No Bake Orange Chocolate Pomegranate KitKat Squares…Happy Tu B’Shvat!

16 Thursday Jan 2014

Posted by Sarah Lasry in baked goods, Dairy, Holiday Treats, Purim, Sarah's Holiday Recipes

I remember my early elementary days in Yeshiva Dov Revel Day School
where Tu B’Shvat was celebrated with all the gusto and joy it so richly deserves.
Mini pre schoolers walking around the halls in their floppy tree crowns made of oak tag on their heads
the days before filled with art projects of trees and fruit, that now brightly decorated the endless classroom corridors bulletin boards.
the 5th grade boys who always got in trouble for “how far can you spit your boxer seed” contests held on the roof
the small paper bag that we waited breathlessly for…
our little manna from heaven, filled with shriveled dried apricots, raw almonds, fresh dates,and the hardest chewy boxer ever.
and of course the half day assembly where instead of a day usually spent with our heads in books, we were enraptured with fun inspirational mini choirs and skits
in those days… I truly felt like I celebrated Tu B’Shvat.
It is a long way since my 5th grade days…
but I am welcoming in Tu B’Shvat this year with something delicious and just as memorable, with my Orange Chocolate Pomegranate KitKat Squares.
I first infused my favorite bittersweet chocolate with bits of orange and lemon zest. Then I make the most addictive crunchy honey and orange liquor chocolate rice crisp as a base to shmear that chocolate on. Where I then top it all off with the sweetest of fresh pomegranate seeds, roasted almond slivers and more orange and lemon zest.
These KitKat inspired chocolate squares, are my little ode to God’s Trees and what their fruits can provide us.
Happy Tu B’Shvat All!

Orange Chocolate Pomegranate KitKat Squares

The inspiration for this recipe came from a combination of this chocolate pomegranate bark recipe and my recent kitchen dabbling for my upcoming party inspired cookbook. I have been arduously baking and eating, all in the name of trying to perfect the art of tweaking the recipes to my favorite brand candy bars . Its rough work, I know.

While working on my KitKat recipe, I realized the key to the perfect crisp is not corn flakes as most recipes I found had, but actually Rice Chex cereal. Add to it your favorite melted chocolate and a little hot honey and you have a crisp crunchy bottom that is way better than the real thing. For Tu B’Shavt I went a little crazy and added some orange liquor for a more sophisticated flavor, but feel free to leave it out if you think your kids would not appreciate the liquor taste.

PS. These bars also make a terrific Purim treat for your M’shloach Manot.

Ingredients:

For the crust:
6 cups rice chex cereal
3/4 cups roasted slivered almonds
7 oz bittersweet chocolate
3 tbsp. butter or margarine
1/4 cup honey
3 tbsp. orange liqour (optional)

For the Chocolate Topping:
7oz bittersweet chocolate
3 tbsp. butter
zest from 1 large orange
zest from 1 large lemon
1 1/2 cups fresh pomegranate seeds
3/4 cups roasted slivered almonds

Directions:
In a food processor, plus together the chex and almonds for 7-8 pulses until you have a coarse pebble like mixture. Place the chex mixture into a large mixing bowl.

In a microwave safe bowl, melt the chocolate and the butter together (2 minutes). Remove from microwave and mix until smooth and all the chocolate bits have melted.

Add the melted chocolate into the chex and nut mix, and blend together with rubber spatula until full incorporated.

In a small sauce pan heat the honey on medium heat for about 2 minutes. Add the liquor and mix. Pour the heated honey into the chex and chocolate mixture and combine totally. You should now have a crispy mixture that sticks together and is ready to be formed into your kitkat square crust.

In a wax paper lined 11×14 tray (spray the wax paper with non-stick spray), add the crushed chex and chocolate mixture. Using your hands, mold and press the chex mixture into a flat even crust that is about 1/2 inch thick. Refridgerate for 20-30 minutes

In another microwave safe bowl, melt the chocolate and the butter for the topping.
Using a rubber spatula or knife, spread the melted chocolate evenly over the chex crust.

Quickly add both zests, pomegranate seeds and roasted almonds all over the chocolate. Place back in refrigerator for another 20 minutes.

Remove the chocolate (still on the wax paper) from the tin and place onto flat surface.
Using a very sharp knife, cut the ragged edges off – making an even rectangle.
Then slice long strips, and then cut into 1 1/2-2 inch wide squares.
Serve and enjoy

keeping it simple {zahtaar chicken}

24 Thursday Oct 2013

Posted by Sarah Lasry in Chicken, Purim, Sarah's Holiday Recipes, Whats for Dinner Tonight?

