Category Archives: Recipes

Thanksgivukkah Corn Pancakes

Thanksgivukkah corn pancakes

Thanksgivukkah corn pancakes, topped with sour cream, black beans and cilantro.

Because of a rare quirk in the calendars, this year Thanksgiving and Hanukkah overlap, giving rise to the once-in-a-lifetime holiday of “Thanksgivukkah.” The unusual occurrence has inspired riffs on the holiday like “menurkeys” (turkey-shaped menorahs), funny T-shirts (a turkey holding a sign that says, “Eat latkes”), pithy sayings (“Gobble tov!”) and of course fun food combos (latkes with cranberry applesauce and pecan pie rugelach).

Thanksgivukkah — now that’s meshugenah!

Not only is Thanksgivukkah fun to say, it’s fun to celebrate, as well. There is something to be said for enjoying both holidays with family and friends, honoring liberty and latkes at the same time. (Disclaimer, it may be more fun for me, because I am not hosting it at my house. Thanks, Josh and Jonna!) And with Hanukkah out of the way early, I’m looking forward to taking December easy, relaxing while others are stressing out about shopping, and— best of all — avoiding stores with cloying Christmas songs on a continuous loop.

Consider getting into the Thanksgivukkah spirit with meals that combine some traditions of each holiday. While nothing will take the place of potato latkes, try mixing it up with these gluten-free Thanksgivukkah corn pancakes. The corn pancakes are cooked in a little bit of oil, recalling the oil in the Hanukkah story, yet feature the Thanksgiving staple of corn.

Topped with sour cream and black beans — or for a non-dairy option, a mix of black beans, corn and salsa — the festive pancakes can be served as appetizers before a Thanksgivukkah meal, or for a Hanukkah lunch or brunch.

On this one-and-only Thanksgivukkah — baby’s only Thanksgivukkah! — have fun and be a little silly. In the words of the Dirty Sock Funtime Band, “Thanksgiving and Hanukkah, come light the menurkey. Let’s have a party, we’ll eat lots of turkey!”

The challenge for the Kosher Connection this month was to create a Thanksgivukkah mash-up recipe. Check out the many other creative Thanksgivukkah recipes, by clicking the frog icon below. (Please be aware that not all recipes are gluten-free.)

Let us know what you are doing to celebrate Thanksgivukkah by leaving a comment.

Gobble tov!

Click for Thanksgivukkah Corn Pancakes recipe

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Filed under Hanukkah, Jewish holidays, Recipes

Lemon Pound Cake with Strawberry Compote, Gluten-Free and Dairy-Free

lemon pound cake

Lemon pound cake with strawberry compote, gluten-free and dairy-free

This year, I’ve been fortunate to participate in the Kosher Connection, a group of food bloggers who participate in monthly blog challenges. I’ve enjoyed having inspiration (and a kick in the pants) to come up with new, themed recipes. This month, in honor of the Kosher Connection’s first anniversary, we are having a blog swap. Participants were assigned another blog to cook from, and then we could choose to make any recipe on the assigned blog. There’s also a giveaway contest — info is at the end of this post.

I was excited to be assigned the Couldn’t Be Parve blog. Most of Shoshana’s recipes are for desserts, and I absolutely love to bake (and eat) desserts. Also, many of her recipes are gluten-free or have gluten-free substitutions, and all of her recipes are parve, which means they don’t contain dairy or meat.

As you know, my youngest daughter has celiac and is on a strict gluten-free diet. But my oldest daughter (11) has been having stomach problems on and off for the past year. She’s been tested for celiac and doesn’t have celiac. My hunch is that she has a lactose/dairy intolerance. (One doctor said IBS, which kind of ticks me off because that just means, “I have no idea and don’t want to deal with it.”) Anyway, we’ve been trying a dairy-free diet to see if that makes her feel any better. So I was thrilled to see all the great dairy-free recipes on the Couldn’t Be Parve blog.

