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Happy YASSSletter Thursday Gingis!

Gingis, HELLO! We are now deep into September and you can feel that summer is something of the long gone past. As we close the month of gorgeous rejuvenating Jewish holidays and get ready for Pumpkin season (and two upcoming pumpkin themed YASSSletters 😉), we’ve got a set of very important recipes for you all for Hispanic Heritage Month!

Ben and I have been enjoying some incredible Hispanic food in the city and our absolute favorite place has to be Artesano in Tribeca. Chef Rodrigo makes a Cebiche (aka Ceviche) layered with different seafoods that sits in a bed of something they called Tiger Sauce. And WOW, it is.

Looking for other awesome stuff to help celebrate Hispanic Heritage Month in NYC? Check out this amazing list of culinary & cultural events!

But for now, back to some super yummy treats Gingis! Let’s jump right in! This week on the agenda we’ve got:

1. History + Origin: Hispanic Heritage Month

2. Apple Pie Empanada Recipe

3. Conchas Recipe

4. Alfajores Recipe

History

Hispanic Heritage Month, celebrated annually from September 15th to October 15th, honors the rich cultural tapestry, history, and contributions of Hispanic and Latino communities in the United States. This month-long observance commemorates the independence anniversaries of several Latin American countries, including Mexico, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Chile, and Belize. It serves as a platform to recognize the diverse ethnicities, languages, and traditions that unify Hispanic and Latino Americans.

During Hispanic Heritage Month, look for cultural festivals, art exhibitions, lectures & workshops, film screenings, culinary events, dance performances, and restaurant specials in your areas!

In NY this month and want to celebrate? Check out this list!

Apple Pie Empanada

Talk about nostalgia in a bite! This sweet and savory delicate piece of pastry perfection is like a throwback to the good ole days of steaming hot McDonalds Apple Pies…but now, lets jump into present day and take this bad boy to the next level with fresh apples, aromatic spices, and salty flaky dough. Addicting and keeps really well over a few days!

Conchas

Have you ever had a freshly baked Conchas? YO! This “pan dulce” or “sweet bread” is worth every moment spent making it. Typically the dough is relatively sweet and the crust made with food coloring, but here in my recipe we dialed back the sweetness of the bread and used a blend cinnamon and espresso to bring a natural color & flavor to the crust. This is a perfectly balanced pastry and I am SO excited for you guys to try it, Gingis!

Alfajores

I made these cookies again recently, and I am just in shock. They are the fluffiest most tender caramel filled GOODIES! These cookies are so special. Their texture is starts with a crisp thin crust and the softly crumbles in your mouth and simply hugs your tug. What makes these cookies soft like a cloud is the cornstarch. I used 60% cornstarch in the flour mix but you can use up to 80% for an even softer result!

Just wanted to say THANK YOU!

Before we jump into our poll of the week, we just wanted to thank you all for always writing us such thoughtful and wonderful responses. We read each and every one of them and it truly brings us so much joy to get to know you all in this gastronomic community of YASSS! Gingis, you are the BEST! Last week the lead on the poll was to “Roast” the veggies in the Brassica family. We are with you, who doesn’t love a good roasted cauliflower?!

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben & Zikki xx

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