Category: Kosher

Happy Tu BiShvat! Coffee Coconut Date Balls

Happy Tu BiShvat, a.k.a. Rosh Hashanah for the trees!  In honor of this special New Year, why not challenge Daniel to an ingredient showdown and feature one of the 7 species – the humble date!  No, I’m not talking about a romantic walk on the beach or a candlelight dinner with your boo, but rather the sweet and sticky dessert-like treat that is native to Israel (sorry, I couldn’t help it)!  Dates are so versatile and they can be used in both savory and sweet treats!

So while Daniel may be whipping up something deliciously decadent and laden with meat (obviously), I’m going old school.  This was one of the first recipes I developed for my other (food and fashion) blog riskyveggie.com.  It’s been such a favorite among my readers and fellow food-eaters that I’ve done different versions of it over the years as well (mocha chocolate chip date balls, poppy-seed vanilla date balls – you name it)!  But time and time again, I always come back to this classic.

This is the dessert treat that I’m known to make for a family with a new baby – since it’s the perfect bite for nursing mothers!  My friend Joy had a baby a few years ago and of course I made her and her family a feast of a dinner and included a batch of these date balls.  She emailed me immediately and said it was the perfect middle-of-the-night bite when she needed some sustenance as she nurses her newborn at 3 a.m.  Granted, you can always omit the coffee, though it’s not a lot in the whole batch but if you are sensitive to it, just don’t include it!  What’s great too is that this recipe is so versatile and a great base for making it your own.  Sometimes I add cinnamon or maybe a scoop of vanilla protein powder or vanilla extract.  Sometimes I mix up the different coffee flavors!  And I might even add a few tablespoons of raw cocoa powder to amp up the richness of these bites of heaven.

My favorite part is how little time it takes to whip up a batch.  Add your ingredients into a food processor, roll them into balls, dust with coconut, freeze or refrigerate on wax paper until firm.  That’s it.  No oven to pre-heat or dough to make, or waiting for the dough to rise, or even a gazillion steps or ingredients.  But probably my FAV part about making these?  Even my picky-eating husband is a fan.

L’chaim to that! 🙂

5 from 1 vote
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Coffee Coconut Date Balls
Prep Time
20 mins
Freez
2 hrs
Total Time
22 mins
 
Servings: 20 Date Balls
Author: Rachel Katzman
Ingredients
  • 1 cup Dates I like Deglet Noor - they're softer and they come pitted in a big container from Costco (make your prep so much easier)
  • 2/3 cup Nuts Any type you have on hand is good - I like to mix it up between pecans, almonds, walnuts and cashews
  • 2 tbsp Ground Coffee I don't mind using ground coffee in this recipe but you could always add some cold brew or cooled coffee
  • 1 tsp Cinnamon
  • 1/2 cup Unsweetened Dairy-Free milk I like using almond milk
  • 1 cup, divided into 1/2 cups Unsweetened Shredded Coconut
  • 1 pinch Sea salt
  • 1 tsp Vanilla Extract Optional (or you could do maple extract which would be delish)
Instructions

  1. Add the nuts into the bowl of a food processor and grind until finely ground (don't over-process or you'll end up with nut butter).

  2. Add the dates, 1/2 cup of coconut coconut, nut milk, cinnamon, coffee, vanilla (if using) and salt.

  3. Pulse until the mixture comes together kind of like a sticky dough.  Check the consistency to make sure it's dry enough to roll into a ball but not too sticky where it won't form.  

  4. Using a mini ice cream scoop, form the mixture into small balls and roll in the other 1/2 cup of shredded coconut.

  5. Place on a sheet of wax paper and freeze for 2 hours until firm or you can set them in the fridge.  If it's warm outside, it'll take a bit longer to set up, but they'll still be firm enough to eat.  I like mine frozen so I keep some there, anytime I need to deliver a batch of these date balls!

Don’t forget to check out Daniel’s Tu BiShvat date recipe: Mergez Stuffed Dates Wrapped in Beef Bacon

 

Ruben Flat Bread

Ruben Flat BreadsRuben Flat Bread

Rachel recently posted a recipe for Smoked Salmon and Avocado Stacks. That motivated me to come up with an easy appetizer recipe of my own.  I have always loved making fun appetizers. On a Shabbat morning when I am expecting guests for lunch, I can often be found spending hours meticulously plating my appetizers. This drives my wife crazy.  She is always concerned that a guest may not like the appetizer, and often insists that appetizers be served family style on a large platter with any adornments such as sauces and garnishes on the side.

