Category: Homemade

Potato Latke Waffles

The Festival of…Waffles?

Hanukkah, oh Hanukkah. The holiday of…waffles?  Sure, why not? These waffles are made with potatoes, onions, egg and oil! The very BASICS of latke ingredients. So why not take the traditional latke and form it into a fun and different shape, the WAFFLE – my Potato Latke Waffles!

But before we get into the deets, can ya’ll believe that it’s already Hanukkah? I mean, it feels like yesterday that I was making my Pizza Latkes for MYV. And by the way, check those out, they’re super easy and SO good.

Food Trends

Truth be told, I’d been thinking about transforming potato latkes into waffles for a while now and my clearly my brain was already thinking ahead on the “waffle-trend” (when did waffles become trendy exactly?) when I read in the latest issue of Fleishigs Magazine that yes indeed, waffles are in. This, from a recipe excerpt of Daniella Silver’s new cookbook, “Variations“. Her “hash brown potato kugel waffles” that helped with my inspiration.

I’ve always found food trends to be a bit silly. Just like how we determine that florals are always in for spring (“florals for spring…groundbreaking”), will next season’s food fads be fava beans, or kimchi or even gefilte fish? Well, you never know about the latter, but sure, there are ways to fancy-up gefilte I presume.

Regardless, I do love making waffles, whether it’s the (yes, the trendy) Keto “chaffle” (cheese waffle) or a chocolate protein waffle, they have always had a special place in my heart. I have such vivid memories of my sister Avi and me sleeping over at my Bubbe and Zayde’s house and the next morning, my Bubbe would have a big plate of hot, crispy-on-the-outside, soft-on-the-inside Belgian waffles. Topped of course with a big heaping glug of maple syrup. Ah, those were the days. The days of wonderful family food memories (and boy, do I have a lot – but don’t we all)!

Some “Variations” for you!

Alright, I guess this is a little punny since I mentioned Daniella Silver’s book already, but hey, variations are what excites me about food! Use a recipe as a base and create your own variant of that! Full disclosure, the waffle maker I used at home is Dairy (it’s the only one I have), but regardless, here are some more options/variations for you, using this base latke waffle recipe to take it to the next culinary level.

  • Add cheddar cheese into the mix for a full-on dairy spin – top with sour cream, bacon bits and green onions and you’ve got yourself a “loaded potato latke waffle”! YUMMMM
  • Keep the base parve, but garnish with chopped pastrami or salami and drizzle sriracha mayo! A.k.a. crispy hash browns with meat for a filling brunch.
  • Keep the base parve but fry up some chicken thighs for a fun spin on chicken ‘n waffles! Serve alongside honey mustard dipping sauce and maple syrup
  • You can do what I did using my husband as a guinea pig and topping his with a drizzle of ketchup. What can I say, he’s a man of simple tastes
  • Or, if you’re feeling fancy, garnish how I did in my photo, with a drizzle of truffle mayo and a sprinkling of freshly chopped parsley
  • And for a super traditional option, serve with applesauce or sour cream

So there ya have it. A fun, innovative way to enjoy your latkes and with plenty of that oil drippings too. Wishing you all a Chag Chanukah Sameach – from your team at MYV!

0 from 0 votes
Print
Potato Latke Waffles
Prep Time
10 mins
Cook Time
30 mins
 
Course: Main Course
Keyword: latke
Servings: 4 waffles
Author: Rachel Katzman
Ingredients
  • 1/2 White onion, diced or thinly sliced
  • 1 1lb. bag Shredded potatoes Sure, you can hand-shred potatoes or using a food processor but it takes times and it's messy, and who wants to slave over doing dishes. I LOVE using the pre-shredded potatoes, it saves so much time!
  • 2 Eggs
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Smoked or sweet paprika
Instructions

  1. Pre-heat waffle maker and spray with non-stick cooking spray

  2. In a bowl, add the shredded potatoes, onion, eggs, salt, pepper, paprika and oil

  3. Mix (using your hands is easier - they're your best tool) until fully mixed

  4. Spoon about 3/4 cup into waffle maker. You don't want to overstuff it because the middle will get crispy but the sides won't, so make sure it's an even layer

  5. You can use any kind of waffle maker - regular, Belgian, mini - you name it! Just be patient and let them cook and crisp up!

  6. Serve with a whole slew of toppings! If you're making them dairy, add a heaping spoonful of sour cream or applesauce. Making these meat? Add some chopped salami or pastrami and top with sriracha mayo!

Sea Salt Caramel Creme Brulee

Happy Sukkot ya’ll!  I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 🙂

Some Backstory first…

Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home.  The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower.  Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.

Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts.  What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath?  OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!

But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream.  Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.

But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.

Enjoy and Chag Sukkot Sameach everyone!

