Resolute. (Part II)

RECIPE: Amaretti Cupcake Bites
Amaretti Cupcakes

Amaretti Cupcake Bites

Amaretti Cupcake Bites

Amaretti CupcakesIngredients

  • 1 box Duncan Hines white cake mix
  • 1 cup water
  • 1/3 cup milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons almond extract
  • 1 ½ cups powdered sugar
  • 3 tablespoons Amaretto
  • 2 tablespoons water
  • Sliced almonds, for garnish


Preheat the oven to 350 degrees.

In a mini muffin pan, place mini cupcake papers, and then spray each with nonstick cooking spray.

In a large bowl, mix together the cake mix, 1 cup water, milk, vegetable oil, and almond extract until it just comes together as a batter. Spoon the batter ¾ of the way up each muffin tin. Bake for 22 minutes. You will need two muffin tins, or to do two batches.

Remove the cupcakes from the tins, and peel off the papers, allowing them then to cool completely.

Put the glaze together by adding the Amaretto and the 2 tablespoons water to the powdered sugar, and mixing until it forms a thick but runny glaze. Spoon over the top of the cool cupcakes, and allow it to run down the sides. Place a few sliced almonds on top of each cupcake for garnish.

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Categories: Recipes

Dreidel, Dreidel, Dreidel (Part I)

Only, I didn’t make it out of clay. I made my Hanukkah this year, as do most of us, from brisket, potatoes, challah, and deep-fry oil. And though I didn’t exactly wait for my food to be dry, it did have to be ready before I could get into the festivities.

This year for Serious Eats, I put together an 8-phase (for the 8 days of Hanukkah) menu for the holidays, starting with smoked salmon tartare for an appetizer, and ending with the last palate cleanser of Manischewitz granita. Mr. English was in town, and my mom, and M. Francais, and my friends. It was the first time since I was a child that I celebrated Hanukkah, and my first ever time celebrating Christmas. I’m sold!

And at the end of the night, I bought some of the gourmet M & Ms and challenged everyone to a game of dreidel, which, again, I bought, instead of making it out of clay. And dreidel we did play. We sat in a circle on the floor, with our little dog weaving in and out between the dancing top and the chocolates. May the best dreideler win!

Haha, it was me! Thanks mostly to the Manishewitz granita. You have to feel like a spinning top, if you want to win with the spinning top.

For Dinner:

And for Breakfast:

Challah Pain Perdu with Vanilla Creme Anglaise


Check out the following posts for the recipes!

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Categories: Uncategorized

Dreidel, Dreidel, Dreidel (Part II)

RECIPE: Fromage Blanc and Blueberry Crepe Blintzes

Blueberry Crèpe BlintzesGet the whole story at Serious Eats.

Fromage Blanc and Blueberry Crepe Blintzes
  • 1 1/2 cups ricotta cheese
  • 1/2 cup fromage blanc
  • Zest of 1 lemon
  • 3 1/2 tablespoons of sugar
  • 1 egg
  • 10 bought Breton crepes
  • 12 ounces thawed frozen blueberries
  • 1 1/2 tablespoons sugar
  • 2 teaspoons flour
  • Juice of 1/2 lemon
  • 1 teaspoon of butter, for sautéing the blintzes


Preheat the oven to 400°F.

In a large bowl, beat the ricotta cheese, fromage blanc, lemon zest, sugar, and egg with a hand mixer for 30 seconds, until it is combined and slightly lightened. If you cannot find fromage blanc, substitute cream cheese.

When you buy Breton crêpes, they are very thin, large rounds, folded in half. Keep them folded, and place the rounded edge at facing up on the counter. Then, trim about 3/4 inch from the left and right sides, so you have blunt edges, instead of the points of the fold. You can skip this step; it is simply aesthetics.

For each crêpe, spoon about 1/4 cup of the cheese filling just to the right of center, in a vertical stripe that does not quite reach the north and south edges of the crêpe. Then fold the top and bottom of the crêpe so that it just tucks over the cheese filling, and then fold the right side over the filling, and roll toward the left, so you get a rectangular “blintz” pocket. Continue for all 10 crêpes.

Melt the butter in a large sauté pan on medium-high heat, and sauté the blintzes 2 minutes per side, just to crisp them. Transfer the blintzes to a baking sheet, and bake for 8 minutes at 400 degrees.

Meanwhile, combine the blueberries, lemon juice, 1 1/2 tablespoons sugar and 2 teaspoons flour in a saucepan over medium high heat. Simmer for the 8 minutes that the blintzes are in the oven.

