Cara Cara Orange Olive Oil Cake

Hanukkah is a celebration of all things oil, and is celebrated by both lighting candles each night of Hanukkah, as well as by eating oil-rich foods during the holiday. 

Sometimes, I need a break from the typical fried foods of Hanukkah, like latkes and donuts. I started making this simple olive oil cake as a way to honor the holiday without deep frying, adapting recipes from both Dorie Greenspan and Melissa Clark. After the holiday ended, I kept making it throughout the winter when Cara Cara oranges are in season. While I love the floral notes of a Cara Cara, any type of orange will work with this recipe. This cake is easy to make, even for a novice baker. I love to serve it with a dollop of whipped cream or a spoonful of tangy labneh.

Cara Cara Orange Olive Oil Cake
Makes 1 (9”) cake, serves 8

Ingredients:

• 2 large Cara Cara oranges

• Zest of 1 orange

• 1 cup sugar

• 2 large eggs, at room temperature

• ⅓ cup orange juice

• ⅓ cup buttermilk (or milk with ½ a teaspoon of apple cider vinegar added)

• ½ teaspoon vanilla extract

• 1¾ cups (230 grams) all-purpose flour 

• 1¼ teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon kosher salt

• ⅔ cup extra virgin olive oil

Preheat the oven to 350°F. Grease and line a 9 inch springform pan (or 9 inch cake pan) with parchment. You can also use a standard-sized loaf pan, but will need to bake for 10-15 minutes longer. 

Supreme one orange: cut off the bottom and top, place on the cutting board so the cut bottom is flat on the board, then cut the peel and pith from all sides. Next, carefully slice each segment naturally between the pith, leaving only a crescent of fruit. Reserve.

Zest the remaining orange with a microplane or zester, and reserve. Halve, then squeeze ⅓ cup worth of juice from the zested orange. 

In a large bowl, whisk together the orange zest, sugar, eggs, orange juice, buttermilk (or milk and apple cider mixture), and vanilla together. 

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. 

Add the flour mixture to the orange juice/buttermilk mixture, and mix until just incorporated and smooth. Using a spatula, gently fold the olive oil into the batter until just incorporated. Transfer the batter to the greased and lined pan, and then place the orange segments on top of the batter. 

Bake for 30-35 minutes, or until a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar, whipped cream, or a dollop of labneh. 

Easy Roast Turkey for Thanksgiving

I have been using my mother’s method for roasting turkey since I began hosting Thanksgiving in my twenties. The main difference between this and other roast turkey recipes is that you cover the bird for part of the cooking time. The skin may not get super crispy, but it stays incredibly juicy and flavorful. No bland dry turkey here. In recent years, I’ve been doing a dry brine a day or two before roasting for added flavor and tenderness, but you can skip that step if desired.

And all that said… when in doubt, just follow Tante Marie’s advice.

Thanksgiving Roast Turkey

Ingredients:
1 14-16 lb turkey, giblets removed
3 Tbsps kosher salt
1 Tbsp brown sugar
3 onions, quartered
3 carrots, cut into large chunks
3-4 apples or quinces, quartered
1 head garlic, halved
1 bunch thyme, rosemary, sage, or all three
1 large lemon, halved
1-2 cups white wine or chicken/turkey broth
Olive oil, as needed

Remove the giblets and anything inside the turkey.

Combine the salt and brown sugar to make a dry brine. Generously season the outside of the bird and the inside cavity with the brine. Place in a roasting pan/baking dish and refrigerate, uncovered, for 24-48 hours before roasting. If you do not want to dry brine your bird, simply season it with the salt and sugar mixture on the day of roasting.

Preheat the oven to 350°F.

To the bottom of your roasting pan add the onion, carrot, and apples/quince. Place the turkey on top of the aromatics.

Stuff the inside of the turkey with the lemon, garlic, and herbs.

Rub the turkey with oil. Add the wine or stock to the roasting dish.

Cover the roasting dish tightly with foil.

Place in the oven, estimate about 1 hour for every 5 pounds. After half of the cooking time, remove the foil and uncover the turkey. Baste it with any juices in the bottom of the roasting dish. Continue to baste and check on the bird every 30-45 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.

