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

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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.

Video

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

The post Hearty Irish Ground Turkey and Vegetable Stew appeared first on At the Immigrant's Table.

There are many things about Israel that one would fine mesmerizing - its noise, the erratic traffic, the abundance of exotic, beautiful produce at the market, the confusing politics and heated debates on every street corner, and the variety of styles and ethnicities one sees on the street. But to this small newcomer child, the most mesmerizing thing of all was the multitude of different holidays celebrated across the country.

From the non-stop vacations that follow in close succession during the first school month, to the eight days of candles and clinking coins of Hanukkah, through the costumes and candy plates of Purim, the three weeks of springtime cleaning, new clothes and extravagant meals of Passover, and the rich dairy, honey and fruit treats of Shavuot, only a few months on the Israeli calendar are not marked by some sort of celebration. It is a dizzying array of myths and rituals, and I remember entire arguments arising over the question of which holiday is best. And of course, each holiday is marked by its own set of unique, scrumptious dishes. For more cherry desserts, check out my gluten free cherry cobbler.

My favourite of them all has always been Hanukkah. Though I adore the lengthy, prayer-and-song-filled meal of Passover night, or the rich bounty of Shavuot, the celebration of harvest and plenty, I was particularly charmed by the twinkling lights and stories of bravery that Hanukkah brought. Perhaps it was endeared to me by its proximity to my mother's birthday and the Russian New Year's celebration, which have always been momentous occasions in our home. No matter - Hanukkah was my chosen champion, and I was willing to defend it to the death, while taking lead roles in holiday plays and gorging myself on fried treats.

If to be frank, it was probably the treats that began my love affair with Hanukkah. I suspect that every Jewish kid knows and loves sufganiyot. Our English-speaking compatriots known them as jelly busters, or jam filled doughnuts. My grandmother's take on this decadence was different - a little tart, smaller in size, and whole lot less indulgent. And while as a kid I longed for the large, jam-filled spheres whose coat of powdery sugar would obstruct my nostrils, as I got older I had grown to appreciate and miss my grandmother's sour cherry sufganiyot. But she had stopped making them by then. Now, celebrating Hanukkah from thousands of miles away, even though my food sensitivities forbid me from indulging in these too much, I can't help but sneak a bite of these sweet and sour treats. Perhaps next year I'll learn how to make them yeast-free.

Happy Hanukkah.

Recipe

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Sour cherry sufganiyot, or doughnuts

A healthy-ish take on a traditional Jewish holiday sweet. This version is nearly sugar free, except the sugar used in the preservation of the cherries. If you like your treats sweeter, feel free to add ½ cup of sugar to the dough batter. Best eaten by the light of Hanukkah candles, or just with a milky cup of earl grey tea, as my grandmother would.

Course Dessert

Cuisine Jewish

Servings 25 sufganiyot

Calories 127kcal

Author Ksenia Prints

Ingredients

• 6 cups flour I used 3 whole wheat, 3 white flour
• 6 Tbs yeast
• 2 Tbs sugar
• 2 Tbs vanilla extract
• 2 eggs
• 2 teaspoons salt
• 6 Tbs vegetable oil
• 2 Tbs brandy
• 1.5 cups warm water or warm soy milk, warm lactose-free milk, or warm regular milk

Filling

• 1 jar sour cherries in syrup drained (I had home-preserved sour cherries, but feel free to use whatever brand the nearest store carries. Keep the syrup for cocktails!)

Instructions

• If using instant yeast: Mix all dry ingredients (flour, yeast and salt) together, make a well in the middle and add all wet ingredients.
• If using dry yeast: Mix yeast, sugar and water together in a medium-sized bowl. Let yeast activate until foamy, about 10 minutes. In a large bowl, combine flour and salt. Make a well in the centre, and add all wet ingredients.
• Mix well to combine with a wooden spoon until wet dough forms.
• Cover your work surface with flour, and take out your dough. Work your dough well, adding flour as necessary, four about 6 minutes.
• Place in an oiled bowl, cover with towel and let rest in a warm place for one to one and a half hours, until doubled in size.
• Divide dough into equal pieces (25 if you're looking for medium-sized doughnuts, 35 if you're looking for smaller ones). Cover two or three cookie sheets with parchment paper, and oil your paper slightly. Roll your dough pieces into equal-sized balls, and place them with about one or two inches apart on the sheets. Cover with towels and let rest in a warm place for an hour, until balls have doubled in sized.
• Heat up one inch of oil in a pan to medium heat. Carefully and gently lay your dough balls into the hot oil, letting your sufganiyot turn golden on one side before carefully turning them over, about two to three minutes. Cover a large plate with a paper towel. Repeat, and remove fried sufganiyot onto paper towel. dabbing the top with another paper towel.
• Let sufganiyot rest for 30 minutes before filing them.
• To fill sufganyiot, make a deep hole in each sufganiya, and stuff with drained cherries, taking care not to overfill.
• OPTIONAL: dust the sufganiyot with confectioners' sugar.

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 193mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 0.004mg | Calcium: 7mg | Iron: 1mg

The post Sour cherry sufganiyot appeared first on At the Immigrant's Table.

Gluten-free cookies and I have had our disagreements, especially when liquid gets involved. Some collapse on contact, turning to paste before you have time to blink. Others stay rigid and dry, refusing to soften no matter how patient you are.

I have scraped enough failed layers into a bowl for the kids to spoon at the counter that I now approach gluten-free tiramisu with calm suspicion. This Baileys tiramisu is the place where the speculoos and I finally reached an understanding.

I start every tiramisu by thinking about the soak first. Tiramisu runs on timing and restraint. Back home, coffee belongs everywhere, poured after meals and carried to the table even when dessert has already been cleared.

Around St Patrick's Day, Baileys often joins that coffee, added quietly, part of the evening rather than the focus. Folding it into tiramisu follows that habit, letting the flavor sit where it feels expected.

This version came together during one of those stretches where dinner, homework, and bedtime negotiations all overlap. Tiramisu has filled that role many times here. Lemon tiramisu taught me how far mascarpone can go before it loses balance. No bake strawberry tiramisu carried us through sticky summer afternoons. Even tiramisu protein bars earned a place in the freezer, practical and cold, easy to grab between pickup and one more obligation.

This Baileys tiramisu asked for a different kind of care. Gluten free speculoos behave nothing like savoiardi. After a few test pans, I landed on a one to two second dip. Enough for coffee to cling, not enough for crumbs to give up. I counted softly under my breath at the bowl. That counting stayed.

The cream came together as a sort of meditation. Smooth mascarpone first, patience before movement, then attention before speed. Whipped cream held firm, sugar and vanilla already dissolved.

A splash of Baileys folds into the coffee, rounding the bitterness without taking over. By the time the dish goes into the fridge, it looks like any other tiramisu. That is exactly the point. No one needs to know how much counting happened to get there.

Ingredients

• Mascarpone - Mascarpone is the structural center of this tiramisu. It gives the cream its body and keeps the layers clean once sliced. Full-fat mascarpone works best here. If mascarpone is hard to find, a mix of full-fat cream cheese loosened with a small splash of heavy cream can step in, though the flavor leans sharper and the texture sets a little firmer.
• Strong Coffee - Coffee shapes the entire dessert. I brew it stronger than I would drink on its own, then let it cool fully. Coffee that is too mild disappears once it meets cream. Espresso, moka pot coffee, or strong French press all work. Instant coffee tends to taste flat here and does not carry through the layers the same way.
• Baileys Irish Cream (optional) - This goes into the soak, not the cream. It softens the bitterness of the coffee and adds that familiar creamy note without turning the dessert boozy. I add it when the pan is meant for adults. If skipping alcohol, leave it out entirely rather than replacing it with extra liquid.
• Gluten-free Speculoos Cookies - These replace traditional ladyfingers and bring spice along with structure. Not all gluten-free cookies behave the same. Speculoos hold long enough for a quick dip without collapsing. I tested a few brands before landing here. Gluten-free ladyfingers can work if you find a crisp one, soft sponge cookies soak too fast and lose their shape.

See the recipe card for full list and exact quantities.

How to Make Easy Baileys Tiramisu Dessert Recipe

This Baileys tiramisu is built on small decisions rather than complicated steps. Once you know what each stage should look and feel like, the rest moves quietly and smoothly, from the first coffee dip to the final set in the fridge. Here's how to bring it together:

Prepare the Coffee Soak

• Mix the cooled coffee and liqueur in a wide, shallow bowl. The mixture should smell strong and slightly rounded, not sharp.
• Let the coffee cool fully before using it. Warm liquid melts gluten-free cookies fast and shortens your working window. The shallow bowl matters here. It gives you control so you can dip and lift without hesitation.

Smooth the Mascarpone

• Beat the mascarpone in a large bowl until it looks glossy and completely even.
• You are looking for a smooth, spreadable texture with no visible lumps. If you skip this or rush it, small clumps stay hidden until later and turn grainy once the cream is folded in. Mascarpone should feel soft but still hold its shape on the spoon.

Whip the Cream

• In a separate bowl, whip the heavy cream with the sugar and vanilla. Keep going until you reach stiff peaks. The cream should stand upright when you lift the whisk, with a clean edge rather than a curl.
• If it looks soft or slides back into itself, the tiramisu will sink after chilling. If it looks grainy, it has gone too far and will not fold smoothly.

Fold the Cream Into the Mascarpone

• Add the whipped cream to the mascarpone in stages, folding gently with a spatula.
• Use wide, slow strokes and stop once the mixture looks uniform. The finished cream should feel light and airy but still thick enough to hold ridges when spread.
• Overmixing knocks out the air and leaves you with a heavier layer.

Dip and Layer the Cookies

• Dip each gluten-free speculoos cookie into the coffee for one to two seconds. Count softly if you need to. The surface should look damp while the center stays firm.
• If the cookie bends or starts to crumble, it stayed in too long. Arrange the dipped cookies snugly in the dish so there are no gaps.

Add the First Cream Layer

• Spread half of the cream over the cookies. Keep your hand light and avoid pressing down. You want to cover the cookies without dragging crumbs up into the cream.

Repeat the Layers

• Add a second layer of dipped cookies, then top with the remaining cream. Smooth the surface with a spatula. At this point, the dish should look level and stable, not loose or wavy.

Chill Until Set

• Cover and refrigerate for at least four hours, preferably overnight. This rest is where structure happens. The cookies soften evenly and the cream firms enough to slice. Cutting too early is the most common mistake and leads to sliding layers.

Finish Before Serving

• Use a fine sieve for an even finish. The cocoa should sit dry on the surface, not melt in, which tells you the tiramisu has set properly.

Storage

Keep your baileys tiramisu refrigerated and covered tightly, with the wrap pressed close to the surface. It keeps for up to three days. The layers stay intact, though the cookies soften slightly over time, which is expected.

For longer storage, freeze the whole dish or individual portions wrapped well and placed in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator. The cream will be softer after thawing but still sliceable. Dust with cocoa only after thawing. Do not store at room temperature. The mascarpone cream needs steady refrigeration to remain set and safe to eat.

