Category: Appetizer

Chestnut Hummus with Herb Chestnut Oil

I have been making this recipe for years (I developed it back in 2013 to be exact), but it’s improved over the years (as my photography and styling have!). This new and improved silky smooth recipe is topped with an addictive herb and chestnut oil because flavored oils are all the rage and it really takes it over the top! Wishing you and yours a very happy, and elevated Thanksgiving!

Chestnut Hummus

2 3.5oz bag roasted chestnuts (such as Tuscanini or roast your own)
3 tbsp tahini paste
1 small clove garlic (roasted if you want it sweet!)
1/2-3/4 cup ice water
2 tsp fresh squeezed lemon juice
pinch of cumin or cardamom
1 tbsp extra virgin olive oil
kosher salt, to taste

Method:

Add all ingredients to a food processor or blender. Puree until smooth. Add water until desired consistency is reached. To serve, spread the hummus into a serving bowl and top with herb and chestnut oil.

Herb Chestnut Oil

3 sprigs rosemary, roughly chopped
4 sprigs thyme, roughly chopped
1 clove garlic, minced
3.5oz roasted chestnuts, roughly chopped
1/4 tsp red pepper flakes
kosher salt, to taste
1 cup olive oil

Method:

Add the rosemary, thyme, garlic, chestnuts, red pepper flakes and salt to a glass bowl. In a small saucepan, heat the olive oil just until heated but not smoking. Pour the hot oil over the herbs and chestnuts and stir.


Related recipes:

stuffed dates with chestnut cream
chestnut hummus with herbed pita chips
how to roast chestnuts

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Hawaij Lentil Soup

You guys!! I couldn’t be more excited about this soup!! I was planning my Yom Kippur break-fast menu, and I always make soup, but I was bored of our minestrone that I make after every fast so I decided to change it up. Lentil soup felt like a good idea, but my traditional recipe is too similar to minestrone. I thought about my favorite soups and what I love about them, and my Yemenite chicken soup immediately came to mind because it’s a family favorite around here.  There is literally NOTHING like the smell of hawaij wafting through your kitchen, so…. I made hawaij lentil soup, inspired by Yemenite soup – loaded with carrots, potatoes, tomatoes, cilantro – and my unique addition, fennel! OMG it was DIVINE. You must try it for Chag!

Hawaij Lentil Soup

2 tbsp extra virgin olive oil
1 medium Spanish onion, diced small
1/2 large bulb of fennel, thinly sliced
2 carrots, thinly sliced
10 cloves garlic, sliced
3 tbsp tomato paste
1 1/2 tbsp hawaij for soup
1 large soft tomato, diced
1 1/2 cups red lentils, rinsed and drained
3 Yukon gold potatoes, diced
1 small bunch cilantro
8 cup vegetable stock
salt and pepper, to taste

Method:

Heat the olive oil in a large soup pot. Add the onions and saute for 2 minutes. Add the fennel and continue to saute for another 2 minutes. Add the carrots and saute until softened. Add the garlic and stir until fragrant. Add the hawaij and stir to incorporate, then add the tomato paste and saute until darkened, 2 minutes. Add the tomato, lentils, potatoes, cilantro and stock and bring to a simmer. Season with salt and pepper, cover the pot and simmer until the lentils are soft, about 30 minutes.

Related Recipes:

lentil soup
Yemenite chicken soup
lemony hawaij chicken couscous soup

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Pulled Beef Focaccia

We’re coming up on a long holiday with back-to-back meals and I’m about the repurposing! Leftover chicken soup becomes chicken pot pie, leftover meat or poultry gets loaded into a ramen bowl or spread over tacos. I love that it reduces waste and keeps things fun and inventive.

Pulled beef focaccia or flatbread is another favorite way that I love to repurpose pulled beef. Just mix your favorite BBQ sauce into the beef and pile on all the toppings! So pretty and oh. so. good!

