Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce

 

It’s been some time since I posted a recipe here on MYV and for good reason. Ellie and I closed on a condo a few weeks ago and we’re getting ready to move (don’t worry, just 2 blocks away). So needless to say, I’ve been a little preoccupied. BUT, since the Super Bowl is THIS SUNDAY, and my beloved Kansas City Chiefs are in it, yet AGAIN! So how could I not give ya’ll a recipe to kick off the big game. Ha, see what I did there? 🙂 And since KC is playing in the Super Bowl, I thought, why not make something with a KC-style BBQ sauce? So, I created a super-easy recipe for Fried Halloumi Cheese Bites with Kansas City-style BBQ sauce (sugar-free, by the way).

Crunchy Fried Goodness

Okay, so you most likely aren’t going to a big Super Bowl party this year or maybe you’ll just be watching it alone in your house, but that doesn’t mean you can’t make great party food. This recipe really does come together super quick. While you’re frying up the Haloumi cheese, you can make the BBQ sauce. Halloumi (or sometimes spelled “Haloumi”) is a semi-hard cheese made from a mixture of sheep’s milk and goat’s milk and sometimes cow milk is added in to. It has a really high melting point so it’s perfect for grilling or frying. Making these fried Halloumi bites would be a great “crouton” addition to your salad! If you can’t find Haloumi, try and look for Paneer, a cheese mainly used in Indian cuisine. I’ve found Paneer at both Costco and Restaurant Depot.  All you do is sprinkle the cubed Halloumi in some flour (I used coconut flour and some salt and pepper) and fry away. I just did a shallow pan fry but these will definitely be crispier if you deep fry or use your air fryer, if you have one.

KC style

Alright, don’t hate on me, but my BBQ sauce may not be the most super KC style ever, so I did tweak it a bit. But it’s okay to play with your food, right? Kansas City BBQ sauce is the perfect balance of both sweet and tangy flavors. Typically made with molasses and bright acidic flavors from tomato and vinegar, it also has the right balance of sweet and heat. It’s that classic, ketchup-based BBQ sauce that will be the perfect dipping sauce for these fried bites of goodness. I also made this recipe low carb and with only stevia instead of ketchup or adding additional sugar. But go ahead and use ketchup if you prefer it!

Be sure to check out Daniel’s Super Bowl recipe for Chicken Wings with a three different Sauces.

Want even MORE recipes to serve for the big game? Check out some of our favs!

“Bacon” Ranch Crack Dip

Grandma Janie’s Hot Mushroom Dip

Nacho Jalapeno Cheese Crisps

Tater Tot Nachos

Cheddar-stuffed Jalapeno Hush Puppies

Almond Butter Snickerdoodles

Happy Snacking and Super Bowl watching! Go CHIEFS!

0 from 0 votes
Fried Halloumi bites with Kansas City-style BBQ sauce
Course: Appetizer
Author: Rachel Katzman
Ingredients
Kansas City-style BBQ sauce (sugar-free)
  • 8 oz. Tomato Sauce (or Ketchup) Not pasta sauce, but just the canned tomato sauce, or the ones in the boxes
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Worchestershire Sauce, or Coconut Aminos
  • 1 tsp. Liquid Smoke You can add another teaspoon if you like it more smoky, but start with 1 tsp to taste
  • 1 tbsp. Liquid Stevia Add more if you like it sweeter, but start with 1 tbsp. to taste
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne Pepper
  • 1/2 tsp. Chili Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
Fried Halloumi Bites
  • 9 oz. Halloumi cheese Doesn't have to be exact weight here
  • 2 tbsp. All-purpose Flour, or Coconut Flour
  • Vegetable Oil, or Avocado Oil, for frying I did a shallow pan fry so I just added a little bit to start and fried the Halloumi, just start with a few drizzles and add more if you need
Instructions
  1. Cut the cheese into cubes - whatever size you like!

