Recipes | Kosher Like Me

Desperate for something to eat as the Passover Seder progression delays the dinner, we welcome the moment when we are free to pile charoset on matzah.

Ironic, isn’t it, that while charoset represents the mortar used to make bricks when we were slaves in Egypt, it is somehow, the tastiest symbol at the Passover Seder?

While almost every Ashkenazic charoset seems to be the same mixture of grated or chopped apples and walnuts moistened with sweet, Kosher wine and seasoned with cinnamon, I turned to Jennifer Abadi, expert in Syrian Jewish cooking, for a Sephardic twist on everyone’s fave symbol on the Passover table.

As I climbed four flights to her apartment on the UWS, I followed the fragrant trail to her busy kitchen where she was elbow deep in pre-Passover prep. I was enticed by the unfamiliar and sweet fragrance of orange blossom water and the sweet/tart balance of Turkish apricots.

The use of local ingredients is an old idea and the Sephardic mixtures illustrate the point well. For those who grew up unexposed to Sephardic traditions, you may be interested to learn that each country, each culture, and each climate fostered its own variation on the charoset theme.

Yeminite Jews added pepper and coriander to the chopped mixture of dried fruits and nuts, making their charoset spicy, like their cooking.

Persians sometimes use pomegranates or vinegar, reflecting their taste for sweet and sour flavors. Here’s an interesting recipe from Reyna Simnegar, which combines bananas and date paste to make Persian haleg (charoset).

Iraqi and Indian Jews boiled dates, creating a syrup called halek, and moistened chopped walnuts with this date syrup.

Italian traditions vary greatly from family to family and region to region. Ingredients may include pears, chestnuts, oranges, chopped apples and walnuts. Check out Alessandra Rovati‘s oh so chestnut-ty recipe here.

In Greece, pine nuts were the star. Check out this recipe where cherry preserves make an appearance.

In Morocco, matzah meal was added to the nut and dried fruit mixture and rolled into balls. These charoset balls were scooped up in romaine lettuce leaves. Check out this easy recipe.

For a bright and colorful Charoset on your table, check out Jennifer Abadi’s Syrian Charoset recipe, below. You may find more recipes and information about her family’s Syrian Jewish cooking traditions on her blog, Too Good to Passover and in her ode to her family’s culinary traditions in A Fistful of Lentils.

Which charoset will you be serving this Passover? What’s YOUR charoset story?

Syrian Charoset with Apricots, Pistachios and Orange Blossom Water

serves 8-10 (approximately 2 cups)

Syrian Charoset with Apricots, Pistachios and Orange Blossom Water

This recipe is from Jennifer Abadi, author of A FISTFUL OF LENTILS. She blogs about Sephardic Passover traditions at www.toogoodtopassover.com

Ingredients

For Charoset:

2 cups whole Turkish dried apricots
½ cup orange juice
¾ cup hot water
2 tablespoons coconut sugar or unrefined whole cane sugar
3 tablespoons freshly squeezed lemon juice
2 to 3 teaspoons orange blossom water
¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped

For Serving:

2 tablespoons shelled, unsalted pistachios, or whole blanched almonds, finely ground in the food processor

Instructions

Combine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)
Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.
Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.

Notes

About Orange Blossom Water: Sadaf brand is kosher (just not KLP) and is available at Kalustyan's @28th and Lex in NYC or other markets with Middle Eastern selections. If you chose to leave this ingredient out, the charoset will still be delicious!

http://kosherlikeme.com/recipes/passover-charoset-with-a-fruity-fragrant-twist

Originally Posted in “What’s YOUR Charoset Story?”

When Moshe Aelyon described his grandmother’s savory, leek infused meatballs to me, I was hooked even before I tasted them. Leeks impart a more interesting and nuanced flavor than other onions. These are a true Turkish specialty.

Kofte de Pirasa (Leek Meat Balls-for Passover)

25-27 golf ball sized meatballs

Kofte de Pirasa (Leek Meat Balls-for Passover)

These Turkish meatballs have been adapted for Passover. They were a much requested Sabbath specialty in Moshe's childhood home in Instanbul. When guests exclaimed how much they loved them, his grandmother reminded them of how special they were by claiming, "You should have golden teeth to eat these!"

Ingredients

1 pound of ground beef
3 bunches leeks (9 stalks), washed and chopped
1 cup parsley, washed and chopped
1/2 cup matzo meal
1 teaspoon salt
1 teaspoon freshly ground pepper
3 eggs
1 cup matzo cake meal
Vegetable oil for frying
Lemon wedges for garnish (optional)

Instructions

Cut off the bottom, very dark green, tough portion on each leek.
Slit each leek vertically from top to bottom and rinse them through each layer.
Slice the leeks vertically into thin strips and then chop them across finely.
Place the leeks in a pan with a tight fitting lid. Add water to cover and steam the leeks for about 15 minutes. When they are tender, drain out all the excess water and let them cool completely.
After the leeks are cool, squeeze out all the remaining water with your hands.
Combine the steamed leeks with ground beef, 1/2 cup of matzo meal, parsley, and eggs. Season the meat ball mix with salt and pepper.
Form about 25-27 golf ball size koftes. Roll each kofte in matzo cake meal seasoned with salt and pepper.
Crack three eggs into a shallow dish and beat them.
Preheat a large sauté pan and when it is medium high, add oil to about ¼ inch deep.
Dip each kofte in beaten egg and then place them in the oil to fry until they are golden brown. Only turn each kofte once. Remove them from the oil and drain on paper towel.
serve with a spritz of fresh lemon juice.

Notes

Helpful hints from Moshe:

Mud and grit cling to the inner layers of leeks so be thorough when washing them.

You can steam leeks several days ahead. Keep squeezed out leeks in a container in the refrigerator.