Flat breads seem to be all the rage today, and the meat pizza seems to be the king of it all. I wanted to take that concept and create something that was quick, approachable, and familiar. The Ruben sandwich is probably one of the most quintessential Jewish dishes. I decided to take those flavors and make a flat bread out of it.  This recipe is super quick and easy, with the exception of caramelizing the onions which can be done in advance.

I know caramelized onions are not traditional in a Ruben, but they add a richness that one often gets from the Swiss cheese used in many “kosher style” delis.  In a strictly kosher kitchen, mixing meat and dairy products is forbidden. The caramelized onions also act as an edible adhesive to help the other ingredients stick to the flat bread.

I was looking for a quick and easy recipe and therefore used a store bought flatbread or more specifically I used *Bistro Buns By Brooklyn Bred. They are nice and thin with a good texture and not too big.

2.5 from 4 votes
Ruben Flat Breads
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Ruben Flat Breads
Prep Time
5 mins
Cook Time
5 mins
Slow cooker time
12 hrs
Total Time
10 mins
 

 A quick, approachable, and familiar dish that works well as an hors d'oeuvre, appetizer, or even a small meal. This recipe takes the flavors of a Ruben sandwich, one of the most quintessential Jewish dishes, and makes a flat bread out of it. 

Course: Appetizer, Hor d'oeuvres
Cuisine: Jewish
Keyword: flat bread, ruben
Servings: 4 people
Author: Daniel Peikes
Ingredients
Flat Breads
  • 1 Cup Corned Beef Sliced and roughly chopped
  • 2 Flat Breads I used store bought, but you could make your own
  • 1/2 Cup Sauerkraut Thoroughly drained
Russian Dressing
  • 1/4 Cup Mayo
  • 1/4 Cup Ketchup
Slow Cooker Caramelized Onions
  • 3 tbsp Olive Oil
  • 3 Large Onions Chopped
  • Salt and Pepper To taste
  • Giardiniera Optional if you like some heat
Special Equipment
  • Small Slow Cooker AKA Crock-Pot
Instructions
Caramelized Onions

  1. Add the onions, olive oil, salt, and pepper to the slow cooker and cook on high for 12 hours.

Russian Dressing

  1. Combine the mayo and ketchup in a mixing bowl.  Stir until thoroughly combined.

Flat Bread

  1. Preheat your oven to 350°F

  2. Top the flatbread with the onions and then a layer of corned beef.  Bake until the corned beef begins to crisp up.

  3. Remove the flatbread from the oven and top with the sauerkraut, Russian dressing, and giardiniera. Slice in to strips or triangles and serve immediately.

Check out some of our other appetizers:
Deviled Eggs
Fried Pickles
Barbecue Chicken Hamantaschen

*This post and recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

Jicama shoestring fries with lemon garlic aoli

Jicama FriesAh, the New Year.  The time for resolutions – either staying the course and keeping to them, or breaking on day 2.  But how about feeling like you’re “cheating” without doing so – eating some “fries” without the guilt?  (shaking your head).  I’m with you on this.

A glorious thing happens when someone eating low carb, like me, tries to reinvent the wheel with comfort food.  Believe me, there are so many ways you can enjoy some serious decadent comfort foods without overloading it for your daily food intake.

But we’re not going to over-complicate things here – let’s bring it back to basics.  Jicama is a great alternative to potatoes!  It’s basically a cousin of the humble tuber, and has a mild potato-like taste and texture…so here goes nothin’!

This is not a Rachel-original idea though.  I’ve seen lots of other keto bloggers try out this type of recipe but I like to put my person spin on it.  Add some herbs and spices and dip it in a rich homemade lemon garlic aioli.  Because, what goes better than a lemon garlic dipping sauce?  Really…if you have any other ideas, I’m listening! 🙂  And for the record, if you don’t feel like making your own homemade aioli, by all means, use store-bought mayo, and just add in some minced garlic, lemon juice, and some spices and you’re good to go.

Truthfully, jicama is not the easiest to prep.  You have to wash and peel the tough other skin, then slice it into matchsticks.  So, when I found some prepped jicama slices in the grocery store, you better believe I bought it.  It saves me a TON of time!  Although I did end up slicing these sticks in half, to get that “shoestring” fry shape I was going for.  And one last thing to note – these fries can burn pretty quick if you’re not keeping an eye on them, but…I prefer a little bit of that dark brown crispiness.  Not all of them will get super crispy, but of course you can always fry these instead of baking – I mean, why not? #YOLO (do people even say that anymore? ha).

