Seven Species Cheese Spread for Havdalah

  

All photos by Laurel Street Kitchen

Havdalah spread

When my now-husband Bryan and I began talking about spending our lives together, we enrolled in Introduction to Judaism classes at a local a reform synagogue in San Francisco. Bryan’s Jewish education had ended at 13 and I was not Jewish, so we both learned so much from those classes.

While I am grateful for the wonderfully welcoming community at our very reform temple, there were also some Jewish rituals I had only heard about and longed to participate in. I found Havdalah for example, the beautiful ritual that utilizes all five senses to mark the end of Shabbat, particularly enchanting.

Earlier this year, we were lucky enough to participate in a meaningful Havdalah ceremony in Jerusalem on a trip with Honeymoon Israel. When we returned, I decided to host a Shabbat walk and Havdalah ceremony at our home with our new Honeymoon Israel community. I found this InterfaithFamily guide to Havdalah very useful! Since it was early in the evening, I decided to do a spread of small bites.

One new thing I loved learning about in Israel was the Seven Species, seven agricultural products listed in the Torah as being special products to the Land of Israel. Everywhere we went, we saw them featured on everything from challah covers to watercolor paintings. Inspired by this, I decided to create a 7 Species Cheese Spread for our gathering. You can play with the ingredients however you wish. Here are the ingredients and one easy recipe I created using store-bought hummus to create a gourmet platter even if you’re limited on time.

Cheese spread

Seven Species Cheese Spread
Serves: 12

  1. Aged manchego: You can use any mild hard cheese.
  2. Triple creme goats milk brie: You can use any mild soft cheese.
  3. Humboldt fog: You can use any flavorful, unconventional cheese like Gorgonzola.

7 species:

  1. Wheat- pita, cut into small slices
  2. Barley- barley hummus (see recipe below)
  3. Grapes- rinsed and stems cut into smaller pieces
  4. Figs- rinsed, stemmed and cut in half
  5. Pomegranates- seeded
  6. Olives- I used Castelvetrano
  7. Dates- honey also works

Havdalah spreadBarley Hummus

Instructions:

Arrange cheeses on a cheeseboard or use cake stands for more height and drama. Place pita in a pretty basket or bowl lined with a napkin. Place smaller items like figs, dates and olives into small bowls on or around the cheese board. If your dates and olives are not pitted, be sure to add a small bowl on the side for pits. Right before guests arrive, drizzle a small amount of honey on the mild soft cheese (I recommend a brie). Be careful to only add a small drizzle so it doesn’t drip off the platter! I used honeycomb here instead.

Ingredients:

  • 16 ounces homemade or store-bought hummus
  • 1/2 tsp. sumac
  • 1/2 cup pearled barley, cooked
  • 2 x 1.5 ounce containers of cherry or grape tomatoes (in the fall you can use any roasted squash instead)
  • 1/2 cup Castelvetrano or Kalamata olives, pitted and chopped
  • handful of chopped chives
  • drizzle of extra virgin olive oil
  • sprinkle of kosher salt or flaked sea salt, if you have it

 

Instructions:

1. Heat oven to 300°F and cover two baking sheets with parchment paper. Slice each tomato in half lengthwise and place tomatoes, cut side up onto the baking sheets. Drizzle the tomatoes with a little olive oil and a sprinkle a bit of salt on them. Place them in the oven for 90 minutes, then set them aside to cool. I recommend doing this one to two days in advance.

2. Boil one-and-a-half cups of salted water. When the water comes to a boil, pour in the barley and turn the heat down to a simmer for 30 minutes. Check the barley at this time–it should have some chew to it but be springy and not too hard. It took me about 45 minutes. When the barley is done, rinse with cool water and set it aside to cool. I recommend doing this one to two days in advance.

3. Spread hummus with the back of a large spoon onto a large serving platter. Sprinkle the sumac over the hummus evenly, then barley, then tomatoes, then olives, then chives. Drizzle with olive oil, then sea salt and serve with fresh pita.