Before frying, roll all the koftes out first and coat all with the cake meal before you start frying. That way, you'll be less rushed and the oil won't overheat.

http://kosherlikeme.com/recipes/turkish-inspired-leek-meatballs-passover-or-any-time

Originally Posted in “Turkish Inspired Leek Meatballs (Passover or Any Time)”

photo courtesy of Cecile Cannone and Ulysses Press

As promised, here is the recipe from Cecile Cannone, baker and owner of Macaron Cafe, NYC. Her book, FRENCH MACARONS, AUTHENTIC COOKIE RECIPES FROM THE MACARON CAFE, will guide you clearly through every step of the process. Many thanks to Cecile Cannone and Ulysses Press for sharing these photos and this recipe.

French Meringue Macarons

makes 50-60 shells for 25-30 filled macarons

French Meringue Macarons

Thanks to Cecile Cannone, owner of Macaron Cafe, NYC, and her publisher: Ulysses Press, for this recipe and these photos.

Before you bake: To make a template for piping your macaron shells, draw 2½- inch circles on a large sheet of paper, using a compass or tracing around a cookie cutter or a small glass. Space the circles 1 inch apart. Position this pattern on your baking sheet, then place parchment paper on top of it. After piping your shells, carefully pull out the pattern to use on the next baking sheet.

Ingredients

2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams) powdered sugar
1 cup egg whites (from 7 or 8 eggs), at room temperature
pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional)

Instructions

Step 1: Line your baking sheets with parchment paper.
Step 2: Blend the almond flour with the powdered sugar in the food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.
Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you’re using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you’re ready to start piping.
Step 5: Fit your pastry bag with a number-8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. To eliminate the peaks, tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes. Preheat the oven to 300°F (325°F for a non-convection oven).
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.
Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number-8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It’s best to fill the bag with half of the batter at a time so it’s not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.
Step 6: Bake for 14 minutes. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.

Notes

The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.

http://kosherlikeme.com/recipes/macarons-the-true-french-way

White Chocolate Ganache Filling- Dairy

Ingredients

7 ounces (200 grams) white chocolate, cut in little pieces, O R white chocolate chips
1 cup heavy cream
1 tablespoon honey
3½ tablespoons (1.7 ounces/50 grams) unsalted butter, preferably European-style

Instructions

In a saucepan over low heat, gently stir together the white chocolate, heavy cream, and honey until the chocolate is melted and perfectly blended in. Pour into a bowl and let cool to room temperature; or put it in the refrigerator for 5 minutes to cool more quickly, checking to make sure the chocolate doesn’t get too hard.
When the ganache is completely cool, transfer it to your mixer bowl and begin beating at high speed using the paddle accessory or wire whip attachment. Add the butter in small pieces and let it work in until you have a light and fluffy white chocolate cream.

http://kosherlikeme.com/recipes/macarons-the-true-french-way

Originally Posted in “Macarons, the True French Way”

Tell Me More! is a new series at Kosher Like Me. I’ll be sharing interviews and tidbits with you about Chefs, Cooks and other fascinating folks in the food world. These are people and stories I want to know more about. I think you will, too.

I completely ignored the macaron craze for a few years, even snubbing a certain French biggie when they opened a shop in my neighborhood and the throngs of meringue lovers wound around the block.

So I was caught off guard last spring when I found myself falling for these brightly colored treats. We converged on Paris with a carefully researched eating/tasting/shopping plan. Unbeknownst to me, a certain macaron-loving member of my family made it her business to craft a well researched list of the most notable macaron options in Paris.

How could I not oblige and taste along with her?

I realized I was hooked.

So when E suggested that I meet her at Macaron Cafe on Third Avenue between 46/47 (NYC), a few weeks ago, I took my time reminiscing as I inhaled the flowery and herbal scents and rejoiced in the neatly stacked rows of vibrant colors.

I knew that this cafe was owned by a French couple who bake their macarons here in NYC. Cecile and Arnaud Cannone opened their first location and dream venture four years ago, only one year after arriving in the USA.

Today, they have three locations and a thriving special order and delivery business. They continue to bake all of their own product in the second floor bakery above their original location.

I wanted to know more.

I met Cecile Cannone, French pastry chef and owner of Macaron Cafe, last week over cafe au lait, many delectable bites of heavenly macarons, and her story.

Kosher Like Me: Why are Americans so crazy about French macarons and is there a reverse trend of something traveling from the U.S.A. to Paris?

Cecile Cannone: Our cultures have been fascinated by each other for many years. We will always be linked and we love to explore trends from each other’s countries. While Americans love macarons, the French are very into American cupcakes at the moment. And I suspect that if I shared peanut butter macarons with my French friends in Paris they would love them.

KLM: You received accolades from the Wall Street Journal soon after you opened your first location. And a few months later, Food and Wine Magazine labeled your macarons “Champion Cookie” in 2011. Was that a surprise for you and your partner/husband Arnaud?

CC: We were so busy baking and setting up the business, that we never anticipated any attention being paid to us. As new immigrants, every contract, every bit of business we conducted in English, required more effort. So, when we arrived at our cafe, one morning, to see a line down the street waiting for us to open, we wondered what could have caused the crowd to gather. We were completely surprised and thrilled to find that the crowd had read the WSJ review and wanted to taste our macarons. New Yorkers have been very , very welcoming and kind to us.

KLM: I was surprised to see that you have a kosher certification. What prompted you to seek that?

CC: Our first location is in the garment district and many of our customers are kosher. They wanted a certified product and asked for it. It was not difficult to find kosher ingredients and to honor the requirements.

KLM: What is your most frequently requested flavor?

CC: Pistachio, without a doubt! For pistachio lovers they get intense flavor three ways: the cookie, the filling and the bits of pistachio pressed around the edge.

KLM: What are the most unusual flavors you offer?

CC: all of the flower based flavors! In the south of France, we are accustomed to eating lavender flavored items, for example. Here, our most exotic flavors are honey lavender and rose lichee.

KLM: What makes your macarons stand out among your competitors?

CC: Well, all ingredients are American and we are very proud of that. I bake with my team in NYC. We make all of our own jams and fillings. Our fillings are abundant and the almond: sugar ratio in the cookie is equal, making the cookie very flavorful.

KLM: What is the most unusual event you ever baked for?

CC: We baked 28,000 macarons and wrapped each one individually before sending them off to 280 Ann Taylor retail locations for Mother’s Day last spring. They handed them out to customers, who were totally delighted. Now, that was a lot of work in our small bakery!

