Category: Snacks

Snowman Sushi

OK so I like to play with my food. Is that such a bad thing? I mean, would you look at these cute little guys? Don’t you just want to eat them up?! I don’t know why I can’t just eat regular sushi like everyone else. If I’m not making this sushi salad, I’m whipping up sushi hamantaschen or sushi candy. Somebody save me from my sushi obsession!

And when I set my sights even higher, I make things like this incredible 3-tier sushi wedding “cake”.  I made it for a charity fundraiser a few years ago, and people walked right past it thinking it was covered in fondant. The rose is made of pickled ginger and the leaves are molded from wasabi paste. Each layer is filled with a different vegetable and wrapped in nori “ribbon”.

The thing about sushi is – it’s sticky. So sticky, in fact, that when you try to work with it, it gets glued to your fingers. The trick is, to let some plastic wrap do the work for you. Just squeeze as tight as you can and the rice will mold itself into whatever shape you wish. And right now, I wish for adorable sweet little snowmen!

Snowman Sushi

1 cup sushi rice, cooked according to package directions
1 sheet nori
1 small carrot
wasabi powder
black sesame seeds
soy sauce
fillings of your choice such as kani, sushi-grade tuna, umeboshi etc.

Method:

With wet hands, take a small handful of rice and place it on a piece of plastic wrap. If you wish, you may add fillings to the rice at this point. Twist the wrap tightly so that the sushi compacts around the filling. Remove the rice ball and set aside. Repeat with remaining rice and filling.

Layer  three of the rice balls one on top of the other. Cut a strip of nori and wrap it between the first and second sushi balls to resemble a scarf. Decorate the snowman using strips of carrot for the nose and black sesame seeds for the eyes.

Mix some wasabi powder with water to form a paste. Make small flat discs out of the paste and place it on top of the snowman to resemble a beret.

Serve with soy sauce and enjoy!

Other Sushi Recipes:

sushi salad
sushi salad II
kani salad
sushi hamantaschen (onigiri)
candy sushi

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Persimmon Coconut Ice Cream

If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!

Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.

Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon – fuyu and hachiya.

Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).

With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!

Vegan Persimmon Coconut Ice Cream

1 cup hachiya persimmon puree (from about 2 large hachiya persimmon)
1 14oz. can coconut milk
1 cup coconut milk (I use Coconut Dream Original)
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp cinnamon
pinch of nutmeg, ginger and cloves

Method:

Refrigerate 2 very ripe hachiya persimmon, can of coconut milk and container of coconut milk overnight.*

To make the persimmon puree, peel and chop the persimmon and place in a blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated. Pour the mixture into an ice cream machine and churn for 15-20 minutes.

*I prefer to work fast with cold ingredients, so that I don’t have to refrigerate the mixture (for several hours) before adding it to the ice cream machine.

NO-MACHINE VARIATION: To make persimmon ice cream without an ice cream machine (it won’t be the same as the one pictured, but it will still be really creamy), peel and chop 2 persimmon and freeze overnight, until solid. Place the frozen persimmon, 1 tbsp maple syrup and spices (omit brown sugar) into a blender and add just enough coconut milk (either type is fine) to get things going. Process until smooth. Serve immediately.

Related Posts:

passion for persimmon: salad & sorbet
persimmon yogurt smoothie

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Gingerbread Truffles

When the weather starts to take on a bitter chill, and the city is covered in a blanket of beautiful white snow, I know it’s time to break out the gingerbread. There’s just something about the warm, fragrant spices that’s so comforting. I often turn to this tried and true recipe for gingerbread cupcakes with brown sugar cream cheese frosting when I need my gingerbread fix.

That’s the thing about winter. You just want to cuddle up in big, bulky sweaters – unaware as to what all that comfort food is doing to your waist line. Which is why I set out to disguise my favorite winter comfort food as a healthy truffle that’s chocolate-free! Medjool dates have a great fudgy quality that makes them the perfect raw and healthy base for decadent truffles. They’re virtually fat free, rich in potassium, and a great source of dietary fiber.

Sure, there was a time when dates looked like cockroaches, and I wouldn’t go near them with a ten foot pole. But when I finally took he plunge, there was no going back. How can you go wrong with sweet syrupy chews that are virtually guilt-free? They make a great addition to smoothies, granola bars, and even salads.

If you haven’t picked up on this month’s link-up theme just yet, it’s all about comfort food! Read on for a collection of decadent comforting recipes that are sure to keep you warm all winter long!

Gingerbread Truffles

1/4 cup ground almonds
15 medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1 tbsp molasses

For coating: cocoa powder, cinnamon, coconut, chopped nuts or cookie crumbs (gingersnap, Lotus cookies or spiced biscuits).

Method:

Remove and set aside. Add all ingredients (besides for coating) to the food processor and mix until a ball forms (see picture). If the mixture does not pull away from the sides of the bowl, add a little more ground almonds. With wet hands, form the dough into balls and roll in coating of your choice.

Makes approximately 10 truffles.

PACKAGING OPTION: for a play on rustic homemade toffee, add a bit more ground almonds to make the dates less sticky. Do not roll in crumbs. Wrap portions in parchment paper, twisting the ends to resemble candy wrappers.

Related Recipes:

gingerbread cupcakes with brown sugar cream cheese frosting
gingerbread cookies

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Zucchini Parmesan Chips

A couple of months ago, a bunch of kosher bloggers and I went out to celebrate the anniversary of The Kosher Connection (a group that we formed that presents monthly challenges to kosher food bloggers). We all met at Siena’s, a dairy Brooklyn restaurant on Kings Highway to have some fun and enjoy good food. And that we did. One of the first things they served us were crispy tempura-fried zucchini chips with marinara sauce for dipping. Those chips were completely addictive and being pregnant at the time, I repeatedly craved them throughout my pregnancy!

