We are sitting at a long wooden table. There are children's toys between us, our two computers, my camera, and a bowl filled with unpaid bills and pieces of mail. And two bowls of steaming carrot dill soup. There might as well be a canyon between us for all the effort it would take to sweep it all aside, take a deep breath and embrace each other.

Anyone who has been in a relationship knows that there are those moments when it all just Feels. Like. Too. Much. When you're tired of climbing up that mountain, a big boulder strapped to your shoulders while the gales of winter beat at your face and rip at your clothes, doing everything in their power to sweep you off your feet. When you're not sure why you bother: to get up in the morning, cook that weekend breakfast, heat up a bowl of soup for the two of you.

It's at those moments that I usually start dreaming of cliffs. They're not always real cliffs, sharp and high and intraversible. Sometimes they're figurative: I'm standing on a stage before a speech that I've always been afraid of delivering, or I'm about to jump into a big pool of water, so deep and dark blue I can hardly see the rocks on the bottom… But I know they're there. Always just out of sight and beyond reach is the possibility of failing, of crashing down and breaking my spine and losing myself and everything I love so entirely, so completely, that I will never gain it back.

I wake up in cold sweat, clutching at the blankets around me. Clutching at his hands, wrapped tightly around my mid-section. Clutching at us like it's the last thing in the world that matters.

Then I take a few deep breaths. And I get up. I make some coffee and kiss him goodbye, and go to work. And then I come home, and sometimes it starts all over again, that endless battle against no one but yourself and that person who is all but an extension of you… But sometimes, just sometimes, it ends there, with that dream.

And always, those two bowls of carrot dill soup.

Can't get enough soup? Try my Jewish Chicken Soup, or my Fresh corn soup recipe.

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Carrot dill soup

A clean, smooth soup that crystallizes the taste of carrots and dill into one beautiful bowl. The secret here is in the toppings: a bit of coconut milk or spicy red peppers take this carrot dill soup to the next level.

Course Soup

Keyword Carrot dill soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 187kcal

Author Ksenia Prints

Ingredients

• 2 tablespoon grape seed oil
• 2 tablespoon olive oil
• 2 onions chopped
• 4 garlic cloves
• 2 inch Knob of ginger grated
• 1.5 lb carrots peeled and chopped
• 1.5 liters vegetable broth
• Dill for topping

For optional toppings:

• Sour cream or vegan soy or coconut cream
• Fresh spicy peppers diced

Instructions

• Preheat a heavy bottomed pot to medium-heat. Add oil and onions. Sauté onions for 10 mins, until they start turning translucent. Add ginger and garlic, and sauté for an additional 2 minutes.
• Add carrots and broth and bring to a boil. Once boiling, lower the heat and let cook, covered, for 20 mins. Add salt, pepper and dill, and blend thoroughly. Taste.
• Right before serving, drizzle sour cream, coconut milk or soy cream, top with additional chopped dill and spicy red peppers.

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1049mg | Potassium: 312mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6288IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg

The post Carrot dill soup {GF, V} appeared first on At the Immigrant's Table.

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This Slovakian sauerkraut soup from the gorgeous and detailed food bible Bar Tartine: Techniques & Recipes is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. A full winter meal! 

My search for a sauerkraut soup began with an email from a friend and a former co-worker in Winnipeg, Jude. An avid and knowledgeable foodie long before the word became fashionable, Jude is always on the lookout for the strange and unique in the world of food. She clips Georgian recipes with walnut sauce for fish, is an expert in Indian cooking, and was the first to introduce me to upma (which I have yet to cook, Jude - I'm sorry!). So when Jude writes to me in search of a recipe, I know it's worth my time to look for it.

Jude's requirements for Sauerkraut soup were simple - it must have a respectable amount of fermented cabbage, and it must not be cooked too long for all the juices and flavour to seep out. Armed with that knowledge, I turned to the internet. I unearthed treasures like Bess Feigenbaum's cabbage soup, this leek and peas sauerkraut soup and finally, this Russian schi and sauerkraut soup, but none of them fit exactly what I had in mind.

I was on a mission, and that mission was sauerkraut soup.

So when I came home, I turned to my cookbooks. I have yet to share this with Jude, but her request inspired an hour-long search, from flipping through tomes I haven't opened in years, to looking through the familiar index of cookbooks that are so stained and dog-eared, it's practically a health risk to still have them in the kitchen. But nothing came up.

Then, I turned to an unexpected place. Nicolaus Balla and Cortney Burns' Bar Tartine: Techniques and Recipes cookbook has been on my shelf for about six months. You know those cookbooks so pretty that you avoid cooking from them, instead treating them like an objet d'art? Always in fear that an errant sauce drop will fall and stain the pages, turning what was once a pristine masterpiece to a flawed house object, you relegate them to the back shelf, preferring to look and not touch.

Well, that's what Bar Tartine was like to me.

I have flipped through it many times, drawing inspiration from its inventive recipes and detailed instructions for every homesteading and DIY trick and recipe ever known to man. From beet kvass to kefir cheese, this crazy-beautiful cookbook sounded more like the Ukrainian Farmer's Almanac... and I just wasn't ready for it.

Until the need arose for sauerkraut soup.

And there, amidst the pages of this gorgeous San Francisco ode to slow food, was a simple recipe for Slovakian sauerkraut soup. Its ingredients were all simple, and mostly all present in my fridge and pantry. The instructions were detailed and clear, a perfect blueprint for an inexperienced home cook and an expert Master Chef alike. You could delve deeply into the recipe, making each item like the sauerkraut or dried apricots yourself, or buy them from the store as I did. You could make it vegetarian by omitting the sausage and bacon, or you could the recipe and stick to tradition.

Whatever you did, you could rest assured that Bar Tartine's sauerkraut soup would be exactly what the doctor ordered in the midst of winter.

So I made this sauerkraut soup, using my grandparents' homemade Russian pickled cabbage. And I read the Bar Tartine: Techniques and Recipes cookbook some more. And before I noticed, the sun had set and the light from my candles flickered, and G came in smelling like winter and frost and roads and said, "This is the best soup I've ever had in my life."

And I knew that once again, Jude had set me on the right path.

To win your copy of Bar Tartine: Techniques and Recipes, go to my feed on Instagram. Repost any of my pictures, tagging them #immigrantstablebartartine and @immigrantstable in the process. And that's it! The competition will close at midnight on Sunday, January 31, when I will choose a winner at random. Only entries from Canada and the U.S. are accepted.

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

More Soups to Save the Day

If you are looking for another delicious vegetarian soup, I recommend this kabocha squash soup. If you are interested in incorporating meat in your soup, you have to try my family favorite instant pot fish soup or classic chicken soup.

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Bar Tartine's Sauerkraut Soup (vegetarian)

This Slovakian sauerkraut soup is a traditional part of the Christmas meal at Bar Tartine's Nicolaus Balla's household, and it will now become a favourite in ours. This sauerkraut soup is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. Serve it on top of a mound of mashed potatoes for full effect.

Course Soup

Cuisine Slovakian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 137kcal

Author Ksenia Prints

Ingredients

• 2 liter vegetable broth
• 3 cups drained sauerkraut (you can make your own following my grandfather's recipe, or use store-bought)
• 1 cup sauerkraut brine
• 230 gram button mushroom
• 4 green serrano chiles stemmed and thinls sliced
• 2 green bell peppers stemmed, seeded and diced
• 2 sweet white onions cut into large dice
• 60 gram apple wedges pitted prunes, dried apricots or dried cherries, cut into bite-size pieces
• 225 gram russet potato peeled and diced OR cooked and mashed into a puree and set aside
• 2 large tomatoes cored and diced, juice reserved
• 12 garlic cloves chopped
• 5 tablespoon hot paprika
• 10 dried chipotle or arbol chiles
• 1 tablespoon caraway seeds toasted
• 2 bay leaves
• 2 tablespoon kosher salt
• sour cream for garnish - optional
• Freshly group black pepper

Instructions

• If you have chosen to serve the soup atop mashed potatoes, then cook and puree your potatoes using your favourite method. Otherwise, keep going with the recipe.
• In a large saucepan over medium high heat, combine broth, sauerkraut and brine, mushrooms, serranos, bell peppers, onions, fruit and potato and bring to a simmer. Cover and turn heat to med-low. Maintain a gentle simmer and cook gentle until potatoes are tender but firm, about 30 minutes.
• Add the tomatoes, garlic, paprika, chipotles (if using), caraway seeds, bay leaves and salt and continue to simmer, uncovered, until the potatoes are just about to fall apart, about 20 minutes longer. Remove and discard the bay leaves.
• Ladle soup into individual bowls and garnish each bowl with pepper (and sour cream, if using).
• Leftover soup will keep in the fridge for up to 1 week.

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 3967mg | Potassium: 673mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3283IU | Vitamin C: 74mg | Calcium: 61mg | Iron: 3mg

The post Bar Tartine's Sauerkraut Soup appeared first on At the Immigrant's Table.

Borscht recipes are a dime a dozen.
This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.
And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.

I told you about Terry before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.

Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of your regular soup repertoire.

I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this Christmas, when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.

So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.

When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I ladled out soup and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.

I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.

And then I sat there in horror as he said the next few words, my jaw dropping with each syllable:

"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror."

Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.

If you are looking for more Russian recipe inspiration, then you're in luck! I will be taking over the Huffington Post Canada Living Instagram account all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the HuffPost Canada Living Instagram, January 18 to 22!

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Vegetarian Ukrainian borscht

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.

Course Soup

Cuisine Eastern European, Ukrainian

Keyword Borscht recipe, Ukrainian borscht

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 87kcal

Author Ksenia Prints

Ingredients

• 2 beets peeled and diced into small cubes
• 1 large onion peeled and diced into small cubes
• 4 garlic cloves minced
• Two carrots peeled and diced into small cubes
• 6 cups water
• 2 potatoes peeled and diced into small cubes
• 2 cups chopped frozen vegetables mix or 1 cup frozen green peas
• Bay leaf
• 5 whole allspice
• White vinegar to taste (start with ⅛ cup and add as needed)
• Salt & pepper to taste
• Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
• Fresh parsley and/or cilantro optional
• Sour cream optional

Instructions

• Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
• You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.

Notes

 

 

Nutrition

Calories: 87kcal | Carbohydrates: 19g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 50mg | Potassium: 414mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg

The post Vegetarian Ukrainian Borscht appeared first on At the Immigrant's Table.

Russian Olivier salad was one of the first dishes I learned to make as a child. My vegetarian Olivier salad is both an ode to the original, but made into a lighter, healthier and meat-free modern Olivier salad. Instead of plain mayo, my Russian Olivier salad recipe uses white wine vinegar and grainy French mustard. We set aside the ham, bologna, chicken and calf's liver that are used in the meat recipe, but keep the hard-boiled egg that gives the salad its protein. And for pickles, I use my homemade spicy garlic pickles, though you can use your favourite store-bought brand.

My vegetarian Russian Olivier salad is a filling, hefty meal that will satisfy any household.

What is Russian Olivier salad?

Russian Olivier Salad (салат оливье) is as native to Russian cuisine as potatoes. In fact, the famous salad is the Russian version of the American potato salad - but zestier, mellower and more full of sweet, contrasting flavors!

Russian Olivier salad is a classic salad dish that originated in Russia during the 19th century. It is also known as "Russian Salad" or "Olivier Salad". The ingredients usually include boiled potatoes, diced vegetables such as carrots and peas, eggs, pickles, and either beef or chicken. It is usually dressed with mayonnaise and served cold.

While it originated in Russia, Olivier salad has since become popular all over the world due to its easy preparation and delicious taste. The flavors of the vegetables combined with the tangy dressing make it a favorite side dish for many people. Russian Olivier salad is a great way to liven up any meal and can be customized with different types of vegetables or proteins to suit your tastes.

The history of Olivye Salad

The story of Olivye Salad is filled with legends. One popular tale says it started at a Russian nobleman's home, where a French chef amazed him with fancy dishes. When a potato salad became a favorite, the nobleman named it after the chef, Olivier salad. However, this connection to French cuisine was just a coincidence.

The more likely story is that Lucien Olivier, a Belgian chef at the famous Hermitage restaurant in Moscow, created the salad. The original recipe was a secret, but its mix of flavors has made it a cherished dish in Russian culinary tradition.

When to Serve Olivier Potato Salad?

Olivier potato salad is most often served on Russian New Year's Eve, alongside a glass of champagne, infused vodka or Russian mulled wine warming on the stove.

The twinkling light of candles. Your grandmother's laughter. The clinking sound made by two glasses of champagne, meeting. Your sister's sigh of exasperation. The scrape of a fork over a porcelain plate. Your mother's gentle reproach. Juice pouring from a carafe, ice and liquid mingling into one rhapsody. Your father's loud, booming voice, halfway through a joke.

Just like no Russian New Year's Eve dinner would be complete without these, so it wouldn't be complete without Olivier salad. My vegetarian Olivier salad is so good, it won't have you missing the cow's tongue and crayfish tails of the original.

A Russian hit in Latin America: Ensalada Rusa and Salada Russa

Though salad Olivier may have originated in Russia, by now this salad made its way all over the globe. It's understandably popular in Ukrainian cuisine, but I was most surprised to find it in Argentina.

This Russian recipe is known across Latin America as Ensalada Rusa and Salada Rusa. It is a common delicacy in Colombian cuisine, where my husband is from, as well as in Peru, Dominican Republic, Guatemala, Brazil and Argentina.

In these countries, Olivier potato salad has been adapted with local ingredients to fit the palate of Latin American cuisine. The addition of spices like cumin and chili powder gives the salad an extra kick that makes it stand out from other salads. The creamy texture of the mayonnaise is often combined with sour cream to make a crema, and the different textures of the vegetables make Ensalada Rusa a popular choice amongst locals and tourists alike. Whether served as an appetizer or side dish, Ensalada Rusa is sure to be a hit at any Latin American gathering!

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Vegetarian Russian Olivier salad

Russian Olivier salad is the classic Russian potato salad with eggs, carrots, pickles, sweet peas and a fresh, bright mayonnaise dressing. Make this vegetarian olivye Russian salad recipe and fall in love with Russian food!