So go enjoy a big stack of fries!  Even if they’re “healthy” for you, right? 🙂

0 from 0 votes
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Jicama shoestring fries with lemon garlic aioli
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
Jicama shoestring fries
  • 1 lb. jicama - cut into matchsticks or thinner
  • 4 tbsp. avocado oil or extra virgin olive oil
  • 1/2 tsp. hot paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt I love the Trader Joe's brand - or you can just use minced onion, or onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt I like using pink Himalayan salt
  • 1/2 tsp freshly cracked black pepper
Lemon garlic aioli (makes 16 oz. of aoli)
  • 2 eggs I prefer using good quality eggs for this aoli, since it's raw egg, so look for pasturized eggs
  • 2-3 garlic cloves
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup avocado oil You want to use a light-tasting oil, so you can use light olive oil instead, if you prefer
Instructions

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

  2. Add the jicama slices, oil and spices in a large bowl and mix well.

  3. Spread out the jicama on the baking sheet, making sure the jicama is in an even layer, if they overlap on the pan, they won't get crispy.

  4. Bake for 50-60 minutes - checking the last 10 minutes to make sure they aren't burning.  I prefer mine on the darker side since they get more crunchy that way, but you don't want them burnt to a crisp - and they can burn quick if you're not watching!

  5. Meanwhile, make the aoli - in a high powered blender, add the eggs, garlic, lemon juice, salt and pepper.

  6. With the motor running on medium speed - drizzle in the oil in a slow stream until the aoli is emulsified.  I estimated about a cup, but you'll see the mayo dressing come together and your blender will make a "chugging" sound when the aoli is fully combined.  It should be thick like mayo. 

  7. Serve the fries either hot or room temp with the aioli - dunk and devour!

If you liked this recipe don’t forget to checkout Daniel’s take Jicama Fries: Loaded Jicama Fries Two Ways

Smoked Salmon and Avocado Stacks

Smoked Salmon and Avocado StacksSmoked Salmon and Avocado Stacks

Appetizers are my favorite. If I could eat a meal that consisted only of apps, just a few bits of different salads, dips and finger foods, that would be a perfect meal.  So here is an ode to a fabulous appetizer that is so easy to put together – no cooking required!  Just a few chopping here, and some simple, but fancy assembling required and you’ll definitely be impressing your guests.

When I first moved to Chicago (14 years ago this month!!), I was all about having people over for Shabbat meals.  It was a great way to meet young college kids my age and this way I was able to show off my cooking skills!  One of my specialties was a tortilla soup (more of a black bean soup with lots of spices, aromatics and topped with crunchy tortilla chips).  It was always a crowd-pleaser.  And then, there was this app that I served often. The inspiration is from one of Sandra Lee’s recipes from her “Semi-Homemade Cooking” show on Food Network, way back in the day.  She added some croutons for a crunchy textural element, so if that’s your jam, go for it!  I just keep this super simple, and that way it’s gluten-free, keto-friendly, pescatarian and just delicious all-around.

The Updated Version

For this go-around, I decided to add a cucumber, sun-dried tomato, caper relish.  As pretty as the smoked salmon (or lox, whatever you want to use) and avocado stack is on its own, this accompaniment gives it a nice tang and acidity and brightens up the salmon and avocado.  Or, this would be delicious with a lemon caper dressing drizzled over the top as well. Served with crackers or fresh, warm challah and you have a tasty, modern twist on a gefilte fish starter! Oh, and a squeeze of lemon over the top of the plate never hurts. 🙂

Try making this at your next Shabbat meal or maybe for your New Years’ Eve fancy shmancy dinner party!

Wishing you all a happy, healthy and safe New Year – catch ya’ll in 2019!

(oh…and in case you’re wondering…yes, there is a penguin pattern on the plate.  Isn’t it just so cute and whimsical?) 🙂

Recipe: Smoked Salmon and Avocado Stacks

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Smoked Salmon & Avocado Stacks
Prep Time
10 mins
Total Time
10 mins
 
Servings: 4 people
Author: Rachel Katzman
Ingredients
  • 6 oz. smoked salmon
  • 2 avocados, peeled and cubed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup cucumber, diced
  • 1/4 cup sun-dried tomatoes
  • 2 tbsp capers, drained
  • 2 tbsp rice wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 small handful of fresh dill, minced
  • 1/2 lemon, cut into wedges
Instructions
To make the tapenade:

  1. Mix the diced cucumbers, sun-dried tomatoes, capers, fresh dill and sliced scallions in a bowl.

  2. Add the rice wine vinegar, olive oil, salt and pepper.  Mix well, set to the side.

To make the stacks:

  1. Mix the avocado cubes in a small bowl with salt and pepper. 

  2. Take the lid of a mason jar and spoon some avocado mixture in the bottom, about 1/2 an avocado per person.

  3. Take the smoked salmon and roughly chop and place it on top of the avocado. 

  4. Spoon some of the tapenade on the side, or on top.  Garnish with sliced green onions and serve with a lemon wedge to squirt over the top of the tapenade and the smoked salmon stacks. 

