Monthly Archives: January 2015

Spiced Flatbread Burgers

Posted on by under mains

Sometimes you just need red meat.  I eat a lot of vegetarian dishes during the week, because it’s easy, convenient and doesn’t require planning ahead (aka defrosting or purchasing meat). Stanbys include pasta, veggie chili, shakshuka and soup.  But, sometimes I just want a burger. You get that, right? This recipe is not only easy, but effing delicious.  The recipe calls for ground lamb, but I used ground beef. Cumin, coriander and cinnamon flavor the meat which sits between two flatbreads and is then grilled to juicy perfection. The beef cooks inside the flatbread creating a crunchy juicy burger scenario unlike anything you’ve ever tried.   Please make these. They’re effing delicious.

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Spiced Flatbread Burgers

Adapted from Bon Appetit

1 lb ground beef

1 small onion, finely chopped

1/4 cup flat leaf parsley, chopped

1/2 tbs coriander

1/4 tsp cinnamon

1/4 tsp cumin

1/2 tsp salt

freshly ground pepper

olive oil

3 flatbreads or pitas

Mix the beef, onion, parsley, coriander, cumin, cinnamon, salt, pepper in a large bowl. Heat grill or grill pan to medium heat brush with olive oil.  Cut the flatbread into four triangles and place filling onto flatbread wedges and top with another wedge. I put about an inch of meat. Grill flatbread sandwiches until filling is cooked through and bread is crisp, about 5 minutes per side. Serve with Israeli salad.

 

Sticky Buns

Posted on by under Breakfast, desserts

Sticky buns are one of my favorite breakfast pastries. What’s not to love? Ooey gooey brown sugar, pecans, and cinnamon in a delectable bun form. This recipe is like baby babka bun’s floozy cousin – easy, sticky, and fun. Frozen puff pastry sheets make this recipe a cinch to throw together – perfect for a brunch or an impromptu weekend visit with friends. Next up on the bun bucket list: cinnamon buns. It’s going to be a fun winter.

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Sticky Buns

Recipe from Ina Garten. Yields 12 buns

12 tbs butter, at room temperaturephoto 4

1/3 cup light brown sugar

1/2 cup pecans, chopped

1 package (2 sheets) frozen puff pastry, defrosted

For the filling:

2 tbs melted butter

2/3 cup light brown sugar

3 tsp cinnamon

1 cup raisons

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick baking spray. In a mixer, combine 12 tablespoons butter with 1/3 cup brown sugar. Place a tablespoon of the butter/sugar mixture into the bottom of each muffin cup. Sprinkle pecans evenly on top of the butter/sugar mixture.

Lightly flour a cutting board and unfold puff pastry dough with the folds going left to right. Brush the whole sheet with melted butter. Sprinkle on 1/3 cup brown sugar, 1 1/2 tsp cinnamon, and 1/2 cup raisons. Starting with the side nearest you, roll the pastry up, finishing the roll seam side down. Cut the log into sixths. Place each piece, spiral side up, into each muffin cup. Repeat with the second sheet of puff pastry. Bake for 30 minutes or until the buns are golden brown. Let cool for 5 minutes in the pan and then flip over onto a cooling rack. Spoon leftover filling and pecans onto buns with a spoon.

Salted Caramel Bourbon Cheesecake Bites

Posted on by under desserts

This decadent dessert is the perfect treat for a New Year’s Eve party. It’s rich, luxurious, and a fabulous last hurrah bite before you kick off your diet. Unlike New Year’s Eve, this cheesecake bite won’t disappoint and leave you barefoot and full of regret. Perfect for a party, these bites can be topped with whatever you like – fruit, chocolate, or even plain they’re great. Happy 2015!

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Salted Bourbon Caramel Cheesecake Bites

Adapted from this recipe

For the crust:

  • 2/3 cup pecans
  • 6 tablespoons cold unsalted butter, cut into small chunks
  • 3/4 cup plus 2 tablespoons flour
  • 1/3 cup sugar
  • 1 teaspoon kosher salt

For the cheesecake:

  • 2 pounds cream cheese
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

For the caramel:

  • 1 cup sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons bourbon
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

For the shortbread:

Heat the oven to 350°F and arrange a rack in middle. Line an 8-by 8-inch baking dish with parchment paper, leaving a few inches of overhang on each side.

Combine the pecans, butter, flour, sugar, and salt in a food processor and pulse until the mixture is looks like a coarse meal. Press the mixture evenly into your baking dish and bake until golden brown on the edges, about 25 minutes.

For the cheesecake:

Combine the cream cheese and sugar in a standing mixer until smooth. Scrape down the sides of the processor then add the eggs and the yolk one at a time. Add the vanilla extract and salt and mix until blended.

Pour the mixture over the crust and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set (it will look like custard), about 40 minutes (mine took closer to an hour) Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 15 minutes.

Remove cheesecake from the oven and set on a rack to cool. Let the cheesecake cool completely, about 1 hour then stick it in the fridge.

For the caramel:

Stir together the sugar and water in a small saucepan until the sugar is completely moistened. Bring the mixture to a boil.

Without stirring but swirling the pan occasionally, let the sugar boil for a bit then add the butter. It will turn a nice caramel color, about 5 minutes. Give the pan a few good swirls to make sure it’s evenly cooking, remove from heat, and carefully add the whiskey.  Immediately add the cream, and whisk until the caramel is smooth. Set aside to cool to room temperature, at least out 15 minutes.

Assembly:

Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for a minimum of 2 hours. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve. It can be difficult to cut, but try and stay patient and dip your knife in hot water, it really helps.