Category Archives: Walnuts

Charo”Set” For Dessert

What’s better than a dainty and delicious macaron? A macaron tart!  Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder.  Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder.  Horseradish, parsley, egg and potato were all out…but charoset caught my attention.  Apples, walnuts and cinnamon…now that is something I can work with!
A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!

Charoset Macaron Tart

Serves 6-8

Cinnamon Macaron Crust

4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon

Apple Butter Buttercream

½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter

Walnut and Apple Butter Compote

½ Cup Ground Walnuts
½ Cup Apple Butter
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper.  With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.

In a separate bowl, whisk the powdered sugar, almond flour, salt and cinnamon together.  Fold the flour mixture into the egg whites until thoroughly combined. 

On one cookie sheet, scoop out ½ the batter, about 1 ¼ cups.  Scoop the other half on the other sheet. With a spatula, carefully spread each of the mixtures into an 8 inch circle.  With the back of a spoon, try to even out the top.  Let sit for 15 minutes to dry and develop a crust.  Place in the oven and bake for 15 minutes.  Remove from oven and let cool.

In a bowl add the butter, powdered sugar and apple butter.  With an electric mixer, beat until the mixture is combined and it becomes soft and spreadable.

Carefully turn one of the macarons over and peel the parchment paper of the bottom.  This will be the bottom of your tart.  Evenly spread the buttercream over the macaron.  Carefully flip the other macaron over and peel off the parchment paper.  Place the side facing the pan on top of the buttercream.  Sprinkle with powdered sugar

Combine the walnuts and apple butter in a separate bowl and serve a few tablespoons with each serving of the macaron tart.




A Gingery Thanksgiving

Every year, about 40 of my friends organize and get together for an annual Thanksgiving dinner a week before actual Thanksgiving.  It is a huge pot luck and everyone dresses up in costume.  Matan (my fiance) and I dressed up as pilgrims and Matan made a super tasty and beautiful looking turkey.  I contributed with my cranberry ginger sauce to perfectly compliment the turkey.  This cranberry sauce is not your typical out of the can jellied blob…it’s crunchy, sweet, tart and refreshing! The ginger adds a whole new flavor profile to the cranberry sauce and helps with digestion (not a bad thing on thanksgiving if ya know what I mean…).
Below, I included the best parve pumpkin pie you have ever tasted.  My grandmother asks me to make it for our  family Thanksgiving bash every year! Enjoy and Happy Thanksgiving!   

Cranberry Ginger Sauce

1 – 12 oz. Bag Fresh Cranberries
1/2 C. Sugar (add more or less depending on taste)
1 – 2″ Piece of Ginger, peeled and zested
1 Orange, zested and peeled, rind discarded and orange segments reserved
1/2 C. Walnuts
In a food processor, grind the cranberries, sugar, ginger, orange zest, orange segments and walnuts to desired consistency.  Serve or refrigerate for later. 
Pumpkin Pie
Makes 10 Servings
16 Oz. Pumpkin
12 Oz. Soymilk
2 Eggs
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
(If no cinnamon, ginger, or nutmeg, substitute 1 ½ t. of Pumpkin pie spice)
½ t. Salt


Prepare dough as directed through chilling.  Roll out dough and line a 9 inch pie plate; make turret edge.  Refrigerate or freeze 10-15 minutes to firm pastry.  Preheat oven to 425.  Line pie shell with foil and fill with pie weights.  Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden.  If crust puffs up during baking press it to the pie plate with the back of a spoon.  Turn oven to 375.  In a bowl, combine all of the ingredients and beat until well mixed.  Pour it into the pie shell and bake for 50 minutes or until knife comes out clean.  Cool and serve with whipped cream.

Matans Infamous Turkey