Course Salad

Cuisine Russian

Keyword New Year, russian new year, Russian Olivier salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 3 hours hours

Servings 6 servings

Calories 59kcal

Author Ksenia Prints

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

Ingredients

• 2 potatoes washed and cleaned
• 2 carrots washed and cleaned
• 3 eggs
• 2 large dill pickles chopped finely
• 1 onion chopped finely
• 1 cup frozen peas defrosted
• 2 tablespoon mayonnaise or half mayo and half sour cream
• 1 tablespoon grainy mustard
• 2 teaspoons French white wine vinegar
• 2 cloves garlic

Instructions

• In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
• Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.

Notes

Lighten it up! - mix half the mayo with half sour cream for a lighter, healthier Olivier salad.

Latin American style - add a pinch of cumin or even chilli powder to the salad dressing for a Latin American take on this delicious salad.

Vegan Olivier Salad - when I have vegan friends joining us for dinner, I make Olivier salad with vegan mayo and omit the eggs.

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Ingredients for a vegetarian Olivier Salad

• Potatoes - Any type of tater will do! I prefer Yukon gold or red potatoes as they hold their form when cooked and don't get too mushy if you accidentally overcook them.
• Carrots - Any form of carrots are acceptable here, excluding the mini peeled ones.
• Eggs - hard-boiled eggs are the protein in this vegetarian version of the beloved Russian classic. You can omit them for a vegan Olivier Salad.
• Dill pickles - these give a great zing and acidity to the salad. Don't skip them! I recommend using homemade dill pickles. For another Russian salad using pickled vegetables, try my Vinaigrette salad.
• Onion - you can use a sweet white onion or a yellow onion.
• Peas - I usually use frozen peas because I like their firm texture and sweet flavor, but you can also use canned peas is that's what you have on hand.
• Mayonnaise - Russian mayonnaise is the classic dressing for this simple salad. You can lighten your salad by using half mayo, half sour cream.
• grainy mustard- this is one of my two secret ingredients. Otherwise, you can also use spicy Russian mustard or horseradish.
• French white wine vinegar - this works to make the salad sweeter and more effervescent. Much better than white vinegar, and takes the salad to a new level!
• Fresh garlic - adds depth to the salad
• Fresh dill (optional) - this adds freshness to the salad and makes it look nice. But you can skip if you find it too strong!

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

How to make Russian Olivier Salad

Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!

The post Vegetarian Russian Olivier salad appeared first on At the Immigrant's Table.

This is my mother's long-standing, tried-and-true traditional Russian blintzes recipe. Like all her recipes, from Russian syrniki, Russian vareniki, and Russian pancakes, it's focused on being convenient and fast. It uses butter, eggs, white flour, and a bit of sugar, and it's perfect just the way it is. 

Blintzes are a type of thin pancake made from crepes batter. Fill blitzes with a sweet cheese, fruit sauce, or cottage cheese for cottage cheese blitzes, then fry in a pan. Though we also can have savory snacks with meat and mushrooms! They are popular in countries such as Russia, Ukraine, Poland, and Hungary.

Since I created this recipe, I have made many blintzes. I even organized an all-you-can-eat blintzes brunch every year for Maslenitsa! So you can rest assured that this easy blintz recipe is foolproof.

What is the difference between crepes and blintzes?

The main difference between crepes and blintzes is the type of batter used.

French crepes are made with a thin, pancake-like batter that is poured onto a hot skillet or griddle, typically a savory dish and served warm or cold. The batter often has no eggs.

Blintzes, however, are made with a thicker batter that is spread onto a griddle and then folded over to form a pocket. They almost always have eggs at their base. Either savory or sweet and traditionally served piping hot! 

Ingredient Notes: Amount of Milk to Use

My mother's recipe varies in how much she uses, based on how fancy she feels. The more milk, the thicker and more luxurious your crepes will be - but the harder to spread. But using too little milk makes them thin and brittle.

After making tens of thousands of blintzes over the years, I have discovered the golden ratio! You can also use any milk or plant-based milk you like.

Steps to make this Blintz Recipe

Make batter

Whisk together eggs and liquid until well combined. Add oil, sugar, and salt. Continue whisking, gradually adding a cup of flour in small portions. Continue whisking until the mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable but not watery).

Place just a touch of butter at the bottom of a large plate. Set aside.

Cook blini

Set a nonstick skillet over medium heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in ¼ cup of the batter while you swirl the pan to spread it thinly and evenly. The blintz should start cooking immediately!

When the edges of the blintzes curl, after about 2 minutes, use a thin spatula to flip it.

Cook briefly on the other side, and remove from the pan onto the buttered plate. Top the cooked blintz with a touch of butter.

Continue cooking

Repeat with the remaining batter.

(Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).

Blintzes Filling Recommendations

While I serve my blitzes with either sour cherry sauce or blueberry sauce, you can have these thin pan fried blintzes with the following sweet or savory fillings:

• Cottage cheese - Russians often use farmer's cheese that's known as tvorog for a traditional filling
• Ricotta and cream cheese filling, similar to a cream cheese ricotta cheesecake filling. 
• Blueberry jam 
• Served with fresh fruit
• Mushrooms (use the filling from this bourekas recipe)

How to make cheese blintzes recipe filling

Start by combining ricotta cheese with a bit of sugar to sweeten it. Add a touch of vanilla extract for extra flavor and a pinch of salt to balance the sweetness of the cheese blintz filling. Mix everything until smooth and well combined to make the filling. You can also incorporate some lemon zest for a hint of citrusy freshness. 

Once mixed, spread a generous spoonful of the cheese filling onto each blintz before folding and cooking. This creamy and slightly sweet cheese filling adds a delightful richness to your traditional Russian blintzes, making them even more irresistible. 

How to Store and Reheat Blintzes

Fold them into triangles and place in an airtight container in the fridge. Store filled blintzes seam side down in a container.

If freezing, allow them to cool completely after cooking. Once cooled, arrange the blintzes in a single layer on a parchment-lined baking sheet and freeze them for 1-2 hours until firm. Then, transfer the frozen blintzes to airtight containers or freezer bags, labeling them with the date. Store the frozen blintzes in the freezer for up to 2-3 months.

When ready to enjoy, thaw the blintzes and filling overnight in the refrigerator before reheating and assembling as desired. You can reheat them in the microwave or in the oven set to 200 F for 10 minutes, arranged on a baking sheet.

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Traditional Russian blintzes

There is nothing like waking up to the sound of blintzes sizzling on a frying pan. Golden brown and freshly made, they are the brunch of your dreams.

Course Breakfast, brunch

Cuisine Jewish, Russian

Keyword all purpose flour, authentic, butter, cheese, easy, eggs, foolproof, jam, Maslenitsa, milk, spring, traditional, winter

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 20

Calories 64kcal

Author Ksenia Prints

Ingredients

• 3 large eggs
• 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
• 1 Tbsp. Grapeseed oil olive oil or butter or coconut oil, melted
• 1 Tbsp. sugar more for sweet blintzes
• 1 pinch salt
• 2 cups flour or more, as needed (start with 1 cup if using only water)
• Butter as needed

Instructions

• Bring eggs to room temperature.
• Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.
• (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
• You can also whizz the blintz batter in a blender or food processor to avoid any lumps.

Notes

You can also whizz the blintz batter in a blender or food processor to avoid any lumps. 

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 36IU | Calcium: 6mg | Iron: 1mg

The post Traditional Russian Blintzes Recipe  appeared first on At the Immigrant's Table.

At first, it's the smell that draws me in. Rich and layered, it reminds me of chocolate and bonefires and early cool mornings when everything around you is just waking up. Then, it's the sight - black and shiny, with a perfect layer of crema on top that hints at the secrets within. The taste is the last thing that hits me, but it's what seals the deal - creamy and strong and resolute.

Good coffee is like a long-lost lover, your stomach contorting in anticipation each time you lay your eyes on him. And your first kiss - that first sip you take from a cup - is like a tall glass of water on a parching summer's day.

I love coffee. I try not to love it so much, because I know it's not so good for me, the oily black gold causing my stomach to clench in more ways than just anticipation. I also hate the way it makes me feel - jittery and happy and motivated at first, but then, very quickly, as exhausted and drawn out as a night-shift worker.

Yet I can't refuse its siren call. In the early morning, as I am getting ready to go to work, I make myself a cup of latte in our Nespresso machine. Then at work, I'll often get another cappuccino in the afternoon, letting its foam envelop me in a cocoon of warmth, melting away the stress of the waking hours. In coffee shops, I get a cappuccino or a cortado, letting myself splurge on the extra splash of milk. In Israel, I always ask my mom to brew me some of her famous mud coffee - with cardamom and sugar, it's the best cup of joe I could possibly imagine.

So when one of my favourite bloggers, Kimberly of The Little Plantation, asked me to participate in a very special blog party promoting Malawian coffee, I didn't have to think twice. Malawi is one of the lesser known coffee-producing regions in the world; this is despite the fact that most of the coffee that comes from Malawi is fair  trade and of high calibre. In a world where so much of the products we buy are sourced in questionable ways and through questionable means, the opportunity to support such worthwhile coffee is one I wholeheartedly endorse.

I knew right away that I wanted my recipe to bring together coffee and cardamom, two of my favourite flavours. And in honour of Chanukah, the Jewish festival of light, I decided to try my hand at preparing gluten-free sufganiyot with cardamom coffee cream. And after several tries, I am proud to present to you my dessert of choice for this Jewish holiday season (the sufganiyot recipe is adapted from this great recipe for gluten-free donuts from the Culintary Institute of America).

Coffee lends itself beautifully to desserts, its bitterness highlighting the sweet undertones of sugar and spice. In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

If you're looking to try some Malawian coffee yourself, I bought my single-origin Malawian beans from San Diego Coffee on Amazon. You can also source Malawian coffee from Toms and Igourmet in the U.S., or from Coffee Direct in the UK (there's even a 20 per cent discount code for readers of this post - just use #loveMalawicoffee when you purchase from this site! Valid until Dec 31).

If you are as big of coffee fans as I am, check out these other great recipes showcasing Malawian coffee.

Winter Spices Coffee Cake by Twigg Studios

Coffee Crunch Chocolate Mousse by Bettina's Kitchen

Vegan Malawi Coffee ice cream with salted caramel swirl by The Little Plantation

Christmas Coffee and Vanilla Eggnog by Marrbell

Tofu Skewers with Chocolate Coffee Sauce from Jenny Mustard

Coffee and Hazelnut Buns with Orange Icing by Mademoiselle Poirot

Cream of Celeriac with Coffee Drizzle by Plants on your plate

Zabaione al Caffé by Life Love Food

Coffee blondies with homemade nutella (vegan, gf) by The Green Life

Salted Chocolate Mocha Cupcakes from Wife Mama Foodie

Coffee Brownies (gf) by The Full Helping

Recipe

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Gluten-free sufganiyot with cardamom coffee cream

In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

Course Dessert

Cuisine Jewish

Keyword sufganiyot

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 8

Calories 458kcal

Author Ksenia Prints

Ingredients

For sufganiyot:

• 1¼ cups white rice flour
• 1 cup granulated sugar
• ⅞ cup potato starch or corn starch
• ½ cup tapioca starch
• ½ cup plus 1 tablespoon chickpea flour or soy flour
• 4 teaspoons xanthan gum or psyllium husk
• 1 teaspoon salt
• 1 ¾ teaspoons baking powder
• 7 ½ teaspoons instant dry yeast
• 1 ¼ cups warm milk of choice or water
• 1 ½ sticks unsalted butter melted
• 2 large eggs lightly beaten
• 4 cups vegetable oil or more
• Extra sugar powdered sugar or cinnamon, optional

For coffee cardamom cream:

• 500 ml whipping cream
• ⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
• ½ teaspoon cardamom
• 1 TB sugar

Instructions

• Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
• Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
• Let dough rest for 20 minutes in a warm, draft-free area.
• Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
• In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
• Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
• When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.

Nutrition

Calories: 458kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 485mg | Potassium: 344mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

The post Gluten-free sufganiyot with cardamom coffee cream {GF} appeared first on At the Immigrant's Table.

It was the best of times, it was the worst of times. And throughout it all, there were chocolate hazelnut bars.

I developed this recipe for two very different Passover celebrations. One, replete with kid-friendly dishes and children's laughter but seemingly devoid of joy. The other, geared toward adults, was filled with various dishes but little in the way of healthy desserts. 

This simple gluten free no-bake chocolate dessert is healthy, raw and vegan. It is full of flavor with roasted hazelnuts, and a filling of unsweetened dark chocolate and luscious cashews, like my healthy dark chocolate tart and no-bake chocolate pistachio cake. The base contains sweet Medjool dates and dessicated coconut for a crunchy cookie base. The result is a cross between a cookie and a cheesecake.

Passover #1

I am surrounded by the din of children screaming. Kind, usually polite kids are running around the swamp-coloured room hopped up on sugar and excitement, their unnaturally distorted features illuminated by the sharp light of fluorescent lamps. Adults constantly interrupt their conversations to pick up an infant, calm down a crying toddler or swaddle a baby.

As I sit there, chewing on a salad that is in itself worthy of being a conversation a piece but, in the midst of this din, is all but forgotten, my mind drifts to one simple conclusion: if there is a hell, this must be what if feels like.

It is my first Passover night this year.

Surrounded by other immigrants for whom these are the first years living away from home, I expected the meaning of Passover to be particularly acute. Instead, I watched adults eating pasta and pounding back beers in an effort to forget, for at least a moment, the ennui of everyday life.

When another guest brought a mile-high tiramisu cake to the table, its top crowned with curls of cream whose trains cascaded down the sides like waterfalls, I turned to my neighbour and asked in wonderment: "They made a kosher-for-Passover tiramisu cake?" (to be kosher for Passover, foods must be unleavened and otherwise free of wheat, except in the form of matza).

The response was a hearty laughter, picked up by nearly everyone at the table. Apparently, I was naive to assume that one's personal choices to keep kosher would be respected in communal dishes - even the potato gratin had bread crumbs covering its golden top, I was later informed.

As I tuck into the gluten-free, vegan, paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

They are met with oohs and ahhs by those who care to try them, to abandon the familiar comfort of what is, by all evidence, a delicious tiramisu cake... But it barely registers.

We never even crack open the Haggadah.

