Saturday, March 17, 2018

Raspberry Flip

Raspberry Flip Cocktail

2 oz pureed raspberries
2 oz simple syrup
2 oz vodka
2 oz water
1 oz lime juice (or margarita mix)
1 oz lemon juice
1 fresh egg white

Tuesday, March 13, 2018

Passover Coconut Macaroons

4 large egg whites, room temperature
1.25 cups sugar
1 tsp salt
1 tbsp honey
2.5 cups shredded coconut
½ cup whole blanched almonds or ¼ cup almond flour
1 tsp vanilla extract
4 oz (about ⅔ cup) chopped semi-sweet chocolate (optional)

  • combine 1/4 cup almond flour with the egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan with a heavy bottom.
  • in saucepan over medium-low heat, stir until the egg whites moisten everything, the sugar melts
  • Cook the macaroon mixture, stirring constantly so it doesn’t scorch on the bottom of the pan. As the egg whites heat, it will look creamy and almost foamy. We want to gently cook the whites and cook off some of the liquid, so slowly heat and stir the macaroons for about 5-7 minutes.
  • As the macaroons cook, they’ll go from loose and creamy to a texture that’s more sticky and gluey. The whole mixture will start to hold together in more of a clump. It shouldn’t reach a point where it gets dry, pasty, or crumbly.
  • Scrape dough into bowl, cover with plastic wrap, let cool for several hours on counter (or refrigerate to speed up)
  • Use cookie scoop to form 15-20 cookies
  • Bake at 325 on parchment paper for a little over 15 minutes (rotating halfway through)
  • Let cookies cool, dip in melted chocolate and then drizzle to decorate, briefly refrigerate to set

Sunday, March 11, 2018

Passion Fruit Flip

Passion Fruit Flip

1 ounce passion fruit syrup
1.5 ounces chilled vodka
3/4 ounce fresh lemon juice
1 fresh egg white

Combine passion fruit syrup, vodka, and lemon juice in a cocktail shaker over ice. Shake until thoroughly chilled.
Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white. 
Shake vigorously for about thirty seconds or until egg white is foamed.

Carrot Fennel Soup

Carrot Fennel Soup

2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds


Preheat oven to 450°F with rack in lowest position.
Chop some fennel frond to use as garnish later
Loosely slice fennel bulbs, onion, and carrots
Toss with olive oil, garlic clove, sugar, salt, and pepper
Spread onto sheet pan and roast for 25-30 min, stirring occasionally
Put roasted vegetables in stock pot along with chicken broth, simmer together til soft
Blend, season, serve topped with fennel frond garnish

Saturday, March 10, 2018

Lemon Poppyseed Bundt Cake

Lemon Poppy Seed Bundt Cake

2 and ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons poppy seeds
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup oil (canola OR vegetable)
1 cup sour cream

Preheat oven to 350°F. 
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.


Noodle Kugel, aka Cheesecake with Noodles

1/2 lb med or wide noodles, cooked and drained
4 tbsp melted butter
1/2c sugar
1c sour cream
1.5c milk
1lb cottage cheese
1/2 tsp salt
1 teaspoon vanilla
1/2 lb farmers cheese or jack cheese grated
1/2lb cream cheese (crumbled)
6 beaten eggs
1/2c golden raisins

Mix all ingredients together and stir in the noodles
Pour into 9x13 greased pan

1/2c brown sugar
1/2c crushed corn flakes
1/2c regular breadcrumbs
2-3 tbsp melted butter
Combine until crumbly and spread on top of noodle mixture

Bake at 350 for 1.5 hours

Wednesday, February 7, 2018

Gabi's Enchiladas

1 russet potato, diced
2 sweet potatoes, diced
1 large bunch kale or Swiss chard, destemmed and thinly sliced
Green enchilada sauce
Jack and/or cheddar cheese
Serve with: avocado, sour cream

Preheat oven to 375
Grease 9x13 baking dish
Place potatoes, sweet potatoes, kale in large pot with water to cover, cover and boil
Once water boils, simmer til cooked, about 10 minutes
Drain, salt + pepper
Fill tortillas with veg and cheese, roll, cover in green sauce
Top with extra cheese
Bake about 30-35 minutes