Pulled Beef Focaccia

1 ready-to-top focaccia bread, such as Tuscanini
1 tbsp olive oil
1 1.2 lb. leftover pulled beef
1/3-1/2 cup bbq sauce
1 heaping cup arugula
1/3 cup pomegranate seeds

Pomegranate Pickled Onions
1 medium red onion, thinly sliced into half moons
1 cup red wine vinegar
1 cup pomegranate juice
¼ cup honey
1 tbsp kosher salt

In a 1-quart pot, bring vinegar, pomegranate juice, honey, and salt to a boil. Remove from the heat. Add onions to an 8oz glass jar and pour the hot brine over them until they are fully submerged. Cool and refrigerate for up to 1 month.

Garlic Aioli
1/2 cup mayonnaise
1 clove garlic, minced
juice of 1/2 lemon
freshly ground black pepper, to taste
kosher salt, to taste

Add all the ingredients to a bowl and whisk to combine.

Method:

First things first, you’re going to pickle your onions! Get them in the fridge while you prep the other ingredients.

Add the pulled beef to a skillet and stir in the bbq sauce until fully incorporated and heated through.

Prepare the garlic aioli.

When you’re ready to assemble, drizzle some olive oil on the focaccia and bake until crispy. Top with the pulled beef, arugula, pickled onions, pomegranate seeds and garlic aioli.

Related Recipes:

pulled brisket ramen
instant pot barbacoa beef
pulled beef

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Simanim Ceviche

Believe it or not, I used to be that person who only ordered vegetables rolls at sushi spots, which eventually gave way to tempura rolls, but I was NOT into raw fish. It wasn’t the idea of it, more the texture for me – and I credit ceviche for being my gateway to loving sashimi! The beauty of ceviche is that the fish is “cooked” with acid (usually lime juice), which firms up the fish and changes the texture completely – the longer it sits, the more “cooked” it will be (overnight and it’s flaky!).  Now, I can’t get enough of raw fish – pass me the omakase, and it’s all due to this recipe.

While traditional ceviche uses lime juice, I incorporate all the citrus juices for an unbelievable marinade that’s loosely inspired by Peruvian Tigers Milk. In honor of Rosh Hashanah, I incorporate several simanim or symbolic foods including apple, pomegranate, leek and honey. The resulting dish is a textural dream and flavor explosion.

Wishing you a Happy & Sweet New Year!

Simanim Ceviche
YIELD: 6 appetizer portions

1 lb sushi grade salmon, diced small (may sub tuna or any flaky white fish)
⅓ cup leek, white party only, thinly sliced
1 jalapeño, seeds and veins removed, thinly sliced
Handful chopped cilantro
1 small green apple, peeled and diced small
½ cup pomegranate seeds

For marinade:
2” chunk of ginger
1 large clove garlic
Handful cilantro stems
1/4 c lime juice
2 tbsp each lemon, grapefruit and orange juice
1 tsp honey
Kosher salt and pepper, to taste

To prepare the ceviche, place the marinade ingredients into a blender or food processor and blend until smooth. Pour the mixture through a fine mesh sieve and discard the solids.

In a large bowl, combine the salmon, leek, jalapeno, apple, pomegranate and cilantro. Pour the marinade over the mixture 30 minutes – 1 hour before serving and stir to incorporate.

Serving suggestions: dip the rim of a glass in citrus juice and tajin. Fill with ceviche.

PREPARE AHEAD: Prepare the marinade and store in a container in the fridge. Prep the ceviche ingredients and store in separate containers (you might want to dice the apple fresh so it doesn’t brown). Combine the ceviche ingredients into a large bowl, pour the marinade on 30 minutes – 1 hour before serving.

Related Recipes:

apple honey mustard salmon
simanim carpaccio
simanim roundup

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Panko Crusted Salmon with Almond Butter Sauce

Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!

Panko Crusted Salmon with Almond Butter Sauce

1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped

Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste

Method:

Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.

In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine.  Brush the mixture onto the salmon.

In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.

Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.

VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.

Related Recipes:

chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon

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