Category: Passover

Apple Crisp with Gluten-Free Marzipan Crumble

This right here has been on my mind since forever. An apple crisp with marzipan just seems like the perfect combo, so I finally decided to make it gluten free!

The smell of marzipan transports me to the kosher-for-Passover bakery aisle, with rainbow cake, leaf cookies and all sorts of gluten-free treats that smell of almond extract. The truth is, I used to hate the stuff, but like many foods, it’s grown on me over the years and now I actually like it! My husband is a huge fan (hence this birthday cake!) and my kids have hopped on the marzipan train too (which is why I came up with these).

I’ve got a huge stash of marzipan inspired recipes on my to-do list, but I have to admit, it’s not one of those ingredients that everyone loves, which is why I don’t like to blog about it too much. It’s really one of those love it or hate it ingredients (like halva!), and I kinda like my recipes to appeal to everyone. But since marzipan, for me, is so reminiscent of Passover, I figured I’d just bite the bullet, or, er, the marzipan.

Making your own marzipan is a breeze, by the way, and since all the ingredients are kosher for Passover, you can whip up a double batch and use it in so many ways! My only caveat here is that I used pure almond extract to test the recipe and I’m not 100% sure that it’s available kosher for Passover. I know the imitation stuff is, so you can use that. Just take caution since it might have a stronger flavor.

The absolute best part about this recipe, is that the crumble can be made on it’s own, and it makes the most fantastic Kosher-for-Passover non-gebroks topping for ice cream, yogurt and fruit. It’s even great on it’s own as a brittle-style snack!

Apple Crisp with Gluten Free Marzipan Crumble

6 apples (2 1/4 lbs.), peeled, cored and cut into chunks
1/3 cup sugar
1/2 tsp cinnamon

For Marzipan:
3/4 cup almond meal (see note)
1/2 cup + 2 tbsp powdered sugar
1 tbsp water
1 tsp almond extract
pinch of sea salt

For crumble:
prepared marzipan (makes about 3/4 cup)
1 cup potato starch
1/3 cup sugar
1 tsp almond extract
1/4 cup oil
1/3 cup sliced almonds
kosher salt, to taste
cinnamon, to taste

Method:

Preheat oven to 35o degrees.

To prepare the marzipan, place the almond meal, powdered sugar and sea salt in a food processor with the S blade attached and blend until incorporated. Add the water and almond extract and continue to blend until a dough forms and pulls away from the side of the bowl. Add the potato starch, sugar, almond extract, oil and salt and pulse until ingredients are incorporated, but still lumpy (you don’t want to lose the texture of the marzipan). Add the sliced almonds.

Mix chopped apples with cinnamon and sugar and pack into individual ramekins or a baking dish.

Spread the crumble over the apples, sprinkle with cinnamon and bake for 30-35 minutes for individual ramekins or 45 minutes – 1 hour for a larger crisp.

YIELD: one large crisp or approximately 10 individual ramekins.

NOTE: to make your own almond meal, pulse blanched almonds (slivered or sliced work well) in the food processor until it reaches a mealy consistency. Be careful not to overprocess or it will turn to butter.

VARIATION: feel free to mix in berries or other fruits and adjust sweetness as desired.

MARZIPAN CRISP TOPPING OPTION: to make the marzipan crisp on it’s own (great for topping ice cream, yogurt or any dessert), prepare the topping as above, sprinkle with cinnamon, if desired, and spread on a parchment-lined baking sheet. Bake at 350 degrees until crisp and golden, about 25 minutes. Cool completely and break apart into pieces. Store in an airtight container.

Related Recipes:

3-layer rainbow cookie cake
gluten-free date and almond hamantaschen
Passover sugared almonds

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Parmesan Roasted Almonds

Somebody pinch me. Is Pesach really in less than a month? Ahhhhhhhhh

That’s not to say I’m making Pesach this year, because I plan to avoid that catastrophic monster of a gluten free cookfest for as long as I can. Don’t get me wrong, I don’t mind helping in the kitchen at all, in fact, I enjoy coming up with original dishes as a result of our strict Passover restrictions. But the thought of actually hosting meal after meal for eight days straight is not exactly appealing to me.


So, I’ll be helping out in my mom’s kitchen this year. And I plan to do a lot of spiralizing. We’ll be eating plenty of zoodles and sweet potato rice – a healthier alternative to the overused spud.