Let the turkey rest for at least 30 minutes before carving, and up to an hour. While it's resting I throw other things in the oven that need to get roasted or heated. 

Carve and serve!

Apple and Honey Dumplings

I first shared this story and recipe with The Nosher in 2023.

Old-fashioned apple dumplings are made with peeled and cored-out apples that get encased in pastry or biscuit crust and are baked until golden and tender. This dessert has remained popular in the United States for hundreds of years, from New England to the deep South.

The concept of delicate dough plus apples can also be found in the Czech Republic, where the dumplings are also sometimes made with whole plums or apricots. In Germany and Ukraine, you might find apple dumplings that are made with dough that is simmered instead of baked. A dumpling is still a dumpling whether it’s baked or boiled, and a dumpling is universally loved across cultures and countries.

These apple dumplings work best with very small, tart firm varieties like Granny Smith or Winesap. The flavor of the apple deepens as it becomes fork-tender in its buttery blanket of dough, and it’s sweetened by a honey sauce that can be whisked together in minutes. Best of all, this dessert serves a crowd of eight, can be made up to two days ahead, and can be easily reheated when you’re ready to serve. 

Apple & Honey Dumplings 
Serves 8

Prep time:15-30 minutes
Cook time: 55-60 minutes
Total time: 1 hour 15 minutes

Ingredients
For the dumplings:
8 small, chilled apples, 100-130 g each (Granny Smith, Pink Lady, Honeycrisp or an heirloom apple)
4 tsps unsalted butter or plant-based butter
2 tsps cinnamon
2 9” pie crusts, store bought or from scratch (recipe attached)

For the sauce:
1 cup water
½ cup honey 
¼ cup brown sugar
¼ tsp salt

For the double crust pie dough (optional):
2½ cups (340 g) all-purpose flour
1 Tbsp sugar
1 tsp kosher salt
1 cup (225 g) cold butter, cubed
1 Tbsp apple cider vinegar
5-6 Tbps ice water

Directions:
Start by making the pastry (optional, if using store-bought pie crust skip to Direction 4). In a food processor: pulse the flour, sugar and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and 5 Tbsp ice water and pulse, it will look a little bit crumbly at first and then as you pulse it will begin to form into a ball. If it doesn’t clump together easily, add another Tbsp water, or as needed. Be careful not to overmix and once it forms a bowl, transfer it out of the processor and divide into two equal-sized pieces.

By hand: whisk together the flour, 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 overmix. Once the ball is formed, divide the dough into two equal-sized pieces. 

Form each piece of dough into a square shape, and tightly cover with plastic wrap or a beeswax wrap. Allow the dough to chill for at least 1 hour, or overnight before using. 

Preheat the oven to 350°F. Grease a 9x13” baking dish.

Peel and core your cold apples; it is easier to wrap the dough around the apple if they are chilled as opposed to at room temperature. 

Roll out one piece of dough into a large, thin 12x12” square. Divide the dough into 4 even-sized 6x6” squares. Repeat the process with the second piece of dough.

Place a cored apple upright into the center of each square. Add a ½ tsp of butter to the center of the apple. Sprinkle the tops of the apple with cinnamon, about ¼ teaspoon per apple. Bring the corners of the dough up and over the apple, firmly pressing the edges together to fully encase the dough. If there are any scraps of dough, shape them into leaf shapes to decoratively top the dumplings. 

Place the apple dumplings into the greased baking dish, and bake for 30 minutes.

While the apple dumplings are baking, make the sauce by combining the water, honey, sugar, and salt in a small pan. Bring to a simmer, and simmer until sugar is fully dissolved, about 3-4 minutes. 

Pour the sauce over the apple dumplings, then place them back in the oven to bake for an additional 25-30 minutes, or until the dough is golden brown, and the apples are tender when tested with a skewer or thin knife. 

Allow to cool for at least 15 minutes, then serve warm or room temperature. 

To make ahead: Slightly underbake the dumplings for 10 minutes. Let them cool, then store covered with foil in the fridge. The next day, reheat them covered in foil for 10-15 minutes in a 350°F oven. Apple dumplings can be made up to 2 days in advance of serving. 