Check out some of our other appetizers:

Deviled Eggs

Fried Pickles

Barbecue Chicken Hamantaschen

Chicken Fried Cauliflower Steaks With Chimichurri

Chicken Fried Cauliflower SteakChicken Fried Cauliflower Steaks With Chimichurri

Fried Cauliflower is my go-to side dish at any pizza shop. That being said, I am always disappointed when it is made using a breading instead of a batter.  To take this humble side dish to the next level I used cauliflower steaks to produce a vegetarian riff on chicken fried steak. A cauliflower steak is a 1/2″ vertical cross section taken from the middle of the cauliflower to produce a large flat piece with lots of nooks and crannies. Those nooks and crannies create lots of surface area for the flour dredge and batter to grab on to and become delicious crispy bits. This recipe works well with florets (smaller flower shaped pieces) as well.  If are looking for a side dish, then definitely use florets instead.

ChimichurriChimichurri

Originally, I thought about smothering this dish in a mushroom gravy, which would be traditional for a chicken fried steak. I decided instead to go with Chimichurri to brighten up the dish and give it a pop of color. Chimichurri is a great sauce from Argentina usually served on grilled meat. It pairs the earthy flavors of fresh herbs with the sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes. I used cilantro in my chimichurri, which is the leaf from the the plant that coriander comes from. Many people have a predisposition to disliking cilantro. If you are in that population, parsley is a great substitute, and if chimichurri is not your thing, then definitely try it with mushroom gravy.

 

0 from 0 votes
Chicken Fried Cauliflower Steak
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Chicken Fried Cauliflower Steak
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
 

This a great take on fried cauliflower and a riff on chicken fried steak.  The second dip into the flour gives this dish on an extra layer of crunch and the seltzer helps keep the batter light. This recipe works just as well for smaller pieces of cauliflower as it does with large steaks.

Course: Main Course
Cuisine: American
Keyword: Cauliflower
Servings: 4 people
Author: Daniel Peikes
Ingredients
  • 1 Head Cauliflower The larger the better
  • 4 Cups All-Purpose Flour Divided in half
  • 2 Large Eggs
  • 2.5 Cups Seltzer
  • 1 tbsp Dried Cayenne Pepper Optional for a little kick
  • 1 tbsp Paprika Smoked if you have it
  • Salt and Pepper To Taste
  • Chimichurri Sauce
  • Vegetable Oil for Frying
Instructions

  1. Add 1/2 inch of vegetable oil to a heavy frying pan or cast iron skillet and place over medium heat. Make sure the heat is not too high otherwise the outside of the cauliflower will burn and the middle will will be tough.

  2. In a bowl, combine 2 cups of flour, salt, pepper, and paprika. Stir to combine.

  3. In a separate bowl, beat the eggs with 2 cups of the seltzer. The add the other two cups of flour and the dried cayenne pepper and stir to create a batter.  It should be thin. If it seems thick, add the other 1/2 cup of the seltzer.

  4. Vertically slice four 1/2" pieces from the middle of the cauliflower. Dust each piece in the flour mixture and then shake off the excess, then dip the cauliflower in the batter and let any excess drip away for a few seconds, and finally dip back in the flour one more time.

  5. Carefully add the cauliflower steaks to the pan, being careful not to splash the hot oil.  Make sure not to crowd the pan, so work in batches. If your pieces are large, do one at time.  Fry on each side until golden brown and delicious.

  6. Plate, drizzle on chimichurri, and serve immediately.

0 from 0 votes
Chimichurri
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Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 

Chimichurri is a great sauce from Argentina usually served on grilled meat. It consists of earthy flavors of herbs combined with sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes.

