It only takes a few words to sum up this scrumptious dish.
Rum. Raisins. Cinnamon. Matzah?
Ok. So I know I’m a little late with this one, but it was too good not to share. Bookmark it for next passover – or use up your extra boxes of matzah with it this weekend. I swear no one will be able to tell you used matzah – seriously!
I am obsessed with kale. Sometimes, I have a hard time deciphering whether I love something on its own or whether I have fallen in love with it because I know it’s good for me. I guess at some point, there isn’t a difference. Kale is something that’s easy to love and its ridiculously good for you.
One of the easiest (and IMHO the most delicious) ways to enjoy this leafy green is in a smoothie. Many people have already joined the kale band wagon, but if you still haven’t this smoothie might hurry you along. For those of you who shudder at the thought of eating your greens this way, I urge you to try: it literally tastes like something from a Caribbean resort, minus the rum. On second thought, maybe rum would be a good addition…. Hello, St. Patty’s day!
I could wax rhapsodic about the nutritional wonder of chia seeds, but I won’t bore you again. Bottom line is I dig them.
These little beauties are inspired by the chia seed muffins at Le Pain Quotidien. Theirs are freaking delicious and I can barely stop myself from getting one every time I pass a store while walking around NYC. Armed with the basic ingredients, I tinkered around until I found a recipe I could make at home, saving money and satisfying my cravings while in the far dinkier city of New Haven.
The result was awesome and I’m pretty positive they are healthier than their counterpart; I limited the fat by subbing in apple sauce and ended up making them gluten free. I experimented both with a 50/50 wheat/white flour blend and this gluten free version. Surprisingly, the gluten free muffins were far tastier and much closer to the ones I knew and loved.
They aren’t super pretty, but these muffins are definitely a “super” food.
Hubby and I are venturing down to DC today – and are lucky to spend some time with good friends (who happen to enjoy whirling Purim groggers as much as I do). As I ride the train down the NE Amtrak corridor, I’m reminded just how much I love the east coast and its cities. It’s a gorgeous foggy day and no matter which town and city we go through, the density is awesomely beautiful. I’m eagerly awaiting the New York skyline and the Philadelphia rowhouses.
So these aren’t technically Hamantaschen, but they are reminiscent of my favorite purim cookies, both in shape and taste. These scones evolved from the realization that I had way too much filling – and the knowledge that poppy seeds aren’t cheap!
Although they were born of circumstance, they are a delightful addition to my Purim celebrations. I wouldn’t dare suggest giving up on traditional Hamantaschen, but these scones are certainly worth trying. (Have I mentioned that I love scones before?) Perhaps there are some apricot Hamantaschen scones in my future…
When Hubby and I are with our friends for the weekend, we have a tradition of going on Saturday “rounds.” We visit a local bookshop, fun stores, and a coffee shop or two. For me, this often includes splurging on a scone.
Scones are my weakness; there is literally nothing that breaks me faster. Whenever I explore a new bakery, I can’t help but try one of their scones. A perfect scone should be flaky, NOT DRY, and have a hint of sweet – and it should certainly not be muffin like.
Some of my favorites include the apricot scone from Bittersweet in Chicago, the buttermilk currant scone from Tartine in San Francisco, and the ginger scone from Atticus in New Haven. Not to mention the smattering of scones in England and Ireland that I’ve had the fortune of trying. My love of scones, combined with my love of Downton Abbey, make me think I should bring tea time over the pond. (Though scones might be why giving up gluten for 3 months made me lose weight…. Oh well – there is nothing wrong with an occasional splurge. Or with re-watching all three seasons of one of the best shows ever.)
Here are two versions of buttermilk scones, adapted from the Tartine cookbook.
