Chanukah – Page 6 – Busy in Brooklyn

There really is no outdoing my poutine latkes from last year. The latkes went so viral, that I cooked them up for the Wall Street Journal and did a latke segment for The Meredith Vieira Show. HuffPost Canada went gaga over them and the rest is history.

I’m not one to rest on my laurels so I had to really blow it out of the water this year. It’s a good thing I had an entire year to think about it! I knew I wanted to go in the Israeli direction, because my food has been really influenced by the amazing flavors and spices of Israeli culture and cuisine. And what’s more quintessentially Israeli than falafel?

When falafel latkes, or as I coined them, FALATKES, came to me, I was beyond excited at the prospect of creating a beanless falafel dish! I prepared my batter, scooped it in the sizzling oil and my brain went crazy. Was I smelling latkes or was I smelling falafel?! I was smelling both!!

And then I took a bite of their crispy goodness and Oh. Em. Gee. I was eating potato latkes. And I was eating falafel. {MINDBLOWN} Poutine latkes – outdone.

If Chanukah wasn’t my favorite holiday before, it is now! Not only was I born on the fifth night, but I got married on my birthday and as I celebrate my 35th birthday, along with my 13th wedding Anniversary, I will be munching on this deeelicious fried goodness. It’s going to be a very happy birthday indeed!

Now, when you create the ultimate Chanukah latke, you have to top it with the ultimate sauce. Tahini is my jam so I made it my favorite way – with delicious spicy harissa mixed in for a deep, rich and spicy flavor. I am legit obsessed with Mina harissa that I tasted at Kosherfest just a couple of weeks ago. It’s spicy, but it’s also kind of sweet, which is never something I expected to find in a harissa. It’s got such a homey small-batch flavor, I just want to slather it on everything! And don’t even get me started on their shakshuka sauce. I can’t wait to create some amazing recipes with it!

If you’re a fan of harissa, don’t forget to try my harissa whipped feta with za’atar eggplant chips. They’re perfect for Chanukah, when it’s traditional to eat dairy foods. You can even fry up the za’atar chips to really get into the Chanukah mood. My confetti latkes with harissa sour cream are another favorite and if you want to go healthy, definitely go for my cauliflower nachos with harissa cheddar sauce. Told you I love harissa. Of course, if you’re looking for other fun Chanukah recipes, don’t forget to check out my Chanukah category, as well as the Chanukah section in my new RECIPE INDEX! You’ll find amazing appetizers and desserts that are perfect for you Chanukah party.

In the meantime, here are some great tips for making the ultimate crispy latkes!

1- Make sure to squeeze out as much liquid as possible out of your potatoes and onions using a cheesecloth or kitchen towel.
2- Use little-to-no flour to bind the mixture. The potatoes natural starch is usually enough to keep it together.
2- When the batter sits, it tends to get liquidy, so make sure to squeeze out as much moisture as possible before frying.
3- Use a 1/4 cup measuring cup to scoop out your batter. Pack the batter into the cup and place in the hot oil. Use the bottom of the cup to press down on the latkes, creating crisy, lacy edges.
4- Remove your latkes from the oil with a slotted spoon and place on paper towels to drain, but immediately remove to a rack so the latkes stay nice and crisp.

Happy Frying!

Falafel Latkes

2 lb yukon gold potatoes
1 medium white onion, quartered
2 eggs
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 cloves garlic
1 tsp coriander
2 tsp cumin
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 tablespoons garbanzo bean flour
canola oil, for frying

Method:

Peel potatoes and immediately place in a bowl of water to prevent browning. In a large bowl, combine eggs, spices, herbs, flour or matza meal and salt and pepper; stir to combine. Drain the potatoes and grate it, alternating between the potatoes and onion, either by hand or with a shredding disc in your food processor. Place the grated potato and onion mixture into a large piece of cheesecloth or a kitchen towel. Wrap it tightly and squeeze out as much juice as possible into a bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add the starch, grated potatoes and onions to the herb mixture and stir to incorporate. Heat oil in a skillet and fry 1/4 cup of batter at a time until golden brown on both sides. Drain on paper towels.

NOTE: If you don’t have garbanzo flour, you can use matza meal or regular flour. If you don’t like cilantro, you can just double up on the parsley.

Harissa Tahini

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate)
1/2 cup water
1 tbsp fresh parsley, chopped
1 clove garlic, minced
juice of 1/2 lemon
1/4 tsp cumin
kosher salt, to taste
2 tsp Mina spicy harissa, or to taste

Method:

In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, salt and harissa. Whisk until emulsified.

This post was sponsored by Mina. All opinions are my own. View Mina’s amazing assortment of harissa and shakshuka sauce here or follow on Facebook, Twitter or Instagram.