≈ 6 Comments

Tags

dinner tonight, kosher, one pot chicken recipes, Zahtaar chicken

Recently I had a self revolutionary epiphany.
Keep it simple. Period.
I know …deep.
But, I don’t know about must of you, but personally…I realized…
I have a slight need to sorta..complicate things.
Maybe it’s the over thinker in me..(I like to analyze every little detail, weigh in the worst possible scenario & then deal accordingly)
Or it’s just my time that I have living in life’s trenches, that makes me weary & cynical?

The last few weeks, I have begun some serious training for my first half marathon
& with my new daily forced (gotta train!) 30 minutes of just me & the squirrels…
I am faced with the time to just think…

When you are a novice runner like I am, its all about just putting one sneakered foot after the other.
Slow & at your own pace. Eventually you will get to the finish line.
Simple …one step. two step…repeat.
You just have to do it. (Nike’s logo – Brilliant & I just for the first time really get it! )

During the day to day chaos that is Tunie B. & me
It is so easy for me to get wrapped up in the nitty gritty details of things…
Micro managing the consequences of my every decision & action as a single mother (& as a plain old human) doing it all, with no one at my side to filter me.
That sometimes…..I miss the most obvious thing…
That things…really..not so hard…if…
I just keep – simple.

ok then…simple (its hard not to over think even that concept – LOL)
How do I do that?
Just jump in…do it?
One step…two step…
Worry about the details after?

Despite that little devil on my shoulder named doubt,
I am taking this theory into everything I do..
Mothering, career, relationships….life in general.
What’s that saying?
“There is nothing to fear but fear itself”
& truthfully, I can’t allow the last few years to dictate the next decade or more of my life.
So worse case scenario (see it’s hard for me to let the details go)
I just do it.
I fail.
So then…
I pick myself up …
& try again.
Simple.
Well, here I go…

Zahtaar Chicken
This recipe is as simple as it gets with me, 1 pot, 3 major ingredients, & dinner is served. But there is in all honesty, nothing simple about its taste. Zahtaar is one of those Israeli spices that just do it all; makes things savory & delicious without any effort. Funnily enough, I almost never cook with it, other than to sprinkle some onto my toast with a little olive oil for lunch & as an occasional spice accompaniment for my killer olive tomato focaccia recipe.
However the other night I had the chicken out, spice cabinet open, & my hands on my ever handy dandy cumin, when the zahtaar bottle fell onto my head – literally.
Devine intervention? More Devine cooking inspiration. Keeping it simple with this aromatic spice made this chicken dish one to savor bite after bite. The peppers adding just the right amount of subtle sweetness to take my tastebuds to that beyond simple finish line.

Ingredients:
4-6 chicken thighs (I like to use the ones that have the skin on
Zahtaar spice (I use the Pereg brand)
2 tbsp. olive oil
1 medium yellow onion, sliced
4-6 cloves whole garlic
3 small peppers (I use combo red, yellow, orange), sliced

Directions:
Lay your chicken thighs out on a piece of wax paper or cutting board, & generously spice all sides with the zahtaar.

Heat a large skillet with your olive oil, on medium-high flame. Then with tongs, lay each chicken thigh skin side down in pan, and brown first one side then the other (for about 2.5 minutes per side). Remove the chicken thighs from pan and set aside on plate.

Using the same pan with all the chicken drippings, add the slices onions and sauté for about 6-7 minutes until soft & translucent. (Make sure to mix the onions well with a wooden spoon, scraping up any of the leftover chicken bits from the bottom of the pan – add a little olive oil if needed)

Then add the garlic & the peppers and mix well. Then, arrange the browned chicken thighs on top of the peppers. Cover skillet and cook on stove top for about 30 minutes. Remove cover and cook for another 5-8 minutes until chicken is fully cooked.

Serve immediately over rice or couscous.

Looking for the Shortcut….NO Knead NO Rise Mustard Parsley Soda Bread

26 Tuesday Feb 2013

Posted by Sarah Lasry in Breads, General Rants & Thoughts, Healthy Eats, Meat, Purim, soup (meat), Whats for Dinner Tonight?

