Ingredients for dough:
1/4 cup browned butter
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/4 tsp salt
1 1/4 cups flour
Ingredients for hazelnut filling:
3/4 cup hazelnuts (or just a handful)
1 tbsp flour
1/3 cup granulated sugar
4-5 tbsp browned butter
1/4 tsp vanilla extract
1 tsp flavoring - orange liqueur
Making the browned butter: Take 1/4 cup of butter and melt in the a pan. Keep constantly stirring… Eventually, it will begin to smell more nutty – and the coloring will begin to turn a light and kind of pleasant hazelnut brown. At this point, you’ve done it! Success! Take that, and add it to your mixing bowl.
Waiting for the butter to cool… Okay. Then, whisk sugar, vanilla – then eggs, salt and baking powder. Add 2 1/4 cups of flour.
Divide the dough into two large disks and place it in the fridge for probably around an hour.
If you have a food processor, simply put the hazelnuts, salt and sugar in the machine and grinding them. Brown an additional 4-5 tbsp of butter at this point, and add it to your mixture.
Add your egg and the additional flavoring
Place it back in the fridge to cool, since it will be easier to scoop. THEN, you can make your chocolate filling, if you’re so inclined.
Preheat your oven to 350F/175C, and prep some baking sheets with parchment paper.
Flour your counter accordingly, and begin to roll out the dough. The thickness does actually matter here, because the dough is so flaky. Take a glass or a cookie-cutter, and begin to cut out little circles for your hamantaschens.
In the center, take a teaspoon of your filling, roll up the sides nearest to you and pinch the top of the dough into a triangle shape.
Put them on your baking tray, put them in the oven for 11 minutes, checking after that to see how they’re doing. Eat and Enjoy! But if don't have time....
The Quickest and Easiest Snack to Celebrate the Jewish New Year?
Cut up some apples into slices and dip them in honey. It’s one of the simplest ways and a classic treat that’s often served as synagogues for the children. Delicious and (somewhat) healthy.
chocolate covered matzah and matzo ball soup: traditional jewish-American Roots // Gabriella Gricius
Chocolate Covered Matzah
4-6 sheets of matzo (depending on how much space you have on your baking sheet)
1 1/2 stick butter
3/4 cup sugar (I know it seems excessive and it is… but it’s also delicious)
14 oz Semi sweet chocolate
14 oz milk chocolate
1. Preheat the oven to 400F, cover a baking sheet with aluminum foil
2. Lay the baking sheet with matzo – as much as you can!!
3. Melt the butter and sugar together on the stovetop – and spread it on top of the matzo
4. Pop it in the oven for 3 minutes, take it out and break the chocolate evenly over all the matzo
5. Watch the chocolate melt and add your own creativity to the mix. Crumble oreos, almonds, sea salt, or even some cayenne pepper!
Matzo Ball Soup
1 whole chicken (about 4 pounds)
2 large onions, diced
2 stalks celery, chopped
6 carrots, chopped
6 tbsp chopped fresh parsley
6 tbsp dill
salt and pepper
1 Manischewitz Matzo Ball & Soup Mix
2 tbsp vegetable oil
Here, there’s a slight dispute in my family about what’s best. Do you keep the extra vegetables and chicken in the soup? I personally like my matzo ball soup with vegetables and chicken, but others prefer to take them out and use them for other recipes and keep matzo ball soup pure and delicious. Either way, it’ll be delicious, so what are you waiting for? Go out and make a batch!
Apple Cinnamon Pie
1/2 cup chopped walnuts
1 1/2 cups sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
3 large eggs
1/3 cup vegetable cup
3/4 cpu matzo cake meal or 1 cup normal flour (if you aren’t observing religion)
5 medium apples (Golden Delicious – or sweet) – peeled, cored, halved and cut into 1/4 inch thick slices
1/3 cup raisins
The Fourth of July is about being surrounded with friends and family and munching on great summer foods - from sweet, juicy watermelon, to hamburgers and hotdogs and of course, summery desserts. Here is a guide to a perfect, late afternoon meal that pairs especially well with backyard games, like cornhole, and an ice cold beer.
Fireworks Burger: (8 ppl)
Burgers are an American staple, but the difference between a good burger and a great one is huge. This burger bursts in your mouth and explodes with flavors - much like a firework.
3 lbs of ground beef or bison meat
One block of sharp cheddar
Two cloves minced Garlic
Salt, pepper, and cayenne pepper to taste
2 large white onions
1 lb of bacon
Package of Brioche buns
My Preferred Toppings:
Truffle Aoili and a tad of ketchup
For the toppings be creative, add whatever you want on top, from jalenpenos, to simply just some ketchup!