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.

Sign up for my substack to find this recipe and many more…

Cheddar Cheese Coin Crackers

I am an unabashed cracker enthusiast, and I am always pleasantly surprised by how simple it can be to make them at home. Cheddar cheese coins (also called cheese pennies) have the addictive savory tanginess of a Cheez-It, with the hardiness of a homemade cracker.

This retro snack is made with just a few simple ingredients like good cheddar cheese, flour, and butter. They’re quick to whip up and store well in an airtight container. Cheese coins are flavorful enough to be served and eaten all on their own, ideally as a light nibble accompanied by a fizzy beverage before dinner. These crackers are extra delightful topped with a fruity fig or plum preserve, or even a slice of cheese on top. What’s not to love about salty, cheesy, crispy crackers?

Notes: 

1. This recipe works best with hand grated cheese, as opposed to the store-bought pre-shredded variety, which has a powdery coating on the outside.

2. You can store the cheese coins in an airtight container for up to one week.
   

Cheddar Cheese Coins
Yield: 48 crackers
Prep time: 10 minutes + 2 hours chill time
Cook time: 12-14 minutes

Ingredients

• 5 oz (140 g) extra sharp cheddar cheese, grated, about 2 cups

• ½ cup (1 stick) unsalted butter, very cold

• 1⅓ cups all-purpose flour 

• 1 Tbsp cornstarch 

• 2 tsp dry mustard powder

• 1 tsp sweet paprika

• ¼ tsp salt

• 1 Tbsp apple cider vinegar 

• 2-3 Tbsp ice cold water

Directions

1. Start by grating your cheese. Cube your butter very small. 

2. To the bowl of a food processor add the flour, cornstarch, dry mustard powder, paprika, salt and grated cheese. Pulse 2-3 times to mix.

3. Add the cubed butter and pulse 5-6 times, or until the mixture forms pea-sized crumbs. 

4. Add the vinegar and 2 Tbsp water. Pulse until the dough is like the texture of fine crumbly sand and easily holds together when balled up in your hand. If the mixture looks too dry and doesn’t stick together, add one more Tbsp water and pulse a few more times. 

5. Transfer to a clean surface and form into a ball. Divide the ball into two equal halves, and form each half into a log, about 1½” in diameter, and about 7-8” long. Wrap each log in plastic wrap and chill for at least 2 hours or overnight. 

6. Preheat the oven to 375°F, arrange the oven racks so there is one on the top third and one on the bottom third of the oven (alternatively, you can bake the crackers in the center of the oven, one baking sheet at a time). 

7. Line two baking sheets with parchment paper. Slice the chilled dough into ¼” rounds. Place them on the baking sheets, leaving an inch or two between each coin.  

8. Place the baking sheets on the top third and lower third of the oven, and bake for 6 minutes. Rotate the baking sheets, and bake for 6-8 more minutes, or until they are just starting to turn golden brown at the edges. If you like them crispier, bake until slightly deeper brown on the edges and on top.

9. Let the coins completely cool on a baking rack. Once cool, serve or store in an airtight container for up to one week.

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. 

Cherry Vareniki

Cherry vareniki (half-moon-shaped dumplings) in Ukraine are typically made with sour cherries, known as vishnya. They are nostalgic for many from the region — including my family — and were famously novelist Nikolai Gogol’s favorite food. My family immigrated from Soviet Ukraine to Seattle, and after almost a decade of building a new life in America, my parents were able to buy their first home. It had an enormous garden, with an established cherry tree. Soon after moving, when I was a very small child, my grandparents came to visit us from out of town. That summer, the cherry tree was loaded with fruit. I vividly remember picking glossy, red cherries off the tree with my grandmother and brother by my side. There was more fruit than could be eaten fresh, and my grandmother decided to use some of the harvest to make a large batch of cherry vareniki. We sat outside and ate bowls of the dumplings – pillowy and bursting with tart, sweet fruit. 

