Welcome Back!

Hopefully you're still here, and haven't wandered off.  The last time we spoke we were talking matzah, and soups, and brisket (and man, they were delicious!) and then Mark and I were jetting off to LAX for a week of fun and adventure.

Our Passover Table

We flew into LAX (Los Angeles) and over the course of a week we snaked up Highway 1 to San Francisco.  We stopped in 11 little towns, met up with old friends and made new friends and ate delicious food throughout.  We also took some time to enjoy the view.

Santa Barbara

I will regale you with a full review and recipes from our amazing trip, and share more daily posts on recipes, fashion, and life!

Easy Passover Desserts

Oh, did you forget tonight was Passover?  You forgot you were supposed to bring a dessert to your friend's/coworker's/cousin's/mother-in-law's house?  Oh you're supposed to bring a dessert and you don't have like an extra 6,000 eggs lying around, and matzah cake meal?

Do not worry.  Walk away from the bakery counter.  Matzah Toffee to the rescue!

The ingredients are simple, and because its basically sugar, butter and chocolate (and your creativity) it is hard to go wrong.  And you can get ready at the same time!

Ingredients:

5 sheets of matzah

1/2 stick of butter

1 cup of brown sugar (light or dark)

1 cup of chocolate chips

1/4 teaspoon vanilla extract

pinch of salt

Cover a cookie sheet in tin foil, and lay out the matzah.  

In a medium size sauce pot, over low heat, melt the butter and then add the brown sugar.  While stirring constantly, watch for the sugar to melt into the butter.  When it starts to bubble remove from the heat.  Off the stove add the vanilla, or other extract that you might like - or none at all, and the salt, and continue to stir.

With a heat-proof spatula spread the toffee mixture on top of the matzah getting as close to all four corners as possible.  

Put the entire tray into a warm oven of 250 degrees for 10-15 minutes. (Take a shower).

Out of the oven, sprinkle chocolate chips onto the hot toffee'd matzah and then tent the entire tray with tin foil and let it sit for 15 minutes.  When tented the heat will melt the chocolate and you're free to do other things.  (Go do your make up).

Come back to the matzah and spread the chocolate with a knife or spatula and then be creative, sprinkle with a little sea salt, some chopped pistachios or almonds, or candied ginger.

Put the tray in the refrigerator for 30 minutes, or longer.  (Dry your hair). When you're ready to go, break into candy bar sized pieces.

Enjoy with family and friends - this sweet treat is perfect as a Passover dessert, hosting gift, or a quick snack.

Happy Passover!

Menu Planning for Passover

On Monday night our family will come over for a Passover Seder.  I am excited to start cooking and have been assembling a menu for weeks.

If you were eating at my house, this is what you'd get!

Herbed Salad

Mark's Perfect Hard Boiled Eggs

via The Daily Batch

Julie's Charoset

Matzah Ball Soup

Homemade Matzah

via The Daily Batch

Smitten Kitchen's Slow Cooked Brisket

via Smitten Kitchen

Herbed Potatoes

Roasted Asparagus

via Bon Appetit

Roasted Carrots

 Chocolate Mousse Pie in Coconut Macaroon Shell

Knowing myself I am sure there will be a few more items that sneak onto the table...  What are you favorite Passover foods?  If you've never celebrated is there anything you're interested in trying?

Passover Humor

I've got Passover on the brain; I am menu planning, I am planning to clean, and I am writing/revising a Haggadah (the book that is read during the Passover meal).  Least of my worries is what to wear for Passover.

Which is why I got a good laugh when my friend forwarded me this email from Rent the Runway:

Friends, there are few guarantees in life, but of this I can be sure.  I will not be wearing the Diane Von Furstenberg Taste of Elegance Dress for my taste of matzah.  It's a beauty but you'd probably be better off wearing it to the next J-Date "Matzah Madness" Happy Hour.

For more Passover humor, with a techie twist, please watch this, laugh, and talk amongst yourself (in the comments!).

   
   

Apple Oatmeal Kugel

Over the long and sometimes warm and sometimes very cold weekend I spent a lot of time behind my stove.  I really like to cook over the weekends and sometimes you (I) cook too much.  I also really don't like to throw things away that taste great, and well, eating the leftovers to get rid of it all doesn't really do anyone any good.

So, as necessity is the mother of all inventions, a new recipe was born.  It's not exactly seasonal (apples really makes me think of the fall) but it is definitely comforting.