Havdalah spread

Kabocha Squash Soup with Garlic Challah Croutons

  

Sukkot kabocha soup

Since Sukkot menus are all about the autumn harvest, what could be more festive than starting off the meal with a comforting bowl of pumpkin soup? When I was growing up, one of my favorite recipes was my grandmother’s stewed Kabocha: a Japanese variety of pumpkin or squash. It wasn’t until I went off to college that I tried pumpkin for the first time in a dish, and I’ve always felt the flavor of Kabocha is far superior to the pumpkins we eat here in the U.S. It is sweeter and heartier than that of a regular pumpkin, and it has a fluffy texture similar to that of a potato, which makes it perfect for a purĂ©ed soup. The color is a deeper orange, making it more vibrant and festive, as well!

If you’re having a sit-down meal, you can serve it in bowls as a starter. If you’re throwing a casual happy hour under the sukkah like I am, you can keep it warm in a big thermos pot and pour individual servings in little paper cups with the garlic challah croutons, cream and chives sprinkled over the top. This is the time of year when the air is starting to get a bit crisper, so this soup is a great way to warm up under the sukkah. If you’re serving meat later and would like to keep things kosher, I recommend omitting the milk and cream and instead finishing the soup with a dollop of homemade cashew cream under the croutons, which your guests can stir in.

Kabocha Squash Soup with Garlic Challah Croutons
Serves 8

Kabocha

Wondering what Kabocha squash looks like so you can pick one up?

Ingredients:

  • 2 Tbsp. butter
  • 1 medium yellow onion, thinly sliced
  • 2 tsp. curry powder
  • 3-pound Kabocha squash
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 2 tsp. kosher salt
  • Freshly ground black pepper

 

Toppings:

  • 1 cup unsweetened whipped cream (I just hand-whip some of the leftover heavy whipping cream) or creme fraiche
  • Garlic challah croutons (recipe below)
  • Chopped chives

 

squash

Soup Instructions:

1.  Slice Kabocha in half and spoon out the seeds. Cut each half into three wedges. Turn each wedge onto the flat side and remove the green skin. Cut each wedge crosswise into four even squares (see image for what your Kabocha should look like at this point).

2.  Melt butter in a dutch oven or pot, over medium heat. Once the butter has melted, slide in the sliced onion, curry powder and a sprinkling of salt. Stir the onion continuously for 10 minutes, or until caramelized. Slide Kabocha cubes into the pot, along with another sprinkling of salt and stir for five minutes. Add the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and cover the pot for 10 minutes.

3.  Using a fork, pierce Kabocha to check for doneness. It should be soft enough to pierce without resistance, but not so soft that it falls apart. If it’s not quite soft enough, stir, cover and cook for another five minutes.

4.  When Kabocha is cooked through, blend in batches in a blender or use an immersion blender (one of my favorite kitchen tools!) until completely smooth.

5.  Stir in milk, then heavy whipping cream. Make sure to keep the heat very low and be careful to not let the soup boil at this point.

6.  Season the soup with salt and pepper to taste. Top with a dollop of the whipped cream, challah croutons and chives.

soup for Sukkot


This is a recipe I came up with when, one Saturday morning, I decided I could not eat any more challah French toast!

Challah Croutons

Ingredients:

  • 1/2 pound day-old challah
  • 1/4 cup olive oil
  • 1 microplane-grated garlic clove
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. kosher salt

 

1.  Preheat the oven to 375ºF.

2.  Grate garlic clove into olive oil, stir in herbs and salt. Be very careful to only include very small, microplane-d pieces of garlic. Larger pieces will get burnt and become bitter.

3.  Cut challah into roughly 3/4″ x 3/4″ cubes. I recommend using a regular knife for a cleaner cut (as opposed to a serrated knife).

4.  Place cubed challah onto a baking sheet and pour oil mixture over challah and mix well with your hands.

5.  Spread challah out on baking sheet so it’s just one layer and the challah is not (or just barely) touching.

6.  Bake for five minutes and check on it. It should be a nice and toasty golden color. If it’s not browning quite yet, bake for another 5 minutes and check on it again. It took me about 12 minutes to achieve this in my oven.

