A Rosh Hashanah Middle Eastern Feast!

L'shanah tovah! There are many ways of celebrating, but all of them definitely involve food. In this case, I decided to embrace my Sephardic roots and cook a Middle Eastern feast with a special focus on Moroccan food. (My Mom is Moroccan and my grandmother cooked Moroccan food at many family meals growing up.) You'll find a veggie-heavy meal full of Middle eastern flavors, but served alongside some challah, Jewish apple apple cake, and chocolate honey cake to connect to a few Ashkenazi and traditional Rosh Hashanah dishes.

I served the meal across three courses - and the recipes included below are in italics. A few aren't listed since they are elsewhere on the site or were my husband's creations instead of mine.

We started with appetizers:

Roasted Eggplant with Garlic Confit (pictured above)

Matbucha

Hummus

Pita

(paired with some manchego, brie, and crackers)

We moved on to the main course:

Yemenite-Spiced Cauliflower with Schug Labneh

Roasted Citrus-Pomegranate Glazed Carrots

Egyptian Moussaka

Moroccan Lamb Shoulder

Couscous with Dates and Pistachios

Round Challah (challah is elsewhere on blog... just make it round instead of braided)

And we finally ended with dessert:

Tut (marzipan)

Chocolate Honey Cake

Jewish Apple Cake (elsewhere on blog)

We started prep the night before and I'll note below where I did that and then started cooking about five hours before dinner time. I'll note the time for each recipe below, but you won't find a total time for this meal since each piece may add up differently and not all recipes are in full detail below. Most importantly, though, it was absolutely delicious and everyone had a great time. Here is a to a good next year!

Chocolate-Tahini-Banana Whole Wheat Mini-Muffins

I LOVE THESE. And apparently I'm not the only one. I now make double batches of these (single batch listed below) and put them in a two-gallon ziploc bag on our counter. I'm still not sure who consumes the most in the household, but my husband, my daughter, and I all swiftly snag them as we pass by and a few more always disappear when either of my parents is over to visit or babysit.

But it makes sense! What's not to love? They are full of delicious banana, velvety, nutty tahini, and sweet bits of chocolate. Did I also mention they have no butter (but do have some oil) and only use whole wheat flour, making these entirely whole grain? Not only are they absolutely delicious, but the loads of fiber and protein also make them extremely satisfying. A single mini-muffin is filling and hearty, leaving you happy without splurging on loads of fat and calories. So what are you waiting for? Get cooking and enjoy these delicious bites right away!

Time: 15 min to mix, 18 min to bake... so depends how many muffin tins you have!

Pea and Mushroom Fettuccine with Sweet Poached Pears

I'm almost always a fan of red sauce, not white. First, I simply love tomatoes. Second, I hate heavy food items. Thick, cream-filled, salty alfredos simply don't usually do it for me. However, this delicate and extremely lightened version hit the spot. There is just enough sauce to coat the fresh fettuccine without overwhelming, letting the mushrooms and peas shine through. So even if you're not usually a fan of white sauce, give this one a chance!

You'll also find a recipe for poached pears below. Although I'd enjoyed them elsewhere before, I'd never personally tried my hand at cooking this dessert. When there were some quickly-ripening pears on my counter, though, it seemed like the perfect chance. They turned out absolutely delicious and will definitely be made again!

Difficulty: medium-easy
Time: 1 hr

Mint Chocolate Chip Ice Cream

It's time for ice cream again! With summer raging on in a heat wave that seems to have been going for at least a decade, there is nothing better than enjoying fresh, homemade ice cream. The effort makes it taste even better! So I dove back in for my second ever attempt at making homemade ice cream, this time gearing up for a low fat mint chocolate chip ice cream.

Heading into this, I also specifically wanted to make this ice cream with fresh mint rather than flavoring. For the first time in 11 years I enjoy a bit of a backyard (a city-sized backyard, of course) and am growing an abundance of herbs. The mint, of course, is utterly thriving and I look for any and all opportunities to include it in meals. Here, it turned out wonderfully. The ice cream has a wonderfully strong but tasty mint flavor and will leave you feeling refreshed even on the hottest of days.

Unfortunately, we gobbled down the ice cream so quickly that I once again forgot to take a picture... I guess I'll just have to make it again!

Difficulty: medium
Time: 4 hrs (1 hr making and 3 hrs chilling)

Banana Chocolate Chip Ice Cream

Ice Cream! And not just any ice cream... homemade, low fat, banana chocolate chip ice cream! That's right, somehow I've never made ice cream before, but with my new toy, an old fashioned ice cream maker, I decided to dive right in and try my hand at it. I decided to use up the quickly-browning bananas on my counter to make one of my favorite and not-readily-available flavors. I also strove to maintain a creamy texture while severely cutting back on the fat content. It was ambitious, but it worked. The ice cream turned out rich, super banana-y, and delicious.

Unfortunately, we ate it so quickly that I forgot to take a picture... But without using any added colors, it came out a creamy off-white, as have my other flavors since. Most of the bright colors you see in store-bought ice cream are from food coloring rather than naturally occurring.

The chocolate chips are optional, so dive right in and try your hand at this delicious recipe!

Time: 4 hrs (1 hr making and 3 hrs chilling)
Difficulty: medium

Lemony Strawberry Shortcakes

Who doesn't love strawberry shortcakes? Cake. Strawberries. Cream. This sounds like a fantastic idea. Of course, the drawback comes in the fat and calorie content. Luckily, this favorite dessert can be made much healthier (I won't claim that it's actually healthy) so that you can snack away with far less guilt without having to sacrifice the flavor.

I actually whipped these up after dinner when some friends came over but you can even make them for an afternoon snack on their own or if you are having people over for just dessert. Or who needs an excuse? Just make them for breakfast - it has fruit in it so it must be good for breakfast, right?

Difficulty: medium
Cost: $4.99
Time: 1 hr

Chocolate Rugelach and Arugula Citrus Salad

Hanukkah! Okay, a little late for Hanukkah, but at least I'm not as far behind yet as I was with the Thanksgiving post.. progress counts, right? For this Hanukkah dinner I worked to combine some of the classics with some new options for a delightful meal. Make this any of the eight nights, or just any night of the year when you're craving some 'Chosen People' goodness :)

First up, I made latkes, because how can you celebrate Hanukkah without these potato fried yumminess? For some protein, I decide to go the breakfast for dinner route. I laid out some freshly cut nova lox on top of a couple latkes and then poached some (free range) eggs and plopped those on top. Savory breakfast for dinner! Then, in a tribute to my Sephardic half, I made a fresh salad using a variety of citrus fruits- an ode to the Mediterranean. Finally, I couldn't resist dessert. I tried my hand at chocolate rugelach. They're a longtime favorite that I'd never attempted before. I quickly found out it was worth it!