Vareniki are similar to pierogi or pelmeni; the dough is tender and soft, and the filling is only lightly sweetened so that the flavor of the fruit shines. This dish straddles the line between sweet and savory; topped with smetana (sour cream), one can eat cherry vareniki either as a main course or as a dessert. When using sour cherries, I eat my vareniki as a savory dish; you can get sour cherries fresh for a few weeks each year, otherwise, I pick them up frozen or preserved from Eastern European or Russian markets. When I fill the vareniki with Bing or Rainier cherries, I enjoy these dumplings as a sweet treat.

I love to serve cherry vareniki with a simple cherry sauce made from the extra filling, topped with big dollops of sour cream to balance out the sweetness. Like any kind of homemade dumpling or ravioli, vareniki take some effort to make, but are unquestionably worth the work. They’re ideal to make with a group of friends, and you can double or even triple the recipe as needed. 

Notes:

• Vareniki freeze extraordinarily well, offering a way to preserve the best of fleeting cherry season for future bowls of sweet dumplings. Freeze uncooked in a single layer, then transfer them to a bag or airtight container for three months. 

Cherry Vareniki (Dumplings)
Serves: 4-6, makes about 50 vareniki
Prep time: 1 hour
Cook time: 10 minutes

Ingredients:
For the dough:

• 3 cups + 2 Tbsp (400 g) all-purpose flour, plus more for dusting or as needed 

• ¾ cup water

• 2 Tbsp sour cream or plain Greek yogurt

• 1 large egg, beaten

• 1 tsp kosher salt

For the filling and sauce:

• 1½ lb (680 g) cherries or sour cherries

• ½ cup sugar

• 1 tsp cornstarch

• juice of ½ a lemon

• sour cream, as desired, for serving

Directions:

1. Start by making your dough: In a large bowl, combine the 3 cups of flour, water, sour cream, egg and salt. Mix until a shaggy dough forms, then transfer to a clean surface and knead until very soft, smooth and elastic, about 8-10 minutes. If the dough is very sticky, add additional flour 1 Tbsp at a time until it’s easy to knead and doesn’t stick to your hands. 

2. You can also make this dough in a stand mixer with the dough hook attachment by adding all of the ingredients to the bowl, and mixing on the lowest speed until a shaggy dough forms. Turn up the speed to medium-low, and mix until smooth and soft, about 4-5 minutes. 

3. Transfer the dough to a bowl and cover it with a lid or plastic wrap. Allow the dough to rest at room temperature for 1 hour. 

4. While the dough is resting, start on your filling. Wash, dry and pit all of your cherries. If using a cherry pitter, cut the cherry in half after removing the pit. Add the cherries to a bowl with ½ cup of sugar, and let them sit and start to release their juices for a minimum of 30 minutes, or as the dough rests.

5. Once your dough has rested for an hour and your cherries have been sitting for at least 30 minutes, you can begin shaping your vareniki. 

6. Line a baking sheet with parchment, and heavily dust it with flour.

7. Divide the dough into 4 pieces. Liberally dust both your rolling pin and your surface with flour. Roll out each piece of dough very thin, almost as thin as pasta; if you lift it up the dough light should come through it. 

8. Cut out 2-inch rounds of dough using a water glass or biscuit cutter, lightly flour the rim of the glass or cutter before making rounds. Gather up the scraps into a ball and reserve to re-roll the dough one time, after that discard any scraps. Fill each round of dough with about a teaspoon of cherry, about 1-1½ cherries. Seal the dumplings into half-moon shapes, if needed dab the edges with water to help it stick, but the dough should be sticky enough to press together on its own. Using the tines of a fork, press the edges of the dough to ensure they’re properly sealed. 

9. Transfer the formed dumplings onto the lined baking sheet. Reserve any remaining cherries for sauce. Repeat the process until you have used up all of the dough, and then place the dumplings in the freezer for a minimum of 15 minutes before cooking. While your vareniki are in the freezer you can bring a large pot of water to a boil. 

10. While the water is coming to a boil, add the remaining cherries to a small pot. Bring the cherry mixture up to a boil, lower the heat and simmer the cherries for 10-15 minutes or until they are very soft and broken down. In a small bowl, combine 1 tsp of cornstarch with the juice of half a lemon. At the end of cooking the cherries, add the starch slurry, and simmer for an additional minute or until just thickened. If the sauce thickens too much, you can always thin it with water.