Passover #2

I am seated at the end of a long table, lit by the soft glow of standing paper lamps. All around me people are singing, breaking their teeth through unfamiliar words in an ancient language.

Wine is everywhere: in our cups, on our plates and under the tablecloths.

My stomach is growling with hunger and my feet throb, swollen from hours spent chopping, stirring and measuring food for two dinners.

Yet my face is locked in an ear-splitting, honest, radiant smile that is emanating from the pits of my soul: this is everything that Passover is about.

It is all here, shared among 20 people who don't even speak the same three languages. Who have not all been through a significant move, or an earth-shattering loss, or life-altering passion. People who are all so different and some of whom don't even like each other very much.

Yet at this moment, we couldn't be closer or have more in common. Perhaps it is because we chose, for two hours, to put our hunger and want and weariness aside and come together in song, and talk, and yes - even prayer.

Or perhaps it is because it's the end of a Saturday, and none of us have kids to hug, or share our joy, or steal our precious free moments.

But I like to think it's because we choose to feel like this.

The appearance of chocolate hazelnut bars

When I bring out the gluten-free, vegan, no-bake paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

But this time, the reason is entirely different.

The bars are eaten faster than we can boil tea, met with oohs and ahhs from grateful friends.

Ingredient Highlights for Healthy Gluten-Free Bar Recipe

This recipe relies on mostly pantry ingredients that are not only naturally gluten-free, but also full of flavor and nutrition. See the recipe card below for exact quantities.

#1 Medjool Dates

Medjool dates are the natural sweetener that binds and enriches the cookie base of these bars. Their soft, caramel-like flesh blends beautifully with nuts and coconut to create a chewy, satisfying crust without the need for added sugar or flour. 

Dark chocolate with at least 70% cocoa - as this recipe calls for - contains flavonoids, which are antioxidants that help improve heart health by reducing inflammation and promoting healthy blood flow.

They're a favorite in my kitchen for their versatility: from savory dishes like Chicken Marbella à la Ottolenghi to holiday-worthy desserts like my Gluten-Free Yule Log, where they replace processed sugar with deep, earthy sweetness.

#2 Unsweetened Dark Chocolate

Unsweetened dark chocolate is the heart of these bars-used in both the luscious filling and (optionally) the glossy topping. It brings bold, complex flavor without the added sugar found in milk chocolate.

I love how it elevates everything it touches-from the simplicity of Stuffed Dates with Chocolate and Almond Butter, to the decadence of my easy to make Chocolate Raspberry Tart and Vegan Chocolate Truffles with Blueberries. In this recipe, it gives the filling a cheesecake-like depth and the topping a satisfying snap, all while keeping the bars both raw and refined.

How to Make These Easy Gluten-Free Chocolate Bars

Toast the hazelnuts

Line a bar pan or a baking sheet with high sides with parchment paper.

Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 

Soak the cashews

Place the cashews in a bowl and cover them with water. Leave to soak for no less than an hour. Drain all the water completely, setting the cashews aside.

Make the gluten free cookie crust

Process all the crust ingredients in a food processor, until the mixture reaches a consistent texture that allows you to mold it into shapes. Proceed to gently press the mixture uniformly into the prepared baking pan.

Make the cashew cheesecake filling

Without washing the food processor, put all the filling ingredients in the bowl of a food processor and blend until the mixture becomes smooth, which takes around 2 minutes. If the mixture appears too thin, gradually add one tablespoon of coconut oil at a time. In case the mixture is too thick, pour one tablespoon of non-dairy milk at a time. The filling should be melted and smooth, but also thick and luscious, like a cheesecake.

Afterward, taste the sweetness and add more maple syrup or dates, as per your preference.

Once done, pour the filling into the prepared baking pan on top of the cookie crust, and transfer to the fridge or freezer to chill for at least 30 minutes (it will take longer in the fridge - about 1 hour).

Make the chocolate topping (optional)

The next step is optional because it will stop this dessert from being raw. 

Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted. Alternatively, you can also melt the chocolate and the coconut oil in the microwave in bursts of 30 seconds, until the mixture is fully melted and smooth.

Decorate the bars

Remove bars from the freezer or fridge. Drizzle the bars with melted chocolate (optional) and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.

Chill the assembled bars in the freezer for at least 1 hour.

Cut into squares, and serve chilled.

Storage for Chocolate Bars

Leftover bars will keep in the fridge for 3-4 days.
You can also freeze them for later use. They will keep in the freezer for 6 months. To separate the bars in the freezer, use parchment paper or wax paper between the layers. 

More Gluten Free Dessert Recipes

Don't miss out on my gluten free chocolate rugelach recipe more another delicious chocolate dessert. Alternatively, try my Argentinian gluten-free alfajores or gluten-free carrot souffle.

More Passover Recipes

For more delicious passover recipes, try my grandmother's carrot kugel recipe (also gluten-free) or coconut macaroon pyramids. More classic passover recipes include my classic jewish soup and kneidlach (matzo ball soup).

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Gluten Free Chocolate hazelnut bars (grain-free, vegan, raw, paleo)

 Delicious chocolate-hazelnut bars that are filled with delicious hazelnut vegan cheesecake filling that is made with cashews, sitting on a cookie crust of coconut, dates and and almonds.

Course Dessert

Cuisine Healthy, Jewish, North American

Keyword almonds, chocolate, coconut, dairy-free, gluten-free, hazelnuts, Medjool dates, no bake, nuts, passover, raw, vegan

Prep Time 15 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 396kcal

Author Ksenia Prints

Equipment

• Food processor
• Baking sheet

Ingredients

For base:

• 1 cup almonds
• ½ cup desiccated coconut
• ⅓ cup Medjool dates
• 2 TBs coconut oil
• 4 ounce unsweetened dark chocolate
• Pinch of sea salt

For filling:

• 2 cups cashews soaked
• 1 ounce unsweetened dark chocolate
• ¼ teaspoon sea salt
• 2 TB maple syrup or 2-3 dates the dates will change the texture to being a little softer
• 2 TBs coconut oil
• Non-dairy milk as needed (coconut milk is best)
• Pinch of salt

For topping:

• 1 ounce unsweetened dark chocolate optional, makes the chocolate hazelnut bars not raw
• 1 TB coconut oil optional, makes the chocolate hazelnut bars not raw
• ½ cup Hazelnuts peeled, toasted and chopped

Instructions

• Line a bar pan or a baking sheet with high sides with parchment paper.
• Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 
• Soak and cashews in a bowl for at least one hour. Drain thoroughly.
• In a food processor, grind all crust ingredients together until mixture holds together well and you can form it into shapes. Press evenly into your prepared baking pan.
• Add all filling ingredients to food processor and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add non-dairy milk, one tablespoon at a time. Taste for sweetness and add more maple syrup or dates, as desired. Pour filling into baking pan. Chill in freezer for at least 30 minutes.
• Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted.
• Remove bars from freezer. Drizzle bar mixture with melted chocolate and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.
• Chill in freezer for at least 1 hour. Cut into squares, and serve chilled - bars can be kept in the fridge.

Nutrition

Calories: 396kcal | Carbohydrates: 23g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 56mg | Potassium: 420mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 4mg

The post Rich but Healthy No-Bake Gluten Free Hazelnut Chocolate Bars Recipe appeared first on At the Immigrant's Table.

Candles flickering on the windowsill. Fairy lights glinting just below the ceiling, landing a soft, playful atmosphere to the room. The smells of frankincense and myrrh, cinnamon and cloves permeate the air. And in the middle of it all, your crowning achievement lies on the table: a simple, delicious gluten-free, sugar-free and naturally flavoured paleo orange cranberry cake that is as easy to make as it is to eat.

The holidays are a strange time. On one hand, it is a season when everything around us practically commands us to feel joyous and loving, generous and welcoming. We are asked to give to those in need, invited to join parties, cajoled into getting gifts for all of our loved ones - and even those we like less. We are hugged and prodded, sprayed with scents and stuffed with tasty treats. We are pampered and loved.

Yet on the other hand, we are also harried and stressed and maybe, without telling anyone, just a little bit sad. We miss those who used to matter but are no longer here. We worry about money and mounting expenses. We feel pressured to make everything look perfect, feel perfect, taste perfect. We fret over our waistlines and sugar intake and carbohydrate servings.

And I'm here to tell you that It's. All. Good. It's all valid. It's all going to be fine. You will come out on the other end of the first week in January, mostly unscathed: your bank accounts may suffer a bit and your jeans waistlines may feel just a bit tighter. But you'll also have a host of new memories and gifts and possibly, even friends to carry you over into the new year: 2019.

But other than reminding you that whatever you're feeling IS OK, in this season of excess, I'd like to help ease at least one burden off your plates: your sugar. In place of those sugar-packed and white flour-laden cakes, bake yourself a paleo orange cranberry cake. Sweetened with natural Greeniche stevia, free of grains, gluten, refined sugars and other bad-for-you additives, it's the kind of treat that will help you feel good about the season - and also about your waistlines.

(Scroll down for the recipe)

This year, bring the holiday season into your kitchen with the scents of cranberries, oranges and spices, without taking on any unnecessary sugars and calories. Bake a paleo orange cranberry cake, serve it with a cup of milky orange pekoe tea, and SUBSCRIBE to my Youtube channel - because hey, it's also the season of showing some love to your favourite bloggers 😉

Recipe

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Paleo orange cranberry cake

Bake a paleo orange cranberry cake & bring the holiday season into your kitchen with the scent of cranberries, oranges & spices. Sugar, gluten & guilt-free.

Course cake, Dessert

Cuisine Health food, Healthy, Paleo, Russian

Keyword cake, dairy-free, dessert, gluten-free, grain-free, oranges, sugar-free

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Author Ksenia Prints

Ingredients

For one 6 or 9-inch round cake:

• 1 orange whole
• Zest of an orange
• ⅓ cup coconut oil
• 1 ¾ cup almond flour
• ¼ cup arrowroot flour
• 6 tsps granulated stevia
• ¼ teaspoon salt
• 3 large eggs room temperature
• 5 drops of orange-flavored Flavorall stevia drops
• 1 teaspoon gluten-free baking powder
• 1 cup cranberries fresh or frozen

For stevia powdering:

• 1 cup granulated stevia such as Truvia
• 1 tablespoon arrowroot powder prevents caking

Instructions

• Preheat oven to 340F (170C). Grease and line a round cake pan with a removable bottom with parchment.
• Put the orange in a pot and cover with cold water (it will float a little). Bring to a boil over medium heat and cook for 15 minutes. Rinse with cold water until cool enough to handle, cut into quarters (remove any seeds) and place in food processor. Add the zest of another orange and process until smooth.
• In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours, stevia and salt. Add ½ cup of cranberries.
• Separate the eggs, placing the whites in a medium-sized bowl. Set aside.
• Combine yolks in another bowl with melted coconut oil and ½ cup of the orange mixture. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth without any lumps.
• Using a mixer, beat egg whites until they form soft peaks.
• Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
• Pour batter into prepared 6-inch baking dish for a tall, single-layer cake, or a 9-inch baking dish for a shallower cake with a larger diameter. Sprinkle remaining ½ cup of cranberries on top (reserve a few for topping the final cake).
• Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
• Meanwhile, make powdered stevia for topping: Place all ingredients in a high speed blender. Pulse until formed into a powder.
• Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge, remove outside ring and transfer cake onto a cake stand. Let cool completely before dusting with powdered stevia and topping with remaining cranberries.

Video

Notes

I buy my stevia and flavored Flavorall stevia drops from Greeniche. Their products are affordable, tasty and clean. 

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

To stay on top of what I'm eating and cooking these days, follow At the Immigrant's Table on Facebook, Instagram, Pinterest, Bloglovin', or Twitter - and now, YouTube! 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!

The post Orange Cranberry Cake appeared first on At the Immigrant's Table.

Remember how I shared those quick and easy gluten-free rugelach with you guys a while ago? To kickstart the busy season of holiday baking, today I'd like to present to you the much more-involved, but also much more traditional Israeli yeasted rugelach. So if you're looking for a project for these days of dropping temperatures and days under the blankets, you've come to the right place.

Gone are the cream cheese, food processor and zero work policy. Here you have messy, involved, layered beauties that require a whole lot of love to get to where you want them to be... But that deliver in payback something no quick cream cheese rugelach ever could: layers of deep, unforgettable, crinkly dough that hide among them so much chocolate flavour, it'll blow your mind.

For anyone who has traveled in Israel, the mounds of traditional Israeli yeasted rugelach you see at the markets become one of the most vivid memories we are left with long after the scent of roasting pumpkin seeds and frying falafels has evaporated. Their forms taut and skin glistening with a sticky syrup, traditional Israeli yeasted rugelach hide within them a promise of chocolate, cinnamon and joy for days. For when you bite into these crinkly layered babies, you may forget any other pastry ever existed.

Making traditional Israeli yeasted rugelach is a complicated process that takes hours and requires some experience and delicacy. I would save it for a lazy and cool Sunday, when all you want to do is binge-watch on black-and-white movies on Netflix and hibernate on the couch. Well, these are exactly the days you need the smell of rising dough, melting chocolate and rising, gorgeous Israeli yeasted rugelach.

The beautiful blue cup used in this photoshoot is a handmade piece by Montreal-based Sheila Caplan. To learn more of Sheila's work or to inquire about ceramic classes in Montreal, get in touch with her. I had the privelege of collaborating with Sheila for Tu B'Shevat Under the Trees, and I received no monetary compensation for using her work in my post -  I am proud to support local producers and brands whose products I truly love.