Meals are not that much of an issue – we always have my mom’s Passover gefilte fish, mason jars filled with pickled cucumber salad, beet “vinaigrette”, ratatouille and mock chopped liver. There are also the traditional Pesach dishes like scrambled hard boiled eggs, orange chicken and sweet nut omelettes. But snacks? other than bananas and the occasional piece of dark chocolate, we’re out of options.

Last year, I made these sugared almonds, but as my palate has taken a turn for the savory, I came up with an even tastier version, minus the sugar. Parmesan roasted almonds are completely addictive, and they make the most amazing croutons over lettuce! If you make your own mayo, a Passover Caesar salad can now be on the menu, without losing out on the crunchy crouton goodness.

Making these croutons the other day was an admission that Pesach is coming, whether we like it or not. But it was also a realization that it can be oh. so. delicious.

More fun and innovative Passover recipes recipes are coming your way soon, so stay tuned!

Parmesan Roasted Almonds

2 cups unsalted almonds (.75 lb)
1 egg white
1/2 cup Natural & Kosher Cheese grated parmesan
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
salt and pepper, to taste

Method:

Preheat oven to 250 degrees F.

In a bowl, mix the parmesan cheese with the spices. In a separate bowl, whisk the egg white until frothy, add the nuts and stir until coated. Sprinkle the parmesan mixture over the nuts and mix until coated. Arrange the nuts in a single layer on a parchment-lined baking sheet. Bake for 30-40 minutes until golden and fragrant. Cool for at least 1 hour.

Remove the nuts from the baking sheet. Break into bite- sized pieces and store in an airtight container.



This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

gluten free broccoli parmesan poppers
gluten free roasted eggplant parmesan
gluten free pesto zucchini fries
pesto baked salmon

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Veal Marsala Bolognese with Turnip Noodles

It’s almost New Year’s and stigmas aside, I really want to get back into healthy eating. The December donutfest threw me off the wagon, and I’ve been having a hard time getting back on! I’m back to the “I’ll start tomorrow”,  or just after the weekend, or my favorite, “Monday is a new day”. Except Monday comes and goes and it’s already time for the ball to drop.

So here I am, heading into New Year’s Eve and I’m renewing my commitment to pull out my spiralizer and eat more veggies and less carbs. Who’s in for the ride?

We’ll start with these turnip noodles and this amazingly rich bolognese made with veal (my favorite protein), mushrooms and marsala wine, a twist on the classic chicken marsala.

I’m a big fan of marsala (it’s got wine and mushrooms, hello?!), but bolognese? Not so much. Classic bolognese is made with ground beef (not my fave) and dry red wine, and the good stuff is usually simmered for hours. Truth be told, I usually just make my split-second bolognese by browning my beef and adding store-bought marinara, which is probably why I don’t like it very much. My kids, on the other hand, love it over spaghetti with a side of zoodles. It’s by go-to whenever I need a quick and easy dinner, and eating it over zoodles makes it guilt-free too.

But I’m marinara’d out. I use it for my 2-ingredient lazy meatballs, my quick and easy shakshuka, my cheesy zoodle marinara and so much more. I wanted something different so I decided to create a bolognese that’s marinara-free. Something not so heavy, but rich and tasty, and oh so delicious. I hit the nail on the head.

Not only is this veal bolognese amazingly rich and satisfying, it’s virtually guilt-free when served with spiralized turnip noodles, a nice change from the overdone zoodles. Looks like January 2016 is going to be healthy and delicious indeed. Happy New Year!

Veal Marsala Bolognese

10oz. baby bella mushrooms, stems trimmed and sliced
1 tbsp olive oil
3 cloves garlic, minced
1 1/4 lb ground veal
3 tbsp flour
1/2 cup marsala wine
1 cup veal or chicken stock
1 bay leaf
salt and pepper, to taste
fresh parsley, for garnish

Method:

Saute the mushrooms in olive oil until all the liquid has evaporated and mushrooms start to brown. Add garlic and continue to saute until fragrant. Add veal  and cook until crumbly and no longer pink. Sprinkle the flour over the meat and cook until flour is incorporated. Add the wine, stock, bay leaf and seasoning and simmer, stirring, until the sauce has thickened, about 10 minutes. Continue to cook over low heat for an additional 10 minutes. Remove bay leaf and serve over turnip noodles. Garnish with parsley.

