Category: Shavuous

Sachlav Rose Water Pudding

Sachlav (also pronounced sahlab, salep, or saloop) is a popular warm winter drink in the Middle East. Even though I spent an entire year living in Israel, this light rose water pudding made it past me somehow and my first taste of it was actually in a restaurant in Brooklyn, named Bissale. I was reminiscing about my Bissale experiences in this recent post, and the fragrant rose water drink just came back to me.

I thought a rose water scented pudding would be the perfect way to celebrate the holiday of Shavuot, when Jews commemorate the giving of the Torah at Mt. Sinai. It is told that Mount Sinai was covered in roses at the time the Torah was received, so many communities have a custom to decorate their homes and synagogues (as well as Torah scrolls) with roses. Persian Jews even refer to this holiday as the Feast of the Roses and in some Sephardic synagogues, it is customary to sprinkle rose water on the congregants.

Rose water, which is made by steeping and distilling fresh rose petals in water, is featured in many Sephardic desserts and pastries. It can be purchased at most Middle Eastern and specialty food stores.

Sachlav was traditionally made with ground orchid tubers called sahlab. The tubers of the orchid were dried and ground up to create a fragrant powder that thickens the milk into a pudding. Nowadays, cornstarch, which is cheaper and easier to find, is used to thicken the drink. Sachlav is usually finished with a touch of orange blossom or rose water, but some prefer to forgo the fragrant waters and garnish it with coconut, cinnamon and/or nuts and raisins.

Sachlav is usually served in the winter, like a Middle Eastern hot chocolate. Personally, I have a weakness for hot pudding (I always eat chocolate pudding boiling hot, right out of the pot) so I’m good eating it all year long. If you prefer a cold pudding, you can set the sachlav in the fridge, and serve it up like traditional malabi.

So what’s malabi? It’s a cold rose-water-scented milk pudding, that is pretty similar to sachlav, except it’s usually garnished with raspberry syrup and pistachios. If you’d like to turn this recipe into malabi, simply pour into serving glasses, let cool and then refrigerate until set. You might want to garnish it with my strawberry rhubarb compote for a seasonal garnish that would compliment the rose water really well.

Sachlav (or Malabi) Rose Water Pudding

3 cups milk
4 tbsp sugar
5 tbsp corn starch
2 tsp rosewater
shredded coconut, chopped nuts and cinnamon, for garnish

Method:

Mix the cornstarch with 1/2 cup of the milk and set aside. Bring the remaining milk and sugar to a slow boil, watching that the milk doesn’t scald or boil over. Slowly add the cornstarch mixture, whisking to combine. Cook over low heat, stirring constantly to keep lumps from forming. When pudding starts to bubble, and it coats the back of a spoon, add the rose water. Stir again to incorporate and pour into individual serving glasses.

Garnish with coconut, nuts and cinnamon and serve hot.

VARIATION: To make malabi, pour the pudding into serving bowls and set aside to cool. Cover with plastic wrap and refrigerate until set. Garnish with silan (date honey) and pistachios, raspberry syrup, or my strawberry rhubarb compote.

YIELD: 3 servings.

1 year ago: pesto & goat cheese crostini
2 years ago: sundried tomato olive tapenade

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Lotus Cookie Cinnamon Buns with
Speculoos Cream Cheese Frosting


Every since Trader Joe’s introduced their cookie butter, speculoos has been flying off the shelves faster than their pareve chocolate chips disappeared. If you live under a rock, and you still haven’t heard about speculoos, let me fill you in. Speculoos is a spiced shortcrust biscuit, or what Lotus (a popular manufacturer of speculoos cookies) calls, “The Original Caramelized Biscuit.” 

Speculoos cookies have been a popular treat in Belgium for years, and are sometimes referred to as Lotus or Biscoff cookies. Their popularity reached new heights, when a few years ago, a woman won a television contest for inventing a sweet spread made from the cookies. Speculoos spread went viral, with many companies, like Trader Joes, selling their own versions.