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Harissa Whipped Feta w/ Za’atar Eggplant Chips

On July 22, 2015July 22, 2015

by chanie

in Appetizer, Brunch, Chanukah, Dairy, Recipes, Shavuous, Snacks, The Nine Days

9 Comments

I recently did a spice roundup of some of my favorite spices and seasoning blends on Instagram. I love cooking with spices because I can pack on the flavor without piling on the extra sugar and additives that are found in sauces and marinades. Spices keep things clean and healthy, without sacrificing on flavor.

If I had to choose a favorite spice, it would probably have to be za’atar. Za’atar is a spice blend that is native to the Middle East. It includes sumac, oregano, thyme and sesame seeds – a bright combination that’s great with just about everything. I love it on pita chips, chickpeas, chicken, fish, eggplant, cauliflower…like I said, everything!

Another one of my favorite spice blends is harissa. Harissa is a North African chili paste that adds amazing depth of flavor to fish, meat, poultry, veggies and sauces. I love to mix it into my shakshuka, tahini, Moroccan fish, sour cream and even nacho cheese! There’s a reason that Time Magazine called harissa the “new sriracha” of 2015. And as a MAJOR sriracha fan, let me assure you that it’s quite the compliment!

The crazy thing about za’atar and harissa is that, while they are both good on their own, they are amazing together! I never realized just how well these spices complemented each other until I developed this recipe. And I. am. obsessed!!

So first, the chips, because I am a chip fanatic. I love that these eggplant chips are baked and not fried – but they are still perfectly crispy. The za’atar adds such an amazing unexpected punch of flavor to the breading that you can literally go through an entire tray in one sitting.

And the feta? Oh. Em. Gee. If you’ve never whipped feta before then GET ON IT! Most people don’t think of feta as a creamy cheese, but when you whiz this stuff up with a little Greek yogurt – it’s like a silky smooth dip that’s perfectly salty. Dunk those za’atar chips in and it’s a full on an explosion in your mouth.

What are some of your favorite spices and seasonings? Share them with me in the comments below!

Harissa Whipped Feta

1 7 oz. block of feta (not crumbles)
3 oz. Greek yogurt
1 tsp harissa, or, to taste
juice of 1/2 lemon
olive oil and harissa, for garnish

Method:

Place the feta cheese, yogurt, harissa and lemon in a food processor or blender and blend until completely smooth and creamy, scraping down the sides of the bowl as needed. Place the creamed feta in a serving dish and garnish with olive oil and harissa. Serve with za’atar eggplant chips.

Crispy Baked Za’atar Eggplant Chips

1 large eggplant, sliced in half lengthwise, cut into 1/4″ thick slices
2 cups panko bread crumbs
3 tbsp zaatar
salt and pepper, to taste
2 eggs, beaten

Method:

Preheat oven to 425 degrees. Cut the eggplant slices in half to create triangular wedges and set aside. Beat the eggs and season with salt and pepper. In a small bowl, whisk the panko bread crumbs with za’atar, salt and pepper. Set up a dredging station with the eggplant wedges on one tray, the eggs in another and the za’atar panko crumbs in another.

Dip the eggplant wedges into into egg, shake off the excess, and dredge in the seasoned panko crumbs. Spread eggplant out on two well-greased cookie sheets (make sure not to overcrowd them) and spray with cooking spray. Bake for 25 minutes until browned and crispy.

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Hot Dog Eggrolls

On December 22, 2014January 2, 2015

by chanie

in Appetizer, Chanukah, Dinner, Lunch, Meat & Poultry, Recipes

23 Comments

I don’t know about you, but as we inch our way towards the end of Chanukah, I’m slowly getting bored of all the dairy dishes I’ve been having. I’ve had my fill of donuts and latkes and I need something a little different! We still have a few more days to indulge in fried foods and I’ve got you covered. These hot dog eggrolls are just the thing!

Now, I know what you’re thinking. 6 days of loading up on trash and she’s trying to get me to eat hot dogs now?! YES! You see, I had a huge misconception about hot dogs until I stepped into the Abeles & Heymann factory. Seth Leavitt, the company’s owner, took me behind the scenes for some hot dog education.

Before I even stepped foot in the factory, I had to stand in a box of cleaning solution, to clean my shoes before heading in. This level of hygiene continued throughout my tour, with every step of the process being meticulously clean. I even had to wear a hairnet and labcoat! (check out my Instagram feed for pics!)

Abeles & Heymann hot dogs can be found in stadiums around the country. And for good reason. They start with a REAL cut of meat. I always thought that hot dogs were made from complete junk but I was shocked to see the quality of the meat that’s used in it’s production. It looked just like any large roast you’d purchase at the butcher. From there, Abeles & Heymann uses old world recipes with quality ingredients to produce premium hot dogs that are slow cooked to perfection. Their franks contain no fillers, and their new reduced fat and sodium line has no added nitrates or nitrites!

