Category: Appetizer

Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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Malawach Dogs

THIS. MAKES. ME. SO.  HAPPY.
Sigh (the good kind).

If you missed it, there’s big news on the Abeles & Heymann front – they’ve made it to Trader Joes, and at $5.99 a pack, it’s a total steal! Not only that, their hot dogs are now available nationwide, so you can ALL get a taste of the BEST kosher hot dog in town!!

This news had me so stoked that I had to celebrate with something extra special, so I went EN CROUTE (literally: wrapped in pastry). But not just any pastry.

Malawach pastry. The Yemenite stuff of dreams that puffs up into buttery goodness, and gets dipped into the ultimate pairing: resek (grated tomato) and schug (jalapeno dip).

Malawach with resek and schug, plus some hard boiled eggs on the side, is something you’ll find on many Middle Eastern menus, at loads of stalls at the Shuk and AT MY HOUSE. I’m convinced I must have been Yemenite in another life because their food just speaks to my soul.

Yemenite chicken soup, lachuch with butter and honey, jachnun, kubaneh… I can’t get enough. The traditional hawaij-spiced soup has become a Shabbat staple in my home, and whenever I can make it to Zion in Borough Park, I load up on spongey lachuch for my freezer. Jachnun gets stuffed into my cholent, and kubaneh is the one recipe I have yet to master, but consider it done.

And the beautiful, light and refreshing dips of tomato and jalapeno – well they’ve become an essential fridge stock and I always have jars on hand! Paired with tahini and pita, they make a delicious breakfast, lunch or dinner, with eggs on the side.

So yes, I am in love with Yemenite food. I am in love with Abeles & Heymann hot dogs. And that, my friends, is what makes the perfect recipe. Enjoy!


Related Recipes:

bunless fajita dogs
hot dog eggrolls
spiralized spud dogs

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Salami Nduja

Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!

It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.

Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.

I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.

Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!

It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.

I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!

Other Salami Recipes:

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

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Sweet Hawaiian Deli Skewers

The Super Bowl is just around the corner and although I’m not a sports fan, I’ll take any excuse for a party! Especially when said party involves lots of finger food!


I’ve never been into sports, although I grew up with brothers who were big into the game so I totally get the hype! I’m happy to let the guys do their thing in front of the TV, while I do my thing in the kitchen. Just as there’s a strategy in the sport, there should be one in your menu planning too – lots of deli, plenty of small bites, and don’t forget the drinks!

When Domino® Sugar reached out to me about their new Domino® Golden Sugar, I was stoked to work it into a Super Bowl recipe! I love that it’s less-processed than granulated sugar and that it has a hint of molasses flavor. Domino® Golden Sugar is made from pure cane sugar and works cup-for-cup just like white sugar, but has a beautiful golden color.

I’ve always been intrigued by pineapple glazed ham, so I decided to do a bite-sized kosher version, using smoked turkey! The Super Bowl has always been about the big deli subs, so why not make glazed deli bites with a sweet sauce, inspired by the new Domino® Golden Sugar.

What I love about this recipe is that it uses easy to find ingredients and doesn’t take long to put together. They look adorable plated and no one will be able to resist the sweet, smoky and salty bite!

Now no matter who wins the game, you know you’ll be winning in the kitchen! Happy Super Bowl Sunday!

 

This post is sponsored by Domino® Sugar.

Related Recipes:

sweet Hawaiian chicken
turkey and pastrami wrapped asparagus
drunken hasselback salami

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Sweet Chili Cauliflower Poppers

Happy Chanukah everyone!! You gotta love this holiday of parties, fried foods and presents, it really is my favorite! Partly so because I like to do without the pressure. Quick and easy recipes, throw together a cheese board and buy some donuts and we’re good to go!

There’s also 8 days to spread out the homemade stuff – so I tackle one thing at a time – classic latkes one night, a mashup on another. Some funnel cakes and deep fried oreos if we’re having a party and these SUPER EASY cauliflower poppers for the prettiest and simplest appetizer!

Sure in general I’m all for the homemade from-scratch stuff, but we all need an easy recipe in our back pocket that’s semi-homemade, and breaded cauliflower florets are a gift to foodie kind!

I first tasted a variation on this recipe at an Israeli-style cafe in Florida, they’re all over the sweet chili sauce! It came out still steaming and crispy from the fryer with a mayo dip on the side and something about it was just addictive and delicious! I realized that it was really easy to replicate at home, so I’ve been making it ever since and they are always a crowd pleaser!

I went a little Asian with the toppings and dip but you can go Middle Eastern with some parsley over the top and some za’atar ranch on the side, or maybe Mexican with some taco seasoning and cilantro with some salsa for dippings.

Get dippin’!

Related Recipes:

falafel cauliflower poppers
cauliflower nachos
smoked paprika popcorn cauliflower

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