Category: Recipes

Moscato Strawberries Two Ways

Ah strawberry season…you are finally here! There is nothing I love more than to walk into a supermarket and be greeted by the sweet scent of strawberries. (OK, to be honest, I’d prefer to walk past the farm stand and smell the sweet scent of freshly picked strawberries).

I wait all year for sweet berry season, when the strawberries are so naturally sweet, they’re like nature’s summer candy. I never understand those people that dip their strawberries in sugar, I mean, aren’t they sweet enough?

While I may not agree with dipping my strawberries in sugar, I do love me some macerated strawberries. Macerated strawberries are strawberries that are sprinkled with sugar to draw out the liquids and create a sweet, syrupy sauce, without cooking. I like to add a hint of balsamic vinegar to balance out the sweetness, for a truly luscious summer dessert.

Besides for balsamic macerated strawberries, I also love to macerate strawberries in some light and sweet Moscato wine. The wine infuses the strawberries with it’s peachy goodness, while the strawberries infuse the wine with their juicy sweetness. Win-win, wouldn’t you say?

This stuff is delicious straight out of a glass, but you can also serve it over ice cream, pound cake or even yogurt.

Moscato Macerated Strawberries

1 lb. strawberries
1 cup Moscato wine
3 tbsp honey

Method:

Wash and hull strawberries and cut into quarters. Place in a bowl with wine and honey and let sit in refrigerator until strawberries soften and release their juices, 2 hours-1 day.

VARIATION: try macereating other fruit like blueberries or raspberries.

Now if you’re a strawberry purist and think raw strawberries should only be eaten straight out of the carton (or dipped in sour cream), I totally get you. Macerated strawberries are not for everyone! Buttttt I want to shift your attention to another preparation – that of cooked strawberries, ala strawberry sauce! Of course you can simmer up some strawberries with lots of sweet sugar for a thick strawberry syrup that’s achingly sweet. Or…or you can do something a little more glam and little less cloying, and simmer your strawberries in some honey and moscato until you get a lovely sauce that’s just perfect over angel food cake or lovely on some goat cheese ice cream.

Speaking of goat cheese ice cream, I just may have the creamiest, most delicious, sweet yet mildy tangy cheesecake ice cream coming your way. Oh yes. You’re welcome.

Moscato Strawberry Sauce

1 lb. strawberries
1 cup Moscato wine
3 tbsp honey

Method:

Wash and hull strawberries and cut into quarters. Place in a pot with wine and honey and bring to a simmer. Cook strawberries until they begin to fall apart (you can mash them a little with a fork to help them along), and the sauce thickens to a syrup, 20-30 minutes.

Related Recipes:

Moscato, honey & vanilla bean poached apricots
cherries in red wine syrup
strawberry limonana
strawberry rhubarb soup

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Dairy Made Easy Cookbook Review & Giveaway

Leah Schapira & Victoria Dwek turn out new cookbooks faster than I develop recipes. Their latest addition to the Made Easy series is a fantastic collection of dairy recipes, just in time for Shavuot!

Like Starters & Sides Made Easy, Passover Made Easy, and Kids Cooking Made Easy, the Dairy edition is layed out in the same attractive, easy-to-read style. Even their cookbook-making skills seem made easy. They’ve mastered a template that provides a small soft-cover book that’s beautifully styled, easy to flip through, and filled with tips and tidbits, all without seeming overwhelming. The beautiful pictures draw you in and the down-to-earth recipes make you want to open your pantry right then-and-there to whip up one of their quick and easy dishes.

Besides for 60 easy-to-make recipes, you’ll also find a comprehensive cheese guide, a Make It Light section, a Make it Pareve Guide, and bonus serving ideas. Leah and Victoria fill each page with great tips, like how to measure frozen fruit, how to soften butter quickly or how to bake pizza without a pizza stone. They also share their thought processes and family anecdotes in a fun and friendly way.

What do I not want to make from this cookbook? It’s filled with mouthwatering recipes for breakfast, great starters & sides, soups, salads & sandwiches, and of course pizza, pasta and dessert (hello 180 calorie cheesecake!).

Some of the recipes I look forward to trying are the granola thins, arancini, sweet chili home fries, stuffed sole, French mushroom soup, hasselback baguette, honey pomodoro pizza, cajun creamy penne, cheese buns, peanut butter creme brulee and strawberry cheesecake ice cream.

In honor of the upcoming holiday of Shavuot, I’m giving away a free copy of the Dairy Made Easy cookbook! To enter, simply leave a comment below with your favorite Shavuot dish. You can also follow Busy In Brooklyn via any of the channels below for an extra entry. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
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Giveaway is open to U.S. residents only. Winner will be chosen at random at 10:00 AM EST on Monday, May 26th, 2014.

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked Roasted Veggie Pasta

from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/Products/DMEP.html

8 servings

INGREDIENTS

1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
kosher salt, to taste
coarse black pepper, to taste
6 oz feta cheese, crumbled
1 Tbsp chopped fresh or frozen basil

INSTRUCTIONS

1. Prepare pasta according to package directions.
2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.
3. Add pasta to vegetables and mix well. Season with salt and pepper.
4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.
5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.

