Tag Archives: recipe

Strawberry Lemonade Greek Yogurt Pops

Yield:
8-10 popsicles

After living in New York City for nearly nine years I rarely sigh and complain with the refrain “only in New York.” Most of the time the hustle and bustle of NYC is music to my ears. And many days I walk down the street in awe of this city, it’s rhythm, energy and totally unique personality. But last summer, I had one of those “only in New York” experiences.

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I was walking to pick up my little one from daycare when two adorable siblings caught my attention with their home-made lemonade stand. These kids were excellent salespeople, and since I cannot resist homemade lemonade, I opted for a cup (for more than a dollar, hello New York!) and asked the kids what they were doing with the money. In my day, we either donated the money to charity, or bought a fun, new beach toy. Not these kids. They were on the fast track to Harvard. Filled with pride, the precocious 10 year old told me she is planning to donate her portion to pediatric cancer research (amen, sister) and her younger brother (all of six or seven years old) was saving up for his college education. Good for them. A combined age of 17 and these kids were doing it right. They had created a complete brand for their lemonade sale, were strategically placed, and not afraid to tout their business and fundraising plan. Well played, kids, well played. Alas, only in New York is lemonade more than a dollar, and a literal investment in a child’s future.

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These popsicles are a hybrid of my childhood memories, and also my NYC surroundings. They are sweet, tart, refreshing and just a touch more sophisticated than your average popsicle.

If you have leftovers (which I did) try filling the ice cube tray and popping it in the freezer. This way, you have tiny little treats whenever you want – they’re the perfect size for toddlers, and a delicious addition to your morning cup of orange juice.

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Strawberry Lemonade Greek Yogurt Pops

Ingredients

For the strawberry sauce:

1 bag frozen strawberries, thawed completely

¼ cup sugar

¼ tsp vanilla bean paste or extract

 

For the lemon sauce:

Zest of 2 lemons

½ cup lemon juice (2 large lemons or 4 small lemons)

2 Tbsp sugar

 

For the Greek yogurt mixture:

2 cups of 2% (or higher) plain Greek yogurt

¼ cup sugar

Special equipment: popsicle molds

Directions

To make the strawberry sauce:

Pour a bag of thawed strawberries into a soup pot. Add the sugar and cook on high for approximately 5 minutes until the mixture is bubbling. Reduce the heat to medium-low and cook for another 10-15 minutes until the mixture has thickened and reduced. Stir occasionally and mash up the berries. Let cool.

To make the lemon sauce:

Wash the lemons. Zest two of the lemons and set the zest aside. Next, juice 2-4 lemons, to yield ½ cup of lemon juice. Pour the lemon juice in a sauce pan, add the sugar, and bring to a boil. Let the juice continue to heat on low for another minute. Set aside.

To make the Greek yogurt base:

Pour 2 cups of yogurt into a bowl. Stir in ¼ cup sugar. Add the lemon juice and stir thoroughly. Next, fold in the lemon zest until completely mixed.

To assemble the popsicles put approximately 1 Tbsp of strawberry sauce at the bottom of the popsicle mold. Top with 2-3 Tbsp yogurt. Continue layering until you fill the popsicle mold.

Fill all the molds until you finish the yogurt and strawberry sauce. Freeze overnight. To enjoy, run the popsicle mold under hot water for 10 seconds and gently pull the popsicle handle until it releases from the mold. 

Posted on June 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Soom Foods Chocolate Sesame Spread

Yield:
1 shake

I love all things that involve chocolate, sesame or taste like halva. Nevertheless I was skeptical when Soom Foods wanted to send me a jar of their Chocolate Sesame Butter. I have nutella already, and I like it just fine. But try it I did. And so did my two year old. Let me say: I am totally in love. It is rich, a little salty and I like to pretend its super healthful since sesame is supposedly so good for you.

I didn’t have a chance yet to bake it into anything yummy, but I am sure it would go great inside rugelach or make a fabulous frosting on cake. I did have time to try it out in a post-workout smoothie and it was divine. The result was a chocolatey, slightly savory smoothie that really satisfied my craving for a milk shake.

soom-foods-smoothieBut perhaps our favorite way to eat it was right out of the jar on slices of apple or mini pretzels as an afternoon snack.

