What Jew Wanna Eat http://whatjewwannaeat.com This Ain't Yo Bubbe's Blog Tue, 30 Sep 2014 21:01:21 +0000 en-US hourly 1 Cardamom Coffee Beet Salad http://whatjewwannaeat.com/cardamom-coffee-beet-salad/ http://whatjewwannaeat.com/cardamom-coffee-beet-salad/#comments Mon, 29 Sep 2014 11:22:10 +0000 http://whatjewwannaeat.com/?p=10886 Did you know today is National Coffee Day? Yahtzee! Cardamom Coffee Beet Salad is the perfect way to celebrate, paired with a latte of course!

© 2014 What Jew Wanna Eat by Amy Kritzer

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Cardamom Coffee Beet Salad is the perfect way to celebrate National Coffee Day, or any day for the matter. Paired with a latte of course!

Cardamom Roasted Beet Salad with Coffee Yogurt Sauce

I love coffee. Iced, hot, mixed with whiskey hot chocolate and a little cayenne (try it, you’ll like it). It’s all good to me. But I especially like using coffee in recipes. And then pairing it with more coffee of course! Good thing I’m sensitive to caffeine, right? Wheeee! Remember when I made Bourbon Coffee Braised Brisket with Cranberry Sauce  or Coffee Blintzes or Honey Spice Cake with Pomegranate Glaze? (There’s coffee in there too.)

Well today I bring you Cardamom Coffee Beet Salad. Sounds fancy, but easy to make. Impress all your friends! Earthy, cardamom roasted beets over a smoky coffee yogurt sauce, with crunchy pine puts and lemony beet greens. So you get crunch and tart and sweet and creamy (anyone know a less offensive word for creamy?) and awesome. All my favorite things!

Normally coffee is paired with meat or desserts, but I decided to get a little crazy with beets. So when Staples asked me to review their Keurig and pair coffee with a recipe in honor of National Coffee Day and #CoffeeBuzz, I was game. Especially when they told me I could give away THREE Keurig Coffee Brewing Systems to a few readers! This is huge! Giveaway is over. Sorry!

Cardamom Roasted Beet Salad with Coffee Yogurt Sauce

When I went to culinary school a few years back, I gave up coffee. My first class wasn’t until 10am (I said I would wake up at 8 to work out, but that never happened) and it’s hard to butcher a chicken while sipping on a hot beverage. Plus, culinary school isn’t cheap and neither is fancy coffee.

Now that I’m in the real world again, I’ve been adding coffee back into my life (because it’s delicious!) And having a Keurig is super easy. Almost too easy. I think I’m addicted! You can make one cup at a time, which is great for not wasting, and it’s ready in seconds with the touch of a fancy digital screen. Best of all, I like my coffee really strong, so brewing with the 6oz option made the “extra bold” cups extra extra bold. Yes.

Cardamom Roasted Beet Salad with Coffee Yogurt Sauce

Onto the salad! Do y’all love beets as much as I do?? You’ll need the beet greens for this recipe too, but if you can’t find beets in their entirety, substitute your favorite greens, like arugula or kale.

Cardamom Roasted Beet Salad with Coffee Yogurt SauceClick here to read more!Cardamom Coffee Beet Salad


© 2014 What Jew Wanna Eat by Amy Kritzer

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IFBC 2014 in Seattle http://whatjewwannaeat.com/ifbc-2014-seattle/ http://whatjewwannaeat.com/ifbc-2014-seattle/#comments Fri, 26 Sep 2014 11:50:18 +0000 http://whatjewwannaeat.com/?p=10848 A little recap from attending IFBC 2014 in Seattle!

© 2014 What Jew Wanna Eat by Amy Kritzer

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A little recap from attending IFBC 2014 in Seattle!

Thanks to my sponsor Imperial Sugar (thank you so much!) I was lucky enough to attend the IFBC 2014 Conference in Seattle last week! You may be wondering, what happens at a conference with a bunch of food bloggers? Not surprisingly, lots of eating, Instagraming, and some learning thrown in.

I think my favorite part of the conference was actually the very first day. We went to the Sur La Table headquarters and heard from their CEO Jack Schwefel. He talked about his background in retail, and how he has been revolutionizing the culinary program at Sur La Table since he started as CEO in 2008 by adding a lot more kitchens, and therefore classes, in stores. I also like hearing people’s stories, how they evolved, and how they got to their current position. Loved him!

IFBC

Then we watched Sephi Coyle and Kristina Micallef, a dynamic duo of culinary class programers. They made us homemade pasta with kale pesto and cranberry crumble tarts that were both delicious!

