Filtering by Category: Foodies

Seasonal Snacking

organic green figs I love these Summer months and the garden bounty that comes with them! Suddenly, my crisper drawer is filled with fruits and vegetables that not just taste juicy and succulent, but even smell heavenly. It's like we go 8 months eating generic tomatoes - tasteless, styrofoam versions of the real thing, and suddenly without even noting it, we're cutting up fragrant, fleshy, juicy summer tomatoes! Same with the berries! Whiter-than-they-should-be strawberries that taste pretty much like an extremely watered-down batch of the real thing... But nothing really makes my palate sing quite like summer figs! Green figs, to be exact. This colorful little gems are by far one of my favorite fruits, and I've been pounding suthem all season long. Hudi's been loving them as well, and usually has one or two with breakfast or lunch. And both my girls even chowed down on fig and feta pizza last week! What I'm saying is, go out and get yourself some green figs if you haven't yet this season - they're too good to miss out on! Farmers Market, Whole Foods, and Trader Joes all carry organic, locally grown, giant, gooey ones. They're impossibly delicious with sliced Havarti, or a smudge of Camembert. They will only be available for another month or two so get 'em while you can!!

organic green figs

Also, figs seem to be cropping up all over the fad-foodie blogs. Try them in recipes like this, this, and this.

Flower & Ice

Floral ice cubes have been popping up all over Pinterest, and would make the most charming and whimsical touch to a Shavuot spread! You can fill an industrial beer bucket with these little beauties before dunking in the Fat Ties and Blue Moons, or simply plunk a few into each guests glass of sparkling wine, or even make them with fresh sage instead of flowers and use them in your Blackberry Sage Cooler. Yum! :) floral ice cubes

P.S. You can pick up a pack of "edible flowers" at Whole Foods with the fresh herbs.

Also, a little tip on how to make clearer ice cubes.

Photo credits to Kasia Sykus.

Spinach + Muenster Quiche

Yesterday I got 3 different texts from 3 different friends asking for a quiche recipe. Shavuot menus are in full gear! My mom has been making this crustless spinach and cheese quiche for as long as I can remember. It always seemed to pop up on the dining room table whenever celebratory meals were thrown together, and a slice of it always found its way to everyones plate - even the kids! My siblings and I dubbed it "Popeye Pie". Yes, we were that oldschool. :) It's low-fat, low-carb, and ridiculously easy to conjure!

spinach cheese quiche

Spinach + Muenster Quiche

- 2 cups Frozen Spinach (defrosted and drained)

- 1 tablespoon Light Olive Oil

- 16 oz. Sliced Muenster Cheese (shredded would work fine too)

- 5 Eggs

- 1/2 cup of Flour

- 1 lb. Cottage Cheese

- 3/4 teaspoon Salt

Whisk eggs, break up the sliced cheese, and combine all the ingredients together in one bowl. Pour into an lightly greased quiche plate (I use this basic one for so many things!) and bake on 350° for 1 hour. That's all. Enjoy!

Yogurt Covered Cranberries

I've been looking for some new additive-free snack ideas, some munchies that both the adults and the kids could enjoy, and these yogurt covered cranberries (via the kitchn) are at the top of my list for new things to try. Thought I'd share the recipe here, especially since it's been breaking news that cholov yisroel Greek Yogurt has finally made it onto the market (thanks for the tip-off Jana!)!! yogurt covered cranberries

Yogurt Covered Cranberries

1 tablespoon water 1 teaspoon vanilla extract 1/2 teaspoon gelatin 1/4 cup Greek yogurt 1 tablespoon honey Pinch salt 2 cups powdered sugar, plus extra for dusting cranberries 8 ounces (about 3 cups) dried cranberries

Combine the water and vanilla in a small dish or ramekin. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed in the liquid. Set aside for about 5 minutes or until needed. It will set into a thick paste.

In another small dish or ramekin, whisk together the yogurt, honey, and salt. Microwave on HIGH in 5 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle.

Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a small mixing bowl. Pour the powdered sugar on top. Whisk gently until the yogurt and powdered sugar combine into a thick, but pourable, frosting (see image above).

In a separate bowl, toss the cranberries with a tablespoon of powdered sugar until they are completely dusted. Pour about half of the yogurt coating over the cranberries. Stir until the cranberries are completely coated and you can see no more dry powdered sugar.

Line a baking sheet with wax paper or silpat. Drop the coated cranberries in clumps onto the baking sheet, separating them as much as you like with your fingers. They will be very sticky. Let the cranberries sit, uncovered, until dry to the touch, about 30-45 minutes.

Transfer the cranberries back into a mixing bowl and toss with the remaining yogurt coating to give them a second, thicker coat. Drop them back onto the lined baking sheet. When the tops are dry to the touch, move the cranberries around to make sure the undersides also have a chance to dry. (If you have a cooling rack with a small enough grating, you can scatter the cranberries on top for quicker and more even drying.) In total, the cranberries will take at least 6 hours or overnight to dry.

Store yogurt-covered cranberries in an airtight container at room temperature. They will keep for several weeks.

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