Peanut Butter Mousse Pie

Here's a quick and simple dessert recipe for shabbat that's perfect for these short Fridays.
All you have to do is mix a few simple ingredients together, pour it into a graham cracker crust, and then pop it in the freezer.
Another great option is to pour the peanut butter mixture into individual dessert cups and you'll have a creamy decadent dessert that all of your guests will enjoy!

Peanut Butter Mousse Pie

2 cups non-dairy whipping cream
1/2 cup creamy peanut butter
3/4 cup confectioners' sugar
1/2 cup cocoa powder
2 tsp vanilla extract
1/4 tsp salt
1 9-inch graham cracker crust
1 square of chocolate or 2 tsp mini chocolate chips

In the bowl of an electric mixer fitted with the whisk attachment whip the cream until stiff. Add the remaining ingredients and mix until just combined. This can also be done in a mixing bowl with a hand mixer or if you have some good upper body strength whisk it by hand and build up those muscles.
Pour the mixture into the graham cracker crust.
With a microplane, grate the square of chocolate over the top of the mousse or sprinkle with mini chocolate chips. Pop the pie into the freezer for at least 6 hours. Pull the pie out of the freezer 15 minutes before you're ready to serve to soften.

Coffee Cake Muffins

It's Monday morning and the only thing that's going to get me through the Monday blues is a nice blast of caffeine from a big cup of joe.

The perfect thing to go along with a steaming hot cup of coffee is some type of baked good fresh from the oven and what goes along better with coffee than a coffee cake muffin?

Coffee Cake Muffins 

Crumb Topping 
1 1/4 cups flour
1/4 tsp salt
1 tsp cinnamon
1/3 cup brown sugar
1/4 cup sugar
1/2 cup + 2 Tbs oil or melted butter

Coffee Cake Muffin Batter 
1 1/2 cups flour
1 1/2 tsp cinnamon
1/2 cup packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup milk (any type)
1/3 cups oil
1 tsp vanilla extract
2 eggs

Cinnamon Glaze 
1/3 cup confectioners' sugar
1/2 tsp vanilla extract
1 tsp milk
1/4 tsp cinnamon

Preheat oven to 375°F/190°C
Line a standard-size baking pan with paper liners or coat with non-stick spray.
In a small mixing bowl mix together the dry ingredients of the crumb coating and then add the oil. Pinch together until crumbs form. Place in the fridge until ready to use.
To make the batter mix together the batter dry ingredients in a large mixing bowl. Then add the wet ingredients. Stir until just combined. Scoop the batter into the prepared muffin pan filling 1/2 way. Top with the chilled crumb topping and lightly press into the batter. Bake for 18-20 minutes. In the meantime mix together the glaze ingredients. Allow the muffins to cool and then drizzle with the glaze.

Yield: 1 dozen standard-size muffins 

Dips for a Great New Year

There are many different foods that some people have the custom of eating that symbolize different blessings we hope to receive this coming year. Here are three dips that use three different symbolic foods.

Beets - the Hebrew word for beet is selek which is similar to the word for remove. We are hoping that our enemies be removed. 
Gourd - The Hebrew word for gourd is similar to the Hebrew words announce and to rip. We are asking that God rip up any evil decrees and that our merits be announced before Him. 
Leeks - The Hebrew word for leek is similar to the word cut. We are praying that those that wish to hurt us are cut off. 

Beet Chummus 
1 large beet 
2 cloves garlic
1 can chickpeas
1 Tbs lemon juice
1/4 cup tahini paste
1/2 tsp salt
3 Tbs olive oil

Wrap the beet tightly in foil and roast at 400°F/200°C for about 45 minutes until tender. Allow the beet to cool completely and then peel. You can also use cooked vacuum-packed beets.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced.
Cut the beets into chunks and add them to the food processor along with the chickpeas, salt, tahini, and lemon juice. Turn the food processor on and with the motor running stream the olive oil in through the feed tube. Puree until smooth. Place the beet chummus in an air-tight container and it will keep in the fridge for a week.