11. Add vareniki, in batches if needed, to the pot of water (be careful not to overfill).. Once the vareniki float to the top, simmer them for an additional 5 minutes. If using frozen vareniki, it may take a few minutes longer for them to float to the top. Remove the vareniki from the pot and serve immediately. 

12. Top the vareniki with sour cream and cherry sauce. 

Shawarma Eggplant

Shawarma eggplant is a satisfying plant-based entrée that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds the necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh, or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First, you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Eggplant Shawarma with Zhug 
Serves 6

For the shawarma spice blend:

• 1½ tsp ground coriander

• 1½ tsp ground cumin 

• 1½ tsp sweet paprika

• 1 tsp turmeric 

• 1 tsp garlic powder

• ½ tsp red pepper flakes or Aleppo pepper (optional)

• ¼ tsp ground allspice 

• ¼ tsp smoked paprika 

• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2½-3 lb)

•  ¼ cup olive oil, plus more for drizzling

• salt, as needed 

• chopped parsley, mint or cilantro, for garnish

Directions:

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 

2. Preheat the oven to 400°F. 

3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 

4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 

5. Rub about 1½ teaspoons of the spice blend into each of the 6 halves of the eggplant. Top with a drizzle of olive oil. 

6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 

7. While the eggplant is roasting, prepare the zhug, if desired. 

8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. Eggplant can be made in advance, stored in the refrigerator, and reheated in a covered baking dish until warm. 

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. 

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings. 

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.

Apple & Honey Ruffle Milk Pie

Every now and again, you stumble upon a dish you can’t get enough of. Crinkle cakes and ruffle pies have gone viral for a reason, largely thanks to @ramenasaidwow’s viral TikTok crinkle cake. These kinds of desserts are fun and easy to make, stunning to look at, and incredibly delicious. You can find my full article about this recipe over at The Nosher!

Aside from the phyllo, this recipe requires only a few simple ingredients and no special equipment. You can whisk the custard together in a bowl, and form the pie in a standard cake pan or deep pie dish. This recipe can also be made dairy-free and pareve by substituting both butter and milk for plant-based alternatives. There’s just a hint of cinnamon for a little warmth, but if you’re a big fan of spice, you can double the amount. Apple and honey ruffle milk pie is best served warm or at room temperature the same day it is prepared, but it can last up to two days covered in the fridge. 

Apple & Honey Ruffle Milk Pie
Serves 8
Prep time: 20 minutes,
Baking time: 45-50 minutes

Ingredients:

• 10 large sheets of phyllo dough (13-14”x18”), thawed 

• 6 Tbsps butter, melted (or vegan butter)

• 2 large eggs 

• 1½ cups whole milk (or creamy non-dairy milk)

• ¼ cup light or dark brown sugar

• 2 Tbsps sugar

• 2 tsps vanilla extract

• ½ tsp kosher salt

• ¼ tsp cinnamon 

• 1 small apple or ½ medium apple, sliced very thin

For the syrup:

• ¼ cup honey

• ¼ cup water

Directions:

Preheat the oven to 350°F. Line and grease a 9” cake pan with parchment. Metal cake pans are best for this recipe, but you can also use a ceramic or glass deep dish pie pan, or a 9” springform pan. 

Make sure that your phyllo dough is fully thawed according to the package instructions. Phyllo dough dries out very quickly, and in order to prevent that, lightly dampen a clean kitchen towel. Unroll the dough, and lie it flat on a clean surface. Cover it with the damp towel to keep it from drying out. Take out one sheet of phyllo dough at a time, and keep the rest covered. Generously brush the sheet of phyllo with melted butter. Scrunch the dough lengthwise on either side towards the center, so that the buttered phyllo sheet forms a long fan-like ruffle of dough. Starting on one end, loosely spiral the dough into a coil; it will form a rose-like shape. Make sure not to coil the dough too tightly, you want ruffles and height in this pie. Place one spiral of dough into the center of the greased and lined 9” pan.

