Matzah Crunch: Not Just for Passover

Matzah Crunch – adapted from Marcy Goldman, the Treasury of Jewish Holiday Baking

Makes 6-8 servings

Everyone loves this very popular dessert. You might also know it under one of its alternative names such as Caramel Matzah Crunch or Toffee and Chocolate Matzah Crunch or the even Matzah Crack, but you might not have realized how easy this is to make. Matzah Crunch originated with Marcy Goldman, who first developed the recipe in 1985. 

This version reflects one made by my late mother-in-law, who made hers with a topping of chopped walnuts or pecans. To make it more like Goldman’s, leave out the nuts.

Be sure to read through the directions thoroughly. You are boiling sugar and making candy, so while the directions are fairly easy they are exact. Always be careful when handling hot sugar.

Other notes: 

Make sure your matzah has no added salt. Some brands are marked salt free, others aren’t labeled, so check the package’s ingredient list.

Some folks have commented that they sometimes have trouble getting the chocolate to melt before spreading. If that happens to you, place the pan(s) in the still warm (but turned off) oven until the chocolate has melted enough to spread. 

Spoon or even use a pastry brush to spread the hot toffee for more even layers. For a thinner toffee, use six matzah sheets. I use close to 2 cups of chocolate chips to get a smooth, thick layer. The original recipe called for 3/4-1 cup. 

Be sure to make room in your freezer before you begin, since you will need to chill the baking sheet(s) filled with crunch to help the chocolate set.

4 sheets unsalted matzah

1 cup unsalted butter or margarine

1 cup packed brown sugar

1-2 cups semi-sweet chocolate chips (or coarsely chopped chocolate)

1-2 cups chopped almonds, walnuts or pecans, optional

Preheat the oven to 375°F. Depending on the size of rimmed baking sheets, you’ll need one large or two smaller pans. Line the bottom and sides (leave an overhang) of the pan(s) with foil. Then top with parchment paper cut to totally cover the foil inside the bottom of the pan(s) to make it easier to remove cooked confection. Place matzahs in a single layer on top of parchment, breaking some into pieces as needed to completely cover the bottom of the baking sheet(s).

Combine the butter or margarine and the brown sugar in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 3 minutes, stirring constantly. Pour over the prepared matzahs, covering completely.

Place baking sheet(s) in oven then turn heat down to 350 degrees. Bake for 15 minutes. Check every 3 minutes to make sure topping is not burning. (If the toffee layer seems to be in danger, remove pan(s) from oven. Reduce heat to 325 degrees. Replace pan(s) and continue to bake for total of 15 minutes.) 

After 15 minutes, remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes and then spread the melted chocolate evenly over the matzah. While still warm, sprinkle with nuts and cut (a pizza cutter works well) or break into squares. Place in freezer, still on cookie sheets, until chocolate has set. 

Give a Fig - With Recipes for Lamb with Figs, Hot Chocolate Fig Sauce (with Sea Salt) and a Frozen Fig-Banana Dessert

I like figs - dried, fresh and cooked. Fresh they are juicy and earthy. Dried they are little nuggets of complex sweetness. Cooked they bring color and flavor to a dish.

I enjoy creating recipes with them for both this blog and my Jewish food column in the J weekly.  Seeing fresh figs in the farmers' market or produce store sets my imagination racing about new recipes I can develop and ways I can find to eat these.

It doesn't have to be a fresh fig either to get me going.  The first time I had fig jam slathered over cheese (try a creamy blue or a soft goat cheese) on a whole wheat biscuit-style cracker was a revelation.  Dried figs are like candy in my house to eat out of hand or create confections.

Figs are in season right now in California, which means my fig radar is going full blast.  For more about the types of fresh figs, tips and recipes using figs in recipes and more, check out the California Fig Advisory Board's website.

In honor of the board's upcoming California Fig Fest in Fresno, CA later this month (August 15), I thought I would share some of my recent fig recipes using fresh figs, dried figs and a wowser of a hot chocolate sauce with fig jam and sea salt. To see my recipe for pistachio fig tart with a honey glaze click here. For my fig almond tart in a cornmeal olive oil crust click here.

In the Jewish-Christian tradition, figs symbolize endurance, peace and fruitfulness. Adam and Eve clothed their nakedness with fig leaves. Early scholars ascribed medicinal value to the fig, which is biologically a flower rather than a true fruit. Today, California grows almost 98 percent of the U.S. crop of figs. Worldwide, Turkey is the number one grower of figs. Egypt, Iran, Morocco, Syria and Greece are also major growers. 

For the Lamb with Figs below, I used black mission figs, but brown turkey figs would also work. Sample before buying since figs’ intensity and sweetness vary.

The Hot Chocolate Fig Sauce with Sea Salt can be made in advance, refrigerated and gently reheated. Use non-dairy ingredients for a vegan sauce. Bananas give the vegan Fig-Banana Frozen Dessert a surprisingly creamy texture.

Say It with Roses -- Valentine's Day Chocolate Rose Berry Cake

Roses are the traditional symbol of love. This Valentine's Day continue the theme with this rich, dense (and gluten-free) chocolate cake featuring rose water. Brands vary in strength so you'll need to taste as you go. Rose water adds a subtle floral taste, but If it is not available the recipe works fine without it. 

Chocolate Rose Berry Cake

Serves 8-12

1/2 cup butter plus extra for pan

10 oz. semi-sweet chocolate

6 eggs, divided

1 1/4 cup sugar

1 tsp. vanilla extract

1/2 cup cocoa

1 cup ground almond flour

1 cup raspberry jam

1/2 to 1 tsp. rose water 

3 tbs. confectioners sugar

Whipped cream topping, optional (see below)

Raspberries for garnish, optional

Preheat oven to 400 degrees. Grease an 9" springform pan with butter. Line bottom with parchment and grease. Cut 1/2 cup butter and chocolate into pieces and melt, stirring occasionally until smooth. Separate four of the eggs and whip whites until stiff peaks form. In a separate bowl beat yolks and remaining eggs with sugar, vanilla, cocoa and almond flour until smooth. Working in batches fold in chocolate. Gently fold in egg whites in batches. Pour into pan. Bake for 35-40 minutes until top is firm and springs back to the touch. (Cake will be wet inside). Let cool in pan, remove sides, invert on plate and remove bottom of pan and paper.

Stir jam with 1/2 tsp. of rose water. Taste. Add additional as needed. Once cake is completely cool, use a serrated knife to horizontally cut in half. Spread top of bottom layer with jam, place second layer on top cut side down. Sprinkle with confectioners sugar. Spread with whipped cream topping and decorate with raspberries.

Whipped Cream Topping: Whip 1/2 pint heavy cream with 2 Tbs. sugar and 1/2 tsp. (or to taste) rose water until soft peaks form.

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This recipe first appeared in the j weekly.  

Note: Because it contains no flour the cake may be suitable for Passover if you leave out the confectioners sugar and use products verified for Passover use.

