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  • Los Angeles Kosher Guide and Family Activities

    Dear friends, LA locals, and LA visitors! This is a compilation of my favorite LA Kosher eats, activities etc. It came together beautifully by picking the brain of @Esteemans, huge thank you! Happy reading, planning, and I'm always here to help. Love, Mushky *Disclaimers: This list is not sponsored, it has most options- not all, call before you go to avoid disappointment!! **Many kosher eateries work with Postmates, Uber Eats, Doordash or Grubhub to get food delivered directly to you. Most genius thing ever invented>>> Guide: Breakfast/brunch/lunch Pizza Sushi, Chinese, Thai, Israeli Uniquely LA Steakhouses Ice Cream Shabbat Takeout Kosher Markets Family Activities Indoor Activities Beyond the City FOOD Breakfast/brunch/lunch Mensch Bakery Great pastries, good brunch food, nice portion size. Borekas Sephardic Pastries Most delicious Borekas in the world, people actually wait in line for these. Beverly Hills Bagel Co. Good bagels, good donuts Tel Aviv Fish Grill. Greatest Israeli breakfast style spot, salatim, shakshuka, great fish, good dinner spot as well. Toast Cafe- Sherman Oaks Great brunch, great vibe Milky Way Beautiful remodeled, cozy, homey space. Good salmon, pastas and salad. TDF carrot cake & cream cheese frosting and cheese blintzes Great lunch and dinner spot They have FREE refills on all sodas, ice tea, lemonade and drip coffee! Trattoria Natalie Beautiful dairy restaurant, open for lunch and dinner. Packed on Saturday nights. Consistently good dairy fun foods, very kid friendly and accommodating. Bibi’s Bakery Israeli cafe and bakery vibes, breakfast and lunch place too Delice Bakery French bakery and cafe, similar to Mensch Pico Cafe Nice, spacious space. Great salads. Pat's Cafe A Pat's Restaurant baby, delicious, fresh cafe. La Brea Bagel Cafe and bagel shop, salads and pastries too Pizza Pizza Mark Cheapest pies, consistently good. Good salads. ONE80 Pizzeria DIY pies, very cute vibe Mac n cheese pizza is my kids favorite. Pizza Mayven Camp cafeteria vibes, very good crispy crust, eggplant pizza is bomb. I've been told my multiple people it is their favorite pizza shop. They have slurpee style blended drinks. Pizza Station Homey style shop, good pizza, lasagna and eggplant parm. They sell ice cream too. Nagila Pizza A pico pizza classic Pizza World Very good cauliflower poppers. Very close to The Grove and to LACMA Urban Lights Pizza Nosh , Agoura Hills Good pizza, very good cinnamon puffs Shalom Pizza Pico pizza shop, with delicious fish tacos Sushi, Chinese, Thai, Israeli, Burgers, Deli Meshuga for Sushi (2 locations) Delicious sushi Sushi Ko Sushi restaurant Shanghai Good, classic, family-friendly Chinese restaurant, serves sushi too Beverly Hills Thai Kosher So unique and delicious. Great curry. Tel Aviv Grill (multiple locations),-118.5897495,12z/data=!3m1!4b1 Delicious zaatar lafa, amazing falafel and shawarma Taeem Falafel shawarma shop, best variety of salatim Dr. Sandwich (2 locations),-118.3868467,13z/data=!3m1!4b1 Delicious Marrakech salad, and all around excellent Israeli food Holy Grill Israeli Grill bar Schwartz Deli and BBQ The Kosher Burger Joint LA Burger Bar Schnitzly Uniquely LA Lenny’s Casita- Must Try!! Mexican street food, party vibe Has the kid friendly foods, as well as the fun options for adults Next Door High-end Mediterranean fusion Amazing ambiance TLV Tapas Bar Amazing, high end cocktails and tapas (appetizer plates) Tierra Sur- Herzog Wine Cellars - Oxnard A trip! Seasonal incredible food, constantly changing up the menu, beautiful vibe Fish Grill Beverly and Pico locations. Both incredible. *Malibu location is temporarily closed (12/2022) Jeff's Gourmet Sausage Factory Jewish deli foods all made with housemade meats. Kolah Farangi Persian Restaurant Steakhouses La Gondola: Really good lunch specials, good appetizers, cookie skillet dessert is bomb. Pats: Steaks, chocolate chip bread pudding Shilo’s: French Bistro and garden. Mushroom egg rolls, Tarte Flambe are fun dishes to try. Charcoal: Steaks, Israeli grill, nice cocktails Ice Cream Munchies Large variety of candy, ice cream, drinks, gift baskets. Staff is super patient and kid-friendly! Valley Swirl Ice cream shop that also sells Kosher Boba! Shabbat Takeout Schwartz Bakery Got Kosher Challah Best challah, find it in any kosher market Lieder's Lenny's Shabbat Shuk Kosher Markets below also have shabbat takeout. Kosher Markets Western Kosher: Glatt Mart Koshco La Brea Market Ariel Market Cambridge Farms Family Activities Volunteer! Volunteer at Our Big Kitchen Los Angeles, a fun, family friendly volunteer exercise preparing kosher meals and desserts for the less fortunate. Santa Monica Pier: Ferris wheel, rides Bike rentals all along the beach bike path or right near santa monica pier More beaches: Annenberg Beach House Lot 8 North Has a cute playground, and good beach access Point Dume, Malibu or Zuma Beach nearby Do this with Pizza Nosh in Agoura El Matador Beach Cute sandy beach with really cool sea caves, lots of stairs to get down to the water, but pretty magical. Laguna Beach LACMA Urban Lights Beautiful instagrammable space, fun to run through Griffith Observatory and Griffith Park Fun drive up and down the mountain, great Hollywood sign and LA views, optional hiking, playgrounds, etc. You can do a short simple nature trail called Ferndell Trail that leads to a playground. You can also drive up to the observatory, and hike down the firebreak trail. Shane's Inspiration is another beautiful playground in Griffith Park. Bring a basketball! There is a fun setup of hoops there of all shapes and sizes. There are more hiking options off this space as well. Runyon Canyon Park Classic LA hike with beautiful views. Street parking. Westridge Trailhead Also plenty of other hikes in this area, family friendly with great views. Street parking. Note: There are many many more incredible hike options in the LA area, with mountain views, ocean views… Echo Park Lake 1 mile walking loop, swan boat rentals, playground in the park, and another great playground across the street at Belleview and Glendale streets. Warner Brothers Studio Tour An amazing studio tour where you can tour the actual set of Friends, Big Bang Theory, become an actor and see how it all comes together. Only for ages 5 and up. The Grove, Farmers Market LA’s shopping mecca, a spot to see and be seen. Pressed Juicery for healthy ice cream Boat Rentals Rent electric boats. Kids Space Children's museum- indoors and outdoors. LA Zoo Universal Studios / Universal CityWalk Knotts Berry Farm Indoor Play Options Craft Bar Super cute crafting spot, to unleash all creativity. Say Cheez LA Indoor children's playground- they have Kosher food! Trampoline Parks,-118.0390592,9.91z Hapik Rock Climbing Fun indoor rock climbing. Kids Empire Indoor playground. Kids World Family Fun Center Indoor playground. Beyond The City Zachari Dunes Hotel in Oxnard Beautiful getaway, not too far from LA. All suites hotel, beach front, heated pool and jacuzzi Amusement Parks: Six Flags Magic Mountain Disneyland Legoland Sea World San Diego Zoo Big Bear Lake Up in the mountains, for snow, skiing, tubing, sledding, cabins, or water activities Joshua Tree National Park/ Palm Springs Area Surreal, super pretty national park. Plenty of hikes for all difficulty levels. Palm springs is desert land, beautiful resorts, hot springs. Catalina Island Take the Catalina Express, and end up on a cute island with Italy vibes. Santa Barbara Beautiful beach town

