Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.
Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading
What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.
The thing about this mint ice cream is that it’s not flavored with extract. Instead, I steeped some mint leaves in the milk and let that flavor the custard. Delicious! Then, I added some chopped up thin mints to the batter during the last few minutes of freezing. Wow! What a great minty combination! You get that bright fresh mint flavor from the ice cream, and then the chewy and pepperminty thin mint bite a little while afterwards. This is a great refreshing summer ice cream. Continue reading
Happy 2nd birthday, Kosher Foodies!! Today our blog turns 2. And to celebrate this momentous occasion, we would like to share one of our all-time favorite cake recipes with you. Sure, I made it over two months ago for Zeke’s birthday in May and wanted to share it with you the second I cleaned up all the forks and plates, but I figured that this special day warranted an extra special recipe, so here you go. It’s worth the wait.
Boston Cream Pie is actually cake. Delicious yellow cake with pastry cream in the center and drizzled with chocolate ganache. Sounds awesome, doesn’t it? Well what about if cut a hole out of the middle and stuff it with the cream, then put more cake on top and top that with lots and lots of chocolate? Yeah, it’s good. At least that’s what the people who ate all of it thought. It was a HUGE cake – I doubled a recipe that served 8-10, and at the end of the night only two slices were left. Those were quickly finished, as well. So if you’re in the mood to make an impressive cake, try this one. You won’t be sorry. Continue reading
I wanted to make something different for Shavuot. The picture of this tart in the cookbook The Art and Soul of Baking just jumped out at me, and I knew I had to try it. Also, I love nutty crusts. When I read through the recipe and saw that it called for cherry or berry juice, I knew I wanted to make this tart even more sour and use POM! Continue reading
I love biscotti! They are the perfect after dinner treat, and are a great treat in the morning to dip in coffee. These cookies are filled with dried fruits and nuts, which makes me think they’re healthy, too! I usually take my time and make teeny skinny biscotti, but these are great cut a bit thicker, since you get a mouthful of the dried fruit. Plus, it makes making the biscotti that much easier. Continue reading
Sour cherries and chocolate are an amazing combination. And muffins are a great freezer-friendly breakfast or snack. So when I bought an extra bag of dried sour cherries, I just knew I had combine them with chocolate. And I did! These muffins are great, and I made them a little healthier by using whole wheat pastry flour and cottage cheese in the batter, instead of all white flour and sour cream.
The tartness of the cherries combined with the sweet chocolate and batter is perfect. You may think you want to cut down on the sugar in the recipe, and I was thinking about it, too, but the cherries are super sour, so I was pretty sure we needed the sweetness to counteract the tart cherries. Maybe I’ll try to make these even healthier with raw sugar, agave, or even honey next time. Continue reading
On Monday I bought a Zoku Quick Pop Maker! I got home and put it straight in the freezer because I just couldn’t wait to try it out. And boy am I glad about that impulse buy! I had some overripe bananas hanging out on my banana tree (read: KA dough hook), and mixed them with just a teeny bit of sugar and some milk – voila, I made really healthy banana pops that rival those banana FrozFruits we used to eat on the beach (fine, more often we got coconut and strawberry. Claire always got lime).
Please welcome our sister-in-law Adele, who learned to make this Syrian specialty from a Syrian cooking expert and is now sharing it with everyone!
This recipe was taught to me as part of my you’re-getting-married-time-to-learn-how-to-cook training by an amazing cook…. who does not use measurements. I stood with her and watched closely, taking notes diligently. After making this a few times on my own, a measurable recipe was born. Continue reading
Or, the best ice cream base ever.
What’s your favorite ice cream flavor? I’m sure we can make it work…
May is ice cream season! Of course, that means that summer is around the corner and baby and I will be frequenting the Lighthouse for soft-serve strawberry ice cream. But it also means that I can serve ice cream for dessert whenever I have company. And although I love going out for ice cream (even though Zeke doesn’t, despite his love for cake batter ice cream), homemade ice cream often tastes better, especially when you use as many egg yolks as I did in this recipe. Plus, I know exactly what the ingredients are. That’s always a plus for me. Continue reading