  2. Spread the flour, salt and pepper on to a plate and roll the Halloumi on all sides, while it's wet

  3. Heat up the oil on medium heat, with a few tablespoons at a time and add more if you need. Add the cheese cubes and fry on all sides until crispy and golden (about 2-3 minutes). You're looking for the color of French Fries! But be careful they don't get too dark or burnt, but hey, unless you like burnt cheese

  4. Using tongs, or a slotted spoon (if deep frying), carefully lift the cheese cubes and let it cool slightly on a cooling rack with a paper towel underneath to catch any drippings

Make the BBQ sauce
  1. Add all ingredients in a saucepan and whisk until all ingredients are mixed

  2. Simmer on medium-low for about 5 minutes and let cool. Serve with Fried Halloumi bites!

A Trio of Simple Super Bowl Chicken Wings

 

Chicken WingsWell, we are about a week away from the Super Bowl. Is there any food more associated with watching football than chicken wings? But how do you get them crispy without making a mess or spending a lot of time?  Generally wings get their crispiness from frying either unadorned for crispy skin or with some sort of breading for a little extra crunch. But what do you do if you don’t want to bread or fry your wings? The trick is a two stage cook.  First cook the chicken wings at a lower temperature to make sure the wings are cooked through without drying them out.  Then you crank the heat to crisp up the skin.

Now that we have the crispy skin all sorted out, let’s talk sauce. Wings are a great platform for whatever flavors tickle your tongue. I developed a trio of sauces to try and capture a broad range of palettes.

Some Like It Hot

The hot wing is probably the most popular of the chicken wing flavors.  The most common version is the buffalo wing, which uses store bought hot sauce, usually Franks’s RedHot, combined with margarine, but I wanted to go with something different. Many people are familiar with sriracha, the delicious Asian style hot sauce made by Huy Fong in Irwindale, CA. But what many people don’t know is that they make a couple of other products.  They make a chili garlic sauce that is great. It has a bit more heat, texture, and complexity than your average hot sauce.  I created a sauce based on it for those who like their wings with a kick.

Some Like It Sweet

I realize that not everyone likes things spicy. If you have more of a sweet tooth than a hot head you might want to try my second sauce. Sticking with the pseudo Asian theme, I decided on a teriyaki style sauce. I added some pineapple juice to give it a bit of a Hawaiian flair.

Some Like It Tangy

Continuing with the Asian theme, I went with lime which hails from a bit further west around India and the adjoining parts of Myanmar. I paired it with pomegranate to add some fruitiness.  The pomegranate also gives the wings a great color.  I added some honey to this to balance out the sharpness of the other ingredients.

What is your favorite flavor of chicken wing? Let us know in the comment.

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Chicken Wings
Easy Oven Wings
Prep Time
5 mins
Cook Time
1 hr 25 mins
 

An easy way to get crispy wings, without frying!

Course: Appetizer, Snack
Cuisine: American, Bar
Keyword: chicken wings
Servings: 3 Servings
Author: Daniel Peikes
Ingredients
  • 12 Whole Chicken Wings
  • 1 Cup Wing Glaze See below for 3 different wing glazes
Instructions
  1. Preheat your oven to 250°F.

  2. Place the wings on the a parchment paper lined sheet pan.

  3. Roast the wings for about about an hour.

  4. Increase the temperature to 450°F until the skin of the wings are brown and crispy amount another 20 minute but keep an eye on it.

  5. Remove the wings and lower the oven heat to 350°F.

  6. Brush your favorite glaze on the wings, and return them to the oven until the sauce sets, about another 5 minutes.

 

0 from 0 votes
Chicken Wings
Chili Garlic Sauce
Author: Daniel Peikes
Ingredients
  • 12 Cloves Garlic
  • 3/4 Cup Dried Red Chilis
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 2 tsp Sesame Oil
  • 1/2 Cup Honey
Instructions
  1. Add the garlic, chilies, soy sauce, and rice vinegar to your food processor fitted with an "S" blade and blend until it it forms a thin paste.

  2. Pour the chili mixture into a small sauce pot and add the honey. Place over low heat and bring to a simmer.

  3. Remove from the heat and allow to cool. Apply to wings or put in an airtight container and store in the refrigerator.

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Chicken Wings
Pineapple Teriyaki Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pineapple Juice
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Molasses
  • 2 tbsp Garlic Powder
  • 2 tbsp Ground Ginger
  • 1 tsp White Pepper
Instructions
  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

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Chicken Wings
Pomegranate Lime Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pomegranate Juice
  • 1/4 Cup Lime Juice
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tsp White Pepper
Instructions
  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

Check out some of our other Super Bowl recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

Super Bowl Snack – behold the “Nacho Jalapeno Cheese Crisp”!