Sweet Summertime Drink: (8 ppl)
Watermelon is a summertime must. It is refreshing, but also sweet and light. It’s a great finger food for kids as they run around playing games and watch fireworks, but it also can easily be blended into adult treats. This one you need to prepare the night of the third, but it’ll be worth it!
One watermelon, chopped and frozen overnight
300 ml Gin
3 tablespoons lime juice
2 cans ginger ale
Lime wedges to garnish or mint sprigs
Patriotic Dessert: (16 ppl)
Americans love their flag, but on the fourth of July it is flown higher and you can find it on kids’ faces, table settings, and even food displays of the flag. This flag recipe is very easy and has been part of our family’s celebration for years. You can make angel food cake from scratch, however for the simplicity of this recipe, store bought angel food cake will do.
When I travelled to South Africa last week, I asked locals what came to mind when someone called for traditional dishes. After the question was posed, there was always a pause. What was their cuisine? If you look online, nothing jumps out as the dish of the hour. Where is South Africa’s American Apple Pie or German Bratwurst? In many ways, when asked, the answers I received were always surprisingly similar to what I eat. Frozen pizza, pasta, order-in Indian food.
As millennials, we search for that local delicacy that we can’t find at home. If I’m being honest, I struggled finding that dish in Cape Town. The best food always came from that Japanese restaurant or this cool new burger place. One of the best things about culture, I find, comes from exploring new foods. So after much digging, I located two recipes that are considered “South African.” The one caveat is that they are from online from Just Easy Recipes and Getaway Magazine)
Give the recipes a shot and leave a comment if you loved (or hated) either one of them! Or if you have another local dish that we happened to miss, let us know!
South African Bobotie is curried meat and fruit with a egg-like topping that is deliciously warm to the bite. The recipe we've chosen to share this week comes from Daniela Bonara of Getaway Magazine. Her recipe is full of great flavours and even better taste. She uses a traditional recipe that we thought would be inspiration for our readers to cook out of the box this week! Give it a try on your own, if not - you might be missing out on a great summer treat.
For a sweeter look into South African cuisine, we chose the traditional melktert (or easily translated Milk Tart). Serving up all the toasty goodness of a warm rice pudding topped with cinnamon, melktert has the consistency of cheese cake - so yes, you can serve it all of the picnics this summer. We chose a recipe from Louise of Just Easy Recipes because she really delved into how fun it is to blind bake a pastry crust, but also reassures you that this formidable dessert is not as difficult as it looks. If you ever wanted to give baking a try, why not expand your horizons by baking something from a different culture. You never know what flavors you might end loving unless you give them a try.
If you’ve ever wondered what the South African equivalent of beef jerky is, look no further than biltong. What is biltong? The short answer is: dried meat. Biltong can be chicken, game (kudu, wildebeest, etc.), or beef; although even fish and ostrich are known to be used from time to time. The traditional common ingredients are no more than salt, pepper, coriander, vinegar and the meat itself. Simple, no?
The method for making biltong is deceptively easy. Some recipes call for marinating the meat in vinegar as that is the best way to kill off botulism bacteria that would otherwise be present. Others stick with a rub and an overnight vinegar bath. After the margination period, all that’s left is to dry the meat. Traditionally, the best place to dry biltong is in the South African Highveld… for four days.
One thing to know before going out to find any normal biltong, however, is that biltong is not jerky. We may see them as similar, but ask any South African and you will get a resounding NO in response. Not only is biltong much thicker, but throughout the process – the meat is cured with vinegar. This means it has a distinct texture and flavour, whereas jerky can be flavourless. Distinctly different from beef jerky, biltong also has a healthy reputation. While eating biltong, you can obtain your daily iron, zinc and magnesium.
While biltong doesn’t have a distinct history, it does come from a sense of practicality. Biltong was primarily created out of the need for long-term preserved meats that could sustain a tribe. Whether a tribe wanted to ensure their livelihood throughout winter or whether a group of travellers needed sturdy food during migration: biltong delivered. But time wasn’t the only factor that led to the creation of biltong. Just look at the South African climate! There weren’t refrigerators on every street corner – so freezing wasn’t an option. That left drying, and hence: biltong.
You can’t enter a South African grocery store without finding biltong. It is being sold more often throughout Canada, the United Kingdom, and the United States – although its popularity is still at its height in its home country. Try to find your local South African store or go online to South African Food Shop in the United States or Barefoot Biltong in the UK. This is one food that you might want to reconsider before making at home given the risk of botulism but that doesn't stop you from ordering Starter Packs and delicious packets of biltong for yourself.
Let us know if you’ve tried biltong in the past or if you’re inspired to give it a taste. I can personally recommend Kudu as my favourite biltong flavour. Speaking as someone who is not a fan of dried meat, that is a high recommendation.