Category Archives: Holiday

Shiksa-Style Matzo Ball Soup

25 Monday Apr 2016

Posted by in Dinner, Healthy, Holiday, Soup

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Shiksa Style Matzoh Ball Soup

My husband, who is Jewish, loves his mom’s matzo ball soup.  I’ve learned to never try and replicate someone’s childhood favorites (that’s a recipe for disappointment!), but instead to create my own, delicious version.  I started with what I knew…a chicken soup base…and did my best to make light and airy matzo balls.  After a few tries that resulted in dense, doughy balls, I arrived at this recipe which uses seltzer to keep the batter lighter.  Much to the joy and delight of my husband, making this soup has become somewhat of a Passover tradition for us (really the only Passover tradition we observe!).  I’ve affectionately named this recipe “Shiksa-Style Matzo Ball Soup” since it’s my take on the classic.  I hope you enjoy it as much as we do!  Happy Passover!

Shiksa-Style Matzo Ball Soup
Yield:  6 servings
Time:  30 minutes prep, 60 minutes total (plus chilling)

For the matzo balls:
3 eggs, beaten
¼ cup canola oil
½ cup seltzer (unflavored)
1½ tsp. salt
2 tbsp. freshly minced parsley
2 tbsp. freshly minced dill
7/8 cup matzo meal

For the soup:
5 carrots, sliced into ½-inch thick “coins”
6 celery stalks, diced
2 large yellow or white onions, diced
1 shallot, minced
1 garlic clove, minced
¼ tsp. ground black pepper
1 cup fresh parsley, coarsely chopped (reserve ¼ cup for garnish)
¾ cup fresh dill, coarsely chopped (reserve ¼ cup for garnish)
8-10 cups chicken stock

  1. Prepare the matzo balls:  In a medium mixing bowl, whisk together the eggs, oil, seltzer, and salt.  Stir in the parsley, dill, and matzoh meal.  Mix until fully combined.  Refrigerate for 2+ hours (overnight is fine) until the batter is firm and easier to handle.
  2. Place the carrots, celery, onions, shallot, garlic, and black pepper in a medium stockpot.  Pour in about 2 tbsp. of the chicken stock and cook over medium heat until the vegetables soften, about 8 minutes.  Add the rest of the chicken stock and bring to a boil over medium-high heat.
  3. Meanwhile, form 1-inch or 1½-inch balls from the matzo dough.  Once all of the balls are formed, slide the matzo balls into the simmer stock using a large spoon.  Add the parsley and dill (reserving a bit for garnish), and cover.  Continue simmering over medium heat for about 25 minutes, until the matzo balls are fully cooked.  (To test if the matzo balls are done, remove one ball from the broth and slice it in half.  If the center is dark in color, it needs to be cooked longer.  They should be light throughout when fully cooked.)
  4. Garnish with reserved fresh parsley and dill.

PDF to Print Recipe for Shiksa-Style Matzo Ball Soup

Homemade Caramel Corn

13 Wednesday Apr 2016

Posted by in Dessert, Holiday, Vegetarian

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Caramel Corn

WARNING:  You will not be able to stop eating this caramel corn!  I made it for Christmas one year, and my parents, husband and I quickly became addicted to it.  Honestly, we couldn’t put it down.  I made a big batch for a friend’s movie-themed birthday party this past weekend, and I’m bring the rest into my office today to get it out of my house!  Cannot.  Stop.  Eating.  Caramel.  Corn.  Send help!

Homemade Caramel Corn
Yield: 8 cups (6-8 servings?  Really like one serving the way I devour it!)
Time: 10 minutes prep, 60 minutes baking, 30+ minutes cooling.