KLM: What kinds of desserts do you bake at home?

CC: I bake simple crepes and top them with honey or sugar. For my two boys I bake lemon tarte for one and pear honey tarte for the other.

KLM: Do you order dessert when you eat out in restaurants?

CC: If there is a pastry chef, definitely! I look at the menu backwards and order my dessert before my meal, so I am not disappointed if they run out. Recently, I ordered dessert and ate it with our cocktails at the bar, before dinner.

Many thanks to Cecile for sharing a recipe from her book: Macarons, Authentic French Cookie Recipes from the Macaron Cafe. Watch for it later this week.

Macaron Cafe has three locations in NYC. Their macarons are certified kosher (some are parve), gluten free, and free of trans fats. They are available for delivery in NYC, and may be shipped nationwide. They welcome special orders for events of all sizes.

Originally Posted in “Tell Me More! French Macarons Baked in NYC”

What’s wrong with this pic? Answer in comments section!

I love a good walking tour almost as much as a hands-on cooking class. So when Jennifer Abadi sent me her Syrian cooking class schedule along with dates for Context Travel’s “Jewish Cuisine and Culture” walk on the Lower East Side, NYC, I was ready to zip on my warm boots, grab a proper winter hat and prepare for a big nosh fest.

What I found was that having an expert lead me from one culinary landmark to the next, while sharing historical and social history of the neighborhood where my grandparents lived in a tenement upon landing at Ellis Island, left even this knowledgeable New York eater to some thrilling new tidbits to chew on.

Abadi, dug in deeply about this compact neighborhood, where 500,000 Jews, mostly from Eastern Europe and Russia, lived by 1910.

Along Houston Street alone, three institutions, Yona Schimmel , Russ and Daughters, and Katz’s Deli are so closely situated that we barely had time to finish chewing before we geared up for the next taste.

We started at Yona Schimmel’s, a knishery that began selling potato knishes from push carts in 1907. The narrow, simple shop has been in operation since 1910 and is still owned by descendents of the same family.

I was intrigued to see the original dumbwaiter still in use. I watched those rusty pulleys and frayed ropes hoist three sweet smelling trays, loaded with doughy squares, up from the original bakery in the basement. It was enough to set off my imagination about the century old brick ovens in the bowels of that decrepit building. Oh how I was dying to see those ovens!

The choices of fillings would surely blow my grandfather away (a baker all of his life and trained in Poland before arriving on the LES), ranging from sweet to savory, with blueberry, cherry cheese and chocolate being among the favorites. We opted for savory and bit into a steaming grape tinted pickled cabbage knish. Next time, I’ll opt for fruit over pickle so early in the morning.

And while Schimmel was selling knishes from pushcarts in 1907, Joel Russ set up his pushcart selling dried mushrooms and pickled herring from a barrel, soon after his arrival from Poland, in the same year.

Russ moved to his store, Joel Russ Cut Rate Appetizing in its current location on East Houston St. in 1914 . There were 30-40 other “appetizing” stores in the same neighborhood, competing fiercely and struggling to survive. The store’s name changed to Russ and Daughters in 1935. It is currently run by the 4th generation, great granddaughter Niki and cousin, Josh.

Russ and Daughters is an institution in NYC and a must stop for anyone who wants to experience the finest, widest selection of smoked, cured, and pickled fish. Mild and succulent, rich and smoky, salt cured …. everyone has their preferences and the counter men are happy to assist in making your choices.

Russ and Daughters is an institution that has survived the blight of the Lower East Side, the migration to the suburbs and closing of so many family businesses. You may read about the family’s personal history and culinary tales colored with vivid social history of the Lower East Side in Mark Russ Federman’s (grandson of founder, Joel Russ) new book, RUSS AND DAUGHTERS, REFLECTIONS AND RECIPES FROM THE HOUSE THAT HERRING BUILT.

Speaking of herring, try the thick fillets bathed in sour cream and raw onion. It will rock you.

Recently, Sam Sifton referred to a recipe for Lox Chowder from this book. His enthusiasm alone, has me ready to purchase the book and simmer up a pot ASAP.

Jake Katz and Jennifer Abadi

From there, we moved on to Katz’s Delicatessen, in the same block since 1888 (originally on opposite corner). Jake Katz, 5th generation deli man operates the business with his Dad, Alan. They told us that at one point there were three Jewish delis all in that one block!

While Katz’s is not kosher, I politely declined the bursting corned beef on rye and took in the surroundings. A long,cavernous space lined with a hodgepodge of framed photos of stars from all eras, tells over 100 years of social and culinary history.

And who can forget that perfectly paced scene from “When Harry Met Sally”?

We moved off E. Houston and over a few blocks, by some cool shops and eating joints, signs of the miraculous resurgence and re-birth of what is now the East Village. We stopped at Economy Candy, a nostalgic collection of single pieces and bars, halavah and hamantaschen. The store was opened by Sephardic Jews in 1937 as New Yorkers were rebounding from the Depression and had a few pennies to spare on candy. It is truly unique.

On our way to Streit’s Matzah Factory, founded in 1925, we passed a painting high on a brick wall. It harkened back to Schapiro’s Kosher Wine, which was originally made in the basement of one of the kosher neighborhood restaurants. The wine production outlived the restaurant in an era when kosher wines were not commercially accessible.

Streit’s Matzah Factory owned four contiguous buildings in one block by the mid-1930’s and has been baking matzah continuously since then. With only two ovens, one in the basement and one on the fourth floor, it is a huge operation with one Rabbi as Mashkiah (supervisor) and six Rabbi’s under his watchful eye. With precision timing and stringent laws about how to bake kosher for Passover Matzah, this is a great educational stop.

We wound our way to Kossar’s Bialys, on Grand Street, to enter the oldest bialy bakery in the USA. They’ve been making bialys, bulkas, pletzels and sesame sticks for over 65 years. They claim to make it all by hand, using ground, fresh onions and the same brick oven since the beginning.

