Galette with any kind of fruit

Over on my free Substack, I’ve been sharing recipes and seasonal reflections — like this updated galette recipe that you can make with any kind of fruit.

The dough is made with an all-butter crust (and yes, you can make it in the food processor OR by hand). I fill it with all kinds of summer fruit like sour cherries, peaches, berries, or plums. Lately, I’ve been adding a layer of frangipane underneath the fruit for a touch of almondy richness.

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Asparagus, Gruyere & Swiss Tart

This classic Spring tart is flavorful and buttery and is easy to whip up for a brunch spread or Mother’s Day. When possible, I try to use an all-butter puff pastry and fresh local asparagus — you can even often find good quality puff pastry sold by the sheet at your local bakery. The combination of Gruyere and Swiss is rich and nutty, and the whole grain Dijon adds a bright complexity to the flavor. If you’re not a fan of either cheese, you can swap them for a sharp cheddar or aged Gouda. This tart is a crowd-pleaser and is great served alongside a bright and citrusy salad. 

I recently had the pleasure of being back on KATU’s AM NW and you can find a full demo of this recipe here.

Asparagus Gruyere & Swiss Tart
Serves 6-8

Ingredients

• 1 sheet of puff pastry, defrosted

• 1 (1 lb/500 g) bunch asparagus

• 1¼ cups (3 oz / 85 g) shredded Gruyere cheese 

• 1¼ cups (3 oz / 85 g) shredded Swiss cheese, or substitute with additional Gruyere

• 2 Tablespoons whole-grain Dijon mustard (optional)

• Drizzle of olive oil

• 1 egg, beaten (for egg wash)

• Flaky salt, as desired

• Freshly ground pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Depending on the brand of puff pastry you use, your tart might be slightly larger or smaller in size. Gently roll out your puff pastry until it’s roughly 11-13” (28-33 cm) in length, and 6-9” (15-23 cm) wide. Transfer the rectangle onto a parchment-lined baking sheet. 

3. With the tip of a sharp knife, score a border around the pastry dough, about 1” (2.5 cm) from the edge, forming a rectangular frame.

4. Using a fork, lightly pierce the pastry evenly across the inside of the rectangle. This will help prevent excessive puffing in the center while allowing the edges to rise evenly.

5. Trim the tough ends off the asparagus spears to fit them within the inner rectangle of the tart. To do this, gently bend each asparagus spear near its base until it naturally snaps; discard the tough ends or reserve them for making stock if desired.

6. To assemble the tart: evenly spread 2 tablespoons of the whole grain mustard in the inner rectangle of the tart. Top evenly with shredded cheese. Arrange the asparagus, like straight soldiers, on top of the cheese. Lightly drizzle or brush the asparagus with olive oil. Brush the edges of the tart with beaten egg. Sprinkle the tart with flaky sea salt and freshly ground pepper. 

7. Bake for 22-25 minutes, or until puffed up and golden brown at the edges and the asparagus spears are tender and cooked through. 

8. Allow to cool for at least 15 minutes prior to serving. Tart can be served warm or at room temperature. This tart is best served the same day it’s baked, but you can store it in the fridge for up to 3 days. The tart can be reheated at 350°F (175°C) until warmed through. 

Feta Phyllo Triangles Drizzled with Honey

Tiropitakia, “little cheese pies” in Greek, are feta-filled, phyllo-wrapped bundles. They come in a variety of shapes, and are often formed into triangles. The Greek-speaking Romaniote Jewish community from the Eastern Mediterranean is known for preparing a range of phyllo and cheese-stuffed pastries for holidays and Shabbat. Thankfully, their recipes have been documented in the “Cookbook of the Jews of Greece” by Nicholas Savroulakis, one of my favorite regional Jewish cookbooks.

When they’re formed into triangles, they’re perfect for Purim as they resemble Haman’s triangular hat (or, according to Israelis, his ears) in the same manner as hamantaschen. These feta phyllo bundles benefit from the addition of sweet floral honey, a satisfying contrast to the savory, tangy feta filling, nutty sesame topping and buttery, crackly exterior. 

Feta and Honey Phyllo Triangles
Makes 18 pastries

Ingredients:

• 8 oz (225 g) feta

• 1 large egg

• ¼ cup Greek yogurt or labneh

• 1 Tbsp chopped fresh mint, plus more for garnish 

• ½ cup (1 stick) butter, melted or substitute with non-dairy butter or oil

• 8 oz phyllo, about 18 9x14-inch sheets

• ¼ cup sesame seeds, or as needed

• ⅓ cup honey

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a bowl, combine the feta, egg, yogurt and 1 Tbsp of chopped mint. Set aside your filling.

