mini tiramisu in a bowl

I love Tiramisu, and these mini Tiramisu's make amazing food gifts as well as Purim Mishloach Manot.

mini tiramisu in a bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total Time: 2.5 hour to overnight  | Serves 6 |  Dairy
INGREDIENTS	INSTRUCTIONS
2 -3 cups strong plunger quality coffee, cooled to room temp 3 tablespoons Tia Maria or coffee liqueur of choice 3 eggs, separated 1⁄3 cup fine sugar  250 g mascarpone cheese or cream cheese softened with 2-3 tbsp of heavy cream 1 cup heavy cream (anything that will hold the peaks) 250 g ladyfingers - I used Vicenzovo brand TOPPING cocoa powder, for dusting	1.  Prepare your 2-3 cups of coffee, set aside and allow to cool. 2.  Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add mascarpone and beat until combined.  3.  Whip the heavy cream until stiff peaks hold, and fold gently into the mascarpone mixture. 4.  Beat the egg whites to soft peaks, ensure your bowl is perfectly clean. If there is any grease, it won't whip properly. Fold the whites into the mixture as well. 5.  Mix in the liqueur into the coffee. Dip each biscuits in coffee one at a time - as fast as possible (this is key) you want to avoid overly softened lady fingers.  6.  Layer in your bowls or containers, covering the whole bottom. 7. Top with spoon fulls of mascarpone and spread out evenly. 8. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. Smooth the surface and dust with cocoa using a fine mesh sieve or strainer. 9. Refrigerate for at least 2 hours or overnight. NOTE: These freeze great as well. Wrap them up beautifully and they make wonderful gifts or desserts on-the-go.

nutella truffles

We are busy moms. As joyful the holidays are, Purim brings upon a load of work, chores and cooking in Jewish households. We often resort to a mishmash of store-bought candies, chocolates or treats to fill mishloach manot baskets. To me, the best kind of mishloach manots are homemade food baskets. I love the personal touch, often more cost-effective and appreciated. This year I decided to make - IN ADVANCE and FREEZE - assorted chocolate truffles for family and friends. I love the fact I can make these the week before Purim.  This year's truffles include:

NUTELLA TRUFFLES,
TIRAMISU TRUFFLES,
RUM TRUFFLES, AND
MINT CHOCOLATE TRUFFLES.

I bought beautiful boxes from the dollar store to wrap them up, you can also find miniature cellophane bags or mini boxes at your local art supply store. 

Although these are made dairy using Nutella, I included a link to make a homemade hazelnut chocolate spread. To make these pareve, you can also use pareve Elite chocolate spread and insert a toasted hazelnut inside the truffle. Up next is the Tiramisu Truffle recipe.

NUTELLA TRUFFLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total Time: 2.5 hour  | Serves 24-30 |  Dairy
INGREDIENTS	INSTRUCTIONS
GANACHE 8 ounces quality semisweet or dark chocolate 3/4 cup chocolate-hazelnut spread (AKA Nutella) OR Homemade Nutella spread 1/2 cup heavy cream or pareve coffee creamer from the frozen aisle COATING AND TOPPING 3 ounces of dark chocolate or chocolate chips for the coating 1 teaspoon vegetable Roasted, finely chopped hazelnuts for sprinkling, skin removed	TO MAKE THE GANACHE 1.  Line a baking sheet with wax paper and set aside. 2.  Using the double boiler method, pour water in a small saucepan halfway and simmer it (avoid boiling water- you want to avoid moisture going into the chocolate).  Also, avoid using a wooden spoon. Place the heatproof bowl on the saucepan, and heat up the heavy cream until hot, but not boiling. Place the 8 ounces of chocolate into the hot cream. Using a rubber spatula, stir the mixture until fully combined and the chocolate is melted. (it should be smooth and creamy not clumpy).  Stir in chocolate hazelnut spread. Remove from heat, let cool for 5 minutes, cover the bowl and refrigerate for 1-2 hours or until set. 3. With the help of a small cookie scoop or melon baller (about 1 teaspoon), scoop out chocolate mixture and form into balls using your hands. Place them onto prepared cookie sheet and place in the freezer for 15- 20 minutes. COATING AND TOPPING 4.  In the meantime, heat remaining chocolate - the same double boiler method as above. Add oil, and stir to combine.  5.  Remove chocolate balls from the freezer and place one ball at a time into the melted chocolate. Using a fork or wooden stick, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate. Before transferring it back into the baking sheet, slightly tap the fork (with the truffle pricked on it) against the edge of the bowl to remove any excess chocolate. Place each truffle on the baking sheet and repeat with the remaining chocolate balls.  6.  Pour leftover melted chocolate into a small Ziplock bag, cut off one corner and pipe melted chocolate in a linear up and down motion on top of each truffle and top with the crushed roasted hazelnuts. 7.  Return truffles to the fridge or freezer for 15 minutes or until truffles are set.  Try to keep these cool, when you hand these to people, specify these should go in the refrigerator.  NOTE: Nutella Truffles will keep up to 7 days stored in the fridge or up to 4 weeks in the freezer in an airtight container. If these are not for Purim, you can eat them right away of course.

