The New Yiddish Kitchen - I'm thrilled this exists. Gluten Free and Paleo Kosher Recipes for the Holidays and Every Day- that tagline about sums it up. Perfect for EVERY DAY. And likely that I'll be eating from this book everyday as I haven't let it go since it came through my door a mere hour ago.
What first pulls me into this gorgeous new cookbook by Simone Miller, aka Zenbelly, and Jennifer Robins, aka Predominantly Paleo, is the size. It's thick! There's some serious cookin' happening in here. And the cover- (oh the cover!) is beautiful. It looks like a table I wish I could magically transform myself to.
I didn't grow up eating these traditionally Jewish dishes, but as I have become a food fanatic in the most recent years of my life, I find myself craving these things I've never even tried. Of course, I've had a few of the dishes before — matzo ball, fritters, Reubens, Tabbouleh, and they cover those in here, all totally grain free. Along with those they cover 250+ pages worth of food for every occasion, even holiday meal and menu prep, a resources page, and get this, even a YIDDISH GLOSSARY!
The most endearing and adorably awesome part of this book is all of "Bubbe's Tips" at the bottom of the recipe pages. It like your Jewish grandma helping you out in the kitchen keeping you on your toes and making sure you know all the secret little tricks for making things just perfect.
This book is released March 8th, so if you haven't head over and order a copy now.
The ladies have graciously allowed me to share a recipe with you all and when I saw these two words together, I knew it just had to be:
Makes 18 cookies
2 egg whites (Bubbe says "save the yolk for homemade mayo!"
12 oz unsweetened shredded coconut
1 14 oz can of full fat coconut milk
1/4 cup honey
Zest of 1 orange, about 1 tbsp
1 tablespoon orange juice
2 teaspoons vanilla extract
pinch of salt
Preheat the over to 350* F. Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combing the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
Fold the egg white into the coconut mixture.
Using a small ice cream scoop with a lever or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons in each.
Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
Alright- time to go dig into my cooling macaroons. Enjoy!
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