Tips:

-You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.
-We made the pasta in this photo using broken lasagna sheets.

Sour Cream Chocolate Chip Cake

from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
http://www.artscroll.com/Products/DMEP.html

12 servings

Batter:

1 cup sour cream
1 tsp baking soda
½ cup (1 stick) butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 tsp baking powder

Chocolate Nut Mixture:

1 (10­oz) bag chocolate chips
2 cups coarsely chopped walnuts
1 tsp cinnamon
¼ cup sugar

1. Preheat oven to 350°F. Grease a 10­inch tube pan.
2. In a medium bowl, combine sour cream and baking soda.
Sour cream should bubble and expand. Set aside.
3. In the bowl of an electric mixer, combine butter and sugar.
Beat until light and creamy. Add eggs and extracts.
4. Add half the flour and baking powder. Add sour cream mixture,
then remaining flour. Beat until just combined. Do not overmix.
5. In a medium bowl, combine chocolate chips, walnuts,
cinnamon, and sugar. Sprinkle some of the chocolate nut mixture into the  pan. Add half the batter over it, then half of the remaining chocolate ­nut mixture. Add remaining batter and top cake with remaining chocolate­ nut mixture. Bake for 50­-60 minutes, until top is firm and crispy. Let cool for 10 minutes before removing from pan.

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Blueberry Port Duck with Duck Fat Potatoes

Duck is not one of those things that you make regularly. Like going to a fine restaurant to celebrate a milestone or a thoughtful gift on a birthday, duck is reserved for special occasions. Especially, kosher duck. With it’s high price tag, I like to reserve duck or lamb chops for the holidays, when my family can enjoy the poultry at a beautifully set table worthy of it. Instead of splurging on just the duck breasts, I usually buy the whole duck and butcher it myself, so I can render all the extra fat and use the carcass for stock. I end up paying close the same much per lb. and I get so much more for my money.

With Shavuot* just a few short weeks away, so many of us are knee deep in cheesecake recipes that we’ve all but forgotten about “meat recipes”. Personally, I wait all year for my mom’s incredible lasagna, but by the time our dairy meal is done, I need a nap! If you’re looking for a change from the heavy dairy food, give this “special occasion” recipe a try. After all, what greater occasion is there to celebrate good food, than on a holiday.

*Shavuot is the holiday in which Jews commemorate the giving of the Torah at Mt. Sinai. Dairy food is traditionally eaten, but many have a custom to serve meat as well. (Kosher observers do not eat milk and meat together, so a meal must be exclusively meat or milk).

Pan Seared Duck Breast with Blueberry Port Sauce

2 duck breasts
1 shallot, minced
1/2 cup port wine
1/2 cup chicken stock
3 sprigs thyme
1/4 cup blueberry-plum jam (or any jam of choice)
salt and pepper, to taste

Method:

Preheat oven to 400 degrees.

Using a sharp knife, score the fat of the duck breasts in a criss-cross pattern, taking care not the slice all the way through to the skin. Season with salt and pepper.

Place the duck breasts skin-side-down in a cold, dry skillet and bring the heat to medium. Sear the duck for about 8-10 minutes, until fat has been rendered and skin is golden crisp. As the fat renders from the duck, tilt the pan and remove it with a spoon (reserve for duck fat potatoes). Turn the duck breasts over and sear for 1 minute. Place the skillet in the oven to roast for approximately 5 minutes, until breasts are medium rare. Remove the duck from the pan and rest for at least 5 minutes before slicing.

In the meantime, remove all but 1 tbsp of fat from the pan (reserve), add shallot and saute until translucent. Add the port and cook until reduced by half. Add the stock and cook until reduced by half again. Add the thyme and jam and cook until thickened, about 2 minutes. Season with salt and pepper.

Thinly slice the duck and serve with blueberry port sauce.

Rendered duck fat has a rich golden color and produces the most crispy gribenes (duck skin cracklings). I love to use the duck fat for roasted potatoes. They give the potatoes an unmatched crispy exterior, and a smooth and creamy (not to mention flavorful) interior.

Duck Fat Roasted Potatoes

1 lb. red skin potatoes
3 tbsp duck fat
kosher salt, to taste

Preheat oven to 400 degrees.

Place potatoes in a pot and cover with salted water. Bring to a boil and cook until tender, about 10 minutes. Drain the potatoes and cool.

Cut the potatoes in half (or quarters, if they are large) and place on a baking sheet. Drizzle with duck fat and season with kosher salt. Toss to coat evenly.

Roast the potatoes for 20-30 minutes, stirring occasionally, until golden brown and crispy.

VARIATION: Use Yukon gold or any potatoes of choice. You can also add garlic or fresh herbs like rosemary or thyme.