0 from 0 votes
Print
Sea Salt Caramel Creme Brulee
Prep Time
15 mins
Cook Time
51 mins
 
Course: Dessert
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
  • 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
  • 1 Egg Yolk Save the whites for making meringue!
  • 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 325F

  2. Scoop out the ice cream in a bowl and microwave for about 1 min, until melted

  3. Mix the ice cream until there are no lumps and let it cool for about 5 minutes

  4. Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture

  5. Pour the mixture into a ramekin and place in a pie dish or other deep pan

  6. Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin

  7. Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle

  8. Let it cool in the fridge for about 2 hours minimum

  9. After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top

  10. Serve warm, room temp, or cold - would be great with berries and whipped cream too!

  11. Optional: Dust with some powdered sugar on top!

Cocoa Nib Biscotti

My Happy Place

Does reading cookbooks make you happy like it does for me?  I could spend hours flipping through the pages, imagining how I could put my own spin on the recipes.

A few weeks ago, I came across Laura Frankel’s “Jewish Cooking for All Seasons” that was tucked away in my bookshelf.  The recipe that stood out to me was her Cocoa Nib Biscotti – and I decided THIS was one I was going to recreate.

Crunchy Goodness

What the heck are these cocoa nibs exactly?  Well, they’re small pieces of crushed up cocoa beans – think unsweetened chocolate chips. After the cocoa is harvested, they’re fermented then “cracked” into these small pieces, a.k.a. cocoa nibs!

They have a chocolately but slightly bitter flavor. I happen to love mixing them into yogurt, maybe with some almond butter and berries, but if you’re not used to the bitterness, make sure to add some sweetness to balance it out.

The “Rachel” Version

Full disclosure – not all recipes can be easily swapped for almond flour with the regular all-purpose flour.  But I decided to try it out and lo and behold, it worked! It was delicious, but not TOO hard and crunchy. You know when you have to dip your biscotti into hot coffee because you could risk breaking a tooth?  No worries here, because these turned out with the perfect texture.  They would also be delicious with shredded coconut, or swapping the vanilla extract for maple extract! And of course, if you don’t want to hunt for cocoa nibs (I get mine at Whole Foods), use chocolate chips, or sliced almonds instead. 🙂

As the weather starts to get colder (I know, it saddens me that summer is leaving us), these are a great option for a dessert, or maybe for your Rosh Hashanah table, as a nice break from the traditional honey cake.  Or when the weather gets REALLY cold, by all means – dunk those in a big mug of hot chocolate and get cozy.  Hello, comfort food!

And of course, thank you to Laura for the inspiration.  Enjoy!

________________________________________________________________

Check out some more dessert recipes from MYV!

Lemon Coconut Almond Cake

Coffee Coconut Date Balls

Chocolate Avocado Pudding (trust me, it’s GOOD)

Dairy-free Maple Cinnamon Custard

Almond Butter Snickerdoodles

0 from 0 votes
Print
Cocoa Nib Biscotti
Prep Time
10 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups Almond flour
  • 3/4 cup Sugar (or sugar substitute, like Swerve or Stevia)
  • 1 1/2 tsp Baking powder
  • 3 Large eggs
  • 1 Lemon, zested and juiced
  • 1/2 tsp Vanilla extract
  • 1 cup Cocoa nibs (or just use chocolate chips if you prefer)
  • 1/4 tsp + 1 pinch Ground cinnamon
Instructions

  1. Pre-heat oven to 375F and line a baking sheet with parchment paper

  2. Place all ingredients except the cocoa nibs in a large bowl and mix with either a wooden spoon, or using a hand mixer, blend until dough comes together

  3. Add in the cocoa nibs and mix until combined

  4. Shape into a loaf and score into 1/2 inch thick slices (or as many slices as you prefer)

  5. Bake for 30 minutes until starting to get lightly golden brown

  6. Slice the biscotti and place each slice back on the baking sheet

  7. Sprinkle cinnamon and sugar on top and bake for another 10 minutes until crispy and golden brown

Spinach Ravioli With Alfredo Sauce

Spinach RavioliWelcome Home

We sent my eldest son to sleep away camp for the first time this year.  While my wife was nervous about him being away from home, he was very excited to be free from chores for a month. He spent four weeks enjoying himself, playing a lot of sports, making new friends, and going on a lot of trips, but as everyone knows, camp food can be somewhat basic. Now I am sure he was well fed (the chef is a friend of mine), but I wanted to make something special for his first dinner back home. That being said, while my son is not the world’s most adventurous eater, he does really like spinach ravioli. He encountered it at a Sheva Brachot at a restaurant several years ago and has loved the dish ever since.