≈ 1 Comment

Tags

Lentil Soup, no knead no rise bread, Soda Bread

I am constantly…
Looking for the shortcut
yup that’s me these days…
the shortcut to a fast & easy divorce (1 year & still NO get!)
the shortcut to master the juggle of single momdom
(who knew my wily 28 lb kid could TKO me every time we get in the ring?)
the shortcut to reestablishing myself solidly in a career that I never wanted (or thought) to leave in the first place…
the shortcut to …feeling at peace
with my everyday.
the wise say
“life is not about the shortcuts”
but the brave desperate …
the ones who have had to deal with the
unbending MIA irrational ex’s & their enabler family,
the ones who have to answer
the worlds greatest kid who has a million questions even at 3
the ones who are struggling & hustling the best they can in
the new financial adjustments & lifestyle
the ones who know what it means to start from scratch
life, business career & family……
we all would very gladly
use every shortcut we can find…
to make things even for a brief moment…
a little easier
a little simpler.
Looking for a shortcut…

Talk about shortcuts… I have been looking to perfect a bread that I can make with out having to deal with the hassle of yeast, rising & kneading. The perfect bread recipe that I can make right along with my soup an hour before dinner. I have played around with many Irish Soda Bread recipes, most of whom are originally dairy, but this Purim I finally created the perfect recipe that I truly LOVE.

Now I know that Pesach is around the corner and a bread recipe is the last thing you all are looking for… But the way I see things is this, we have a few weeks to go, wouldn’t you much rather make a small batch of fresh bread that is guaranteed to be devoured right away, than buy a whole loaf that will just sit and get stale, till you finish it or throw it out?

You can make this recipe plain – with out the mustard & parsley, for a great tasting plain bread to serve.

But I warn you all, Irish Soda breads get stale over night, and are really only delicious for the first day & then pretty ok toasted the 2nd day, but the 3rd day it is not edible. So that is why this recipe makes one loaf or a few small rounds – to enjoy right away!

NO KNEAD NO RISE Mustard Parsley Soda Bread
Ingredients:
4 cups flour
4 tbsp. sugar
1 tsp. baking soda
1 1/2 tsp. kosher salt
4 tbsp. (1/2 stick) of Margarine that is very COLD & cut into small pieces -(or 4 tbsp coconut oil)
1 3/4 cups Tofutti Sour Cream (or you can use coconut cream – but your mixture will be very wet)
2 tsp. lemon juice
2 large eggs
1/2 cup Favorite Honey Mustard (I like the Bone Sucking Brand)
2 tbsp. dried parsley flakes

Directions:
Pre-heat oven to 375F. Prepare a baking tray with parchment paper.
In a mixer using the paddle attachment, mix together the flour, sugar, baking soda & salt. Then add the margarine to the bowl. On low speed mix until the margarine has fully incorporated into the flour.

Then in a measuring cup, add the sour cream, lemon juice, eggs, & mustard and mix well with a fork. Add the sour cream mixture to flour mixture and mix on medium speed till dough has formed. Add the parsley flakes and mix.

Dump the some what wettish mixture onto a well floured counter. Knead the dough just enough to shape into a round loaf. Or if you are making smaller rounds, cut portions and knead into desired small rounds.

With a knife cut an x lightly on top of the bread. Spray non-stick oil spray over the entire round bread and bake in oven for about 45 minutes or until bread has turned golden brown on top and when flipped over and banged on makes a hollow sound.

Serve immediately.

this one is just with parsley and no mustard

The Purim Scrooge….& Savory Meat Hamantasch

21 Thursday Feb 2013

Posted by Sarah Lasry in Divorce Musings, General Rants & Thoughts, Holiday Treats, Purim, Sarah's Holiday Recipes

≈ 2 Comments

Tags

Meat Hamantasch, Purim Appetizer

Puri 2

I am the Purim Scrooge

this year….

emotionally & financially

it’s been a tough

few weeks…

every time I think I am finally getting a handle

on this massive adjustment in my life..

my engine blows…

and for a mere $900…I can finally drive away.

and what ever I have left

my money eating oil tank that heats up this rickety old house

is quickly gone with this freezing winter we are having.

I am the Purim Scrooge….

feeling Bah Hum bug thoughts!

But it’s not only about the money…

it’s about the pressure I feel

to live up to my past Purims…

What once was my favorite all-time holiday

has become this looming expensive day…that I just want to flee from.

not to mention the loneliness that comes

when your entire family is 100′s of miles away… having family fun without you.

no matter how much I adore my good friends who have been overwhelmingly unbelievable to me

I can’t shake that ”3rd wheel” feeling…

or think about all that I don’t have anymore… & wishing for the time back…

Divorce is hard …and for me never harder

than on the holidays.

truthfully this year…I just want to go

Bah Hum bug to Purim!