A Little Something Sweet -- Chocolate Sandwich Cookie Kugel (Kind of a Baked Custard Pudding) and Chocolate Blintzes (Plus a Bonus Chocolate Blintz Souffle Recipe)

Chocolate Blintz

I'm offering up something sweet to make up for my not posting in way too long -- some sweet dessert or brunch recipes both featuring chocolate.

Most folks know kugel as a (usually sweet) baked noodle pudding.  When I decided to give it a chocolate make over I started by making my own chocolate noodles.  They were a lot of work (especially since I no longer own a pasta machine) and while they tasted okay the texture in the kugel  can be best described as leaden.  As I searched my pantry and local grocery shelves for other options I tried various chocolate wafers and cookies.  Oreos (well actually Safeway's generic Tuxedo cookie variation) worked wonderfully and surprisingly were not too sweet and the crème-filled sandwich cookies held up well to the batter and baking. 

The Chocolate Blintzes feature a cocoa-based crepe and a ricotta filling laced with milk chocolate chips. I wanted to try the blintzes with a layer of Nutella (or other hazelnut-chocolate spread) on the crepe before adding the ricotta filling but I never got around to trying it that way. They were just too delectable this way. 

I did turn some of the leftover blintzes into a Chocolate Blintz Souffle.  If you want to try something similar see the note after Chocolate Blintzes recipe.

Chocolate Sandwich Cookie Kugel

Serves 12

3 Tbs. unsalted butter melted, divided
About 30 chocolate sandwich cookies
8 oz. cream cheese, room temperature
8 oz. sour cream
1 cup milk
4 eggs, beaten
1 tsp. almond extract
3 Tbs. sugar
1/8 tsp. salt
3/4 cup semisweet chocolate chips, divided
1/2 tsp. ground cinnamon

Preheat oven to 325 degrees. Lightly brush 1 tsp. of the melted butter inside a 9”x13” baking pan. Cover bottom with cookies, breaking some in half to fill in any large gaps.

Mash softened cream cheese with sour cream until smooth. Add remaining butter, milk, eggs, almond extract, sugar and salt. Beat until smooth.

Pour mixture over cookies. Scatter 1/2 cup of chocolate chips evenly over top. Place in oven. Bake for 30 minutes. Rotate pan. Sprinkle with cinnamon then scatter remaining chips over top. Bake for additional 15-25 minutes until custard top is firm and puffy and pulling away from sides of pan. Let sit for 20 minutes. Serve warm or at room temperature topped with whipped cream if desired.

Chocolate Blintzes
Makes 12

12 chocolate blintz crepes (see below)
1 recipe of blintz filling (see below)
1 Tbs. unsalted butter, divided
2-3 Tbs. powdered sugar
1/4 cup sour cream (or whipped cream)
12 strawberries, sliced

Lay crepe cooked side down on work surface. Place 2 Tbs. of filling in the middle, leaving about an inch margin at top and bottom of crepe. Fold top over filling then bottom. Fold one side over. Lightly moisten inside edge of last side to help seal. Fold side over crepe. Repeat. Heat large fry pan over medium high heat. Add 1 tsp. butter. When melted, place first batch of blintzes seam side down in hot pan. Fry for about 2 minutes until beginning to darken. Flip and fry other side. Remove from pan, add additional butter as needed and fry remaining blintzes in batches. Serve warm sprinkled with powdered sugar, a dollop of sour cream and sliced strawberries.

Blintz Crepes:  Add to blender 1 1/4 cups milk, 1/2 cup cold water, 1 cup flour, 1/4 tsp. salt, 2 Tbs. baking cocoa, 2 Tbs. sugar,  1 tsp. vanilla extract, 2 Tbs. melted unsalted butter and 2 eggs. Blend until smooth. Melt 1 Tbs. butter. Heat 8” crepe, omelet or fry pan over medium heat. Brush lightly with melted butter. With pan off the heat, pour 1/4 cup batter in center of pan. Swirl pan to distribute batter evenly. Fry on one side until top is set and bottom has darkened. Remove with spatula. Place cooked side down on dishtowel. Repeat, adding butter as needed. (Recipe makes a few extra.)

Blintz Filling:  Mix 2 cups ricotta cheese with 1 beaten egg and 1/2 tsp. almond extract until smooth. Stir in 1 tsp. finely grated lemon zest, 1 Tbs. sugar and 1/2 cup milk chocolate chips.

Keep reading for turning the blintzes into a soufflé.

A Simple Dinner to Eat Outdoors - Grilled Steak, Grilled Lettuce and Brownies (And Maybe Toasted Marshmallows)

I‘ve always enjoyed grilling and eating outside. It somehow seems so special, especially if there is another couple or two, to have a meal outdoors watching for the first signs of sunset (and maybe if there are children involved toasting a few marshmallow over the coals as we waited).

To me the secret of cooking and serving outside is to organize the menu so there is no running back and forth from the kitchen to the grill.  I recommend cooking the steak and salad on the grill, baking some potatoes ahead of time to wrap in foil and reheat on the grill, and making Karen’s Very Chocolate Brownies for dessert (maybe topping them with some of those toasted marshmallows).

Be sure to let the meat rest for 10 minutes before slicing as thinly as possible against the grain (cutting perpendicular to the long meat fibers) for the juiciest and most tender results. The steak can also be cooked indoors under a broiler or in a grill pan or on an electric grill. Last time I tested this recipe I used London broil, but my favorite is with flank steak.  Skirt steak also works well. The marinade also works well on Portobello mushrooms if you are looking for a vegetarian option, but maybe you'd want to switch out the potatoes with a filling and protein-packed side dish such as quinoa

Red Wine Marinated Grilled Steak
Serves 6-8

1/2 cup olive oil
1 cup red wine
4 cloves of garlic, finely minced
1 tsp. pepper
1 tsp. salt
1/2 tsp. dried oregano, crumbled fine
2 lbs. flank steak,London broil or skirt steak
Vegetable oil

Mix the olive oil, wine, garlic, pepper, salt and oregano. Reserve 1/4 cup. Place the steak in a glass dish or plastic zipper storage bag. Add remaining marinade. Marinate for 2 hours, turning occasionally. Before preheating grill, brush rack with vegetable oil. Preheat grill to medium high heat, place steak on grill and discard the liquid it marinated in. Grill steak, turning and basting occasionally with the previously reserved marinade. Timing will depend on your grill and the cut of meat you are using. Cook to just slightly less done than you prefer (since it will continue to cook while it rests), remove meat to a cutting board, tent with foil and let rest for 10 minutes before cutting into very thin slices against the grain.

Grilled Lettuce Salad
Serves 4-6

Head of romaine lettuce
Vegetable oil
1/4 cup olive oil
1/2 tsp. salt (or to taste)
1/4 tsp. ground black pepper (or to taste)
2 Tbs. lemon juice (or to taste).

