My Barbeque Must Haves

Rather late than never.... Barbecue season is upon us. I wanted to share some of my summer outdoor entertaining must haves.

Pottery Barn- Galvanized Metal Rivet Tiered Stand All your BBQ condiments, napkins, extra  utensils or just layers with flowers or cut up fruit. Makes a perfect centerpiece for any backyard event.

Red Envelope- Personalized BBQ Grill Set Don't get between a Man and his grill, this is a great gift for the Grill Master in your life or a hostess gift.

Frontgate-Super Chill Insulated Bowls Warm fruit salad? Nobody wants that or droopy green salad? This is a great way to keep your salad cool, fresh and crisp on those long outdoor summer evenings.

Pottery Barn-Monogrammed Outdoor Pillows Anything monogrammed, I'm one happy lady. But how beautiful are these outdoor pillows? Pile them on some outdoor patio furniture, will keep your guests comfy all night.

Target-Anchor Truefit 7Pc Bakeware Set I live and breathe by these. I marinade meat in them, then bring out to the BBQ for husband to put on the grill. Keeps everything compact, clean and neat with no spillage.  It's also great for oven to table baking, and for salads.

Horchow-Melamine Hot Dog Trays Platter hmm, I just had to put this in here. Cuteness alert. Individual hot dog plates.

Horchow-Striped Outdoor Tablecloth Teflon coated,  love the chic factor looks like fabric but teflon coated. just a quick wipe and your done, No more scrubing those tuff grease stains or mustard spots.

Hope your enjoying your Summer!

Blueberry Streusal Muffins

Some people are egg people, others are bagel with a shmear of cream cheese. Well besides the fact that I love the aforementioned, I ladies, and gents am a Blueberry Muffin Person. Its a type of person in a class of our own. You see there's something about a tall steaming cup of coffee sitting next to a jumbo blueberry muffin still slightly warm, with a crunchy streusal topping. 

Pause. Please allow me to clarify. Jumbo is simply not a word, but rather the main event. You need to take your time when you eat a blueberry muffin. its that sorta thing. A small average size just won't cut it.
A few weeks ago I sent some muffins over to a friend. Let's just say she joined the blueberry muffin team hope you will to.

Blueberry Streusal Muffins
1 1/2 cups  flour
3/4 cup white sugar
1/2 tsp. salt

2 tsp. baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries (dusted with flour)

streusal

1/2 cup sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

Preheat oven to 400 degrees, line muffin pan with cupcake liners.               

Combine flour, sugar, salt and baking powder set aside.  Combine wet ingredients, oil, milk and egg . Mix this with flour mixture. Fold in blueberries. Fill muffin cups almost to the top. (I used an ice cream scoop to divide the batter evenly)

Struesal: Mix  sugar, flour,  butter, and cinnamon. Mix with fork, and sprinkle over muffins

Bake for 20 to 25 minutes in the preheated oven, or until done

Neutrals Tablescape For Small Table

A dear friend of mine called me this morning, asking for tips on setting a small table for the upcoming holiday. With the children's toys taking up much of the real estate in her once upon a time dining room, all she is left with is the kitchen table. On a tight budget, and with her husband's allergy to flowers in consideration this is what I came up with. She's all the way in Belgium, so I set my table for some inspiration with odds and ends from around my home.

What are some of your favorite color combinations when setting a table? 

Sources:

Table Linen & Place mats-Horchow

White China- Eastside China

Soup Bowls-Crate and Barrel

Faux Floral Wreath-Home Goods

Bird Urn-Home Goods

Stemware-Gift

Silverware- Reed & Barton

Garden Theme Tablescape

With all the baking and cooking underway, now it's up to my favorite part. Dressing the table, layers of colors, textures and of course the flowers!