honeyed chicken with caramelized onions, chestnuts and prunes

After a BIG day of grocery shopping and visiting a Healthy Food and Living Expo at Palais des Congres, a mean headache struck.  Not prone to headaches, this was one of those migraines that would leave any mama winding down on a couch while kids totally taking advantage of the situation. 

"Go take your shower please... close the TV... close the TV... eat dinner... eat the fish... go to sleep... GO TO SLEEP!" I repeated... I felt like a robot or on auto-pilot. For some reason, the girls were non-reactive. I totally shpieled knowing kids are kids.. even when I hoped they can empathize like adults.  I abruptly shut the TV demanding they eat the fish I made for dinner" that's when one of my kids threw a fit. She refused to eat... she refused just about everything I asked of her. The other child, though at a stagnating pace, took her shower, ate dinner, and even surprised me by doing the dishes and stacking everything away... I totally felt nachas amid the challenge. I thanked her for listening.

I had no me-time that night, it took the kids 2 hours to finally fall asleep. Whoever said motherhood is perfect? It's not. The next time you have a headache know you are not alone, this happens to all of us. Looking back, I will have a good talk with my children about the situation experienced and make sure we understand each other.

"The joy of motherhood comes in moments, there will be hard times, and frustrating times, but amid the challenges there are shining moments of joy and satisfaction."  

~ Elder M. Russell Ballard

Motherly food for thought aside, Purim can be an overwhelming time for parents. there are so many things to prepare from costumes, mishloach manot to fasting and feasting. With all this in mind, here is a sweet chicken recipe for your family dinner or Purim feast.  A couple of years ago my mom made a delicious caramelized onion chicken recipe for our Purim dinner, which became my inspiration for this dish.  The truth is caramelized onion in chicken is delicious in itself, but I love the added sweetness from the prunes and texture from the chestnuts. Happy Purim!

honeyed chicken with caramelized onions, chestnuts and prunes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total Time: 1 hour  | Serves 4 |  Meat
INGREDIENTS	INSTRUCTIONS
4-6 chicken pieces, bone-in chicken thighs preferred 1 tsp cinnamon  1/2 tsp of paprika 2 tbsp of honey  3 tbsp of olive oil 3  white onions, sliced 250 g dry prunes or apricots 250 g of chestnuts  3/4 cup of boiling water   Kosher salt, to taste Freshly ground pepper, to taste SERVE WITH 1/3 cup whole toasted blanched almonds (optional) Couscous	1.  In a cast-iron skillet or heavy bottom pot, on medium heat,  drizzle oil,  add the sliced onions, the cinnamon, and paprika. Stir well and add the chicken pieces one at a time, cook for 2 minutes, coating all sides of the chicken and then top with 1/2 cup of water. 2.  Drizzle the honey over the chicken, coating properly, sprinkle salt and freshly ground pepper on each piece and the chestnuts. Cook for 10-15 minutes.  3. Keep an eye on the chicken, lower heat to simmer (low-medium), add 1/3 cup of water, allow to reduce for another 20-25 minutes. Cover the pot halfway. Flip the chicken pieces a couple of times, add the prunes, spreading them a bit everywhere in the pot at this point, cook for another 10 minutes. You want to see a golden brown color on both sides of the chicken thighs accompanied by caramelized onions, and softened prunes.

traditional prune hamantaschens

Photo courtesy Marcy Goldman 

Moms are super beings. Ya, that's you, so pat yourself in the back! 

