Category: Shavuous

Whipped Strawberry Frosé

Oh.
My.
Gawd.

Blame it on quarantine but we’ve all got cocktails on our minds, AmIright?! I mean, I may or may have not been sneaking some Frangelico into my iced coffee in the morning, and I’ve been known to kick back a glass (or two) of red in the evenings. But THIS? This is something else.

Inspired by the whipped coffee trend that has taken the internet by storm, this WHIPPED STRAWBERRY Frosé turns the classic on it’s head by folding the strawberry and lemon into whipped cream, and leaving the Rosé to shine on it’s own in all it’s glory. Which also means, lets prep and more drinking time!

So step aside Dalgona coffee, there’s a new whipped drink in town! L’chaim!

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passion fruit colada
sangria
amaretto affogato

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Cheese Babka Straws


Babka straws were the surprise one hit wonder (ok there was more than one!) from my cookbook Millennial Kosher, and they never get old. It’s that back pocket recipe we all need for a last minute dessert, a Shabbat morning treat or a food gift for a new neighbor.


I’ll never forget happening upon a bakery stand at a Farmer’s Market in upstate New York last summer to find my babka straws being sold! I don’t know who was more excited, me or the lady who had prepared them from my book. It was so thrilling.


And of course the weekly photos that slide into my DMs every Friday of freshly baked babka straws remind me that this recipe is a keeper. And for good reason. They’re super easy, thanks to store bought puff pastry, and they come together in no time. Even your kids can make them!


In honor of the holiday of Shavuot, I decided to put a cheesy twist (pun intended!) on the classic recipe, and I may even like them better than the original.


Wishing you and yours a happy holiday!

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raspberry palmiers
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Sausage Galette with Apple Cider Onion Jam

It’s that time of year when my inbox gets flooded with Kosherfest invites and it really got me thinking about how far the kosher industry has come. I’m so thankful because having so many amazing kosher products on the market helps me do my job and get creative in the kitchen.

When my mom was growing up, there were the basics: kosher meat, kosher milk, pasta, tomato sauce, ketchup, mayo, canned fruits and veggies… the staples. There was candy and baked goods but nothing like what we have today! We are so fortunate to have so much at our disposal, and kosher cooking is easier and tastier than ever.

I’m especially thankful for kosher imports from around the world that make specialty products accessible. Do you remember when bloggers were making their own cookie butter, and finding a package of Lotus cookies was like striking gold? They’re now readily available in most kosher supermarkets, with kosher certification from Israel.

The newest Israeli import that I’m crushing over are the rolled pie doughs that come frozen, in both sweet and savory varieties. They make galettes and tarts a breeze, and I couldn’t be happier. When Abeles & Heymann released their newest sausage flavors of Bourbon Apple, Teriyaki Ginger and Andouille, I knew just what I was going to make, and LOOK. HOW. PRETTY!!!!

I love that Abeles & Heymann is constantly upping their game and their new sausage flavors are so exciting! I’m so honored to be a brand ambassador for them, because I truly love the quality and care that they put into their products. My family cannot tolerate any other hot dog and because they are so conscious of putting out healthier products, I don’t have to feel bad about feeding them to my family, because many are free of nitrates and other additives.

So lets talk tart — In honor of the upcoming holiday of Rosh Hashanah, I whipped up an easy apple mustard using prepared apple butter and cooked down the most lip-smacking apple cider onion jam that is about to be added to EVERYTHING! Make it and you’ll see!

If you’ve got any apple cider onion jam left, feel free to add it to grilled cheese with some sliced apples (if you make it pareve), mixed some into your holiday roast, smother it over chicken, squash or mix into rice. Or, just eat it by the spoonful cuz it’s THAT good.

As for the sausages, if you’re not up for a galette, you can slice them on the diagonal, sear them off and add to a charcuterie board. Wrap ’em in puff pastry for classic franks in blanks. Roast them with potatoes or peppers and onions for an easy sheet pan meal. Or just go classic in a hot dog bun, ‘cuz you can never go wrong with that!

Wishing you an easily prep for the holidays ahead, and a super sweet and delicious year!

This post is sponsored by Abeles & Heymann.

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Dips & Spreads

Walk into any kosher supermarket and you’re likely to find a display case of wall to wall dips. What is it about Jews and dips and when did this cultural shift happen?

In Sephardic culture, SALATIM have adorned their Shabbos tables for generations. Unlike most mayo-based dips that you find in Ashkenazi cuisine, salatim are usually cooked down for hours (think matbucha!) and are exclusively savory.

Growing up in an Ashkenazi home, dips were not really a THING. And come to think of it, neither was a smorgasbord of salads. Life was a lot simpler back then, and if we had some pickled cucumber salad, chrein (horseradish with beets) and tahini (my dad is Israeli after all) we were happy campers. Perhaps it’s our foodie culture or this generation’s need for abundance that has our Shabbos feasts outdoing the most lavish Thanksgiving spreads. Luckily, I like to play around in the kitchen, so spending my Fridays whipping up multiple dishes isn’t the worst thing. But for those who find cooking overwhelming, Shabbos prep can be a chore, and believe me I get it. That’s where store-bought dips come in handy, and the good news is, you don’t really have to buy them.

I’ve never been that big on prepping dips, probably because they are just a vehicle for eating more challah. We always have hummus and tahini around, and I’ll make (or buy!) olive dip on occasion, but dips for me are an “extra”, a cherry on the top if I’m feeling extra fancy or I want to go all out for special guests.

If I have tomatoes on hand that are too soft for salad, I’ll usually cook down my tomato jalepeno dip (recipe in my book) and we absolutely love garlic confit smeared over challah (recipe also in my book), but in general, I prefer NO-COOK dips that I can just throw into the food processor and be done with it! One of my favorite kitchen hacks for making dips it to cover the bowl of my food processor with plastic wrap before putting the cover on, so the oil or mayo doesn’t splatter all over the top of the machine when I blend, and I can make one dip after another with minimal clean up.

The best part about making homemade dips in the food processor is that amounts don’t really matter. You can throw most things from a jar into your machine with a big dollop of mayo (lemon juice keeps it tasting fresh, and salt is always a given) and you’re good to go. Here are some good combos!

 

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trio of sweet challah dips

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Amaretto Affogato

What is Affogato? Italian for “drowned”, an affogato is an is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso. If you’re a coffee fan like me, it’s basically a small taste of heaven!

I’ve had affogato many times, but on my recent trip to Antwerp, the local Italian restaurant, Confetti, served it with a splash of amaretto and it was literally NEXT LEVEL amazingness. Like you need to make it. Like NOW. (Is it too early for alchohol?)

Start with some good quality gelato. It melts more slowly than ice cream. But ice cream works too. And you can even experiment with different flavors, but I like vanilla here. My little trick it to scoop the ice cream in advance and freeze them so they’re nice and solid when you serve!


Then pour that beautiful nutmeg-colored golden caffeine syrup, also known as espresso, over the ice cream and watch it do it’s beautiful dance down the sides of your cup. Am I being overly dramatic? Maybe a little, but AFFOGATO. IS. EVERYTHING.

If you’re like me, you might even watch to catch it in slow motion!


YASSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Caffeine addict much?!)

Then pour a generous glug of amaretto over it and enjoy the best drink of life!! Chag Sameach everyone!!

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