Everyone loves cakes and bread made with pumpkin this time of year (especially me). But have you ever tried sweet potato cake? It is not nearly as popular but it is just as delicious as its pumpkin counterpart, if not more so.
The great thing about making dessert with vegetables like pumpkin, sweet potato, butternut squash and zucchini is that due to the vegetables’ water content the recipe will likely call for vegetable oil instead of butter. And therefore these delicious cakes are also perfect pareve dessert choices. No need to scramble to alter the recipe for a meat meal.
I have been making this recipe for sweet potato cake for years and people are always shocked when I share that the recipe is dairy-free. And now it’s your turn to wow guests with this sweet treat.
When paired with Martha Stewart’s simple Marshmallow Frosting Recipe it makes the perfect Fall dessert. And hey, this totally counts as a serving of vegetables, so have two.
2 medium sweet potatoes
1 ½ cups flour
1 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Half recipe for Marshmallow Frosting
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and wrap in tin foil. Roast for 40-50 minutes ofr until soft. Let cool.
Cut potatoes in half and scoop out flesh. Place in a food processor fitted with a blade and pulse until smooth.
In a medium bowl, sift together flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
Add pureed sweet potatoes, sugar and oil to a large bowl. Beat on medium-high speed with an electric mixer until smooth. Add eggs one at a time beating well after each addition. Add vanilla. Add flour mixture in batches; beat just until blended.
Preheat oven to 325 degrees. Line and grease muffin tins. Fill muffin trays until 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted comes out cool. Allow to cool.
Pipe frosting in a swirl on top of each cupcake. Using a hand-held blow torch, gently drag the torch across the frosting, toasting the frosting until just lightly brown.
Is there anything more enticing than a perfectly fried, crispy potato latke? Served with apple sauce, sour cream or my own favorite combo: creme fraiche and smoked salmon. Look at these crispy, golden gems. Makes me drool a little just thinking about breaking out the oil.
But there is so much more than the basic latke, as delicious as it may be. So if you have been hankering for something different to serve for your Hanukkah (or even Thanksgivukkah) celebration next month, I’ve got you covered.
I have been scouring the internet and other blogs for the most creative, crazy latke combos that exist. And here they are in all their awesome glory. You’re welcome.
In our home there is a clear division of labor when it comes to the kinds of meals we both cook. The husband is in charge of meat and fish. I am in charge of soups, sauces and salads. (And dessert too of course). Thankfully we both help out with the cleaning-up, at least most of the time.
Salads are really so much fun to throw together. I love experimenting with seasonal ingredients I find at my local farmer’s market and also using ingredients I have hanging around in my house. And above all about salads: I love that you can improvise.
The salad calls for arugula but all you have is spinach? Just substitute! Have some apples in the house that you want to use before they go bad? Chop them up and throw them in! This is actually how some of my best salad creations came about in the first place including one of my favorites, this Spinach, Blueberry & Goat Cheese Salad with edamame and cucumbers. It was literally what I had in my fridge and it happened to combine together for a delightful and delicious result. Just take a look:
I have found that traditional Israel salad is just the kind of salad that can be made into multiple variations, each one slightly different. For a little more spice you can add a pinch or two of sumac. You can leave out the peppers, leave out the cucumbers, or even add a few things, like chickpeas, feta and mint.
This salad came about like so many of my other favorite salad combinations. It was Saturday afternoon, my daughter was playing at the park with her dad and I was given a few moments to enjoy lunch by myself – glorious. Wine might have also been involved. I looked in the fridge, and threw together what I had: tomatoes, cucumber, peppers, chickpeas and feta!
And by adding chickpeas and feta, this classic side salad becomes a light but hearty main dish packed with protein, fiber and most importantly, flavor.
Keep improvising and enjoy!
2 cups cherry tomatoes, halved
1 cucumber, peeled, seeded and diced
1 orange or yellow bell pepper, diced
¼ cup diced red onion
2 scallions, sliced
1 ½ cups canned chickpeas, rinsed
¼ cup crumbled feta cheese
2 Tbsp chopped fresh mint
2-3 Tbsp extra virgin olive oil
Juice from ½ lemon
Salt and pepper
Combine tomatoes, cucumber, pepper, red onion, scallion, chickpeas and feta cheese in a medium bowl.
