The best kind of jam is one that goes with everything.
Hello, hello! Long time no post, but I promise I haven’t forgotten about you! I just came back from a three week stay with my family in Israel, it was so nice to see them and to spoil my nephew with chocolate and goodies (yep, I’m that kind of aunt). Now we’re back just in time to celebrate Hanukkah, one of my favorite holidays of the year. Part of the Hanukkah tradition is to eat lots and lots of fried goodies, especially donuts a.k.a. sufganiyot. I might have gone a little overboard with the sufganiyot this year… Maybe it’s the jetlag, or you could also blame homesickness I suppose, but I tell you one thing: these oreo-stuffed donuts are so darn good, I guarantee you’ll want to make them year-round.
Ah, the pumpkin pie, a mainstay of every Thanksgiving meal. A good pumpkin pie is absolutely vital. But you’re not going to stop there. No way. “Good enough” isn’t good enough. You demand excellence! You demand a pie that your guests just can’t get enough of no matter how stuffed full of turkey they are. And if you ask me, a crème brûlée is your way of excellence manifesting itself as a pie.
What do you think of when you hear the word “tofu”? Do you think of Japan? Do you think of vegetarians and vegans and all those who avoid meat and embrace tie dye?
Do you think of sad Thanksgivings with fake birds on the table? Would it blow your mind to think that the secret to my delicious, vegan-friendly, dairy-free, gluten-free decadent dark chocolate mousse is tofu?
Rosh Hashanah is less than two weeks away, and if you want it to be a sweet new year, it’s absolutely vital to make sure you bring your honey cake A-game.