Turnip Noodles

1 turnip
1 tbsp olive oil
salt and pepper, to taste

Method:

Wash the turnip well (you do not need to peel) and spiralize into noodles (I use the 3mm blade on this spiralizer).  Saute the noodles in olive oil until tender and season with salt and pepper.

Related Recipes:

spaghetti squash bolognese
melt-in-your-mouth veal meatballs
veal shepherds pie with celery root mashed potatoes
caraway roasted turnips

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Bundt Pan Rotisserie Chicken

I have a confession to make. I used to be afraid of chicken. And I don’t mean of eating it.

Yes, you read that right. When I was a teenager, I wasn’t too fond of helping in the kitchen, and when I had to make chicken, lets just say it was an ordeal. I always wore gloves, but sometimes the chicken got the better of me and I would throw it into the sink, terrified that it would come to life and leap at me.

I mean, do you blame me? Look at that chicken sitting there all pretty. It looks so…well…human.

It took a few years, but I got over my fear. And just time in time for this GENIUS homemade crispy rotisserie chicken hack.

I can’t take credit for this stroke of brilliance. All credit goes to Justin Chapple, the senior editor of Food & Wine Magazine, who’s Mad Genius Tips constantly blow me away!

When I saw a short clip of this easy bunt pan rotisserie chicken on Instagram, I was all over it. I made it for Shabbat that week, and I’ve been making it ever since. It’s my husband’s favorite way to eat chicken, and we always fight over the crispier-than-ever chicken wings!

My favorite thing about this recipe is that it’s super healthy and indulgent nonetheless. You feel like you’re eating fried chicken (it’s that crispy!), but without those extra calories. It also makes a great one-dish meal when you add potatoes or other veggies.

Bundt Pan Rotisserie Chicken

1 whole chicken
1 medium onion, chopped
1 carrot, peeled and diced
2 sticks celery, diced
a few sprigs of thyme
1 lemon, cut in quarters (do not peel)
1 bay leaf
olive oil
salt and pepper

Method:

Preheat oven to 425. Place the vegetables and aromatics around the bundt pan and cover the hole with a piece of foil. Pat the chicken dry and rub with olive oil, salt and pepper and place the chicken cavity over the bundt pan stick. Roast for approximately 1 hour, until chicken is cooked through (internal temperature should be 165 degrees) and the skin is golden and crisp.

VARIATION: You may use other vegetables and/or aromatics, such as parsnips, turnips, potatoes, fresh garlic cloves (no need to peel), rosemary etc. If you are roasting vegetables that you’d like to serve with the chicken (such as potatoes) and they aren’t tender by the time the chicken is cooked, remove the chicken from the bundt pan and return the vegetables to the oven, baking until tender.

NOTE: Try to keep the chicken as raised as possible. This ensures that the skin gets crispy all around.

Related Recipes:

lemon & garlic whole roasted chicken

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Bunless Fajita Dogs

What a week it’s been! I was lucky enough to attend a fabulous food photography class by Andrew Scrivani, food photographer extraordinaire and regular contributor to The New York Times. The class was hosted at the B&H Photo Event Space, which offers lots of free seminars and inspirational lectures. It was my first time going, and I’m definitely going to keep my eye out for more great workshops!

I took a lot out of the class, and I’m sharing it with you here, mostly in my pictures. Andrew spoke about many different aspects of food photography, but what really got me was how he said that our food photos should tell a story. They should evoke emotion in the reader, drawing them into the photo and the scene. I’m only fairly new to “decent” food photography, I’m slowly learning and growing with each blog post, but I really tried to incorporate that into these photos. Let me know what you think!

Now aside from the amazing food photography class, I also took part in a really fun fundraising event for the Ha’or Beacon school. I had never heard of Ha’or Beacon before, but just working with the thoughtful and caring staff on the Culinary for a Cause fundraiser, gave me a small glimpse into the type of people running the special needs school. Aside for a Chinese Auction, the entertainment for the evening was a roundup of cooking demonstrations by yours truly and a few other famous kosher foodies, including OvertimeCook, The Aussie Gourmet, Dini Delivers, Joy of Kosher Magazine Editor, Shifra Klein, and Victoria Dweck, cookbook author and editor of Ami Magazine.