We finished at The Pickle Guys on Essex St. I was too stuffed to try any of the 35 (yes) varieties of pickles, pickled veggies and fruit and olives. Of course, they ship nationwide, as do most of these other remarkable institutions.

Most unexpected and unusual, never imagined pickled item? How about pickled pineapple chunks studded with cloves and cinnamon sticks?

Note:

Context targets their “walking seminars” towards the intellectually curious and calls their experts “docents” rather than guides. They offer a broad array of seminars all over the globe in areas like archaeology, art history, classics and environmental science.

The next scheduled “Jewish Cuisine and Culture Walk” seminsars are set for Feb. 27 and April 4 but you can sign up with a small group of three and they will run the tour any day except Monday or Saturday. Private tours are also available.

Hungry for traditional Jewish breakfast? Try Leah Koenig‘s recipe for Smoked Salmon Scrambled Eggs from The Hadassah Everyday Cookbook, Daily Meals for the Contemporary Jewish Kitchen.

I LOVE this book and yes! I want my scrambled eggs just the way Leah makes them!

Smoked Salmon Scrambled Eggs

4 servings

Smoked Salmon Scrambled Eggs

From Leah: "These eggs feature the smoky, salty taste of a Jewish breakfast icon: lox. For over the top Brooklyn flavor, spoon them on a lightly toasted everything bagel.

Ingredients

1/2 cup sour cream
4 tablespoons chopped dill plus more for garnish
8 large eggs
3 tablespoons milk
salt and freshly ground black pepper
1 tablespoon olive oil
half a medium onion, minced
4 ounces smoked salmon, roughly chopped

Instructions

Combine sour cream and dill in a small bowl and set aside in the refrigerator.
Whisk together eggs, milk and salt and pepper to taste in a medium bowl and set aside.
Heat oil in a skillet over medium heat. Add onion and cook until translucent, 5-7 minutes.
Add eggs and cook, stirring with a rubber spatula, until eggs hold together but are still slightly soft, about 5 minutes.
Add smoked salmon and continue cooking 1-2 minutes until eggs are firm.
Divide eggs onto serving plates and dollop sour cream mixture on top. Sprinkle with reserved dill and more pepper.

Notes

Thank you to Leah Koenig for this recipe from THE HADASSAH EVERYDAYCOOKBOOK, DAILY MEALS FOR THE CONTEMPORARY KITCHEN, 2011

http://kosherlikeme.com/on-the-road/noshing-around-the-lower-east-side-nyc

Originally Posted in “Noshing Around the Lower East Side, NYC”

Lil’ Miss Cakes (aka Melissa Kaye) has outdone herself by creating peanut butter and jelly hamantaschen! While traditional three sided doughy cookie treats are oozing with jam, Melissa decided to change up the dough, too. She mixed in ¾ of a cup of the nutty good stuff to infuse this hamantaschen dough with a whole new flavor profile.

Purim is celebrated on Sunday, February 24 this year. Surprise your crew with these peanut butter and jelly treats and kids of all ages (you know who you are) will all be shouting with glee.

And, because Melissa is such a generous baker friend, she’s conjured up these perfectly gorgeous and delicious sugar cookies to offer as a give-away to my readers. The winner will receive a baker’s dozen of these frosted spring treats, shipped directly to your home during the week of March 11!

Whimsical Hearts

Simply leave a comment at the end of this post. Tell me which cookie collection you would like to win: the whimsical hearts or the spring time flowers.

spring flowers

If you would like a second chance to win Lil’ Miss Cake’s frosted treats, simply click on my Kosher Like Me facebook page, “Like” and make a comment there, too. Don’t forget to tell me at the end of this post that you have dropped by to visit there.

Contest ends on March 5, 2013 at 12 noon. Winner will be selected by Random Number Generator and announced on Kosher Like Me and facebook on March 6.

Wishing you a noisy, joyful, delicious Purim!

And if the convenience of ordering non-dairy, kosher, home-baked goods sends you straight to the phone or your laptop, consider ordering special occasion cakes of all sizes and types, celebratory cookies, and lots o’ treats from Melissa at Lil’ Miss Cakes. Click on her site for great photos and deets on how to order. Her kitchen is kosher and she bakes parve (non-dairy) goods. She also bakes in a certified kosher facility under the Orthodox Va’ad of the Five Towns.

All cookie photos: Melissa Kaye at Lil’ Miss Cakes.

Peanut Butter and Jelly Hamantaschen (parve)

about 5 dozen cookies

Peanut Butter and Jelly Hamantaschen (parve)

This recipe comes from Melissa at Lil' Miss Cakes. She is a kosher, parve (non-dairy) custom baker extraordinaire.

For more detailed instructions on forming these triangular treats go to: http://lilmisscakes.com/2011/hamentaschen

Ingredients

1 cup honey
¾ cup brown sugar
1/2 cup Earth Balance margarine
¾ cup smooth peanut butter
1 tsp. vanilla
4 eggs
4 cups flour
1 tsp. baking powder
3/4 tsp. salt
Your favorite flavor jam filling*

Instructions

Preheat the oven to 350°F.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.
Add in the eggs, one at a time until combined.
With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
Turn the dough out onto a floured surface and roll the dough out thin.
Using a round cookie cutter (I use a cutter that is 2 ½ inches in diameter) or a drinking glass, cut out the cookies.
Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Raspberry or cherry work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.
Allow to cool-the filling will be extremely hot! Enjoy!

http://kosherlikeme.com/recipes/peanut-butter-and-jelly-hamantaschen-and-spring-cookie-give-away

Originally Posted in “Peanut Butter and Jelly Hamantaschen and Spring Cookie Give-Away”

I arrived early for lunch at Nicholas Roberts Gourmet Bistro on another dreary February day, looking forward to warming up with veggie centric, creative eats. Self described as “mindfully organic and local”, it is just my kind of place and I’m never disappointed.

Blackboard chic is the decor here and the vibe is chill. Across the entire width of the blackboard covered back wall is a Starry Night riff ; the chalk scribbled note on the blackboard in the lou enthusiastically implores visitors to “try the kale salad!”

Undressed, distressed tables and only 25 seats are scattered in this intimate and friendly space. The focus is clearly on the food and for those of us in the know (YOU!) we are a loyal bunch.

