Sephardic Recipes With A Modern Twist

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A Marvelous Moroccan Mimouna

Spiked Limonana

Serves 4 3/4 cup sugar2 cups water1 cup fresh lemon juice4 cups ice1 cup fresh mint leaves5 oz arak In a small saucepan, combine water and sugar. Place over medium heat and whisk constantly until the sugar dissolves. Set aside and let cool. In a blender, combine the sugar water, fresh lemon juice, mint leaves …

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The Tasty Comfort of Solda: A Passover Grand Finale

Solda/Sorda Recipe

6 cups chicken broth2 big pinches of saffron½ cup extra virgin olive oilSalt and pepper, to taste4 cups matzah, broken into silver dollar size pieces In a large pot, bring broth to a boil over medium heat, then lower heat. Add saffron, olive oil, salt and pepper, then cover and simmer for 10 minutes. Remove …

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The Tasty Comfort of Solda: A Passover Grand Finale

The Tasty Comfort of Solda: A Passover Grand Finale

For David Suissa’s mother, the last day of Pesach is the day she serves solda, an old-school Moroccan dish that transforms leftover matzah into comfort food. By the eighth day of Passover, most of us have grown weary of matzah. It is truly the unleavened bread of affliction (and indigestion). But for David Suissa’s mother, …

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Matzah Farfel Stuffed Cornish Hens With Roasted Baby Potatoes

Matzah Farfel Stuffed Cornish Hens With Roasted Baby Potatoes

Stuffing 4 tablespoons extra virgin olive oil1 medium onion, finely diced4 celery stalks, thinly sliced10 ounces mushrooms, sliced2 cups matzah farfel1/3 cup dried apricots, chopped1 teaspoon Himalayan salt1/2 teaspoon turmeric1 cup chicken broth or vegetable broth or water2 eggs, beaten In a large frypan, warm oil over medium heat and add onions. Sauté for 3 to …

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A Passover Feast That Will Have You Stuffed

Whatever customs your family follows at the Seder, just know that you are creating moments of joy and pride and lasting memories From my earliest memories of the Passover Seder, the most dramatic and meaningful part was when my father would walk around the table carrying the ke’arat Ha’Haggadah. All of us would be singing Bib’hilu yatzanu …

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Herbaceous Green Sauce

1 bunch Italian parsley, washed and drained 1 bunch basil, washed and drained1 bunch cilantro, washed and drained1⁄2 cup mint leaves, washed and drained1⁄4 cup fresh dill, washed and drained 1 cup extra virgin olive oil3 garlic cloves1⁄2 cup lemon juice1 teaspoon salt1 teaspoon pepper1 jalapeño or 1 teaspoon red pepper flakes, optional1) Trim the …

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Chocolate and Hazelnut Cake

Chocolate and Hazelnut Cake

7 eggs, separated1 cup sugar, divided in half1 3/4 cups ground hazelnuts8 ounces dark chocolate, chopped1 cup water2 tablespoons instant coffee granules1/2 cup avocado or safflower oil1 teaspoon vanilla1/2 teaspoon kosher salt Chocolate Glaze4 ounces dark chocolate, chopped1 tablespoon sugar1 teaspoon oil1/4 cup water Garnish1/2 cup roasted hazelnutsFresh berries, washed and dried Preheat the oven …

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From Vienna, With Love: A Hazelnut and Chocolate Cake Too Good To Passover

Whenever I’m invited for a meal and I ask the hostess what she’d like me to bring, the answer is usually “Chocolate Torte, please!” Being the flower girl at the wedding of my mother’s younger sister Rebecca to Anthony was probably the most exciting night of my five-year-old life. I wore a long white dress …

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Rustic Israeli Salad

Rustic Israeli Salad

1 bunch basil, washed and dried6 radishes, thinly sliced2 Persian cucumbers, sliced on a diagonal 3 plum or Roma tomatoes, quartered lengthwise8 assorted mini bell peppers, seeded and thinly sliced 3 stalks green onions, chopped finely 1 lemon, juiced1/4 cup olive oil Kosher salt Freshly ground black pepper Arrange vegetables on a large platter or in a bowl. Dress with lemon …

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Oh Brothers! A Heavenly Halvah Spumoni Sundae

When Brooklyn-born brothers Gary and Errol Winkler came to Southern California in 1973, they dreamed of bringing refreshing Coney Island-style Italian ices to the sunny West Coast. They opened several brick-and-mortar stores called Brothers Italian Ices Cafe. While the ices sold well, they found themselves devoting more and more of their time creating Italian ices …

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