Tag Archives: food

Tu B’Shevat Treat


Tu B’Shevat- The 15th of Shevat, and birthday of the new Trees.

I love pomegranates- clay pomegranates, ceramic pomegranates fresh pomegranates, dried pomegranates, silver pomegranates, gold pomegranates- you name them, I love them. I love their colour, the richness, the shape, and I love the juicy tart yet sweet seeds.

I’ve been waiting for Tu B’Shevat so I can share this recipe with you. I call it “Pomegranate Bark”. It’s the same idea as almond bark but it’s chocolate with pomegranate seeds, fresh ginger and a sprinkling of salt.

20150201_115733[1]You’ll need:

1 cup of semi sweet chocolate chips

a pomegranate

fresh ginger root or candied ginger

a sprinkling of salt (I would suggest Malden or kosher salt)


 Remove the seeds from the pomegranate. Peel a 1″ section of ginger. Slice the ginger and dice into tiny pieces. (You can toss the ginger with a small amount of potato starch to absorb  the moisture from the fresh ginger.)

20150201_122338[1]Melt the chocolate chips in a double boiler.


Combine 1/3 cup of pomegranate seeds with 1 Tbsp. of ginger, and stir into the melted chocolate.


Pour onto parchment paper and smoothe it out. Sprinkle with a little kosher or Malden salt.


Chill the pomegranate bark in the refrigerator or freezer. Serve and enjoy.


Another option, courtesy of my sister Libby, is pomegranate seeds, a light sprinkling of cinnamon, slivered toasted almonds, and sea salt.

Try it and share it with your friends.

Happy Tu B’shevat,


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The Latke Edition

P1120442                                                      Laya at the latke post


Well, Hanukkah is almost over. For many of us, other than lighting the Hanukkah candles, oil is the theme. And Hanukkah begins and ends with potato latkes.

As promised, here is the recipe I use for a whole mess of those yummy fried spuds:



8 medium potatoes. ( if you scrub them well you don’t have to peel them)

1 largish onion

2 eggs

1/2 cup flour or matzah meal (you can even leave this out if there is a gluten allergy or sensitivity in your circle)

1 – 2 teaspoons salt

1 teaspoon pepper

oil for frying.



Grate the potatoes.

Cut the onion in half then slice it nice and thin.

Mix all the ingredients together- EXCEPT FOR THE OIL.

Heat a couple of tablespoons of oil in a frying pan. When it’s nice and hot put in a 1/4 cup of potato mixture for each latke.

Let them cook for about 6-8 minutes, until golden on the bottom. Then flip gently and let it cook another 5 – 7 minutes- until golden on the other side. I like to make the latkes on the thin side so they cook all the way through. Add a small amount of oil as necessary, gently and carefully tipping the frying pan so the oil finds its way throughout those sizzling critters.


Place the fried latkes on an opened (clean) paper bag or on a paper towel to absorb the extra oil.

If you want to “change them up” you can add grated zucchini, sweet potato, parsnip, beets or carrots- you get the idea.

Warning- it doesn’t matter how many you make- there will rarely be enough.

It’s popular to eat latkes with sour cream and apple sauce, but I grew up eating them with chrein (horseradish).

This just in from Yehudit Permut of Israel- “A family tradition started in my maternal grandmother’s family in Russia was latkes from a different vegetable each candle – using the root vegetables that were stored in the root cellar and had been grown in their garden in the summer. We continued this and I have already passed it on to my children. It can be potato mixed with other veg or things like beets and parsnip, parsnip and carrot, potato and either veg, even potato mixed with some shredded cabbage and onions… anything goes. They used what they had.”


Enjoy the latkes and enjoy the last of Hanukkah.

Chag Sameach, Laya





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