“Any man can be a father, but it takes a special man to be a Dad”
I love that quote, it’s so true. There are some really amazing Dads out there – Bobby being one of them! Father’s Day is the perfect opportunity to show your Dad how much he means to you, which is why our family is really into Father’s Day.
Bobby’s all about giving to others, so it’s very fitting that this Father’s Day we’ll spend giving back to Cancer Schmancer with Fran Dresher and friends, including Rosie O’Donnell, Sex in the City’s Cynthia Nixon, Millionaire Matchmaker Patti Stanger, and Patti Lupone. It’s going to be a great evening with a boat cruise around Manhattan. You’re all invited to attend, tickets are still on sale.
Speaking of Father’s Day I want to share this recipe of mine, it’s perfect for meat loving Dads. I like to pair it with quinoa, instead of the usual spaghetti. You’ll find these juicy balls are bursting with flavor and are especially delicious when you jazz up the usual tomato sauce with Streit’s cranberry sauce. Streit’s really makes the best sauces and condiments, I recommend using them in all your recipes – I think of them as my secret cooking weapon!
Heavenly Sweet & Sour Meatballs with Quinoa
1lb ground beef
1lb ground chicken
½ cup Streit’s matzo meal
½ cup water
½ an onion, finely diced
2 cloves of garlic, crushed
1 tsp. salt
1 can Streit’s jellied cranberry sauce
2 cups tomato sauce
1 cup water
1 tbsp. lemon juice
1 tsp. ginger powder
2 garlic cloves, crushed
For the Quinoa:
1½ cups Streit’s quinoa
3 cups water
1 tbsp. oil
1-2 tsp. Streit’s garlic and herb seasoning
- Put all sauce ingredients in a pot and simmer gently until the jellied cranberry sauce has melted.
- To make the meatballs, put the matzo meal and water into a small bowl for 10 minutes until soggy. Gently mix the wet matzo meal with the rest of the meatball ingredients until just combined.
- Roll the meat mixture into evenly sized balls and drop into the simmering sauce. Cook covered for 35-40 minutes, until meatballs are cooked through.
- Rinse the quinoa well before using. Put the quinoa, water, oil and seasoning into a pot and bring to a boil. Reduce a simmer and cook for 15 minutes, until water is fully absorbed. Remove from the stove and keep covered for 5 minutes. Then remove cover and fluff quinoa with a fork.
- Serve meatballs on a bed of quinoa.
NOTE: Meatballs freeze well.
Happy Father’s Day!
My mouth is watering. This cheesecake is absolutely amazing. It not only looks delicious but the taste is out of this world! I’m sharing it with you now because this Sunday and Monday are the Jewish holiday of Shavuot, which celebrates the giving of the Torah on Mt. Sinai. One of the main customs of the holiday is to eat dairy, so families get together toliterally stuff their faces with heavenly dairy delights. Somehow Jewish holidays always involve lots of eating… but whose complaining!
Anyway, you’re going to love this cheesecake, it’s really a special one. I love it with the fruit on top because it balances the sweetness of the cheesecake, but you can really top it with anything you like – chocolate, crushed nuts or caramel sauce.
The Ultimate Lemon Cheesecake
1 packet Streit’s lemon wafers
½ cup butter
½ tsp. kosher salt
1 lb. cream cheese
1¼ cups sugar
1 pint sour cream
2 tbsp. lemon juice
½ tsp. kosher salt
1 tsp. vanilla extract
Fresh fruit of your choice for topping—I used kiwi, strawberries and blackberries
Crush the wafers in the bowl of your food processor until they form coarse crumbs. Melt the butter and mix with the crushed wafers and salt. Press the mixture down onto the base of a 9-inch springform pan that has been lined with parchment paper.
Wrap foil around the outside of the pan and set aside.
In a separate bowl, beat the cream cheese briefly until smooth. Add the eggs one by one, mixing after each. Add the sour cream, sugar, vanilla, lemon juice and salt and mix until combined. Pour the batter over the wafer crust in the springform pan.
Place the springform pan in a larger pan and fill the larger pan with an inch of hot water. Place the pan in the oven and bake on 325°F for 60 minutes. Cake will still be wobbly when it comes out of the oven, but will set as it cools.
Cool at room temperature for an hour, then transfer to the fridge overnight. Top with fresh fruit, slice and serve.