3. In a small pot on the stove, or in the microwave, melt the butter.

4. Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

5. Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3” wide and 14” long. 

6. Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

7. Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

8. Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

9. Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving. 

Everything Bagel Latkes!

Latkes for breakfast are one of life’s great joys, and Shannon Sarna had the brilliant idea to take the flavors of a morning everything bagel and turn that into latke form. We collaborated on this recipe for The Nosher, and by the way, her new book Modern Jewish Comfort Food is a must-have!

With these latkes, you get all the same satisfying flavors that you can get at your local bagel shop, but with the added bonus of fried potato. Here, crispy traditional latkes get a boost of flavor with the addition of everything bagel seasoning and fresh garlic, and then are topped with herbaceous lemony cream cheese topping, and a luxurious piece of salmon. These are rich, delicious, and festive. These can be served as a celebratory to start the day, as a passed hors d'oeuvres at a gathering, or even as the main entrée of a Hanukkah meal. Latkes and lox will always be a match made in heaven. 

Everything Bagel Latkes
Serves 4-6

Ingredients:
For the latkes-

• 3 lbs potatoes, Yukon Gold or Russet

• 1 small onion, white or yellow

• 3 large eggs

• 3 cloves garlic, minced fine

• ¾ cup potato starch or all purpose flour

• 2 Tablespoons everything bagel seasoning 

• 2 tsps kosher salt (1 tsp if your everything Bbagel seasoning includes salt)

For the toppings-

• 6 oz cream cheese, at room temperature

• 2 Tablespoons chopped fresh dill

• 1 Tablespoon chopped fresh chives or scallion

• 1 Tablespoon lemon juice

• Thinly sliced smoked salmon (about 4-6 oz) 

• Everything bagel season, as needed for garnish

Directions:

1. Peel your potatoes, and keep them in a large bowl of cold water until ready to shred them. Peel the onion and cut it in half.

2. Using the medium-sized whole on a box grater, or the grating attachment on a food processor, shred the onions and potatoes.

3. Squeeze out excess moisture from the potatoes using a clean kitchen towel, cheesecloth, or paper towels. Add the strained potatoes and onions back to the large bowl.

4. Add the eggs, garlic, potato starch, everything bagel seasoning, and salt to the large bowl. Mix until well combined. 

5. To fry the latkes, fill a large skillet with a ¼” depth of oil. Prepare a sheet pan with a rack or paper towels on top. Heat the oil on medium-high, until a drop of latke mixture sizzles when added. Add about a ¼ cup of latke mixture to the hot oil, press lightly down to form an evenly-thick circular shape. Fry on each side until golden brown, about 2-3 minutes per side. You may have to lower and raise the heat as needed to keep the oil from getting too hot or cold. Once golden brown on both sides, transfer to your lined baking sheet and sprinkle with a little extra salt. 

6. To make the cream cheese topping: combine the cream cheese, dill, chives, and lemon juice in a small bowl. 

7. To assemble: top each latke with the cream cheese topping, a small piece of smoked salmon, and a sprinkle of everything bagel seasoning. 

Apple Oladi - Ukrainian Pancakes

Oladi are pancakes that are popular in Ukraine and across the former Soviet Union. They come in a variety of styles but their batter is most often made with plain kefir (or buttermilk) and a leavening agent, such as baking powder or yeast. When fruit or cheese are added to oladi, they become fritter-like. They are typically cooked in a generous amount of sunflower oil, allowing them to puff up and become fluffy in the center with golden, crisp edges. 

The recipe for oladi first appeared in “Domostroy,” a famous 16th-century Russian book on household matters, but the term oladi comes from the East Slavic word oldaya, which refers to a flat cake of unleavened wheat, that dates back to 1470. Oldaya is derived from the Greek word for oil and is also associated with a Middle Greek oil cake called eladion. While these Russian pancakes may seem distant from the potato pancakes we eat at Hanukkah, the Yiddish word latkes comes from oladka, the Russian diminutive of oladi. 

In fact, early latkes were not made from potato at all, but were instead prepared with curd cheese fried in butter or oil, and likely originated in Italy, not Eastern Europe. Potatoes were not cultivated in Europe until the late 16th century; they became a staple crop in Russia and Poland in the 19th century. Once potatoes were ubiquitous in Ashkenazi communities, latkes for Hanukkah were made with potatoes fried in schmaltz. 

Oladi can be made plainly with flour, but they are also made with potato, carrot, beans, rice or even squash. Sweet oladi are made with apples or raspberries, especially in Ukraine. Like potato latkes, they are traditionally served with sour cream. You can make these apple oladi even sweeter by topping them with fruit preserves, a generous dusting of powdered sugar, or a drizzle of sweet, golden honey.