  • Shabbat Fall Menu of November 11, 2022

    Hello, hello, I'm here with a kicking menu for the fall, almost winter season. Crunchy, homey, fresh, fun and nourishing, here you have it! Take some as inspiration for your Thanksgiving dinner. Shabbat Shalom to you all! Love, Mushky MENU Brown Sugar Old Fashioned Per cup: 1 tsp water 2 dashes angostura bitters 1 tsp water 2 oz bourbon Ice, orange peel and cinnamon for garnish Mix well in an old fashioned glass, and garnish. Whole Wheat Challah with Sunflower Seeds and Oats 2 tbsp yeast 4 cups warm water 1/2 cup oil 1/2 cup honey 4 eggs 1 tbsp salt 3 tbsp rolled oats 3 tbsp sunflower seeds 6 cups whole wheat flour 6-7 cups bread flour Make the challah dough by proofing the yeast first in the warm water, then add remaining ingredients and knead well. Let rise for 1 hour. Shape, brush with egg wash. Top with more rolled oats, sunflower seeds and sesame seeds for a beautiful seeded look. Rise for 30 minutes. Bake at 350 degrees until golden. Spicy Chipotle Hummus 2 cans chickpeas 3 garlic cloves 1 lemon, juiced 1/4 cup tahini 2 tsp kosher salt 1 tbsp olive oil 2 tbsp water (optional) 1 - 2 tbsp of adobo sauce from chipotle in adobo sauce can, taste as you go, and spice to your preference. (for spicier hummus, use the actual chile) Blend all ingredients in a food processor. Crunchy Cabbage and Broccoli Salad with Dijon and Date Vinaigrette 1 green cabbage head, sliced thinly 1 broccoli head, sliced thinly, stem and florets, use it all! Slivered almonds for garnish BOMB Dijon and Date Vinaigrette: I always use some version of a date dressing, I love how creamy and naturally sweet it. 1/2 cup oil 1/4 cup rice vinegar 2 garlic cloves 3 medjool dates 3 scallions 1/4 cup fresh cilantro (optional) 1 tsp salt 1 tsp Dijon Blend well, add water if it is too thick. Avocado and Salmon Salad 1 lb. salmon, cut into cubes 1 tbsp olive oil 1 tbsp old fashioned mustard 1 tsp salt 1 tsp onion powder 1 tsp garlic powder Mix the above ingredients in a separate bowl, until combined. Mix well with the salmon cubes. Bake at 350 degrees for 10-12 minutes. Salad: Spinach or greens of choice 1 cup sliced cherry tomatoes 2 avocados, diced salmon Layer the salad ingredients with the salmon on top. Season with a drizzle of oil, 1 lemon, juiced, and a sprinkle of salt. Mushroom Medley and Thyme Soup 1 onion, diced 2 tsp oil 6 shiitake mushrooms sliced 3 8 oz packs of mushrooms- button or crimini, sliced 1 - 2 sprigs fresh thyme 2 tsp salt 1 1/2 tsp smoked paprika 2 tsp soy sauce Water Dice onion and saute in oil for 8 minutes. Add all the mushrooms and thyme and saute for 10 more minutes. Season with salt, smoked paprika and soy sauce. Mix over heat until well combined. Add 8-10 cups water and bring to a low boil and cook for 2 hours. Soffritto and Tomato Roast Chicken Easiest most delicious chicken everrrr 4 lbs bone in chicken 1/4 cup tomato sauce 3 tbsp Italian Soffritto seasoning (or any spice blend with lots of dried herbs, and you can add onion flakes) 1/4 cup water Mix the tomato sauce and seasoning together in a small bowl. Rub all over chicken and place the chicken, fairly crowded together, in a baking dish. Add the water, add more if your pan is less crowded so the chicken doesn't dry out. Cover tightly with foil and bake for 3 hours at 350 degrees. Note: With these early Shabbat's, I keep my oven on 200 degrees, and keep the chicken warm and slow cooking until serving. Spiced Rice with Pomegranate Seeds It's the end of Pom season, but they are still in store, and so fresh and juicy. 1 tsp oil 1 tsp cumin 1 tsp coriander 1 tsp salt 1 1/2 cups jasmine rice 2 1/4 cups water 1/2 cup pomegranate seeds fresh herbs Heat oil in a saucepan, add cumin, coriander and salt, mix until heated and combined. Add rice and water and bring to a boil. Cover and lower heat to simmer for 12 minutes or according to package instructions. Turn off heat and let rest for 10 minutes. Fluff, and add garnish. Zaatar Roasted Green Beans and Brussels Sprouts 1.5 lbs frozen green beans 2 cups Brussels sprouts, shaved, halved or quartered 2 tbsp olive oil 2 tsp salt 1 - 2 tbsp Zaatar Combine and spread on sheet pan and roast at 400 degrees for 30- 40 minutes. Maple Cinnamon Rolls with Tea Dough: 2 3/4 cups flour 1/4 cup sugar sprinkle of salt 3/4 cup milk 3 tbsp oil 2 1/4 tsp yeast 1 egg Combine into a smooth dough and let rise. Divide into 2 to make mini cinnamon rolls, or leave as 1 to make larger rolls. Fill: 3 tbsp oil 2/3 cup brown sugar 1 tbsp cinnamon Bake at 350 for 20 - 30 minutes, this depends on the size of buns. Maple Glaze: 1 cup confectioner sugar 2 tbsp oil 3 tbsp maple syrup 1 tsp milk Mix well and glaze before serving. Serve with tea

  • Sukkot Starry Night Menu of 2022

    Tis the season for menus and more menus. Happy Sukkot of 2022! Wishing you the best weather, the best chag, the best joy, and the best time. Yes the time in the kitchen is excessive this month, but you got this! Shana Tova, Chag Sameach. Love, Mushky My new faves! Loved these on Rosh Hashana!! These are a large cupcake size, they make smaller too, the lids do NOT stay on very well, they pop off easily, but I honestly didn't really need them, the lids and spoons are a fun added perk! They come in lots of great colors. Keep mosquitos out if that is an issue for you! Has 5% off, and perfect with the above citronella candles, comes in 3 colors. ~~~~Menu~~~~ Chai Hot Toddy 1 cup boiling water water 1 ½ ounces whiskey 2 tsp honey 2 tsp lemon juice, to taste 1 lemon round 1 cinnamon stick Per cup: Add boiling water to a mug, then add the whiskey, honey and lemon, mix to combine. Garnish with lemon round and cinnamon stick. 7 Seed Round Challah 2 Tbsp sesame seeds 2 tsp chia seeds 2 tsp flax seeds 2 tsp hemp seeds 1 tbsp nutritional yeast 1 tsp kosher salt 1 tsp fennel seeds 1 tsp cumin seeds (Can add poppy seeds, sunflower seeds, pumpkin seeds) Prepare and shape your 5 lbs. Challah recipe. My challah's pictured are about 14 oz of dough each. Let it rise for 15 minutes. Prepare 2 large bowls, one filled with water, and one with the seed blend. Dip the ready shaped challah into the water, and then dip in the seeds, place on sheet pan to bake. Let it rise for an additional 15 minutes. Bake. Balti Curry Quinoa Salad with sweet corn and cilantro 1 cup quinoa 1 3/4 cups water Sprinkle of salt 1 tsp balti curry 1 Persian cucumber sliced 1 tomato, diced 1 cup sweet corn (steamed from frozen is best, or canned) Fresh cilantro, for garnish 2 tsp olive oil 1/2 lemon, juiced salt to taste Combine the quinoa, water, salt and balti curry in a saucepan and bring to a boil. Cover and turn heat to low. Cook for 15 minutes. Turn off heat, and let quinoa rest for 10 minutes, then fluff with fork. Place quinoa in salad bowl, add cucumber, tomato, corn, and cilantro. Season with olive oil, lemon and salt. Candied beet salad with walnuts and balsamic vinaigrette 2 medium beets 2 tsp olive oil 1 tsp salt 1 tbsp honey 1 tbsp lemon juice Spring mix 1/2 cup toasted walnuts Balsamic Vinaigrette: 1/2 cup oil 1/4 cup balsamic vinegar 1 tbsp agave or maple syrup 1 tsp Dijon mustard 1 tsp salt Heat oven to 400 degrees. Peel and slice beets into wedges, combine with oil and salt and baking for 30 minutes. Add honey and lemon, mix well, and cook for additional 5 minutes. Blend all balsamic vinaigrette ingredients. Assemble salad by layering the spring mix, candied beets and toasted walnuts, drizzle dressing evenly over salad. Herb and Spinach Hummus topped with chickpeas and olives 29 oz can chickpeas (or 2 15.5 oz) 4 garlic cloves 2 tsp salt 1/4 cup olive oil 1/2 cup tahini 2 lemons, juiced 4 cups loose fresh spinach 1 handful fresh dill 1 handful fresh basil (or herbs of your choice) For garnish: Kalamata olives fresh dill chickpeas olive oil Drain and reserve a handful of chickpeas for garnish. Blend all ingredients together in food processor, add salt to taste. Garnish by spreading the hummus on a low rim bowl or plate, create a well using a spoon. Fill with garnish ingredients, and drizzle evenly with olive oil. Garam Masala Carrot and Coconut Soup 6 carrots 2 onions 1 tbsp olive oil 1 tsp salt 2 tsp garam masala 1 can coconut milk 3 cups water salt and pepper to taste Preheat oven to 450 degrees. Peel and slice carrots, slice onions and place on a sheet pan. Season with olive oil, salt and garam masala (or diy your own garam masala blend). Roast for 35 minutes. In a pot, heat the coconut milk and water, add the roasted carrots and onion. Bring it to a boil, and cook together for 15 minutes. Blend well with an immersion blender. Cauliflower Potato and Green Pea Stir Fry 1 small cauliflower head, cut into florets 3 medium Russet potatoes, diced 1 cup frozen green peas 1 onion, diced 2 tsp oil 1 tsp salt 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp garam masala 1/2 tsp garlic powder 1/2 cup fresh chopped cilantro for garnish Bring a pot of water to a boil. Boil the cauliflower florets for 3 minutes, remove with a strainer, and set aside.. Boil the potatoes and green peas for 8 minutes, strain and set aside. In a large frying pan, saute the onion for 8 minutes. Add all the spices and mix to combine with the onions. Add the cauliflower, potatoes and green peas. Mix well and cook for 15 minutes Sous Vide Brisket with Pomegranate Reduction Pickled brisket 1 cup pomegranate juice 1/2 cup coconut aminos Buy a pickled brisket in a vacuum pack from your butcher and heat a sous vide to 175 degrees. Bring the brisket to room temp, and place it, in its vacuum pack in the sous vide. Cook for 24 hours. Heat the pomegranate juice and coconut aminos in a saucepan or frying pan, cook on a low boil, for 20- 30 minutes until it reduces. Pour into a glass jar and let cool. Slice brisket and serve with pomegranate reduction. Roasted Eggplant Curry served with brown basmati rice 1 cup brown basmati rice 2 cups water 1/2 tsp salt 4 Chinese eggplants 1 onion, diced 1 tbsp oil 2 cloves garlic, mined 2 tsp fresh minced ginger 1 tsp cumin 1/2 tsp coriander 1/2 tsp crushed red pepper 2 tsp salt 2 tomatoes chopped Garnish: 1/2 lemon, juiced Fresh cilantro Cook the rice and water in salt over low flame, covered, according to package instructions. Prick the eggplants, and roast at 400 degrees for 1 hour until softened. Remove skin, and chop the eggplant flesh. Place diced onion with oil in a saute pan, and cook for 8 minutes. Add garlic and ginger, and cook for 3 minutes, and add remaining ingredients. Cook for 5 minutes. Add the eggplant and cook for 5 minutes. Garnish with lemon and cilantro and serve warm, with rice. Lemon Cake with cream cheese frosting Served individually, or in a Bundt pan