Blueberry and Apple Borekas with Honey Tahini

  

Blueberry and Apple Borekas

It’s probably a bit of a stretch to call these borekas because I originally introduced them to my readers as one of our favorite savory Turkish bites. And it’s not every day you think of sweet borekas. Truth be told, I am a savory lover at heart. But this once city girl, who now lives within minutes of farmland—driving by horses, cows, dairy farms and wild apple trees—counts her blessings and happily picks blueberries at a nearby farm.

Whether we’ll call them borekas or not, these little pastries are fast, easy and perfectly sweet for the Jewish New Year. And as a perfect finger food for a Yom Kippur break fast, I made blueberry and apple borekas with a sweet tahini honey glaze.

Another usual savory bite, tahini is an ingredient I use for just about everything: dressings, dips and spreads, and naturally don’t see it used as a sweet ingredient. Tahini is mixed with a bit of honey and warm water and with a bit of elbow grease, turns into a beautiful pour-able consistency.

Wishing you a wonderful and sweet New Year and an easy fast! L’shana Tovah!

Blueberry and Apple Borekas with Honey Tahini
Yields 18 borekas

Ingredients:

  • 2 cups of chopped and peeled apples, cut into about 1/2 inch cubes
  • 1/2 tsp. cinnamon
  • 4 Tbsp. sugar + more sugar for sprinkling on top
  • 1 tsp. vanilla extract/paste or 1 vanilla bean, scraped
  • 1 cup fresh or frozen blueberries
  • 1/2 lemon, juiced and zested
  • 1 package (2 sheets) puff pastry, thawed
  • Flour for dusting on surface
  • 1 egg + water for egg wash

 

Tahini Glaze:

  • 1/2 cup tahini
  • 2 Tbsp. honey
  • 1/4-1/2 cup warm water

 

Directions:

1. First make the filling. In a bowl, add together the cubed apples, blueberries, sugar, vanilla, cinnamon and lemon zest and juice. Toss everything together and allow to sit while you prepare the puff pastry.

2. Unfold puff pastry on a floured surface and roll out a bit so the pastry is a bit thinner.

3. Then cut pastry sheet into nine even squares (18 total for both sheets) and add about a tablespoon of filling to each square.

4. Whisk together the egg and water in a small bowl and brush the edges of each square with the egg wash and then folding the dough together making a little pouch. Use your fingers or a fork to crimp the edges and it’s OK if you stretch the dough a bit, the fruit will shrink as it bakes.

5. Brush more egg wash on top of the folded pastry and sprinkle with more sugar. Use a knife to cut little skits on the top.

6. Place borekas on lined baking sheet and bake at 325° for 20-25 minutes, or until the filling begins to ooze out and the pastry is golden brown.

7. Once done, remove from the oven and allow to cool a bit while you make tahini glaze.

8. To make the tahini glaze, in a bowl add the tahini and honey and 1/4 cup warm water. Use a fork or whisk to whisk everything together until it is smooth and pour-able. As it sits, it will get firmer so you can add a bit more warm water and mix until desired consistency.

Pumpkin Spice Monkey Bread with Applesauce Glaze

  

Breakfast is one of my favorite meals because every dish has a comfort food vibe. For Yom Kippur, I love preparing a “break fast” meal with some family favorites like noodle kugel and bagels and lox. We make dishes that are easy to digest and gentle on the stomach after a day of fasting. I also like to add in something new every year. Pumpkin spice craze is here to stay so I decided to take a classic monkey bread, which is also known as Hungarian coffee cake, and pumpkin spice it up! If you have any Hungarian roots in your family, this is a great time to add your heritage to the celebration of the Jewish New Year. This recipe uses pre-made biscuit dough for ease and speed, but you can also use your own scratch recipe.

