Category Archives: Lime

Refreshing Mango-Lime Popsicles

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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.

Say Cheese…Cake!

In my opinion, there is no better combination of flavors for dessert then sweet and sour.  Any dessert with citrus is usually my top order at restaurants or the dessert I am most excited to make (and then of course eat)!   Cheesecake always seems too heavy and plain for me so I decided to jazz it up by adding a citrus component to the mix and lightening up the cheesecake filling.  Four layers make up this fabulous full flavored cheesecake!

Graham Cracker Crust  +  Lime Curd+  Lime Cheesecake + Sour Cream Chocolate Ganache = The most amazing, eye catching and delicious dessert you could put on your table for Shavuot!
 

Lime Cheesecake with Sour Cream Chocolate Ganache

Makes 2-14″x4″Tart Pan or 1-8″ Round Springform Pan

 
Lime Curd:

6 Egg Yolks
3/4 C. Sugar
8 Tbs. Fresh Lime Juice
1 Tsp. Lime Peel, grated

Crust:

1 3/4 C. Graham Crackers, finely ground (about 12 whole graham crackers)
1/4 C. Sugar
1/2 C. Butter, melted

Filling:

2 (8-ounce) Packages Cream Cheese, room temperature
2/3 C. Sugar
2 Eggs
4 Tbs. Lime Juice
1 Tbs. Lime Peel, grated
1 16 Oz. Container Sour Cream

Sour Cream Chocolate Ganache:

2 ½ C. Semi-Sweet Chocolate Chips
1 C. Sour Cream
3 Tbs. Oil

Lime Curd:

Whisk all ingredients together in a small saucepan over medium heat.  While whisking constantly, bring to a boil and let boil for 30 seconds.  The ingredients should thicken.  Put the side.

Crust:
Preheat oven to 350°F. Spray two 14×4 inch tart/quiche pan with non-stick cooking spray.  In a bowl, mix together the graham crackers, sugar and butter until thoroughly combined.  Press half the crumb mixture evenly onto bottom and on the sides of each pan. Bake 5 minutes. Cool completely.

Filling:
With an electric hand mixer, mix the cream cheese, sugar, eggs, lime juice, lime peel and sour cream until completely blended.

Preheat oven to 350°F.  Pour half of the curd on each graham cracker crust.  Spread carefully with the back of a spoon or side of a knife until the bottom of each crust is covered.  Pour the cheesecake filling on top of the curd and spread evenly.  Bake for 40-45 minutes until the cheesecake is set.  When cheesecake is done, set on a cooling rack and make the ganache.

Ganache:
In a medium saucepan melt the chocolate chips, oil and sour cream over medium-low heat until thoroughly combined and smooth.  Stir constantly so the chocolate does not burn.  Spread evenly over each tart and smooth with the back of a spoon or knife.  Sprinkle with lime zest and/or sea salt if desired.  Refrigerate until ready to eat.  May be refrigerated for 2 days or frozen up to 1 month.
 
 

Modern Matzah Blintzes

These no-bake matzah blintzes are a perfect combination of creamy, sweet and tangy. No need to make your own crepes, soaking the matzah makes them soft enough to fold and form into a delicious dessert. Get ready to taste matzah blintzes in a whole new way!

  
Lime Ricotta Matzah Blintzes with Strawberry Compote

Makes 4 Servings, 1 Blintz Each

4 Pieces of OSEM Thin Matzahs

1 C. Milk
2 Eggs
1 Tbs. Sugar
1 Cup Ricotta
1 Lime, Zest and Juice
2 Tbs. Sugar
1.2 tsp. Vanilla
8 Oz. Strawberries cut in slices
1 Tbs. Sugar
1 Tbs. Butter
Optional: Chocolate Syrup

Soak matzah in milk mixture for 5 minutes.  Turn on stove to medium and add butter.  Remove one matzah at a time and fry in butter for 30 seconds on each side.  Lay flat and repeat with all the matzahs.   Mix together the ricotta, lime juice and zest, sugar and vanilla.  Place ¼ of a cup of ricotta mixture on each piece of matzah and roll up.  Place seam side down on a plate. 
Heat another pan to medium and add strawberries, butter and sugar.  Cook for about 5 minutes until soft.  Pour over blintzes and drizzle with chocolate syrup if desired. Serve warm.
 

Click Here For More Osem Passover Recipes 

 

Can I Buy You A Hamantashen?

I’m currently in the baking module of my culinary program and have definitely been inspired to get more experimental with my Kitchen Aid!  I am always adventurous with my recipes, but this one was an overhaul of a real classic.