Abeles & Heymann is at the forefront of an innovative campaign to create healthier alternatives to chemical and artificial nitrates. They have pioneered the use of natural nitrates, celery and cherry, to create a fully-cooked uncured collection of no-nitrate-added hot dogs. When Seth gave me a few packages to try, I turned to my most opinionated taste testers – my kids! My pickiest daughter, who can barely finish a single hot dog in one seating, asked for seconds. And I didn’t have to feel guilty about giving it to her! I would call that a winner!

Now that we don’t have to feel guilty about eating hot dogs, we can go ahead with our hot dog eggrolls! These crispy, dippable appetizers make the perfect addition to your Chanukah party, Superbowl bash, or New Years event! You can even bake them for a reduced fat version.

I filled the hot dog eggrolls with traditional frank condiments like sauerkraut and pickle relish. You can feel free to get creative with fillings like sauteed onions, facon, coleslaw or even chili! The dipping sauce combines sweet apricot jam with Abeles & Heymann’s sweet and tangy mustard for the perfect bite!

If you’re wondering where to pick up some Abeles & Heymann bounty, their amazing collection of hot dogs and salami’s can be found in stores throughout the U.S. Alternatively, you can purchase them online at the Abeles & Heymann store. And for a limited time, enjoy 15% off your order, using coupon code BUSY!

Don’t forget to check out the Abeles & Heymann blog and follow them on Facebook, Instagram and Twitter!

Hot Dog Eggrolls

1 1lb. pkg. eggroll wrappers
1 12oz. pkg. Abeles & Heymann no-nitrate-added hot dogs, cut in half widthwise
1 14oz. can sauerkraut
1 10oz. jar sweet pickle relish
canola oil, for frying
3/4 cup apricot jam
1/4 cup Abeles & Heymann Sweet & Tangy mustard

Method:

Lay the egg roll wrappers flat on your work surface, with the corner pointed towards you. Working one at a time, place 2 heaping tbsp of sauerkraut in the center and top with a tbsp of pickle relish and a half of a hot dog. Using your fingers, spread a bit of water on the corner closest to you, and fold over the filling, pressing down to seal. Fold the sides in and spread some water around the top corner. Roll tightly and press to seal.

Heat oil in a skillet and fry eggrolls until crisp and golden, turning to brown all sides. Drain on paper towels.

Heat apricot jam in a microwave or pot until melted and stir in mustard. Serve alongside eggrolls.

VARIATON: To bake, brush the eggrolls with oil and bake at 400 degrees until browned and crisp, about 10 minutes.

OPTIONAL FILLINGS: sauteed onions, chili, coleslaw, facon, onion rings, jalapeno, avocado, salsa

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

This post was sponsored by Abeles & Heymann

Other hot dog recipes:

spiralized spud dogs
kid-friendly dirty rice
fire-roasted tomato rice stoup

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Gelt Hot Chocolate

On December 16, 2014December 16, 2014

by chanie

in Breakfast, Brunch, Chanukah, Dairy, Dessert, Drinks, Recipes

16 Comments

I’m super excited for this Chanukah blog post because WE’RE HAVIN’ A PARTY! Albeit a virtual one, but we can still have fun, right?! And all parties have to have prizes, so there’s a great GIVEAWAY too!

I got together with a few other bloggers to create a virtual menu and I was assigned the drinks. Now when I think of Chanukah, I imagine sitting by the lights of the Menorah, snuggled up under a warm blanket, sipping hot chocolate and singing Chanukah songs. The kids are around me playing draidel (ok, fighting over draidel), and my husband is frying latkes in the kitchen. Yes, Chanukah is just about the only time I let him take over and make a mess! He learned to make perfect crispy fried latkes when he was in Yeshiva in Israel and I don’t mind getting a little break from cooking so the kitchen’s all his (for at least a night..or two).

While hubby hosts a fryfest, I like to mix up a warm drink – some mulled wine, spiced apple cider, or gelt hot chocolate, obviously. I came up with this fun Chanukah version of hot chocolate based on a drink that my friends and I used to order at a place called Cafe K, back in the old days. Cafe K is still around, and they might still serve it! It was called “Torino Hot Chocolate”, after the chocolate bar that was used to make it. They’d take a whole bar of this chocolate and pour hot milk over it, and that was it! It was a dreamy confection and we’d save up our calories to splurge on it in the winter. It would warm us up from the inside out and we’d relish each and every sip!

I thought it would be fun to do the same with some chocolate Chanukah gelt! It makes a great party drink – just put out a vase filled with chocolate gelt, an urn of hot milk, and an endless selection of toppings and you’ve got yourself an amazing hot chocolate bar that will be the talk of your Chanukah party!

