Author: chanie

Salmon En Croute with Creamed Leeks

Salmon en croute is one of my favorite dishes to serve for the holidays. It plates up beautifully, it’s so festive and it’s a winning dish all around! I mean who doesn’t love anything wrapped in buttery, flaky dough, amiright?

I usually go with a simple mustard and brown sugar mixture over the salmon, but I decided to take things up a notch using some of the traditional symbolic foods of the holiday, like honey and leeks. I love that you can incorporate more of those foods into the plated dish as well, and I went with pomegranate seeds and chioggia beets, ‘cuz could you just look at them?

Just call this Simanim Salmon En Croute ‘cuz it’s not only tasty, but so fitting in every way. And if you need a recap on the symoblic foods of the holiday, read this. I’ve also got a handy simanim recipe roundup from a couple of years back and then of course there are my other great simanim dishes like this couscous, this angel hair pasta, this beautiful appetizer and this holiday salad.

Growing up, Rosh Hashanah was a serious holiday and we always kept things intimate with just the family and a simple, traditional holiday meal. It’s that one time of the year to really focus on self introspection and prayer and I like to follow suite without complicating my menu. I don’t go all out with a bunch of different salads and desserts – I just keep my meal well-rounded with an appetizer (round challah with honey, fish and salad), entree (meat or chicken, tzimmes and roasted vegetables, beautifully plated) and a slice of honey cake with caramelized apples to finish the meal. Then I wrap things up and open my tehillim, because there is oh so much to pray for.

I find that there’s no need to overdo your menu when you learn to serve composed dishes that complement each other. Sometimes, when you make too much food, the beauty and flavor gets lost because there is just too much to go around. When I was in culinary school, my teacher gave the example of a woman wearing a simple pearl necklace versus someone who in dripping in lots of (too much) jewelry. Which one makes a better statement? Sometimes clean and simple is the better way to go.

Salmon En Croute with Creamed Leeks

4 slices center-cut salmon fillet, skin off
2 tbsp honey
salt and pepper, to taste
1 large leek, or two medium, sliced into half rings
2 tbsp refined coconut oil*
1/4 cup coconut milk*
4 puff pastry squares, or 1 sheet cut into 4 squares
1 egg + 1 tbsp water, beaten
sesame seeds

Method:

Preheat oven to 400 degrees. Heat the coconut oil over medium heat and add the leeks. Saute until wilted and starting to brown and caramelize. Add the coconut milk and season, to taste, with salt and pepper. Simmer until creamy.

Season the salmon with salt and pepper and drizzle with honey. Spread leeks over the salmon and wrap in puff pastry, seam-side down. Brush the puff pastry with eggwash and sprinkle with sesame seeds. Cut a few diagonal slits in the pastry, taking care not to slice through the salmon. Bake for 20 minutes.

Serve warm over mixed greens with pomegranate seeds, shaved beets (chioggia beets pictured) and a light dressing of oil, lemon (or orange) juice, salt and pepper (or use this dressing).

NOTES:
* if you are sensitive to the flavor of coconut, you may use olive oil or trans fat free margarine in place of the oil and almond milk (or nondairy milk of your choice) in place of the coconut milk. Alternatively, you may leave out the milk for a less creamy texture.

** Feel free to add carrots, apples or any other simanim of your choice to the salad.

Related Recipes:

smashed potatoes with leeks
simanim fritto misto
honey fig roasted salmon
honey mustard salmon

Post a Comment

Cranberry Apple Braised Chicken


And just like that, summer is over. I’m starting to smell that fresh, crisp fall air and the nights have that slight chill that wraps me like a warm sweater. If I’m honest, I don’t hate the winter at all, but I’ll sure miss the carefree spirit of summer and the smell of freshly cut grass.

I’m excited for the fall flavors that are making their way into the supermarkets. Pumpkins, persimmon and pomegranates are just a few of my favorite things and I can’t wait to see the seasonal produce on the shelves!

It’s a bit early for cranberry season, but you can easily use frozen cranberries in this recipe. The tartness of the berries are a great contrast to the sweetness of the apples and honey, and they make for the most luscious sauce that you’ll want to smother all over rice or noodles. Considering the popularity of my tart pomegranate roast, I think this chicken will be a winner as well!

Serve with a side of sweet tzimmes and braised leeks and you’ve got a simanim-filled entree worthy of your holiday table.

