There is this new modern, hip and kosher site, called Cook Kosher. It is a place where kosher food is brought to another level by people like you! They have recipes, blogs, videos, discussion forums, contests and more.
It is beautifully designed and organized in a way that allows you to find what you are looking for quickly. I also really love the fact that this site is interactive. You can imagine how flattered I was when asked to guest blog because the owner thought my site and pictures were great! Thank you LS!
I decided to share a dessert – which is so out of character for me, but please read why. Click on over there and see it for yourself.
Raspberry-Strawberry Lemonade Bars – They are sweet, tart and pretty in pink! (adapted by the very talented Sophistimom )
Let me explain why I don’t do desserts.
In my regular life – I can be pretty rigid. I like organization, and for things to go as planned, for the most part. When it comes to cooking however, I like to break the rules. I cook from my heart and with feeling. I dance around the kitchen.
Desserts and baking in general are pretty exact. You’ve heard it “Baking is a science, cooking is an art” – well, I never did do well in science class….or math class.
To make myself feel better, I’ve always said there are two types of people “math & science people” and “English & creative people”. I consider myself the latter.
Every once in a while I come across a recipe that changes my thoughts. This one came as an adaptation from Sophistimom. She has an amazing blog and these bars seemed like something my husband would really get a kick out of since he likes anything tart, sweet and colorful.
I was right, my husband gobbled up about 3 while I was trying to explain what was in them. Needless to say, I think he likes them.
I like that it is simple to make and you can multi task – even clean up while other things are going on. The best thing about this recipe is that you can use the crust for anything and then play around with the filling. Sweet or savory could work – just adjust the sugar.
Some examples:
Peanut Butter & Chocolate
Blackberry & Blueberry
Banana & Nutella
Orange & Mango
Lemon & Lavender
Ricotta & honey
- Crust:
- 9 tablespoons unsalted butter (1 stick, plus one tablespoon)
- 1/4 cup sugar
- 1 cup all purpose flour
- pinch salt
- Filling:
- 1 1/2 cups sugar
- 3 egg whites
- 1 egg
- 2/3 cup freshly squeezed lemon juice (from 3 lemons)
- 2 tablespoons lemon zest (from 2 lemons)
- 2/3 cup all purpose flour
- pinch of salt
- 1-2 cups fresh raspberries & strawberries, mixed (or frozen)
- -Preheat oven to 350 degrees
- – Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″square baking pan, so that it comes up about a 1/2 inch around the sides. (I didn’t have a square pan – I just used a round pie plate and it worked fine!)
- – Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
- – Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Puree fruit and then pass through a fine mesh sieve to extract all the pulp and juices. (I use my Magimix smoothie attachment which is awesome) Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. (give it a jiggle) Let cool completely. Freeze for a bit, cut into squares. Tip: they taste best eaten cold.
Thanks for blogging for us Sandy.
"Hey Sandy
awesome sight I loved it I will deff try a few recipes. There is a specific one that I want to try, you have it in your pics but not on the website it's the braised ribs.Can I have the recipe for that please.xoxo"
Hi Marina,
Thanks for visiting, I am glad you like it! The braised ribs are so delicious but honestly there is no particular recipe. Essentially, it is a braise.(I will be covering that technique soon)
This is what you need and what you do:
BEEF RIBS
KOSHER SALT & FRESH CRACKED PEPPER
ONIONS
GARLIC
GOOD RED WINE
WATER OR BEEF BROTHTOMATO PASTE
-Season the beef ribs LIBERALLY with salt & pepper. Massage it in.
-Sear them in a saute pan (cut them up if they don't fit whole) until golden brown on all sides.
-take them out of the pan & reserve them. Saute onions & garlic in the pan until translucent, while picking up the bits and pieces.(that's the good stuff)
-Deglaze the pan with just enough good red wine. (one you would drink, not off the supermarket shelf) Cook off alcohol for about 5 minutes.
-Then add about a tablespoon of tomato paste, and stir in well. Add ribs back to the pan and cover with your favorite bbq sauce (homemade is better) and dilute with some water or beef broth.
-Cover and cook in the oven for about 2 hours (depending size and amount of ribs) but basically they should be fork tender. Which means you stick a fork in the meat and it slides right out.
**Don't cook it too long where it falls off the bone AND turns to mush.
-If the sauce is still liquidy – cook it on the stove and reduce it until you get the viscosity that you want (the thickness so to speak)
-Pour it over your delicious ribs. Mmmm.
THAT IS MY KIND OF COMFORT FOOD!
Dear Sandy,
Found your blog through CookKosher. I cannot wait to look through some of your other recipes. Fish cakes sound fabulous as do these lemonade bars.
a fellow foodie Oksana @www.ordermatters.com/blog
Hi Oksana,
I am so glad you stopped by. I checked out your website and I LOVE IT! Anyone can tell you I am into organization and cleanliness so you are definitely someone I would like to stay in touch with 🙂
Thank you for your kind words. Have a nice day.