Holidays

Bulghur Wheat Salad

~ lisaandfrancescook ~ Leave a comment

My Bulghur Wheat Salad is perfect as a light meal or a spectacular side to grilled meat, chicken or fish. Look for my tip below to make this a vegan delight with one simple swap. Loaded with protein from the beans and haloumi cheese*, this salad also is bursting with flavor and visual appeal. Preserved and fresh lemon, lots of herbs and Mediterranean spices, this salad can’t fail to please. Eaten at room temperature, Bulghur Wheat Salad is perfect for a picnic or as part of a buffet and will satisfy vegetarians and meat eaters alike. Leftovers make for a quick and satisfying meal.

The recipe below does not need to be slavishly followed. If you prefer more beans or wish to keep it vegan by skipping the cheese, this salad will still work. If you don’t have green onions, then use red or yellow. The cabbage is essential in my opinion for just the right crunch, but if you want to also add some thickly grated carrot, go for it.

Each element in my salad adds just the right flavors and textures to make every bite like a great jazz riff taking place in your mouth.

Everyone knows about tabbouleh salad or bulghur wheat pilaf. And I love bulghur wheat eaten those ways. But give this salad a try. It’s great to make ahead so all of the flavors have a chance to play with each other, which makes it perfect for the upcoming holidays when you are busy and having guests over.

* Swap out the haloumi cheese with one block of extra firm or super firm tofu. After draining the tofu, pat it dry. Cube or tear the tofu into pieces. The exact size doesn’t matter, but you want it big enough to feel like you are eating something and small enough to be able to get a nice sear. Toss the tofu with 1 Tablespoon of cornstarch, potato starch or arrowroot. Add in the same spices as I do for the haloumi (see below in the ingredients) and brown in a pan using a neutral oil with a high smoke point. I like Avocado Oil, but you could use grapeseed, canola or other oil of your choice.

RECIPE

YIELD: 6 to 8 servings, depending on if it is a side or a main course

INGREDIENTS

1.5 cups of medium coarse bulghur wheat, soaked in 3 cups of water (tap or filtered)

1/2 pound of dry beans, cooked (About 3 cups cooked, if you are using canned, drained and rinsed beans) [NOTE: I used a buckeye bean from Rancho Gordo, but you could use almost any bean that holds it’s shape after cooking]

2 Persian cucumbers, halved and cut into half moons

2.5 cups shredded red cabbage

1 large handful of fresh herbs, chopped (I used dill, cilantro, parsley and mint)

The skin of a quarter of a preserved lemon, finely chopped (Do not rinse it!)

1/2 pound of cubed Haloumi cheese, tossed with 1 tsp. za’atar, 1/4 teaspoon of Aleppo pepper and 1 T EVOO and browned in a frying pan until it is just beginning to get a bit oozy (You could use feta cheese, but then I would not brown it in a pan) See the vegan swap above*

4 scallions, thinly sliced – white and nice green parts

1/3 cup of pomegranate seeds

For the dressing

2 large cloves of garlic, crushed or grated

Juice of 3 smallish lemons (or 2 large – you can’t go wrong with more lemon) (You want 1/3 cup of fresh juice)

1 teaspoon Dijon mustard

2 teaspoons date syrup, pomegranate molasses or maple syrup (each will give a slightly different result but all will be good)

1 teaspoon ground sumac

1.5 teaspoons kosher salt

1 teaspoon ground coriander

About 1/2 cup of EVOO or more to taste

DIRECTIONS

Allow the bulghur wheat to soak in a large bowl. While the grains are absorbing the water, prepare the remaining elements of the salad. By the time you are finished, the bulghur wheat should be ready. It can also be prepared earlier, covered and left at room temperature until you are ready to make the salad.

The only actual cooking is browning the haloumi cheese. And if you choose to use feta or ricotta salata, you don’t even need to do that. I generally prefer to cook my own beans, but I get that everyone doesn’t want to do that. So use a quality canned or jarred bean, that has been rinsed and drained. Chickpeas, pinto, kidney or great northern would all be good options. If you do wish to cook your own beans, I highly recommend Rancho Gordo beans in general and these buckeye beans in particular. They are meaty, hold their shape and are just downright satisfying.

Once you have all of the elements prepped, it is a case of assembling and tossing the salad. Try to make it at lest one hour before you want to eat it for maximum flavor. If you have refrigerated the salad, it will be best enjoyed if you bring it to room temperature.