Grass table runner-Local Greenhouse-Make sure you line the bottom of the grass runner with a plastic tablecloth, u don't want any grass stains or any mud on your table cloth.
Watering cans for vases-Target
Place setting flower pot containers-Target-filled it with plants from the local greenhouse, you can always plant in your garden or a window box afterwards. Also a great little gift for your guests to take home.
Place card holders-Target- originally garden markers, found it in the dollar section
Glasses-Crate and Barrel
China-Lenox Butterfly Meadow
Lanterns-Home Goods
Topiary-Home Goods

Apple Crumble with Almond Crunch

This past weekend I had a conversation with the 6 green apples starring at me on my kitchen counter. Yes, you heard right we had a conversation. There was no possible way they were all going to be eaten before they went bad. We discussed it, and decided they will fulfil their apple crumble destiny.

What I absolutely adore about this recipe it has many names, depending on what fruit I have on hand. Raspberry and peach, blueberry, strawberry rhubarb, cherry and my favorite pear. It can be dressed up any which way you want, you don't like almonds? then add some walnuts. Or if you ain't a nutty person, leave them out altogether. Regardless of the combination, its will be scrumptious either way.

I like to serve it warm out of the oven with vanilla ice cream and a drizzle of caramel. Ahh! the simple pleasures.  Apple a day, keeps the doctor away...  make this dessert, nobody is staying away.

Apple Crumble with Almond Crunch
Crumble:
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup chopped almonds
1 tsp. baking powder
1 tbsp. vanilla extract
1/2 cup oil
1 egg , beaten
pinch of salt

Filling:
6 apples, peeled,cored and chopped
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of salt
3 tbsp. margarine
1 tbsp. cornstarch

Combine all ingredients to form crumble. Scoop 1-2 tbsp. on the bottom of each ramekin or press half the mixture on the bottom of a 9 inch pan. set aside.

In a saute pan melt margarine. Add remainder of ingredients until apples are soft and liquid is evaporated, about 15 minutes. Spoon apple filling over crumble mixture  and finish with remainder of crumble on top.

Bake at 350 degrees  for 30 minutes for ramekins or 45 minutes for 9 inch pan.

Three Cheese Spinach Lasagna Pinwheels

Where to begin? To tell you all about my love for spinach?  Rather how about confess that I ate the whole plate?  Decisions, decisions what's a girl to do.

Let's state some facts. Shavous is  a few days away.

Don't have patience to hang out in the kitchen all day, when the weather outside is gorgeous?

Want a delicious, satisfying dish that's simple to prepare?

Last but not least, Ingredients you probably have at home and you can whip this up anytime, and freeze for later use. Now calm down, The recipe is coming, I know you want it.

Three Cheese Spinach Lasagna Pinwheels
1 box lasagna noodles
1 15oz. container ricotta cheese
3 eggs, beaten
1 32 oz. bag frozen chopped spinach, thawed and thoroughly drained
1/2 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
dash of black pepper
1/4 tsp. salt
1 jar favorite marinara sauce
1 cup shredded mozzarella cheese. for topping

Cook lasagna noodles in a large pot of boiling water with 1 tbsp. salt for 8-10 minutes. Rinse under cold water and set aside.

To prepare filling. Combine defrosted spinach,eggs, ricotta, parmesan and spices mix well.

Lay out each lasagna strip place a few tablespoons of spinach cheese mixture and roll up. (Make sure to keep edges clean for a beautiful presentation). Follow with remaining lasagna noodles. Pour some marinara sauce on the bottom of your baking dish. Add each lasagna roll up on top of marinara sauce and make sure pasta fits snugly in the pan. Finish with remaining marinara sauce and sprinkle mozzarella cheese on top.

Bake at 350 degrees covered for 20 minutes. then uncover and bake additional 10 minutes.

Chocolate Hazelnut Cheesecake Truffles

Day #2 of Cheesecake Truffle Madness, here we go!

This truffle has a combination of white and milk chocolate. I know like one ain't enough? Please don't forget the sweet delicate cream cheese filling, and the crunchy hazelnuts. Play around with the combinations, another one of my favorites is adding some creamy peanut butter instead of the white chocolate in the filling. Finishing it off with some salted peanuts on the chocolate shell.

What is your favorite truffle combination?