Even though many of the recipes on the site are gluten-free, I have a perverse need to make things difficult for myself, so I picked a non-gluten-free recipe to make. Her Lemon Pound Cake with Strawberry Rhubarb Compote looked so good that my daughters and my mother unanimously voted for it. We love all things lemon, like my sweet-tart Luscious Lemon Squares.

I subbed gluten-free flours and amped up the lemon. The cake turned out dense, rich and lemony, though my version did fall a little bit in the center. Since I didn’t have rhubarb, I made a strawberry-apple compote, which should be served on the side so it doesn’t soak into the cake too much. Thanks, Couldn’t Be Parve, for the lemony inspiration and great recipe!

Lemon Pound Cake with Strawberry Compote, Gluten-Free and Dairy-Free

By Gluten-Free Nosh
Print this recipe

Ingredients:

Lemon Pound Cake:

  • 1-1/2 cups gluten-free flour blend:
    1/2 cup brown rice flour
    1/2 cup sorghum flour
    1/2 cup tapioca starch
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon xanthan gum
  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • finely grated zest of one lemon (about 1 teaspoon)
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • 3/4 teaspoon pure lemon extract
  • 1/2 teaspoon pure vanilla extract

Strawberry compote:

  • 2 cups strawberries, hulled and sliced
  • 1/4 cup grated apple
  • 1/4 cup sugar

Method:

  1. Line an 8 x 4-inch loaf pan with parchment paper. Whisk together the gluten-free flours, baking powder and xanthan gum in medium bowl. Set aside.
  2. Preheat oven to 350 degrees. In a stand mixer, beat eggs, sugar and salt until light and fluffy, about 3 to 5 minutes.
  3. Decrease speed and beat in canola oil, then mix in lemon zest, lemon juice, lemon extract and vanilla extract. Mix in the flour mixture until combined.
  4. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a tester inserted into the middle comes out with moist crumbs. Remove cake from oven and let cool completely on a rack before slicing. Serve with strawberry compote on the side.
  5. To make the compote, combine strawberries, grated apple and sugar in small saucepan. Cook over medium heat, stirring occasionally, as juice begins to form. Cook until strawberries reduce down and sauce thickens, about 10 minutes.
  6. Remove sauce from heat, cool and refrigerate. Serve on the side, with lemon pound cake.

Yield: 8 to 10 servings

Giveaway Details:

To celebrate the one-year anniversary of the Kosher Connection, we are giving away two prizes from Emile Henry, a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Two winners will be chosen at random. The contest winners will be contacted via email and will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. Click this link to enter: Rafflecopter giveaway.

Kosher Connection:

KOSHERCONNECTION5
The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly presents our monthly kosher recipe challenge. Each month we will present you with recipes on a different theme from kosher food bloggers.

This month in honor of our one-year anniversary we are celebrating with a blog swap and a giveaway!

Each participant was assigned another person’s blog to make a recipe from, see what everyone chose below. You can also enter to win the giveaway from any of our blog entries. Follow our recipes on Twitter with #KosherRecipes.

Somehow, I can’t get the photos of the participating recipes to show up, but please click the InLinkz link below for the rest of the “Great Blog Swap” recipes. (Please note that not all recipes are gluten-free.)

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Filed under desserts, Recipes

Super-Moist Secret-Ingredient Chocolate Cake

Secret-ingredient Chocolate Cake

You’d never guess the secret ingredient in this moist gluten-free chocolate cake with pink buttercream frosting.

Can you keep a secret? This gluten-free chocolate cake has a top-secret ingredient that keeps it rich and moist. No crumbly, dry cake here.

The only catch is that you can’t reveal the secret ingredient to your guests, at least not until after they’ve devoured a piece of this delectable chocolate cake topped with a delicate pink buttercream frosting.

Ready? Promise you’ll keep reading? The secret ingredient is … borscht. That’s right, pureed beet borscht gives the cake extra moisture and richness, without any noticeable beet taste. (Note: Do not use “Russian style” borscht, which contains garlic. That would be bad.)