Pomegranate and Silan Glazed Chicken Legs for Tu BiShvat

 

Pomegranate ChickenTu BiShvat, the Jewish new year for trees, a Hebrew Arbor Day of sorts,  is approaching.  One of the customs for Tu BiShvat is to eat foods from the Sheva Minim, the seven special species of agricultural products of Israel.  They include wheat, barley, dates, figs, pomegranates, olives, and grapes. I wanted to create a chicken recipe that was quick and easy that would work equally well for a weeknight where you need to get dinner on the table in an hour and a nice Shabbos dinner.

Winner Winner Chicken Dinner

Chicken always seems to be a crowd pleaser.  It is easy to work with and fairly inexpensive. I use legs for this recipe, but the glaze will work equally as well on thighs or a whole chicken.  You can even use it as as a barbeque sauce for grilling boneless skinless chicken breast.

Ancient Ingredients Making a Comeback

Silan is an ancient ingredient that has made a comeback of late. Silan is also known as date honey.  It is made by mashing dates and cooking them down in to a syrup. Note that no bees are involved in this process, which makes it a great vegan alternative to honey. The silan gives the chicken a great sweetness and beautiful shine.

Pomegranate is another classic middle-eastern ingredient that has gained popularity lately. It adds a great fruity flavor and some tartness to balance out the sweetness of the silan as well as giving the chicken a beautiful color.  In the recipe I call for reducing down pomegranate juice but you can use pomegranate molasses instead if you are short on time.  What are some of your favorite TuBishvat dishes? Let us know in the comments.

0 from 0 votes
Pomegranate Chicken
Pomegranate and Silan Glazed Chicken Legs
Prep Time
10 mins
Cook Time
30 mins
 

An easy chicken recipe great for a quick week night meal or a Shabbos dinner.

Course: Dinner, Main Course
Cuisine: Israeli, Jewsih, Kosher
Keyword: Chicken, Honey, Israel, Pomegranate, Silan
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 12 Chicken Legs
  • 2 Cups Pomegranate Juice Or 1 cup pomegranate molasses
  • 2 tbsp Soy Sauce
  • 1/2 Cup Silan (Date) Honey Standard honey will work in a pinch
  • 1 tsp White Pepper
Instructions
  1. Preheat your oven to 350°F.

  2. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency. If using pomegranate molasses instead of juice, no need to reduce, just heat and stir to combine.

  3. Remove from the heat and allow to cool. Place the chicken legs on a parchment paper lined baking sheet. Brush the glaze on to the chicken legs

  4. Roast the chicken until it hits 150°F, about 20 minutes, but ideally use a meat thermometer. Then increase the temperature to 450°F and and continue to cook until the skin browns.

Check out some of our other Tu BiShvat recipes:

Tu BiShvat Challenge: Mergez Stuffed Dates Wrapped in Beef Bacon

Happy Tu BiShvat! Coffee Coconut Date Balls

 

The Russian Reindeer: A Moscow Mule with Some Holiday Cheer and the Winner of Our Giveaway

 

Moscow Mule

Before we get to the recipe, I wanted to take a minute to to thank all of you readers out there. Despite the fact we could not attend or host any in person events this year, it has been a pretty good year for us from a website traffic standpoint.  Look for lots of exiting new content in the year to come. Hopefully, you will see us at some great events once this whole Covid thing is done with. After a year like think I think we all deserve a nice stiff drink. I’ll let you decide if you are drinking to celebrate or forget 2020.

A Twist On The Moscow Mule

I was cruising the “adult beverage” aisle of Trader Joes with my wife a few weeks back and I came across their non-alcoholic ginger beer and I knew I needed to do something with it.  Traveling a little further down that aisle as I passed the vodka it came to me: I should do a  riff on the cocktail known as the Moscow Mule.

Generally, the Moscow mule is a considered a summer sipper, but I needed to convert it into a winter warmer type drink.  Two ideas came to my mind. The first was to literally warm the drink up.  Instead of serving it over ice, I decided to bring it to a simmer and serve it hot. The second thought was to add some warm spices to give the drink a little kick. Chinese five spice powder seemed to be the obvious choice. To round out the drink and make it a little more festive, I added cranberry juice. Of course I had to give it a name.  I wanted it to be festive but still play homage to the original drink. I give you the Russian Reindeer. This recipe makes enough for 4 good sized drinks and can easily be scaled up for your next (socially distant) holiday party, or just a night in. What is your favorite cocktail? Let us know in the comments.

