Sweet, earthy carrots, inviting cinnamon and nutmeg flavor this moist and delicious cake. Just right for dessert, a mid-afternoon snack or even breakfast! Carrot Cake stands our as a comfort dessert food while at the same time being so versatile and adaptable - there are almost infinite ways to make one.
This is a delicious recipe that I've modified from my favorite muffin recipes. It's a bit sweeter and more moist, which pushes the carrot yum factor over the top. The twist is the Plum Butter Swirl filling. It is reminiscent of the traditional addition of raisins, but smooth and even more delicious. This Plum Butter is directly from Tori Avey's Hamentashen recipe (see her full recipe here, where you can find other filling ideas for pastries and cookies as well: Lekvar Plum Butter - Prune Filling for Hamantaschen). This is a delightful jam, that once set into the cake provides a beautiful swirl, adding sweetness and moisture and is a very nice flavor companion to the carrots.
Peas are a harbinger of spring. They first arrived in America by way of England during the early 1600s. Peas are early bloomers, they are one of the first crops to be harvested from the garden each spring. Thomas Jefferson was a fan of peas and grew around 30 varieties in his garden at Monticello. According to his family history, Jefferson was the originator of the Charlottesville neighborhood pea contest. Whoever produced the first peas of the season would host a community dinner with at least one dish containing the newly harvested peas. I love this idea!
This Spring Pea Guacamole is lighter and much lower in fat than traditional guacamole. It will stay a bright green color, unlike the avocado version which tends to brown, so it’s perfect for serving at parties and buffets. Green peas are high in vitamin K, they’re loaded with antioxidants and anti-inflammatory benefits, and they also support blood sugar regulation. In addition to all of this, they taste like spring!
Looking for something to do with a bunch of hard boiled eggs? We have the perfect thing! Deviled Eggs. They're delicious, creamy, inviting snacks, easy entertaining appetizers and not at all hard to make! We use a few Zabar's ingredients in ours. Feel free to make this recipe your own.
Here’s the thing… I love pie. Love, love, love it! But at Passover, when leavening is not an option, making a tasty pie crust becomes much more difficult. This recipe evolved out of my need for a Passover pie substitute (because let’s face it– it’s really, really hard to get through an entire week without pie). I did away with the crust entirely and instead relied on matzo cracker crumbs to hold the filling together. The result is something between an apple crumble, a pan dowdy and a pie. Whatever you want to call it, it’s delicious!
Bake this Passover dessert in an old-fashioned pie dish, and nobody will complain about the missing crust… the flavor is very similar to a nutty apple pie. The candied pecans add a crunchy sweet topping to this decadent Passover treat. Serve ala mode for extra deliciousness.
The JCC in Manhattan's Chef Instructor Shaya Klechevsky brings us this wonderful and elegant Passover recipe for Almond & Olive Oil Tuile Cookies. These are delicate and irresistible. They are beautiful when presented for dessert, are super thin and crispy, and the olive oil adds a delicious dimension of flavor.
Rolled into small soft balls and coated lightly with ground cinnamon, this Moroccan style charoset resembles chocolate truffles more than it does traditional charoset, and is perfect for those looking for new and creative ways to celebrate their delicious seder meals. You can prepare these a week in advance and layer them in-between pieces of parchment or wax paper, seal them in a plastic container, then freeze them. When ready to serve, place them on a small serving platter or bowl, and allow them to come to room temperature about 1 hour before serving at the seder table. They are especially nice when served alongside your traditional family charoset in a bowl.