Sneak Peek: Tahini Cookies

13 Jan

The cookie cookbook is rolling along and I hope to be done soon, so I thought it was time to share a new recipe — a sneak peek, so to speak.

I love sesame seeds, sesame paste (tahini) and sesame oil — basically any form of sesame works for me, but usually in a savory dish.  When I was brainstorming ideas for the cookie book, tahini made it to the notepad, though I’ve never baked or even tasted a cookie made with it.  I was trying to decide which other flavours I would use with the sesame — maybe cardamom or Chinese five spice? — but  I decided the first thing I should do was try baking a cookie that didn’t introduce more flavours and then go from there.  When I first tasted these, I was so happy with the results that I decided they didn’t need anything else.

If you like sesame, these cookies are for you. They’re deceptively simple to make, but the double dose of flavour from the tahini and the sesame seeds is delicious. They’re light, yet rich — perfect with a cup of tea.

Once baked, these cookies are delicate, so handle with care. They freeze beautifully in an air-tight container. Keep them parve by substituting a good quality non-dairy margarine for the butter.

sesame cookies

6 ounces butter — softened (3/4 cup)
1 cup tahini — well stirred
4 ounces powdered sugar — (1 cup)
1/2 teaspoon salt
1 teaspoon vanilla extract
10 ounces flour — (2 cups)
1 cup sesame seeds, for rolling

Preheat your oven to 350ºF.

Cream the butter, tahini and powdered sugar together in a stand mixer until smooth. Add the salt and vanilla and mix through.

Scrape the sides of the bowl down, add the flour and mix on low until it’s thoroughly mixed in and forms a dough.

I use a 1 ounce (2 Tbsp.) scoop to portion the dough, then roll them into balls. Roll the balls in the sesame seeds then place on a baking sheet lined with parchment paper. Gently press the balls down until they are approximately 1/2″ thick. Leave an inch between cookies because they will puff up a little as they bake.

Bake one pan of cookies at a time on the middle rack of the oven for 10 minutes. Turn the pan and bake another 10 minutes or until the bottom and edges have lightly browned.

Makes 24-30 cookies.

Radio Silence and Cookies

16 Dec

Haven’t posted in a while, because I’ve been busy working on recipes for the next book!

Yep, Cookies it is.  These are just a few images of what’s been going on in my home kitchen recently.

Much more to come! And between you and me, this is a really delicious book so far.

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Cranberry Sauce

13 Oct

Cranberry sauce is one of those things that is really, really easy to make, but i think a lot of people forgo making it and opt for opening a can instead.  If you have access to fresh cranberries (or frozen,  depending on the season) don’t question it — make a batch yourself and see how easy and delicious it is.

I always make it with orange or mandarin juice because I like the flavor combo. You can use water if you prefer.  I also like the addition of some ground, dry ginger.  I’ve tried it with fresh ginger, but it was too strong for my taste.  You can omit the ginger altogether, or substitute cinnamon, clove, nutmeg or allspice.  And if you’d like even more of a citrus kick, add some zest,

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Happy Thanksgiving!

  • 3 cups (or one 12 oz. package) fresh cranberries
  • 3/4 cup sugar
  • 1/2 cup fresh orange or mandarin (or tangerine or . .) juice
  • 1/2 tsp. dry ginger

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Wash and pick through the cranberries.  Add everything to the pot and place over medium-high heat.  Once the liquid comes to a simmer, reduce heat to medium and let cook for 5-7 minutes, or until the cranberries have all popped and the sauce has thickened.  Pour into a dish to cool.  Can be served warm or cover and keep refrigerated for up to one week.

Makes 2 cups.

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Pumpkin Pie

7 Oct

Pumpkin Pie

‘Tis the season and all.  Canadian Thanksgiving is next week — with American Thanksgiving (and Chanukah) coming in late November. Add to that the fact that pumpkins are available everywhere, it’s the perfect time for pumpkin pie.

I love pumpkin pie and my recipe is nothing crazy — just a good, classic pumpkin pie.  I’ve tested the recipe with cream and non-dairy creamer — both are good. You can also substitute soy, almond or coconut milk if you want to keep it parve and prefer one of those options.

I’ve done taste tests with this recipe using fresh pumpkin that I’ve roasted and pureed myself versus canned pumpkin puree. While I can detect a difference and prefer the fresh pumpkin, the results were split right down the middle by my testers.

If you choose to use fresh pumpkin, use a sugar or pie pumpkin – they contain less liquid than the ‘regular’ pumpkins. Cut the pumpkin in half, scrape out all of the seeds and stringy membranes, place cut side down on a baking sheet lined with parchment paper and bake in a 375 oven for 45-60 minutes, until the flesh is fork tender. Allow to cool then scoop the flesh out of the skin and puree.

pumpkin pie

1 x 9 inch pie crust

1 1/2 cups pumpkin puree
1 cup brown sugar, packed
pinch salt
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
2 large eggs
1/2 cup half and half of non dairy creamer, soy, almond or coconut milk

Preheat your oven to 350 degrees. After docking, blind-bake a 9″ pie crust (store bought or home-made) for 10 minutes. Remove from oven and set aside until the filling is ready.

