A New Sweet Treat Tahini Bars

For years  Americans have only associated tahini with savory foods such as hummus and tzattziki sauce. Yet it can be made into a sweet gluten free treat that's the perfect sub in for energy bars and  candy.Absolutely Gluten Free has added three flavors of tahii based energy bars to their roster of gluten free savory and sweet products.

Absolutely Gluten Free is a familiar name for those who have celiac disease. The family owned company has produced such tasty dinners as gluten free and dairy free pizzas along with crackers and flavored flatbreads for snacking and parties. Their sweet products include coconut macaroons  along with brownie and blondie bites. They went all natural with raw coconut chews loaded either with cranberries or cocoa nibs. Now their latest venture includes a spin on the classic Middle Eastern candy halvah,Theirs is the version made with tahini and sugar as opposed to the kind made with semolina and some kind of nut butter.It is all natural  and comes in three flavors , vanilla, cocoa and pistachio . The cocoa has cocoa nibs which is more beneficial than chocolate chips since they  stimulate the brain's neurotransmitters to release euphoria, The pistachios also have health benefits. They 're good for digestion as well as help  in preventing macular degeneration. The bars are one hundred calories a serving

The big question is how do they taste.? First it does take some getting used to the texture. The bars have a very crumbly, sandy texture  that quickly melt into a cream.It's a very sweet treat but the added flavors dial that down. The vanilla isn't that strong. It's very delicate. The cocoa nibs balance out the tahini perfectly. without it being too overpowering. The pistachio is crunchy and creamy with a light , nutty flavor.

If you want to discover the creamy richness of tahini or just need a gluten free energy bar then Absolutely Gluten Free Tahini bars are for you.They're so flavorful yet healthy. Try them and become addicted.

A Marriage Of Old And New Rosh Hashanah Dishes

 The Jewish New Year is upon us and it's a time to celebrate with the traditional. It's also a time to embrace the new as well. Both ideas can also mean the Rosh Hashanah table, with a marriage of family recipes along with introducing different dishes. This will make for a more interesting meal.

Brisket has always been the centerpiece of the holiday table. It's been enjoyed  for generations, usually braised. Many will cook ones with onions added, to give it a sweet and earthy flavor. A sweet and sour sauce , with crushed tomatoes, brown sugar and garlic, can also be used. More adventurous cooks can try rubs such as a garlic and onion rub or ones spiked  with chile powder. Chicken is another choice to try for the holiday. Think of making it with cinnamon and apples for that touch of sweetness that represents a sweet new year. Another recipe that's a blend of sweet and savory is  one made with pomegranate or cranberry juice along with Granny Smith apples and the traditional ingredient of honey. Cayenne pepper is added for bite and kick.This calls for the chicken to be cut into pieces and cooked in a Dutch oven.Every family has vegans and they should be considered into the equation as well.Think tofu, zested up with cumin and ginger Moroccan  style. This is an easy dish, with first cooking the tofu, then setting it aside to create a sauce redolent with onions , garlic and scallions. Almonds and apricots are added for crunch and sweetness.

Side dishes are just as important as the main ones. If the family insists on traditional then think tzimmes, but maybe with a slight twist. Try a trio of yams, sweet potatoes, and carrots, cooked in orange juice, honey and chicken broth.If it's too sweet add a sprinkle of flaky sea salt to cut the sugar. Salads can also be incorporated into the dinner. Use the super green of the moment - kale mixed with pomegranate seeds covered with an almond halvah (!) dressing. For crunch and zing try the Sephardic Jewish  inspired lemon fried cauliflower .This is breading the boiled florets in a breadcrumb batter and then frying them in oil. They are then drenched with lemon juice to cut the oiliness.Carrots are a big part of any Rosh Hashanah meal. Roast baby ones with olive oil, honey,  and orange zest. They can be also served with basmati rice , spiked with raisins and almonds. This is also a good main dish for vegans too.  How to end the meal? With the traditional honey cake. The timeless recipe is spiced with cloves and allspice but it can be modernized with coffee and even whiskey (!) It can even be baked into cupcakes Decorate with dried apple slices and drizzles of honey.

Rosh Hashanah is a time of celebrating the new while holding on to tradition. Create a holiday meal that reflects this. Use old and new recipes to create a unique New Year's dinner.

Open To Sesame

\Mention sesame to most  Americans and they'll automatically think of a decorative topping for a hamburger bun. Mention the same seed to people from the Middle East, Turkey or Greece and they'll think tahini or halvah. Now it's becoming big stateside

Julia Moskin wrote about this extremely versatile seed in today's New York Times Food section.Sesame seeds can be turned into tahini if crushed or into the classic sweet halvah if mixed with sugar.It was long looked down upon as poor people's food, a treat for those who could not afford expensive pastries made with butter white flour and sugar. However Isreali, Turkish, and Greek chefs, long familiar with both are using both to create interesting main dishes and desserts. It is grown around the world and was one of the first plants cultivated for is' oil.It grows primarily in hot weather climates such as China, India, Myanmar and sub saharan Africa.Black sesame paste is used in East Asia, mostly for sweets.it creates a sugary inky black soup and is being used by trendy Japanese bakers to create elegant dove grey cheesecakes and chiffon cakes.Sesame is a part of the Chinese New Year treat jian due, fluffy rice balls coated in golden sesame seeds.Indians turn the seeds into brittle and candy balls for winter snacking. They're considered warming in the ayurvedic tradition Africans brought them to the american South where they're still known by the Bantu name benne, where they're made into melting savory crackers.

