Saturday November 30, 2013
It's my husband's birthday, but we're out of town for Thanksgiving, and I haven't baked him a cake yet. So, in honor of his birthday, here are my Pumpkin Spice Latte Cupcakes. They happen to have pareve mocha buttercream, which makes them perfect for a meat lover's birthday dinner. I promise to make some real ones, but for the record these virtual cupcakes are my official IOU.
Saturday November 30, 2013
I love the idea of sweet potato latkes, but they can be a little tricky to make, because the natural sugars in the sweet potatoes make them prone to burning. For years I've used a recipe that had great flavor thanks to the addition of curry powder, but that tended to make a smoky mess in the kitchen. This year I got wise, and eliminated the added sugar, changed the oil to one with a higher smoke point, and added coconut milk for a subtle flavor enhancement. The result was these Curried Sweet Potato Latkes. I think I've found my new go-to recipe.
Friday November 29, 2013
When I was in college, I watched lots of very smart science major friends trudge off the library, miserable about the prospect of studying for the Organic Chemistry class they were convinced they'd fail. As soon as they were out of earshot, I'd invariably tell the nearest person how glad I was that I'd never have to take Orgo (or another math class for that matter) ever again.
Then I decided to become a dietitian, and ate those words. Not only did I have to take Organic Chemistry, I had to do math, and lots of it. And I had to start using the metric system in earnest, which isn't something most people in the States -- where we cling to the imperial system -- tend to do.
Despite that, it took an e-mail request from a reader to remind me that many of you are probably seeking recipes with metric measures. So I've ordered a special kitchen scale to help ensure accuracy, and I'll do my best to include metric measurements and temperatures alongside the US measurements in future recipes. (Over time, I'll update existing recipes, too). In the meantime, here's a quick Chicken Avocado Wrap that includes measures in both systems. It happens to be a great recipe for using up leftover Thanksgiving turkey, in which case the pounds vs. kilos and Fahrenheit vs. Celsius questions are moot, since you won't have to cook to make it.
Wednesday November 27, 2013
It's the first night of Hanukkah, and I should have made latkes. I didn't, because our plans for the evening involved a big to-do at shul that was supposed to include a latke bar, sufganiot, and a Chanukah fireworks display. Apparently the lure of fireworks on a frigid evening was a big enough draw that the latkes and sufganiot had been devoured long before we got there.
The fireworks were fun. We went home, lit our menorah, sang, and exchanged gifts. But as I was getting my daughter ready for bed, she asked when we were having our Hanukkah dinner. Apparently, our actual dinner didn't count, because there were no latkes, and no sufganiot. To make up for it, I let her stay up a little late so we could play dreidel over a bowl of cereal. But I owe her big time. So there will be plenty of latkes and homemade applesauce this week. And next time, we'll play dreidel with chocolate gelt instead of Joe's Os.
P.S. If you subscribe to the Kosher Food newsletter and didn't receive it today, please accept my sincerest apologies. It looks like there may have been a transmission glitch. I'm investigating and will keep you posted, and yes, I owe you recipes big time, too. In the meantime, Chag Sameach -- have a wonderful, joyous Hanukkah!