Eggplant Artichoke Salad

~ lisaandfrancescook ~ Leave a comment

This Eggplant Artichoke Salad is the perfect addition to your salatim repertoire. Perfect for Shabbat or any weekday that you want to make just a bit more special. It is absolutely wonderful and so easy to make. While it may be at its absolute best the day you make it, I have successfully used it for 4 to 5 days, stored in the fridge. Just bring it to room temperature before serving. Then dig in with your challah, pita or Kubaneh bread. My husband and I went through half of an entire bowl in one sitting. It’s THAT good.

I know that there are people who say that they don’t like eggplant. I admit that I cannot understand a pronouncement like that. Eggplant, in all of its beautiful varieties, is one of the most versatile of vegetables. Okay, it’s really a fruit scientifically, I get it. But it’s savory; it’s sweet; it’s mushy enough to make into wonderful dips and it can be crispy. Eggplants can be wonderful side players or the star of the show.

The Eggplant Artichoke Salad is vegan/pareve on its own and will compliment a vegetarian or vegan meal. But it is equally delicious as a side with poultry, meat or fish. It’s a bit briny and bright with the smokiness from the roasted eggplant.

This salad originated with Sivan’s Kitchen and I have made some additions. Over time, I may make some more, although it is pretty perfect right now. And there are no special skills needed to make this and measuring is mostly by eye. The only cooking is the eggplant and everything gets dumped into one bowl. To serve, just spoon it into a favorite bowl.

RECIPE

INGREDIENTS

1 large eggplant (about 1 to 1.5 pounds)

12 oz. jar of marinated artichokes (they will be coarsely chopped AND you will use the liquid as part of the dressing)

1 good handful of chopped herbs (parsley, mint, cilantro or a mix)

2 to 3 garlic cloves, peeled and minced

salt and cracked black pepper to taste

About 15 grape or cherry tomatoes, halved if small or quartered if on the larger side

Juice of one large lemon

Drizzle of extra virgin olive oil

DIRECTIONS

Preheat the oven to 425 degrees F or 400 degrees F if using a convection oven with the fan

Pour enough Avocado or other neutral oil onto a rimmed sheet pan to cover the bottom with a thin layer.

Trim the eggplant and make 1-inch thick slices. Then cut the slices into a large dice – about 6 pieces per slice.

Place the eggplant onto the baking sheet without crowding and flat side down. Sprinkle with kosher salt and cracked black pepper and drizzle with avocado oil (or use a spray of oil.) Roast for 40 to 45 minutes, turning the pieces over once. (You don’t have to be too precious about it. Just take a spatula and flip a bunch at a time. Perfection is unnecessary.

While the eggplant roasts, prep everything else and toss it all in one bowl.

Once the eggplant is finished roasting, remove it from the oven to cool. Once cool, toss it in with the rest of the ingredients. Mix through and that’s it! Now enjoy!

Shabbat in a Pot

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Shabbat comes once a week and you want it to be special. But special doesn’t mean difficult. This Shabbat in a Pot is a one pan meal that takes about 20 minutes of prep time and then it just does its thing in the oven for 3 hours or so. Meanwhile, you can go about your business or sit back and relax. Depending on where you live and what you have access to, you can also use this time to prepare your salatim or ready a dessert.

Shabbat in a Pot could be made in a slow cooker, but I like to sauté my onions first before adding everything else. My slow cooker doesn’t have a function for that so I prefer the stovetop/oven method.

These slow cooked meat dishes may not always be the most photogenic, but believe me when I say that when you smell the incredible aromas and taste the finished product, the LAST thing you will be thinking of is whether it is photo worthy.

Because it was only me and my husband, I used a fairly small cut of meat. However this can easily be sized up. The only limit is the size of your pan and the whether it fits in your oven.

I used chuck roast but you could use any meat that benefits from slow cooking such as short ribs, brisket, flanken or dekel. Chuck roast is a rich meat that is usually well-marbled. For health reasons (and because we just don’t eat that way anymore) it is something to enjoy occasionally. But enjoy it, you will.

RECIPE

Yield: About 6 servings, depending on sides and if you have teenage boys or very athletic girls!