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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Baileys Tiramisu

Baileys tiramisu with gluten-free speculoos, strong coffee, and a mascarpone cream that sets cleanly and deliciously

Course Dessert

Cuisine Italian

Keyword Baileys Tiramisu

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 315kcal

Author Ksenia Prints

Equipment

• 6x6 inch glass dish
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Shallow bowl for dipping
• Fine sieve for cocoa dusting
• Measuring Cups and Spoons

Ingredients

• 8 oz mascarpone cheese room temperature
• ¾ cup heavy cream
• ¼ cup sugar
• ½ teaspoon vanilla extract
• ½ cup strong coffee cooled
• 1 tablespoon coffee liqueur optional
• 12 gluten-free speculoos cookies
• 1 tablespoon cocoa powder

Instructions

• Stir the cooled coffee with the coffee liqueur in a wide, shallow bowl so dipping is quick and controlled.
• Beat mascarpone until glossy and lump-free, like thick, spreadable cream.
• Whip heavy cream with sugar and vanilla to stiff peaks. It should hold sharp ridges and stand upright.
• Fold whipped cream into mascarpone in a few additions until you see no streaks. The mixture should feel airy but still thick.
• Dip each gluten-free speculoos cookie 1 to 2 seconds in the coffee, then lay 6 cookies in a snug layer in a 6×6-inch dish. Cookies should look damp outside but stay firm.
• Spread half the cream over the cookies, smoothing gently so you do not drag crumbs up.
• Dip and layer the remaining cookies, then spread the remaining cream on top and smooth the surface.
• Cover and refrigerate at least 4 hours, preferably overnight, until set and sliceable.
• Dust with cocoa powder right before serving so the top stays dry and defined.

Video

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 30mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 967IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 0.2mg

The post Easy Baileys Tiramisu appeared first on At the Immigrant's Table.

A Table That Grows with Us

I used to make a chicken sausage and kale risotto from a HelloFresh meal kit, and I thought I followed the recipe to the letter each time. But he insisted it was always a little different. And you know what? Maybe he was right.

It is always different, in the way that it gets better every time I make it. Maybe it's muscle memory, perfecting his favorite dish. Or maybe it's just that love evolves and deepens over time.

Now, years later, risotto feels like it's grown right alongside us. This season, we're loving this chicken pumpkin risotto, which has become a family favorite, not just for the two of us but for the little ones who now fill our home with laughter and chaos.

It's a dish that brings everyone to the table, whether it's my five-year-old helping to stir (with supervision, of course!) or my three-year-old sneaking bites of Parmesan when she thinks I'm not looking.

Every time I make it, I think about how far we've come from those early days. What started as a way to share a meal has become a way to share a life, with this risotto being just one small, delicious part of the journey.

It's creamy, comforting, and just sweet enough to feel special, perfect for those moments when you want to celebrate the everyday magic of being together.

Ingredients

• Arborio Rice - a short-grain rice that absorbs liquid beautifully, creating the creamy texture risotto is known for. The best rice for risotto is undoubtedly Italian arborio rice. Sure, you can try to use any short-grain rice, but it just won't taste the same. To get the perfect runny-but-not-gummy texture, you want to get real arborio rice. This is my pick.

• Chicken Breasts - diced for tender, juicy protein in every bite.

• Pumpkin Puree - adds a subtle sweetness and vibrant color to the dish.

• Chicken Broth - provides a flavorful base and keeps the risotto moist and creamy.

• Onion - diced to create an aromatic foundation for the dish.

• Garlic - minced for a hint of pungency that complements the sweetness of the pumpkin.

• Parmesan Cheese - grated for a rich, nutty flavor that enhances the creaminess.

• Olive Oil - used to sauté and add a smooth, subtle richness to the dish.

• Salt and Pepper - enhance the natural flavors of the dish to taste.

See the recipe card for exact quantities. 

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My Fave

Molinella Italian Arborio Rice

$19.99

The best rice for risotto is undoubtedly Italian arborio rice. Sure, you can try to use any short-grain rice, but it just won't taste the same. To get the perfect runny-but-not-gummy texture, you want to get real arborio rice. This is my pick.

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02/11/2026 09:01 pm GMT

How to Make this Chicken Pumpkin Risotto

If you're looking for a cozy dinner option, this pumpkin and chicken recipe is the perfect choice. With its creamy texture, savory chicken, and subtle sweetness from the pumpkin, it strikes a comforting balance of flavors. It's guaranteed to impress, just follow these simple steps for this easy recipe:

Heat the Broth

In a separate pot, simmer the chicken broth over low heat. Keep it warm throughout the cooking process.

Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.

Sauté the Onion and Garlic

Using the same pan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until they are soft and fragrant, about 3-4 minutes.

Toast the Rice

Add the Arborio rice to the pan with the onion and garlic. Stir continuously for 1 minute to lightly toast the rice and coat it in the oil.

Start Adding Broth

Begin the process of making the risotto by adding broth gradually. Pour in ½ cup of the warm chicken broth and stir often until the liquid is absorbed. Repeat this process, adding ½ cup of broth at a time, stirring frequently to develop that creamy risotto texture.

Incorporate the Pumpkin and Chicken

After about 15 minutes of cooking the rice, stir in the pumpkin puree and cooked chicken. Continue adding broth ½ cup at a time, stirring until the rice is creamy and fully cooked, about 5-10 minutes more.

Add the Parmesan Cheese

Once the rice is tender and the consistency is creamy, stir in the grated Parmesan cheese. Mix well to incorporate.

Season and Serve

Taste the risotto and season with salt and pepper as needed. Serve immediately while warm and creamy.

Storage

If you happen to have leftovers of this meal, storing it properly will ensure it tastes just as comforting the next day. Transfer the risotto to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of chicken broth or water to bring back its creamy texture as it warms on the stove or in the microwave.

While risotto is best enjoyed fresh, I find reheating it gently with a little extra broth almost brings back that same magic. Just be sure to stir as you reheat! Avoid freezing, as the creamy consistency of the rice doesn't hold up well to freezing and thawing.

What to Serve With Chicken Pumpkin Risotto

This meal pairs beautifully with simple sides that complement its richness without overpowering it. Whenever I make this dish, I love to serve it alongside roasted vegetables, like a Roasted Cauliflower in Green Herb Sauce. The earthy flavors of the cauliflower balance the risotto's richness beautifully. Another is a Roasted Lemon Potato, Broccoli and Bell Peppers which make for a simple and vibrant side.

For another family-friendly bake that combines veggies and chicken, we love this chicken and broccoli bake. It's flavorful, nourishing and oh so simple!

Recipe

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

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Chicken Pumpkin Risotto

Creamy chicken pumpkin risotto blends rich and sweet flavors into a perfectly cozy, comforting dinner.

Course Main, Main Course, main dish

Cuisine Italian

Keyword chicken, pumpkin, risotto

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 437kcal

Author Ksenia Prints

Equipment

• Large pan or skillet

Ingredients

• 1 cup Arborio rice
• 2 chicken breasts diced
• 1 cup pumpkin puree canned
• 4 cups chicken broth
• ½ onion diced
• 2 cloves garlic minced
• ¼ cup Parmesan cheese grated
• 2 tablespoon olive oil
• salt and pepper

Instructions

• In a separate pot, simmer the chicken broth over low heat. Keep it warm throughout the cooking process.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
• In the same pan, add another tablespoon of olive oil. Sauté the diced onion and minced garlic over medium heat until soft and fragrant, about 3-4 minutes.
• Add the Arborio rice to the pan with the onion and garlic. Stir continuously for 1 minute to lightly toast the rice and coat it in the oil.
• Gradually add ½ cup of the warm chicken broth to the rice, stirring frequently until the liquid is absorbed. Continue adding ½ cup of broth at a time, stirring until absorbed and the rice becomes creamy.
• After 15 minutes of cooking the rice, stir in the pumpkin puree and cooked chicken. Continue adding broth and stirring frequently until the rice is tender and creamy, about 5-10 more minutes.
• Once the rice is fully cooked and creamy, stir in the grated Parmesan cheese and mix well.
• Taste the risotto and season with salt and pepper as needed. Serve immediately while warm and creamy.
• Enjoy your comforting, creamy chicken pumpkin risotto!

Video

Nutrition

Calories: 437kcal | Carbohydrates: 48g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1108mg | Potassium: 656mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9620IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 4mg

The post Chicken Pumpkin Risotto Recipe appeared first on At the Immigrant's Table.

If you love globally inspired bowls like this, you may also enjoy my authentic mujadara, roasted green cauliflower salad, or Middle Eastern spiced cauliflower soup, all of which pair beautifully with the same bold flavors and simple ingredients that make bibimbap such a standout weeknight meal.

There was a little Korean restaurant not far from my old house in Winnipeg that I used to frequent. Tucked away in a quaint house on a quiet residential street, this little gem was modelled after a traditional Korean tea house, replete with beautiful tea sets and imported tea mixes. Walking in, one was greeted by the sound of wind chimes and waterfalls, which would continue ringing long after the hostess had walked you to your table, handing you menus sticky from the hands of former diners. The menu wasn't extensive, but everybody who came here knew what to get without even looking; here, it was all about the bibimbap bowl, and I just couldn't get enough of their spicy, salty and sizzling vegetarian version.

Sadly, my favourite Korean place has long since closed, likely bankrupted by the generosity of their portions and the not-very-profitable teahouse business. Even if it hadn't, I no longer live in Winnipeg, and a 2.5-hour flight just doesn't seem like a worthwhile price to pay for a bowl of vegetarian bibimbap, no matter how good. Not knowing where to go in Montreal for a good Korean food bowl, I have long since given up on the idea of tasting that explosion of flavours ever again.

And then a couple of weeks back, G and I went out on a date to a small local museum. After a couple of hours spent soaking up local history, we were famished, and decided to look around for a place to grab a bite to eat. I loaded up my trusted Urbanspoon app, and to my sheer delight, discovered there was a highly rated Korean eatery just around the corner from the museum!

But then our bus came, and we decided to hop on it and eat at home instead (we were both a little bit worried that my vegetarian paleo diet would make it hard to find something to eat at a restaurant). But I just couldn't get Korean food off my mind; the whole ride back, I kept thinking about how I could satisfy my craving and make a worthy bowl of paleo vegetarian bibimbap that would make my old Korean restaurant owners proud.

As though it was fated, this recipe came together extremely easy, and we were ready to sink our chopsticks into a steaming bowl of paleo vegetarian bibimbap in under 30 minutes.

Zucchini, bell peppers and carrots were sliced into matchsticks, producing a beautiful bed of fresh vegetables for our proteins (I used this borrowed mandoline to make light work of what normally would have been a Herculean task, and I was pretty pleased... But I found the round finger protector a little difficult to work with. Now I intend to test out this Benriner Japanese mandoline). A small portion of blanched spinach provided the infusion of greens that every good vegetarian bibimbap bowl needs. As I am continuing to eat tofu on my paleo diet, I made a quick spicy marinade for triangles of firm bean curd, which were then sauteed on an extremely hot cast-iron pan. A beautifully fried egg graced the top of this creation, along with a sprinkling of hemp seeds in place of the traditional sesame.