Apple Oatmeal Kugel*

Ingredients

2 cups cooked oatmeal

1/2 cup whole wheat flour

1/2 - 2 apples chopped

1/4 cup raisins

1 egg

1 tbsp of brown sugar

1/2 tbsp almond butter (negotiable*)

1 tsp cinnamon

1/2 tsp vanilla

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp turbinado sugar (optional)

Juice from a 1/4 lemon

1/8 cup of slivered almonds

Step 1: Breakfast.  If you're like me, when you woke up you thought about making something fun with low cholesterol oatmeal, but you have to have breakfast first.  So, you made an abundant amount of oatmeal. By the way cooking oatmeal is always a 2 (water) to 1 (oatmeal) ratio.  In this case I wanted a less watery version, so I went 3 cups of water, 2 cups of oatmeal, Mark and I both had a small bowl of oatmeal with toppings and about 2 cups of cooked oatmeal remained.  Don't throw out the leftover cooked oatmeal!

Step 2: Oatmeal Toppings.  While the water is boiling and the oatmeal is cooking, chop up your favorite kind of apple (mine is Honey Crisp - they are out of this world good).  Add the apples and raisins to a pan on medium heat with a smidge of butter (like a 1/4 of 1/4 tbsp).  Let the apples and raisins begin to soften and add 1/2 tsp of cinnamon and continue to stir so that the fruit is completely covered.  For your breakfast take 1/8 cup of apples and raisins and reserve the rest for later.

Step 2: Dry Ingredients: After you finish your breakfast return to the pot where the oatmeal has now cooled.  Add the whole wheat flour, salt, baking powder and baking soda.  Combine all of these ingredients.  If the oatmeal is overly sticky - mine was - slowly add 1/8 cup of water at a time until it has a smoother consistency.

Step 3: Wet ingredients.  I included 1/2 tablespoon of almond butter in the oatmeal.  It added a warmer hint of color, but didn't change the flavor - this is totally up to you to include.  For a nutty flavor I'd recommend at least a tablespoon.  Add the egg and the brown sugar and continue to incorporate.

Step 4: Back to the apples.  The apples and raisin have cooled and should a soft golden color.  Bring the pan back to a medium-low heat and add the vanilla and lemon juice.  Cook the apples until the juice is absorbed.

Step 5: Bring it all together.  Combine the apples and raisins into the oatmeal and then spread the entire mix into a 9x9 baking dish.  If so desired, and I am sure it is desired, sprinkle on additional cinnamon, turbinado (raw) sugar, and some almonds.  Bake for 45-50 minutes at 350 degrees.  

Here is the warning: your kitchen will have the warm, sweet smell of cinnamon, vanilla and apples.  You'll know how relatively healthy this little snack is and will have a hard time just eating one bite, but that's okay, because really (not just relatively) this is a pretty healthy way to go.

*So, I am calling this a kugel, because the flavor and consistency most closely reminds me of my Nannys' (grandmas' - they both make it) noodle pudding.  There are no noodles, so noodle pudding is the wrong name, and kugel kind of sounds funny, but it's pretty much what it is.  The other thing it is, is sweet, but not too sweet, healthy, but not boring, simple but not bland and probably something that will pop up on a holiday table of mine in seasons to come.

Basic Brisket, and so good!

When you want an authentically Jewish brisket recipe, (not barbecue brisket, or pulled brisket, just you the familiar brisket found on Hanukkah, Passover, and Rosh Hashanah tables),  you'll probably need to call a mom, or grandma or aunt.  If you want a different variation, visit Food and Wine.

Anyway, so I found myself in Whole Foods standing in the meat refrigerator looking at some huge pieces of meat.  That is step 1 to making a brisket, the meat is huge.  Understanding that, getting over it, and knowing that it will shrink to half it's original size is critical.

I called my cousin Amy first - she gave a list of her ingredients.  Then I called my mom, and she gave a similiar list of her ingredients.  When it came time to go, I just did everything.

 Jewish Style Brisket Ingredients, serve 8-10

3.5 - 4 lb brisket

1 onion

4 carrots, chopped

4 stalks of celery, chopped

1 packet of Lipton Onion Soup starter (crazy, I know)

1/2 can of San Marzano Pureed Tomato

1/2 cup of Apple Cider Vinegar

1/2 cup of red wine

2 tbsp of Ketchup

1 tbsp brown sugar

1/2 tbsp of butter

Salt and Pepper

Cooks for at least 3-4 hours, at 325 degrees.

In a very large non-stick pan on medium-low heat melt some butter and add the chopped onion.  Let the onion simmer and add a sprinkle of salt.  When the onion are closer to translucent than white add the brisket to the pan.