I brought a couple of enthusiastic newbies with me and loved watching their reactions as they tasted multiple dishes with great gusto. Neither of my friends are kosher keepers or vegetarian, but they both love creative chefs who love veggies. Like-minded eaters love to share and we had a blast.

The menu changes with the seasons and market availability so you never know what will be offered. I am relieved to find that two of the four salads are vegetarian and five of the mains are perfect for someone kosher like me or hankering for non-meat options. I’ve eaten here many times and Owner and Executive Chef, Robert Troilo has been as flexible and welcoming as any chef I know, offering to move ingredients around to accommodate me.

We started with Kale and Butternut Squash Salad , a generous mound of finely diced bright orange acorn and butternut squashes and gleamy magenta pomegranate seeds along with roasted pumpkin seeds. The lemon vinaigrette was loaded with garlic and shallots and provided a Mediterranean bit of brightness over the rainbow confetti of wintry ingredients.

Quinoa Black Bean Chili was a big bowl of soft, steaming comfort. Packed with plenty of protein from quinoa and beans, it was colorful and pleasing with lots of tiny chopped carrot cubes brightening the bowl. Miso lends an interesting dimension here but somehow extra salt was added before being delivered from the kitchen , rendering the dish over-salted. Stick with the recipe as it is written below and you’ll have a perfect bowl of vegan chili.

L opted for the Spicy Tuna Burger. Hand-cut string fries, a brioche from Eli’s, sriracha mayo and pickled daikon elevated this pescatarian’s dream to near perfection. The tuna burger was a generous moist mound of herb flecked fish cooked to medium doneness, the palatable blush that most tuna lovers love (if they don’t want it rare).

Blackened Mahi Mahi Tacos were overflowing with chunks of spicy fish, napa slaw, avocado and tomato salad. A topping of pico de gallo lent a little heat and kept it authentic.

I can count on Nicholas Roberts’ menu to have a few wonderful surprises and this time I discovered the Farmers’ Market Vegetable Stuffed Socca. The slightly sweet and nutty flavor of chickpeas are ground and made into a crepe, perfect for vegan and gluten-free eaters. The socca formed a firm, handy wrap for kale, corn and butternut squash. It was served with quinoa pilaf and sauteed swiss chard, making for a perfectly balanced and generous plate.

The dessert menu is brief and all items are made in house. Carrot Cake, Double Bourbon Chocolate Torte and Lemon Sabignon Tart were offered. Tempting, indeed, but a girl has to cut calories somewhere, no?

Nicholas Roberts is open for Breakfast, Lunch and Dinner and is Cash only. BYOB ($5. corkage) helps keep the already reasonable prices down. They have a sister store, Nicholas Roberts Fine Wines in Darien, CT, where you may want to pick up your wines and bring them to dinner, thereby waiving the corkage fee altogether. Or bring a group, drink more than three bottles, and you’ll be entitled to the same generosity.

Quinoa, Black Bean and Miso Chili

6 servings

Quinoa, Black Bean and Miso Chili

Many thanks to Chef/Owner Rob Troilo of Nicholas Roberts Gourmet Bistro in Norwalk, CT, for this recipe.

Ingredients

1 cup Quinoa
¼ lb dried black beans (soaked in water overnight)
¼ lb dried navy beans (soaked in water overnight)
¼ lb miso
1 small red onion
2 ears fresh corn (kernels removed from cobb. Cobbs, husk & silk reserved)
2 Tablespoons Extra Virgin Olive Oil
2 jalapeno peppers
1 red pepper
1 small Vidalia onion
2 stalks celery
4 bay leaves
1 stick of cinnamon
1 tablespoon black peppercorns
Salt & White Pepper

Instructions

Place the corn cobbs, husk & silk in a pot and cover with 2 quarts of cold water. Bring the water to a boil, reduce to a simmer and let simmer about 45 minutes.
Strain the black beans from their soaking water. Place in a pot with 1 bay leaf, 1 cinnamon stick, and the red onion cut in halves. Cover with water by an inch. Bring to a boil. Reduce to a simmer and let simmer until tender. Strain the beans. Discard the bay leaf and onion and set aside the beans and cinnamon stick
Strain the Navy Beans from their soaking liquid. Place the black peppercorns in a cheese cloth and tie together to create a pouch. Place the beans, the peppercorns, and one bay leaf in a pot and cover with water by an inch. Bring to a boil. Reduce to a simmer and simmer until tender. Strain the beans, reserving the water. Discard the peppercorns & bay leaf and set the beans aside.
In the meantime, rinse the quinoa in several changes of cold water.
Remove the seeds from the jalapenos and mince.
Remove the seeds from the red pepper and cut into ¼ inch dice.
Cut the Vidalia and celery into ¼ inch dice
Strain the pot with the corn husk, silk & cobbs. Reserving the broth and discarding the solids. Place the broth in a pot and bring to a boil. Add the quinoa and reduce to simmer. Simmer until tender, about 10 minutes. Strain reserving both the broth and quinoa.
Add the olive oil to a pot that is large enough to hold all the ingredients. Heat the pot above a medium flame until the olive oil becomes fragrant, do not let it smoke. Add the jalapeno, onion and reserved cinnamon stick to the pot. Cook, stirring frequently until the onion is translucent. Once the onion is translucent add the celery and red pepper and continue to cook until the peppers and celery are al dente. Add the quinoa, corn kernels and reserved cooking liquid from the navy beans and miso and stir to blend. Let simmer for about 25 minutes.
At this point you can serve the chili. However, we like to let it sit overnight in the refrigerator to allow the flavors to develop. When reheating we add the reserved quinoa broth to moisten it.

Notes

This recipe is vegan.

http://kosherlikeme.com/in-the-kitchen/nicholas-roberts-mindfully-organic-and-local

Originally Posted in “Nicholas Roberts: Mindfully Organic and Local”

photo: Emily Freed

I met Emily Freed when she spoke about her culinary salt creations, Farmer Freed Culinary Salt Blends, at the Hazon Food Conference a couple of months ago. She was sharing candid tips and tales about her recently launched business.