Served with the egg and tofu still sizzling, this paleo vegetarian bibimbap was the ultimate healthy comfort food that we had been craving after a long, cold winter day. And for a perfect paleo treat, you can omit the tofu - I promise you that no one will complain. Just don't skip that marinade!

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Paleo vegetarian bibimbap (v, gf, paleo)

Served with the egg and tofu still sizzling, this paleo vegetarian bibimbap is the ultimate healthy comfort food you need on a cold winter day. And for a perfect paleo treat, omit the tofu - I promise you that no one will complain. Just don't skip that marinade!

Course Main

Cuisine Asian

Keyword vegetarian bibimbap

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 304kcal

Author Ksenia Prints

Ingredients

• 2 cups of spinach
• 2 tablespoon of tamari sauce
• 2 tablespoon of white vinegar
• 1 tablespoon of your favourite Asian hot sauce I used a homemade Thai chilli one, but any one would do
• ½ a package of tofu optional
• 2 zucchinis
• ½ a large carrot
• ½ a red bell pepper
• ½ cup sprouts
• 2 eggs
• 2 tablespoon hemp hearts

Instructions

• Bring salted water to a boil in a small saucepan. Slice spinach thinly, and add to boiling water. Blanch for 2 minutes, then remove. Set aside.
• Mix a marinade of tamari sauce, hot sauce and vinegar.
• If using tofu, slice it into ½-inch thick slices, then cut each slice in half into triangles. Arrange in the marinade, and let the tofu soak it up for at least five minutes.
• Slice zucchini, carrots and bell peppers on the smallest setting of your mandoline (I find that the bell peppers need to be chopped by hand at the end, as the mandoline won't cut through the shallow flesh). Arrange zucchini at the bottom of two shallow bowls, then arrange the other vegetables on top of the zucchini in clumps (if you're serving this with rice, place the prepared, hot rice in the bowl first). Add blanched spinach to bowls.
• If using, fry tofu on a hot and well-oiled cast iron pan. Salt and pepper the tofu triangles while they're cooking. Reserve the marinade.
• When ready to serve, fry two sunny-side up eggs. Place in the heart of the bowl, nestled amongst all the vegetables. Add the tofu triangles to the side, if using. Top with a generous sprinkle of hemp hearts, and the marinade. Serve immediately.

Nutrition

Calories: 304kcal | Carbohydrates: 15g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1296mg | Potassium: 906mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7023IU | Vitamin C: 88mg | Calcium: 245mg | Iron: 6mg

The post Paleo vegetarian bibimbap (veg, gf, paleo) appeared first on At the Immigrant's Table.

I have been vegetarian for more than fifteen years, since shortly before I turned 13. For all these years, I have shunned meat and even, for some periods of my life, any meat industry by-products like the plague. Vegetarianism has served as my identity, a shield I put up at events and in unfamiliar social settings. It has been a source of debate and argument on more than one occasion, but also a fertile ground on which to find commonalities and build bridges. Which is all why, in May of this year, it was so hard for me to finally abandon the official title of vegetarian and embrace pescetarianism; but I honestly couldn't be happier that I did - and in large part, I have healthy dishes like these baked oat-crusted cod fillets to thank for making this an easy transformation.

First, I'd like to state that my switch to eating fish has been brought on by changes in my lifestyle, and not a change in ideology or ethics. I still believe that vegetarianism (and even veganism, if to be honest) is the most healthy, sustainable and harm-free way to live our lives in modern society. But I also believe that we each need to learn to be in tune with our bodies, listen to them and give them what they need. And when my body was telling me it needed more protein, I am glad I listened.

I was slow to embrace the change. It all started when I established a daily yoga practice, mostly going to a mysore or a hot yoga class, sweating my butt off and throwing my entire body and soul into the practice. Pretty quickly, I had started to feel hungry all the time; though I was more energetic and breathing better, I found my eating habits deteriorating. Pretty soon, I was stuffing my face with quinoa and brown rice every day, trying to fill what felt like a gaping hole in my stomach.

You should know that I have gone through many ups and downs in my diet, sometimes overcompensating with carbohydrates, and other times sticking to an almost-militant carb-free diet. My weight has fluctuated throughout most of my adult life, ranging anywhere between 100lbs at my thinnest, to 143 at my heaviest. I would say that my ideal weight was probably somewhere in the middle, around 120-125lbs (I am definitely on the curvy side). At the time of my daily yoga practice, I was probably weighing around 135 (though a lot of it was muscle), and I wasn't happy. I felt and looked chubby.

I tried to increase my greens intake. I began a smoothie habit, switching breakfast and even lunch to a liquid diet. I was sprinkling hemp seeds and flax seeds on every salad I ate. I wasn't eating cheese, or desserts. And yet, my weight wasn't really going down; I felt bloated. And the funnies part is, I was always hungry - and always working out.

And then I went to Israel, and in a restaurant on the Mediterranean coast, I agreed to try a bite of my mother's grilled fish. The table sat and stared with bated breath as I tasted my first piece of fish in, well, ever. As soon as I felt the seared flesh hit my mouth, I knew it - that was magic. I immediately loved everything about fish.

Since then, I have begun to incorporate some fish products into my regular diet. As part of my month of paleo, I have grown accustomed to eating simple lettuce wraps with wild canned salmon. When I am out reviewing restaurants for The Main, the fish option is often the best way to taste what the restaurant has to offer without offending anyone, or compromising my ethics. For dinner one night, G and I even made a seafood stew of various bits of seafood of dubious origin, and I can't say I loved it quite as much.There is trial and error in my fish journey, but I am extremely thrilled to be exploring this entirely new facet of the food world.

And so, when NaturSource approached me with the request to develop a few heart-healthy recipes with their granola, I just knew I had to do something with fish. Oats themselves are a powerhouse of omega 3 fatty acids, folate, potassium, and beta glucans, which reduce cholesterol and help boost our defenses against against bacteria, viruses, fungi, and parasites. Pairing them with cod, one of the sea's best sources of omega 3 and potassium, not to mention vitamin B12, B6 and D, seemed like a no brainer - and a sure recipe for promoting our cardiovascular health and lowering our risk of diabetic heart disease and heart attacks.

The granola I chose to use for these baked oat-crusted cod fillets is the unsweetened bliss granola, my favourite flavour in NaturSource's artisan granola line. Mixed in with cashews, raisins, sunflower seeds, coconut, pumpkin seeds, wheat bran and coconut oil, NaturSource's heart-healthy oats are taken to a new level of nutrition and versatility in this lovely, mild blend. Unsweetened bliss granola has a delicate, faint taste of coconut that allows it to pair beautifully with savoury and sweet foods alike. The result is granola that is free of sodium and added sugar, low in saturated fats but high in fibre and whole grains.

To make these baked oat-crusted cod fillets, I prepared a mix of unsweetened bliss granola, whole-wheat flour, lemon, and salt. I patted the fillets in a little bit of egg and almond milk (for added heart health!), and then rolled them in the oat mixture. The fillets were then baked in an extra hot oven to give them a crispy exterior without drying out the delicate fish. I served my Baked oat-crusted cod fillets with a zesty Asian napa cabbage salad, cut on this borrowed Swissmar Borner mandoline, and which I will post very soon. It was a lovely, light dinner - and the only taste of grains I've had in this entire month! (ah, the things we do for recipe development ;))

Throughout my life, food has been a constant source of both solace and stress. It has gotten me through good times and bad. But in the last year since I've been blogging, food has become a true source of inspiration. Blogging has pushed me to explore new foods, new diets, and new cooking techniques. And for that, I couldn't be more grateful.

And in your case you're wondering? I haven't weighed myself, but I'm fairly happy with how I look and feel towards the end of my paleo month. More on that soon!

Accompanying dishes

I like to pair this fish with a cabbage salad or a fennel salad. For a more substantial side, try my lemon potatoes.

I like to serve a light dessert, like a banana bread without baking soda or dairy free chocolate nut energy balls.

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

Pin for Later!

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

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Baked oat-crusted cod fillets

These Baked oat-crusted cod fillets are a powerhouse of Omega 3 fatty acids, potassium, vitamin B12 and heart-healthy power. Pair it up with salad for a delicious and light meal that won't weigh you down!

Course Fish, Main Course

Cuisine slavic

Keyword Baked oat-crusted cod fillets

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 919kcal

Author Ksenia Prints

Ingredients

• 4 whole cod fillets
• 1 egg OR 2 TBs plain yogurt or mayonnaise, but I believe that using yogurt or mayo in place of the egg and almond milk mixture might make the fish even moister. I'll let you know next time I make it, or I encourage you to try yourselves!
• 2 tablespoon almond milk
• 2 tablespoons wholewheat flour for coating
• 1 cup unsweetened bliss granola
• 1 tablespoon Zest of a lemon
• 1 teaspoon lemon juice
• salt and pepper to taste

For serving

• Lemon wedges

Instructions

• Defrost cod fillets overnight. When ready to cook, pat try with paper towels.
• Preheat oven to 450, with racks in top and bottom thirds of the oven. Line a baking sheet with aluminum foil; do not grease.
• Mix egg and almond milk (or yogurt/ mayo) in a bowl wide enough to hold a fillet. In another bowl, combine granola, flour, lemon zest, lemon juice, salt and pepper. Dip cod into egg mixture (or yogurt), then roll it in the granola mixture, patting the fish and pressing the mixture in place to adhere. Arrange on the baking sheet.
• Bake fish at the lower part of the oven for 7 minutes, then in the higher third for another 7. Remove from oven, and let rest for a couple of minutes until it is easier to remove from the foil (this may be a little challenging, and the coating may threaten to come off in parts; don't yank - just be gentle and persistent, and it should pay off).
• Serve immediately with a fresh salad, a very generous lemon wedge, and more salt to taste.

Nutrition

Calories: 919kcal | Carbohydrates: 20g | Protein: 166g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 428mg | Sodium: 519mg | Potassium: 3907mg | Fiber: 3g | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 5mg

The post Baked oat-crusted cod fillets appeared first on At the Immigrant's Table.

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

Updated Chicken Marbella

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

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

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

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

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

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

The Perfect Passover Main Dish

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

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

Ingredients for Chicken Marbella Ottolenghi Recipe

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

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

Ingredient Spotlight: Medjool Dates

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

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

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

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

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

Directions to Make Chicken Marbella Recipe

Prepare and marinate the chicken

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

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

Preheat the oven to 400°F.

Arrange sweet potatoes and chicken in baking sheet

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

Bake chicken, dates and sweet potatoes in the oven

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

Serve with more fresh cilantro

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

Scaling the recipe, Make ahead and Storage

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

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

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

Recipe

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

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Chicken Marbella Ottolenghi-style

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

Course Main Course, Poultry

Cuisine Jewish, Middle Eastern

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

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 people

Calories 509kcal

Author Ksenia Prints

Ingredients

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

Instructions

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

Nutrition

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

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

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.

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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.

