Author: chanie

Hot Honey French Roast


Say goodbye to boring old brisket and hello to my HOT HONEY FRENCH ROAST! This roast is so tender you can pull it apart with a spoon!

Yes this roast is somewhat spicy (not very!), But feel free to adjust the spice level by using less chili and/or more honey.

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Hot Honey French Roast

3-4lb French roast (Or any braising cut)
Salt and pepper, to taste
1/3 c + 2 tbsp chili oil
1/3 cup honey
2 shallots, thinly sliced
1 cup beef or chicken stock

Method:

Prepare your chili oil as per the recipe.

Pat your roast dry and season generously with salt and pepper. Heat 1 tablespoon of chili oil (Use just the oil and not the chili flakes) in a Dutch oven. Sear the roast until browned on both sides and remove from the pot. Add another tablespoon of chili oil and sauté the Shallots until translucent. Deglaze the pan with chicken stock and scrape up any bits from the pot. Return the roast to the pot and top with chili oil (use mostly the chili flakes and aromatics, not the oil). Add the honey. Cover the pot and bake at 325° for 3 to 4 hours or until tender.

Related Recipes:

Savory Pomegranate Roast with Garlic & Cipollini Onions
Tzimmes Roast

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Passover Lokshin


Passover lokshin (egg noodles) are a must have for Seder night!

Passover Lokshin

6 eggs
1 tsp salt
1/2 cup potato starch
1/2 cup water

To make them, beat eggs lightly with salt. In a separate bowl, whisk potato starch with water until the starch is fully dissolved. Add the beaten eggs and stir to incorporate.

Lightly grease a nonstick pan. Pour a quarter cup of batter into the pan, swirling it to form a thin layer. Cook until the eggs are dry and then flip to finish the other side for a few seconds.

Stack the crepes together and roll them into a log. Slice strips about a quarter of an inch wide.


Related Recipes:

More Passover Recipes

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KFP Chili Oil


I’m one of those people that puts hot sauce on EVERYTHING so a Passover without some kind of chili oil or sauce just isn’t going to cut it for me!

So I made you the simplest, most basic, quick and easy, few-ingredient CHILI OIL, to put on everything from eggs to avocado-smothered matza, chicken, beef & fish!

You can mix this into mayo for a spicy aïoli, Or add honey for an incredible hot honey sauce!

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KFP Chili Oil

1/4 c red pepper flakes
1 1/2 tbsp finely minced garlic
1 1/2 tbsp finely minced ginger
1 cinnamon stick
1 tsp kosher salt
1 tsp sugar, optional (I prefer to add honey as I’m using it instead)
1 cup grapeseed oil

Method:

In a small saucepan heat the oil until it reaches 220° or it starts to form tiny bubbles. Take care not to overheat or burn the oil.

In a heatproof bowl, combine the spices. Pour the hot oil over the spices, Once the bubble subside give it a quick stir and let it cool.

Store in an an airtight container in the fridge for up to 2 weeks.

Related Recipes:

Sweet Chili Cauliflower Poppers
Chili Lime Crispy Salmon

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CharosHOT Toddy


I put a Passover spin on one of my favorites, a hot Toddy – with warm flavors of Charoset, that’s just perfect to for cozy Seder nights!

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CharosHOT Toddy!

4 cups apple cider
2 strips of lemon studded with cloves
juice of 1/2 lemon
3 cinnamon sticks
1 tbsp silan (date syrup)
1/2 cup Kosher for Passover vodka

Method:

Bring the apple cider, lemon zest and juice, cinnamon sticks, and silan to gentle boil and simmer for 15 minutes to infuse the flavors. Remove from the heat and add in 1/2 cup vodka, or, to taste!

Related Recipes:

Apple & Honey Cosmos
Mitzrayim Mule
Jeweled Sangria
Sangria Sunday

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Almond Butter Tahini


There’s no going 8 days without my tahini fix so here’s my KOSHER FOR PASSOVER workaround!

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Almond Butter Tahini

1 cup blanched slivered almonds + 1 tbsp neutral oil or 1/3 cup almond butter
One clove garlic
Juice of half a lemon
1/4 tsp ground cumin (if you use on Passover, otherwise omit)
Kosher salt, to taste
1/4-1/3 cup ice water.

Method:

Blitz until smooth and creamy!

Related Recipes:

Sweet Tahini Dip
Creamiest Tahini

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