Category: Brunch

Grilled Cheese with Figs & Honey

I spend all summer waiting for figs to come in season. When they finally turned up at the market, I could not resist putting some sweet, fresh figs onto my grilled cheese sandwich. The best thing about this “recipe” is that it’s not a recipe at all. You can use any bread you like, any soft or creamy cheese, and you can slice, mince, or grill up the figs before adding them to your sandwich (fig jam also works really well).

I don’t have a panini press, but if you do, feel free to grill up your sandwich to get those beautiful grill marks. Alternatively, you can just press your sandwich down over a grill pan for a toasted and crunchy bite!

For a low carb option, hold the bread and just grill up a whole wheel of brie or Camembert and top with figs and generous drizzle of honey.

This post is part of the Kosher Recipe Linkup for the month of August, featuring GRILLED recipes. Scroll down for more!

 

Grilled Fig & Cheese Sandwich

2 slices wholegrain bread or 1 baguette
2-3 tbsp creamy cheese, such as ricotta, farmer’s or goat OR a few slices of soft cheese such as brie or camembert
3 fresh figs, sliced
drizzle of honey
pinch of cinnamon
1 tbsp butter

Method:

Spread cheese on bread and top with figs. Drizzle honey over figs and sprinkle a dash of cinnamon. Heat up butter in a grill pan and grill the sandwich until browned and toasted.

1 year ago: honey roasted figs

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Loaded Baked Potato Omelette

Potatoes have got to be my all time favorite food. I’ll eat any type of spud, in just about any preparation. I can’t say the same about eggs though. I don’t especially love omelettes, (I prefer sunny side up) but because these have potatoes in them, I kind of forget about it. You can use any type of potatoes in these, or even some leftover french fries. Top it off with your favorite baked potato toppings like sour cream, salsa, chives or cheddar cheese for the authentic baked potato experience!

Loaded Baked Potato Omelette

1 russet potato
2 eggs
salt and pepper, to taste
toppings of choice (chives, sour cream, salsa, cheddar cheese)

Method:

Heat up a frying pan with cooking spray. In the meantime, scrub the potato to remove dirt. Dry the potato and slice into rounds. Beat the eggs and season with salt and pepper. Add the potatoes to the pan and cook until softened and browned. Flip the potatoes over and pour in the eggs. When eggs are browned and set, flip the omelette over and cook on the opposite side. Remove from pan and garnish with desired toppings.

1 year ago: strawberry rhubarb soup

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Salmon Pasta Salad

If you follow my blog, you know how much I love turning leftovers into something fabulous. This salmon salad is no exception. Back on Succos, I prepared a huge portion of salmon and although delicious, I still had so much left over. Because salmon tends to get a bit fishy the next day, I wanted to serve it up in a way that I could mask some of its fishiness. And that’s how this recipe was borne.

This year, we go straight from Shabbos into Shavuous and I’m sure many of you are going to have lots of leftovers. And since not everyone has the luxury of leaving on their oven for 3 days, we’ve all got to make the most of what we’ve got. This recipe will take your leftover salmon from fishy to delicious! I’ve upped the ante for Shavuous by using soft Israeli cream cheese instead of mayonnaise. Make sure to bake your salmon in a pareve oven so you can make it dairy.


Salmon Pasta Salad

1 12 oz box bowtie pasta (reserve 2 tbsp cooking water)
2 slices leftover salmon (see note)
1/2 c peas, thawed
1 small red onion, diced (about 1/4 cup)
zest of 1 lemon
juice of 1 lemon
2 tbsp dill
1/4 cup soft Israeli cream cheese
salt and pepper, to taste

Method:

Prepare pasta according to package directions, making sure to reserve 2 tbsp of cooking water before draining. Add the pasta to a mixing bowl and stir in cream cheese while it’s still hot. Add pasta water 1 tbsp at a time to help thin out the cream cheese. Add remaining ingredients and mix to combine. Serve immediately.

Note: If you don’t have leftover salmon, you can use chunks of canned salmon or you can bake fresh. Preheat oven to 400 degrees. Squeeze some fresh lemon on fish, sprinkle salt, and drizzle a little olive oil. Bake for 15 minutes.

Variation: For a pareve version, use mayo instead of cream cheese. Omit the pasta water.

1 year ago: black bean & chorizo chocolate chili

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Pesto & Goat Cheese Crostini

With a 3-days-of-cooking marathon ahead of us next week, I thought it best to keep it short and sweet today. It doesn’t get much easier than this!

Crostini are small pieces of toasted french bread that are served with a topping as an appetizer. With pesto, goat cheese, and sundried tomato, these make the perfect starter to your dairy Shavuous meal.

In a pinch, you can even use store-bought pesto and melba toasts.

Pesto & Goat Cheese Crostini

1 french baguette
olive oil
pesto
goat cheese
sundried tomatoes, coarsely chopped

Method:

Cut the baguette on the bias about 1/4″ thick. Lightly brush with olive oil and bake at 350 degrees until crisp and lightly golden, about 10 minutes. Once the toasts have cooled, spread on a tablespoon of pesto, top with a dollop of goat cheese and garnish with sundried tomatoes.

1 year ago: mushroom quinoa

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Pesto Pinwheels

If you love pesto, you’re gonna fall head over heels for these pinwheels. I mean, who doesn’t love anything made from puff pastry? The light and flaky dough paired with sharp cheddar cheese and delicious pesto makes the perfect appetizer for your dairy Shavuous meal. You can even fill them with marinara sauce and shredded mozzarella to make pizza pinwheels, and serve a duo on the table.

The best part about making these is that you can prepare them in advance. Just freeze the puff pastry after you’ve rolled in the ingredients. When you’re ready to make them, just thaw, slice, bake and serve!

Pesto Pinwheels

1 sheet puff pastry dough, thawed
1 egg, lightly beaten mixed with 1 tbsp water
2/3 cup pesto
1/3 cup cheddar cheese

Method:

Preheat oven to 350 degrees. On a lightly floured surface, roll out the pastry dough to form a large rectangle. Brush lightly with eggwash. Spread the pesto on the dough, leaving a 1″ border all around. Sprinkle with cheddar cheese. Starting from the short side of the rectangle, roll the puff pastry to form a log. Make sure the log is tightly sealed at the seam. Refrigerate for 1 hour (this will make it easier to slice). Brush with eggwash and using a sharp knife, cut into 1/2″ slices. Place on a greased cookie sheet and bake for 15-20 minutes, or until golden.

NOTE: You may prepare the pinwheels in advance and freeze the log. Just remove from the freezer when you are ready to use, thaw, slice and bake as above.

1 year ago: quick & easy individual trifles

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