I’ve been on quite the cruciferous kick these days, and I thought I’d have given up by now, but no! I’m having fun challenging myself to new cabbage creations, and thankfully my body loves cabbage as much as I do, so it works for me!
Growing up, my mom always made cabbage knishes for Shabbat and the holidays. She would sauté a bag of pre-shredded cabbage in some oil, season it with plenty of sugar, salt and pepper and stuff it into pockets of puff pastry. I love the addition of beef bacon here – plus a hint of mustard and maple and just a splash of vinegar to cut through it all makes the perfect filling.
Are you team sweet or savory hamantasch? Let me know in the comments below!
Cabbage Hamantasch Knish
YIELD: 2 knishes, each knish serves 6 as an appetizer
6oz. beef bacon, diced small
1 large shallot, minced
16oz. shredded green cabbage
kosher salt and freshly ground pepper, to taste
1 tbsp apple cider vinegar
2 tsp maple syrup
2 tsp dijon mustard
2 sheets puff pastry, thawed
1 egg, beaten, for eggwash
1 tbsp sesame seeds
Add the bacon to a cold skillet and turn the heat on a medium flame. Cook the bacon until the fat renders out and the bacon is crispy. Remove the bacon from the pan with a slotted spoon and set aside. Add the shallot to the skillet and saute until translucent, about 2 minutes. Add the cabbage, salt and pepper and stir until the cabbage is wilted and tender, about 8 minutes. Add the vinegar, maple syrup and mustard and stir to incorporate. Return the bacon to the skillet and combine. Continue to cook until the cabbage starts to brown.
Preheat oven to 400 degrees. Lightly roll out the puff pastry dough to approximately 11″ x 11″ and trim the corners to form a circular shape. Transfer half of the cabbage to the center of the pastry and fold over the corners to create a giant hamantasch. Repeat with the remaining puff pastry and cabbage. Brush the pastry with egg and sprinkle with sesame seeds. Bake until puffed and golden, 18-20 minutes.
I never thought I’d say this but Tiktok is actually good for SOMETHING. The viral baked feta pasta that took the internet by storm last week got me thinking!
It’s salami o’clock here at Busy in Brooklyn, which means it’s that time of year that I make something WOW with Abeles & Heymann salami in honor of Purim (since salami is hung like the evil Haman in the Purim story!).
So what do you think I did? I roasted up those tomatoes with olives, onions, garlic and yes, SALAMI, a la ANTIPASTO. I mean, HOW. GOOD. DOES. THAT. LOOK. (no that’s not a question!)
So, I toss up that roasted antipasto medley with some tricolor pasta for a BOMB appetizer that is just perfect for your Purim meal. I am in love. Thank you TikTok.
So, a few things about this “recipe”, it’s not really a “recipe”. Go ahead and roast whatever you like in there – artichokes, mushrooms, peppers, chickpeas. Just give it all a nice drizzle of oil and let it go for a while until it’s all soft and tender.
And feel free to use some bowtie pasta, or whatever shape you like, or for a no-carb version, toss it with some hearts of palm spaghetti!
Or just serve as an appetizer with some crusty bread. SALAMI HAS NEVER LOOKED SO GOOD!
Roasted Antipasto Salad
YIELD: 8 servings
12oz. tricolor rotini, cooked according to package directions
1 1/2 cups grape tomatoes
7oz. salami, cut into cubes
1 small red onion, cut into chunks
1 cup mixed black and green olives
handful of garlic cloves
3 strips lemon zest
1/2 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper, to taste
2 tbsp red wine vinegar
juice of 1/2 lemon
Preheat oven to 375 degrees. Place tomatoes, salami, red onions, olives, garlic, lemon zest, olive oil, basil, oregano, salt and pepper into a baking dish. You want everything in one layer, with plenty of room around (my dish was a bit snug!). Bake, uncovered, for 40-50 minutes until the vegetables are tender.
Mix the roasted vegetables with the pasta, and toss gently to combine. Add in the red wine vinegar and lemon juice. Season, to taste with more salt and pepper.
VARIATION: for a carb-free version, use hearts of palm pasta instead of rotini.
Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!
It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.
Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.
I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.
Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!
It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.
I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!
14oz. Abeles & Heymann salami, roughy chopped
1/3 cup sundried tomatoes packed in oil
2 tbsp oil from the jar of sundried tomatoes
1 tbsp smoked paprika
1 tbsp miso paste
2 tbsp chili garlic sauce (such as Huy Fong) or sriracha, to taste
Add all ingredients to the bowl of a food processor and blend until smooth and creamy. Store in the refrigerator in an airtight container for up to 2 weeks.
The Super Bowl is just around the corner and although I’m not a sports fan, I’ll take any excuse for a party! Especially when said party involves lots of finger food!
I’ve never been into sports, although I grew up with brothers who were big into the game so I totally get the hype! I’m happy to let the guys do their thing in front of the TV, while I do my thing in the kitchen. Just as there’s a strategy in the sport, there should be one in your menu planning too – lots of deli, plenty of small bites, and don’t forget the drinks!
When Domino® Sugar reached out to me about their new Domino® Golden Sugar, I was stoked to work it into a Super Bowl recipe! I love that it’s less-processed than granulated sugar and that it has a hint of molasses flavor. Domino® Golden Sugar is made from pure cane sugar and works cup-for-cup just like white sugar, but has a beautiful golden color.