Pumpkin Spice Monkey Bread with Apple Sauce Glaze

 

Ingredients:

  • 1 stick of butter, plus extra to grease the pan
  • 1/2 cup of granulated sugar
  • 1 Tbsp. cinnamon
  • 1 Tbsp. pumpkin spice
  • 1 Tbsp. maple syrup
  • 1 package of pre-made flaky biscuit dough (the ones that come in a cardboard tube)
  • 2 apples
  • 1/2 lemon
  • 1 cup powdered sugar

 

Directions:

1. Preheat the oven to 350 degrees. Butter a small loaf pan or 6-inch square baking dish.

2. Mix the sugar, cinnamon and pumpkin spice.

3. Melt the stick of butter and add in the maple syrup.

4. Take each pre-made biscuit dough and cut it into two pieces. Roll the pieces one at a time in the butter and then the pumpkin spice sugar mixture.

5. Place each ball into the baking dish until you have one layer of sugar and pumpkin spice coated balls of dough. If using a small loaf pan, you will have two layers of dough balls and will cook for longer.

6. Bake for 40-50 minutes until the dough has risen and is a deep golden brown.

7. While the pumpkin spice monkey bread is baking, peel and grate both apples. Cook the apples in a covered saucepan until soft and fragrant.

8. Pour the apple sauce into a bowl and add a squeeze of lemon juice. Stir in 1 cup of powdered sugar.
9. Serve the monkey bread warm with the apple sauce glaze on the side.

French Apple Root Vegetable Hash with Honey Drizzle

  

French Apple Root Vegetable Hash with Honey DrizzleThis version of vegetable hash can be served as a side dish or enjoyed as a full meal. The apples and honey for Rosh Hashanah represent a sweet new year while the flavors are French inspired with shallots and classic French herbs. For your seasoning, enjoy a taste of France with a classic herb mix such as herbes de Provence or use tarragon, which is often used in French cooking.

French Apple Root Vegetable Hash with Honey Drizzle

Ingredients:

(serves 4 as a meal and 6 as a side dish)

  • 1/4 cup vegetable oil such as canola oil
  • 2 medium sized baking potatoes
  • 1 carrot
  • 1 parsnip
  • 1 small shallot
  • 1/2 red pepper
  • 1 apple, Granny Smith or Golden Delicious are best
  • 1 Tbsp. fresh herbs, or 1 tsp. of dried herbs
  • 2 tsp. honey
  • salt
  • pepper
  • French cheeses (soft goat cheese or grated ComtĂ©), optional

 

Directions:

1. Peel the potatoes and cut them into a small dice. Rinse the potatoes thoroughly and dry them on a clean kitchen towel.

diced potatoes drying

2. Heat the vegetable oil in a frying pan for a minute or two over medium high heat. Add in the potatoes and fry until golden brown. You will need to turn the potatoes with a spoon or spatula to cook on all sides.

3. While the potatoes are crisping, peel and dice the carrot and parsnip and chop the shallot finely. Once the potatoes are golden brown, remove them from the pan and set them aside on a plate. In the same pan, toss the shallots in the leftover oil and cook for a minute, then add the diced carrots and parsnips. Cook for two more minutes.

diced vegetables

4. While the root vegetables cook, dice the red pepper. Peel and dice the apple. Note: I like to have the apple diced slightly larger than the root vegetables to highlight it. Toss the red pepper and apple in with the rest of the vegetables and add salt and pepper to taste. If you are using dried herbs, sprinkle 1 tsp. of herbes de Provence in now. Add the potatoes back into the pan and stir it all together. Remove the hash to a serving dish. If you are using fresh herbs, mince them.

5. Top with a drizzle of honey and, if you are using fresh herbs, sprinkle them on top of the hash. You can use as much as a whole Tbsp. or less to taste. If you are serving this as a main course, I suggest adding some crumbled goat cheese or grated Comté cheese. For breakfast, you can top it with a fried egg.

Challah With a Twist: Scallion Pancake Challah

  

By Molly Yeh

Scallion challah bread by Molly Yeh

Reprinted with permission from Molly Yeh, adapted from MyJewishLearning.

I enjoy being a Chinese Jew. I eat plenty of matzah balls and potstickers and I get to celebrate three New Years.