INGREDIENTS

2.5 pounds of boneless chuck roast

2 Tablespoons of Avocado or other neutral oil

2 yellow onions, peeled and sliced thinly

10 to 12 peeled garlic cloves, left whole

4 to 5 carrots, peeled and cut on the bias into about 3-inch pieces

Baby Bella or Button Mushrooms, cut into quarters or 6 pieces, depending on size (How many you use will depend on the size of your pan. I actually would have liked to have added more.)

Preferably a 2-pound bag of small golden or red potatoes left whole (If you only have bigger potatoes, cut them into pieces about the size of the carrots. (But if you use whole ones, they just go into the pot as is! Again, I would have used more if I had had more space.)

1.5 generous teaspoons turmeric, divided

2 teaspoons of salt

Cracked black pepper to taste

1 generous teaspoon of ground cumin

1 generous teaspoon of sweet paprika

Pure date syrup (Silan) for drizzling (If you don’t have date syrup, you could use Pomegranate Molasses or even tamarind paste. Each will change the flavoring some, but all will be good.)

14 oz. can of tomatoes in their own juice (I like to use whole tomatoes that I crush with my hand.)

DIRECTIONS

Preheat your oven to 350 degrees F.

In a 12-inch deep pan with a lid, heat the oil on medium heat. Add the sliced onions and 1 teaspoon of salt and 1 teaspoon of turmeric. Sauté until softened and well-colored.

Lay the meat on top of the onions and surround the meat with all of the veggies. Drizzle the date syrup over everything. Sprinkle the cumin, paprika, remaining salt, turmeric and black pepper over the meat and vegetables.

Pour the can of tomatoes over everything and using your hand, squish the tomatoes. (You could use canned, diced tomatoes if you prefer.)

Pour about 2 cups of water over everything. I eyeballed it. The water should not quite cover the meat and vegetables. Depending on how long you end up cooking this, you might add a little more water. You could use beef broth if you prefer, but it really isn’t necessary.

Bring the pan to a boil. Then cover it and place it in the oven. Now let the magic happen. Leave it untouched for 2.5 hours. Baste the meat and veggies with some of the liquid. Then turn the heat down to 325 degrees F. You can continue cooking for up to another 2 hours. Just check that all of the liquid hasn’t boiled away. You don’t want this swimming in liquid – just enough to keep everything juicy.

Remove the pan from the oven and allow it to rest for about 15 minutes. Then remove the meat to a cutting board and slice it thickly against the grain. Now dig in!

Raspberry Fool

~ lisaandfrancescook ~ Leave a comment

Raspberry Fool is an incredibly simple dessert to make and is the perfect ending to a fish or vegetarian holiday dinner. If you make a non-dairy whipped cream, then you could serve this with a meat or vegan meal. However, as a lover of real whipped cream made by me, I would prefer to eat this dessert when it doesn’t violate the laws of kashrut. But you do you.

There are very few ingredients to make this rich, yet somehow, light dessert. It feels luxurious somehow although there is nothing exotic about it. All that it needs to accompany it is a simple cookie. During Passover, I serve this with my Passover Florentine Cookies.

Why is this dessert called a “Fool?” It isn’t 100% clear, but many people believe that the word comes from the French verb fouler, which means to crush or press. The raspberries are macerated with sugar and liqueur and then lightly mashed or crushed before adding them to the whipped cream.

This beautiful Raspberry Fool has the fluffy white whipped cream with ribbons of fresh, macerated and crushed raspberries running through it. You can certainly make the whipped cream ahead and then place it in a sieve over a bowl in the fridge to allow any of the liquid to drain off. The raspberries can also be prepared ahead but do not assemble the dessert until you are just ready to serve it. Any leftovers (Really, there will be leftovers??) will still taste good, but won’t look quite as pretty.

While I have only made this dessert using beautiful raspberries, I can’t see why you couldn’t make it with ripe strawberries, blackberries or a mix of berries. Perhaps its because great raspberries seem so decadent.

Serve the Fool in a pretty dish. Get creative. I used small snifters that came as part of a gift of Napoleon Mandarin Liqueur. Dessert should be delicious and fun! Top it with either a few unmacerated raspberries and a sprig of mint or add a small dollop of the macerated berries that you set aside for this purpose.

While I rarely make any of Ree Drummond’s recipes, this is hers. It works perfectly every time and is simple and straightforward. I did make a couple of tiny tweaks. The most difficult thing about it is to know when to stop whipping the cream.