  • Rosh Hashana Menu of 2022 - 5783!

    Shalom!!!!!! Happy almost Jewish New Year! I LOVE the chagim, I don't like how much time I spend in the kitchen, but I do enjoy a delicious meal with my family and community.... So time in the kitchen it is, and I'll do it with a smile! Wishing you all who are reading this a fabulous New Year, with only the greatest of blessings, joy and love. Shana Tovaaaaa Love, Mushky We begin with my favorite Amazon links: Baking cups (50 pack) for the Apple Crisp Cup or Honey Vanilla Cake They come in an assortment of colors and are standalone in the oven. Select Wines from Cotes Du Rhone Rosemary + Honey Crusted Challah Challah topping: 1/4 cup loose fresh rosemary 2 eggs 1 tbsp honey Blend, and brush over ready shaped and risen challah dough just before the oven. Mushroom + Thyme Bean Dip 2 8 oz boxes mushrooms, sliced 2 onions, diced 3 sprigs fresh thyme 1 tbsp oil 1 tsp salt 15 oz navy beans (or any white bean variation) 4 garlic cloves 1/4 tsp crushed red pepper Salt to taste In a large sautée pan over medium heat, sautée mushrooms and onion with the thyme (you can drop in the full sprigs and make sure to remove the stems before blending in the next step), the oil and salt. Sautée for 15 minutes. Next, in a food processor, add the navy beans, garlic cloves, crushed red pepper and salt, and add the mushroom onion mixture. Pulse a few times to combine, and season with salt to taste. Roasted Nutmeg + Carrot Salad with Pomegranate Seeds and Date Parsley Vinaigrette Vinaigrette 3 medjool dates, pitted 1 cup oil 1 cup loosely packed parsley 1 lemon, juiced 1 tsp talt Blend until smooth. carrots: 1 lb. bag of (colored) baby carrots olive oil salt and nutmeg Heat oven to 400 degrees. Slice carrots in half and spread on baking pan. Season with olive oil, salt and a little bit of nutmeg, and roast for 30 minutes. Salad: Spring Mix Nutmeg roasted carrots Pom seeds Drizzle dressing on top. Fennel and Tomato Salad with Basil The current season of grape tomatoes is so beyond delicious. Sweet, flavorful and juicy, it really shines in this simplistic salad. 2 fennels bulbs, thinly sliced 10 oz grape tomatoes 1/2 to 1 bunch of fresh basil, chopped *Can add arugula or spinach to make a larger salad, or can swap the fennel for arugula *Can add 1 diced avocado for an incredible dimension Dress it with 1 tbsp olive oil Juice of 1 lemon 1 tsp kosher salt Maple Bourbon Glazed Sea Bream Pictured is a red trout, not the sea bream, I did not have it on hand! 1.5 lbs sea bream fillets 2 tbsp olive oil 2 tbsp bourbon 2 Tbsp maple syrup 1 tsp salt 2 garlic cloves 1 tsp Dijon mustard Blend the marinade ingredients. Cut the fish to portion sizes (optional) Marinate fish in sauce for 1 hour. Roast at 450 degrees for 8 minutes. Garnish with herbs or scallions. Couscous with Roasted Squash and Apples 2 cups Israeli couscous ptitim (or Moroccan couscous) 1/2 tsp cumin 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt Roasted Squash: 2 cups of squash of choice, diced olive oil salt 1 apple, sliced Cook the couscous according to package instructions, cooking it with the added spices. Roast the squash at 400 degrees for 30 minutes. Combine the couscous with the roasted squash and apple. Leek and Zucchini Kugel 1 bunch of leek (2 or 3), white and light green part sliced 1 large onion, halved, and one half diced 1 tbsp oil 5-6 zucchini (5 if larger ones, 6 if smaller) 4 eggs 1/2 cup oil 1 1/2 tsp salt 1 cup flour half onion (see above) 1 tsp baking powder Begin by sautéing the leeks and diced onion on medium-high heat for 10 minutes. Shred the unpeeled zucchinis in a food processor. Transfer shredded zucchini and sautéed leeks + onion to a mixing bowl. In the food processor bowl, (no need to wash it) switch to the blade, and blend the eggs, oil, salt, flour, remaining half onion, baking powder. Heat oven to 400 degrees. Combine everything together, and place in 1 9x13, 2 9" round pans or 3 7" round pans. Alternatively, bake in a pie crust. Bake for 1 hour, (up to 1 hour and 20 minutes) until top is evenly browned. *Important Note: I added the sautéed leek to the recipe in honor of Rosh Hashana. Typically, this is made without the leek, and the whole onion gets blended with the egg, oil, flour mixture, no sautéing required. Beef Eye Roast Steak with Pomegranate Juice 2 lbs beef eye roast steak (feeds 4-6) 1 tsp salt 1 tsp curry powder 2 tbsp chopped onion 1 tbsp coconut aminos or soy sauce 1 tbsp olive oil 2 tbsp pomegranate juice Combine all the ingredients together in a ziploc bag and rest in the fridge for 1 hour. Bring a pan to high heat and sear the steaks (reserve the sauce) for 3 minutes on each side. Transfer to a baking dish. Cook out the sauce for 5 minutes until thickened and pour over meat. Cover and place in oven at 200 degrees for 1-2 hours until serving. Apple Crisp Cup with Whiskey and Pecans I used this recipe from serious eats- and its pretty great. Vanilla + Honey Cake Topped with Roasted Almonds Also known as Mom's honey cake. Certain classics we don't mess with, and trust me, I've tried! Turns out this recipe traces back to Ottawa, Canada, and is shared here in memory of Sharon Wasserman. She gave her recipe to my mother, and it is the recipe my mother has been using for 30+ years. Sharon was super passionate about her recipe, and I am so honored to be able to share it here, and spread this delicious holiday classic worldwide. *Sharon always used tea in her honey cake recipe. *The vanilla in this recipe is my addition. Yields 1 loaf: 2 eggs 1/2 cup sugar 1/2 cup oil 3/4 cup honey 2 tsp vanilla extract 1 1/2 cups flour 1 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp nutmeg 1/2 cup brewed tea or coffee (I used an orange and cinnamon tea here, super!) 1/2 cup toasted sliced almonds for garnish Confectioners sugar for garnish In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and pumpkin spice. Brew tea of choice or coffee, and measure out 1/2 cup, and add to batter, mix until smooth. Grease 1 loaf pan and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with sliced almonds, and dust with confectioners sugar.

