Splash of Sherri

the new passover bagel

Posted on April 12, 2020 by Sherri

This year I tried a new Passover bagel recipe. It’s unlike any other I have tried before. Why is this bagel different from all other bagels? Sorry, but I think you knew I just had to go there! For one thing it’s made with almond flour making them gluten free. It’s not like a big crusty and doughy bagel made with flour and yeast, but it can’t be – no yeast or flour! However, using just a few Passover friendly ingredients I was able to bake something that was the perfect addition to our Sunday morning breakfast. It’s crusty on the outside and a little chewy on the inside which gives that bagel feel. You won’t believe it!

The Passover bagels we all know and love during this holiday are really more like rolls or popovers than a bagel. They are really good, but not a bagel as much as we try to convince ourselves they are! These are much more like a bagel and they are even boiled first. When I made them this morning I could not wait to share them with you. They get a big thumbs up from my family and if only we had lox in the house it would have be a win, win! But, we did have TempTee cream cheese so no complaints!

They are really easy to make and once you get the hang of it, the second time around is even easier. It took me about 20 minutes to get the dough ready and boil them so not too bad. Baking was under 30 minutes which was great. All in all worth the 45 minutes start to finish with an end result of 6 delicious Passover bagels. They are best warm from the oven, but what isn’t? I really liked it toasted (which I definitely recommend for any leftovers the next day). My son thinks they will be great as bagel chips, I’ll have to get back to you on that. The recipe only makes six and they all disappeared in minutes, so no leftovers today to try that out.

One of the fun things about Passover is we make different foods we don’t ordinarily during the year. This makes them more special and boy do we have to be creative about it! The new Passover bagel is proof of that! I hope you give this recipe a try – I think you’ll really like it. Happy Sunday everyone…..Enjoy!

Ingredients
3 cups blanched almond flour
1 cup potato starch (or tapioca starch)
2 teaspoons baking powder (kosher for Passover)
2 tablespoons. honey
2 tablespoons apple cider vinegar*
1 ½ teaspoons kosher salt
2/3 cup warm water
1 egg (or yolk only) – for egg wash
Toppings: everything bagel spice, sesame seeds, Poppy seeds, or other favorite bagel topping

set up
1. Line a baking sheet with parchment paper and set aside.
2. Set your rack in the center of the oven and preheat oven to 350° F
3. Set a large shallow pot of water filled ¾ full on the stove and bring to a boil. By the time you are done with the dough it should be boiling. Once it comes to a boil reduce the heat so you have a gentle boil.

time to make the bagels…
In a large bowl combine all the dry ingredients until well incorporated and there are no lumps. In a second bowl or large measuring cup, combine all wet ingredients (except the egg) and mix by hand until honey looks dissolved. Make a well in the center of the dry ingredients and mix in the wet until a smooth dough forms. It feels like a moist playdoh. Let it rest for a couple of minutes.

Divide the dough into 6 equal portions which will be a little over ½ cup each. Roll each piece into a ball and then flatten slightly. Press your index finger into the center and make a hole. The dough is pliable enough to pick up and form it from both sides. Repeat with each bagel.

Carefully drop bagels into the simmering water and wait until they float to the top. This takes about 30 seconds to a minute. Gently remove with a slotted spoon and arrange them on the prepared baking sheet. Continue with all of the bagels.

Bake the bagels for 10 minutes.

Remove bagels from oven and brush with beaten egg or egg yolk (whichever you are using) and topping. It’s best to brush and top one bagel at a time so the seeds will stick.

Return bagels to the oven and cook for 20-25 more minutes until golden brown. Remove from oven and allow to rest for 10-20 minutes before serving. Some sites say this allows for them to firm up a bit. If there are leftovers the next day, toasting is best.

*a few sites say you can omit the cider vinegar bit I think you need it. Speaking of sites, I have adapted this recipe from various sites all extremely similar or the same I don’t have a clue which one created it. So here is a shout out to just a few I looked at. www.kiwiandcarrot.com www.koshereveryday.com and www.healthstartsinthekitchen.com if you are the original creator, please take a bow!

flourless almond cake

Posted on April 7, 2020 by Sherri

This flourless almond cake is one of best cakes I have ever tasted and perfect for the Passover holiday. It has 8 ingredients doesn’t need any fancy equipment, is gluten free, extremely delicious, and comes together in less than 10 minutes plus baking time. If I had to compare it to anything I would say it tastes like a big moist almond macaron – and there’s nothing wrong with that!