0 from 0 votes
Moscow Mule
The Russian Reindeer

A holiday twist on a Moscow mule

Course: Beverage, Cocktail, Drinks
Cuisine: American, Bar, Cocktail, Russian
Keyword: Alcohol, Beverage, Cocktail, Moscow Mule
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 16 fl. oz. Ginger Beer
  • 16 fl. oz. Cranberry Juice
  • 8 fl. oz. Vodka
  • 8 fl. oz. Lime Juice
  • 1 tsp Chinese Five Spice See recipe below, store bought will work in a pinch
  • 4 Lime wheels Optional for garnish
  • 12 Fresh Cranberries Optional for garnish. Recipe below.
Instructions
  1. Combine the ginger beer, cranberry juice, and Chinese five spice in a saucepot, place over medium heat and bring to a simmer.

  2. Add 2 ounces of vodka and 2 ounces of lime juice to each mug and stir.

  3. Fill the remainder of the mug with the warm cranberry and ginger beer mixture. Garnish with whole cranberries and a lime wheel if desired and serve immediately.

0 from 0 votes
Moscow Mule
Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions
  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

Don’t forget to check out some of our other recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

And finally the winner of our Hanukkah Giveaway is……(insert drumroll here)a Rafflecopter giveaway
Congratulations Leora.  We will be in touch to work out the delivery details.

Orange Chicken: A Jewish Tradition

 

Orange Chicken

As the end of the year approaches, like any good Jew, my mind turns to one thing: Chinese food. Unlike the rest of my family, I like a little kick in my Chinese food, and the classic Americanized Chinese dish of orange chicken was just the thing to satisfy my craving.  The recipe calls for a teaspoon of red pepper flake but if you don’t like things spicy you can simply leave it out.  The orange sauce is great on beef as well.

I call for boneless skinless chicken breast in this recipe, although many restaurants make their orange chicken with dark meat.  The reason for this is I find many people keep boneless white meat stocked in their freezer.  Also, boneless white meat tends to be a little cheaper than boneless dark meat.  If you have have the time and want to save a few bucks you can buy chicken thighs and remove the skin and bones yourself.  You will get better flavor, save a few bucks, and you can use the bones to make chicken soup.  If you are feeling adventurous you can save the skins and use the them to make schmaltz and gribenes.

Orange Chicken Alternatives

If you are looking for something a little heathier (or are feeling lazy) and don’t want to cut up, batter, and fry boneless chicken, you can always just make the sauce and pour it over a bone in thighs or an 8-piece cut up chicken and bake it in the oven.  It also makes a great dipping sauce for chicken wings.

Do you eat Chinese food this time of year? What is your favorite Chinese dish or appetizer?  Let me know in the comments!

0 from 0 votes
Orange Chicken
Orange Chicken
Prep Time
30 mins
Cook Time
30 mins
 

A sweet Chinese classic, with touch of heat.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Orange Sauce
  • 4 Cups Orange Juice
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Ginger
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Orange Zest
  • 1 tsp Red Pepper Flakes Optional
Chicken
  • 2 lbs Boneless Chicken Breast Cut in to 1/4" thick pieces, about 1" square
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp White Pepper
  • 1 Large Egg
  • 2 Cups Cold Seltzer
  • 1 tsp Soy Sauce
  • 2 tbsp Vegetable Oil
  • 1 tbsp Orange Zest
  • Oil For Frying
  • Sliced Scallions or Parsley Optional for garnish
  • Sesame Seeds Optional for garnish
Instructions
Orange Sauce
  1. Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.

  2. Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.

Chicken Batter
  1. In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.

  2. Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.

  3. Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.

  4. Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.

  5. Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.

Check out some of our other Asian influenced dishes:

Thai Chicken Won-tons With Peanut Dipping Sauce

Beef and Broccoli(ni) in Brown Sauce

Thai One On: Drunken Noodles

 

Olive Oil Persimmon Cake & Hanukkah GIVEAWAY!

 

Happy Hanukkah to our loyal Meat Your Vegetables readers! We have an exciting Hanukkah giveaway (see details below on how to enter), but before I provide those details, let’s talk food! This year, I have a slightly non-traditional recipe for Hanukkah, my Olive Oil Persimmon Cake. Before this recipe came together, of course I was brainstorming some new latke or sufganiyot recipes, but then I thought about doing something a little different, and EASIER, might I add.

This cake is so simple, just a few ingredients like coconut flour, eggs, olive oil (of course) and diced persimmons. It’s the perfect cake for those who don’t like desserts that are too-sweet. And if you’re like me and don’t want to patshke with the thought of making homemade sufganiyot, this cake will do the trick. This cake is not only gluten free, but it’s dairy-free too, so go ahead and serve it with some parve iced cream, after you’ve devoured your brisket.