  • Summer of '22 Shabbat Menu

    Hello there summer of '22. This new Shabbat menu brings on summer love with blue lagoon cocktails and easy, fun, green and bright dishes. It feels GOOD to finally post another new fresh summer menu. Enjoy the pool, beach and all that summer bliss. Love, Mushky MENU Blue Lagoon Cocktail 1 cup lemonade 1/4 cup vodka 1/4 cup blue curacao Combine vodka and blue curacao, and top with lemonade and ice. Braided Challah Bagel Divide 1 ball of dough into 3 parts, roll into 3 very long narrow strands, braid, then connect the ends to form a bagel. Optional: top with everything bagel spice Garlic Herbed Vegan Butter 1 cup (2 sticks) vegan butter 4 garlic cloves 1 tsp salt 2 tbsp fresh rosemary 1 tbsp fresh thyme In a food processor, combine everything and process until smooth. Spread it in the dish it will be served in and refrigerate. Blackened Cod 1 - 2 lbs cod fish fillets salt, pepper, garlic powder, onion powder, paprika, thyme 2 tsp olive oil Season the fish evenly with the above spices. Heat a pan with the olive oil. Fry the fish on both sides for 3 - 5 minutes. Shiitake and Portobello Mushroom Salad Roasted mushrooms: 1 cup shiitake mushrooms, sliced 2 portobello mushrooms, sliced 1 tbsp olive oil 1 tsp salt 1 tsp garlic powder Salad: Spinach 1 large tomato, diced roasted mushrooms Dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 2 tsp Dijon mustard 1 tsp honey 1 tsp salt 1/4 cup fresh parsley Blend well and pour evenly over salad. Mint and Pea Salad with Zaatar 2 cups frozen peas Spring mix 1 cup fresh mint 2 tbsp zaatar 1 tbsp olive oil 1 lemon, juiced 1 tsp salt Sprinkle pepper Begin by bringing 3 cups water to a boil in a saucepan. Boil frozen peas for 2 minutes until bright green. Drain and cool. Layer spring mix with fresh chopped mint and top with peas. Garnish with zaatar. Drizzle with olive oil, lemon juice, salt and pepper. Overnight Roast Beef 5 lbs roast 2 large onions, sliced 1 tbsp salt pepper 2 cups wine Combine all ingredients in a large baking dish, seal tightly with cover or foil. Roast at 200 degrees for 10 hours. Tempeh and Sesame Broccoli over Quinoa 1 cup quinoa 2 cups water Cook 1 cup of quinoa in 2 cups of water. Bring it to a boil, cover and lower to lowest heat setting for 15 minutes. Rest for 5 minutes, and fluff with fork. 2 packs tempeh 2 tsp olive oil 2 tbsp coconut aminos 2 tsp agave 2 tsp garlic powder 1 tsp ground ginger 1 tsp salt 2-3 broccoli heads, chopped into florets Toasted sesame seeds for garnish Slice tempeh into sticks, heat a frying pan with the olive oil and cook tempeh for 4 minutes on each side until golden. Add the broccoli and cook for 1 minute. Add sauce ingredients and mix well. Cook for 5 minutes. Serve over quinoa. Garnish with toasted sesame seeds. Zucchini Panko Sticks 3 zucchinis, cut into sticks olive oil Adjika spice blend (or blend of your choice) 1 tbsp nutritional yeast 1/2 cup panko crumbs Toss the zucchini sticks with the remaining ingredients. Spread on a sheet pan in an even layer. Bake for 45 minutes at 400 degrees. Tahini Blondies So so delicious!! By Adeena Sussman

  • Shavuot Brunch of 2022

    Happy Shavuot!!!! Summer is here and this menu highlights the beautiful bright summer colors. Gorgeous fresh fish and salads, and plentyyyy of dairy. The French Toast inspired Challah is a real real keeper... let me know what you think of it! Chag Sameach!!!!! With love, Mushky Drink Menu: The Bellini 1 Part Peach nectar + 2 Parts Prosecco The Greyhound 4 parts Grapefruit juice + 1 part Gin Iced Coffee Nuff said Brunch Menu: French Toast Inspired Challah So it looks like a regular challah, but the flavor is so perfectly on point!! Glaze your favorite challah recipe with a mixture of 1 egg 2 tsp milk 1 tsp cinnamon 1 tsp vanilla extract Dash of nutmeg Bake as you typically would and see how that really inspires french toast! Whipped Ricotta Dip with Rosemary and honey 1 cup ricotta cheese 1 tablespoon olive oil 1 tsp honey 1 tsp garlic powder 2 tsp fresh chopped rosemary 1 tsp salt sprinkle of pepper Rosemary sprigs and olive oil for garnish. Blend in a food processor or immersion blender . Blueberry Balsamic Salad Spring Mix 2 Persian cucumbers, diced 6 oz blueberries 2 scallion stalks, thinly sliced Optional almonds as garnish Dressing: ½ cup olive oil 3 tbsp balsamic vinegar 2 teaspoons dijon mustard 2 teaspoons honey 1 tbsp mayonnaise pinch of salt and pepper Red cabbage and pistachio salad 1 head red cabbage, sliced 1/2 cup fresh mint, chopped 1/4 cup oil 1/4 cup lemon juice 1 tsp salt 1 cup roasted and shelled pistachios Panzanella Salad with Fresh Mozarelle and basil 1 head romaine lettuce 4 oz fresh mozzarella, cubed 1 cucumber, diced 1 tomato, diced 1/4 cup fresh chopped basil 1/3 of a baguette, torn into chunks Dressing: 1/4 cup oil 2 tbsp sweetened rice vinegar 1/2 tsp mustard 1 garlic clove 1/2 tsp salt Sprinkle of pepper Prepare the dressing by blending the dressing ingredients together using an immersion blender or food processor. Layer the salad with the lettuce first, diced cucumber and tomato. Sprinkle the fresh basil and mozzarella cheese. Drizzle the dressing evenly over the whole salad. Red trout with dates, shallots and garlic 1 lb. red trout fillet 2 cloves garlic 1 small shallot 4 medjool dates, pitted 2 tbsp olive oil 1/4 cup water 1 tsp salt Sprinkle of pepper 1/3 cup fresh chopped parlsey 1 lemon, zested Preheat oven to 350 degrees. Wash and pat dry the fish, and place on a sheet pan. Blend the garlic, shallot, dates, olive oil, water, salt and pepper. Use a brush to spread this mixture on to the fish. Bake for 12 minutes. Garnish with fresh parsley and lemon zest. Fish balls in red sauce 2 tablespoons olive oil 1 onion, diced 1 red bell pepper, diced 2 garlic cloves, crushed 2 tsp paprika 1 tsp cumin 1/2 tsp chili powder 1 tsp salt 2 15 oz can crushed tomatoes 1 Gefilte fish roll, defrosted Cilantro for optional garnish In a deep sauté pan or pot, cook the onion and pepper with the olive oil for 5 minutes. Add the garlic and spices and mix well. Add the crushed tomatoes. Roll the defrosted gefilte fish into balls, and drop into sauce. Cover and cook on low for 1 hour. Garnish with cilantro. Desserts: Cheesecake Cups with Strawberry Wafer Crumble Crust Layer: 1/2 cup graham cracker crumbs 2 tbsp melted butter 2 tbsp sugar Cheesecake: 8 oz cream cheese 1/2 cup sugar 1 tsp vanilla extract 1 tsp lemon zest 1 cup heavy cream or non dairy whip topping Topping: 1 cup roughly chopped chocolate wafers 5 strawberries, finely chopped Prepare 6 - 10 individual cups for cheesecake. Combine crust ingredients, mixing well. Measure 1 1/2 tbsp for the bottom of each cup. Using a hand mixer or blender, cream the cream cheese, sugar and vanilla until smooth. Add the lemon zest and heavy cream, and mix until well combined. Add 1/3 or 1/2 cup of cheesecake mixture to each cup. Combine the chopped wafer rolls and strawberries and sprinkle 1 tbsp over each cup. Refrigerate for 1 hour to set. Classic Reva's cheesecake Cheesecake Plait NY Style Vegan Cheesecake