Course: Sauce
Cuisine: Argentine, Latin, South American
Keyword: Chimichurri
Servings: 2 Cups
Author: Daniel Peikes
Ingredients
  • 1 cup Cilantro or Parsley Chopped finely
  • 4 cloves Garlic Chopped finely
  • 1 medium Red Onion Chopped finely
  • 1 medium Fresh Red Chili Chopped finely
  • 3/4 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • Kosher Salt To taste
Instructions

  1. Place all ingredients in a large mixing bowl, and stir to combine. 

Chocolate Avocado Pudding

Let’s do a little experiment.  Can I get your attention with just one word?  How about CHOCOLATE!  See, didn’t that do the trick? 🙂

Okay, let’s get down to some chocolate business here. Let’s talk about chocolate avocado pudding.  I know…it sounds bizarre.  But trust me, something magical happens when take ripe, creamy avocados and blend them into the base of what makes this luscious chocolate pudding.  But fear not, there’s no green color or avocado flavor in the final result.  Nope, just a boost of healthy fats and rich perfection, and this pudding is the perfect snack for a cold winter’s day.  Maybe top it with some cool whipped cream, add some fresh strawberries and chopped mint?  Or you can eat this along side some piping hot chocolate and you have a major choc fest happening.

I don’t know why chocolate pudding reminds me of a day cuddling up in bed, watching a good movie – maybe it just reminds me of home, of my childhood?  This isn’t quite your old fashioned Snack Pack pudding that you had in your lunchbox.  Ah, this is your childhood favorite re-imagined –  healthier and better!  Also, bonus points for this recipe being gluten-free, vegetarian AND vegan, keto-friendly, paleo, egg-free, nut-free and sugar-free!  I use a delicious sugar-substitute called Swerve (check it out below).  It’s a sugar alcohol made from erythritol and doesn’t spike your blood sugar and measures equal to sugar (just a little hint – I’ve found Swerve on sale sometimes at Jewel, so check it out in the baking aisle).

The first time I made this pudding, my smart husband took one bite and exclaimed “is there avocado in this?”  How in the hell did you know that?!  He’s just a bloodhound when it comes to finding the one “green” ingredient, and avoiding it at all costs.  But since I blew that cover, I always attempt to hide other veggies in his food, sans avocado.

I’ve learned my lesson with him.  Oh well.  Hope the rest of you enjoy it! 🙂

Chocolate Avocado Pudding Recipe

0 from 0 votes
Chocolate Avocado Pudding
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Chocolate Avocado Pudding
Prep Time
10 mins
Total Time
10 mins
 
Course: Dessert, Snack
Cuisine: Kosher
Keyword: Avocado Pudding
Servings: 3 cups
Author: Rachel Katzman
Ingredients
  • 1 can of full-fat coconut cream
  • 1/2 cup unsweetened cocoa powder
  • 2 ripe avocados, sliced, peeled
  • 3/4 cup Swerve or use sugar, or sugar subsitute
  • 1 tbsp maple extract you can use vanilla instead
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
Instructions

  1. Add the coconut cream (first) into the container of a high-speed blender.  This step is important to put in the liquid/cream first so it's easier to blend.

  2. Add the avocados, sweetener, extract, cinnamon, and sea salt.

  3. Blend on high speed for 1 minute until fully combined.

  4. Chill in the fridge for a few hours to set up (it'll be good otherwise, but will be slightly runnier at room temp, and I prefer it cold).

  5. Place in serving bowls, garnished with sliced strawberries (yum) and freshly chopped mint. 

Don’t forget to check out some of our other great dessert recipes: Boozy Eggnog Custard Filled Doughnuts and Dairy-free maple cinnamon custard

*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!

Boozy Eggnog Custard Filled Doughnuts

DoughnutsBoozy Eggnog Custard Filled Doughnuts

Happy holidays!  Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.

I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays.  Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.

Frosting and Filling

Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out.  I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.

Boozy Eggnog Custard Filled Doughnuts Recipe

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Doughnuts
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Boozy Eggnog Custard Filled Doughnuts
Prep Time
30 mins
Cook Time
30 mins
Rising
1 hr 30 mins
Total Time
1 hr
 

A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods.  If nothing else it should make it easier to handle all that time with relatives.

Course: Dessert, Snack
Cuisine: Holiday, Homemade, Jewish, Kosher
Keyword: Doughnut
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnuts
  • 28 oz All Purpose Flour
  • 4 Large Eggs Beaten
  • 4 tbsp Unsalted Butter Half a stick
  • 1 1/2 Cups Eggnog
  • 1/2 tbsp Salt
  • 2 Envelopes Instant Yeast
  • Cooking Spray
  • 1/3 Cup Warm Water
  • 1 Gallon Vegetable Oil For frying
Boozy Eggnog Custard
  • 2 5.1 oz Boxes of Vanilla Pudding Mix
  • 1.5 Cups Eggnog
  • 1 fl. oz Rum
  • 1 fl. oz Bourbon
Special Equipment
  • Digital Kitchen Scale
  • Large round cookie cutter or pastry ring
  • Stand mixer with paddle and dough hook attachments
  • Plastic Wrap
  • Rolling Pin
  • Large pot or Dutch Over For frying
  • Piping bag with a filling tip
Instructions
Doughnuts

  1. Add the yeast to the water, stir, and allow to bloom for five minutes.

  2. Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.

