Category: Dips

Chestnut Confit

Just call me the confit queen! It all started with the hawaij garlic confit in my first cookbook, Millennial Kosher, a recipe that stained many a Shabbat table – but was absolutely worth it. From there, the jalapeno date confit that my friend Chana Blumes shared with me (and I shared in “confit three ways” in my cookbook Totally Kosher) became a viral sensation. The apple confit from this past Rosh Hashanah stole the show, and now, NOW! I give you: CHESTNUT CONFIT. And why is that so revolutionary? Because chestnuts are usually dry and chalky and cooking them low and slow in oil turns them into the most moist, melt-in-your-mouth bite of heaven, plus you’re house will smell otherworldly! Just make it, trust me!

 

Chestnut Confit

9oz peeled, roasted chestnuts
1/4 cup peeled garlic cloves
1/4 cup mixed chopped herbs (I used thyme, rosemary and sage)
1 tbsp maple syrup
salt and pepper, to taste
extra virgin olive oil, enough to just barely cover the chestnuts

Method:

Preheat oven to 375 degrees. Add all the ingredients to a non-reactive dish and stir to combine. Cook, uncovered for 45 minutes, or until the garlic starts to brown.

Eat the chestnuts as they are, mash the garlic onto sourdough or turkey, and dip your bread or turkey into the delicious herb oil, or drizzle it over your mashed potatoes!

 

apple confit
jalapeno date confit
bone marrow confit

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Apple Cider Liver Pâté

Growing up as an Ashkenazi Jew, chopped liver was part and parcel of our Shabbat menu. My mom would always saute chicken livers on Friday afternoons, and to be honest, the smell was NOT for me, I would literally LEAVE THE HOUSE. Years later, as an established and curious foodie, I couldn’t help but order the jarred creamy liver pâté from various restaurant menus – it was always paired with homemade jam and crostini and it looked so GOOD. And it was! So, chicken liver finally found a place in my heart (and on my palate!).

The thing about kosher chicken liver, is that it needs to be broiled in order to remove the blood (since blood is not kosher), and it can sometimes render it dry. Cooking it down in some stock (with a hint of wine or cognac), is always a good idea, so this time, I decided to go with our current theme – apple cider! The cider cuts through the gaminess of the liver, which pairs wonderfully with the fruitiness of the juice, making it ultra creamy and oh. so. delicious.

Serve with apple cider onion jam and whole grain mustard for a truly special bite!

 

Apple Cider Liver Pâté

2 tbsp olive oil
1 large onion, diced small
1/2 – 3/4 lb. broiled chicken livers, roughly chopped
1/4 tsp baharat, allspice, or warm spices of your choice
1 1/2 cups apple cider (not vinegar)
salt and pepper, to taste
1 hard boiled egg

Method:

In a large saute pan, heat the olive oil and add the onions, saute until deeply caramelized, 10-15 minutes.  Add the chicken livers and saute until heated through. Add the baharat and saute to incorporate. Deglaze the pan with apple cider, scraping up any bits from the bottom of the pan, season with salt and pepper. Allow the livers to cook, uncovered, over medium heat until the apple cider reduces to a thick sauce.

Transfer the mixture to a food processor with the S blade attached. Add the egg and blend until creamy. Transfer to a jar or serving dish and refrigerate until set, 1-2 hours.

Serve with your favorite jam, mustard, pickles and crackers.

VARIATION: You can also serve the sauteed livers as creamy chopped liver without blending into a spread.

 

Accoutrements:

apple cider onion jam
beer mustard
pickled chili peppers
pickled onions
sourdough crackers

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Apple Cider Onion Jam

Apple cider season is my favorite time of year! I love to cozy up to a warm glass with an oversized knit sweater, snuggled in a comfy blankie, and maybe even around a firepit, or a fireplace (a girl can dream!). Lets add in the plaid button down and some cowboy boots while we’re at it, why not?

And did you know there are other things to do with apple cider besides sip it out of a glass! Like these amazing jammy onion, and lots more coming your way!