Chocolate Hazelnut Cheesecake Truffles
12 oz. Cream Cheese
6 oz. white chocolate, melted
2 tbsp. heavy cream
1 tsp. vanilla extract
3/4 cup powdered sugar

Garnish
chopped toasted hazelnuts
Milk chocolate, melted

Combine in mixing bowl cream cheese, vanilla extract and powdered sugar; mix until creamy and smooth. Add heavy cream to melted white chocolate mixture and add to cheese mixture. Place mixture in the freezer for 5-6 hours or overnight to harden.

Prepare a parchment lined baking sheet set aside.

Using a small ice cream scoop or melon baller, scoop mixture and place on parchment lined baking sheet. To smooth out the truffles dampen your wands with a drop of water and smooth out any rough edges. Place back in the freezer for a few hours or overnight.

Dip each truffle into melted milk chocolate, then add some chopped hazelnuts. Store in refrigerator in air tight container until ready to serve.

Lemon Drop Cheesecake Truffles

Two simple words that will change your life forever.

Cheesecake Truffles.

Take a moment. Now Inhale, and Exhale. 

Are you ready guys and dolls?
There's no turning back after this. Life as you know it will change forever.  All due to theses little babies. Please don't let the size fool you theses bites of heaven pack a big punch of flavor. Delectable, Irresistible, Creamy, Rich and oh! so Smooth.  Enough gibber jabber, onto the subject at hand. I like sending these as gifts in ceramic egg containers (I bought mine at Home Goods). Votive candle holders is another beautiful way to serve truffles. So for a little  change from the traditional cheesecake, try these you won't be sorry you did.

Tomorrow.. Chocolate Hazelnut Cheesecake Truffles I know I went off the deep end.

Lemon Drop Cheesecake Truffles
12 oz. cream cheese
1 cup powdered sugar
2 tbsp. fresh lemon juice
1 tsp. lemon zest
1 tsp vanilla extract
2 tbsp. heavy cream

Garnish:
melted milk white chocolate
melted yellow decorators chocolate

Combine in mixing bowl cream cheese, vanilla extract, powdered sugar and heavy cream; mix until creamy and smooth. Add lemon zest and fresh lemon juice, mix to combine.  Place mixture in the freezer 5-6 hours or overnight to harden.

Prepare a parchment lined baking sheet set aside.
Using a small ice cream scoop or melon baller, scoop mixture and place on parchment lined baking sheet. To smooth out the truffles dampen your wands with a drop of water and smooth out any rough edges. Place back in the freezer for a few hours or overnight.

Dip each truffle into melted white chocolate then drizzle with yellow decorating chocolate. Store in refrigerator until ready to serve in air tight container.

Chic Classics: Eggplant Parmesan Napoleons with Sweet Tomato Basil Sauce

Shavous is around the corner, that was my excuse for making this last night. I figured I need to give my precious readers some shavous recipes. So just for quality control purposes,  I prepared a true classic Eggplant Parmesan and for the chic twist .. Napoleons.

Nothing new here, layers of crispy meaty eggplant, a delicate tomato basil sauce, with a few sprinkles of dare I say creamy mozzarella cheese... If your thinking what I'm thinking, well I'll show you the way to complete yummyness. So here it goes.  Before we begin  another picture for drool purposes ;).

Eggplant Parmesan Napoleons

2 medium sized eggplant, peeled and sliced

3 eggs, beaten

1 cup flour

3/4 cup panko

3/4 cup breadcrumbs

Canola Oil for frying

salt and black pepper to taste

1 tsp. parsley flakes

1/2 tsp. garlic powder

dash paprika

shredded cheese

Sweet Tomato Basil Sauce

2 tbsp. olive oil

2 cloves garlic, minced

2 tbsp. sugar

1 16oz. can crushed tomatoes

1/2 tsp. salt

4 fresh basil leaves, thinly sliced

In medium pot, add olive oil and garlic until garlic is soft, add tomatoes, sugar and salt. Cook on medium heat for 15 minutes. Turn off heat add fresh basil.  

Peel and cut eggplants into 2 inch squares or circles. 