Home chefs too are fully embracing both  as they now crave Mediterannean and Middle Eastern foods.Hummus lovers already have been introduced to tahini. It's one of the ingredients in the chickpea dip.It gives foods a salty nutty under taste that actually works just as well with dessert recipes. In a way tahini is similar to peanut butter with grinding an oily seed or nut until the solids are minuscule enough to form a smooth, silky emulsion with the oil.Halvah also has the sesame seed paste  but it's blended with boiled and whipped sugar foam  to create a fluffy , feather light melt in your mouth treat/. Ms Moskin gives interesting recipes with the article. Home chefs can try it in salted chocolate chip cookies. It creates a different kind of cookie , one with savory notes that work well with the dark chocolate/ There is also a halvah semifreddo, a delicious mix of halvah, pistachios and whole cream frozen in a loaf pan.Another recipe is a fun candy like mix of Rice Chex or cornflakes, tahini and milk chocolate melted and mixed together to form crunchy  sweet rounds. These can be crumbled and sprinkled over ice cream too. For those who cannot get enough of halvah try the Greek pasteli, soft wedges of  sesame seeds, thyme honey and orange made for thousands of years on the island of Kea. Halvah can be bought on line and in different flavors such as chocolate and pistachio.

Sesame seeds are not just for decorating hamburger buns. They can be turned into a creamy sauce used for both savory and sweet dishes  as well as a feather light candy. Try tahini and halvah to experience a different side of the seed,

Open Sesame

Hard to believe one tiny little seed can be so versatile. That's the case with the same seed.It can be used as decoration or mashed in a dip.It 's an ingredient every home chef should have on the ready. Sesame seeds are a kitchen must have.

Sesame seeds come from the sesame plant  which has been cultivated for the last 5,000 years.Its' origins started in India however it was then replanted to Africa , primarily the North Saharan region. It has the highest oil content of any oil seed, You can store sesame seeds for a long time thanks to a sturdy and durable shelf life. It is also rich  in antioxidants and Omega 6 fatty acids.Sesame seeds are also abundant in carbs as well  as amino acids and essential fatty acids Unfortunately it could trigger bad allergic reactions  such as rashes and wheezing. Sesame seeds are about 2 to 3 millimeters in length and are always oval shaped. Their colorings vary from a creamy white , to sand to beige to a honeyed brownand black.

Sesame seeds are used the world over. Greeks Arabs and Turks use it to make the creamy dip tahini as well as oil.Ancient Greeks made a delicious candy called halvah  of it and the sweet  is still sold in stores today. They also make a crunchy and addictive bar with the seeds and honey. Italians use it to cat breads and breadsticks while.the Chinese like their sesame seeds in fried balls. Indian cuisine calls for black version in both sweet and savory balls. North Africans strictly use it with any kind of fish and lobster. What we Americans use it for is simply a topping mostly for hamburger buns  and benne ,a South Carolina crunchy cookie that had its' beginnings in West Africa, probably Benin.The Japanese like it to give sushi and salad flavor and crunch.

Sesame is a versatile seed that can be used in a variety of different ways. Try it in a salad the way the Japanese do or in a crunch cookie such as benne. It is a delicious way to experience this intriguing seed

Sesame is agreat

Sweets From Bulgaria

The other day was dedicated to Bulgarian cooking. This was a varied hybrid cuisine of Slavic and Greek dishes. Bulgarian sweets are also the same, having as many different kinds of cake and pastries like the Italians, Germans and of course, the French.The Bulgarians are lucky to have such a wide cornucopia of desserts to choose from.The array is one of the most dazzling of all the European.

Thanks to Greece as well as the Ottoman Turk influence baklava is a big treat/. This is the very popular layering of crisp and flaky phylo dough and chopped nuts. Usually the nuts are pistachios or walnuts and honey or a simple syrup is poured over the layers.Another treat of the area, halvah is also made. This is a kind of treat has a base of flour, clarified butter and semolina. There is also a tahini version which derives from sesame seeds.The Bulgarians also love fruit so there are a lot of fruit tarts such as with their cherry ones and a fruity  called Kompot. This is a a kind of tea made with fruit cooked in a large volume of water. Apples and rhubarb are used as are gooseberries, peaches and strawberries along with sour cheeries and apricots.

Sweet breads are also popular, probably thanks to the Slavic influence on the country. Many Bulgarians are probably making their own version of kozunak, a sweet Easter bread.This is like the Italian panettone , a sweet bread redolent with fruits and nuts. Rum or poppy seeds can be sprinkled on top. Another  treat is sweet pita which is a fried pita usually served with jam and cheese. Kazaniak doughnuts, are also a big favorite, and they're similar to our American ones with powdered sugar.There is also lokum, a puff pastry  that has poppy seeds on top.

Bulgaria isn't just known for its' hybrid main dishes but for a wide variety of dishes. There's influence from Greece, Turley and to the north , the Slavic states.It makes for an interesting dessert table. It also makes for great endings to great meals.