So next time a recipe calls for APPLE CIDER, don’t put in apple cider vinegar because THEY’RE NOT THE SAME! (take a peak into my DM’s and ask me how I know…..that time a follower put apple cider vinegar into her Harvest Bundt Cake….oy vey!).

Apple Cider Onion Jam

2 tbsp olive oil
3 med-large red onions, thinly sliced
2 cups apple cider
2 tbsp apple cider vinegar
1/4 cup maple syrup
salt and pepper, to taste

Method:

Heat the olive oil in a large skillet and add the onions. Cook until the onions have softened (I like to add some salt to help draw out the moisture), then add in the apple cider, apple cider vinegar and maple syrup. Cook, uncovered, over medium heat until the cider is reduced and the mixture has thickened, 20-30 minutes. Season with salt and peeper. Store in an airtight container in the fridge for up to 3 weeks.

USES: Add to grilled cheese, burgers or serve with roast chicken or meat.

Other recipes with apple cider:

apple crumb cake
apple & honey cosmos
golden milk carrot and apple soup
whiskey cider
simanim stuffed leeks
CharosHOT Toddy

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Apple & Honey Garlic Confit

Confit is all the rage these days, and I see garlic confit on just about every Shabbos table! This jalapeno date confit went all out viral when I first posted it on the gram, and it’s made it’s rounds around the world! What is it about confit? Well, it’s a vehicle to drive through an entire loaf of challah or sourdough, that’s for sure. But this one? It’s SO GOOD you will literally just want to eat it with a spoon! Happy sweet new year, indeed!

 

Apple & Honey Garlic Confit

1 firm apple, peeled and sliced
1 large or 2 small leeks, white and pale green parts, chopped
1/2 cup peeled garlic cloves
3 sprigs thyme
Kosher salt and pepper, to taste
1 heaping tbsp honey
Extra virgin olive oil

Method:

Preheat oven to 350°
Cut the leeks in half lengthwise, rinse between the layers to remove any dirt. Slice. Add to a non-reactive baking dish with the remaining ingredients with enough olive oil to mostly cover everything.

Bake, uncovered for 45 minutes or until everything is soft and buttery and starting to brown.

Slather on sourdough and enjoy!

Store in an airtight container in the fridge for up to two weeks. May be frozen.

 

Related Recipes

date jalapeno confit
bone marrow confit

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Pasta Caponata

I’m on a roll here with my TURNING LEFTOVERS INTO DO-OVERS series over on the Gram and this time, I gotta use up my eggplant caponata + a chunk of leftover sourdough, so I turned into a creamy, saucy pasta with toasty za’atar breadcrumbs and some fresh cilantro. Best pasta I’ve every had? no, but it’s got potential (with some added feta, mozzarella, maybe a runny egg on top?) and it’s a great way to use up your leftover eggplant dip!

 

Pasta Caponata

1 lb. of your favorite pasta shape
2 cups leftover caponata or eggplant dip
1 heaping tbsp tomato paste, optional
1-2 tbsp extra virgin olive oil
handful of fresh cilantro

Za’atar Sourdough Breadcrumbs

2 slices leftover sourdough, torn or blended into coarse crumbs
2-3 tbsp extra virgin olive oil
1 tsp za’atar
kosher salt, to taste

Method:

Bring a pot of salted water to a boil and add pasta, cook according to package directions. While the pasta is cooking, heat the caponata in a deep skillet. If it’s not very saucy, add some more tomato paste and stir it into the dip with some olive oil, stirring until it caramelizes and deepens in color. Add the pasta directly into the pot with 1-2 ladles of pasta water and stir until the pasta is fully coated in the sauce.

To make the crumbs, heat the olive oil in a frying pan and add the breadcrumbs. Stir over medium heat until golden brown and crispy. Add the za’atar and salt and stir to incorporate.

Sprinkle the crumbs over the pasta and garnish with cilantro.

Related Recipes:

zucchini caponata
eggplant dip

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