As far back as I can remember I have been making hamantashen for Purim.  When I was a child, my mother would make the dough and roll it out, and let me and my sisters cut out the circles and fold them into delectable triangles. Waiting until our three cornered delights were ready to eat was one of the hardest things we did all year.  We would smell the cinnamon and sugar topping (the secret ingredient that makes them smell almost as good as they taste) and our impatience would get the best of us.  We would bite into the cookies before they were cool, and burn our tongues on the hot sugary jelly inside.One of the focuses on Purim is drinking (responsibly), so I decided to create an “adult” hamantashen for the kid inside us all.  I brainstormed some fun cocktails that I dreamed I could roll into hamantashen.  I hope you enjoy my take on the classic hamantashen and enjoy these as much as my band of taste testers and I did!

Note:   These are kid friendly since all the alcohol is cooked or boiled out. If you want no alcohol in your hamantashen, each recipe is great with the liquor left out.  What you do with the extra liquor is up to you 🙂

Happy Purim!

Mojito 2

Mojito Hamantashen

Make a 2 ½ Dozen
Dough
2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
1-1 1/2 tsp. Peppermint Oil
1 TBS. Fresh Mint Leaves, minced
Raw Sugar (optional)
Lime-Rum Curd Filling
1 Cup Sugar
¼ Cup Earth Balance or Butter
1/8 Cup Corn Starch
¾ Cup Fresh Lime Juice
1 TBS. Lime Zest
2 Eggs, Beaten
2 TBS. Rum
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the lime-rum curd filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned. 
Filling:  Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan.  Heat the mixture till the butter melts.  Pour some of the lime mixture into the eggs and stir together to temper the eggs.  Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken.  Whisk for about a minute, take off heat and strain into a bowl (this will separate any egg that may have curdled from the curd itself). Refrigerate the curd till ready to use.
*When baked, the filling soaks into the cookie and the curd deflates.  They look beautiful and you still get that flavor, but if you wish to fill the cookie all the way up with curd after baking, make a double batch of the filling and fill in all the spots after the cookies are baked and cool.
 
Teq Sunrise2
Tequila Sunrise Hamantashen
Makes 2 ½ Dozen
Dough
2 Cups Flour
¾ tsp. Baking Powder
1/8 tsp. Salt
½ Cup Earth Balance or Butter, softened
2/3 Cup Sugar
1 Egg
1 Egg Yolk (reserve the egg white for assembling the cookie)
1 tsp. Vanilla
2 tsp. Orange Zest
 
Cherry-Tequila Jam Filling
1 17.5 oz. Jar of Cherry Preserves (I love Trader Joes brand because whole cherries make up most of the jelly)
2 TBS. Tequila
Dough: Stir together flour, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg, egg yolk, vanilla, and orange zest.  Beat in flour mixture until combined.  Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the cherry-tequila jam filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Bake for about 12 minutes until lightly browned. 
Filling:  Mix the cherry preserves with the Tequila. Add 1 more tbs. of tequila if you want the filling to be stronger.
 Frangelico (Hazelnut Liquor) Hamantashen
Makes 2 1/2 Dozen
Dough
1 1/3 Cup Flour
1/3 Cup Cocoa
½ tsp. Salt
1 tsp. Baking Powder
¼ Cup Earth Balance or Butter, softened
¾ Cup Sugar
1 tsp. Almond Extract
1 Egg
3 TBS. Coconut Cream (the cream on top separates from the water on the bottom)
Chocolate-Frangelico Ganache Filling
8 Oz. Dark Chocolate, chopped ( I like Trader Joes brand)
8 Oz. Coconut Cream
Dash of Salt
3 TBS. Frangelico Liquor
½ Cup Hazelnuts, toasted and chopped
½ Cup Whole Hazelnuts
Dough: Stir together flour, cocoa, baking powder and salt.  In another bowl, beat butter until creamy.  Beat in sugar until fluffy.  Beat in egg and almond extract.  Beat in flour mixture until combined.  Wrap dough in plastic wrap and refrigerate several hours or overnight. 
Preheat oven to 375 and line 2 large cookie sheets with parchment paper.  Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick.  Cut rounds, until dough is finished.  Fill the rounds with the chocolate-frangelico ganache filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen.  Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands).  Put a hazelnut on top of each hamantashen and bake for about 12 minutes until lightly browned. 
Filling:  Heat all of the ingredients together (except the hazelnuts) in a small saucepan till melted.  Take off stove and add the chopped hazelnuts.