And now through June 30th Soom Foods is running a “From the Jar” contest to feature their fans’ photos eating the chocolate sesame spread straight from the jar. You can enter on Facebook, Instagram or Twitter by using the hashtag #fromthejar with a photo of yourself or someone you love eating Soom Chocolate Sesame Butter straight from the jar.  So go ahead, get messy and have fun with those pics.

You can also check out Soom Foods’ full line of products and order straight from Amazon.

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Chocolate Sesame Banana Smoothie

Ingredients

1 cup ice

1-2 Tbsp Soom Foods chocolate sesame spread

1/2 banana

1/2 cup lowfat milk

1 scoop chocolate protein powder (optional)

Directions

Place all ingredients in a blender. Pulse until desired smoothness.

Serve cold with a straw.

Posted on June 23, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

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Gluten-Free Butternut Squash Mac and Cheese

Ingredients

2 Tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

2 cups cooked butternut squash

1 ¼ cup 2 % milk

½ tsp sea salt + more to taste

1/8 tsp black pepper

1 lb gluten-free pasta (macaroni, penne, ziti, or rigatoni are best)

1½ cups shredded mozzarella, divided

1/3 cup gluten-free breadcrumbs

2 Tbsp melted butter

Finely minced herbs for garnish

Directions

Grease a 9x13 inch baking pan or a 10-inch cast iron skillet. Place a large pot of salted water to boil and preheat the oven to 375 degrees.

Heat a skillet over a medium flame. Add olive oil, onion, and garlic and sauté 6-8 minutes until the onions are soft. Remove from heat and add squash, 1 cup of milk, ½ tsp salt, and pepper. Using an immersion blender, blend squash mixture until smooth. If you don't have an immersion blender you can use a food processor or blender and puree in batches.

Add additional ¼ cup of milk as necessary, you want a thick sauce but you don’t want it too chunky. Stir in 1 cup mozzarella and additional salt and pepper to taste.

Once the water is boiling, cook pasta until very al dente (3-4 minutes less than you would normally cook it, this will help prevent the pasta from becoming mushy as it cooks longer in the oven). Drain pasta and return to pot. Add squash sauce and stir until all of the pasta is evenly coated. Pour into prepared baking dish.

Stir bread crumbs into melted butter. Top pasta with remaining mozzarella and buttered bread crumbs. Bake at 375 for 30-40 minutes until the cheese and breadcrumbs are toasty and the edges of the pasta are browned.

Top with your favorite fresh herbs such as basil or parsley.

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Posted on June 18, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Egg Cream Float

Yield:
1 egg cream

A fond memory of my childhood is the New York-style egg creams my dad would whip up for me on Sundays during lunch. Sundays were the most relaxed day of the week in our home and I suppose a home-made egg cream was a sign we could all enjoy ourselves just a tad a more.

Egg creams are light, refreshing but still somehow a little rich. Chocolatey. Sweet. And according to my dad (and many other egg cream aficionados) MUST be made with Fox’s U-Bet chocolate syrup. My dad also taught me that the ratio of milk to chocolate syrup is very important for a good egg cream.

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I had been thinking recently that adding a scoop of ice cream to an egg cream would be a great way to really take it to the next level. But why stop with ice cream? You could also add a shot of Baileys or Kahlua to make a more “adult” version.

Want to make it non-dairy? Use vanilla almond milk, or leave out the milk all together and add a scoop of your favorite non-dairy ice cream.

But my favorite touch to this updated egg cream was the colorful sprinkles. An extra touch of whimsy had me traveling back to the Sunday lunches of my childhood.

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Egg Cream Float

Ingredients

2 Tbsp U-Bet chocolate syrup

2 Tbsp milk

1 cup seltzer

1 scoop vanilla ice cream

Whipped cream (optional)

Sprinkles (optional)

Directions

Pour chocolate syrup into tall glass. Add milk on top.

Then add seltzer. Make sure seltzer does not reach top of glass or it will spill over. Using a spoon, stir chocolate syrup, milk and seltzer vigorously. It will be foamy on top.