Separate and wash lettuce leaves. Shake off excess water and dry. Grease grill rack with vegetable oil. Heat grill to medium. Mix olive oil, salt and pepper. Toss with lettuce until coated. Lay lettuce flat on grill rack. Check and turn regularly until slightly wilted and charred. Take off grill, cut into bite-sized pieces and toss with lemon juice.

Karen’s Very Chocolate Brownies
Serves 12-16

1 cup vegetable oil, plus extra for greasing pan
4 ounces unsweetened chocolate, roughly chopped
1 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
2 cups sugar
4 eggs, beaten
2 tsp. vanilla
1 -12 oz. package of semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease 11x14” baking pan. Melt unsweetened chocolate and set aside to cool slightly. In a large bowl, mix flour, baking powder, salt and sugar. Without stirring, add the oil and the eggs to the center of the flour mixture. Add the vanilla and melted chocolate. Now stir, starting slowly, then beating well until smooth and dark brown. Add chocolate chips and mix well. Pour batter into pan. Bake 30 to 35 minutes until edges look crisp and have shrunk slightly away from the sides of the pan. Place pan on rack and let cool. Cut into bars or squares.
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A version of this post first appeared in j. weekly.

Give the Gift of Peppermint Bark, Chocolate Truffles and Peanut Brittle for a Really Sweet Holiday Season



Rolling chocolate truffle in cocoa before serving or packaging

 When I’m looking for hostess gifts or teacher presents this time of year, I often think of home-made candies. A tin or box of these treats is always appreciated. The candies also are good make-ahead desserts.

Two of these recipes have appeared in the blog before.  My youngest son and I created the Peppermint Bark recipe after he developed a taste for an expensive store-bought version of the candy. Children can help bash the peppermint candies into bits (under supervision, of course). The Cinnamon Almond Truffles evolved from a chocolate frosting recipe when I was looking for a non-dairy dessert. The Microwave Peanut Brittle is new to Blog Appetit and is one of the easiest I’ve ever made (although always be careful when working with hot sugar). The recipe is adapted from the cookbook that came with my first microwave oven. 

(Note: All three recipes are vegan if you use vegan ingredients. Probably the toughest to find is vegan white chocolate, but it is out there. You may need to use chips instead of block chocolate.)

Dress up your candy by putting pieces into colorful candy cups or mini-muffin or cupcake liners. Look in dollar or other stores for inexpensive packaging to gussy up your sweet offerings.

Peppermint Bark
Makes about 1 3/4 lbs. of candy

4 oz. round, wrapped peppermint hard candies (such as Starlight)
1 lb. semisweet chocolate, chopped
12 oz. white chocolate, chopped

Line an approximately 10” by 15” rimmed baking tray with aluminum foil. Make sure the foil lining extends beyond the sides of the pan. Unwrap candies and put them inside doubled heavy-duty plastic zipper-lock bags. Seal the bags, taking care all the air is removed. Place on a cutting board on a steady, durable surface. Hit the candies with a rolling pin, meat tenderizer or hammer until the candies are broken into approximately 1/4-inch pieces.

Melt the semisweet chocolate. Spread the melted chocolate in an even layer across the bottom of the prepared baking tray. Place pan with chocolate in the refrigerator.

Melt the white chocolate. Take pan with semisweet layer out of refrigerator and spread melted white chocolate on top. Working quickly, evenly scatter peppermint candy pieces on top, pressing down slightly on larger chunks to make sure they adhere. Put back in the refrigerator until firm, about a half hour. Using the foil lining, lift the bark out of the pan. Peel off the foil and break into irregularly shaped pieces. Store in the refrigerator in a sealed storage bag or container. Take out about 20 minutes before serving.

Vegan Cinnamon-Almond Chocolate Truffles
Makes about 24 Truffles

If you want to make a more traditional truffle, check out this recipe from the now-defunct Charles Chocolates.  I've also made these with raspberry-almond flavoring by skipping the cinnamon and using half raspberry and half almond extracts.

3 oz. plain unsweetened soy milk
3 Tbs. parve margarine, cut into small chunks
1/4 tsp. cinnamon
1/2 tsp. almond extract
5 oz. semisweet chocolate chips
Cocoa powder, optional

Simmer soy milk over medium heat. Add margarine, stirring until dissolved. Stir in cinnamon and almond extract. Reduce heat to very low. Add chocolate, stirring constantly until thoroughly melted. Refrigerate covered for several hours until the mixture is solid but pliable (it may be a bit crumbly). Oil hands and measuring spoon if desired. Spoon out about 2 tsp. of the chocolate mixture and using hands and fingers roll, press or pinch into rough rounds. Store covered in refrigerator and take out about 20 minutes before serving and roll in cocoa powder if using.

Microwave Peanut Brittle
Makes about 1 1/2 lbs. of candy

1 tsp. butter or margarine plus extra for greasing baking tray
1 cup sugar
1/2 cup light corn syrup
1 cup salted peanuts (not dry roasted)
1 tsp. vanilla
1 tsp. baking soda

Note: Times are given for 800-1000 watt microwaves. For ovens with a higher wattage, try reducing cooking times by about 1 minute at each stage.

Grease baking tray and set aside. In a 2-quart heat-proof glass casserole dish (do not use plastic), combine sugar and corn syrup. Stir. Cook in microwave on high for 4 minutes Mixture should be beginning to bubble and starting to brown. Stir. Add peanuts. Mix well. Cook on high for 3 1/2 minutes. Stir in butter and vanilla. Cook on high for 1 1/2 minutes. Candy should be browned but not burnt, liquid and bubbly. Remove from microwave, immediately stir in baking soda until light and foamy. Pour onto buttered tray and spread until it is about 1/4” thick. (It spreads easier if the baking tray has been warmed slightly.) Cool, break into pieces. Store in airtight container.

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A version of this post first appeared in the j. weekly.

Recipes for Rosh Hashanah 5772 -- Jewish New Year's Recipes



Leek-Potato Patties

 Here are the various recipes I developed for this year's Rosh Hashanah celebration.  For more on Blog Appetit's Rosh Hashanah 5772 coverage, please click here.  Many of these recipes have appeared in the j weekly, the San Francisco Bay area's Jewish newsweekly.

Leek-Potato Patties
Makes 8-3” Patties

These savory pancakes make a good starter course (perhaps served with a smear of Sriracha or other chili paste sauce and or a dab of mango chutney) or a wonderful accompaniment to roast chicken, pot roast or other main course.

Leeks are included in the Rosh Hashanah Seder because their name in Hebrew is similar to the word for cut off and symbolizes defeating our enemies.

1 lb. Yukon gold or similar potatoes
1 Tbs. plus 2 Tbs. vegetable oil
2 cups chopped leeks, white and light green parts only
1/2 tsp. plus 1/2 tsp. ground black pepper
1/4 tsp. plus 1/4 tsp. salt
1 tsp. or to taste, minced jalapeno (seeded), optional
2 eggs, beaten

Boil the potatoes in lightly salted water until tender. Cool. Peel if desired. Mash or rice until smooth.

