Archive for the 'baking recipe' Category

03
Feb
13

Chocolate Checkerboard Cookies


Some of my grandkids will be visiting today, I thought these would make a special treat:

Chocolate Checkerboard Cookies

(adapted from Jacqueline Bellefontaine‘s What’s Cooking: Chocolate)

Detail of photo from Page 125

Detail of photo from page 125

Yield: 18

Ingredients

  • 3/4 cup margarine, softened (use butter if you prefer creamier tasting dairy cookies)
  • 6 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract or the grated rind of 1/2 an orange
  • 2 1/2 cups all-purpose flour
  • 1oz dark bittersweet chocolate, melted
  • a little beaten egg white

Directions

  1. Lightly grease a cookie sheet. Beat the margarine and confectioner’s sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract or the grated orange rind.
  2. Gradually beat in the flour to form a soft dough. Use your fingers to incorporate the last of the flour and to bring the dough together.
  3. Divide the dough into 2 equal pieces and beat the melted chocolate into one half. Keeping each half of the dough separate, cover and chill in the refrigerator for 30 minutes.
  4. Roll out each piece of dough to a rectangle about 3″ x 8″ inches long and 1 1/2 inches thick. Brush one piece of dough with a little egg white and place the other piece of dough on top.
  5. Cut the block of dough in half lengthwise and turn over one half. Brush the side of one strip with egg white and butt the other up to it, so that it resembles a checkerboard.
  6. Cut the block into thin slices and place each slice flat on a cookie sheet, allowing enough space to spread a little during baking.
  7. Bake in a preheated oven at 350 F. for about 10 minutes, until just firm. Cool on on the cookie sheet for a few minutes before carefully transferring to a wire rack with a spatula. Cool completely.

Enjoy, gentle reader, enjoy!

CS

19
Dec
11

Chocolate & Raspberry Vacherin


Fernando Pessoa, a Portuguese poet, writer, literary critic and translator often referred to as one of the 20th century’s most significant literary figures, once wrote: Look, there’s no metaphysics on earth like chocolates. Chocolate is one of those heavenly foods almost everyone carries on either a secret or an open love affair with. Much has been written on the subject of chocolate. Tens of thousands of recipes have been developed to harness the flavor, to enhance other ingredients by making the combination the human equivalent of fabled celestial fare.

It is all too easy to become a chocoholic; taste a high quality chocolate once and you will forever be under its spell! Writer, journalist and psychoanalysis researcher Judith Viorst said: Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces. I can personally attest that such a feat requires almost herculean will in resisting the temptation to eat them all!

In our everlasting quest to bring you delicious recipes, we have found the following mouthwatering masterpiece in Jacqueline Bellefontaine‘s What’s Cooking Chocolate:

Photo by: St John Asprey, from What's Cooking Chocolate - Copyright: Thunder Bay Press 1998

Chocolate and Raspberry Vacherin

A vacherin is made of layers of crisp meringue sandwiched together with fruit and cream. It makes a fabulous dessert for special occasions.

Serves 10-12

Ingredients

  • 3 egg whites
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 ounce dark chocolate, grated

Filling

  • 6 ounces dark chocolate
  • 2 cups whipped cream
  • 2 cups fresh raspberries
  • a little melted chocolate to decorate

Directions

  1. Draw three rectangles, 4 by 10 inches, on sheets of parchment paper and place on 2 cookie sheets.
  2. Beat the eggs whites in a mixing bowl until standing in soft peaks, then gradually beat in half the sugar and continue beating until the mixture is very stiff and glossy.
  3. Carefully fold in the rest of the sugar, the cornstarch and grated chocolate with a metal spoon or spatula.
  4. Spoon the meringue mixture into a pastry bag long fitted with a 1/2-inch plain tip and pipe lines across the rectangles.
  5. Bake in a preheated oven at 275 Ffor 1 1/2 hours changing the positions of the cookie sheets, halfway through. Without opening the oven door. turn off the oven and leave the the meringues until they are completely cold, then peel away the paper.
  6. To make the filling, melt the chocolate and spray it over 2 0f the meringue layers. Leave the filling to harden.
  7. Place 1 chocolate-coated meringue on a plate and top with about one-third of cream and raspberries. Gently place the second chocolate-coated meringue on top and spread with half the remaining cream and raspberries
  8. Place the last meringue on the top and decorate with the remaing cream and raspberries. Drizzle a little melted chocolate over the top and serve.

Many a moon ago someone told me, nine out of ten people like chocolate, the tenth one is a liar. I’m starting to believe that may just be the case…

Meanwhile, enjoy gentle reader, enjoy!

CS

19
Jun
11

Vegan Desserts – Healthy, Delicious!