The winning flavor combination of this tofu rice bowl brings back memories of my childhood mujadara, while the lean vegan protein makes this a complete meal all on its own. Mushrooms bring in a taste of the woods and wading through the forest with my family. And a simple yogurt sauce lifts the whole thing up and makes it feel luxurious and vibrant (and can be easily made vegan with vegan yogurt).

Middle Eastern spices to warm up a meal

At the heart of this meal is the Middle Eastern spices combination of cumin, coriander, paprika, cinnamon and za'atar. Those five spices together are a match made in Middle Eastern heaven! They make recipes like this, middle eastern quinoa salad and middle eastern spiced cauliflower soup shine! 

Not only do these spices offer a full flavor profile, with the right mix of sweet, nutty, smoky and earthy, but they are a huge boost for your overall health, with a range of healing properties.

If you are struggling with indigestion, cumin will be your new favorite spice in the kitchen.

For an immunity boost during the winter months, cinnamon and paprika are a must, while the Vitamin C found in coriander is about half that of an orange.

And so much can be said about za'atar, which treats inflammation, clears skin and can also increase your energy. 

These powerhouse spices come together in this Middle Eastern rice dish that is guaranteed to warm up a cold winter day. Plus, this is a kid friendly meal the whole family will love!

Equipment to Make Tofu Bowl Recipe

• Parchment paper
• Mixing bowls
• Chef's Knife
• Cutting Board
• Saucepan
• Baking sheet

Why make this Tofu Rice Bowl with Brown Rice?

No meal is complete without a carbohydrate, the body's main source of energy. Whole grains, like brown rice, are an excellent source of fiber and magnesium both of which help control blood sugar levels and keep you feeling full for longer while keeping things moving in your digestive tract! 

How to cook brown rice?

The star of the show that brings everything together in this brown rice bowl, is obviously the rice!

To cook perfect brown rice, start by combining water, salt and your brown rice. After bringing the water to a boil, turn the heat to low and let it cook for approximately 45 minutes. The brown rice should look fluffy and have a pleasant bite to it.

Turn off the heat and let it stand, covered, for an additional 10 minutes then go in with your fork and give it a good stir. 

The Secret to Cooking the Perfect Tofu 

Tofu can be a bit of an acquired taste, but once you learn how to prepare it properly, it transforms into something truly savory, satisfying, and even crave-worthy. For this Middle Eastern rice bowl, you'll want to use extra firm tofu. Its sturdy texture holds up beautifully to roasting, pan-frying, or air-frying without falling apart, and it absorbs marinades and seasonings more effectively than softer varieties.

It is very important to press your tofu. This removes the excess water, allowing the tofu to absorb all the wonderful spices and marinades you add. 

Roasting the tofu at a high heat gives it a crisp, golden exterior while keeping the inside tender and flavorful. 

For more guidance on getting the perfect tofu texture every time, check out my full breakdown in The Best Marinated Tofu Recipe - Oven, Air Fryer & Pan-Fried.

If you're looking to explore tofu in bold and exciting ways, don't miss my spicy and smoky Tofu Tacos with Cabbage Slaw and Avocado, a fan-favorite weeknight dinner that's full of crunch and heat. Or go tropical with my vibrant Thai Tofu Steaks in Kiwi, Ginger, and Chili Marinade.

Storage and Making in Advance

When stored properly, brown rice can be kept in the fridge, in a sealed container for at least 3-4 days. It is also possible to store cooked brown rice in the freezer. 

Both the mushrooms and the tofu can also be stored after cooking for about 3-5 days. If you are making this rice and tofu bowl in advance, I suggest keeping all components separate and mixing when ready to consume.

While kale can also last in the fridge after cooking, I recommend doing the prep work in advance (washing, cutting and cleaning) and storing it in a container with paper towels to absorb the extra moisture.

The za'atar yogurt dip and lemon can be added at the last minute. 

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Middle Eastern Tofu Rice Bowl

This Middle Eastern Tofu Rice Bowl is an easy kid-friendly meal that comes together in 4 shorts steps, and will help you brave winter and solitary work-from-home lunches through warming spices.

Course Lunch, Main, Main Course, Rice

Cuisine Israeli, Jewish, Middle Eastern, vegan

Keyword brown rice, cinnamon, coriander, cumin, dairy-free, fall, gluten-free, kale, lunch, mushrooms, paprika, portobello, rice, tofu, vegan, vegetarian, winter, zaatar

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 294kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Chef's Knife
• Cutting Board
• Saucepan
• Baking sheet
• Parchment paper

Ingredients

• 1 cup brown rice
• 2 cups water
• 3 Portobello mushrooms
• 1 package tofu
• 3 kale leaves
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon coriander
• ½ teaspoon zaatar
• ¼ teaspoon cinnamon
• Olive oil
• Salt and pepper to taste
• ½ cup yogurt
• ½ teaspoon zaatar
• 8 olives sliced
• Lemon wedges for serving

Instructions

• Preheat the oven for 450°F. Slice mushrooms. Remove kale leaves from the ribs and dice into thin ribbons. Cube tofu. Prepare a baking sheet with parchment paper or a reusable silicone mat.
• In a small saucepan, combine water and brown rice. Add a teaspoon of salt. Bring to a boil, and immediately turn heat to low. Let the brown rice cook for 45 minutes, or until brown rice is fluffy and pleasant to the bite. Take brown rice off the heat and let it stand, covered, for an additional 10 minutes before fluffing with a fork.
• In a small bowl, mix cumin, paprika, coriander, cinnamon and ½ teaspoon zaatar.
• Add mushrooms and cubed tofu to baking sheet. Drizzle with 3 TBs of olive oil. Sprinkle with Middle Eastern spice mix, and salt and pepper to taste. Stir well until everything is evenly coated. Transfer to oven to bake for 20 minutes.
• Preheat a pan to medium heat. Add 2 TBs olive oil. Add diced kale and sautéed, stirring often, until kale is wilted, about 5-7 minutes. Remove from heat.
• Mix yogurt and ½ teaspoon zaatar, and add a squeeze of lemon and a pinch of salt.
• To serve, transfer brown rice to a bowl. Top with portobello mushrooms, tofu, kale, olives and a dollop of zaatar yogurt dip. Serve with lemon wedges.

Nutrition

Calories: 294kcal | Carbohydrates: 46g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 232mg | Potassium: 781mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4348IU | Vitamin C: 52mg | Calcium: 167mg | Iron: 4mg

The post Easy Middle Eastern Crispy Tofu Rice Bowl Recipe appeared first on At the Immigrant's Table.

When it comes to desserts, cheesecake has always been a crowd-pleaser. My heart is always devoted to my no-bake Israeli cheesecake, but overtime, I've branched out to this sweet and tangy baked cranberry cheesecake, keto raspberry cheesecake, raspberry ricotta cheesecake for Shavuot, and even this no-bake mango cheesecake.

The creamy, luscious texture combined with a buttery crust creates a heavenly treat that leaves everyone craving for more. If you're a fan of cheesecake and looking to add a touch of seasonal flair, then look no further than the delightful creation of baked cranberry cheesecake. This easy dessert combines the richness of cheesecake with the tartness of cranberries, resulting in a delightful fusion of flavors that will leave your taste buds begging for more.

Serve it as a perfect dessert for Shavuot! It will also be right at home on Thanksgiving or Christmas, with its holiday vibes.

How to make this baked cranberry cheesecake

Preheating the Oven and Preparing the Pan

To begin making the baked cranberry cheesecake, preheat your oven to 300°F (150°C). Grease a 9-inch springform pan thoroughly to ensure the cake doesn't stick. Place a parchment paper round at the bottom of the pan for easy removal later.

Creating the Crust

For the crust, melt the butter in the microwave for about 30 seconds until it becomes liquid. In a food processor or a large bowl, combine flour, sugar, baking powder, and add the melted butter along with an egg. Stir or pulse well until the mixture reaches a texture resembling wet sand.

Pressing the Crust

Using a measuring cup or a glass, firmly press the crumb mixture into the bottom of the prepared cake pan. Start with the sides first, pressing the crumbs about 3 inches up the sides, and then evenly distribute the remaining crumbs along the bottom of the pan.

Preparing the Cream Cheese Filling

In the same bowl of the food processor or a clean mixing bowl, combine cream cheese, sour cream, granulated sugar, vanilla extract, salt, and orange zest and juice. Beat the mixture until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition.

Pouring the Cream Cheese Mixture

Pour the prepared cream cheese mixture over the crust in the pan, ensuring it is spread evenly to create a smooth surface.

Baking the Cheesecake

Place the pan in the preheated oven and bake for approximately 1 hour. The center of the cheesecake should still have a slight jiggle, while the rest of the cake should be set. This delicate balance ensures a perfectly cooked and creamy cheesecake.

Cooling and Chilling

Turn off the oven and allow the cheesecake to cool inside for 10 minutes. Then, open the oven door slightly and let the cake cool inside the oven for an additional hour. This gradual cooling process helps prevent the cheesecake from deflating or developing cracks due to sudden temperature changes. Once cooled, remove the cheesecake from the oven and let it cool completely. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Preparing the Cranberry Filling

While the cheesecake is baking, it's time to prepare the cranberry topping. In a saucepan, combine fresh or frozen cranberries, granulated sugar, water, and orange zest. Cook the mixture over medium heat until it reaches a boil, the cranberries burst, and the sauce thickens slightly. This usually takes around 5-10 minutes. Remove the saucepan from heat and allow the cranberry topping to cool for a few minutes.

Adding Cornstarch to the Cranberry Topping

In a small bowl, whisk together cornstarch with 1 tablespoon of water to create a slurry. Add the cornstarch mixture to the cooked cranberries and stir well to combine. Refrigerate the homemade cranberry sauce until it is ready to be used.

Finalizing the Cheesecake

Once both the cheesecake and the cranberry topping have cooled adequately, carefully spoon the cranberry topping over the cream cheese mixture. Spread it evenly across the surface, ensuring every slice will have a delightful burst of cranberry flavor.

Serve this beautifully baked cranberry cheesecake with a luscious cream cheese filling and a tangy cranberry topping that will impress your family and friends. Enjoy this delicious dessert chilled and savor the perfect balance of flavors.

Storage for Cheesecake

To store your baked cranberry cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Remember to let it come to room temperature before serving to enjoy the full flavors.

When to serve this cheesecake

This baked cranberry cheesecake is perfect for special occasions like Shavuot or Thanksgiving.

Shavuot, the Jewish holiday commemorating the giving of the Torah, is often celebrated with dairy-based dishes, including cheesecake, traditional Russian blintzes, and gluten free quiche. The tangy cranberries in this recipe add a festive touch to your Shavuot spread.

Similarly, during Thanksgiving, this dessert can be a delightful alternative to traditional pumpkin pie, offering a refreshing twist to the classic holiday menu.

Recipe

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Sweet and tangy baked cranberry cheesecake

Indulge your taste buds with the divine combination of creamy cheesecake and tangy cranberries by preparing this baked cranberry cheesecake. With its velvety texture, stunning visual appeal, and perfect blend of flavors, this dessert is sure to impress your family and guests on any occasion. Whether you're celebrating Shavuot, Thanksgiving, or simply craving a delicious treat, this baked cranberry cheesecake is a delightful choice that will leave everyone asking for seconds.