  3. Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.

  4. Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 

  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.

  6. Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.

  7. On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.

  8. Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash.  Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.

  9. Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling. 

Filling

  1. In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.

  2. Add the filling to a piping bag with a filling tip and twist closed.  From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket.  Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole.  Eat immediately!

For some other holiday treats check out these recipes: PSL: Pumpkin Spice Latkes and Pizza Latkes!

PSL: Pumpkin Spice Latkes

Pumpkin Spice LatkesPumpkin Spice Latke

With Thanksgiving not too far in the rear view mirror, and Hanukah (or is it Chanukah? Or Hannukah?) coming up soon I got the idea to merge the flavors of the season. I give you the Pumpkin Spice Latke.  Hey if it works for Starbucks, Cheerios, and Oreos, why not latkes? Potato would be a bit too savory for this one, so I went with spaghetti squash. The stranded nature of the spaghetti squash gives a similar texture to shredded potato. I did try making it with butternut squash first. I found it a bit too wet, causing the middle to stay raw while the outside burned.  This recipe works equally well as a side dish or a dessert.

If sweet is not your thing check out a few of our other latke recipes: Pizza Latkes, Jalapeno Cheddar Cauliflower, and Spaghetti Squash Latkes with Dipping Sauce Trio

Giveaway

Before we get to the recipe, don’t forget to click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by the incredibly talented cookbook author, Naomi Nachman!

a Rafflecopter giveaway

*

Pumpkin Spice Latke Recipe

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Pumpkin Spice Latkes
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Pumpkin Spice Latkes
Prep Time
10 mins
Cook Time
20 mins
Squash Roasting
2 hrs
Total Time
30 mins
 

A mashup of two classic dishes. A sweet take on a latke that merges my Jewish heritage with an American classic.

Course: Dessert, Side Dish
Cuisine: American, Jewish, Kosher
Keyword: Chanukah, Hannukah, Hanukah, latke
Servings: 12 Latkes
Author: Daniel Peikes
Ingredients
Latke Ingredients
  • 1 Large Spaghetti Squash
  • Pepper To taste
  • Salt To taste
  • 2 tbsp Maple Syrup real, not pancake syrup
  • 2 tbsp Cinnamon
  • 2 tbsp Ground Ginger
  • 2 tbsp Ground Clove
  • 2 tbsp Freshly Grated Nutmeg
  • 1 Cup All Purpose Flour
  • 3 Large Eggs Beaten
  • Vegetable Oil For frying
  • Powdered Sugar Optional for garnish
Instructions

  1. Preheat your oven to 350°F. Using a sturdy serrated knife, cut the spaghetti squash in half and scoop out the seeds with a large spoon. Put the two halves back together, wrap in foil, and bake until the flesh is soft, roughly two hours.

  2. Once the flesh is soft remove from the oven, and scoop all the flesh from the skin in to a large mixing bowl.

  3. Add 3 cups of cooked squash, maple syrup, cinnamon, ground ginger, ground clove, nutmeg, flour, and egg to a large mixing bowl. Stir with a large spoon until all the ingredients are thoroughly combined.

  4. Add 1/4" of oil to large frying pan or cast iron skillet and place over medium heat. Let the oil heat up to about 350°F.

  5. Fill a 1/4" cup measuring cup with latke mix and pour in to the pan to form a patty.  Repeat to make additional patties 

  6. Fry until golden brown on each side. Dust with powdered sugar if desired and serve immediately.

*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!

Destination: Dallas Kosher BBQ Championship and Cookbook Giveaway

Giveaway

Before we get to the dish on Dallas Kosher BBQ Championship, don’t forget to enter our giveaway for the new cookbook
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Destination: Dallas

About 3 weeks ago Rachel, Elliott (Rachel’s husband) and I headed down to the Lone Star State for the Dallas Kosher BBQ Championship. We compete under the team name of Five Dudes and Vegetarian. Thanks to my awesome wife Ronit for holding down the fort while I was off having fun.

A Little Bit About Kosher KCBS Competitions

I am going to pause here and provide a little background on the format of kosher BBQ competitions established by the Kansas City BBQ Society (KCBS):

Teams compete in four categories: chicken, beef ribs, turkey, and brisket. They are judged by six judges on taste, tenderness, and presentation. Judges score entries on a scale of 2-9, with the lowest judge’s score dropped. The scores are then tallied and the winners are announced.