Dress with lemon juice, olive oil and salt and pepper to taste. Sprinkle fresh mint on top.
Thanksgivukah is taking over: the menurkey (turkey + menorah) is the coveted item of the season and the interwebs are exploding with recipes, decorating ideas and kitschy paraphernalia to celebrate this “once in an eternity” event.
Not being one to turn up my nose at a Jewish fad, I set out to come up with my own perfect Thanksgivukah recipe.
I didn’t want to come up with some turkey-topped latke or cranberry Manischewitz sangria (although those are good ideas too). I wanted to think a bit sweet, since dessert is always my go-to. Pumpkin pie is my favorite traditional Thanksgiving dessert. But yet again, my mind kept straying to something slightly different. I thought…jelly doughnut…cranberry relish…it seemed almost too obvious.
Cranberry relish-filled sufganiyot might not be the right dessert to serve right after a big Thanksgiving meal, since they really need to be fried fresh. But they are a perfect Thanksgiving brunch option. Or even a great activity for your family the day after since you can use up that leftover cranberry relish!
If you make a chunky relish like this
then just puree the leftovers to use as the doughnut filling. If your relish is already smooth, then one less step!
Another tip: when filling the doughnuts it might seem like you are over-stuffing with relish, but you will want to make sure you are not skimping on the filling. When you insert the wooden skewer, wiggle it around a bit in the middle to create a relish-ready cavern. And don’t try to be too delicate with the piping bag – get it in there and squeeze away.
For the cranberry relish:
12 ounces fresh or frozen cranberries
½ cup fresh orange juice
1 Tbsp grated orange zest
1 cup sugar
1 tsp corn starch
For the dough:
2 Tbsp dry yeast
½ cup lukewarm water
¼ cup plus 1 tsp sugar
2 ½ cup all-purpose flour
½ tsp ground cinnamon
¼ tsp nutmeg
2 tsp salt
2 Tbsp butter, softened
Vegetable oil for frying
Special equipment: wooden skewer, piping bag, round piping tip
To make the relish: Add cranberries, orange juice, orange zest and sugar in a saucepan over medium-high heat. Bring to a low boil and continue to simmer for around 5 minutes. Add corn starch and stir vigorously. Cook another 5 minutes or until cranberries have completely softened.
Remove from heat. Place cover on pot and let the cranberries sit for another 5 minutes.
Allow the cranberries to cool slightly.
Place cranberry mixture into food processor fitted with a blade. Pulse until completely smooth. Chill.
To make the dough: In a small bowl combine yeast and warm water. Sprinkle sugar on top and mix lightly. Allow to sit until foamy, around 10 minutes.
When yeast mixture is ready, in a large bowl combine flour, cinnamon, nutmeg, salt, eggs, butter and yeast mixture using a wooden spoon until a sticky dough forms.
On a floured surface knead dough until it is smooth, shiny and bounces back when touched, around 8-10 minutes. Place in an oiled bowl and allow to rise 1 ½-2 hours, or until doubled in size.
To assemble: On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or glass, cut rounds. You may have to roll out dough a few times. Cover with plastic wrap and let rise another 20-25 minutes.
Heat oil in a pot on medium heat until a thermometer measures 370 degrees. If you don’t have a thermometer, raise the heat to low-medium heat and test one of the doughnuts. If the oil immediately starts bubbling and the doughnut begins browning, it is the right temperature. If it doesn’t bubble at all, heat needs to be higher. If the oil splatters or the doughnut starts browning too quickly, heat needs to be turned down.
In a pyrex dish or large plate, combine around 2 cups of sugar with orange zest and combine lightly with a fork.
Using a slotted spoon, place 3-4 doughnuts into the oil. Allow to fry on each side around 40 seconds or until golden brown. Remove from oil and place onto a plate lined with paper towel. Once excess oil has been removed, roll in sugar-zest mixture while doughnuts are still warm so that the sugar sticks.
When all the doughnuts have been fried and sugared, begin to fill the doughnuts. Place the cranberry relish in a microwave-safe bowl and heat for 20-30 seconds, just to soften slightly.
