Author: chanie

Sukkah Onigiri

One of my kids is obsessed with sushi. You might call him a sushi monster. He’s 7 and he makes his own avocado rolls because he just loves it that much. Every Friday, when I shop for Shabbat, i buy him a sushi roll for lunch and he devours it.

Sushi salad is also a staple in our house. Especially when I have leftover cooked salmon or kani. Sushi salad is a real #oldiebutgoodie around here, and I’ve since adapted the recipe so many times!

These days, our favorite is layered sushi rice, flaked salmon, kani, julienned carrots, julienned cucumbers, edamame, sesame seeds, french fried onions, and a generous drizzle of sweet sauce and spicy mayo. Every time I serve it for Shabbos lunch, the guests go gaga all over again – and I often set up a build-your-own-bowl on a lazy Susan so everyone can make their own.

When it comes to Sukkot, “Sushi in the Sukkah” is a favorite theme of mine, and not just because I like alliteration! I’m all for any meal in a bowl and sushi is really so filling, it makes the perfect lunch.

Years ago, I made these onigiri hamantaschen here on the blog, and the other night, this fun Sukkah idea came to me. I couldn’t be happier with how they turned out! Of course my sushi-loving son started building tons of different Sukkot out of the leftover sushi rice – he pressed some into a ice cube tray to make a 3D version and then topped it off with mashed avocado and a nori “door”. And then he ate them, of course. I took the leftovers and made some of these for breakfast the next morning – a very happy and sushi loving family indeed!

Happy Sushi in the Sukkah!!!

 


sushi salad
Asian kani bites
sushi hamantaschen
snowman sushi

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Stroopwafel Cannoli

Cannoli!! I always manage to spell it wrong (that’s 2 n’s,  not l’s, and the plural form is also cannoli!), even though I’ve made them before, in the form of these adorable Torah cannoli!

Of course my love for this fabulous dessert was reignited on my recent trip to Italy, where I saw cannoli in many forms in bakeries and pizza shops alike. Many were topped with crushed pistachios, or folded with Luxardo cherries, mmm mmmm….

I was especially excited to try these with the latest snack to hit the kosher market, stroopwafels! Stroopwafels have nothing to do with cannoli, in fact they come from The Netherlands, where they place the caramel-stuffed wafers on their coffee to warm them up in the morning. A stroopwafel, literally “syrup waffle”, is a wafer waffle made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, stroopwafels are popular throughout the Netherlands and is a well-known Dutch snack.

When I first tried stroopwafels, I realized that they would make the perfect cannoli wrapper if I soften them in the microwave to make them pliable, and boy was I right! So you get the best of cannoli, with a sweetened ricotta filling, and the best of stroopwafel, with a crispy wafer reminiscent of Lotus cookies, stuffed with a gooey caramel. I mean what’s not to love?!

And to top it all off, as an homage to my Italy trip, I even made my own homemade ricotta! I’ve been dreaming about it ever since eating the herbed baked ricotta at the kosher winery in Tuscany, Cantina Giuliano, and I had so much extra milk so I just went for it. Making homemade ricotta is super easy! So enjoy the bonus recipe below.

Some other fun things to do with stroopwafels while we’re at it… make smores! or ice cream sandwiches (chipwiches, anyone?!). They come in single portion-control packages of two, or family packs of 8, so look for them in your local supermarket!

As for these adorable plates, it’s Walmart for the win! I love when I find great prop finds at the most unexpected places and these are just everything. Freeform. Fun patterns. Black and white. Just. My. Jam.

Speaking of jam, feel free to swirl in some good quality jam, or make some Stroopwafel PB&J’s! Omg, how good would that be? Yes please!!

buon appetito!

This post is sponsored by Smackin’ Good. All opinions are my own.

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Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

It’s that time of year, when we celebrate with cheese and wine, lasagna and blintzes and Torah’s all around.

But lets be real. Life is not easy these days and the state of the world is sad. Every day seems to bring on another challenge and most of us just aren’t feeling it. ((HUGS)) all around.

So I’m here to say this: food is comfort. Especially cheese. And bring on all the comfort food because WE NEED IT. And that’s ok.

This Shavuot, think about what brings you joy. Decorate your house in flowers, pour yourself some Rose’ and DISCONNECT. Focus on the people you love and the things that make you happy.

I’m on a pickle binge so what makes me happy right now is all the sour, crunchy and spicy elements I can plate up with some savory Everything Bagel Brie. It makes a great starter to balance out all that cheesecake!

Wishing you all a Chag Sameach. 

Related Recipes

camembert en croute salad
honey hasselback apples with brie and pecans
brie marsala pizza
dried fruit brie bites

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Roasted Antipasto Salad

I never thought I’d say this but Tiktok is actually good for SOMETHING. The viral baked feta pasta that took the internet by storm last week got me thinking!

It’s salami o’clock here at Busy in Brooklyn, which means it’s that time of year that I make something WOW with Abeles & Heymann salami in honor of Purim (since salami is hung like the evil Haman in the Purim story!).

So what do you think I did? I roasted up those tomatoes with olives, onions, garlic and yes, SALAMI,  a la ANTIPASTO. I mean, HOW. GOOD. DOES. THAT. LOOK. (no that’s not a question!)

So, I toss up that roasted antipasto medley with some tricolor pasta for a BOMB appetizer that is just perfect for your Purim meal. I am in love. Thank you TikTok.

So, a few things about this “recipe”, it’s not really a “recipe”. Go ahead and roast whatever you like in there – artichokes, mushrooms, peppers, chickpeas. Just give it all a nice drizzle of oil and let it go for a while until it’s all soft and tender.

And feel free to use some bowtie pasta, or whatever shape you like, or for a no-carb version, toss it with some hearts of palm spaghetti!

Or just serve as an appetizer with some crusty bread. SALAMI HAS NEVER LOOKED SO GOOD!

Other Salami Recipes:

last year: salami nduja
two years ago: salami tarte tatin
three years ago: salami potato latkes
four years ago: salami babka
five years ago: salami quiche
six years ago: beer battered salami chips with beer mustard
seven years ago: drunken hasselback salami
eight years ago: salami chips

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Sachlav Donuts

Ah, sachlav, the warm and milky pudding drink that gets me through the winter, and transports me to my favorite place on earth… Israel.

Sachlav is an #oldiebutgoodie here on the blog and I’ve been making it forever. But I dreamed up a sachlav donut a couple of years ago and I’m so glad I finally made it happen!!

These donuts are really a cross between malabi and sachlav, malabi being the chilled version of sachlav – usually topped with a pomegranate syrup and pistachios – so I kind of fused the concepts together here to give you two different flavors.

But donuts are donuts and this dough is beautiful, soft and supple and you can use it with any filling or glaze you like! Or just roll in some cinnamon sugar and stuff with caramels.

If you’re a lazy dough maker, like I used to be, I totally won’t just you for going on a donut crawl and ditching the fryer, that’s what bakeries are for! There are so many amazing flavors around nowadays, I don’t think homemade donuts are essential. But latkes are another story.

I hope these donuts warm you up and give you that fuzzy feeling I get when I drink a warm cup of sachlav on a cold winter day. Happy  Chanukah!

 

 

Related Recipes:

sachlav rosewater pudding
rosewater creme brulee
orange cardamom malabi with drunken figs
rosewater cheesecake mousse parfaits

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