In order to keep everything kosher, the competition provides all of the equipment, meat, and ingredients.  Usually, there is prep time Thursday night or Friday morning ahead of the event. At this point meat, ingredients, and utensils are given out and access to a kosher kitchen is provided.  The event swings into full gear Saturday night, where the teams are provided a smoker and a grill. They then start cooking, drinking, and having an all around good time.  The teams’ pit-masters tend their fires throughout the night until it is time to turn their hard work in to the judges.

Getting Going

We headed out to the airport at about 3:30 AM with what seamed like the slowest Uber driver ever. We made it in plenty of time for our 5 AM flight.  After an uneventful flight we grabbed a rental car and headed to Benny’s Bagels where we grabbed breakfast.  Rachel and I got omelets, which to our surprise, they make in the microwave, and Elliott had a bagel and cream cheese.  The food was decent for a small bagel joint, but nothing to write home about.

Prep Party

We then headed to Congregation Beth Torah, the organization that was hosting the the Dallas Kosher BBQ Championship to start prepping for the competition. Most of the local teams had prepped the night before, so it was a pretty light crowd. Shortly after we arrived, our friend and kosher BBQ legend Mendel Segal of Backyard BBQ and Brew in South Florida showed up. He joined us at our Airbnb for Shabbat.  It was great to hang out with him for the weekend.

Rachel got started on blending our rubs and simmering our sauce, I started trimming the brisket, and I think Elliott made some phone calls when he wasn’t schmoozing with his mohel (he was born in Dallas) who also happened to be the mashgiach for the event.

Once I was done trimming the brisket, I rubbed it will our classified combination of spices and injected it with our secret elixir (If I ever obtain a 1st place prize in brisket I’ll publish my recipe). Then it was on to the turkey.  We decided to spatchcock the turkey, which involves removing the back bone and pressing down on the breasts to flatten to bird so it cooks evenly. I then injected the turkey with another concoction, and placed a compound margarine under the skin.  Finally we let the bird bathe in broth until we were ready to cook it on Sunday.

We intentionally deferred chicken prep until Saturday night.  It was was Rachel’s call, as it fell to her to do chicken prep as Debbie, our teammate that usually handles the chicken, did not make the trip. The ribs were not available yet, so we cleaned up and headed out.

Run Around Town

The next stop was Dollar Tree. There is no place better for all the bits and pieces you need to compete in a BBQ competition, or host a Shabbat in a converted garage Airbnb. While we were out we checked out Boot Barn where I bought myself a belt buckle, as well as a Penzey Spices where I went for the free smells.

Then it was off to the new kosher grocery and deli Kosher Palate to pick up some lunch and our Shabbat food.  I was able to pick up pretty much everything I needed for Shabbat from grape juice to dessert and everything in between. They have some solid food.  I especially liked their Ali’s (named for the chef) chicken, a roast chicken with Mediterranean flavors. We did a little more running around and checked out the local big box grocery store with a large kosher section and then headed to the Airbnb to get ready for Shabbat.

Sabbatical Suds

We got to the Airbnb and after some confusion about how to get in, we started to unload the car and unpack. The Airbnb was small but cozy. Perfect for a quiet Shabbat before the all the excitement of a an overnight BBQ competition.  About 45 minutes before Shabbat was to begin Mendel Segal showed up.  Friday afternoons with Mendel means one thing, “Beer Before Shabbos”. Beer before Shabbos is short video Mendel does most weeks where he picks a beer to taste and briefly talk about.  Elliott and I got our 15 seconds of fame as guests on that week’s episode.

Shabbat was fairly uneventful.  We went to shul, ate, and tried to get as much sleep as possible. We knew we needed all the rest we could get before the competition.  The Shabbat meals were nice and the company was excellent.  The food from Kosher Palate was tasty and spending time with Mendel, Elliott, and Rachel is always enjoyable.

BBQ Bonanza

After Shabbat we quickly packed up and checked out of the Airbnb and headed to the contest grounds to get set up.  With this contest being later in the year, Shabbat was over fairly early, allowing us plenty of time to get organized and relax before the brisket needed to go on the smoker.

Once we got to the contest it was the prefect example of organized chaos.  A lot of stuff going on all at once, but all in near-perfect harmony.  The organizers seemed to have a perfect handle on everything going on and the volunteers worked diligently to make sure everything went off without a hitch.  Special thanks to Brian Rubenstein and Sandy Dorf. They bent over backwards to make sure all the teams that traveled in from out of state were well taken care of.