Of course, you don’t have to wait for a holiday to make this delightful treat!

RECIPE

YIELD: 6 to 8 servings

INGREDIENTS

3 cups fresh raspberries and a few more for garnish

1/4 cup granulated sugar

3 Tablespoons Chambord or Framboise liqueur

2 cups of cold heavy or whipping cream (I try to buy it without any stabilizers)

Powdered or Confectioners Sugar

A good splash of pure vanilla extract

FOR GARNISH

3 fresh, washed and dried raspberries per serving

A sprig of mint per serving

OR a drizzle of the macerated raspberries that you have set aside for this purpose

A simple cookie to accompany it

DIRECTIONS

In a medium bowl, gently stir together the raspberries, granulated sugar and liqueur (you could use water but it just isn’t the same). Allow this to sit for about 15 minutes.

In a separate bowl that you place in your sink to avoid any mess, add the heavy cream. (TIP: chill the beaters or balloon whisk before using.) You could do this in a standing mixer, but for this amount of cream I generally use an electric hand mixer. And for some reason having to do with physics that my husband has tried to explain to me MANY times over the years, a larger amount of cream to whip makes less mess than a smaller amount.

Whip the cream on high until it starts to form soft peaks and look like whipped cream.

At this point stop the whipping and add the vanilla extract and 2 to 3 Tablespoons of confectioners sugar. Whip it some more to mix everything through and then stop to taste it. You want the whipped cream to be fairly stiff but not turned to butter.

If it is too soft like a Chantilly, the cream will collapse as soon as you add the berries. If its perfect, you’re done. If you prefer it sweeter or with more vanilla, add a bit more, whip and taste.

You could use more of the liqueur instead of the vanilla in the whipped cream. It’s your choice. Once the cream is to your taste, set it in a sieve over a bowl. It can be refrigerated until you are ready to assemble.

Just before assembling, take a fork and mash the raspberries until all of the liquid and fruit are mashed together. Spoon half of the fruit into the whipped cream and gently fold it through once or twice with a rubber spatula to create streaks. DON’T OVER MIX! You want it to be streaked, not solid pink. Repeat with remaining raspberries, setting aside some first as a garnish. You could alternatively choose to layer the whipped cream and fruit in your serving dishes. It’s hard to go wrong.

Now enjoy!

Matzattata

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I don’t know about you, but after two seders and Shabbat, I am ready for something lighter and simpler for dinner. So tonight I made a Matzattata. Perhaps as you can guess this is a riff on a frittata. Now I could simply have made a frittata, but I wanted to use a few less eggs while also making something just a bit more substantial.

While I am giving you how I made the Matzattata, there are almost endless variations you could make by switching out vegetables or herbs or spices. So as long as the proportions are more or less similar, make this your own.

RECIPE

YIELD: 2 to 4 servings depending on sides and appetite

INGREDIENTS

4 standard squares of matzah

5 large eggs

3 to 5 Mushrooms, sliced (Mine were very large so I only used 3)

5 of the thicker kind of asparagus, with the stem thinly sliced. Save the tips plus about 2-inches of stem to add separately

Onion or shallot, finely chopped – about 1/4 cup

1 bell pepper, finely diced

1 medium tomato, seeded and finely diced

2 Tablespoons dairy or non-dairy milk (I used cashew milk)

kosher salt and either cracked black pepper, Aleppo Pepper or red pepper flakes

Neutral oil such as avocado or a buttery olive oil

rounded 1/2 teaspoon dried oregano

Rounded 1/2 teaspoon dried thyme

Rounded 1/2 teaspoon dried basil

About 5 ounces of your favorite shredded cheese. I used a Kosher for Passover smoked Gouda and Mozzarella.

DIRECTIONS

Preheat your oven to 425 degrees F.

Break up the matzah into smallish pieces – about 2 x 3-inches. Place the broken matzah into a sieve or colander. Run cold water over the matzah and using your hand, gently toss the matzah. Only do this for about a minute. You wanted the matzah softened but not mush!

Drain and add to a medium bowl. Add the 5 eggs, milk, dried herbs and about 1/2 teaspoon of salt and mix well. Set aside.

In a 9-inch oven-proof non-stick (or well seasoned cast iron) skillet, heat 3 Tablespoons of olive oil or a neutral oil like avocado on medium heat until just shimmering.