Other Festive Nondairy Dishes:

chicken breast with port wine cherry sauce
lemon and garlic whole roasted chicken
beer braised brisket with onion gravy
melt in your mouth veal meatballs
turkey roulade with 5-minute stuffing

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Zucchini Fries (Gluten Free)

We’re closing in on our series of pesto recipes with these crunchy gluten free zucchini fries! I love using zucchini because they are so low in calories and totally guilt free. To keep them diet friendly and gluten free, I used a chopped nut coating instead of breadcrumbs, and garbanzo bean flour instead of all purpose flour. But what really makes these zucchini fries different is the pesto. I could have went with eggwash to “glue” the crunchy nut coating onto the zucchini sticks, but with extra pesto in the fridge, I decided to give it a try. The results were so flavorful, I can’t imagine making it any other way!

There’s just something about fries that makes eating any vegetable fun, am I right? Good old russet potato fries used to be the only fries  on the brain but sweet potato fries have made it up there too. Personally, I’m a big fan of butternut squash fries,  and just recently, parsnips fries have topped my list of favorites as well. I must blog about those soon.

If you’re dieting and craving some crunch, these oven-fried zucchini fries are sure to hit the spot. Feel free to adapt the recipe to your specific diet! To make them dairy-free, just omit the parmesan and use more nuts instead. I like to use the same nuts as the ones in the pesto (I used Marcona almonds here), but you can experiement with pecans and walnuts too.

Zucchini Fries

2 zucchini, cut into sticks
1/4 cup flour (I used garbanzo flour)
1/2 cup pesto
2-4 tbsp olive oil
2/3 cup chopped nuts
1/3 cup grated parmesan
marinara sauce, for serving

Method:

Preheat oven to 425 degrees. Mix the pesto with olive oil to thin it out. Add additional olive oil, if needed, depending on the thickness of the pesto.

Set up a dredging station with bowls of flour, pesto and ground nuts mixed with parmesan.

Dip the zucchini in flour, shake off excess and dip into pesto. Press the zucchini sticks into ground nuts/parmesan. Place on a greased cookie sheet and spray with oil (I use a Misto olive oil sprayer but you can use cooking spray). Bake for 15-20 minutes until browned and crispy.

Don’t like pesto? dip the zucchini in eggs seasoned with salt and pepper insead.

VARIATION: To make these nondairy, replace the parmesan with additional chopped nuts.

NOTE: for crisper fries, you can bake them on a rack set of a baking sheet.

Related Recipes:

zucchini parmesan chips
pesto pinwheels

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Pesto Baked Salmon

Of all the recipe requests I receive, it seems like salmon is that one dish that people get bored of rather quickly – me included. I’ve had my fill of honey mustard salmon, I’d rather not look at another piece of teriyaki salmon, and I’m all magic-salmoned-out. The good news is, I’ve got an endless variety of salmon ideas, so I can always pick something from under my chef’s hat (figuratively speaking, of course).

Truth be told, I’m really not the biggest fish person altogether. I won’t touch tilapia (bottom feeders freak me out), I don’t like sole, and I usually stay away from gefilte (is that even considered fish?). I tend to lean towards salmon, flounder, red snapper or seabass, when available. I’ve always wanted to try different types of fish, but they’re not readily available where I live. I’ve had whole bronzino in restaurants and halibut at my mom’s (she loves it!), but I’ve never tried grouper or mahimahi. Arctic Char is one of the best pieces of fish I’ve ever tried – I would love to find a place that carries it!

I’ve always wanted to bake my own whole fish stuffed with lemon and herbs – better yet, catch and fillet it myself. It’s just another one of those things on my bucket list – and I hope to do it one day. I’ve heard that the taste of freshly caught fish doesn’t compare to what we buy at the fishmonger. I can just imagine it smelling of the ocean istead of, well, fish. Don’t you just hate it when you open up a package and a fishy stench just hits you like a fishing rod!?

Back to the salmon – since it’s one of the few types of fish that I eat, I’m always coming up with new ways to eat it. This pesto-smothered-recipe came to me when I was on the South Beach diet and I needed to stay away from sweet sauces and sugar. For added crunch (without the panko carbs), I grind up some nuts (whichever nuts are in the pesto) and sprinkle it over the top. It adds great texture to the salmon!

Pesto Baked Salmon

salmon fillets
your favorite homemade or store-bought pesto
roughly chopped nuts (I like to use the same nuts that are in the pesto, to complement it)
grated parmesan cheese, optional
olive oil
lemon slices, for serving

Method:

Preheat oven to 400 degrees. Rinse the salmon and pat dry. Spread pesto over the salmon slices and sprinkle with chopped nuts and parmesan (if using). Drizzle olive oil over the fish and bake for 15-20 minutes, until salmon is opaque and flakes easily with a fork.

PAREVE VARIATION: to make this dish nondairy – use a pareve pesto and omit parmesan cheese.

Related recipes:

spinach, walnut and cheddar pesto
marcona almond & basil pesto
salmon pasta salad
salmon cakes with yogurt sauce

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