I managed to spend almost 2 weeks in Israel recently without eating a single falafel ball. I’ve never been a huge fan of the fried treats, despite my great affinity to chickpeas in other forms. But pita bread? That’s another story entirely. I’m more than happy to use fluffy, warm pitas to scoop up hummus, or mop up my plate after indulging in sautéed mushrooms and onions, or ravioli in a sweet potato sauce.
I tend to stick to pareve desserts for most of the year – it’s just easier when it comes to Shabbat meals and often during the week.
But Shavuot – that is the time to dream of rich cheesecakes, sweet blintzes and decadent danishes. I certainly have grand cheesecake plans for this year, it is also nice to indulge in a touch of dairy desserts without going overboard. These red velvet cupcakes, with a sweet and creamy frosting, hit the spot.
I have a few fears in my life. Spiders. Cockroaches. Ants. Flies. Ladybugs. Being in the same room as any of the above. And for the longest time, there was another thing on that list: yeast.
Baking with yeast terrified me, the "will it rise" question taunting me from underneath the covered bowl set in the corner of the kitchen. Will I put in all this work - mixing and kneading and rolling - to end up with a flat, inedible bread?
I’m not surprised that cupcakes have become such a national trend. After all, what’s better than a slice of cake? A mini cake made just for you. Individualized and mini desserts are all the rage, but the trend is less pronounced in savory dishes, and I’m not sure why. Individual tarts –whether served as an appetizer or side dish, are a way to impress even the most jaded dinner guests.