Category Archives: Frozen

Refreshing Mango-Lime Popsicles

For original post on Arutz Sheva Click Here!

The thought of making my own popsicles has always enticed me!  I love having the ability to control the sugar content while maximizing the nutritious ingredients that go into this delightful frozen treat.  Adding avocado enhances the creaminess to the popsicle that mimics ice cream and satisfies that creamy craving. 

I am currently pregnant and it’s the middle of the summer, therefore I am always looking for ways to keep cool.  Popsicles are the ultimate way of cooling down on a summer day and cooling my insides from the heartburn that comes with pregnancy. 

These popsicles are a great summertime treat or a refreshing end to a BBQ.  Mango is meant to be in Popsicle form and the lime makes this a zesty and refreshing palate cleanser.  Summertime is the best for get-togethers and these popsicles need to be a part of those events!    

        

Creamy Mango-Lime Popsicles
Makes 2 ½ cups puree / About 5 popsicles

1 Lime, Zest and Juice

1 Ripe Avocado, peeled and pitted
1 Cup Mango, Fresh or Frozen
¼ Cup Maple Syrup
Pinch of Salt
½ Cup Apple Juice

In a food processor or Vitamix, combine the lime juice, lime zest, avocado, mango, maple syrup, salt and apple juice.  Process until smooth and no chunks are visible.  Add more apple juice if needed to reach desired consistency.  Pour into Popsicle molds or Zipzicle (www.zipzicles.com) tubes.  Freeze for at least 3 hours before enjoying.

Desserts Are Better Frozen

As you might have discovered by reading my previous posts, I love frozen desserts!  Have you ever tried frozen Lemon Meringue Pie or frozen Chocolate Chip Cookies?  They are so fantastic that your life will change!   
Ice cream is probably the most popular frozen dessert.  The cold and creamy texture can bring anyone to their knees asking for more!  I discovered this recipe for halvah ice cream by Vicky and Ruth from MayIHaveThatRecipe.  They grew up in Barcelona, Spain and have fantastic recipes and bold and colorful pictures on their site!  
If you have ever been to Israel and tasted halvah from the Jersualem marketplace you know what halvah tastes like!  It has a very dry consistency, but not unpleasant, and is so sweet and delightfully earthy at the same time.  Basically made of ground sesame seeds and sugar, it is a popular dessert in the Middle East.  

I adapted their recipe a bit by using cinnamon in my sauce instead of cardamom, and using dates as a garnish instead of pistachios.  This is a vegan and processed sugar-free dessert and tastes so divine, like seriously divine!  The original recipe called for powdered sugar, but I used a combination of maple syrup and potato starch.  It rocks the house, raises the roof…you get the point.
Halva Ice Cream with a Cinnamon-Halva Sauce
I adapted this recipe to eliminate cane sugar, but you can check out the real recipe HERE
Ice Cream:
2 C. Unsweetened Almond Milk
1/2 C. Tahini
4 TBS. Maple Syrup
Pinch of salt
Dates for garnish

Halvah Sauce:
2 TBS. Tahini Paste
2 TBS. Corn Starch or Potato Starch
2 TBS. Maple Syrup
2 TBS. Unsweetened Almond Milk
1/2 tsp. Ground Cinnamon
In a medium size sauce pan, bring milk and agave to a simmer. Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight. Pour into an ice cream maker and churn until creamy, 15-20 minutes. Serve immediately (see note)

For the Halvah Sauce:
Whisk tahini and corn starch until well incorporated. Add almond milk and maple syrup one tablespoon at a time, stirring constantly. Add cinnamon and mix well. Drizzle Halvah sauce over sorbet right before serving 
and garnish with dates.

Notes
Sorbet will harden significantly once it freezes. If you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating.  The sauce will harden and thicken in the fridge as well. 

An InLinkz Link-up

Give Away Contest

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random. 
Contest Fine Print:
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

a Rafflecopter giveaway

Be Picky!

Fruit picking is a great summer pastime.   In an article I wrote for KosherEye, I give ideas of what you can do with the fruit once it’s in your basket. 
Here’s the article – Summer Fruit Desserts
Let me know what you do with your freshly picked fruit!  
Plum Upside Down Cake
Strawberry Shortcake
Raspberry Sorbet
Frozen Lemon Meringue

Introducing…Chef Alison!