 

Let the brisket cook on both sides for 3 minutes.  You're not really cooking here, you're just browning.  Here's the warning, brisket has a strip of fat on one side, seeing it can be a little overwhelming and gross, keep moving, don't worry about.

After the brisket has browned on both sides place it in a large baking pan with the raw chopped vegetables and the cooked onions.   Make sure the fat part of the brisket is on the top.

 

In a medium bowl mix the ingredients, onion soup starter, tomato, wine, vinegar, ketchup and sugar. 

Then pour all over the brisket.  You may need to use some muscle to lift the brisket to get the sauce in every little spot.  Yep, just like that.  To be fair, I texted this image to my parents to get a virtual thumbs up.  You don't have to text my parents, you don't even have to text your parents.  This is what it should look like.

Find a roll of aluminum foil and start wrapping.  The pan needs to be completely covered and secured. Now, you can put it in the oven for 3 - 4 hours.  Walk away.  Try not to worry, definitely do not open the oven and play with the foil.   

After removing the brisket from the oven, keep it covered for an additional 30 minutes.  This will give you enough time to make a side dish or two, maybe Kasha, or potatoes?  We made kasha and bow-ties.  Seriously good.

When you unwrap the pan, you slice against the grain.  You can let it cool completely and remove the fat, or  you can go authentic, and keep the fat on.  It's a holiday, its going to be okay.  Enjoy the sauce, the carrots will be full of a sweet and tangy flavor and the meat will be very tender.

It's a holiday tradition, and one that is easy to be creative with.  I think when you make it for many years, like your aunt, grandma and mom, you'll tell someone else just add some of this and some of that.  But if you need a recipe, now you've got it!

Happy Hanukkah!

Light the Lights

There are almost as many common spellings for Hanukkah as there are days to celebrate it.  That can be a little tricky, but nonetheless the holiday is a fun and easy one to celebrate.  Unlike other Jewish holidays there are no food rules or restrictions of any kind - so far, so good - and when you add in some latkes (potato pancakes) and sufganyot (jelly donuts) this 8-day celebration is an oil filled party.

The centerpiece of the Hanukkah celebration is a Chanukiah, a nine candled holder, most commonly referred to as a Menorah.  They are often works of art and there is a style to match every home, and budget (I promise)!

When we got married we registered for a menorah that would be functional/cool enough to have out all year round.  I love the work from Michael Aram, and I couldn't resist this menorah when I saw it.

Michael Aram Olive Branch Menorah

For an even more natural look, how cool is this from West Elm?  The Manzanita trend isn't lost on me - it was a huge trend in wedding/event floral centerpieces and I love the natural element and sculptural design of this untraditional menorah.

Manzanita Candelabra at West Elm

If your style is more modern than this menorah is perfect.  It is nine separate pieces so you can change the shape and pattern.  This is like grown up Legos, but for Hanukkah.

Nine Piece Menorah by Marit Meisler at Unica

If your home is one filled with kids, and Hanukkah means lots of presents than maybe you like a menorah that is filled with color and whimsy.  This menorah, inspired by the story of Noah's Ark is almost as much fun as opening the presents every night.

Painted Noah's Ark Menorah at the Jewish Museum

And if tradition is your thing, and like you a menorah that is elegant and a classic piece of art, look no further than the cut crystal by Waterford.  The simplicity is stunning, and I can only imagine how when lit with nine candles it would shine to the delight of family and friends.

Waterford Crystal Judaica Menorah

If Hanukkah is your holiday, I hope it is filled with light and love - and if it's not I hope you'll find a friend to share a latke or donut with over the next week.  Hanukkah recipes are coming soon!

Everybody's Favorite, with a Holiday Twist

And, I'm back!  Sorry for the absence of postings last week, Mark and I were India - more on that soon, with a travel journal and lots of pictures.  In the meantime, let's get back into the swing of things with an easy, and perfectly delicious recipe.

Like apples and honey, pomegranate seeds are also a symbolic treat for the Jewish High Holidays of Rosh Hashanah and Yom Kippur.  Tradition dictates that you try a new/exotic fruit, which for many a pomegranate qualifies, and also the abundance of tiny pomegranate seeds is symbolically linked to an abundance of goodness in the New Year.  

Image via Vos Iz Neias?

 While working on the whole wheat apple muffins, I thought this would be a fun way to incorporate some extra goodness into the holidays.

