For my debut post on Kosher.com, I wanted to showcase the type of creative thinking I aspire to in the kitchen. I chose Eben Freeman’s White Russian Rice Krispies, in which he separates the elements of a White Russian cocktail (vodka, Kahlúa coffee liqueur, and cream) and mashes them up with breakfast cereal and milk. …
dessert
Matcha Hamantaschen with White Chocolate, Toasted Pecans, and Sake-Infused Bing Cherries
I love a good raspberry or apricot hamantasch, but as you’ve seen (most recently with my spin on Chanukah latkes), I can’t quite resist the urge to offer a new take on traditional foods. As it happens, hamantaschen have been a ripe target for innovation in the kosher food blogging community (corndog hamantasch anyone? Yes, please!). …
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Grapefruit Grenadine Granita
A cold, slushy treat during a polar vortex when the wind chill is -13F? Yup! It’s sweet and refreshing (especially if you’ve got the heat cranked up toasty inside). Plus, I can’t resist alliteration. And February is National Grapefruit Month, too! You can use any fruit juice as-is, or adulterate with added water and sugar…
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Toasted Marshmallow Rice Krispies Treats with Raspberry Dust
I don’t have a huge sweet tooth, so I needed to add some dimension to the classic Rice Krispies Treats. After I mixed the Rice Krispies with the melted marshmallow, I used my Searzall and blowtorch to toast the surface, because Maillard browning reactions make everything better (if you don’t have a blowtorch, try sticking…