IFBC

We also learned about some of the new products from Sur La Table and KitchenAid and then got more swag than we could carry. Literally! Two bags stuffed with everything from a new KitchedAid food processor to Kerrygold butter. It was glorious!

But we did more than just roll around in free goodies! I swear. There were sessions from people like Karen Page and Andrew Dornenberg, authors of The Flavor Bible. It was inspirational to hear about their story, but they lost me a bit on their vegetarian preaching. Bring on the (local, sustainable) meat! Diane Jacobs shared how to describe food, and Joe Yonan inspired attendees with his tales from a year off from work. One session I learned a lot from was Tim Resnick from Moz chatting about SEO. Not my favorite topic (I’d rather just cook food) but I have some new tricks!

IFBC
Besides the Sur La Table tour and the copious amounts of swag, the best was meeting invisible Internet friends I have chatted with for years and some new friends too! Bloggers like Samantha (I’ve only met her twice but I feel like we’ve always been friends!), Cathy (who his hysterical), Shanna (also hysterical), Liz (former scientist turned chef!), Anetta (kept me giggling) and below at Pike’s Market, me with Toni (who shares my love of neon) and Jen (who was super sweet)!

IFBC

It was also so fun to meet some new companies and see some ones I’ve worked with before! Besides KitchenAid of course, I ran into my friends at Sous Vide Supreme (remember these short ribs??), Aneto (from my favorite city, Barcelona!), Bristol Bay Sockeye,  (yay for sustainable salmon!), Redwood Hill Farm (they have some new products coming soon that I can’t wait to share with you!), Hidden Villa, and others! I’m still dreaming about this Beet Sushi from Blue C Sushi from the sponsored reception! And of course all the Bourdeax Wine (yoleaux!)

The weather in Seattle was PERFECT. I’m talking about 75 and sunny the whole time. So I made sure to explore a bit. One morning we ventured over to Biscuit Bitch for veggie sausage biscuit sandwiches. I added pickled jalapeños to mine because they let me and I can’t eat food that isn’t spicy anymore (darn you Texas!). Paired with a Mexican mocha, this was one epic breakfast that kept me full until dinner. (Check out that cheesey goodness!)

We also ate at Serious Pie- a Tom Douglas restaurant. Serious, some of the best pizza ever! With padron peppers, red onions, some crazy good goat mozzarella. Drool. The ex-New Yorker in me was happy.

So that’s it. I spent more time taking it all in- enjoying sessions, chatting with friends, frolicking around Seattle- than taking photos. But I learned so much and can’t wait for the next blogger event. Whee!


© 2014 What Jew Wanna Eat by Amy Kritzer

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Caramel Apple Kugel http://whatjewwannaeat.com/caramel-apple-kugel/ http://whatjewwannaeat.com/caramel-apple-kugel/#comments Wed, 24 Sep 2014 11:51:53 +0000 http://whatjewwannaeat.com/?p=10802 With tart apples and a sweet caramel drizzle, make this Caramel Apple Kugel for Rosh Hashanah and be prepared not to have leftovers!!

© 2014 What Jew Wanna Eat by Amy Kritzer

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The kugel of all kugels. With tart apples and a sweet caramel drizzle, make this Caramel Apple Kugel for Rosh Hashanah and be prepared not to have leftovers!!

Caramel Apple Kugel

I’m not going to tell you that this Caramel Apple Kugel will change your life. But I think the results speak for themselves.

Caramel Apple Kugel

I have had two marriage proposals from lucky recipe testers who tried this dish. One was even from a very eligible straight man. It’s that good.

Caramel Apple Kugel

Shredded apples add a slightly tart flavor, with the creamy filling, and buttery noodles, it’s pretty much irresistible.

Caramel Apple Kugel

This past weekend, I was in Seattle for the IFBC Conference. There were lots of good eats, which I’ll share with you soon. But now that I’m back, it’s all about the Jew Year noshes. Here is one little hint. Beet sushi!

Hey-o!

Caramel Apple Kugel

Back to the kugel. This was already tasty, but then I went ahead and added a homemade caramel topping. It melts into the nooks and crannies creating little pockets of sweet awesomeness. I love surprises- especially when they are made from sugar.

Check out that action shot. Hashtag drooling.

Caramel Apple Kugel

Serve this kugel warm, at room temperature, or straight out of the pan at midnight lit only by the glow of the refrigerator. It’s good all those ways!

Caramel Apple Kugel

I suggest topping the each individual piece with more caramel. Because why not? And make sure to come back tomorrow when I post a video of me on Studio 512 Austin making this kugel! Yay.

