Archive for May 12th, 2011

12
May
11

Date and Nut Bread


I had some dates from Israel and decided to use them in a recipe, I was intrigued by the following one from Elizabeth Wolfe-Cohen‘s Perfect Jewish 


Delicious!!!

Date & Nut Bread

Yields: 12 slices

Directions

  • 1 1/2 cups self rising flour, plus a little more for dusting
  • 1/4 tsp salt
  • 1/2 – 1 tsp ground ginger [SYR used 1 tsp]
  • 1 1/3 cups chopped dried dates [SYR did not use dried ones]
  • 1 tsp bicarbonate of soda [baking soda]
  • 2/3 cup boiling water
  • 1 egg lightly beaten
  • 1 tsp butter or margarine, softened [SYR used margarine to keep it pareve]
  • 1 cup chopped walnuts, pecans or almonds [SYR used walnuts]
Directions
Preheat the oven to 325 F. Grease a 4″x8″ loaf pan. Line the base and and sides with nonstick baking parchment paper to come to 1″ above the sides. Grease again and dust with flour. Sift the flour, salt and ginger into a bowl.
Put the dates into a large bowl with bicarbonate of soda. Pour over the boiling water and leave to stand for 5 minutes.
Stir the egg and butter [or margarine if you prefer it pareve] and flour mixture into the date mixture and beat with a wooden spoon until well blended. Stir in the nuts. Pour the mixture into the loaf pan, smoothing the top. Tap the pan gently on a surface to expel any air bubbles.
Bake in the center of the oven for 1 hour or until set and well colored and the bread begins to pull away from the sides of the pan; a knife inserted in the center should come out clean.
Transfer to a wire rack to cool for 5 minutes , then leave to cool completely Using the paper as a guide, carefully remove the bread from the pan. If not serving the same day keep in the paper to prevent drying out.To serve, remove the paper from the base and sides, slice thinly.
Prep time: 20 minutes – Bake Time – 1 hour

The bread came out very aromatic, it tasted subtly sweet, we had it with some cholov Yisroel Mascarpone cheese made at Pomegranate Supermarket‘s kitchen and recommended by their resident cheese expert, none other than our good friend Elizabeth Bland. We washed it down with a Herzog Selection Chateneuf 2009, a white semi dry with a fresh, fruity bouquet. The bread was delicious, the Mascarpone just right, and the wine proved a perfect pairing!

CS

12
May
11

Shavuos Contest


Last year we announced The Kosher Scene’s First Annual Shavuot Cheese Cake Contest, as a result we received 21 recipes by the time it was over. We realize that not everyone is a baker so this year instead of cheesecake we are announcing a Shavuot Best Dairy Recipe Contest. It need not be a cheescake, it can be anything, BUT cheese must be one the ingredients.

Last year’s winner got the following cholov Yisroel cheeses from N&K some of whose products we’ve reviewed on these pages (here and here):

Stack 108 slices stack White American, 16ozs. Mozarella chunk, 8ozs. Muenster chunk, 8 ozs. Cheddar chunk, 6ozs. Muenster slices, 6ozs. Swiss slices, 6ozs. Processed Pepper Jack slices, 8ozs. shredded Pizza Cheese, 8 ozs. shredded Chef's Blend, 12 Mozarella Cheese Sticks

You may not like to bake, but you may like to cook up a storm of delicious dishes for Shavuot, so please, send us some of your best recipes to:

KosherScene@gmail.com

We’ll publish the most mouth watering ones with the author’s name and the winner will receive a selection of cheeses from N&K to rival last year’s prize. All entries must be emailed by Monday, June 6 of 2011. We will announce the winner on Monday the 13th of June. Send us your best recipes, don’t be shy. Even if you think other readers may send in better ones, try anyway, don’t let your modesty keep you from winning. Your family will be proud of you, other readers will thank you. We can’t wait to see your best efforts, our mouth are already salivating.

For last year’s delicious winning cheesecake recipes, check out: and the winner is…

CS




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