But I can’t

I have a 3 year old

who is beyond excited for this fun holiday…

So I am putting on my happy face

or in this case my scrooge face (because if I look sorta sourish, people will just think I am playing my character!)

Purim3 Purim6

(The full colored look – with & without the hat – I tested it out on my students one day last week)

& I am making my Shaloach Manot simple, cheap & easy…( & I will be downsizing my list to an extreme)

& they will be delicious and perfect for what they are suppose to be ( a contribution to Purim meal)

& I will go eat a fantastic meal by a friend who has been more than gracious to me over the last year

& I will drink & eat & enjoy every minute as much as I can…

because hopefully this year I will let that Purim spirit fight the little Haman sitting on my shoulder.

Sweet & Savory Meat Hamantasch

I wrote this recipe a few weeks ago for a local newspaper.

Many years ago I came up with the sesame meat Hamantasch, that has become the staple appetizer, at my own Purim seudahs.

This year I decided to play with the recipe a little and instead of a tomato sauce I used a delicious blackberry jelly to mix with the the meat,

to achieve the most outrageous tasting “lechmagine” style meat Hamantasch!

Ingredients:

1 Package Sambusack Dough Circles, defrosted

1 egg, beaten

Sesame seeds

For Filling:

1 small onion, diced small

2 tsp. olive oil

1 small red pepper, diced small

4-5 large button mushrooms, diced small

1 lb chopped meat

1 tsp. basil

1 tsp. oregano

1 tsp. fresh minced garlic

1 tsp. ground mustard

1 tsp. paprika

salt & pepper to taste

1 cup blackberry jelly or prune butter

Directions:

Pre heat oven to 400 F. Prepare a large baking tray with parchment paper.

In a skillet, saute your onions in the olive oil for 6-8 minutes until soft. Add the peppers, mushrooms and all the spices and mix well. Then add the meat, and using the back of your wooden spoon, break the meat into small pea like size pieces as you mix it with the vegetables and spices. Cook on the stove for about 3-4 minutes until the meat is somewhat browned. (does not have to be fully cooked) Set aside and let cool for a few minutes.

Assemble your hamantasch: Lay your dough circle down and brush both sides lightly with the egg wash. Sprinkle top side with sesame seeds, and then flip over. Add a small tsp. size dollop of filling to the center of the non-sesame side. Then pinch the top side, and then pinch both ends forming a triangle.

Place the hamantasch onto your prepared tray. Add a tsp. size dollop of your jelly into the center of your hamantasch. Repeat all the steps with the rest of the dough until your finish the package or the meat.

the root of it….

07 Thursday Feb 2013

Posted by Sarah Lasry in Healthy Eats, Purim, Salads, side dish (pareve), VEGAN, Whats for Dinner Tonight?

≈ Leave a Comment

Tags

root vegetables side dish, vegan recipe

it’s time to get to the root of it…
literally…
today I woke up
after a night of tossing & turning…
and realized…
for every two steps I feel like I am getting ahead…
the next day…
It feels like I am taking 3 steps back.
the question I should really ask myself…
what is it I want? What is it that would make me feel like things are going to be…
all right?
everyone says time…and a plan is all I need…
well…no
I need something more…
just not sure what
or where…or..
anything.
it’s time to get to the root of it…
anyone else ever feel like this?

Root Vegetables with Toasted Almonds & Raisins

Ina Garten of the Barefoot Contessa has one of the best root vegetables recipes I have ever made. This is not it. This is my version of a delicious root vegetable side dish that is super easy to make and goes with about any main dish you can think of. The truth is I make this to eat alone – I throw it on top of some greens, or some brown rice if I want it to be a meal onto itself.

WIth the added toasted almonds and raisins, I gave it a little Moroccan twist, and for me there is nothing more tasty than the crunch of the almonds with the soft spiced veggies. The occasional delighted surprise when you pop a raisin and it’s burst of added sweet flavor is just another reason why I make this recipe every chance I get.