Honestly, I’m not a huge fan of beets (too “earthy”), so trust me on this one: You simply cannot taste the beets in this recipe, yet they lend moistness, structure and depth to the cake. Similarly, sometimes I add applesauce to my gluten-free cakes: The applesauce makes the cake tender, and the fruit pectin keeps it from falling apart — especially important for gluten-free baking.

When I was asked to develop two recipes for the Joy of Kosher Gold’s Foods campaign, I decided to make two very different recipes: a chocolate beet cake with Gold’s borscht and wild salmon with dinosaur kale and yogurt-horseradish sauce, using Gold’s white horseradish.

For the Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, you’ll need to puree the borscht in a blender, to thoroughly incorporate any bits of beet. Borscht — beet soup — is liquidy. Adding 1 1/2 cups of borscht to the batter seems strange, but it makes the cake tender, with a light and airy crumb.

chocolate cake ingredients

The surprising secret ingredient to moist gluten-free chocolate cake is … borscht.

I frosted the cake with a pink buttercream frosting, tinted pink by a few tablespoons of pureed borscht. Again, trust me — there is so much sugar in the icing, you will never taste the beets. Using the beet juice is actually a great way to color the frosting without using artificial food colorings.

For the full recipe for Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, please click through to the Joy of Kosher site.

For the salmon, I came up with a more traditional recipe of Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce. I like lacinato (dinosaur) kale, because it is more tender and quicker cooking than curly kale. My youngest daughter eats up the kale (leaving the salmon), asking for more of “the green stuff.”

Salmon with kale and yogurt-horseradish sauce

Salmon with dinosaur kale and yogurt-horseradish sauce

kale

Lacinato kale is also called dinosaur kale and Tuscan kale.

horseradish sauce

For a sauce, try this combination of Greek yogurt, white horseradish and fresh dill.

Start by sautéing the chopped kale with diced shallots in a large skillet, adding a cup of vegetable broth. Then place the salmon on top of the kale, cover the skillet and cook over low heat for about 10 minutes. The salmon (feel free to use other types of fish) comes out silky and tender, which is good because I tend to overcook fish. For the yogurt-horseradish sauce, mix together 1/2 cup Greek yogurt, 2 tablespoons white horseradish and 1 tablespoon chopped fresh dill, and serve on the side.

With a powerhouse combination of wild salmon, kale and Greek yogurt, this dish is both delicious and nutritious.

For the full recipe for Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce, please click through to the Joy of Kosher site.

This post is sponsored by Gold’s and Joy of Kosher.

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Caesar Salad with Grilled Chicken and Gluten-Free Croutons

caesar salad

Caesar salad tossed with grilled chicken, homemade croutons, hardboiled egg and dressing.

gluten-free croutons

Homemade gluten-free croutons are toasted in a skillet with olive oil and garlic.

For a light spring supper, here’s a good choice: grilled chicken Caesar salad with gluten-free croutons. I’ve never been a huge crouton fan. Dried-out cubes of tasteless bread never did a lot for me. But these fresh, homemade croutons — made from gluten-free crusty hot dog rolls toasted in a skillet with olive oil and garlic — are tasty and tender.

Making the chicken Caesar salad took more time (and more pots) than I had anticipated. I needed to toast the croutons, blend the dressing, boil the eggs, grill the chicken and assemble the salad. Thankfully, my hero husband stepped in to help with the prep and to wash the multitude of pots. With some advance planning (not my forte), it would be easy to prepare most of the recipe in advance next time.

Caesar salad dressing usually is made with raw egg yolk. But I get skittish about that, so I made a dressing without raw eggs. I also did not use parmesan cheese to make the Caesar salad dairy-free.

My 11-year-old daughter recently had been asking me to make croutons (I’m totally serious). Oddly enough, the theme for the Kosher Connection linkup this month is croutons. Check out the link below for more recipes with croutons, though please note that most of the recipes in the linkup are not gluten-free.