I was intrigued by this California farmer who blends organic herbs and edible flowers with seasonal ingredients in handcrafted micro batches. I wanted to taste all five of her culinary salt blends, partly to check out their flavor profiles and definitely to support one of a very small network of female farmers.

I scooted over to Farmer Freed’s site and promptly ordered all five of her culinary salt blends. They stand neatly lined up against my backsplash ready to yield to my pinch whenever the spirit moves me. I love the easy to access, wide mouthed jars and clear glass. Their purity is revealed in the vibrant mossy tones of crushed oregano and thyme or the fiery oranges of smoked paprika and crushed chile peppers flecked with flakes of kosher salt.

photo: Jessica Beckett

While I was on the site, I clicked on a salt called SABABA and laughed.

Sababa is Hebrew slang meaning awesome or cool. I continued reading about Sababa Salt and learned that Freed donates 36 cents of each jar she sells to support her fund called “You Grow Girl”.

I wanted to know more.

KosherLikeMe: Can you tell me about the impetus for “YOU GROW GIRL” scholarships, launched only a few months ago, and why it’s so meaningful to you?

Farmer Freed: When I started organic farming in 2005, I craved a Jewish female farmer community which would enable women to share stories and resources while also giving back to the Jewish community. At that time, I only knew of two Jewish female farmers (both of whom are no longer farming) and they lived on the East Coast. I looked for years for a Jewish female farming mentor, to no avail.

Fast forward to June 2012 and there are still very few Jewish female farmers. I knew last summer that it was time to bring a new culinary salt blend on to the scene. I knew that I wanted it to somehow relate to Judaism but I wasn’t sure how to go about it. My good friend Jeff Yoskowitz, owner of the Gefilteria, suggested that I create a culinary salt blend that supported Jewish female farmers. It was exactly what Farmer Freed was looking for!

Photo: Jessica Beckett

KLM: I understand that Sababa means “cool” or “awesome”. How does that connect to this salt blend? Are you referring to the women farmers or the flavors or both?

FF: Creating a new culinary salt blend takes a lot of patience, time, and lots of sampling. After about a month of creating, mixing, and blending different salt combinations, I finally settled on a mix of Kosher salt, oregano, marjoram, and thyme.

The next step was to think of a name for the new blend. I wanted a name that would be instantly recognized by the Jewish community as well as easily pronounced by grocery store shoppers. My friend Adam Edell came up with the name “Sababa Salt” on a very long road trip last summer.

It sounded good at the time and so I filed it away. It wasn’t until I met with the designer a few weeks later who said, “People love to get their tongues around new words. It’s a mystique that works.”

Turns out, people love Sababa Salt and they love saying the word Sababa too. Most of the time it comes out Sabada or Sa ba di ba which always bring a smile to my face.

KLM: How do you find Jewish female farmers to donate these funds to?

FF: 2012 was the first year the “You Grow Girl’ funds were donated since Sababa Salt hit the shelves in August. I wanted to make sure that funds were given out during the inaugural year so I connected with Hazon and made my first donation at the 2012 Hazon Food Conference.

KLM: Can you speak about the seasonal nature of your production?

Photo: Deborah Greig

FF: Since it’s lemon season along the California Central Coast, I’m making batch after batch of Pucker Up Citrus Salt. Lemons will last for another few months so I’m trying to make enough to last the year. I love this time of year where lemons provide so much color and clean scent during the cold, winter days.

KLM: What new salt blend are you dreaming about?

FF: Since I work on a large culinary herb farm, I have access to about 60 different types of culinary herbs and they are all great fun to experiment with. In the hopper right now is the idea of a lemon thyme salt blend because lemon thyme is so delicious and smells so fresh.

KLM: Are you open to suggestions for new flavor profiles?

FF: I’m all ears for culinary salt blend ideas so if any of your readers have any suggestions, they should feel free to comment here. You never know what salty and creative combinations will pop in your mouth.

Emily Jane Freed is the Regional Production Manager at Jacobs Farm/Del Cabo., Inc, where she’s responsible for a network of nine organic farms along the California Central Coast between Pescadero and Watsonville. Those nine farms span over 250 acres of land. Very impressive, indeed!

Farmer Freed Culinary Salts may be purchased by clicking here. They make great gifts for dinner hosts, college grads, and new homeowners. Giving salt is a traditional housewarming gift, intended to ensure that the inhabitants’ lives will always be filled with spice. Interpret freely….

Farmer Freed’s Easy Seasonal Fruit Cake

I call this recipe "Farmer Freed's Seasonal Fruit Cake" because it can be made with whatever fruit is in season. I usually have all of the items in the house so it can be whipped up at a moments notice. Use berries in the spring, peaches/plums in the summer, apples and pears in the fall/winter. It is a seasonal delight any time of year.

Ingredients

1 stick butter
1 c. sugar
1 egg
1/4 t Farmer Freed Pucker up Citrus Salt
1 T vanilla extract
1 c. flour
1 t baking powder
1/4 c. milk
1/4 c. (you can use a little more if you like) applesauce
2-3 apples,peaches, pears or plums, thinly sliced
1/4 c. cinnamon sugar

Instructions

Cream one stick of butter with one cup of sugar.
Add egg.
Add Farmer Freed's Pucker Up Citrus Salt
Mix in vanilla.
Combine flour with baking powder.
Add dry ingredients to the wet ingredients alternating with milk.
Place mixture into pie dish.
Spread applesauce with rubber spatula onto cake batter.
place sliced fruit or berries on top of applesauce in a circular design.
Sprinkle top of fruit and cake with cinnamon sugar.
Bake at 350 for 40 mins.

http://kosherlikeme.com/in-the-kitchen/organic-farmer-inspires-with-you-grow-girl

Originally Posted in “Organic Farmer Inspires with “You Grow Girl””

Beyond Sushi owner/chef Guy Vaknin

I arrived so early for lunch at Beyond Sushi, the shoebox of a vegan sushi spot just off Union Square in NYC, that it was almost a late breakfast for me. With only three tables and a rockin’ take-out business, I wanted to be sure to nab a seat and settle in to feast on the creations that are all fair game for this kosher keeper.