Fill pastry bag with a few heaping tablespoons of cranberry relish. If you don’t have a tip, you can just snip the corner of the pastry bag with a scissor.
Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Have you heard of the ramen burger, well more accurately, a hamburger placed on a ramen noodle “bun”? I hadn’t either until yesterday when I saw a photo on Instagram and I couldn’t believe my eyes. Crazy! Genius! Delicious! Where has this been all my life? Where have I been all its life? The answer, of course is: Brooklyn, where all wacky but brilliant food ideas originate.
But perhaps the best part of the ramen burger is that it is 100% kosher-friendly. As this Buzzfeed article explains, all you need to recreate your own ramen burger is to use a packet of cooked ramen noodles, an egg and a little patience to make the ramen patties. Fantastic.
Rest assured: the crazy burger combos continue. While perusing Facebook earlier this week, I came across yet another wacky Brooklyn-born burger: the KUGEL burger by whimsical Jewish-inspired eatery Scharf & Zoyer. That’s right: a burger sandwiched between two slices of crispy, savory noodle kugel.
Challah French Toast Breakfast Burger
Slice leftover challah into thick pieces around 1/2 inch thick. In a baking dish or shallow bowl whisk two eggs with 1/2 cup almond or soy milk. Dip challah slices in egg and milk mixture until completely coated, but not too soggy.
Heat a pan on medium heat and coat with 1 Tbsp vegetable oil.
Cook slices of challah on each side until golden brown, around 3-4 minutes.
Prepare hamburgers to your liking. Place hamburger patty on top of french toast slices. Top with fried egg, ketchup, maple syrup or other toppings of your choice. Place second slice of french toast on top.
Prepare small batch of traditional potato latkes.
Prepare hamburgers to your liking. Place hamburger patty on top of latke.
Top with tomato, caramelized onions or other toppings of your choice. Place second latke on top.
Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:
And you thought, “I must have one of those!” Then you brought it home, sat it down on the counter, scratched your head and said – “ok, now what the heck do I do with this!?”
But then I wasn’t quite sure what to do with it.
Pasta? Nah.Too much work.
Pie? Seemed liked a waste.
Combine with beer and cheese for a rich and warming soup? Ding ding ding!
Most surprising thing about the white pumpkin was actually the color – the flesh is slightly yellow inside, not the same white of the outside. And when roasted, the flesh becomes even darker, resembling a cheese pumpkin puree.
So please welcome to the world my White Pumpkin Cheddar Ale Soup. Pair this was a big hunk of crusty bread, green salad and a cold pumpkin beer for a well-rounded and happy meal.
1 medium sized white pumpkin
3-4 Tbsp olive oil
Salt and pepper
2 quarts vegetable stock
2 Tbsp butter
2 cups freshly shredded cheddar cheese
1 bottle pumpkin ale or other seasonal ale
½ cup heavy cream
¼ tsp nutmeg
Salt and pepper
Pepitas or dried pumpkin seeds
extra virgin olive oil
Preheat oven to 400 degrees. Cut pumpkin in halves or quarters and spread on a baking sheet. Season inside of pumpkin with salt, pepper and olive oil. Roast until flesh is fork tender and juices are released, around 45-60 minutes.
Allow pumpkin to cool.
Scoop pumpkin flesh and place in food processor fitted with blade. Puree pumpkin in batches until smooth. You can add a cup of stock if it makes this part easier.
Remove pumpkin puree and place into large pot along with half the vegetable stock. Heat through on medium-high heat.
Add butter and cheddar, whisking until melted. Add remaining vegetable stock.
Add beer, nutmeg and salt and pepper to taste. Bring to simmer and cook for another 10 minutes on low-medium heat.
Garnish with pepitas or pumpkin seeds and a drizzle of good quality extra virgin olive oil. You can even add a dollop of creme fraiche if you're feeling extra fancy.
I am a sucker for fall spices – I just love the warmth they bring to any dish. But pumpkin pie, in particular, with its creamy pumpkin custard speckled with warm cinnamon and nutmeg, encased in a flaky crust and dolloped with fresh whipped cream? Well, that is a can’t-miss dish for me, and I can’t imagine ending a festive fall meal without it. It’s no wonder that for generations, pumpkin pie has been the go-to dessert for American families.