The blintzes should be golden, and the egg in the cheese filling will have set slightly. Plate the blintzes, serving the blueberry sauce alongside.

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Categories: Breakfast & Brunch, Eat, Recipes, Sweets

Dreidel, Dreidel, Dreidel (Part III)

RECIPE: Celeriac and Potato Pancake with Apple Crème Fraîche
Celeriac Potato Pancake

Celeriac Potato Pancake

Get the whole story at Serious Eats.

Celeriac and Potato Pancake with Apple Crème Fraîche

Ingredients for the Celeriac Potato Pancakes

  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 1 tablespoon of olive oil, plus 2 tablespoons
  • 1 celery root (celeriac), trimmed and peeled, and then quartered
  • 4 Yukon Gold potatoes, peeled, and halved longwise
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 egg
  • Salt and pepper

Ingredients for the Apple Crème Fraîche

  • 1 cup crème fraîche
  • 1 gala apple, peeled and grated and chopped
  • Juice of 1/4 lemon
  • 12 chives, snipped, plus more for garnish
  • Salt and pepper


Begin the celeriac potato pancake by heating 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion, and season with salt and pepper. After 2 minutes, add the minced garlic. Sauté another 5 minutes until the onion is translucent and soft, but not golden.

Meanwhile, feed the celeriac and potatoes through the grating attachment of a food processor. Transfer the grated vegetables to a kitchen towel, and ring out as much moisture as possible. Transfer the dry grated potato and celeriac to a bowl, and season with salt, pepper, and parsley, and add the onion and garlic mixture. Mix thoroughly to combine, and distribute the flavorings. Add the egg, and mix again just to combine.

Add 2 tablespoons of olive oil to the same pan in which you sautéed the onions and garlic. Press half the potato celeriac mixture into the bottom of the pan, spreading it out all over the bottom. Cook on medium heat for 15 minutes. Then, press a plate over the top of the pancake, and flip the pan so that the pancake then sits on the plate, then slide the pancake raw-side-down into the sauté pan and cook another 15 minutes. Repeat with the other half of the potato-celeriac mixture to make the second pancake.

To make the apple crème fraîche, peel a gala apple, and grate with a box grater on all four sides until you hit the core of the fruit. Discard the core, dress the grated apple immediately with the juice of ¼ lemon, and chop the apple even finer. Combine with the crème fraîche, and season with salt, pepper, and the freshly snipped chives.

Cut the large potato-celeriac pancakes into wedges, and serve with the apple crème fraîche alongside.

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Categories: Eat, Recipes, Sides, Starches, Vegetarian

Dreidel, Dreidel, Dreidel (Part IV)

RECIPE: Smoked Salmon and Potato Chip Canapés
Smoked Salmon Potato Chip Canapés

Smoked Salmon Potato Chip Canapés

Get the whole story at Serious Eats.

Smoked Salmon and Potato Chip Canapés

Smoked Salmon Potato Chip CanapésINGREDIENTS

  • 6 ounces smoked salmon, cut into a very small dice
  • 1 shallot, minced
  • 2 tablespoons light olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons capers, chopped
  • Zest of 1/2 lemon
  • 3 tablespoons lemon juice (almost 1 whole lemon)
  • Freshly ground black pepper
  • 40 chives, snipped
  • 2 tablespoons parsley, chopped
  • 1/2 cup fromage blanc
  • 1 5-ounce bag of gourmet potato chips (recommended: Terra Potpourri)
  • Poppy seeds, as an optional garnish


Combined the salmon, shallot, olive oil, mustard, capers, lemon zest and juice, and pepper in a small bowl. 

In another small bowl, combine the fromage blanc, parsley, and chives.

Arrange the chips on a platter, and spoon a small amount of herbed fromage blanc on each chip. Arrange a small amount of smoked salmon tartare on top, and serve with, if you like, a touch of poppy seeds sprinkled on top.

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Categories: Recipes

Dreidel, Dreidel, Dreidel (Part V)

RECIPE: Brisket Bourguignon
Brisket Bourguignon

Brisket Bourguignon

Get the whole story at Serious Eats.