Fast forward a couple of months later and I’m craving those chips again. With Chanukah in mind, I decided to try a breaded version, with some parmesan mixed in. Eating fried foods on Chanukah is a well known custom (to commemorate the miracle of the oil), but eating dairy is as well. We do so to remember the bravery of Yehudit, a young widower who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.

So not only do we gorge ourselves on fried doughnuts and chocolate gelt – we also add dairy to the mix to really tip the scales! Thanks to the zucchini in this recipe, you get to deguiltify the whole deep-fried thing altogether! Which reminds me…

I made these zucchini chips on a Wednesday morning. I remember because right after they came out of the fryer, I went out to pick up the New York Times. You see, I’m not much of a newspaper-reading gal, but on Wednesdays, the paper includes a fantastic Dining supplement and I just have to have it. To my amusement, the front page of the Dining Section was dedicated to the art of deep frying. It read, “Deep Fried and Good for You.” Talk about deguiltifying.

In the article, Mark Bittman reasons that deep frying is not all that bad for you, since fat is actually good for you. He concedes that not all fats are created equal and continues on to reject the notion that olive oil is inappropriate for frying. Since most deep-frying is done at around 350 degrees, and olive oil smokes at 375, it’s a fine option, he says.

I turned the page to continue the article and found that Mark had included a recipe for fried zucchini sticks, similar to the chips I had just made. “Mark says they’re good for you,” I told myself as I continued to eat the whole pan (did I mention I was pregnant?!).

Zucchini Parmesan Chips

1-2 large zucchini
1/2 c flour
1-2 eggs, whisked
1/2 c Panko breadcrumbs
1/2 c grated parmesan
salt & pepper, to taste
canola oil (or any neutral flavored oil), for frying
Marinara sauce, for dipping

Method:

Using a mandolin or knife, slice the zucchini into approximately 1/4″ rounds. Prepare your breading station by placing separate bowls of flour, egg and panko mixed with parmesan. Season each bowl with salt and pepper. Dredge the zucchini in flour and shake off to remove excess. Repeat with egg and then panko-parmesan mixture. Heat 2-3 inches of oil in a saucepan to 350 degrees*. Place a few pieces of zucchini into the hot oil. When the zucchini begins to brown on one side, flip it over to brown the other side. Remove with a slotted spoon or spider and drain on paper towels.

Serve immediately, with marinara sauce for dipping.

*If you don’t have a deep fry thermometer, you can test the temperature by adding a pinch of flour to the oil. If it sizzles immediately, the oil is ready.

VARIATION: try this recipe with eggplant, asparagus, green beans, or any veggie of your choice.

NOTE: If you prefer to bake these, place the breaded zucchini rounds on a greased cookie sheet, spray with cooking spray and bake at 450 degrees, for 15 minutes per side, until browned and crisped.

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Chestnut Hummus with Herbed Pita Chips

Unless you are living in a cave somewhere far away (in which case you probably don’t have wifi), you’ve probably read about all the Thanksgivukkah hype. That’s right – it’s got it’s own name. By unusual coincidence, the first day of Hanukkah coincides with Thanksgiving this year. Apparently, this has not happened since 1888 an won’t happen again for another 70,000 years. Yes – seventy thousand years. Is that a cause for celebration? Well, why the heck not?

This whole Thanksgivukkah thing has taken the internet, and the world really, by storm. They’re making t-shirts, developing websites, and most of all – cooking up recipes that merge the “gobble, gobble” with the “latke’le latke’le”.

I couldn’t imagine being left out of the Thankgivukkah foodie frenzy. I mean, who would turn down the opportunity to converge some of the classic Thanksgiving flavors with Jewish/Chanukah themes?


I’ve got some fun recipes up my blogger sleeve, but in the meantime – we’ll start with this amazing sweet and creamy chestnut hummus. I decided to combine hummus and pita – traditional Israeli foods, with chestnuts and stuffing spices – traditional Thanksgiving flavors – to create this delicious appetizer. The chestnuts add a wonderful hint of sweetness to the hummus, while the savory stuffing spices create an addictive crunchy chip you’ll want to make again and again!


Chestnut Hummus

10 oz roasted chestnuts (store-bought or roast your own)
1/2 cup tahini paste
1 large garlic clove
1/2-1 cup water
juice of 1 lemon
1/2 tsp cumin or 1/4 tsp cumin + 1/4 tsp cardamom
1/4 cup extra virgin olive oil
kosher salt and pepper, to taste

Method:

Add all ingredients to a food processor or blender. Puree until smooth. If the hummus is too thick, add more water until desired consistency is reached.

If you’ve ever roasted a turkey or made stuffing for Thanksgiving, you’re probably familiar with all of the delicious herbs and spices that are so often used. Sage, rosemary, and thyme are perfect compliments to roasted turkey, and apparently, to pita chips as well!

Thanksgiving Pita Chips

3 pitas, cut into wedges
extra virgin olive oil
1 tsp granulated garlic
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp kosher salt

Method:

Add all the spices to a bowl and break up herbs with your fingers. Brush the pita wedges with olive oil and sprinkle spice mixture on the chips.  Bake at 400 degrees for 15-20 minutes until golden and crispy.

Related recipes:

roasted garlic hummus with “everything” pita chips
thanksgiving turkey roulade with 5-minute stuffing

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