Category: Fruit

Dried Fruit Brie Bites

I was so excited when the Kosher Connection team challenged us to come up with mini foods for the month of January. With the holiday of Tu B’shvat* coming up, I had the perfect thing in mind – these rich and decadent melt-in-your-mouth little brie bites.

Brie en-croute, or puff-pastry wrapped brie is a classic appetizer which includes a wheel of brie topped with jam (onion and fig jam are popular) and wrapped in puff pastry. It’s usually served on a large platter with crackers, fruit and occasionally nuts. I decided to reinvent the classic appetizer in mini, using an assortment of dried fruits in the spirit of Tu B’shvat.

*Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is the day that marks the beginning of a “New Year” for trees. We mark the day by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates.

What’s so great about these puff pastry brie bites is that you can customize them to your liking. Use your favorite combination of dried fruit and jam’s or choose from one of these ideas:

Dried apricots + apricot jam
Medjool dates + silan
Dried figs + fig jam
Dried apples + apple butter
Craisins + cranberry sauce
Dried mango + mango chutney
Sundried tomatoes + tomato jam

You can also try some of my other Tu B’shvat dried fruit recipes:

Tu B’shvat truffles (sugarplums)
Mustard Roasted dried fruits

For more exciting mini food recipes, check out the Kosher Connection link-up below!

Dried Fruit Brie Bites

1 wheel brie, cut into 8 wedges
8 puff pastry squares*
dried fruit of choice
complementary jam of choice
1 egg + 1 tbsp water, beaten

Method:

Preheat oven to 400 degrees. Grease a muffin tray with nonstick spray. Working one at a time, place puff pastry squares into the tin letting the corners hang over the sides. Place a piece of dried fruit at the bottom, add a wedge of brie and top with a spoonful of jam. Fold the corners of the puff pastry over and twist them at the top. Brush the puff pastry with egg wash and bake until golden, approximately 20-25 minutes.

*If you cannot find puff pastry squares, simply roll our a sheet of puff pastry and cut into 4″ x 4″ squares.


Other brie recipes: brie marsala pizza

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Easy Pineapple Fried Rice

Have you heard about the custom for Jewish people to eat Chinese food on Christmas? It all started back in the day when there weren’t so many kosher restaurants to eat at, and the only places open on Xmas were Chinese joints. And the only people frequenting their restaurants were the Jews, since they do not celebrate the gentile holiday. To clarify things: it is not, in fact, a Jewish custom to eat Chinese food on Christmas, but some people enjoy doing so just for kicks. This year, my family decided to follow suit, and we ordered takeout from our favorite Chinese spot, EstiHana.

Have you seen this picture that’s been circulating around the web?  Cute, isn’t it?

You know what the best part about ordering Chinese food? All that fresh hot rice they send you, which turns into day-old rice the next day. Leftover rice is the perfect starter for dishes like pineapple fried rice. And contrary to popular belief, most fried rice dishes are not fried at all (we are dispelling lots of myths here today!).  So the next time you have leftover rice, think twice before throwing it away.

Other ways to use up leftover rice:

Rice pudding or breakfast cereal (use in place of oatmeal)
Tomato rice soup like this one
Stuffed peppers
Rice stuffing for chicken
Cheesy Mexican rice
Arancini
Chicken and rice soup

Do you have any good ideas for using up leftover rice? Share them in the comments below!

Easy Pineapple Fried Rice

1 tsp sesame oil
1 cup pineapple, finely diced
12 oz cooked rice (or 1 Chinese takeout container)
2 tbsp eel sauce*
2 tsp soy sauce
3 scallions, chopped

Method:

Heat up a skillet and add sesame oil. Toss in pineapple and saute until it begins to caramelize and brown. Add cooked rice, breaking it up with a spatula. If the rice begins to stick, add a little bit of water. Add eel and soy sauce and stir to combine. When rice is heated through, add chopped scallions and serve.

VARIATION: You can add additional chopped vegetables like peppers (red peppers would be great in this), onions, or carrots. Saute them first and when beginning to soften, add the pineapple. Continue as above.

NOTE: Imitation kosher eel sauce is now widely available in supermarkets (I use the Sweet City brand). If you cannot find it, ask for some “sweet sauce” from your local sushi counter.


1 year ago: black grape and plum compote
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Gluten Free Butternut Squash Latkes

Latkes. We can’t seem to get enough of their crispy, fried goodness! I don’t know about you, but I can eat latkes all Chanukah long. As long as I switch up the flavors, I’m good. Butternut squash latkes has become a family favorite in our home. They’re light, mildly sweet, and lend themselves well to all sorts of seasonings. We like them best straight up – good old butternut squash, onion, egg and some simple salt seasoning, but feel free to spruce them up with curry, paprika, cumin, or your favorites.

Because I prefer to prepare these gluten free latkes with simple flavors, I spice up the garnishes instead. Ginger applesauce and curried sour cream are the perfect complements to the butternut squash. Top them off with some scallions for latke perfection on a plate.