  • Grand Seder of 2022: Passover Pesach Menu

    Dear friends, Happy Passover Pesach! I'm here to tell you that my greatest nachas is seeing these dishes on your menu. Also looking at my last year intro to Seder 2021, it reminded me that this is my 7th year hosting the Seder! Do I feel that experienced? Eh!!! Best of luck with the preps, and next year in Jerusalem! Chag Sameach, Happy Passover. Love, Mushky PS so thankful for the California sun that makes my pictures so perfectly sunny. Here are helpful affiliate links I like: KitchenAid Cordless Immersion Blender $59.99 *My Amazon immersion blender that I have 2 of, is out of stock! This immersion blender comes with a milk frother! $34.97 6 Pack of chocolate! Very necessary #selfcare $23.94 Imarku Santoku Knife $30 with 20% coupon *You need a good knife with all the chopping. I've been super happy with this one. Imarku Chef Knife $45.99 Chic Leaf for all your Palm Plate needs MENU Fried Orange Salmon 1.5 lbs salmon 1 tbsp olive oil 1 tsp sugar 1 lemon, juiced 1 orange, juiced 1 tsp salt 1 orange sliced 2 tsp oil Rinse and pat the salmon dry. Place in a baking dish. Combine the olive oil, sugar, lemon, orange and salt. Pour over the salmon. Marinate for 30 minutes. Heat a frying pan with the oil. Fry each orange slice on both sides for 4 minutes until lightly crisp. Cut the fried oranges down into 4 and generously top the salmon with the fried oranges. Bake at 350 degrees for 15-18 minutes. Jicama and Cantelope Salad 2 cups peeled and diced jicama 2 cups peeled and diced cantelope* 1 shallot, finely chopped 1 tsp olive oil 1 lime, squeezed 1/2 tsp salt fresh mint to garnish (optional) Combine all the salad ingredients for a deliciously refreshing, crunchy and hearty salad. For best results, serve the salad cold. *best is firm cantelope- we don't want the overripe cantelope mush. Eggplant and Romaine Salad 3 medium eggplants, diced to 2" squares 1/4 cup oil 2 tsp salt 1 head romaine lettuce, chopped 1 large tomato, chopped 2 Persian cucumbers, chopped PINK DRESSING With a little less sugar than last year🙂 1/2 cup oil 1/4 cup lemon juice 1 1/2 tbsp sugar 1 tsp salt 1 small red onion Preheat oven to 400 degrees. Spread eggplant, oil and salt on a sheet pan and roast for 1 hour, mixing it once. Let cool. Layer salad: lettuce, tomato, cucumbers and eggplant. Blend all the dressing ingredients and drizzle over salad. Note: the dressing separates when in the fridge, this is normal. Shake it well before serving. Creamy Carrot Jalapeño Soup 2 tbsp oil 2 onions, diced 2 jalapenos, all ribs and seeds removed for least spice 10 medium sized carrots, peeled and chopped 2 tsp salt 5 cups water In a soup pot, heat up the oil. Add the onions and saute for 5 minutes, add the jalapenos and cook for another 5 minutes, add the carrots and salt- mix all together and saute for another 5 minutes. Add the water, and bring to a boil. Cook on a low boil for 40 minutes. Blend using an immersion blender until smooth. Garnish with thinly sliced jalapeno, seeds removed. 5 servings Classic Chicken Soup My classic Pesach Passover soup looks something like this: Fill a huge pot with: 1 large whole peeled onion 3 chicken legs on the bone Large Diced> Zucchini Carrot Celery Root Parsnip Sweet Potato or Butternut Squash Salt Bring soup to a boil and reduce to low boil and cook for 5 hours. Strain the vegetables from the soup broth and it freezes beautifully. Overnight French Roast served with Shallot Confit French Roast 5 lbs French Roast 2 tbsp oil Salt 4 onions, sliced 2 cups red wine Preheat oven to 200 degrees. Evenly salt the French Roast on all sides. Heat a roasting pan or very large frying pan with the oil, once hot, add the French Roast and sear for 5-8 minutes per side, to brown the meat. Remove the meat and add the onions in, sautéing in the meat juices for 10 minutes. Arrange the onions under and over the meat in the baking dish. Drizzle the wine over and around. Cover the pan and cook for 10 hours. For easy slicing: cool completely and refrigerate, then slice. Shallot Confit 8 shallots peeled and thickly sliced 1 cup olive oil 1 tsp salt Heat oven to 350 degrees, add the shallots, olive oil and salt to a baking dish. Cover and bake for 45 minutes. Serve along with the French roast. Fresh Pineapple Chicken 8 chicken legs 1/4 cup olive oil 4 cups pineapple, peeled and chopped 2 tsp salt 1 lemon Blend the olive oil, pineapple, salt and lemon by pulsing a few times, keeping some smaller chunks of pineapple. Place the chicken in a large baking dish and spread the pineapple sauce over it. Bake at 350 degrees for 3 hours covered. Uncovered and bake an additional 30 minutes. Note: I like deeply cooked chicken, so I let it cook a while, it comes out very moist and tender. If this feels too long for you, bake as you typically would. Potato, Zucchini and Tomato Gratin 1 large tomato 1/2 onion 2 tbsp olive oil 1 tsp salt 2 zucchini, sliced 4 potatoes, sliced 3 tomatoes, sliced 1/2 onion, finely diced 1 tbsp olive oil Sprinkle salt Preheat oven to 400 degrees. Blend the tomato, onion, olive oil and salt. Spread the tomato mixture at the bottom of the baking dish. Arrange the zucchini, potato and tomato slices, upright, in pattern circling the dish. Finish off with the diced onion over the arranged vegetables, drizzle the olive oil and salt evenly throughout. Bake covered for 40 minutes, the uncover and bake for an additional 30 minutes. *Test the potato making sure its cooked through and soft. Fresh Fruit Board with Lemon Curd Fruit board: Melon Pineapple Kiwi Berries Lemon Curd: 1 whole egg 2 egg yolks 1/3 cup fresh lemon juice 2/3 cup sugar 1/4 c oil sprinkle of salt Create a double broiled with a pot or saucepan. Fill it with a few inches of water and bring to a boil on medium heat. Set a glass heat safe bowl over the pot and add all the ingredients directly in to the glass bowl. Now whisk! Set a timer for 10 minutes and don't stop whisking! Remove from heat and transfer to a jar to cool, it will firm up as it cools. Last year specialty!! Zucchini Parsnip Kugel All Passover Menus

  • Shabbat Dinner 02.22.

    Fabulous Shabbat dinner inspo right here. I think you will enjoy some of it. So much love to you all. Shabbat Shalom! Shalom, in peace. Peace for all at war right now, peace to those who will be spending Shabbat in bunkers, it hurts so much to see. Check out some super fun Purim Links! LED Lit Up Tutu for girls, YAS 50 Pc Mishloach Manot Bag Pouch Style Mishloach Manot Bags I talk nutritional yeast a LOT in my recipes! If you don't have Trader Joes, try these! They are flavored- I usually do plain. Cauliflower Gnocchi MENU Alexander Valley Cabernet Artichoke Challah Open 1 can of artichoke hearts (13.75 oz) and drain completely. Finely chop artichoke hearts. Add to small challah dough recipe, (I used a 5 cup flour recipe) before the flour. May need additional flour from the moisture of the artichoke. I sprinkled maldon salt over the egg wash. Walnut + Sun-dried Tomato Dip 1 1/2 cups walnuts 1/2 cup sun-dried tomatoes (dry) 2 tablespoons nutritional yeast 2 lemons, juiced 2 garlic cloves 1 red pepper, chopped 1 tsp salt Sprinkle of pepper 2 tablespoons of water In a food processor, blend all the ingredients until after the salt and pepper. Slowly add the water until it reaches a creamy consistency. Spread on a flat dish, create a well, and garnish with olive oil. Cauliflower Gnocchi Salad Thank you to my salad queeeeen, Sarale! 1 lb. cauliflower gnocchi 1 tbsp olive oil pinch of salt 1 tsp mushroom umami spice Spring mix or baby kale 2 cups shredded green cabbage 1 pint cherry tomatoes, halved Toasted, sliced almonds for optional garnish 1/4 cup fresh chopped dill A handful of fresh chopped cilantro 4 leaves fresh mint Dressing: Olive oil 1 lemon, juiced Salt to taste Preheat oven to 400 degrees. Combine cauliflower gnocchi with olive oil and roast for 25 minutes, mixing once. Season with salt and mushroom umami spice when finished. Let cool. Layer salad with greens, cabbage, cherry tomatoes, roasted gnocchi, almonds and herbs. Add dressing. Cucumber Salad with Honey Scallion Vinaigrette 4 persian cucumbers, diced 1 head broccoli, chopped 3 baby bok choy, sliced Toasted sesame seeds Honey Scallion Vinaigrette: 6 scallions 2 tbsp rice vinegar 1 tsp honey 1/4 cup oil 1 tbsp fresh chopped cilantro 1 tsp salt Sprinkle of pepper 2-3 tbsp water Blend well in food processor or with immersion blender. Slow Roasted Salmon and Basil Cream Sauce 1 lb. salmon cut into individual portions Season with salt and pepper. Squeeze fresh lemon over all the salmon pieces. Slow roast the salmon (withOUT the basil cream sauce, this comes after,) at 275 degrees for 25 minutes. Basil cream sauce: 3 small basil bunches 4 garlic cloves 1 tsp salt 2 tbsp nutritional yeast 1 tbsp olive oil 1 cup mayonnaise Blend well in food processor. Spread basil cream sauce over baked salmon before serving. Sous Vide French Roast Heat sous-vide to 135 degrees. Spice French Roast full, on all sides with salt, pepper, paprika, onion, garlic, and add 1 tsp liquid smoke. Seal and cook for 22 hours. Sauce: Dice 2 onions and sauté in a pan with 1 tbsp of oil. Sauté for 10 minutes then add all the beefs juices from the sous vide bag. Let it simmer until thickened. Slice beef and serve with the sauce. Roasted Petite Potatoes with Leek and Beets 3 lbs peewee potatoes 2 medium beets, peeled and diced 2 bunches or 6 medium leeks, sliced 3 tbsp oil 1 tbsp salt Sprinkle of pepper 1 cup dry white wine Combine all ingredients in a large roasting pan, Roast uncovered at 375 degrees for 2 hours total, mixing every 30 minutes. Chocolate 'Ravioli' and Tea Thanks for the inspo- Australian stay at home mum! 2 packs of 5" puff pastry squares 1 pack of 24 Nutty Chews or any of your favorite chocolate bars 1 egg Sugar for sprinkling 1/4 cup chocolate chips, melted in a ziplock bag Cut each puff pastry square in 2 rectangles, and place a nutty chew (either a whole one, or trim it to fit) in the center of the bottom half. Fold the top down to form a square, and use a fork on all 4 sides to crimp it shut. Egg wash the tops, and sprinkle some sugar. Bake at 385 degrees for 18 minutes. Melt the ziploc bag of chocolate chips by placing the bag in hot water. Snip the corner and drizzle over cooled desserts.

  • First Winter Shabbat Menu of 2022!