With TJ’s nonkosher cookie butter’s popularity rising, kosher foodies everywhere were left out in the dark. My fellow kosher food bloggers TheKosherFoodies and KitchenTested wanted a taste so badly, they made their own cookies just so they could crush them up into spread afterward.

But if you know me, the nonbaker, I was not about to follow suit. Slave over homemade biscuits and crush em up into crumbs? What am I, crazy? So I went the easy route…I bought them. And how, might you ask, did I find kosher Lotus cookies? Well it just so happens that I live in Brooklyn, where Pomegranate, the most awesome kosher supermarket in the world, is located. Pomegranate pretty much carries every kosher item available under the sun, from mundane to gourmet. If they don’t have it, it’s probably not kosher. And since Lotus Cookies are manufactured in Israel with a kosher symbol, Pomegranate imports them, so all their kosher consumers can enjoy “The Original Caramelized Biscuit.”

We spoke a lot about Speculoos’ origin, but what about the taste? Well when I first bit into these cookies, I immediately thought of ginger snaps, but without the ginger. They have more of a faint cinnamon & brown sugar taste, and they practically melt on your tongue when you eat them. Basically, they’re insanely delicious.

After picking up a package (ok, maybe 2), I thought about how I could turn these caramelized biscuits into something truly extraordinary. Since they’re reminiscent of cinnamon and brown sugar, I figured I would pulverize them into cookie crumbs, and use them inside, and outside, of cinnamon buns. Instead of a traditional speculoos spread, I did a play on cream cheese frosting, just like you’d spread over traditional cinnamon buns. The results were out-of-this-world amazing. If the picture doesn’t speak louder than words here, I don’t know what will.

Do me a favor. If you live in New York (or Israel for that matter) and you can get your hands on a package of these melt-in-your-mouth cookies, MAKE THIS. Better yet, if you’re up for the challenge, and you can’t get a hold of these cookies. Make your own. And then make this. You can thank me later.

Lotus Cookie Cinnamon Buns with Speculoos Cream Cheese Frosting

1 package Lotus biscuits (250 grams)
3 c. flour, divided
1/4 c. sugar
1 packet quick rise yeast
1 tsp salt
1 c. warm water
6 tbsp butter, softened, divided
1 egg at room temperature
1/3 cup brown sugar

Method:

Grease a 9×13 pan and set aside. Add Lotus cookies (about 30) to a food processor or blender and process into crumbs. Divide into 2 cups.

Add 2 cups flour, sugar, yeast and salt to a large bowl and whisk to combine. Stir in water, 2 tbsp butter and egg. Mix (by hand or with a mixer) until smooth. Gradually add in remaining flour until soft dough forms. Cover with plastic wrap and let rise until doubled, about 30 minutes.

On a lightly floured surface, roll the dough into a 12×15 inch rectangle. Spread with remaining butter. Mix brown sugar with 1 cup of Lotus cookie crumbs. Sprinkle over surface. Starting with 12″ side, roll the dough up tightly.

Cut roll into 12 slices and place in the pan. Cover and put in a warm place (I like to turn my oven on and place it on top) until buns double in size, about 45 minutes. Preheat oven to 375 degrees. Uncover the buns and bake until golden brown, about 25-30 minutes.

Frosting:

1 8 oz. pkg cream cheese
2 tbsp butter, softened
1 cup lotus cookie crumbs
3-4 tbsp milk

Combine all ingredients in a bowl and mix until smooth and creamy.

Spread frosting on buns and serve.

1 year ago: pesto pinwheels
2 years ago: 6-spice Morrocan stew

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Crispy Baby Artichokes with Balsamic Aioli


I’ve had a lot of foodie firsts in the past couple of months. Trying new foods like Pad Thai and Dhal, and cooking things I’ve always dreamed of making from scratch like duck confit and handmade pasta. Having the opportunity to explore and expand my culinary horizons has made me throw all my inhibitions out the kitchen window. Now, instead of walking away from ingredients I’m not familiar with, I embrace them. Which is exactly how THIS amazing recipe happened.

