Thursday, April 28, 2011

Almond Apple Crisp

Like so many, I did my part for Passover.  I bought a box a matzo. Because nothing says understanding the plight of the Jewish people like a box of Matzo.  *OK, so that same box is still in the pantry half full but it was the thought of the purchase that counts. To top off Passover, I also attended the family Seder. 

During the course of the evening, I discovered that I have no taste for Tzimmas , brisket cooked with prunes, go figure. But I did discover that while the holiday limits the range of desserts that can be included, almond flour makes an excellent and nutritious substitute. In this almond apple crisp, not only are ingredients parve for Pesach, they are also gluten-free. *A dessert that is so healthy is not usually my thing; however, I also brought a flourless chocolate cake that balanced the usage of calories. Apples, almond flour, spices, honey, oil and salt...that's it!

Serve with ice cream and the dessert is complete.

Monday, April 18, 2011

S'more Ice Cream

A childhood favorite in the form of an ice cream...oh yeah!  I have always loved the combination of a S'more.  I think back on all the charred marshmallows that I inhaled during those summer campfires. As you can imagine I was very particular in my S'more construction. There is a precise ratio of marshmallow to chocolate to graham cracker that must be established or the taste of the marshmallow is lost. Oh the stomach aches...

Beside eating out the jar *don't judge, there are so many things that one can do with marshmallow fluff.
And what a better way to celebrate the S'more flavor combination than through a homemade ice cream. A marshmallow base mixed with morsels of chocolate and soft graham crackers.

This recipe did make it into the hands of some taste-testers.  Yes, it defintely earned their approval.

Tuesday, April 12, 2011

Turkey Burger Sliders

Occasionally, I stumble upon recipes that I am immediately drawn too...Ok, this happens ALOT. I erupt into a cooking frenzy and have five completed dishes by days end. The best part are my taste testers usually chosen at random by whomever is within reaching distance. I wish I could say that the result of these turkey sliders lasted long enough to go to testers outside of myself and Mr. F.

They were consumed so quickly that I immediately set a plan to make more sliders for the week ahead.  An easy, microwavable burger that we could eat for lunch or snack.  To be paired with these herb stuffed turkey burgers I decided that some warm goat cheese would go perfectly. I was also drawn to the addition of drizzling some greek vingerette over the top of the burger.  And the creme de la creme was my carefully chosen roll choice...Hawaiian Sweet Rolls!
Perfect for a party, do yourself a favor and make these sliders. 

P.S I did also make these as full-size burgers on toasted onion rolls. YUM

Wednesday, April 6, 2011

Matzo Toffee Brittle

For once I am ahead of the holiday in posting a recipe, instead of three weeks late. With matzo in the title, can anyone guess what holiday I am refering too? Why, Passover of course!

For those not familiar with Passover, it is the one time of year that the grocery store stockpiles all the kosher food and parades them in the front of store. It's almost as if they are saying "yes, we support this holiday with this minimal selection of matzo and and gefilte fish." *For those that have never tried the congealed, fish-in-a-bottle called gifilte fish, I dare you to try it.  You'll love it...and yes, I am being sarcastic.

Regardless of whether you look forward to Passover every year or simply eat a piece of matzo to satisfy your Jewish spouse *cough, cough Mr. F, everyone will enjoy Matzo Toffee Brittle. A little messy to make but delicious to eat, this confection is carmelized sugar spread over plain matzo sheets and topped with melted chocolate and almonds. 

This is especially perfect for introducing others to the holiday. The mention of matzo is usually a conversation starter.

Happy Passover!

Monday, April 4, 2011

Guest Post Tostones with Mojito

* Ever wondered how to make perfectly fried plantains? As one of my favorite snacks, I was excited to learn from the plantain master, LD.  Please enjoy this guest post and I'll be back later this week.

In America, most kids grew up taking a cookie or two from the cookie jar before dinner. Well that wasn’t exactly the case where I grew up. In Puerto Rico, most kids (including myself) skipped the cookies and went straight for the first batch of tostones (Spanish for fried plantains) to come out of the frying pan. Why is this? It’s simple…they’re amazing!! And guess what? You don’t have to wait in line at Pollo Tropical or Bahama Breeze to have your next batch.  

Let me share with you the art of making tostones in 10 “easy” steps.
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