CRANBERRY SAUCE & CAMEMBERT BITES
STEP 1: Make a simple cranberry sauce: put a bag of cranberries, 1 1/2cup of water, 1/2 cup of fresh squeezed orange juice, 4-5 pitted dates, a little bit (1/4 cup?) of sugar, some orange zest and a little ground clove in a pot. Bring the mixture to a boil; then lower the heat to medium (low)...you want to keep a soft boil going. Cook until the mixture thickens and coats the back of a spoon. Set aside to cool.
STEP 2: Prepare your crescent roll dough (any brand). Roll out the dough on a lightly floured surface. You want the dough to be about 1/4" thick. Then cut into 2-3" squares. Spray your mini muffin tin, place each square into the muffin tin.
STEP 3: Cut small pieces of brie or camembert and put one piece into each piece of dough. Top with the cooled cranberry sauce.
STEP4: Bake at 350° for 15-20mins or until the dough is a little browned.
HUMMUS & PARSLEY SALAD
Put your favorite hummus in a medium sized bowl. Top with fresh parsley salad, taking a little out of the center to make the wreath shape. I topped with a few pomegranate seeds to make it more festive.
PARSLEY SALAD: basically tabouleh without the grain: chopped parsley, diced cucumber, diced shallot, diced tomato, fresh lemon juice, olive oil, s&p to taste.
ONE TIP: Don't make this parsley salad too "juicy". It will do your delicious thick hummus into soup! :-)
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and
scoop out insides into a large bowl.
In a large skillet over medium heat, heat some olive oil. Add zucchini and sauté until tender, 6
to 8 minutes, then pour in marinara.
Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with
mozzarella and mini pepperoni (optional). Bake until zucchini is tender and cheese is golden,about 15 minutes.
Garnish with basil.
4 large zucchini, halved lengthwise
homemade marinara sauce (diced tomatoes simmered with olive oil, salt, little minced garlic and oregano)
2 c. shredded mozzarella
1 c. mini pepperoni (optional)
Chopped fresh basil, for garnish
Oh how I love thee, let me count the ways! ;-) Every year around Chanukah I think, eh,
I don't need to make any latkes this year...and then I do...and I remember just how delicious
they are! I've played with some variations, mixing in some shredded sweet potato or making
a mixture of shredded root vegetables, but nothing quite satisfies like the original simple
This year instead of variations on the actual latke, I decided to try some different toppings:
homemade apple sauce, homemade tatziki, and a piece of smoked salmon topped with a light and refreshing shaved brussel sprout salad. Rough recipes below...which do you prefer??
about 2 cups packed shredded white potato - i don't peel them, but I do drain them a little
1/4 cup grated onion - not drained
1/4 cup matzo meal (or matza ball mix, whatever is on hand)
2 tbsp avocado oil (or grapeseed oil) - more for frying
salt to taste
Mix it altogether and start frying. Place a spoonful in the pan, flatten to a pancake and let brown before flipping. I used a medium high heat and cooked about 3-5mins on each side.
TWO TIPS: Let each pancake set a minute or two before touching. No need to shuffle them around too much...this way they are more likely to stay together.
Quarter your favorite kind of apples, remove the seeds/stems and put them in a pot with some water...that's it! This time I used macintosh, macoun and one red delicious for color. I put them in a pot with a few inches of water, brought them to a boil and let it all simmer for somewhere between 30mins to 1 hour. Basically just cook the apples until they are easy to mash. You can mash them up and keep the skins in for a chunky, hearty sauce, or you can put them through a food mill for the classic texture.
ONE NOTE: an apple or two with some nice red skin will add a lovely hue to your finished sauce.
It's easier than you think!
0% Fage Yogurt
peeled and grated cucumber (with juices)
fresh minced garlic
I used one 8oz container of yogurt mixed with a couple tbsps of grated cucumber, a dash of lemon juice, one tsp of fresh minced garlic and a drizzle of olive oil. Mix together and set aside to allow the flavors to come together.
BRUSSEL SPROUT SALAD
This is a very simple salad. I shredded a bunch of brussel sprouts and tossed with some chopped walnuts, green apple, fresh lemon juice and olive oil. Add fresh cracked salt and pepper to taste and let marinate.
(Serve with a slice of nice, not too salty, Nova/Smoked Salmon)