Apple Oladi
Serves 4

Ingredients:

• 1 medium-size apple 

• 1 large egg

• 1 cup plain kefir or buttermilk

• ¼ cup water

• 3 Tbsp sugar

• 1½ tsp baking powder

• ½ tsp baking soda

• big pinch of salt 

• 2 cups (250 g) all-purpose flour

• oil, as needed (sunflower, avocado or any neutral-tasting oil)

Directions:

1. Peel your apple. Dice it very fine by hand or in a food processor.

2. In a bowl, whisk together the egg, kefir/buttermilk, water, sugar, baking powder, baking soda, and salt until thoroughly combined. 

3. Add the flour to the bowl, and mix until just combined, be careful not to overmix.

4. Add the apple and fold it into the batter until just combined. Do not let the batter sit for too long before cooking the oladi, as the apples will begin to release their juices.

5. In a large skillet over medium-high heat, add a generous amount of oil (about ¼” deep in the pan). Once the oil is hot, lower the heat to medium and add ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until the oladi are golden brown on each side and have puffed up. Work in batches, and make sure not to crowd the pan. 

6. Serve immediately dusted with powdered sugar, and with sides of sour cream and fruit preserves.

One-bowl Sour Cherry Snacking Cake

Sour cherries are only available fresh for a few short weeks in early summer, and are especially good in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen, or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a dairy-free alternative, you can substitute the butter for vegan butter, and the sour cream for non-dairy unsweetened yogurt. This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day. 

Sour Cherry Sour Cream Cake

Makes one 9” cake

Active time: 10 minutes

Baking time: 40-5 minutes

Ingredients:

• 2 large eggs

• 1 cup sugar

• 4 Tbsps (½ stick) unsalted butter, melted

• 1 cup (225 g) sour cream or Greek yogurt

• 2 Tbsps lemon juice (about ½ a lemon)

• 2 tsps pure vanilla extract

• 1½ tsps baking powder

• 1 tsp kosher salt

• ¼ tsp baking soda

• 2 cups (290 g) all purpose flour + 1 Tbsp, divided

• 2 cups pitted sour cherries, fresh, frozen, or jarred

• 1 Tbsp Turbinado sugar (optional)

Directions:

1. Preheat the oven to 350°F. Grease and line a 9” square or round cake pan with parchment. 

2. In a large bowl, vigorously whisk together the eggs, sugar, and melted butter. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.

3. Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix. 

4. Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake. Add the dusted cherries to the bowl, and mix until just evenly incorporated. 

5. Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired. 

6. Bake for 40-45 minutes, or until golden brown on top, and a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature. 

Savory Mushroom Blintzes

You may think of blintzes as always filled with a sweet cheese filling and topped with preserved fruit, but in Russia and the former Soviet Union, blintzes are made savory just as often as they are made with a sweet. My Ukrainian grandmother loved to make blintzes with a variety of fillings: from farmers' cheese and cherries to one's stuffed with mushrooms and ground meat. She called her sweet blintzes blinchiki, and her savory blintzes nalesniki. Some even call savory blintzes blini. While the names may vary depending on the cook or region, they are always delicious. These savory blintzes are filled with mushrooms and leek, and are light and flavorful. They’re vegetarian and can be made dairy-free by using non-dairy butter and milk. The mushroom filling can be made with just crimini or button mushrooms, but I love to add shiitake, oyster, or chanterelle mushrooms to the mix for a richer mushroom flavor. Breadcrumbs help bind the filling, although my grandmother would have likely used her beloved matzo meal instead. While these blintzes require a few steps to prepare and assemble, each element can be prepared in advance. Both the crepes and filling can be prepared and refrigerated 1-2 days ahead of serving. You can also pre-assemble the blintzes and brown them just before serving, which makes them a great dish for hosting. I particularly love to serve these for a lunch or brunch, topped with freshly chopped parsley or dill, and a generous dollop of sour cream. 

Mushrooms blintzes

Makes 10-12, Serves 4

Prep time: 30 minutes/ Cook time: 30 minutes

Ingredients:

For the crepes-

• 4 large eggs

• 1 cup milk (can substitute with unsweetened non-dairy milk)

• 1 cup all-purpose flour

• 2 Tbsps melted unsalted butter or oil, plus more as needed

• 1 tsp sugar

• ½ tsp kosher salt

For the mushroom filling-

• 1 lb (450 g)  crimini or button mushrooms

• ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)

• 1 large leek

• 2 Tbsps oil, plus more as needed

• ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs

• 1 Tbsp soy sauce or tamari

• 1 Tbsp red wine vinegar or rice vinegar

• ½ tsp salt, or to taste

• Freshly ground pepper, to taste

Toppings-

• Sour cream

• Chopped parsley or dill

Directions:

For the crepes- Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight. 

Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble. 

For the mushroom filling-  Trim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste. 

Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.

Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes. 

Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling. 

To assemble and cook the blintzes- Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook. 

Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.

Tahini Coffee Cake

Full article is up on The Nosher.

Tahini Coffee Cake

Makes 1 9x13 cake, serves 15-20

 Prep time: 30 minutes

Baking time: 40-45 minutes

Ingredients:

 For the cake-

• 10 Tbsps (141 g) unsalted butter, at room temperature

• 1¾ cup sugar

• ⅓ cup tahini

• 4 large eggs, at  room temperature

• 1 cup sour cream or Greek yogurt

• 1 Tbsp sesame oil

• 2 tsps vanilla extract

• 3 cups (375 g) all-purpose flour

• 2 tsps baking powder

• 1 teaspoon kosher salt

• ½ tsp baking soda

• ½ cup milk

For the brown sugar ribbon-

• ½ cup brown sugar

• ¼ cup (62 g) all-purpose flour

• 1 tsp cinnamon

• ½ tsp cardamom

For the tahini streusel topping-

• 1 cup (125 g) all-purpose flour

• ¼ cup brown sugar

• ¼ cup tahini paste

• 4 Tbsps (56 g) unsalted butter, melted

• ½ tsp cinnamon

• ½ tsp cardamom

• Pinch of salt

Directions:

Preheat the oven to 350°F, and generously grease a 9 x 13 baking dish.

For the cake - To a large bowl, or to the bowl of a stand mixer, add the room temperature butter, sugar, and tahini. Beat together the butter mixture using a handheld mixer, or the paddle attachment on the stand mixer, until light and fluffy, about 2-3 minutes.

To the bowl, add 2 eggs, and beat until incorporated. Add 2 more eggs and beat until they are incorporated. Add the sour cream, sesame oil, and vanilla extract, and mix until smooth.

 In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add half of the flour mixture to the batter, with half of the milk. Stir until just combined. Add the remaining flour mixture to the batter, and the rest of the milk. Stir until just combined, be careful not to overmix (your batter may be slightly lumpy).

For the brown sugar ribbon - In a small bowl, combine the brown sugar, flour, cinnamon, cardamom.

For the tahini streusel- In a bowl, using a fork, combine the flour, brown sugar, tahini, melted butter, cinnamon, cardamom, and salt until the mixture comes together and forms pea-sized crumbles.

To assemble and bake- Add half of the batter to the greased baking dish. Smooth it into an even layer. Top the batter evenly with the brown sugar ribbon mixture. Dollop the remaining batter on top, then carefully smooth it over in an even layer with an offset spatula or knife. Top the cake with the streusel mixture.

Bake for 40-45 minutes, or until a cake tester or toothpick comes out clean. Allow to cool, then serve. Tahini coffee cake can be stored covered at room temperature for 4-5 days, or it can be frozen and defrosted as needed for up to 3 months.

Vegan Carrot Lox

Carrots make a surprisingly delicious plant-based substitute for traditional lox. By cooking carrots and marinating them in a few simple and flavorful ingredients, they become smoky, salty, and bright with acidity. The combination of liquid smoke and toasted seaweed gives the carrots a transformative smoky seafood flavor. Liquid smoke can be found in most grocery stores and is made from actual wood smoke that is condensed into liquid form (and a little goes a long way). You can substitute liquid smoke with good-quality smoked paprika if desired, or omit the liquid smoke entirely for vegan lox that is less smoky. Carrot lox adds a pop of color to any brunch spread, and they pair perfectly with schmear, cucumber, fresh dill, and all the traditional bagel fixings.

Vegan Carrot Lox

Serves 6-8

Ingredients:

• 3 large carrots, about 1 lb. 

• Salt, as needed

• ¼ cup water

• ¼ cup soy sauce or tamari

• 2 Tbsps rice vinegar or white vinegar

• Juice of ½ a lemon 

• 1 Tbsp maple syrup or agave

• 1 tsp dried dill

• ¾ tsp liquid smoke (or 1 tsp smoked paprika)

• 1 sheet toasted Nori, or 3-4 pieces of seaweed snacks

Directions:

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips. 

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.

Baked Pumpkin Challah French Toast

Baked French toast is the answer to feeding a crowd at breakfast without having to stand over the stove for lengthy periods of time, flipping slices of french toast piece by piece. And baked pumpkin challah French toast is the answer to what to do when Thanksgiving, Shabbat, and Hanukkah all happen over the course of the same weekend and you’re trying to feed a crowd for breakfast.