Baba Gourdnoush -  the classic middle-eastern eggplant dip just with gourd  
4 small bottle gourds, peeled, halved and seeds removed
2 Tbsp kosher salt
2 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup tahini paste

Cut the gourd into one-inch chunks and place in a colander. Sprinkle the salt over the cut gourd and let the gourd drain for about 30 minutes to draw out some of the moisture. Squeeze out the excess moisture 
Heat the oil in a medium pan over medium heat. Add the gourd carefully as the oil will splatter from the wet gourd. Cover the pan and cook the gourd for 30 minutes until lightly golden and tender. Let the gourd cool completely.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced. Add the gourd, tahini, and lemon juice. Puree until smooth. Taste and adjust seasoning if necessary. Place the baba gourdnoush in an air-tight container and it will keep in the fridge for a week.

Creamy Leek Dip 
4 leeks
2 Tbs olive oil
1 tsp salt
1 small clove garlic
1 Tbs mayonnaise
1 tsp lemon juice

Cut the root end and dark green ends off the leek. Slice in half lengthwise then cut into half moons. Fill a large bowl with cold water and place the sliced leeks in the water, swishing around to separate the layers. The dirt and sand will sink to the bottom and the leeks will float on top. Skim off the cleaned leeks and pat dry.
Heat the oil in a pan over medium-low heat. Add the leeks and salt and cook stirring every few minutes for about 25 minutes until the leeks are very soft and caramelized. Let the leeks cool completely.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced. Add the cooled leeks and puree until smooth. Add the mayonnaise and lemon juice and puree until combined. Place the leek dip in an air-tight container and it will keep in the fridge for a week.

The leek dip can also be made with onions they will just take longer to caramelize.

Shana tova!!

Pomegranate Bark

This is the perfect sweet treat for Rosh Hashana. It only takes few minutes to prepare, you can customize it to your tastes and the best part (at least for me) it's sweet and salty which is a combination that I just love!

This pomegranate marble bark with pistachios, candied ginger, and sea salt is delicious and so simple to make even when there is so much cooking to be done.

Some people have the custom to not eat nuts on Rosh Hashana so feel free to leave them out. My family does not have that custom and I really enjoy having the nuts in this bark as it sort of masks crunchiness of the pomegranate seeds that not everyone enjoys.

If you want to make this even simpler you can just do the dark chocolate or the white chocolate and skip the marbling step.

The melted chocolate is a blank canvas. Sprinkle on any chopped dried fruit or nuts that you like and you have a customizable treat that you can serve year round.

Pomegranate Bark 

5 bars good quality dark chocolate (100 gram/3.5 oz bars)
3/4 cup white chocolate chips
1 cup pomegranate seeds
1/2 cup pistachios, chopped
2 tsp chopped candied ginger
1/2 tsp sea salt

Break the dark chocolate bars into chunks and place in a microwave-safe bowl. Microwave the chocolate at 30-second intervals stirring until melted. Repeat the process with the white chocolate. This can also be done in a heat-proof bowl on top of a pot with a few inches of simmering water.

Line a cookie sheet with parchment paper. Spread the melted dark chocolate over the parchment paper.

Using a teaspoon drop dollops of melted white chocolate all over the dark chocolate.

Take a knife, toothpick, or skewer and swirl the white chocolate into the dark chocolate to create a marble effect.

Sprinkle the remaining ingredients over the marbled chocolate.

Using a flat spatula or a clean hand gently press the toppings into the chocolate to ensure that everything really adheres to the chocolate.

Place the tray in the fridge for at least 30 minutes or until the chocolate has hardened. Remove from fridge and break the bark into shards. Place the pieces into an air-tight container between layers of parchment and put in the fridge or freezer until it's time for dessert, but I can't guarantee it will make it that long :)

Pomegranate Glazed Chicken

Pomegranates really are one of the most beautiful fruits. They're sweet, tart, juicy, and those little jewel-like arils are truly stunning. One of the reasons I think this fruit is really beautiful is because you have to work hard to actually enjoy it which makes you appreciate it even more.

Pomegranates are one of the symbolic foods of Rosh Hashana. I remember when I was first grade, my teacher split us into groups and gave us parts of a pomegranate and we had to count the seeds. I'm pretty sure we didn't get the exact number because if I remember correctly some of us couldn't resist the delicious fruit and ate some of this math project. The reason my teacher had us count the seeds is that many people think that the pomegranate has 613 seeds to symbolize the 613 mitzvot/commandments. While this is not the case and every pomegranate does not have the same amount of seeds there are still hundreds of arils inside the pomegranate. We eat this fruit on Rosh Hashana in the hopes that we are blessed in abundance like the abundant amount of seeds in a pomegranate.