The Nine Days

I also wanted find a recipe to share that was vegetarian, which I know is usually Rachel’s domain, but the “Nine Days” are approaching at the end of this week. What are the  “Nine Days” you ask and what does it have to do with vegetarian food? On the Jewish calendar, the Nine Days which begin on the first day of the Jewish month of Av, are a traditional time of mourning for several historical tragedies that befell the Jewish people. They culminate with the saddest day on the Jewish calendar, a fast day known as Tisha Ba’Av. As a sign of mourning, many Jews have a tradition to abstain from eating meat during this period. Spinach ravioli fit this bill nicely.

Yes It Is Worth The Effort

Why make your own spinach ravioli when you can just buy it in a box from the freezer section of your favorite supermarket? Sure, it’s time consuming, but it is fairly easy and if you take the time, your family will be able to taste the love you put in it. Also, when it comes to making things from scratch, pasta will impress people with minimal effort.  It also cooks very quickly, so once they are formed you can have them on the table in two minutes. You can also make a large batch and freeze them on a cookie sheet and pull out a handful and cook just what you need, at a fraction of the price of buying them in the store.

0 from 0 votes
Spinach Ravioli
Print
Homemade Spinach Ravioli With Alfredo Sauce
Prep Time
2 hrs
Cook Time
30 mins
Resting Time
1 hr
Total Time
3 hrs 30 mins
 

This a great way to get your kids to eat their spinach. There is spinach in the dough, filling and sauce. Is it a lot of work? Yes. Is it worthwhile? Absolutely. Don't try to rush this recipe. This is a recipe that you should devote a Sunday to. With a little time and a lot of love, your pasta will come out great.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: pasta, ravioli, spinach
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Dough
  • 1 bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 2 Cups All Purpose Flour
  • 3 Eggs
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tsp Salt
Filling
  • 2 tbsp Butter
  • 1 Large Onion Diced
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
  • 1 tsp Salt
  • 15 oz Ricotta Cheese
Sauce
  • 3 tbsp Butter
  • 3 Cloves Garlic Chopped fine
  • 3 tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Cup Parmesan Grated
  • Salt and Pepper To taste
  • 1 Bunch Fresh Spinach About 1/2 pound. Washed, stems trimmed, and roughly chopped.
Miscellaneous
  • 1 Large Egg Beaten
  • All Purpose Flour To keep the pasta from sticking
Instructions
Dough

  1. Add half the butter to a large saute pan and place over medium heat. Saute spinach until it is wilted. Do not overcook the spinach as it will shrink down significantly. Move the spinach to bowl and allow it to cool.

  2. Once the spinach is cooled, use your hands to squeeze out as much moisture as possible. Catch the liquid in a bowl and reserve for later.

  3. Add the spinach to your food processor fitted with the S-blade and process until the spinach is smooth. If you are having trouble getting the spinach to puree to a smooth consistency slowly add the liquid from the spinach back into the mixture.

  4. Once the spinach is smooth, switch to the dough blade and add the flour, eggs and oil. Process until the dough comes to together in to a ball. If it looks a little dry add some more or the spinach liquid or some water. Be careful not to over process otherwise your dough will be tough.

  5. Remove the dough from the food processor to the a lightly floured counter. If the dough still looks a little shaggy, knead by hand until a smooth ball is formed. Once the dough forms a smooth ball, wrap tightly in plastic and put in the refrigerator to rest for at least as hour.

Filling

  1. Add the butter to a saute pan and put over medium heat. Add the onions and salt to pan and saute until the onions start to brown. Add the spinach and saute until the spinach is wilted.

  2. Move the spinach and onion mixture to a large bowl and allow to cool. Once cooled, add the ricotta and stir until the spinach is evenly distributed throughout the mixture.

Sauce

  1. Add the butter and garlic to a large saute pan. Once the butter is melted, add the flour. Stir, coating all of the flour and cook until the mixture just begins to brown. This mixture is called a roux.

  2. Add the cream, Parmesan, salt, and pepper to the roux. Stir to combine, making sure to get all of the roux off of the bottom of the pan so it does not burn.

  3. Bring the sauce to a bare simmer being careful not to allow it to boil, and add the spinach. The sauce is done once the spinach is wilted.

Assembly and Final Cooking

  1. Roll out the pasta dough into two long sheets. Use a pasta roller if you have one, it it will make your life much easier. Start on the widest setting, moving one interval thinner each time. You can use a rolling pin if you don't have a pasta roller but your dough will likely be thicker, changing the texture.

  2. Place one of the sheets on a lightly floured counter. Starting about an inch from the end put a teaspoon of filling every two inches centered vertically.

  3. Brush egg along the edges and between each mound of filling. Carefully place the the second sheet of dough on top. Press the top sheet down over around the filling, pushing out any air.