Heat 1 Tbs. oil in fry pan. Add leeks, 1/4 tsp. salt and 1/2 tsp. pepper. Sauté over medium high heat until softened and browned. Combine with mashed potatoes. Add remaining salt and pepper, jalapeno (if using) and eggs. Mix well. Heat 2 Tbs. oil in a large fry or sauté pan. Oiling hands if desired, take 1/4 cup of the mix and form into a patty about 3” in diameter. Place in hot oil. Repeat until potato mixture is used up. Fry over medium heat about 4-5 minutes a side, until both sides are browned and the pancake is firm when you touch it. (Fry in batches if needed.)

Tzimmes with a Twist -- Savory-Sweet with Chicken
Serves 6

A sweet tzimmes with carrots is a traditional dish. Carrots are symbolic of prosperity. The sweetness is a reminder of the wish to have a sweet New Year. This tzimmes is lighter in color and not as sweet or heavy. Serve over noodles or potatoes.

1 cup dried apricot halves
1 cup dried, pitted prunes
2 cups boiling water
2 and 1/2 pounds boneless, skinless chicken thighs
2 Tbs. canola or other vegetable oil
1 cup thinly sliced onions
1 Tbs. minced garlic
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
1 cup 1/4” thick carrot slices
1 and 1/2 Tbs. soy sauce

Cover apricots and prunes with boiling water. Let steep until softened (about 20 minutes depending on fruit). Drain, reserving liquid.

Cut chicken into 1 1/2” chunks. Add oil to large Dutch oven or other heavy pot over medium high heat. Brown chicken chunks, working in batches if necessary. Remove from pan and reserve. Add onions, put heat on medium low and cook, stirring occasionally until softened, well browned and caramelized about 25 minutes. Raise heat to medium high, add garlic and sauté until golden. Add red pepper flakes, salt, black pepper, cumin, carrots, soy sauce, apricots, prunes, and reserved soaking water and stir well, incorporating any browned bits from the bottom of the pan. Bring to a simmer. Add chicken pieces and any accumulated juices. Stir well. Cover and keep at a simmer, stirring occasionally until chicken and carrots are cooked through (about 30 minutes). Taste and correct seasoning. For thicker sauce, remove solids and keep warm and raise heat under sauce and cook uncovered until reduced.

Chicken with Chard and Green Beans

Chicken with Chard and Green Beans
Serves 6

This dish is packed with tasty Rosh Hashanah symbols – chard which represents our asking that our enemies be removed, green beans which have come to mean a wish that God will increase our merits and more. It can also be made ahead and reheated just before serving.

2 Tbs. plus 1 Tbs. vegetable oil
1/2 cup plus 1/2 cup chopped onion
1/2 Tbs. plus 1/2 Tbs. minced garlic
1/8 tsp. plus 1/8 tsp. red pepper flakes
1/4 tsp. plus 1/4 tsp. salt
1/4 tsp. plus 1/4 tsp. ground black pepper
2 lbs. boneless, skinless chicken thighs
1 tsp. minced fresh ginger
1/4 tsp. dried, ground turmeric
1 cup of 1/2” chunks of zucchini
1 cup of 1” pieces of green or string beans
4 cups, packed, of roughly chopped red or Swiss chard
1 cup chicken broth
1 cup small cherry tomatoes
1/2 tsp. sugar or to taste, as needed

Heat the 2 Tbs. of oil in a large fry or sauté pan over medium high heat. Add 1/2 cup onion and 1/2 Tbs. garlic, 1/8 tsp. of red pepper flakes, 1/4 tsp. of salt and 1/4 tsp of ground black pepper. Sauté until golden. Add chicken thighs, browning on both sides and cooking until almost cooked through, about 7 minutes. Remove from pan with juices and any brown bits. Set aside, covering with foil to keep warm.

Add remaining oil to pan if needed. Heat over medium high heat. Add remaining onions, garlic, red pepper, salt, black pepper, the ginger and turmeric. Sauté about 2 minutes until onions are softened and golden. Add zucchini. Sauté for 2 minutes, add green beans, sauté 2 minutes. Stir in chard, sauté for a minute then add chicken broth, stirring up any browned bits from the bottom of the pan. Add cherry tomatoes, stir well and sauté, stirring occasionally until the chard is softened and the liquid is somewhat reduced, about 10 minutes. Taste and correct seasoning, adding sugar if the greens are too bitter.

Return chicken, juices and cooked onion mixture to pan with vegetables. Stir well. Cook until chicken is thoroughly reheated and cooked through. Serve over rice or couscous.

To Make Ahead and Reheat. Don’t cover the cooked thighs with foil. Store the cooked vegetables and chicken separately in the refrigerator. Allow to come to room temperature before reheating. Preheat oven to 350 degrees. Place vegetables in baking dish. Place chicken on top of vegetables. Spoon any juices and cooked onion mixture over the chicken. Cover with foil. Cook for about 30-50 minutes until thoroughly reheated and chicken is cooked through.

Black-Eyed Pea Salad
Serves 4-6

Black-eyed peas are an important part of Sephardic and North African Rosh Hashanah tradition, symbolic of our wish that God multiply our merits. If using canned black-eyed peas, no need to cook them, but be sure to rinse and drain them well.

1/2 cup 1/4" dice carrots
½ cup 1/4" dice celery
1/2 cup 1/4” sliced scallions
1/2 cup 1/4” dice red bell pepper
2 cups cooked black-eyed peas, drained
1 Tbs. grated lemon zest
4 Tbs. fresh lemon juice
4 Tbs. canola or other vegetable oil
1/4 tsp. salt
1 tsp. (or to taste) siracha, harissa or other chili paste sauce

Combine the carrots, celery, scallions, red bell pepper, black-eyed peas and lemon zest. Mix. Make the dressing in a separate bowl, combining juice, oil, salt and siracha. Mix well. Stir into vegetables. Taste and correct seasonings. The salad should not taste “hot” but should have a slight zing. Serve at room temperature.

Parve Cinnamon-Almond Chocolate Truffles
Makes About 24 Truffles

Round foods are symbolic of wholeness and continuity.   Parve foods contain neither meat nor dairy.  This recipe is also vegan.

3 oz. plain unsweetened soy milk
3 Tbs. parve margarine, cut into small chunks
1/4 tsp. cinnamon
1/2 tsp. almond extract
5 ounces semisweet chocolate chips
Cocoa powder, optional

Simmer soy milk over medium heat. Add margarine, stirring until dissolved.  Stir in cinnamon and almond extract.  Reduce heat to very low. Add chocolate, stirring constantly until thoroughly melted. Refrigerate covered for several hours until the mixture is solid but pliable (it may be a bit crumbly).  Oil hands and measuring spoon if desired.  Spoon out about 2 tsp. of the chocolate mixture and using hands and fingers press or pinch into a rough round. Roll in cocoa powder if desired. Repeat. Store covered in refrigerator and take out about 20 minutes before serving.