Olive oil is the obvious choice for a cake here, since olive oil is symbolic in the miracle of Hanukkah! Using the olive oil also keeps the cake from drying out. But now, let’s talk about the humble persimmon. Personally, I think they’re underrated and not utilized as much as these beautiful orange fruit should be. I love that persimmons are becoming more mainstream in some kosher cookbooks lately, like “Sababa” from Adeena Sussman and “Peas, Love and Carrots” from Danielle Renov.

Introducing, Persimmons

Persimmons are a fruit that is typically in season from September through December and are common in Asian and Middle Eastern cuisines. There are different types of persimmons – the “fuyu” which is a firm, more squat kind of tomato-looking fruit. The “hachiya” variety have a more pointy-shape and are are eaten when they’re ripe or overripe.

You’re probably wondering what these strange fruits taste like? They fuyu variety cuts like an apple but tastes like a cross between a mango and a sweet bell pepper with almost a hint of cinnamon. And that’s exactly why I add cinnamon to this cake to bring out those flavors. There’s a rich and tangy sweetness yet mild flavor to these orange gems. For this recipe, I use the fuyu variety and kept the skins on. I love this variety for slicing into salads and it can be used in both sweet and savory dishes. Persimmons also are loaded with vitamins A and B and have a good amount of fiber too!

I often find persimmons in my local grocery store but if you can’t find them, or just don’t feel too adventurous to try a weird new fruit, go ahead and use apples, or pears for this cake. Both would be delicious!

Hanukkah Giveaway!

Last but certainly not least, here are details about our 2020 HANUKKAH GIVEAWAY! We are raffling off a HUGE bag of kitchen and home goodies, call it our #COVIDKitchenSurvivalKit.
Giveaway
Some of the gifts included are: an apron, cleaning supplies, kitchen utensils, a beautiful bamboo serving set, and a tumbler autographed by Food Network chef Robert Irvine!  The raffle will be open until Wednesday, at midnight CST, before the last day of Hanukkah, so be sure to enter before then.
Click the link below to enter!

Good luck, and have a Chag Hanukkah Sameach!

0 from 0 votes
Olive Oil Persimmon Cake
Prep Time
15 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 6 Large Eggs
  • 3/4 Cup Coconut Flour
  • 1 Cup Sugar
  • 1 Cup Olive Oil
  • 2 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 3 Fuyu Persimmons, diced Use apples or pears instead!
Instructions
  1. Pre-heat oven to 350F and grease a 9" springform cake pan

  2. Add the dry ingredients to a medium-sized bowl and set aside

  3. Crack the eggs in a large bowl and beat on medium speed with an hand mixer until tripled in size

  4. Add in the olive oil and slowly add the dry ingredients into the egg mixture and beat on slow speed until fully mixed

  5. Add in the diced persimmon and mix

  6. Pour the batter into the greased pan and bake for 30 minutes until golden brown and a toothpick inserted in the middle, comes out clean

  7. Let cool, then dust with powdered sugar and serve at room temp, with or without ice cream!

 

Blueberry Lemon Beignets and a Hanukkah Giveaway

 

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

0 from 0 votes
beignets
Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough
  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling
  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets
  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing
  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets
  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

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Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Ginger Lime Cranberry Sauce

 

Ginger Lime Cranberry Sauce

BONUS RECIPE!

Yup, BONUS for ya’ll! I get it, we’re all busy with a million things, even if we’re not having company over for Thanksgiving this year. But don’t worry, the team here at MYV has you covered so there’s one less thing to stress about. So here’s an extra recipe for your holiday meal – Ginger Lime Cranberry Sauce!

Inspiration

The inspiration for this recipe came from a couple places. My husband Elliott was drinking a cranberry lime flavored sparkling water and I thought “wait, this could be a great pairing for a Thanksgiving-esque cranberry sauce”! I added in the ginger and all-spice from some recipes I read in Bon Appetit (those flavors are a perfect pairing) and that’s how this recipe was born.

I have to also give a shoutout to my mother-in-law, Suzanne Fliegelman, who is a big fan of the canned cranberry sauce. On many Shabbat lunches, there would no doubt be an opened can of jelled cranberry sauce, scooped onto a platter. And yes, it was served in the inevitable “can shape”, those nostalgic indents making way into our hearts and stomachs. So thanks, mom, for sticking true to what you love, and for inspiring me to update a classic!