That’s all about to change.
Several years ago, during one of our many get-togethers, my mom pulled a fast one on the family, and replaced our much beloved pumpkin pie with the less traditional pumpkin flan. And while there were many skeptics in the bunch (myself included), once they had a single taste of the creamy, rich flavor and burst of spice from a little orange-tinged bite of the pumpkin flan, there was simply no going back. The verdict was in. We had a new fall dessert! Since then, serious jeers abound if we get together in the fall and there is no pumpkin flan in sight.
I understand that flan, in general, is a polarizing dish. Trust me, I’ve tasted my fair share of egg-y, rock solid, just plain bad flan. But if you’ve never tried Cuban-style flan, you’re doing yourself a disservice, as its thick, creamy custard with sweet caramel sauce oozing down the sides, is more akin to a crust-less cheesecake than anything else.
And when you combine that with the distinct flavors of fall that can only be found in a pumpkin pie, what results is an undeniably can’t-miss dish. It’s truly a perfect ending to any fall festive meal, whether it’s Thanksgiving, Shabbat, or in this year’s case, even Hanukkah. Promise.
1 can evaporated milk
1 can condensed milk
½ can coconut milk
½ can pumpkin puree
1 tsp vanilla extract
1 tsp cinnamon
½ tsp freshly ground nutmeg
pinch of salt
¾ cup sugar
2 Tbsp water
Preheat oven to 350 degrees, and add empty pan in the oven to warm. Note: it's best to use a 9 inch cake pan.
Mix first seven ingredients in a blender or food processor. Set aside.
In a saucepan, cook the sugar and water over medium heat until the sugar becomes a deep amber color (about 15 minutes).
Working quickly, remove the empty pan from the oven, and pour in the melted sugar. Swirl the pan around, so the sugar covers the entire bottom of the pan. Pour in the milk and egg mixture over the caramelized sugar.
Insert the now full pan into a larger pan, and fill the larger pan about half-way up with water (a water bath).
Return the flan pan and water bath to the oven, and bake for about 70-80 minutes or until an inserted toothpick comes out clean.
Remove the flan pan from the water bath, and set on a wire rack to cool. Once cooled completely, cover with plastic wrap and refrigerate overnight.
When you are ready to serve the flan, run a knife along the edge of the pan, place a rimmed serving platter over the pan, and invert it. The flan should fall easily, and the caramel sauce will coat the top and run along the sides.
Whereas the much acclaimed cookbook Jerusalem by Yotem Ottolenghi and Sami Tamimi feature stunning recipes that sound delectable but require 27 steps and a chef’s degree to execute properly, Cook in Israel: Home Cooking Inspiration by Orly Ziv is a new cookbook featuring basic Israeli fare for the home cook. And that’s a good thing.
Everyone loves the variety of salads, or “salatim,” that traditional Israeli cuisine offers, and Cook in Israel dedicates its first three sections to eggplant and tomatoes, salads and vegetables. Included are simple classics like baba ghanoush, hummus and Moroccan carrot salad. But there are also some innovative twists on tradition like Israeli salad with pomegranate and avocado and shakshuka with eggplant.
I also like the Holiday section which includes recipes for several kinds of latkes, honey cake and apple jam among others. Top on my list of recipes to try? The chocolate and halva babka. Delish.
The ingredient list for the recipes is refreshingly short, and there is nothing that seems daunting.The book is truly filled with everyday, accessible recipes for the cook who loves to bring the flavors and warmth of Israel into their kitchen.
Cook in Israel: Home Cooking Inspiration, Orly Ziv
Before there was a baby or bills there were lots of vacations and other more frivolous ways that the husband and I spent our time and money.
One Summer before we were married we went to Vail for a beautiful, outdoors-centric long weekend. I expected great hiking and scenic mountain views, but I didn’t expect such an exciting food scene: outdoor farmers markets, gourmet mountainside dinners and jalapenos roasted before my eyes, among other highlights.