Each of us was assigned a different course to demonstrate including Hors D’oeuvres, Appetizer, Entree, Side Dishes and Dessert. I made the hors d’oeuvres of mini Asian turkey sliders on a cauliflower bun with quick pickled cucumbers and spicy mayo. I really wanted to show people how easy it to make cauliflower-everything (rice, couscous, pizza crust and buns) so I decided on that dish. Needless to say, it was super fun and great to meet so many of my fans!

Now the one thing I didn’t do at the event, was eat. Yes, I tried my turkey sliders but Victoria’s braised short ribs were off limits, not to mention Dini’s quinoa-corn cakes and Miriam’s chocolate crepes. I’m going strong on The South Beach Diet, and I won’t cheat for ‘nothin!


In fact, I’ve really upped my ante by joining a fitness regimen at The Space Brooklyn. They are hosting a 60 day challenge, where they are encouraging participants to get healthy via the mind and body by doing 30 workouts in 60 days. Their amazing lineup of classes helps me mix it up, so that I’m not bored or dreading my workouts. So far I’ve done a yoga class, a circus arts class, a barre burn class, and pilates is on the schedule for tomorrow.

I’m charlie horse in muscles that I didn’t know existed, but I feel so strong and healthy! I’m looking forward to attending some of the other nutrition-based classes that they are featuring during the #30in60 campaign (one of which will include me and my spiralizer!)

So, back to the food, ‘cuz that’s what it always boils down to, right?! Today I’m sharing a favorite dish and a favorite trick. First, how on earth will I get through BBQ season on South Beach?! Well, I”ll tell you…BUNLESS HOT DOGS are the thing! Turning your hot,dog into its own bun is a diet lifesaver! You’ll be amazed at how a simple slit in your hot dog will open up when it’s heated and the filling possibilities are endless!


Fajita spiced peppers and onions are my absolute fave, and I’m sharing my own homemade spice mix below! With no carbs or MSG, it’s great on chicken or beef, perfect in tacos, and definitely over hot dogs. Finish with some sauerkraut (fermented foods are top of the food chain these days) and salsa, and you’ve got yourself a carbless meal that’s filling AND delicious!



Bunless hot dogs are best made with a nice hefty dog, so Abeles & Heymann’s knockwurst are my go-to. I love that they use natural nitrates found in celery and cherry, so there’s nothing artificial about them. In fact, ever since I went down to the factory for a tour, I don’t feel guilty about eating hot dogs at all. They start with real pieces of meat, not the fatty trimmings that I always imagined, to produce an extremely flavorful dog that is unmatched in the kosher industry. Quality and flavor? I”ll take two, please.

What’s your favorite way to top off your hot dog? Share it with me in the comments below!

Bunless Fajita Dogs

1 package Abeles & Heymann no-nitrate-added beef knockwurst
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 yellow pepper, sliced into strips
1 large Spanish onion, sliced into strips (root to tip)
1 1/2 tbsp olive oil
1 heaping tbsp fajita spice (recipe follows)
1/2 cup sauerkraut
1/2 cup black beans
1/2 cup salsa

Method:

Add olive oil to a heated wok and saute the onions and peppers over high heat until the onions are translucent and the peppers start to soften. Add fajita spice and continue to saute until tender. Remove the fajita peppers to a bowl and reserve.

Cut the knockwurst lengthwise, being careful not to cut all the way through. Add a bit more oil to the wok and sear the hot dog over medium heat (or on the grill). As the hot dog heats up, it will split open. Turn the hot dog over to sear the other side and repeat with remaining hot dogs. Stuff the hot dogs with fajita pepper mix, top with sauerkraut, black beans and salsa. Serve warm.

Homemade Fajita Spice

2 tbsp chili powder
1 tbsp cumin powder
1 tbsp smoked paprika
2 tsp garlic powder
1/8 tsp cayenne
1 tsp kosher salt

Mix to combine and store in an airtight container. Makes 5 tablespoons.

FOR A LIMITED TIME, GET 15% OFF YOUR ABELES & HEYMANN ONLINE ORDER USING COUPON CODE “BUSY”!

This post is sponsored by Abeles & Heymann. Follow them on Facebook, Instagram or Twitter! 

Other Hot Dog Recipes:

hot dog eggrolls
spiralized spud dogs
kid friendly dirty rice
fire roasted tomato rice stoup

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