  4. Trim the edges with a pastry cutter or a sharp knife to make sure you have straight edges and cut between each ravioli evenly.

  5. Place a large pot of heavily salted water over high heat. Once the water comes to boil, add the raviolis in batches. Cook until they float to the surface. It should only take about a minute.

  6. Remove the raviolis from the water to a bowl or plate with a slotted spoon. Add as much sauce as you like, and eat immediately.

Don’t forget to check out Rachel’s latest “Nine Days” recipe, Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo or any of our vegetarian recipes.

Wild Salmon Sweet Potato Sliders with Garlic Chive Mayo

Salmon Sweet Potato SliderThe Meatless Nine

The 9 days before Tisha B’av are among us, and we Jews have a custom of not eating meat during this time period.  Well, luckily for me, this what I do all year long, so I have a few recipes up my sleeve to help you out – including this “Wild Salmon Sweet Potato Slider, with Garlic Chive Mayo” recipe!

I, like most Ashkenazi Jews are somewhat lactose-intolerant, so LOTS of dairy scares me a bit. Granted, for clean-eating health reasons, I sometimes “try” and stay away from as much dairy as possible. And to be honest, who wants NINE days of heavy cheese dishes anyway? Okay, maybe most of you are raising your hand saying, “seriously, Rachel, why wouldn’t anyone not want to eat a boat-load of cheesy deliciousness??” But, in the case that you may want a tiny break from that, try this recipe!

I got the inspiration for these salmon burgers from the Whole30 cookbook (Whole30 is a clean-eating program that I did a few years ago). It called for canned wild salmon and using the sweet potatoes helps bind it and keep them from drying out – and makes this recipe egg-free! This is my little spin on it, but feel free to use canned tuna if that’s what you have on hand.

Let’s Get Cookin’!

When I first made these, I used 2 medium-sized sweet potatoes that I roasted at 400F for about 30 minutes and waited until cool enough to handle.  Usually, I would use the organic pureed canned sweet potatoes (if they’re on sale at Whole Foods), but apparently I had run out (also, it makes this recipe a gazillion times easier and faster). I love time savers, so I definitely recommend getting the canned – it’s just as good!

If you’re into making larger burgers, you’ll get about 9 burgers out of this recipe.  And if you’re going for sliders, this will make about 12.

To Top It Off…

FYI – the gluten-free bun recipe (though I topped mine with everything seasoning) is from Danielle Walker’s cookbook and blog, “Against All Grain” and they’re awesome! Get her recipe here.

But wait, there’s MORE! There are plenty of recipes for gluten-free buns out there, but you can also use my recent recipe for low-carb rolls (made into burger buns), or just use some bib lettuce instead!

The mayo is also one of my favorites – I love making a basic mayo and then kicking it up with bright bursts of flavor, like lemon, garlic and chives. Plus, the mayo turns out bright green, so that’s fun, haha!

Check out more Whole30 recipes here.

I hope you try these sliders – whether it’s for the 9 days, or for anytime of year, it’s a great alternative to meat burgers,  so hope you enjoy!

0 from 0 votes
Print
Garlic Chive Mayo
Prep Time
5 mins
 
Course: Condiment
Servings: 1 cup
Author: Rachel Katzman
Ingredients
  • 1 Egg Preferably pasture-raised, since you're using raw eggs, but keep in mind for people who are sensitive to raw eggs
  • 1/2 Garlic clove
  • 2 tbsp. Lemon juice
  • 1/4 cup Fresh chives, roughly chopped
  • 2 tbsp. Light olive oil, or Avocado oil, plus 1/2 cup more
Instructions

  1. In a tall glass container, crack the egg; add the salt, garlic, chives, and 2 tbsp. of oil

  2. With an immersion blender, blend ingredients until emulsified, about 20 seconds

  3. Slowly drip in the oil for another 30 seconds or so, until the mayo gets thick and creamy

  4. Alternatively, you can add everything except the 1/2 cup oil, in a blender, and with the motor running, slowly stream in the 1/2 cup of oil until emulsified, about 20-30 seconds

0 from 0 votes
Print
Wild Salmon Sweet Potato Sliders
Prep Time
15 mins
 
Course: Fish, Main Course
Servings: 12 sliders
Author: Rachel Katzman
Ingredients
  • 2 Medium sweet potatoes OR 1 15 oz. can of organic pureed sweet potatoes
  • 1 15 oz. can Wild salmon
  • 4 tbsp. Mustard You can use any kind - I like either Dijon or grainy mustard!
  • 1 Garlic clove, minced
  • 1/2 cup Almond flour (if using baked sweet potatoes) Add 1 cup of almond flour, if using canned sweet potatoes
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dried dill
  • 1/4 tsp Mrs. Dash seasoning blend
Instructions

  1. Pre-heat oven to 400F

  2. If baking sweet potatoes, pierce with a fork and bake at 400F for 30 minutes until soft. Let cool before mixing the flesh with the rest of the ingredients

  3. Mix all ingredients in a large bowl

  4. Place sliders on parchment-lined baking sheet and bake at 400F for 25 minutes until golden brown and slightly crispy on the outside (this is how I like mine, if you don’t like yours too browned, lower the heat to 375. The ingredients are all cooked, so it doesn’t take too long, as this recipe is egg-free)

  5. Serve the sliders on gluten-free hamburger buns, or butter lettuce leaves and top with the garlic chive mayo. Add other fixings too – sliced red onion, tomato, or sun-dried tomatoes, avocado and pickles!