Add scoop of ice cream, whipped cream and sprinkles if desired. Enjoy with straw.

Posted on June 12, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pineapple Coconut Coffee Cake

Yield:
8-10 servings

Like so many of my peers, Jewish summer camp played an integral role in my Jewish identity. It’s where I developed my appreciation for Israeli dancing, a deep respect for my surroundings in nature, and not to be outdone, my love of Shabbat breakfast. Every Saturday morning, before all the campers joined for services, we’d convene in the dining hall for a plentiful feast of crumbly and perfectly spiced coffee cake. It wasn’t elaborate, but it sure was special, and it was certainly on the list of things I looked forward to year after year as I awaited summer’s arrival. If I ever longed for a little taste of home while I was at camp, I just had to wait until the end of the week, since the combination of cinnamon and sugar in the crumb topping would remind anyone of home. Because of this experience and because it only gets better the day after it is baked, to me, coffee cake is synonymous with Shabbat morning, summer vacation or not.

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Of course, as an adult, summer camp is no longer really in the cards for me anymore. These days, when we get through hiking the trails of all the nearby national forests, my husband and I long for a more tropical getaway. Since our next vacation seems light years away, I came up with a recipe inspired by my Cuban heritage that will be sure to satisfy until we can get ourselves to the nearest island.

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With its taste of the tropics, my Pineapple Coconut Coffee Cake hits the spot for a Shabbat morning treat. It has the cinnamon and sugar that I always remember from my camp days, but its layer of crushed pineapple adds a mild zing and just the touch needed to keep this cake moist for days. The coconut added to the crumb layer, suggested by my friend Dolly, acts as a tropical kiss and adds a nice crunch.

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Next time you’re in the mood for a reminder of Shabbat mornings at camp, or you’re longing for a quick getaway, try a bite of this coffee cake, and you won’t be disappointed.

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Pineapple Coconut Coffee Cake

Ingredients

For the cake batter:

2 cups all-purpose OR cake flour

1 tsp baking powder

1 tsp baking soda

½ tsp table salt (not kosher salt)

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

3 eggs

1 cup sour cream

1½ tsp pure vanilla extract

1 20 oz can of crushed pineapple, well-drained, and juice reserved

For the crumb topping

¼ cup granulated sugar

¼ cup brown sugar

½ cup grated coconut

½ cup all-purpose flour

¾ tsp ground cinnamon

⅛ tsp salt

¼ tsp nutmeg

¼ cup unsalted butter, softened

For the glaze:

3 oz cream cheese, softened

⅔ cup confectioners' sugar

3-4 Tbsp. of the reserved pineapple juice

Directions

Preheat oven to 350 degrees. Grease a 9-inch tube pan, and line with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and the sugar. Add the eggs, one by one, and mix well. Stir in the sour cream and vanilla extract.

Combine the dry mixture into the wet mixture in three batches, and mix only until incorporated, and set aside.

Meanwhile, combine all the ingredients of the crumb topping, and cut in the butter using a fork or a pastry cutter. Set aside.

In your greased tube pan, spoon in half of the batter, and use the back of the spoon to even the layer. Sprinkle on half of the crumb topping in an even layer. Spoon the drained pineapple over the crumb layer. Top with second half of cake batter, and spread to even the layer. Add the remaining crumb topping, and bake for 45-50 minutes.

Once the cake is golden brown, remove from oven, and cool on a wire rack for 10 minutes. After the initial 10-minute cooling time, remove the cake from the pan, and cool the rest of the way.

Once cooled, glaze the cake by whisking together all the glaze ingredients, and using the prongs of a fork to drizzle over the cake. Let the glaze set before slicing.

Posted on June 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Strawberry Rhubarb Cheesecake

Yield:
8-10 servings

When I look at rhubarb, it reminds me of some sort of alien plant. It’s not really appealing, and yet it is so coveted for spring cooking. I will admit: it does some wonderful things when cooked despite its unusual appearance.

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Others may say that this simple vegetable has genius qualities and a beautiful color. Which is does of course. On its own it can be bitter, but when paired with fruit, especially springtime strawberries, it balances perfectly in many combinations.