Course Dessert

Cuisine Jewish, North American

Keyword Baked cheesecake, Cranberry sauce, Orange Cranberry Cheesecake, Shavuot cheesecake, Shavuot dessert, Thanksgiving dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling time 4 hours hours

Total Time 5 hours hours 40 minutes minutes

Servings 12 slices

Calories 524kcal

Author Ksenia Prints

Equipment

• 9 inch springform cake form
• Food processor
• Mixing bowls
• Spatulas

Ingredients

For crust:

• ½ cup butter or margarine 1 stick, 100 g
• 1 ½ cup flour
• ½ cup of sugar
• 1 ½ teaspoon baking powder
• 1 egg

For the filling:

• 2 cups cream cheese softened (16 oz)
• 2 cups sour cream full-fat
• ¾ cup sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• Juice of half an orange
• 1 pinch salt

For the cranberry topping:

• 3 cups fresh or frozen cranberries
• 1 cup granulated sugar
• ½ cup water
• Zest of 1 orange
• 2 teaspoon cornstarch

Instructions

• Preheat your oven to 300 F (150 C) and grease a 9-inch springform pan. Pad the bottom with parchment paper.
• Melt the butter in the microwave for 30 seconds. In the bowl of a food processor or a large bowl, combine flour, sugar, baking powder, and add egg and melted butter. Pulse or stir well to combine until you get a mixture approximately the texture of wet sand.
• Using a measuring cup or a glass, press the mixture into the bottom and about 3 inches up the sides of the prepared cake pan (it's easier to start with the sides first and then press the remaining crumbs along the bottom).
• In the same bowl of a food processor (you don't even need to wash the bowl in between!), beat the cream cheese, sour cream, sugar, vanilla extract, salt and orange zest and orange juice, until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition.
• Pour the cream cheese mixture over the crust in the pan, spreading it evenly.
• Bake in the preheated oven for about 1 hour, until the center is still quivering slightly but the rest is set.
• Turn off the oven and leave the cake inside to cool for 10 minutes. Open the oven door slightly and let the cake cool inside the oven for another hour - this prevents it from deflating or developing a crack from the shock of the cold air.
• Once baked, remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before serving.
• While the cake is baking, prepare cranberry topping. In a saucepan, combine cranberries, sugar, water, and orange zest for the topping. Cook over medium heat until the mixture boils, the cranberries burst, and the sauce thickens slightly, about 5-10 minutes. Remove from heat and let it cool for a few minutes.
• In a small bowl, whisk together cornstarch with 1 tablespoon of water. Add cornstarch mixture to cranberries and mix well. Refrigerate until use.
• When the cake and cranberry sauce have sufficiently cooled, carefully spoon the cranberry topping over the cream cheese mixture, spreading it evenly.

Video

Nutrition

Calories: 524kcal | Carbohydrates: 57g | Protein: 8g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 281mg | Potassium: 175mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1123IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 1mg

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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.

It started with a quiet morning and a to-do list that had been staring at me for weeks. The pantry was beginning to feel like a time capsule, a mix of everyday staples, forgotten jars, and half-empty bags whose best days were behind them. Cleaning it out always brings a strange mix of emotions. Sentiment for what each ingredient once represented, a jar carried back from a trip, a snack my kids begged for and later abandoned, a spice bought in a moment of inspiration. A life of moving between countries and kitchens has trained me to let go of things, but that doesn't mean it ever feels easy.

On this particular morning, with Leo and Lin running in and out of the kitchen asking for snacks and my husband trying to corral them into another room, I set myself to the task. And there, hidden behind the cereal boxes and tucked beside an old jar of lentils, was a jar of SunButter.

I remembered picking it up once because its earthy, nutty aroma reminded me of tahini, and with tahini comes halva. The sweet, crumbly confection that sits on plates in Israeli markets, on Russian and Ukrainian holiday tables, and in the kitchens of Middle Eastern homes.

As I stirred the SunButter into the glossy brownie batter, I wasn't sure what to expect. Would it taste too strong, too earthy? But the smell rising from the bowl told me something different. There was chocolate, yes, but also a fragrance that reminded me of old Jewish bakeries and Middle Eastern markets, tahini's subtle bitterness, halva's sweetness.

When it came out, dense and fudgy, I cut myself a square and took a bite. To my surprise, the sunflower butter deepened the chocolate, its roasted notes folding seamlessly into the sweetness. It was as if brownies had been waiting for this pairing all along.

Halva Nice Day for Brownies

Brownies have always been comfort food in my kitchen. When I was younger and craving something chocolatey, brownies were one of the first desserts I learned to bake. Later, I remember eating them alongside cups of strong coffee after long walks through the market.

And in our own home now, brownies are the treat I know will light up my kids' eyes, even if they're still too young to understand what halva is. This recipe pulls those threads together, the childhood joy of brownies, the cultural richness of tahini and halva, and the practicality of making something out of what you already have.

The halva swirl came later, once I leaned into the idea. Sweetened SunButter, enriched with cardamom and touched with saffron, marbled into the dark base like ribbons of memory. The first bite was rich and comforting, the kind of dessert that felt like it carried the spirit of multiple kitchens and many generations.

It reminded me of tahini ice cream I once made on a hot summer day, of drizzling tahini sauce over roasted vegetables, of baking vegan chocolate brownies spiced with chili to warm a winter afternoon. These halva brownies sit at that same intersection of past and present, of the pantry you clean out and the pantry you're still building.

And so, the recipe became part of a series I've started, halva in all its forms, whether frozen into ice cream, whipped into sauces, or swirled through chocolate. It is about honoring traditions while making space for new ones, about feeding a family while also tending to my own need for small discoveries.

For me, it will always bring back that day of cleaning, the clatter of jars and boxes, and the comfort of a brownie enjoyed quietly at the kitchen counter while the rest of the house spun with noise.

Ingredients

• SunButter (Sunflower Seed Butter)- This is the heart of these brownies and its flavor instantly reminded me of tahini and the halva of my childhood. It brings a nutty, earthy depth that pairs beautifully with chocolate. If SunButter isn't available, tahini paste works well, though the flavor will lean more sesame-forward.
• Maple Syrup - I prefer maple syrup here because it sweetens without being heavy. It keeps the brownies moist and gives them a subtle caramel note. You could swap in date syrup or honey, but maple syrup has a gentler finish.
• Almond Flour- Instead of regular flour, almond flour gives the brownies a tender, dense texture that works especially well with SunButter. It also keeps the recipe gluten-free, which makes it easier to share at gatherings with friends who need it.
• Honey- Honey carries warmth that sugar can't replicate. Date syrup is a good substitute if you want something deeper, or maple syrup if that's what's on hand.

See the recipe card for full list and exact quantities.

How to Make this Halva Brownies Recipe

If you love the nutty sweetness of halva and the comfort of chocolate, these brownies bring the two together in one pan. Fudgy, dense, and laced with cardamom, they are as perfect for a quiet afternoon as they are for sharing. Here's how to make this recipe:

Preheat the Oven

Set your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides to help lift the brownies out later.

Prepare the Brownie Base

In a large bowl, stir together SunButter, eggs, maple syrup, and melted coconut oil until smooth and glossy. Add cocoa powder, almond flour, vanilla, salt, and baking soda. Mix until no streaks remain and the batter is thick. Spread evenly into the prepared pan.

Make the Halva Swirl

In a small saucepan over low heat, warm the coconut oil until melted. Stir in SunButter and honey until combined. Add almond flour and cardamom, mixing until smooth. If using saffron, steep it in hot water, then stir into the mixture. Cook briefly until thickened, then set aside to cool for a few minutes.

Create the Marble Effect

Drop spoonfuls of the halva mixture over the brownie batter. Using a butter knife or skewer, gently swirl the two layers together to create ribbons. Scatter sunflower seeds and a pinch of flaky sea salt across the surface. For extra richness, drizzle warmed chocolate SunButter on top and swirl lightly again.

Bake the Brownies

Place the pan in the oven and bake for 20-25 minutes. The edges should be set while the center remains slightly soft, this keeps the brownies fudgy.

Cool and Slice

Remove from the oven and let the brownies cool completely in the pan before cutting into squares. They will firm up as they rest, giving you that dense, rich texture that makes them special.

Note: These brownies bake up softer than traditional ones because of the SunButter base. Expect a fudgy finish rather than a cake-like crumb.

Storage

If you do manage to tuck some away, these halva brownies keep beautifully. Place the cooled squares in an airtight container and store them at room temperature for two to three days. For longer storage, I slide the container into the fridge, where the brownies stay fresh for up to a week. 

They become a bit firmer when chilled, and a quick rest at room temperature softens them back to their fudgy texture.They also freeze well. Wrap the brownies individually, then gather them into a freezer-safe bag or container. They'll keep for about a month. 

Recipe

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Halva Brownies

Fudgy halva brownies swirled with SunButter and cardamom for a comforting, chocolate-rich treat.

Course Dessert

Cuisine Jewish, Middle Eastern

Keyword halva brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 slices

Calories 441kcal

Author Ksenia Prints

Equipment

• 8×8 inch baking pan
• Parchment paper
• Large mixing bowl and whisk or spatula
• Small saucepan and spoon
• Measuring Cups and Spoons
• Butter knife or skewer for swirling
• Microwave safe bowl optional
• cooling rack

Ingredients

Brownie Base

• 1 cup SunButter sunflower seed butter
• 2 eggs
• ½ cup +2 tablespoons maple syrup
• ¼ cup coconut oil melted
• 1⁄3 cup cocoa powder
• ½ cup almond flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda

Halva Swirl

• 1 cup SunButter
• ½ tablespoon coconut oil
• ¼ cup honey
• ¼ cup almond flour
• ½ teaspoon ground cardamom
• Pinch saffron optional
• 1 tablespoon hot water

Topping

• 2 tablespoon sunflower seeds
• ¼ teaspoon flaked sea salt
• 1 container chocolate SunButter warmed

Instructions

• Heat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving a little overhang for easy lifting.
• In a large bowl, whisk SunButter, eggs, maple syrup, and melted coconut oil until smooth and glossy.
• Sprinkle in cocoa powder, almond flour, vanilla, salt, and baking soda. Stir until no dry streaks remain. Spread the thick batter evenly into the pan.
• In a small saucepan over low heat, melt coconut oil. Stir in SunButter and honey until smooth. Mix in almond flour and cardamom.
• If using saffron, steep it in the hot water, then stir it in. Cook 1-2 minutes, stirring, until the mixture thickens slightly. Let cool a few minutes so it's scoopable.
• Drop spoonfuls of the halva mixture over the brownie base. Use a butter knife or skewer to gently swirl, making broad ribbons for distinct pockets of flavor.
• Sprinkle sunflower seeds and flaked sea salt over the surface. Warm the chocolate SunButter and drizzle in thin lines, then give it a light swirl.
• Bake 20-25 minutes. The edges should look set while the center stays a little soft. This yields a fudgier texture.
• Cool completely in the pan on a rack before lifting out and cutting into squares.

