Ok guys - I’m out of chipotle peppers and adobo sauce so today is the last day I’m going to smother you with chipotle recipes! Yay for change! But here is my all-time favorite homemade salsa recipe. It’s so good that it almost makes me feel sorry for the salsa in a jar. Almost…
I hate the guts off of celery, so I omitted it and certainly didn’t feel its loss. I was also much too lazy to deal with washing and drying fresh greens tonight, so I replaced the arugula with a baby greens salad mix. Additionally, in my…
AKA - The “Don’t tell my mom I’m sharing this with you guys” Charoset recipe.
From Wikipedia: “Charoset, haroset, or charoses (Hebrew: חֲרֽוֹסֶת [ḥărōset]) is a sweet, dark-colored, chunky paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres — חרס — “clay.”“
From my grandmother:
2 tablespoons chopped nuts (I used almonds today, we usually use walnuts)
Raisins (optional, we didn’t have any and weren’t going out to buy any)
Wine to taste (either red or white)
Brown sugar to taste (we used brown Splenda)
Cinnamon to taste
Splash of lemon juice
Peel the apple and chop it up into very small pieces (or grate the damn thing and save yourself ten minutes, as my grandmother suggested once I was done). Add the nuts and raisins (if you’re adding them, of course). Splash on a bit of lemon juice to stop the apples from browning. Add enough wine to flavour the mix, but not enough wine to get your little cousins drunk. That would be inappropriate. Add your sweetener and cinnamon to taste. Throw it on your Seder plate and enjoy.
This is one of my favorite dinners to make, and it’s no coincidence there is goat cheese involved. The velvety, creamy goodness that is goat cheese is too good for words and, in my opinion, makes just about anything taste better - and a little bit goes a long way. For this recipe, I especially…
*note: Avoid making these on humid days, they will never dry out completely and you will have gross soggy meringues.
2 large egg whites
3/4 granulated sugar (Caster sugar is better but very expensive and hard to find)
pinch of salt
½ teaspoons pure vanilla extract
confectioners’ sugar, for dusting
Preheat oven to 200°F. Line a backing sheet with Parchment paper, set aside
In the heat proof bowl of an electric mixer set over a pan of simmering water (like a double boiler) Combine egg whites, granulated sugar, and salt. Whisk constantly until sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach the bowl to the mixture fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2-4 minutes.(it is done when the meringue will not separate from the whisk when you raise the mixer) Beat in vanilla.
Scoop out fluffy mounds of meringue the size you want, (I used a regular kitchen spoon and made about 18 per batch. ) Using the back of the spoon, form a well in the center of each mound, being carful not to make meringue too thin in the center. Dust lightly with confectioners’ sugar. Bake until just dry to the touch but still white in color, about 1½ hours. To test if they are done, try lifting one off the parchment- if it comes away easily, it is ready. If not, continue baking checking them every five minutes.
*note: Meringues can be kept in an air tight container at room temperature for up to 1 day.
Recipe from my Mom!
2 cups chilled whipping cream
1/4 powdered sugar/ confectioners’ sugar
1 tsp vanilla extract
Beat whipping cream, powdered sugar and vanilla extract in a chilled bowl until stiff. (You should use an electric mixer with the whisk attachment)
On each meringue, place a dollop of cream and add desired fruit, I used raspberries.