Pumpkin-Date Filo Tart

Pumpkin and Date Filo Tart
Serves 8

This parve tart features pumpkins and dates, both foods mentioned in the Talmud as part of the Rosh Hashanah food celebration. Pumpkins symbolize our good deeds being called out as well as the plea for any harsh judgments to be torn up and disregarded. Dates symbolize an end to hostility or ill will.

If you are using canned pumpkin puree, be sure you are not using the pre-spiced pumpkin pie filling mix.

2 cups cooked pumpkin puree
4 eggs, beaten
1 cup orange juice
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/3 cup pitted, roughly chopped Medjool dates (about 8 large chopped into about a ¼” dice)
1/3 cup chopped walnuts
7 sheets of filo dough
1/4 cup (approximately) vegetable oil

Preheat oven to 350 degrees.

In a large bowl combine the pumpkin puree, eggs, juice, sugars, cinnamon and ginger. Mix well. Add the dates and walnuts and stir until evenly dispersed through filling. Set aside.

Make the filo crust. Have ready a package of defrosted filo leaves. Set seven aside covered with a damp paper towel. Repackage and refreeze remainder. Brush the bottom and sides of a 9” round cake pan with vegetable oil. Take out one filo sheet (leaving others covered). Center in the cake pan and brush surface with oil. Take out another sheet, rotate it so the overhanging edges are offset with the first sheet. Brush with the oil. Repeat with four of the remaining sheets. Shred the seventh sheet and scatter across the bottom of the crust.

Fill the crust with the pumpkin mixture. Fold the overhanging edges of the filo back over themselves and tuck into the tart. They should cover the edge of the cake pan and create a bit of an edge. Brush exposed filo with oil.

Place in center rack in center of oven. Bake for 5 to 10 minutes or until exposed filo crust has turned golden brown. Cover exposed crust with strips of aluminum foil. Bake tart for about 50 minutes more or until center is set and a knife inserted in the center comes out almost clean. Remove foil strips and let cool to room temperature before serving.

Out of the Bag: Bamba Adds Taste and Crunch to Tomato Soup, Indian Snack and Sundae Recipes



A bag of Bamba and Bamba Bombay Pockets

 I never know where inspiration for new recipes will come from. In the case of  the soup, snack and ice cream sundae recipes below it came from a little blue bag of Bamba, the ubiquitous Israeli children’s snack food. Bamba, a peanut-flavored corn puff, has a nice crunch and a pleasant peanut buttery taste. The combination of taste and texture got me thinking of ways to use it in my cooking.

When I started to develop these recipes everyone I spoke to (including the marketing representative from Osem, the company that manufactures and imports Bamba) was pretty much incredulous that one would try to use the puffs in any way than eating them straight out of the bag. But the snack food's flavor and crunch intrigued me, maybe because I didn't grow up with it and associate as a kid's food. (Note: the link to Osem is to the British branch. The USA branch is revising its website and the parent Israeli site is only in Hebrew at this time.)

The puffs are available at Bay area specialty stores, the kosher sections of several major supermarket chains and on line. So grab a bag of Bamba, but be careful not too eat too many, you’ll need them to try the recipes below.

Be sure to add the snack puffs to the pockets and sundae just before serving otherwise they will lose their crispness and crunch.

Spicy Tomato Soup with Bamba
Serves 4-6

Bamba adds a peanut punch to this soup, but the recipe works well without it. The soup itself is parve (neither meat nor milk) and vegan so if that is a concern for you skip the dairy topping or use a non-dairy yogurt instead.

2 Tbs. oil
1 cup chopped onion
2 cloves garlic, minced
1 tsp. finely minced jalapeño pepper
1 tsp. minced fresh ginger
1/4 tsp. ground black pepper
2 tsp. curry powder
1-28 oz. can crushed tomatoes in puree
3 cups light vegetable stock OR water
1/4 tsp. salt or to taste
1/2 tsp. sugar, optional
About 2 cups of Bamba
1/2 cup sour cream or plain yogurt

Heat oil in large pot over medium high heat. Add onion, sautéed until limp, add garlic sauté until light brown, add jalapeño, ginger, black pepper, and curry powder. Sauté for 1 minute. Add canned tomatoes with puree and stock. Stir well. Bring to a simmer, lower heat, cover and simmer for about 35 minutes, stirring occasionally. Taste and add salt to taste and sugar if desired. Serve in individual bowls. Add 4 Bamba to each bowl, stir and let dissolve. Top with a dollop of sour cream and pass additional Bamba as croutons.

Bamba Bombay Pockets
Serves about 6-8 as an appetizer

This recipe combines several different Indian snack concepts. It’s in no way authentic, but its mix of tastes, textures and tangy sauce is very appealing. If you prefer, replace the Bamba with a quarter cup of dry roasted peanuts and a half cup of puffed wheat or rice cereal.

Oil spray
3/4 cup 1/4” cubed baking potatoes (peeling optional)
3/4 cup of cooked chickpeas, drained
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1/2 tsp. salt
15 mini pitas (about 2 and 1/2” in diameter) OR 4 regular-size pitas
1/2 oz. Bamba, chopped into fourths (about 3/4 cup)
1 recipe sauce (see below)

Preheat oven to 350 degrees. Spray 2 baking pans. Put potato cubes in single layer on one, spray potatoes. Place chickpeas on the other pan, spray. Place in oven and bake for about 30 minutes, turning occasionally until potatoes are cooked through and beginning to get crisp. Cool.

Mix potatoes and chickpeas in large bowl with onion, cilantro, mint and salt. Right before serving, heat pitas in oven or dry skillet until hot and puffed. Mix Bamba into potatoes and chickpeas. If using mini-pitas, snip off top and put about 1 and1/2 Tbs. of the Bamba mix into each. If using full-size pitas, cut in half and full each half with 1/3 to 1/2 cup of the mix. Drizzle with sauce immediately before serving.

Sauce: Mix 1 Tbs. tamarind paste with 1 tsp. date syrup and 2 tsp. water. An alternative is to mix 1 Tbs. plus 1 tsp. of molasses or pomegranate molasses with 1 tsp. lemon juice, 1/2 tsp. brown sugar and 1 tsp. water.

Bamba Ice Cream Sundae with Choco-Hazelnut Sauce
Makes 1 Sundae

Osem is introducing a new flavor of Bamba in the U.S. with a chocolate-hazelnut paste filling.  I haven't seen it in stores (although it is listed in the Amazon store), but it inspired this sundae and the luscious sauce which would work well wherever a chocolate sauce is needed. Chopped peanuts make a good substitute for the Bamba.

3-4 Tbs. Choco-Hazelnut Sauce (see below), divided
2 scoops of vanilla ice cream
1 Tbs. crushed Bamba

Spoon a tablespoon or two of the sauce on the sides and bottom of sundae dish. Add ice cream, top with remaining sauce and sprinkle with crushed Bamba.

