There are days in the kitchen when everything follows a plan. And there are days when the plan softens, like when a box of ladyfingers sits a little too long on the counter, and you start layering cream and crushed nuts without much thought. The same way you would stacked wooden blocks with your toddler absentmindedly while the day passed.

This recipe came from when we had ladyfingers left over from another dessert I'd made with the kids. A soft, jam-streaked version of no-bake strawberry tiramisu and tiramisu protein bars, that disappeared quickly with sticky fingers and wide grins. They helped dip each biscuit, spooned the cream with so much care that I barely stepped in. But I didn't want to make the same thing again.

I wanted pistachio.

Perfect Pistachio Dessert

When I crave something chilled and soft, I often reach for pistachios. I keep slices of a no-bake chocolate pistachio cake in the freezer, edged with dried fruit and nuts. The pistachio ice cream I once stirred by hand has become part summer ritual, part small challenge. Will it set before the kids opens the freezer asking for a bite? And on Purim, we fold pistachio hamantaschen together, dough soft with little fingerprints, the filling still warm from being stirred too soon.

So when I came across a series of Japanese no-bake desserts on TikTok, with how pretty and softly assembled they were, I started thinking about pistachios again. Like how they would sit well beneath cream, how will their color anchor a dessert built without much effort. Well this no-bake strawberry pistachio ladyfingers dessert stemmed from that.

I didn't want it to feel heavy. I wanted it to look like something you'd find in a quiet café case. Something pulled together from the fridge with care, layered slowly, meant to rest before the first slice is served.

Ingredient Highlights for this No Bake Dessert

• Ladyfingers- These sponge biscuits create the base of the dessert, softening just enough after a quick dip in milk to become cake-like without turning soggy. here. If you can't find ladyfingers, madeleines (halved lengthwise) make a lovely substitute for this recipe. Their buttery crumb adds richness, and they hold shape surprisingly well. The result will feel softer, almost like a tea cake version of the original. You can also use gluten-free ladyfingers here!
• Mascarpone Cheese- Mascarpone gives this dessert its richness and smooth body, blending seamlessly with the pistachio cream. I've tried cream cheese in a pinch, but the tang overpowers the nuts. Stick to mascarpone if you want the pistachio to carry through.
• Pistachio Cream Spread- This is where the flavor comes from. Pistachio cream gives the filling its color, aroma, and that soft nuttiness that holds the whole dessert together. I always pick a spread made from at least 40% pistachios. If you can't find it, you can use unsweetened pistachio butter and adjust sweetness in the cream separately.

See the recipe card for full list and exact quantities.

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How to Make This No-Bake Strawberry Pistachio Ladyfingers Dessert

Whip the Cream

In a cold mixing bowl, beat the heavy cream until soft peaks form. You're looking for a gentle structure enough to hold shape but not stiff.

Make the Pistachio Mascarpone Cream

 In a separate bowl, stir together the mascarpone, powdered sugar, and pistachio cream until fully smooth. The mixture should be thick but spreadable. Use a spoon or spatula to check for lumps.

Fold and Combine

Gently fold the whipped cream into the pistachio mascarpone mixture. Do this in two parts to keep it airy. The final texture should feel light and hold its shape.

Prepare the Filling Bag

Transfer the pistachio cream mixture to a piping bag or a plastic sandwich bag with one corner snipped off. This makes it easier to pipe evenly onto the cookies.

Assemble the Sandwiches

Pipe a line of cream onto one ladyfinger and top with another to make a sandwich. Press lightly to secure. Repeat with the remaining cookies.

Dip in Milk

Briefly dip each sandwich into milk, just 2 to 3 seconds. They should absorb a little moisture without becoming soggy.

Arrange and Top

Place the dipped sandwiches into cupcake liners or a tray with shallow sides. Pipe a small swirl of the remaining cream on top of each one.

Garnish

Top each with a few slices of fresh strawberry and a sprinkle of chopped pistachios. If kids are helping, this is their favorite part.

Chill to Set

Cover loosely and refrigerate for at least 4 hours, or overnight. The cream will set and the cookies will soften into the perfect spoonable texture.

Storage

Once assembled, these no-bake strawberry pistachio desserts hold up beautifully in the fridge. I line them up in their paper cups inside an airtight container, careful not to stack anything on top. They'll keep well for about three days, though ours tend to disappear long before that.

Freezing isn't ideal here, the mascarpone texture changes and the strawberries can become icy. But since the recipe comes together quickly with a few staples, it's easy to remake when the craving hits. I usually keep a jar of pistachio cream on the back shelf and a pack of ladyfingers tucked near the granola... just in case.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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No-Bake Strawberry Pistachio Ladyfingers Dessert

A simple no-bake dessert with pistachio cream, mascarpone, and strawberries. These no-bake strawberry pistachio ladyfingers are perfect for when you want to look fancy without wasting away in the kitchen.

Course Dessert

Cuisine Fusion, Japanese, Middle Eastern

Keyword no bake ladyfingers, no bake strawberry pistachio ladyfingers, strawberry pistachio ladyfingers

Prep Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 servings

Calories 449kcal

Author Ksenia Prints

Equipment

• Standing mixer or hand mixer
• Mixing bowls
• Spatula
• piping bag
• cupcake liners
• small tray

Ingredients

• 2 packages ladyfingers 7 oz each
• 1 cup heavy whipping cream
• 8 oz mascarpone cheese at room temperature
• 1 cup powdered sugar
• ¼ cup pistachio cream spread
• 1 cup milk for dipping
• Fresh strawberries sliced
• ¼ cup pistachios chopped

Instructions

• In a cold mixing bowl, beat the heavy cream until soft peaks form. It should be airy but not stiff.
• In a separate bowl, mix the mascarpone, powdered sugar, and pistachio cream until fully smooth and lump-free.
• Use a spatula to fold the whipped cream into the mascarpone mixture in two batches, keeping the texture light.
• Transfer the cream to a piping bag or a sandwich bag with one corner cut off.
• Pipe a line of cream onto one ladyfinger, top with another to make a sandwich, and press lightly.
• Quickly dip each sandwich into milk for 2-3 seconds, just enough to soften the biscuit.
• Place the dipped sandwiches in cupcake liners or a shallow tray. Pipe a small swirl of cream on top.
• Top each dessert with sliced strawberries and a pinch of chopped pistachios.
• Cover lightly and refrigerate for at least 4 hours or overnight, until set and spoonable.

Video

Notes

 

 

 

Nutrition

Calories: 449kcal | Carbohydrates: 49g | Protein: 10g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 175mg | Sodium: 108mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 0.4mg | Calcium: 124mg | Iron: 2mg

The post No-Bake Strawberry Pistachio Ladyfingers Dessert appeared first on At the Immigrant's Table.

When I think about comforting and healthy breakfasts, this strawberry overnight oats recipe is always one of the first that come to mind. The creamy base, the sweet strawberries, and the crunch of almonds. It beats buying Starbucks overnight oats, every time.

I think about the little rituals I do in making and sharing them. Every time I stir chia seeds into oat milk, I'm reminded of busy mornings when I wanted to serve something nourishing yet easy. Something that felt special without taking long hours to prepare.

The very first time I made these oats, it was early summer, and it was strawberry season. I remember standing at the counter, slicing berries while my kids hovered nearby. They were sneaking pieces when they thought I wasn't looking, the little rascals! The almonds toasted on the stove, filling the kitchen with a nutty warmth that made the whole house smell inviting. By the time everything was layered into jars and tucked into the fridge, we had a breakfast that felt like it belonged to summer mornings: bright, fresh, and full of promise.

One of my favorite memories is of the kids sitting at the table the next morning. They were spooning into their jars with wide eyes, declaring it tasted like "dessert for breakfast." My husband, usually the practical one who prefers plain oatmeal, even admitted that he liked it. He especially liked how the strawberries softened overnight and how the almonds added just the right amount of crunch. It became a little family moment. Something so simple, yet one we still talk about when strawberries come back into season.

Over time, this recipe became one of those things I returned to again and again, especially when mornings felt rushed. I loved how I could prepare everything the night before and still wake up to something that looked and tasted like I'd put in far more effort. My family started calling it "the pretty oats" because of the way the strawberries and almonds made each jar look like a little layered parfait. It became a staple for school mornings, weekend brunches, and even road trips when I needed something portable but still stomach-filling.

What I love most is how flexible it is. Sometimes I swap the strawberries for raspberries or peaches, depending on what's in season. Other times, I add a drizzle of honey or a spoonful of yogurt for extra creaminess. No matter the variation, the oats always carry that balance of creamy, fruity, and nutty that feels both familiar and fresh.

Now, making these creamy overnight oats feels like second nature. There's comfort in knowing that something so simple can carry so many good memories, from early summer mornings to weekend breakfasts around the table. 

Sweet Berries, Nutty Almonds, and Simple Joys

Strawberries have always been part of my kitchen, showing up in the brightest and sweetest ways. They're the jewels on top of my no-bake strawberry pistachio ladyfingers. It was a light and layered dessert, which made ordinary afternoons feel special with every spoonful. Then there was the time I made a no-bake strawberry tiramisu. It was another playful twist on dessert layers that brought conversation and kept forks lingering. My balsamic strawberry crisp with goat cheese recipe followed. The sweet-tart berries baked gently, their juices seeping into the crunchy oat topping.

Almonds have been just as constant, though often in a more supportive role. I've always reached for them when I want to add a subtle crunch or a warm, nutty undertone without overwhelming the other flavors. One of the most memorable times I used them was when I baked an almond apple cake with apple roses for Rosh Hashanah. The holiday itself is all about sweetness and hope for the new year. And there was something so fitting about layering crisp apples into delicate rose shapes over an almond-rich cake! I've leaned into almonds for savory dishes too, like Ottolenghi Air fryer asparagus with almonds and capers. 

The first time I combined strawberries and almonds intentionally was in a Gluten Free Lemon Almond Yogurt Cake with strawberries. The tender, nutty crumb carried the scent of lemon, while fresh strawberries on top brought a burst of color and sweetness. Together, they struck that same balance I had fallen for before: bright fruit meeting the grounding warmth of almonds. It felt effortless, almost inevitable, like they were meant to be paired.

That memory of pairing strawberries and almonds stayed with me, and it eventually found its way into something simpler. Instead of layering cake, I now let the flavors come together overnight with this strawberry almond overnight chia oats recipe. The juicy strawberries soften into the oats and the nutty almond base. It's a quieter version of that same pairing, but no less flavorful: fresh, bright, and grounding all at once.

This strawberry overnight oats recipe has quickly become one I look forward to again and again. If you've never tried overnight oats before, this is such an easy and delicious place to start. Especially if you're like me and love make-ahead breakfasts (and love overnight oats), this will be the recipe that feels like a small gift each morning.

Ingredients

You can use any type of milk here, from regular cow's milk to non-dairy. For non-dairy milk, you can use coconut milk, oat milk, and even cashew milk. But almond milk adds the most nutty flavor. I especially love how it makes the oats taste clean and refreshing, almost like a lighter version of strawberries and cream. If you want extra richness, you can even try using vanilla almond milk, which adds a gentle sweetness without overpowering the strawberries.

For the almond Butter, go for unsalted, sugar-free. Creamy, nutty, and full of healthy fats. Think of almond butter as the anchor that ties the whole recipe together. I prefer using unsalted so I can control the sweetness and balance. But if you only have salted, just cut back a touch on the maple syrup.

For the oats, you can use Rolled Oats or Certified Gluten-Free Oats. Old-fashioned rolled oats soften overnight but still keep their texture. Quick oats will get too mushy, while steel cut oats won't soften enough by morning. Rolled oats give you that perfect balance: creamy, hearty, and flavorful with each spoon. If possible, choose whole-grain rolled oats for extra fiber and nutrition.

Fresh Strawberries are the real star of this breakfast recipe! I like to slice them thin so the flavor disperses throughout the oats instead of just sitting on top. In peak strawberry season, I sometimes mash a few into the base before chilling. If strawberries aren't in season, frozen ones work too. Just thaw them overnight for the same effect.

For Optional Toppings, add more fresh cut fruit, toasted sliced almonds, or granola. Pick one or mix them all. Each topping makes the oats feel just a little more special.

See the recipe card for the full list and exact quantities.

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How to Make Strawberry Almond Overnight Chia Oats

If you want an easy breakfast that's fresh, nutty, and naturally sweet, these homemade strawberry overnight oats will be perfect. They take just minutes to prepare, with no cooking required! Simply mix, let them chill, and enjoy the next morning. The oats soak up all the creamy almond milk and nut butter, while strawberries add bright bursts of flavor in every bite. Here's how to make strawberry almond overnight chia oats.

Prepare the Oats

In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and a pinch of salt until smooth. For an even creamier texture, the mixture can also be blended.

Prepare two jars or airtight containers, each with a 1-cup capacity or larger, and add ¼ cup of rolled oats along with 1 tablespoon of chia seeds to each. Pour the almond milk mixture evenly into the containers, stirring well to make sure everything is coated and evenly distributed. 

Allow the jars to sit for about 10 minutes so the chia seeds begin to absorb liquid and the oats start softening.

Make the Strawberry Compote

Combine the fresh sliced strawberries and maple syrup in a medium saucepan. Set the pan over medium heat and cook, stirring occasionally, while gently pressing the berries with a spatula to help them break down. 

After about 5 to 7 minutes, the mixture will thicken slightly, and most of the berries will soften into a jam-like consistency. Once ready, remove from the heat and set aside to cool completely before layering into the oats.

To save time, you can substitute this part for store-bought strawberry jam.

Assemble & Chill

Give the oat mixture a good stir to ensure the oats and chia are evenly distributed. Spoon the cooled strawberry compote over the top, letting it form a colorful layer. Cover the jars or containers and refrigerate for at least 8 hours until the oats are fully set and creamy.

For best results, you should refrigerate overnight to completely soak the oats into all the ingredients. 

Serve

When ready to serve, enjoy the oats cold straight from the fridge. Add fresh fruit, a sprinkle of toasted almonds, or a handful of granola for extra crunch and flavor. You can also warm oats in the microwave if that's your thing.

Storage

As with any perishable food, homemade overnight oats can spoil. When stored properly, these strawberry overnight oats will keep for about 4 days. For best results, keep them in an airtight jar or container to prevent excess moisture and odors from seeping in.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Strawberry overnight oats with chia seeds

Creamy almond overnight oats with chia seeds and maple-strawberry compote. A make-ahead breakfast that's filling and flavorful.

Course Breakfast

Cuisine gluten-free, vegan

Keyword almond strawberry overnight oats

Prep Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 2 servings

Calories 249kcal

Author Ksenia Prints

Equipment

• Mixing Bowl
• Measuring glass
• Jars or airtight containers 1 cup capacity or larger
• Medium saucepan
• Spatula

Ingredients

Oats

• 1 ½ cups almond milk about 12 fl oz
• 3 tablespoons creamy almond butter unsalted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup rolled oats
• 2 tablespoons chia seeds

Strawberry Compote

• 1 cup fresh strawberries chopped (or frozen, mostly thawed)
• 2 tablespoons maple syrup

Optional Toppings

• Fresh cut fruit
• Toasted sliced almonds
• Granola

Instructions

Prepare the Oats

• In a mixing bowl or large measuring glass, whisk together the almond milk, almond butter, maple syrup, vanilla, and salt until smooth. (You can also blend for extra creaminess.)
• In two jars or airtight containers (1 cup capacity or larger), add ¼ cup oats and 1 tablespoon chia seeds to each.
• Divide the almond milk mixture evenly between the containers and stir well.
• Let sit for 10 minutes to begin thickening.

Make the Strawberry Compote

• In a medium saucepan, combine the strawberries and maple syrup.
• Cook over medium heat, stirring occasionally and gently mashing with a spatula, until the mixture thickens and most of the berries break down, about 5-7 minutes.
• Set aside to cool.

Assemble & Chill

• Stir the oat mixture again to ensure even distribution.
• Top with the cooled strawberry compote.
• Cover and refrigerate for at least 8 hours or overnight.

Serve

• Enjoy cold, topped with fresh fruit, toasted almonds, or granola.

Notes

 

 

 

Nutrition

Calories: 249kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 193mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 344mg | Iron: 2mg

The post Strawberry overnight oats recipe with chia seeds appeared first on At the Immigrant's Table.

In the first small condo I ever owned, I had a balcony for a while and never really used it. It faced another building, not much of a view, and the railing always felt slightly unsteady under my hands. Most evenings, I stayed inside, reading or cooking something simple, the way I had learned growing up, where the kitchen always carried more weight than any other room.