Video

Nutrition

Calories: 441kcal | Carbohydrates: 55g | Protein: 22g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 131mg | Potassium: 1105mg | Fiber: 27g | Sugar: 6g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 12mg

The post Halva Brownies appeared first on At the Immigrant's Table.

I have learned to judge cookies the same way my grandmother judged winter coats in Jerusalem. Not by how they look on the first day, but by how they hold up after living with you for a while.

A good coat still fits after rain, wind, and being passed from one child to another. A good cookie still feels right after sitting quietly on the counter, tucked into a tin, waiting to be offered with tea.

These strawberry almond thumbprint cookies earned their place that way. I baked a batch on a weekday between errands and preschool pickup. Leo parked toy cars under the table. Lin drew strawberries that looked like red suns. My husband hovered, asking if the cookies were for guests or for us, which usually means both.

I cooled them on the tray, tucked them into a tin, and left them on the counter. Every day, for five days, I took one out. The center stayed soft. The edges kept their shape. The jam settled into the cookie instead of sinking or turning sticky.

That did not happen by chance. Years of plant based baking taught me how cookies age.  Almond butter and oil keep moisture without the heaviness of butter. A modest amount of oat milk is enough to bring the dough together without making it soggy by day two. Cornstarch keeps the crumb tender instead of sandy.

Filling the wells so the jam sits slightly below the rim lets it bake into the cookie instead of spilling out and hardening. These are the small choices that let a tray of cookies survive real family life.

Strawberries already thread through our seasons. In our house, strawberries show up everywhere once winter loosens its grip. They appear in paleo strawberry scones on slow mornings, in a pan of no-bake strawberry tiramisu when I need a make-ahead dessert in the fridge, and frozen into berry yogurt bark that the kids check every few minutes.

These thumbprints are another way to set that same flavor on the table, at home in a Hanukkah tin, beside Russian tea glasses, or on any mixed, noisy holiday plate.

Ingredients

• Almond butter - The base of these thumbprints. It gives structure, gentle richness, and a soft chew that keeps well for days. Use smooth, unsweetened almond butter that needs a stir and is not packed with stabilizers. If you prefer a peanut flavor, natural peanut butter (unsweetened, non-emulsified) works in the same amount and still holds a neat thumbprint.
• Oat milk - Oat milk loosens the dough so it mixes smoothly without adding too much liquid. It helps the sugar dissolve into the almond butter and keeps the centers from drying out after baking. Any mild non-dairy milk, like soy or almond, can stand in. I skip full fat coconut milk, which changes the fat balance and can make the cookies feel a bit drier.
• Strawberry jam - Choose a thicker jam with small pieces of fruit so it stays put in the well and bakes into a soft pool instead of running over the sides. For variety, raspberry, apricot, or blackberry jam work the same way. The dough was tested with all of them, so you can mix flavors on one tray without adjusting the recipe.

See the recipe card for full list and exact quantities.

How to Make Strawberry Almond Thumbprint Cookies Recipe

When you are ready to bake, this classic recipe comes together in one bowl, turning light and fluffy before you shape the almond dough and add the strawberry centers. Here is how to walk through each step so the cookies hold their shape and the jam stays put:

Preheat the Oven and Prepare the Trays

Set your oven to 325°F (160°C). Line baking sheets with parchment paper. The parchment keeps the bottoms from browning too quickly and makes it easier to lift the cookies once they are cool.

Mix the Almond Butter Base

There should be no visible streaks of oil or thicker patches of almond butter. If the mixture looks separated or oily on top, keep mixing until it comes together. A unified base helps the sugar and flour fold in evenly and keeps the cookies from baking up patchy or greasy.

Add the Sugar, Oat Milk, and Vanilla

At this stage, you are looking for a texture similar to a loose nut butter frosting. If it looks gritty or very stiff, give it another short mix so the sugar can dissolve into the almond butter. If it turns very thin or runny, your almond butter may be too oily; add a spoonful of flour later, only if the dough feels very sticky once all the dry ingredients are in.

Fold in the Dry Ingredients

The dough should look thick and soft, and it should pull away from the sides of the bowl in one mass. It should not crumble or crack when pressed, but it also should not flow like cake batter. If it crumbles, add a teaspoon of oat milk at a time and mix gently. If it feels very sticky, dust in a bit more flour, a spoonful at a time, until it rolls easily in your hands.

Shape the Cookie Dough

The dough balls should feel soft but not sticky. If they cling heavily to your hands, chill the bowl in the fridge for 10 to 15 minutes before shaping the rest. Good spacing here helps the cookies bake with neat edges and prevents them from merging into each other.

Make the Thumbprints

You want the well to be deep enough to hold jam, with walls that stay intact. If you see large cracks along the edges, gently pinch and press them back together. Small surface lines are fine and often soften during baking, but wide cracks can allow jam to leak out and harden on the tray.

Fill with Strawberry Jam

If you add too much jam, it will bubble over during baking and form sticky streaks along the sides. If you add very little, the center can look sunken once the cookies cool. Aim for a full but contained pool of jam that feels secure when you tilt the tray gently.

Bake the Cookies

You are not looking for much color change. The edges should feel set when you tap them lightly with a fingertip, while the centers may still look slightly soft and glossy around the jam. If the bottoms are turning deep brown, your oven may run hot; reduce the time for the next batch. If the cookies feel very soft across the whole surface after 17 minutes, give them a couple more minutes, watching closely.

Cool on the Tray and Serve

If you move them too soon, the cookies can bend or crack around the jam. Once cool, the edges should feel firm, the centers soft but stable, and the jam slightly set on top. At that point, they are ready to serve or to tuck into a tin for the days ahead.

Storage

For short-term storage, cool the strawberry almond thumbprint cookies completely so the jam sets. Store in an airtight container at room temperature for up to 5 days, in a single layer or with parchment between layers so the jam centers do not stick. In very hot or humid weather, keep them in a cool spot or the fridge and bring to room temperature before serving.

For longer storage, these cookies freeze well. Arrange them in a single layer on a baking sheet and freeze until solid, then move them to a freezer-safe container or bag with parchment between layers. Freeze for up to 1 month and thaw uncovered at room temperature.

Recipe

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

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Strawberry Almond Thumbprint Cookies

Tender strawberry almond thumbprint cookies filled with thick strawberry jam, perfect for gifting and make ahead trays!

Course Dessert

Cuisine Eastern European, Jewish

Keyword Strawberry Almond Thumbprint Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 152kcal

Author Ksenia Prints

Equipment

• Mixing bowls
• Hand mixer or whisk
• Rubber spatula or wooden spoon
• Measuring Cups and Spoons
• Baking sheets
• Parchment paper

Ingredients

• 1 cup (240g) creamy almond butter unsalted
• 1⁄4 cup (60ml) neutral oil
• 1 cup (200g) granulated sugar
• 3 tbsp (45ml) oat milk
• 1 tsp (5ml) vanilla extract
• 1 cup plus 6 tablespoons (165g) all purpose flour
• 2 tbsp (16g) cornstarch
• 1⁄2 tsp (2g) baking powder
• 1⁄2 tsp (3g) salt
• 1⁄4 cup (60ml) strawberry jam

Instructions

• Preheat the oven to 325°F (160°C). Line 1 or 2 baking sheets with parchment paper so the cookies release easily and the bottoms do not brown too fast.
• In a large bowl, whisk together the almond butter and neutral oil until the mixture looks smooth and glossy. You should not see streaks of oil or thick clumps of almond butter.
• Add the sugar, oat milk, and vanilla. Beat or whisk until the mixture is thick and creamy. It should look like a smooth nut butter paste.
• Sprinkle the flour, cornstarch, baking powder, and salt over the bowl. Fold everything together with a spatula until no dry patches remain. The dough should be soft, thick, and easy to roll without crumbling.
• Scoop slightly heaping tablespoon portions of dough. Roll each scoop between your palms into a smooth ball. Arrange the balls on the lined baking sheets with about 2 to 3 inches (5 to 8 cm) between them so they have room to spread.
• Cup one dough ball in your hand and press your thumb, knuckle, or the back of a teaspoon into the center to form a well. Press slowly so the dough moves outward instead of cracking. Pinch any big cracks back together so the jam will not leak.
• Spoon strawberry jam into each indentation. Fill almost to the top, but keep the jam slightly below the rim so it does not flow over the sides in the oven.
• Bake the cookies for 15 to 17 minutes, until the edges feel set and the bottoms are lightly golden. The centers around the jam will still look a bit soft.
• Leave the cookies on the baking sheet to cool completely. This helps the centers finish setting and the jam thicken in the wells. Once cool, move them to a plate or tin and serve.

Nutrition

Serving: 33g | Calories: 152kcal | Carbohydrates: 18g | Protein: 2.8g | Fat: 7.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.7g | Sodium: 71mg | Potassium: 83mg | Fiber: 1.4g | Sugar: 10.3g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg

The post Strawberry Almond Thumbprint Cookies appeared first on At the Immigrant's Table.

In our house, the tree goes up before any serious baking begins. I learned that the hard way. One December early in our marriage, I tried to do both at once. Dough resting on the counter, oven timer going off, ornaments half unpacked, lights tangled beyond reason.

By the time the last branch was fluffed, the kitchen felt heavy, and the joy I wanted for the season had slipped somewhere between cooling racks and sugar-dusted sleeves.

These days, December evenings move differently. the kids hover with ornament hooks in their hands, waiting for instructions that change every few seconds. F stands near the tree, holding a string of lights like a puzzle that refuses to solve itself. I am in the kitchen, but only halfway there, wanting something sweet on the table later while still keeping the evening intact.

That is where this dark chocolate almond bark found its place.

Back home, trays of nut-studded chocolate bark appeared in bakeries before holidays, wrapped simply and meant for breaking and sharing. In other kitchens I spent time in, chocolate sweets lived in the refrigerator, set firm without ovens or timers, sliced when guests arrived. Colombian friends showed me that chocolate belongs at the center of the table even when the kitchen stays quiet.

This bark follows that mindset. It asks little and returns something steady. Almonds coated in maple syrup, chocolate melted gently until glossy, salt scattered with care. No thermometer, no precise shaping, no panic if the tree lights flicker mid-step.

When I want something more formal, I lean on a healthy dark chocolate tart for long dinners or a dark chocolate orange tart when citrus is piled high. For sweets that travel, I pack stuffed dates with chocolate almond butter.

This bark belongs to other evenings, the ones when the tree is half decorated, pine needles already on the floor, and dessert needs to slip into the spaces between real life.

By the time the last ornament is hung, the chocolate has set, the almonds crack softly under the knife, and the salt catches the light, waiting quietly to be shared.

Ingredients

• Dark Chocolate - I use good-quality bar chocolate because it sets firm, snaps cleanly, and melts into a glossy sheet that hugs every slice of almond. Chips are formulated to hold their shape and can stay waxy or soft. Choose a bar in the 60-75% range for a dessert that feels rich but still kid friendly. Vegan chocolate works beautifully here and keeps the bark dairy free.