Recipe

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Traditional Israeli yeasted rugelach

Course Dessert

Cuisine Israeli

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 40

Calories 125kcal

Author Ksenia Prints

Ingredients

For dough:

• ½ KG 1.1lb, or 4 cups all-purpose flour
• 1 tablespoon dry yeast
• 1 teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• ¼ cup oil
• ½ cup water then up to another ½ cup if needed

For filling:

• 3 heaping tablespoons of very fine cocoa
• 1 cup sugar
• Spoonful of instant coffee optional
• ⅓ cup oil

For syrup:

• 1 cup sugar
• 2.5 cups water
• Juice of half a lemon

Instructions

• Combine all dough ingredients in the bowl of a standing mixer (starting with only half a cup of water). Mix for about 10 minutes - dough should be very soft and very sticky. Cover and let rise for about 40 minutes until doubled in volume.
• In a medium bowl, combine all filling ingredients. Mix well. If needed, add more oil to dilute the filling into a more easily spreadable paste.
• Gently flour your working area to prevent dough from sticking.
• When dough has risen, cut it into 2 equal parts. Roll each half into a ball and press to flatten slightly into a round about an inch thick.
• Spread cocoa filling on top of both rounds, dividing it equally between the two. Spread filling nicely on each circle, leaving a blank margin of half a centimeter around the diameter.
• Taking the dough carefully by its edges, begin to pull the edges towards the centre, turning your round into a ball filled with cocoa mixture. Pinch and pat to close. Make sure there are no leaks and turn seam-side down on a slightly floured surface. Repeat with second half of dough.
• Let stuffed dough rest for 30 minutes.
• Once dough has rested a second time, with a rolling pin begin to gently roll out each chocolate-filled round, making it as thin as possible. If some liquid comes out, don't worry - just roll it out as thin as it gets without sticking to your surface.
• Cover a large baking sheet with parchment paper.
• Using a pizza roller, cut the circle into quarters. Then cut each quarter to five or six long, thin triangles. Shape rugelach by rolling the outer edge inward. Arrange rugelach, pointed side down, on baking sheet with a couple of inches in between, leaving room to expand.
• Leave rugelach on baking sheet to rise for about 30 mins.
• Preheat oven to 400F/200C.
• Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil.
• If the syrup is ready before the rugelach are baked, reheat it for a few minutes. Syrup should be spread on rugelach immediately once they are taken out of the oven.
• Once ready to bake, bush rugelach lightly with egg, bake at 400F/200C for 20 minutes. Remove immediately, and spread with syrup.
• Let cool for just a couple of minutes, and serve. Rugelach will keep best if frozen and reheated briefly in the oven right before serving.

Nutrition

Calories: 125kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 61mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 6IU | Calcium: 3mg | Iron: 1mg

The post Members Only: Traditional Israeli chocolate rugelach appeared first on At the Immigrant's Table.

This Moroccan pearl couscous salad takes its cues from Moroccan couscous in flavor, looks and aroma! This vibrant salad is an vibrant, multilayered dish that's great to whip up for weekday lunches, outdoor picnics and potlucks, or as an easy meal prep recipe.

Packed with vegetables and protein, it's also an incredibly healthy meal that still manages to be delicious. You can pack it up for picnic, as it keeps well outside the fridge! (I like to pair it up with Apple Walnut Chicken Salad).

This couscous salad recipe is inspired by Moroccan Couscous salad dishes, but uses as its base tasty Israeli couscous, also known as pearl couscous.

This pearl couscous salad recipe is by far my favorite with my go-to ingredients and dressing, but you can easily transform it with the ingredients you have laying around your fridge and pantry. Try it as a pasta salad, for example, or as a Moroccan couscous salad with small-grain plain semolina couscous. You can also add Israeli couscous to this Israeli tuna salad.

How I discovered Israeli couscous

As you may imagine, I discovered Israeli couscous as a new immigrant child in Israel. Due to its affordability, Israeli couscous was often served to kids in Israel in place of rice or "fancier" pasta, which often needed to be imported. Ptitim were local, made in Israel, and therefore much cheaper to purchase. But of course, my parents never made them. 

Standing in line among dozens of hungry and tired kids in my after-school program, I took a chance on the unfamiliar dish that most closely reminded me of buckwheat kasha. 

Hoping for the familiar flavor of home amidst unfamiliar and alien surroundings, I brought a hesitant spoon of pearl couscous to my mouth. Looking at the kids I had yet to call friends guzzling this dish like it was candy, I dare to close my eyes and take a hesitant bite. 

The rich, nutty flavor of cooked Israeli couscous enveloped my mouth, and the soft texture filled me with joy. From that moment I knew: I would grow to love pearl couscous in no time. 

What's the difference between couscous and pearl couscous?

Couscous is a vital part of North African and Middle Eastern cooking, dating back to the 13th and 14th centuries. It's actually so important that the countries of Morocco, Mauritania, Algeria, and Tunisia submitted a bid to UNESCO for couscous to gain a cultural heritage status.

People often think that there are two main types of couscous: Moroccan couscous and Israeli couscous. Moroccan couscous is the smallest couscous variety with very small granules, while Israeli couscous or pearl couscous is slightly larger with pea-sized granules. But anyone who thinks pearl couscous is real couscous is wrong!

So what is Israeli couscous?

Israeli couscous is actually a type of pasta! In Israel, we call this small round pasta "ptitim". Israeli couscous, also known as pearl couscous due to its pearl-like shape, is a type of pasta made from durum wheat. It has a chewy texture and a nutty flavor that is unique to this variety of couscous. It is comprised of small balls of pasta that are slightly larger than traditional couscous grains. 

How to cook with Israeli couscous?

Israeli couscous can be served in many different ways, such as in salads or side dishes, or even used in soups and stews. It pairs well with vegetables, herbs, and spices for a delicious meal.

Israeli couscous can also be added to other types of pasta dishes for an interesting twist on the classic dish. Ptitim is an easy way to add flavor to any meal without spending too much time preparing it.

How to prepare Israeli couscous?

Because pearl couscous is pasta, it is cooked in much the same way as any pasta.

To get started, bring a pot of salted water to a boil, then add the Israeli couscous and reduce the heat to low. Cook for about 8-10 minutes, stirring occasionally to ensure even cooking. Once the couscous is tender, light and fluffy, drain the grains in a colander and rinse with cold water before transferring them back to the pot. 

For a more flavorful dish, add cooked pearl couscous to a heavy-bottomed pan with a pat of butter or a dab of olive oil. Stir it over low heat until lightly browned. Then you can season with salt and pepper to taste, or add fresh herbs like parsley or cilantro for extra flavor. 

Finally, you can use it in this salad, or serve hot alongside your favorite entrée for a delicious meal!

Equipment

• Vegetable peeler
• Cutting Board
• Chef's Knife
• Large pot or dutch oven
• Mixing Bowl
• blender

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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Moroccan Pearl Couscous Salad Recipe with Israeli Couscous

This pearl couscous salad recipe uses Israeli couscous with feta, pumpkin, peppers, tomatoes, fresh herbs and all the fixings of a traditional Moroccan couscous, in a tahini lemon dressing tinged with turmeric. An incredible side dish or starter to your meal!

Course Appetizer, Salad, Side Dish

Cuisine Israeli cuisine, Moroccan

Keyword bell peppers, butternut squash, chickpeas, feta, gluten free option, israeli couscous, parsley, pearl couscous, pumpkin, tahini, turmeric

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 329kcal

Author Ksenia Prints

Equipment

• Vegetable peeler
• Cutting Board
• Chef's Knife
• Large pot or dutch oven
• Mixing Bowl
• blender

Ingredients

• 1 butternut squash peeled and diced into cubes
• 2 carrots peeled and cut into rings
• 1 tablespoon olive oil
• Salt & pepper to taste
• 1 liter water
• 1 teaspoon salt
• 1 teaspoon oil
• 1 200 g package of pearl couscous
• ½ red bell pepper
• ½ orange bell pepper
• ½ can chickpeas drained and rinsed
• 1 purple onion diced
• 2 small tomatoes diced
• ½ cup parsley
• ½ cup feta

For tahini turmeric dressing:

• ¼ cup tahini
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sea salt
• 1 teaspoon maple syrup
• 2 tablespoon lemon juice
• dash of black pepper
• 2 -3 tablespoon water
• ¼ teaspoon turmeric

Instructions

• Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse under cold water.
• Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.
• In a blender, combine all the dressing ingredients. Blend until fully emulsified. Transfer to a jar.
• Combine pearl couscous, vegetables, roasted squash and feta in a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with vegetables in clumps.
• Drizzle with dressing, sprinkle with fresh parsley and serve.
• This Israeli couscous salad with chickpeas will keep in an airtight container in the refrigerator for up to a week. The turmeric tahini dressing will keep in a jar for 1 week.

Video

Nutrition

Calories: 329kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 653mg | Potassium: 853mg | Fiber: 7g | Sugar: 6g | Vitamin A: 14340IU | Vitamin C: 63mg | Calcium: 166mg | Iron: 2mg

How to Make Pearl Couscous Salad

Cook pearl couscous

Bring to a boil. Add pearl couscous and cook on a boil for 8-10 minutes for regular pearl couscous, or 15-17 minutes for gluten free pearl couscous. Drain and rinse Israeli couscous under cold water. Transfer to a bowl to cool. 

Roast butternut squash and carrots

Peel butternut squash (or pumpkin) and carrots. Dice squash into cubes, and carrots into rings. Transfer to a baking sheet lined with parchment paper or reusable silicone. Roast at 400F for 30-35 minutes, until it can be pierced with a fork and is golden brown.

Make turmeric tahini lemon dressing

In a blender, whisk together all the dressing ingredients. Blend until fully emulsified and herbs and lemon are fully processed. Transfer to a jar. 

Assemble salad

Add the drained couscous, vegetables, roasted squash and feta to a large bowl. For a better presentation, arrange the couscous at the bottom of the bowl and top with the rest of the ingredients in clumps. 

Drizzle with lemon salad dressing, sprinkle with fresh parsley and serve. 

To make this salad non-vegetarian, I love topping it with cajun chicken breast bites. All the flavors work so well together, and the interplay of spicy and sweet is truly magical!

Storage

This Israeli couscous salad with chickpeas will store wonderfully in the refrigerator for up to a week, and this salad is delicious the day after it is made! However, be sure to keep the salad in an airtight container. 

If you plan on having leftovers or using this recipe as meal prep, then try and store the salad and dressing separately. You can mix the ingredients together when you're ready to eat and this will prevent the salad from becoming soggy. 

The turmeric tahini dressing will keep in a jar for 1 week.

Top Tips

• Rinse the cooked pearl couscous. Even after it's been drained, warm pearl couscous can continue to cook and actually end up overcooked and mushy. After you've drained the pearl couscous, run it under cold water and drain again. This will halt any extra cooking and prevent the pearls from sticking together to ensure you have the perfect couscous consistency.
• Make extra dressing. This yellow salad dressing is what makes this fabulous salad! It is absolutely delicious with roasted veggies, like carrots or cauliflower. Be sure to use all the dressing within a week as its color and flavor will change as it sits.  

The post Moroccan Couscous Salad Recipe with Israeli Couscous (Pearl Couscous Salad Recipe) appeared first on At the Immigrant's Table.

What Is Halloumi Cheese?

 Halloumi cheese is a salty cheese that originates from Cyprus. It is originally made from goat's and sheep's milk. It is known for its high melting point, which makes it ideal for grilling and frying. It's also very popular in Middle Eastern recipes!

I discovered halloumi cheese when I was growing up in Israel, and I learned how to cook halloumi through many trials and experiments, and from learning from other Middle Eastern chefs.

Cypriot Halloumi cheese has a distinctive flavor that is mild but still quite salty, so it works best in dishes with other bold flavors. Its taste is most similar to ricotta salada - a mild salty cheese.

Some people think that halloumi is a raw cheese, but it's actually made with pasteurized milk. I love using halloumi cheese in many recipes: halloumi tacos, with eggs, on pizza, with pasta and with rice.

Why you should try halloumi cheese in a salad

A popular way to enjoy halloumi cheese is as part of a grilled halloumi salad. This recipe for halloumi salad is one of the most popular dishes at the Israeli coffee chain, Aroma Espresso Bar, and after craving it for years I just knew I had to replicate it for you!

This Middle Eastern, Asian-inspired halloumi cheese salad includes a mix of salad greens, tomatoes, bell peppers, mushrooms, cabbage, fresh herbs and slices of grilled halloumi cheese. The mushrooms and peppers are pan fried with an Asian salad dressing, and then added to the salad while warm. The same tangy sauce is then added to the salad to bring out the flavor of the halloumi and other ingredients. 

Grilled halloumi salads are delicious served warm or cold and they make great side dishes or light main meals. The saltiness of the cheese pairs nicely with the crispness of the vegetables and brightness of the herbs, making it a great addition to any salad!

What does halloumi cheese taste like?

Halloumi cheese is a type of cheese that is particularly salty and has a unique taste. It often has a slightly crisp texture when cooked, and it can range from white to light brown in colour.

The flavour of halloumi cheese is quite strong, so it's usually served as an accompaniment to other dishes rather than as the main course. It goes particularly well with vegetables or salads like this one.

I love to fry halloumi cheese for a crispy texture, which really brings out its salty flavour.

Halloumi cheese is popular in Middle Eastern cuisine, but it's gaining in popularity around the world due to its unique taste and texture. Whether you like your halloumi fried or just plain, there's something special about this salty, crispy cheese that's sure to please any palate!

Is halloumi healthy?

While halloumi is often enjoyed as part of a meal, some may wonder if it is truly healthy to eat. Like most ingredients, the answer depends on how it's prepared and what it's served with.

Halloumi contains protein and calcium, so can be considered a healthier choice than other types of cheese. However, due to its high fat content, it should be eaten in moderation.

Adding halloumi to salads is one way to enjoy this cheese without overdoing portions, as salads tend to contain fewer calories than fried dishes.

Eating halloumi as part of a balanced diet can be beneficial for overall health, but watch out for added condiments or sauces which may add extra calories and unhealthy fats.

What type of salad greens can you use?

Salads are a great way to get your daily dose of nutrition, and the types of salad greens you choose to make this salad with can drastically alter the taste and health benefits.

To most closely resemble the flavor of the Aroma Halloumi Salad, you should use arugula and a curly-leaf lettuce, also known as Arabic lettuce or romaine lettuce. Leafy greens like romaine lettuce, kale, spinach, and arugula are packed with nutrients like vitamins A and C.

For something more crunchy, I also use cabbage in this salad. You can also try adding some iceberg lettuce or endive.

If you'd rather have a sweeter flavor profile in your salad, opt for Bibb lettuce or butterhead lettuce.

Lastly, this salad has parsley - you can use flat leaf or curly leaf parsley. Some people prefer to add herbs like fresh mint, Thai basil or cilantro to their salads for an extra pop of flavor. 

Experiment with different combinations of these different salad greens to create the perfect combination for your tastes!