Difficulty: medium
Time: 2 hrs
Cost: $17.03

Nutrition and recipe below the jump!

Thanksgiving! Rosemary-Garlic Turkey, Pumpkin Ravioli, Creamy Mashed Potato Casserole, Cajun Crab Dip, and More!

This post is going to show just how far behind schedule I really am with this blog.. this is my Thanksgiving post. That's right - it's nearly two months late, but I hope it's worth it. It's a long one, full of delicious, healthy recipes that can easily be enjoyed at any time of the year. Or, keep this bookmarked for the fall when next Thanksgiving rolls around.

I did make every single dish below, plus a few others, completely from scratch. The full menu included: pumpkin ravioli in a hazelnut brown butter sauce, butternut squash and cheese gratin, creamy mashed potato casserole, cajun crab dip, sauteed garlic broccoli rabe, rosemary-garlic turkey with pan gravy, green bean and mushroom casserole, apple-cranberry sauce, chestnut stuffing, pear stuffing, apple and cranberry pie, and pumpkin cheesecake on almond cake. I cooked for nearly two days straight, but it was absolutely worth it in the end. If you do go for the full menu, I cannot advise strongly enough that you make up a detailed cooking plan in advance. Without it, nothing would have finished on time or in the right order. So enjoy and let me know your thoughts in the comments!

Difficulty: easy to hard based upon individual recipes
Time: 19 hours (for all of it!)
Cost: $134.57 (for all of it! I fed 6 people with leftovers for the next 2 weeks)

Nutrition and recipe below the jump!

Creole Pan-Fried Shrimp with Cucumber-Fennel-Tomato Salad and Peach-Blueberry Cobbler

You know a meal is good when the featured piece is a freshly made fruit cobbler. With peaches and blueberries in season, bursting with juices and flavor at the farmer's market, I couldn't resist this great summer classic. I've made peach and raspberry cobblers before but decided to mix it up here, crafting a peach and blueberry version with a thick, delicious topping. It's sure to impress and while not quite good for you, certainly it's not all that bad in this version, either!

Of course, I couldn't ONLY have dessert for dinner, although I tried to convince my boyfriend of just that. So I added in a salad, utilizing more fresh farmer's market produce, combining tomatoes, fennel, and cucumber. I hadn't actually used fresh fennel in a recipe before, so I found it quite interesting. It's a bit crispy with a licorice taste - definitely different than anything I've had before. Finally, I made some pan-fried shrimp. They're a healthier version of crispy, deep-fried creole shrimp, and definitely hit the spot for a delicious dinner.

Difficulty: medium-easy
Time: 1 hr 30 min
Cost: $27.52

Raspberry and Chocolate Tiramisu

Yum! But, first, a caveat. I've made real tiramisu and it's delicious and amazing and fully worth the efforts. It's also terrible for you and DOES take a lot of effort. This is not that. This is a poor man's take on tiramisu that can be made quickly and doesn't utterly destroy your arteries, but wow, it sure does a decent approximation at a fraction of the calories and time involved. It's not identical, but it does retain a number of key features and leaves you delighted with dessert. (Or dinner? I'm not judging!)

Whip this together to impress company and serve it with after-dinner drinks or else make it for a dinner party and surprise your guests with dessert. It'll be a great addition or end to any food occasion.

Difficulty: easy
Time: 20 min
Cost: $14.07

Grape Relish Grilled Salmon with Stuffed Zucchini and Lemon Squares

Surprisingly, or perhaps it really shouldn't be, grilled salmon pairs very well with grapes. I have to admit I wouldn't have thought of the combination on my own, but after seeing it listed in a recipe I was curious to test it out and see how it tasted. Turns out, it tastes quite yummy! The crisp, spring grapes complement the rich texture of the salmon, imparting a sweetness without overwhelming the natural taste of the fish. It's light and refreshing while providing a unique and delicious main dish.

To go with the salmon, I used some fresh farmer's market zucchini, stuffed with some artichokes and a bit of panko and cheese for a perfect combination. It's healthy and filling all at once. And, of course, it led up to the dessert: lemon squares. One of the ultimate summer delights, I lightened up the recipe (although it's still a far cry from being healthy) so that you can eat a square without too much guilt. And lemon really is one of the perfect summer treats.

Difficulty: easy-medium
Time: 2 hr
Cost: $15.63

Israeli Avocado Salad, Blackened Brisket, Leek Croquettes, Almond-Coconut Torte with Chocolate-Orange Liqueur

Better late than never, right? I think it has taken me just as long to get around to writing this post as it took to make the original meal! But now, at last, I present you with the post detailing, step by step, the entire massive meal I created for my 2011 seder, the 4th I have hosted. The essentials were still here, like brisket and kugel, but some featured twists and other recipes were new. I mean, what's the fun in cooking the same thing year after year?

Due to the unique nature of this post, things are set up a little differently. I didn't both with a cost since I was cooking for 12 and therefore spent a small fortune. I also do not give a total time for the whole meal. Instead, each recipe still gets a time estimate (and nutrition!) and I note how many servings I made compared to how many a normal person might want to make. As always, if you have any questions just stick them in the comments and I'll get back to you right away.

Finally, here is the full menu I made for my seder. Items in italics I had made previously and are posted elsewhere on this blog while those without are detailed below!

Date Charoset, Matzah Ball Soup, Israeli Avocado Salad, Sweet Citrus Tilapia, Blackened Brisket, Leek Croquettes, Potato Kugel, Apple Noodle Kugel, and an Almond-Coconut Torte with Chocolate-Orange Liqueur.

Chocolate Babka

Wow. Chocolate. Pastry. More chocolate. Warmed and melty. And, as a bonus, Jewish grandmothers rejoicing everywhere. This is a recipe that hits the spot. Make extra and freeze it if you want any to last, because you'll be gulping down these pieces as fast as you can.

No idea what babka is? Basically, it's a Jewish chocolate roll-type cake. Or, at least most commonly made in chocolate but beware if the word chocolate is not written before babka. You would not want to end up with a non-chocolate one! The dough is made, a chocolate filling is prepared, and then it's rolled up into a log shape then twisted from there. You eat it in bread-type slices with rich chocolate swirls emblazoned throughout. Just trust me - it's yummy.

