Rachel Kravetz Presents…Gazpacho!

Guest blog post by Rachel Kravetz

Hey AliBabka fans! As one of Alison’s oldest friends, I’ve seen her through the highs and the lows of her cooking adventures (my favorite has to be our homemade s’mores ice cream, complete with burnt marshmallows and a melted hershey bar). She has grown immensely as a chef, and she’s always my go-to-girl for a good food idea.

As my last hurrah of the summer, I wanted to make a cold soup. Soup is by far my favorite food, but it can be too hot and time consuming during the summer. I am also not a very exact chef, so I wanted something easy to adapt and difficult to mess up. I was drawn to it because of its use of cilantro. Being married to a half-Mexican, cilantro has become a staple herb in our household. It adds a brightness and punch of  flavor to anything from hamburgers to watermelon.
The best thing about this recipe is that there is ZERO cook time! I present to you:

Gazpacho Soup!

3 medium size tomatoes
1 cucumber
½ red pepper
½ yellow pepper
½ orange pepper
½ white onion
handfull of fresh cilantro
1 small can tomato paste
1 cup water
salt and pepper to taste

Chop up all the fresh ingredients. Add tomato paste and water. More or less water can be added depending on the thickness you like. Throw it all into a blender (I prefer my ‘zhuzher’, otherwise known as an immersion blender) Blend ingredients until smooth, then add salt and pepper to taste. Chill in the refrigerator for ~4 hours. Serve with some sprigs of cilantro for garnish, and Buen apetito!




Made with the freshest carrots and the sweetest raisins!
Not to0 big, not too small…just right!

To purchase, please email alibabka@alibabka.com with your address, telephone number and # you wish to purchase. (limited NY and NJ areas)

Limited supplies…so get them while you can!
$12.00/15 Muffins

Also selling Chocolate Chip Cookies (dairy) and Almond Oat Cherry Jam Cookies
$10.00/Dozen Choc Chip Cookies and $12.00/Dozen Almond Oat Jam Cookies  

Put A Little Spice In Your Apple

Everyday I come home from work and just want to fall on the couch and go to sleep.  Not today!  I was determined to create and be inspired. I had honey, I had spices, I had apples…with a little inspiration and push from my sweet toothed friends …I am privileged to present to you CHAI HONEY CARAMEL APPLES!  Not to mention, my apartment smells fantastic!  Check out the September Rosh Hashana Honey Link-Up below!

Chai Honey Caramel Apples

1 C. Honey
1 C. Almond Milk
1/4 C. Earth Balance
1 tsp. Vanilla Extract
Scant 1/4 tsp. of each of these spices
Ground Nutmeg, Ground Black Pepper, Ground Cinnamon, Ground Allspice, Ground Ginger, Ground Cloves and Fennel Seeds
4 Apples

Put all ingredients in sauce pan and wait till it reaches a boil.  Once it reaches a boil, pick up the pan from the heat (or it will boil over) and turn the stove down to low.  Using a candy thermometer, cook the honey and milk mixture till the temperature on the thermometer reaches 250 (about 20 minutes).  Take the pan off the stove and cool until the mixture has a caramel dipping texture (about 5 minutes).  Slice your apples into 8ths and dip.  Lay covered apples on parchment paper and sprinkle with chopped pecans. Place in fridge for caramel to set.
Start of the boil
220 degrees

250 degrees


A Peachtastic Engagement

As I was driving down the country road on the way to the peach orchard at Phillips Farms, I thought “what a perfect day this is!”  The sun was shining, I had my guy to my side, an open road ahead, and peach picking soon to come. During the hour drive to the orchard, I thought about what I was going to create with all those delectable and juicy peaches I was about to pick. As soon as we got there, I jumped out of the car, anxiously thinking “what if everyone else has taken the best of the bunch?” I moseyed on over to get a basket for us, grabbed a map, and my boyfriend led the way. The peaches were in abundance! They all looked delicious, especially fresh off the tree, and I knew this would make for some great peach tart. As we walked through the orchards I noticed him nervously looking around.  He saw something in the distance, quickly said for me to follow him, and beneath the orchards I saw a beautiful picnic blanket set up with fresh flowers, godiva chocolates, and champagne.  
He got down on one knee and proposed to me.  Long story short…I said yes!
I came back from that peach picking trip with a basket of fresh delicious and juicy peaches and  a wonderful new fiancé!  I say that was my most successful peach picking adventure yet!

This peach tart is the most delicious peach tart you will ever make…and the easiest…seriously.
Use the best pie crust in the world and my peach mixture and you will be good to go!

Engagement Peach Tart
The Best Pie Crust in the World:

1 1/4 C. Flour
1/4 t. Salt
6 T. Earth Balance Shortening
3-5 TBS. Ice Water

Process flour, salt and shortening in a blender or with a pastry blender till crumbly. Sprinkle in ice water till ball is formed.  Press into the bottom and up the sides of the tart pan with removable “pop out” bottom.

6 peaches, peeled and sliced
¾ C. Sugar
¼ C. Corn Starch
1 TBS. Lemon Juice

Combine together and pour into pie crust.  Bake at 425 for 45 minutes until golden on top and peaches cooked through.