Author: chanie

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.

Related Recipes:

sausage stuffed butternut squash with apples
salami tarte tatin
apple and honey galette

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Brownie Toppings & Ideas


I cannot actually believe that the summer has come and gone, I’m back in the city and school has begun! Is it just me, or does summer seem to go by faster when you get older?  It just flew right past me and here I am, at my computer, back to work.

I think I’m mostly shocked because all those projects I told myself I would tackle this summer did not happen, and as productive as I’d hoped to be, I kind of just let go! I was supposed to organize all my photos, go through my emails, file paperwork, start running again, drink more water… but I suppose that what New Years Resolutions are for, and we start early here!

Rosh Hashanah, the Jewish New Year, is just a few short weeks away, which means we are approaching a pretty busy holiday season. The Jewish New Year is followed by Yom Kippur, and then shortly after by Succot, which is a foodfest of epic proportions! There are lots of festive holiday meals, and meal planning is essential to make it through.

I’ve said it before and I’ll say it again – I’m not a big planner when it comes to holiday prep, but the High Holidays are an exception. I usually make a double batch of my honey challah, a few loaves of honey cake, mini pumpkin pies for a crowd and Levana’s chocolate mousse to stock the freezer. It’s really the only way because there are simply so many meals and no time to cook them all!

So I’m here with a great dessert hack that will take you little time but wow your guests nonetheless. It involves a cheat in the form of Duncan Hines brownie mix, and even though I’m not usually one to use a prepared cake mix, I have to admit that their brownies really take the cake – pun intended! Even my mom admitted to me recently that she is never making her own brownies again because they’ve really nailed the perfect brownie.

Of course adding your own toppings changes everything and makes it your own. My favorite combo are the tahini swirled brownies (above), which I serve topped with vanilla ice cream, raw tahini, silan and a sprinkle of shredded halva. My guests can never get enough of it!

My kids are partial to my smores brownies, so I usually make make two pans, but when I saw this brownie pan with dividers,on Amazon, I realized I could do a bunch of toppings at once! It was just a fun project and my kids loved trying all the different flavors.

Of course, since we have a peanut allergy at home, I kept all these toppings nut free, but feel free to experiment however you’d like. Peanut butter swirled brownies would be epic too!

Lets bring on the holiday prep!

Related Recipes:

Mexican hot chocolate brownies
black bean brownies

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Kale Crunch Salad

All I can say is even though I had a boatload of this salad on Shabbos, and then again yesterday when I photographed it, I need it again like NOW, and that, my friends, is a sign of a delicious salad – one you want to eat over and over and over again!

Yes, the flavor combo is bomb but what really makes this salad extra special is all the crunchy elements and it’s like a party in your mouth. A party!!!

I debated calling this the Cruciferous Crunch Salad but then I tried to say cruciferous on my Instagram and I ended up saying cruciferouSH, so I nixed it lol! Kale Crunch Salad has still got that alliteration ring to it that I love, so we’re going with that!

What is really great about this salad is that it’s really adaptable – sub in your favorite candied nuts, seeds and croutons,  the important thing is you want things with lots of different textures in every bite.

And with Rosh Hashanah just a few short weeks away, we’re hoping on the pomegranate train and I couldn’t be more excited!

Related Recipes:

smoky kale and farro salad with balsamic fig dressing
wilted kale and kabocha squash salad
fall farmer’s market salad
kale persimmon salad

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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 big 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!

 

Related Recipes:

trio of sweet challah dips

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Sweet Chili Broccoli Salmon

I have a confession to make: I can’t spell brocolli. I mean broccolli. No broccoli! Thank G-d for auto-correct because I just can’t get it right.

I’ve always been a good speller but I’ve got a few mindblocks:
broccoli
nauseous
exercise

It’s a good think I don’t get nauseous from eating broccoli after I exercise otherwise I’d have 3 typos in the same sentence, ha!


Actually speaking of broccoli, it’s one of my favorite veggies, and I can legit eat an entire tray in one sitting! I love it raw, I love it steamed, roasted and stir fried. I’m not even partial to fresh broccoli, the frozen stuff is just fine for my standards, so long as it’s thawed properly and not mushy. Mushy brocolli is gross, Mushy brocolli doesn’t deserve to be spelled correctly.

So for all you broccoli lovers out there – thaw your frozen broccoli, never boil it! I like to run the frozen broccoli under cold water just to lightly thaw and then stir fry over high heat. That’s it. Perfectly tender broccoli every time.

Related Recipes:

sweet chili salmon with wasabi crust
broccoli parmesan poppers 
fish tacos with broccoli slaw

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