Caramel Apple Kugel

Caramel Apple Kugel
 
Prep time
Cook time
Total time
 
The kugel of all kugels. With tart apples and a sweet caramel drizzle, make this for Rosh Hashanah and be prepared not to have leftovers!!
Author:
Recipe type: Side Dish
Cuisine: Jewish
Serves: 12
Ingredients
  • Noodle ingredients:
  • • 1 pound wide egg noodles
  • • ½ cup butter, plus more for greasing pan
  • • 2 pounds granny smith apples
  • • 1 cup whole milk
  • • 4 large eggs, beaten
  • • ¾ cup sugar
  • • 2½ teaspoons vanilla
  • • 2 teaspoons cinnamon
  • • 1 teaspoon salt
  • • 1-pound container sour cream
  • • 1-pound container cottage cheese
  • Caramel ingredients:
  • • 1 cup granulated sugar
  • • ½ cup butter
  • • ½ cup heavy cream
  • • 1 teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 13 by 9 by 2 inch glass or ceramic dish and set aside.
  3. Cook noodles in large stockpot in salted water according to directions until al dente.
  4. Drain well, then return to the pot and add butter, totally coating the noodles.
  5. In a large separate bowl, peel and shred apples and dry well with paper towels. Add in milk, eggs, sugar, vanilla, cinnamon and salt. Mix well and add in sour cream and cottage cheese.
  6. Combine your noodles with the mixture, and transfer into the baking dish.
  7. Bake kugel for 1 hour until golden brown. While kugel is cooking, making caramel sauce. Melt sugar in a small saucepan over medium-low heat until sugar just starts to brown. Add in butter and whisk until butter melts and sugar dissolves, about 30 seconds. Remove from heat and whisk in heavy cream and salt.
  8. Once kugel is done, drizzle with caramel sauce and let stand at least 5-10 minutes before serving. Serve warm. Best served right after cooking. If you need to cook ahead of time, drizzle caramel right before serving. You can make the caramel ahead of time (up to 1 week), refrigerate, and reheat on the stovetop or microwave for just a few seconds before drizzling.

 


© 2014 What Jew Wanna Eat by Amy Kritzer

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Apple Cheddar Scones with Honey Glaze http://whatjewwannaeat.com/apple-cheddar-scones-honey-glaze/ http://whatjewwannaeat.com/apple-cheddar-scones-honey-glaze/#comments Mon, 22 Sep 2014 12:09:27 +0000 http://whatjewwannaeat.com/?p=10787 Can you say perfect brunch food?!?! (I'm sure you can.) These Apple Cheddar Scones with Honey glaze are it!

© 2014 What Jew Wanna Eat by Amy Kritzer

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Can you say perfect brunch food?!?! (I’m sure you can.) These Apple Cheddar Scones with Honey glaze are it!

Apple and Cheddar Scones with Honey Glaze

As far as Rosh Hashanah cliches go, apples and honey is it.

Apple and Cheddar Scones with Honey Glaze

And I’ve done everything with apples and honey from cupcakes to chicken to crostini.

Apple and Cheddar Scones with Honey Glaze

But then I was thinking, what about breakfast? Why not wake up on Rosh Hashanah morn and immediately start on sweet new year goodness? I know, smart thinking.

Apple and Cheddar Scones with Honey Glaze

And you certainly don’t have to celebrate Rosh Hashanah to enjoy these Apple Cheddar Scones with Honey Glaze. Though being gluten-free is a hinderance (sorry!!)

Apple and Cheddar Scones with Honey GlazeApple and Cheddar Scones with Honey Glaze

In celebration of all things apple, I made these scones. I’m more of a savory breakfast girl, so I thought why not add cheese? Smart thinking again!Apple and Cheddar Scones with Honey Glaze

The cheese balances out the sweet apples which balances out the 6 mimosas. That’s how that works, right?

Apple and Cheddar Scones with Honey Glaze

Just to ensure an extra sweet new year, I doused drizzled the scones in a honey glaze. A glaze so good you can eat it for breakfast. Literally.

Apple and Cheddar Scones with Honey Glaze

This recipe makes six, perfect for sharing. Or perfect for secretly eating in your room. Either way.