Place all of the filling ingredients into the bowl of a food processor and process until all of the ingredients are well incorporated. Or place all of the ingredients in a bowl or large measuring cup and use an immersion blender to puree and combine.  Pour the filling into the par-baked pie crust and return to the oven.

Bake for 45-50 minutes, until the filling no longer jiggles and the top has browned slightly. Cool and serve.

pecan pumpkin pie slices

Pumpkin Pecan Pie

This is a slight variation on the Pumpkin Pie recipe above, exchanging some of the brown sugar for corn syrup and replacing some of the pumpkin with pecans.   I think I might actually like this one more. . shhhh.

pecan pumpkin pie

1 x 9 inch pie crust
1 cup pumpkin puree — fresh roasted or canned
1/2 cup brown sugar
1/2 cup dark corn syrup
pinch salt
1/2 cup half and half, non-dairy creamer, soy or almond milk
2 large eggs
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon nutmeg
3/4 teaspoon allspice
3/4 teaspoon cinnamon
1/8 teaspoon cloves
1 cup pecans

Preheat the oven to 375 and blind bake the docked pie crust for 10 minutes. Remove from the oven and prepare the filling.

Place all of the filling ingredients into a food processor except for the pecans (or use an immersion blender in a large measuring cup or mixing bowl). Puree until everything is well incorporated. Pour the filling into the par-baked crust and sprinkle the pecans on top of the filling.

Bake for 40-50 minutes, until the filling has puffed up a bit and has browned.  Remove and cool completely before serving.

Rosh Hashana Recipes (step-by-step demos)

14 Aug

It’s that time of year again — if you have some time, here’s a link to my step-by-step demo (on eGullet.org) for making meat kreplach:http://forums.egullet.org/topic/89669-egci-demo-meat-kreplach/

And here’s my demo on knishes (with stretch-dough):
http://forums.egullet.org/topic/81940-egci-demo-knishes/

And, finally, here’s a demo for chicken soup:
http://forums.egullet.org/topic/89668-egci-demo-chicken-soup/

All of these freeze well, so they can be made now and tucked away for the holidays. (Freeze the kreplach once cooked, but the knishes should be frozen raw, then baked from frozen, not thawed.)

Maple Pecan Biscuits

30 Jul

Unless I’m working on a recipe, or baking something for a holiday, I don’t often bake at home.  But sometimes the mood hits and I want the house to fill with the aroma of something delicious baking in the oven. Generally, this means I want a simple recipe , something that’s easy enough to prepare during the week, but special enough to make for Sunday morning brunch or to enjoy with a hot mug of tea.

These Maple Pecan Biscuits are just the thing.  A really easy recipe that doesn’t require any special equipment and only takes a short time to assemble and bake.  These are on the rustic side, so don’t waste time trying to make them look perfect.  The dough shouldn’t look uniform when it’s ready to bake — you should be able to spot little pieces of butter mixed in with the chunks of pecans.  And when they’re done, eat them while hot and crumbly with a little butter and a warm drink to wash it down.

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Maple Pecan Biscuits

  • 1 cup chopped pecans
  • 1 1/2 cup all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. brown sugar
  • 1/2 cup butter, chilled and cubed
  • 1/4 cup maple syrup
  • 1/4 cup milk (2%)

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Preheat the oven to 350°. Place the pecans on a baking sheet in a single layer and toast the nuts for 5-7 minutes, or until they are just starting to brown.  Set aside until cool.  Increase the oven temperature to 400°.

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In a mixing bowl, stir the flour, baking powder, baking soda, salt and brown sugar together.  Add the butter and use a pastry cutter, forks or your fingertips to work the butter into the dough. You want the work the butter into pea-size or slightly smaller pieces, but not completely incorporated into the flour.
maple pecan 2

In a measuring cup combine the maple syrup and milk and mix.  Pour into the dry ingredients and use a fork to combine.  Use your hands to bring the dough together and then turn it out onto a baking sheet lined with parchment paper.  Pat the dough into a rectangle that has a uniform 1″ thickness.

maple pecan 3

Cut the rectangle into 8 squares, then cut each square in half, into triangles.  Move the pieces around on the tray so that there’s room between all of them.

Place in the preheated oven and bake for 16-20 minutes, or until golden brown.

maple pecan 4

Serve hot out of the oven on their own or with some butter.  Though they will keep for a couple of days if they’re well wrapped, these really are best when served fresh and still warm.