Tip: (If you want to keep this totally dietetic – can use non-stick oil spray to coat your pan and vegetables

Ingredients:
3 tbsp. olive oil
1 large butternut squash, diced into cubes
1 large fennel bulb, diced
2 large parsnips, diced
1 medium onion, cut into 1/4 inch thick slices
1 large turnip, diced
1 tsp. cumin
2 tsp. basil
2 tsp. dried thyme
2 tsp. dried rosemary
2 tsp. garlic powder
1 tsp. ginger powder
1/2 cup slivered almonds
1/2 cup raisins
sea salt & pepper to taste

Directions:
Pre-heat oven to 400F
Prepare a large baking sheet with non stick spray, or coat the bottom with good olive oil.
In a large bowl, toss together everything well, but the almonds and raisins. Add slat & pepper to taste. Put into oven and bake for about 25-30 minutes until vegetables are soft enough to pierce through with a fork.

In a small skillet toast the almonds and raisins on medium low heat for 2-3 minutes. Stirring frequently.

Remove vegetables from oven, add additional salt & pepper if needed and serve with the almonds and raisins as a generous garnish.

A little bit Frost Broken….(& A Tu B’Shvat Treat)

24 Thursday Jan 2013

Posted by Sarah Lasry in dessert, desserts (pareve), General Rants & Thoughts, Holiday Treats, Purim, Sarah's Holiday Recipes, Sarah's SNACK OBSESSION Pick of the WEEK, Tu B'shvat

≈ 5 Comments

Tags

Homemade Chocolate Fruit & Nut Treats, Kosher Chocolate Candy Recipe, Purim Ideas, Tu B'Shvat Recipe

I am a little bit frost broken
no not a typo…
but how I am feeling in this cold cold weather.
I admittedly rolled my eyes discreetly
at those who talked about
seasonal weather depression..
but I think
I have it this month.
Lucky me.
I need sunshine
this hibernating & cozy warm idea…
not doing it for me.
instead all this cold outside
is forcing me to spend time
in my house
thinking.
remembering…
and
missing…
the missing…
is the worst.
because even though the head knows that it can never be…
the heart (as warped as everything is now)
still misses…
still wants…
the warmth
that was
my life…
I just want to MOVE ON really!
but I am stuck in this cold cold winter
frozen
because I can not control
the weather….
or my no divorce (get)….
and this old “quaint” rented house
that I have come to accept
even with it’s leaky windows & oil heat…
can not keep the chill at bay….
no matter how many fires I make.
because I am
a little
frost broken…
& the warm air…
is
not forecasted.
But life is really good…ish.
and I have no right to wallow.
and with today’s NY Post horoscope (yes I know not really a “kosher” thing – but has become a morning habit)
I am trying to break through the ice…

Tu B’Shvat is here & it is a time for ALL GOOD THINGS!! And nothing is as good as these yummy and very easy dried fruit & nut chocolate disks that I made. I really eat them all year round, I make a big batch the week before Tu B’shvat, freeze part of the batch and when ever I am in the mood for a grat chocolate nibble, I make my way to the freezer and pull one out. DELISH!!

They also make a great gift and are what I made for Shaloach Manot one year PURIM. These wrapped nicely with a great fruity dessert wine, really are a classic and beautiful Purim idea.

for more about Tu B’shvat read here.

Dried Fruit & Nut Chocolate Disks

Ingredients:
16 oz. good quality semi-sweet or bittersweet chocolate

½ cup chopped walnuts

¼ cup dried cherries

¼ cup diced dried apricots

2 Tbsp. Sunflower seeds

Directions:
Preheat oven to 350 degrees. Spread walnuts on cookie sheet, bake 10-12 minutes or until walnuts start to emit a nutty aroma. Remove, set aside.

Prepare a cookie sheet lined with 15 standard size cupcake papers.

In a double boiler of simmering water, melt the chocolate. With a tablespoon, divide the chocolate into the cupcake papers.

Before chocolate hardens, sprinkle with walnuts, dried cherries, dried apricots, and sunflower seeds. Let it cool completely.

Peel out of cupcake papers before serving.

Variations:
-Use any kind of nut to your liking, pecans, almonds, pistachios, cashews, or hazelnuts.
-Spiced Chocolate- after chocolate is melted stir in ½ tsp. chili powder and ½ tsp. black pepper. Spread onto cookie sheet. Leave plain or sprinkle with pistachios, almonds, or hazelnuts.

the Patchke Princess

Category Archives: Purim

No Bake Orange Chocolate Pomegranate KitKat Squares…Happy Tu B’Shvat!

Orange Chocolate Pomegranate KitKat Squares

keeping it simple {zahtaar chicken}

Looking for the Shortcut….NO Knead NO Rise Mustard Parsley Soda Bread

The Purim Scrooge….& Savory Meat Hamantasch

the root of it….

A little bit Frost Broken….(& A Tu B’Shvat Treat)