But the absolute culinary highlight from our time in Vail was a Sunday evening dinner at Kelly Liken, from acclaimed chef Kelly Liken. Little did we know, the restaurant throws its menu out the window on Sundays and cooks a completely new menu based on whatever is fresh at the farmers market that morning. I don’t remember everything we ate, but I do remember that it was outstanding.As our appetizer that evening we ordered a roasted beet soup that was unlike anything I had ever tasted before. I was so enamored with the soup that the husband, in true Jewish New Yorker form, asked the waiter if he could get the recipe for us to take home.
I was mildly embarrassed at his pushy request, but a few minutes later the waiter came back with the recipe jotted down in pen on a paper napkin. I don’t have that napkin anymore, but I have made the recipe enough times that it is forever engrained in my memory. Not to mention it was a pretty exciting moment to get the recipe for such a special soup straight from the chef. I may have made a few adjustments along the way, but no matter – it still turns out great.
This soup can be served hot or cold, although I prefer it served warm with a dollop of sour cream or greek yogurt. The soup definitely requires patience since it has many steps to make it. But the result is so delicious it is worth the effort.
6 large beets or 8-10 small-medium beets
1 small onion, diced
2 garlic cloves, minced
few sprigs of fresh thyme
2 Tbsp olive oil
1 Tbsp unsalted butter
1 quart vegetable stock
1/3 cup heavy cream
salt and pepper to taste
sour cream or greek yogurt (optional)
Preheat the oven to 400 degrees.
Scrub beets and wipe dry. Wrap each beet in tin foil and close tightly. Roast for at least one hour, or until beets are tender. Allow to cool enough to handle. Peel beets and chop into small pieces.
In a skillet heat olive oil and butter on medium heat. Saute onions and fresh thyme until the onions are translucent. Add garlic and continue to cook for 2-3 minutes. Add beets and cook another 3-5 minutes. Remove from heat. Remove thyme.
Pour beet, onion and garlic mixture into a food processor fitted with a blade. Add 1 cup of vegetable broth to food processor. Pulse until completely smooth.
Put beet and onion mixture through a fine mesh sieve or food mill in batches. This will take time. Place beet liquid to pot and add vegetables broth and whisk together. Bring liquid to a simmer on medium heat.
After soup has cooked for 3-5 minutes and is starting to bubble, reduce heat to low-medium. Add heavy creamy. Add salt and pepper to taste.
Serve with sour cream or greek yogurt.
I don’t know about you but I am just thrilled that September is over and we have moved past the chagim and into a new month. Beyond the happiness I feel for the chaos of the holidays being behind us, like many others I am so happy that it is officially fall and that everywhere I look there are pumpkins! While the temperatures where I live in Boston have remained in the 70’s it is still fall and therefore time for soup.
A few years ago, my husband and I went to New Orleans to visit friends. The wife, who is a fantastic cook, is always trying new recipes and she made us a delicious pumpkin soup. It was a fall version of minestrone soup with totally different flavors than I had tasted before. I happily received the recipe from her, and have been experimenting with her version ever since. Anything with pumpkin is a must try and anything that is easily brought as lunch the next day is also a winner, and I promise, this make a great lunch!
For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.
1 19 oz can of chickpeas
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
2 large onion, quartered
salt and pepper
2 tsp turmeric
1 tsp paprika
1 tsp (less or more to taste) cayenne pepper
7 oz pumpkin, cut into 6-8 large chunks (peeled and seeds discarded)
4 zucchini, cut into 3-4 large chunks
half a green cabbage, quartered
4-5 stalks celery cut coarsely
7 cups of water
I cup prepared Israeli (pearl) couscous
1 bay leaf
Bring salted water to a boil.
Add the carrots, potatoes and onion, season with salt, pepper, paprika, turmeric, cayenne pepper, and bay leaf. Cook 45 minutes until the vegetables are tender.
Add the remaining vegetables and cook for 10 minutes.
Add chickpeas and cook for another 5 minutes.
Add salt and pepper to taste if necessary and remove the bay leaf.
Prepare the couscous according to the manufacturer's instructions.
Place a heap of couscous in a deep dish. Arrange the vegetables on top and ladle the soup around and over the couscous.