Brisket Bourguignon
Brisket BourguignonIngredients
  • 1 three-pound brisket
  • 1 bottle of dry red wine, preferably Burgundy
  • Salt and pepper
  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 3 slices of thick-sliced, center cut bacon, roughly diced (for a kosher brisket, substitute the bacon with 1-2 tablespoons olive oil)
  • 8 ounces sliced mixed mushrooms, including oyster, shitake, and cremini
  • 2 large onions, cut into thick rings
  • 6 carrots, cut into 1-inch pieces on the diagonal
  • 2 cloves garlic, chopped
  • 5 sprigs thyme
  • 1 bay leaf
  • 1/3 cup cognac
  • 1 tablespoon tomato paste
  • 2 cups beef stock


Put the beef brisket into a glass baking dish or a large sealable plastic bag, and cover with the entire bottle of red wine, making sure that the wine saturates every inch of the meat. Cover, and return to the refrigerator to marinate for at least 2 hours, to overnight.

Take the meat out of the fridge while you chop the vegetables, to give it time to take the chill off before it hits the hot pan. Take the meat out of the wine, but reserve the marinade to use as cooking liquid. Pat the brisket dry with paper towels. Then, season the meat liberally with salt and pepper, and dust with the flour, shaking off any excess. In a large dutch oven, heat the olive oil on medium-high heat, and add the brisket. Brown on one side for 3 to 4 minutes, flip, and brown the other side. Remove the meat from the pan, and set aside.

Add the bacon to the hot pan, and render it down for 2 to 3 minutes, until it gives off some fat, but does not begin to crisp. Then add the mushrooms, onions, carrots, garlic, thyme, and bay, and season with salt and pepper. Sauté for 10 minutes, until the onions start to become translucent, and the mushrooms soften.

Pour the cognac from the bottle into a separate glass, and add the cognac from that glass into the pan (this process reduces the risk of flare-ups). Deglaze the bottom of the pan as the cognac simmers and begins to evaporate.

Stir in the tomato paste, reserved wine, and beef stock. Nestle the brisket into the cooking liquid, down into the vegetables, and bring the wine broth to a simmer. Lower the heat to the lowest it will go, cover the pot, and allow to cook for 4 hours.

After 4 hours, remove the brisket from the pot, allow to rest for a few minutes, and slice thinly against the grain. Serve with the vegetables and braising liquid.

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Categories: Eat, Main Courses, Meat, Recipes

Dreidel, Dreidel, Dreidel (Part VI)

RECIPE: Beignets with Lavender Sugar and Apricot Sauce
Beignets with Lavender Sugar and Apricot Sauce

Beignets with Lavender Sugar and Apricot Sauce

Beignets with Lavender Sugar and Apricot Sauce

Ingredients for Pâte à Choux

  • 1 stick of butter
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup flour
  • 3 eggs
  • Vegetable oil for frying

Ingredients for Lavender Sugar

  • 1 cup sugar
  • 1/4 teaspoon dried edible lavender blossoms (optional)

Ingredients for Apricot Sauce

  • 1 cup good apricot jam
  • 1 tablespoon water


Make the pâte à choux by melting the butter in a saucepan. Add the sugar, salt, and water, and bring to a simmer to melt the sugar and salt.

Take the heat off the pan, and whisk in the flour. Once it is incorporated, bring the pan back to the heat, and stir with a wooden spoon until the dough begins to pull away from the sides of the pot.

Spoon the dough into a bowl, and using an electric hand mixer, beat the dough or a few seconds on medium speed to cool it down. Incorporate the eggs, one at a time, working quickly to incorporate them into the hot dough so they do not scramble. Set the dough aside.

Make the lavender sugar by putting the sugar and the lavender in a food processor, and blitzing it until the lavender is broken up throughout the sugar.

Make the apricot sauce by blending the apricot jam in a food processor to even out the fruity lumps of the preserves. Pour the jam into a pan and heat on low heat with the added tablespoon of water.

To fry the beignets, fill a pot halfway with vegetable oil, and heat over medium low heat. To test the oil, drop a little crumb of choux pastry into the pot. It should sink, and then start to rise, surrounded by little fizzing bubbles. You do not want to fry the beignets too hot; they will become brown on the outside, and will remain raw on the inside. Instead, you want them to gently simmer in the oil, surrounded by bubbles, but not browning intensely. Drop a teaspoon of dough into the oil. It will puff; then appear to crack, and will be cooked to a very light gold in about 8 minutes. The crack that occurs in the dough signifies that the interior dough has cooked and created an air pocket; it is the sign you are looking for. Once the dough has “cracked,” cook for a couple more minutes to ensure the light golden color and crisp exterior. Be careful not to overcrowd the pan with raw beignets.

Drain the beignets on paper towels, and immediately toss them hot into the lavender sugar, and roll them around to coat. Serve with the warm apricot sauce on the side.

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Categories: Recipes