Since rhubarb has been in abundance at my local farmer’s market, and because I love trying new things, I decided it was high time I conquered my apprehension around rhubarb. Also my husband loves it, so it’s an easy way to shut him up for a bit.

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Shavuot…rhubarb abundance…it was clear a strawberry rhubarb topped cheesecake was only natural for this time of year.

Some of my other favorite strawberry rhubarb recipes to highlight?

Strawberry Rhubarb Blintzes from Leah Koenig

Strawberry Rhubarb Crumble Ice Cream from Naomi Sugar

Rhubarb Rugelach from Tamar Fox

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Strawberry Rhubarb Cheesecake

Ingredients

For the topping:

2 cups rhubarb, sliced

1 cup strawberries, sliced

2 Tbsp orange juice

¼ cup water

1 Tbsp cornstarch

For the crust:

10 whole graham crackers

¼ cup melted butter

1 tsp sugar

¼ tsp sea salt

For the filling:

3 8 ounce packages of full fat cream cheese

2 cups sour cream

3 eggs, lightly beaten

1 cup sugar

1 tsp vanilla

2 tsp fresh lemon zest

Directions

Preheat oven to 350 degrees.

In a food processor fitted with the blade attachment, pulse graham crackers, sugar, salt and melted butter until crumbs form.

Press crumbs into bottom of springform pan. Bake for 7-9 minutes. Allows to cool completely.

In a large bowl beat cream cheese and sugar until smooth. Add sour cream, vanilla and lemon zest. Mix in eggs.

Pour cream cheese mixture into prepared graham cracker crust. Bake for 50-60 minutes or until middle is just set but jiggles slightly. Allow to cool on a wire rack and then chill in the fridge for several hours or overnight.

To make the topping, place rhubarb, strawberries and orange juice in a medium saucepan. Bring to a boil. Reduce heat and cook 7-10 minutes, until the strawberries and rhubarb start breaking down. Combine corn starch and water and add to rhubarb-strawberry mixture. Continue cooking another 5-7 minutes until mixture is thick and strawberries and rhubarb are completely broken down and soft. Remove from heat and allow to cool.

After the cheesecake and topping have both cooled, spoon strawberry-rhubarb mixture on top of cheesecake. Serve chilled.

Posted on May 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Green Lasagna

Yield:
6-8 servings

I grew up eating lots of very traditional Italian-American lasagna, baked ziti and anything else you could cover in homemade tomato sauce and cheese. And I loved it – I mean who doesn’t!? Garfield the cat was even one of my heroes growing up. I always appreciated his feisty-ness towards his sibling (Odie), his appreciation of napping and of course his love of lasagna.

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In the past few years I have yearned for lasagnas with a little more flair, and a little less sauce. I have made a white pumpkin lasagna, and a white lasagna with spinach and pine nuts. I have included a béchamel, and left it out. I have even experimented with different kinds of cheeses.

As the greens of spring have taken over at my local farmer’s market, a lasagna recipe was once again creeping into my head. Peas, fresh herbs…something was simmering.

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When I suggested a puree of spring peas with herbs basked into a creamy lasagna, my husband was less than enthusiastic. He responded to the idea saying, “Um..ok. I guess let’s see how it turns out.”

I love it when my husband has to admit he was wrong, and in the case of this lasagna, he had to concede defeat as he shoveled another bite into his mouth. And though I actually hate peas, this lasagna is absolutely out of this world, creamy and full of fresh spring flavors. It’s also perfect for a Shavuot celebration. Pair with a crisp glass of white wine and a simple mixed green salad and you have a complete meal especially appropriate for a June lunch.

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I actually ended up making this recipe two ways. Once with regular, store-bough lasagna noodles which was delicious. And a second version with homemade spinach noodles. You can try either – they were both creamy, lighter than you might think and really yummy. It really depends on the amount of work you want to put in. Making your own noodles is delicious, but much more time consuming.

