Have you ever found yourself making a recipe and realize that you don’t have an ingredient that it’s calling for? Here are a few ingredient alternatives that you might have on hand instead.
For 1 cup of mayonnaise use 1 cup sour cream or 1 cup plain yogurt with a pinch of salt.
For 1/4 cup of honey use 1/4 cup maple syrup or light corn syrup.
For 1 cup of buttermilk use 1 tablespoon vinegar or lemon juice mixed with enough milk or plant-based milk to reach 1 cup.
If butter is used for baking or in a solid form, solid coconut oil is a good 1 to 1 substitution. If it’s melted or for cooking use olive oil.
When it comes to oil for baking, applesauce is a great substitute. For 1 cup of oil, use 3/4 cup applesauce mixed with 1/4 cup melted butter. In cooking, any neutral refined oils like canola, olive, vegetable, corn, and peanut oils are interchangeable.
For 1 cup of breadcrumbs use 1 cup of cracker crumbs, finely crushed potato chips, tortilla chips, or pretzels pulsed in your food processor.
For 1 cup of light brown sugar, use 1 cup white sugar plus 1 tablespoon molasses. For 1 cup of dark brown sugar, use 2 tablespoons molasses. The sugar and molasses should be mixed together thoroughly.
For 1 teaspoon baking powder, stir or sift together 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Passover Menu Ideas
If you’re wondering what to serve for Passover here are some handy menu ideas.
Soups & Appetizers
Matzo Ball Soup
Chopped Chicken Liver
Quinoa Salad (Avocado, Mandarin Oranges, Toasted Walnuts, Citrus Vinaigrette)
Potato, Carrot & Prune Tzimmes
Walnut, Fig & Apple Haroset
Haricots Verts With Wild Mushrooms
Mélange Of Asparagus, English Peas, Carrots & Pearl Onions
Honey Roasted Baby Carrots
Black Angus Brisket With Caramelized Pearl Onions & Dried Apricots
Roasted Salmon With Mango Pineapple Salsa
Brined & Roasted Turkey Breast With Peach Cranberry Chutney
Roasted Chicken Breast With Apricot Ginger Glaze
Baked Apples Stuffed With Walnuts & Dried Cranberries
Individual Pavlovas (Flourless Meringue Shells Filled With Lemon Curd & Fresh Berries)
Chocolate Truffle Cake
Apple Walnut Honey Cake With Matzo Crust
Chocolate Covered Matzos
Flourless Assorted Macarons (Lemon, Raspberry & Peach)
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
To make a refreshing, savory applesauce, I recommend using Fuji apples. There is no need to add sugar because they are extra sweet on their own. If you prefer your applesauce a bit more tart, McIntosh apples will do nicely as their tangy flavor balances with a tender texture.
Yom Kippur Menu Ideas
Yom Kippur is the holiest day of the Jewish calendar. Jews refrain from all food and drink, including water. It is no coincidence that the solemn day of Yom Kippur occurs in the midst of the autumn bounty, just before the most exuberant of the harvest festivals, Sukkot, the Jewish Thanksgiving. In Temple times, Yom Kippur was the day that the priests purified the Temple and expiated the sins of all of the Israelites in anticipation of the Sukkot festivals. The fast cleanses not only the body, but the soul as well. It is not just an act of contrition, but an affirmation of sincerity. It focuses concentration on the spiritual. I have put together a Yom Kippur menu to break the fast.
Almond Challah Bread
Smoked Whitefish and Fennel Salad
Cream Cheese and Assorted Cheeses
Fresh Red Pepper Rings and Black Olives
Smoked Fish: Sliced Smoked Salmon, Whole Whitefish, Baked Salmon, and Sable
Smoked Salmon With Hummus, Baba Ghanoush, Tabouli, Tzatziki, Feta, Grape Leaves, Olives, Pita Chips and Fresh Pita Bread
Poached Salmon Served With Dill-Mustard Sauce
Gefilte Fish Trio Served With Horseradish and Carrots
Herring In a Wine Sauce
Tuna and Egg Salad
Domestic Sliced Cheese: Cheddar, Havarti, Muenster and Swiss
Orzo, Spinach and Feta Salad
Cous Cous and Vegetable Pilaf
Penne With Tomatoes and Corn
Salad of Sliced Baked Beets, Boston Lettuce, and Fresh Chopped Dill With Walnut Vinaigrette
Hummus, Tabouli and Baba Ghanoush
Cheesecake Topped With Strawberries, Blueberries, Mango and Kiwi
Traditional Honey Cake
Cranberry Honey Cake
Applesauce Honey Cake
Mini Pastries and Tartlets
Black and White Cookies
Custard Challah Bread Pudding
Fresh Fruit Platter
March 25 to April 2
There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect. Each family has their own traditions and favorites. They’ve stood the test of time and families look forward to them year after year.
Hard Boiled Egg
Apple & Walnut Haroset
Gefilte Fish With Horseradish
Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh
Traditional Chopped Liver
Pickled Herring In Onion & Sour Cream Sauce
Smoked Whitefish Salad
Crudité of Fresh Raw Vegetables With Dip
Imported Cheese Board Garnished With Fresh Fruit
Chicken Soup With Matzoh Balls
Traditional Brisket With Gravy
Filet of Beef
Roasted Whole Capon With Rosemary & Shallots
Free Range Turkey
Whole Boneless Fresh Turkey Breast
Rolled Spit Roasted Turkey Breast
Smoked Fish Platters With Olives, Capers & Lemons
Smoked Salmon Platter
Whole Boneless Large Whitefish
Matzoh Stuffing With Mushrooms & Caramelized Onions
Tzimmes of Sweet Potatoes, Carrots & Butternut Squash
Potato Pancakes With Applesauce
Steamed Spring Vegetables With Dill
Herb Roasted Beets
Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)
Glazed Brussels Sprouts & Pearl Onions
Green Beans With Roasted Garlic
Lemon Meringue Cake
Chocolate Almond Cake
Chocolate Glazed Orange Cake
Walnut Date Torte
Raspberry Filled Yellow Cake
Orange & Lemon Sponge Cake
Sliced Fruit Platter
NOTE: For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions. Check Recipes To Determine Which Are The Best Substitutions.