Chef/Owner Guy Vaknin has let his imagination run wild here. His combos are the most unusual and perfectly paired flavors all rolled up in completely unfamiliar, purplish hued grains.

Vaknin popped up from the basement kitchen through a staircase leading to the sidewalk. He balanced a neatly lined tray of julienned, barely steamed veggies and a rainbow assortment of squirt bottles filled with house made custom sauces (no high sodium soy sauce here). He kept moving as we spoke, gearing up for the start of the lunch rush. Throughout my meal, he continued his stream of conscious (still somehow articulate) description of what we were eating, how green the space and operation really is, and what his journey has been since he grew up in Israel, the son of Jewish Moroccan parents.

His chiseled, handsome face was familiar to me from Fox Network’s Hell’s Kitchen, where he competed in season ten under the evil intensity of Gordon Ramsey. He now opts for cruelty free environs in Beyond Sushi, this fish-free zone where organic veggies, fruit and whole grains are the rule.

Mighty Mushroom

As former Executive Chef for NYC kosher caterers, Esprit Events, he exercised his creative juices creating vegan sushi for clients concerned about eating raw fish (pregnant ladies, please steer clear). He watched and listened to reactions, simmering his ideas that led him to open his own compact restaurant/cafe, where every aspect is part of the green, vegan, organic lifestyle he so naturally subscribes to.

The menu at Beyond Sushi is concise and the flavor combos are complex in subtle ways. Only eight rolls and six individual pieces are offered. A Build-Your- Own soup option guantees a tasty bowl-full as some of the pairing choices are already set for you.

Choose your own base (spicy, miso, or coconut curry), your noodles (udon or soba), and a selection of veggies that come pre-selected by the chef: shitake, enoki, portobella, ginger, garlic, spinach OR grilled romaine hearts, carrots, baked tofu, cilantro, asparagus.

The rolls and individual bites are the stars here and my intention was to make a big dent on the first visit. Lucky for me, I had one of my great kosher keeping gal pals with me, so we opted for 5 rolls and all of the individual pieces.

Pickle Me

Outstanding rolls were Spicy Mang, Pickle Me, and Sweet Tree. Pickle Me is a crunchy fest with bits of gobo (burdock root), barely steamed julienned carrot and pickled daikon contrasted against generous chunks of creamy avocado. Each bite was punctuated by a sweet dot of carrot ginger sauce.

Sweet Tree has a melt in your mouth texture, almost too soft, at the first bite. But again, Chef Vaknin’s nuanced flavors came through and by the second bite I was hooked.

Sweet Tree

He explained that the sweet potatoes are marinated and roasted overnight, yielding the perfect softness. He firms up the mouth feel with crunchy, grassy alfalfa sprouts and pairs it all with the perfect dollop of toasted cayenne (is that tahini lending the creaminess?) to punch it up a bit at the finish.

Now, for a chef with a Moroccan family back story, it occurs to me that this Chef shows great and sophisticated restraint in his use of spicy elements to punctuate flavors.

Spicy Mango

Spicy Mang roll was a great yin/yang of sweet, smooth mango contrasting with spicy veggies (not hot) and topped with toasted cayenne.

Descriptions of the healthy and unfamiliar grains is proudly displayed on the wall, near the counter where you will order. The six grain blend is deep cherry/ grape purple and consists of rye berries, hulless barley, pearl barley, brown, red and black rices. It is known to be high in iron.

It was a grand first experience for me. Toothsome texture, enticing color, and healthy all at once, the grains’ deep hue, contrast against all of the bright colors of the fresh veggies and fruit. Black Forbidden Rice is gluten free and a huge bonus for those seeking exciting solutions to avoiding the omnipresent offender.

Enoki Mushroom Piece

Six individual pieces are offered like compact, sculptured compositions. As a lover of all things mushroom, I opted for the ENOKI mushroom bite, a neatly stacked pile of those beauties bound in a single band of nori and dressed with more funghi fun with the shitake teriyaki.

I also loved the tented slabs of Mango caressing a single bite of six grain rice blend. Sticky sweetness was successfully avoided by pairing the fruit with jalapeno wasabi sauce.

Unable to resist the bulging Rice Paper Wrap, I wasn’t sure I could possibly take a bite of the Nutty Butty, which I saved for last.

Nutty Buddy

With a little rest and some prompting from E, we finished with this overflowing wrap filled with buckwheat noodles, tofu, avocado, carrot and cilantro, crunchy peanuts and jalepeno. Like everything else I tasted here, Vaknin nailed this one, too, despite the unlikely combo of ingredients.

Kudos to the Owner/Chef for keeping the prices affordable, although I don’t see how he does it. Most rolls cost $6.50 and Individual pieces are $1. The combos are even better value, with a range of choices including the more than satisfying Combo Two: 2 rolls and 2 individual pieces for $13.50 ($15.00 value).

Perfect for vegetarians, kosher keepers, vegans, gluten avoiders and healthy eaters, let me know what you think after checking out Beyond Sushi.

And, because it’s likely that you are now hankering for some big Asian flavors, I leave you with this tasty recipe from my generous friend, Gayle Squires. Her recipe for Cabbage Slaw with Miso-Sesame Dressing has been on my “to-whip up” list for a long while. Her site is one of my faves: www.koshercamembert.com.

Photo credit for Cabbage Slaw: Gayle Squires.

All sushi photos: Matthew Sowa, with permission from Beyond Sushi.

Cabbage Slaw with Miso-Sesame Dressing

4 servings

Cabbage Slaw with Miso-Sesame Dressing

From Gayle Squires, Kosher Camembert: I adapted this recipe from the sugar snap salad with miso dressing in The Smitten Kitchen Cookbook. I skipped the sugar snaps and traded carrots for radishes, but kept the dressing in pristine condition (though you could add a few drops of hot sesame oil to finish things off). Dress the salad lightly a few hours before serving to allow the cabbage to wilt and soak up all the dressing, then add more dressing if necessary. I used regular green cabbage, which needs a bit more time to wilt; if you want to use the more tender varieties such as savoy or napa, dress the salad only thirty minutes before serving.

