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  • jerusalem bagels, harissa honey labne, and a middle eastern wine cheese party + a giveaway) molly yeh
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    you know what i love about being a grownup, other than being married and being able to buy nice overalls without fearing i'll get too tall for them? getting away with a 4pm wine and cheese party. like, really partying, getting to sleep by 9, and then waking up early enough to make sweet potato gnocchi and accomplish one bread rising cycle before the sunday morning political shows even begin. i love it. i love being old. i love having wine glasses from our wedding registry and i love putting out olives with my cheese even though i don't eat them. (remember the 10pm party from college? how did we do that?) my 4pm wine and cheese party was my first ever wine and cheese party and i can't believe it's taken me this long to have one. it was so fun and grownup. we played records as the sun set, and talked about baby showers and bachelorettes. in brooklyn, my idea of a fancy cheese plate would have consisted of an oozy epoisses and some delicious old chatham... maybe a hunk of bleu des causes and a ramekin of salvatore ricotta... but here, with no cheesemonger in site, if we want to get fancy we're forced to be way more creative than going to the store and buying a wheel of cheese (not that there's anything wrong with that): marinate all the feta, strain all the yogurt, drizzle on the date honey! before long i had myself a middle eastern cheese party menu and it tickled me so. i did have to google middle eastern cheese and in a perfect world i wouldn't have driven all the way across town in a failed search for halloumi, but i'm v happy with how it turned out. v v happy. here was our menu: harissa honey labne // it's sweet, hot, and refreshing all at the same time. i was afraid its pepto bismol-ish color would scare my friends away, and maybe i was hoping that would happen so i could have all of the leftovers to myself, but alas (or luckily) they loved it. recipe below. marinated feta, inspired by eva // because feta is just so much classier when it's in a brick and all prettied up with herbs, no? dates stuffed with cream cheese, sprinkled with smoked maldon salt, and drizzled with date honey // dates drizzled with date honey... is that what meta is?? major hugs to chanie for the israeli date honey hookup. dukkah crackers // mmmm these are so good and made with chickpea flour, so they're gluten free. you can make them with za'atar or dukkah or both. jerusalem bagels // jerusalem bagels are fluffier and way bigger than new york bagels. they're best shared with a bunch of friends on the streets of jerusalem with a little baggie of za'atar for dipping. and it turns out they're also best shared with a bunch of friends on a farm a million miles from jerusalem. recipe below. olives, olive oil, za'atar, roasted chickpeas, grapes, nuts, and honey // noshies and condiments, noshies and condiments. a trio of halva for dessert // classic, cinnamon, and coffee flavor, straight from the machane yehuda market in jerusalem, also c/o chanie because that girl knows the way to my heart <3 <3. pinot noir // ok, this isn't middle eastern, but we had a ton leftover from our wedding :) harissa honey labne ingredients 1 qt plain full-fat yogurt 1 1/2 tsp kosher salt 2 1/2 tsp harissa powder 4 tsp honey olive oil clues line a strainer with cheese cloth and set the strainer over a large bowl. mix the yogurt with the salt and then pour it into the cheese cloth. let it strain in the refrigerator for 24 hours, checking once or twice to pour out the liquids from the bowl. place the strained yogurt in a large bowl and mix it with harissa and honey, spread it on a serving plate and drizzle with olive oil. serve with crackers or bread. jerusalem bagels makes 6 large bagels ingredients 4 c bread flour 2 1/4 tsp yeast 1 1/2 tsp salt 1 tb sugar 1 c warm water 1/2 c warm milk 1/4 c olive oil 1 egg, slightly beaten sesame seeds and salt, for sprinkling clues in the bowl of a stand mixer fitted with a dough hook, mix together the flour, yeast, salt, and sugar. add the water, milk, and oil, and mix for about 10 minutes, until you have a nice smooth dough. transfer to
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  • mexican hot chocolate molly yeh
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    i baked our wedding cake today and it was a disaster. it was funfetti cake , the recipe i spent three entire months of this year on! wtf!!!!!!!!!! it could have been worse. it tastes how i want it to taste and with a fat coat of frosting and our little wooden eggs on top, its face will be saved. but basically i tried to get away with using the wrong size cake pans and i'm pretty sure the oven was too hot, so the middles really sank and the edges are crumbly. maybe this cake will be a metaphor for the life that eggboy and i will lead: a little shaggy and rustic on the outside, but happy and colorful on the inside. eh? ehh? i don't know. luckily when i was searching for a recipe that would use up all of my leftover yolks (since the funfetti cake uses a bunch of whites) i discovered that crack pie calls for the exact amount! so in addition to the zillions of cakes that i have already made and the zillions of pies that mum and i are about to make, we will now have crack pie bars on the dessert table. the newly found upper midwesterner in me can now sleep well at night knowing that we will have bars. phew. here's another hot chocolate recipe! consider this hot chocolate week. this is actually the hot chocolate recipe from hemsley + hemsley that inspired my tahini hot chocolate from a few days ago. the first time i made this was about a month ago, when the first snow flurries came down. eggboy requested hot chocolate and we listened to christmas chipmunks on his record player and it was so gleeful, and it only added to the glee that i felt like i had just discovered a hot chocolate secret in this recipe. it's just so rich and creamy without being too sweet. the recipe comes from the hemsleys' new book, the art of eating well full. it's a really gorgeous and colorful book and it makes me want to eat all healthy and stuff. i'm even excited about their salads! there's a bone marrow and watercress salad and a cabbage, bacon, and apple salad... yum. but back to the sweet stuff, here's some hot chocolate! mexican hot chocolate slightly adapted from hemsley + hemsley's the art of eating well makes 2-4 servings ingredients 1 can coconut milk or 1 1/2 c almond milk 3 tb cocoa powder 1 1/2 tsp vanilla extract 1 1/2 tb maple syrup, to taste, or raw honey a pinch of sea salt 1 tsp or more of ground cinnamon a tiny pinch of cayenne pepper clues for hot chocolate: whisk everything together (using coconut milk) and warm gently in a saucepan before serving. for cold chocolate: whisk everything together (using almond milk and raw honey) and serve. -yeh! thank you so much to urban outfitters for sponsoring this post! all opinions are my own. you can find hemsley + hemsley's book and those nifty antler mugs at urban outfitters!
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