Add the onion, pepper, mushroom and thinly sliced asparagus stems. Add about 1/2 teaspoon of salt and a few cracks of black pepper. Sauté for 2 minutes and then add the tomato. Cook until the vegetables have softened – about 5 minutes.

Once the vegetables have softened, add in the matzah/egg mixture. Using a spatula or large spoon, spread the mixture over the top of the vegetables, covering everything. Press down slightly.

Cover the top with the cheese. I didn’t do it because I forgot, but lay the asparagus tips over the cheese in whatever way looks pleasing. Press it down slightly into the cheese.

Allow this to cook undisturbed on the stovetop for about 3 to 5 minutes. Then place the pan in the hot oven uncovered! Allow it to cook for about 10 minutes or until the cheese is bubbling and beginning to brown. It will look like there is a LOT of oil, but it’s fine.

Remove the pan from the oven and allow it to rest for about 10 minutes. This will allow things to firm up so you can make clean slices. Garnish with chopped fresh herbs or cut tomatoes.

Eggplant Supreme

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We all LOVE eggplant in my family. This Eggplant Supreme is sweet from roasting the eggplant. It is savory and bright with lemon, almonds and mint. Serve it with or without crumbled feta and it will be a delightful addition to any table. This Eggplant Supreme is along the lines of something I saw Jamie Oliver make on YouTube and it turned out to be a big hit.

Eggplant Supreme can be a wonderful side to a meat, fish or vegetarian meal. If you add some crumbled feta, it makes a light lunch. Best of all, it can be made ahead and will hold up in your fridge for about a week – unless you devour it like we do!

I enjoy it best at room temperature, but it can also be eaten straight from the fridge. Just be sure to use a quality olive oil. I like to use the Mediterranean Medley Olive Oil from Sciabica, but a good quality lemon or garlic oil would also be great here. Fresh mint is classic in Mediterranean cuisine and it just brightens things up. However, if for some reason you are not a fan, you could use pretty much any fresh herb as a substitute.

I chose to use a shallot, but you could use red onion, Vidalia, yellow onion or even a scallion. Because I used a shallot, I didn’t feel the need to add any fresh garlic, but you certainly can.

Another thing I love about this eggplant dish is that there is no messy frying. The eggplant planks are roasted in the oven. I do strongly encourage you to cook the eggplant on parchment rather than using foil or even directly on the pan. Using anything else tends to make the eggplant stick and then you end up with large rips in the planks. And while I used a mortar and pestle to make the topping, you could chop the things together and then mix in the olive oil, lemon juice and zest.

Eggplant Supreme is great for Passover and all year long so give it a try.

RECIPE

YIELD: About 6 to 8 servings as a side

INGREDIENTS

3 eggplants about a pound each

About 1/3 cup Olive Oil, divided

Zest and juice of one lemon

1/3 cup chopped raw almonds

About 1/4 cup of loosely packed fresh mint leaves plus more for garnish

Kosher salt and freshly cracked black pepper to taste

1 small shallot, chopped or about 2 tablespoons of any onion you prefer

Feta cheese – Optional

DIRECTIONS

Preheat your oven to 400 degrees F. If you are doing multiple sheet pans and have convection, preheat to 375 degrees F. Line your sheet pans with parchment and set aside.

Cut off the tops and bottoms of each eggplant. Then lay the eggplant on its side and take a thin slice off, which should mostly be skin. You then want to slice planks that are about 1/2 inch thick. Don’t worry if they are not perfectly the same. Mine NEVER are! I have found that it is easiest to stand the eggplant on its now flat bottom and to slice down vertically from the top. Some people prefer cutting with the eggplant on its side. Do whatever is easiest for you.

When you get to the last piece of each eggplant, again take a thin slice of skin off to expose the meat of the eggplant. Lay each plank on the prepared pans without overlap. Brush each plank with the olive oil and sprinkle on salt and pepper. Bake the first side for 20 minutes.

Then remove the pans from the oven and carefully turn the planks over. Brush this side with olive oil and sprinkle with salt and pepper. This side will cook faster so only bake it for another 8 to 10 minutes. Ovens vary so just watch it. You want the eggplant tender and beginning to brown.