Obviously, a babka can only be so healthy. i did my best to lighten in a few places, but in this case you'll just need to suck it up and go to the gym for an extra long workout. It's chocolate. It's cake. Enjoy it in moderation, hit the gym or take a long walk, and all will be fine in the end. And it's worth it.

Difficulty: medium
Time: 3 hr 45 min (much of it rising time)

Teriyakai Shrimp Kebabs with Smashed Potatoes and Turnips and a Banana Cheesecake with Caramel Rum Sauce

I don't make desserts very often, so this time I wanted to go all out. And yes, this keeps up with my healthy rule! I made a nearly entirely fat-free banana cheesecake with gooey, rich caramel rum sauce. (The nearly fat-free applying to the sauce as well.) Just imagine forking up chilled and creamy banana cheesecake with warm, sticky caramel sauce on top, all finished with a tinge of rum. Absolute. Heaven.

It hardly even matters what I made for dinner at this point, since the dessert is clearly the focus of this meal, but alas, my boyfriend insists I'm not allowed to simply enjoy dessert for dinner. (A skill I initially learned from my mother.) So in addition to the cheesecake (pause for craving a piece again) you'll find some shrimp teriyaki, grilled to perfection, and smashed potatoes and turnips. The potato is typical to be found here but the turnips add a sweetness that works perfectly with the potato and just slightly lightens the texture for a delicious vegetable-starch side.

Difficulty: medium-easy
Time: 11 hrs total with cheesecake setting time, or 2 hrs first night (cheesecake only) and 1 hr the second night (finish cheesecake and rest of meal)
Cost: $21.56

Jewish Apple Cake

A little late, perhaps, but in honor of this post: L'Shanah Tovah! Not sure what that means? Don't worry - this apple cake is delicious enough to be served year-round by all religions. Don't miss out on this cake for lack of celebrating the Jewish New Year.

This healthier apple cake is delicious for dessert yet close enough to a coffee cake to allow you to reason eating it for breakfast as well. It's rich yet light, sweet with a touch of savory, and satisfying without being overwhelming. Make it for yourself or whip it up for a party. You'll be sure to make some friends when you show up with this delight.

Difficulty: easy
Time: 1 hr 30 min

Tropical Mango-Kiwi Salmon with Squash Gratin and Peach-Raspberry Crisp

Considering the heat wave right now, tropical food just seems appropriate. That's right - today is 102 degrees outside and anything cold and refreshing sounds absolutely amazing. So pick up some mango, kiwi, and Salmon on the way home and whip up a meal that truly cements the feeling that you're standing in the middle of the tropics. Oh, and you might want to take some water with you as you walk to and from the grocery store even if it is just half a block away.

With the Salmon I served a squash and sweet potato gratin, flavored with some freshly grated Port Salut cheese which is one of my favorites. And to round out the meal we had a Peach and Raspberry Crisp. It's both healthy and delicious, satisfying your sweet tooth without packing on the calories. Use fresh fruit from your local farmer's market and you'll feel even better about it!

Time: 1 hr 15 min
Difficulty: medium

Squash Gratin
Time: 45 minutes

Ingredients:
2.5 cups yellow squash
2.5 cups sweet potato, sliced
3/4 c. 1% milk
1/3 c. vegetable broth, no salt added
2 tbsp flour
1 tsp black pepper
3/4 c. freshly shredded Port Salut
1/4 c. panko

Get your oven preheating to 400 degrees. As it heats, wash your squash and slice them lengthwise in half. Put them in microwaveable dish and sprinkle with a couple teaspoons of water. Microwave for 3-5 minutes, testing after 3 minutes to see if they are tender. Stop when they are tender. Let them cool to the touch and slice them.

Wash and slice the sweet potatoes. I prefer to keep the skin on (so much nutrition in the skin!) but you can remove it if your prefer. Put the potatoes in a pot and cover with water. Bring to a boil, then reduce the heat and let them simmer for about 10 minutes or until they are tender. Drain the potatoes.

Grease a 9x9 glass baking dish with cooking spray and mix the squash and sweet potatoes together in the pan.

Pour the milk in a pan and turn it to medium high heat. Add the broth and pepper and whisk. Add the flour and whisk. Keep whisking but let it cook for 4-5 minutes or until it just starts to thicken and little bubbles form at the edge. Add the shredded cheese and keep whisking, stirring just until the cheese is melted. Immediately remove it from the heat and pour the cheese mixture evenly over the vegetables in the baking dish.

Sprinkle the panko over the top of the mixture and bake for 20 minutes.

Tropical Mango-Kiwi Salmon
Time: 30 minutes

Ingredients:
1 lb Salmon (sustainable varieties only!)
1 tbsp honey
2 tsp soy sauce, low-salt
1 tsp olive oil
1/2 tsp black pepper
3/4 c. diced mango
1/2 c. diced kiwi
1/4 c. chopped cilantro
1/4 c. freshly squeezed orange juice
1 tsp olive oil (again)

(this recipe is based upon a similar one from Cooking Light)

Place the salmon in a large plastic bag. Mix together the honey, soy sauce, olive oil, and black pepper until well combined. Pour the mixture into the bag with the salmon and shake well to coat the Salmon. Set the bag aside and let it marinate for 15 minutes, turning halfway through.

While the fish is marinating, peel, chop, and combine the mango, kiwi, cilantro, and orange juice in a bowl. Toss well and set aside.

Heat a grill pan over medium high heat. Let it heat for a couple minutes and then add the olive oil. Let this heat for another couple minutes. Remove the Salmon from the bag and place on the grill pan. Cook for 5-6 minutes and then flip. Cook for another 5-6 minutes. When the fish is done flip it back over so the skin side is down and pour the salsa over the fish. Immediately remove from the heat and enjoy.

Peach-Raspberry Crisp

Time: 1 hr 15 min

Ingredients:
1/2 c. flour
1/4 c. brown sugar
1/4 c. sugar
3 tbsp. butter, chilled and then cut into small pieces
6 cups sliced peaches
2 tsp. lemon juice
1 cup raspberries
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. raspberry jam, melted

(this recipe is based upon a similar one from Cooking Light)

Get your oven preheating to 375 degrees. Combine the flour, brown sugar, and white sugar in a bowl. Mix well. Add the little pieces of butter and use two knives to cut the butter into the flour mixture. It should resemble coarse meal by the end.