Low-carb Dinner Rolls

Playing with my food

I’m always playing around with recipes, making tweaks, adding in flavors and “making it my own”, and this one is no different. I’d been reading about the combo of coconut flour and psyllium husk (buy it at Whole Foods), that it creates a light and fluffy texture, and these Low-carb dinner rolls are no exception.  And yes, these gluten-free rolls are also keto-friendly, wheat-free, soy-free and dairy-free. They do contain egg, so if you’re sensitive to that, try an egg replacement in the dough!

And for the record, these puppies are only 3 ingredients! Well, 4 if you include baking soda.  Or 5, because you’re adding salt and other toppings.  But really, no fancy equipment (just a whisk and your hands), and baking takes only 15 minutes.  These would be so good re-heated in the toaster and brown and crispy and topped with a pat of butter.  Or add a shmear of cream cheese! Perhaps split those in half and make a mini sandwich!  Or, maybe you want to serve these at your next Shabbat table along with a side salad, some hummus and you’re set! 🙂

“Mixing” it up!

I personally LOVE adding Trader Joe’s “Everything But The Bagel” seasoning on just about everything, but you can add whatever toppings you like!  Plain ‘ole sesame seeds (toasted too), or poppy seeds would be great!  Or maybe even some garlic salt!  Maybe you want some a sweeter option, in which case I would add a few tablespoons of sugar into the dough, and top with cinnamon sugar mix.  If you need me, I’ll be at home, making this “sweet” version! Maybe I’ll post that recipe next, so stay tuned until next time!

What else do you want to see on MYV?  Are there recipes that you would like to see more (or less) of?  Comment below! And don’t forget to SHARE this post with your friends!

0 from 0 votes
Print
Low-carb Dinner Rolls
Cook Time
15 mins
 
Servings: 3 rolls
Author: Rachel Katzman
Ingredients
  • 4 Eggs (large)
  • 8 tbsp Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Onion Salt I love adding in Trader Joe's Onion Salt, but feel free to use whatever herbs/spices you have in your pantry!
  • 1/4 tsp "Everything but the bagel" seasoning Again, love that spice blend from Trader Joe's but it would be great with just sesame seeds or poppy seeds!
Instructions

  1. Pre-heat oven to 400F and line a baking sheet with parchment paper

  2. Add all the ingredients (except the "bagel" seasoning) into a bowl and mix with a whisk until no lumps remain

  3. Using an ice cream scoop (either regular or mini - if you use a mini one, you will probably get 5 or 6), or use your hands and roll the dough into small-medium sized balls and place on the baking sheet. Sprinkle with the bagel seasoning

  4. Bake for 15 minutes or until golden brown on top

  5. Let cool for 5-10 minutes, break open and enjoy with a pat of butter!

Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

Smoked Salmon Cheesecakes!

Happy almost-Shavuos!  The holiday of WAY too much dairy, lol!  Since the holiday starts in just a few days, why not go all-out with a savory cheesecake challenge!  And yet again, I’m channeling inspiration from my mother, and making mini savory crust-less smoked salmon cheesecakes!  These are the perfect little appetizer to serve at your Shavuos meal!

Of course you can make this into a giant cheesecake pie, but I prefer to make these mini versions since I’m not sure how many people would eat a whole slice filled with smoked salmon, capers, dill and green onion?  But hey, maybe you’re into that sorta thing! The mini versions are great served with crackers (bagel chips would be perfect), carrot sticks, celery or cucumbers.  It’s having a bagel with lox and cream cheese but in a fancier, party-spread kind of way!

Originally, I made this version with a crust, just to play around with it, but in the end I decided it didn’t need it! Since the whole point was to spread this on a bagel or cracker, or cucumber slice, the crust just didn’t add anything to the dish, and plus, it’s one less step in this recipe! And by all means, you can definitely make this a no-bake dish too by omitting the eggs.

Want to make this dairy-free?  Substitute the cream cheese for a dairy-free cheese, like using Tofutti, or my favorite brand, Kite Hill dairy-free cream cheese spread (they have a jalapeno flavor that is so good – pick it up at Whole Foods).