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Green Lasagna

Ingredients

8 ounces whole milk ricotta

8 ounces mascarpone cheese (or another 8 ounces of ricotta)

12 ounces mozzarella cheese, coarsely grated

¼ cup grated parmesan

1 egg

2 cups fresh or frozen peas

2 Tbsp butter, melted

1 Tbsp fresh mint

1 Tbsp fresh parsley

1 Tbsp fresh basil

Salt and pepper to taste

Olive oil

12-15 lasagna noodles or homemade spinach noodles

Directions

Preheat oven to 350 degrees

Boil a large pot of salted water. Add 1 Tbsp olive oil to the pot as the water is coming to a boil. Cook lasagna noodles as directed, around 7-8 minutes. Drain water and layer noodles on a baking sheet drizzled with a smidge of olive oil to prevent sticking. You can also put sheets of parchment paper in between noodles.

In a food processor fitted with blade attachment, pulse peas, herbs and melted butter until desired smoothness.

In a large bowl mix together ricotta, mascarpone, all but 1 cup of the grated mozzarella, parmesan, fresh herbs, egg and the pea mixture. Add salt and pepper to taste. Mix until just combined.

Drizzle bottom of a 9X13 baking with olive oil. Layer lasagna noodles so that they overlap just slightly on top of one another. The bottom layer should be 4 noodles. Layer about a third of the cheese-pea mixture on top and smooth using a spatula or back of a spoon.

Repeat with three layers. On top of the third layer of noodles, add the remaining grated mozzarella, a sprinkle of salt and pepper and another drizzle of olive oil.

Cover with tin foil.

Bake for 25-30 minutes covered. Remove foil. Bake for another 10 minutes or until cheese on top is melted and slightly bubbly. Allow to cool before cutting.

Posted on May 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Blintzes

Yield:
14-16 blintzes

Many of us have seasonal associations with Jewish holidays. The High Holidays and Sukkot: crisp, fall weather, a perfect time for a spiritual cleanse before we head into winter, Hanukkah: dark and cold winter, and a holiday of light to brighten the darkness, and of course, Passover: springtime and rebirth to signify freedom from slavery. My personal associations with Shavuot were always about the end of the school year and summer being just around the corner.

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As a child, my family usually headed to Atlantic Beach, NY to celebrate Shavuot with my grandparents and revel in the end of another school year. I have fond memories of walking home from shul with my Saba, salty breeze blowing, to devour my Savta’s famous blintzes. The streets in Atlantic Beach are ordered alphabetically and, stomach rumbling, I’d count down: Oneida, Putnam…I just looked at Google Maps, and it turns out the shul was only three blocks away

v at the beach

My grandparents have since passed away, and their house has been sold, but those memories live on. I’d like to think that my Savta would approve of these blintzes, though they are completely gluten-free (sorry, Savta!). The trick to these is a heavy, high-quality crepe pan, to ensure a thin and evenly cooked crepe. I use the DeBuyer Iron pan.

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Gluten-Free Blintzes

Ingredients

For the crepes:

240 grams/2 cups of your favorite gluten-free flour mix

OR

90 grams white rice flour

50 grams quinoa flour

100 grams tapioca flour

1 tsp psyllium husk

1/4 tsp salt

1 1/2 cup milk (regular, soy, or almond milk will all work)

2 large eggs

1 Tbsp grapeseed or other vegetable oil, plus more for frying

For the filling:

3 egg yolks

1 lb farmer cheese (if farmer cheese is not readily available, you can also use ricotta)

1/2 lb cream cheese, softened

1/2 cup or more sugar, to taste

zest of 1 lemon

jam, sour cream, or your other favorite toppings

Directions

If you are mixing flours yourself, measure and mix ahead of time into a small bowl. Whisk milk, eggs, and  tablespoon of oil together in a medium mixing bowl and add the flour slowly, whisking as you go. Whisk until the batter is smooth and has no large pieces.

Heat your crepe pan on high with about a teaspoon of oil.

Make your crepes with about ¼ cup of batter, spreading it around as quickly as possible to get it as thin as you can. Cook on each side for about 2 minutes apiece, flipping with a metal spatula. The timing of this will depend on the kind of pan you use and how hot it is. Each side should be just slightly browned. These crepes are sturdy and can be piled on top of one another as you finish cooking them.

Mix together all the ingredients for your filling.