1 cup butter, cut into cubes
2 cups packed dark brown sugar
1 tsp. salt
½ cup light corn syrup
1 tsp. baking soda
8 cups popped popcorn

  1. Preheat the oven to 200ºF.  Lightly grease a large baking sheet.  Set aside.
  2. The most tedious and time consuming part of this recipe is this first step, but don’t skip it!  I’ve made the mistake in the past and regretted it.  There’s nothing pleasant about biting into a rock-hard popcorn kernel and praying you didn’t chip a tooth.  Separate the popped popcorn from the unpopped kernels.  Discard the kernels.  Spread the popcorn out on the prepared large baking sheet.  (Or use two baking sheets–you want as thin a layer as possible of popcorn to maximize the coverage with caramel!)
  3. In a small saucepan over medium heat, combine the butter, brown sugar, salt, and corn syrup until melted, stirring frequently.
  4. Remove from the heat and stir in the baking soda.  Pour over the popped popcorn (with kernels removed!) and stir gently to coat evenly.
  5. Bake at 200ºF for one hour, stirring every 15 minutes to redistribute the caramel.
  6. Allow to cool to room temperature (at least 30 minutes) before breaking the clumps into smaller pieces.  Enjoy!

PDF to Print Recipe for Homemade Caramel Corn

Super Moist Carrot Cake

28 Monday Mar 2016

Posted by in Dessert, Holiday

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Super Moist Carrot Cake

This cake was my creation for Easter dessert this year.  I even dressed it up with edible shimmer sprinkled across the top!

I absolutely love carrot cake, but it’s one of those foods that I rarely eat because it usually contains walnuts, pecans, or some other type of toasted nut, making homemade nut-free carrot cake such a treat for me!  I love my carrot cake chock full of carrots, so there’s a whole three cups of finely shredded carrots packed into this dessert!  Does that mean I can count a slice as a serving of vegetables?!

Super Moist Carrot Cake
Yield:  One two-tiered 9-inch cake (8-16 servings)
Time:  30 minutes prep, 35-40 minutes baking, ~70 minutes total

For the cake:
4 large eggs, at room temperature
2 cups flour
2 cups sugar
2 tsp. baking powder
½ tsp. baking soda
1½ tsp. cinnamon
1½ tsp. ground ginger
¼ tsp. salt
3 cups finely shredded carrots* (roughly 8 large carrots)
½ cup canola oil
¼ cup crushed pineapple with liquid/juice
zest of one large orange

For the cream cheese frosting:
8 oz. reduced fat cream cheese, at room temperature
½ cup (8 tbsp.) butter, at room temperature
2-3 cups confectioner’s sugar
1 tbsp. vanilla bean paste (or vanilla extract)

  1. Preheat the oven to 350°F.  Lightly grease two 9-inch round baking pans.  Set aside.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.  Set aside.
  3. In another large mixing bowl, beat the eggs.  Stir in the finely shredded carrots, canola oil, crushed pineapple, and orange zest.  Beat in the dry ingredients, a bit at a time.
  4. Divide evenly between the two prepared baking pans.  Bake at 350ºF for 35-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.  Allow the cakes to fully cool before frosting.
  5. Whip the cream cheese, butter, and vanilla bean paste (or vanilla extract) together in a stand mixer until light and fluffy.  Add confectioner’s sugar, a bit at a time, until the desired consistency is reached.  Place one layer of cake on a plate or cake stand and spread with frosting.  Top with the second layer of cake, and cover the entire cake (top and sides) the remaining frosting.  If desired, reserve some of the frosting to pipe on decorations.

PDF to Print Recipe for Super Moist Carrot Cake

The cake can be prepared a day or two in advance and stored at room temperature, but it is best to frost this cake the day you plan to eat it.  Store leftovers in the refrigerator for up to 3 days.

*Finely shredded carrots keep the carrot cake very moist.  If the carrots are shredded into pieces that are too large, they will be too heavy and sink to the bottom of the batter as the cakes cook.  Finely shredded carrots stay suspended in the batter, resulting in a more even distribution.