Prepare dredge station. In a bowl add panko and breadcrumbs mix to combine . In another bowl add beaten eggs with salt and black pepper to taste, 1 tsp. dried parsley flakes, 1/2 tsp. garlic powder  and a dash of paprika. In a separate dish add flour. Coat each slice first in flour then egg and finish with breadcrumb panko mixture . In a large skillet, add canola oil enough to coat bottom of the skillet. On medium high heat, fry each eggplant cube on all sides until golden.  set aside eggplant cubes.

To assemble:

Preheat oven to 350 degrees

On each cube place 2 tbsp. tomato basil sauce and 2 tbsp. shredded cheese. Place in the oven for 10 minutes until cheese is melted. Then stack cubes.  

Roasted Chicken Capons Stuffed with Couscous and Mushrooms

One pot chicken dinner?

It sorta is isnt it? I serve this with a green tossed salad so technially speaking it is a one pot chicken dinner. Chicken Capons, in my family growing up was holiday food . My mother prepared scrumptious variations, either vegetable or rice even a dried fruit combo. My all time favorite was always the couscous with mushrooms. This is a great simple way to get dinner on the table in a jiffy. Its delicious, simple and a one pot meal.

 Roasted Capons Stuffed with Couscous and Mushrooms

Couscous
1 large onion, chopped
2 tbsp. olive oil
1 box mushrooms, sliced
2 cloves garlic, minced
1 16 oz. pkg Israeli Couscous (I use the osem brand)
salt and black pepper to taste
2 tbsp. chopped fresh parsley

Chicken Capons
10 chicken capons, skin on
1/2 tbsp. paprika
1/2 tbsp. dried parsley flakes
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. onion powder
1 bottle of sweet and sour duck sauce

Saute onion in olive oil until translucent, add 2 cloves minced garlic and mushrooms, cook on low flame for 10 minutes. Add salt and black pepper, add chopped fresh parsley set aside. Cook couscous according to package directions. Combine with onion mushroom mixture and set aside.

Preheat oven to 350 degrees.

Lay each capon skin side down place 2-3 tbsp. of couscous and roll up tightly, secure with a toothpick. Place in baking pan combine spice mixture and sprinkle over capons. Bake covered for 50 minutes. Remove from oven, pour over duck sauce, return to oven bake an additional 20 minutes uncovered.

Infused H2O + Agua Fresca

They call it the "magic potion" for weight loss.

Dermatologists say its the best kept secret for great skin.

Can u guess? yup! good old fashioned H20. Drink up the 8 glasses guys and dolls.

For me water is way bland straight up, so I jazz it up a bit to make it more palpable. It almost feels spa like and luxurious this way, and so beautiful in tall glass pitchers. It's pretty simple, add your favorite, citrus, fruit or herbs to a tall pitcher of water 2 hours prior to serving . Voila! infused water.

Lemon, Strawberry and Cucumber

some beautiful and delicious combinations are:
orange/lemon/lime/grapefruit
cucumber/mint
strawberry/mint
pineapple/mint
watermelon/basil
strawberry/lemon
lemon/lime
blackberry/raspberry

Photo Credit: Whole Foods Market

Mango Agua Fresca 
Recipe: Whole Foods Market

1 ripe mango, peeled, pitted and cut into chunks
1 1/2 cups cold water
1/2 teaspoon freshly squeezed lime juice
1/2 teaspoon agave nectar or honey, more or less to taste
Lime wedge and mint leaves for garnish

In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. Stir in lime juice and agave. Garnish with lime and mint, and serve.

Breakfast Basket to Go

You know what happens, when you get a mom and her four daughter's together?

Loads of laughs, many refills of coffee and breakfast that turns into brunch. We do it every year, its sorta became "tradition" or just a great excuse to eat yummy breakfast together. Instead of making a mess in Mom's kitchen I arrived with a Breakfast Basket filled with her (my) favorite goodies.

White eyelet napkin check

Warm onion bialys check

Tied together with a purple ribbon, and delivered at 7 am to Mom's doorstep.

