Bavarian apple torte

By | October 14, 2014

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My toddler and I have a new habit of looking at cookbooks on Shabbos/yom tov mornings lately. Maybe this was my idea, but it was definitely a good one because my 22-month-old is developing a rather impressive culinary vocabulary. Not only can he identify 95% of the groceries my husband brings home, but he regularly points out his favorite spices: salt, cumin, cinnamon, and “nano” (Italiano, a seasoning blend).

Leafing through cookbooks, even at breakneck speed because somebody can’t wait to find the next photo, reminds me of dishes I haven’t made in ages for no good reason whatsoever. The bavarian apple torte in Gatherings is one of those. I made it back in 2011 when my in-laws came for Succos and was struck by how crazy fantastic it was. I thought about it every now and then after that, but with so many new dishes on my to-try list, I didn’t give it any more attention.

This Succos, though, I decided enough was enough and I got to work on my old bavarian dream dessert. In typical Tali style, this version has less butter and less sugar (cha-ching). I’ve also made a small ingredient switch that takes this torte from delicious to severely delicious. Hint: almond extract. If you don’t have it yet, this is the perfect time.

Chag sameach once more, and see you after Simchat Torah!

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Pumpkin seed pesto {pareve}

By | October 12, 2014

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Good news, pesto lovers. You don’t need nuts to make a great pesto! And you don’t need cheese to make a great pesto, either. So you can get a delicious pareve spread on your challah without spending a ton or running into nut/dairy allergy problems. Don’t you love it already?

If you’re a regular pesto maker, you know how adaptable it is. You can mix and match with lots of different herbs and seeds/nuts and end up with something new and still delicious every time. Of course, not every imaginable combination is going to be a winner, so I saved you some trouble and tested this myself. The verdict is that parsley, basil, and pumpkin seeds should hang out together a lot more often.

For a fun addition to your yom tov menu (because these days, there is always another yom tov menu), pumpkin seed pesto is fast and easy. And bonus: it freezes perfectly. So really, make a double batch.

Succos menu 2014

By | October 6, 2014

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As I was scrubbing my kitchen last Nisan, I told myself that compared to making Pesach while 8 months pregnant, the coming Succos would be just about the easiest thing I’d ever done. Well, six months goes by pretty quickly when you’re looking back. Although I don’t think making yom tov will ever really be easy, it does feels that way by comparison. Cooking without first kashering? Sign me up!

This year’s Succos menu is like my Pesach menus in that it’s all-inclusive. Okay, not 100% because I didn’t plan for breakfast and things like that, but Chol Hamoed meals are part of the plan and that earns me extra points with myself.

Scroll to the bottom if you’re curious to see my cooking schedule, and for more ideas you can have a look at the menus from Succos 2011 and Succos 2012. (If you missed yesterday’s roundup of 74 pareve soups, sides, and salads, it’s waiting for you!)

Tali’s Official Succos Cooking Plan

Before RH (these happened mid-September): butterfingers, tomato and scallion quiche, and two-tone mini potato kugels

Didn’t end up using for RH: Cream of mushroom soup, four round challahs with sweet topping

Oct. 2: one dozen caramelized onions

Oct. 3: pumpkin seed pesto

Oct. 5: roasted bell pepper soup

Oct. 6: bavarian apple torte

Oct. 7: challah, garlic brown-butter breadsticks

Oct. 8: chocolate chip cookies (freeze half), double batch of vanilla bean ice cream (version B), and a quadrouple batch of pizza dough

Oct. 10: double batch of white bean dip, rice with peas (add onions from freezer), and split pea soup

Oct. 12: tuna rice patties, red lentil soup, and par-boil potatoes for next day

Oct. 13: Bake pizzas, finish roasted potatoes, and make israeli salad

Oct. 14: rice to go with dinner, cook lentils and roast sweet potatoes for next day’s salad

Oct. 15: fry haloumi and finish the salad, make pumpkin ginger soup and pasta nicoise

This post contains affiliate links. If you buy something — anything — on Amazon through these links, a (very) small portion of your purchase helps support More Quiche, Please. Thank you!

74 {pareve} soups, sides, and salads for your Succos menu

By | October 5, 2014

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Menu-planning for Succos always seems more daunting to me than menu-planning for Rosh Hashanah. Maybe because I’m starting out tired from the first yom tov, or maybe because by the time we get to Succos, things have been out of whack in general between Rosh Hashanah, Tzom Gedalia, and Yom Kippur.

If it’s a mad dash to the finish line for you, too, go ahead and avail yourself of these 74 pareve recipes. Pick and choose from the soups, grains, pastas, kugels & muffins, vegetable sides, and salads, and most of the work is done for you. Most of the planning work, I mean. There’s still the cooking.

Stop by tomorrow to check out my Succos menu and then make sure to come back over Chol Hamoed for two new Succos recipes!

red-wine-lentil-soup-1.jpg Soups

quinoa-mushrooms-tofu-1.jpg Grains

sesame-noodles-1.jpg Pasta

zucchini-kugel-11.jpg Kugel, muffins, and a few other things

carrot-crisp-1.jpg Vegetable sides

purple-cabbage-salad-1.jpg Salads & Dressings