Photo: Liz Rueven
I’ve been feeling all warm and fuzzy as we wind our way towards Passover this year.
It was only a year ago that I met three like-minded bloggers and we had the crazy idea of pooling our very different viewpoints and co-authoring a Passover cookbook together. We bonded over countless hours of recipe brainstorming, strategizing, and late night laughter, ditzy from too many hours of Google Chat.
In just four intensely focused months, we created the e-book, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors.
The beauty of it is, that we are now true friends, despite the fact that we have never all been in the same room. If any of us were to need something, food related or not, I believe we would be right there for each other. Talk about the beauty of technology! Continue reading
photo: Liz Rueven
Macaroons for Passover are as ubiquitous as rain in springtime. And why not? Gluten-free, dairy-free and super easy to make, you can march yourself right by those packaged goods and whip these up in no time. Continue reading
We’ve invited Yosef Silver of Kosherwine.com to share some great Passover wine finds and pairings with just enough time to order before the holiday begins on April 3.
He’s made it easy by breaking it down into his favorite pairings with meat, vegetarian and fish meals. And he’s attached a discount code just for our readers!
Photo: Brian Kennedy for Breads Bakery
I love it when my readers tell me what they need! So when M. phoned to ask where oh where should she buy her Passover desserts, we took the challenge and got to work looking for the best of the best.
For those strictly kosher or not so much, those on the west side or the west coast, we’ve got your freshly baked, professionally made Passover dessert options covered. Continue reading
Thai Coconut Tilapia courtesy of Marcia Selden Catering
Contributed by Marcia Selden Catering
We all know someone (heck it could be us) who says they don’t like fish. Most likely it’s because they say it smells, well… fishy. These dishes will convert even the staunchest non-fish eaters with these mild and delicious recipes. Continue reading
Isn’t it great to get a head start on your holiday prep?
We’re offering one copy of Paula Shoyer’s THE NEW PASSOVER MENU to help you get inspired and think outside of your same ol’ Passover cooking box. Continue reading
photo: Liz Rueven
Contributed by Melissa Roberts
By now, winter feels endless. Had enough heavy stews and soups already? Even when stuck in winter’s grip, you can bring the warmth of sunnier climes to the table with this one dish fish entree that combines the flavors of Provence. Continue reading
photo: Sarah Lasry
We’re switching it up and baking savory hamantaschen for our Purim celebration next week. And it couldn’t be any easier. Continue reading
photo: Shushy Turin-Shine; www.cookinginheels.com
It’s a little early, I know. But the weekend is fast approaching and with it comes an opportunity to commit to mastering the most whimsical of all baked goods: Hamantaschen!
So when Sarah Lasry posted a little preview of what I’ll be posting here NEXT week, our friend Shushy over at Cooking in Heels flipped head over her stilettos for this dough. Sarah promises it’s fabulous, even for those of us who have had problems with corners popping open and shapes looking too, well, UN- triangular. Yup, both Sushy and I confess freely to being hamantaschen challenged.
With thanks to Shushy, who stirred up a lot of expectation on her Instagram account (do check out her fabulous blog) and Sarah Lasry, one of my ”4 Bloggers Dish: Passover” co-authors and go to recipe expert at Patchke Princess, here’s a dairy free (pareve) dough without a bit of margarine.
YAY for coconut oil!
For more ideas on hamantaschen fillings (chocolate and apricot and kid friendly jelly) and doughs (chocolate and anise and peanut butter), click my previous posts here and here.
Be sure to check back for another hamantschen recipe next week. I’m sworn to secrecy but I CAN tell you that it’s time for something savory- and we’ll have it right here for you.
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The Perfect Basic Hamantaschen Dough
This recipe is courtesy of Sarah Lasry
If you would like to make this dough in advance: wrap it tightly in plastic wrap and keep in fridge. However the dough will be very hard from the coconut oil when you first remove from fridge, so you MUST leave it for a minimum of 2 hours on countertop to get to room temperature before using.
This recipe is non-dairy (pareve)
- 3/4 cup coconut oil, room temp.
- 2/3 cups sugar
- 1 egg, room temp.
- 1 tsp. pure vanilla extract
- 2 tbsp. grated & finely chopped fresh lemon & orange rinds (the peel of about 1 large lemon & orange)
- 2 1/4 cup flour
- 1/4 tsp. salt
- 3-4 tbsp. orange liqueur (I use Cointreau or you can use orange juice)
- Add the coconut oil and sugar to the bowl of an electric mixer. Using the whisk attachment, cream the sugar and oil till smooth (about 3 minutes)
- Add the egg, vanilla & citrus peel one at a time and whisk until combined.
- Slowly add the flour one cup at a time to mixer and whisk some more until a dough starts to form.
- Add the salt.
- Use a rubber spatula to scrape down the sides.
- Add the orange liqueur one tablespoon at a time and mix until the dough comes together easily. The dough should not be sticky but pliable and easily removable from the bowl. (You might need a little more liquid to achieve the desired consistency)
- At this point you can roll out the dough and fill with your favorite hamantaschen filling.
- Bake in 350 F pre-heated oven for about 13-15 minutes on a paper lined cookie sheet.
- The Hamantaschen are done when they a slightly golden at the edges and still soft to the touch.
- Remove from tray and let cool entirely on rack.
- Your Hamantaschen will be crispy with a little chewy bite.
photo courtesy of Marcia Selden Catering
Contributed by Marcia Selden Catering
This colorful citrus salad will brighten even the dreariest mid- winter day. When the forecast calls for snow, this melange of veggies will be a welcome and vibrant addition to your table. Keep it simple and vegan (pareve) as tangy and fragrant blood oranges Continue reading