jewhungry kosher food blog

 

Well, the holidays are officially upon us. Even though I am steeped in food on the regular, I am still waaaaaaay behind in my holiday preparations. I haven’t even menu planned. Blargh!! I do this to myself every. single. year. I invite a ton of people over because I LOVE LOVE LOVE hosting but then I end up all stressed out the day of first night dinner because I’m running around trying to get sh*t done. It also doesn’t help that I have a strict 8:30pm bedtime (I work full time and have 2 kids. I’m in survival mode here, people) so there’s no staying up super late and doing tons of baking for me. Nope, I’d rather just woman up and deal with it come the day of the holiday. The good news, however, is that I know a few people in food with some amazing food blogs so inspiration is but a click and an hour of web-surfing away. The other bit of good news is that I’ve been writing for a lovely website called, InterfaithFamily.com, an organization whose mission is to support interfaith families exploring Jewish life. I’ve written several posts for them over the couple months so I thought I’d get organized and give you a look-see. I also had the IMMENSE pleasure of writing a guest post for Chanie at Busy in Brooklyn. All links will be posted below! I hope you get some inspiration for your holidays or your daily meal-planning. Shanah Tovah!

Jewhungry kosher food blog

Roast Cauliflower and Sweet Potato wit Figs + Tahini

Jewhungry kosher food blog

Cilantro, Lime + (Coconut Milk) Yogurt Grilled Chicken Wings

Jewhungry kosher food blog

Buffalo Quinoa Burgers

jewhungry kosher food blog

Fall Farmer’s Market Salad

Jewhungry the kosher blog

Semolina Cara Cara Orange Cake

Shanah Tovah, from the littlest little queen and me!

Shanah Tovah, from the littlest little queen and me!

image_pdfimage_print

pimento cheese kosher challah jewhungry

 

Oh. Hi there. Remember me? No? Me either.

 

JUST KIDDING! I’m back . . . a little. To be honest, I haven’t really left. I’ve just been guest posting over at Busy in Brooklyn and writing for Interfaithfamily.com (recipe round-up for them is coming). I’ve also been knee-deep in adolescent mental health as the school year is in full swing and therefore, I’m back in the mix at the day job as a Director of Counseling at an area high school. I’ve also been trying very hard to leave some space this year for self-care, which started out really well. I joined a gym and subsequently actually attended the gym for a whole full 10 days . . . and then the kids got sick and my husband’s work/PhD-writing schedule took over and I haven’t been in 2 weeks. I miss it. I don’t miss the intensity of some of the other patrons or the feeling that I’m not quite pushing myself hard enough as I enjoy my treadmill stroll while I watch other members just barely hold on while participating in their spinning class, but I do miss it. I had finally discovered the key to motivating myself into getting on the eliptical machine and really getting into it. What’s the secret, you ask? Two words:

Beyonce Videos.

That’s right, I’m the chick on the eliptical wearing outdated yoga pants from the early 2000s watching Beyonce music videos on Youtube while I sweat buckets onto the nicely polished gym floor. I’m telling you though, IT WORKS. I’m all, “Shooooot, I can do this! I’m as fit, limber and coordinated as Beyonce! Heck, I have so much rhythm on this here elliptical machine, I could be one of her backup dancers!” And yes, once off the elliptical and back in my real life, I realize the power of endorphins and how they can play tricks on the mind, like convincing a 36 year-old Jewish white woman she is as fit, limber and coordinated as Beyonce. But hey, whatever works.

 

pimento cheese kosher challah jewhungry

 

But enough about my meager attempts at self-care, we’ve got a challah to talk about. I want to acknowledge my homegirl, Molly Yeh, here as her Brown Sugar Challah with Pomegranate Glaze absolutely inspired this challah. I made it several weeks ago for the first time and fell in love with the ease of the dough recipe and wanted to experiment with fillings. I also wanted to make a challah that represented me and my flavor profiles and what’s more Southern Jewess than pimento cheese-stuff challah!?!?! I get that the pimento cheese might not be everyone’s favorite but I’m telling you, the feedback from husband and co-workers who enjoyed this loaf at work the next day was some of the most positive, re-enforcing feedback I’ve ever received on a recipe. So I say to you out there who is in doubt, give it a try. Just once. And if it’s not for you as is, slice it up and make some bada** grilled cheese with it or a savory stratta. Whatever you do, keep the dough recipe. It’s so user-friendly. Enjoy and Shanah Tovah!!!

 

pimento cheese kosher challah jewhungry

 

 

pimento cheese kosher challah jewhungry

Recently, on the Jewhungry Instagram page.

 

pimento cheese kosher challah jewhungry

 

 

pimento cheese kosher challah jewhungry

 

Makes One Loaf of Challah

3/4 c warm water
1 tbsp dry yeast
1 1/4 c  brown sugar
3 c all-purpose flour, plus more for dusting
1 tsp kosher salt
1 tsp of cayenney pepper
1/3 c sunflower oil
3 eggs
Pimento Cheese recipe from previous Jewhungry post

Method

1. In a measuring cup or small bowl, combine the water, yeast, and 2 teaspoons of brown sugar. Let sit for a few minutes until it gets foamy on top.

2. Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook, mix together 1/4 cup of brown sugar, the 3 cups of flour, salt, and cayenne. In a separate bowl, mix together the oil and 2 of the eggs.

3. When the yeast has proofed, add it to the dry ingredients, immediately followed by the egg mixture. Mix to combine and knead, either on a floured surface, or with the dough hook for 7-10 minutes, adding more flour as needed, until smooth (please note I have have never made this recipe with a stand mixer — only by hand so my results are based on the ol’ fashion method of kneading by hand).