Continue the process and make a total of 9 more spirals of phyllo dough, or 10 in total. If you’re using smaller sheets of phyllo dough, you may need to add a few additional pieces of dough to fill the pan. Arrange the coiled sheets of phyllo into the pan, and make sure not to flatten any of the dough, adjust to fill out the pan as needed. If you have any leftover melted butter, brush it over the top of the phyllo spirals. 

Cut the apple on either side of the core, then thinly slice the apple into half-moon shapes, about ⅛” thick or less. Gently tuck in slices of apple between ruffles of phyllo dough. Make sure not to press down on the dough, and instead gently nestle in the apple. Use as many apples as desired, about 1 small apple, or half of a medium apple. 

Bake for 20 minutes and the phyllo dough will start to just slightly brown on top.

While it is in the oven prepare the custard. In a bowl, whisk together the eggs, milk, brown sugar, sugar, vanilla, salt, and cinnamon.

Once the pie has baked for 20 minutes, pour the custard evenly over the phyllo spirals. Bake for another 25-30 minutes, or until the top is golden brown and puffed up, and the custard has fully set.

While the pie is baking with the custard, prepare a honey syrup by combining the honey and water in a small pot. Bring to a boil and simmer for 3-4 minutes, or until a syrup has formed and the mixture has slightly thickened. 

While the pie is still hot, drizzle the honey syrup over it. Be careful to leave some golden brown ruffles untouched by honey, so that they remain extra crispy. Allow the pie to cool for at least 30 minutes before serving. Pie is best served at room temperature, and can be stored in the fridge for up to 3 days. If storing in the fridge, bring the pie up to room temperature before serving, or reheat for 10-15 minutes, covered, at 350°F. 

Garnish with powdered sugar or whipped cream if desired.

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. 

Whitefish Salad

For the full article and more history on whitefish salad, head over to The Nosher!

There’s nothing wrong with traditional whitefish salad, but I love to add a few extra ingredients to my whitefish salad to brighten up its salty smoky flavors. For one, when I can’t find whole smoked whitefish, I use smoked trout or smoked Sable. Mayonnaise is essential, but I also add sour cream for tangy creamines (you can skip the dairy and substitute it with more mayo if desired). Fresh dill and parsley give the salad lightness, and lemon zest and juice add citrusy acidity and flavor. However you like to make it, you can never go wrong serving whitefish salad at your next holiday spread. 

SMOKED FISH SALAD 

Makes 2 cups/1 pint - Recipe can be doubled or tripled

• 8 oz. smoked whitefish (or smoked trout or sablefish)

• ¼ cup mayonnaise, or to taste

• 2-3 Tbsps sour cream (or additional mayonnaise)

• 1 Tbsp chopped parsley

• 1 Tbsps chopped dill

• 1 tsp lemon juice

• ½ tsp lemon zest

• Black pepper, to taste

Start by crumbling the fish off its skin into small pieces. Make sure to remove any bones in the process, especially if using a whole fish. 

To the fish add mayonnaise, sour cream (if using), parsley, dill, lemon juice, lemon zest, and pepper. Taste and adjust to your liking. Salad will keep for up to 1 week refrigerated.

One-Bowl Blueberry Lemon Snacking Cake (Grain-free/ Dairy-free)

Snacking cakes are typically simple cakes made with one-bowl batters, that use easy-to-find ingredients, and are baked off in a single baking dish. This simple blueberry-lemon version is perfect for Passover, or as a grain-free/dairy-free dessert for any meal. Almond flour replaces regular flour, and well-whisked eggs and sugar help give the cake lightness and volume. You can also replace the blueberries with raspberries or blackberries; frozen or fresh berries both work in this recipe. This cake is delicate, soft, light, and full of citrusy lemon and sweet berry flavor

Blueberry Lemon Snacking Cake (Grain-free/Dairy-free)

Makes 1 9” round or square cake 

Prep time: 15 minutes

Bake time: 30-35 minutes

Ingredients:

• 3 lg eggs, at room temperature

• ½ cup granulated sugar

• 2 Tbsps oil

• Zest of 1 lemon (about 2 tsps)

• 2 Tbsps lemon juice

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional)

• 2¼ cups super-fine almond flour

• 1 Tbsp potato starch, plus more for dusting the berries

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1¼ cup blueberries, fresh or frozen

• 1 Tbsps turbinado or coarse sugar (optional)

Directions:

Preheat the oven to 350°F. Generously grease and line a 9” round or square baking dish with parchment paper.