What are some of your favorite latke varieties? I’d love to hear! Share them in the comments below!

Butternut Squash Latkes

1 2 lb. butternut squash, peeled and grated (about 6 cups)
1 medium onion, grated (about 1 cup)
3 eggs
salt and pepper, to taste
oil, for frying
ginger applesauce, for garnish (recipe below)
curried sour cream, for garnish (recipe below)
scallions, for garnish

Method:

Add grated squash, onion, eggs, salt and pepper to a bowl and mix well. Heat up oil in a frying pan and place spoonfuls of mixture into hot oil. Fry until golden and crispy on each side. Serve with applesauce and sour cream.

NOTE: If the mixture starts to get wet and soggy, use gloves to form patties and squeeze out moisture before frying.

Ginger Applesauce

8 honeycrisp apples, peeled, cored and cut into chunks
1 cup apple juice or water
juice of 1 lemon
1 2″ piece fresh ginger, peeled
2 cinnamon sticks
3-4 tbsp honey or maple syrup

Method:

Add all ingredients to a pot and bring to a boil. Cover the pot and simmer for 20 minutes. Remove ginger and serve.

NOTE: If you find the applesauce too chunky, mash it with a fork.

Curried Sour Cream

1 cup sour cream
2 tbsp honey
1 tsp lemon juice
1/2 tsp curry powder

Method:

Add all ingredients to a bowl and mix to incorporate. Serve over latkes with applesauce.

1 year ago: cheese latkes with raspberry sauce
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Mulled Wine Cranberry Sauce


Some people seem to think that cranberry sauce it just for Thanksgiving, but I happen to enjoy it all cranberry season! There are so many variations to make, and so many ways to enjoy it. My favorite is mulled wine cranberry sauce.

It you’ve been following my blog for a while, you may remember this celebratory post from my one year blogoversary, featuring mulled wine. I decided to combine two of my favorite holiday foods – mulled wine and cranberries – to create this out of this world dish. I’m sure it will become your favorite too!

For the recipe, hop on over to my blogger friend Mara at KosherOnABudget. I’ve also included lots of ideas for enjoying cranberry sauce. If you love bargains and freebies, her site is jam-packed with amazing deals and discounts for all around the web!

1 year ago: hassleback sweet potatoes

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Passion for Persimmon: Salad & Sorbet

I’ve blogged about persimmon before, but I couldn’t help exploring the overlooked fruit again since I just. can’t. get. enough. I first fell in love with persimmon when I went to seminary in Israel, where they can be found in abundance.

The most important thing to know about persimmon is this: there are 2 different types, fuyu and hachiya. They can both be enjoyed during the fall months, you just need to know how to eat them.

Don’t worry, I’ve pretty much got it all down pat. Read on and you’ll soon be on your way to persimmon heaven.

Fuyu persimmon have a squatted flat shape, almost like a tomato. They can be eaten when firm, but are best when they are just the slightest bit soft and orange in color.

My favorite way to enjoy fuju persimmon is in a salad. Use it as you would mango or papaya.

Fuyu persimmon also benefit from roasting with warm spices like cinnamon and allspice with a drizzle of honey.

Kale Salad with Persimmon & Pomegranate

1 bunch kale leaves, center ribs and stems removed
2 fuyu persimmon, hulled, peeled and chopped
1 pomegranate, deseeded (how to deseed a pomegranate)
1 avocado, cubed
1 small red onion, sliced thinly into half rings

Dressing:
1/4 cup extra light olive oil
2 tbsp pomegranate molasses
2 tsp balsamic vinegar
1 tbsp honey
salt & pepper, to taste

Method:

Tear kale into pieces and place in a large bowl, Add persimmon and pomegranate and mix to combine.

Add dressing ingredients to a bowl and whisk to emulsify. Pour over salad before serving.

VARIATION: If persimmon are not in season, you may substitute with mango or peaches.

TIP: I have read that massaging the kale helps to get rid of it’s bitter aftertaste.

 

Hachiya persimmon are oval-shaped and cannot be eaten unless they are incredibly ripe – almost to the point of looking rotten. Unripe hachiya persimmon will leave a dry, pithy substance in your mouth that will make you want to scream :)

My favorite way to enjoy hachiya persimmon (short of eating the silky smooth pulp with a spoon) is freezing them for a few hours until the liquid turns into a creamy sorbet. One taste and you’d never imagine it was that easy!

The silky pump of hachiya persimmons can also be mixed into baked goods like cakes and pies as well as puddings and smoothies.

 

Hachiya Persimmon Sorbet

1 very ripe hachiya persimmon

Method:

Wash the persimmon and place in the freezer for 2-4 hours, until slushy, but not frozen solid. Turn upside down and slice off the tip. Scoop out the creamy flesh and enjoy.

1 year ago: apple celery veggie dip

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