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Falafeltaschen Board

Sunday, February 25th, 2018

I can’t honestly believe that Purim is just a couple of days away! Which means Pesach is just a month away. And then Shavuos is just a couple of weeks after that. And do you know what happens then? By that time I should be holding my own. actual. cookbook. in. my. hands. Ahhhhh!!!!!

Cookbook, cookbook, cookbook. It is the air that I breathe these days! It is my breakfast, lunch and supper. The thing I think of when I get up in the morning and when I go to bed at night (and all the hours in between). It’s what has me crying from stress and happiness at the same time. It. is. real. and it. is. happening.

I have a newfound appreciation for cookbook authors the world over. I think they all deserve a gold medal for the tedious process of developing, testing, retesting and retesting recipe after recipe until they all start to look the same. I think they deserve the biggest honor for the amount of hours poured over every word and the amount of thought that goes into every page.

I have the greatest respect for food stylists and photographers and photo editors who make the perfect crease in a napkin, get the lighting and shadows just so, and finish the photos with the perfect finesse.

And as I wind down to the finish line and wrap up my recipes, my photos, my very heart and soul that I put into this book….I’m forced to stop. Take a deep breath. Because life around me is still living, and the kids need costumes, and shalach manos and….PURIM. I celebrate you with honor and this fabulous FALAFELTASCHEN BOARD that doesn’t need much introduction. I’ll let the photos do the talking.

Happy Purim!

Related Recipes:

corndog hamantaschen
sushi hamantaschen
baklava hamantaschen
date and almond hamantaschen
healthy thumbprint hamantaschen

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Pickled Deviled Eggs

Thursday, February 14th, 2013

With Valentines Day here, it seems like all my foodie feeds are covered in hearts and pink desserts of all kinds. But what about us non-bakers? Isn’t there anything pretty and pink for us to make? Well it just so happens, there is. Beets are a great way to turn savory foods into pink or purple edible eye-candy that’s perfect for parties of any kind. Think pink pasta, purple pancakes or these gorgeous ombre deviled eggs!

So if you really want to up the ante at your next party or cozy Valentines dinner, do away with traditional (ie: boring) deviled eggs, and give these gorgeous little pickled ones a try. The pink ombre ring comes from brining the eggs in beet juice – a simple task with a huge wow factor. Ombre isn’t just for 7 layer dye-filled cakes anymore!

With Purim just around the corner, I love to plan my menu around interesting unexpected dishes to maximize on the Purim spirit. Last year, I made these salami chips. This year, these pickled deviled eggs will be making an entrance. Of course I also do a twist on traditional hamantaschen like these puff pastry ones, last year’s sushi onigiri, and this years…well, you’ll just have to wait on that one…the surprise is coming up next week!

1 year ago: stuffed roasted butternut squash
2 years ago: quick & easy chocolate rugelach

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