We’ve gotten into the habit of mixing up a fun cocktail right before Shabbat starts as a way to end the long week and start our 25 hours of rest. So far, we’ve tried Lemon Drop Martinis and Margaritas – both of which we love. This past week, I was surfing on Twitter and found a great cocktail idea from Kosher Eye – the Pina Colada. I haven’t had a Pina Colada since I was last on a beach … which was a very long time ago so I called my hubbie and asked him to stop at the store on his way home to pick up a few items we needed for the recipe:
- 1 20-ounce can crushed pineapple with juice
- 1 can Coco Lopez kosher Cream of Coconut.
- 2 cups crushed ice.
- 12 ounces light rum
We went crazy buying inexpensive alcohol in St. Martin during our honeymoon 7 years ago and still had 2 brand new bottles of rum so I checked that one off the list. All we needed was the pineapples and Coco Lopez Cream of Coconut. Seemed easy enough but after stopping at 4 different stores that were all sold out of the Coco Lopez, my poor hubbie finally gave up.
But did we let that stop us from making these yummy drinks. No way, I decided to give them a try using So Delicious Coconut milk. Now keep in mind I’ve never had Coco Lopez Cream of Coconut so I have now idea if Coconut milk is a decent substitute, but I mixed all of the ingredients in my blender and the Pina Coladas were not bad at all. I even mixed up a non-alcoholic version for my 6-year-old daughter so we were all able to make a nice La Heim together to kick off Shabbat.
Thanks Kosher Eye for the suggestion via Twitter. Let me know what ideas you have for Shabbat Cocktails next week!
- 1 pound(s) ground beef (I used Solomon’s Ground Beef that I buy by the case from the KC Kosher Co-op)
- 2 teaspoon(s) ground cumin
- 2 teaspoon(s) dried oregano
- Kosher salt and pepper
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- 2 tablespoon(s) fresh lemon juice
- 1/2 English cucumber, cut into 1/4-in. pieces
- 1/2 small red onion, finely chopped (I made one batch with the onion and one without since my hubbie hates onions. Both were good).
- 1/4 cup(s) fresh mint, roughly chopped (I’ve started growing mint in my backyard. Easy to grow and so fun to just pick what I need!)
- 4 piece(s) flatbread (I used Kronos Pita Original 6″ rounds. My hubbie also ate one of these on a Challah roll. Both ways are yummy)
- 1/4 cup(s) nonfat Greek yogurt (SUBSTITUTED WHOLESOY & CO PLAIN PARVE YOGURT)
- Form the beef into twelve 1/2-in.-thick patties and season with the cumin, oregano, and 1/2 tsp each salt and pepper. (I made tiny little burger patties but afterwards my hubbie said his mom makes them in more of an oblong shape, sort of like a hotdog. This shape probably makes more sense if you’re going to eat these burgers in a pita.)
- Heat 1 tsp oil in a large skillet over medium heat. Cook half the patties to the desired doneness, 3 minutes per side for medium; transfer to a plate. Cook the remaining patties. Return the first batch of burgers to the skillet and add the lemon juice; turn the burgers to coat. (I probably doubled the recommended time because I can’t stand even a slight pink color inside my burgers)
- Meanwhile, in a medium bowl, combine the cucumber, onion, mint, remaining Tbsp oil, and 1/4 tsp each salt and pepper. (I halfed the cucumber mixture and added onions to only one half to please the onion haters in my house!)
- Spread the flatbread with the yogurt and top with the burgers and cucumber relish.
Try this recipe tonight and let me know what you think.
Sky opening up intro music plays loudly here.
My newest Cutco knife arrived yesterday. It’s a lovely 7″ pearl handle Santoku knife that according to the maker can be used to chop, slice and dice meats and vegetables, slice sushi or butterfly chicken breasts. I don’t now about all of that but I plan on using it for cutting just about everything in site when I’m making dairy meals.
After taking one look at this sizable knife, my hubbie expressed his concern that I might get angry and use it on him sometime. I assured him that I’d never use my milkhik (milk) knife on his fleishik (meat) self!
This is my 5th Cutco knife. The first 2 I received as a wedding gift, which only began the addiction to these awesome knives. I now I have 3 for meat meals and 2 for dairy. I love them all and am happy to welcome this newest addition into my family.
Thank you Cutco for making these wonderful knives but hey, if you’d possibly consider lowering the price just a bit or offering a buy 1 get 1 free sale sometime soon, they would be greatly appreciated.
What about you? Do you own a Cutco knife or two? Share your info and your love for these gems.
After discovering that I had a graham cracker pie crust in my pantry on Friday, I decided to whip-up a quick dessert before Shabbat, preferably one that called for ingredients I already had in my pantry/fridge. I first looked in the Kosher by Design, Short on Time cookbook by Susie Fishbein, but couldn’t find a recipe that matched my existing ingredients. Next I went to the Kosher by Design Entertains and found a great recipe for Blueberry Lemon Creme Brulee Tart on page 297. If you have the book, please go by that picture and not mine when deciding if you want to make this dessert or not. My picture absolutely does not do this delicious dessert justice.
Since I was serving meat for dinner, I needed a parve dessert. And what I love about Susie Fishbein’s recipes is that she does a great job of suggesting substitutes to make her dishes parve. In this particular recipe, replacing the heavy cream with parve soy milk does the trick. I used the Whole Foods 365 Organic Soymilk in place of the heavy cream. I also was able to skip the crust part since I already had a pre-made crust. The pie probably would have been even more yummy if I’d made my own crust but hey, when a girl has limited time, she’s gotta take some short cuts.
Afterwards, I also found several recipes online for this same dessert and some even had fewer ingredients so you could probably pick and choose what you want to include. Here’s a similar version of the recipe with some awesome photos from a blog called A Foodie Stay Fit by Teri. If you don’t have Fishbein’s Entertains cookbook, drop me a note and I’ll see what I can do to get you a copy of this recipe.
Finally, I must end with a warning. Creme Brulee is my ALL-TIME favorite dessert. When I first made this “pie,” I somehow missed the “creme brulee” part at the end of the recipe’s name. I have a habit of skipping things when I’m in a hurry. Then over a period of 2 days, I ate 4 pieces. Yesterday, I had a couple more pieces. The first time I noticed that this recipe was actually for my favorite dessert was when I sat down today to start writing this post. I’m not sure of the calorie count in one piece, but I’m guessing I ate about a month’s worth of calories in 3 days. I’m going to blame it on the fact that I have absolutely no will-power when it comes to creme brulee of any kind. I’ll even eat bad creme brulee. That’s how much I love it. But this creme brulee is far from bad. In fact, it’s crazy good, so make sure you have plenty of people around to share it with you when you make it … otherwise, you might eat the whole pie in one sitting.