    Happy 2022! This brand new winter menu is pretty pretty magically delicious. Fun part about this menu, is it is really simple to put together. I do hope you'll give some dishes a try! Shabbat Shalom!!! Love, Mushky My new favorite way to drink my coffee!! Recipes: Cinnamon Sour by Martha Stewart Cinnamon Simple Syrup: 1 cup water 2 cinnamon sticks 1/2 cup sugar Bring water and cinnamon sticks to a boil, add sugar and stir until dissolved. Let cool completely. Cocktail: 2 oz bourbon 3/4 oz lime juice 1 tbsp dry red wine optional 3/4 oz cinnamon simple syrup Combine in a shaker or glass, mix with ice. Also works well in a large pitcher. Coconut Sugar and Ginger Challah Braid your Challah and brush with egg. Then evenly sprinkle with coconut sugar and a few dashes of ginger spice. Bake according to Challah recipe. Date and Almond Dip Tu bishvat perfection and quite creamy and delicious. Watch the reel here: 8 dates, pitted 1 cup raw, peeled almonds 3 garlic cloves 1 1/2 tsp salt 1/4 cup nutritional yeast 1 lemon, juiced 1/2 cup oil 3 - 4 tbsp water Combine all the ingredients until and including the oil in a food processor. Blend. Slowly drizzle in the water, 1 tbsp at a time, until you reach a thick but creamy consistency. This dip/spread is so tasty, and sweetish, and makes a great base for any toast or sandwich. Caramelized Cabbage Salad Cabbage: 4 cups shredded cabbage 2 tbsp oil 2 tsp salt Combine the cabbage with the oil and salt and spread on a sheet pan. Roast at 350 degrees for 30- 35 minutes, until the edges are crispy. Salad: Spinach Caramelized Cabbage Cherry tomatoes, halved Dressing: 3/4 cup oil 3 gloves roasted garlic or 2 tsp garlic powder 1/2 cup fresh parsley 1/4 cup rice vinegar 1 tsp salt Blend well. Niçoise Salad and Pan Fried Fish Salad Elements: Chopped Romaine Lettuce Halved cherry tomatoes Hard boiled eggs Steamed green beans Boiled small red potatoes Sliced radishes Black olives Dressing: 1/2 cup olive oil 1 tbsp Dijon mustard 1 lemon, juiced 1/2 tsp salt Blend with an immersion blender. Fish: 1 - 2 lbs white fleshed fish with skin on 2 tbsp oil 1 tsp salt 1 lemon, juiced 2 tsp date syrup Heat the oil in a large frying pan to hold the fish. Season the fish with salt, lemon and date syrup. Fry on low-medium heat for 10-15 minutes until the top of the fish is cooked through. Top the salad with the fried fish, letting it naturally break apart. Root Vegetable Soup 1 onion, diced 2 tbsp oil 1 sweet potato, diced 1 turnip, diced 2 parsnips, diced 4 carrots, diced 1 fresh turmeric, finely chopped 2 sprigs of thyme* Fresh dill, chopped* Fresh parsley, chopped* 8 cups water 1/2 cup pearl barley 1 tbsp salt Heat an 8 qt soup pot with oil. Add the onions and saute for 5 minutes. Add the sweet potato, turnip, parsnips, carrots, turmeric, thyme, dill, and parsley. Saute for 10 minutes. Add water, barley and salt. Cover and cook, simmering, for 1.5 hours. Maple and Mustard Chicken Incredibly easy, and wow delicious! 4 chicken legs 2 tbsp maple syrup 2 tbsp spicy brown mustard 1/2 tsp salt + more for seasoning 1 tbsp olive oil Sprinkle of dry thyme or a few sprigs fresh thyme Preheat oven to 350 degrees. Evenly salt the chicken on both sides and place in a baking dish. In a bowl combine maple syrup, spicy brown mustard, 1/2 tsp salt, and olive oil. Brush this mixture over the chicken. Evenly sprinkle the thyme over the chicken. Seal tightly with foil and bake for 2 1/2 hours, covered. Oyster and Cremini Mushroom Rice A fabulous spin on DamnDelicious one pot mushroom rice. 2 tsp oil 1 onion, diced 3 garlics, minced 4 oz oyster mushrooms, roughly chopped 8 oz cremini mushrooms, diced 1 tsp coconut aminos 2 sprigs thyme 1 tsp salt 3/4 cup brown jasmine rice 1 1/2 cups broth or water Heat oil in a large pot and cook onions for 5 minutes. Add garlic, both mushrooms, coconut aminos, thyme and salt. Mix for 6 minutes. Add rice and water. Bring to a boil, the cover and simmer for 45 minutes. Fluff the rice and add salt to taste. Chocolate Bark and Dried Cherries and Walnuts 9 oz chocolate chips 1 cup dried cherries 1 cup raw walnuts Preheat oven to 350 degrees. Toast raw walnuts for 10 minutes. Roughly chop. Melt the chocolate in a microwave, or in a stainless steel bowl over a pot of water. Mix in the walnuts and dried cherries (or craisins) Spread it onto a parchment paper lined baking sheet. Refrigerate for 1 hour and cut into small chunks. about 2" squares.

  • Beer Donut Holes with Cinnamon Sugar

    Recipe: 1 1/4 cup flour 1/4 cup sugar 1 tsp baking powder Sprinkle of cinnamon 2 Tbsp milk (almond, soy, or juice) 1 egg 2 Tbsp oil 1/4 cup beer 1 - 2 cups oil for frying Cinnamon sugar: 1/4 cup sugar 1 tsp cinnamon Combine the flour, sugar, baking powder and cinnamon in a bowl, stir to combine. Add the milk, egg, oil, and beer. Mix with a fork to combine, then use your hands to mix well, and bring it together into a sticky dough. Heat a deep fryer or 3 qt pot with oil, and using oiled hands, drop small balls of dough into the hot oil, the donut holes will double in size. Fry for about 4 to 5 minutes until golden, moving them around into the pot for even frying. Let drain on a cooling rack over a baking pan, or over paper towels. While still warm, roll into cinnamon sugar. Yields: 18 doughnuts