I’ve often had to convince people that I’m Jewish, which is amusing and usually results in a new friend feeling like they can connect with me better due to a shared religion. Other than that, I can’t say I really thought about what it meant to Chinese and Jewish while I was growing up.

I recently moved out to rural North Dakota with my Norwegian husband, population six Jews and about 10,000 Scandinavian descendants. Things are quiet here, people are Midwestern nice, and the small town life is pretty darn wonderful.

For the first time in my life, I feel a bit like an oddball, in a sea of light-haired Lutherans, but people embrace me when I introduce them to challah. North Dakotans love challah! And I love their food too, like Lefse and dessert bars of all sorts.

All of my challah here is homemade. As are my latkes, kugel, matzah balls… you get the picture. There’s not a deli in sight. Not even a bagel. I do miss bopping down to Zabar’s for babka and bagels, but on the other hand, with the necessity to make everything from scratch comes the opportunity to put my own spin on things and mash up my Chinese/Jewish/Midwesternness.

Brisket in my potstickers, ginger sugar beet latkes, egg rolls with home cured pastrami from a cow that I’ll one day raise…

I’m getting carried away.

But this recipe is me in bread form! Chinese, Jewish and pretty doughy, whether I can help it or not. Inspired by the scallion pancake, here is an Asian twist on my all-time favorite challah.

Scallion Pancake Challah

Makes one large loaf

Basic challah dough

Based on Food 52’s Recipe

  • 1 Tbsp. instant yeast
  • 3/4 cups warm water
  • 2 Tbsp. + 1 tsp. sugar
  • 3 cups flour, plus more for dusting
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 1/3 cups vegetable or canola oil
  • 2 eggs

 

Filling and Topping

  • 1 Tbsp. toasted sesame oil
  • 2-3 stalks scallions or green onions, minced
  • salt, pepper, and red chili flakes to taste
  • Egg wash: 1 egg beaten with 1 tablespoon of water
  • A few pinches of toasted sesame seeds and black sesame seeds

 

Directions

1.  In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 tsp. of sugar.

2. While yeast is proofing, mix flour, salt, and remaining 2 Tbsp. of sugar in a large bowl.

3. In a medium bowl, mix remaining 1/4 cup of water, honey, oil and eggs.

4. Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed.

5. Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.

6. Preheat oven to 375 degrees Fahrenheit.

7. Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.

8. Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up lengthwise like a jellyroll, and then braid.

9. Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.

10. Bake for 20-25 minutes until the top is golden brown and the challah is cooked through.

Za’atar White Bean Salad on Malawach

  

Mother's Day recipe

I love Mother’s Day. I know this might seem like a given but I’ve honestly always loved Mother’s Day. There were definitely a few years there (mainly in my 20s) where it was not on my radar but now that I’m a mother of two, let’s be honest… it’s basically a second birthday and if you know me at all then you KNOW how much I love my birthday.

My husband and I created a little ritual for Mother’s Day (since it’s actually only three short weeks after my birthday) where we don’t get gifts (same goes for Father’s Day) but instead, the parent who is celebrating the day gets to sleep in and choose what we do all day. In addition, instead of paying for an expensive gift, we make a donation to a charity that supports parents and/or children (this is called tzedakah in Hebrew—charitable giving). Because honestly, I don’t really need another pair of earrings or a fancy pair of shoes but I do need to sleep and eat breakfast in bed.

white bean salad

Speaking of breakfast in bed, I recently fell in love with malawach all over again. If you haven’t had this Yemenite delight, now is the time to try it. You can find it in any kosher grocery store and in some major grocery store chains (depending on where you live) in the freezer section. It’s essentially just a delicious, buttery flaky bread that does well when paired with just about anything. And since I LOVE Middle Eastern flavors, I paired it with za’atar, an herby spice blend ubiquitous in Israeli cooking.