Rolling Smoke

After getting set up and having a few shots we threw a few hot dogs on the grill for dinner and waited for the time to come to put the brisket on.  Eventually 1 AM came around and it was time get the brisket to get started.  I don’t know why, but I had the hardest time getting my smoker up to 250°F.  We were using a Weber Smokey Mountain* which is a model I am very familiar with and is quickly becoming the standard for Kosher BBQ competitions, but something just wasn’t clicking.

My theory is the issue was with the charcoal I was using.  I was using a brand that I was not used to and it created a lot of ash. The other possibility was I was just not getting a good seal and my smoker was leaking heat.  The lid to my smoker didn’t fit quite right which likely was contributing to the issue.

Size Does Matter

Soon after setting up we received our ribs, which were huge!  This created a space issue.  Usually kosher competitions provide a 22″ Weber Smokey Mountain* and a 22″ Weber Kettle*. When we have smaller ribs, and a turkey breast as opposed to whole bird, we are generally able to fit everything on the smoker without the use of the Weber kettle.  Due to the volume of meat we had to cook I ended up doing the turkey on the kettle. The kettle was bit hotter than I wanted and the dark meat got a little dry.

Here Comes the Sun

The ribs went on around 6 AM, a little earlier than usual due to their large size.Shachris Selfie We then managed to pull together a minyan for Shacharit  followed by a Kosher BBQ Competition Shacharit selfie with Mendel Segal, which has become a standing tradition.

Breakfast, featuring bagels and coffee provided by the contest organizers along with shakshuka and french toast that Rachel made were soon to follow. That’s right Rachel managed to make french toast in a foil pan on a charcoal grill.

After breakfast the chicken and turkey went on and the event opened to public.  There were all sorts of vendors and activities. I can’t reiterate enough how well this event was organized.

Time for Turn-Ins

A little bit before noon was when the real fun began. Turn-ins were every half hour starting at noon.  The energy of the teams putting together their boxes to be presented to the judges is one of those things that defies words.  You really need to experience it. (That is an invitation for all of you to visit us at the next competition.)

Chicken

The first category was chicken which came out decently. It is hard to get the pieces to be perfectly uniform when using kosher thighs, as they can vary in size and come with rib bones attached. I can’t complain too much about the chicken though, as we scored better than expected.

Ribs

While the ribs were very large and didn’t lay out well in the pan (we used foil pans instead of the standard foam boxes due to the size), they were excellent quality plate ribs, which are meatier than the back ribs we usually use. Our ribs came out pretty good, not sure why we didn’t score better.  I can only theorize that in Texas they like their ribs a little less sweet than we make them.

Turkey

The turkey breast came out pretty moist, but I need to work on my presentation for it. As I mentioned earlier the dark meat came out a bit dry so I didn’t end up putting any in my box.

BrisketBrisket

Our brisket took forever to get to temp, but eventually got there.  I let some other teams taste my brisket and received positive feedback, but I think the pieces that went to the judges just weren’t the best.  In the future I plan to cut the whole brisket and then decide what to put in our box for the judges.

Celebrity Judges

We also provided small portions of all four categories for a panel of celebrity judges, as well as turkey and brisket for the spectators for the People’s Choice award. The celebrity judges included some serious BBQ royalty including Jill Grobowsky Bergus, owner of Lockhart Smokehouse in Dallas, one of the oldest and well known BBQ joints in Texas. Along side her was Daniel Vaughn who has my dream job, the BBQ editor for Texas Monthly Magazine and Gabe Boxer AKA The Kosher Guru.

Results

Smokey DanielWe took fifth overall. If you take into account the fact that second, third, and fourth place were separated by less than a point, and the guy who took first has his own BBQ restaurant, I think we did pretty well. After the awards we headed to a local heath club to grab a quick shower. We then headed to the airport for a fairly uneventful flight followed my an Uber home. As soon as I got home I passed out. It was a whirlwind trip, but a lot of fun.  We are hoping to return next year, and hope to see you all there!

Don’t forget to check out Rachel’s take on the contest: 2 Dudes & a Vegetarian Do Dallas and Cookbook Giveaway!

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

Pizza Latkes!

Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!

Giveaway!

And hey ya’ll!  Don’t forget about our COOKBOOK GIVEAWAY!

Selfie with Naomi Nachman!

Click the link below to enter our raffle to win the new cookbook, Perfect Flavors: creative, easy-to-prepare recipes inspired by my family and travels, by my new friend and incredibly talented cookbook author, Naomi Nachman!

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Pizza Latke Recipe

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Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
Instructions

  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*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!