Take each crepe, 1 at a time, spoon 2-3 heaping tablespoons of filling on the bottom third, fold the bottom edge of the pancake up and over the filling, fold the sides in, and roll up into a slim roll.

To bake, put the blintzes side by side in a greased oven dish and bake at 375 oven for 20 minutes. To fry, heat about half an inch of grapeseed or vegetable oil in a frying pan, and when the oil is hot, fry each blintz for about 4 minutes on each side, until browned.

Cool on a paper bag to absorb excess oil. Serve with jam, fruit, sour cream, or other toppings.

Posted on May 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Dishes for Memorial Day Weekend

The long weekend is finally here and I am ready for some relaxing. I am also ready for the start of outdoor picnics, barbecues and other summer gatherings.

Struggling with what to make? We’ve got some ideas to wow your guests all weekend long. So turn on the grill, open some wine and take a deep breath, And maybe a big sip of a cocktail.

strawberry lemonade martini

Strawberry Lemonade Martini

Peachy Summer White Sangria

grilled artichokes 1Grilled Artichokes

Israeli Salad

Spring Quinoa with Pesto and Greens

Watermelon Corn Salsa

salsa

Spinach Steak Salad with Mango Peach Salsa

Fried Chicken

Ultimate Kosher Burgers

Roast Chicken with Spicy Honey BBQ Sauce

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Pretzel Ice Cream Pie

Berry Crumble Pie

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Posted on May 22, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roast Chicken with Spicy Honey BBQ Sauce

Yield:
1 whole chicken

Summer is almost here. I can feel it. Every time we get a warmer day the women of NYC are giddy with sandal wearing and summertime accessories. The flowers are blooming, the farmer’s markets have returned and the season of grilling is almost upon us.

Growing up, BBQ sauce-slathered chicken was a staple, probably only because covering chicken in a sticky, sweet sauce was a surefire way to get the kids to eat it. But at some point I fell out of love with “BBQ chicken.”

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That is until I started making my own sauce. I have had some great bottled BBQ sauce, and I know some people swear by their go-to brand. But for me, making it from scratch makes all the difference between good chicken, and chicken people can’t stop talking about.

This spicy honey BBQ sauce is really quick to whip up and is inspired by this recipe from Taste of Home, one of my go-to places for tried-and-true home cooked dishes. I kept the coffee in, which really adds just a subtle flavor and balances out the sweetness of the honey and ketchup well.

This chicken is perfect for Shabbat and also for a summer BBQ. I promise, your guests will not stop talking about it.

Note: if you don’t have an upright chicken roaster I recommend investing in one like this. They are really cheap (less than $10) and make such a difference making a super moist chicken with crispy skin.

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Roast Chicken with Spicy Honey BBQ Sauce

Ingredients

For the chicken:

1 whole chicken

¼ cup orange juice

2 Tbsp olive oil

2 garlic cloves, smashed

Salt and pepper

For the BBQ sauce:

2 Tbsp olive oil

½ medium onion, finely diced

3 garlic cloves, minced

1 cup ketchup

½ cup apple cider vinegar

½ cup plus 2 Tbsp honey

¼ cup soy sauce

¼ cup strong brewed coffee or espresso

Generous pinch red pepper flakes or 1-2 small dried chilies

Salt and pepper to taste

Directions

In a medium bowl mix together orange juice, olive oil, garlic cloves, salt and pepper. Place chicken in a large, ziploc bag and pour marinade over chicken. Allow to marinate for at least one hour in the fridge or up to 3 hours.

In a medium saucepan, saute onions until soft and translucent. Add garlic and cook for 2 minutes. Stir in ketchup, vinegar, honey, soy sauce and coffee. Bring to a boil and then reduce heat to low-medium. Simmer for 35-45 minutes stirring occasionally.

Preheat the oven to 400 degrees. Roast chicken upright using an upright roaster for 50-60 minutes or until meat thermometer reads 160 degrees when inserted. About halfway through roasting, brush some of the BBQ sauce all over the chicken and place back into the oven until cooking time is complete.

Allow the chicken to rest long enough to cut into quarters. Drizzle additional BBQ sauce on top and serve.

Posted on May 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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