If the person you’re honoring on Mother’s Day doesn’t like bread for some strange reason, you can also put this white bean salad on a mixture of fresh leafy greens or even a perfectly roasted sweet potato. I hope you enjoy this recipe and if you do choose to make this Middle Eastern breakfast for the amazing woman helping to raise a kiddo with Judaism in their life, don’t forget to bring her some strong coffee and a flower (or succulents!). Presentation is everything. Happy Mother’s Day!

IngredientsIngredients:

  • 1 shallot, finely chopped
  • 3 Tbsp. white wine vinegar
  • ½ cup finely chopped cilantro
  • â…“  cup plus 3 Tbsp. olive oil, divided
  • 1 15-ounce can Cannellini beans, rinsed
  • 1 ½ tsp. za’atar spice
  • ½ tsp. coarse kosher salt
  • â…“ cup feta cheese (I prefer goat’s milk feta)
  • 2 sheets of frozen malawach (or crusty bread of choice – toasted)

 

Directions:

1.  Combine shallot and vinegar in a small bowl and let sit 5 minutes.

2.  Meanwhile, mix cilantro and ⅓ of the oil in a large bowl to coat herbs. Add beans, cheese and za’atar and toss to combine. Season generously with salt.

3.  Add shallot mixture to bean mixture and toss gently to combine. Set aside.

4.  Add the remaining oil to a large frying pan set over medium-high heat. Add frozen malawach to the frying pan and immediately reduce the heat to medium, cooking until the bottom is golden brown with large bubbles forming underneath the dough, 2½ to 3 minutes. Flip and cook another 2 to 3 minutes until golden brown all over. Transfer to a plate and cover with a kitchen towel while baking the remaining dough sheet.

5.  Once both of your malawach sheets are done, top with marinated salad and enjoy!

white bean salad on malawach

white bean salad

Frittata Flowers for Mother’s Day

  

On Mother’s Day we celebrate mom and/or any other women in your life who have helped to nourish and care for you. Whether it’s the Italian mom who loves Sunday Supper but your red sauce is ordered in or the Jewish woman who spends Sunday in the kitchen all day cooking and no one is allowed in to your sacred space, on Mother’s Day we want her to sit back and put her feet up for a little while. Let the kids into the kitchen with a parent, caretaker, grandparent, babysitter or friend and let them make brunch.

These Frittatas are easy to make with adult supervision (only needed for a few steps), even if it is just the woman of honor and the kids. She can sit with her feet up in the kitchen and let them take care of most of the steps while she relaxes. Try it. She’ll love it.

Mini Brunch Frittatas

Ask a grown up to help you get these ingredients for your recipe. If you have only the first six ingredients you can still make this recipe. The rest is optional.

Ingredients:

  • 1 red pepper, green pepper, orange pepper OR yellow pepper
  • 8 large eggs
  • 1/2 cup of whole milk, heavy cream or non-dairy milk
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • Vegetable oil or vegetable oil spray
  • 3 Tbsp. of freshly grated Parmesan
  • 3 Tbsp. of grated cheese of your choice: Gruyere, Cheddar, Swiss, Monterey Jack, Gouda, Feta (crumbled instead of grated is OK)
  • 1 small bunch of herbs. Let the kids choose what they like the smell of: basil, parsley, thyme, chives, oregano (they can choose more than one type)
  • Baby spinach

Watch a video on how to make this recipe!

Directions:

1.  Wash your hands. Ask a grown up to turn the oven on to 375 degrees Fahrenheit.

2.  Find a big bowl, a cutting board a whisk or a fork, scissors, a 2 cup glass measuring cup with a spout, and a muffin tin.

3. Put the muffin tin into a clean sink and spray each cup with cooking oil or pour a little oil into a cup and brush the inside of each muffin cup with oil on the bottom and up all the sides with a pastry brush.

4.  Tap the egg on the counter near the glass measuring cup. Then over the cup, carefully try to pull the egg apart with your thumbs near the cracked shell. Pull the shell apart and let the egg fall into the measuring cup. If any shell falls in, scoop it out with the egg shell in your hands. Then pour the egg into the big bowl. Do this for all 8 eggs. Pour the 1/2 cup of milk into the big bowl with the eggs. Mix the milk and eggs together with the whisk or fork until the whole mixture is smooth and light yellow.