During Rosh Hashana and Yom Kippur we reflect on our lives and our relationship with G-d. If we look to the pomegranate we can find some inspiration as to how we can improve both. Before you can enjoy a pomegranate you have to cut through a thick outer skin and then you have to remove the arils by peeling away the membranes (see below for links on how to remove the arils). You really have to put in some work before you are able to enjoy the fruit. Sometimes in life, you want to take the easy route, but that might not always be the best thing for you. If you work hard towards fulfilling your goals you will appreciate those sweet hard-earned results even more. When it comes to our relationship with G-d, sometimes you might think that He isn't there and that He isn't listening to you. G-d is always there if you just look past the hardships you're going through you will see that He has been there all along. Even during difficult times, He is there caring for and watching over each and every one of us.

Pomegranate Glazed Chicken Thighs

1/4 cup pomegranate molasses* plus 1 Tbs for drizzling
2 Tbs tomato paste
1 Tbs brown sugar
1/4 tsp cinnamon
1/8 tsp cumin
1 tsp kosher salt
1/2 tsp ground black pepper
1 Tbs lemon juice
4 cloves garlic, minced
1 jalapeno, seeded and minced
2 lb skin on chicken thighs (you can use boneless just adjust cooking time)
3 large white or red onions, thinly sliced
1 cup pomegranate arils for garnishing
Fresh herbs for garnishing

Combine the pomegranate molasses, tomato paste, brown sugar, spices, lemon juice, garlic and jalapeno in a gallon sized zip-top bag. Add the chicken and really massage the marinade into the chicken. Place the bag in a bowl or baking dish just in case it leaks and then stick it in the fridge for at least 1 hour or up to one day. If you want to make this in advance just stick the bag of chicken in the freezer for up to one month marinade and all.
When the chicken is done marinading preheat your oven to 400°F/200°C and spray a 9x13 pan or sheet pan with non-stick cooking spray. Place the sliced onions in the pan in a single layer. Place the chicken on top. Roast the chicken for about 45 minutes until cooked through making sure to baste the chicken with the juices in the bottom of the pan every 15 minutes.
Transfer the chicken to a serving platter drizzle with pan juices and arrange the flavorful caramelized onions around the chicken. Garnish the chicken with the pomegranate seeds, fresh herbs, and 1 Tbs of pomegranate molasses.

This works great on chicken thighs, but it would also be a great marinade for a roast or duck.

*If you can't find pomegranate molasses you can make your own by pouring 2 cups of pomegranate juice into a pot with 3 Tbs sugar and 3 Tbs lemon juice. Let the mixture reduce over a low flame for about 2 hours until it has reduced by half and has thickened slightly. It will thicken more as it cools.
Alternatively, you can use balsamic vinegar for that tart slightly sweet flavor.

How to seed a pomegranate
In water - https://www.youtube.com/watch?v=-qfQ3_N7S6Y
Wooden spoon - https://www.youtube.com/watch?v=znJgWpk71ZQ
Slicing - https://www.youtube.com/watch?v=DehdNlocf3I

Roasted Gazpacho

I absolute love tomatoes, I eat them pretty much every day and I always have a big bowl of cherry tomatoes in my kitchen that I munch on while I cook. The funny thing is,  I didn't eat tomatoes when I lived in America. When I moved to Israel I decided I'm going to try to like them because tomatoes are such a big part of Israeli cuisine (I still don't like olives, but I'm working on it). I took a bite of a cherry tomato and as the tight skin snapped and the sweet juices burst from the tomato I instantly fell in love.

I love tomatoes so much that I often buy too many and I'm always looking for ways to use them up. Since it's summer I turned to the cold soup, gazpacho. This chilled Spanish soup is traditionally made with tomatoes as the main ingredient and is served chilled so it is the perfect refreshing dish for a hot summer day. To balance all those bright fresh flavors I chose to roast the vegetables to give a bit of a deeper caramelized smoky flavor to the soup.

The great thing about soup and especially gazpacho that the longer it sits the better it tastes as it gives time for the flavors to really meld together, so this soup is great to make in advance. Make it on Thursday or Friday and serve it at seudat shlishit. Make it at the start of the week and bring it to work with you and since it's meant to be served cold it's the perfect desk lunch.