Why You Should Make this Salad

This salad is extremely popular in Israel, and with good reason! It is:

• Sweet and salty
• Has a variety of textures
• Easy to make
• Combines cooked and raw ingredients
• Packed with nutrients
• Unique - combines Middle Eastern ingredients and Asian flavors
• Gluten Free
• Vegetarian

Grilled Halloumi Salad Ingredients

How to make Aroma halloumi salad

Mix fresh ingredients

In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley. 

How to make pan fried halloumi

To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.

Make salad dressing

In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper. 

Add the rest of the ingredients

To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.

Pour salad dressing onto the salad, mix and serve immediately.

Tips for Making this Halloumi Salad Recipe

• Don't overcook the peppers and mushrooms - you want them to retain some bite and texture.
• Don't add too much soy marinade to the fried cheese or the vegetables.
• Try other vegetables and greens - like purple cabbage, or even kale. 

Substitutions and variations:

There are so many variations you can come up with - just make sure to keep the ingredients fresh and flavorful for the best results!

• Try using fried halloumi slices as well as halloumi cubes. Traditionally, this salad is made when this firm cheese is cut into cubes and grilled, but halloumi is a great cheese to try and cut into thin cheese slices of about ¼ inch thickness, and about 2 inches in width. To make the slices, cut the block of halloumi into slices across its narrow side, arrange them on a grill or grill pan in a single layer and cook for 2 to 3 minutes per side.
• If you want to add more protein to this salad, feel free to add some chickpeas for an extra boost of protein! 
• Try adding avocado to the salad.
• If you don't have halloumi, try this recipe with another Mediterranean cheese - Circassian cheese.

How to Store Leftover Halloumi salad

This salad does not keep well, as the marinade will make the greens soggy. 

If you want to make this salad ahead time, saute the vegetables and grill the halloumi cubes a day in advance, and keep them in individual sealed containers. Keep the salad dressing separate. You can combine the fresh ingredients except the cherry tomatoes, and keep those separate as well. 

FAQ

When to serve this salad

Because of its combination of cooked and raw elements, this makes for a great salad for colder months - I love to serve this as a winter salad!

It also works great as a fall recipe alongside other fall-themed dishes like roasted carrots with hazelnuts.. I love to serve this salad for Thanksgiving too.

It is a very substantial salad that makes for a filling lunch.

Accompanying Dishes

This salad would go very well with a soup, like this Keto Zuppa Toscana. I love accompanying it with homemade sourdough bread, or gluten free cornbread.

For an Israeli meal, serve it with vegan shawarma or chicken kebabs. Or just a selection of salads like Israeli tuna salad.

Its Asian-influenced favors also make it go very well with Asian main course, like Chinese bourbon chicken. I love serving this with a big pot of rice topped with gluten-free General Tso Shrimp for my kids!

More Ways to Enjoy Halloumi

More Mediterranean Salad Recipes You'll Love

Did you enjoy this salad recipe with halloumi cheese? Let me know in the comments below! Don't forget to rate the recipe, pin it for later on Pinterest and share on social media by tagging @immigrantstable.

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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Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

This fried halloumi salad combines halloumi cheese, arugula, cabbage and mushrooms in a juicy Asian inspired sauce. This copycat Aroma halloumi salad recipe draws inspiration from the popular Israeli Aroma Espresso Bar.

Course Appetizer, Salad

Cuisine Asian, Israeli, Middle Eastern

Keyword Aroma Espresso Bar, arugula, bell peppers, cabbage, carrots, cherry tomatoes, fall, gluten-free, halloumi, lettuce, mushrooms, vegetarian, winter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 167kcal

Author Ksenia Prints

Equipment

• 1 Chef's Knife
• 1 Grill Pan
• 1 nonstick pan
• 1 Cutting Board
• 1 Salad Bowl

Ingredients

For Aroma halloumi salad

• 1 package halloumi cheese cut into ½ inch cubes or thin slices
• 2 tablespoon Tamari sauce or soy sauce
• 1 ½ teaspoon honey
• ¼ cup chopped parsley
• ½ head small cabbage thinly sliced
• ½ purple onion slivered
• 20 cherry tomatoes of various colors halved
• 1 handful arugula
• 1 handful lettuce diced into ribbons
• 4 mushrooms thinly sliced
• ½ red bell pepper thinly sliced
• 1 carrot julienned
• 1 teaspoon sesame seeds

For salad dressing

• 1 tablespoon honey
• 1 tablespoon mustard
• ½ lemon juice of
• 2 tablespoon olive oil
• Salt and pepper to taste

Instructions

• In a small bowl, whisk together 2 tablespoon Tamari sauce or soy with 1 ½ teaspoons of honey. Add 1 tablespoon of the mixture to a grill pan along with 1 tablespoon of oil, mushrooms and bell peppers, and saute for 2-3 minutes. Season with sesame seeds. The veggies should still retain their bite, so don't overcook. Remove from the pan and set aside.
• In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley.
• To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.
• To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.
• In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper.
• Pour salad dressing onto the salad, mix and serve immediately.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 632mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4484IU | Vitamin C: 95mg | Calcium: 88mg | Iron: 2mg

The post Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe appeared first on At the Immigrant's Table.

Every year, as the days grow shorter and the air sharpens with the first bite of winter, I start scanning the produce aisles for a familiar shape. Round, knobby, golden-skinned quince. Tucked away near the apples and pears, they often go unnoticed, their tough exterior making them easy to pass by. But for those of us who grew up with them, their presence is unmistakable. 

When I spot them, usually in a small Middle Eastern grocery store, I reach for them without hesitation, my fingers brushing against their slightly fuzzy skin, already imagining the way they'll fill my kitchen with their floral, honey-like aroma.

There was a time I saw raw quince in North America, I almost walked past them, not expecting to find something so familiar in a place that so often felt new. Back home, they weren't anything special, just another fruit that showed up in winter, their perfume filling kitchens as they softened in a combination of honey, vanilla, and spices. Slowly, they would turn from pale gold to a rosy-red hue, their flavor deepening, their texture becoming rosy and tender.

My friend's grandmother used to poach them slowly, letting their sweetness bloom, spooning them over yogurt or tucking them into pastry. It was a quiet ritual, one I never thought much about until I moved away and realized how much I missed that scent, that warmth.

A Slow Simmer, The Scent of Home

The first time I tried to make quince myself, I got impatient. I cut into one with the wrong knife, struggling against the rock-hard flesh, and dropped a piece on the floor. I tried to rush the cooking, turning up the heat, thinking I could make them soften faster. It didn't work. The edges turned mushy while the centers stayed firm, and the syrup took on a bitterness I wasn't expecting. 

I almost gave up right then, thinking maybe some things were better left to childhood. But I tried again. I learned to take my time, to let them simmer gently, to wait for the moment when they transformed, when their tartness mellowed, when the color shifted into something rich and glowing, when the scent wrapped around me like a memory made tangible.

It wasn't until years later that I started making them myself with confidence, reclaiming those flavors in my own kitchen, much like I did with homemade lactose-free yogurt, another taste of home I once took for granted. There's something grounding about cooking the foods you grew up with, about stirring a pot and catching a scent that brings back a memory so vividly it feels like stepping into another time.

Now, every winter, whenever I find them, I bring quince home without question. Sometimes I turn them into quince preserves, their sweetness spooned over toast or swirled into oatmeal. Other times, I poach them simply, slowly, coaxing out their honeyed fragrance and pairing them with things that make them shine. Whiskey, goat cheese, mascarpone, cardamom all go well with quince.

The first bite always reminds me why I go through the trouble, why I carve out time to stand by the stove and watch quince soften. Because some things are truly worth the wait.

Ingredients

• Quince - the star of this recipe. Their tough, unyielding flesh transforms into something soft and fragrant with slow cooking. If you've never worked with quince before, be patient, peeling and coring them takes effort, but the reward is a fruit unlike any other.
• Honey - I always add a bit of honey when poaching fruit, it brings out their natural flavors without overpowering them. It also gives the syrup a deeper, more complex sweetness than sugar alone.
• Lemon - keeps the quince from browning as you work and balances their floral sweetness. 
• Vanilla Bean - essential for warmth and depth. If you don't have one, a splash of vanilla extract at the end will do, but the flavor won't be as layered.

See the recipe card for full list and exact quantities.

How to Make This Poached Quince Recipe

Gently simmered in honey and vanilla, these poached quince turn tender, fragrant, and irresistibly sweet. Simple, elegant, and worth the wait. Here's how to make this recipe:

Prepare the Poaching Liquid

In a large non-reactive pot, combine water, honey, sugar, lemon halves, and the split vanilla bean. Place over medium-high heat, stirring occasionally until the sugar fully dissolves.

Prepare the Quince

While the liquid heats, quarter, peel, and core the quince, removing any tough or fibrous parts. Their flesh oxidizes quickly, so work efficiently.

Prevent Browning

As you finish each piece, immediately add it to the simmering liquid. The lemon in the poaching syrup helps preserve the quince's color.

Simmer Gently

Once all the quince are in the pot, cover them with a round of parchment paper with a small hole cut in the center. This keeps the fruit submerged and ensures even cooking. Reduce the heat to maintain a gentle simmer. Avoid boiling, as rapid cooking can toughen the flesh.

Check for Doneness

Simmer for at least 1 hour, or until the quince turns tender and takes on a rosy hue. Depending on the fruit's ripeness, cooking time may take up to 2 hours or more. Check doneness by piercing a piece with a sharp knife; it should glide through with little resistance.

Cool and Serve

Once fully cooked, remove the pot from heat and let the quince cool in the poaching liquid. This extra time allows the flavors to deepen.

Optional: spoon yogurt at the bottom of a bowl. Place the quince over it. This will add a creamy element that helps soften the fruit even further.

Serve the quince warm or chilled, drizzled with the infused syrup.

Storage

Poached quince only gets better with time, soaking up more of that fragrant syrup with each passing day. Keep them nestled in their liquid in an airtight container in the fridge, and they'll stay delicious for up to two weeks.

Need to save them for later? Tuck them into a freezer-safe container, syrup and all, and freeze for up to three months. Let them thaw slowly in the fridge overnight, and they'll be just as lovely.

For a longer stash, you can preserve them by canning. Sealed in jars with their syrup, they'll keep for up to a year.

What to Serve With Poached Quince

There's something about the slow transformation of quince that feels like a little bit of magic, turning the firm, pale fruit into something soft, fragrant, and blushing. It's the kind of treat that deserves to be paired with something just as special but effortlessly simple.

I love serving poached quince alongside Jewish Honey Apple Cake, the spiced, tender crumb plays beautifully with the delicate perfume of the fruit. A slice of cake, a few spoonfuls of poached quince, and a cup of tea make for the kind of quiet indulgence that turns an ordinary afternoon into something memorable.

For a cozy, comforting breakfast, try spooning poached quince over Homemade Labneh with a drizzle of the poaching syrup. The creamy, tangy labneh balances the quince's honeyed notes perfectly. Add a handful of nuts for crunch, and it's a simple but satisfying way to start the day.

If you're in the mood for something warm, serve the quince with Cinnamon Walnut Buns. The soft, nutty rolls soak up the fragrant syrup, making each bite even more decadent. It's the kind of pairing that makes you want to curl up by the window and watch the world slow down.

Or try a Gluten-Free Pumpkin Spice Cake, the warm cinnamon and nutmeg bring out the quince's floral notes, and the cake's soft texture is perfect for soaking up a drizzle of that fragrant poaching syrup.

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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Poached Quince

Simmered with honey and vanilla, poached quince turns soft, sweet, and beautifully aromatic, perfect for desserts or breakfast.

Course Breakfast, Condiment, Dessert

Cuisine Mediterranean, Middle Eastern

Keyword fruit, quince, syrup

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 5 servings

Calories 214kcal

Author Ksenia Prints

Equipment

• Large non-reactive pot
• Vegetable peeler
• Paring knife
• Cutting Board

Ingredients

• 8 cups water
• ½ cup sugar
• ¼ cup honey
• 1 lemon cut in half
• 1 vanilla bean split lengthwise
• 3 medium quince
• ½ cup yogurt vegan or Greek, optional, for serving

Instructions

• In a large non-reactive saucepan, combine 8 cups water, ½ cup sugar, ¼ cup honey, lemon halves, and the split vanilla bean. Place over medium-high heat and stir gently until the sugar dissolves. This fragrant poaching liquid will infuse the quince with delicate sweetness and warmth.
• While the liquid heats, work quickly to prepare quince:

  Peel the quince using a vegetable peeler to remove the tough outer skin.

  Cut each quince in half, then into quarters.

  Using a melon baller or sharp paring knife, remove the cores and any tough, fibrous bits.
• Tip: Quince oxidizes quickly, so if you're not adding them straight to the pot, place them in a bowl of water with a squeeze of lemon juice to prevent browning.
• As soon as you cut the quince, carefully add the quince pieces to the poaching liquid to prevent discoloration.
• Place a round of parchment paper with a small hole cut in the center directly over the fruit. This helps keep the quince submerged for even cooking.

  Reduce the heat to maintain a very gentle simmer, do not boil! Simmer until the quince turns soft and develops a rosy hue, about 1½ to 2 hours.
• Tip: Cooking time will vary depending on the ripeness of the fruit. To check for doneness, insert a sharp paring knife, it should glide through easily.
• Once fully cooked, remove the pot from heat and let the quince cool in the cooking liquid for at least 30 minutes. This extra time allows the flavors to deepen.
• Optional: spoon yogurt at the bottom of a bowl. Place the quince over it.
• Serve the quince warm or chilled, drizzled with the fragrant poaching syrup.

Nutrition

Calories: 214kcal | Carbohydrates: 57g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 26mg | Potassium: 306mg | Fiber: 3g | Sugar: 34g | Vitamin A: 59IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 1mg

The post Poached Quince With Yogurt appeared first on At the Immigrant's Table.

One Christmas, after years of cooking duck for our little family, I found myself alone in the kitchen for a rare quiet hour. The duck for dinner was already in the oven, its skin slowly crisping, the air rich with citrus and herbs from a tray of Duck à l'Orange I had tended to for hours.