On the Menu:
Baked Cheese Blintzes
Onion Bialys
Sliced Munster Cheese
Sliced Tomatoes
Mini Quiche Lorraine &  Mini Pepper and Onion Quiche
Greek yogurt, fresh berries and Hazelnut Granola
Chocolate Chip Banana Bread
Jumbo Blueberry Muffins with Cinnamon Streusel
Grapefruit Juice
And of course the Sunday Times

Details I like to include; Make sure to send food in spill proof containers. Nothing worse then everything arriving in a sloppy mess. I also like to label food , people don't need to guess what their eating. Always send a variety, and a card short and sweet nothing elaborate.

Some Menu Ideas:

Breakfast:
Juice / Coffee
French Toast with Fresh Berries
Vegetable Fritatta
Cheese Pancakes
Chopped Vegetable Salad
assorted mini danishes

Lunch:
Iced Coffee/ Fruit Smoothie
Ceaser Salad with Parmesan Crisps
Caprese Sandwich with Pesto
Chocolate Pudding

Dinner:
Mushroom Barley Soup
Broccoli Craisen Salad with salted Cashews
Chicken Capons stuffed with Sun dried Tomatoes
Twice Baked Potato
Strawberry Rhubarb Crisp

A new Mom, newlywed couple or just because..... Breakfast, or any meal for that matter delivered and tied with bow is a simple way to show you care.

Fuscia, Grey and White Tablescape and Crab Cakes with Mango and Cucumber Relish and Lime Chili Sauce

The tulips were beautiful this week at the flower market, hence they are the superstar of the shabbos table this week. I divided the arrangement into three separate short vases. Then put the trio of vases on a oblong dish to create a centerpiece.  Like I always say, look around your home everything you need to create a beautiful table is right there, just think outside the box. Which brings me to the two silver chopsticks at each place setting. Who said chopsticks is simply just eating utensils?

Crab Cakes with Mango and Cucumber Relish and Lime Chili Sauce
Recipe: Chefs Confidential Cookbook

Crab Cakes
1/2 cup vegetable oil, divided
3 tbsp. mayonnaise
1 1/2 tbsp lime juice
1 tsp. prepared horseradish
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
1 16oz. package kani, squeezed dry and flaked into small pieces
1/4 red onion, small dice
1 scallion, green part only thinly sliced
1/4 red pepper, small dice
1 tbsp. chopped cilantro
1/2 cup breadcrumbs
1/4 cup flour
1 egg
1 1/2 cups panko crumbs

Lime Chili Sauce
1/2 cup chili sauce
1 lime, juiced
1 tbsp. toasted sesame oil

Mango Cucumber Relish
 1/2 cup peeled and 1/4 inch diced mango
1/2 red pepper. 1/4 inch dice
1/2 cup peeled and 1/4 inch dice seedless cucumber
1/2 small jalapeno pepper, seeded and 1/8 inch dice
1 lime, juiced
1 tsp. toasted sesame oil

Garnish
1 lime, juiced
1 tbsp. toasted sesame oil
1 cup arugula
salt and black pepper

 Line a sheet pan with parchment paper, set aside. In a bowl whisk 1/4 cup oil, mayonnaise, lime juice, horseradish, salt and pepper. Fold kani, onion, scallion, red pepper, cilantro and bread crumbs into mixture. Shape crab cakes into 16 patties. Place on prepared sheet pan, cover in plastic wrap and refrigerate for 2 hours or overnight.

Sauce and relish- In a small bowl with a spoon mix chili sauce,lime juice and sesame oil. set aside. In another bowl combine mango, red pepper, cucumber, jalapeno,lime juice and sesame oil. refrigerate until ready to serve.

To cook cakes-Preheat oven to 425 degrees.
Prepare a dredging station, Place flour into a dish. in a separate bowl, whisk egg.On another plate add panko crumbs. Dredge crab cakes first in flour then egg, follow with panko. Pour remaining  1/4 cup oil into bottom of a cookie sheet. Place pan with oil into oven for 5 minutes. carefully remove pan and add cakes in a single layer. Bake until golden brown 10-12 minutes per a side. For garnish whisk lime juice, sesame oil in a small bowl, then lightly dress arugula. Season with salt and pepper to taste.