5.  Grate the Parmesan cheese until you have enough to fill one regular muffin cup. Then grate the same amount of the other cheese. You can measure it right into the muffin tin but then scoop it out and set it aside on a corner of your cutting board.eggs for frittatas

6.  Add the pepper and salt to the egg mixture and stir it all up. Over the sink, pour the egg mixture into your measuring cup. Carefully pour the egg mixture halfway up each muffin cup.

7.  Wash a handful of each herb and a handful of the spinach under cold running water. Then dry the herbs and spinach on a kitchen towel. Herbs with little leaves can just be picked off the stem and put in a pile on your cutting board. The herbs with big leaves can be cut into little strips with your scissors.Cut spinachYou can use your children’s scissors instead of sharp kitchen scissors just make sure they are washed with dish soap and water first. 

8.  Sprinkle the herbs and cheese into the muffin cups on top of the egg mixture. You can leave some plain if you like or make some just with cheese or just with herbs. You make what your family likes. Then, wash the green, yellow, red or orange pepper.

Cut your peppers

…This is the grown up part.

Grown ups: Put the muffin tin in the oven and to set a timer for 10-12 minutes. Ask your little chef for the pepper. Trim the top and take out the core, then slice the pepper into rings. Take the muffin tin out when the timer goes off. The frittatas will look slightly under-cooked in the middle but are just right. If the frittatas are still wet in the middle after a minute out of the oven, put them back in for two more minutes. Using a rubber spatula remove the frittatas from the muffin tin and place them on a plate.

Kids: You get to finish this off. Put some of the rest of the spinach on a large plate or platter. Place the frittatas on top of the spinach and put a pepper ring around each frittata to make them look like flowers. Then it is time to eat and celebrate!

Tips for nervous adults:

Grate your cheese

  • For the cheese, put a fork into a wedge of cheese and the children can hold the fork to grate the cheese, keeping their fingers away from the sharp grater.
  • Put a damp paper towel or kitchen towel under the mixing bowl so it doesn’t slide around while the children are trying to whisk the eggs.
  • Use a larger than usual bowl to help kids avoid splashes over the edges as they mix.
  • Let there be a little mess and trust the kids. If you let them know how to use kitchen tools carefully they will surprise you with their skills.

Frittata flowers!

Mother's Day frittatas

Vegan Funfetti Cheesecake Bites

  

I grew up with Easter baskets, but I didn’t grow up “celebrating” Easter by any means. When I visited dad’s house during Easter time, though, my stepmother would have beautiful Easter baskets prepared for my brother, myself and of course, my half-sister. If you follow me on my blog, Jewhungry, then you know I am the product of a Jewish mother and a Christian father. My parents divorced when I was 4 and I was primarily raised by my Jewish mother and I am an observant Jewish woman today. That said, I have so much respect and gratitude for the experiences from the exposure to Christianity that I had growing up. At the time, I would’ve said I had respect for it because of the awesome Easter baskets and Christmas presents. Now, as a grown woman and mother, I have respect for it because it’s part of my heritage and what brought me to where I am today.

While I toyed with the idea of figuring out how to do a Passover basket, I realized it just wouldn’t be the same. Also, I’m not a huge fan of cultural religious appropriation. However, if I were to put anything in a Passover basket, these cute little funfetti bites would be it. Not all nuts are kosher for Passover, but hazelnuts and cashews are definitely kosher. Plus, they pair beautifully with the dates. And what doesn’t look good with rainbow sprinkles? You also don’t actually bake these guys so, win-win!

I was inspired by the vegan goddess that is Dana over at The Minimalist Baker. If you don’t know her stuff, well, I’m just gonna assume you’ve been in a coma for years because that’s the only conceivable reason I could understand for not knowing her.

I hope this dessert brings you and your loved ones sweet holidays. Happy no baking!