On the stove, a small pot of rendered fat sat off the heat, pale and glossy, catching the light. For a moment I thought of pouring it into a jar for "later," the way my grandmother used to tuck jars of fat into the fridge door.

Instead, I looked at the counter, cluttered with half-prepped vegetables meant for dinner. A bowl of baby potatoes, a bag of frozen carrots and peas the kids love, a head of broccoli, and a can of chickpeas waiting to be opened.

I reached for the duck fat and felt something click into place, like I was linking old kitchens and new ones. If this fat could carry Duck à l'Orange, or pan fried duck breast with berry apple compote on winter nights, or even Korean style duck in wine sauce for bigger gatherings, then it could easily carry a tray of vegetables.

I poured the melted fat over the vegetables in a deep casserole dish and tossed until every potato, pea, and chickpea glistened. The pan went into the oven beside the duck. By the time the main was ready, the vegetables had softened and browned, the broccoli florets curled at the tips.

Chickpeas turned crisp and nutty, potatoes were tender throughout, peas and carrots tasted rich with fat. Leo speared potatoes, Lin picked chickpeas, my husband kept going back for the charred edges of broccoli. That was the first year duck fat roasted vegetables earned a place on our December table, next to whatever duck I am making.

It felt like a link between my grandmother's jars of schmaltz, those early years learning duck in Quebec, and the life my husband, the kids, and I are building one tray at a time.

Ingredients

• Duck Fat - Duck fat is the backbone here, giving the vegetables crisp edges and rich depth that stands up to duck mains. If you do not have leftover duck fat, good quality store bought duck fat works well, and in a pinch you can mix a little ghee with olive oil, though it will not have quite the same depth.
• Baby Red Potatoes - Baby red potatoes hold their shape, roast evenly, and give creamy centers with crisp skins. Any waxy potato works: Yukon Gold, yellow potatoes, or small new potatoes cut into similar chunks. Avoid very floury baking potatoes, which break down and mash instead of staying in neat roasted pieces.
• Broccoli Florets - Broccoli brings color and a faint bitterness that balances all the richness from the duck fat and potatoes. You can swap some or all of the broccoli for cauliflower florets if that is what is in your fridge, the timing stays almost the same.
• Frozen Diced Carrots and Peas - Frozen carrots and peas are my shortcut when the main course already needs attention. They roast well, turn sweeter in duck fat, and feel familiar for the kids. Fresh carrots cut into small cubes and fresh or thawed peas work nicely too. Mixed frozen vegetables can step in, though firm roots may need a few extra minutes.
• Chickpeas - Chickpeas make this side more substantial, especially for guests who like extra protein beside their duck. Canned chickpeas are easiest; well drained cooked-from-dry chickpeas, or even firm cannellini beans, can be used the same way.

See the recipe card for full list and exact quantities.

How to Make Duck Fat Roasted Vegetables Recipe

If your holiday vegetables usually feel like an afterthought, this pan of duck fat roasted vegetables changes that. The duck fat brings everything together! From crisp potatoes to sweet peas and chickpeas, in a way that feels right beside any duck main. Here is how to make this recipe:

Combine the vegetables with duck fat

Every piece should have a light sheen, with no puddles of fat sitting at the bottom. If you see a pool forming, add a few more vegetables or spoon out a little fat, otherwise the tray can feel greasy and the vegetables might stew instead of roast. Spread everything into an even layer, with most pieces in a single layer rather than stacked high.

Bake at 350°F, then raise the heat to 400°F

After 20 minutes, shake the pan or stir to prevent sticking. By 30 minutes, the potatoes should be tender but still pale, and the broccoli stems should be softening. If things look too dark, reduce the next stage.

Increase the oven temperature to 400°F (200°C) and bake for an additional 20 minutes. The vegetables will brown, crisp, and caramelize. Stir halfway through to expose fresh surfaces to the hot pan. By the end, everything should be tender with crispy edges but not blackened. If the edges darken too fast, pull the dish early.

Season and serve

Taste a potato before seasoning, as duck fat already adds depth. Serve while hot, when the edges are crisp and the centers are still tender.

Storage

Once the vegetables cool, move them into an airtight container. Store them in the fridge for up to four days. The potatoes will firm a bit, and the chickpeas will lose some crispness. The flavor settles nicely overnight, so the dish still tastes rich the next day.

For reheating, I prefer the oven because it restores some of the roasted edges. A hot skillet works well for small portions and gives a quick sear. I avoid the microwave since it softens everything too much. Leftovers often turn into a simple lunch. I mix them into cooked grains or add them to an omelet when the day feels busy.

Recipe

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Duck Fat Roasted Vegetables

Duck fat roasted vegetables roasted until golden, perfect with any duck main

Course Side

Cuisine French, Jewish

Keyword Duck Fat Roasted Vegetables

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 312kcal

Author Ksenia Prints

Equipment

• Large casserole dish
• Mixing spoon
• Knife
• Cutting Board
• Oven

Ingredients

• 1 cup duck fat melted
• 2 cups baby red potatoes halved or quartered
• 2 cups broccoli florets
• 1 cup frozen diced carrots and peas
• 1 can (15 oz) chickpeas drained and rinsed

Instructions

• Add the potatoes, broccoli, carrots, peas, and chickpeas to a large casserole dish. Spoon in the melted duck fat and toss until everything glistens. Spread the vegetables into an even layer so they roast evenly.
• Place the dish in the oven and bake for 30 minutes. The vegetables will soften and begin to release their natural sweetness.
• Increase the oven temperature to 400°F (200°C) and continue baking for 20 minutes. The potatoes should be tender inside, the chickpeas lightly crisped, and the broccoli tips slightly charred.
• Remove from the oven, season lightly with salt and pepper, and serve while hot.

Nutrition

Calories: 312kcal | Carbohydrates: 2g | Protein: 1g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 10mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 27mg | Calcium: 14mg | Iron: 0.2mg

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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

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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.

Inspiration for my Air Fryer Brussels Sprouts Recipe 

Why I love making brussels sprouts in the air fryer

Ingredients

EQUIPMENT

• Air fryer
• Air fryer liners

When to serve this brussel sprouts recipe?

How to make the best air fryer brussels sprouts with feta and balsamic

Air fry brussels sprouts

Oven Method: Spread brussels sprouts in a single layer on a baking sheet and bake at 400 F for 20-25 minutes.

Recipe

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Crispy Air Fryer Brussels Sprouts Recipe with Feta, Pomegranate and Balsamic Vinegar

Easy air fryer brussels sprouts are crispy on the outside and tender on the inside. Drizzled with a balsamic reduction, salty feta and pomegranate arils, they made for a beautiful and perfect side dish.

Course Appetizer, Side Dish

Cuisine Middle Eastern, North American

Keyword air fryer, balsamic vinegar, easy, feta, gluten-free, healthy, pomegranate, pomegranate molasses, shavuot, Sukkot, Thanksgiving, vegan option

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 191kcal

Author Ksenia Prints

Equipment

• Air fryer
• Air fryer liners

Ingredients

• 4 cups Brussels Sprouts fresh or frozen
• 100 g feta
• ¼ cup balsamic vinegar
• ⅛ cup pomegranate molasses
• 1 pomegranate or ½ cup pomegranate arils
• Salt
• Pepper
• Olive oil or nonstick spray

Instructions

• For the crispiest brussels sprouts, begin by washing them with water before drying them with a paper towel. Cut off the stems at the bottom and slice each sprout in half. Alternatively, keep the sprouts whole if you prefer a more chewy texture.
• Line an air fryer basket with an air fryer liner and then transfer the brussels sprouts. Spray sprouts with nonstick spray or olive oil, and add salt and pepper to taste. Mix well to ensure every sprout is evenly coated.
• Bake at 360 F for around 10-12 minutes, shaking halfway through, until lightly browned. Whole sprouts will take approximately 12-15 minutes to cook, while frozen brussels sprouts require 15-17 minutes (depending on the size).
• After baking, transfer the brussels sprouts to a bowl. Drizzle balsamic vinegar and pomegranate molasses over the top, stirring to ensure every sprout is coated. Finally, transfer to a clean serving dish, sprinkle with feta cheese and pomegranate seeds, and serve warm.
• To bake brussels sprouts in the oven, lay the brussels sprouts out on a baking sheet in a single layer and bake in a preheated oven at 400°F for 20-25 minutes.

Video

Notes

To bake brussels sprouts in the oven, lay the brussels sprouts out on a baking sheet in a single layer and bake in a preheated oven at 400°F for 20-25 minutes.

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 313mg | Potassium: 542mg | Fiber: 6g | Sugar: 17g | Vitamin A: 769IU | Vitamin C: 82mg | Calcium: 172mg | Iron: 2mg

The post Super Crispy Air Fryer Brussel Sprouts with Feta, Pomegranate, and Balsamic appeared first on At the Immigrant's Table.

Gluten free and vibrant in its colors, this harvest rice dish represents the best of the fall season!

Ingredient spotlight: Wild Rice

The grain of choice for this squash and rice recipe is wild rice. I buy a blend of wild rice with brown long grain, but any wild rice blend you can find in your local grocery store will do.

So first off, newsflash: wild rice is actually a grass! It is native to North America, and specifically the Great Lakes region.

What to do with wild rice

Wild rice has a nutty flavor and a firm, chewy texture that makes it a perfect pairing for stuffing, burgers, or a topping for soups. I love using it in this wild rice pilaf, where it sings against the creamy roasted butternut squash and the juicy pomegranate seeds!

Typically, people don't eat wild rice on its own, and it's mostly sold blended with other white rice types. Try this wild rice blend from Amazon if you've never had one before. I really like the combination of black, brown, red, and wild rice!

How to cook wild rice?

Wild rice expands greatly when cooked with water. Cook it in a typical 2:1 ration of water to wild rice, but expect that it will triple in size - one cup of raw wild rice will yield 3 cups of cooked wild rice.

Wild rice takes longer to cook than regular rice, and even brown rice. Expect wild rice to take at least 30 minutes to cook, and even longer.

When to serve wild rice pilaf?

I serve this harvest rice pilaf for most harvest-time celebrations: Rosh Hashana, Sukkot and Thanksgiving. But you can also serve this anytime in the fall or winter.

Wild Rice With Pomegranate for Rosh Hashanah

Rosh Hashanah is the celebration of the Jewish New Year, and one the High Holidays in the Jewish calendar.

Eating sweeter foods on Rosh Hashanah is thought to bring about a year of good fortune and sweetness. In fact, some people avoid eating any vinegar or even lemon around Rosh Hashanah, to not harm that sweetness!

There are also a few symbolic foods that one is supposed to eat for the festival. One of them is incorporated into this wild rice pilaf in two forms: pomegranate seeds and pomegranate molasses.

Pomegranate seeds are considered omens for a year of plenty. More specifically, it is thought that pomegranates have 613 seeds, which is the same number as the Jewish mitzvot, or duties. I'd like to know who counted all those seeds!

Whether you use all 613 pomegranate seeds in your pomegranate wild rice, it is going to be a delicious Rosh Hashanah side dish.

For more wonderful rice recipes, try my easy vegetarian pilaf recipe or my 1-pot pomegranate chicken and rice recipe.

For more Rosh Hashana recipes:

Harvest Wild Rice makes a perfect Thanksiving side dish

Thanksgiving recipes are all about comforting fall recipes - and this butternut squash wild rice pilaf combines so many of our favorite fall flavors!

You start with orange butternut squash, which becomes perfectly creamy and sweet from the roasting. It's hard to image a more native vegetable to North America!

Add to that some caramelized purple onions and crunchy, luxurious walnuts, all sauteed in pomegranate molasses (you can also use balsamic vinegar).

Mix with wild rice and long grain rice, which harken directly back to the soil and North American rice harvests.

Finally, the addition of mint adds a fresh, lively element that really freshens this fall rice pilaf.

The honey vinaigrette brightens the whole dish. In the end, you end up with a great Thanksgiving wild rice recipe!

For more Thanksgiving recipes:

Why you should make this butternut squash wild rice

This wild rice with butternut squash can be made for Rosh Hashanah or just because, but I am sure you are going to love it. This rice pilaf is:

• Elegant
• Beautiful to look at - just look at all those colors!
• Full of various textures - crunchy walnuts, juicy pomegranate arils, creamy roasted butternut squash, sweet caramelized onions and wild rice provide for endless textural variety!
• Perfect for fall
• Great side dish for Thanksgiving, Rosh Hashanah or Sukkot
• Easy
• Quick to assemble
• Can be made in advance - you can keep the components separate or just put it all together and reheat for serving
• Can be served hot or in room temperature

Ingredients

These are the ingredients you'll need to make this fall-ready butternut squash wild rice:

• butternut squash, peeled and cubed
• salt
• pepper
• oil
• wild rice blend
• water
• bay leaf
• purple onions, sliced
• walnuts, chopped
• pomegranate molasses or balsamic vinegar
• olive oil
• lemon juice
• honey
• fresh mint leaves, diced finely
• pomegranate seeds

See recipe card for quantities.

Equipment

• Baking sheet
• Parchment paper or reusable silicone mat
• Spatula
• Saucepan
• Non-stick pan
• Large bowl
• Serving platter

Instructions

Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Roast butternut squash

Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.

Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.

Cook wild rice

While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).

Saute onions and walnuts

Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.

Make honey vinaigrette

Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.

Mix wild rice pilaf

In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.

Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.

Storage

Leftover wild rice pilaf will keep in a sealed container in the refrigerator for 4-5 days.

All the components can also be prepared in advance and kept separately, or assembled for the flavors to blend. In that case, I would recommend withholding the pomegranate seeds and fresh mint, and only adding them to the squash and rice in the last minute.

Tips for making this easy wild rice recipe

• Prepare the butternut squash, wild rice and sautéed onions in advance. You can then combine them all with the dressing, but add the mint and pomegranate seeds at the last minute for extra freshness!
• Try this dish in room temperature, or hot. I like it hot if it's meant to be a vegetarian main, but it also works really well as a wild rice butternut squash salad if served cold.
• Try adding feta for a special, creamy and tangy touch!