Toss the peaches with the lemon juice in a large bowl. (Lemon juice will help to keep your fruit from browning once it is cut.) Add the raspberries, 1 tbsp sugar, and 1 tbsp cornstarch. Toss lightly to avoid crushing the raspberries.

Grease an 8x8 glass baking dish with cooking spray and pour the fruit mixture into the dish. Drizzle your melted jam evenly over the fruit. Sprinkle the flour-sugar mixture evenly over the fruit and jam.

Bake for 45 minutes. The top should be browned when it's done. Enjoy as is or serve it with creamy ice cream for a special treat!

Turbot en Papillote with North Indian Roasted Potatoes and Strawberry Shortcake

Oh, dessert. I resist you so often and abstain from you nearly always, but you will always remain a dear, dear friend and close to my heart. And what says summer better than Strawberry Shortcake? With giant flats of strawberries practically jumping into your cart at Whole Foods for half price this is the perfect time to take advantage of the sales and dive into a shortcake. Afraid it's too much of a splurge? Well, rest assured! Below I tackle the recipe and while it won't be a healthy staple anytime soon you can now indulge without too much worry.

And then, of course, one must not forget about the dinner. (Only ice cream is a suitable dessert for dinner option.) Here I use a classic French cooking technique, en papillote, or cooked in parchment paper. This keeps the fish light and flavorful without getting dried out. The vegetables cook alongside the fish, soaking up its juices and basting to come out tasty and very, very healthy. I pair the meal with North Indian spiced potatoes for a crisp side with a bit of bite.

Time: 3 hrs (less for fish and potatoes)
Difficulty: medium

Strawberry Shortcake
Make for yourself as a treat or prepare this and take it to a friend's BBQ, pool party, or beach extravaganza. Although it'll last a little while in your fridge strawberries are best fresh so make this when you'll be able to tackle it in its entirety in 2-3 days.
Time: 3 hrs (with prep time)

Ingredients:
4 c strawberries, sliced
1/3 c sugar

1/3 c margarine
1/2 c sugar
1 3/4 c flour
1.5 tsp baking powder
1/8 tsp salt
3/4 c skim milk
1/4 tsp almond extract
2 egg whites
1/8 tsp cream of tartar
2 tbsp sugar
1 tbsp brown sugar
frozen fat free cool whip

(this recipe is based upon a similar one from Cooking Light)

First, a few things to prepare so the rest of the recipe can come together in a bit. Wash and slice your strawberries. Mix them with 1/3 c sugar, toss well in a bowl, and refrigerate. Let them sit at least 1 hr but up to 3 hrs. Finally, follow the instructions to thaw your cool whip.

Also crack your two eggs, throw out the yolks, and save the 2 egg whites. Set these aside to come to room temperature. (This will create a fluffiness later.) Also remove the margarine from the fridge so it can soften.

Once all of those pieces are heading in the right direction, continue! Get your oven preheating to 375. Line a springboard 9" cake pan with wax paper and spray it with cooking spray. Set it aside for now.

Place the margarine in a large bowl and cream it with an electric mixer. After about 2-3 minutes start adding the sugar, but slowly. It should take 4-6 steps to add the entire 1/2 cup. Continue beating as you add the sugar and keep beating until your mixture is light and fluffy.

In a separate bowl combine the flour, baking powder, and salt. Let me pause for a second, however. These are a couple things you will rarely find in my recipes: salt and bothering to separate while baking. But a pinch of salt IS needed here to rise properly. And as for the separating, while it makes no difference if you are making something denser like brownies, the separation here means your final shortcake will be far lighter. Failing to mix means you might beat out all of the spring and end up with a flat, dense cake. (Think the epochal Aunt Gertrude's fruitcake.)

Pour out your milk to the right measurement. Add a little bit of flour mixture to the butter mixture, then add some milk, then continue to repeat. You want to end with flour mixture. Once that is all blended add the almond extract and stir that in.

In yet another bowl, beat the egg whites and cream of tartar at high speed. (Trust me, you do not want to do this by hand.) Beat until they are foamy, which should take a few minutes. Slowly add the 2 tbsp sugar just 1 teaspoon at a time. Beat until stiff peaks form, which will take at least 5 minutes if not more. The peaks should be able to stand up on their own without trouble.

Stir 1/4 of the egg white mixture into the batter. Then gently fold in the rest, stopping as soon as it is folded in.

Put the batter in the springboard pan you lined and greased. Sprinkle the brown sugar over the top of the cake. Bake for 25 minutes or until done. Let the cake cool for a few minutes after coming out. This will make the cake shrink slightly away from the edges, making it easier to remove from the pan.

Finally, it's time to assemble. Cut the shortcake in half horizontally. Put the bottom half on a large plate with the cut side facing up. Spoon out some of the strawberry juice that has developed in the bowl with the strawberries and drizzle that over the cake. Spread half of your whipped topping on the cake and then top with half of your strawberries (avoiding taking the juice.) Place the next piece of cake (cut side down) on top. Repeat the adding of the rest of the strawberry juice, rest of cool whip, and rest of strawberries. Enjoy!

North Indian Roasted Potatoes
Time: 1 hr 15 min

Ingredients:
3 tbsp canola oil
3 lbs small red potatoes
1 3/4 tsp mustard seeds (black or yellow)
2 tsp fresh ginger, peeled and minced
3 garlic cloves, minced
1.5 tsp salt
1 tsp ground turmeric
1/2 tsp garam masala
1/2 c fresh cilantro, chopped
1/2 c fresh mint, chopped
1 tbsp fresh lime juice
2 limes

(this recipe is based upon a similar one from Cooking Light)

First, preheat your oven to 400 degrees. Then wash your potatoes and cut them in half. (Note, always keep skins, it's healthier! And tastier!) Toss them in a bowl with 1 tbsp oil and then set aside for now.

Heat 2 tbsp of oil in a small pan over medium to medium high heat. Add the mustard seeds and turn to medium high. Cook until the seeds begin to pop, which will take just 1-2 minutes. You'll want to be ready because when they start to pop, they go EVERYWHERE. Quickly reduce the heat to medium low at that time and add the ginger and garlic. Stir constantly and cook for an additional minute.

Then, time for the spices. Add the salt, turmeric, and garam masala to your pan, continuing to stir. Cook for another minute. Remove from heat, turn off the stove, and pour the spice mixture over the potatoes. Toss well to ensure they are evenly coated.