One evening, I brought a glass outside without thinking. I stood in front of a shelf earlier that day, holding a bottle of Lillet Blanc, turning it slightly to read the label again. I didn't know how to say it out loud. It felt unnecessary to ask.

I bought it anyway, the same way I started ordering things off menus I couldn't fully read. There was a kind of small confidence in that. This drink holds that moment. A mix of something familiar like gin, something citrus, and something that once felt out of reach but now sits easily in your kitchen.

The air was cooler than expected, the city softer from above. I remember the way the drink tasted different out there. Lighter, maybe. Or maybe it was the pause. That balcony became something else for a few minutes, a quiet place where I could stand still with a glass in my hand and feel like I understood something about myself that I hadn't noticed before.

I grew up around flavors that leaned toward the steady and the known. My grandmother's kitchen always had tea, always something simmering, often citrus tucked into dishes in a quiet way. Lemon showed up in everything from soups to salads, brightening things without asking for attention.

Later, I found that same pull toward citrus in drinks too. It's why I still return to simple combinations like a lemon mojito mocktail on long afternoons, or a glass of fresh lemon mint lemonade when the kitchen feels too still. Even a lavender lemonade carries that same quiet balance, something floral resting gently against sharp citrus.

This lemon lillet martini carries the structure of a classic European aperitif, something that would feel at home in a small bar in France, yet it also carries the way I learned to cook and mix, guided by instinct, by what feels right in the glass.

Over time, I adjusted it, softened the edges with lavender, kept the lemon present without letting it take over. It became something I could make without thinking too much, something that felt like mine.

I still make this drink the same way. The balcony has changed, the kitchen is louder, but that small sense of confidence has stayed.

A word on presentation: I like to serve this cocktail in the Josephinenhütte Eau de Vie glass, called Josephine N° 10, from the Josephine Collection. I truly think that this beautiful hand-craft vessel impacts the flavor of the drink.

Ingredients

The base of this drink is gin, and it sets the direction of everything else. I reach for a London Dry style because it stays firm in the glass, carrying juniper and herbal notes without drifting into sweetness. It reminds me of the bottles I first noticed in small kitchen cabinets, always slightly intimidating at first glance, until I learned how much structure they bring to simple drinks. A softer gin can be used if that's what's on hand, though the result leans lighter and less defined.

Lillet Blanc sits right behind it. I still remember holding that bottle in my college apartment, turning it in my hands without fully knowing what I was buying. It brings a gentle citrus tone with a rounded, almost honeyed edge that softens the sharper lines of gin. If it's unavailable, a dry white vermouth can take its place, though it pulls the drink toward a more herbal profile.

Then a homemade lavender simple syrup came later in my version of this drink. I added it after a few early tries felt too linear. It brings a quiet floral note that sits behind the citrus rather than leading it. When I've run out, a light honey syrup has worked in its place, though it shifts the drink into a softer direction.

See the recipe card for full list and exact quantities.

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How to Make a Lemon Lillet Martini Recipe

This iconic drink moves quickly, so the focus is less on speed and more on noticing how the texture shifts at each stage. Nothing here is meant to feel heavy in the glass. It leans toward clarity and a soft edge that comes from balance rather than strength. Here's how to make this recipe:

Stir the base with ice

• Start by adding gin, Lillet Blanc, fresh lemon juice, lavender syrup, and orange bitters into a mixing glass filled with ice. At first, the mixture will look slightly cloudy and uneven.
• Stir for about 30 seconds

• A common issue here is overloading the syrup. If the lavender becomes too forward, the drink loses its citrus clarity. It should stay in the background, barely noticeable until the aroma reaches the nose.

Strain into a chilled coupe

• Strain the mixture into a coupe glass that has been properly chilled. In a chilled glass, the drink holds its shape longer, and the aromatics stay lifted instead of fading quickly.
• As it pours, the liquid should look pale and slightly golden, not overly transparent. If it appears too watery, the stirring went too far. If it looks dense or syrupy, it likely needed more time with the ice.

Finish with lemon twist

• Take a strip of lemon peel and hold it over the glass. Before dropping it in, gently press or twist it so the oils release across the surface. You should see a faint sheen form on top of the drink, almost like a thin layer catching the light.

• Drop the peel in or rest it along the rim. If the peel feels dry or doesn't express much oil, the lemon may be past its peak, and that will slightly soften the brightness of the drink overall.

Storage

This lemon Lillet martini holds best when mixed fresh. Its structure relies on cold temperatures and immediate citrus brightness. Sitting too long leaves the drink flat.

To prep ahead, combine everything except ice in a sealed container and refrigerate for up to 24 hours. Avoid long-term storage or freezing, as the delicate floral and citrus balance will degrade. When ready to serve, stir the chilled base with fresh ice and finish with a lemon peel.

FAQs

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Lemon Lillet Martini

A lemon Lillet martini with fresh lemon, gin, and lavender for a crisp, balanced cocktail.

Course cocktail, Drinks

Cuisine French

Keyword Lemon Lillet Martini

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 78kcal

Author Ksenia Prints

Equipment

• Mixing glass
• Bar spoon
• Jigger or measuring tool
• Hawthorne strainer or fine mesh strainer
• Coupe glasses
• Vegetable peeler or citrus peeler
• Josephine No. 10 Eau de Vie Glass

Ingredients

• 2 oz gin London Dry style
• ½ oz Lillet Blanc
• ½ oz fresh lemon juice
• ¼ oz lavender simple syrup
• 2 dashes Regans' orange bitters
• Ice for stirring
• Lemon twist

Instructions

• Stir gin, Lillet, lemon juice, syrup, and bitters with ice for 30 seconds.
• Strain into chilled coupe glasses.
• Garnish with lemon twist.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 3mg | Calcium: 0.4mg | Iron: 0.01mg

The post Refreshing Lemon Lillet Martini (With Gin) appeared first on At the Immigrant's Table.

People talk about Shavuot, the Jewish holiday of dairy, through mountains and thunder. Through commandments carried down into a waiting crowd. But if you ask me, revelation happens somewhere smaller. Closer to the stove. Closer to the hands.

It happens when butter melts into a pan and releases that quiet nutty scent before sunrise. When batter stretches thin enough to catch the light. When lemon zest hits the bowl and suddenly the whole kitchen wakes before the coffee has even finished brewing.

A kind of revelation I know best.

This year, Leo dragged a chair across the kitchen floor before I had even tied my apron. Lin followed behind him carrying lemons in both hands like treasure. Outside, the sky still held that pale blue-grey color that reminds me of mornings in Jerusalem before the bakeries open fully. F stood beside the stove heating tea while I whisked batter in the mixing bowl, listening to the soft scrape of zest against the grater.

Shavuot always brings me back to blintzes. The thin ones from family tables, the kind that steam slightly when stacked. One's carried out beside sour cream, cherry sauce, farmer's cheese, bowls of berries, small dishes of sugar. Russian blintzes. Ukrainian nalysnyky. Jewish dairy crepes eaten late into the morning while everyone reaches across each other for one more.

These lemon crepes found their way into our kitchen over several Shavuot seasons. I added lemon zest to traditional Russian blintzes one rainy spring morning, then served them beside cottage cheese blintzes and Russian sour cherry sauce during family brunch. The sharp cherry and lemon together carried the feeling of long summer afternoons. 

I love making these throughout spring, though they belong especially to mornings when dairy dishes fill the table and nobody rushes away too quickly. So by the time the final crepe lands onto the stack, the room smells like butter, lemon peel, and sweet milk rising from tea cups.

For me, that has always felt closer to revelation than thunder ever could.

Looking for an Easter brunch? These lemon crepes would be right at home.

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Ingredients

The lemon zest shapes the entire direction of these crepes. I started adding it during Shavuot one spring after making traditional Russian blintzes for days straight, wanting something lighter for breakfast. Meyer lemons work beautifully when in season because they lean softer and slightly floral, though regular lemons bring a sharper brightness that pairs especially well with powdered sugar or sour cherry sauce.

Milk keeps the crepes soft and thin enough to spread easily across the skillet. Whole milk creates the richest texture in my kitchen, especially when served fresh from the pan. For dairy-free versions, I usually reach for oat milk because it stays neutral and cooks evenly without overpowering the lemon. Almond milk also works, though the crepes come out slightly lighter.

The butter gives the edges their delicate golden finish and keeps the crepes tender as they cool. I brush a small amount into the pan before each batch because it leaves behind that scent that always reminds me of holiday mornings crowded around the stove. For dairy-free crepes, a neutral oil can replace the butter, though the flavor stays a little less rich.

See the recipe card for full list and exact quantities.

How to Make This Lemon Crepes Recipe

These easy to make lemon crepes take inspiration from Jewish blintzes and Russian crepes traditionally served during Shavuot breakfasts. Pay attention to how the batter moves in the bowl and how the crepes respond in the pan. Here's how to make the crepes:

Whisk the Batter Until Completely Smooth

• If using a blender, avoid overmixing. Too much blending develops the flour too aggressively and creates crepes that feel chewy instead of soft.
• As the batter rests, it will loosen slightly and the flour will fully hydrate. The surface should look smooth and almost glossy after resting.
• If you skip this step, the crepes often tear while flipping and develop tiny bubbles that make them harder to roll or fold.

Heat the Pan Slowly and Evenly

• Place a nonstick skillet or crepe pan over medium heat and let it warm gradually before adding butter. A pan that heats too fast creates browned spots before the batter has time to spread thinly.
• Once buttered, wipe away the excess with a paper towel. The pan should look lightly coated rather than greasy.
• To test whether the pan is ready, flick a tiny drop of batter into the skillet. It should sizzle gently without immediately darkening.

Swirl the Crepe Batter Quickly Into Thin Layers

• If the batter refuses to spread easily, it may have thickened while resting. A small splash of milk loosens it again. If holes appear across the surface, the pan is likely too hot.
• As the crepe cooks, the edges begin lifting slightly and look dry rather than glossy. The underside should turn pale golden with a few deeper spots near the edges. If you wait until the entire top looks dry, the crepes lose flexibility and crack when folded.

Flip Carefully Without Overcooking

• The second side cooks very quickly, often in less than a minute. You are looking for light golden spots rather than deep browning. Overcooked crepes turn dry and lose that soft blintz-like texture that makes them fold so easily around fillings.
• Stack each finished crepe directly on top of the previous one. The trapped steam keeps them soft and flexible while the rest cook.

Make the Lemon Syrup Until Slightly Thickened

• IF making the syrup, combine lemon juice and sugar in a small saucepan over low heat.
• Watch closely here because lemon syrup changes quickly once it begins reducing. If cooked too long, it thickens into something closer to candy and loses that soft drizzle consistency.
• The syrup should coat the spoon lightly while still flowing easily.

Finish While the Crepes Are Still Slightly Warm

• I like adding extra lemon zest at the very end because the fresh oils stay brighter and sharper than zest cooked into the batter.

Storage

Store leftover lemon crepes in an airtight container and refrigerate for up to 3 days, with parchment between layers to prevent sticking. Reheat gently in a skillet over low heat to keep the texture soft and flexible. Microwaving works, though the crepes become softer and lose some delicate edges.

For longer storage, freeze the crepes in stacks separated by parchment paper in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating. Store lemon syrup separately in the refrigerator for up to 1 week and let it loosen slightly before serving.

FAQs

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Lemon Crepes

Tender lemon crepes perfect for brunch, tea, or Shavuot mornings.

Course Breakfast, Dessert

Cuisine French, Jewish

Keyword Lemon Crepes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 thin crepes

Calories 107kcal

Author Ksenia Prints

Equipment

• Large mixing bowl or blender
• Whisk
• Measuring Cups and Spoons
• Microplane or fine grater
• Nonstick skillet or crepe pan
• Thin spatula
• Small saucepan

Ingredients

For the Lemon Crepe Batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1-2 tablespoon granulated sugar
• 2 tablespoon unsalted butter melted
• ¼ teaspotspon salt
• 1-2 teaspoons finely grated lemon zest

For Serving

• Powdered sugar or granulated sugar
• Extra lemon zest

Optional Lemon Syrup

• 2 tablespoon granulated sugar
• 2-3 tablespoon lemon juice

Instructions

Make the batter

• In a blender or bowl, whisk together flour, eggs, milk, sugar, melted butter, salt, and lemon zest until smooth. If using a blender, blend for about 15-20 seconds. Let the batter rest at room temperature for 30-60 minutes (this helps the crepes stay tender).

Prepare the pan

• Heat a nonstick skillet or crepe pan over medium heat. Lightly butter the pan and wipe away any excess.

Cook the crepes

• Pour about ¼ cup of batter into the pan, tilting and swirling to spread it evenly into a thin circle. Cook 1-2 minutes until the edges lift and the underside is lightly golden. Flip and cook 30-60 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking the crepes.

Serve

• While warm, dust with granulated sugar or powdered sugar. If you like, drizzle a little lemon juice or lemon syrup and add a pinch more lemon zest on top for extra brightness.

Nutrition

Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Easy Lemon Crepes With Lemon Syrup appeared first on At the Immigrant's Table.

While I am gallivanting about Europe and the Middle East, I wanted to share with you a taste of springtime in Montreal. Though the recipe for these photos is still not perfect, I hope you will enjoy these images of three immigrants at a light spring picnic, replete with gluten-free and vegan savoury buckwheat crepes with asparagus, chermoula and spicy eggplants, and traditional Argentinian yerba mate.

I have spent a fair amount of time recently trying to pin down the perfect buckwheat crepe. To that end, I invited two chef friends over to my place one Sunday, to play with grains and ratios. These are the results.

---

Marina is petite and a little quiet. Words do not come pouring out of her like waterfalls; instead, she spends a long time time deep in thought, her sentences eventually coming together like a woven tapestry of wildflowers, detailed and precise. It is easy to mistake her quiet for shyness, but those who know her see beyond the silence and into the soul within - joyous, serious, loving.

Marina cooks like she thinks: slowly, methodically, precisely. She takes her time measuring out her ingredients, arranging them in a fluid mise en place. If a recipe fails, she does it again, tinkering with it until it comes out effortless, like a perfectly balanced melody.

Desserts are her favourite thing. "They taste like... love," she says, pulling the o until it fades into oblivion, making you wonder just what kind of emotion this woman is capable of putting into her baked goods.

She also brews a mean yerba mate.

Wherever she goes, Zhenya is surrounded by a mess of curls. Her laughter is loud and boisterous, her voice melodic. Everything about her personality is infectious, including her love of life.

But the clearest thing about her is her love of food that is healthy, simple, clean. She talks and cooks and feeds you so much until you are about to burst, both from food and from knowledge. In Zhenya's trained hands, mysterious ingredients like maca powder and flax seeds turn into the building bricks of life.

She is the first person to have convinced me that 'bread' can come out well from the dehydrator, and that raw is not a dirty word. She made me look at ingredients lists more carefully, mistrust chemicals, looks for special, colorful salts.

---

The three of us couldn't be more different. At times, our diets are completely anachronistic to each other: while one feasts on fish, the other enjoys chocolate desserts and creme anglaise, and the third would prefer a raw, vegan burger anytime.

Yet we are all brought together through our mutual love of food. The three of us are passionate about good ingredients as we are about our loved ones. Seeking out the strange and the exquisite, we test and measure and throw in pinches and eyeball and stir our way into perfection.

When I invited Zhenya and Marina to my place one afternoon to play with crepes, I had no idea the results would be so varied. We tried three different ingredient combinations, arriving at three very different results. Sadly, we never attained nirvana; I am still unsatisfied with two of the three recipes we tried, and have no great finished product photos for any of them.

But the Internet is too full of perfectly positioned, expertly developed and properly exposed photos. Instead, I wanted to show you the in-between stages, the work-in-progress, the trying-until-we-make-it experiments.

I wanted to show you springtime in Montreal. I wanted to show you a picnic among three friends. Three cultures, three diets, three minds.

I wanted to show you life.

While I am travelling for another week, updates may be a bit sporadic. Though I am updating regularly on social media! Follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor.

If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Savoury buckwheat crepes with roasted asparagus, chermoula and spicy eggplants

Earthy and piquant, the combination of roasted asparagus, fresh chermoula and spicy eggplants on vegan and gluten-free buckwheat crepes is one I will go back to many times in the future. To turn this into a complete meal, add some scrambled eggs.

Course Lunch

Cuisine Fusion

Keyword buckwheat crepes

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 3

Calories 449kcal

Author Ksenia Prints

Ingredients

• 1 batch of vegan gluten-free buckwheat crepes , or your favourite crepe recipe (I highly recommend Heidi's rye crepes (http://www.101cookbooks.com/archives/rye-crepes-recipe.html)
• 1 bunch fresh local asparagus, washed and ends trimmed
• Salt and pepper to taste
• Zest of 1 small lemon
• ¼ cup spicy eggplants in oil, homemade or from a jar

Chermoula:

• 1 large bunch cilantro finely chopped
• 4 cloves garlic finely chopped
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 teaspoon salt or more (to taste)
• 3 tablespoons vegetable oil
• juice of 1 small lemon

Instructions

• First, make chermoula. Combine all chermoula ingredients except oil and lemon juice, and mix well. Add oil in a slow drizzle, stirring them with a fork to combine. Add the juice of a lemon. Let sit for at least two hours for flavours to meld.
• To roast asparagus, preheat oven to 400F. Drizzle asparagus with olive oil, sprinkle with salt, pepper and grated lemon zest. Roast until asparagus start to brown in parts, about 15 minutes.
• To prepare the crepes, smear each crepe with chermoula, top with a few asparagus spears and about a tablespoon of spicy eggplants. Fold on both sides, and serve immediately.

Nutrition

Calories: 449kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 780mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

The post Springtime in Montreal, picnics and savoury buckwheat crepes appeared first on At the Immigrant's Table.

The first time I made endive spears with celery root remoulade, I had just come home from a long working date with an incredible female creative professional. I was ravenous; my mind was conjuring up images of grilled cheese toasts and bowls of steaming pasta. But my brain was saying no, I had to eat something a healthier.

Seeking to preserve the luxurious feel of comfort food and make my dinner into a true celebration, I made these endive spears with celery root remoulade. Studded with jewelled dried cranberries and pepitas, and covered in a beautiful, tangy mayonnaise-mustard sauce, these endive spears would make a great appetizer for a party - or help make any ol' dinner into a special occasion.

My first introduction to celery root came out of necessity. Seeking to make a healthy, special Easter dinner in Kitchener this year (you may remember my Passover celebration attempts from the same place), I turned to the farmer's market to set the course for the menu. Sadly, early spring produce is a less-than-exciting affair in Canada; while the rest of North America and Europe was already feasting on fiddleheads and strawberries, we were just beginning to see endive spears and celery roots being dug out.

So I went home with a large head of celery root, unsure where to even start tackling this scraggly monstrosity. But after a few minutes of quick work with a sharp knife, I reduced it to a manageable, white heart. A large pot, some almond milk and a good douse of coconut oil, and we were well on our way for a delicious celery root puree dinner.

Though I was sold on celery root then, I wanted to taste it in other ways. Like the versatile potato, I knew there was no way this root vegetable was a one trick pony.

That's when celery root remoulade came into my life. I first tried it nestled into endive spears at an agricultural products showcase in Montreal earlier this year, a classic Belgian recipe interpreted by a Northern Quebec chef. The chef and I got to talking (en francais!), and I became intrigued by the variety of possibilities presented by the joining of these beautiful, bitter, pale lettuce and the unassuming celery root.

The combination of the cold beauty of the endive spears with the thin strands of celery root was a true winner. The sharp flavour of the celery root remoulade, the bite of mustard and endive and the great texture all won me over, but I knew I wanted to add a burst of sweetness to my version.

A few experiments later, and these endive spears with cranberry-and-pepita-studded celery root remoulade were born. They make a great appetizer for a cocktail party, which are often sorely lacking in gluten-free and paleo options. They would not be remiss at any large dinner, as a starter alongside some good cheese and stuffed mushrooms. And if you are short on time, you can mix your endive spears into the celery root remoulade and serve the whole thing as a fancy salad.

Any way you choose to spin it, endive spears with celery root remoulade are the bomb.

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Endive spears with celery root remoulade, cranberries and pepitas

Studded with dried cranberries and pepitas, and covered in a beautiful, tangy mayonnaise-mustard sauce, these endive spears with celery root remoulade are a true winner. They make a great appetizer for a cocktail party, which are often sorely lacking in gluten-free and paleo options. They would not be remiss at any large dinner, as a starter alongside some good cheese and stuffed mushrooms. And if you are short on time, you can mix your endive spears into the celery root remoulade and serve the whole thing as a fancy salad.

Course Appetizer

Cuisine Belgian

Keyword belgian endive recipe, celery root remoulade, endive appetizer, endive recipe, endive spear boats, endive spears appetizer

Prep Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 189kcal

Author Ksenia Prints

Ingredients

• 1 medium-sized celery root grated or cut thinly on a mandoline
• 2 tablespoon mayonnaise vegan mayonnaise, or your favourite brand
• 1 tablespoon Dijon mustard
• ¼ cup dried cranberries
• 2 tbsps pepitas pumpkin seeds + more for scattering later
• 1 teaspoon white wine vinegar
• Salt + pepper
• 1 lb endive spears

Instructions

• Mix all the ingredients but the endive spears together. Let celery root remoulade marinade for at least 30 minutes. Separate endive spears into separate leaves, and ladle a teaspoon of the celery root remoulade inside each leaf.
• Arrange leaves on a large platter, scatter more pepitas and dried cranberries on top, and serve. For a more casual affair, you can even serve the endive leaves and remoulade together and let people do their own scooping.
• Separated, the celery root remoulade will keep in the fridge for a week, and the endive spears even longer.

Nutrition

Calories: 189kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 251mg | Potassium: 778mg | Fiber: 7g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 2mg

The post Endive spears with celery root remoulade, cranberries and pepitas appeared first on At the Immigrant's Table.

Many of us feel that in order to celebrate love, we have to shell a lot of dough, go out somewhere special, or make a grand gesture. But we don't. A good date night can be as easy as making pink fish tacos, making a pitcher of negronis, and partying like you're in the best restaurant in town. And I've got the story to prove it.

It was a Friday night, and I was buoyed by the sense of freedom of the weekend ahead. It was a Friday night, and I thought it would be a good opportunity for a date night. It was a Friday night, and as I often do on Friday nights, I was feeling invincible.

So G and I got dressed to the nines, picked a relatively highly rated but obscure restaurant, and decided to go out for tacos. Little did we know that the price we were to pay for our hubris would be a steep one.

The restaurant we went to immediately captured us with its casual, hip vibe. With just a few tables, unobtrusive electronic music, and the light of dozens of flickering candles, we felt right at home at an excellent dinner party.

The short menu also inspired us to just dig in and order, without wasting too much time thinking. And as it was a date night, we even went for cocktails.

Our negronis were exquisite. His, with a smoky aftertaste, and mine, sharp and citrusy and just the right side of bitter. The tacos were event better - my simple bean tacos had a strong earthy flavour, and G enjoyed his shredded pork.

But the real winner were the pink fish tacos: soft and flavourful, they were filled with crunchy cabbage, a perky salsa, and bright, vinegary pickled onions. The dabs of cream and salsa on top really brought the dish together. As we argued over who would get to eat the last one, I realized this dish was a winner.

As the drinks flowed, so did the conversation. Soon we were dancing in our seats, our eyes alight with the renewed sense of interest and passion for each other. The atmosphere was electrifying.

We forgot how simple and exhilarating just looking at each other can be - and with the right balance of alcohol, locking eyes becomes so much easier.

We continued to drink. We ordered a margarita, and two more negronis. And then another one. By the end of the night, we had eaten six tacos, and drank six drinks. We felt giddy with excitement.

And then came the bill. As our heads were clouded, we paid the bill with silent resignation, not letting it put a damper on the night. But as we stepped outside into the cold Montreal air, immediately sobered up by the precipitous drop in temperature, we realized that a total bill of $100 was a bit much to pay for a casual night out (the menu for which included six tacos).

But friends, I'm here to tell you that you don't have to spend that much money to have the same glorious date night. I spent the next few weeks testing recipes, dedicating myself to replicating the sharp, perky taste of those pink fish tacos. And now I am here to deliver the results.

These pink fish tacos are truly a revelation. I changed mine up a bit, topping them with both the restaurant's sliced purple cabbage and radish toppings, as well as the simpler, pickled onion and feta combination displayed here.

I have to say I preferred the second version; It allowed the fish to shine in its smoky, Spanish-inspired flavours, which were perfectly complimented by the zest of the pickled onion and the saltiness of the feta. But you're welcome to try both and let me known which you preferred.

Another note: the restaurant we went to deep-fried its fish, which were coated in a lovely crispy batter. But after my last hand disaster, I am steering clear of dealing with large amounts of really hot oil. And I have to say that the result actually feels a bit more virtuous and delicious than the original!

So pour yourself a large pitcher of negronis (or if you're splurging, sub the gin for real mescal for smoky negronis that will blow your mind). Marinade your fish and red onions. Grill some soft corn tortillas.

Bring out the toppings: a creamy slaw of cabbage and carrots, or some good briny feta. Tear open a bag of NaturSource original salad topper, for the crunch and unexpected burst of sweetness. Open a jar of your favourite salsa, and go to town.

Drink as much as you want, look into each other's eyes, and laugh as taco juice comes dribbling down your face. Fall in love all over again.

And at the end of the day, when all you have to pay for a great date night is the cost of a bottle of mescal and some white fish, post your creation and tag it #immigrantstable. That'll be all the thanks I need.

Recipe

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Pink fish tacos with pickled onions, feta and salad topper

Pink fish tacos combine flaky marinated fish with bright, vinegary pickled onions and creamy feta or purple cabbage slaw, and crunchy, sweet salad topper.

Course Main Course, Tacos

Cuisine Mexican

Keyword cod fish tacos, fish tacos, gluten free tacos

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 299kcal

Author Ksenia Prints

Ingredients

• ½ lb cod fish tilapia or sole
• 3 tablespoon lemon and lime juice
• 3 tablespoon olive oil
• 1 teaspoon ground cumin
• Cayenne powder to taste
• salt and pepper
• 1 red onion sliced into rings
• ½ cup white wine vinegar or mixture of white wine vinegar and apple cider vinegar you can also use only apple cider vinegar, but the resulting onions are fairly sweet
• 1 tablespoon sugar
• 1 teaspoon salt

TOPPING COMBO 1:

• ½ cup feta crumbled or cubed
• 2 tablespoon Salsa of your choice
• ¼ cup NaturSource original salad topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries

TOPPING COMBO 2:

• 1 cup shredded purple cabbage
• 1 carrot grated
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• salt and pepper to taste
• ¼ cup NaturSource original salad topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries
• 6 Corn taco tortillas or Boston lettuce leaves
• Fresh cilantro for topping
• Fresh chives for topping

Instructions

• Wash fish and pat dry. Mix lemon juice, olive oil, cumin, chilli/paprika and salt and pepper in a shallow dish. Place fish in mixture, pouring some marinade on the fish with a tablespoon to ensure as much of the fish is covered as possible. Cover with plastic wrap, and let marinade for at least 30 minutes and up to 24 hours.
• In a small bowl, mix vinegar, sugar and salt until sugar and salt dissolve. Place onions in a jar or a bowl, and pour vinegar mixture on top. Cover and let marinade for at least an hour.
• If making Topping Combo 2, mix all of the ingredients except salad topper together and let marinade while the onions are pickling and the fish is marinading.
• When ready to eat, preheat a heavy bottomed pan to medium heat. Fry tortillas on both sides until warm, and set aside, covered.
• Add 2 TBs Grapeseed oil to pan and fry fish for 5 minutes on one side, and, lowering heat to medium, 3 minutes on the other. Remove to a plate and flake with a fork.
• When ready to assemble, set out Topping Combo 2 and all the ingredients for Topping Combo 1.
• To assemble tacos in Combo 1, layer flaked fish, pickled onions and feta, salsa, salad topper and fresh cilantro.
• To assemble tacos in Combo 2, layer flaked fish, purple cabbage and carrot slaw, salad topper and fresh cilantro.
• Serve immediately.

Nutrition

Calories: 299kcal | Carbohydrates: 22g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 832mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1800IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 2mg

The post Pink fish tacos with pickled onions, feta and salad topper {GF} appeared first on At the Immigrant's Table.

Inspiration

I'm in the small, cool kitchen of my parents' old apartment. The sun is beating through the side window, exposing all the dust bunnies that are making their way through the air, heating up the countertops. I walk around in shorts and a tank top, my feet bare across the cold marble floor.

Despite all this, beads of sweat gather at the back of my neck as I pull the Israeli cheesecake out of the fridge, my mind clouding with visions of dropped cakes and spilled disasters. Yet I manage to take it out safely, to rest it on the table undisturbed.

As I take out a knife and cut out a big, tall piece of Israeli cheesecake, my lips curl into an involuntary smile: I can already imagine its tangy, cloud-like taste.

Some of you may think you know cheesecake. You've had it a million times at breakfast buffets, brunches, Sunday dinners. You are used to its baked custard texture, to the soggy bottom, to the heavy, cloying feeling it leaves in your mouth. Some of you may love it, but many of you don't. In most cases, you stay away from it for fear it will go straight to your hips, your thighs, your stomach.

Well, my friends, I'm here to tell you that you don't know jack. And if you know Jack, you sure as hell don't know cheesecake.

The first time I tasted cheesecake in the United States, as a 17-year-old girl on her first trip across the ocean, I thought they had got it wrong. There was no way that heavy syrup-drizzled baked monstrosity was the local version of my favourite confectionary creation. I felt sorry for myself, for having to eat it, and sorry for others, for not knowing what a joy eating a cold piece of chilled Israeli cheesecake could be.

Because Israeli cheesecake is nothing like the cheesecakes of North America. In place of the cream cheese-sugar-egg bricks of your nightmares, Israeli cheesecake is light, tangy and airy, like a dip in a cool pool on a hot summer's day. It involves no baking, just a lengthy rest in a cold fridge, and requires about 10 minutes of active work. And the result - a cake as light as air, with a zesty aftertaste and a buttery crumb topping - is so much more than you could ever want from a cheesecake. It's a dream come true, and delivered to you in the form of a beautiful slice of cake.

Since then, I have tried (and made) many many more cheesecakes! From cranberry cheesecake and raspberry ricotta cheesecake for Shavuot, to my no-bake vegan mango cheesecake and passionfruit cheesecake!

Ingredients for my Israeli Cheesecake

• Cookies - I love to use French Petit Beurre Biscuits, English tea biscuits or even Graham Crackers, broken into pieces. If you prefer a gluten-free crust, check out my flaky gluten free crust.
• Almonds - optional; if allergic to nuts, sub for more biscuits.
• High fat yogurt - the best to use here is Mediterranean style, Balkan style or any yogurt that is around 10% fat. If you can't find it, use ricotta cheese, quark cheese, or 5% Philadelphia cream cheese in a pinch.

See recipe card for more details.

Directions for Make My Israeli Cheesecake

Drain the cheese

If using 10% yogurt, ricotta cheese, or quark cheese, drain them in a colander covered with cheesecloth for a few hours or overnight. This step helps remove excess moisture and ensures a firmer texture for the cake.

Prepare the crust 

In a food processor, process the cookies along with almonds until they are finely ground. The addition of almonds is optional, and if you have a nut allergy, you can substitute them with an equal amount of additional biscuits.

Transfer the ground biscuits and almonds into a mixing bowl, or continue working in the food processor. Add the melted butter and stir until the mixture is well combined and lumps are formed. It may be easier to gauge the texture by stirring the mixture with clean hands. This crumb mixture will form the base crust of the cheesecake.

Line the crust

To ensure easy removal of the baked cranberry cheesecake, line a springform pan with parchment paper. This will help lift the cheesecake out of the pan without damaging the delicate edges. Any pan with a diameter of 9-inch / 23cm or larger can be used; however, using an 8-inch pan will result in a taller cake.

Press about two-thirds of the crumb mixture onto the bottom of the prepared springform pan, creating a firm and even crust layer.

Make the creamy filling

Using either a hand-held blender or a standing blender, whip the whipping cream, sugar, and instant vanilla pudding until a stable cream is formed. This process will incorporate air into the mixture and create a fluffy texture.

Add the high-fat sour cream, drained yogurt (or cheese alternative), and the zest of one orange or one lemon. Continue blending until the mixture is smooth and well combined. The citrus zest will add a refreshing and aromatic note to the filling.

Assemble and chill the cheesecake

Pour the creamy filling mixture into the prepared cake pan, spreading it evenly over the crust layer. The filling should cover the crust entirely.

