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Deconstructed Peanut Butter & Jelly Doughnuts

25 Dec

You would think I’d be all fried out by now, considering all of the latkes and sufganiyot I’ve been surrounded with (and eating) this holiday season. Yeah, I baked my own doughnuts but that doesn’t mean everyone else didn’t choose to fry up their own. So when I made another batch of baked doughnuts for the weekend, I decided it was time to heat up a pot of oil and get frying with the leftover scraps of dough! And this couldn’t have been a better time to test out my new pipette’s from my favorite housewares and baking accessory shop, Breezy’s. I’ve only ever seen pipette’s used on television and when I had the chance to use them in my own kitchen, I jumped at the chance. So there I stood in my kitchen with extra scraps of doughnut dough to fry and pipette’s to fill and it just all made sense…peanut butter caramel doughnut holes with tart jelly! I already had the luscious salted peanut butter caramel in my fridge from the Pecan Apple Galette I made last week and I always have some kind of jelly or preserve in my pantry. So I went for it and it was worth every little calorie!  Continue reading

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Shanghai Girls and a Shanghai Menu: Part 2

3 Dec

I told you I was going to continue the story of my book club Shanghai Girls menu so here it is! As a reminder, here’s the menu from my Asian-inspired dinner.

Shanghai Girl’s Book Club Menu

Appetizers: Jiaozi- Chinese Dumplings, egg rolls, Chinese noodles with La Choy duck sauce and Wasabi Peas

Main Course: Red Cooked Beef, Pineapple Fried Rice, Shanghai Stir-Fry (all recipes below)

Dessert:  Pomegranate Sorbet with Kumquat Mandarin Citrus Salad Continue reading

Shanghai Girls and a Shanghai Menu: Part 1

1 Dec

Eight interesting, smart and loud women sitting around a dining room table, enjoying a home cooked meal while discussing Lisa See’s Shanghai Girls. Some loved the book, most didn’t enjoy the ending and others just got bored after page 180…you know who you are! Nonetheless, everyone had a great time chatting about life, picking out new reading material for the next meetings and trying some new recipes inspired by the book. Welcome to Shanghai Girls and a Shanghai menu at my house! I hope this post inspires you to read the book and get a little adventurous in the kitchen with some delicious Asian cuisine. Continue reading

Raspberry Plum Thanksgiving Duck

14 Nov

When most people hear the word “Thanksgiving”, they probably think about pumpkin, stuffing, pecan pie, and, of course, turkey. When I hear “Thanksgiving”, I immediately think of duck! Sure, my Auntie Ellen’s stuffing was epic, my Dad’s cranberry sauce was tart, and there was always a succulent roast turkey on the table, but when I picture the festive Thanksgiving table of my childhood, I see my Grandmother’s mouth-watering sweet and sour duck. With its crispy skin, tender flesh and sweet orange flavor, that duck was our centerpiece on Thanksgiving and I’ve tried to continue the tradition at my own families table.  Continue reading

Vegetarian “Frito” Pie

6 Nov

My sister, Francine, is visiting from Seattle and I wanted to make something special for dinner that would really impress her. Not too long ago, she mentioned a recipe she had seen on TV but was “too lazy to make” called Frito Pie. Sounds good, right? Unfortunately, Fritos are under questionable Kosher supervision so we improvised by buying every available bag of kosher corn chip on the market. I chose to make a vegetarian chili so I could enjoy some real cheese verses making a meat chili with fake cheese. What a waste that would have been! The rest really speaks for itself so check it out. Continue reading

Veal and Leek Pot Pie

26 Oct

I absolutely love pot pies! I grew up eating those delicious frozen ones with chicken, peas and carrots but it’s been a long time since I’ve enjoyed that creamy filling and crunchy pastry crust. Then the other night, on ABC’s Modern Family, Cameron and Mitchell would not stop discussing the pot pies at their favorite restaurant and I just had to have one! Since the frozen pies of my childhood were beyond fattening, I figured I could just make my own delicious and healthy version. What a treat! I decided to use veal because it’s salty, delicious and extremely healthful, but you can use chicken or turkey as well. Even leftover meat or poultry will be great in this dish.   Continue reading

Savory Spinach and Mushroom Cheesecake

9 Oct

Hmmm…what to eat after refraining from food for 24 hours on Yom Kipper??? Normally I say quiche or casserole cooked before the fast so we can just dig right in, but this year I decided to go with something a little bit more unusual.  I just have to note that I actually do not fast because of my Type 1 diabetes, but I do limit my food intake and am, therefore, hungry when the holiday is over. Plus, I have a husband who actually does fast and comes home from synagogue starved! Okay, so back to the cheesecake. I cannot remember where I saw a recipe for savory pizza cheesecake but it got me thinking of different ways I could make cheesecake my own. Unfortunately, I just couldn’t put together the perfect recipe so I turned to the blogs and The Healthy Foodie saved the day! Her savory broccoli and spinach cheesecake using spelt flour stood as inspiration for my version using spinach, mushrooms and onions.  Continue reading