In a stand mixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes. 

To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much. 

To the center of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine. 

Transfer the batter to the lined and greased baking dish. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with turbinado sugar. 

Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. This cake is best served the same day it is prepared but can be made one day in advance if needed. Top with powdered sugar, or whipped cream before serving if desired. 

Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Rice Pudding

Rice pudding may differ by country and region but typically consists of some form of rice, milk, and sugar. In Indian kitchens, you’ll find kheer (or payasam), a rice pudding made with basmati rice, milk, or coconut milk, that is flavored with cardamom or other spices. In many Ashkenazi kitchens, rice pudding took on the form of rice kugel and was cooked in a frying pan. In former Soviet countries, rice pudding is called molochna risova kasha and is simply prepared with rice, milk, and sugar. In Turkish kitchens there’s sütlaҫ, a rice pudding made with rice flour that is served at weddings and holidays. In North Africa, and throughout the Middle East, you’ll find malabi (or mhalbiya/muhallebi), believed to be derived from sütlaҫ, it is a pudding made with ground rice or rice flour that is flavored with rose, orange, or geranium water. Portuguese-speaking countries call their rice pudding arroz doce, and in Spanish-speaking communities, you’ll find arroz con leche flavored with cinnamon or anise. Persian cooks have sholeh zard, a golden saffron-infused rice pudding made with rice or rice flour, that is aromatically flavored with rose water, cardamom, and other spices. Here in the States, you’ll typically find rice pudding made with milk, sugar, and studded with raisins.

This recipe for rice pudding is rich, silky, and deeply vanilla flavored. I recommend using good quality Arborio or short-grain rice, as it offers a firmer and creamier texture in the pudding; but you can substitute Arborio for long-grain rice. Whole milk and a little half & half make this pudding decadent and silky, but you can substitute whole milk for reduced-fat milk for a lighter and slightly less creamy pudding. For a non-dairy version, substitute the milk with full-fat canned coconut milk, and the rice pudding will be just as creamy, but with added coconut flavored. Using a vanilla bean provides a special kind of decadence to this rice pudding; if you can’t get your hands on a whole bean, you can use vanilla paste or extract in its place. You can keep your pudding plain, or add raisins or toppings. I like mine with citrus for a hit of acidity and brightness; and I drizzle date syrup on top just before serving, for an extra molasses-like hit of sweetness. Rice pudding can be served warm or chilled. However you like to eat or serve this pudding, it’s addictively comforting.

Vanilla Bean Rice Pudding

Serves 4

Prep time: 5 minutes

Cook time: 40-45 minutes

Ingredients:

• ½ cup Arborio or short-grain sushi rice

• 3¾ cup whole milk (or substitute with low-fat milk, or coconut milk)

• ¼ cup half & half, or milk

• 3 Tbps sugar

• ½ a vanilla bean or 1 tsp vanilla paste, or substitute with 2 tsps pure vanilla extract

• Pinch of salt

• 2 Tbsps raisins or currants (optional)

Toppings:

• Citrus segments or berries

• Date syrup

Directions:

Rinse the rice well. In a medium pot, combine the rice, milk, half & half, sugar, and a pinch of salt. Split the vanilla bean, scrape out the seeds into the pot, or add the vanilla paste, and stir. If using vanilla extract, do not add it at this point. Bring the mixture up to a boil, and lower the heat to a gentle simmer. Simmer for 40-45 minutes, stirring occasionally so the mixture doesn’t stick to the bottom of the pot. Once the liquid has reduced and the mixture is thick and creamy, remove the pudding from the heat. Stir in the raisins and vanilla extract if using. Allow the pudding to cool for at least 10 minutes before serving or chilling.

You can serve rice pudding warm or chilled. Top with a drizzle of date syrup and citrus segments if desired.

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.