Apple and Cheddar Scones with Honey GlazeApple and Cheddar Scones with Honey Glaze

Apple Cheddar Scones with Honey Glaze
 
Prep time
Cook time
Total time
 
Apple Cheddar Scones with Honey Glaze- the perfect Fall brunch food!
Author:
Recipe type: Brunch
Cuisine: American
Serves: 6
Ingredients
  • For Scones:
  • 1 pound (2 cups, about 2 medium) Stemlit Honeycrisp Apples, peeled, cored and cut into small chunks.
  • ½ tablespoon canola oil
  • 6 tablespoons granulated sugar, divided
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, chilled
  • ¼ cup sour cream
  • 1 large egg
  • ¾ cup sharp cheddar, shredded
  • For Honey Glaze:
  • ½ cup powdered sugar
  • 3 tablespoons honey
  • Warm water
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Heat a large sauté pan over medium heat and add oil and heat. Add apples and 1 tablespoon sugar and sauté while stirring until apples start to soften, about 1 minute. Transfer to a bowl and put in the refrigerator to cool.
  3. Meanwhile, in a medium bowl, mix together flour, 4 tablespoons sugar, baking powder and salt. Grate chilled butter into the flour using a grater (or cut with knives) and use your fingers to combine into a coarse dough.
  4. In a small bowl, whisk together sour cream, egg, cheddar cheese and apples. Add to dry mixture and combine with a spoon just until mixed (do not overmix).
  5. Pat the dough into a 1-inch circle on a floured surface. Cut into 6 wedges and transfer onto baking sheet at least 1-inch apart and sprinkle with sugar. Bake 30 minutes or until golden brown.
  6. While scones are cooling, make glaze by mixing together powdered sugar and honey. Add water just until you get a glaze thick enough to coat the back of a spoon. Drizzled scones and eat!


This is a sponsored post with Stemilt, but all opinions are my own. Thanks for supporting What Jew Wanna Eat! Jew rock.


© 2014 What Jew Wanna Eat by Amy Kritzer

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Rosh Hashanah Giveaway with Manhattan Fruitier! http://whatjewwannaeat.com/rosh-hashanah-giveaway-manhattan-fruitier/ http://whatjewwannaeat.com/rosh-hashanah-giveaway-manhattan-fruitier/#comments Wed, 17 Sep 2014 11:17:13 +0000 http://whatjewwannaeat.com/?p=10765 Enter to win your very own Manhattan Fruitier Rosh Hashanah Giveaway! Yay!

© 2014 What Jew Wanna Eat by Amy Kritzer

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Enter to win your very own Manhattan Fruitier Rosh Hashanah Giveaway! Yay!

Manhattan Fruitier

With the New Year fast approaching, it’s as good a time as any to reflect a little on how to be an even better person. One way to impress your friends and family (and repent for any wrong-doings) is with presents. And because I like presents so much (and you so much!), here’s a giveaway just in time for Rosh Hashanah! (Scroll down to the bottom to enter,)

Manhattan Fruitier makes fresh fruit and fine gift baskets. They have lots of awesome options from Bar Essentials to Biscuits & Preserves to Cheese (mmm cheese) to a whole section on kosher (they even have rugelach!)  They only work with hand-selected artisan vendors to bring you superior gifts, and it shows.

Manhattan Fruitier can hand deliver in NYC before sundown for Shabbat, and ship overnight elsewhere in the USA. Another bonus is that Manhattan Fruitier doesn’t use any Styrofoam in their shipping packaging. The gifts are made from natural materials like willow and bamboo and 100% recycled paper. A nice bonus for sure!

I received their brand new Rosh Hashanah Sweetest New Year basket to sample, and I was super impressed! The set was almost too pretty to eat! Alllmost.

Manhattan Fruitier Giveaway

It came with a pretty green bow, a pretty red bow, and a personal card!

Manhattan Fruitier Giveaway

Dried apples, chocolate dipped pomegranate seeds and cocoa dusted almonds. Oh yeah.

Manhattan Fruitier Giveaway

Everything is labeled kosher!

Manhattan Fruitier Giveaway

The prettiest fruit I’ve ever seen.

Manhattan Fruitier Giveaway

And the babka. Ohhh the babka. I can’t wait to make you into babka French toast!

Manhattan Fruitier Giveaway

Plus a pretty guide to the fruit too.

Manhattan Fruitier Giveaway

Now, would you like to win your very own Rosh Hashanah Sweetest New Year Package (pictured below)? Of course you would! 

Manhattan Fruitier

Enter using the Rafflecopter below. The more ways you enter, the better your chance of winning! USA entries only. Winner cannot reside in Arizona, Alaska or Hawaii. Sorry!

a Rafflecopter giveaway

Also, even if you don’t win, you can use the discount code WJWE15 to save 15% on your orders through September 26, 2014. Buy a basket for your friend, Bubbe, or yourself. I won’t tell!

This is a sponsored post, but all opinions are my own. Thanks for supporting What Jew Wanna Eat! Jew the best.


© 2014 What Jew Wanna Eat by Amy Kritzer

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