I’ve always been intrigued by pineapple glazed ham, so I decided to do a bite-sized kosher version, using smoked turkey! The Super Bowl has always been about the big deli subs, so why not make glazed deli bites with a sweet sauce, inspired by the new Domino® Golden Sugar.
What I love about this recipe is that it uses easy to find ingredients and doesn’t take long to put together. They look adorable plated and no one will be able to resist the sweet, smoky and salty bite!
Now no matter who wins the game, you know you’ll be winning in the kitchen! Happy Super Bowl Sunday!
Sweet Hawaiian Deli Skewers
YIELD: approximately 30 skewers
1 lb. chunk of smoked turkey
20oz. pineapple chunks, in 100% juice, juice reserved
12oz. maraschino cherries
1/2 cup pineapple juice
1/2 cup Domino golden sugar
1 1/2 tbsp soy sauce
3 tbsp ketchup
1/2 tsp sriracha
Cut the smoked turkey into chunks. Thread the turkey, pineapple and maraschino cherries onto skewers. Place the skewers onto two baking sheets.
Preheat oven to 400 degrees.
In a small saucepan, combine the reserved pineapple juice, sugar, soy sauce, ketchup and sriracha. Bring the mixture to a simmer and cook for 5 minutes, until the sauce has thickened. Brush the sauce onto the turkey, pineapple and cherries and bake for 15 minutes, glazing it again with the sauce halfway through cooking.
Nine years. NINE. WHOLE. YEARS. Somebody pinch me!!!!!! It’s almost like I’ve been pregnant with a blog, and now what? I’ve had a baby? Do I retire now? ha!
I’ve always kind of wondered that actually. Do bloggers actually retire? How does that work? Do you just stop posting? Not that it’s on the agenda or anything. I’d like to do this until I’m old and gray. Oh wait. I AM old and gray. Ok – I’d like to do this until I’m very old, and very gray.
I constantly surprise myself that I still haven’t gotten bored by all of this. I still jump up and down when I nail a recipe, and I do the happy dance when I shoot the perfect photo. I stay up at night dreaming up my next viral recipe and I cry happy tears when the hundreds of photos roll in and it actually happens!
Speaking of tears, I’m crying tears of gratitude as I write this because I am just SO. DANG. GRATEFUL. Grateful to have a job that nurtures me – mind, body and soul. Grateful that any of you even take the time to read this, cook my recipes, message me, share photos with me, and allow me to take a humble place upon your dinner table. THANK YOU, THANK YOU, THANK YOU.
This year, I was kinda more excited about using sparklers in my photos than anything else! This house was covered in firecrackers and I loved every minute of it! The krembos were a big surprise too, and my kids were so thrilled to come home to such a special treat!
Me? I’ve never been much of a cream person, I definitely prefer salty over sweet, but I love how pretty these turned out, and they are basically a kids cream come true.
Think about customizing them for a party with your sprinkle color of choice, or just bake up a batch of cookies and roll them in whatever fun toppings you have around.
Thank you for sticking around for 9 wonderful years. To many, many more!!
Yield: 12 krembo (plus extra cookie dough)
12 funfetti slice and bake cookies
1 recipe meringue cream
1 recipe chocolate magic shell
sprinkles, for garnish
Place the cream in a piping bag with a wide tip. Pipe onto the cookies, creating a mound. Place the cookies into the freezer for 30 minutes – 1 hour.
Pour the chocolate magic shell into a large mug. Place the cookies on a rack set over a parchment-lined baking sheet. Pour the chocolate over the cookies to coat. Garnish with sprinkles and set aside to harden, or freeze until set.
For the cookies: YIELD: 24 cookies
1 1/2 sticks butter or trans-fat-free margarine
1/2 cup white sugar
1/4 cup dark brown sugar
1 large egg
1 1/2 tsp vanilla
2 cups flour
1/4 tsp salt
1/2 c sprinkles
1/3 cup nonpareils
In a large bowl using a hand-held mixer, beat the butter and sugar until creamy. Beat in egg and vanilla, scraping down the sides of the bowl as needed. Add in the flour and salt and beat until fully combined. Add in the sprinkles.
Turn the dough out onto a work surface and divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the freezer for one hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Remove 1 log (or both, if desired) from the freezer and roll into nonpareils. Slice into about 12 equally thick cookies and place on baking sheet about 2 inches apart. Bake the cookies for 12-15 minutes or until lightly browned around the edges. Cool completely.
For the meringue cream:
1 cup sugar
⅓ cup water
½ teaspoon fresh lemon juice
4 egg whites
1/2 tsp vanilla extract
Place the sugar, water, and lemon juice in a small saucepan and dissolve completely over low heat. Simmer until a candy thermometer reads 235°F.
While the sugar is heating, whip the egg whites with an electric mixer until foamy. Once the syrup is ready, carefully and slowly drizzle the syrup into the mixing bowl with the egg whites while the mixer is running. Add the vanilla. Keep whipping the whites until the mixture is stiff and glossy, 5 to 7 minutes.
For the chocolate magic shell:
8 ounces chocolate chips
2 tablespoons coconut oil
Melt the chocolate chips and coconut oil over a double boiler, or in the microwave. Stir until smooth.