Coat a large glass dish with cooking spray and spread the potatoes in a single layer in the dish. Bake for 50 minutes or until tender. Stir at a third and two thirds through to avoid one side of the potatoes baking to the pan. When you remove them from the oven, add the lime juice, cilantro, and mint and toss well again. Cut your two limes into wedges and serve them with the potatoes. The fresh juice will help to calm any spiciness.

Turbot en Papillote
As you will see, this meal results in little pouches that are perfect for picking up and eating from. I find this is really great with company since they are already neatly divided. But beware, you will always eat a packet rather than half a packet so do not overstuff them!
Time: 35 min

Ingredients:
1 c carrots, sliced into thin shreds
1 c red onion, vertically sliced into rings
1 c zucchini, diced
1 tsp fresh tarragon, chopped
1 lb Turbot
1/2 tsp freshly ground black pepper
2 tsp butter
1/4 c white wine

(this recipe is based upon a similar one from Cooking Light)

Preheat your oven to 350. (This is when I really wish I had a giant kitchen with a double oven... one day!) Make sure all of your veggies are chopped to the instructions above.

Toss the carrots, red onion, zucchini, tarragon, and 1/8 tsp black pepper in a bowl. Then, to the side, sprinkle the rest of the pepper onto the tops of your Turbot fillets.

Cut large (about 15") squares of Parchment paper and fold in half and open again to find the center. You want the same number of Parchment squares as you have fillets. If there is one large fillet, cut it into 2-3 individual pieces. Using the fold as a guideline, evenly distribute your veggie mixture among the parchment squares.

Place the fillet over the fish on each square. Distribute the butter around the fillets, so you have 1/2 tsp-1 tsp of butter topping each fillet. Drizzle with wine that is also distributed (roughly 2 tbsp wine/fillet.) Gather up the edges of the paper and tightly roll down so the packet is firmly sealed.

Grease a baking dish or baking sheet with cooking spray and place the packets on or in it. Bake for 20 minutes. The packets should be hot and puffy if they were properly sealed. Remove from the oven, cut open a packet, and eat right away.

A Full Passover Seder Meal

Continuing in the tradition of posting full holiday meals in the below post I will walk you step by step through a full Passover meal. Keep in mind that while this is the menu I chose to serve, you can customize your own menu. Pick out your favorite pieces below and mix and match with other great Passover-kosher recipes for a delicious seder.

For my meal, I included: matzoh ball soup, gefilte fish (store-bought), matzah (store-bought), date charoset, potato kugel, spinach kugel, a salad with blueberry vinaigrette, brisket, tilapia en papillote (see previous post), pavlovas, and macaroons (store-bought.) So click on in and read through to find out how to make each one! I'll also tell you when to start and how to prep in advance so that your seder dinner is served warm and on time.

Note: I cooked food for 10 people so many of the portions below are very large. You will want to adjust accordingly if you are cooking for fewer/more people.

Difficulty: Medium-Hard (to coordinate and get all done! easier for individual pieces)
Time: allow at least 12 hrs of cooking time...you'll see below I prepped some the night before and then cooked for about 8 hours on the day of the seder

Salad with Homemade Blueberry Vinaigrette
Time: 5 hrs
The main time sink in this recipe is the blueberry vinegar. Make that the night before because it needs to steep for several hours. I made the vinegar and let it sit in my fridge overnight. Then, a few hours before the seder I mixed together the full vinaigrette dressing. I also tossed the greens with the onions, fresh blueberries, and other salad ingredients. Finally, just before guests arrived I tossed the dressing with the salad so it was ready to serve immediately following the seder service.

Note: This picture was taken before the dressing was added. The dressing is a deep purple in color and makes the salad look very dramatic - and beautiful - when all mixed together.

Ingredients:
3 & 2/3 cup blueberries
1/2 cup white wine vinegar
4 tsp sugar
1 small bay leaf
1 tbsp honey
1.5 tsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh ground black pepper
4.5 tbsp olive oil
3 packages mixed greens
1.5 cups sliced red onion

(this recipe is based upon a similar one from Cooking Light)

First, you need to create the blueberry vinegar. Wash 2/3 cup of your fresh blueberries, remove any lingering stems, and place them in a small pot. Smash with a potato masher or a fork if you do not have one. Add the white wine vinegar, sugar, and bay leaf. Turn the heat on and bring to a boil. Reduce the heat and simmer (covered) for 10 minutes. Then, remove from the heat and keep the pot covered. Let it sit for 4 hours. After that, you can transfer it to a bowl, cover that, and refrigerate overnight to make the rest of the salad the following day.

To prepare the vinaigrette combine your blueberry vinegar (now chilled) with the honey, mustard, salt, and pepper. Mix well. Slowly whisk in the olive oil, adding just a little at a time to make sure the mixture is well combined. You can let this sit for a bit in the fridge as needed but make sure you re-whisk before putting it on the salad.

Put 3 packages of mixed greens in a large bowl. I used arugula, frisee, and mesclun. Add the red onion and 3 cups of fresh blueberries and toss well. Just before serving add the dressing and toss well to achieve a beautiful, purple color.

Spinach Kugel
Time: 1 hr 15 min
For this recipe I prepared the kugel the night before and cooked it 2/3 of the way. Then, just before eating the next night I popped it into the oven for 30 minutes to finish cooking and thoroughly heat the kugel. Just make sure that if you store it overnight it is wrapped well with saran wrap or another airtight cover.

Ingredients:
6 tbsp margarine
2 cups diced onion
1 cup diced celery
1 cup sliced mushrooms
3 cup shredded carrots
1.5 cups matzo meal
2 lbs frozen chopped spinach - thawed and drained
3 beaten eggs
3/4 cup egg beaters
salt
pepper

Preheat your oven to 350.

Melt the margarine in a large pan over medium high heat. I know it's a ton of margarine - and so much of me wants to cut some of it out - but it is needed to hold the kugel together so do not skimp on it. (I have experimented and this is the least you can get away with!) Add the onion, celery, and mushroom and saute for 10 minutes or until soft.

Pour the sauteed vegetables into a large bowl and add the carrots, matzo meal, spinach, eggs, and egg beaters. Add salt and pepper to taste. Mix until well combined. (I find it often easiest to use your hands after washing them well since this is a weird texture to mix.)

Grease a 9x13 baking dish with cooking spray and then pour the mixture in, patting it as needed to get it flat and well stuffed into the dish. If you are serving immediately bake for 40-45 minutes but if you will be serving the next day just bake for 30. Then cool, wrap securely to keep it air-tight, and refrigerate overnight. Then bake 30 minutes before serving.

