Category: Dairy

Halloumi Fries

Well it’s been just about 8 weeks since my last pre-Passover blog post, which means the holiday of dairy delights, Shavuot, is upon us. I’ve traveled to Prague, Berlin and London in that time and while I was able to put many feathers in my traveling cap, I am tired.

In between traveling, I’ve been editing and re-editing the manuscript for my upcoming cookbook, so when it comes to cooking, I’m a bit burnt out creatively! I’ve been drawing a lot of inspiration from my trips, like these Halloumi Fries which they sold in Camden Market in London, and I was determined to try them.

Halloumi is like a cross between feta and mozzarella, and the benefit of this cheese is that you can fry it! It’s delicious doused in all types of sauces (I had an amazing honey sriracha version at Kanteen in London) – but this Middle Eastern take really appealed to my tastes.

I don’t know what I loved better about making these – getting back behind the camera, and styling the shot or getting to eat it for lunch! I miss blogging and wish I had more time for it these days – but thank you for always coming back here and supporting BIB, I appreciate you!

Wishing you a Chag Sameach! XOXO

Related Recipes:

halloumi waffles with tomato jam and balsamic syrup
Greek salad with feta croutons
camembert en croute salad
brie marsala pizza

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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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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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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!

Related Recipes:

passion fruit colada
sangria
amaretto affogato

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