Caesar Salad with Grilled Chicken
and Gluten-Free Croutons

(gluten-free, dairy-free)
By Gluten-Free Nosh
Printable recipe

Gluten-Free Croutons:

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 gluten-free hot dog rolls, cut into cubes
  • Salt
  • Pepper

Method:

  1. Heat olive oil and garlic in a large skillet over medium heat for 2 minutes.
  2. Toss in the bread cubes, and season with salt and pepper to taste. Stir to coat with olive oil and saute croutons until golden, about 5 to 8 minutes.

Caesar Salad Dressing:

Ingredients:

  • 4 anchovy fillets (or 2 teaspoons anchovy paste)
  • 3 tablespoons lemon juice
  • 2 cloves garlic, peeled
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup olive oil

Method:

  1. Place the anchovies, lemon juice, garlic, Dijon mustard, balsamic vinegar, mayonnaise and Worcestershire sauce in a blender, and blend well.
  2. While the blender is running, slowly add the olive oil until emulsified.

Caesar Salad:

Ingredients:

  • 2 heads romaine lettuce
  • 2 chicken breasts, grilled and sliced
  • Caesar salad dressing
  • 2 hardboiled eggs, each cut into 4 wedges
  • Gluten-free croutons

Method:

  1. In a large, wide bowl, arrange some whole spears of romaine lettuce, so they fan out of the sides of the bowl. Tear remaining romaine spears into strips and place in the bottom of the bowl.
  2. Add grilled chicken strips and drizzle Caesar dressing over lettuce and chicken. Top with wedges of hardboiled eggs and gluten-free croutons. Serve with extra dressing on the side.

Yield: 4 servings

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Filed under Recipes, salads

Fiesta Corn and Black Bean Quesadillas, Gluten-Free

quesadillas

Festive gluten-free quesadillas are stuffed with cheese, corn, black beans and cilantro

This post also appears as a guest blog at Rudi’s Gluten-Free Bakery.

When we first went gluten-free, I embraced corn tortillas as a bread substitute. Cheap and versatile, corn tortillas are easy to find and easy to make into wraps, tacos and quesadillas. Their many uses always makes me think of this scene from the movie Airplane! (McCroskey: “Johnny, what do make out of this?” Johnny: “This? Why I can make a hat, a brooch, a pterodactyl…”)

But then I realized that many brands of corn tortillas also contain wheat, and they have an annoying habit of falling apart unless you heat them just-so.

That’s why I was delighted to find Rudi’s gluten-free tortillas, because they are flexible and don’t fall apart. They’re made with whole grains — sorghum, brown rice, corn, amaranth, quinoa, millet and teff. I especially like the fun green color of the spinach tortillas. (Just make sure you buy the gluten-free tortillas. Once I bought the regular ones by mistake, but luckily I noticed when unloading the groceries.)

For a Cinco de Mayo Mexican meal, celebrate with these gluten-free quesadillas, stuffed with a festive filling of cheese, corn, black beans and cilantro. Any type of gluten-free shredded cheese is fine here, but for Cinco de Mayo try a Mexican cheese blend.

It’s fiesta time!

(Disclosure: I wrote this post because I like Rudi’s products. I was not compensated for the post, other than receiving some coupons that I will probably forget to use.)

Fiesta Corn and Black Bean Quesadillas, Gluten-Free

(gluten-free, kid-friendly)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 1/2 cup corn kernels (defrost, if frozen)
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • 6 Rudi’s gluten-free tortillas
  • 2 cups shredded cheese
  • Salsa

Method:

  1. Preheat oven to 350 degrees.
  2. Toss together corn, black beans and cilantro in a large bowl.
  3. Stack tortillas on a plate, and heat in the microwave for 30 seconds.
  4. Place three tortillas on a large cookie sheet. Sprinkle 1/3 cup cheese on each tortilla. Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla. Sprinkle an additional 1/3 cup cheese on top of filling for each tortilla. Top with another tortilla.
  5. Bake for 7 minutes, or until tortillas are slightly crispy and cheese is melted. Cut each quesadilla into six wedges and serve with salsa.