Potato Kugel
Time:
I prepared the potato kugel in the same style that I prepared the spinach kugel. I made the kugel and baked it for about 2/3 of the total time. I stored it overnight and finished baking it the next day. Once again, you can do it all in a row but when preparing for a big dinner party I have learned it is generally easier to do as much ahead of time as possible.

Ingredients:
3/4 cup vegetable oil
12 large Yukon or Idaho potatoes
2 large onions
4 eggs
1 cup egg beaters
1 tbsp no-sodium salt substitute
2 tsp ground black pepper
1/4 cup chopped fresh parsley
3/4 cup matzoh meal

Preheat the oven to 375.

Grease two 9x13 glass baking dishes with cooking spray. Pour half of the vegetable oil in each one. Set those aside for now.

Wash and shred your potatoes and onions. This is best done with a shredder blade in a food processor. You'll probably have to work in several rounds to get everything shredded. If so, take a large bowl and place a large piece of cheese cloth in it with the edges draping over the edge of the bowl. As each batch is shredded dump it into the cheesecloth bowl. When everything is shredded place the bowl in the sink. Carefully pick up each corner and hold all the edges of the cheesecloth together so that no potato can spill out. Strain out all of the moisture.

Placed the drained potato onion mixture into a large bowl. Add the eggs, egg beaters, salt, pepper, parsley, and matzo meal. Mix well. (Again, I find it easiest to use this with nicely washed hands.) Split the potato mixture evenly into two bowls.

Place the two baking dishes in the oven and let them heat for 5 minutes. The oil should be very hot at this point. Carefully remove the dishes from the oven. Working with one at a time, pour about 2/3 of the oil into one of the bowls of potato mixture. Stir well but do NOT use your hands this time as the oil will make everything very hot. Put the oiled potato mixture back into the pan from which you poured the oil and even the top/pack as needed. Repeat with the other baking dish/oil/bowl of potato mixture.

Put both glass dishes with the potato mixture back into the oven. If you are serving immediately bake for 55 minutes. The top should be golden-brown and crispy. If you are serving the next day bake for 40 minutes. Then remove, cool, and cover so it is air-tight. Then keep refrigerated overnight and bake for 30-35 minutes the following day.

Date Charoset
Oh date charoset - how great you are. If you are American (or Western European) chances are that you've only experienced apple charoset. Ashkenazi Jews (think Western Europe, Russia, and most American Jews) make apple charoset on Passover. However, I'm Sephardic (think Spanish and Middle Eastern Jews) and we traditionally eat date charoset. Personally, I'm a huge fan of this dish and it's incredibly simple to make. Some whip it up and spread it on some matzah for a delicious meal.

Ingredients:
Pitted dates (3 packages)
Ground almonds (3 packages)
Manischewitz

Place your pitted dates into a small pot. Pour in Manischewitz until it is about 3 inches deep (from the bottom.) Place the pan over medium to medium high heat.

Bring the mixture to a light, slow simmer and stir with a wooden spoon or something else fairly stiff every few minutes. If the wine begins to evaporate or if the dates look like they are about to burn add more wine. You'll need to simmer and stir for a while - probably about 45 minutes. You'll be done when the dates have melted down. There will still be some chunks but the mixture should be thick and sticky yet somewhat smooth and uniform.

When it gets to that point, remove from the heat and stir in the ground almonds. Then let the charoset cool and serve.

Passover Pavlovas
Time: 4 hrs
I'm very proud of this picture. I just had to add that.

For this recipe you need to make the pavlovas and then the custard separately. You can even make the pavlovas themselves the night before. Make the custard the morning of and then put everything together after dinner just before serving. I doubled this recipe to make 16 pavlovas.

Ingredients:
1/4 tsp cream of tartar (make sure it's Passover kosher)
4 large egg whites + 1 large egg white
3/4 cup sugar + 1/2 cup
2 large eggs
2 tsp grated lemon rind
1/2 cup fresh lemon juice
1 tsp corn starch (if you are Sephardic, otherwise use potato starch)
2 packages fresh raspberries
1 tbsp powdered sugar

(this recipe is based upon a similar one from Cooking Light)

Preheat your oven to 250.

Measure out two pieces of parchment paper to match cookie sheets. Draw eight 4" diameter circles on the sheets, then flip them over and tape them to the cookie sheets so the drawn-on side is facing down. Use a tape that won't melt, such as masking tape.

Put the cream of tartar and 4 egg whites in a large bowl and whip with a mixer at high speed until the mixture is foamy. Continue beating and slowly add 3/4 cup sugar, but just 1 tbsp at a time. Keep mixing until there are stiff peaks. This will take a while but there MUST be stiff peaks so don't try to skimp here and stop early.

When it's done divide the meringue among the 8 circles you drew on the cookie sheets. Dollop it down and then use the back of a large spoon to make each circle into a nest shape.

Bake for 1 hr, but rotate the cookie sheets top/lower shelf halfway through to cook evenly. After 1 hr turn the oven off but keep the door shut - let the meringues cool in the cooling oven for 2 hrs. Remove from the oven and very carefully remove the meringues from the parchment paper. They will be very fragile and practically weight-less so take care not to crumble them.

Now, it's time to make the custard. Combine the 2 eggs and remaining 1 egg white in a medium bowl and whisk well. Put 1/2 cup sugar, lemon rind, lemon juice, and corn starch in a small or medium bowl over medium high heat. Mix and heat until it is 180 degrees or small bubbles form at the edge. Slowly add this hot mixture to the eggs you have in the bowl, stirring with a whisk as you add it.

Pour the juice-egg mixture back into the pan and cook over medium heat for 2-3 minutes, stirring constantly. It should get thick. Remove from heat, spoon into a bowl, and chill.

Finally, when you want to eat your pavlovas divide your raspberries among the nests. Top with the lemon curd, dividing evenly as well. Sprinkle with powdered sugar. Serve and enjoy immediately.

Brisket
Time: 4.5 hrs
That's right - we're at the main feature. Brisket. There are next to no meat recipes on this blog but I pulled out all of the stops for my passover seder and there just had to be brisket. Luckily, while this was my first brisket experience I learned from the best and this turned out well.

Ingredients:
brisket (mine was about 6 lbs)
olive oil
1 cup pitted prunes
salt
cinnamon
ground nutmeg
1 large onion
2/3 cup honey
lemon juice

Note: Many of these do not have amounts. I'll do my best to compensate for that in my description but much of this is by feel.