This recipe uses leftover ingredients and holiday pantry staples. It is made with a day-old loaf of challah, that extra can of pumpkin puree from the cupboard, and a little bit of heavy cream leftover after making pie. This dish can be thrown together in 10 minutes and is ideally assembled the night before you want to serve it. The next day before putting it in the oven, you can make a quick pecan streusel topping to sprinkle over the top for extra crunch and flavor, or omit it if desired. The spices add flavor and warmth to this French toast, but can also be omitted or modified to your liking. This is a festive and rich dish that is best served warm with good maple syrup or a shower of powdered sugar.

Baked Pumpkin Challah French Toast

Serves 6-8

Prep time: 10 minutes, plus chilling overnight

Cook time: 45 minutes

Ingredients:

• 1 (about 1.5 lb/ 600g) loaf challah

• 6 large eggs

• 1 can (15 oz/ 425 g) unsweetened pumpkin puree

• 2 cups whole milk

• ½ cup heavy cream

• ⅔ cup brown sugar

• 2 tsps vanilla extract

• 2 tsps cinnamon

• 1 tsp kosher salt

• ¼ tsp allspice

• ¼ tsp ground ginger

• Pinch of nutmeg

For the pecan streusel:

• ½ cup chopped pecans

• 3 Tbsps unsalted butter

• 2 Tbsps sugar

• ½ tsp cinnamon

• ½ tsp kosher salt

Directions:

Preheat the oven to 350°F. Grease a 9” x 13” baking dish.  

Slice the challah into ½”-1” slices. Layer the challah into the baking dish in overlapping slices. Cut any slices in half or quarters if needed so that every inch of the baking dish is evenly covered in layers of challah.

 In a large bowl, beat the eggs. Add the pumpkin puree, milk, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and nutmeg to the eggs. Beat until everything is smooth and incorporated. Pour the custard evenly over the challah. If any pieces are sticking up above the liquid, lightly press them down to submerge them.

 Cover the baking dish and refrigerate overnight, or for a minimum of 1 hour. As the challah chills, it will fully and evenly absorb all of the liquid.

 Before baking make the streusel by combining the pecans, butter, sugar, cinnamon, and salt in a bowl. Using your hands or a fork, combine the mixture until it easily clumps together. Sprinkle the streusel over the top of the challah.

Cover the baking dish with foil and bake for 30 minutes covered, and additional 15-20 uncovered. 

 Serve warm, along with maple syrup, powdered sugar, or your favorite french toast toppings.

To make ahead and freeze:

Bake for 30 minutes covered, and allow the dish to fully cool then wrap tightly and freeze. When ready to serve, remove from the freezer, and bake for 20 minutes covered, and 15 minutes uncovered at 350°F.

Raspberry Danish Twist - Entenmann's Style

For the full article, head over to The Nosher!

Entenmann’s Style Raspberry Danish Twist

Makes two danishes, or one large one

Ingredients: 

For the danish-

• 1 cup milk, warmed
• ⅓ cup sugar
• 1 packet (7 g) active rise yeast
• 3 cups (450 g) all purpose flour, plus more for dusting or as needed
• 1 Tablespoon vanilla powder, or 1 vanilla bean (split, and seeds scraped out)
• 1 teaspoon kosher salt
• 2 large eggs, at room temperature
• ½ cup (1 stick) unsalted butter, cubed and at room temperature
• 1 cup raspberry jam
• 1 egg yolk plus one teaspoon of water, for the egg wash

For the icing-

• 1 cup sifted powdered sugar
• 1½ Tablespoons milk or water
• 1 teaspoon vanilla powder or ½ a teaspoon vanilla extract

Directions:

Grease two 8 x 6 baking dishes and line with parchment paper. You can also make one large danish in a 9 x 11 baking dish.

Heat the milk until warm to the touch but not too hot, about 100°F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly, if it doesn’t your milk may have been too hot or too cold and it is best to start again.

In the bowl of a stand mixer with a paddle attachment, combined the flour, salt, and vanilla powder. Alternatively, you can make the dough by hand, you will just need to mix and knead for longer.

Add the milk and yeast mixture to the dough, along with the two eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all of the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook, and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook towards the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.

Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size,1-2 hours, depending on the temperature in your kitchen.

Once the dough has risen, punch it down and divide it in half. You can make two 8 x 6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one half of the dough and divide it into three equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel, and let the dough rise again for another 15-20 minutes.

Preheat the oven to 350°F. Add the jam to the danish. Between the 3 strands of dough, you’ll make two strips of jam, each about a ¼ cup of worth of jam, or ½ a cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart, and with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.

Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small ziplock back with the icing, and snip off a small piece of the corner to ice in any design you prefer.

Rhubarb and Strawberry Galette

Galettes are just about my favorite thing to bake. I like the ratio of dough to filling. I like that the results of most galettes aren't too sweet. And I love the beauty of the arrangement of fruit against a browned flaky crust.