There’s nothing like being served breakfast in bed on Mother’s Day, it’s the ultimate in pampering (HINT, HINT). This year I’m chipping in though, after a day out with the family I’m planning a big BBQ, with a lavish spread. I’ve been looking up some new recipes because I’m all about cooking for my family. I’m sure every mother can agree that there is nothing like watching friends and family dig into food that you’ve spent time and energy making. Oh and I’m really excited to use all Streit’s wonderful Ethnic Delights sauces and condiments. The curry and honey mustard sauces are a must at any BBQ… trust me!
So I wanted to share two of my favorite recipes with you in honor of Mother’s Day. They’re great for brunch, lunch or dinner, whatever you have planned. They’re also super easy, so you won’t have to spend hours slaving away in the kitchen. Have a great Mother’s Day and say hi to your mom from me!
‘Mother’s Love’ Tomato Tart
- 1 frozen puff pastry sheet
- 2 Vidalia onions (or sweet onions)
- 3 large tomatoes, sliced into 1/4 inch wedges
- 5T Gruyere cheese
- Streit’s Halutza Premium Extra Virgin Olive Oil
- Streit’s Ethnic Delight Sea Salt
- Pitted black olives, handful
- Preheat oven to 400 degrees.
- Slice onions thinly. Over a low to medium flame saute the onions in olive oil. Make sure to be quite liberal with the olive oil so that the onions actually wilt and cook. Add salt as well. It should cook for about 30 minutes, until the onions are caramelized.
- Thaw the puff pastry and spread it in tart pan (or you can use a deep sided cookie sheet and make it square, I prefer a tart pan). Poke some holes, so that the pastry breathes while cooking. The pastry might puff up, don’t worry it will settle when removed from oven. After having thawed the pastry and spread it out in the pan, put the pan back in freezer. It cooks much better very cold.
- Take the pastry out of the freezer and cover bottom with the caramelized onions.
- Shred a thin layer of cheese over the onions.
- Slice tomatoes into ¼ inch wedges and then concentrically lay the tomatoes over the cheese, so they just overlap in a circle. Continue placing the tomatoes until tart is full.
- Spread a few pitted olives on top of the tart.
- Cook for 1 hour.
‘Brunchin’ with Mom’ Roasted Eggplant and Mozzarella Stacks
- 1 eggplant
- Mozzarella cheese, sliced
- Streit’s Ethnic Delight Pesto Sauce
- Streit’s Halutza Premium Extra Virgin Olive Oil
- Streit’s Ethnic Delight Sea Salt
- Streit’s Ethnic Delight Black Pepper
- Fresh basil, for decoration
- Preheat oven to 375 degrees.
- Slice eggplant into ½ inch thick pieces and lay flat on a baking tray.
- Pour a little olive oil, salt and pepper over each piece.
- Roast eggplant for approximately 25 minutes. Watch closely so that it doesn’t shrink too much. If you prefer eggplant well cooked, turn over each piece and roast for a few more minutes.
- Remove eggplant from the oven. Spread pesto sauce and cheese over the eggplant.
- Decorate with shredded basil leaves.
Serve at room temperature.
Your mom will love it!
I love a good salad. I’m not talking about those super boring ones our mothers use to make us eat (sorry Mom!), but what I like to call the salads of the 21st Century. Everything and anything can go in a salad these days – from fruit to nuts, dairy to meat, and even flowers. Love them all!
So I’ve got an absolutely fabulous recipe for you. It’s perfectly crunchy, healthy for all you health-conscious beauties out there, it’s gluten-free (Streit’s gluten-free chow mein noodles) and most importantly, it’s delicious.
Crunchalious Orange Blackberry Salad
- 1 orange, segmented
- ½ cup white turnip cut into thin batons
- ½ cup blackberries
- 3-4 cups spring mix
- ½ cup Streit’s chow mein noodles (gluten-free)
- ¼ cup Streit’s mayonnaise
- ¼ cup Streit’s curry sauce
- 2-3 tbsp. honey
- 2 tbsp. lemon juice
- Toss spring mix, orange segments, blackberries and turnip batons together.
- Mix dressing ingredients together.
- Pour dressing over salad immediately before serving. Top with chow mein noodles.
Can’t believe Passover is over, it literally flew by. We had such a great time over at Lisa’s in Connecticut for the first night and then the second night at our place in the Hamptons. Always love having Mom and Dad share the holidays with us and we were quite a happening crowd. It was such a great decision not to get a chef, everyone comes starving for my Passover recipes (all featuring Streit’s amazing Passover products) so I was thrilled when they dug into my food with hearty appetites. I’m such a Jewish mother – I just love dishing out food to everyone!