Super Moist Carrot Cake

Espresso Martini

14 Sunday Feb 2016

Posted by in Beverages, Boozy, Cocktails, Holiday, Quick and Easy, Vegan, Vegetarian

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Espresso Martini

Last year Valentine’s Day landed on the Saturday of President’s Day Weekend.  Since my husband was traveling for his annual hunting trip with his dad and brother, I decided to celebrate the holiday with one of my best girlfriends, Danielle.  We cooked dinner together, watched cheesy romantic movies, and created this delicious Espresso Martini recipe.  All in all, a great Valentine’s Day spent with a great friend!

This Valentine’s Day, I wish all of you experience lots of love and happiness, and many espresso martinis!  Cheers!

Espresso Martini
Yield:  one drink
Time:  5 minutes

1½ oz. Kahlua
3 oz. vanilla vodka
1 oz. freshly brewed espresso
½ to 1 oz. simple syrup (depending on your taste)
Ice
Optional:  three espresso beans

  1.  Combine the Kahlua, vanilla vodka, espresso and simple syrup in a cocktail shaker.  Pack with ice.  Shake vigorously for 2 minutes.  Strain into a martini glass.  If desired, garnish with three espresso beans.

To make the simple syrup: combine equal parts water and sugar (ex: 1 cup of each) in a saucepan.  Simmer on medium heat until the sugar is completely dissolved.  Store in the refrigerator for up to 2 weeks.

Note:  An average shot glass holds 1½ ounces.

PDF to Print Recipe for Espresso Martini

Espresso Martini

Danielle and I enjoying our Espresso Martinis last Valentine’s Day!

 

Spiced Molasses Sugar Cookies

22 Friday Jan 2016

Posted by in Dessert, Holiday, Quick and Easy, Vegetarian

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Spiced Molasses Sugar Cookies

I have a distinct memory back from when I was about 12 years old of my mom driving me to an orthodontist appointment to get my braces tightened.  As we turned onto a street called “Molasses Hill Road” my mom started talking about a cookie recipe that she had forgotten about and wanted to dig up to make again soon.  The cookies she made that night were similar to these, just without the kicked up spices.  They’ve always been a favorite in my family and a staple around the holidays.  The winter spices in this cookie will warm your heart, and the cayenne will warm your mouth just enough to linger for a second after you finish eating the cookie.  I hope you love them as much as my family does!

Spiced Molasses Sugar Cookies
Yield:  3 dozen cookies
Time:  40 minutes active, 2+ hours total (includes chilling)

¾ cup butter, softened to room temperature
½ cup sugar
½ cup dark brown sugar, packed
¼ cup dark molasses
1 egg
1½ tsp. minced fresh ginger (could use dried if necessary)
2¼ cups flour
1 tsp. cinnamon
¾ tsp. baking soda
½ tsp. ground cloves
¼ to ½ tsp. ground cayenne pepper (depending on how spicy you like them!)
¾ cup Sugar in the Raw (or white sugar)

  1.  Cream together the butter and both sugars.  Stir in the molasses, egg, and fresh ginger.
  2. In a medium mixing bowl, combine the flour, cinnamon, baking soda, cloves, and cayenne.  Add to the butter/sugar mixture and stir until combined.
  3. Cover and refrigerate the dough for about an hour and a half, until it’s chilled and easier to handle.  (Note:  I often make the dough the day before baking and I chill it overnight.)
  4. Pour the raw sugar into a shallow bowl.  Form the dough into balls of ½-inch diameter.  Roll in the raw sugar to fully coat the surface.  (Note:  At this point, you can freeze the raw dough balls in a single layer until frozen solid, about 6 hours. Keep frozen for up to one month.  When you’re ready to bake them, simply take them out of the freezer and allow to thaw at room temperature for about 20-30 minutes prior to baking.  This can be a HUGE time saver, especially around the holidays!)
  5. Bake at 350ºF on lightly greased cookie sheets for 8-10 minutes, until fully cooked through.

PDF to Print Recipe for Spiced Molasses Sugar Cookies