Mazel Tov Israel! You’re 63 years old today! Let’s have a party!
That’s right in honor of Yom HaAtzma’ut we’re showcasing a “birthday” party–granted it is a special birthday party for a young girl who is becoming a Bat Mitzvah.
As you plan your Modern Jewish Wedding it’s fun to borrow ideas from Bar/Bat Mitzvah celebrations, services like Havdalah, rituals like the Ketubah or even Jewish holidays like today’s.
On Yom Ha’atzmaut there is a tradition to have a picnic and barbecue in the parks and forests. These photos from Mitzvah Market show how just how amazing an outdoor party can be! If a picnic, vintage shabby chic wedding is your dream view the entire gallery for invitation ideas, a personalized web site and even more decor ideas. They went all out for a fun-filled weekend!
Pat James from Parties By James transformed The Playhouse into this beautiful party space complete with farm tables, matching plates, beautiful flowers and lanterns.
Tree bark was cleverly used as seating cards for each guest
Need some food ideas to bring in an Israeli picnic element? Food Network has this Recipe courtesy Giada De Laurentiis
Israeli Couscous with Apples, Cranberries and Herbs
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook’s Note
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.