Category: Shabbos

Jalapeno Date Confit

You asked for it, you got it. The most amazing sweet, spicy and buttery confit! By way of @chanablumesphoto via @wukogals !

To view the reel on Instagram click here.

Jalapeño Date Confit

1 jalapeño, sliced
1 leek, white and pale green parts
1/2 cup peeked garlic cloves
12 pitted medjool dates, halved
Kosher salt, to taste
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!

Related Recipes:

Dips & Spreads
Trio of Sweet Challah Dips

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Shaved Brussels Sprout Salad

Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?

Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.


Also, the holidays. So many of you visit on the holidays. THANK YOU!!

Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.

In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!

In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.

And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!

Shaved Brussels Sprout Salad
YIELD: 6 servings

4 cups shredded kale
1 lb. shaved or thinly sliced brussels sprouts
1 Granny Smith apple, julienned
1 cup pomegranate seeds
1 jalapeno, thinly sliced
1/2 cup chopped walnuts
1 tsp smoked paprika
kosher salt, to taste
1 tbsp olive oil

Dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp whole grain mustard
2 cloves garlic, minced
salt and pepper, to taste

Method:

Preheat oven to 350 degrees. Spread the walnuts out on a parchment lined baking sheet and mix with olive oil, smoked paprika and salt. Bake until toasted and fragrant, about 10 minutes. Set aside.

Mix the dressing ingredients in a bowl and whisk until creamy.

Add the kale, brussels sprouts, apple, pomegranate seeds, jalapeno, and walnuts to a salad bowl. Stir in the dressing and toss to incorporate. Serve immediately.

NOTE: for nut allergies, use pumpkin seeds instead of walnuts.

 

Related Recipes:

kale crunch salad
holiday salad
waldorf salad

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One Bowl Easy Shlissel Challah

Here’s how to make One Bowl Easy Shlissel Challah made BY HAND with my famous award-winning Honey Challah Recipe!

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One Bowl Easy Shlissel Challah

1 packet dry yeast
1 tsp sugar
1 cup warm water
2 tsp kosher salt
1/2 cup honey
1 egg
1/4 cup canola oil
4 cups bread flour

Method:

Mix yeast, sugar, and water. Rest until foamy. Add oil, honey, egg, and salt then stir until creamy. Add half of the flour, sifting it through your fingers. Stir till creamy. Add remaining flour and incorporate with your hands. Knead it till your arms hurt. Rub with oil, cover and place in a warm spot to rise for one hour. Shape the dough, rise for 20 minutes, brush with egg and toppings. Wrap your clean key with foil and place it in the dough. Bake at 350 degrees until golden brown, about 40-45 minutes.

Related Recipes:

Trio of Sweet Challah Dips
Honey Challah with Assorted Toppings

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Bubby’s Marble Cake

I think about my Bubby a lot this time of year. Oh how I miss her. 

On the eve of Yom Kippur, just as we finished the first pre-fast meal, we’d walk over to her house to ask for a piece of lekach, or honey cake. This custom was instituted as a means of asking for something, in case it had been decreed that during the year one would need to resort to a handout from others, the decree would be satisfied with the asking for honey cake.

(Bubby’s recipe cards for Marble Cake)

One by one, my siblings and I would walk over to Bubby and whisper in yiddish, “Biteh ken ich huben lekach“, or “Please can I have a piece of honey cake”. We didn’t speak yiddish from home, but it was customary to ask in the yiddish language, and Bubby would wait patiently until we said it before handing us a piece wrapped in a white napkin. She would bless us with a myriad of blessings for the year, kissing our foreheads as the line to retrieve her cake wrapped in blessings continued to grow with cousins, aunts and uncles.

When my Zaidy was still alive, we were lucky enough to be blessed by his holy hands, as he cried and patted us on on the forehead in the way only he knew how.

On Sukkos, our house was permeated with the smell of Bubby’s stuffed cabbage and there was nothing like it. Her secret was adding ketchup to the meat mixture to keep it soft, sweet and juicy. And it was the BEST.

But really, Bubby was known for her cakes, and when my mom was growing up, she would always come home to a freshly baked cake after school each day. There was Bubby’s chocolate cake, her honey cake, blueberry pie cake, and of course, her marble cake. And I’m so proud to share a little piece of her with you all as I think of her this holiday season.

Chag Sameach!

Bubby’s Marble Cake

2 cups sugar
1 cup neutral flavored oil
4 eggs
2 tsp vanilla extract
3 cups all purpose flour
3 tsp baking powder
1 cup water
2 tbsp dutch process cocoa powder

Method:

Grease a 9×13 inch pan and set aside. Preheat oven to 350 degrees.

In a large bowl, combine the sugar, oil, eggs, and vanilla (you can do this by hand or with a mixer). In a second bowl, combine the flour and the baking powder. Slowly add the flour mixture and water to the wet ingredients, alternating between them until incorporated.

Pour 2/3rds of the cake batter into the pan. Add cocoa powder to the remaining batter in your mixing bowl. Add dollops of the chocolate mixture to the vanilla batter in the pan and use a knife to swirl it to create a marbleized effect.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Related Recipes:

Bubby’s challah kugel
Bubby’s cabbage soup with flanken

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Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Charcuterie Stuffed Figs

15 fresh figs
2 cups chopped deli meat (see note)
1 tbsp mustard seeds
2 tbsp dark brown sugar
2 tbsp balsamic vinegar
1 tbsp dijon mustard, plus more for garnish
1 tsp honey
pickled jalapenos, for garnish (recipe follows)

Method:

Trim the tips of the figs to remove the stems. Cut an X shape into each fig, as if you are cutting it into quarters, leaving the bottom intact. Set aside.

Add deli meat to a cold saucepan and saute over medium heat until the meat releases some of it’s fat, 6-8 minutes. Add the mustard seeds and toast for 1 minute. Add brown sugar, balsamic vinegar, dijon mustard and honey and stir until the meat is coated.

Stuff the figs the charcuterie mixture and top with pickled jalapenos and dijon mustard.

NOTE: use whatever deli meat you have on hand. I used a combination of smoked turkey and salami.

Pickled Jalapenos

4 jalapenos, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 1/2 tsp kosher salt

Add the jalapenos to a mason jar. In a small saucepan, bring the vinegar, water, sugar and salt to a simmer, stirring to dissolve the sugar and salt. Pour the hot brine over the jalapenos. Cool and store in the fridge for up to one month.

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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