  • North African Themed Shabbat Dinner 10/29/2021

    What field trip inspired my new current menu you ask? Dearest husband, @nelachabad, along with a few more of my favorite guys went far far away... To a land that is VERY near and dear to my heart. It comes up in every shabbat meal conversation some way.. The magical, magnificent, Jewish history-rich, home to my Bubby Morocco. The place my mother grew up in, and most importantly the place the Rebbe had sent my grandparents to on Shlichus, with a mission to empower the Moroccan Jewish community. Highly recommend to go for a visit. Shabbat Shalom!! Mushky Ginger and Mint Cocktail Serves 8, or a large pitcher 3 cups water 2 Moroccan Mint tea bags 2" ginger piece, sliced 3 strips of peeled orange zest 1/2 cup sugar 1 cup gin 1/2 cup fresh lemon juice Mint sprigs, lemon wedge and ice for serving Simmer the tea, ginger, orange zest, and sugar in a saucepan until sugar is dissolved. Remove from heat, add gin and lemon juice and chill until cold. Serve with a mint sprig, lemon wedge over ice. Cumin Seed Challah Tuck cumin seeds into the challah strands as you roll. Egg wash and top the challah with more cumin seeds and optional sesame seeds. Tershi- Libyan sweet and spicy squash dip By Jessica Schneider 1 small kabocha squash (can use pumpkin or butternut squash too) peeled and cut into 1/2-inch cubes (about 1 pound or 3 cups) 2 tbsp extra virgin olive oil 1 1/2 tsp finely chopped garlic 1/2 - 1 tsp finely chopped jalapeno pepper (to taste) 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/2 tsp ground cumin 1/2 tsp fine sea salt or kosher salt 2 tsp lemon zest 2 tsp white vinegar 1 tbsp water (add more if needed) To Garnish 2 tsp caraway seeds or 2 tbsp toasted pumpkin seeds 1. Preheat oven 400 F. 2. Place pumpkin cubes into small baking pan and toss with olive oil to coat. Shake the pan to even out the squash, so they are one layer and not on top of each other. Place pan on middle rack of oven, bake until very soft, about 45 minutes -- after about 30 minutes, scrape and mix the cubes to turn them over. 3. When pumpkin is very soft, pour into food processor and add the remaining dip ingredients. Pulse until well-blended and very smooth. Pour into small serving bowl or plate. (May be stored in air tight container in refrigerator for up to two days, will probably need to drizzle with olive oil to retain freshness.) 4. Serve warm or at room temperature. Garnish with toasted seeds. Mashwiy-ya - Grilled tomato and pepper salad with harissa By Jessica Schneider SO SO BEYOND AMAZING Salad 1 lb fresh plum tomatoes, rinsed and patted dry 4 lb red bell peppers, rinsed and patted dry 1 hot red or green chili pepper, rinsed and patted dry 1 tbsp extra virgin olive oil (for greasing vegetables) + 3 tbsp for garnish 2 tbsp + 1 tsp crushed (or very finely chopped) garlic 3 tbsp freshly squeezed lemon juice 1/2 - 3/4 tsp kosher salt 1/8 tsp finely ground black pepper Tunisian hot sauce or harissa, to taste 2-3 tbsp black olives, pitted and thinly sliced 2-3 tbsp capers, liquid strained - optional Instructions to Prepare Salad 1. Preheat broiler (or "hi" if using electric oven) 2. Rub outsides of vegetables with 1 tbsp oil, place tomatoes in one baking pan and peppers into separate pan. 3. Place pans on top rack in over (about 2 inches from flame), broil until very soft and charred all around, about 15 minutes on each side for bell peppers, 5 minutes on each side for chili pepper, 10 minutes each side for tomatoes. 4. Remove from oven and place tomatoes and peppers into separate bowls. Cover each bowl, let cool 10-15 minutes. Steam will help loosen skins. 5. Once veggies cool enough to handle, peel or pull off outer skins, discard. Cut peppers in half, remove seeds and stems, discard. 6. Chop each bell pepper into small pieces (about 1/4-inch), place in mixing bowl. Chop hot pepper very finely, add to bowl. 7. Cut tomatoes into same size pieces (it's okay if they're practically crushed), add to pepper bowl. Mix well. 8. Pour pepper-tomato mixture into strainer to drain excess liquid. Then pour back into bowl. 9. Add remaining 3 tbsp oil, garlic, lemon juice, salt, pepper, harissa, black olives, mix well. 10. Pour into serving bowl, let refrigerate for at least 3 hours, preferably overnight. Just before serving, adjust seasonings as needed, serve drizzled with a few tbsp oil. Serve cold or room temp. Orange and Chickpea Salad with cilantro By Jessica Schneider Ingredients 4-5 small garlic cloves, minced and mashed to paste with 3/8 tsp kosher salt 1/2 - 3/4 cup extra virgin olive oil 1/4 tsp cayenne 1 1/2 tsp ground coriander 1 1/2 tsp ground cumin Spinach 1/2 cup drained chickpeas 1 orange, thinly sliced then peeled 1/4 cup minced fresh coriander leaves 1. In a small bowl, stir together the garlic paste, olive oil, cayenne, ground coriander and cumin, or blend the dressing ingredients all together. 2. Arrange orange slices on serving dish, drizzle with dressing from small bowl, and then sprinkle with fresh coriander leaves and chopped olives. Beef and Vegetable Soup with fava beans and saffron By Jessica Schneider Ingredients 13 cups water 1-2 lbs veal or beef with bones (any variation is good) 4 carrots, peeled, cut lengthwise, then cut again into 1/2-inch semi-circles 4 medium red potatoes (about 1 lb), washed, peeled, cut into 1-inch pieces 2 medium yellow onions, peeled, cut into 1/2-inch pieces 8 celery stalks, washed, cut into 1-inch pieces 1 tsp saffron threads, dissolved in 1/4 cup boiling water 3 or more tsp kosher salt Few dashes ground white pepper 4 lbs fresh whole fava beans in pod, or 3 cups ready to eat (already peeled and steamed) fava beans, or 2 cups frozen fava beans, or substitute 3 cups frozen lima beans Instructions to Prepare Soup 1. Heat a little oil in large soup pot. Sear beef for 4 minutes on each side. 2. Add all the vegetables--except beans, sweat for 5 minutes and add the water. Reduce to a medium-low heat, cover, cook 1.5 hours. Meanwhile, prepare beans. 3. If using already-prepared beans, skip to step four. If using frozen: soak in a small bowl of cold water about 2 minutes to soften outer thin membranes, then drain. Working one bean at a time, pinch and break outer membrane until bean pops out. Set beans aside in a bowl at room temp and move to step four. 4. After the soup has been cooked about 1.5 hours, add saffron liquid, salt, and white pepper, and mix gently to combine. Cover and continue to cook additional 1.5 hours until meat is so soft it can be cut with a spoon. 5. About 5 minutes before serving, add beans, and adjust salt and pepper, if needed. 6. Serve hot in soup bowls. Doro-wat - Ethiopian chicken stew with hard boiled eggs By Jessica Schneider Ingredients for Stew 1 lb bone-in chicken thighs, pricked with fork 1 lb chicken drumsticks, pricked with fork 1 large lemon, cut into quarters 1 lb onions (about 4 medium), finely chopped (about 6 cups) 3 tbsp safflower or vegetable oil 2 tbsp fresh ginger root, grated 2 tbsp garlic, crushed or finely chopped 1 tbsp hot paprika, or to taste 1 tsp chili powder, or to taste 2 tbsp sweet paprika 1 tsp ground coriander 3/4 tsp turmeric 1/4 tsp nutmeg 1 tsp ground cardamom 1/4 tsp ground cloves 1 tsp fenugreek 1-1.5 tsp kosher salt 3 tbsp tomato paste, dissolved in 3/4 cup cold water *you can also use Berbere seasoning if you have, it has all the spices mentioned above, with added cayenne, it will be on the spicier side with this seasoning. Ingredients for Serving 4-6 hardboiled eggs (1 per person), pricked with small fork Instructions for Doro Wat 1. Place chicken in large bowl. Squeeze the lemon over chicken, then toss lemon pieces in bowl. Let marinate while preparing sauce. 2. Warm a large saucepan or pot for 1 minute over medium-high heat. Add onions (no oil), cook until very soft, 20 minutes. Stir every 5 minutes or so to prevent burning, and reduce heat if needed. 3. Add oil, ginger, cook 5 minutes to soften. 4. Add garlic, cook for 30 seconds, stir to prevent burning. 5. Add all spices, including salt, mix well to coat onions. 6. Pour in dissolved tomato paste mixture, mix well. Bring to boil over high heat, stir, then reduce to medium or low heat and simmer, uncovered, for onions to break down and for sauce to thicken, about 35-40 minutes. 7. Place chicken in sauce, simmer over medium-low heat, covered, about 30-40 minutes. 8. Gently place hard-boiled eggs on top of chicken pieces, spoon some stew over each one. Continue to cook, uncovered, over medium-low heat for 20 minutes. 9. Serve chicken pieces and whole eggs on a large platter with the sauce spooned over the top. **To simplify, I made the onion/spice/tomato paste mixture, placed the lemon marinated chicken in a baking pan, spread the onion mixture on top, covered and baked at 350 degrees for 3 hours. Garlic and Potato Tajine Adapted from Jessica Schneider 2 tbsp oil 2 tbsp olive oil 2 cups sliced onion 8 garlic cloves, sliced 1 cup chopped fresh cilantro 1 tsp turmeric 2 tsp kosher salt black pepper 2-3 lbs red or yukon gold potatoes, diced Instructions to Prepare Tajine 1. In a Tajine, or large casserole, heat both oils over medium-high heat for 1 minute. Add onion slices and cook 10 minutes, mixing constantly. 2. Mix in garlic, cilantro, turmeric, 1.5 tsp salt, mix well. Cook additional 5 minutes. Add the potatoes and mix well. Cover the Tajine and let it steam/cook for 25 minutes. Preheat the oven to 400 degrees, and roast for 1 hour uncovered. Helwat al Yaktin - sweet Libyan butternut squash pudding By Jessica Schneider Ingredients for Pudding 8-inch square or round baking/pie pan (non-stick, glass, or ceramic preferable to metal) 2-3 tbsp safflower or vegetable oil 2 tbsp safflower or vegetable oil 2.5 lbs fresh butternut squash, peeled and cut into 1-inch cubes (pre-diced from Tjs will work, but frozen or puree doesn't work with this recipe) 1/2 cup vanilla or regular almond milk 3 large egg yolks, lightly beaten 3/4 tsp ground ginger 1/8 tsp cinnamon 1/4 cup + 1 tbsp dark brown sugar 1/8 tsp kosher salt 1/2 tsp pure vanilla extract Ingredients for Baking and Serving 1-2 tbsp safflower or vegetable oil (for greasing) 1/2 cup reserved cooked butternut squash cubes (about 8 small pieces so that each serving gets a piece) ground cinnamon To Prepare 1. Preheat the oven 350 F. Grease pan generously with oil, set aside. 2. Warm oil in large non-stick skillet over high heat for 1 minute. Reduce to medium-low heat and mix in butternut squash cubes. Cover, cook until very soft and browned, about 20 minutes--stir every 5 minutes or so to prevent burning. 3. While squash is cooking, whisk almond milk, egg yolks, ginger, cinnamon, sugar, salt, and vanilla together in medium bowl. 4. Pour cooked squash cubes (minus 8 cubes for garnish) into a food processor and pulse until smooth. Scrape the puree into the bowl with the milk-spice mixture and gently mix to combine. 5. Scrape mixture into prepared baking pan, spreading it out evenly with spatula. Place pan on middle rack of oven and bake 1 hour, or until center is slightly firm and edges are pulling away from pan -- the mixture will still be a bit soft to touch, but shouldn't be liquidy, and the top should be a deep orange-brown color). 6. Remove from heat, cool 30 minutes, then cover, and chill in refrigerator for 2 hours - overnight. 7. Serve each bowl with a reserved cooked butternut squash cube cold sprinkled with cinnamon, and sprinkle the entire serving with cinnamon, too. *Can also bake in individual ramekins for 45 minutes.

  • Sukkot Dinner 9/20/2021 Outdoor Dining Done Right!