While the eggplants bake, prepare the topping. You will use about 3 Tablespoons of the oil for this and about 1/4 teaspoon of salt. Remember that you already salted the eggplant and if you use feta, cheese, that also adds salt. Put everything into a mortar and pestle or small food processor. If you are using a mortar and pestle, bash everything to get a coarse, paste. If using a processor, pulse everything until you get a coarse paste. You want texture! If you are just chopping by hand, then add all of the chopped bits into a bowl and mix through with the olive oil, lemon zest and lemon juice.

Once the eggplant has finished baking, lay the planks on a platter in a pleasing arrangement. There is no one right way.

Spread the topping over the middle of the eggplant. If you are using feta, crumble it over the top. Drizzle a bit more olive oil and add a few cracks of pepper if you are using feta. Now enjoy!

Passover Brownies

~ lisaandfrancescook ~ Leave a comment

Over nearly 5 decades of preparing Pesach meals, I have made many wonderful desserts. You will find most of them on my blog and I will also link to them below. For several years I tried to make these brownies from Joan Nathan’s Jewish Cooking in America. This doyenne of Jewish cooking tells the best stories, but I have always found her recipes to be problematic. And the recipe for these Passover Brownies created by the Capsouto Frères NEVER worked. I finally figured out that there was a mistake in the recipe.

I have fixed the mistake and made a couple of small tweaks to the recipe. These Passover Brownies are just delicious and for those who must avoid gluten, they are good enough to enjoy all year. Rich with dark chocolate, dense and yet light because of the eggs and almond flour, they are a wonderful addition to any Passover meal.

And perhaps best of all, these brownies get EVEN better as they age which makes them a perfect make-ahead dessert. The flavors intensify and the brownies themselves become a bit denser while maintaining their lightness.

This recipe is a more old fashioned Passover recipe that does not take advantage of Kosher for Passover baking soda and baking powder which was unavailable decades ago. Our only leavening was lots of eggs that we separated into the yolks and whites. The whites had to be beaten into stiff peaks and gently folded into the rest of the mixture which included the yolks. While a bit of a tedious process, it still works.

When eggs were scarce during the pandemic, it was certainly nice to have other options. But recreating some of these older recipes brings me closer to my parents and grandparents, may they all rest in peace. I especially wanted to make some of these older recipes this year when my family is far away and it is just me and my husband. It reminds me of a happier time when our family was bigger and lived close by one another.

If you have a hand or standing mixer, this recipe is not too onerous to make. But it will take a little more effort than a standard brownie recipe to achieve the delightful result. And if we can’t take a little more effort during the holiday, well when can we?

For More Passover Desserts

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

Fudgy Passover Brownies – Gluten-Free

Chocolate Orange Vegan Passover Cake

Vegan Dark Chocolate Mousse

Lemon Ricotta Almond Cake for Passover

Iraqi Almond Cardamom Cookies

Passover Sephardic Wine Cookies

Passover Almond Coconut Macaroons

Passover Florentine Cookies

Passover Orange Ginger Spice Cookies

Chocolate Chip Vegan Meringue Buttons for Passover

Vegan Almond Coconut Macaroons

RECIPE

Yield: One 9″ square pan (You decide how big or small to cut them. I got 16 pieces)

INGREDIENTS

1.5 sticks of unsalted vegan or dairy butter, at room temperature

3/4 cup granulated sugar

5 large eggs, separated

6 ounces best quality bittersweet chocolate (try for 70 to 72% cacao)

6 ounces finely ground natural almond meal or flour

pinch of salt

1 teaspoon pure vanilla extract

A good splash of dark coffee (about 1 Tablespoon)

DIRECTION

Preheat your oven to 350 degrees F. Line a 9-inch square metal baking pan with parchment and lightly spray it with avocado oil or other kosher for Passover neutral spray.

Melt the chocolate in a double boiler. I just use an oven-safe bowl that I place over a pot with hot water. You can melt chocolate in the microwave but it’s a fussier process. Just heat the water and have the bowl sit in the pot just ABOVE the water. Stir occasionally with a spatula. Once melted, remove the chocolate from the heat and allow it to cool slightly.

While the chocolate melts, cream the better and sugar, scraping down the bowl periodically. You should cream the butter and sugar for at least 3 minutes in either a standing mixture or with a hand mixture. Slowly add the egg yolks one at a time. You want this to be light and fluffy.

Then add the slightly cooled chocolate, the vanilla extract, coffee and the ground almonds. Mix through.