Believe it or not, I’d never even heard of an artichoke before I married my husband. My mother in law is sephardic, so she prepares lots of stuffed vegetable dishes like mehshie, and stuffed artichokes. I decided I didn’t like them before I even tried, and that was it. Me and Mr. Artichoke were estranged. Until now. 

It was a Wednesday. April 10th to be exact, and I picked up the New York Times so I could read the Dining section over coffee. And right there in front of me was an article about “Making Big Plans for Small Artichokes”. I’d never even known there was such as a thing as baby artichokes. So I figured, If the big ones scare me away, why not tackle the little guys. Turns out, the little ones are not that little after all, but I was warming up. The recipes looked deliciously inviting, and so, I couldn’t help but pick up a package of baby artichokes when I saw them in the produce aisle. I also love cooking seasonally, so I was up for the challenge.

Anything breaded and crispy with a dipping sauce is right up my alley, so I decided to go that route. It was also my daughters birthday, and I figured these little guys would make for a perfect appetizer at our small little family party. It was great to serve them up to some criticism (“They’re a little tender, cook them longer next time” or “The bread crumbs are a little too dark, toast ’em less next time” and “What’s in this dipping sauce, it’s amazing!”) so I could learn to perfect them for you guys.

I hope my step by step tutorial helps you all embrace this humble vegetable, as I have. There’s a little prep work involved, but trust me, it’s worth the effort!

Breaded Artichokes

1 package baby artichokes
bowl of acidulated water
2 cups panko breadcrumbs
2 cloves garlic, minced
Zest of 1 lemon
salt and pepper, to taste
1 tbsp olive oil
1 cup flour, seasoned with salt and pepper
2 eggs, whisked and seasoned with salt and pepper
1 cup parmesan cheese

Balsamic Aioli

1 cup mayo
1 tbsp water
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp balsamic vinegar
2 tsp dried tarragon, crushed between your fingers
salt and pepper, to taste

Method:

Prepare a bowl of acidulated water by squeezing 2 lemons into a bowl of water and adding the lemons to it. Set aside.

To prepare artichokes, trim the stems & tips and remove all dark, touch exterior leaves until you reach the tender, paler ones. Trim the base of the leaves close to the artichoke, using a paring knife. Cut the artichokes in half lengthwise. Baby artichokes usually do not have a center hairy choke, but if you notice one, scoop with out with a spoon. Add artichokes to acidulated water as they brown very quickly.

Combine the panko crumbs, garlic, lemon zest, salt and pepper and lightly toast in a pan with olive oil (make sure they don’t get too dark, like mine did, because they will brown more in the oven). Set up a dredging station with seasoned flour, seasoned egg, and bread crumb mixture. Working one at a time, remove artichokes from water and pat dry. Dredge in flour, then egg, then bread crumbs. Place breaded artichokes on a greased baking sheet and sprinkle with parmesan. Bake at 400 degrees for 30-35 minutes until artichokes are tender.

To prepare dipping sauce, add all ingredients to a bowl and mix to incorporate. Serve with breaded artichokes.

1 year ago: spinach, walnut & cheddar pesto
2 years ago: banana, dates, milk & honey smoothie

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Pasta-Free Spinach Manicotti

This one is for all the low-carbers out there. The people with diabetes and those on restricted diets who drool over the cheese-filled pasta delicacies plastered all over their newsfeeds. You don’t have to feel deprived anymore. I’ve taken the cheesy manicotti experience and revamped it into a lighter, healthier version that is so good, you won’t even realize there’s no pasta in it!

To tell you the honest truth, I’m not the biggest pasta person. I mean, I enjoy a good plate of pasta, I do. But I’m just not one of those people who dreams about a giant bowl of penne ala vodka (duck confit ravioli, maybe). So when I’m watching my carbs, I care more about my bread-less sandwiches than my pasta-free baked ziti. And you know why? Because I always find a way around it. I’ll make spaghetti squash baked ziti, cauliflower mac ‘n cheese, cheesy stuffed mini peppers, or roasted eggplant parmesan with feta. And now, this. Oh. Em. Gee. Best reinvention to date. Seriously.

