I may be busy relaxing on the beach in Florida, but that doesn’t mean I will be neglecting the blog these next two weeks while I am on vacation. Nope, in fact I have a pretty great post for you guys today. Not only do I have another amazing cookbook to review for you, I also get to give you a sneak peak of these Paleo Orange Creamsicle Macaroons.
On the table today (you like that pun?) is The New Yiddish Kitchen by my very talented friends Simone Miller and Jennifer Robins. If you follow the paleo diet I am sure you have already heard of these amazing ladies from their blogs and previous cookbooks. Simone is the voice behind the blog Zenbelly and has written The Zenbelly Cookbook while Jennifer is the author of Predominantly Paleo and has written Down South Paleo and co-authored We All Scream For Ice Cream. And not only do I get to review their book for you today, I also get to share the recipe for these delicious Orange Creamsicle Macaroons as well. It’s a good day today friends.
Yiddish Kitchen? Simply put, it is a paleo cookbook filled with Jewish recipes. Both Simone and Jennifer were frustrated by the lack of Jewish paleo recipes out there, so they decided to take matters into their own hands and adapt the recipes themselves. Now, I am not Jewish, but I definitely appreciate many Jewish foods like Bagels, Matzo balls, Challah and more. However, I have to admit that there were many Jewish foods that I had never even heard of before. This book provided me with some much needed education that’s for sure. Foods like Kreplach, Bialys, Shakshuka, Cholent, Rugelach were completely foreign to me. But all of them look so tasty! Trust me, just google them and you will see. The Jewish definitely know how to cook!
Some of my favourite things about The New Yiddish Kitchen include:
- It’s a hardcover book: I don’t know about you, but soft cover cookbooks tend to take a beating in my house, so I always appreciate cookbooks with a hardcover. This one is meant to last!
- The Bubbe’s tips that are found with each recipe: This is the cutest addition! Both Simone’s and Jennifer’s Bubbes are featured throughout the book providing their tips and tricks for each recipe.
- The wide variety of recipes: There are over 100 recipes in Yiddish Kitchen that are broken down into 7 different sections; Not-Your-Bubbe’s Appetizers and Soups, Grain-Free Breads and Crackers to Make you “Chaffah”, Not-So-Traditional Deli Fare, Pastured Meats and Main Courses, Garden-Fresh Salads and Veggies, Naturally Sweetened Treats, and Dairy-Free Condiments and Sauces. There is definitely something for everyone in this cookbook.
- The Resources section at the back of the book: This section describes the various ingredients that are featured throughout the cookbook, and where you can find them. I get questions from readers all the time about where to buy certain ingredients so I am sure you will find this helpful.
Now, I mentioned that there are over 100 recipes inside The New Yiddish Kitchen, and while I couldn’t possibly list them all, here are some that I can’t wait to try:
- Roasted Squash Hummus
- Matzo Balls
- Sweet and Sour Cabbage Soup
- Everything Crackers
- Pita Bread
- Marble Rye Bread
- Everything Bagels
- Cinnamon Raisin Bagels
- Allergen Friendly Bagels
- Challah French Toast
- Sweet Matzo Brei
- Cranberry Crunch Tuna Salad
- Curried Egg Salad
- Caramelized Onion and Potato Knish
- Fried Potato Knishes
- Slow Cooker Rotisserie Chicken
- Brisket with Onions and Porcini Mushrooms
- Balsamic Braised Short Ribs
- Roasted Leg of Lamb with Mint Macadamia Pesto
- Pan Roasted Chicken with Figs and Olives
- Crispy Chicken Thighs with Pomegranate Sauce
- Sweet Potato Latkes
- Savory Sauteed Veggie Kugel
- Pan Fried Brussels Sprouts with Cranberries and Pine Nuts
- Roasted Beet Salad with Pomegranate Infused Vinaigrette
- Blintzes with Blueberry Topping
- Chocolate Babka
- Chocolate Donuts
- Flourless Chocolate Cake
- Black and White Cookies
- Chocolate Chip Mandelbrot
- Dairy Free Sour Cream
- Dairy Free Butter
- Cashew Cream Cheese
Whew! Yes there are a lot of tasty looking recipes inside of The New Yiddish Kitchen. Which ones would you like to try first? How about these Paleo Orange Creamsicle Macaroons? I made these about a week ago and let’s just say they didn’t last long. Erik and I both loved them. They taste good both warm and cold (I actually prefer them straight out of the fridge). Plus these are really easy to make and don’t require any complicated ingredients. I bet you already have everything to make these in your fridge and pantry.
Happy eating friends!
1 (14-ounce [414-ml]) can full-fat coconut milk (this brand is BPA and guar gum free)
1⁄4 cup (60 ml) honey
Zest of one orange (about 1⁄2 tablespoon [7 ml])
1 tablespoon (15 ml) orange juice
2 teaspoons (10 ml) vanilla extract (I recommend this kind)
1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, beat the egg whites until medium peaks form.
3. In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
4. Fold the egg whites into the coconut mixture.
5. Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
6. Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
** Bubbe’s tip: Don’t waste those yolks! Save them to make Mayonnaise (on page 228 of the book).
*** Pin This Recipe For Later ***
Dark Chocolate Orange Fudge