Pomegranate Cookies, adapted from Nestle Tollhouse

Ingredients 

1 and 1/8 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick butter, softened

3/8 cup granulated sugar

3/8 cup packed brown sugar

1/2 teaspoon vanilla extract

1 large egg

1/2 cup of fresh Pomegranate Seeds

1/2 cup of Chocolate Covered Pomegranate Seeds

Set the oven to 350 degrees, and bake for about 8 minutes or until browned.

Just like you were making regular chocolate chip cookies, cream the butter and sugars, add the egg and vanilla.  Then add the dry ingredients of flour, baking soda and salt.  

Then add the fresh pomegranate seeds.  You could also you dried seeds, but I found the fresh ones kept the cookies unbelievably moist.  You could stop with the fresh seeds for a healthy, sweet treat, but come on, how could I resist not adding in dark chocolate covered seeds as well?  Dark chocolate is rich with antioxidants, so that counts too!

I found the fresh seeds and the chocolate covered seeds at Trader Joe's, but if you're not so lucky to have a Trader Joe's nearby, you could just use regular chocolate chips and remove the seeds yourself.  To avoid a mess you can open up the pomegranate and pull out the seeds with your hands and the fruit submerged in a bowl of water.

For these cookies I used a teaspoon sized scoop.  The cookies came out to be size of an Entenmann's cookie, which is pretty much the perfect 2-bite size. 

Eat and enjoy, and share with a friend.  Wishing you all great things for fall and the start of the New Year!

Sweetness for the New Year

Growing up there were certain food pairings that always went together: peanut butter and jelly, Oreo cookies and milk, apples and honey.  As the Jewish High Holiday season approaches, my mind and my appetite starts to shift away from blueberries and peaches and to autumn's bounty of apples.  

On Rosh Hashanah, the Jewish New Year, it is traditional to dip apples into honey for it signifies the wish for sweetness in the coming year - but really any reason is a good reason to mix apples with sweetness.  The holiday season is always filled with multiple meals, treats and often overindulging, this healthier take on a traditional apple cake will set the year off on a healthier and sweet note, and that's what I always wish for good health and sweetness.  

Whole Wheat Apple Muffins, adapted from Smitten Kitchen

Ingredients: 

1 cup whole wheat flour
1/2 cup all-purpose flour

1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 stick unsalted butter, at room temperature

1/2 cup of apple sauce
1/3 cup granulated sugar
 2 tbsps dark brown sugar, packed
1 large egg
1 cup non-fat greek yogurt
2 large apples, coarsely chopped

Preheat the oven to 450°F.

I have to start off by saying that I played with the ingredients for this recipe to create something lighter, and more sponge cake like than a traditional dense muffin - although I do love a good muffin.  

Let's get started, all of the dry ingredients are in one bowl.  Because I subbed out half of the butter, I halved the amount of all-purpose flour and added half a cup of cake flour to help keep the fluffiness.  I also used less sugar than the original recipe called for because of the natural and added sugars in apple sauce.  As a side note, we just got fresh cinnamon, and the aroma is amazing.

In a separate bowl mix the butter, apple sauce, and sugars.  When the butter is broken up enough - it won't look like normal creamed butter and sugar because the liquid content of the apple sauce, don't worry.  Now blend in the egg.  It still is not going to be pretty, don't worry.  Now add in the yogurt.  I use non-fat, sugar free Greek yogurt, because I don't want to add extra sugars that are hidden in most yogurts.

After you blend the yogurt it will resemble what you probably expected the mixture to look like all along - phew!  Slowly add the dry ingredients to to the wet mixture.

Time to get to the apples.  I am partial to granny smith apples.  I use them for my apple pies or just for snack.  I love their tart flavor and crisp bite.  I am sure you could use your favorite variety.  Make sure to eat some apples a long the way, that's what I did.

With a large spoon mix in the apples.  I have to warn you at this point the batter is sticky, and not at all like a traditional cake dough.  It more closely resembles a cookie dough.  Don't worry about it.  Seriously, apples and sugar and yogurt and flour is not something to worry about.

Plop large spoonfuls of the batter into muffin cups or if you run out of papers as I did eventually just make small balls on a cookie tray.  For extra sweetness you can sprinkle a bit of brown sugar on top of the muffins.

Pop these into a 450 degree oven for 10 minutes, and then lower the oven temperature to 400 degree for another 5 minutes.  That is it.  It is a fast, fast baking recipe.  Kind of perfect for the holiday season when you are cooking/basting/baking all day and don't have time to slave over dessert - and probably even better to save for yourself for a treat the next day.

Wishing you good baked goods, health and happiness.