4. Transfer to an oiled bowl, cover with a damp towel, and let rise until doubled in size, about 3 hours (I like to preheat my oven to 500 and then turn it off and let the bowl sit on top of the oven with the oven door slightly ajar as it lets the heat escape and helps my dough rise, baby, RISE!)

5. While challah is rising, make your pimento cheese and let sit in a cover bowl in the fridge for roughly 2 hours. You want it to be nice and chilled as the cheese is more manageable that way.

6. Turn onto a lightly floured surface, and roll the dough out into a large (approximately 10-inch by 14-inch) rectangle. Using a flat icing spatula or spoon, spread about 1/2 to 3/4 of your pimento cheese mixture onto the dough leaving about a 1/4 inch frame of uncover dough around the cheese (if you cover the dough completely in the cheese, it will be a messy disaster once baked).  Next, roll it up like a jelly roll—rolling dough from one long edge to another as tightly as possible. Pinch the edges to seal them shut and then coil into a swirl shape with the seam side down. Place it on a baking sheet lined with parchment. Beat together the remaining egg with a splash of water, add another 1/2 tsp of cayenne and brush it lightly onto the challah. Let it rise for 30 more minutes while you preheat the oven to 375.

6. Bake the challah until it’s golden brown and cooked through, about 45 – 50 minutes. Because this challah is round and stuff with delicious pimento cheese, it will take slightly longer to bake than a typical loaf. It may look done on the outside after about 20 minutes, but it will still be raw on the inside. You WILL need to tent the loaf with foil after 20 minutes to prevent it from getting too done on top.

7. Once done, expect that some of that gooey, delicious cheese has escaped. That’s OK. There’s more deliciousness inside!

8. Enjoy and don’t forget to use the leftovers to make grilled cheese or cheese croutons!! Shanah Tovah!!!

image_pdfimage_print

vegan date titles

Summer break is winding down and, as expected, I have done about half the things I said I was going to do. I have made a total of ZERO baby mobiles, even though we have friends who popping out new babies left and right. I have also made a total of ZERO yarn wall hangings even though my Pinterest is lousy with saved projects. I’ve also read zero books but did read the entirety of the latest issues of Vanity Fair and Bon Appetit so that’s something, right? The good news is that along with the laundry list of things I didn’t do this summer break is a list of things I did do!

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

Of the things I did this summer (in no particular order of importance):

  1. Caught up on all episodes of UnReal
  2. Caught up on all episodes of The Good Wife
  3. Caught up on season 3 of The Great British Baking Show
  4. Made rainbow bagels from scratch
  5. Slept 9 hours IN ONE NIGHT!
  6. Watched 8 movies (yes, some of those included movies involving Tinkerbell and friends, but hey, they were full length feature films so they count).
  7. Snuggled with children for hours on end
  8. Taught youngest babe to play ‘peek a boo’
  9. Drank an espresso and tonic (it was shockingly very good).
  10. Went to The Broad Museum in downtown LA
  11. Went to Palm Springs with beloved dear friend and NO CHILDREN
  12. Finally met Shannon Goldberg, of The Nosher, in real life (and to no one’s surprise, she is a complete delight).

So, you see, I’ve actually accomplished quit a lot if you really think about it. It’s like my social worker sister, Brene Brown says, we got to focus on what we accomplish in the day rather than the things we do not. A person can really feel accomplished when ignoring the list of things one didn’t complete instead of the things we did accomplish.

Another thing on the ‘accomplish’ list is the recipe for these little vegan cheesecake bites. I’ve seen countless recipes for vegan cheesecake and I’ve always wanted to try it. They make the perfect parve dessert for a meat Shabbat or holiday meal and they are raw so NO BAKING. Hallelujah! I hope you really like them. I was inspired by the vegan goddess that is Dana over at The Minimalist Baker. If you don’t know her stuff, well, I’m just gonna assume you’ve been in a coma for years because that’s the only conceivable reason I could understand for not knowing her.

Happy no baking!

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

vegan funfetti kosher jewhungry

 

vegan funfetti kosher jewhungry

 

Vegan Funfetti Cheesecake Bites {No-Bake + GF}

Ingredients

  • Crust:
  • 1 cup packed dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 1/2 cups hazelnuts
  • 1/4 cup slivered almonds
  • 1 Tbsp vanilla extract
  • Pinch sea salt
  • Filling:
  • 1 1/2 cups raw cashews, quick soaked*
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup
  • 1/2 Tbsp vanilla extract
  • 1/4 cup (or more) rainbow sprinkles

Instructions

  1. For Curst - Add ingredients for the crust into a food processor and process until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add a few more hazelnuts or almonds.
  2. Grease a standard mini muffin tin.
  3. Scoop in heaping 1 Tbsp amounts of crust and press with fingers, making sure to really pack it in there. Set in freezer to firm up.
  4. For Filling - To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
  5. Add all filling ingredients to a high-speed blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. (Pro tip - Put a can of coconut milk right into the fridge as soon as you get home from the grocery store. This will guarantee you have the 'cream' on hand for just such an occasion as making raw cheesecake bites!)
  6. Blend all filling ingredients for roughly 1 minute or until silky smooth. Taste and adjust seasonings as needed.
  7. Pour filling into a separate medium size bowl. Add in your sprinkles leaving a handful to the side for sprinkling on top just before freezing.
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles.
  9. Evenly disperse the last sprinkles onto the tops of each cheesecake to create a pretty little topping. Cover with plastic wrap and freeze until hard - about 4-6 hours.
  10. Once set, remove by running a butter knife along the sides of the crust. They should pop right out. Let sit for a few minutes so you don't break your teeth on them. Keep in the freezer for up to 1-2 weeks.
http://jewhungrytheblog.com/vegan-funfetti-cheesecake-bites-no-bake-gf/

image_pdfimage_print
%d bloggers like this: