Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print

FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. Read our full terms and conditions here.

I was so excited to get this new cookbook from Simone and Jennifer over at The New Yiddish Kitchen. (Thanks for the copy!)

If you’re craving your favorite Jewish foods, don’t plotz! These fabulous ladies have got you covered with simple recipes for delicious Yiddish dishes you can nosh on all year long.

Simone Miller is the chef and owner of Zenbelly Catering, a 100% gluten-free, Paleo-focused catering company, and shares her favorite recipes on her blog, zenbelly.com. She is the author of The Zenbelly Cookbook: an epicurean’s guide to Paleo cuisine and lives in San Francisco, California. You may remember me talking about Simone’s book and delicious apple tarlets here.

Jennifer Robins is the founder of the popular blog Predominantly Paleo and the author of Down South Paleo. She turned to whole foods following a life-altering health crisis and no help from traditional treatments. Her challenge resulted in finding creative ways to combine real ingredients to taste like old favorites. She currently lives in Arlington Virginia, until the next Air Force adventure awaits! You may also remember me talking about Jennifer and her cookbook Down South Paleo and her Slow Cooker Beef Chili recipe here. She also shared that AMAZING recipe for Paleo Egg Rolls that were gluten, grain, dairy, egg, and nut free here.

Cookbook Review: The New Yiddish Kitchen (+ Exclusive Recipe!) // deliciousobsesssions.comIn this cookbook, you will find:

  • Over 100 recipes for traditional Jewish recipes given a modern spin to be gluten-free, dairy-free, grain-free and soy-free.
  • Fun tips “from Bubbe,” featuring the authors’ grandmothers and great-grandmothers. You’ll feel like they’re right there in the kitchen with you.
  • A Yiddish Glossary, so you can sound like a maven when kvetching with the yentas!
  • Holiday menus and make ahead tips. These menus are great for dinner parties year round, so will be useful whether you’re celebrating the holidays or not.

Simone Miller and Jennifer Robins have selected classic dishes?like matzo balls, borscht, challah, four different bagel recipes, a variety of deli sandwiches, sweet potato latkes, apple kugel, black & white cookies and more?all adapted to be grain-, gluten-, dairy- and refined sugar-free, as well as kosher. This book is a fun mix of new and old: modern with the whole foods Paleo philosophy, and nostalgic with the cooking tips of Jewish grandmothers just like your own bubbe.

I hope you’ll pick up a copy of The New Yiddish Kitchen. Click here to learn more about Simone and Jennifer’s new book and how to order one for yourself or your loved ones.

Now let’s get to the best part! If you’re looking for a light, sweet snack that won’t ruin your appetite before dinner, then you gotta check out these tasty treats.

Coupons and Freebies for Creamsicle Macaroons Ingredients {Exclusive Recipe!}

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
  • Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
  • I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Cookbook Review: The New Yiddish Kitchen (+ Exclusive Recipe!)
 
Prep time
Cook time
Total time
 
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
Author:
Recipe type: Dessert, Snack
Serves: 18 cookies
Ingredients
Instructions
  1. Preheat the oven to 350°F. 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.
 

Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print