Roasted Gazpacho 
12 plum tomatoes
3 red bell peppers
3 cloves garlic, peeled
1 jalapeño, seeded
1 tsp red wine vinegar
1 Tbs fresh lemon juice
1 1/2 tsp kosher salt
1/2 tsp crushed black pepper
1/2 cup extra virgin olive oil

To serve:
Greek yogurt or labne
Toasted bread
Fresh Herbs

Preheat oven to 450°F/230°C
Line a sheet pan with parchment paper and place the whole tomatoes and peppers on the tray. Roast for about 25 minutes flipping the vegetables halfway until blistered all over. Place the roasted vegetables in a bowl and cover tightly with plastic wrap, this will allow the tomatoes and peppers to steam so the skins can be easily removed. Set the bowl to the side until the vegetables are cool enough to handle. Peel the skins off the tomatoes and peppers and remove the seeds from the peppers.
Place the garlic and jalapenõ into the work bowl of a food processor fitted with an s-blade or in a blender and pulse until minced.
Add the peeled tomatoes, peppers, red wine vinegar, lemon juice, salt, and pepper. With the motor running slowly stream in the olive oil. Check for seasoning and add more salt or lemon juice if needed. Feel free to puree the soup as much as you want some like it chunky I happen to like it pretty smooth, it's up to you.
Pour the gazpacho into a container with a tight fitting lid and place in the fridge for up to a week.
To serve, ladle into bowls and top with a dollop of Greek yogurt or labne, a sprinkling of torn fresh herbs and some toasted bread for dunking.

Fire Roasted Corn Salad

Summertime means corn. 

Ears and ears of sweet fresh corn.

 

If you are taking advantage of one of the greatest gifts summer has to offer and have an abundance of fresh corn and want to change it up from the classic corn on the cob then make this salad! 

You also can change up your pancake game by adding some of that fresh corn to your regular batter check out the recipe for savory corn pancakes.

Fire Roasted Corn Salad 

4 ears corn - husks and silk removed 

2 bell peppers*

3 green onions, sliced 

2 cloves garlic, minced 

1 jalapeño seeded diced 

Zest and juice of one lime 

1/2 tsp salt 

3 Tbs olive oil 

1/2 cup feta cheese, crumbled (optional) 

*You can use jarred roasted peppers if you don't have the time to roast, steam and peel the peppers, but you will be missing out on some of that smokey flavor.

The corn and peppers can be charred under the broiler, on the grill, or on a gas stove top right on the burners. Whichever way you choose to char the corn and peppers just make sure to rotate constantly for even charring all around.

Allow the corn to cool and place the peppers in a bowl and cover with plastic wrap to steam, this will allow them to steam so that you can peel the peppers when they are cool enough to handle.  

Shave the corn off the cob and place in a mixing bowl. 

When the peppers are cool enough to handle peel, seed, and dice then add to the corn. Add the rest of the ingredients and toss to combine. 

All of the ingredients for this delicious salad perfect for summer are available at Seasons! 

Savory Corn Pancakes

When someone says pancakes I'm assuming the first thing that comes to mind is a big stack of fluffy pancakes dripping with sweet sticky maple syrup. Don't get me wrong, I love those types of pancakes, but I'm going to try to change that image of sweetness that can basically qualify as a dessert by opening you up to the world of savory pancakes. An unsweetened pancake batter is pretty much a blank canvas you can mix in anything you want from sauteed vegetables, cheeses, to herbs and spices. These pancakes are super fluffy with great crisp edges and are packed with corn and spice. They are the perfect dish to enjoy all summer long since they take minutes to whip up and are chock full of corn which is pretty much the greatest thing summer has to offer.

Recipe is adapted from Foodnetwork 

1 1/2 cups all-purpose flour 

1/2 cup whole wheat flour 

2 1/4 tsp baking powder

1/2 tsp baking soda

2 Tbs sugar

1 tsp salt 

2 eggs

2 cups buttermilk (if you don't have buttermilk you can add 2 Tbs of lemon juice to regular milk) 

1/4 melted butter or oil plus more for frying 

2 1/2 cups fresh corn shaved right off the cob (you can also use canned or frozen) 

1 jalapeno seeded and diced 

1 tsp smoked paprika 

zest of 1 lime 

1/2 cup shredded cheddar 

2 Tbs chopped cilantro 

3 green onions sliced 

Mix together the dry ingredients then add the wet. At this point, you have a great batter that you can add anything to or just fry them up as they are. Add the rest of the ingredients. Heat the butter or oil in a large skillet over medium heat. Add scoopfuls of the batter and cook about 3 minutes per side. You know you're ready to flip when you see bubbles all over the top of the pancakes that means there has been heat evenly distributed throughout and you should have golden brown pancakes that are good to flip. Transfer the cooked pancakes to a plate and serve with a big scoop of sour cream or greek yogurt. 