I use my go-to crust recipe/ratios for every galette, but for the filling I rarely use a recipe. I'll use fruit that's in season, toss them with sugar, vanilla/lemon zest, and let them hang out for an hour while the dough is chilling in the fridge. 

This galette was no different. I had a bunch of rhubarb that I brought home from work, and I had a handful of good strawberries too. I also had some rye flour I wanted to use up. The rye flour went into the dough, and the fruit got added to the filling. A short time later, the galette came out of the oven, warm and fragrant. This galette is perfect for any beautiful spring day.

Rhubarb Strawberry Galette

For the crust:

• 1 cup all purpose flour
• 1 cup rye flour (or all purpose flour)
• 2 Tablespoons sugar
• 3/4 teaspoon kosher salt
• 2 sticks butter, cold and cubed
• 1 Tablespoon apple cider vinegar
• 3-4 Tablespoons ice water
• 1 egg yolk + 1 teaspoon of water (for the egg wash)
• Turbinado sugar, to sprinkle on top

For the filling:

• 1 lb rhubarb, cut into equal-sized pieces
• 1 cup strawberries, halved or quartered depending on size
• 1/2 cup sugar
• 1 teaspoon vanilla extract

For the crust:

In a food processor: pulse the flour, rye, sugar, and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and ice water and pulse until the dough just gets combined and forms a ball. Be careful not to over-mix.

By hand: whisk together the flour, rye, sugar and salt. Add the cubed cold butter and combine with the flour with a pastry cutter or by hand until pea-sized crumbs of dough form. Add the apple cider vinegar and ice water and incorporate quickly with your hands until a ball of dough is formed. Be careful not to over-mix.

Form the dough into a round disc shape, and tightly cover with plastic wrap. Allow the dough to chill for at least 1 hour, or overnight.

For the galette:

Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.

Preheat the oven to 375°F.

Roll out the dough into a circle about 1/4" thick. The edges don't have to be perfectly round, and the dough doesn't have to be a perfect circle either. Transfer the dough onto a parchment-lined baking sheet

Add the macerated fruit to the dough, leaving a 2-3" border around the perimeter. Fold over the dough over the fruit, overlapping as you fold each piece.

Brush the dough with egg wash and sprinkle with Turbinado sugar. You can sprinkle the inside of the galette with sugar if you like it extra sweet, too. 

Bake for 45-50 minutes, or until golden brown with tender rhubarb.

Serve warm or at room temperature. Keeps at room temperature. covered, for 1 day. 

Syrniki (Farmer's Cheese Pancakes) with Vanilla Strawberry Rhubarb Compote

As a child, I would often find my mother or my grandmother standing over the stove making a fresh batch of farmer’s cheese. In a large pot, I’d find a wide open half gallon milk carton sitting in simmering water. With a little lemon juice the milk transformed from liquid to solid. Strained of any excess liquid it would be transferred to the fridge, where there seemed to always be a never-ending supply.

That homemade farmer’s cheese (“tvorog”in Russian) ended up in all kinds of things: blintzes, piroshki, and on its own served as a side at breakfast. It also ended up in a pancake form called syrniki (pronounced: syr-nee-kee). Syrniki can be made with farmer’s cheese, cottage cheese, or quark.“Syr” means cheese in both Russian and Ukrainian, and these cheese pancakes are commonly made in those parts of the world; it’s also the part of the world that my family comes from.

I like to think of syrniki as deconstructed blintzes - all the good parts with less work. The outside of the syrniki have a satisfying crispness that differs from grain-based pancakes. The inside stays creamy and fluffy. They are vaguely reminiscent of the best kind of latke. Syrniki are also perfect vehicles for all manner of sweet things, and I love them topped with strawberry rhubarb compote. The sweetness of the strawberry and tanginess of the rhubarb are the perfect compliments to the creaminess of the pancakes.

If you’re not buying into the concept of cheese pancakes, the strawberry rhubarb compote is great all on its own. It also goes beautifully with a simple scoop of vanilla ice cream, or as a topping on oatmeal, scones, yogurt, or your more “traditional” pancake.

Enjoy!

Syrniki with Vanilla Strawberry Rhubarb Compote

Serves 4

For the syrniki-

•  1 lb. farmer’s cheese, about 2 cups
• 2 large eggs
• 1 tablespoon sugar, or to taste
• 1 teaspoon pure vanilla extract
• Big pinch of salt
• 1 teaspoon baking soda
• 1 teaspoon oil
• ½ cup all purpose flour, plus more for dusting
• Butter or oil, as needed

In a bowl, mash the farmer’s cheese until it is well broken up with a fork. Add the eggs, sugar, vanilla and salt to the cheese, and combine until mostly smooth.