What makes this sauce so perfect is the combo of ginger, allspice, sweet cranberries and tart lime. The ginger brings a subtle heat and spice. The allspice adds that “can’t-quite-put-your-finger-on-it” warming aromatic and the tartness from the lime just pulls it all together. A tart, sweet but balanced condiment that can accompany any protein – from turkey to tofu!

It’s so ridiculously good, I just MAY have licked the pot clean when I scooped this out into a bowl. Don’t worry, I waited until it was cool. 🙂 This sauce is a crowd-pleaser and maybe, just MAYBE, it won’t be the side-kick to your turkey, but the shining star that is it.

We got Thanksgiving covered

Be sure to check out some more Thanksgiving recipes from Meat Your Vegetables. Happy Holidays!

Peking Duck

Chocolate Pumpkin Brownies

PSL: Pumpkin Spice Latkes

Grandma Janie’s Hot Mushroom Dip

 

0 from 0 votes
Ginger Lime Cranberry Sauce
Prep Time
3 mins
Cook Time
12 mins
 

A zesty twist on a Thanksgiving favorite

Course: Condiment
Cuisine: American, Holiday, Thanksgiving
Keyword: Cranberry
Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 4 tbsp. Coconut Oil
  • 1 12oz. bag Frozen cranberries No need to thaw, but you can if you want to 🙂
  • 1/4 tsp Ginger powder You can use real ginger, but I find that you'd have to mince them so small, otherwise you'll end up chewing on a piece of ginger, instead of the ginger flavor mixing in throughout. You can definitely use the frozen ginger cubes if you have, or just use powdered
  • 1/4 tsp Allspice
  • 1/2 cup Light brown sugar I like to use the brand "Swerve", as a sugar alternative. Their brown sugar is amazing!
  • 1 Lime (zest) and cut in half
  • Pinch Salt
Instructions
  1. Melt coconut oil in a medium pot over medium-low heat

  2. Add in the ginger and allspice and cook on low-medium and cook, about 2-3 minutes until the spices are warmed (you'll smell it, it'll be amazing)

  3. Add in the cranberries, light brown sugar (or Swerve, if using)

  4. Cover and cook for about 10-12 minutes until the cranberries burst (be careful, they might splatter)

  5. Uncover cranberries, mix thoroughly and add in the salt and lime zest. Squeeze lime juice from half of the lime and taste

  6. If you prefer a bit more lime/tart flavor, squeeze in the other half of the lime (I LOVE acidity so I used the whole lime and it was perfect for me)

  7. Reduce heat to low and continue stirring until the cranberry sauce is glossy and has thickened

  8. Remove from heat and let cool slightly

  9. You can make this sauce ahead of time and keep it in the fridge. It's great served cold, room temp or warmed up and it will thicken even more once it's cooled. Just depends on how you like it and how you want it served. Serve atop EVERYTHING on your plate and devour

Peking Duck For Thanksgiving

 

Peking Duck

Like many people, it looks like we are going to be a small crowd for Thanksgiving this year, but I still wanted to do something special. I came across a duck on sale at my local grocery store and I figured it would be the perfect thing. Nicer than the average chicken and small enough to feed the family without too much left over.  Peking duck has been on my list to make for a while so I figured this was the perfect excuse. Similarly to turkey, Peking duck is often carved tableside. Peking duck is named after the city it comes from, the capital of China. Peking is more commonly known as Beijing. It got the name Peking due to the translation  by postal authorities in the late 19th and early 20th centuries.

Peking Process

Peking duck was originally considered food for royalty, and was regularly on the menu in the Chinese Imperial court. Traditionally it was was cooked over peach or pear wood. To honor this tradition I have included instructions for cooking this the duck in the smoker as well as a traditional oven. One of the key parts making Peking duck is separating the skin from the fat. This helps the fat render and the skin crisp. You can do this by sliding your fingers between the skin and the fat, but the best (and most fun) way to do this is inflate the duck with an air compressor.  Luckily, a friend recently gave me a spare compressor. (Thanks Amitai). Also, the duck really benefits from being cooked vertically. This prevents the bottom of the duck from stewing in its own juices. If you can hang your duck when cooking or use a vertical roasting rack.  In a pinch, you use an empty beer can inserted into the bottom of the cavity to prop your duck up.