All of the ingredients for these pancakes are available at Seasons! 

Remember that you can add whatever you want to these pancakes - my favorite add in is the classic blueberry! 

Watermelon Lime Granita

Ice. Cold. Refreshing.

Thos are the most satisfying words to hear when it's 100° outside and this watermelon lime granita is just that. Comes together in minutes, uses a few ingredients, and your freezer is the one doing pretty much all the work, it's the perfect treat for a hot summer day. 

4 cups of cubed watermelon, about 1.5 lbs 

Juice of 8 limes - about 1/2 cup of juice 

1/4 pinch of salt 

1/4 cup sugar 

In a blender or food processor puree the watermelon cubes and then pour through a fine mesh strainer to remove seeds. In a small pot mix together the lime juice, salt, and sugar cook until the salt and sugar are dissolved. Mix together with the watermelon juice. Pour into a 9x13 pan and place in the freezer. After 1 hour, give the mixture a stir then allow the mixture to freeze until solid. Using a fork scrape to make shavings. Scoop into small bowls and serve with a garnish of lime zest and mint. 

The watermelon lime juice mixture is delicious even before it's frozen. Mix it with some seltzer pour it over ice and enjoy during your next BBQ and to make it even better add some tequila! 

Peaches and Cream

Pretty much anything can be grilled and if you haven't yet grilled fruit well then you're missing out on some major delicousness, but don't worry because this is the perfect recipe for all of you first-time fruit grillers. If you don't have an outdoor grill then this recipe can be made indoors on a grill pan or even a cast iron skillet.

You can use any type of stone fruit in this recipe; apricots, peaches, plums, or nectarines. Simply slice them in half, remove the pit, brush with some vegetable oil and place flesh side down on the grill. Serve these soft, slightly smokey, extra sweet fruit with a few dollops of coconut whipped cream and dessert is done.

This simple summer dessert is going to be the star of your next bbq! Oh and plus it's vegan and gluten-free!

Grilled Stone Fruit with Vegan Whipped Cream 

2 lbs. assorted stone fruit, cut in half and pit removed
Canola oil for brushing

Vegan whipped cream
1 14 oz. can coconut milk 
2 tsp sugar
1/2 tsp vanilla extract
pinch of salt

Zest of one lime for garnish

Heat a grill pan over medium-high heat or heat your outdoor grill to medium.
Brush the flesh side of the cut fruit with oil and place flesh side down on the grill. Grill the fruit for about 5 minutes and then remove.

To make the vegan whipped cream, place the can of coconut milk in the fridge for at least 8 hours or overnight. Place a metal bowl and the whisk or beaters in the freezer about 30 minutes before your ready to make the whipped cream. Open the can of coconut milk, careful not to shake it. Scoop the coconut milk solids out of the can and place in the chilled mixing bowl. Beat the coconut milk until stiff peaks form, this will take about 5 minutes. Add the sugar, vanilla, and salt and beat for an additional minute. Keep the whipped cream in the fridge until ready to use, can be made up to 3 days in advance just be sure to whisk the cream as it may have settled while in the fridge.

Place the grilled fruit on a platter cut side up to show those beautifully charred edges and grill marks. Scoop a few dollops of coconut whipped cream on the fruit and top with lime zest.

Perfect Potato Kugel

There's nothing really tastier than a piping hot potato kugel fresh from the oven. Golden brown top, crispy edges, and a mouthwatering aroma that wafts through the whole house.

Perfect Potato Kugel
7-8 Potatoes, peeled and grated*
1 Large onion, peeled and grated
6 eggs
1/4 cup vegetable oil
2 tsp salt
3/4 tsp black pepper

Preheat oven to 200°C/400°F
Spray a 9x13 baking dish (I think potato kugel taste best from a pyrex pan) with non-stick cooking spray. Pour in the oil and place in the oven.
In a large bowl mix together the eggs with the salt and pepper. Add the grated potatoes and onions and stir to combine. Carefully remove the pan with oil from the oven and pour the hot oil into the potato mixture and stir to combine. Pour the potato mixture into the hot pan, smooth out the top, and place it back in the oven. Bake for about 1.5 hours until golden brown.