Yield: 3 to 4 servings

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Filed under appetizers, entrees, Recipes

Strawberry-Vanilla Tart in Macaroon Shell

strawberry macaroon tart

Strawberry-vanilla tart in macaroon shell, gluten-free

Here’s a simple dessert that’s gluten-free and kosher for Passover. Use macaroons to make a crisp tart shell, top with a quick vanilla pudding and layer with sliced strawberries. With only a little bit of effort you’ll have an elegant strawberry-vanilla tart in a macaroon shell — perfect for this month’s Kosher Connection challenge to create a Passover dessert.

I strongly recommend making the dessert in a tart pan, not a pie dish. When I first made it in a pie dish, it didn’t cut into pretty slices. With a tart pan, you can remove the sides and keep the tart on the pan’s metal base, or you can slide a knife under the tart and transfer it to a serving plate. One other caveat: After it’s been cut into, this tart does not keep well because the pudding seeps out. So once you start it, it’s best to finish it that day.

The recipe is gluten-free and kosher for Passover. If you want to make a dairy-free strawberry macaroon tart, omit the pudding, pile the macaroon crust full of sliced strawberries and brush the top with melted strawberry jam.

Strawberry-Vanilla Tart in Macaroon Shell

(gluten-free, kosher for Passover)
By Gluten-Free Nosh
Print this recipe

Ingredients:

  • 1 (10-ounce) can macaroons
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/4 cup sugar
  • 2 tablespoons potato starch
  • 1/8 teaspoon salt
  • 2 cups whole milk or half-and-half
  • 1 tablespoon pure vanilla extract
  • 3 cups sliced strawberries

Method:

  1. Preheat oven to 350 degrees. Lightly grease the bottom of a 9-inch tart pan with removable sides.
  2. Chop macaroons finely in a food processor. Pour in melted butter and process until crumbs start to come together. Press macaroon crumbs into bottom and sides of the tart pan. Put the tart shell on a baking sheet, slide into the oven and bake at 350 degrees for 12 to 15 minutes, until firm.
  3. For the vanilla pudding, mix together sugar, potato starch and salt in a medium saucepan. Pour in a small amount of the milk (about 1/4 cup) and whisk to form a smooth paste. Pour in the rest of the milk and stir well.
  4. Cook pudding over medium heat, stirring constantly with a rubber spatula, until it thickens and bubbles around the edges, about 5 minutes. Remove from heat and stir in vanilla extract. Let pudding cool for 5 minutes, then pour it into macaroon tart shell while still warm. Top with sliced strawberries arranged in concentric circles and refrigerate.

Yield: 8 servings

For more Passover desserts, check out this month’s Kosher Connection link-up. Please be aware that not all desserts listed are gluten-free. Click on the frog icon for links to other great blogs:

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Fudgy Cream Cheese Brownies and Three-Cheese Eggplant Roll-Ups

fudgy cream cheese brownies

Fudgy, flourless cream cheese brownies, gluten-free

eggplant rollatini

Three-cheese eggplant roll-ups, gluten-free

While the rest of the community whines about giving up wheat on Passover, we gluten-free cooks have it pretty easy. We’re used to cooking without wheat and looking for creative alternatives to grains. While others try to make food with matzo meal, we stay away from the tasteless stuff. This frees us to be more creative with grain-free recipes that taste great during Passover and year-round, like these gluten-free flourless, fudgy cream-cheese brownies and three-cheese eggplant roll-ups.

On Passover, one of my favorite products is Temp Tee Whipped Cream Cheese — it’s airy, fluffy and spreads easily on matzo, especially on fragile gluten-free matzo that crumbles easily. I usually buy several containers (so does my neighbor Dani, who buys 10 Temp Tee tubs to last well after Passover). So when Temp Tee and Joy of Kosher asked bloggers to create recipes with Temp Tee cream cheese, I jumped at the chance. (Check out all the recipes at Joy of Kosher’s “matzah fatigue” page.)