To complete the baked Israeli cheesecake, sprinkle the remaining crumb mixture on top of the filling, creating a delicious crumbly topping.

Place the assembled cheesecake in the refrigerator and allow it to chill for a minimum of 4 hours or overnight. This extended chilling time will ensure that the cheesecake sets properly and achieves the desired firmness.

Accompanying dishes

You can serve this cheesecake at the end of a dairy meal for a holiday like Shavuot, or for a summer weekend.

Start with Homemade Labaneh Balls or a baked feta dip for a creamy and tangy appetizer. For Mediterranean flavors, try the Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe. Add a refreshing touch with the Endive salad with mozzarella, pecans and pomegranate seeds. For a vegetable option, enjoy Crispy Air Fryer Brussels Sprouts with Feta, Pomegranate and Balsamic. Seafood lovers can savor Fire-grilled Nordic salmon or Cast-iron pan-fried Sockeye salmon. Catering to vegan or gluten-free diets, serve Vegan pasta primavera or Baked feta pasta with blood orange and olives. These dishes will perfectly complement the flavors of the baked cranberry cheesecake, ensuring a memorable and satisfying meal experience.

Recipe

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Light-as-air Israeli cheesecake with crumb topping

Israeli cheesecake is light, tangy and airy, like a dip in a cool pool on a hot summer's day. It requires no baking and only 10 minutes of work. What makes Israeli cheesecake so light is the use of a special low fat cheese, called simply 'White Cheese' (gvina levana). I have used 10% fat yogurt here in its stead, and loved the result. If you can't find 10% yogurt, you can also use low-fat ricotta, quark cheese, or even 5% Philadelphia cream cheese, though that would be my last choice.

Course Dessert

Cuisine Israeli

Keyword cheesecake

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 8 -10

Calories 702kcal

Author Ksenia Prints

Ingredients

• 200 g vanilla petit beurre biscuits or Graham Crackers, broken into pieces
• 100 g almonds optional; if you're allergic to nuts, use another 100 grams of biscuits
• 100 g butter melted
• 500 ml whipping cream
• 1 cup sugar
• 80 g instant vanilla pudding
• 200 ml high-fat sour cream
• 500 grams 10% yogurt Mediterranean style/ ricotta cheese/ quark cheese/ 5% Philadelphia cream cheese
• Zest of one orange or one lemon

Instructions

• If using 10% yogurt, ricotta cheese or quark cheese, drain them in a colander covered with cheesecloth for a few hours, or even overnight.
• Process biscuits and almonds in a food processor until they are finely ground. Mix in melted butter, and stir until well combined and lumps are formed (I found that stirring with clean hands worked best, and it helps to gauge the texture).
• Line a springform pan with parchment paper for ease of removal (you can use anything 9"/23cm and over; 8" will produce a very tall cake) . Cover the bottom with ⅔ of the crumb batter, making a crust.
• Using a hand-held blender or a standing blender, whip whipping cream, sugar and vanilla pudding until a stable cream is formed. Add sour cream, drained yogurt and citrus zest, and continue blending until stable. Pour mixture into cake form, and top with remaining crumb mixture.
• Cool in fridge for a minimum of 4 hours, or ovenight.

Nutrition

Calories: 702kcal | Carbohydrates: 62g | Protein: 9g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 362mg | Potassium: 328mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1450IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg

The post Light-as-air Israeli cheesecake with crumb topping appeared first on At the Immigrant's Table.

Knishes sit quietly on a tray. Soft edges, folded by hand, nothing polished about them. I set them down and step back for a moment. People look, then reach for something else first. It happens often.

Then one knish is gone. Then another. Soon there are only a few left, and I start counting without meaning to.

I keep onions in the pantry all the time. Eggs too. They stay through every kind of week, pushed to the side and then pulled forward again when I need something that will hold a meal together. My grandmother cooked this way. My mother did too. I realize you didn't plan around what stood out. You built around what stayed.

A knish, or knysh, comes from Eastern European kitchens, from Ukrainian and Ashkenazi Jewish cooking where dough wrapped around whatever could stretch across a table. Potato, kasha, or cheese. Fillings that felt steady, shaped by what was available that day.

I saw the onions in the pantry first. And a container of farmer's cheese in the fridge, slightly pushed to the back. Crescent dough waited in the back. I sliced the onions and let them cook slowly until they softened and deepened in color, filling the kitchen with a steady smell that kept me near the stove.

With the same sizzle and melt. I remember the cheese bourekas that break apart at the edges. The cheese shakshuka that stays in the center of the table while everyone leans in. Even the fried cheese curds that disappear faster than I can set them down.

When the onions cooled, I mixed them into the cheese and tasted it standing at the counter. It felt complete. The dough came next. Folding, sealing, placing each one on the tray.

By the time I took them out, golden on top, slightly different from one another, I didn't say anything. I set the tray down.

That same pause happened again. Then one disappeared.

And now, I make these speedy knishes when guests come over for Shavuot every year. I don't even need to claim it's just because they're fast. They taste amazing, too.

Ingredients

Farmer's Cheese or tvorog gives this cheese and onion knishes recipe its structure. It stays soft while baking without turning runny, which keeps the filling in place when you fold the dough. If you can't find it, well-drained ricotta works, though it will feel lighter and slightly wetter. A mix of ricotta and a bit of cream cheese brings it closer in texture. Cottage cheese can work in a pinch if blended smooth and drained well.

Onions carry the depth of the filling. As they cook down, they turn soft and slightly sweet, which balances the tang of the cheese. Yellow onions are my usual choice for their balance, though white onions work if that's what you have. Red onions can be used, though they bring a sharper edge and a darker color.

My secret ingredient here is Refrigerated Crescent Roll Dough. It's not an ingredient I turn to often, but in a pinch, it solved my hosting appetizer problems. This dough keeps the process manageable without losing the spirit of a traditional knish. It bakes into a soft, golden shell that holds the filling well. If you prefer a more classic version, a simple homemade dough or even store-bought puff pastry can be used. Puff pastry will give a flakier result, while traditional dough will feel denser and closer to old-style knishes.

See the recipe card for full list and exact quantities.

How to Make Cheese and Onion Knishes Recipe

These delicious cheese and onion knishes come together in a way that depends on paying attention to small details. The onions, the texture of the filling, and how the dough is sealed all shape the final result. Each step builds on the last, so it helps to notice how things look and feel as you go:

Cook the Onions Until Deeply Golden

• At first, they will look bulky and pale. After a few minutes, they begin to soften and release moisture. Keep stirring often so they cook evenly and don't catch on the bottom of the pan.
• If the onions brown too quickly in spots, the heat is too high. Lower it and give them more time.
• Once done, transfer them to cool completely. Warm onions will loosen the cheese too much and make the filling harder to work with.

Mix the Filling Until Thick and Cohesive

• The mixture should feel thick and hold its shape when scooped. It shouldn't spread or look watery.
• If it feels loose, let it sit for a few minutes to firm up. If the onions were still warm, you may notice the cheese softening too much. In that case, give it time to cool further before shaping.

Prepare the Dough Carefully

• The dough should feel soft and slightly stretchy, though it can tear if pulled too hard.
• If it sticks to your hands or the surface, lightly flouring your fingers can help. Try to handle it gently so it stays intact.

Fill and Seal with Attention to the Edges

• If the dough pulls apart, press it back together and smooth it with your fingers. The sealed knish should feel compact and secure, not loose.

Arrange and Brush for Even Baking

• This helps keep them closed as they bake. Leave a bit of space between each one so the edges can cook evenly.
• Use a light, even layer so it coats without pooling. Too much egg can drip down the sides and bake unevenly.

Bake Until Golden and Set

• The color should deepen gradually, with slightly darker edges.
• If the tops brown too fast while the bottoms stay pale, move the tray to a lower rack. The knishes are ready when they feel set to the touch and hold their shape when lifted.

Let Them Rest Before Serving

• The filling settles during this time, making them easier to handle.
• Serve warm or at room temperature. When you break one open, the filling should stay in place, soft but not runny, with the onions fully blended into the cheese.

Storage

Let the cheese and onion knishes cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. The filling stays stable, though the dough softens slightly over time. Reheat in the oven at a moderate temperature until warmed through to bring back some texture on the outside. The microwave works for a quick option, though the crust will be softer.

These knishes freeze well after baking. Once fully cooled, arrange them in a single layer until frozen, then transfer to a sealed container or freezer bag. Store for up to 1 month. Reheat straight from frozen in the oven until heated through. This helps the dough regain its structure better than thawing first.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Cheese and Onion Knishes

Simple cheese and onion knishes with caramelized onions and a soft, structured filling.

Course Appetizer, Snack

Cuisine Eastern European, Jewish

Keyword Cheese and Onion Knishes

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 131kcal

Author Ksenia Prints

Equipment

• Large skillet or sauté pan
• Mixing bowls
• Wooden Spoon or Spatula
• Baking sheet
• Parchment paper or light greasing oil
• Pastry brush
• Measuring spoons
• Knife and cutting board

Ingredients

• 2 tubes 8 oz each refrigerated crescent roll dough
• 2 cups farmer's cheese
• 3 large onions sliced
• 3 tablespoon vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg beaten (for brushing)

Instructions

• Heat oil in large pan. Cook onions over medium heat 20 minutes, stirring often, until golden brown. Cool completely.
• Mix farmer's cheese, cooked onions, salt, and pepper.
• Unroll crescent dough and separate into 8 pieces.
• Place 2 tablespoons filling in center of each piece. Bring corners together and pinch to seal.
• Place seam-side down on greased baking sheet. Brush tops with beaten egg.
• Bake at 375°F for 15-20 minutes until golden brown.
• Serve warm or at room temperature.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 5g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 550mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.4mg

The post Easy and Quick Creamy Cheese and Onion Knishes Recipe appeared first on At the Immigrant's Table.

This Middle Eastern-inspired updated Chicken Marbella would be perfect for your Passover celebration, or a Thanksgiving table.

Updated Chicken Marbella

On our first date, the love of my life told me he was "a meatatarian". Coupled with the red-and-white checkered shirt and the 'engineer' profession tag, I really wasn't thinking this was going to last.

For you see, I have been a self-avowed vegetarian since the age of 12, after a lot of thought and a chance encounter with a blue-and-red speckled Georgian sausage that really didn't end well. Approximately five years ago, I added fish to my diet.

But chicken? That seemed like a far-fetched compromise to make, even for someone you seemed to like a lot.

And then I got pregnant. And all of a sudden, every walk through a supermarket ended with me drooling over rotisserie chicken; every salad was topped with a chicken breast; and my idea of a snack became a chicken drumstick. My pregnant body, swelling with the contours of a growing baby, demanded the same thing that my husband suggested many moons ago: chicken. And I obliged.

But no chicken recipe has ever appealed to me as much as this updated Chicken Marbella, which I first discovered in Ottolenghi's Simple cookbook. It's a variation of the classic Italian American chicken marsala, which we also love, but taken in a whole different direction. In this recipe, bone-in and skin-on chicken thighs or drumsticks are first marinated, and then cooked in a sticky, sweet and zesty sauce of wine, dates, sweet potatoes, olives and capers.

In my version, I replace the thyme with cilantro, layer the pan with sweet potato wedges, add more date molasses and use high-quality, Natural Delights Medjool Dates. The result is the ultimate one-pan tray-bake Chicken Marbella, Ottolenghi-style and a highlight in my passover recipe roundup.

The Perfect Passover Main Dish

My updated Ottoleghi Chicken Marbella is my favourite easy main dish for a special occasion - most fittingly, for Passover or Thanksgiving.

Our love for this dish started last year, when we had to hold a virtual Passover across Zoom, across state lines, across time zones and across many technological barriers. With a squirming baby who just wanted to breastfeed, a looming fear of a pandemic, and less time on my hands to test recipes, I went for a dish I knew would be easy and foolproof, an Ottolenghi adaptation of the classic Chicken Marbella just like my Ottolenghi asparagus.

Ingredients for Chicken Marbella Ottolenghi Recipe

It might seem that this recipe requires a lot of ingredients, but it ensures that the chicken is packed with flavor. For the chicken, I recommend using chicken thighs, skin on and bone-in to ensure they don't dry out, but you can also use chicken breasts or drumsticks. You will also need date molasses, but it can be replaced with pomegranate molasses, regular molasses or date syrup. To really make this chicken dish worthy of being the center piece of your Passover or Thanksgiving feast, don't skimp out on the Medjool dates!

For the spices and seasoning need, check out the recipe card below.

Ingredient Spotlight: Medjool Dates

The secret ingredient that makes my Ottolenghi Chicken Marbella so good are Natural Delights Medjool Dates.

I love cooking & baking with Medjool dates. Natural Delights' Medjool Dates are very high in antioxidants, fibre, potassium and micro-nutrients. They are naturally plump and sweet because they are packaged fresh, and not dried, without any sulphites or preservatives.

Medjool dates are known as nature's candy, which makes them a wonderful replacement for the sugar in this updated Chicken Marbella. I augment them with some paleo date molasses for a special Middle Eastern taste.

Natural Delights Medjool Dates are grown using organic growing practices, and the fruit is packaged and shipped to stores when it's perfectly fresh. Natural Delights Medjool Dates last in a sealed jar in my pantry for months, and are available year-round in the produce section of your favourite grocery store.

Medjool dates and I love adding them to basically everything! They are a center piece in my Ultimate Middle Eastern appetizer platter with our best mezze recipes and gluten-free hamantaschen cookies.

Directions to Make Chicken Marbella Recipe

Prepare and marinate the chicken

Prepare a large baking pan or baking sheet by covering it with parchment paper.

If you have time to marinate the chicken, place chicken pieces in a large bowl and add the garlic, cilantro, vinegar, oil, olives, capers, Medjool dates, bay leaves, 1 teaspoon salt and ½ teaspoon black pepper. If you are cooking the chicken straightaway, then rub the chicken with the salt and pepper prior to placing it in the marinade of garlic, cilantro, vinegar, oil, olives, capers, dates and bay leaves. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days.

Preheat the oven to 400°F.

Arrange sweet potatoes and chicken in baking sheet

Spread out the sweet potatoes along the sides of the baking sheet. Arrange chicken thighs, along with all the marinade ingredients, letting it overlap with the sweet potatoes. Whisk together the wine and molasses and pour over the meat. Drizzle sweet potatoes with 3-4 TBs of olive oil and sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper.

Bake chicken, dates and sweet potatoes in the oven

Place Ottolenghi Chicken Marbella with dates in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.

Serve with more fresh cilantro

Remove tray from the oven, transfer chicken, sweet potatoes and everything else to a large platter, sprinkle with some fresh cilantro, and serve.

Scaling the recipe, Make ahead and Storage

This recipe can easily be scaled up or down. I have made it with 4-8 chicken breasts or thighs at a time, without any issues. The cooking time or the marinate don't need to change, it just produces a saucier Chicken Marbella, or slightly less saucy.

The beauty of this recipe, and the reason I love making it for passover and other holidays, is that it can be made ahead and frozen. The chicken can rest in the marinade up to two days, and will keep plump and succulent if packed in an airtight container after baking for up to 3 days.

This recipe is very freezer-friendly. Ottolenghi Chicken Marbella can be baked and frozen for up to 6 months. Just defrost it naturally and reheat it in the microwave or in the oven for best results.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Chicken Marbella Ottolenghi-style

Can be marinated for up to 2 days, or cooked straightaway. If cooking straightaway, rub chicken with 1 teaspoon of salt and pepper instead of placing those in the marinade. Adapted from Julee Rosso and Sheila Lukins's The Silver Palate, and Yotam Ottolenghi's Simple.