So have fun playing around with this new version of a cheesecake and Chag Sameach to all of our faithful followers!

Like the content on #MYV?  Make sure to comment below and of course, share this post on social media!

Recipe: Mini Crust-less Smoked Salmon Cheesecakes

0 from 0 votes
Smoked Salmon Cheesecake
Print
Mini Savory Crust-less Smoked Salmon Cheesecakes
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 12 mini cheesecakes
Author: Rachel Katzman
Ingredients
Filling
  • 2 Bricks Cream Cheese, softened
  • 2 Egg, large
  • 4 oz. Smoked Salmon, chopped I used 1 package of the Trader Joe's Everything but the bagel seasoning smoked salmon (yum!)
  • 3 Green onions, chopped
  • 2 tbsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried dill I happen to LOVE dill, so feel free to adjust to your taste - if you use fresh, just grab a handful and chop it up!
  • 2 tbsp Capers (optional) I like that salty, briny kick that capers bring to this creamy spread!
Instructions

  1. Pre-heat the oven to 325F, line a muffin tin with paper or silicon liners

  2. Add the cream cheese to a large bowl and using a hand mixer, beat until mixed together, about 30 seconds. Add in 1 egg at a time until fully mixed

  3. Add in the rest of the ingredients and spoon the filling in the pan

  4. Bake for 20 minutes or until no longer jiggly in the middle

  5. Cool for 10-15 minutes, peel the liner and enjoy! Serve with crackers or raw veggies

Don’t forget to check out Daniel’s savory take on cheesecakes: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Looking for a light Shavuot menu check this out: Light and Easy Shavuot Menu

Charcuterie Board on a Budget

Charcuterie BoardCharcuterie boards are all the rage today. They can make a beautiful centerpiece on your buffet or a great appetizer.  Charcuterie boards are made with high end meats, cheeses, smoked fish or even vegetables. Usually all the items are served cold. Chanie Apfelbaum the amazing blogger at Busy in Brooklyn makes some beautiful ones. You should definitely check some of them out:

httpss://www.busyinbrooklyn.com/falafeltaschen-board/

httpss://www.busyinbrooklyn.com/how-to-build-a-fish-board/

I recently was put in charge of the food for a fundraiser for my synagogue. One of the other committee members had seen some of Chanie’s boards and had asked if I could do something similar for the event.  I had done some small charcuterie boards before at home, but this was first time I had done one this large. Charcuterie boards can be daunting at first, but all you need to remember is they are really just high end deli trays.  In my past life I did plenty of catering and cold cut trays for large crowds are something I have a lot of experience with. With that persepctive, it was simply a matter of taking it up a notch.

That being said, since this was for a fundraiser, I needed to be budget conscious.  If you are not careful you can easily spend hundreds of dollars on a small board. I ended up doing a board with roughly 50 pounds of meat for a little less than $600.  This was plenty for our crowd of 100, along with the hot hors devours, and 2 soups we served. We probably could have fed 150 easily.

I’ll break down the whole process and costs:

The Board

You can buy some magnificent boards made out of all sorts of fancy materials. Being on a budget I decided to make my board myself. I started with a 1’X4′ piece of scrap ply wood that I got for free from Home Depot. Make sure whatever wood you use, is untreated.  You don’t want to use anything treated with chemicals in a food application. I sanded down the sharp edges, charred both the top and bottom surfaces with a torch for some aesthetic interest. I then treated it with mineral oil to provide a protective finish. Total cost about $5 in supplies because the wood was free.

Protein

Charcuterie Close UpHere is where things get interesting and potentially very expensive. I spent around $500 on protein for this project. We decided early on that we were going with fleishigs for this event, so high end cured meats were where it was at. When it comes to meat based charcuterie, there are two broad categories, ground or sausage products like salami and whole muscle products like pastrami and jerky.

Whole muscle products tend to be more expensive so I concentrated on ground products like sausages and salamis. It is always fun to give people something they can’t normally get, so I often look outside of Chicago for something special. I ordered about 30 pounds of meat from Wasserman and Lemberger in Baltimore which my brother-in-law was nice enough to fly back for me.

How Many Types of Salami Are There?

You want a good variety of items. I ordered four types of salami: super hot (red pepper flake), black pepper, Italian, and garlic. Alongside the salami I order two other types of sausages: chorizo, a spicy smoked sausage from Spain , and landejager, a German sausage made with red wine and spices. Lastly but certainly not least from Wasserman and Lemberger, I procured four types of their beef jerky: regular, spicy, teriyaki, and barbecue to use as accents on my board.  Jerky is fairly expensive so I didn’t buy a lot. It was received and and the first thing to be gobbled up. The Wasserman and Lemberger items were ordered a few weeks in advance so they some time to dry to point where it developed a nice chew, but didn’t get too hard.