In a small dish, combine the baking soda and oil. The baking soda may bubble slightly. Add the baking soda mixture and the flour to the cheese mixture and stir until well-combined.

Generously dust your work surface with flour. Place one heaping tablespoonful at a time (about ¼ cup) of the batter onto the floured board. Sprinkle more flour over the top of each small mound of batter.

Form the batter into round pancake shapes, about ¾” thick. You can be really generous with the flour;  it will help the pancakes keep their shape in the pan.

Heat a large pan or a griddle over medium-low heat (I like to use cast-iron). Add a few tablespoons of butter or oil to the pan. Place the pancakes in the pan and cook over medium-low until golden brown on each side, about 3-4 minutes per side. Two important notes: do not crowd the pan as the pancakes expand and puff up as they cook, and do not rush the cooking process. Cook the pancakes in batches, adding more butter/oil as needed. Keep the heat pretty low, and allow the pancake to really cook on one side before flipping. Once it is golden brown, it will begin to unstick and will make flipping much easier. If your pancake falls apart a little, have no fear, you can nudge it back into a circular shape with a spatula and continue to cook it.

Serve warm with compote or your favorite pancake toppings.

For the vanilla strawberry rhubarb compote-

• 1½ lbs. (700 grams) strawberries, hulled and quartered (about 4 cups)  
• ½ lb. (250 grams) rhubarb, chopped into ½” chunks (about 1½ cups)
• ¾ cup (165 grams) granulated sugar
• 1 vanilla bean, split (or substitute with 2 teaspoons vanilla extract)
• 2 tablespoons fresh lemon juice
• Pinch of salt

Combine half of the cut strawberries (about 2 cups) with all of the rhubarb and granulated sugar in a pot. Split the vanilla bean, scrape the seeds into the pot and add the pod as well. Add the lemon juice and salt.

Over medium heat, heat the berry mixture and bring it to a boil. You may wonder how the heap of strawberry and rhubarb will become liquid, but in a few moments the juices will be released and no added water will be needed. Once the mixture comes to a boil, lower the heat and simmer until the rhubarb just starts to break down and is tender, about 5 minutes.

Remove the mixture from the heat and stir in the remaining fresh strawberries. Allow the mixture to cool, then transfer to the fridge for at least 1 hour, or overnight. It keeps well in the fridge for a week.

Cherry Ricotta Clafoutis with Luxardo Whipped Cream

What is clafoutis? It's a classic French dessert, made with an eggy flan-like batter, traditionally filled with black cherries. It's often served warm, usually with a dusting of powdered sugar, and occasionally with cream.

Clafoutis is obviously a French word, but to my English-speaking brain it sounds almost onomatopoeic. I think of it as something cloud-like, fluffy, fruity, and sweet… and that’s essentially what it is.

This treat straddles both brunch and dessert territory. It's not too sweet. It's not fussy to make. It comes together in a blender. Yes, a blender. The filling is custardy, rich but not too decadent, and studded with roasted fruit. As the name suggests, I’ve added booze to the batter and to the whipped cream to enhance the cherry flavor, and to make this clafoutis a little extra celebratory. If you don’t have Luxardo or Kirsch on hand, you can skip this boozy addition.

This recipe lends itself to many other fruits: peaches, plums, strawberry, apple, and more. But we're deep in cherry season here in LA, and because their season is relatively short, and because cherries are like the incredible delicious jewels of the fruit world, I try to use them in as many ways possible while they're around. Of course, I love them fresh, eaten simply as is - but sometimes you want to do something special to really celebrate this fruit of late spring.

Cherry Ricotta Clafoutis with Luxardo Whipped Cream

Serves 8-10

for the clafoutis-

• 5 eggs
• ½ cup sugar
• ½ cup whole milk ricotta
• ¼ cup milk
• 2 tablespoons Luxardo, Kirsch, or other cherry brandy (optional)
• ½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)
• ½ teaspoon kosher salt
• ¾ cup all purpose flour
• 1½ lb. cherries (700g), pitted (fresh or frozen)

for the Luxardo whipped cream-

• 1 pint (2 cups) heavy whipping cream
• 2 tablespoons Luxardo, Kirsch or other cherry brandy
• ½ a vanilla bean, seeds scraped from pot (or 2 teaspoons vanilla extract)
• 1 tablespoon sugar

Preheat the oven to 375°F.

Grease an oval 11”x 8” baking dish, or a 10”-12” cast iron pan. This recipe can be used in different-sized dishes, but larger dishes will result in less time to bake. Sprinkle a little sugar around the baking dish.

Pit all of the cherries using a cherry pitter, or halve them and remove the pits. Reserve.