With Shavuot just a week away, think about reinventing your standard indulgent menu of french onion soup, lasagna and cheese blintzes for lighter, healthier versions of your favorite dairy dishes. You won’t be left feeling bloated and heavy, but you’ll still enjoy all the delicacies that the holiday of Shavuot offers. Lighten things up with my refreshing, palate-cleansing strawberry rhubarb soup and save your calories for a decadent dessert, coming up later this week!

No-Pasta Spinach Manicotti

large spinach leaves
manicotti filling (recipe below)
marinara sauce
shredded mozzarella

For the filling:

1 15oz. container ricotta cheese
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 tsp garlic powder
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1 tsp lemon zest
salt, to taste

Method:

Mix the filling ingredients and add to a ziploc bag. Snip off the tip so that you can use as a piping bag. Set aside.

Quickly blanch the spinach leaves by dipping them in boiling hot salted water, just enough for them to wilt and then shocking them in an ice bath. Layer 3 spinach leaves on a cutting board, overlapping them slightly (you may need more or less, depending on the size of your leaves). Pipe some of the cheese filling near the ends of the spinach bed, leaving room at the sides. Fold the sides over the filling, and roll it closed, starting from the stems, to create a cigar.

Spoon some marinara sauce on the bottom of square ramekin dishes and place stuffed spinach rolls over it (however many will fit). Spoon some additional sauce over the spinach manicotti and sprinkle with mozzarella cheese. Repeat with remaining spinach, until you have used up all your filling.

Bake at 400 degrees until cheese is bubbly and it begins to brown and crisp up around the edges.

1 year ago: carrot muffins
2 years ago: meat lasagna

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Dried Fruit Brie Bites

I was so excited when the Kosher Connection team challenged us to come up with mini foods for the month of January. With the holiday of Tu B’shvat* coming up, I had the perfect thing in mind – these rich and decadent melt-in-your-mouth little brie bites.

Brie en-croute, or puff-pastry wrapped brie is a classic appetizer which includes a wheel of brie topped with jam (onion and fig jam are popular) and wrapped in puff pastry. It’s usually served on a large platter with crackers, fruit and occasionally nuts. I decided to reinvent the classic appetizer in mini, using an assortment of dried fruits in the spirit of Tu B’shvat.

*Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is the day that marks the beginning of a “New Year” for trees. We mark the day by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates.

What’s so great about these puff pastry brie bites is that you can customize them to your liking. Use your favorite combination of dried fruit and jam’s or choose from one of these ideas:

Dried apricots + apricot jam
Medjool dates + silan
Dried figs + fig jam
Dried apples + apple butter
Craisins + cranberry sauce
Dried mango + mango chutney
Sundried tomatoes + tomato jam

You can also try some of my other Tu B’shvat dried fruit recipes:

Tu B’shvat truffles (sugarplums)
Mustard Roasted dried fruits

For more exciting mini food recipes, check out the Kosher Connection link-up below!

Dried Fruit Brie Bites

1 wheel brie, cut into 8 wedges
8 puff pastry squares*
dried fruit of choice
complementary jam of choice
1 egg + 1 tbsp water, beaten

Method:

Preheat oven to 400 degrees. Grease a muffin tray with nonstick spray. Working one at a time, place puff pastry squares into the tin letting the corners hang over the sides. Place a piece of dried fruit at the bottom, add a wedge of brie and top with a spoonful of jam. Fold the corners of the puff pastry over and twist them at the top. Brush the puff pastry with egg wash and bake until golden, approximately 20-25 minutes.

*If you cannot find puff pastry squares, simply roll our a sheet of puff pastry and cut into 4″ x 4″ squares.


Other brie recipes: brie marsala pizza

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