Here’s the recipe to my favorite MAPLE ICED COFFEE that I drink 12 months a year because it’s THAT good, and…caffeine!!
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Maple Iced Coffee
1 heaping tbsp Cafe Bustelo Instant Espresso
3 tbsp hot water
maple syrup to taste
1 cup ice
1 cup milk
Method:
Dissolve the instant espresso in hot water. Add maple syrup and stir. Add in your ice and milk. Now get caffeinated!
Related Recipes:
Here’s how to make One Bowl Easy Shlissel Challah made BY HAND with my famous award-winning Honey Challah Recipe!
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One Bowl Easy Shlissel Challah
1 packet dry yeast
1 tsp sugar
1 cup warm water
2 tsp kosher salt
1/2 cup honey
1 egg
1/4 cup canola oil
4 cups bread flour
Method:
Mix yeast, sugar, and water. Rest until foamy. Add oil, honey, egg, and salt then stir until creamy. Add half of the flour, sifting it through your fingers. Stir till creamy. Add remaining flour and incorporate with your hands. Knead it till your arms hurt. Rub with oil, cover and place in a warm spot to rise for one hour. Shape the dough, rise for 20 minutes, brush with egg and toppings. Wrap your clean key with foil and place it in the dough. Bake at 350 degrees until golden brown, about 40-45 minutes.
Related Recipes:
Trio of Sweet Challah Dips
Honey Challah with Assorted Toppings
Here’s how to make the easiest Kosher for Passover mayonnaise!!
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Kosher for Passover Mayonnaise
1 whole egg
1 tbsp lemon juice
1 cup of oil
salt and pepper to taste
Method:
Using an immersion blender with a jar just larger than the head of the blender creates a vortex that guarantees a perfect emulsion! Mix together the egg, lemon juice, and oil and blend with an immersion blender. Slowly lift to incorporate all the oil.
You can customize your mayo by adding garlic, jalapeños, herbs, roasted peppers, ketchup and more!
Related Recipes:
Check out my recipe for kosher for Passover drunken hasselback salami on Instagram here!
Kosher for Passover Hasselback Salami
1 log kosher for Passover salami
1/2 c apricot jam
2 tbsp honey
1 tbsp hot sauce
Method:
Mix the apricot jam, honey and hot sauce and brush over the salami. Bake at 400 degrees, uncovered, for 30-40 min, basting occasionally.
Related Recipes:
I never thought I’d say this but Tiktok is actually good for SOMETHING. The viral baked feta pasta that took the internet by storm last week got me thinking!
It’s salami o’clock here at Busy in Brooklyn, which means it’s that time of year that I make something WOW with Abeles & Heymann salami in honor of Purim (since salami is hung like the evil Haman in the Purim story!).
So what do you think I did? I roasted up those tomatoes with olives, onions, garlic and yes, SALAMI, a la ANTIPASTO. I mean, HOW. GOOD. DOES. THAT. LOOK. (no that’s not a question!)
So, I toss up that roasted antipasto medley with some tricolor pasta for a BOMB appetizer that is just perfect for your Purim meal. I am in love. Thank you TikTok.
So, a few things about this “recipe”, it’s not really a “recipe”. Go ahead and roast whatever you like in there – artichokes, mushrooms, peppers, chickpeas. Just give it all a nice drizzle of oil and let it go for a while until it’s all soft and tender.
And feel free to use some bowtie pasta, or whatever shape you like, or for a no-carb version, toss it with some hearts of palm spaghetti!
Or just serve as an appetizer with some crusty bread. SALAMI HAS NEVER LOOKED SO GOOD!
Roasted Antipasto Salad
YIELD: 8 servings
12oz. tricolor rotini, cooked according to package directions
1 1/2 cups grape tomatoes
7oz. salami, cut into cubes
1 small red onion, cut into chunks
1 cup mixed black and green olives
handful of garlic cloves
3 strips lemon zest
1/2 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper, to taste
2 tbsp red wine vinegar
juice of 1/2 lemon
Method:
Preheat oven to 375 degrees. Place tomatoes, salami, red onions, olives, garlic, lemon zest, olive oil, basil, oregano, salt and pepper into a baking dish. You want everything in one layer, with plenty of room around (my dish was a bit snug!). Bake, uncovered, for 40-50 minutes until the vegetables are tender.
Mix the roasted vegetables with the pasta, and toss gently to combine. Add in the red wine vinegar and lemon juice. Season, to taste with more salt and pepper.
VARIATION: for a carb-free version, use hearts of palm pasta instead of rotini.
Other Salami Recipes:
last year: salami nduja
two years ago: salami tarte tatin
three years ago: salami potato latkes
four years ago: salami babka
five years ago: salami quiche
six years ago: beer battered salami chips with beer mustard
seven years ago: drunken hasselback salami
eight years ago: salami chips