In a blender, combine the eggs, ricotta, milk, Luxardo, vanilla and salt. Blend until smooth. Add the flour and blend until just incorporated. Pour the batter into the baking dish.

Scatter the cherries around the baking dish.

Bake for 40 minutes, or until the clafoutis is puffed and golden and the custard is firm.

Mexican Inspired Matzo Brei

Matzo Brei is easily one of my favorite types of Passover food tied only with matzo pizza (because pizza anything is the best). 

There are endless variations on matzo soaked in egg and cooked in fat (ideally butter). This is my favorite version: it's reminiscent of Huevos Rancheros or even a good Chilaquiles. The crispy buttery matzo combines perfectly with a little heat from the sauce, creamy avocado, and fresh cilantro. 

Ranchero sauce is made of chilis, peppers, and aromatics that are cooked and blended together, but you can also find many good pre-made Ranchero salsas at the market. It can also be substitutes with almost any another kind of chili based sauce that you prefer. 

Whether you make the matzo brei savory, sweet, or spicy, I've learned that one thing that is critical for good brei is a generous amount of butter or oil. Without a good amount of fat, the matzo can become dry and brittle. With fat the matzo is creamer and gets crisped and golden on its edges.

This recipe is featured in our Passover Assembly Line series! Video below.

Chag Sameach!

Mexican Matzo Brei

Serves 2-4

for the matzo brei-

• 4 matzos
• 4 large eggs
• 2-3 tablespoons heavy cream
• 1 tablespoon ranchero salsa (homemade or store bought)
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon chili powder
• 4 tablespoons butter

for the toppings-

• 1 avocado, cut into thin slices
• 2 scallions, sliced thin
• ½ cup cilantro leaves
• sour cream, to taste
• hot sauce, to taste

Start by breaking up your matzo into large chunks into a sieve or colander. It’s ok if the matzo pieces are uneven. Rinse the matzo under cold water until dampened and just softened, about 10-15 seconds.

In a large bowl, whisk the eggs, cream, ranchero salsa, spices, and salt together. Add the soaked matzo to the bowl, and stir until the matzo is coated in the egg mixture.

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter to the pan. Once the butter has fully melted, add the matzo mixture to the pan in an even layer. Allow the matzo to cook and brown on one side for  2-3 minutes. Flip the matzo pieces over and cook them on the other side until they are nicely browned as well, another 2-3 minutes.

Transfer to a large serving platter or individual plates. Top with sliced avocado, fresh scallion, cilantro, and sour cream and hot sauce if desired. Serve immediately.

All Things Green Avocado Toast

Like many, I crave green fresh things at the start of the year. Even in LA it's dreary and cold, and fresh vegetables and leafy greens are very welcome after all of the rich food eaten over the holidays.

There are some food trends that are classics. I don't think I'll ever get tired of avocado toast. We're lucky to have so many good avocados in California year round. While I'm often homesick for the Pacific Northwest, avocados and other incredible produce are the things I love most about living here. Simple avocado on toast is perfect, but this is a gussied up version that takes little extra effort. Sometimes I like to start the day with a little extra time put into breakfast.

You don't really need a recipe, but here's one just in case. The idea is to add some fresh herbs, some protein in the form of pistachios, some spice with a little bit of thinly sliced jalapeno (optional), and a not of acid with lime zest and juice to this classic toast. There are endless variations and possibilities but I love the combo of creamy avocado paired with herbs, citrus, and nuts. Happy new year!

All Things Green Avocado Toast

Serves 1-2

• 2 large slices seeded multigrain or sprouted grain bread
• 1 avocado, sliced thin
• ¼ jalapeno, very thinly sliced
• 4 large basil leaves
• 4 chives
• 1 tablespoon fresh parsley leaves
• 1 tablespoon fresh cilantro leaves
• 2 tablespoons shelled roasted unsalted pistachio nuts, chopped
• 1 teaspoon lime zest, or to taste
• fresh lime juice, to taste
• extra virgin olive oil, drizzle to taste
• salt and freshly ground pepper to taste

Start by toasting your bread slices. While the bread is toasting, prepare the other ingredients. Halve your avocado, and slice the avocado halves thin. Slice half a jalapeno pepper very thin. 

On a cutting board, pile the basil, chives, parsley and cilantro together. Roughly chop all of the herbs. Roughly chop the pistachios. 

Once your bread is toasted, top each slice with half of the avocado. Top the avocado with a few slices of jalapeno, if using. Top the jalapeno with your herb mixture. Top the herbs with chopped pistachios. Grate some fresh lime zest over each slice of toast. Squeeze lime juice over the toast.

Drizzle the olive oil over each slice. Finally, garnish the toast with salt and pepper, to taste.