Bone Marrow Cabbage Boil

I’ve been seeing cabbage boils pop up on my feed for a while now and they always looks SO SO good. Except… they’re stuffed with butter, and lets just say butter isn’t really my thing. So I did what any good Jewish girl would do… I stuffed it with bone marrow instead! Yes, bone marrow! The cabbage gets melt-in-your-mouth soft and it’s a super fun way to serve! Give it a try!

 

Bone Marrow Cabbage Boil

1 small head cabbage
1/3 cup olive oil
4 cloves minced garlic
1 heaping tbsp shawarma spice
2 tsp paprika
kosher salt, to taste
2 small pieces bone marrow

Method:

Preheat oven to 375 degrees. Remove a few outer leaves of the cabbage and rinse. Core the cabbage so you have a deep cavity to fill. Add the minced garlic and olive oil and generously season with shawarma spice and paprika. Season with salt and more olive oil and rub all over the cabbage. Stuff the cavity with bone marrow and place the head of cabbage into 2 pieces of foiled. Add a few tbsp of water and cover tightly.

Bake for 2 hours. Seve hot with the juice for dipping.

 

Related Recipes:

hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Caesar Salad Pizza

If you’re basic when it comes to pizza, you’re doing it all wrong! Pizza is a base for so many amazing toppings and ideas. Stuff it, fold it, top it, – and if you put a salad on top you’re basically just eating salad, so all the power to ya!

 

Caesar Salad Pizza

1 frozen pizza pie such as Maadanot
3/4 cup mayonnaise
2 cloves garlic, crushed
2 tbsp capers, minced into a paste
2 tbsp rice vinegar
1 tsp soy sauce
1/4 tsp sriracha
3 cups chopped kale
1/2 cup grated parmesan

Method:

Bake the pizza according to package directions. While it’s baking, combine the mayonnaise, garlic, capers, rice vinegar, soy sauce and sriracha in a bowl, stir to combine. Add the kale to a large mixing bowl and add in about half of the dressing. Wearing gloves, massage the dressing into the kale.

Remove the pizza from the oven and top with salad. Add freshly grated parmesan. Serve immediately.

 

Related Recipes:

kale pizza with hot honey

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Apple Cider Liver Pâté

Growing up as an Ashkenazi Jew, chopped liver was part and parcel of our Shabbat menu. My mom would always saute chicken livers on Friday afternoons, and to be honest, the smell was NOT for me, I would literally LEAVE THE HOUSE. Years later, as an established and curious foodie, I couldn’t help but order the jarred creamy liver pâté from various restaurant menus – it was always paired with homemade jam and crostini and it looked so GOOD. And it was! So, chicken liver finally found a place in my heart (and on my palate!).

The thing about kosher chicken liver, is that it needs to be broiled in order to remove the blood (since blood is not kosher), and it can sometimes render it dry. Cooking it down in some stock (with a hint of wine or cognac), is always a good idea, so this time, I decided to go with our current theme – apple cider! The cider cuts through the gaminess of the liver, which pairs wonderfully with the fruitiness of the juice, making it ultra creamy and oh. so. delicious.

Serve with apple cider onion jam and whole grain mustard for a truly special bite!

 

Apple Cider Liver Pâté

2 tbsp olive oil
1 large onion, diced small
1/2 – 3/4 lb. broiled chicken livers, roughly chopped
1/4 tsp baharat, allspice, or warm spices of your choice
1 1/2 cups apple cider (not vinegar)
salt and pepper, to taste
1 hard boiled egg

Method:

In a large saute pan, heat the olive oil and add the onions, saute until deeply caramelized, 10-15 minutes.  Add the chicken livers and saute until heated through. Add the baharat and saute to incorporate. Deglaze the pan with apple cider, scraping up any bits from the bottom of the pan, season with salt and pepper. Allow the livers to cook, uncovered, over medium heat until the apple cider reduces to a thick sauce.

Transfer the mixture to a food processor with the S blade attached. Add the egg and blend until creamy. Transfer to a jar or serving dish and refrigerate until set, 1-2 hours.

Serve with your favorite jam, mustard, pickles and crackers.

VARIATION: You can also serve the sauteed livers as creamy chopped liver without blending into a spread.

 

Accoutrements:

apple cider onion jam
beer mustard
pickled chili peppers
pickled onions
sourdough crackers

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Apple Cider Bread

We can’t have an apple cider series without an apple cider pastry now can we? This is an all-purpose apple cider cake batter, so use it in baked donuts, or as muffins! Bread always feels a little healthier even though we all know it’s really a cake, right? I love that this recipe isn’t too sweet, so it’s great for breakfast with some coffee, or… you guessed it… hot apple cider!

 

Apple Cider Bread

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 1/2 cups apple cider (not vinegar!), reduced to 3/4 cup
½ cup neutral oil
½ cup packed brown sugar
¼ cup maple syrup
2 large eggs

For coating:
1/3 cup maple syrup + 2 tbsp water
1/2 cup granulated sugar
2 tsp cinnamon

Method:

Preheat oven to 350°F. Lightly grease and line a loaf pan with parchment paper.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together apple cider, oil, brown sugar, maple syrup and eggs.

Add dry ingredients to wet and stir until just combined (don’t overmix). Pour into prepared loaf pan and Bake for 35–45 minutes, or until a toothpick inserted comes out clean.

Rest 10 minutes in the pan. In the meantime, heat maple syrup and water in a saucepan until boiling. Mix the sugar and cinnamon on a baking sheet.

Remove the cake from the pan and brush all sides with maple syrup. Roll gently in the cinnamon-sugar.

Related Recipes:

apple cider crumb cake
gingerbread cupcakes

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Apple Cider Onion Jam

Apple cider season is my favorite time of year! I love to cozy up to a warm glass with an oversized knit sweater, snuggled in a comfy blankie, and maybe even around a firepit, or a fireplace (a girl can dream!). Lets add in the plaid button down and some cowboy boots while we’re at it, why not?

And did you know there are other things to do with apple cider besides sip it out of a glass! Like these amazing jammy onion, and lots more coming your way!

So next time a recipe calls for APPLE CIDER, don’t put in apple cider vinegar because THEY’RE NOT THE SAME! (take a peak into my DM’s and ask me how I know…..that time a follower put apple cider vinegar into her Harvest Bundt Cake….oy vey!).

Apple Cider Onion Jam

2 tbsp olive oil
3 med-large red onions, thinly sliced
2 cups apple cider
2 tbsp apple cider vinegar
1/4 cup maple syrup
salt and pepper, to taste

Method:

Heat the olive oil in a large skillet and add the onions. Cook until the onions have softened (I like to add some salt to help draw out the moisture), then add in the apple cider, apple cider vinegar and maple syrup. Cook, uncovered, over medium heat until the cider is reduced and the mixture has thickened, 20-30 minutes. Season with salt and peeper. Store in an airtight container in the fridge for up to 3 weeks.

USES: Add to grilled cheese, burgers or serve with roast chicken or meat.

Other recipes with apple cider:

apple crumb cake
apple & honey cosmos
golden milk carrot and apple soup
whiskey cider
simanim stuffed leeks
CharosHOT Toddy

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