Course Main Course, Poultry

Cuisine Jewish, Middle Eastern

Keyword capers, chicken, Date molasses, dates, gluten-free, Medjool dates, olives, one pan meal, one tray bake, paleo, passover, sweet potatoes, wine

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 people

Calories 509kcal

Author Ksenia Prints

Ingredients

• 6 chicken thighs, breasts or drumsticks skin on and bone-in, scored a few times
• 4 garlic cloves crushed
• ¾ cup fresh cilantro leaves chopped plus more for serving
• 3 tablespoon red wine vinegar
• 3 tablespoon olive oil
• 1 cup pitted green olives
• 5 tablespoon capers plus 2 tablespoon of their brine
• 1 cup Natural Delights Medjool dates pitted and quartered lengthwise (equal to 7 individual dates or 120g)
• 2 bay leaves
• 2 teaspoon salt
• 1 teaspoon black pepper
• ½ cup dry red wine (120ml)
• 2 large sweet potatoes or 4 small cut into wedges
• 2 TBs date molasses can be replaced with pomegranate molasses, regular molasses or maple syrup

Instructions

• Prepare a large baking pan or baking sheet by covering it with parchment paper.
• If you have time to marinate the chicken, place chicken pieces in a large bowl and add the garlic, cilantro, vinegar, oil, olives, capers, Medjool dates, bay leaves, 1 teaspoon salt and ½ teaspoon black pepper. If you are cooking the chicken straightaway, then rub the chicken with the salt and pepper prior to placing it in the marinade of garlic, cilantro, vinegar, oil, olives, capers, dates and bay leaves. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days.
• Preheat the oven to 400°F.
• Spread out the sweet potatoes along the sides of the baking sheet. Arrange chicken thighs, along with all the marinade ingredients, letting it overlap with the sweet potatoes. Whisk together the wine and molasses and pour over the meat. Drizzle sweet potatoes with 3-4 TBs of olive oil and sprinkle generously with 1 teaspoon salt and ½ teaspoon pepper.
• Place Ottolenghi Chicken Marbella with dates in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
• Remove tray from the oven, transfer chicken, sweet potatoes and everything else to a large platter, sprinkle with some fresh cilantro, and serve.

Nutrition

Calories: 509kcal | Carbohydrates: 36g | Protein: 50g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1616mg | Potassium: 1299mg | Fiber: 5g | Sugar: 20g | Vitamin A: 11028IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg

The post Chicken Marbella Ottolenghi Recipe with Medjool Dates and Olives appeared first on At the Immigrant's Table.

I used to think bourekas were simple. Just pastry and cheese. The kind of thing you throw together at the end of a long day, maybe with store-bought dough, a mix of whatever cheeses you have, and the hope that the oven works its magic. I didn't understand what my mother meant when she called them folded blessings, not until I became a mother myself.

It was during a particularly chaotic year. My daughter had just been born, my son was still a toddler, and I was constantly teetering on the edge of burnout. The house was a mess of half-finished laundry, coffee cups gone cold, and toys underfoot. I was so full of love, and so unbelievably tired. Somewhere in that haze of sleep regressions, work calls, and dishes I never finished, I started to feel like I was disappearing into the needs of everyone else. 

Shavuot was approaching, the holiday of nourishment, of wisdom, of quiet revelations, and I almost skipped it altogether. The idea of preparing anything from scratch felt laughable. But then I remembered bourekas.

Not the elaborate kind, with hand-stretched dough and heirloom fillings. Just puff pastry from the freezer, a blend of feta and ricotta, and an egg to hold it all together. I worked quietly while the kids napped, brushing each piece with egg wash, sprinkling on sesame seeds. Somewhere between sealing the edges and watching the first tray puff up in the oven, I started to feel my breath slow. For the first time in what felt like weeks, the kitchen didn't feel like another chore. It felt like a pause. Like a small act of care I could give myself.

That tray of bourekas didn't just feed us that day, it grounded me. It reminded me that I was still here, still capable of creating something beautiful, even in the middle of the storm. And in that golden, bubbling pan, I found a piece of myself again.

A Little Extra Love, Wrapped in Pastry

We called them bourekas pinukim, pinukim being Hebrew for pampering, or being spoiled, but in the best possible way. Because that's what they are: flaky little envelopes of comfort, made to say, you deserve this. In many Israeli homes, they're the kind of thing you serve for Shavuot brunch or enjoy cold on Shabbat, when reheating isn't allowed. We're not religious, but this tradition stuck anyway.

Now, Saturday lunch often means a spread of leftover bourekas, sliced eggs, olives, a cucumber salad, and a quiet sigh of relief that no one's expecting anything elaborate.

And there's something poetic about that, bourekas pinukim as a kind of built-in grace. Something you make when you're too tired for anything else, but still want to show love. The kind of food that reminds you care doesn't have to be complicated.

What I love about pinukim bourekas is how forgiving and flexible they are. If you've made a big batch of cheese bourekas for the holiday, this is the gentle next step.Transforming leftovers into something that feels just as special. Add a few extra toppings, fold them differently, tuck in something new. Sometimes we warm them in a pan with sautéed mushrooms or sprinkle za'atar on top if the kids are napping and it's just us.

If you're looking to make these part of your own tradition, start with the classic Cheese Bourekas recipe, a mix of feta, ricotta, and yogurt wrapped in golden pastry. Or try the Mushroom Bourekas, perfect for a grown-up brunch. But even on your most exhausted days, pinukim bourekas can be as simple as a cheese filling folded into puff pastry and served with olives and love.

What Pinukim Really Means, One Crimp at a Time

This year, my son helped me fold them. He used a tiny fork to crimp the edges, just as I once did with my mother. I watched his hands, messy, excited, yet patient in the way that only a child learning something sacred can be. He asked what pinukim meant. I told him it was what you give someone when you want them to feel extra loved. "Like when I draw you pictures?" he asked. "Exactly like that."

On Shavuot, we mark the giving of Torah, of wisdom, of nourishment, of tradition passed down. But not all lessons are spoken. Some are folded gently, sealed with care, and shared across tables and generations. And some of the deepest gratitude in motherhood comes not in grand declarations, but in quiet rituals. When you realize you're still allowed to feel joy, still allowed to receive, not just give.

In those moments, bourekas aren't just food. They're soft places to land. They're reminders that even in exhaustion, there can be abundance. That even in the blur of motherhood, there are pieces of yourself worth honoring. Folded with care.

Ingredients

For the Puff Pastry

• Store-bought puff pastry - When you're short on time store-bought puff pastry is a gift. It's flaky, buttery, and saves you from the labor of homemade dough without compromising on texture. You can also use homemade phyllo or even rough puff, but I always keep a pack in my freezer for those days when love needs to look easy.
• Feta Cheese - The sharp saltiness of feta is non-negotiable in our bourekas. I use full-fat feta for its briny flavor and it brings structure to the filling and balances the creamier cheeses. I often reach for a sheep's milk feta for its tang, but cow's milk works in a pinch. Taste your feta first! Some can be quite salty, and you may not need to add any extra salt at all.
• Ricotta cheese - Ricotta softens the filling, giving it that creamy, pillowy texture. It mellows out the feta and makes the bourekas feel like a real treat. If you're dairy-free, a thick cashew-based cheese or tofu ricotta can work, though the flavor will be milder.

For The Pinukim Filling

• Hard-Boiled Eggs - A classic in Israeli-style stuffed bourekas, hard-boiled eggs add richness and body to the filling. You'll want the yolks just-set, not chalky.
• Pickles - Tangy and briny, pickles are what cut through the richness and make this filling sing. If all you have is dill, slice them thin and they'll still do the job. They cut through the richness and wake everything up.
• Tomato - Fresh tomato adds brightness and juiciness, and makes this feel more like a meal than a snack. I always use a firm Roma or vine tomato, never a watery one. If your tomato's extra juicy, drain the pieces first.
• Olives (Optional)  - My husband loves olives in everything, so I usually sneak a few into the bourekas for him. They deepen the umami and add complexity. Black or green, just make sure they're pitted.

See the recipe card below for full list and exact quantities.

How to Make Bourekas Pinukim Recipe

These crispy bourekas are more than just a pastry, they're also an act of care. Flaky, cheesy, and layered with tender fillings, they're meant to pamper. Here's how to make this recipe:

Prepare the Filling

In a mixing bowl, combine the crumbled feta, ricotta, Greek yogurt, one egg, black pepper, and a small pinch of salt. Mix until smooth and creamy. The filling should hold together on a spoon but still spread easily.

Roll and Cut the Pastry

Lightly flour your work surface and unroll the puff pastry sheets. Using a knife or pastry cutter, divide each sheet into 9 even squares. Work quickly if your kitchen is warm, the dough is easiest to handle when cold.

Fill and Fold

Spoon about 1 tablespoon of the cheese filling into the center of each pastry square. Fold each square diagonally into a triangle, pressing the edges gently to seal. Use the tines of a fork to crimp the edges, this helps seal in the filling and adds a homemade touch.

Prep for Baking

Place the filled bourekas on a parchment-lined baking sheet. Beat the second egg and brush it lightly over the tops of each pastry. Sprinkle with sesame seeds for a toasty, golden finish.

Bake

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until puffed and deeply golden. Let the bourekas cool for at least 5 minutes, this makes them easier to handle and ready for stuffing.

Make the Tahini Sauce

While the bourekas bake, prepare the sauce. In a small bowl, combine the tahini, lemon juice, minced garlic, and a pinch of salt. Slowly stir in water, one tablespoon at a time, until the sauce becomes smooth and pourable. It should be silky, not runny.

Fill the Bourekas

Once cooled slightly, cut a small opening into the top of each boureka using a sharp knife or kitchen scissors. Gently layer in slices of hard-boiled egg, chopped pickles, tomato, and olives if using. Don't overstuff!Just enough to create a contrast of textures.

Finish with Sauce and Heat

Drizzle a generous spoonful of tahini sauce over the filling. If you like a little heat, add a small dollop of schug or harissa for that extra kiss of flavor.

Serve and Enjoy

Close the bourekas gently with your hands or leave them slightly open. Serve immediately while still warm, or at room temperature for a comforting brunch, a quiet Shabbat lunch, or a midday pick-me-up full of love.

Storage

If you've made a full tray of Bourekas Pinukim and managed to resist polishing them off in one sitting, you're in luck! They store well and make for the most comforting leftovers.

To store, let them cool completely, then tuck them into an airtight container. Keep them in the fridge for up to 4 days. I like to layer a piece of parchment between each one if I'm stacking them, to keep the pastry from sticking or going soggy.

To reheat, pop them in a toaster oven or air fryer for a few minutes until the outside is crisp again and the filling is just warmed through. (Skip the microwave. It turns the pastry soggy, and no one deserves soggy pampering.)

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Bourekas Pinukim (Stuffed Bourekas)

Cozy up with bourekas pinukim, a cheesy, flaky pastry layered with eggs, tahini, and memories.

Course brunch, dessert / snack, Lunch, Snack

Cuisine Israeli, Jewish, Middle Eastern

Keyword bourekas, brunch, lunch, Middle East, Middle Eastern, pastry, pinukim, shavuot, snack, stuffed bourekas

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 18 bourekas

Calories 94kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Fork
• Chef's Knife
• Pastry brush

Ingredients

For the Cheese Bourekas

• 1 (2 sheets) package store-bought puff pastry thawed
• 2 cups crumbled feta cheese
• ¾ cup ricotta cheese
• ¼ cup plain Greek yogurt
• 1 large egg plus 1 more for egg wash
• ¼ teaspoon black pepper
• Pinch of salt optional (depending on feta)
• Sesame seeds for topping

For the Pinukim Filling

• 2 hard-boiled eggs chopped
• 2 pickles chopped
• 1 tomato chopped
• ¼ cup chopped olives optional
• Salt and pepper to taste
• Schug or harissa for serving (optional)

For the Tahini Sauce

• ½ cup tahini sesame paste
• ¼ cup water add more if needed
• 1 tablespoon lemon juice
• 1 small garlic clove minced
• Salt to taste

Instructions

• In a medium bowl, combine the crumbled feta, ricotta, Greek yogurt, one egg, black pepper, and a pinch of salt. Mix until creamy and well combined. The mixture should be spoonable, not runny.
• On a lightly floured surface, unroll the thawed puff pastry. Cut each sheet into 9 equal squares using a knife or pastry cutter. Keep the pastry cold as you work for easier folding.
• Spoon about 1 tablespoon of the cheese mixture into the center of each pastry square. Fold each square diagonally into a triangle. Press edges to seal, then crimp with a fork to lock in the filling.
• Arrange bourekas on a parchment-lined baking sheet. Beat the second egg and brush it over each boureka. Sprinkle with sesame seeds.
• Bake at 375°F (190°C) for 20-25 minutes, or until puffed and golden brown. Let them cool for 5 minutes before handling.
• While the bourekas bake, stir together tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly whisk in the water, one tablespoon at a time, until smooth and pourable.
• Using a sharp knife, cut a small slit in the top of each boureka. Gently stuff with chopped egg, pickles, tomato, and olives if using. Don't overfill-just a spoonful or two does the trick.
• Drizzle tahini sauce over the filling. Add a little schug or harissa if desired. Gently close the top or leave slightly open for a layered look. Serve warm or at room temperature.

Video

Nutrition

Calories: 94kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 38mg | Sodium: 236mg | Potassium: 81mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 0.5mg

The post Bourekas Pinukim (Breakfast Bourekas with Egg, Tahini, Pickles and Tomato) appeared first on At the Immigrant's Table.

The first time I hosted a Galentine's night, I spent days thinking about everything except dessert. I built playlists for the living room, lined the table with candles that felt festive without trying too hard, and filled bowls with olives, nuts, and whatever snack could survive curious hands. The kids treated the evening like a personal mission to sample every plate before guests arrived. 

Somewhere between wiping chocolate fingerprints off the counter and answering a message about parking, one friend texted to say she was gluten-free now.

I stood in the kitchen, phone in one hand, butter softening on the counter, and felt that brief pause every host knows. It wasn't panic, more like recalculation. Flour had already been ruled out in our house more than once. Over the years, I had learned how to build structure from eggs, chocolate, and patience. 

Passover desserts taught me early that flour is not always the backbone. Those chocolate hazelnut bars I make each spring rely on ground nuts and restraint, not wheat. A gluten free chocolate pie showed me how a filling can hold when the crust steps aside. Even a lighter dark chocolate tart taught me that cocoa and butter know how to carry themselves if you let them.

A flourless chocolate torte felt like the quiet answer. Six eggs. A generous amount of butter. Chocolate doing most of the talking. It's about sequence and temperature. Yolks and sugar worked until pale and thick enough to leave ribbons. Whites whipped in a clean bowl, building air slowly so they can hold the batter without collapsing. Chocolate melted and then given time, because rushing here leaves you with scrambled eggs instead of silk.

As it bakes, the torte rises confidently, cracks across the top, and then sinks back as it cools. I dusted it with powdered sugar, tucked berries around the edges, and set it down without comment. Nobody asked questions until the second slice. That is still my favorite kind of hosting.

Now this torte is my standing Valentine's dessert for friends. It looks dramatic without extra work, slices neatly, and happens to work for the gluten free crowd. It also fits neatly into a life where dishes wait until morning and the kitchen has already seen enough.

Ingredients

• Semi-sweet chocolate - Chocolate is the backbone of this torte. It carries the structure and flavor once flour steps out of the way. I use semi-sweet because it stays balanced after baking and does not turn flat when mixed with eggs and butter. Very dark chocolate can make the center feel heavy, while milk chocolate tends to soften the structure. If needed, a mix of semi-sweet and bittersweet works, but I avoid anything labeled extra dark for this one.
• Unsalted butter - Butter gives the torte its smooth interior and that thin, crackled top. Non-dairy butter substitutes soften too much and blur the edges. If you must swap, a high-fat plant butter designed for baking works better than margarine, though the texture will be looser.
• Cocoa powder - Cocoa powder deepens the chocolate profile without adding weight. It tightens the crumb slightly and helps the center set while staying dense. I use natural cocoa powder rather than Dutch-processed, which can dull the chocolate note in a recipe without leavening. If all you have is Dutch-processed, it'll still work, but the flavor lands softer.

See the recipe card for full list and exact quantities.

How to Make this Flourless Chocolate Torte Dessert 

To make this fudgy recipe, focus on how the ingredients move and change as you work. Melted chocolate chips should turn smooth and glossy, egg whites should build lift, and the batter should feel light as it's folded together. The result is a chocolate dessert that sets into a rich center with a crackled top, finished simply with berries for contrast. Here's how to make this recipe:

Prepare the Pan and Oven

• Start by heating the oven to 325°F and lining a 9-inch springform pan with foil or parchment paper. The lining should sit flush against the base and sides, with no loose folds. Any gaps can let butter seep out as the torte bakes. A light spray helps with release later, especially along the rim, where the crust likes to cling once it cools.

Melt the Chocolate and Butter

• At first, the mixture will look grainy and stubborn. Keep stirring. Set it aside and let it cool until it feels neutral to the touch. If it is still hot, it will seize the eggs later and leave visible curds.

Separate the Eggs Carefully

• Even a trace of yolk in the whites can prevent them from whipping properly. The whites should look clear and loose, the yolks intact and deep yellow.