Adaptations & substitutions

This wild rice pilaf is naturally gluten-free. Try the following adaptations and substitutions to change it up:

• You can use olive oil or coconut oil to roast the squash and saute the onions. Each will add a different flavor to the dish!
• For a vegan wild rice pilaf, substitute the honey for maple syrup or silan date syrup (I like the Just Date Syrup brand).
• Make this into a cauliflower rice pilaf by mixing your favourite brand of cauliflower rice with the other ingredients. You can also omit the honey from the vinaigrette. This will make the dish paleo and Whole 30.

Variations

Use the following tips for changing the flavor of this wild rice pilaf:

• Coconut Wild Rice Pilaf - use coconut oil when roasting the squash and sautéing the purple onions. Then, you can also add 2 tablespoons of unsweetened shredded coconut to the final mix.
• Maple vinaigrette - switch the honey in the vinaigrette for maple syrup for a more Canadian flavor.
• Wild rice pilaf with feta - sprinkle ½ cup of crumbled feta on top of the finished dish for a dose of tangy, salty flavor.

See the butternut squash wild rice pilaf story for detailed step-by-step instructions on how to make this beautiful side dish.

Pin for Later!

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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Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts

this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.

Course Main Course, Salad, Side Dish, Vegetable side dish

Cuisine Israeli, Jewish, Middle Eastern, North American

Keyword ajiaco, butternut squash, caramelized onions, gluten-free, honey, local, mint, nuts, onions, pomegranate, purple onions, rice, rosh hashana, Rosh Hashanah, salad, squash, Sukkot, Thanksgiving, vegan, vinaigrette, walnuts, wild rice

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 522kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper or reusable silicone mat
• Spatula
• Saucepan
• Non-stick pan Non-stick pan
• Large bowl
• Serving platter

Ingredients

• 1 small butternut squash peeled and cubed
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons oil
• 1 ½ cups wild rice blend
• 3 cups water
• 1 bay leaf
• 4 tablespoons oil
• 2 purple onions sliced
• ½ cup walnuts chopped
• 2 tablespoon pomegranate molasses or balsamic vinegar
• ¼ cup olive oil
• 2 tablespoon lemon juice
• 4 teaspoons honey
• Salt and pepper to taste
• 4 mint stems, leaves removed and stems discarded diced finely
• ½ cup pomegranate seeds

Instructions

• Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Roast butternut squash

• Transfer cubed butternut squash to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix to combine.
• Roast in 450 F oven for 35 minutes, until the butternut squash is tender and browned around the edges. Remove from the oven and allow to cool.

Cook wild rice

• While squash is baking, prepare rice: combine wild rice blend, water and bay leaf in a saucepan. Cook according to package instructions (wild rice takes long to cook - about 45-50 mins).

Saute onions and walnuts

• Preheat 4 tablespoons of oil in a large pan. Add purple onion slices, and cook for 5 minutes. Add walnuts and cook for an additional 2 minutes. Optional: add pomegranate molasses or balsamic vinegar, and stir to combine. Remove from heat and set aside.

Make honey vinaigrette

• Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.

Mix wild rice pilaf

• In a large bowl, combine wild rice, roasted butternut squash, onions, nuts and diced mint. Season with dressing and stir well to combine.
• Transfer butternut squash wild rice mixture to serving platter. Top with pomegranate seeds. Serve immediately.

Nutrition

Calories: 522kcal | Carbohydrates: 59g | Protein: 9g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 404mg | Potassium: 753mg | Fiber: 7g | Sugar: 14g | Vitamin A: 13328IU | Vitamin C: 33mg | Calcium: 95mg | Iron: 2mg

The post Butternut Squash Wild Rice Pilaf with Pomegranate Seeds appeared first on At the Immigrant's Table.

Deep fried pickerel carries the feeling of Prairie winters. The fish comes from lakes that freeze each year, and many families know it from small shops that fry it fresh through the season.

I came to pickerel much later in life, after leaving Israel and spending years in kitchens shaped by Middle Eastern dishes, Russian pickles, Ukrainian soups, and the soft sweetness of Colombian panela.

Something about this fish felt familiar from the beginning. It brought back quiet afternoons with my grandmother in her Odessa apartment as she cleaned fish over newspaper, and it settled easily into my own life now, with Leo and Lin racing through the kitchen and dinner needing to pull everyone back to the table.

Apparently, there is a long-standing naming puzzle around this fish. In much of Canada, people call walleye "pickerel," even though true pickerel belong to the pike family. Walleye and pickerel are different species, yet the names shifted through regional habits, the same way rainbow trout sometimes take on the name steelhead. It is more cultural than scientific, and both names have stayed in daily use.

In many Prairie towns, there is that one shop known for serving pickerel with a crisp coating and plenty of lemon. Around Christmas, those places fill quickly before they close for the holidays so the staff can head home to their own celebrations.

One December, when our local spot had already turned off the lights, the longing for that familiar plate grew stronger than usual. By then, I had cooked enough pickerel to understand its delicate texture and how fast it cooks. Too much heat and it toughens, too much coating and it loses its lightness.

So I set up my counter with bowls of seasoned flour, whisked eggs and milk, and breadcrumbs like the ones I use for my pan-fried sockeye salmon and the pan-seared cod with fennel tomato ragout.

After a few tests, the fish fillets came out with a crisp exterior and a tender center, the way they taste on those quiet Prairie Christmas evenings. Pickerel may belong to the Prairies, yet it fits naturally into our home, settling beside Jewish holiday meals and the Eastern European dishes that shaped my early winters.

Ingredients

• Pickerel Fillets -  Pickerel is the heart of this recipe. I reach for pickerel or walleye because both hold their shape in the pan and stay tender under a thin crust. If pickerel is unavailable, cod or haddock can step in, though they are softer and need gentle handling.
• All-Purpose Flour - A light coating of flour helps the crumbs adhere without weighing the fish down. I have used this step in many dishes, from schnitzel to fried cod, and it keeps the crust even. A gluten-free flour mix works beautifully and does not change the taste or texture.
• Milk - I started adding a splash years ago while frying chicken cutlets for weeknight dinners, and it has stayed part of my method. Regular milk keeps the coating neutral in flavor, letting the pickerel shine. Oat milk gives a faint sweetness that works well with fried fish, while almond milk adds a mild nutty note that stays subtle once cooked.
• Italian Seasoned Breadcrumbs - These breadcrumbs create a crisp finish with consistent seasoning. Panko can be used for a lighter crunch, though it may need extra pressing to stay attached.
• Capers - Capers add small bursts of acidity that brighten each bite. Chopped dill pickles or a squeeze of lemon can step in if capers are not available.

See the recipe card for full list and exact quantities.

How to Make Deep Fried Crispy Pickerel Fillets Recipe

These deep-fried pickerel or walleye fillets bring out everything people love about Prairie holiday fish: a crispy crust, a tender interior, and a lightness that makes the whole plate disappear quickly. Each step shapes how the fish cooks, so paying attention to texture and timing matters. Here is what to look for as you work:

Heat the Oil

• Pour a thin layer of oil into a cast iron or heavy-duty pan. As it warms, watch for a gentle shimmer across the surface. It should look lively but not smoky. If the oil begins to smoke, lower the heat before the first fillet touches the pan. Pickerel cooks quickly, so steady, controlled heat keeps the crust crisp without drying the fish.

Prepare the Three Breading Bowls

• Set out three shallow bowls. The flour bowl should feel light and airy when stirred. The egg-and-milk mixture should look smooth and slightly runny, not thick. The breadcrumbs should stay dry and loose; if they clump, spread them out with a fork. This setup helps the coating cling in thin, even layers.

Coat the Fillets

• The coating should feel slightly textured, not heavy. If you see thick patches, brush them away before frying so the fish cooks evenly.

Fry the Fillets

• After a few minutes, lift a corner with tongs to check the color. You are looking for a deep golden crust that feels firm when nudged. If the coating darkens too fast, the heat is too high. If it stays pale after several minutes, raise the heat slightly so the crust firms up before the interior overcooks.

Drain and Serve

• The contrast of briny capers and tender fish brings the whole dish together, especially for a holiday meal or a simple winter dinner with family.

Storage

Deep-fried pickerel is best eaten fresh,but if you have leftovers just let the fillets cool fully before storing them. Place them in a shallow airtight container and refrigerate for up to two days. When reheating, use a skillet or an oven set to a low temperature. This brings back some of the crispness without overcooking the fish. Avoid microwaving, as the coating softens quickly.

If you need longer storage, you can freeze cooked fillets, though the texture will change once thawed. Lay the cooled pieces on a baking sheet, freeze until firm, then move them to an airtight container or freezer bag. They keep for about one month. Reheat from frozen in a hot skillet or oven so the coating has a chance to firm up again. Thawing at room temperature is not recommended, as the crust can become soft before the fish warms through.

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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Deep-fried Pickerel Fillets

A simple, comforting batch of deep-fried pickerel fillets for winter meals

Course Main, Main Course

Cuisine Canadian, Eastern European

Keyword Deep-fried Pickerel Fillets

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 193kcal

Author Ksenia Prints

Equipment

• Large cast iron or heavy frying pan
• 3 bowls
• tongs optional
• paper towels
• large plate or tray

Ingredients

• Vegetable oil for frying
• 1 cup all-purpose flour or gluten free flour mix
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• ¼ cup milk
• 2 eggs beaten
• 2 cups Italian seasoned breadcrumbs
• 8 pickerel fillets
• Tartare sauce for serving
• Capers for serving

Instructions

Heat the oil

• Pour about ⅛ inch of vegetable oil into a large cast iron or heavy frying pan. Set over medium-high heat. You want the surface of the oil to look gently shimmery, not smoking. If it starts to smoke, lower the heat and give it a minute.

Set up the breading station

• Place 3 shallow bowls on the counter. In the first, whisk together the flour, salt, and pepper until light and even. In the second, beat the eggs with the milk until smooth and slightly runny. In the third, add the Italian seasoned breadcrumbs and fluff them with a fork so they stay loose.

Coat the pickerel fillets

• Pat the pickerel fillets dry. Dredge each fillet in the flour mixture and tap off any extra. Dip into the egg mixture, letting excess drip back into the bowl so the layer stays thin. Press both sides into the breadcrumbs until fully coated. The surface should look evenly covered, with no thick clumps.

Fry the fillets

• Carefully lay 4 fillets in the hot oil, leaving space between them. They should sizzle gently as they hit the pan. Cook for 5 to 7 minutes per side, turning once with a flat spatula so the coating stays intact. The crust should turn a deep golden color and feel firm when nudged with the spatula.

Drain and serve

• Transfer the fried fillets to a plate lined with paper towels to drain any extra oil. Serve right away while hot, with tartare sauce and capers on the side for brightness.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 565mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg

The post Deep-fried Pickerel Fillets appeared first on At the Immigrant's Table.

Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that's the perfect dessert. 

Terry's Chocolate Orange in the form of a Tart

Imagine Terry's chocolate orange. Now imagine breaking into it on Christmas Eve. As you slam that little chocolate ball onto the table, the silver wrapping crinkling in your hands, feeling the impact reverberating through the pieces. 

Then, when you unfold it and see all the little pieces fall to the sides, revealing an infinite number of possibilities from which to start your chocolate orange journey.

Then, as you bite into the little chocolate pieces and suck on them until your mouth is full of the tingling sensation of chocolate and citrus.

Now, imagine all that flavor, and put it in a tart. 

Then add French patisserie know-how, and you've got yourself this classic French chocolate and orange tart.

Except, it's healthy. Add some healthy ingredients, a gluten free tart crust and a vegan chocolate ganache. And for good measure, if you have some candied orange slices on hand, it's a great way to add more pizzaz to the gorgeous tart.

Now do I have your attention?

Inspired by winter desserts

The inspiration for this chocolate and orange tart came from winter desserts and flavors.

I wanted to create a dessert that would be rich and comforting, but also sensuous and refreshing. 

I wanted a dessert that would look at home on a festive table in winter, when the house smells of pine boughs and there are candles twinkling everywhere.

I wanted a dessert that would go with homemade mulled wine, chocolate date balls, and shortbread cookies.

And I wanted a dessert that would be fresh and unique. And that's how this gluten free chocolate and orange tart was born.

When to serve this Chocolate Orange Tart?

This rich but healthy chocolate orange tart would be at home on any table! It's quite easy to do, so it makes for a great weekend treat.

But my favorite way of serving this orange chocolate tart is for Christmas.

The Perfect Christmas Dessert

With the balance of rich chocolate and refreshing orange flavors, a crispy thin gluten free tart crust and a creamy ganache center, this French tart makes for a wonderful ending to a rich and festive meal on Christmas Eve.

It would be at home at the end of Christmas dinner, as well as a Christmas Day or Boxing Day Lunch.

There is something completely Christmas-y about orange and chocolate put together, and I for one immediately smell Christmas trees and hear the crinkling of tinsel and the ringing of bells whenever I take a bite from this French orange tart.

And what's more, this gluten free and dairy-free tart is allergen-friendly, at home with most people's food sensitivities - making this tart a welcome reprieve for those of us struggling with allergies during the holidays.

Why I love this orange chocolate tart recipe

I can't get enough of the rich, full-bodied flavor of this orange chocolate tart - a sentiment that's shared by all who try it. This is why I love this tart:

• Easy - With less than 15 minutes of work and minimal baking, this tart is a dream to put together!
• Fresh - the sharp citrus flavor of this tart makes it feel fresh and refreshing - in a way that really cuts through all the chocolate.
• Healthy - This chocolate orange tart has a grain free almond crust, a vegan ganache filling, is sweetened with maple syrup, and has no gums or starches. What could be better in a decadent dessert?
• Gluten-free - Have I mentioned that the crust is made with nuts and the filling is also gluten free?!
• Tasty - chocolate and orange are a classic combination
• Christmas appropriate - with a few small touches (rosemary bits, a mix of oranges), you can easily dress this beautiful tart up for Christmas!
• Freezer-friendly - This chocolate orange tart freezes and defrosts very well.
• Can be made ahead - The filling and crust can be made on separate days.
• Loved by all - kids and adults alike go crazy over this rich chocolate dessert !