Cranberry Apple Braised Chicken

1 chicken, quartered (skin-on)
1 tbsp grapeseed or other neutral flavored oil
salt and pepper, to taste
2 fuji apples, cut into eights
2 cup fresh or frozen cranberries
1 cup port or sweet red wine
heaping 1/3 cup honey
a few sprigs of thyme

Method:

Season the chicken generously with salt and pepper on both sides. Heat a dutch oven or oven-safe pot to medium-high heat and add the oil. Sear the chicken on both sides until browned. Add the wine, honey, apples, cranberries and thyme and season everything with salt and pepper. Bring the mixture to a boil, allowing the alcohol to cook off for a minute or two and transfer the pot, covered, to a 350 degree oven. Bake the chicken for 1 1/2 hours.

Related Recipes:

turkey meatballs with red wine cranberry marinara
cranberry sriracha green beans
honey roasted za’atar chicken with dried fruit
duchesse sweet potato apples

Post a Comment

Breakfast Cones

I think it’s about time I share my secret to making it through the summer without giving in to my ice cream craving each time the ice cream truck comes around (that’s about 6 times a day here in the bungalow colony!). It’s also how I get my kids to stop asking for money every time they hear “Come and make a bracha, the kosher ice cream truck is here!”. (Who am I kidding? they still ask for money every time they hear it!).

My secret to ice cream without the guilt? BREAKFAST CONES. Yup. Ice cream cones for breakfast. And why do I not feel guilty about this stroke of genius might you ask? Because when I considered the fact that my kids would eat leben (pure sugar), frosted flakes (also pure sugar), pancakes (pure sugar when you count the amount of maple syrup they pour over it) or a chocolate protein bar (pure sugar + bits of protein) for breakfast, I figured a sugar cone filled with fruit and yogurt was just as bad, if not better, than all those options.


Putting all the breakfast things into a sugar cone is also a great way to bribe the kids to get ready for camp every morning. Hurry up and get dressed and I’ll feed you ice cream for breakfast! Does this make me the best mom ever? Or the smartest? I think both!

It all started with my fruity yogurt parfaits that I couldn’t get enough of this summer. The amazing seasonal berries and delicious fruit were so refreshing, especially when topped off with some plain yogurt, a bit of raw farm fresh honey and granola. It was the perfect breakfast, lunch, or light dinner, and I loaded up on it.

When I wanted something a bit more ice-creamy, I’d just stick a yogurt in the freezer for an hour or two, until it got kinda frozen, and load it up with fresh fruit. Once, when I ran out of granola, I crushed up some leftover sugar cones (cuz they are my absolute fave!) and put them on top. And voila! The fruit yogurt cone was born.

When you consider the fact that a single sugar cone has just 50 calories and 3g of sugar, it’s a lot healthier choice than a cup of orange juice (110 calories, 22g sugar per cup) or store bought granola (260 calories, 11g sugar per half cup). And lets not even get started on some of the cereals we are feeding our kids! So, when you do the math…. a sugar cone filled with yogurt, some fresh fruit and a spoonful of cereal is definitely a reasonable breakfast that is great for kids. And you can make it as healthful as you like – go with plain yogurt and nuts and seeds for a healthier version, or fruity yogurt with cereal for a more indulgent one.

Breakfast Cones

sugar cones
yogurt of choice (optional: freeze for an hour or so)
fresh fruit
cereal, granola, seeds or nuts of choice
honey or maple syrup

Method:

Place a berry at the bottom of the cone (this keeps the yogurt from dripping out) and fill with yogurt. If you want to get fancy, place the yogurt into a ziploc bag, snip off the corner and pipe it into the cones. Top with fresh fruit, cereal, granola, nuts or seeds.

VARIATION: Use cottage cheese instead of yogurt.

ABOVE COMBINATIONS:

strawberry yogurt + strawberries + chia seeds
blueberry yogurt + blackberries + cornflakes
strawberry yogurt + banana + granola + honey
vanilla bean yogurt + raspberries
cinnamon yogurt + apples + apple cinnamon cheerios

Related Recipes:

ice cream sundae cookies
corn flake crunch ice cream
ice cream clowns

Post a Comment

Funfetti Rose Cake Smash!

I can’t believe it’s been a year since my baby girl was born, it went by so fast, how do we stop the clock?! It’s baby #5 for us, so it hasn’t been the easiest transition, but I was surprised and excited to still have those “first baby” feelings, even though I’ve been through this stage so many times. Maybe it’s because she came after two boys, but I couldn’t wait to put all the headbands and frilly things on her, and I still relish dressing her up each and every morning.

I’ve been dreaming about her cake smash for months, pinning for inspiration and changing my mind a million times about the style and theme of the shoot. I knew I wanted to do it all on my own, especially the cake – even though I dread making layered cakes ‘cuz I suck at it! Most of the cake smash shoots I found had a clear color scheme and were done indoors, but I wanted something unique and whimsical, so I went outdoors.

It’s funny how the cake really brought the whimsy I was looking for – because it kinda happened by mistake. I mean, I basically screwed up the whole first layer of marzipan, and I needed to cover it up with something, so I decided to make a skirt. I had originally wanted to do a smooth layer of marzipan and spread the roses around the cake, but I’m so in love with this accidental design because it’s everything I never knew I even wanted!

I knew I wanted funfetti inside, ‘cuz baby cake just needs sprinkles, so I went with my easy no-fail, no-mixture recipe, ‘cuz that how I do cake. Or should I say, how I don’t do cake? Layered cakes literally give me nightmares – and for good reason. I won’t even try to explain the mess of me trimming the layers down, but let me just say – THANK GOD FOR MARZIPAN. And thank you Molly Yeh for teaching me that you can use the most delicious paste instead of bland fondant to decorate cake. It’s basically like working with playdough, and it can do miracles to destroyed crumbly layers. Especially when those crumbly layers are doomed to be smashed by little hands.

Let me just say that I know these photos make it look easy, but here’s the thing – photographers can’t photograph their own kids. It’s just too stressful. Thank G-d I brought my 11 year old with me to the shoot  – her help was indispensible, especially when she jumped up and down, making funny faces so my daughter would stop crying and actually smile. There were a lot more tears than smiles at that shoot (and I’m not talking about the baby…just kidding…I didn’t actually CRY!).


I don’t know who invented cake smashes, or how long they’ve been around, but I don’t remember it being a thing with my older kids. I love that I have these beautiful momentos of my daughter’s first birthday, and that I had an excuse to play around with marzipan. I’d never go back to boring fondant again, and I look forward to getting over my fear of layered cakes and making some more intentional designs!


If you’ve got a baby birthday coming up, I hope my cake smash inspired you to think outside the box and create your own!


Cake Smash Deets:

Wreath: Amazon
Outfit: Etsy
Shoes: Century21
Carpet: Homegoods
Stool: Homegoods
Balloons: Family Dollar
Lanterns: Michael’s
Cake Banner: Homemade (craft paper, bakery twine and skewers)
Location: Liberty Municipal Park

Funfetti Rose Cake Smash Cake

3 cups all purpose flour
2 cups sugar
3 tsp baking powder
4 eggs
1 cup oil
1 cup milk
2 tsp vanilla extract
1/2 cup colored sprinkles
1 recipe vanilla buttercream
2 8oz. packages of marzipan
gel food coloring in red and green

Method:

In a large bowl, mix the flour, sugar and baking powder. In a separate bowl, mix the eggs, oil, milk and vanilla. Pour the dry ingredients into the wet ingredients and stir until smooth. Fold in the sprinkles and pour the batter into 3 greased and floured 6.5″ round cake pans*. Bake at 350 degrees until toothpick inserted comes out clean. Cool completely and unmold onto a parchment lined work surface. Spread each layer with frosting (trim cakes to flatten, if necessary) and stack them on top of each other. Spread the frosting around the sides of the cake, scraping to remove excess.

Knead the marzipan until smooth on a clean, dry work surface dusted with powdered sugar to prevent it from sticking. Divide the marzipan in two, with most of it reserved for red food coloring, and a small portion for green. Work the food coloring into the marzipan until incorporated. Roll the pink marzipan into a large round, about a quarter of an inch thick. Carefully lay the marzipan over the cake and smooth the sides with your hands. Cut excess off the bottom of the cake. Roll out a strip of red marzipan and pinch it around the cake to create a skirt.

For the roses, cut small strips of marzipan and roll them up to create a flower. Press the roses around the seam of the “skirt”. Create small leaves, pinching the center with a toothpick to create a line. Place the leaves around the roses. If needed, brush with a bit of water to help it stick.

* you will have a bit of leftover batter, you can use it to make cupcakes.

3 layer rainbow cookie cake

blogoversary funfetti cake
it’s a girl!

Post a Comment

Marzipan Biscotti


I don’t know what took me so long to blog about my love of Molly Yeh’s cookbook, Molly on the Range. Well, actually I do. It’s been a crazy hectic year since baby #5 was born and I’ve been trying to keep my head above water and maintain my sanity while I manage food (blogging) and family. It’s been months since I fangirled Molly at her book release party and I’ve read her book cover to cover and tried quite a number of her cookbook recipes since!
**GIVEAWAY DETAILS BELOW**

Molly’s blog, mynameisyeh, has been a huge inspiration to me as a blogger. First off, her beautiful photography always pushed me to take my own photography to the next level, and the way that she elevates Middle Eastern food is everything to me. We share a love of tahini and marzipan and I secretly dream about the day that I will open a bread and breakfast on my own little farm in Upstate New York (I may have even called a couple of places that had a for sale sign up this summer!).

Every time I think about the urge to redesign my blog (“because that’s what bloggers do”), I’m reminded that Molly became one of the most popular bloggers on the web without ever redesigning hers. You don’t need a fancy lifestyle blog with a gazillion sections to be successful. You just need delicious food, beautiful photography, and a really awesome personality (which is why I actually READ Molly’s entire cookbook cover to cover, instead of just looking at the pictures like I normally do).

I love how Molly on the Range is part autobiography, part cookbook. It’s an awesome and hysterical journey of a true foodie finding love in both the kitchen and her personal life. In true Molly style, she sent out review copies along with her own sprinkle mix, adorable tatoos and a handwritten note. And she put some of that panache in the book too – with a coloring page, shnitzel costume instructions and fun illustrations throughout the book.

The recipes range from Midwestern favorites like hot dishes to popular Middle Eastern foods like bourekas, hummus and malabi. Molly shares recipes from both her Asian and Jewish heritage, including matzo brei, latkes and fusion dishes like shnitzel bao buns and scallion pancake challah. Of course I’ve marked all the Israeli dishes in the book, especially the tahini and marzipan ones, including this delicious biscotti/mandel bread.

The idea of folding in chunks of store bought marzipan is a brilliant one, and not the least bit overwhelming. The almond flavor is surprisingly subtle, and when I served these up for my daughters birthday recently, everyone loved them, marzipan lovers and haters alike.

Speaking of my daughter’s birthday, I attempted my very first marzipan covered cake for her cake smash recently and it was a huge success! I’ve been drooling over Molly’s marzipan coated cakes for the longest time and I was so excited to work with it.  I can’t wait to share the results in an upcoming post.

I’m also super excited to be giving away a copy of Molly on the Range to one lucky reader! To enter to win the giveaway,

1. Leave a comment below letting me know which BIB recipe you’ve been enjoying this summer.
2. For an extra entry, tag a friend on the giveaway post on Facebook or Instagram.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Sunday, August 13th, 2017.

Marzipan Biscotti
reprinted with permission from Molly on the Range

7 to 8 ounces marzipan or almond paste
1 tablespoon powdered sugar
3¼ cups flour
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup sugar
1 cup flavorless oil
3 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract, optional—I didn’t have any
½ cup cacao nibs or dark chocolate chips, optional, see notes above
Flaky sea salt, for sprinkling
Sprinkles or pearl sugar, for sprinkling

Method:

Preheat the oven to 350ºF.
Cut the marzipan into ½-inch pieces and toss with the powdered sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the sugar and oil until combined. Whisk in the eggs one at a time, and then whisk in the vanilla and almond extract, if using. Use a wooden spoon to gradually mix in the flour mixture, marzipan, and cacao nibs or chocolate chips. (This dough can be made the night before and stored in the refrigerator until ready to use.)
Line a baking sheet with parchment paper. Divide the dough into 2 equal portions and place on the lined baking sheet. Mold the dough into two 14 x 3-inch rectangles about 3 inches apart. Sprinkle the tops with a few pinches of sea salt and pearl sugar or sprinkles.
Bake until the centers are set and the bottoms are lightly browned, 25 to 30 minutes. Remove from the oven and reduce the oven temperature to 250ºF. Let the mandel bread cool slightly and then use a sharp serrated knife to cut crosswise into 1-inch-thick slices. Turn the slices on their sides and bake for 20 more minutes, or until desired crispness. Let cool slightly and enjoy with coffee, hot chocolate, or tea.

Other Marzipan Recipes:

marzipan date truffles
marzipan apple crisp
3-layer rainbow cookie cake
date and almond hamantaschen

Post a Comment