Passover may be over, but we still all need to eat – so I’m very excited to share this recipe with you. It’s perfect for those who are watching their weight after their Passover or Easter food fest.
Crispy Oven-Fried Schnitzel Strips with Sweet Curry Dipping Sauce
- 1 lb boneless skinless chicken breast
- 1 cup Streit’s matzo meal
- 2 eggs
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. pepper
- ¼ cup oil
Curry Dipping Sauce Ingredients:
- 4 tbsp. Streit’s mayonnaise
- 2 tbsp. Streit’s curry sauce
- 1 tbsp. honey
- Cut the chicken into thin strips.
- Beat the eggs in a bowl with ½ tsp. salt, ½ tsp. paprika, ½ tsp. garlic powder and ¼ tsp. pepper. Add the chicken strips and mix gently.
- In a separate bowl, mix the matzo meal with ½ tsp. salt, ½ tsp. paprika, ½ tsp. garlic powder and ¼ tsp. pepper.
- Dip each piece of chicken into the crumb mixture and place on a greased baking sheet.
- Drizzle the chicken with the oil and bake on 400°F for 20-25 minutes.
- In a small bowl, mix mayonnaise, curry sauce and honey. Serve alongside the schnitzel strips.
Your family will love it!
So I have one more Passover recipe for you. This recipe is one of my absolute favorites, my family adores it and I’m sure your family will love it as well! Picture this: delicious light Streit’s matzo covered in dark luscious chocolate and topped with dried fruit and nuts – seriously heaven on earth. The kids will love it too, just top it with some of Streit’s candies instead of ‘grown-up’ fruit and nuts and you’re kids will be in your good books forever. You know what else is great for the kids – Streit’s chocolate pops. They’re great for kids big and small – especially those that never want to grow up!
Oh and by the way you can always cheat and use Streit’s chocolate covered matzo, which you can get in milk or dark chocolate. It’s seriously heaven! When I was out at Stop & Shop in Staten Island, I cracked open a box and passed it around. As soon as shoppers put a piece in their mouth, they were sold and the product flew off the shelves. I think when we left the store an hour later, Stop & Shop were out of stock. Oh and a shout out to all those at the Stop & Shop there, they were great. Can’t wait to come back for another visit.
- 4 Streit’s matzos
- 1 bar good quality dark chocolate
- 1 bar good quality white chocolate
- 1 cup chopped dried fruit (I used pineapple, kiwi, apricot & cranberries)
- 1 cup chopped roasted nuts (I used cashews & slivered almonds)
- optional: sea salt
- Choose which fruit and nuts you want to use, and chop into small pieces.
- Melt the white chocolate over a double boiler. (Add 1 tbsp. coconut oil if necessary, to help it melt smoothly. Not all white chocolate melts easily.)
- In a separate bowl, or in the microwave, melt the dark chocolate.
- Lay the matzos out, and spread the white chocolate over 3 and the dark chocolate over the other 3. Sprinkle the dried fruit and nuts over the melted chocolate. Optional: sprinkle 1 tsp. of sea salt over the matzos.
- Freeze the matzos until the chocolate it set, then crack into pieces and store in the freezer or an airtight container until serving.
Who doesn’t like dessert?
No Passover dessert table is complete without Streit’s macaroons. They come in a million different flavors – chocolate, chocolate nut brownie, chocolate chip, chocolate chocolate chip, toffee crunch, honey nut, coconut, and almond – so hard to choose my favorite because they’re all divine, you must check them out and let me know which one’s your favorite! If you’ve never tasted any of them, it’s a Passover must and you can do it right here at Streit’s new online store.
So you can imagine, how heavenly this recipe is… my family adores it. I’d love to hear how your pie turns out. If you’re not a coconut person, you can totally change it up with one of the other delectable flavors. The macaroons are gluten-free as well, so even your gluten- free guests don’t have to miss out.
‘Melt-In-Your-Mouth’ Coconut Ice Cream Tart with Macerated Berries
- Put the butter, salt and macaroons into the bowl of a food processor and process until mixture forms a dough-like ball.
- Press the macaroon dough into an 8″ x 11″ tart pan with a removable bottom. Bake on 400°F for 10-15 minutes until golden. Remove from the oven and allow crust to cool fully.
- Let ice cream partially defrost and spoon into the tart shell. Place the tart in the freezer.
- An hour before serving, place the berries in a bowl and sprinkle with sugar. After half an hour, stir the berries. Let the berries macerate for another half hour. Pour the berries and their juice over the ice cream and serve.