 Vegan Funfetti Cheesecake Bites {No-Bake + GF}

Ingredients:

Crust:

  • 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 1/2 cup hazelnuts
  • 1/4 cup slivered almonds
  • 1 Tbsp. vanilla extract
  • Pinch sea salt

 

Filling:

  • 1 1/2 cups raw cashews, quick soaked*
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp. full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup
  • 1/2 Tbsp. vanilla extract
  • 1/4 cup (or more) rainbow sprinkles

 

Instructions:

1. Add ingredients for the crust into a food processor and process until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add a few more hazelnuts or almonds.

2. Grease a standard mini muffin tin.

3. Scoop in heaping 1 Tbsp. amounts of crust and press with fingers, making sure to really pack it in there. Set in freezer to firm up.

4. To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.

5. Add all filling ingredients to a high-speed blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. (Pro tip – Put a can of coconut milk right into the fridge as soon as you get home from the grocery store. This will guarantee you have the ‘cream’ on hand for just such an occasion as making raw cheesecake bites!)

6. Blend all filling ingredients for roughly 1 minute or until silky smooth. Taste and adjust seasonings as needed.

7. Pour filling into a separate medium size bowl. Add in your sprinkles leaving a handful to the side for sprinkling on top just before freezing.

8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles.

9. Evenly disperse the last sprinkles
onto the tops of each cheesecake to create a pretty little topping. Cover with plastic wrap and freeze until hard – about 4-6 hours.

10. Once set, remove by running a butter knife along the sides of the crust. They should pop right out. Let sit for a few minutes so you don’t break your teeth on them. Keep in the freezer for up to 1-2 weeks.

This recipe was reprinted with permission from jewhungrytheblog.com

Matzah Chilaquiles

  

Matzah chilaquiles
If you’ve never heard of chilaquiles, well, you’d basically be me until about three years ago. Shockingly, of all the places I’ve lived and traveled to, I hadn’t heard of this traditional Mexican dish until I moved to Los Angeles in 2014. Not surprising, I fell in love with the flavorful breakfast dish at first taste.

You will absolutely love chilaquiles if you love shakshuka. Stewed tomatoes and eggs are truly a match made in heaven. I honestly don’t understand what took me so long to adapt my favorite chilaquiles recipe for Passover. Shockingly, I’m not a fan of matzah brei (I’m also not a fan of French toast so this makes sense). Matzah chilaquiles is a welcome break from the Passover breakfast staple. My hope is that once you’ve made this recipe, you’ll be a matzah chilaquiles eater too.

Matzah Chilaquiles

Ingredients:

  • 1 28-ounce can of whole tomatoes with juice
  • 2 garlic cloves
  • 1/2 cup cilantro and stems
  • 1 small white onion, chopped (saving about 2 Tbsp. worth for garnish)
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cayenne pepper
  • 1/2 Tbsp. kosher salt
  • 3 Tbsp. canola oil, divided
  • 3 sheets of matzah, coarsely broken up
  • 1 cup shredded cheese
  • 2 eggs
  • cilantro to garnish
  • lime wedges for garnish

 

Runny eggDirections:

1. Preheat oven to a low broil. Combine first eight ingredients into a food processor or
large bowl and, using an immersion blender, blend until coarsely blended.

2. Heat one tablespoon of the oil in a large, heavy nonstick skillet over medium-high heat, and add 3/4 of the tomato puree and cook, stirring, for roughly 10 minutes, until the sauce darkens and thickens. Season to taste with salt.

3. Turn the heat to low, and simmer, stirring often, for about five minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.

4. Add broken-up pieces of matzah to a large mixing bowl. Cover with the cooked tomato puree. Stir until all pieces of matzah are combined.

5. Return half of the covered matzah to the skillet. Flatten and cover with half of the shredded cheese. Top that with the rest of your covered matzah, cover with the last quarter of your tomato puree and the rest of your cheese.

6. Place the skillet of your cheesy, tomato matzah in the oven and broil until cheese is golden and melted, 4–5 minutes.

7. Meanwhile, pour the last tablespoon of oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

8. Top chilaquiles with chopped onion, cilantro and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

Matzah chilaquiles