As Passover starts tonight, I wanted to make a fun Kosher for Passover dessert that does not include any fake “Passover” substitutions.
A traditional dessert for Passover, the macaroon, is a dense drop-cookie made from shredded dried coconut. However, this French-style macaron is light and airy (largely from a beaten egg white base), but full of flavor. The egg white base creates a meringue, and is combined with almond flour, powdered sugar, and cocoa powder. Macarons are often sandwiched with ganache, frosting or jam. I sandwiched them with melted and tempered bittersweet chocolate, so they hardened to be decadent sandwich cookies with a smooth and rich chocolate filling. Continue reading
I don’t think I can get through an entire day without eating kale. Seriously. I am addicted. Sarah and I love kale so much that for Hanukkah, our mom, Rachel, gave us matching shirts that read, “EAT MORE KALE.” Even though we get the occasional stares and the even more occasional, “But I don’t even LIKE kale!!!” we cannot help our love for this delicious, nutritious, and versatile super food.
After an incredibly relaxing (and food filled!) spring break, the sun has finally welcomed us back to Chicago, and to the world of bearable weather. With the sun shining on my first weekend back in the city, I decided to trek up to Andersonville and spend the day in the beautiful sunshine walking around one of my favorite Chicago neighborhoods, and catching up on some pleasure reading. I know what you must be thinking readers: Sarah, another Andersonville post?! While I must admit to a minor Andersonville obsession, I promise you this post is well-warranted. Continue reading