Whip the Egg Whites

• The whites should hold their shape without looking dry or clumpy. If they look grainy, they have gone too far and will be harder to fold in smoothly.

Mix the Egg Yolks and Sugar

• You are looking for a texture that falls back into the bowl in slow ribbons. If it stays thin and bright yellow, it needs more mixing.

Combine Chocolate and Yolks

• The batter should turn smooth and uniform, thick but pourable. Any streaks at this stage will stay visible later.

Fold in the Egg Whites

• Stop as soon as the batter looks even. Overmixing knocks out the air that gives the torte its lift.

Fill the Pan

• The surface should look glossy and level, not bubbly. Tap the pan once on the counter to release any large air pockets.

Bake the Torte

• The center should look set but still soft beneath the surface. Overbaking leads to a dry interior, while pulling it too early leaves it loose and fragile.

Cool the Torte

• As it cools, it will sink and tighten, forming its final shape. This is expected. Once completely cool, release the pan carefully.

Dust, Cut, and Serve

• Cut into clean slices with a sharp knife, wiping the blade between cuts, and serve with fresh berries alongside or scattered around the plate.
  

Storage

Once completely cooled, store the flourless chocolate torte in an airtight container in the refrigerator for up to 3 days. Chilling firms the torte and makes slicing easier. For serving, let it stand at room temperature for about 20 minutes. Add berries after storage, not before, to avoid excess moisture.

The torte can be frozen for longer storage. Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Flourless Chocolate Torte

Flourless chocolate torte with a crackled top, dense center, and no flour needed.

Course Dessert

Cuisine Jewish cuisine

Keyword Flourless Chocolate Torte

Prep Time 30 minutes minutes

Bake Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 626kcal

Author Ksenia Prints

Equipment

• 9-inch springform pan
• Parchment or foil
• Stand mixer or hand mixer
• Microwave safe bowl
• Spatula
• Mixing bowls
• Measuring Cups & Spoons

Ingredients

• 1 ½ cup semi-sweet chocolate chips
• 1 ½ cup unsalted butter
• 6 eggs
• ¾ cup sugar
• ¼ cup cocoa powder
• ¼ cup powdered sugar plus additional to dust as decoration
• Berries to serve

Instructions

Prep the pan

• Line a 9-inch springform pan with foil or parchment so it sits flat against the bottom and sides. Lightly spray so the torte releases cleanly after cooling.

Melt chocolate and butter

• Microwave in short bursts, stirring each time, until glossy and smooth. Let it cool until it feels neutral to the touch so it won't scramble the eggs.

Separate eggs

• Whites in the mixer bowl, yolks in a separate bowl. Keep whites free from any yolk so they whip properly.

Whip egg whites

• Beat to soft peaks, then slowly add about half the sugar. Continue until the whites look glossy and hold stiff peaks.

Whip yolks and sugar

• Beat remaining sugar into yolks until pale and slightly thick, like it falls back in slow ribbons.

Combine chocolate and yolks

• Mix cooled chocolate-butter into yolks until uniform and silky.

Fold in whites

• Fold in half the whites to lighten, then fold in the rest gently until no white streaks remain.

Bake

• Spread batter evenly. Bake until the top rises and cracks and the center still gives slightly under light touch.

Cool and finish

• Cool fully in the pan (it will sink). Remove ring, dust with powdered sugar, serve with berries.

Nutrition

Calories: 626kcal | Carbohydrates: 42g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 56mg | Potassium: 288mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1259IU | Calcium: 53mg | Iron: 3mg

The post Rich and Easy Flourless Chocolate Torte appeared first on At the Immigrant's Table.

My Purim Evolution

I have written prior about how my love affair with Purim, the Jewish day of merry-making and costume-doning, started. What started as a magical enchantment quickly revealed itself to be a day of homemade costumes and stale, hand-me down treat packages. Once I realized how poor my family was, my embarrassment of Purim as a child knew no bounds.

It took me years to appreciate how precious those homemade outfits and scrounged-up treats actually were. How much time and effort my mother put into each seam, each sequin. How guilty she must have felt, sending me to school with pitiful plates of hardened candy, imagining the embarrassment of the recipient's parents, but knowing she can't do any better.

This year, as I bake my orange and date gluten free hamantaschen and wearing a mask on my face no longer feels like an exception, it's easy to think back to how the costumes and masks of my childhood made me feel. How the prettier I looked, the shinier my plate of treats was, the better it felt.

But the truth was, it didn't matter whether I went to school dressed as a princess or a sorceress. My costume - my mask - was just window dressing. The person inside - an immigrant, a dreamer, a shy little girl - remained unchanged.

While I don't sew my own Halloween or Purim costumes now, I still refuse to buy them in store. I assemble costumes from pre-owned items, thrift store finds, and DIY additions.

And most importantly, I bake my own plate of hamantaschen cookies, delighting in the childhood flavours, and give some to my sister, who lives a few blocks away. 

We call our mother, who no longer sews, but who can now afford to buy herself all the gluten-free hamentashen she wants. Like all of us, she wears a mask to her work, but not because it's Purim.

And underneath it all - the masks, the make up, the adult behaviours - I realize that we're all still the same we were over 20 years ago, during those first Purim celebrations. Hopeful, well-intentioned and slightly embarrassed by ourselves.

How to Spell Hamantaschen, Hamentashen or Hamentaschen?

Why I Chose a Date Filling

Ingredients for gluten free hamentashen

This hamantaschen recipe stands out with its rich, naturally sweet date filling and citrus-infused dough. Instead of traditional jams or poppy seeds, the filling blends Medjool dates with walnuts, cinnamon, and a touch of cloves for warmth. Fresh orange juice enhances both the dough and filling, bringing brightness to each bite. The dough combines almond meal with a gluten free flour blend for a delicate texture that holds its shape perfectly while being gluten free.

I recommend using Medjool dates for your filling because they're softer and don't need soaking prior to processing.

Equipment

Directions for making gluten free hamantaschen

Combine dry dough ingredients

Combine gluten-free flour, almond meal, baking powder and salt in a medium-sized bowl.

Combine wet dough ingredients

In a large bowl, combine orange juice, orange zest, oil, sugar and egg, and whisk together. 

Add dry ingredients to wet ingredients

Refrigerate gluten free hamantaschen dough

Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.

Make filling

Preheat oven

Fill gluten free hamentashen

Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.

Bake orange and date gluten free hamantaschen

Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.

Scaling the recipe

This recipe makes 12-16 hamantaschen cookies, depending on the size of your cutter or your diligence in rolling out the scraps. You can easily increase the recipe to make more - and I recommend doing so if making this for a crowd.

Storage

Making in Advance

More Purim Recipes!

Orange and Date Gluten-free hamantaschen are the perfect dessert to serve for Purim. Here are some of my other Purim recipes! You can also make an easy hamantaschen with guava and cheese or gluten-free chocolate rugelash to celebrate the holiday.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Orange and Date Gluten Free Hamantaschen

Dough adapted from Leah Koenig's Modern Jewish Cooking

Course Dessert

Cuisine Israeli, Jewish

Keyword almond flour, almonds, cloves, dairy-free, dates, gluten-free, grain-free, hamantaschen, hamentashen, Medjool dates, oranges, Purim, walnuts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 12 cookies

Calories 175kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Medium medium bowl
• Spatula
• Baking sheet
• Parchment paper / silicone mat
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass

Ingredients

For dough:

• 1 cup gluten-free flour mix
• ⅓ cup almond meal
• ½ teaspoon baking powder
• pinch of kosher salt
• ½ TB orange juice
• Zest of half an orange
• ⅛ cup oil
• ⅓ cup sugar
• 1 egg

For filling:

• 170 g Medjool dates
• ½ cup orange juice OR non-dairy milk
• ½ cup walnuts chopped
• ¼ teaspoon cinnamon ground
• 1 pinch cloves ground

Instructions

• Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
• In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
• Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it's too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
• Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.
• To make filling: add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.
• Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.
• Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness. Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.
• Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.
• Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
• Gluten-free hamantaschen will keep in a sealed container for 4 days.

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 149mg | Fiber: 3g | Sugar: 16g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

This recipe was published in Vol. 2 of Challah Magazine. Challah is a publication for young Jewish adults, fusing cultural heritage with contemporary Jewish experiences. 

The post Gluten Free Hamantaschen Cookies with Orange and Date Filling appeared first on At the Immigrant's Table.

Every year, my sister asks me that we make hamantaschen with the kids. And every year, I strive to come up with more creative takes on this Purim classic. And with this pistachio hamantaschen recipe, I must admit that I outdid myself! This recipe is so good, it's now a household Purim classic. 

I've always found the tradition of baking hamentaschen to be the best part of Jewish Purim celebrations. These triangular pastries, often filled with sweet poppy seed or prune fillings, symbolize the hat the villain Haman wore in the Purim story. They taste kind of like shortbread, with a crumbly cookie dough and a creamy filling. 

But in a fresh spin on this classic treat, coming up with creative fillings for regular hamantaschen cookies has become a favorite in my kitchen. Traditional hamantaschen is transformed into something extraordinary in this recipe by infusing the dough with rose water and filling the dough with a creamy spread of green, nutty pistachios. For another twist on the classic, try my fruity easy hamantaschen recipe made with guava and cheese. 

Making pistachio hamantaschen starts with a rich, buttery dough with a touch of water, which gives the cookies a subtle yet distinct Persian flavor. I usually make my favorite gluten-free hamantaschen dough, but the recipe below works well with a traditional hamantaschen dough. 

When it comes to the filling, I like to step outside the traditional choices and use an Italian pistachio paste for this recipe. The paste makes these Purim cookies feel special and adds an indulgent creaminess to each bite. The pistachio hamentashen comes together with a final drizzle of pistachio cream and a smattering of pistachio pieces for a delicious version of Middle Eastern flavors.

Ingredients for Rose Pistachio Hamantaschen

When I make pistachio hamantaschen, I use both unique and everyday ingredients. Here's what I use:

For the dough, I use all-purpose flour as the base, with baking powder to help it rise and kosher salt to enhance the flavor. Water brings the dough together, while vegetable oil keeps it moist. Like with my gluten free cherry cobbler with rose, rosewater adds a subtle floral note, but a drop of almond extract works as an alternative. Sugar sweetens the dough, and eggs bind the ingredients, though a flax egg or applesauce can be used for a vegan option. For a completely vegan option, make my vegan prune hamantaschen. 

For the filling, I use Rich and luscious Italian pistachio spread, the same type I use in my no-bake pistachio cake. This pistachio spread is the truely unique part of this recipe, it becomes the hamantaschen filling in the center and gives these hamantashen cookies that signature pistachio taste.  Though it is optional, I like sprinkling chopped pistachios on top of my cookies for an extra crunch!

See recipe card for exact quantities.

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Equipment

• Large mixing bowl
• Medium medium bowl
• Measuring cups
• Measuring spoons
• Parchment paper
• Spatula
• Baking sheet
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass
• Cookie drying rack

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Instructions for Making Hamantaschen

Prepare the dough

To prepare the dough for your pistachio hamantaschen, start by whisking together the all-purpose flour, baking powder, and kosher salt in a medium-sized bowl, setting this dry mixture aside.

In a larger bowl, blend the wet ingredients-water, rosewater, vegetable oil, sugar, and eggs-until fully combined. Gradually add the flour mixture to the wet ingredients, stirring to form a dough.

Knead the dough

Transfer the rough dough onto a clean work surface for kneading. If the dough is too dry, add a little more water; if it's too sticky, a bit of flour can help. Aim for a smooth dough that's not sticky.

Rest the dough in the fridge

Divide the dough in half, shape each into a flat disk, wrap in plastic, and place in the fridge to rest. Chilling the dough for at least three hours, or overnight if possible, will make it easier to roll out later.

Shape the cookies

Bake the cookies

Bake the cookies for 15-18 minutes until they become lightly golden, indicating they are done. While the cookies are still hot, you may add extra pistachio spread and a sprinkle of diced pistachios. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. 

Storage And Freezer Instructions

When you make pistachio hamantaschen and want to save some for later, storing them correctly is crucial to keep them fresh. At room temperature, place your hamantaschen in an airtight container where they'll stay good for up to five days.

To keep them for a longer period, freezing is your best option. Make sure the hamantaschen are completely cool before you put them away to avoid any moisture build-up. To prevent them from sticking together, separate the layers with parchment paper. Use a container suitable for the freezer to lock in freshness, and you can store your hamantaschen this way for up to three months.

When you're ready to eat the hamantaschen, let them thaw at room temperature for a few hours. If you want them heated, just pop them in an oven preheated to 350°F for about five minutes until they're warmed.

The key to keeping your pistachio hamantaschen as good as when they were first baked is to protect them from air exposure. This will help preserve their texture and the rich flavor of the pistachio filling.

Expert tip: when I am short on time, I make the dough and filling on separate days, freezing the dough in between. 

Accompanying Dishes And Serving Suggestions

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Pistachio Hamantaschen Recipe

This hamantaschen with pistachio spread is an aromatic and sweet take on a Purim classic! Make it with gluten-free or regular dough, with a touch of rose water or orange juice. 

Course Dessert

Cuisine Middle Eastern

Keyword pistachio hamantaschen

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 36 Cookies

Calories 46kcal

Author Ksenia Prints

Equipment

• Large mixing bowl
• Medium medium bowl
• Measuring cups
• Measuring spoons
• Parchment paper
• Spatula
• Baking sheet
• Oven
• Rolling Pin
• 7.5-cm round cookie cutter or glass

Ingredients

Dough Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon water more if needed
• ¼ teaspoon rose water
• ¼ cup vegetable oil
• ½ cup sugar
• 2 eggs
• 1 pinch of salt

Filling Ingredients

• ¾ cup pistachio spread plus more for drizzling
• ⅛ cup diced pistachios optional, for topping

Instructions

Dough Instructions

• In a medium bowl, whisk flour, baking powder, and salt. Set aside.
• In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.
• Gradually add the flour mixture to the wet ingredients, stirring until dough forms.
• Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.
• Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.

Assembly and Baking

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Roll out half the chilled dough on a floured surface to ⅛-inch thickness.
• Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.
• Put 1 teaspoon of pistachio spread in the center of each circle.
• Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.
• Transfer the shaped cookies into the fridge for 30 minutes before baking.
• Bake for 15-18 minutes until golden.
• Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.

Video

Notes

 

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Nutrition

Serving: 3g | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 49mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 13IU | Calcium: 9mg | Iron: 0.5mg

The post Rose Pistachio Hamantaschen appeared first on At the Immigrant's Table.

What is schug sauce?

Schug is a Yemenite hot sauce that combines blended hot peppers, herbs, spices and citrus. It used to be made in a mortar and pestle, but these days a food processor makes short work of the entire process.

You may occassionally see schug spelled as zhug. Whether you call it schug or zhug, this Yemenite hot sauce recipe is one you won't soon forget!

Schug has a zesty, spicy flavor. it can feel very hot if you eat it on its own, but it mellows considerably when combined with other foods.

I also love mixing schug with mayonnaise for schug mayo, or with mayonnaise and sour cream and diced veggies to add a bit of spice to my vegetable dipping sauce.

Why you should try this Schug hot sauce

Having a good, exotic and homemade hot sauce in your cupboard can mean the difference between humdrum meals and OUTSTANDING recipes that set your mouth dancing!

True, you can usually pour some Sriracha or Tabasco on your eggs or grilled cheese, but I believe taking a few minutes to make a batch of homemade hot sauce can really set your food apart.

This hot sauce is one of my favourite condiments because it is:

• Not too spicy
• Nuanced - the mix of sour, spicy and herbaceous really makes this sauce complex, unlike many vinegar-based hot sauces
• Gluten-free
• Vegan
• Raw
• Paleo
• Keto
• Whole 30 appropriate
• Ready in minutes
• Keeps for months in your fridge

If you are looking for more Israeli and Middle Eastern food, check out my Jewish recipes section.

Ingredients

Here's what you'll need for this easy schug recipe:

• jalapeno peppers
• diced cilantro
• garlic cloves
• cumin
• cardamom
• salt & black pepper
• olive oil

Equipment

• Cutting Board
• Chef's Knife
• Food Processor
• Jar with lid, or ice cube tray

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Directions

Making this sauce really could not be easier.

Just place all the ingredients in a food processor with a steel blade and process to a smooth mash. Top with more olive oil, and store in a jar in the refrigerator.

Storage

Yemenite schug will keep in the fridge in a well-sealed container for a week weeks, and even a month or two. Just make sure you top it with a bit of olive oil if the sauce looks too dry.