Potatoes can be grated using a the coarse side of a box grater, the kugel blade on a Braun food processor or twice grated with the standard grating blade on the cuisinart or magimix food processor. 

*To make sure you have the right amount of potatoes place the whole potatoes in the pan you are using to make the kugel. The potatoes should fill the pan in a single layer. 

Cheeeesy Baked Ziti

Is there anything better than scooping up a spoonful of hot baked ziti and seeing the melted cheese stretch from the baking dish? This baked ziti has so much creamy melted cheese it's going to be difficult to share it with others :) 

Make this simple dish for shavuot and the best part is, is that all of the ingredients can be purchased at Seasons 

2 lbs ziti (or really any short cut pasta) 

-Cheese mixture

2 1/2 cups ricotta cheese 
3 eggs lightly beaten
2 cups shredded mozzarella 
1 tsp salt 
1/2 tsp black pepper
2 tsp garlic powder 
1 1/2 tsp dried basil 
1 tsp dried oregano 

1 1/2 cups tomato sauce

Topping 
1/3 cup grated parmesan 

1/2 cup shredded mozzarella 

Preheat oven to 375°F/190°C
Bring a large pot of water to a boil and add a lot of salt. This is a key step when cooking pasta because it seasons the pasta all the way through. Cook pasta 2 minutes less than what is written in the package directions as the pasta will finish cooking when you bake it in the sauce. Drain the pasta and then put back in the pot.

Coat a large baking dish with non-stick cooking spray.

While the pasta is cooking mix together cheese mixture ingredients.
Add the cheese mixture and tomato sauce to the pot of cooked pasta and stir to coat all of the pasta.
Pour the pasta into the prepared baking dish and top with 1/2 cup of shredded cheese and the grated parmesan
Bake for 25 minutes and then broil for 3 minutes. 

Gravlax and Homemade Cream Cheese

People are often intimidated when dealing with raw fish, but this gravlax recipe is so simple to do, and the best part is, is that it needs to be made in advance which is always a plus when prepping a lot of food and the final result will really impress your friends and family!

Gravlax is salmon that has been cured with sugar, salt, and dill. These few ingredients create one remarkable appetizer. 

Serve the thinly sliced gravlax on Shavuot with crème fraîche or mustard sauce. Enjoy the leftovers on some toasted challah with easy to make homemade cream cheese. Another great thing about this recipe is that all the ingredients can be found at Seasons! 

Gravlax 

2 tsp whole black peppercorns 

1/2 cup kosher salt 

1 cup sugar 

2 lb salmon fillet, skin on 

1 cup fresh dill, roughly chopped 

Place a kitchen towel on the counter and place the peppercorns on it then fold the towel over the peppercorns. With a heavy bottomed skillet crush the peppercorns until they are very coarsely ground.

Mix the crushed peppercorns with salt, and sugar. 

Make a few slits in the skin of the salmon. 

Place a large piece of plastic wrap on the counter and sprinkle with half of the dill. 

Rub 1/3 of the spice mixture over the skin of the salmon and place on top of the dill. Press the rest of the spices into the flesh of the salmon and top with the rest of the dill. Tightly wrap the salmon in a few layers of plastic wrap and place in a baking dish. Place a plate on top of the wrapped salmon and 2 few heavy cans to weigh it down. Refrigerate the salmon for 2 days to allow the salmon to cure properly. 

When salmon is ready carefully unwrap the salmon and scrape off the dill and spices. Thinly slice on a bias and serve with crackers and or crème fraîche or homemade cream cheese. 

Homemade Cream Cheese 

I got this recipe from my cousin when I moved to Israel and saw the price of store bought cream cheese. This cream cheese is everything cream cheese should be, rich, creamy, and downright decadent.

16 oz. Full-fat sour cream

1 tsp salt
1 tsp sugar

Mix together the sour cream, sugar, and salt.

Place a strainer in a bowl making sure that the strainer isn't touching the bottom of the bowl. Line the strainer with a few layers of cheesecloth or a clean dish towel.
Pour the sour cream mixture into the towel. Bring up the corners of the towel and tie with a rubber band.
Place the bowl in the fridge and let the sour cream drain overnight.
Remove the rubber band and stare in awe of the beauty of homemade cream cheese. Place the cream cheese in another bowl and enjoy just like this or mix in any of your favorite cream cheese mix-ins like dill, chives, scallions, chopped lox...