Heat a tablespoon of olive oil in a large pan over medium high heat. Cut the brisket in half if you need to in order to fit it in the pan and sear well on both sides until brown. This will take about 5 minutes.

Remove from the heat and take the meat out and set on a cutting board. Throw out any extraneous fat. Then, put the pan back on the heat. Put a little bit of water in the pan and scrape with a spatula to get up the little brown bits. Then, put the brisket back in the pan and add enough water just to cover it. Bring to a boil. If you let it boil for about 15 minutes the scum will rise to the top (white foam like at a dirty lake.) Skim it off and throw it away.

Turn the heat down to low, cover the pan, and let the brisket cook for 30 minutes. Add the prunes, salt, a lot of cinnamon, a lot of nutmeg, onion (cut up), honey, and lemon juice. Keep in mind there is a lot of meat so you need a lot of spice/sauce to affect the flavoring. Mix well, cover again, and let it simmer gently on low for an hour.

Remove the brisket after that from the pan (leaving the sauce in the pan) and let it cool on a cutting board.

Preheat the oven to 350.

Once the brisket is cool slice it in very thin slices against the grain. Put the slices in a greased 9x13 glass baking dish. Pour the gray over top. Cover and bake for 30 minutes. (Note: You can let it sit for a bit when cooling/in pan with gravy before baking if you want to time things correctly.)

Matzoh Ball Soup
Time: 1.5 hrs
Sadly I forgot to take a picture of this before it was devoured but Matzoh Ball Soup is about the most amazing thing ever. If you haven't tried it, do so immediately. And if you but it wasn't homemade- well, it just wasn't the real thing.

Note: I did 2.5 times the recipe below for 10 people but since I am guessing you do not want to make it in such large portions I have made it normal-sized below.

Ingredients:
6 cups vegetable broth + 2 tbsp
2 eggs
2 tbsp unsalted butter (melted)
1/2 cup unsalted matzo meal
1 tbsp parsley, minced
1/2 tsp dried dill
1 red bell pepper, chopped
1 stalk celery, chopped
3/4 cup carrots
1 bay leaf
2 bunches of green onion, chopped
salt
pepper

First, we'll start with the matzo balls. In my case I made the matzo ball dough first and left it in the refrigerator for several hours as I prepared other parts of the meal. Then, shortly before guests arrived, I prepared the broth and simmered the matzo balls. I covered them with foil to keep the heat in and let the broth stay on the burner but turned the heat down to low. That way it stayed hot through the seder service and we assembled the soup right afterwards.

To prepare the matzo balls, lightly beat the eggs in a bowl. Add the butter, 2 tbsp vegetable broth, matzo meal, parsley, dill, and about 1/4 tsp salt. Stir until well combined and refrigerate. You want to keep it in the fridge for at least 15 minutes but can leave it for up to 8 hrs.

To prepare the soup, combine the vegetable broth, bell pepper, celery, carrots, and by leaf in a large pot. Bring to a boil. Reduce the heat and simmer (covered) for another 20 minutes. Add the green onions, salt, and pepper. Simmer for another 10 minutes. Then, remove the bay leaf and add more seasoning if needed. (I only recommend adding pepper since salt is bad for you!)

Finally, you need to cook the matzo balls. (This can be done after or while you are preparing the soup.) Bring a pot of water to boil over high heat. Wet your hands so the dough won't stick and form the dough into 1" balls. Drop them gently into the boiling water, one by one. Then immediately reduce the heat and let the balls simmer for 30 minutes. When they are done remove them with a slotted spoon.

To serve, place two matzo balls in a bowl and add the soup.

Grilled Salmon with Fontina-Stuffed Potatoes and Indian-Spiced Squash with Bluberry Crumb Cake

Ah yes, that picture makes me remember how wonderful simply prepared grilled Salmon can be. Look at that crisp top and imagine the delicious flavors of freshly-grilled fish. While this may be enjoyed year-round, the beautiful weather recently certainly encourages a spate of grilling and reminds you how well it pairs with a beautiful evening, fresh air, and some nicely chilled wine.

This was a week of simple dishes with a twist. The Salmon was quite basic straight through, but the potatoes and squash I served with it were not quite what you would think. The potatoes were stuffed potato skins, but with Fontina cheese and a severe lack of frying, heavy oils, or bacon. The squash may be in the squash family, but was an almost pear-like Mexican version you'll have to search for and flavored with Indian spices for a mixed nationality side. Finally, I rounded out the meal with blueberry crumb cake. Spring is the season of blueberries and these ones did me proud. This crumb cake stood true to the test, coming out light and fluffy and moist - and rather healthy yet absolutely delicious.

Time: 2 hrs
Difficulty: easy

Fontina-Stuffed Potatoes

Time: 2 hrs

Ingredients:
4 good-sized russet potatoes
1/2 cup 2% milk
1/4 cup fat free sour cream
1/8 cup low-fat buttermilk
2/3 cup shredded Fontina cheese
4 tbsp diced chives
1 tbsp butter
1/4 tsp salt
1/2 tsp black pepper
3 tbsp grated parmesan

(this recipe is based upon one from Cooking Light)

Oh potatoes. You are so delicious. And I love you. I mean... well, let's just get to the recipe!

Get your oven pre-heating to 400 degrees. Wash your potatoes well and then pierce them all over with a fork. Place them in a greased baking dish and bake for an hour and fifteen minutes. When that time is up they should be quite tender. If they are not, bake a little longer. (It will vary with size of potatoes.)

Let them cool until you can handle them - probably 10-12 minutes. Cut them in half and scoop out the flesh of the potato, leaving about 1/4" shell all the way around so your skins do not lose their shape. Put the flesh in a large bowl.

Add the milk, sour cream, and buttermilk to your potato mixture in the bowl. Mash well until you reach a mashed potato-type consistency. (Some chunkier bits are okay.) Add 1/2 cup of fontina, chives, butter, salt, and pepper. Mix well. The cheese will probably begin to melt from the warmth of the potatoes, which is fine. Split the mixture evenly among your potato skins and stuff them back in. It should be overflowing by a little in each one. Sprinkle the remaining Fontina and the Parmesan over the tops of each one. Place them on a greased baking sheet and bake for 12 minutes. (Still at 400.) Then broil for 2 minutes. The cheese on the top should get bubbly. Take out and eat as soon as your mouth will allow it!