To plate: Place 1 crab cake onto garnish salad of arugula, drizzle lime chili sauce next to crab cake , finish with mango cucumber relish on top.

Cinnamon Applesauce and Raisin Noodle Pudding

This "lukshen" kugel is called a pudding, wanna know why? Cuz its delicious, and I said so. Seriously, its different in a league of its own. These days we call everything a kugel, every flavor, savory or sweet all falls under the "kugel" category. Until today, I herby introduce to you Cinnamon Applesauce and Raisin Noodle Pudding. The binder is unsweetened applesauce, the apple flavor is very subtle but adds a slight tart flavor. If your not a raisin person leave it out, you won't get in trouble..Promise.  So without further or do..

Cinnamon Applesauce and Raisin Noodle Pudding

8 oz. egg noodles, cooked and drained

1/4 cup raisins

4 eggs, beaten

1/2 Cup Oil

1/2 Cup Sugar

1 tsp. Salt

1 tsp. Cinnamon

1 Cup Applesauce-unsweetened

Preheat oven to 350 degrees

Rinse cooked noodles and drain,

Combine eggs,oil,sugar,salt,cinnamon and applesauce. Add egg noodles and raisins. Pour into 8inch square pan or a loaf pan.

Bake for 1 hour until top is golden brown. 

May: Shopping Addiction

I have a confession to make.

 I don't know how to say this but I will try my best (husband if your reading this, please darling cover your ears) OK here it goes.

 I have an online shopping addiction.

Ok there I said it.

I feel better now I got it off my chest.

I'm infatuated with shopping for......... dishes, kitchen utensils, table linens anything entertaining related (What is my excuse for the shoes? man that's for a diff time)  I wanted to share with you what I'm loving this month, so we can do the happy dance together.

1. Sur La Tabla -porcelain soup bowls  I'm thinking french onion soup, pastas or for a meat meal how about chicken pot pie or even chulent.

2. CB2 - basket weave place mats perfect for outdoor entertaining, just wipe off with a damp cloth. I have them in white, but I adore the orange.

3.  CWonder- Twig Salad Servers love, love, love this store.

4. Williams Sonoma flower pot cake pan  shavous!  Don't scream when you see the price tag.

5. Pier 1 Imports- Cobalt Glass Bottles Great to use as vases, would make a beautiful blue and white . tablescape.

6. Crate & Barrel votive holder  perfect size for individual chrain, sauces, or dips.

Curry Chicken Salad Sliders

So whats for Dinner? the usual phone call I get from the mister in the late afternoon. Chicken something I proclaimed, and after that came silence...

yup! straight up silence.

I thought we had  bad cell phone connection. Turns out I used the "c" word, Chicken again he said. After promising him he won't go starving, I knew I need to start thinking and quick.

After a long day, I had no patience to spend hours in the kitchen I wanted something quick and easy. Chicken salad came to mind, wrapped in lettuce? nah that wont work for a hearty dinner. I remembered seeing a recipe recently for curry chicken salad that I wanted to try, I figured this was the time and place. salad  in between two slices of bread, I can't go wrong.

Curry- Just the word sorta transports you to a different land. No? kinda? ok. I know the stunning yellow hue is definitely not your average color you see your chicken dressed up in.

This is your basic Chicken salad Recipe with just a few additional ingredients Curry, besides the warmth it gives the dish the color is magnificent. and I added a little bit of Cayenne for a kick. Give this recipe a try, if you have leftover chicken, or even as a salad recipe for shabbos this dish is delicious cold, warm or in between.  Second thought you can even add some cooked pasta, this would make a delicious pasta salad.

Curry Chicken Salad Sliders

3 cups cooked chicken, cubed or shredded
1/4 cup craisens  or any dried fruit of your choice, or some sliced grapes
1/2 cup salted cashews, chopped
2 scallions, chopped
2 ribs celery. chopped

Add all ingredients to large bowl, mix to combine. set aside.