Choco-Hazelnut Sauce: Heat 1 cup of heavy whipping cream over medium-low heat until simmering, stirring often. Add 2 oz. chopped bittersweet chocolate, stirring until completely melted. Add 1/2 cup of chocolate-hazelnut spread (such as Nutella, which is what I used), stirring until completely incorporated. Let sauce cool to room temperature (it will thicken as it cools.) Store in refrigerator. Allow to return to room temperature before using. Makes 1 and 1/2 cups.

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Note: a version of this post appeared in the j. weekly.

Meal in an Oven for Easy Entertaining With Recipes for Spice-Rubbed Roast Chicken and Chocolate Banana Bread

My friends Dawn and Sandy Margolin usually welcome another family or two to their over-sized dining table most Friday nights, but they never wonder what to serve. For the past 25 years it's been the same menu: Spice-Rubbed Roast Chicken and Chocolate Banana Bread.

“Knowing what I’m going to make each week makes me comfortable inviting over guests without having stress about it. I ask the guests to bring the salad, because making salad causes me stress,” she said with a laugh.

Below are my adaptations of her recipes.
Spice-Rubbed Roast Chicken
Serves 4-6

Dawn serves this with mashed potatoes or adds the potatoes to the baking pan.

4 Tbs. olive oil plus 1 Tbs. for greasing pan
1 ½ tsp. salt
1 ½ tsp. ground black pepper
1/8 tsp. ground red (cayenne) pepper
3 tsp. ground cumin
1 ½ tsp. turmeric
4 ½ to 5 lb. whole chicken
3 large carrots cut into ½” slices
3-4 cups of ½” chunks of root vegetables (such as turnips, butternut squash and/or potatoes)
1 large onion, cut into ½” chunks
10 cloves of garlic, peeled
1 cup chicken stock

Preheat oven to 400 degrees. Grease large, deep baking or roasting pan with 1 Tbs. oil. Mix salt, peppers, cumin, turmeric and remaining oil in small bowl. Remove excess fat from chicken as well as any organs that might be packed inside. Rinse. Rub 1 tsp. of the spice mixture inside the chicken and another 1 Tbs. on the outside. Place in greased pan. Scatter carrots, root vegetable chunks, onions and whole cloves of garlic. Drizzle remaining spice mixture on top. Pour chicken stock over veggies. Roast for about 1 ½ hours, basting chicken occasionally and turning and stirring vegetables in cooking liquid. Chicken is done when juices run clear when thigh is pierced with a sharp knife.

Chocolate Banana Bread
Serves 12

The technique is a bit different, but the result is ooey, gooey and delicious.  Dawn makes hers without the nuts.

½ cup butter or  margarine (1 stick)
1 cup brown sugar
1 cup flour
1 tsp. baking powder
1 egg, beaten
1 cup chopped walnuts (optional)
1 cup semi-sweet chocolate chips
2 large bananas, cut into ¼” slices

Preheat oven to 350 degrees. Melt butter and pour into 5”x 9” loaf pan. Sprinkle brown sugar on top. Mix well. Combine flour and baking powder, add to pan. Add egg and mix well. Add nuts (if using) and chocolate chips. Do not stir. Heat banana slices in microwave for 2 minutes until fully softened. Drain if necessary. Add hot bananas to pan and mix well until the chocolate chips melt. Bake about 40-50 minutes until it looks set and the top springs back when touched. Turn out of pan. Cool on wire rack.

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Cooking a whole meal in the oven can help save energy.  For more information, see my post on energy efficiency in the kitchen here.

A version of this article appeared in the j. weekly. 

Marshmallow Treat Bars for Grown Ups and Others

Here's a healthier version of the crispy cereal and marshmallow treats that are popular with children and adults alike. I made it (marginally) healthier by using high fiber Kashi cereal and some nuts and dried fruit.  I made them festive with drizzle of chocolate. Easy enough to make with the kids during their winter break, festive enough for the holiday table and tasty all  year round, these cereal bar cookies are delicious. (Or to quote a certain tiger about a certain other cereal --- "They're Grrrrrreat.")

Marshmallow Treat Bars for Grown Ups and Others

Makes about 24-36 bars (depending on how large you cut them)

These are not your mother's Rice Krispies bars. You could replace the Kashi cereal here with granola (see Gary's recipe here) or other ready-to-eat cereal.

1/4 cup butter,plus extra for greasing pan.
4 cups of regular or mini marshmallows (about 7-8 oz).
4 cups Kashi GOLEAN Crunch cereal
1/2 cup pecans, roughly chopped
1 cup total raisins and or dried cranberries
1 tsp. cinnamon
6 oz. bittersweet chocolate

Grease a 9"x12" or 9"x13" pan. Melt 1/4 cup butter over low heat in a large saucepan.  Add marshmallows and stir until completely combined and smooth.  Remove from heat and stir in cereal, pecans, dried fruit and cinnamon until well combined.  Turn out into greased pan.  Cool until firm and not tacky to the touch.  Cut into bars.  Melt chocolate over double boiler or in microwave.  Either drizzle chocolate across top of bars or spoon into large plastic storage bag with "zipper" style closure.  Squeeze air out of bag and seal. Snip off corner of bag and pipe chocolate over top of bars.

Here are other dessert recipes from Kashi using its cereal products.
Interested in other alternatives to the classic rice krispies treat? Check out Smitten Kitten's excellent peanut butter and choclate version  or salted brown butter variation.

For My Old Sugar Savvy (or Paper Palate) Posts -- Click Here

I just realized a lot of the links to my old Sugarsavvy.net posts are broken or have been changed, which means instead of reading my tasting reports about See's Candy or some other candy you are taken to the Wellfed.net home page.

To check out something I've written for Sugar Savvy, please click on my list of posts at the site and then click on the link for the topic you are interested in.  Sorry for the inconvenience.  When I get a chance, I'll update all my posts on Blog Appetit that reference Sugar Savvy with the new links.

Update: If you are having trouble looking for a Well Fed link for cookbook or food magazine review from PaperPalate.net, please click on my author archives on Paper Palate.

Update: 11/4/10 -- It appears all Well Fed links are now out of service.  I'm really bummed since I don't have copies elsewhere of some of this writing.  If they are restored or I can retrieve them in any way, I'll update again.

Update: 12/14/10 - You can find some of these posts by searching the Way Back Machine. To use, click on the link to Sugar Savvy, Paper Palate or Well Fed, copy the url from the address bar for the page the link was on, go to http://waybackmachine.org/ and paste that url in the site's search box.  There's a good chance you'll find it there.  How sweet it was.

Update: Ug. lots of dead links.  Until I get them cleaned up you can view these antique posts on the wayback machine.  (11/29/18)

Making Whoopie (Pies)

If I have the trendiness factor thing right, French macarons are the new cupcakes (which were the new muffins) and whoopie pies are the new macarons.