This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!  
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg.   My class and I made an abundance of delicious freshly made foods.   We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher.  My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations.  Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats.  I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too). 

The day was hectic and such an adrenaline rush.  We were each called up individually and were given a book and a toque.  I think I donned my toque quite well if i do say so myself!

Here I go, out into the culinary world, armed with knives and a uniform.  Some would describe that as going out to war, but I would call it living my dream!

Lemon-Curry Mashed Potatoes

Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed  (Optional)
Boil potatoes in water till soft.  Drain.   While hot, mash in the butter, milk and spices.  Sprinkle with chopped walnuts.   
B’tayavon,

Chef Alison 

Starting Monday I will be interning at Solo 🙂

I Can’t Believe It’s Not Bread!

“Wow!  Are you sure this is Kosher for Passover?”
Why are Passover foods known to be stale and tasteless?  

From the time Jews left Egypt, Passover  has had a reputation for producing sub-par and “Pesach tasting” food.  There is no reason why this should be the norm because recipe searchers, like myself,  have an extensive list of great “Kosher for Passover” recipes just a mouse click away.
Some of you may have realized  that I did not contribute to Kosher food blogs and websites for Passover. You may have thought I wouldn’t want to waste my time posting about Passover food. However, the real reason I did not share my recipes before or during Passover was because I was just plain ol’ busy cooking them!
Passover (or in hebrew Pesach) is a great time for experimenting in the kitchen.  The forbidden grains, wheat, barley, oats, rye and spelt helped me get creative, improving and challenging my culinary skills. My goal was to keep it tasty, healthy and gluten free.
Chocolate Covered Frozen Bananas
5 Bananas, sliced 1/2 – 1 inch thick
1 Package of Chocolate Chips
1 TBS Oil
Toppings of your choice (sprinkles, coconut, chopped nuts, white chocolate, dried fruit, etc)
In a double boiler (google a picture if you want to see what it looks like), melt chocolate chips and oil (can also be melted directly on stove top but keep a close eye on it so as not to burn).  When melted, dip sliced bananas in the chocolate and pick up with a fork by scooping under the banana and shake off excess chocolate.  Lay on parchment paper and add toppings.  Freeze the bananas overnight and enjoy!  Serve Frozen.

Orange-Almond Cake Pops
Makes 20 Pops
2 Oranges
4 Eggs
¾ C. Agave
2 C. Almonds
½ tsp. Salt
1 tsp. Baking Soda
Wash oranges and boil them whole (peel and all) for 1 hour or until soft.  Blend 2 Cups of  almonds until it turns into a flour texture.  Remove and blend oranges till smooth.  Process in eggs, agave, almond flour, salt and baking soda until blended.  Pour into a greased 9 inch round cake pan or spring form.  Bake at 375 for 45-50 minutes until center comes out clean. Take cake apart and roll into 1- 2 inch balls. 
Roasted Zucchini with Sweet and Sour Onions
Make 20 Side Servings
5 Green Zucchinis, ½ “ sliced on a bias
5 Yellow Zucchinis, ½ “ sliced on a bias
Olive Oil 
Salt
Pepper
7 Yellow Onions, sliced
2-3 TBS. Apple Cider Vinegar
Preheat oven to 400.  Coat the zucchini on both sides and roast for 15-25 minutes till the zucchini has a slight caramel color and is soft.  Sprinkle with Salt and Pepper. 
In a preheated sauté pan, heat 3-4 TBS. of oil.  Add onions and cook at a medium low heat for about 30-45 minutes.  The key to caramelization is to go caramelize the onions nice and slow so the sugars in the onion can release and not burn.  When caramelized, add the vinegar, salt and pepper.
To serve, spread the caramelized onions on the bottom of a plate and layer the zucchini on top of the onion.
Balsamic Glazed Chicken Kabobs
Makes 20 or more Skewers
I really like the recipe because it takes a very minimal amount of ingredients to feed a lot of people. 
8 Chicken Breasts, cut into 2 “ pieces
3 Red Onions, cut into 8 pieces
1 Pint Cherry Tomatoes
1-2 Containers of Fresh Mushroom, White or Portobello, cleaned and stems removed
½ Cup Balsamic Vinegar
½ Cup Olive Oil
Salt, Pepper and Garlic Powder
Wooden Skewers
Preheat oven to 350. Skewer the mushrooms, chicken, onions and cherry tomatoes.  Put in pan and pour oil and balsamic vinegar on top.  Sprinkle with salt, pepper and garlic powder and rotate to coat the other side in the marinade.  Cover with foil and bake for 20 minutes.  Uncover and bake for 10 more minutes.  Enjoy hot or cold.  
Pictures and Ideas Worth Sharing:
Almond Chocolate Macaroons
Chocolate Cake  (Sugar and Gluten Free)
Quinoa – Broccoli Burgers   