In a separate clean bowl, beat the egg whites until stiff peaks form. Take about 1/4 of the whipped egg whites and thoroughly mix it into the chocolate batter to loosen it up. Then in 3 other portions, gently but thoroughly fold in the remaining egg whites just until no whites are showing. Use a rubber spatula for this and make figure eights through the batter to incorporate the whites without deflating them too much.

Pour the batter into the prepared pan and bake for about 40 minutes. The top should look baked and just slightly cracked.

Allow the brownies to cool completely before cutting. Don’t worry if the center sinks a little as it cools. Now enjoy!

Turkish Walnut Cookies for Passover (Mustacudos de Muez)

~ lisaandfrancescook ~ 1 Comment

Mustacudos de Muez are a Passover specialty of the Jews of Turkey. These unprepossessing cookies are simple to make and quite delicious. Unlike the many varieties of almond and coconut cookies that are ubiquitous during Passover, the Mustacudos de Muez are not as chewy or as sweet. The walnuts have a unique depth of flavor and the orange zest and cinnamon will transport you to the Bosporus.

These cookies are great with tea or coffee, but also would be wonderful with a sweet dessert wine. When you bite into one, there is a bit of crunch to the outer shell of the cookie and then you experience just a slight chewiness as you inhale the orange, walnut and cinnamon goodness.

I found the recipe in Claudia Roden’s The Book of Jewish Food.

If you looking to arm chair travel this Pesach holiday, you can’t go wrong with these delightful and simple cookie. They are fairly sturdy so also make a good treat to bring if you are lucky enough to be invited to someone else’s Seder.

There are many wonderful desserts on my blog that are Kosher for Passover and I’ve just added another. Tomorrow I will post my Passover Brownies recipe. After all, you can’t have too many great desserts.

RECIPE

Yield: Between 16 -20

INGREDIENTS

2 cups (250g) English walnuts

1/2 cup (90g) granulated sugar

1 large egg

Zest of 3/4 of a large orange (navel or Cara Cara)

3/4 teaspoon of ground cinnamon

1/4 teaspoon of Kosher salt

DIRECTIONS

Preheat your oven to 350 degrees F. or 325 degrees F if using a convection oven.

Line rimmed cookie sheets with parchment paper or use a Silpat.

Place all of the ingredients in a food processor and blend until the mixture forms a firm paste with the walnuts still retaining some coarseness.

Moisten your hands with a bit of water or a thin coating of a neutral oil so that the paste does not stick.

Form the mixture into balls the size of walnuts in their shell. Arrange them on the prepared cookie sheets leaving about an 1.5 inches between. Bake for 20 to 25 minutes. Remove them from the oven and allow them to cool before storing the cookies in a tin or airtight container.

Triple Chocolate Banana Protein Muffins

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Triple Chocolate Banana Protein Muffins are one of my go to breakfast muffins. They taste like a great chocolate banana bread but with an ooey, gooey chocolate center and a hit of Dutch-processed cocoa to up the chocolate game. And did I mention that they happen to be gluten free? I mean, come on!

These Triple Chocolate Banana Protein Muffins will keep you going all morning long or for a healthy afternoon snack when dinner is hours away. When making these delicious muffins, it is essential to use VERY ripe, even black, bananas. These add lots of natural sweetness without adding a lot more sugar.

If you want to make these muffins a bit more tropical add 2 Tablespoons of unsweetened, finely shredded coconut to the mix before baking. These muffins can be frozen or refrigerated. I usually take out four muffins at a time which we go through in 2 days. Do zap the muffins before eating to re-gooify the chocolate centers. Sooooooo good!

RECIPE

YIELD: 12 standard size muffins

INGREDIENTS

3 medium bananas – VERY ripe, peeled and mushed leaving just a few whole bits of banana visible. If your bananas are really black, there will even be liquid.

1/3 cup dark chocolate vegan chips

1.75 cups of superfine almond flour (I like to mix blanched (without the skins) almond flour and natural (with the skins) almond flour for the best texture)

1/3 cup coarsely chopped walnuts

1/4 dark or light brown sugar

1/2 cup of your favorite protein powder (I like a Grass-fed vanilla protein powder)

2 Tablespoons peanut butter powder

2 Tablespoons Unsweetened Dutch Process Cocoa Powder (I like Valrhona but any good brand will work.)

2 Tablespoons finely shredded unsweetened coconut (Optional)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

3 large eggs

1/4 cup of Refined Coconut Oil, melted and cooled slightly

Chocolate peanut butter or chocolate almond butter

DIRECTIONS

Preheat your oven to 400 degrees F. with a rack in the middle.

Line a muffin tin with parchment muffin cups (You could spray a non-stick pan instead of using the parchment, but I like the liners.)

In a large bowl, add the almond flour(s), nuts, chocolate chips, baking soda, baking powder, cocoa, salt, peanut butter powder and protein powder. Mix thoroughly.

In a separate medium bowl, add the eggs, brown sugar, mushed bananas and melted coconut oil. Whisk together to incorporate everything. Then add the wet ingredients to the dry ingredients. Mix until you no longer see bits of almond flour but don’t continue mixing after that. Allow the mixture to rest for 12 minutes to allow the almond flour to absorb all of the wet ingredients.

Using a 2 tablespoon scoop or measure, add this amount of batter to each muffin cup. It should fill about 1/2 of the muffin cup. Then add about 1 teaspoon of the chocolate almond or peanut butter to the center of each muffin. Fill the muffin cups to the top of the tin with the remaining batter.

Place the tin in the 400 degree oven for 6 minutes. Then turn the heat down to 375 degrees and continue baking for about 11 more minutes. Ovens vary so just watch it until you see how your oven does.

Remove the pan to a wire rack and allow the muffins to cool in the tin for 12 minutes. Then remove the muffins from the tin and place directly on the cooling rack to completely cool.

Once the muffins are cool, they can be store in plastic bags or stasher-type bags depending on how you plan on keeping them. I use three bags and refrigerate 2. We go through these every 2 to 3 days. Unless your house is very warm, the muffins can remain unrefigerated for 2 to 3 days without spoiling. Now enjoy!

Vegan Dark Chocolate Mousse

~ lisaandfrancescook ~ 3 Comments

This simple-to-make, absolutely fabulous dessert is a must for vegans and non-vegans alike. I came across this at the Minimalist Baker site one year when I was looking for some new Passover recipes (and this can easily be made kosher for Passover). Vegan Dark Chocolate Mousse is rich tasting with a beautiful silky texture and that bittersweet chocolate finish. Once you make it, you will wonder why you never had it before. There is no going back.

However, like all things with few ingredients, the ones you use need to be topnotch. I like Valrhona Cocoa and Scharffen Berger Baking Chocolate 70% Cacao. This gives a sophisticated finish to the Vegan Dark Chocolate Mousse. Sweet chocolate pudding has its place, but this isn’t it. These are the brands I like but there are some other wonderful brands out there, including some that are kosher for Passover.

I got into making vegan desserts because of my great nephew who was deathly allergic to eggs. We shared many holidays together and I never wanted him to miss out on anything or have to “settle.” While thankfully, he successfully underwent treatment to desensitize him to eggs, I still like to make many desserts that are vegan. If you keep the laws of kashrut and want to serve a great dessert after a meat meal, vegan desserts are just the ticket.

This insanely rich-tasting, dark chocolate mousse can be enjoyed unadorned or you can have fun tarting it up as I did for this past Shabbat dinner. And pregnant women and children can safely enjoy this wonderful dessert since unlike a “true” mousse, it is not made with raw egg!

This recipe is definitely a keeper.

RECIPE

Yield: About 8 servings (A little goes a long way)

INGREDIENTS

1/2 cup plus 1 Tablespoon of unsweetened Dutch process cocoa or cacao powder (I like Valrhona cocoa for this.)

3/4 cup chopped cocoa butter 

3.5 ounces of the best dark chocolate (70%) (Bittersweet)

1 14-ounce can of full-fat coconut milk

1 teaspoon pure vanilla extract

Pinch of Kosher salt

1 teaspoon of Powdered or Confectioner’s sugar

6 pitted medjool dates

DIRECTIONS

In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and coconut milk. Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.

Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth. 

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness. Frankly, I didn’t add anything. The instructions and amounts as given produced a dark, bittersweet, slightly fudgy deliciousness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

SERVING SUGGESTIONS

If you want the dessert to be softer and more traditional “mousse-like” take it out of the fridge about an hour before serving. Straight from the fridge will give a somewhat fudgier texture. There is no right or wrong here – both ways are absolutely delicious.

To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.