I don’t usually change ingredients the first time I try a new recipe. However, I misread how much sugar to put in and used less than called for and it was perfect. I love when there are happy accidents! I also sprinkled one less tablespoon of sugar on top just because I was being frugal, and it tasted just right! The sugar and almonds on top add a nice crunch in contrast to the moist and dense cake. All-in-all my family gave this cake a 10 and I agree.

I adapted it from Christopher Kimball’s Milk Street. It’s a take on a Spanish Almond Cake (Tarta De Santiago) and originally contains citrus and cinnamon. On the show, they made two different almond cakes and the minute I saw them, I thought they would be perfect for Passover, and I was right. I can’t wait to try the other one – spoiler alert, it has chocolate in it!!!!!! Serve with lightly sweetened non-dairy whipped cream and some berries. Have a sweet holiday and as always – Enjoy!

ingredients
1 scant cup sugar (meaning 1 tablespoon less than a cup)
3 extra-large eggs plus 3 extra-large egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
½ teaspoon kosher salt
2 ½ cups blanched almond flour
2 tablespoons turbinado or demerara sugar
1/3 to 1/2 cup sliced almonds
optional: serve with lightly sweetened non-dairy or dairy whipped cream and berries

Since it’s tough to get some ingredients, I’ve started adding substitutions and options on my posts at this time: large eggs will work fine too, I only keep extra-large in my house because that’s all my mom used so I do too. If you don’t have kosher for Passover extracts you can skip it all together but then when making it any other time of year, add it. If you don’t have turbinado or demerara sugar you can swap in white sanding sugar or 1 tablespoon regular table sugar. You can also use an 8” pan if you don’t have a 9” it will just be higher which is fine, just sprinkle with 1/3 cup almonds instead of 1/2 cup.

directions
Preheat oven to 350 degrees and set the rack to the center of the oven. Line the bottom of a 9 inch round cake pan with parchment paper and spray sides and bottom with cooking spray. You may also brush with oil if you would like.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously (about 1 minute) until well combined and frothy. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan then sprinkle with the turbinado sugar and then the sliced almonds.

Bake 40 to 50 minutes or until the top is lightly browned and the crust feels firm in the center when pressed. Let the cake cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a place. Remove the pan and parchment then re-invert onto a serving plate. Let the cake cool completely before serving.

chopped salad

Posted on March 27, 2020 by Sherri

More than ever I need this beautiful chopped salad in my life. The weather in Ohio has been pretty gloomy the past couple of weeks. Even now, it’s raining as I type this, which sadly isn’t all that unusual. Don’t get me wrong, the sun has made an appearance, but like the rest of us, it seems to be social distancing – which it does often in Ohio!

It’s comforting to me at times of uncertainty and stress to cook and bake. That coupled with the grey and rainy days has me in the kitchen a lot. To take a break from making yet another banana bread, and make my life a little more colorful and definitely healthier, I made a big beautiful chopped salad. A really big salad, a layered chopped salad to help keep me on track and bring a smile to my face. A salad with big flavors that’s loaded with antioxidants, filled with vitamins and minerals, not to mention beautiful color and a variety of textures. The best part, you probably have many of these ingredients in your pantry and in the fridge. If you don’t, you can use what you have.

I like to think of this big beautiful chopped salad as “THE big salad” the one Elaine ordered from Tom’s diner. You know the one I mean right? The one from Seinfeld. I always loved that episode and like Elaine, you probably know by now how much I love a big salad! Remember the rainbow salad with citrus dressing of my dreams? This is a very different salad, but a rainbow nevertheless and everyone should eat the rainbow!

Is it a Jewish salad? No, not in the sense that my bubbie (jewish grandmother) made it, but I have adapted it from Susie Fishbein’s cookbook Kosher by Design. While this is pretty close to Susie’s original I changed it up using the things I like and had on hand, omitting those I don’t. I also used my favorite dressing. I don’t like cabbage so no purple in my salad. I’m not an iceberg fan so in goes the romaine. I love teardrop tomatoes so I used those but you can use whatever you like. No chickpeas, substitute another bean – no red pepper, use a jar of roasted. Just be mindful of your color combinations as you layer the ingredients into the bowl. Speaking of bowls, it looks really pretty in a trifle bowl or other straight glass bowl like I have used, but a regular glass bowl will work just fine.