I recently created fudgy, flourless brownies that not only are gluten-free but also are kosher for Passover. I ramped up the “wow” factor by adding a rich cream cheese swirl, using fluffy Temp Tee Whipped Cream Cheese.

To counter the sweets, I came up with gluten-free eggplant rollups (or eggplant rollatini, if you want to sound fancy) with a three-cheese filling of cream cheese, cottage cheese and mozzarella cheese.

But let’s start with the sweets, since that’s the best part.

choc chips and butter

First some prep: Place 1/2 cup semisweet chocolate chips and 6 tablespoons butter in a microwave-safe bowl and microwave on half-power for 1 minute, or until melted. Stir until well-combined and set aside to cool a bit.

Then line an 8×8-inch baking pan with parchment paper, extending up the sides of the pan. This will come in handy later, when you lift the brownies out of the pan to cut them. (One of my favorite baking tips.)

brownie ingredients

With your mixer (or by hand), beat 2 eggs and 3/4 cup sugar until combined. Slowly mix in melted chocolate. Then add 1/4 cup potato starch, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt and 1 teaspoon pure vanilla extract and mix well. Stir in 1/2 cup semisweet chocolate chips, because don’t you think we need more chocolate? And then spread the batter into the baking pan.

Now it’s time to preheat your oven to 350 degrees. While it’s heating, wash out your mixing bowl and make the cream cheese topping. Beat 8 ounces whipped cream cheese with a mixer. Add 1/4 cup sugar, 1 egg and 1 teaspoon pure vanilla extract and mix until it’s all smooth and creamy, with nary a lump.

cream cheese swirl

Pour the cream cheese mixture on top of the brownie batter. Drag a knife through the batter several times to create a marbled design. (You may need to dredge up some thick brownie batter from the bottom to get a good marbled effect.)

Bake for 35 minutes until the brownies feel firm to the touch and a toothpick inserted into the middle comes out clean. Cool completely in the pan (or refrigerate) so they’ll be easier to cut. When cool, lift the brownies out of the pan by the edges of the parchment paper. Place the parchment paper on a cutting board and cut the brownies into 25 squares.

Now on to the three-cheese eggplant roll-ups. Wasn’t it fun to have dessert before dinner?

eggplant

For the eggplant roll-ups, preheat the oven to 375 degrees and cut 2 medium eggplants into thin slices. Trim the top and lop off the bottom of the eggplant, so it can stand up on the cutting board without wobbling. Cut the eggplant lengthwise into slices that are 1/8- to 1/4-inch thick. Now we’ll need to soften the eggplant, so put the eggplant on baking sheets lined with aluminum foil. Brush the eggplant with some olive oil and sprinkle with salt and pepper. Bake until the eggplant is soft and lightly browned, about 10 minutes.

In a medium bowl, mix 1 egg, 1/2 cup whipped cream cheese, 1/2 cup small-curd cottage cheese (low-fat is fine), 1/4 cup shredded mozzarella cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper until well-blended.

rollups

Spread 1 cup of marinara sauce to cover the bottom of a 9 x 13-inch baking dish. Place a spoonful of the cheese filling at the bottom edge of each eggplant slice and roll up. Lay rolls seam side down in the baking dish, placing the rolls close to each other. Pour 1 cup marinara sauce over top of the rolls and sprinkle with 1/4 cup shredded mozzarella. (If you like a little spice, you can sprinkle 1/4 teaspoon crushed red pepper flakes over the top.) Cover the baking dish with aluminum foil and bake at 375 degrees for about 25 minutes, or until the sauce is bubbling.

For the complete printable recipes see the Joy of Kosher website:

Fudgy cream-cheese brownies

Three-cheese eggplant roll-ups

This post is sponsored by Temp Tee and Joy of Kosher.

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