Indian-Spiced Squash
Time: 20 minutes

Ingredients:
1 tbsp olive oil
1/2 tsp coriander
1/4 tsp cumin
3 chayote squash
1 red onion
1 tbsp fresh lemon juice
1 tbsp sliced mint leaves

(this recipe is based upon one from Cooking Light)

Wash your chayote squash. Cut in half, remove the seed, and cut into roughly 1" cubes. Get your grill or Foreman grill heating.

Slice your red onion into 1" sized pieces as well. Go for the cubes, but obviously they will fall apart a bit. Put the squash in a bowl with the onion. Toss with olive oil, cumin, and coriander until well blended.

Thread the squash and onion, alternating, onto skewer sticks. (Be careful not to accidentally stab yourself with one as I did.) When the grill is hot, put the skewers on it and grill for about 10 minutes, turning once or twice throughout the process to heat evenly. Place the skewers on a plate. Sprinkle with mint and drizzle with lemon juice.

Grilled Salmon
Time: 20 minutes

Ingredients:
1 lb Salmon fillet
2 tsp olive oil
1/2 tsp black pepper
1 tsp lemon juice

Ready for world's simplest recipe? This reminds us that fresh Salmon has a delicious taste and is often most enjoyed when simply prepared. Make sure you buy a nice piece of Salmon for this meal, however, since it will simply be showcasing the flavor.

Heat a grill pan over medium heat. When the pan is getting hot add the olive oil and swirl to coat. Let the oil get hot as well.

Place the fillet in the pan, skin side down. Sprinkle with black pepper and drizzle with lemon juice. The fillet should be sizzling as soon as you place it in the pan if the pan and oil were hot enough.

Cook for about 5 minutes and flip. Again, the Salmon should be sizzling this entire time. Watch out for little specks of flying oil! Cook for about 7-8 minutes with the skin side up and resist wanting to flip the fill too often. You can take a little peak after the allotted time - the side facing down should be nicely browned and slightly crisp as seen in the picture at the top. If this is the case flip the Salmon back over to so skin side is down again. Cook for another 4-5 minutes or until the Salmon is cooked to your taste. Ideally, you let the skin get crisp at this stage.

Remove and enjoy. Garnish with fresh lemon wedges if desired.

Blueberry Crumb Cake

Time:

Ingredients:
2/3 cup sugar
1/4 cup stick margarine or butter, softened
1 tsp vanilla
1 egg
1 1/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup low fat buttermilk
1 cup fresh blueberries

Topping
3 tbsp sugar
3 tbsp flour
1 tbsp stick margarine or butter, softened
1 tsp cinnamon

Now I know that normally I tell you to experiment, but when it comes to baking you really should follow the "rules." Baking is far more precise. Experiment and substitute and the texture will change and things will not turn out correctly. If you want to experiment plan on making mistakes and throwing away a lot of versions before you get there. But follow this recipe exactly and you'll enjoy a healthy, divine dessert. The only trick is not gulping it all down in one serving!

Preheat your oven to 350.

Coat a 9" round baking pan with cooking spray. Line the bottom with wax paper and then coat that with cooking spray as well. I find this recipe works especially well with a springboard pan, but if you do not have one you can use a traditional 9" round.

Beat 2/3 cup sugar and 1/4 cup butter/margarine with a mixer or by hand until the mixture is well blended. Add the vanilla and egg and beat well. (All of this beating helps to give the cake its light, airy texture.) Measure out 1 1/3 cups flour. Combine that separately with the baking powder, baking soda, and salt. (Yes, salt, but just a little. In baking it is often necessary since it has rising properties.) Alternate adding a little bit of the flour mixture and a little bit of buttermilk to the sugar/butter mixture, starting and ending with flour. Mix just until well blended. Then gently fold the blueberries into the batter.

Pour the batter into the pan. You'll now need to make the crumb topping. Combine the remaining sugar, flour, butter/margarine, and cinnamon in a bowl. (See the ingredients under "topping" above. Cut the butter into the mixture with two knives until the mixture resembles coarse meal. Sprinkle evenly over the cake.

Bake for 40 minutes. Double check to make sure it's done by inserting a toothpick into the center. If it comes out clean, you're good to go!

But really - let me know what you think of this one since I find it so delicious!

Rum Bananas

Bananas. Rum. Brown sugar. Crepes. Ice Cream. Are you salivating quite yet? Because despite it being a Monday morning I'm ready to devour this delicious dessert all over again! Crepes can be eaten for breakfast, right? And bananas are fruit and ice cream is just like milk... sooo....

That's right - this post is dessert. I do not feature them very often (mostly because I like them so much that portioning would not work very well for me) but this one is a doozy. We'll delve into how to prepare Rum Bananas and then also provide a plethora of options for serving them.

Time: 15 minutes
Difficulty: easy

Rum Bananas
Ready to make this? Good news for you - it's incredibly simple and fast yet yields amazing results!

Ingredients
1 tsp butter
5 bananas
3 tbsp packed brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
5 tbsp dark (gold) rum

These come together very quickly and are amazing! To start melt 1 tsp of butter in a pan over medium heat. Slice your bananas into about 1/4" thick slices. When the butter has fully melted toss the bananas into the pan. You can actually pick up the pan by the handle and lightly shake it to make sure the bananas are evenly distributed with the butter.

Add the brown sugar, vanilla, cinnamon, and allspice. Stir to make sure the bananas are fully coated. Continue to stir frequently, letting the mixture simmer, as the sugar melts. This should only take 3-4 minutes. Then, add the rum. The rum will sizzle when first added to the pan. Stir well and let simmer for another 4-5 minutes or until bananas are very soft. You're then ready to serve your dessert!

But, how do you do that? These bananas can easily be enjoyed plain, but here are some other options:

1) In crepes with ice cream on top. This is how I choose to serve them. Make sure you are almost done making the crepes before starting the bananas since they cook so quickly. I used a low-fat vanilla caramel swirl ice cream on top of the crepes.

2) Over ice cream. Put a scoop of ice cream into a bowl and pour these hot rum bananas over top for a delicious sundae.

3) Over cheesecake. Need I say more?

4) With anything chocolate. Warm brownies, mousse, or souffle work especially well with the bananas.

5) Plain pound cake! You can dress up a simple pound cake with these bananas as well for a simpler presentation.

I'm sure there are endless more options but these were just a few to get you started! Post below if you have a great idea of your own that you would like to share.