Quinoa and Salmon Fried “Rice” (not pictured)
The Best Brisket (not pictured but recipe coming soon in another blog post)

Frozen Lemon Meringue

One day, in a very tiny apartment in NYC, my sister and I were enjoying a fabulous piece of fresh lemon meringue pie.  Savoring each bite, we thought “It couldn’t get better than this!”  The tangy lemon filling, contrasted by the sweet meringue top, finished off by the flaky buttery crust. Suddenly an idea popped in our heads…the only way this could be ANY better was if it were FROZEN!! Genius!

It might be a Barnett thing, but the rule is, (almost) any dessert is better frozen.  Chocolate chip cookies (or any kind of cookie), gushers (that ones for my sis Becca), chocolate…
The only thing we regret is not thinking of this sooner.

Lemon Meringue Pie
Pastry for single pie crust (on bottom)

3/4 C. Fresh Lemon Juice (5 lemons) and 1 T. Peel, zested (1 Lemon) 
1/3 C. Cornstarch
Pinch of Salt
1 C. Sugar + 1/2 C. Sugar
1 ½ C. Water
2 T. Earth Balance Butter
3 Egg Yolk
4 Egg Whites
¼ t. Cream of Tarter
Make dough and chill.  Preheat oven to 425.  Meanwhile, take a 9X13 pan and cover the bottom with foil till it overlaps on all edges (this will make taking the bars out the pan easy).  Spray the foil with Pam.  Take the dough out of the fridge and press it into the bottom of the foil lined pan till it covers the bottom.  Bake 20 minutes till lightly golden.  Turn oven to 400.


Zest the lemon peel and squeeze the lemon juice, reserve for later.  In a 2 QT. saucepan, mix cornstarch,   pinch of salt, and 1 C. Sugar; stir in water.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil 1 minute, stirring constantly.  Remove from heat.

In a small bowl, whisk egg yolks, stir in small amount of the hot cornstarch mixture until blended; slowly pour egg-yolk mixture back into the hot cornstarch mixture in the saucepan, stirring rapidly to prevent curdling (no scrambled eggs!).   Place saucepan over low heat and cook, stirring constantly, about 4 minutes, until thick.  Remove from heat and stir in butter, lemon juice and peel.  Pour into cooled pie crust.

In a small bowl, with mixer at high speed, beat egg whites, cream of tartar and a pinch of salt until soft peaks form when beaters are lifted.  Gradually sprinkle in remaining ½ C. Sugar, 2 T. at a time, beating until sugar has completely dissolved and the egg whites stand in stiff peaks when beaters are lifted. 

Spread meringue over filling to the edge of the crust (meringue shrinks when cooked).  Swirl the meringue with the back of a spoon to make an attractive top.  Bake 10 minutes, until meringue is golden.  When pie is cool, freeze.  When ready to serve, take the foil out of the pan and cut into bars. 

Best Pie Crust in The World
Makes 1 Pie Crust (I usually make a few batches at a time and freeze them.  They freeze great!)

1 ¼ C. Flour
¼ t. Salt
6 T. Earth Balance Shortening
3-5 T. Ice Water
Process the flour, salt, and shortening in a blender or with a pastry blender.  Sprinkle in ice water till a ball is formed.  Refrigerate for 30 minutes or overnight. 

Frozen Lemon Meringue Pie…Mission accomplished!

On another note: In the culinary world….I finished Module 1!!  Aced my test and I am 1/5 of the way to becoming Chef Ali!