Ingredients 1 large Pomelit/Oroblanco (a hybrid of Pomelo and Grapefruit – if you cannot get one, use a Pomelo, and add 1 tbsp. freshly-squeezed lemon) 1 cup pomegranate seeds ½ cup chives, chopped (only the green parts) 2 tbsp. vegetable oil salt for seasoning Preparation Peel and take the Pomelit apart into its individual segments. Peel each segment, and break the “meat” into 1″ pieces. Gently stir in the pomegranate seeds and green onions. Add the oil and season with salt to taste. Garnish with a few leaves of spearmint.
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- Cakes, Can be prepared in advance, Dairy Free, Fruit Cakes, Gluten Free, Kosher, One-Bowl Cakes, Parve, Quickies, Rosh Ha'Shana, Soy Free, Vegetarian
Yam “Bread”
This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it… Ingredients 3 cups flour (for a GF version, use “Tami” GF flour mix) 2 cups sugar 1 tsp. baking soda 3 eggs 2 cups yam, shredded 1 cup vegetable oil 1 can (8oz) crushed pineapple, drained 1 cup pecans, chopped ½ tsp. cinnamon 2 tsp. vanilla extract Preparation Coat two loaf pans with non-stick cooking spray. Preheat your oven to 160C/320F. In a…
- Dairy Free, Gluten Free, Kosher, Parve, Passover, Quickies, Rosh Ha'Shana, Shavu'ot, Side Dishes, Soy Free, Vegan, Vegetarian
Festive Rice
Ingredients ½ tbsp. oil 1 medium onion, finely chopped 1 cup white rice 2 minced cloves of garlic (1 tsp.) ¼ cup pine nuts or bleached almonds ¼ cup black raisins ¼ cup pitted prunes, chopped into small cubes handful of parsley leaves 2¼ cups water ½ Tbsp. brown sugar ½ tbp. turmeric ¼ tbp. cinnamon salt and pepper for seasoning Preparation In a pot, fry the onions in the oil until lightly golden-brown. Add the pine nuts and roast for about 1 minute, while stirring. Add the rice and minced garlic and sauté lightly. Add the raisins, prunes and parsley leaves, and stir. Season with salt and pepper to…
- Can be prepared in advance, Cookies, Dairy Free, Desserts and mousses, Dressed to Impress, Gluten Free, Kosher, Parve, Pre-preparation required, Soy Free, Vegetarian
Swiss Meringue and Its Many Wonders
Anyone who knows me, knows I have a too-sweet tooth, and also hate wasting good food… My start with meringue came when I had a few spare egg-whites after making my son some Crème Pâtissière, and the rest is history. There are three types of meringue: French, Italian, and my personal favorite – Swiss. Basically, each type of meringue has its own uses, but just between us – I use Swiss meringue for EVERYTHING. The main principle is a ratio of 2:1 between the sugar and egg whites, so for example for 200 gr. of egg whites use 400 gr. of sugar (that’s about 5 large egg whites and 2…
- Can be prepared in advance, Cookies, Dairy, Dairy Free, Gluten Free, Kosher, Parve, Quickies, Vegetarian
Crembo Base (soft cookies)
Ingredients 100 gr. sugar 100 gr. soft butter 200 gr. Tami GF flour, or regular flour 2-3 egg yolks Preparation Mix all ingredients other than yolks into soft crumbs. Add 2 yolks and knead into a soft, smooth dough – if necessary, add the third yolk (or part of it). Cover in plastic wrap and refrigerate for ½ an hour. Preheat your oven to 160C/320F. Over a baking sheet, roll the dough to a thin layer. Cut out circles in the desired size (I cut into 1½-2 inches). Transfer cookies onto a tin lines with baking paper. Bake for 8-10 minutes until golden-brown. Let cool completely before removing from tin.