Adding Thanksgiving Flavor

Most recipes for this dish call for red vinegar, but I know that can be hard to find, and even harder to find kosher. Instead of using red vinegar I used apple cider vinegar mixed with jelled cranberry sauce right out of the can.  This provided the red color, along with the added benefit of infusing some traditional Thanksgiving flavor. Also, the primary seasoning for Peking duck is Chinese five spice, which includes many traditional fall and winter holiday flavors like anise, cinnamon, and clove. 

0 from 0 votes
Peking Duck
Thanksgiving Peking Duck
Prep Time
30 mins
Cook Time
1 hr
 

An American twist on a Chinese classic. A great dish when you are looking for something special for the holidays and you have a small crowd.

Course: Main Course, Poultry
Cuisine: American, Asian, Chinese, Holiday
Keyword: Chinese, Duck, Peking, Peking Duck
Servings: 4 People
Author: Daniel Peikes
Ingredients
  • 1 Duck
  • 1/4 Cup Hoisin Sauce
  • 1/2 Cup Chinese Five Spice Mix-Divided See recipe below. Store bought will work in a pinch.
  • 2 Tbsp Kosher Salt
  • 1/2 Cup Jelled Cranberry Sauce Straight from the can.
  • 1/2 Cup Honey
  • 1 Cup Apple Cider Vinegar
  • 2 Tbsp Soy Sauce
  • 1 Scallion Sliced Thinly
  • 1 Cubic Inch Ginger Peeled and sliced into planks
  • Water Enough to fill a large pot or wok
Instructions
  1. Remove any feathers that that remain on the duck, being carefully not to tear the skin. Trim any excess fat from both ends of the cavity. Tip: Don't throw out that fat. Render it and use it to cook potatoes (or latkes!). Duck fat is one of the tastiest fats out there.

  2. In a small bowl, combine all of the hoisin sauce, kosher salt, and half of the Chinese Five Spice mix. Spoon all of the mixture into the bottom of the cavity of the duck. Using your fingers, spread the hoisin and five spice mixture. Then add the ginger and scallions to the cavity and close the cavity up using the skewer to pin the two sides of cavity shut.

  3. Next separate the skin from the fat. You can you this by inserting your fingers between the skin and meat. Alternatively you can do this by inflating the duck with an air pump or an air compressor, inserting the air hose under the skin of the duck's neck.

  4. Fill a large pot or wok with water and two tablespoons of Chinese five spice. Place over high heat and bring to a boil. Once the water is boiling, ladle it over all parts of the duck being careful not to get any in the cavity. This should cause the skin to tighten up.

  5. In a small sauce pot, combine the apple cider vinegar, honey, cranberry sauce, soy sauce, and the remainder of the Chinese five spice. Place over medium heat and stir until the cranberry sauce is dissolved. Allow the mixture to cool slightly and brush the skin of the duck with the mixture.

  6. Place the duck on a wire rack over a lined sheet pan. Place in the refrigerator, uncovered to allow the skin to dry for a minimum of 8 hours.

  7. Roast the duck vertically at 275°F for about 45 minutes. If you are using a vertical roasting rack you will need to open up the bottom of the cavity that you sewed shut with the skewer. Then raise the heat to 400°F and cook until the skin crisps up, about another 10 minutes.

    If roasting vertically is not an option put the duck back on the wire rack over the sheet pan that you used when you put the duck in the refrigerator to dry the skin. Just make sure to drain the fat out of cavity about every 15 minutes when cooking by picking it up vertically for a minute.

  8. Alternatively you can smoke the duck using the same times and temperatures stated above by hanging it by its wings with stainless steel hooks from the grates in your smoker over fruit wood. (Peach or pear wood be best but apple will work just fine and is much easier to find). Be careful not to let the the duck to get too close to fire or it will burn.

  9. Allow the the duck to rest for about 10 minutes or until it is cool enough to handle. Remove the leg quarter from the breast by cutting the joint between them. Remove the wings by cutting around the joint that attaches it to the breast. Then remove the breast meat by cutting down along the breast bone. Slice the breast meat in to 1/2" pieces and serve. Pro tip: The skin off the the back bone is delicious. Keep it a cooks treat, you've earned it. Serve alongside some plum sauce or hoisin sauce.