Buying a little early also meant I needed to guess-timate at how much meat I would need. Being in Chicago I have access to some excellent products from Romanian Kosher Sausage Company  that I used to purchase the additional meat I need once I had a better picture of the number of people I was feeding. From there I bought some of their standard dried salami, beef sticks, and some smokey snacks (a sort of salami jerky of sorts)

Other Proteins

You can get really fancy with your protein choices and include things like (beef or lamb) bacon, (beef, veal, or lamb) pancetta, or coppa, but your costs will start to get much higher. Of course you could go with smoked fish such as different types of lox, whitefish, and sable.

If dairy is your thing, the types of cheeses out there are endless. Don’t be afraid to try something a little funky or runny. A baked brie is great, a little blue cheese is nothing to be afraid of, and a fresh mozzarella can be divine. I really love The Cheese Guy products, they have high quality products that are a little more interesting (in a good way) than what you see from most kosher cheese companies. The owner, Brent Delman, is also a super nice guy. Of course if you don’t need your board to be kosher you can do a combination of meats, fish, and cheeses.

Sides

While the meat is the star of the show, the sides are supporting actors that help bring the whole thing together. The bread and butter (pun intended) of charcuterie board sides are pickles. I used some dill chips and and some gherkins for what I would call your standard cucumber based pickles, but the possibilities are endless. I also included in this category some spicy giardiniera (a relish made of assorted vegetables) and olives. Again, you can get super fancy with olives if you have the budget, but I just used some fairly standard jarred pimento stuffed green olives that you can find in any major grocery store to keep costs down.

Let’s Add Some Crunch

Nuts are also a great item to add to a charcuterie board. They add some texture to the whole experience. A large container of mixed nuts from Sam’s Club or Costco works well. You can find flavored nuts but I think that can distract from the overall experience.

The final item I would place in this category are crackers.  Crackers are kind of the setting of a story. It’s not there to stand out but it’s needed to give the story structure. I used some basic generic snacker (AKA Ritz) style crackers along with some flavored Triscuits. Obviously there are countless varieties of crackers at all sorts of price points, but if you are trying to stay on a budget this is one place you can go with the cheaper options. Crostinis, thin slices of toasted baguette are often used instead of crackers, but I just didn’t have the time to make them for this event.

Other options that work nicely as sides are dried fruit that go well on a cheese board, or capers that compliment smoked fish.

Overall, I spent about $50 on sides.

Condiments

If you are going with a meat based board, different types of mustard are your go to condiments.  You can easily find yellow, Dijon, spicy brown, and honey in most major grocery stores.  Skip the fancy brands and even the large national brands and go with the generic or store brands. They will be cheaper and no one will know the difference. Save your money for the proteins.

Ketchup is a classic, although in Chicago it can be considered a crime. BBQ sauces can be fun and come in all varieties. If you like a some heat there are countless hot sauces that you can add to your charcuterie board.  Alternatively, for a cheese board, fruit jams are nice. Finally for fish, tartar sauce works well.

Things I would have done differently

Based on the number of people we had I could have definitely gone with less meat and saved a few bucks. We had plenty of meat left over.  I also should have gone with a larger board. In the future I may cover the whole table in butcher paper instead of using a board.  The board was piled super high with my meat. I had to put my condiments and sides next to it instead of on it.  While I love jerky, it was a bit too expensive for this application. Due to it’s price I didn’t have enough of it for it really make an impression.

If you like this post you might like: Mr. Peikes Goes to Seattle, Washington or the Time I Flew With 100 lbs of Meat

Herby Cabbage Salad – perfect for Passover!

Cabbage Salad with Parsley and Mint

I know I say this every year, but how is it Pesach already?  Well, believe it or not, recipes are popping up everywhere for the perfect Passover food.  Today’s recipe is for my Herby Cabbage salad!  This salad is super refreshing on a warm spring day and very simple to put together. You may be thinking that this might be TOO simple to serve during a Pesach meal, but I say why not!  Why does Pesach food have to be super carb-heavy, like you’re constantly in a food coma for 8 days straight?  And what about all that leftover parsley from seder?

Reviving Leftovers!

I know most people that use parsley for “Karpas” use the curly variety, and by all means, that works great in this salad!  The perfect combo of sweet and crunchy cabbage, sharp but mild green onion (or use thinly sliced red onion, if you prefer), tart and acidic lemon juice, salt, pepper, olive oil and of course, a boat-load of herbs.  I LOVE using fresh mint in so many recipes and this combo with the cabbage works so well.  Add in some chopped cucumber, or maybe some fresh chives or basil too (just be sure you wash everything well). This would also be good with a splash of apple cider vinegar

Maybe you have some leftover romaine that you use as “Maror” from seder night?  Chop that up and add it in there too! With salads, anything goes.