Freezer

You can easily freeze this schug recipe! Just make sure you store it in a plastic container OR leave plenty of room for the sauce to expand in your glass jar.

You can also freeze this sauce in ice cube trays, similar to my cilantro pesto. That way you'll end up with schug hot sauce cubes that you can easily add to dishes as you cook.

Scaling the recipe

This recipe makes about 250g of schug, or about 1 cup of Yemenite hot sauce. That should last you for a while, but feel free to increase the quantity of the peppers and the rest of the ingredients accordingly.

Serving suggestions

A smear of schug hot sauce is crucial for my Middle Eastern eggplant grilled cheese sandwich. But I also like to add it to my shakshuka, eggs, beans, soup and so much more! It's a very versatile hot sauce.

Try these dishes with schug hot sauce:

Other Middle Eastern recipes you will love

For more spicy recipes:

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Yemenite hot sauce (schug)

Schug is a green Yemenite Hot Sauce made out of cilantro, jalapeno peppers garlic and Middle Eastern spices. It's spicy and perky, the best way to spice up your meals!

Course Condiment, Hot sauce, Sauce

Cuisine Jewish, Middle Eastern, yemenite

Keyword schug hot sauce, Yemenite schug, zhug

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 250 gram

Calories 4kcal

Author Ksenia Prints

Equipment

• Food processor

Ingredients

• 2-3 jalapeno peppers
• ⅓ cup diced cilantro
• 3 garlic cloves
• 1 teaspoon cumin
• pinch cardamom
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil or more for covering

Instructions

• Put all the schug ingredients in a food processor with a steel blade and process to a smooth mash. Top with olive oil as needed to ensure it is properly covered. Store in a jar in the refrigerator.
• Schug will keep in a sealed jar in the refrigerator for a few months. You can also freeze it in a plastic container, or in ice cube trays.

Video

Notes

If doubling the recipe, don't double the salt. Make it as instructed with just 1x the salt, taste, and add more if needed.

Nutrition

Serving: 5grams | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post Schug, the Yemenite Hot Sauce that will spice up your meals appeared first on At the Immigrant's Table.

There are some dishes that come about purely by accident, born out of the need to use up what's left in the fridge or to find a solution for wilting ingredients. This balsamic strawberry crisp is one of those happy accidents. And it all started with a few strawberries that had seen better days. Soft, a little overripe, but still holding on to the hope of being something delicious.

I was staring at them one afternoon, trying to figure out what to do, when a friend casually suggested adding balsamic vinegar and goat cheese to the mix. I wasn't sure how it would all turn out, but it was the perfect challenge to break up a dull kitchen routine.

To my surprise, what came out of that day was a dessert that has quickly become one of my springtime favorites. The combination of balsamic vinegar and goat cheese with strawberries created a unique twist on a classic fruit crisp. It wasn't overly sweet, but instead, it was balanced and rich in a way that only a good combination of flavors can achieve.

New Sweet Discovery in the Kitchen 

What I love most about this balsamic strawberry crisp is how the tartness of the balsamic vinegar and the creamy goat cheese perfectly complement the sweetness of the strawberries. It  creates a flavor profile that is both surprising and comforting at the same time. And when paired with the crunch of the oat-based crisp topping, it became a dessert that felt like a celebration of spring.

That first bite was unlike any crisp I had made before. The balsamic vinegar, subtle yet bold, brings out the natural sweetness of the fruit while cutting through its juiciness.

The goat cheese adds a creamy, savory layer that perfectly contrasts with the fruit, making every bite more complex and satisfying. The oats form a golden, crunchy top that gives this dessert a bit of heartiness, making it feel like a meal in itself.

Ever since that day in the kitchen, I've been making this dish whenever strawberries are in season. The flavor combination has been so well-loved that it's become a go-to recipe for family gatherings or when I'm craving something light but comforting.

It pairs wonderfully with other spring favorites, think paleo strawberry scones or a fresh lemon almond yogurt cake with strawberries, and always gets compliments for its unique flavor.

A Berry Delicious Seasonal Favorite

Strawberries have always held a special place in our kitchen. During the spring months, Leo and Lin are the first to spot the ripe berries at the local farmer's market. They eagerly pluck them from baskets, their hands stained with juice as they munch on them right there in the sun. And there was something magical about strawberries, whether fresh and unadorned or turned into strawberry-rhubarb compote for chia pudding, they always remind me of the fleeting sweetness of spring.

But it's not just about enjoying them fresh. This balsamic strawberry crisp celebrates the season by using strawberries in a way that highlights their versatility. I've made honey strawberry jam with oregano blossoms and thyme to preserve their flavor throughout the year, and when we have leftovers of this crisp, I love to use it as a topping for toast or stirred into yogurt.

The combination of flavors in this dish, especially with the subtle balsamic and the creamy goat cheese, takes the simple strawberry to new heights. It reminds me of those early days of experimenting in the kitchen, the excitement of making something unexpected and realizing it had turned into something delicious.

Ingredients

• Strawberries - Overripe or wilting strawberries are perfect for this balsamic strawberry crisp! The balsamic vinegar and baking bring out their natural sweetness, turning them jam-like. You can always use frozen strawberries, though I recommend thawing them and draining off excess moisture before use.
• Oats and Oat Flour - The combination of oats and oat flour forms the perfect crisp topping. Oats provide a hearty, chewy texture that contrasts beautifully with the soft strawberries. I use gluten-free oats for their ability to crisp up nicely in the oven, but if you don't need a gluten-free option, old-fashioned rolled oats work just as well. Oat flour helps bind the topping and adds a light, fine texture, balancing the hearty oats. If you don't have oat flour, regular all-purpose or almond flour can be used as a substitute.
• Balsamic Vinegar - The balsamic vinegar is what sets this recipe apart. It's not overly sweet, but it adds an earthy depth to the dish. If you don't have balsamic vinegar, a splash of red wine vinegar can be used, but the flavor will be slightly sharper.
• Goat Cheese - Goat cheese adds a creamy, savory element to this crisp. I prefer soft, fresh goat cheese for this dish, as it melts beautifully and adds depth. If goat cheese isn't your thing, you can try mascarpone or cream cheese, but the flavor will be milder.
• Honey- A drizzle of honey at the end adds a natural sweetness and a little shine to the crisp. You can adjust the amount depending on your sweetness preference, and if you don't have honey, maple syrup works as a great substitute.

See the recipe card for full list and exact quantities.

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How to Make Balsamic Strawberry Crisp Recipe

This balsamic strawberry crisp is the perfect way to rescue those overripe strawberries, turning them into a dessert that balances sweet, tangy, and savory flavors all at once. It's simple, yet full of character, and the perfect recipe for spring. Here's how you can make this delicious dessert:

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the crisp will bake evenly and develop a perfect golden top.

Prepare the Oat Topping

In a mixing bowl, combine oats, oat flour, butter, sugar, and salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you get a crumbly, slightly moist mixture. It should form into little clumps that will crisp up beautifully in the oven.

Prepare the Strawberries

Next, wash and slice your strawberries. Arrange them in a 9-inch baking pan. Drizzle balsamic vinegar over the fruit, sprinkle with freshly ground black pepper, and give it a gentle toss to coat the strawberries evenly. The balsamic vinegar not only intensifies the sweetness of the berries but also adds a subtle depth that makes this dessert special.

Top with Goat Cheese

Dot the strawberry mixture with small spoonfuls of goat cheese. The creaminess of the goat cheese pairs beautifully with the strawberries, adding a savory touch that balances the dessert's natural sweetness.

Top with Oat Mixture

Evenly spread the oat topping over the strawberries and goat cheese, ensuring the fruit is well-covered. This will bake into a golden, crunchy crust that contrasts perfectly with the soft, juicy strawberries beneath.

Bake the Mix

Transfer the pan to your preheated oven and bake for about 20 minutes, or until the topping is golden brown and the strawberries are bubbly.

Finishing Touches

Once out of the oven, sprinkle more fresh thyme leaves over the top, along with a pinch of flaky sea salt. Drizzle with honey to add a final touch of sweetness. The thyme, salt, and honey will elevate the flavor and balance the richness of the goat cheese.

Serve and Enjoy!

For a fun and different take on serving, try pairing this crisp with some lightly salted crackers. The crisp's sweet and savory elements are a great contrast to the crackers' crunch. Alternatively, you can enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Storage

If you have leftovers, storing them is easy. Simply let the crisp cool to room temperature, then cover it with plastic wrap or aluminum foil. Store it in the fridge for up to 3 days.

To reheat, place it in the oven at 350°F for about 10 minutes, or microwave individual servings for about 30 seconds. The crisp topping will soften slightly after being stored, but don't worry! The flavors will continue to meld which makes it just as comforting the next day.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Balsamic Strawberry Crisp Recipe

Bring spring to your table with this Balsamic Strawberry Crisp-a delightful mix of roasted strawberries, goat cheese, and a crunchy oat topping.

Course Dessert, dessert / snack

Cuisine American

Keyword balsamic vinegar, Cosmic Crisp apples, dessert, savory, snack, spring, strawberries, sweet, vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 201kcal

Author Ksenia Prints

Equipment

• 9x9 baking dish
• Mixing bowls
• Spoons
• Oven

Ingredients

• 1 cup oats gluten-free oats or old-fashioned rolled oats
• ¼ cup oat flour or up to 2 tablespoon more as needed
• ½ cup butter cubed
• 1 teaspoon flaky sea salt
• 2 tablespoon brown sugar
• 2 tablespoon balsamic vinegar
• 4 tablespoon goat cheese
• 2 cups strawberries hulled and sliced
• 1 teaspoon coarsely ground black pepper
• 10 thyme sprigs leaves removed, plus more for topping
• Honey to taste

Instructions

• Set your oven to 350°F (175°C) and let it heat up while you prepare the crisp topping and strawberries.
• In a mixing bowl, combine oats, oat flour, butter, brown sugar, and flaky sea salt. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture forms a crumbly, clumpy texture.
• Spray a 9-inch baking dish with cooking oil to prevent sticking. Arrange the sliced strawberries in the dish, and drizzle balsamic vinegar over them. Sprinkle the coarsely ground black pepper for added depth, then dot the strawberries with small spoonfuls of goat cheese.
• Evenly spread the oat mixture over the top of the strawberries and goat cheese, covering them well.
• Place the dish in the oven and bake for 20 minutes, or until the topping is golden brown and the strawberries are bubbly.
• Once out of the oven, sprinkle more fresh thyme leaves on top, a pinch of flaky sea salt, and drizzle with honey to taste. This step enhances the flavor balance and adds a sweet, glossy finish. Serve warm with crackers for a savory contrast, or enjoy it with a scoop of vanilla ice cream for extra indulgence.

Video

Nutrition

Calories: 201kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 411mg | Potassium: 127mg | Fiber: 2g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg

The post Balsamic Strawberry Crisp With Goat Cheese appeared first on At the Immigrant's Table.

It began on one of those quiet afternoons that sneak in after a long, loud morning with the kids. Leo was sprawled on the living room floor, building a spaceship out of magnet tiles and sheer willpower. Lin had finally given in to sleep, curled on the couch with her thumb in her mouth and one sock mysteriously missing.

I stood in the kitchen, briefly alone, no toys underfoot, no snack negotiations. Just a bowl of farmer's cheese and a stack of blintzes waiting to be filled.

I had every intention of making what we always made for Shavuot: traditional Russian blintzes, the kind my mother filled with sweet cheese and topped with sour cherry sauce. But the cherries I had weren't cooperating. They were too tart, too stiff. I stood with the jar in my hand, hesitating.

That's when I noticed the blueberries. They were still plump from our last market run, scattered across the counter like tiny beads of early summer. Something in me softened. Maybe it was the light through the window, maybe the quiet. Maybe it was just the kind of small shift that happens when you allow space for something new. So I put the cherries back and reached for the berries.

A Bowl of Cheese and Blueberry Sauce

At first, I thought I'd keep it simple: maybe a handful of blueberries mashed into yogurt, or just tossed fresh on top of the cheese filling. We've done that plenty of times before, especially with our blueberry sourdough pancakes on slow Sunday mornings, where the berries gently burst into the batter like tiny pockets of color. Lately, Lin's been obsessed with cottage cheese popsicles, and blueberries are always her flavor of choice. She asks for "just one more" even as it melts down her arm.

But this time, the berries were calling for heat. For something syrupy and spiced. I opened the pantry, found the bottle of cognac behind the dried apricots, and followed my instincts. Ones shaped by my mother's compotes and my mother-in-law's panela syrups. I let the blueberries simmer with sugar, lemon juice, and a star anise pod. 

I stirred gently, listening for the soft pops as the berries burst, their skins curling back into sweetness. A final swirl of arrowroot slurry turned the mixture silky and thick. Never gloopy, just smooth enough to coat the back of a spoon.

By dinner, the sauce had cooled just enough. I spooned it over golden cheese blintzes, crisped in butter and nestled between Leo's drawing paper and Lin's pink plastic fork. The balance was everything: tangy cheese, tender crepe, bright sauce. It wasn't the dessert I'd planned, but it was exactly the one we needed.

And just like that, blueberry sauce became part of our Shavuot table.

Why Blueberries Belong on the Shavuot Table

Shavuot is a holiday of first fruits and quiet abundance. It doesn't arrive with fire or drama, it slips in with cream, with dairy, with gentle foods that nourish. The table doesn't shimmer with metal or spice but leans soft: white linen, cheesecake, blintzes, cucumbers in sour cream, bowls of something sweet and simple waiting to be passed.

Growing up, we always had sour cherry sauce for blintzes. Dark, tart, and deeply nostalgic. But blueberries bring something else. They speak of summer's earliest days, of sticky fingers and syrup-smeared smiles, of a fruit that doesn't shout but lingers. And when cooked into a sauce like this. Gently, with lemon and a whisper of star anise. Tthey become a memory-maker.

This isn't a sauce meant only for holidays. It's easy enough to stir together on a weekday morning. You can spoon it over pancakes or waffles, swirl it into oatmeal, or let it cool and drizzle it over ice cream. But when paired with cheese blintzes, especially for Shavuot. it feels like the kind of small, quiet addition that changes everything. The kind that doesn't need to announce itself to matter.

And best of all? It keeps well. You can make it while the blintzes rest. You can serve it warm or chilled. And you can count on it to bring that soft sweetness to the end of your meal, even after the chaos of getting everyone to the table has passed.

Ingredients

• Blueberries - These are the heart of the sauce. I usually reach for fresh blueberries when they're in season, especially in early summer when they're sweet but still hold a little tang. But frozen blueberries, especially the tiny ones. work beautifully here and are what I use most of the year. They break down just enough while still keeping their shape, and they bring a deep, almost jammy flavor. 
• Cognac or Grand Marnier- Just a splash gives this sauce its soft depth. Cognac brings warmth and a faint echo of something caramel-like, while Grand Marnier adds a whisper of orange. I use whatever we have leftover from winter baking, but you can skip it entirely or swap in orange juice if you're making this for little ones, or if it's breakfast and you're not feeling fancy.
• Star Anise - This is the secret. One pod is all you need for a quiet hum of spice that sits just underneath everything else. It reminds me of the spiced syrups my mother made for fruit compote, especially in the fall. If you don't have it, you can leave it out-but if you do, the sauce won't have that same haunting depth.
• Lemon Juice -  Brightens the whole pot. A little acid balances the richness of the berries and ties everything together. I never skip it, especially when using frozen berries, which sometimes need that extra lift.
• Arrowroot Starch - I prefer arrowroot over cornstarch for sauces like this, it thickens gently and keeps the finish clear and glossy. It doesn't turn gluey, and it lets the berries shine. Just be sure to mix it with cold water first before adding it to the hot pan.

See the recipe card for full list and exact quantities.

How to Make Homemade Blueberry Sauce Recipe

This simple blueberry sauce simmers into something lush and spoonable, perfect for topping cheese blintzes, pancakes, or even morning yogurt. With just a few ingredients and a gentle touch, it comes together in minutes.

Combine the Ingredients

In a small saucepan, add the blueberries, cane sugar, cognac (or Grand Marnier), lemon juice, and the star anise pod. Stir gently to combine.

Simmer the Sauce

Place the saucepan over medium-low heat and let the mixture come to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the berries begin to burst and the liquid becomes slightly syrupy.

Remove the Star Anise

Carefully take out the star anise pod and discard. It will have infused the sauce with a soft, spiced background note, enough without overwhelming the berries.