Moms have 2 jobs, they are breadwinners and bread-makers... that's the society we live in. Why am I talking about this? Well... recently, my ex-mother-in-law criticized me and my priorities as a mother.

purim cake pops

I am amazed at the new followers gained via this blog and am grateful I can connect with so many of you as more than just foodies, but as mothers, friends, daughters, colleagues, and as individuals who simply value and treasure the joys of living. We relate through our passion and love of food, culture, and tradition. Yesterday was Purim, a holiday rooted by past oppression of Jewish people, now a time to rejoice as a result of surmounting them. Kids wonder the streets dressed-up in creative costumes, people are gathered to listen to the Megillah, and feasts are held. Facebook is filled with images of happy families, people in their snazzy costumes,  and yummy Nutella or peanut butter filled Hamentashen recipes, upgrades to the standard prune filled variation.

We are living in a time when many Montrealers are saddened or angered by the amount of negative scrutiny of Judaic values or practice by certain provincial government bodies, especially in reference to Louise Mailloux's recent comments. I am not surprised by her prior analogies, though her apologies are appreciated. I understand from historic and personal experiences, that such negative judgments are a part of the Jewish people and why we celebrate holidays. One of my favorite Purim customs is the giving of mishloach manot, customary food baskets. We give these baskets as a means to connect with friends or relatives, as peace-offerings, or food for the needy.

In response to Mrs. Mailloux`s remarks, I can't stress enough how beautiful Jewish practices are and the emphasis of celebrating through giving or gathering solidifies us and turns us into an example of a community- that should be appreciated not misjudged with conspiracy theories. Negative or closed-minded remarks come and go, traditions and practice stay, and no government official will attenuate that, it's proven in history.

Back to the baking, this Purim I had the joy of making Cake Pops, or should I say,  Purim Pops as Mishloach Manot. My kids love these, so what better way to treat kids with these sweets. Considering time is of essence this holiday season, I needed help from my 'friend' Duncan Hines cake mix  and frosting to alleviate my workload. Cake pops are fun to-do activities with the kids.

 

CAKE POPS Makes approximately 60 cake pops

INGREDIENTS 

• 2 Boxes of Duncan Hines, I used chocolate
• 1 container of Duncan Hines Frosting
• 6 eggs
• 2.5 cups of water
• 2/3 cups of oil
• 3 Packs of Wilson Candy Melts, you can get these at Michael's
• 60 Cake Pop sticks
• Pam for greasing
• Sprinkles for decorating

TO PACKAGE From The Dollar Store

• Little containers
• Floral foam
• Filler
• Cellophane paper
• Ribbons or raffia

DIRECTIONS

1. Heat oven to 350 degrees and follow Duncan Hines directions by beating in the eggs, oil, and water, placing in cake trays... 
2. Preferably use rectangular cake trays, you may need 4 trays
3. Once your cakes are ready, let them cool
4. Crumble your cakes well and blend in 3/4 of the container of the frosting
5. Spoon little balls, place them on tray and in the fridge for 2 hours - they should be solid
6. In the microwave, melt your Wilson Candy Melts for about 1 to 2 minutes. 

For the dipping , I found this video to be useful.

Pastel Purim themes

Purim is a joyous holiday that sets a carnival-like atmosphere where children and adults dress up in costumes, people bring gifts of food door-to-door and giving charity to the poor is customary. We just finished celebrated the Purim holiday and is one of my favorite Jewish holidays! This year for Mishloach Manot -customary food baskets- I let my creativity unfold with simple ideas on a budget.

MISHLOACH MANOT IN A MUG

What you'll need
- Clear glass mugs from Dollarama
- Clear celophane wrapping paper and ribbon from Dollarama
- Beautiful individual Cupcake Deco-Set by Birkmann ($8.99 CAD for a dozen) from Winners Homesense 
- Mimimelon cupcakes


CANDY POPS

What you'll need
- Fruit Loops cereal by Kelloggs
- Lollypop sticks available at Ares kitchen supplies
- Clear celophane wrapping paper and ribbon from Dollarama
- I stacked a combination of pastel colored marshmallows
And voila! You have your candy pop, kid friendly! These also make enjoyable loot bag treats for birthdays.
 

Photography by Leslie Perez. All rights reserved.

Photography by Leslie Perez. All rights reserved.

Photography by Leslie Perez. All rights reserved.