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.