0 from 0 votes
Moscow Mule
Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions
  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

 

Don’t forget to check out Rachel’s latest Thanksgiving recipe:

Chocolate Pumpkin Brownies

 

Chocolate Pumpkin Brownies

 
Chocolate Pumpkin Brownies
The leaves have turned a bright orange color and have covered the streets (and mostly on top of my car) . So obviously we know it’s been PUMPKIN season for a while! The PSL (pumpkin spice latte) trend starts probably just after Labor Day, but since Thanksgiving is next week (seriously, right?), a pumpkin recipe just feels oh so appropriate. So, without further ado, let’s dive into these Chocolate Pumpkin Brownies!
I know, I always say my recipes are “easy”, but I can promise you, that THIS recipe is really just that. It’s only a handful of ingredients. No eggs, no flours. 100% vegan and totally delicious. It’s thick, rich and decadent, yet somehow these brownies don’t feel too heavy. The almond butter give these  treats a smooth, almost buttery (well, thank you almond butter) texture and the pumpkin puree acts like a binder, so no eggs were harmed in the making of this dessert.

Almond BUTTER?!?

Okay, but first, I have to share this funny story in regards to these brownies.
I made these on a whim last Sukkot and brought them to my parents house to share with my family. Remember those days, when we all spent holidays together? Oh, how pre-COVID seems like a lifetime ago. I took these out of the fridge and ate a few bites. Yes, be sure to keep them cold since there’s no preservatives, but they freeze well.
My sister Melissa saw me sneaking a few bites of this chocolatey goodness and immediately came right over and asked what was in them, because obviously she wanted to take a bite. Quality control, right? 🙂 I told her, “Pumpkin puree, cocoa powder, almond butter…” And well, she looked at me like I was speaking a foreign language. “Almond BUTTER,” she asked quizzically. “Yea, you know, almond butter.”
And after about a 15-20 second pause and a funny slow-motion stare-off, her brain clicked and she said “oh, oh my gosh, almond butter. DUH.” It’s almost as if her brain wasn’t computing the two words “almond” and “butter” and was probably imagining a stick of butter and a bag of almonds. In her defense, yes that does seem like an odd combo. Oh but what a world we live in – with “butters” and “milks” made out of every nut and seed imaginable!

A spin on tradition

All kidding aside (love you Minty), this recipe is beyond easy, and yet it’s so versatile. I like the addition of the chocolate chips since it gives it a bit of texture throughout, and the sprinkle of sea salt just brings out all of the rich chocolatey flavors.
This is a great dessert for a Shabbat table, or even for your Thanksgiving meal. If you want to go the traditional way and still make pumpkin pie, hey, who am I to mess with tradition? I’m just a big fan of whipping up a crowd-pleasing dessert in under 45 min, start to finish. But you know me, I just love to put spins on traditional food – my way!
A quick tip for making these brownies: since the cocoa powder has a tendency to just fly everywhere, you can add all the ingredients into a blender or food processor, instead of hand-mixing. It’ll also give your brownies a smooth texture, if you prefer that. But make sure to add in the chocolate chips after you blend the batter.
Hope ya’ll are staying healthy and safe! And even if you’re Thanksgiving plans are just set for a table for 2 (like they will be at my house), that means we can keep these brownies all to ourselves, HA!
Happy holidays!

0 from 0 votes
Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 15 oz. Cans of Pumpkin Puree NOT pumpkin pie filling
  • 1 1/2 cups Cocoa Powder
  • 1 1/2 cups Unsweetened Almond Butter Cashew Butter would be good in this too. I like almond butter for this because it's a mild flavor and pairs well with pumpkin and chocolate
  • 1 cup Sugar, or sugar substitute I prefer Swerve sugar substitute brand, or the Monkfruit from Thrive Market
  • 1 tsp. Vanilla Extract
  • 1/4 tsp Sea Salt Optional, but will help bring out all of the flavors, plus it looks pretty 🙂
  • 1 cup Chocolate chips Optional, for extra chocolatey goodness
Instructions
  1. Pre heat oven to 350°F and line an 8x8 inch pan with parchment paper

  2. In a large mixing bowl, combine pumpkin puree, cocoa powder, almond butter, vanilla extract, and sugar. Using a hand mixer, mix all ingredients together until smooth and fully combined

  3. Fold the chocolate chips into the batter

  4. Transfer the batter to prepared pan and sprinkle sea salt on top, if using

  5. Bake until a toothpick inserted in the center comes out clean, about 35 min

  6. Let cool, slice into squares and serve, maybe with some vanilla ice cream!

Don’t forget to check out some of our other gluten free dessert recipes:

Sea Salt Caramel Crème Brulee

Cocoa Nib Biscotti

Dairy-Free Maple Cinnamon Custard

Lemon Bars