INGREDIENTS YOU NEED to make this easy chocolate tart

• almond flour - You can use store bought almond flour or grind your own flour. This is the only "flour" in this tart! You can also use another nut flour if you'd like.
• cocoa powder - use high quality Dutch cocoa powder for the best taste and color.
• maple syrup or liquid sweetener of your choice - you can use honey, maple syrup or a liquid sweetener of your choice if you want a low carb or sugar free dessert.
• egg yolk -  egg yolk is used as a binder in the crust. For a vegan alternative, use a flax or chia egg. 
• coconut oil - I love the flavor coconut oil gives to my baked goods, but you can use another oil you like here.
• full-fat coconut milk - the chocolate ganache filling of this tart relies on coconut milk for the creaminess. Place your coconut milk in the fridge to cool for a few hours before baking, as it helps to separate the fattier "cream" layer from the rest..
• dark chocolate - You can use regular chocolate, vegan or dairy-free chocolate - just make sure it's a good quality chocolate you actually like to eat! 
• Orange liquor - You can use Grand marnier, Triple Sec or any other orange liqueur of your choice in this tart.
• Orange zest - this is crucial to the citrus-forward flavor of the tart. You can use orange extract in its place, but I just love the freshness of orange zest!

Equipment

• Oven
• Tart pan - I used this rectangular tart form
• Mixing bowls
• Spatulas

How To Make French Chocolate Tart with Oranges

Prepare the gluten free chocolate tart crust:

Preheat oven to 325F. Oil a tart pan with a removable bottom.

In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.

Wrap dough in plastic, and chill for at least 10 minutes.

Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.

Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.

Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate orange ganache:

To make vegan chocolate ganache:

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.

Transfer chocolate to a heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.

Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be evenly tempered.

Whisk in orange zest and orange liqueur.

Assemble orange chocolate tart:

Pour ganache into a cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.

Top with candied orange slices, orange slices and orange twists, and chocolate shavings. Rosemary sprigs will help give the tart a Christmas-y appearance.

Storage 

You can keep this gluten free French chocolate tart in the fridge for 5 days. You can also wrap it well in plastic wrap, and freeze it for up to 6 months.

Top Tips

• Use a chocolate orange chocolate bar to really push home the orange flavor!
• Place your coconut milk in the fridge for a few hours to separate the creamy part of the coconut milk.
• To roll out the chocolate tart crust more easily, place it between two pieces of parchment paper. This will make it easier to transfer into the tart pan.
• You can use orange extract in place of the orange liqueur and orange zest. 
• If you don't have a tart pan with a removable bottom, use a cake pan with a removable bottom, or a quiche pan - but then you likely won't be able to remove it from the pan. 
• You can also make this dessert into individual mini orange tartlets.

Variations on this Dark Chocolate Orange Tart

This recipe is for a gluten free, paleo and dairy-free dark chocolate tart. 

• Vegan orange tart - omit the egg yolk from the crust (you may need to use a chia egg, or add a touch more coconut oil). Use vegan chocolate in the coconut milk ganache.
• Chocolate lime tart - exchange the orange zest for lime zest, and use lime juice in place of the liqueur.
• Blood orange and chocolate tart - top the tart with blood orange slices in place of the orange slices.

Products 

This orange chocolate tart has so few ingredients - let's make sure they are good ones!

I used this rectangular tart form to give this classic French chocolate orange tart a classic shape. You can also use a regular round tart pan with a removable bottom. Or, to make this into a classy individual desserts, you can use mini tart forms.

For the chocolate filling, use a high quality dark baking chocolate like this one.

Use these vegan chocolate chips if you need a dairy-free chocolate.

I also love this chocolate orange bar to really drive the orange chocolate flavor forward!

For the orange liqueur, I like Triple Sec, Cointreau or Grand Marnier.

Frequently Asked Questions 

Accompanying Dishes

You can serve this healthy chocolate tart in a meal alongside bulgur salad and baked feta pasta. Chicken marbella makes for a great main course! I also love to serve some mulled wine alongside it. For a non-alcoholic option, Orange Peel Tea truly echoes the orange flavors in this cake.

• Bulgur salad with feta, blood orange and pomegranate seeds
• Baked feta pasta with blood orange and olives
• Chicken Marbella Ottolenghi with dates and olives for Passover
• Spelt orange pecan sugar-free cinnamon buns
• Russian mulled wine (Glintvein), or the perfect drink for the festive season

I also love to accompany it with other tarts for dessert. Chocolate raspberry tart is always a hit. This cranberry curd tart is another stunning tart and sweet creation.

For more Christmas recipes:

If you are looking for another chocolate dessert, try these chocolate recipes:

If you are looking for another orange 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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French Chocolate orange tart {gluten free, paleo}

This chocolate orange tart is the perfect embodiment of a classic French dessert, made healthy. Imagine a French chocolate tart infused with the zest of bright fresh oranges, Grand Marnier orange liqueur, and cooled in a gluten free almond chocolate tart crust. Delicious, fragrant and accidentally healthy - now that's the perfect dessert.

Course Dessert

Cuisine French

Keyword almond flour, baking, blood oranges, chocolate, christmas, flourless, gluten-free, healthy, oranges, rosemary, sea salt, valentines day

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 42 minutes minutes

Servings 8 slices

Calories 506kcal

Author Ksenia Prints

Equipment

• Oven
• Tart pan - I used this rectangular tart
• Mixing bowls
• Spatulas

Ingredients

Low carb chocolate tart crust {gluten-free}

• 1 ¼ cup almond flour (130 g)
• ⅓ cup cocoa powder (35 g)
• 3 tablespoon monk fruit sweetener or maple syrup
• 1 pinch salt
• 1 large egg yolk
• ¼ cup coconut oil (45 g), softened
• 1 tablespoon cold water if needed

Chocolate orange ganache

• 1 ¼ cup coconut milk (300 ml) full-fat, chilled if possible
• 10 oz dark chocolate (285 g) or vegan chocolate chips or orange chocolate
• 1 teaspoon fresh orange zest
• 1 tablespoon grand marnier or Triple Sec or other orange liqueur

Topping:

• Orange slices or Blood orange slices, or a mix of the two
• Chocolate shavings
• Rosemary branches (optional)

Instructions

• Preheat oven to 325F. Oil a tart pan with a removable bottom.
• In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add remaining ingredients and mix until you get a soft dough.
• Wrap dough in plastic, and chill for at least 10 minutes.
• Working between two sheets of parchment paper, roll out the dough into a ⅛-inch thick round. Transfer to the fridge to cool for another 10 minutes, until the top sheet of parchment paper can be peeled off easily.
• Transfer rolled out dough to tart pan. Peel off the remaining sheet of parchment paper, and use your fingers to shape the dough around the tart pan.
• Transfer to 325F oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make vegan chocolate ganache:

• Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
• Transfer chocolate to heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
• Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
• Whisk in orange zest and orange liqueur.

Assemble flourless dark chocolate tart:

• Pour ganache into cool chocolate tart crust. Transfer to fridge to cool completely, at least 2 hours.
• Top with orange slices and orange twists, chocolate shavings. Rosemary sprigs will help give the tart a Christmas-y appearance.

Nutrition

Calories: 506kcal | Carbohydrates: 35g | Protein: 9g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 49mg | Potassium: 446mg | Fiber: 6g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg

The post French Chocolate Orange Tart appeared first on At the Immigrant's Table.

Some days feel like they belong to soup. The sky turns gray without asking permission. The laundry waits in a quiet pile. Leo circles the kitchen island with a toy truck, and Lin leans on the counter, chin in her hands, asking what's for dinner as if it might change between now and the next five minutes. 

I reach for my biggest pot and start with onions in olive oil. The sound steadies the room. The scent follows slowly, sweet and grounding.

Irish ground turkey and vegetable stew began on one of those afternoons. I had been thinking about traditional Irish stew for weeks, especially with St. Patrick's Day around the corner. 

The classic version, with lamb simmered for hours beside potatoes and onions, carries the kind of patience that shaped rural Irish kitchens for generations. I respect that history deeply. At the same time, my own kitchen runs on school schedules, preschool pickup, and a family who walks in hungry after a long day.

Ground turkey became my bridge. It browns quickly, takes on herbs easily, and creates a broth with depth in less time. I love starting with a homemade turkey stock, which serves to deepen the flavor. A spoonful of tomato paste for richness. Thyme and rosemary crushed between my fingers before they hit the pot. A splash of stout that releases that malty aroma into the air, curling up toward the ceiling. Forty minutes later, the vegetables soften, the broth thickens slightly, and the house smells like something steady is waiting on the table.

St. Patrick's Day here never revolves around a single dish. This stew often shares space with a bowl of creamy vegetarian Irish colcannon, where potatoes and cabbage fold into one another in a way that feels generous and familiar. Some years I make crisp-edged gluten free Irish boxty for dipping, their golden surfaces soaking up every drop of broth. If the afternoon allows, a loaf ofspiced beer bread rests on the counter, its crust cracking softly as it cools.

I grew up around big pots on the stove, soups that simmered slowly while the rest of life moved around them. Cooking a stew like this feels familiar in my hands. There is something steady about tending a pot and letting it take its time.

This recipe honors tradition while meeting the reality of a busy family. It fills bowls generously, warms small hands wrapped around spoons, and turns an ordinary weekday into something that feels anchored and whole.

Ingredients 

• Ground turkey - This is the heart of the stew. Traditional Irish stew uses lamb or beef, which develop deep flavor over long cooking. Ground turkey gives you that hearty texture in less time, which matters on a weekday. I prefer regular ground turkey rather than extra lean because a bit of fat keeps the meat tender during simmering. Ground chicken works well too. If you want a more traditional flavor, use ground lamb or beef, knowing the broth will taste richer and slightly heavier.
• Potatoes - Potatoes give the stew body and make it feel complete in one bowl. As they cook, a little starch releases into the broth and thickens it naturally. I use Yukon Gold or other waxy potatoes because they hold their shape and stay creamy inside. Russet potatoes can work, though they break down more and create a thicker, softer stew.
• Stout beer - Stout gives this Irish ground turkey stew its malty backbone. It adds bitterness, roasted grain notes, and a darker color that makes the broth feel layered. I use a stout I would drink, because the flavor stays in the pot. If you prefer to skip alcohol, replace it with more stock, though you will lose that distinctive depth.

See the recipe card for full list and exact quantities.

How to Make Irish Ground Turkey and Vegetable Stew

This Irish ground turkey and veggies stew relies on layering flavor in the pot. Each stage builds depth, so paying attention to texture and color matters more than rushing. Here's how to make this recipe:

Brown the Ground Turkey Properly

• You are looking for light browning on parts of the meat, not gray crumbles. Browning adds depth to the broth later.
• Break the turkey into small pieces as it cooks. The texture should look crumbly but still moist. If liquid starts pooling heavily in the pot, raise the heat slightly so it cooks off instead of steaming. Once the meat is cooked through and lightly browned in spots, transfer it out. Leaving it in too long at this stage can make it firm and dry.

Build the Vegetable Base

• The onions should soften and turn slightly translucent. You are not aiming for deep caramelization here, only softness and fragrance. If they brown too quickly, lower the heat.

• Add the carrots and potatoes and stir them through the onions. Let them cook briefly so their edges begin to soften. They should look glossy and slightly coated from the pot. This short cooking step helps them absorb flavor before liquid is added.

Deglaze with Stout and Add the Broth

• Add the liquids. For best results, use a good homemade turkey stock.
• Use a wooden spoon to scrape the bottom of the pot. Those browned bits dissolving into the liquid are key for flavor. Let the beer simmer for a minute so the sharp alcohol scent fades and the malt aroma comes forward.
• The liquid should cover most of the vegetables. If it looks too thick at this stage, add a small splash of stock.
• Bring everything to a gentle simmer. You are looking for steady small bubbles, not a rolling boil.

Simmer Until Tender

• Over the next 40 minutes, the broth will deepen in color and the vegetables will soften. Check occasionally and give it a stir to prevent sticking at the bottom. The stew should simmer quietly. If it boils too hard, the potatoes can break apart and the meat can toughen.
• You will know it is ready when the potatoes are tender all the way through when pierced with a fork and the carrots are soft but still holding their shape. The broth should look slightly thickened from the potatoes releasing starch, with visible pieces of vegetables and turkey suspended evenly.
• If the stew looks thinner than you like, let it simmer uncovered for a few extra minutes. If it looks too thick, add a splash of hot stock and stir.

Finish and Adjust

• Taste and adjust seasoning with salt and pepper. Do this at the end, since the stock and Worcestershire already contain salt.
• Serve the stew hot. The texture should be hearty but spoonable, with tender vegetables and a broth that lightly coats the back of a spoon. It pairs well with soda bread or crusty bread to catch every bit of the broth.

Storage

Allow the stew to cool slightly before storing. Transfer to airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much in the fridge.

The stew can be frozen for up to 3 months. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Leave a little space for expansion. To thaw, move the container to the fridge overnight. Reheat on the stovetop, stirring occasionally, or heat from frozen over low heat, adding a small amount of stock or water as needed. Potatoes may soften slightly after freezing, but the stew's flavor remains intact.

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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Irish Ground Turkey and Vegetable Stew

Hearty Irish ground turkey and vegetable stew packed with flavor and vegetables.

Course Main, Main Course

Cuisine Irish

Keyword Irish Ground Turkey and Vegetable Stew

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 297kcal

Author Ksenia Prints

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting Board
• Knife
• wooden spoon
• Measuring spoons
• Measuring cups

Ingredients

• 2 tablespoon olive oil
• 1½ lbs ground turkey
• 1 large onion chopped
• 3 garlic cloves minced
• 3 large carrots sliced
• 2 medium potatoes cubed
• 4 cups chicken or vegetable stock
• 1 cup stout beer or additional stock
• 2 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoon fresh parsley chopped

Instructions

• Heat olive oil in large pot over medium-high heat. Brown ground turkey, breaking it up as it cooks. Remove and set aside.
• Add onion and garlic to pot, cook until onion is soft. Add carrots and potatoes. Cook 3-4 minutes.
• Pour in stout beer and scrape up browned bits. Stir in tomato paste, stock, thyme, rosemary, bay leaves, and Worcestershire sauce.
• Return turkey to pot. Reduce heat to low, cover, and simmer 40 minutes until vegetables are tender.
• Remove bay leaves. Stir in parsley. Season with salt and pepper. Serve hot with soda bread or crusty bread.

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Nutrition

Calories: 297kcal | Carbohydrates: 10g | Protein: 41g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 240mg | Potassium: 826mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7993IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg