parve Archives - Splash of Sherri

funfetti challah with sprinkles

Posted on June 29, 2020 by Sherri

What do you get when you mix a ton of colorful rainbow sprinkles with challah dough? A funfetti challah with sprinkles that’s as delicious as it is beautiful, perfect for Pride Shabbat (or any Shabbat really!) and to keep the party going made even more delicious on Sunday when turned into French toast! When you slice into it, there’s a gorgeous watercolor effect that happens where the sprinkles melt into the dough. Don’t you just love sprinkles and the magic they create? Not to mention the smiles they bring!

I’d like to tell you I have a great story for why I added sprinkles to my challah like maybe my bubbie worked in a sprinkle factory, but I don’t. She did work in a bakery though. I was asked to make a video for a rainbow challah for Pride Shabbat, but it’s such a potchke (Yiddish meaning something that’s fussy). I suggested doing a demo for a funfetti challah with sprinkles instead. I knew most of the people viewing would be first time or novice bakers and I wanted them to have a successful experience they would feel proud of. Baking bread can be a little intimidating, and I didn’t want to overwhelm anyone.

That’s what inspired me to make this gorgeous watercolor challah for Pride and of course anytime you want to put a smile on someones face. It’s a fun and colorful way to grace your table. Fyi, the sprinkles I use are from Sweetapolita.com. They are crisp and crunchy, not waxy like store bought. Full disclosure, I’m a sprinkle snob! More about that later, in the meantime – Enjoy!

ingredients
1 cup warm water
2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ vegetable oil (I use extra light olive oil)
2 extra-large eggs* plus 1 additional egg yolk (large will be fine too)
2 teaspoons vanilla extract
4 to 4 ½ cups all-purpose flour
3/8 cup rainbow sprinkles plus more for sprinkling on top
1 tablespoon fine kosher salt
egg wash
1 egg, splash of water, pinch of salt and pinch of sugar beaten together.

directions:
In a large mixing bowl (or bowl of a stand mixer with the paddle attachment) add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. If your yeast doesn’t bloom (bubble), it is not fresh and your bread won’t rise. Start again if this happens.

Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. After the addition of 3 ½ cups, add in the sprinkles. Then continue to add flour until the dough comes away from the sides and is no longer sticky. That’s when you know it has enough flour.

I mix the dough by hand and then when it’s time to knead it, I knead it right in the same bowl. That’s the way I learned and it keeps the mess down. Knead the dough for 5 minutes or until the dough springs back when touched.

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.

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 on a sheet pan lined with parchment paper. Brush each challah with egg wash and let rise for 1 hour in a warm place.

30 minutes before ready to bake, set oven rack to the center of the oven and preheat to 350 degrees. Before placing in the oven, brush with egg wash again and sprinkle the top with rainbow sprinkles.

Bake at 350 for 20 to 25 minutes or until light golden brown. It’s done when golden brown and sounds hollow when you tap on the bottom. You can also use a cake tester or bamboo stick to check for doneness.

*I always bake with extra-large eggs. My mother did and I find I get great results. Ina Garten, the Barefoot Contessa, does as well and if it’s okay with Ina, it’s okay for me! If you only have large eggs, that will be just fine. Your recipe may take a bit less flour.

Mom’s Classic Fishcakes – Golden and Crispy, Simple and Delicious!

Posted on August 14, 2019 by Sherri

My mom’s classic fishcakes are golden and crispy, simple and delicious – and made with only a few ingredients. It’s one of those recipes you never forget from childhood. They are crispy on the outside and pillowy soft on the inside. They are the Jewish answer to a crab cake (kind of) and so quick and easy you’ll want to make them over and over again!

creamy asparagus soup it’s my new obsession!

Posted on May 1, 2019 by Sherri

I know you’re wondering why creamy asparagus soup is my new obsession! I guess I have some explaining to do… Over the summer I went to a very popular restaurant for lunch with my sister in NYC. They served a 3 course prefix special, which if you can find in the city it’s your lucky day! As a first course, my sister ordered the sea bass kebabs, I ordered the asparagus soup (which I don’t think I have ever had) and this is where my obsession began. It was delicious. It was vegan yet so creamy, it was light yet satisfying and the flavor was full-on fresh asparagus. It was so good, my sister asked for a bowl to share it with me.

When I got back to Columbus it seemed it was all I could think about. While asparagus can be found year-round, its peak season is February to June with April being the prime month. Lucky for me asparagus seemed to be in abundance everywhere and super sweet. My recipe search began. I looked in cookbooks and online until I found something that might be close. The one I settled on is adapted from a Sara Moulton recipe.

As always, the first time I made it the way it was written, but then changed some things up a little. It’s so easy and comes together in less than an hour. It’s the kind of soup that’s fancy enough to serve at a dinner party, and simple enough you’ll want to make it all the time for everyday meals. It seems like I always have a container in my fridge and that’s because I do! In fact I had it for lunch today with some crumbled halibut on top leftover from dinner last night. Sometimes I add roasted asparagus tips or toasted pumpkin seeds. Sara adds croutons which I’m sure are delicious since croutons make everything better – am I right? New obsession number 2… Trader Joe’s chili lime seasoning which I sprinkled on top and added a nice little citrus little kick.

I can’t wait for you to try it… Enjoy!

Ingredients
2 pounds asparagus (about 1-1/2 bunches) rinsed very well
4 cups low-sodium vegetable broth
1 cup water
2 tablespoons extra-virgin olive oil
1 small diced sweet onion (about 1 cup)
1 small Yukon Gold potato (about 6 ounces), peeled and thinly diced
1 teaspoon kosher salt (or to taste)
2 teaspoons lemon juice
White pepper (I used ½ teaspoon)
Croutons, roasted asparagus tips, toasted nuts or diced herbs to serve on top

Directions
In an 8 quart saucepan over medium, heat the oil. Add the onion and cook until softened, about 5 minutes.

While the onions are cooking prep the asparagus… See photo for how to break the asparagus down. Snap or cut off the bottom woody ends of the asparagus. This is usually 1 to 2 inches. Then cut off the bottom tip of the woody end of the asparagus and discard. Keep the stem and set aside.

For the remainder of the stalk: cut off the tips of the asparagus and set them aside in a bowl, chop the stems into ½ inch lengths – set aside in another bowl.

When the onions have softened, add the broth and water and bring to a boil. Add the reserved woody ends to the liquid, bring back to a boil, reduce the heat and simmer for 15 minutes lightly covered.

Use a slotted spoon and take out the ends and place in a fine colander set over a bowl let cool about 5 minutes. While they are cooling, add the potatoes and salt to the stock and simmer until the potatoes are tender, 5 or 6 minutes.

Once cool, press on the asparagus ends to extract as much liquid as possible. Discard the ends. Place the liquid back into the soup pot. It’s okay if some onion comes along for the ride.

Add the chopped asparagus stalks, then bring the stock to a boil and simmer until the stems are blanched, about 5 minutes. Lastly, add the tips in and cook for another 5 minutes or until the tips are tender.

To puree
I used an immersion stick blender* which worked really well; blend until smooth. Stir in the lemon juice. Season with salt and pepper, and then continue cooking just until heated through uncovered for about 5 minutes. Divide between serving bowls and top each portion with topping of your choice.

*If you don’t have an immersion blender… working in batches, transfer the mixture to a blender and carefully blend until smooth, transferring the soup as it is pureed to an empty saucepan.

Avocado Deviled Eggs for the Win!

Posted on January 19, 2018 by Sherri

Alex, I’ll take “foods Sherri’s mother never cooked” for 400 please. Originating in Italy, this round food is often filled with a mixture of egg yolk, mustard, and hot sauce.* Alex… What are deviled eggs? That is correct!

If this was a real episode of Jeopardy I would be $400 richer right now. Aside from my opening little joke, I have no cute story to tell for these eggs. All I have to offer is a beautiful photo and delicious recipe. They were not part of my mother’s recipe box or mine for that matter. It was found quite accidentally sitting in a basket, next to the avocados at my local grocery with no name or website attached.

The minute I saw it, just knew I had to try it. I don’t like regular deviled eggs. I’m not a fan of the filling. This recipe seemed perfect and while I was supposed to add the egg yolk to the avocado and mash them together, I must have missed that step somehow. I’m glad I missed it; I think it would have been too rich and mellowed the flavor of the avocado. The original recipe called for a sprinkling of paprika on top. I love the flavor of Za’atar and thought the sesame seeds would add a nice texture. I was right! These are the perfect little bite.

They make a great quick breakfast, light snack, or very deserving as an appetizer. All that’s left my friends is to Enjoy! Let me know what you think.

3 hard-boiled eggs (I like to use extra-large)
1 large avocado
3 teaspoons lime juice (lemon will work as well)
¼ teaspoon garlic powder
Pinch of salt and pepper
dash of hot sauce (optional)
sliced scallions
Sprinkle with Za’atar (or other spice you like)

Boil the eggs using my method. Click here for the instructions. Cook, cool and carefully peel the eggs. Use a sharp knife and cut the eggs in half vertically. Remove the cooked yolk from the egg and put aside.**

Add the avocado into a wide flat bowl and mash. Add the lime juice, garlic powder, a drop of hot sauce, salt and pepper. Mix together and spoon into each half. You can sprinkle them with any seasoning but I really like the flavor Za’atar adds. Place a couple of scallions on top and that’s it!

*FYI… the hot sauce gives it heat, which is why deviled eggs are called “devil”ed
**Instead of discarding, you could put them aside and make my mom’s thumb cookies with them! Or, if you want, add them to the avocado.

Pumpkin Pancakes with Maple Yogurt Cream and Pumpkin Seed Brittle

Posted on January 8, 2018 by Sherri

As if I even need a reason, one of my favorite things about these pancakes beside the obvious (hello – they are PANCAKES!), is they use a whole can of pumpkin puree! No smidgen of pumpkin left behind in the fridge for weeks until it’s unrecognizable. Despite all of your good intentions to make something spectacular with ¼ cup of pumpkin, it always goes unused – but not anymore! Topping them with a maple yogurt cream (of course you could use a maple whipped cream too – I won’t tell) and a pumpkin seed brittle puts them over the top. They are so light, fluffy, and delicious you will want them every day of the week.

So why did I decide to make them? Yesterday morning I looked in my pantry and found I had 6 cans of pumpkin, which for some reason have no memory of purchasing! There must have been an after Thanksgiving sale, or like rabbits – they are just multiplying. Nevertheless, I was extremely happy to find them. Gone are the crisp days of autumn, when everything was made with pumpkin and I miss that. Plus, pumpkin has so many health benefits. They are rich in vitamin A, fiber, beta-carotene, have more potassium than bananas, and some studies say they keep your skin looking young, In addition, the pumpkin seeds may help elevate your mood – what’s not to love about that? Maybe I should call these happy pancakes – they did make me happy!

Years ago, I came up with a basic pancake mix which has just a few ingredients. I have never liked using pancake mix from a box; it contains so much sugar and salt. I took that recipe and tweaked it by adding pumpkin and spices to it plus a healthy addition of yogurt for a little extra protein. They are ready in less than 30 minutes start to finish – which is a plus. If I plan ahead and measure out my dry ingredients the night before, when I wake up in the morning, I’m that much closer to eating these mouthwatering, and healthy pancakes. Let me know what you think. Enjoy!

This recipe makes 20 delicious 4” pancakes or 16 delicious 5” pancakes

Ingredients
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 ½ teaspoons salt
½ teaspoon ginger
1 ¾ cups regular milk at room temperature (I used almond milk*)
1 – 15 ounce can pumpkin puree (I used Libby’s)
2 extra-large eggs (at room temperature)
¼ cup fat free vanilla Greek yogurt (can be omitted to be dairy free)
3 tablespoons real maple syrup (honey or sugar would work too)
2 tablespoons of unsalted butter melted (or sub a healthy oil to make them non-dairy)
2 tablespoons of unsalted butter to butter the griddle (or spray oil)
2 teaspoons vanilla extract

Toppings:
Maple syrup spiked Greek yogurt cream
½ cup vanilla fat free Greek yogurt
1 tablespoon real maple syrup

Pumpkin seed brittle
½ cup pumpkin seeds (also called pepita seeds)
1 tablespoon maple syrup
pinch of salt

Directions
Before prepping your ingredients, heat a non-stick griddle or large frying pan on medium heat.

In a medium size bowl add all the dry ingredients, whisk together and set aside.

In a larger bowl, add the wet ingredients and mix until well blended. One notable tip, when using a spoon or spatula, make sure not to use one which is clear or white. The pumpkin will turn it orange. I learned this the hard way!

Add the dry ingredients into the wet about 1 cup at a time until combined. Then let the mixture sit for a couple of minutes. Butter or spray your pan and pour the batter onto the hot griddle. So they come out the same size, you can use a measuring cup or I like to use a large ice cream scoop (aka a disher). Depending on the size of the pancake you want, use a 1/3 cup for a 4” pancake and ½ cup for a 5” pancake. I think I have every size scoop and some doubles to keep one parve and one dairy. They are the best kitchen investment you can make.

The pancakes are ready to flip when they brown slightly around the edges and you see bubbles starting to form. They are pretty thick and may brown before they bubble so keep an eye on them. It should take about 2 or 3 minutes per side. Flip, plate, top with the yogurt and brittle and enjoy!

For the yogurt topping, mix together ½ cup plain nonfat Greek yogurt. For the brittle, place the pumpkin seeds in an 8” frying pan on medium/low heat. Stir them around until they toast lightly about 4 minutes. Add the pinch of salt, maple syrup and cook until the liquid evaporates, about 2 minutes. Pour them onto parchment paper to cool.

*I have made these pancakes so many times and tried different milks, they all work well. I generally use almond milk as I did with this recipe.