Curry Dressing:
3/4 cup mayonnaise
2 tbsp. curry powder
1/4 tsp. cayenne
pinch of salt
Juice of 1 lemon
1 tbsp sugar.

Mix all dressing ingredients, Combine with salad. refrigerate until serving, This salad is best after a few hours so the flavors have time to get to know each other. :)

Arugula, Beet and Citrus Salad with Raspberry Vinaigrette

A few weeks ago, I went to my favorite restaurant of all time.  Mikes Bistro Ahh, yumm, heaven on earth. The staff know us by name already, so embarrassing.

 I always order the same thing, appetizer Handmade Gnocchi (duck & chicken confit, roasted portobello mushrooms, fresh thyme, duck jus, white truffle oil). Entree Braised Boneless Short Ribs (sun-dried tomato barbecue glaze, mashed yams, braised kale, cilantro, turnip & mustard puree). Either I need to get out more, or its the perfect place on earth. (short of willy wonkas chocolate factory)

 Anyways, where was I ? Did I mention they have a dessert called Apple Annie, that haunts my dreams. Yes! that place is really good. Ok back to the salad.  So I wanted to try something new, and behold there it was.  Roasted & Marinated Beet Salad candied nuts, fresh citrus segments, orange beet vinaigrette, shaved endive.

Have you ever gone out to eat, had a dish and you knew immediately you need to try to recreate it?

I used canned whole beets. It seems like a culinary no no. Honestly I'm all ready for shortcuts if it doesn't jeapordize the flavor, to me they both taste the same.

Arugula, Beet and Citrus Salad with Raspberry Vinaigrette
1 orange, supremed
1 grapefruit, supremed,
2 cans whole beets, drained, rinsed and sliced
1 cup honey glazed pecans
4 cups baby arugala
Raspberry Vinaigrette -recipe below

First plate  some arugala, then add beets, scatter pecans and citrus segments. Finish with drizzle of vinaigrette. Assemble right before serving.

Raspberry Vinaigrette

2 raspberry flavored tea bags steeped in 1/4 cup vinegar
2 Tbsp. honey

1/2 tsp sugar

1/4 tsp fresh lemon juice

1/4 tsp salt

1/4 cup vegetable oil

1/4 cup olive oil

Combine dressing ingredients. Place in a jar and shake until combined. Refrigerate until ready to use. Toss with remaining salad ingredients

Peanut Butter & Jelly French Toast Fingers

Seems a bit naughty? I know I just couldn't help myself. (And I had plenty of left over challah )  It started out as a simple PB+J sandwich but my niece who came for breakfast really wanted french toast. So as the story goes, her adorable cuteness won and  what was once a sandwich turned into a peanut butter stuffed french toast fingers with strawberry jelly dipper. To add a little bit of healthy I served it with a few slices of crunchy apple. I love the combination sweet, salty and tart.

 The "stuffed french toast concept" is old news but I love coming up with new combinations. How about chocolate hazelnut spread with sliced strawberries or apricot jam with slivered almonds. Now if you will excuse me, need to get my sneakers on. Breakfast is the reason I need to run a few extra miles this morning. Hey it was well worth it.

Peanut Butter & Jelly French Toast Fingers
4 slices of bread
Creamy or Crunchy peanut butter
1 tbsp. butter
2 eggs
3 tbsp. milk
1 tsp. vanilla extract
dash of cinnamon
1 tsp. sugar

Strawberry Jelly

Assemble 2 peanut butter sandwiches and cut off all the edges. Slice each sandwich into 3 strips.

 In a bowl  add eggs, milk,vanilla, and cinnamon and sugar whisk to combine. Preheat a skillet with 1 tbsp. butter . Dip each peanut butter sandwich finger into egg mixture on both sides add to skillet. Continue with the remaining sandwiches. fry on each side for about 3 minutes until french toast is golden. 

I heated the jelly with  1 tbsp. water for about 30 seconds in the microwave to make it warm and dippable.