And now for the rest of our virtual party menu, check out the mouthwatering dishes from these talented bloggers:

Appetizer: Turkish Lentil Soup by Samantha from The Little Ferraro Kitchen
Main: Roasted Jalapeno and Cheddar Strata by Melinda from Kitchen Tested
Side: Mac and Cheese Latkes by Miriam from OvertimeCook
Dessert: Deep Fried Rugelach by Amy from What Jew Wanna Eat

Gelt Hot Chocolate

3 bags (3 oz.) good quality chocolate coins (I use Belgian chocolate gelt)
1 cup whole milk (or half cream, half milk)
1 tsp sugar
1/2 tsp cinnamon
whipped cream, for topping
cinnamon stick, for serving
additional chocolate gelt, for serving

Method:

Unwrap the chocolate gelt and place on the bottom of a glass. Bring the milk up to a boil and pour over the chocolate. Add sugar and cinnamon and stir until chocolate is fully melted and incorporated. Top with whipped cream and serve with a cinnamon stick and chocolate gelt.

VARIATIONS:

For coffee hot chocolate, omit cinnamon and add 1 tsp coffee and an extra tsp of sugar
For vanilla hot chocolate, omit cinnamon and add 1 tsp vanilla extract or heat up milk with 1 vanilla pod, scraped

TOPPING IDEAS:

whipped cream, marshmallows, crushed cookies, crushed graham crackers, brownies, coconut, candied nuts, candied citrus rind, crushed peppermint candy, sprinkles, fresh mint.

And now for the exciting part – the prizes! We’re giving away 2 separate packages – a cookbook package sponsored by Artscroll and a Gourmet Kosher Foodie Package sponsored by Nomoo cookies and California Gourmet. Enter to win below. Happy Chanukah!

a Rafflecopter giveaway

Other Festive Hot Drinks: Mulled Wine
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Beer Battered Pumpkin Rings

On December 11, 2014December 16, 2014

by chanie

in Brunch, Chanukah, Dairy, Dessert, Recipes

7 Comments

I seem to create trends for myself when it comes to the holidays. Of course every Chanukah there’s a latke, and every Purim, a hamantasch. But it’s more than that. Every Succot, I post a different type of mechshie (a Syrian stuffed vegetable dish), every Purim, I do something else with salami. And it seems, every Chanukah, I post something with gourds (different varieties of pumpkin).

It wasn’t really on purpose, and I didn’t even realize it until I made these! First there was my amazing zucchini parmesan chips, then my Thanksgivukkah pumpkin ricotta cheese latkes with cranberry syrup (you MUST make these for Chanukah morning, they’re insanely good!), and finally my gluten free butternut squash latkes with ginger applesauce and curried sour cream.

This year, I’m continuing the trend using delicata squash – a small mild-flavored squash with an edible peel (you gotta love the no-peeling!). To make the most of my fried pumpkin idea, I decided to coat the squash in pumpkin beer batter. If you’ve never tried a pumpkin ale, it’s got a hint of pumpkin flavor from vine ripened pumpkin and harvest spices. It’s definitely up there with one of my favorite drinks, as well as one of my favorite batter ingredients!

What beer does for tempura batter is truly amazing. You can google it, of course, but basically the foam, alcohol and carbon dioxide in the beer cause a chemical reaction when it hits the hot oil. It results in an incredibly crisp and light batter. And who doesn’t love a light and crispy coating?

It’s Chanukah after all, so exploring the best type of batter for deep frying is exactly the sort of research we should be doing! Fried latkes and donuts are all good, but there’s nothing like a deep fried oreo, some tempura-fried veggies or sweet and delicious apple fritter rings.

Traditionally, beer batter is used more in savory dishes, but I love to shake things up, so I added a little sugar and some more pumpkin spices, to really bring out the pumpkin flavor. What you get is an ultra-crunchy light coating that pair perfectly with what’s inside….delicata squash.

The only thing better than the pumpkin beer batter is what I put on top! Some cinnamon-scented powdered sugar! And to really take it to the next level, I created a maple GREEK yogurt dipping sauce – as an ode to the Chanukah miracle!

Now when you look at these beer battered pumpkin rings – what do you see? Come on, you all know you’re thinking of it…DONUTS! I love that these look just like the traditional fried Chanukah dessert, yet they’re something else entirely! How fun is that?!

And when you top ’em off with the thick Greek yogurt sauce, it looks just like frosting. And believe me when I tell you – this sauce is probably the best frosting you’ll ever taste! It’s even good for you – so how’s that for deguiltifying the whole beer-battered deep fried rings thing. They’ve even got squash inside, so you’re technically just eating veggies with greek yogurt, right? ;)