Simple.  Delicious.  Now those are words we can all live by!

Wishing you all a very happy, healthy and blessed Pesach – Chag Sameach everyone!

0 from 0 votes
Print
Herby Cabbage Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 1 10 oz. bag Shredded red cabbage
  • 1/4 cup (or 1 handful) Fresh mint, chopped
  • 1/4 cup (or 1 handful) Fresh parsley, chopped
  • 1/4 cup Mayo homemade or store-bought
  • 1/4 Fresh lemon
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Garlic powder
  • 3 Green onions, sliced thin
Instructions

  1. In a large bowl, add cabbage, chopped mint, chopped parsley and sliced green onion. 

  2. Add mayo to a small bowl and mix in salt, pepper, garlic powder and lemon juice and mix well. 

  3. Pour dressing over the salad - make 1 hour ahead of serving so the dressing has time to marry with the cabbage and herbs. 

  4. Serve with matzah and toppings, like feta, cucumber and dill, cream cheese and smoked salmon, or quinoa hummus and sliced beet!

Lemon Coconut Halva Cookies

Halva – the Rachel way!

There is something so comforting about Halva.  That rich, decadent dessert made with tahini (ground sesame seeds), butter and sugar. Cue the drooling, and welcome to my no-bake creamy, lemon coconut halva cookies!

When I lived in Israel for a year after High School, I remember walking through the Shuk (the market) and seeing rows of halva everywhere – the perfect Shabbat treat.  Just because I’m not in Israel doesn’t mean we can’t have delicious Halva!  And granted, I’m sure you can find it at your local kosher market, but these little cookie balls are inspired by Halva, my way. 🙂

These turn out more of a candy nougat instead of cookies, but they’re no-bake, gluten-free, vegan AND keto-friendly!  Lately I’ve been given you, our dear readers, a lot of no-bake goodies, and why not?  There’s no harm in giving you incredibly easy and approachable recipes that you can really wow your guests with, but they don’t need to know that it took you only 15 minutes to make! Let them think you’re a gourmet chef after all!

My Inspiration!

I have to give kudos to my sister Melissa for part of the inspiration.  She has been into making these sesame seed cookies lately (also gluten-free) and made with no refined sugar.  So this is a nod to your current cookie love, Mel!

Tahini definitely doesn’t get as much love as it should get, in my opinion. There’s definitely more to this roasted sesame seed butter than just adding to homemade hummus, or drizzling on your falafel! It’s a great low-carb seed butter (alternative to nut butter), plus it can be used as a base for both savory and sweet dishes.  Hence, the power of a delicious Halva.

And per my usual rant, feel free to change up the flavors.  I found a keto-friendly recipe online that used butter, so by all means! I personally loved the flavors that the tahini, coconut and that sweet, tangy lemon (ya’ll know how much I love a burst of bright acidity) bring together, but these would be great with some chocolate chips, some chopped pecans, unsweetened shredded coconut or even some blueberries! Have fun with it and go ahead, play with your food!

0 from 0 votes
Print
Lemon Coconut Halva Cookies
Prep Time
15 mins
Freeze
1 hr
Total Time
2 hrs
 
Author: Rachel Katzman
Ingredients
  • 1 cup Tahini Make sure the oil hasn't separated; if it does, just mix it thoroughly. I love using the Whole Foods 365 brand since there is less oil that's separated, and easier to mix.
  • 1/2 cup *Confectioners Swerve (sugar alternative) Or use regular powdered sugar
  • 1/2 cup Coconut oil, softened
  • 2 tbsp Lemon juice
  • 1/2 tsp Lemon extract, optional
  • 1/4 tsp Salt
  • 1/4 tsp Cinnamon
  • 3 tbsp White sesame seeds Toasted, optional
  • 3 tbsp Black sesame seeds Optional
Instructions

  1. Add the tahini, coconut oil, lemon juice, extract (if using), Swerve, salt and cinnamon into a large bowl and mix until fully combined.

  2. Using your hands or a mini ice cream scoop, measure about 3 tbsp of dough and flatten using your hands, to form a "cookie" (or you can leave in a "ball" shape).  

  3. Totally optional, but if you'd like, take the white sesame seeds and toast in a dry skillet on medium heat for about 1 minute - make sure not to burn them.

  4. Sprinkle the black and white sesame seeds on top of the cookies and freeze until solid. You might have to "pat" them into the cookies so they stick better! These would also be great with finely ground unsweetened coconut on top too!

  5. Because these cookies have coconut oil, they will soften/melt once they get to room temp (depending on the temperature), so make sure they are frozen or chilled in the fridge before serving.  

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!