Thicken the Sauce

In a small bowl, mix the arrowroot starch with cold water to create a smooth slurry. Slowly pour this into the simmering blueberry mixture while stirring continuously. Cook for another 1-2 minutes until the sauce thickens and turns glossy.

Cool and Serve

Remove the saucepan from the heat. Let the sauce cool slightly before serving. It will continue to thicken as it rests and is equally good warm or chilled, depending on how you're serving it.

Storage

Once cooled, I pour the blueberry sauce into a clean jar and tuck it into the fridge, usually somewhere between the yogurt cups and the leftover rice. It keeps well for up to 5 days, and honestly, I think it gets better by the second day. The star anise mellows, the berries settle into the syrup, and the whole thing thickens just enough to spoon beautifully over anything.

For blintzes, I like to warm it gently on the stove until just loose again. You can skip the microwave, but if you're in a rush, it does the trick in 10 seconds. I wouldn't freeze it! The texture changes, but I rarely have enough left to try. This sauce has a habit of disappearing quickly.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Blueberry Sauce

Silky blueberry sauce with star anise and lemon, perfect for cheese blintzes, pancakes, or yogurt.

Course brunch, Sauce, Topping

Cuisine Eastern European, Jewish, Jewish cuisine

Keyword blueberries, blueberry refrigerator jam, blueberry sauce, gluten-free, sauce, topping, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 toppings

Calories 41kcal

Author Ksenia Prints

Equipment

• Small saucepan
• Wooden Spoon or Spatula
• small bowl
• Mason jars

Ingredients

• 2 cups fresh blueberries or frozen wild blueberries
• 3 tablespoon cane sugar
• 2 tablespoon cognac or Grand Marnier or orange juice for alcohol-free
• 1 tablespoon lemon juice
• 1 star anise pod
• 1 teaspoon arrowroot starch
• 1 tablespoon cold water to mix with starch

Instructions

• In a small saucepan, stir together the blueberries, cane sugar, cognac (or Grand Marnier), lemon juice, and the star anise pod.
• Place the pan over medium-low heat. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until the berries begin to burst and the liquid turns slightly syrupy.
• Once the aroma deepens and the berries have softened, carefully remove and discard the star anise pod.
• In a separate small bowl, mix the arrowroot starch with cold water to form a smooth slurry. Slowly pour it into the blueberry mixture while stirring continuously. Keep the heat low and stir gently for 1-2 minutes, until the sauce thickens and becomes glossy.
• Remove from heat and let the sauce cool slightly. It will thicken more as it rests. Serve warm over cheese blintzes or chill and store for later use.

Video

Nutrition

Calories: 41kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg

The post Blueberry Sauce appeared first on At the Immigrant's Table.

As this is my third (and probably not last) post about spring, can you tell I'm just a wee bit excited about the changing of the seasons? To ease our body into spring, G and I are eating a variety of in-between dishes - light soups intermingled with vibrant salads, baked fish and eggs. This fennel and mango salad is a perfect in-between dish, with its balance of fall and summer produce and strong, fresh and piquant flavour.

My mother would always look back on her life in Russia with a certain degree of sorrow. Though she missed her friends and childhood hangouts, her sadness did not stem from having left the country; instead, she was remorseful she had lived there for as long as she did. And the main reason for that was her Seasonal Affect Disorder.

Though she was never officially diagnosed, my mom could perfectly describe the symptoms of her malady. If any of your friends or relatives suffer from depression, seasonal or otherwise, you'll know the drill: as soon as the last rain clouds made their way for snow and dreary days, my mother's mood would drop precipitously. A normally energetic and happy girl, in winter she found it hard to get out of bed, to leave the house on the most routine errands. School was a struggle, and her social activities narrowed to zero. She was angry and abrupt with all around her.

Yet her moods lifted as soon as the first podsnejniki came out from their snowy hideouts. My mother went back to her usual self, and forgot all about the depression of winter.

Until next year.

This routine continued until the year we left Russia. I don't remember my mother much before the age of six, and I know that a part of that was owed to her winter depressions and inability to cope with everything that was already on her plate.

Her winter moods reflected on all of us, leaving their marks like the tentacles of ink on a paper blot.

But when we moved to Israel, everything changed. The sun remained in the sky throughout winter; though it drizzled and at times, even dipped below 15C,  there were no precipitous weather drops, no mood swings. It was only then that my mother diagnosed herself with SAD, and vowed to never move to a cold country ever again.

Fast forward 15 years later, and I followed the opposite trajectory by moving from the country of eternal sunshine to the cold vistas of Manitoba, Canada. And though winter never hit me quite as bad as it did my mother, I am now growing to realize what an effect it actually had on me - and still does.

This winter was a particularly hard one. Living in a new place, separated from both our families, juggling work and other commitments, G and I found ourselves struggling to carry on, to do everything to the best of our abilities. There were entire weekends when I could barely find the strength to get out of bed, let alone work on this space in the way that it deserved. Every weekend became the site of a personal battle, a Sisyphean struggle against my need for rest, my inability to cope. And with each week, I grew angrier with myself.

From talking to others and from reading blogs, I know that I wasn't the only one in this boat. How have you fared through this winter? Was it as hard on you as it seemed to have been for me? Let me know - I'd love to commiserate together!

The good news is that in April, everything started changing. The Jewish Food Project instilled with my renewed confidence in myself and my abilities. It gave me a renewed passion for food, and for creating with it. Coming back to the blog reminded me of how much I love words, how desperately I need this venue of expression.

I now have a renewed sense of purpose when it comes to this space. And as usual, this means you guys will be the beneficiaries! I am working on exciting new recipes, fruitful partnerships, and a few more giveaways. I am pouring my heart and soul into advancing this space and making it as close to what it can be, to what I want it to be.

This spring will be the season of possibilities for me and At the Immigrant's Table. And like the buds of flowers all around me, I look at this fennel and mango slaw and see its potential to grace any spring or summer table: with its bright, bold flavour and crunchy texture, the bursts of lime and (optional) chilli, it's as exciting bite of food as any plateful of salad will ever be. The facts that it takes less than 15 minutes to put together and requires only 5 ingredients don't hurt either.

And in it, I encapsulate all of this season's potential, for me and for you.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Fennel and mango slaw

With its bright, bold flavour and crunchy texture, the bursts of lime and (optional) chilli, this fennel and mango slaw is as exciting bite of food as any plateful of salad will ever be. The facts that it takes less than 15 minutes to put together and requires only 5 ingredients don't hurt either. Make sure all of your ingredients are at their peak; as this is such a simple salad, every ingredient counts.

Course Salad

Cuisine Caribbean

Keyword Fennel and mango slaw

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 112kcal

Author Ksenia Prints

Ingredients

• 1 large head of fennel or 2 small ones
• 3 mangoes preferably the yellow ones
• Juice of 1 lime
• 1 bunch of cilantro
• Extra virgin olive oil
• 1 small jalapeno or 1 teaspoon chilli flakes (optional)
• Salt & pepper to taste

Instructions

• Slice fennel thinly. Peel mango, remove pit and slice into pieces of the same size as the fennel. Cut cilantro leaves from the stems (reserve stems for broth), and mince them finely. If using fresh jalapeno, remove the membrane and seeds and chop the pepper very finely.
• Mix all ingredients in a large bowl, dress with lime, olive oil, salt and pepper. Taste, and correct seasonings as needed (you may want more lime juice).

Nutrition

Calories: 112kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 32mg | Potassium: 514mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1830IU | Vitamin C: 68mg | Calcium: 46mg | Iron: 1mg

The post Fennel and mango slaw appeared first on At the Immigrant's Table.

If you are looking for gluten-free matzos or a classic matzo brie recipe, you are in luck! Also see my passover recipe guide. 

Matzo can be used in many creative ways beyond its traditional purpose. Crushed matzo can be used as a substitute for breadcrumbs in recipes such as meatballs or stuffing, like in my matzo lasagna or Mexican Matzo Brei chilaquiles. Matzo can also be used to make homemade matzo pizza by topping it with your favorite pizza toppings and baking it in the oven. Another unique way to use matzo is to make matzo ball soup, a popular Jewish dish consisting of matzo meal dumplings in a flavorful broth. For something sweet, I can't recommend my chocolate toffee matzo crack or sweet matzo brie enough!

Celebrating Passover Away from Home

The baby was already seated in his high chair, clamouring for food with cooing that sounded strangely like "abba," or dad in Hebrew (but actually meant 'apple').

And as I pulled the last tray of homemade matzos from the oven, their freshly-baked, cracker-like skin golden with olive oil and a sprinkling of salt, we all breathed a sigh of relief: there will be Passover here after all.

This year, G and I celebrated Passover far from (all of) our homes, with his brother's family in Kitchener. Readers of the blog may remember our visits to Kitchener from this post, where we made Hubbard squash pie, gawked at the world's cutest nephew, and frolicked in an Amish pumpkin patch.

Those who live in Canada may know Kitchener as the home of one of the country's largest Oktoberfest celebrations, and a sizeable German and Old-Order Mennonite population. No matter how you think of Kitchener, this summary should be enough to illustrate one thing: it is no Jewish paradise.

How to make matzah when you are away from everything

To be completely honest, when I first decided to spend Passover night in Kitchener, I didn't think too much of it. But then the phone calls and messaged started getting in, and it quickly became clear that the prospect of putting together an elaborate celebration for a holiday you know very little about may not be high on the list of two working parents of an 18-month-old, no matter how nice and accommodating they are.

And so, in the days leading up to our visit, G exchanged a slew of emails with his brother, detailing the various stages of the Seder night and providing a list of ingredients we would need to make that night at least semi Jewish, and fun for everyone involved.

We realized that things like matzo meal, cake meal, potato starch and the customary Seder plate would have to be brought along, packed alongside our shirts and underwear like presents from a bygone era (in G's words: "Jews during the Holocaust had to contend with a lot worse to celebrate the holiday, so shuttup").

But the closer we got to our departure date, the more I started worrying about the matzo recipe (also spelled as matzah crackers, if you're Israeli).

What is matzo?

The matzo (matza, or matzah) is the ubiquitous cracker of Passover, a dry, cardboard-like substance that Jewish kids like to smear with Hashachar chocolate spread and eat in a hurry, its tiny crumbs spreading over any surface within a one-mile radius.

It's the only bread most Jews will eat for the 7 days of Passover, and to most, much more of a burden than a boon. But above all else, matzo is also brittle, large, difficult to find in a non-Jewish area - and difficult to transport.

As this trip happened on the very first day I've had off after the end of the Jewish Food Project, I knew I wouldn't have time for fancy prep or the search for hard-to-find ingredients. And so, I was hoping I could magically find matzo in Kitchener or in my layover in Toronto, as I made my way through the St. Lawrence Market , or the urban scape of Queen Street West.

But when my hopes amounted to naught, I realized there would only be one recourse: to develop my own homemade matzo recipe.

Is making homemade matzos difficult?

I am happy to report that despite my fears and worries, this wasn't such a difficult task. It is very easy to make a stack of homemade matzos within 18 minutes, without a food processor or any fancy equipment!

The batter for the homemade matzos came together faster than it took me to google the recipe, and the practical aspect of baking these crackers involved no more than fastidious rolling and a (VERY) quick blast in a hot oven on a pizza stone or a pre-heated baking sheet.

Is Homemade Matzo Kosher for Passover?

If you make it exactly as I instruct, then yes, it will be! But not kosher for the Passover Seder.

To be kosher for Passover, a matzo recipe needs to rely on special flour that has been deemed as having no contact with liquids. A cook should take no more than 18 minutes (18 is a holy number in Judaism) from the moment they combine the flour and water to when the matzos have to leave the oven.

So while the timing is easy enough to achieve with my simple recipe, the only challenge is the kosher-for-Passover flour... But if you're in a dire situation and you want to have access to matzos for your Passover seder, then I think allowances can be made.

To be kosher for Passover eve, however, a matzo recipe must contain nothing but water and flour. Omit the salt and any flavourings to satisfy that requirement.

However, I feel that the goal of this homemade matzoh recipe is to provide an alternative that allows people to celebrate the spirit of Passover wherever they are.

Matzo a.k.a. Matzo Recipe Ingredients

To be kosher for Passover, a matzo recipe needs to be super basic! The ingredients of matzo are flour, water. You can also add a touch of salt. Matzo can be made with a variety of flours including wheat, spelt, barley, or rye. Some variations may also include eggs or oil to add flavor and texture. However, traditional matzo is made with just flour and water and is usually unleavened to adhere to Jewish dietary laws during Passover.

How to make Homemade matzo for Passover

Preheat the oven

Preheat the oven to 500°F (260°C) and place a pizza stone (ideally), pizza tray or a 10-by-15-inch baking sheet (realistically) on the bottom oven rack.

Mix the dough

In a large bowl, mix together all the ingredients, using ¾ cup water to start, until they come together to form a dough.

Roll dough into 8 sheets

Divide the dough into 8 pieces. Working a piece at a time, flatten each ball slightly and roll it out as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces. You can trim the dough pieces as well. Use a fork to prick holes in the surface of the dough.

lf salted matzo is desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste.

Bake matzo sheets

Carefully place some of the pieces of dough onto the pizza stone, pizza tray or baking sheet. They should fit snugly. Bake until the surface of the matzo is golden brown and bubbly, 30 to 90 seconds.

Using tongs, carefully flip the homemade matzo pieces and continue to bake until the other side is golden browned and slightly blistered, 15 to 30 seconds. Just let the matzoh get a few dots of light brown; do not let the matzoh turn completely brown as it will taste burnt.

Keep careful, constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and may get longer with subsequent batches.

How to store Homemade Matzo 

Homemade matzo will last for 2-3 days without going stale in an airtight container outside the fridge.

The possibilities for using leftover matzo are endless, and with a little creativity, you can turn this versatile ingredient into a delicious and satisfying meal.

More Passover Recipes

For more delicious recipes to round out your passover table, try my homemade gefilte fish recipe or stick to the classic jewish chicken soup. Serve with a side of my grandmother's Russian jewish carrot tzimmes and chewy coconut macaroon pyramids for dessert.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Last-minute homemade matzos

Homemade matzo is crispy and delicious, golden and perfectly salted with the best flaky sea salt, and none of the dryness of storebought.

Course Appetizer, Snack

Cuisine Israeli, Jewish

Keyword all purpose flour, authentic, easy, kosher, passover, pesach, quick, sea salt, seder, spring

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Total Time 16 minutes minutes

Servings 8 crackers

Calories 318kcal

Author Ksenia Prints

Equipment

• Baking sheets
• Rolling Pin
• Parchment paper

Ingredients

• 4 ½ cups sifted all-purpose flour plus more for rolling (I imagine a combination of whole wheat or spelt flours would also work great)
• 1 teaspoon kosher salt plus more for sprinkling
• 4 tablespoons mild olive oil
• 1 cup warm water plus up to an additional ½ cup (I have used the whole 1.5 cups in my matzos)
• Flaky sea salt fresh herbs, dried herbs, garlic, or any other toppings you'd like (optional)

Instructions

• Preheat the oven to 500°F (260°C) and place a pizza stone (ideally), pizza tray or a 10-by-15-inch baking sheet (realistically) on the bottom oven rack.
• In a large bowl, mix together all of the ingredients, using ¾ cup water to start, until they come together to form a dough. If the dough seems dry, add more water, a touch at a time.
• Divide the dough into 8 pieces. Working a piece at a time, flatten each ball slightly and roll it out as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
• If you're looking for neat matzos, trim the rolled-out dough pieces into rectangles (I prefer the rustic look myself). Use a fork to prick holes in the surface of the dough.
• lf salted matzoh are desired, brush or spray the dough surface lightly with water and sprinkle with salt to taste.
• Carefully place some of the pieces of dough onto the pizza stone, pizza tray or baking sheet. They should fit snugly. Bake until the surface of the matzoh is golden brown and bubbly, 30 to 90 seconds. Using tongs, carefully flip the matzoh pieces and continue to bake until the other side is golden browned and lightly blistered, 15 to 30 seconds. Just let the matzoh get a few dots of light brown; do not let the matzoh turn completely brown as it will taste burnt. Keep careful, constant watch to keep the matzoh from burning; the exact baking time will vary from oven to oven and may get longer with subsequent batches.

Nutrition

Calories: 318kcal | Carbohydrates: 54g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 75mg | Fiber: 2g | Sugar: 0.2g | Calcium: 12mg | Iron: 3mg