• Maple Syrup - This is what turns plain nuts into maple candied almonds. It reduces into a glossy coating that clings to the slices without forming hard sugar shards. I reach for maple syrup when I want sweetness with a bit more depth. Good-quality honey can stand in for a different flavor, though the taste will lean more floral than maple.

• Coconut Oil - A small spoonful of coconut oil loosens the maple syrup in the pan and helps it coat the almonds evenly. Without it, the syrup can reduce in spots and leave some nuts bare. Refined coconut oil keeps the flavor neutral. A mild-tasting vegetable oil can be used if coconut is not an option.

See the recipe card for full list and exact quantities.

How to Make this Dark Chocolate Almond Bark Recipe

If your December baking already feels full of cakes and cookies, dark chocolate almond bark is the one to make this recipe that still feels special without much work. Crunchy roasted almonds, rich dark chocolate, and flaky salt come together in a single tray that works for gifts, dessert plates, or snack boards. Here is what to watch for so every batch sets glossy, crisp, and ready to break and share:

Candy the almonds

After about 3 minutes, it should look reduced and coat the back of a spoon without feeling grainy. If it starts to darken quickly or smell sharp, lower the heat so it does not burn.

Coat the almonds and cool

Use a fork to separate clumps while the nuts are still hot, or they will dry in large chunks. Let them cool completely. They should feel dry to the touch and lightly crisp, not sticky.

Melt the chocolate gently

If using the microwave, heat in very short bursts, stirring between each one. If the chocolate looks thick and dull or grainy, it has overheated. A small handful of fresh chopped chocolate stirred in can often bring it back to a smoother texture.

Fold in the almonds

The mixture should feel thick but spreadable. If it seems very runny, let it sit for a minute so it can thicken slightly before you pour it.

Spread and top the bark

Try not to scrape it too thin at the edges, or those areas will be fragile and brittle. Finish with the remaining flaky salt scattered across the surface. The salt should sit on top in visible crystals rather than melting in.

Let the bark set and cut

The bark is ready to cut when the center feels solid and no longer looks glossy. Use a sharp knife to cut into 12 to 15 pieces. You should hear a clean snap. If it bends instead of breaking, it needs more time to set.

Store and Enjoy

The key is to protect the bark from moisture so the surface does not bloom or turn sticky. Properly stored, it keeps well for up to 10 days.

Storage

Once the bark is fully set and cut, place pieces in an airtight container with parchment between layers so they do not stick. Keep at cool room temperature, away from heat and sunlight, for up to 7-10 days.

In warm or humid climates, refrigerate in a tightly sealed container, again with parchment between layers. For longer storage, freeze on a tray, then transfer to an airtight container or freezer bag with parchment. Freeze for up to 1 month and thaw in the closed container at room temperature.

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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Dark Chocolate Almond Bark

Dark chocolate almond bark that sets in the fridge while you decorate the tree, packed with maple almonds and a light sprinkle of flaky salt

Course Dessert, Snack

Cuisine International, Middle Eastern

Keyword Dark Chocolate Almond Bark

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 15 pieces

Calories 132kcal

Author Ksenia Prints

Equipment

• Medium saucepan
• Mixing Bowl
• Small pot
• Spatula or wooden spoon
• Baking sheets
• Parchment paper
• Knife

Ingredients

• 1½ cups (180g) roasted sliced almonds unsalted
• ¼ cup (60ml) maple syrup
• 1 tbsp (15ml) coconut oil
• 1½ tsp (3g) flaky sea salt
• 10 oz (300g) dark chocolate vegan

Instructions

• Add the maple syrup and coconut oil to a medium saucepan. Bring to a steady boil over medium heat, swirling the pan occasionally. The syrup should bubble evenly and thicken slightly, like a loose caramel that coats the back of a spoon. Boil for about 3 minutes, watching that it does not darken too quickly.
• Stir in the sliced almonds and about ½ teaspoon of the flaky salt. Keep stirring until all the almonds look glossy and evenly coated, with no dry spots. Pour the mixture onto a parchment lined baking sheet and spread into a thin layer. Use a fork to separate clumps while the nuts are still hot. Let the almonds cool completely until dry and crisp to the touch, not sticky.
• Line a second baking sheet with parchment. Place the chopped dark chocolate in a heatproof bowl set over a small pot of gently simmering water. The bottom of the bowl should not touch the water. Stir until most of the chocolate is melted, then remove from the heat and keep stirring until smooth and shiny. If using a microwave, heat in 10-15 second bursts, stirring between each, until smooth.
• Reserve about one third of the candied almonds for the topping. Add the remaining almonds to the melted chocolate and fold gently until they are coated and distributed. The mixture should be thick but spreadable. If it looks very loose, let it sit for a minute so it firms up slightly.
• Pour the chocolate and almond mixture onto the prepared parchment lined baking sheet. Use a spatula to spread it into an even layer, about ¼ inch (6 mm) thick. Keep the edges from getting too thin so they do not crumble. Scatter the reserved candied almonds over the top and press them lightly into the surface. Sprinkle the remaining flaky salt evenly over everything.
• Leave the tray at cool room temperature until the chocolate is completely firm, or place it in the freezer to speed up the setting. The bark is ready when the center feels solid and the surface is no longer glossy. Use a sharp knife to cut into 12-15 pieces. You should hear a clean snap as it breaks.

Nutrition

Calories: 132kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 144mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7IU | Calcium: 18mg | Iron: 2mg

The post Dark Chocolate Almond Bark appeared first on At the Immigrant's Table.

In my younger years, Christmas break began only after exams ended and the shared kitchen shifted. Counters filled with open notebooks, borrowed mugs, and a baking tray over the sink. Food appeared between study sessions, not planned, more like a small act of kindness in the middle of a long day.

One December, pecan pie felt like too much for that mood. A crust needed time and patience nobody had. What we wanted was the sticky top of a holiday pie, where butter and sugar cling to toasted nuts and your fingers shine afterward.

That was the year pecan pie bark arrived at the study table. I lined a tray with graham crackers because they were affordable and familiar, and years of oven s'mores had already taught me how they react to heat. Butter melted in a saucepan, brown sugar followed, and I watched for the shift from separated to smooth and glossy.

While it baked, we pretended to review notes. When it cooled, we argued briefly about flaky salt and then ate in silence. We snapped the tray into shards, crumbs on every page, and nobody touched the vending machine. They called it pecan crack and went back for more, and I saw how this recipe holds the best part of pecan pie in a format that fits a crowded December kitchen.

Now the kitchen holds less exam stress and more small footsteps. Leo and Lin circle the counter while I work. Pecan pie bark lives beside other pecan desserts that mark our season, from my pumpkin pecan pie to gluten free French toast casserole with pecans and spelt orange pecan cinnamon buns.

Years of watching caramel and nuts meet heat taught me how to keep this bark crisp yet tender, and that reliability is why it returns to our table every December.

Ingredients

• Graham crackers - This form the base of this pecan pie bark. I started using them in my student days because they were cheap and easy to find. They never crumble into crumbs the way some cookies do. Rectangular graham crackers work best, but digestive biscuits or plain tea biscuits can stand in if that is what you keep in the pantry.
• Butter and brown sugar - Years of making caramel for bar cookies and holiday pecan desserts taught me to watch for that glossy, unified look. This gives you a topping that sets cleanly and snaps without a greasy film. A vegan baking stick and coconut sugar can work for a dairy free version, though the flavor turns slightly deeper and less buttery.
• Vanilla extract - Vanilla softens the sharp edges of the caramel and ties the butter, sugar, and nuts together. I add it off the heat so the flavor stays clear. Almond extract can replace part of the vanilla if you like a stronger nut aroma.

See the recipe card for full list and exact quantities.

How to Make Pecan Pie Bark 

During the holiday season, when dessert recipes often mean store-bought cookies or one big pie, this easy pecan pie bark feels like a small gift to yourself and everyone around the table. It's perfect for holiday gatherings or late night snacking. Here is how I bring this easy pecan pie bark together:

Prepare the pan and crackers

Try not to leave gaps between them, or the caramel will seep through and form uneven edges. If you need to break a few crackers to fill the corners, score them with a knife first so they snap neatly.

Cook the caramel base

Keep cooking until it turns smooth and glossy, with no streaks of melted butter on top. This usually takes a few minutes. If you see it starting to darken too fast around the edges or smell anything burnt, lower the heat. The caramel should look slightly thicker and cling to the pecans.

Assemble and bake the bark

Large piles of nuts in one area will cool into hard lumps that are difficult to break later. The caramel should be bubbling across the surface and the pecans will look a shade darker. The edges should not turn very dark brown or black.

Cool and finish

The caramel will firm up as it cools. If you try to break it while still warm, it will bend and slide instead of snapping cleanly. Once fully cool, sprinkle with flaky sea salt so it sticks to the surface, then break into pieces with your hands or a sharp knife.

Storage

Pecan pie bark keeps well, which makes it easy to prepare ahead. Let it cool completely, then break into pieces. Place in an airtight container at room temperature with parchment between layers. In a typical kitchen, it stays crisp and balanced for about 4-5 days. If your space is very hot and humid, you can refrigerate it, but let the bark sit at room temperature before serving

For longer storage, freeze the cooled pieces in a single layer on a baking sheet. Then move them to a freezer-safe container or bag with parchment between layers. This helps prevent sticking and protects the caramel. Freeze for up to 1-2 months. Thaw the bark at room temperature in a covered container.

Recipe

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Pecan Pie Bark

Pecan pie bark with caramel coated pecans on graham crackers for an easy holiday tray dessert.

Course Dessert, Snack

Cuisine American

Keyword Pecan Pie Bark

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 525kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Parchment paper
• Saucepan
• Sharp Knife
• Spatula or wooden spoon

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• 10 to 15 sheets graham cracker plus extra crushed for garnish
• 1 ½ cups chopped pecans
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• flaky sea salt optional

Instructions

• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly spray it so the caramel will release easily once cooled.
• Arrange the graham crackers in a single, tight layer over the parchment. Cover as much of the surface as you can, breaking crackers to fit any gaps so the caramel has a solid base.
• In a medium saucepan over medium heat, melt the unsalted butter. When fully melted, stir in the brown sugar. Keep stirring until the mixture looks smooth and even, with no streaks of butter on top.
• Once the mixture begins to bubble gently, stir in the vanilla, chopped pecans, and salt. Let it simmer for about 2 minutes, stirring often. The caramel should thicken slightly and coat the pecans.
• Carefully pour the hot pecan caramel over the graham crackers. Use a spatula to spread it toward the edges so every cracker is covered in an even layer.
• If you like, sprinkle a handful of crushed graham crackers over the top for extra texture.
• Place the tray in the oven and bake for about 6 minutes. Look for steady bubbling across the surface and slightly darker pecans, without very dark edges.
• Remove the tray from the oven and set it on a heatproof surface. Let the bark cool completely at room temperature so the caramel can firm up.
• Once fully cool, sprinkle flaky sea salt over the top. Break the bark into pieces with your hands or a sharp knife and serve.

