Marzipan Butter Cups

It’s so weird to be posting post COVID-19. It’s like there was life before the Carona virus and life after the Carona virus and they just aren’t the same.

And I don’t mean just because we are quarantined, and our kids are being homeschooled, and we’re all juggling this new reality of social distancing, nonstop cooking, cleaning and keeping the kids busy. By now, that seems like regular life.

Having been hit with a really bad case of the virus, over 2 weeks of nausea, vomiting, fever and body aches, and 6 days in the hospital, I feel SO LUCKY TO BE ALIVE! Every day that I wake up and I’m breathing, I am so thankful and emotional that I get to live this life – even if it’s hard, and every day feels like a challenge.

The love that I received from this amazing community that we’ve built here is truly beyond words. The messages, the prayers, the GREATEST HUG that held me tight is something that I will never forget and I am so grateful for. I’ve often called the BusyInBrooklyn community my “instafam” but I never realized just how great it really is until I fell ill. I am so thankful for each and every one of you, and your support through this time has meant the world to me.

Of course to all of my amazing friends who sent over dinners, toys for my kids, gifts and flowers, how can I ever thank you? Even though you were juggling your own crazy quarantine life, you made it happen and I am so lucky to have you in my life!

I’m taking things slow these days, one step at a time. Of course Pesach is coming and like much of the world, I’m making Passover for the first time, but I’m keeping things sans-pressure. We will get through it, we will manage and it will be beautiful no matter what!

As we celebrate the Exodus from Egypt this year, I’m reminded that although we are quarantined in our homes and it somehow feels like we’re in exile, I have truly never been more free! Our freedom is a state of mind that we get to choose every day. It is a realization that our circumstances don’t get to define how we allow ourselves to feel. If there is life and health, there is hope. Everything else is just details.

To me, nothing is more reminiscent of Passover than the taste of marzipan! All the Pesach desserts were always scented with the essence of almond, and I couldn’t love it more. My kids are big on rainbow-cookie-flavored desserts, so I came up with this easy and delicious way to enjoy it! Making homemade marzipan is super easy, and when it’s enrobed in my favorite kosher for Passover chocolate chips, made by California Gourmet, it just takes it over the top.

Wishing you and yours a kosher and happy and safe Passover!

 

Related Kosher for Passover Recipes:

chunky monkey marzipan nice cream
marzipan date truffles
apple crisp with marzipan crumble

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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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Vegan Elote Seasoning Blend

If you’re a Trader Joe’s fan like myself, chances are you heard about their latest spice to go viral, the EVERYTHING BUT THE ELOTE seasoning blend. Like everything new to TJ’s, word spread fast and everyone went to hoard the spice. Reviews have been mixed, but I was definitely intrigued.

If you’re a follower of my blog, or a fan of my cookbook, Millennial Kosher, you know I’m all about trying new things, especially different types of ethnic cuisine! I’ve recently been on a tajin kick (a chili spice blend that inspired Trader Joes famous blend), but I have yet to make classic elote,  a popular street food in Mexico.

To make elote, corn on the cob is grilled, slathered in mayo or crema, and then rolled in a mixture of cotija cheese (like a cross between parmesan and feta), chili powder and lime. Sounds amazing, I know, which is why TJ’s went for it! Their first intro to the spice was their Elote-spiced corn chip dippers, and since it flew off the shelves, they decided to work on a seasoning blend.

As posted on Trader Joe’s website, “In the spirit of our Everything But the Bagel Sesame Seasoning Blend that came before it, Trader Joe’s Everything But the Elote Seasoning Blend is “Everything” you might find on elote—chile pepper, Parmesan cheese, chipotle powder, cumin, dried cilantro, sea salt, etc.—minus the corn itself. (We also add some corn flour & cane sugar, so there’s really no mistaking what it’s meant to mimic.)” SAY NO MORE.

Unfortunately for me, since the product is dairy, and I adhere to the laws of cholov yisroel, (a kosher stringency in which dairy products must be made from milk that has been milked by a Jew), I could not taste it – so I did better, I made it! If you caught the fun process on my Instagram story, I basically broke down the ingredients from the label, shopped for it, and tested different amounts of each until I was happy with the results. I got it on the fourth try!

Homemade vegan elote seasoning is easy to make, and the ingredients are fairly easy to find. I found the corn flour from Bob’s Red Mill, and I used Trader Joe’s nutritional yeast. All the others can be easily found at your local supermarket.

If you’ve tried the TJ version, I would love to hear how it compares to my blend, so leave a comment or shoot me a DM!


Related Recipes:

grilled corn with za’atar garlic butter
vegetarian cornbread

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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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Funfetti Krembo


Nine years. NINE. WHOLE. YEARS. Somebody pinch me!!!!!! It’s almost like I’ve been pregnant with a blog, and now what? I’ve had a baby? Do I retire now? ha!


I’ve always kind of wondered that actually. Do bloggers actually retire? How does that work? Do you just stop posting? Not that it’s on the agenda or anything. I’d like to do this until I’m old and gray. Oh wait. I AM old and gray. Ok – I’d like to do this until I’m very old, and very gray.

I constantly surprise myself that I still haven’t gotten bored by all of this. I still jump up and down when I nail a recipe, and I do the happy dance when I shoot the perfect photo. I stay up at night dreaming up my next viral recipe and I cry happy tears when the hundreds of photos roll in and it actually happens!

Speaking of tears, I’m crying tears of gratitude as I write this because I am just SO. DANG. GRATEFUL. Grateful to have a job that nurtures me – mind, body and soul. Grateful that any of you even take the time to read this, cook my recipes, message me, share photos with me, and allow me to take a humble place upon your dinner table. THANK YOU, THANK YOU, THANK YOU.

This year, I was kinda more excited about using sparklers in my photos than anything else! This house was covered in firecrackers and I loved every minute of it! The krembos were a big surprise too, and my kids were so thrilled to come home to such a special treat!


Me? I’ve never been much of a cream person, I definitely prefer salty over sweet, but I love how pretty these turned out, and they are basically a kids cream come true.

Think about customizing them for a party with your sprinkle color of choice, or just bake up a batch of cookies and roll them in whatever fun toppings you have around.

Thank you for sticking around for 9 wonderful years. To many, many more!!

Related Posts:

8th Blogoversary} Funfetti Tart Number Cake
7th Blogoversary} Funfetti Rice Krispie Bites
6th Blogoversary} Funfetti Raspberry Palmiers
5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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