I find it all very amusing since nothing takes me back to childhood in the 60s faster than a bite of one of these whoopie pies. It reminds me of the hot dog-shaped Drake's Devil Dogs I would unwrap and practically inhale when I came home from school. I think they are an East Coast brand. My mom used to cram boxes of 12 into her carry on when she'd come to visit me in California until I begged her to please stop. I made out it was my middle-aged waistline that couldn't handle them anymore, but the truth is they just didn't taste the same. I thought it must be my taste buds had gotten too sophisticated for the milk chocolate cake and creme filling, but I also suspected they weren't made quite the same as when I was a kid.

One bite of my homemade whoopie pies and I was transported back to old school milk chocolate cake goodness, so I'm guessing that it was the later.

For the cookie part of the whoopie pie I used a recipe by Maida Heatter for what she calls "Whoops" in her book Book of Great Chocolate Desserts. You can view this recipe on Google books. Click here. (It should take you to page 142. If the recipe doesn't open all the way, click on the underlined page 142 link and the page should open for you so you can scroll through the recipe).

Since the recipe is kind of old-fashioned Americana, I choose to use a Hershey's Dutch process cocoa rather than one of my richer and fancier brands. I think if I was making them again I would use the richer cocoa and also melt in a little bittersweet chocolate for depth. However, there was no whoopsie about these whoopie pies -- they were perfect as is.

Maida's filling is more butter cream than marshmallow cream (sometimes referred to as marshmallow creme or fluff), so I adapted a recipe by Hungry Mouse for that, except I used the whole 7-ounce jar of marshmallow cream, partly because I wanted a stronger marshmallow presence and partly because Maida's recipe made more of the cookies than Hungry Mouse's recipe.

Since I only bake goodies like this when I can get them out of the house, I made these bad babies (also known as Moon Pies, Cowboy Pies, Devils Delights and other regional variations) for my book group. Women who have major diet control were skipping the daintily cut halves and going for whole whoopie pies.

Like the Black and White Cookies I recently posted about, these blasts from my cookie past are really more in the cake family than cookie, but because of their size, shape and eaten-in-hand functionality have become labeled as cookies. Also like the B&W cookies, they have that chocolate and white monochrome look going for them. Don't know if that's significant at all, but my favorite movies are pre-1934 black and white ones.

A Great Cookie -- In Black & White

Maybe you had to grow up a New Yorker, but there is something special about the magic of black and white cookies, giant cakey cookies frosted with half chocolate and half vanilla icing.

Growing up, they were an occasional treat that my grandmother would buy me from Ebinger's (I think) bakery in Brooklyn. (This is the bakery that was famed for it's chocolate blackout cake, but that's another post.) These never disappointed, with the alternating pleasures of rich chocolate and sweet vanilla over a cake with great taste and lots of crumbs.

In later years, black and whites stopped being just bakery treats and began to be an ubiquitous prewrapped staple of deli take-out counters, an impulse purchase that tugged on the heartstrings and taste memories of New Yorkers (and others inducted into the canon of black and white cookies by such cultural icons as The Seinfield Show, click here for YouTube clip with Jerry's musing on the pastry).

I had pretty much given up on black and whites, finding them stale and tasteless, the chocolate icing more chemical than cacao and the vanilla frosting only tasting of sugar when I found Molly O'Neill's recipe in her New York Cookbook. It was a revelation. The cake was good, not bland, with a lilt of lemon to it, the vanilla frosting fragrant, the chocolate frosting actually chocolaty. It became my standard and if you crave black and white cookies, it should become your standard, too.

O'Neill's recipe is available here, in a New York Times article from 2001. It is based on a recipe from the famed Zabar's emporium. As O'Neill wrote in her cookbook: "Zabar's versions are to deli black and white cookies what pate is to chopped liver." (Although to be honest, a good chopped liver is nothing to sneer at.)

Want the original from Zabar's? You can order them here.

Some notes: Be prepared to ice the cooled cakes quickly, or the frosting will become harder to spread. Reheat gently to soften. I keep the frostings in gently simmering jury-rigged double boilers while I work with them. The recipe makes 2 dozen cookies, but I often make them smaller than the traditional oversized size for parties. The "mini" black and whites are always a buffet pleaser. Be sure to use butter to grease your baking sheets, oil or oil spray will allow the batter to run too much.

Here's another version from the wonderful Smitten Kitchen, also based on Zabar's cookies. I'd love to know if anyone has a different black and white cookie recipe out there they could recommend. Leave a comment and a link and I'll check it out.

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About the photo: Black and white cookies in (what else) black and white.

Bittersweet Chocolate Citrus Tart with Jasmine Tea Scented Whipped Cream

I rang the New Year in with friends and this bittersweet citrus chocolate tart from Alice Medrich's book Pure Desserts. The book should be called "Perfect Desserts" because that's what this tart was -- the dark bittersweet chocolate offset by the grapefruit and orange zest and the wonderful jasmine-scented whipped cream just adding to the wild party in my mouth. As wonderful as this tart was, it was the whipped cream that caused a sensation and started me thinking about other jasmine-infused desserts I might make.

I also found the same recipe on line at epicurious.com but uncredited to Medrich. I suspect it's her recipe leftover from an article she wrote and just uncredited in the archives.

The recipe really has three parts -- the tart crust (easy to make and just patted into place, no rolling out), the bittersweet chocolate filling (very straight forward, although she used a new-to-me technique to make sure the egg wasn't raw to avoid food-borne illness) and the wonderful jasmine tea-flavored whipped cream. Just leave enough time for the cream to steep and the tart to chill.

The ethereal cream was an amazement. I've never had anything quite so wonderful atop my chocolate dessert before. Use the best quality jasmine tea you can find (you only need a tablespoon, after all) Look for ones scented with real jasmine flowers, not oils. Medrich recommends steeping in the fridge for 8-12 hours. I didn't start enough ahead so I steeped it about four hours outside the fridge (it was a cold day). You can taste a bit of the cream to see if it has a slight, perfume, floral note to it before straining out the tea leaves. Did I mention the taste is ethereal?

Here's the recipe for Bittersweet Chocolate Citrus Tart with Jasmine Whipped Cream. (fyi -- I skipped the candied orange peel, the tart was perfect without it).

Blogging Her Food Since 2005

To show you how MY mind works, I totally missed yesterday's fourth anniversary of the debut of Blog Appetit since I was so focused on my cat's "estimated" birthday tomorrow. (Not that we were going to have presents or parties or anything, maybe just a bit more kibble in the old dish.)

That means the cat is turning nine and Blog Appetit is closing in on its 135,000 page view.

To celebrate, I'm posting my family's favorite homemade ice cream birthday cake.

Thanks for stopping by and sharing these four years of words, images, recipes and opinions with me.

Ice Cream Birthday Cake
Serves 8-10

This is more of a process and one that the kids can participate in as well.
This recipe is adapted from one my mother-in-law, Joan Kramer, first made as a banana split cake. See the variation at the end.