Nutrition

Serving: 15pieces | Calories: 525kcal | Carbohydrates: 43g | Protein: 3g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 199mg | Potassium: 159mg | Fiber: 3g | Sugar: 32g | Vitamin A: 721IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg

The post Pecan Pie Bark 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

The post Duck Fat Roasted Vegetables appeared first on At the Immigrant's Table.

A sip of this cocktail feels like slipping into a memory. It's floral, earthy, citrusy, and cool-familiar in ways I can't quite name, but always comforting.

The 1001 Arabian Nights Cocktail is the cocktail I make for myself when the house is too warm, everything is too loud, and I just need a moment to myself. But it's also the drink I make when I want to feel close to home. To both homes.

This cocktail first found me at Atwater Cocktail Club, a moody little bar not far from where we used to live. There, it's called The 40 Thieves, and looks like a riff on a Jungle Bird. I remember the first time I ordered it, drawn in by the name, the bright garnish, the curious mix of tahini and pineapple.

One sip and I was hooked. The sweetness of pineapple, the tang of lemon, the quiet burn of rye. It was balanced and bright, but grounded in something deeper. Something toasted. Something familiar.

And then I saw the bottle behind the bar. Canadian Club 100% Rye whisky. That little green label, so unmistakably Canadian, right alongside ingredients like tahini and sesame oil that come straight from my Middle Eastern pantry.

That's when it clicked. This wasn't just a cocktail-it was me in a glass. A little Canada, a little Middle East. Strong, sweet, toasty, and unexpected.

It reminded me of the kinds of drinks my mom would pour in the summer when the sun wouldn't set until late and the balconies smelled like grilled meat and lemon.

And at the same time, it echoed the first sip of something cold after a day in the Canadian heat-when you're sitting on the porch, the kids finally playing quietly, and someone hands you a glass filled with crushed ice and something you didn't know you needed.

The Taste of Two Worlds

I've always been a drink person. I love the sound of ice hitting glass, the clink of a long spoon, the scent of citrus on my fingertips. My husband teases me constantly, says he has to remind me to drink actual water instead of "another concoction." But I catch him sneaking sips from my cup more often than he admits. Especially when this one's in the glass.

It reminds me a little of the Spicy and Tangy Tamarind Cocktail I shared not too long ago. That drink leans bold and sharp-tamarind, lime, heat. But this one is softer. Toasted. Creamy in a way you wouldn't expect from a drink. It doesn't shout; it lingers. You sip it slowly, and it stays with you.

This is the drink I make when I want to remember where I came from. When I want to blend the parts of myself that don't always show up in the same sentence. Middle Eastern roots, Canadian winters, sesame snaps, and rye whisky. When I want to feel a little fancy, a little nostalgic, a little more like me.

Ingredients

• Canadian Club 100% Rye Whisky - The heart of the cocktail. It's smooth but spicy, with subtle notes of baking spice and toasted grain. I reach for this particular rye not just because it's Canadian, but because it holds its own against the richness of the tahini and the sweetness of the fruit. If needed, another bold rye whisky can stand in.
• Pineapple Juice - Brings a soft sweetness and tropical body to the drink. I love how it wraps around the sesame flavors and rounds everything out. I usually go for cold-pressed when I can, but canned works well too.
• Fresh Lemon Juice- Adds brightness and sharpness that lifts the heavier ingredients. Bottled won't do here. Freshly squeezed really does make a difference.
• Tahini Paste - The ingredient that makes people pause. Just a touch gives the cocktail a creamy nuttiness without overwhelming it. I use the smooth kind from my pantry-the one I also swirl into sauces and dressings all week long.
• Dried Citrus Peel - This is mostly for the nose. As soon as you raise the glass, the citrus hits before the first sip. I dry my own from leftover orange or lemon peels, but store-bought works too.

See the recipe card for full list and exact quantities.

How to Make the 1001 Arabian Nights Cocktail

This cocktail comes together in minutes, but every ingredient adds its own layer of warmth, brightness, and depth. Here's how make it at home:

Combine the Ingredients

Pour the whisky, fresh lemon juice, pineapple juice, tahini paste, and sesame oil into a cocktail shaker filled with ice. The tahini might look a little unusual at first, but it blends beautifully once shaken.

Shake Vigorously

Seal the shaker and give it a strong shake for 10-15 seconds. You want the tahini to emulsify into the juices and whisky, creating a lightly creamy texture. The shaker should feel icy-cold in your hands when it's ready.

Strain and Pour

Strain the cocktail into a chilled glass filled with crushed ice. I like using a rocks glass or a short tumbler, the kind that feels good in your hand on a summer evening.

Garnish and Serve

Add a strip of dried citrus peel on top. Tuck a sesame snap onto the rim or break it in half and place it gently into the drink. It's more than garnish, it's a little bite of something sweet and familiar, perfect for nibbling between sips.

Storage

Cocktails like this are best enjoyed fresh, right after shaking, when everything's still cold and creamy and the tahini is perfectly blended. But if you find yourself making a batch ahead for guests (or for a quiet moment later), you can mix the pineapple juice, lemon juice, whisky, tahini, and sesame oil together and store the mixture in a sealed jar in the fridge for up to 24 hours.

Just give it a good shake before serving, the tahini tends to settle a bit. I like to portion it into little mason jars if I know I'll want one in the afternoon, right when the sun is pouring through the window and I'm taking five minutes before dinner rush starts.

As for the garnishes, dried citrus peels will keep in a small airtight container on the counter for several weeks, and I keep a sleeve of sesame snaps tucked in the pantry at all times (though somehow they disappear faster than I expect-small hands love those too).

Top Tips

What to Serve With the 1001 Arabian Nights Cocktail

This cocktail pairs beautifully with dishes that match its creamy richness and sesame-laced depth. I love serving it alongside something crisp or spicy to balance the drink's mellow sweetness and nutty warmth.

For a flavorful bite, try it with my Spicy Tofu Tacos. The heat from the chili-lime tofu plays so well against the cocktail's cool pineapple base. It's one of those unexpected pairings that makes the whole plate sing.

If you're leaning toward something more filling, a Vegan Shawarma Pita works perfectly. The spiced seitan, tangy pickles, and creamy tahini sauce echo the cocktail's Middle Eastern roots, and the combination is the kind of satisfying that makes a quiet night feel festive.

Looking for something non-alcoholic to serve alongside? Try offering a Limonana, that minty lemon slush that's perfect for kids or guests who aren't drinking. Or go a little bold with a Pornstar Martini Mocktail. It's tart and tropical, with just enough drama to hold its own beside the sesame snap and citrus peel.

Recipe

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1001 Arabian Nights Cocktail

A creamy, sesame-spiked 1001 Arabian Nights Cocktail with pineapple, lemon, and rye.

Course cocktail, Drinks

Cuisine Canadian, Middle Eastern

Keyword gluten-free, lemon, pineapple, sesame seeds, tahini, vegan, whiskey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 60kcal

Author Ksenia Prints

Equipment

• Spoon or stirrer
• cocktail shaker
• Fine mesh strainer optional
• Ice preferably crushed
• Citrus Juicer for fresh lemon juice

Ingredients

• 2 oz Canadian Club 100% Rye whisky
• 1 oz fresh lemon juice
• 2 oz pineapple juice
• 1 teaspoon tahini paste
• 1 teaspoon toasted sesame oil
• Dried citrus peel for garnish
• Sesame snap for garnish

Instructions

• Pour the whisky, lemon juice, pineapple juice, tahini paste, and sesame oil into a cocktail shaker filled with ice. Use a smooth tahini to help everything blend.
• Seal the shaker and shake vigorously for 10-15 seconds. This helps emulsify the tahini and mix the flavors while chilling the drink.
• Strain the cocktail into a chilled rocks glass or tumbler filled with crushed ice. The crushed ice gives the drink its refreshing texture and slow melt.
• Add a strip of dried citrus peel to the top. Perch a sesame snap on the edge or drop it into the glass to soak slightly and soften into the drink.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.4mg

The post 1001 Arabian Nights Cocktail appeared first on At the Immigrant's Table.

The first time I made these pumpkin and white chocolate chip cookies was during my first Thanksgiving away from home. The dorms were half-empty, the air cold enough to make the windows fog, and the halls smelled faintly of instant noodles and someone's attempt at stuffing. A few of us decided to make a "real" meal with whatever we could find, a sort of potluck for homesick students scattered far from family tables.

I didn't have a mixer back then. Just a single metal bowl, a borrowed baking sheet, and a jar of homemade pumpkin purée my mother had sent from home. I remember stirring the thick orange mixture into a box of gluten-free cake mix, adding a handful of white chocolate chips I'd been saving for something special. The dough was uneven and sticky, but it felt right. Like the kind of thing you make when you're cooking from instinct, not precision.

When the first tray came out, the cookies were golden at the edges, pillowy in the center, and still steaming. The scent of cinnamon and butter drifted down the hall, and within minutes, people started knocking on the door.

We ended up sitting cross-legged on the floor, passing the cookies around on paper towels, talking about what we missed most that year. Someone mentioned their grandmother's brisket, another missed arepas, and I thought of my mother's pumpkin soup, thick and sweet and served with a swirl of cream.

Those cookies at that time didn't look perfect, but they tasted like home.

Years later, after countless rounds of recipe testing for readers and friends, I still make them the same way. By hand and no mixer, I trusted the batter to come together as it always does.

They've become one of those reliable fall desserts I turn to when I want something that feels like comfort, the same way my easy gluten-free pumpkin spice muffins and pumpkin and caramelized onion puff pastry pockets do. And if you ever want to add something elegant, try pumpkin macarons alongside these cookies.

(But let's be honest, most days I just pair them with Brownie Cookies From Box Mix for two easy baking projects for my kids. They involve little actual work, but they feel like they made something "by scratching," which is for scratch in my daughter's 4-year-old speak).

Now, when I bake them for my family with the kids bantering by the counter, and F setting out plates, I remember that first quiet Thanksgiving, and how a bowl, a spoon, and a little pumpkin could turn a dorm kitchen into a home.

Ingredients

• Gluten-Free Yellow Cake Mix - This is the base that keeps the cookies light and tender without needing multiple flours. I started using boxed mix in college because it was all I had, and it turned out to be the perfect shortcut, consistent texture, easy cleanup, and foolproof results. If you're not baking gluten-free, a regular yellow cake mix works the same way.
• Pumpkin Puree- I prefer homemade purée when pumpkins are in season, it tastes fresher and less dense than the usual canned pumpkin puree, but both work well. Avoid pumpkin pie filling; it's pre-spiced and will throw off the flavor balance.
• Melted Butter - Melted, not creamed, butter keeps the cookies rich but also helps them spread slightly in the oven for those perfect golden edges. I've tried using coconut oil once when baking dairy-free; it worked fine but added a light coconut note.
• White Chocolate Chips - The chips melt into creamy pockets that contrast beautifully with the spiced pumpkin. I like using good-quality white chocolate chunks when I want a softer melt. You can also swap them for dark or milk chocolate chips if you prefer a less sweet finish.

See the recipe card for full list and exact quantities.