I hope this salad brings a lot of color and joy to your table. It’s something you’ll want to share with family and friends – hopefully very soon. Until then, you can make 1/2 of it, or better yet, make the whole thing so you’ll have leftovers for lunch the next day, or two, or three! With everyone working from home, this is a nice thing to have in the fridge. Enjoy!

salad ingredients (makes 8 to 10 servings but can easily be cut in half)
1 head Romaine lettuce shredded
1 – 16 ounce bag petite frozen peas defrosted
1 English cucumber seeds removed and diced
1 – 15 ounce can chickpeas (or other bean)
1 – 15 ounce can of corn (I used no salt added)
2 large carrots shredded* (2 cups)
2 cups teardrop tomatoes
1 red pepper diced
1 bunch scallions
3 to 4 sliced radishes
optional but highly recommended: fried onions or toasted sunflower seeds
dressing
½ cup ketchup (I like Heinz)
1/3 cup Hellman’s mayonnaise (you could sub the light mayo)
¼ cup apple cider vinegar
1 tablespoon pure maple syrup (or honey)
1 teaspoon no salt seasoning

directions
First make the dressing. Mix together the mayo, ketchup, cider vinegar, maple syrup and seasonings. Place in a container and put into the fridge.

For the salad you can use a trifle bowl, or any other glass bowl so you can see the layers. Prep all of your ingredients first. Defrost the peas, Open the can of corn and drain in a strainer. Do the same with the chickpeas.

On the bottom of your glass bowl pour the peas in an even layer. Next add a layer of the romaine. Then add a layer of the cucumber, followed by the chickpeas, corn, then carrots, the tomatoes, the red peppers and top with the sliced radishes and sprinkle with 3 of the scallions. Reserve the rest to put on the side.

Serve toasted sunflower seeds, fried onions, and the reserved sliced scallions on the side.

*I prefer to hand grate the carrots but you could definitely use a bag of shredded carrots.

everyday challah

Posted on March 24, 2020 by Sherri

Last week I made an easy and delicious everyday challah. Nothing brings me more peace than baking challah on Friday morning. Last Friday was especially welcome and in some way much needed therapy. There are so many changes in all of our lives right now. Like everyone else, I am doing my best to find the constants that will keep my spirits up and some sense of normal in what we are all calling our new normal.

Baking challah every week is one of those constants. Imagine my frustration when I realized I was low on bread flour which is what I ordinarily use for my weekly recipe. http://www.splashofsherri.com/2014/03/29/whats-cooking-today/ It also calls for 6 eggs which I just couldn’t spare. I needed a recipe that would utilize all-purpose flour and fewer eggs. Then I remembered not only do I have one, but I created one that’s amazing!

A couple of years ago I was asked to create an easy challah recipe for a Shabbat Across America event here in Columbus. The parameters given to me were: it had to be something 500 people could effortlessly put together, utilize limited and simple ingredients, was easy to handle, and to keep in mind most people attending had never baked before.

I tested several recipes, baked and tasted many challahs (tough job!) then came up with something I adapted to fit the criteria. The result is what I call an everyday challah because it’s so easy, you will want to make it everyday! It’s so soft and cakelike, has a great chew, is easy and quick to put together, and is very delicious! FYI, the challah bake was a huge success. Everyone had an amazing time and went home with 2 delicious challahs to share with their family. That made me very happy.

Moral of the story, sometimes it’s okay to shake up your routine. It might even mean you will find an old favorite recipe to bake and enjoy. I’m sharing the recipe today (on a Monday) not only because I had a request to share it after posting it on Instagram, but because challah is comforting every day of the week and right now, we need all the comfort we can find, anywhere we can find it. I hope you will give this easy and delicious everyday challah a try, it’s sure to bring some comfort to your day. Enjoy!

*Just a quick note* If you don’t have the suggested ingredients here’s how you can sub…For the oil, you can use whatever oil you have in the house as long as it’s not flavored (that’s a whole different post!). Egg size is flexible too, you will just need to add a couple extra tablespoons of flour for larger eggs. If you only have honey in the house (no sugar) sub equal amounts but you will need to add an extra 1/8 to 1/4 cup of flour to compensate for the extra moisture.

ingredients
1 cup warm water
1 package or 2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ cup vegetable oil (I always use regular or extra light olive oil)
2 large eggs
3½ to 4 cups all-purpose flour
2½ teaspoons fine kosher salt

Egg wash before baking: 1 egg, splash of water, pinch of salt and pinch of sugar beaten together and brushed on the bread. Alternative: in lieu of egg wash, you can brush the challah with oil
Sesame or poppy seeds (optional)

directions:
step 1: In a large mixing bowl, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. Helpful tip: When the yeast bubbles, that is what is referred to as yeast blooming. If your yeast doesn’t bloom, it is not fresh and your bread won’t rise.

step 2: Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. If it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.

step 3: Knead the dough for 5 minutes or until the dough springs back when touched.

step 4: Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.

step 5: Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place in tin sprayed with oil. Alternatively you can place on a sheet pan lined with parchment paper.

step 6: Let rise for 1 hour in a warm place. Brush each challah with egg wash, leave plain or sprinkle with sesame or poppy seeds.

