GOAT CHEESE SALAD CROUTONS

Recipe

Goat Cheese Salad Croutons

Go beyond just sprinkling the cheese on your salad and turn it into a cheesy crouton. I like the combo of goat cheese and Gouda because it holds together better. Each crouton adds about 150 calories to your salad, but with a little dressing and lots of veggies, you won’t need much else.

Times

• Prep Time : 15 min
• Cook Time : 8 min
• Ready Time : 23 min

Servings

8 croutons

Ingredients

• 4 ounces Natural & Kosher Gouda, coarsely grated
• 4 ounces Natural & Kosher herbed goat cheese, softened
• 1 tablespoon potato starch
• 1 large egg
• 1/4 cup matzah meal/Passover crumbs
• 1/2 teaspoon coarse or sea salt
• 2 tablespoons olive oil, for frying
• Freshly ground black pepper

Directions

1. Mash together cheeses in a bowl, mixing until combined.  Form the mixture into eight balls, then flatten each slightly into thick patties.
2. Arrange three small dishes for dredging stations: Place the potato starch in the first one, beat the egg lightly in the second, and mix the matzah meal and salt in the last one.
3. Heat olive oil in a small skillet over medium heat. Once hot, fry each patty until golden and crispy, about two minutes per side. It is a little messy; sometimes two forks are better than a spatula.
4. Once browned, remove to a paper towel and then immediately top your salad of choice.  Sprinkle the whole thing with freshly ground black pepper.

See original recipe HERE

Refreshing Tea for Summer

While summer begins in NYC, the sun is out and ready to be enjoyed. One of the best things to enjoy during the hot humid summers are refreshing drinks to keep you hydrated and cool.

Orange ice tea is a popular way to bring the tropical taste of Caribbean right to your backyard. All you need is a basic lemon tea and add oranges for a tangy twist of a refreshing ice tea treat.

Favorite Kosher Recipe: Pumpkin Empanadas with Mint Dipping Sauce

Tired of the same old thing? Try something fun and delicious like pumpkin empanadas!! Pumpkin isn't just a fall flavor, use this tasty treat with mint dipping sauce to surprise your guests:

Makes 20

2 tablespoons vegetable oil, divided
1 ½ cups pure pumpkin
1 small onion, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 cup currants or raisins, softened 10 minutes in hot water to cover
Store bought pie dough or homemade pie dough
1 large egg, slightly beaten
Cilantro Mint Dipping Sauce (below) or other chutney

Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes. 

Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes. 

Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture. 

Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.

Mix 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork. Line 2 baking sheets with parchment. 

Arrange empanadas on sheets, spaced slightly apart.
Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Cilantro Mint Dipping Sauce

1 jalapeno chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

In a food processor, pulse jalapeno, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed.

Recipe from: http://www.gourmetkoshercooking.com/2014/03/pumpkin-empanadas-with-mint-dipping-sauce/ 

Favorite Kosher Recipe: Potato Kugel Crunch Cups

Recipe

Potato Kugel Cups

The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch.

Times

• Prep Time : 15 min min
• Cook Time : 1 hour
• Ready Time : 1 hour, 15 min

Servings

4 to 6 servings

Ingredients

• 3/4 cup olive oil, divided
• 3 whole eggs
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse black pepper
• 6 large Idaho potatoes
• 1 large onion, quartered

Directions

1. Preheat oven to 425 degrees F.
2. Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups in a 9 x 13-inch disposable pan.
3. Place the pan of cups in the oven to heat.
4. Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
5. Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
6. Heat remainder of oil in a small saucepan on the stove over medium-low heat.
7. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
8. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
9. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
10. Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.

Tips

To make this as a potato kugel pie, bake in a 9-inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness.

View original recipe here: JoyofKosher