Ingredients

For slaw:

1/2 large green cabbage
2 scallions
3 carrots
3 T sesame seeds

For dressing:

1 T minced fresh ginger
2 large garlic cloves, minced
2 T white miso (I use Miso Master brand)
2 T tahina
1 T honey
1/4 C rice vinegar
2 T vegetable oil
2 T toasted sesame oil

Instructions

Slice. Slice the cabbage, scallions, and carrots as thinly as you can with a knife or mandoline (I used a knife for the cabbage and scallions, a mandoline for the cabbage).

Toast. Toast the sesame seeds for 5-8 minutes in a 300ºF oven.

Shake. Mix the dressing ingredients in a jar, cover, and shake well to combine. You may need to add a little water to loosen up the dressing as the tahina has a tendency to thicken, especially as it gets cold. The consistency should be similar to a thick honey.

Eat. Dress the salad a few hours before serving and toss. If using more tender cabbages (savoy, napa), you’ll only need to do this about a half-hour in advance. Just before serving, sprinkle the slaw with the toasted sesame seeds.

Notes

This scrumptious recipe is from fellow blogger gal pal, Gayle Squires. She blogs from Cambridge, MA., has a great sense of humor and sophisticated palate. Check her out at: http://koshercamembert.wordpress.com/.

http://kosherlikeme.com/on-the-road/beyond-sushi-rolling-outside-of-the-box

Originally Posted in “Beyond Sushi, Rolling Outside of the Box”

I wrestled with my warmest waterproof boots, grabbed my camera and began to hunt for signs of spring last week. There were spots of snow everywhere but some sunnier patches in my yard made way for tufts of bright green shoots. Good thing I was looking then, since temps have plummeted into the Arctic zone in the Northeast this week.

Not even writing this post could prompt me to take off my gloves to click the shutter with bare finger tips when it’s ten degrees out there. Like everything in life, it’s all in the timing.

Since I started writing this blog, I have committed to this ritual of searching for unexpected growth pushing through the frozen land. I love hunting for these subtle early harbingers of spring as we prepare to celebrate Tu Bishvat, the Jewish birthday of the trees.

I found young bulbs pushing forth and buds tinged the faintest rosy blush. On that sunny day, it seemed that all of nature was straining for some reassuring warmth from the winter sun.

Tu Bishvat (the fifteenth of the Hebrew month of Sh’vat) falls on January 25/26 this year. In Israel, bolder signs of spring have appeared and some of the spring fruits have actually been harvested.

In a fascinating article by Rabbi Susan Silverman in My Jewish Learning, she describes the evolving tradition of a Tu Bishvat Seder. She explains that the Tu Bishvat Seder was created by Jewish mystics in the 16th century in the spiritual center of Tzfat (Safed) in northern Israel.

“They recognized the many and varied dimensions of G-d’s creation and used the fruits of Israel to symbolize their existence.”

While the revived tradition of celebrating the renewal of the seasons with a ritual Seder is flexible, it is an opportunity for contemporary Jews who are passionate about farming, nature, ecology, and eating seasonally, to pause and celebrate our connection to the land.

Four glasses of wine are drunk, beginning with a white wine, symbolizing winter and then combining white and red wines relating to the changing seasons.

Silverman enumerates the four categories of fruits and nuts traditionally served at this kabbalistic Seder, modeled after the Passover Seder. She explains the attributes, energies and characteristics of each category.

The tradition in many communities is to simply eat fruits and nuts grown in Israel or those mentioned in the Bible. Almond trees are the first to bloom in Israel and are often included in Tu B’shvat recipes.

While searching for a way to include some of these in a special celebratory dish in honor of the birthday of the trees I found this appealing and easy recipe from Kim Kushner’s new kosher cookbook, The Modern Menu. Chock full of seasonal menus and abiding by Kushner’s mantra of “Less is more. Simple is best,” I have placed my book order and can only hope it will on time.

Photo: Andrew Zuckerman

It really fits the bill and is doubly appropriate since it allows both figs and pecans to be the stars.

Pecans grow on trees! Image: WikiMedia

Here’s some food for thought from Rabbi Silverman on the symbolic energy of tree fruits and nuts that are hard on the outside and soft on the inside like the pecans in these Pecan Fig Biscotti:

“The hard shell symbolizes the protection that the earth gives us and reminds us to nourish the strength and healing power of our own bodies.”

Here’s what she says about figs: Fruits that are soft throughout and completely edible, such as figs, grapes, and raisins, “symbolize God’s omnipresence and our own inextricable ties with the earth.”

Ready celebrate? Before you bake up a batch of these easy Biscotti, take a walk around your yard or neighborhood park. Seek out the early signs of spring. I promise, they are there.

Thin Pecan Fig Biscotti

I tore this recipe out of an Australian cooking magazine while traveling through the country 5 years ago. These have become a staple in my household. They are simple, but tasty and beautiful. I serve them on their own, or alongside sorbet.

This is my idea of the perfect biscotti, no frills.

Kim Kushner, author THE MODERN MENU

Ingredients

3 eggs
1/3 cup sugar
11/4 cups flour
3/4 cup pecans
1/2 cup mission figlets, stemmed (I use Blue Ribbon Orchard brand)

Instructions

Preheat oven 350. Line a loaf pan with parchment paper. Using an electric mixture, whisk together the eggs and sugar for 4 minutes. Fold in the flour, pecans and figlets. Don't overmix.
Pour the mixture into your prepared loaf pan. Bring the sides of the parchment paper together and fold over to tighten, so the loaf takes on a more rounded shape. Bake for 45 minutes. Cool completely, and wrap in tinfoil and refrigerate overnight.
Preheat oven 300. Using a very sharp knife, cut the log in to slices, as thin as possible. Place slices on a parchment-lined baking sheet. Bake about 20 minutes until golden!

http://kosherlikeme.com/recipes/celebrate-birthday-of-the-trees-with-pecan-fig-biscotti

Originally Posted in “Birthday of the Trees and a Glimmer of Spring”