    What an epic non stop month this is. What better way to celebrate the holidays than food, wine and friends? Thinking of all of you who are quarantining or staying-at-home. Enjoy Sukkot! Keep it light, focused and tasty. To add to that, may it be happy, healthy and wealthy. Chag Sameach!!!! Virtual hugs, Love, Mushky Easy, Pretty Sukkah Links: Sugarcane compostable set of disposables My favorite palm leaf plates- they have 2 options 50 7" or 25 7"/25 10" Outdoor Tablecloth, waterproof to handle the spills and the rain. MENU Rose Chai Cocktail Rose chai tea is a beautiful rosewater infused tea, and is so delicious chilled and in a cocktail! Thx Talia! Per Cup (or multiply for a pitcher / dispenser) 2 oz vodka 4 oz rose chai tea, brewed and cooled (use tea of choice!) 3/4 oz fresh lemon juice 1/2 oz simple syrup (equal parts boiling water and sugar) Ice Mix all the ingredients in a glass, and top with ice. Spelt Challah with Rosemary and Kalamata olives Thank you Shibolim for your incredible gift! Their flours are super. This one used here is 100% fine spelt. This recipe works with whole wheat and all purpose flour too. Work the flour in slowly, and add more until you get a smooth workable dough. 2 1/2 cups warm water 2 tbsp yeast 3/4 cup honey 1/2 cup oil 2 eggs 1 1/2 tbsp fresh chopped rosemary 1 cup pitted kalamata olives 1 tbsp salt 9-10 cups 100% whole spelt shibolim flour In a large bowl, proof the yeast with the water and honey. Add the oil, eggs, rosemary and olives. Mix to combine. Add the salt, and the flour, mixing every 1 - 2 cups. Knead well by hand, adding flour as needed. Cover and rise for 30 minutes. Shape. Rise for 1 hour. Bake at 375 degrees for 35 minutes, until deeply golden. For best results, eat warm! Harissa Cashew Dip 2 cups raw cashews 1 cup warm water 1/4 cup prepared Harissa 1 tsp salt 5 tbsp water Soak the raw cashews in warm water for 30 minutes. Drain the water. Blend the cashews with the harissa and salt. Adding the water slowly, as needed. Red Swiss Chard and Tahini Dip from bon appetit 2 swiss chard bunches oil for frying 5 garlic cloves, minced 1/3 cup oil 1/2 cup tahini 1/3 cup lemon juice Salt Separate the stems from the leaves of the chard. Heat the oil and fry the stems first, for 5 minutes. Add the garlic, mix in for 30 seconds, and add the chard leaves. Let cook for 10 minutes. Cool completely. In a food processor, blend the fried swiss chard mixture, with the oil, tahini, lemon juice and salt to taste. Serve with a drizzle of olive oil. Heirloom Lentil and Root Vegetable Salad with Apple Cider Honey Vinaigrette Apple Cider and Honey Vinaigrette by Sarale Fradkin: 1/2 cup oil 1/4 cup apple cider vinegar 1 tbsp dijon mustard 2 tbsp honey 1/2 peeled green apple, cut into chunks 1 tsp salt 1/4 cup fresh cilantro (optional- or switch out for mint/dill/parsley) Blend well using a food processor or immersion blender. Salad: Spinach Heirloom Lentils -Autumn blend by Pereg Butternut Squash Beets Onions Cook the lentils according to package instructions, careful not to overcook them. Peel and cube the butternut squash and roast at 400 degrees with olive oil and salt for 35 minutes. Peel and cube the beets and roast at 375 degrees with olive oil and salt for 35 minutes. Slice the onions and roast at 375 degrees with olive oil and salt for 20 minutes. Layer up all the vegetables and drizzle the vinaigrette over it all. *Alternatively use any grain instead of the lentils: quinoa, farro, barley... etc. Caesar Salad with Grilled Chicken and Shiitake Bacon with Avocado Dressing Yes, the pic is missing the sliced grilled chicken... try to picture it :) !! 2 heads romaine lettuce 1 cup cherry tomatoes, halved 1/2 lb. shiitake mushrooms, sliced 1/2 lb. chicken breast (optional) Prepare the sliced shiitake mushrooms on a sheet pan and roast with olive oil, salt, paprika and smoked paprika at 350 degrees for 20 minutes. Prepare the chicken breast by rubbing a tbsp olive oil, 1 tsp salt, a dash of pepper, 2 tsp mustard, 2 tsp lemon juice, 2 cloves fresh garlic minced. Let marinate for 20 minutes, and grill or fry at 5-6 minutes per side. Layer the romaine lettuce, cherry tomatoes, mushrooms and sliced chicken. Drizzle with avocado vinaigrette. Avocado Vinaigrette: 1 ripe avocado 2 tbsp lime juice 2 tbsp olive oil 2 tbsp almond milk or water 1 garlic clove 1/2 tsp salt a sprinkle of pepper Blend well, if too thick add more almond milk. This dressing lasts 1-2 days refrigerated. Cabbage, Leek and Kale Soup 1 medium green cabbage 3 medium leeks, sliced 1 tbsp oil 12 cups water (or broth) 1 tbsp salt 1 tsp pepper 6 cups (1/2 a bunch) kale Slice the cabbage and the leeks, and place into a large stock pot. Add the oil and a sprinkle of salt. Cook at medium heat. mixing often for about 30 minutes. Add the water, salt and pepper and bring to a boil. Cook for an additional 30 minutes. Add the kale and cook for 10 more minutes. Tortilla Crisps: 2 wheat wraps 1 tsp oil 1/2 tsp salt Thinly slice the tortillas into sticks and place on a sheet pan. Season with oil and salt. Bake at 325 degrees for 10-15 minutes until crispy. Place over soup just before serving. Sous Vide Skirt Steak with Chimichurri Sauce 1 1/2 lbs skirt steak Salt Pepper 3 fresh garlic, minced 2 tbsp olive oil 2 tbsp coconut aminos Season the skirt steak on both sides lightly with salt and pepper, place in the sous-vide bag. Add the garlic, olive oil, and coconut aminos (or soy sauce). Seal the bag and let it marinate for 30 minutes. Heat the sous-vide to 130 degrees, and cook for 3 hours. Heat a frying pan to really hot. Sear on both sides for 1-2 minutes. Let rest for 10 minutes and serve with chimichurri. Chimuchurri sauce: 1/2 cup fresh parsley, finely chopped 1/2 cup cilantro, finely chopped 1/4 cup mint, finely chopped 3 cloves fresh garlic, minced 1 tsp salt 1/2 tsp pepper 1/4 cup olive oil Combine all the herbs, garlic, salt and pepper. Slowly drizzle in the olive oil while mixing. (I do this by hand, not blending the mixture.) Broccoli and Onion Puffs 5"x5" puff pastry squares, or sheets of puff pastry 2 onions, diced 1 tbsp oil 2 lbs. broccoli florets fresh or frozen 1/2 cup water 2 tbsp nutritional yeast 2 tsp salt 1/2 tsp pepper 1 egg for egg wash Fry the onion in the oil for 10 minutes on high heat, mixing a few times so it doesn't burn. Place the broccoli in a pot with the water, with a sprinkle of salt and steam the broccoli until soft, for 15 minutes. Drain the water, and transfer the broccoli to a bowl. Break down the florets with a fork. Mix in the fried onions, nutritional yeast, salt and pepper. Cut down each puff pastry square into 4 for mini puffs- for larger puffs use a puff pastry sheet and cut it to size. Fill the center with a spoon of the broccoli filling and bring all the corners to the middle, pinching the lower ends tightly, and the top loosely, so that it will open in the oven. Brush with the egg wash, sprinkle with kosher or maldon salt. Bake at 375 degrees for 25 minutes. Sticky rice with pickled fresno chile and fresh turmeric vinaigrette Fresno chiles are HOT. Very very hot. Skip if you want! This dish highly requires gloves- between the fresh turmeric and the chiles, please protect your hands, and eyes! Rice: 1 cup calrose or sushi rice 2 1/4 cup water Combine rise and water in a pot. Bring to a boil, cover and cook on lowest temp for 20 minutes. Let rest for 10 minutes, and fluff with a fork. Pickled Fresno Chiles 5 fresno chiles, sliced 1/4 cup boiling water 1/4 cup vinegar 1 tbsp salt 1 tbsp sugar Combine all the ingredients in a jar, seal and pickle. Keep refrigerated. Mushroom Topper: 16 oz crimini and/or button mushrooms 2 tsp olive oil 1 tsp salt 1 tsp herbes de provence Heat and mix in a frying pan on high heat for 2 minutes total. A super quick sear is all that is needed. Drain the mushrooms from it's juices when serving. Fresh turmeric vinaigrette 1/4 cup olive oil 1/4 cup rice vinegar 1 fresh turmeric, peeled 1/2 tsp salt Blend all ingredients. Mix the fresh turmeric vinaigrette with the sticky rice for the look pictured, or drizzle it over everything. Top with the mushrooms, and the fresno's. Chocolate Shortbread Cookies with Chocolate Drizzle or Mango Fruit Spread serve with tea or whip cream, the cookies are very dry. 1 cup nondairy butter 1/2 cup sugar 1/4 tsp kosher salt 1/2 cup cocoa powder 1 1/2 cups flour 1/4 cup mini chocolate chips In a mixer, cream butter and sugar. Add the salt and cocoa. Finish off by adding the flour and chocolate chips and mixing until just mixed. Spread a layer of plastic wrap and roll the dough into a log. Refrigerate for 1 hour minimum. Slice and bake at 325 degrees for 16 minutes. Top with a melted chocolate drizzle and maldon salt, or a mango fruit spread, or as is with tea/coffee/or milk!

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