Granola

17 Jul

I’m going to be honest with you.  I love my homemade granola so much that I think I had it for breakfast every day for about six months (with some Greek yogurt and fresh berries) until I finally got sick of it and (thought I) never wanted to see it again.  Then, after going on a granola fast for a few months, I woke up one day and realized that I really missed it.

Here’s what I love about it: it’s filling and delicious and flexible.  I’m sharing a recipe with you (below), but just take it as a guide. Add or replace nuts, spices, grains or anything else you like.  Just stick with the basics — start with oats, add nuts and or coconut, spices, grains, some fat and a sweetener. You can add dried fruit, but don’t add it at the beginning.  Stir it in for the last 10 minutes of baking.  And make big batches — in a freezer bag or container this stuff can hang out in the freezer for a couple of months.

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Granola

  • 5 cups large flake oats
  • 2 cups shredded unsweetened coconut
  • 2 cups slivered, blanched almonds
  • 2 cups pecans, chopped
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • 2 tsp. allspice
  • 1/4 cup canola oil
  • 2 tsp. vanilla
  • 1/2 cup corn syrup

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Preheat your oven to 325°.

In a large mixing bowl, use a spoon to mix the oats, coconut, almonds, pecans, salt, cinnamon and allspice.

Add the oil, vanilla and corn syrup and mix until everything is well incorporated.

Spread the mixture out on two baking sheets lined with parchment paper.  Bake for 20 minutes, then stir. Switch the position of the trays around, then bake another 20 minutes and stir. Switch the trays around one more time and bake another 20 minutes or until golden brown (if you’re adding dried fruit, add it after 50 minutes or total baking time — then bake another 10 minutes or until done).

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Let cool completely and package in freezer bags or an air-tight container.  Can stay on your counter for a couple of weeks or in the freezer for a couple of months.

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My favorite way to have this is with some Greek yogurt and lots of fresh, ripe berries.

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New Posts

23 Apr

On one hand, it seems like Passover has been over for ages.  On the other hand, we’re just finally getting back into the normal pace of things at work.  It’s amazing how long it takes to get things back to normal once the holiday is over.

As I get a little distance from Pesach I’m beginning to think about getting some new posts done.  I have some things lined up, but are there any requests?  Let me know if you’d like to see something on the blog and I’ll see what I can do (no guarantees).

Chag Pesach Sameach!

31 Mar

We’re heading into the last two days of Pesach and I just wanted to take a moment and wish everybody a happy Passover.  I hope it’s been a lovely, delicious holiday so far and that the end is just as great as the beginning.  For me the last two days are the best.  No work, no seders (though enjoyable, they aren’t exactly restful) — just some time off to enjoy the family time, food and the holiday itself.

Chag sameach,

Pam

Passover Post — No Time to Post

8 Mar

I started off the year well, posting more times in one week than I did in all of 2012. I did well into February until I got buried under Passover prep and all of the sudden I had no time to do anything.  I have a notebook full of recipes just waiting to be typed up and pictures on my phone ready to upload, but they’ll have to wait until after Passover before they get turned into posts. I thought I’d be able to post some great new recipes for Passover, but time got away from me (though there’s still a chance of some posts during the holiday).  Instead, I’ve done a little search online to find my Passover footprints and round them up into a single post here.  Some of the links are recipes on my blog or other websites, some are links to my business and my books and a few of them are links to eGullet.org, where I spent 3 Passovers blogging for the members there during Passover (I look back on those foodblogs now and can’t figure out how I got them done).

These are recipes on my blog:

The three eGullet Passover foodblogs I did over the years:

My family business: So, the reason I’m so busy now is that along with my parents, I own a kosher food store (the only independent kosher food store in the city) and catering company.  Passover is our busiest time of the year, no question.  We turn our store over completely for Passover,  removing all items that are not kosher for Passover from the shelves, freezers and coolers and bringing in well over 1,000 kosher for Passover items (plus beef, lamb, veal, poultry and deli). Starting last week, we’ve been getting truckloads of products delivered almost daily, starting with an initial order that weighed in at 11,600 lbs.  You can take a look at what we sell on our Facebook page, where we posted this album/tour.

On the side, I write cookbooks.  So far, two.  The second book is Passover –  A Kosher Collection. For the three weeks leading up to Passover, my days are spent (among other things) answering questions from my customers.  Younger customers are looking for help with traditional recipes, older customers are looking for new ideas and vice versa.  I realized that there was a need for a new Passover cookbook and went to work on it.  In the US and Canada, you can by it in various Judaica stores, and it’s available on Amazon.com in hard copy or for the Kindle/eReader.  You can also order them from my website, and I’ll ship them anywhere! Around the web – my Passover friendly recipes/articles from other sites:

To all those preparing for Pesach, I hope it’s an easy year for you and hopefully I’ll be back during the holiday with more recipes.  Chag sameach!

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