30 minutes into the rise time, set oven rack to the center of the oven and preheat to 350 degrees.

step 7: Bake at 350 for 25 to 35 minutes or until golden brown. When baking in a loaf tin, you can use a toothpick or cake tester to check if it’s done. If you place it on a sheet pan lined with parchment, it is done when golden brown and sounds hollow when you tap on the bottom. Now it’ time to enjoy your easy and delicious everyday challah!

Key lime pie for Pi day

Posted on March 15, 2020 by Sherri

Today I made key lime pie for Pi Day! I felt like I needed a little Florida sunshine to brighten the very snowy day here in Ohio so I baked one of my favorites. It’s also one of the easiest with only 8 ingredients total and takes less than 1 hour start to finish plus time to chill in the fridge. The pie is tangy but sweet, simple but has complex flavor, and it’s smooth and creamy on the inside, but has a crunchy and nutty crust. This pie has it all!

If you read my bio, you know I lived in Florida when I was a kid, so there was plenty of key lime pie! The first time I had it was on a trip to The Florida Keys http://www.thefloridakeys.com/ In the Keys (aka the Florida Keys, aka Key West) they take their key lime pie very seriously – almost as seriously as their rum runners! Every restaurant has their own version. Some have frozen key lime pie or key lime pie pops dipped in chocolate, key lime pie mousse, and of course traditional key lime pie which is piled high with meringue or topped with whipped cream. The debate of the topping is a whole different topic almost as much as the debate over where the pie originated https://www.southernliving.com/news/key-lime-pie-history

I have been making key lime pie ever since that trip. Even though key limes are pretty easy to find in most groceries in Florida, not everyone lives in Florida. I have always relied on the famous Nellie and Joe’s key lime juice, it’s terrific and easy to find in most groceries. If you can’t find it, you can use limes, but it won’t taste exactly the same. For many years, I made the recipe that’s on the back of the bottle, and it’s a really good recipe.

My new recipe is adapted from Nellie and Joe’s and not as traditional because of the nuts in the crust and vanilla in the filling. I wanted to lighten it up so I tried using low fat condensed milk. It worked great and you couldn’t tell a difference so why not cut the calories where you can? I also added a splash of vanilla paste which compliments the lime and mellows it a bit which I like a lot. Then I added roasted pecans to the crust and it was just what it needed. Finally I topped it with homemade creamy and delicious almond scented whipped cream. The result – perfection.

I have a real soft spot in my heart for this pie because while my husband and I were dating, instead of cake for his birthday I baked him this pie and that night he asked me to marry him! So all you single ladies out there, get baking, this pie (aka engagement pie, aka will you marry me pie) could just do the trick! Happy Pi Day everyone and as always… Enjoy!

filling
½ cup plus 2 tablespoons Nellie and Joe’s Key lime juice* (or juice from fresh key limes)
1 can low-fat sweetened condensed milk
4 egg yolks
1 teaspoon vanilla paste (or you can use extract)

crust
I package Graham crackers (approx. 8 or 9 full sheets)
1 cup roasted unsalted pecans
1/3 cup unsalted butter melted
2 tablespoons sugar

whipped cream
1 cup whipping cream
3 tablespoons confectioners’ sugar
1/2 teaspoon almond extract.

Position the oven rack into the center of the oven and preheat the oven to 350 degrees. Recipe makes 1 – 9″ pie and serves 8 to 10

Start with the pie crust. In food processor pulse grahams until sandy in texture. If you don’t have a food processor, place cookies in a Ziploc bag and crush with a rolling pin. Add pecans, sugar and butter pulse just till blended. It’s okay to have pieces of pecan – that’s what we want. Press the mixture firmly into a 9″ pie pan and bake 10 minutes on 350 degrees.

While that’s baking put together the filling. Whisk the egg yolks with condensed milk until smooth and incorporated. Add vanilla and key lime juice and whisk until smooth. Pour into the cooled baked crust. Place the pie in the oven and bake 15 minutes on 350. Let the pie cool about 30 minutes on the counter, then refrigerate at least 2 to 3 hours. Top with whipped cream.

To make the whipped cream: in a tall cold bowl add whipping cream, confectioners’ sugar and almond extract. Using a hand held mixer, whip until stiff peaks form. This happens very quickly so be careful not to over whip, you’ll have butter. You could also use a large whisk and do it by hand if you don’t have a mixer. Put the whipped cream on after it cools.

*if you can’t find key lime juice, go ahead and use limes. It won’t taste exactly the same, but will still be good.