Serve with a few slices of apple.

One more thing don't forget a tall glass of milk.

Rust, Burnt Orange and Chocolate Brown Tablescape with Shabbos Lunch Menu

For this week shabbos table inspiration I hit the fabric store. I fell in love with the rust taffeta quilted fabric and I knew instantly it was going home with me. I paired it with a chocolate brown and rust damask fabric, which I folded like an envelope for a napkin. I tend to go with more simple fabrics for the table linen, since I want it to be just a backdrop and not the main event. A busier napkin is also a great way to add a little pop without it being overwhelming.  As for the flowers I went pretty simple. A pair of matching vases filled with burnt orange flowers. I decided to go with a narrow tall centerpiece, so to still have an even flow around the table and I felt the branches gives the arrangement a little bit of drama.

Table setting, basic white square plates and I added a brown accent plate just for a little bit of oomph and to tie all the colors together.

Shabbos Lunch Menu

Homemade Challah

Gefilta Fish with frizzled Carrots

Salmon  Croquettes with Roasted Red Pepper Coulis

Guacamole and Egg Salad Trifle with Caviar and Zaatar Crisps

Marinated Heirloom Baby Tomato Salad 

Chulent with Kishke

Coconut Chicken Skewers with Sweet and Spicy Dipping Sauce

Deli Rugelach with Honey Mustard Sauce

Cinnamon Applesauce Lukshen Kugel

Broccoli Tarts

Eskimo Bars with Raspberry Sauce

Salmon Croquettes with Roasted Red Pepper Coulis

Recipe Adapted: Saveur

1/2 cup white wine

3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1 1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs
3 tbsp. unsalted margarine, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying

Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)

Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.

Add oil to a cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.

Roasted Red Pepper Coulis
Chic tip: Prepare the day you will be serving

3 large red peppers
3 tbsp. olive oil
1 medium shallot, thinly sliced
1 tbsp. red wine vinegar
salt and black pepper

Roast the red peppers under the broiler until the peppers are charred and blackened ( make sure to rotate pepper), Remove from boiler and set aside until they are cool enough to handle. Peel peppers (remove all blackened skin) and remove seeds and cores. Coarsely chop peppers.

In a food processor, combine the peppers with olive oil , shallot and vinegar. Puree until very smooth, season with salt and pepper.

Coconut Chicken Skewers with Sweet and Spicy Dipping Sauce

1 cup flaked coconut, (I used the Baker brand)
1 cup flavored panko crumbs
3 eggs, beaten
1 1/2 lbs chicken breast, cut into strips
olive oil

wooden skewers

Preheat the oven to 400 degrees

Combine coconut and panko crumbs in glass bowl.  Thread each chicken strip onto skewers. Dredge each chicken strip first in egg mixture then into coconut panko mixture, Place on parchment lined baking sheet. drizzle olive oil across breaded chicken. Bake for 25 minutes rotating after 15 minutes. until chicken is lightly browned and crisp.

Serve with Duck sauce with a few sprinkles of crushed red pepper flakes whisk together to combine.

Broccoli Tarts

20 oz. chopped broccoli florets

1 1/2 tbsp. margarine

1 1/2 tbsp. flour

1 cup non dairy creamer

3 eggs, beaten

1/2 cup mayonnaise

2 tbsp. onion soup mix

1/4 tsp. black pepper

12 mini tart shells or 1 deep dish pie crust ( I use the ungers brand)

Line tart shells on baking sheet pierce the bottoms with a fork bake for 10 minutes @ 375 degrees.

Lower oven temperature to 350 degrees

Defrost broccoli, in microwave or by steaming for a few minutes, drain thoroughly. Melt margarine in 2 qt pot add flour and mix until mixture is pasty. Immediately add non dairy creamer, bring to a boil then lower to a simmer for 1 minute. add in onion soup mix and black pepper whisk thoroughly and set aside.  Add eggs and mayonnaise to broccoli and add in cooled milk mixture, mix well then fill tart shells. Bake for 45 minutes.

Eskimo Bars with Raspberry Sauce