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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 Hebrewâ€”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.
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!
1. Â Combine shallot and vinegar in a small bowl and let sit 5 minutes.
2. Â Meanwhile, mix cilantro andÂ â…“ 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. Â Add shallot mixture to bean mixture and toss gently to combine. Set aside.
4. Â 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, cookingÂ until the bottom is golden brown with large bubbles forming underneath the dough, 2Â˝ to 3 minutes.Â 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. Â Once both of your malawach sheets are done, top with marinated salad and enjoy!
Spring is here and we can finally enjoy deliciousâ€”and healthyâ€”fresh vegetable delicacies, like this Italian-inspired Spring Onion and Asparagus Crostata. What makes it really stand out is its crustâ€”made from a rich cream cheese dough traditionally used in rugelach, the famous Jewish curled-up cookie. You’ll love this savory twist… with spring herbs and caramelized onions.
Spring Onion and Asparagus Crostata
1.Â Â Begin by caramelizing the onions. Slice your 2 yellow onions thinly. In a pan over medium heat, cook the sliced onions until they become translucent. Then, put the onions on low and cook for 30-40 minutes stirring occasionally. While the onions cook, prepare your crust.
2.Â In a mixer, blend cream cheese and butter. Add in theÂ sugar, 1/2 tsp. of salt and 2 Tbsp.Â of Parmesan. While this is blending, useÂ scissors to snip theÂ chives until you have 1/2 cup of minced chives. Add theÂ all purpose flour and whole wheat flour to the mixer and stir on lowÂ so the flour stays in the mixing bowl. When the dough begins to come together, add in theÂ chives. Once the dough forms a ball, take it out of the mixer and wrap it in plastic wrap to make 1 large disc of dough. Refrigerate for at least 30 minutes. You can also make the dough a day in advance if you prefer.
3.Â Preheat your oven to 350Â°F. Remove your caramelized onions from the pan and let them cool. With a mandolin, a sharp knife or the slicer on your box grater, thinly slice 2 spring onions. Set the onion aside.
4. Â In a separate bowl, mix the ricotta, 1/2 cup of grated Parmesan, 1/2 tsp. of salt and pepper. Take the dough out of the fridge. If you have chilled the dough overnight, it may need about 30 minutes on the counter before it is workable.
5.Â Trim the asparagus by snapping off the thick bottoms. They should snap naturally at the beginning of the tender part of the stalk. Cut the asparagus in half horizontallyÂ and then in half again vertically.
5.Â Cut the dough in half. Roll out one half of the dough into a circle. It does not have to be a perfect circle since a crostata is a rustic dish. The dough shouldÂ be between 1/8 to 1/4 inch thick. Spread 1/2 of the caramelized onions around the edge of the dough. Curl the dough over and tuck it into the base of the crostata crust. With scissors, snip little vents along the curled crust. Repeat with the second half of the dough and caramelized onions.
6.Â Top the crust with 1/2 of the ricotta filling. Layer 1/2 of the spring onion slices on top of the ricotta filling. Carefully arrange the asparagus over the onions. Repeat with the second crust and the other 1/2 of the ricotta filling, spring onion slices and asparagus.
7.Â Bake on a cookie sheet lined with parchment paper for 45-55 minutes. The crust will become golden brown along the edges.
8.Â Serve with a spring salad. Â If you have leftover asparagus, you can shave the raw asparagus with a vegetable peeler and top with a homemade salad dressingÂ or whatever dressing you have in your fridge. Look for pea shoots at the grocery store or farmer’s market; they make great spring salads as well.
After dealing with the challenges of food in an interfaith family during the Passover and Easter season, itâ€™s nice to come back together at Mothersâ€™ Day to celebrate without the pressure of not serving meat on Good Friday when it also happens to be the first seder or how to have a traditional Easter dinner without a ham.
I also love Mothersâ€™ Day because itâ€™s another great excuse for BRUNCH! My favorite meal.
When I got married my momâ€™s friends threw me an amazing bridal shower and put together a recipe book with favorites contributed by all of the guests. I treasure these hand-written recipe cards, which have a place of honor in my kitchen, and they have become even more special as many of the recipes were contributed by my grandmother (bubbe) who passed away in the fall. I know Iâ€™ll be missing her as we sit down together for Mothersâ€™ Day, so Iâ€™ll do my best to evoke her memory by baking one of her recipes.
I love my grandmotherâ€™s banana bread, andÂ whenever my bananas are turning brown, I toss them in the freezer to be used later. The original recipe calls for margarine (which I donâ€™t like to use), LOTS of sugar and sour cream. I switched it up a little bit here, and prepared it as mini muffins instead of as a loaf, since my kids will eat nearly anything if shaped like a mini muffin (think: meatloaf muffins, egg muffins â€¦ you get the picture).
This recipe is also great because it requires no fancy equipment. You don’t need a stand mixer or even a hand mixer; you really can do the whole thing with just bowls and a fork!
If you’re serving this dish at a meal that involves meat to people who keep kosher, you can easily substitute the yogurt with soy yogurt.
Bubbeâ€™s Banana Bread Muffins
Yields 48 mini muffins (or 24 regular sized muffins)
1. Preheat oven to 350Â°F.
2. Liberally grease 2 mini muffin tins.
3. Combine baking soda and yogurt in a large bowl.
4. Cream together coconut oil, sugar and honey in a small bowl until well mixed. Add to yogurt mixture.
5. Use a potato masher to mash the overripe bananas into the batter.
6. Add smashed bananas and beaten eggs to mixture.
7. Combine flour, baking powder, vanilla, lemon zest and salt in a medium bowl.
8. Add dry ingredients to wet in two batches, mixing as you go.
9. Using a medium sized scooper, fill the tins to just under full.
10. Bake for 20 minutes (25 if you are making full size muffins), turning the pan once. Use a toothpick to check for done-ness: If it comes out clean, they’re ready! They should be just slightly golden brown on the edges. Let the muffins cool in the tin for 10 minutes before removing them to a cooling rack.
Happy Mother’s Day to all the special women in our lives! What are some of your Mothersâ€™ Day favorites?