Smitten Kitchen Pea Mint Feta Fritters

This is a nice dish for shavuot, based on cheese and using fresh mint from the garden. It comes together fast.

2 c. frozen peas (10 oz)
3 eggs
salt & freshly ground pepper
1/4 t. red-pepper flakes
1 medium lemon, zested
1/4 c chopped mint
1 c (4 oz) crumbled feta (break up any large pieces)
2/3 c. flour (whole wheat is fine)
Oil for frying
3/4 c. Greek yogurt, unflavored

Defrost peas in a colander.

In large bowl, beat the eggs with salt, pepper, red-pepper flakes, lemon zest, and mint. Add the drained peas and feta, and then the flour. It will be a stiff batter.

Over medium heat (6 on induction, then lower it to 5 and then down to 4), heat oil in large fry pan. Add 2 T batter per patty. Cook until golden brown and flip. It should take just a few minutes. Loose peas are fried crunchy, a little added treat. Drain on paper towels. 

Add 1/2 the juice of the zested lemon to the yogurt plus a little salt, for a tasty sauce.

serve hot, though these are also good at room temperature. They are very substantial and filling. A bit of a falafel vibe.

Cole Slaw

I am a huge fan of cole slaw. Abba's favorite is: a bag of shredded cabbage, a large can of crushed pineapple, mayo to taste, and curry powder to taste. However, I notice it's not that popular with others.

This recipe disappeared! 

1 t celery seed
2/3 C mayonnaise
1 T apple cider vinegar
4 t granulated white sugar
1/4 tsp salt
1/8 tsp black pepper
a 14-16 oz bag classic coleslaw mix

Optional: finely chopped fresh pineapple to taste

Combine all of the ingredients except for the coleslaw mix in a large bowl and whisk it together until it's smooth and creamy.
Place the dressing in the refrigerator for 30 minutes to allow the sugar to completely dissolve and to allow the celery seeds to soften.
After 30 minutes  give the dressing one last quick whisk and then fold into the classic coleslaw mix.

This recipe tastes best if served immediately, but it can also be made the night before or the morning of.

Lemon Cream Cheese Tarts

This recipe came from Susan Schuman, a Schechter mom wtih a son was named Eric. These are very rich, but since you make them as individual little tarts, they are perfect. Nice for Shavuot. Since COVID, people are doing more individual baked goods, and they're also just right for a tea. Be sure to allow for the hour to chill the dough.

8 oz cream cheese - softened at room temperature
2 sticks of butter - softened at room temperature
1 c. flour
2 T sugar
salt to taste
1/2 t cinnamon
optional: grated lemon zest to taste

1 can of lemon pie filling (or another flavor if you prefer)

1 pint raspberries or small strawberries (like from the Strawberry Lady of Broadneck Road!)

Add the butter and cream cheese to a large mixing bowl. Mix with a pastry blender (a hand tool.) Slowly add flour, sugar, salt, cinnamon and optional lemon zest. Knead til smooth, by hand. Refrigerate for one hour.

Heat oven to 375 degrees.

Pinch 1" balls of dough and place in silicon muffin cups. Press into place making saucer shapes, with dough creating sides.Fill each with a spoonfullof pie filling.

Bake for 35-45 minutes until browned, checking they aren't burning.

Cool in the pans. Eventually pop them out and cool on racks. Refrigerate before serving. Add rasperries or strawberries for decoration. A few blueberries each would be pretty too.

Makes about 30.

Mac'N'Cheese Pancakes

This is barely a recipe, but hey. It's a kiddo favorite (sometimes!) and amps up the protein. Leftovers go in the lunch boxes. It makes mac n'cheese into finger food.

Prepare one or two boxes of Annie's boxed macaroni & cheese; tubes are better than shells. Cool a bit. Add an egg or two, and stir.

Melt butter over medium heat on a large skillet or tawa. Drop by spoonfuls and fry until well-browned. Turn. I am generally impatient with waiting for a great brown. 

Smaller is better for this. 

And, a new variation. take about half the mac n' cheese only and add an egg. It made five large pancakes, so go with a bigger skillet.

Then, since the Cheddy Mac was kinda runny, we had Mac N'Cheese pancakes with a side of mac n cheese, and they dipped the pancake into the cheesey sauce. A very orange dinner. It's a little more work, but does break the monotony of mac n'cheese being their main entree!

CakeDoodle Birthday Tiered Cake

Today was Eyal and Nadav's 4th Birthday. They were so excited.

I baked a cake from King Arthur, a classic Depression era recipe with cocoa, flour, vinegar, baking soda - and no oil or butter, and brought it over to the Henry School Garden where their pizza party was. 

Made up for the missing butter with the frosting!

Divide the batter into two small spring forms. I did 5" and 7", but I suggest 8" for the bigger layer. A one inch edge isn't much surface to work on. Nomi called it a showstopper. It was fun. The cake and frosting are quite yummy, but the presentation seals the deal. 

The Cake:

1 1/2 c flour
1 c sugar
1/4 c unsweetened cocoa, Dutch-process or natural*
1/2 t salt
1 t baking soda
1 t vanilla
1 T cider vinegar or white vinegar
1/3 c vegetable oil
1 c  water or milk

Heat oven to 350. Spray two springforms well, 8" and 5" recommended.

In large bowl, mix dry ingredients, using a strainer for the cocoa and baking soda. Whisk well.

In a small bowl, mix the liquid ingredients. Add to the dry, and stir until fully mixed.

Split the batter between the two pans, and bake for about 30 minutes, until a toothpick comes out clean. The smaller may finish first.

The frosting is classic birthday cake! And great for sprinkles.

1 stick softened butter

3 c. confectioners sugar

1 t. vanilla

2-3 T milk

Beat the butter until creamy. Add the ingredients and beat until spreading consistency. With confectioners sugar it's best to not add all the liquid at once. Start with 2 T and add the third as needed.

When cake is cool, put the larger layer on a serving plate. Frost the top and center the smaller tier on top. Frost away, and go heavy on the sprinkles!

This served a lot of people, cut into small pieces. Nadav told one of the moms that the special ingredient in this birthday cake was LOVE. Sure was! Eyal was thrilled. He kept saying "It's SO good!"