chanie – Page 8 – Busy in Brooklyn

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!

To view the reel on Instagram click here.

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!

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Almond Butter Tahini

On April 8, 2024August 28, 2024

by chanie

in Dips, Instagram Reel Recipes, Passover, Recipes, Shabbos

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

To view the reel on Instagram click here.

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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Fricassé Tuna Salad

On April 4, 2024September 5, 2024

by chanie

in Dinner, Fish, Instagram Reel Recipes, Lunch, Main Dish, Recipes, Salad

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When salad Nicoise meets the Tunisian Fricassé sandwich, you get the most satisfying meal in-one!

The salad is perfect for Shabbat lunch, or Chol Hamoed meals (Pesach is coming, ahhh!!!)

To view the reel on Instagram click here.

Fricassee Tuna Salad

Bunch of arugula
Grape tomatoes
Baby Yukon Gold potatoes, boiled until fork tender, sliced
Baby cukes, Quartered lengthwise
Hard boiled eggs, quartered
Yellowfin tuna packed in olive oil (oil reserved)
2 tbsp capers
Zaatar, for topping
Fresh parsley

Harissa dressing:
Oil from the tuna jar
Zest and juice of half a lemon
1 to 2 tablespoons harissa
Salt and pepper to taste

Method:

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Yellow Ribbon Cookies

On March 22, 2024September 26, 2024

by chanie

in Cookies, Instagram Reel Recipes, Purim, Recipes

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As Purim inched it’s way closer this year, I felt the dread coming on. I couldn’t imagine putting together shalach manos packages, getting dressed up, and getting into the holiday spirit. My heart just isn’t in it. So I went from one store to another, trying to come up with ideas for what to give out, but I always left empty handed. And then yesterday, I decided to put my heart into the cellophane and make yellow ribbon cookies. Cookies for the non-baker that doesn’t require cookie cutters, piping bag or decorating skills.

All I want for Purim is to BRING THEM HOME 🎗

To view the reel on Instagram click here.

Yellow Ribbon Cookies

1 cup (2 sticks) butter  1 cup granulated sugar 1 egg 1 tsp vanilla extract 3 cups all purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 egg white
Yellow sugar

Method:

Place the butter and sugar in the mixing bowl and blend until creamy. Add the egg and vanilla and continue to blend until incorporated. Add in the flour, baking powder and salt and mix at low speed until the dough starts to come together. Press the dough into a flat disk, wrap in plastic wrap and chill for 20 minutes.

Preheat oven to 350°.

Roll the dough between 2 pieces of parchment paper until 1/4″ thick, trim the edges with a pizza cutter, bench scraper or knife to square off. Cut into strips and fold over to loop into a ribbon shape.

Brush with egg wash, sprinkle with sugar and bake for 10-12 minutes until lightly browned on the bottom.

Related Recipes:

More Purim Recipes

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Persian Surprise Meatballs

On March 21, 2024August 28, 2024

by chanie

in Appetizer, Dinner, Instagram Reel Recipes, Lunch, Meat & Poultry, Purim, Recipes, Shabbos

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May we merit to see miracles 🎗
Happy Purim

To view the reel on Instagram click here.

Persian Surprise Meatballs

1 lb. ground beef
1 large onion
3 cloves garlic
Handful of parsley, cilantro and mint
1/3 cup basmati rice, rinsed
1/2 tsp turmeric
1/4 tsp cumin
1 tsp salt
1/4 tsp pepper

Sauce:
1 tsp saffron, ground and steeped in 1/4 c water
2 tbsp olive oil
1/4 c tomato paste
1 cup water
1 tbsp silan
1/4 tsp cinnamon
Salt and pepper, To taste
18oz dried Turkish apricots

Method:

In a food processor, pulse the onion and garlic until finally chopped. Place 2/3 of the mixture into a large saucepan.

Add the ground beef to a large mixing bowl with the remaining onion mixture. Chop the herbs in the food processor and add to the meat. Add rice and spices and mix to combine. Refrigerate while you prepare the sauce.

Add 2 tablespoons of olive oil to the pan with the onion mixture. Sauté until softened and translucent. Add the tomato paste and sauté until it takes on a darker color. Deglaze with a cup of water and add the saffron water. Add silan, cinnamon, salt and pepper and simmer for 2 minutes.

Split the apricots open so that they are closed from one side. Stuff the apricots with a small meatball. Place in the pan in a spiral pattern.

Pour 2 cups of water over the meatballs and bring to a simmer. Cover and cook for 1 hour.

Garnish with herbs.