Category: Instagram Reel Recipes

Apple Crumb Cake


I have to admit I’m not much of a baker but when it comes to the High Holidays, I pull out all the stops
Whether it’s an over the top bundt cake, my mason jar honey cakes for gift giving or my red wine chocolate cake – you’ll always
find me baking up something special for Rosh Hashanah. There’s just nothing like a a comforting slice of cake with tea for dessert,
or even for breakfast with a cup of coffee. I love creating new dishes that gets everyone excited for the holiday – it sets such a festive
mood for the whole family, and is really the foundation for making memories around the table. I know honey cake doesn’t always get
the most love, so this year, I created a recipe for an apple cider crumb cake that brings all the warm, cozy feels of fall. You can bake it
in a bundt pan, 9×13 tray or even a loaf – whatever you like best.

To view the reel on Instagram click here.

Apple Crumb Cake

3 medium apples, peeled and grated
1/2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
4 eggs
1 cup canola oil
1 cup apple cider (unfiltered apple juice)
2 tsp vanilla extract

Crumbs
1 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup canola oil

Method:

Grease and lightly flour a Bundt pan, set aside.
In a small bowl mix the apples and cinnamon.
Preheat oven to 350 degrees.

In a large bowl, whisk the flour, sugar, baking powder and salt.

In a medium bowl, whisk the eggs, oil, apple cider and vanilla.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula to incorporate.

In a separate bowl, mix the crumb ingredients until crumbly.

Pour half of the cake batter into the Bundt pan. Add the shredded apples, discarding any liquid that accumulated in the bowl. Top with remaining half of the batter, and sprinkle generously with the crumbs.

Bake for 60-70 minutes, or until a toothpick inserted comes out clean.

Related Recipes:

Apple & Honey Galette
Lemon Blueberry Crumb Cake

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Simanim Carpaccio


This show stopping appetizer is as beautiful as it is delicious! It incorporates some of the symbolic foods that are customary to eat for the New Year including beets, carrots and pomegranate!

To view the reel on Instagram click here.

Simanim Carpaccio

1 package  vacuum packed beets, thinly sliced on a mandolin
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp pomegranate molasses
1 1/2 tbsp @heavenandearthfoods silan (date honey)
kosher salt, to taste
1/2 cup chopped parsley
1/2 cup pomegranate seeds
1/4 cup chopped roasted, salted pistachios (or nuts/seeds of choice)

Carrot Ribbon Salad
2 carrots, peeled into ribbons
1 tbsp extra virgin olive oil
juice of 1/2 lemon
kosher salt, to taste

Spread the beets out onto a large platter, overlapping slightly. Drizzle with olive oil, pomegranate molasses, and silan and season with salt. Add the carrot ribbon salad to a bowl and mix well. Top the beets with the carrot ribbons and garnish with parsley, pomegranate seeds and pistachios.



Related Recipes:

Rosh Hashana Recipes

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Sweet Tahini Dip


For years I’ve been saying that sweet challah for Rosh Hashanah requires a sweet dip! I don’t want my raisin challah to be dipped into olive dip! Chocolate chip in matbucha? No thank you! So I took tahini paste – and instead of adding garlic, lemon and cumin – per usual – I added all the sweet things! And the result is an addictive halva-style dip that is perfect, not only for sweet challah – but for apples, pretzels, smeared over sourdough toast or bananas. Yum!

To view the reel on Instagram click here.

Sweet Tahini Dip

1/2 cup tahini paste (stir if separated)
3 tbsp silan
1/4 tsp cinnamon
1 tsp pure vanilla extract
Kosher salt, to taste
3-4 tbsp water
Raw tahini, silan, toasted sesame seeds and shredded halva, for topping

Whisk until smooth!

Related Recipes:
Creamiest Tahini
Tahini Rice Cakes
Tahini Scones
Tahini Frappuccino
Tahini Date Smoothie

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Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

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Kosher Tamales


When my friends decided to throw a dumpling party recently, I decided to finally attempt making kosher tamales. I know it’s not a dumping, per se, but it is a stuffed dough of sorts – so while everyone was bringing dumplings from around the world (think perogies, ravioli and mochi!), I went Mexican, and I did NOT regret it!

First things first, I tackle the Barbacoa beef, which was fairly simple, especially in the instant pot.

Then, for the tamale dough, I incorporated refined coconut oil instead of the traditional non-kosher lard, which resulted in a beautifully soft and supple masa dough!

I could not wait to bring my dumplings to the party, and I held my breath as each person unwrapped their corn husks to reveal a delicious package! The tamales were loved by all and I’m so happy to share the recipe for those who want to tackle this project!

To view the reel on Instagram click here.

Kosher Tamales!

20 corn husks, soaked in warm water for 30 minutes
3 cups masa harina (I use Meseca brand)
1 1/2 tsp salt
1 tsp baking powder
1 tsp cumin
½ cup + 1 tbsp refined coconut oil 
3 cups beef broth
2 cups filling of choice (I used this Barbacoa beef)

Method:

In a large bowl, whisk the masa harina, baking powder and cumin. Add the coconut oil and beef broth and mix with your hands until a supple dough forms and all the coconut oil is fully incorporated. (The dough shouldn’t stick to your hands).

Dry the husks off with a paper towel to remove excess water. Lay one flat on your counter with the wider end is closer to you.

Scoop 1/4 cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thin (¼-inch thick) layer using a spatula. Top with 2 tbsp of filling (I used Barbacoa beef).

Place a steaming rack or basket into your instant pot. Fill with 1 cup water. Place the tamales on top of the basket and cover it with a layer of extra corn husks. Lean the tamales around the pot in an upright position. Set the instant pot to high pressure for 30 minutes. Release and enjoy with salsa or extra sauce from the braised beef.

Related Recipes:

Roasted Baby Elote (Mexican Street Corn)
Mexishuka (Mexican Quinoa Shakshuka)
Mexican Hot Chocolate Pecan Pie
Mexican Hot Chocolate Brownies

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