Each birthday child (or grown up) gets to pick their favorite flavors for the ice cream. Noah’s last cake was chocolate and coffee fudge. Seth usually sticks to cookie dough and cookies and creams. Gary likes Rocky Road and Vanilla. I like them all, but I’m especially fond of the ones with my homemade fruit sorbet, homemade angel food cake and homemade dark chocolate sauce. But usually we just use store bought ingredients. Just make sure your ice cream flavors are compatible or complimentary. I like to buy the ice cream in half gallon sizes so I know I'll have plenty to pack into the cake. Leftover cake, if you have any, freezes well and make a nice dessert or treat. You can use a tube pan if you don't have a spring form, but you will get the metal tube in the middle of your cake and the sides will not be as neat.

About 1 quart of ice cream or frozen yogurt flavor of your choice, softened for scooping
About 1 quart of a second ice cream or frozen yogurt flavor of your choice, softened for scooping
One 9-10” angel food cake, torn into 1 to 2 inch chunks
Chocolate syrup
Caramel syrup
Whipped cream (for decoration, optional)

Wrap a 9 to 10 inch spring form pan bottom and up the sides with aluminum foil. Scatter a handful or two of the cake chunks inside the pan. Alternate scoops of the two flavor ice creams around them. Drizzle the chocolate and caramel syrup in ribbons around the cake and ice cream. Press down with the back of the ice cream scoop until the cake and ice creams form a fairly level layer without air spaces. Repeat until you run out of ice cream and/or cake or reach within a ¼” of the top of the pan. Smooth out the top layer with the back of the scoop. (If desired you can write birthday messages in chocolate syrup on the top. Wrap well with plastic wrap and place in the freezer for at least two hours or preferably fours hours or overnight. (Can be made well ahead). Bring out about 20 minutes before serving. Just before serving remove foil and wrap, release the catch on the side of the spring form pan and remove cake (leaving the cake on the bottom section of the pan). Decorate with whipped cream, add candles, turn off the lights and sing “Happy Birthday.” Serve to admiring crowds, but don’t let them know how easy it all was.

Banana Split Variation: Leave out the caramel syrup, scatter in small bits of banana and chopped nuts and chopped maraschino cherries (optional).

Other Variations: Use any of your favorite sundaes for inspiration and add in pretty much any dessert topping or ice cream mix-in. From malt powder to marshmallow topping they’ll all work. Just be careful of items that could freeze hard enough to chip a tooth. I’d be careful with M&Ms, for example.
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About the photo, Seth's cake from last year had to be made in a tube pan because the spring form was missing in action. A spring form cake pan's sides come off much easier, making for a much neater cake.

Hot Weather Favorites and a S'More Pudding

If you are looking for something that helps beat the heat, here's some recommendations from blog posts past:

Pictured is my raw (as in uncooked) mint and zucchini soup -- very cooling to eat and it won't heat up the kitchen.

This is a great time of year to make those light, rice paper wrapped Vietnamese spring rolls (sometimes called summer rolls or salad rolls). You can see my variation with lots of tips here.

Last summer I found this cold peanut noodle dish very appealing. And my version is lower in fat and calories than some.

If you don't mind a little grilling, try these miso-marinated vegetable kebabs.

I recently posted this BBQ Chicken and Vegetable Salad with BBQ Vinaigrette.

Need something cool for dessert? Try one of my sorbets, listed here. There's even directions for making some of them without an ice cream maker.

And what's summer without s'mores? I made a s'more pie awhile back -- here's the directions.
I know it's summertime and the oven is often off, so try this easy s'more pudding variation I came up with recently.

S'More Pudding

Graham cracker crumbs
Good quality chocolate pudding, homemade or bought (I used Trader Joe's Belgian chocolate pudding)
Jar of marshmallow fluff (also called marshmallow creme)

In a parfait glass or other tall glass (for individual servings) or a trifle or other clear glass bowl, sprinkle in a layer of graham cracker crumbs, top with a layer of chocolate pudding, then a layer of fluff, repeat as needed or desired, ending with a layer of fluff on top. If desired, use a kitchen gas torch (the kind you use for creme brulee) to lightly brown the top of the pudding(s).

Buenos Aires Photo of the Day - Do the Submarino!

The submarino is a delightful beverage I discovered during my trip to Buenos Aires. I understand it is a traditional hot drink and have seen it described as a simpler way of making hot chocolate. I had this one at one of the Havanna chain of coffee shops. The chain seems to be as ubiquitous in B.A. as Starbucks is here.

To make your own submarino, prepare a tall (12-16 ounce) glass of hot, frothy steamed milk. Break into sections a very good quality 4 to 6 ounce dark or bittersweet chocolate bar and submerge in the hot milk. Serve with a long spoon to stir it and optional sweetener of choice. Add sweetener if using (I didn't), and stir to dissolve the chocolate bar pieces.

Sip enjoying every moment and nibble on the complementary cookie Havanna serves with its drinks or perhaps once of the chain's excellent chocolates or alfajores cookies. (I'll post about alfajores at a later date.)

Buenos Aires Tourist Tip: Most establishments serve some sort of a pastry or chocolate nibble with their hot drinks, so you may want to wait to order that cookie until you see what comes with your cafe con leche.

Celebrate World Nutella Day

Into every life a little Nutella must spread.
If that's not the motto of World Nutella Day, it should be.

For those of you who are somehow outside the loop -- Nutella is an addictively delicious chocolate-hazelnut spread made by Ferrero of Italy.

Today's event and round up are being sponsored by Ms. Adventures in Italy and Bleeding Espresso, who will be presenting roundups of all the spoon-licking fun.

Which brings me to my favorite Nutella recipe. Open jar. Insert spoon. Lick said spoon. Repeat. Hide empty jar until you can sneak it out in the recycling

A Nutella crepe was the very first thing I ate on in France on my last trip to Paris. The stand was across from the Eiffel Tower. It doesn't get any better than that.
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About the photo: The Paris crepe stand's supply of Nutella.

Breaking News -- Hershey to Close Bay Area Artisan Chocolate Factories

After swallowing up the famed Joseph Schmidt (San Francisco) and Scharffen Berger (Berkeley) chocolate concerns, Hershey's decided to change what made those businesses great -- the giant confectionery company is closing the artisan plants and consolidating their production at an Illinois facility. No loss of quality expected by the kindly conglomerate when chocolate making transfers next year to giant production facility from smaller, hand-crafted ones.

Read all about it here.

Here's the Hershey press release which talks about profits and sales increases and mentions closing two unnamed plants as it consolidates its Artisan Chocolate subsidary. (Guess we know know which two plants they mean.)

California, already hard hit by job losses, loses another 150 jobs. The Bay area loses a tasty piece of its soul. Losing locally made truffles is not a trifle out here.

New Version of Bellatrix Luxe Party Mix

Here's a variation of the chocolate party mix recipe from Bellatrix Chocolate founder Anya Wayne that uses milk chocolate (El Rey 41 percent), hazel nuts and dried cranberries. All ingredients were bought at Whole Foods. It was scrumptious.

For the recipe and instructions, see the original post here.