top layer of cream with mini meringues.
For the Chocolate-Orange Mousse

2 cups coconut milk or soy milk

¼ cup freshly squeezed orange juice

2 tablespoons orange zest

contents of 1 vanilla bean

4 egg yolks

¼ cup sugar

3 tablespoons cornstarch

8.8 ounces (250g) bittersweet chocolate, chopped

2 tablespoons Cointreau or good- quality orange liqueur

1 (8-ounce) container nondairy whipped topping

For the Orange Cream

1 cup coconut milk or soy milk

¼ cup freshly squeezed orange juice

2 egg yolks

¼ cup sugar

1 heaping tablespoon cornstarch

1.7 ounces (50g) white chocolate

1 teaspoon orange zest

1. Prepare the chocolate-orange mousse. In a saucepan, bring the coconut or soy milk, orange juice, orange zest, and vanilla seeds to a boil.

2. In a bowl, whisk egg yolks, sugar, and cornstarch with a hand whisk. Pour the hot milk mixture into the egg yolk mixture, beating briskly. Mix well and return to the pot. Cook, mixing constantly until thickened.

3. Remove from the heat, add the chopped chocolate, and mix well. Add the liqueur and mix. Transfer the hot mixture to a shallow dish or bowl. Cover with plastic wrap and refrigerate for 1 hour.

4. Prepare the orange cream. In a saucepan, bring the coconut or soy milk, orange juice, and orange zest to a boil.

5. In a bowl, whisk egg yolks, sugar, and cornstarch with a hand whisk. Pour the hot milk mixture into the egg yolk mixture, beating briskly. Mix well and return to the pot. Cook, mixing constantly until thickened.

6. Remove from heat, add white chocolate, and mix well. Cover with plastic wrap and cool to room temperature.

7. To assemble, beat nondairy whipped topping until soft peaks form. Fold it into the chocolate-orange mousse. Transfer the mousse to a piping bag and pipe into decorative cups until they are ⅔ full. Freeze for 10 minutes. Transfer the orange cream to a piping bag and pipe a layer of cream above the chocolate-orange mousse.

Yield: 15 servings


#Repost @kiki_fisher
This is a real oldie but goodie ferfel cake as we called it!! Great for sukkos easy!! In this wks @whiskbyami mega yt edition!! @danengongoro

Another FULL RECIPE perfect for Yom Tov — Skirt Steak with Garlic-Parsley Rub
(By @NechamaNorman)

From the author: I don’t know why I decided to buy lots and lots of heads of garlic that day. When I got home, I tried incorporating all that garlic into different dishes. It was not too difficult; I peeled the cloves, whirled them in my food processor, prepared a few marinades, and froze them for another day. This was one of my favorites from that day.
2 pounds skirt steak

⅓ cup crushed garlic (about 1 head)

¼ cup fresh parsley leaves

juice of 1 lime

2 tablespoons olive oil

½ teaspoon cumin

¼ teaspoon turmeric

⅛ teaspoon black pepper

1. In a food processor fitted with the S blade, blend garlic, parsley, lime juice, oil, turmeric, and black pepper. Pulse until a paste forms.
2. In a bowl, combine skirt steaks and paste. Cover and marinate steaks overnight in the refrigerator.

3. In a heated grill pan, grill steaks about 3 minutes per side, or until desired doneness. Allow to rest a few minutes before cutting. Thread onto a skewer to serve.

Yield: 6 servings

#Whisk #WhiskByAmi #Ami #AmiMagazine #YomTov #Recipe #Recipes #Food #Foodie #Foodies #SkirtSteak #Steak #Garlic #Parsley #Rub #Succos #Sukkos #Sukka #Sukkah

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