Talented, great photographer, passionate baker, all these refer to Hannah Kaminsky and every single one is an understatement when referring to the very young Hanna Kaminsky.

With over 100 recipes and corresponding photos, spread over 239 pages, her new book – Vegan Desserts – is filled with succulent, easy to make confections. Hanna describes her common sense baking philosophy, in the Introduction, this way:

There’s no question about it – food made with ingredients at their prime and in season tastes best. Deceptively simple in concept, but remarkably more complicated than most would like to admit, there’s so much more to take into consideration than just the range of produce available at the nearest grocery store….

[..]Irresistible recipes are about more than fresh fruit – food always tastes better when made with joy, care, and just a pinch of good humor.

A few months ago I had the pleasure of meeting Ms. Kaminsky, at a photo shoot where she served as the food stylist. At the time it was obvious she had a photographer’s eye for color, shape, positioning. When I picked up her book it became obvious that, though very young, she has also mastered the subtle nuances of flavors and their interaction.

The book is beautifully laid out, with the recipe pages matching or contrasting the colors of the accompanying photos. With sections like Ingredients Summary, Kitchen Tools and Toys, Troubleshooting, Components and Accompaniments, Food Allergy Index, most of the recipes are divided by season, here’s one from the Summer section that’s sure to become a favorite.

Roasted Apricot Ice Cream with Almond Praline Ripple

Roasting fruits and toasting nuts intensifies their flavors, allowing their unique characteristics to shine through, even mixed into a chilly application that can otherwise dull flavors. If you are in a hurry or can’t wait to tame your ice cream appetite, you could leave the apricots as they are and substitute 1 cup of almond butter for the praline ripple, but in my opinion the incredible caramel essence you’ll get with this recipe as written is more than worth the extra effort.

Almond Praline Ripple

  • 1/2 Cup Whole Almonds
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Water
  • 1 Teaspoon Light corn Syrup
  • 1/2 Teaspoon Salt
Roasted Apricot Ice Cream
  • 1 Pound Fresh Apricots
  • 1 Tablespoon Olive Oil
  • 3/4 Cup Coconut Milk
  • 1/2 Cup Dark Brown Sugar Firmly Packed
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon Amaretto
First, you’ll want to make the almond praline ripple. Start by combining the sugar, water and salt into a small saucepan and placing it on the stove over medium heat. Cook the mixture for 10-12 minutes until it caramelizes and turns a deep amber color. Quickly stir in the almonds to coat and pour everything into a Silpat. Let it cook completely before breaking it into pieces and processing it into a smooth paste. Drizzle in the oil, and it should become the consistency of somewhat runny peanut butter.  Cover and let rest in the fridge while you make the ice cream.

Preheat the oven to 400 F and lightly grease a sheet pan.

Wash and thoroughly dry the apricots before cutting them in half and removing the pits. Place the halves with the cut sides up on your prepared pan, and drizzle them all with the oil. Roast them for about 20 minutes, until they are so tender they can barely hold themselves together anymore.

Let the apricots cool a bit before scooping them all into your food processor and pureeing  them. Once smooth, add in the coconut milk, sugar, vanilla, and amaretto processing to combine. Chill the mixture thoroughly in your fridge before freezing it in your ice cream maker per the manufacturer’s directions.

After freezing in the machine, pour the ice cream out into a plastic tub and drizzle the almond praline paste on top. Use a spatula to marble it in, cover, and quickly move it into your freezer so it can solidify.

Even the most cursory flipping through the pages soon makes it all too apparent that Ms. Kaminsky indeed authored this book with joy, care and more than just a dash of love. Enjoy, gentle reader, enjoy!

CS

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

18
Apr
11

Banging The Drum Slowly


Mom turns 87 this year, ad meah v’esrim. Her pride and joy revolves around her children, grandchildren, home, and her Hungarian rooted cooking. She was the renowned master balabusta of the neighborhood. When she made a Kiddush, everyone came. Her kugels, kishka, holoptzes, homemade sweet cabbage strudel, rum ball cookies, rum mousse, napoleons, chestnut cakesoron-golushkas, kokosh, markosh and diosh were devoured in minutes. Her challas stood tall and statuesquely braided.

I still remember how barbaric her scraping walls of the intestines looked, as she prepped them to be stuffed with gelinglach (lung, rice and lots of pepper), and those sweet breads looking like splattered brain matter, before she sautéed them with mushroom and onions, smelling heavenly- later to become one of my personal favorite delicacies. She made Jewish classics like p’tchah and roasts that melted in your mouth, brust-deckle, tzimmes, Hungarian goulash, and chicken paprikash, and homemade pickles, beets and ugorkashalata (cucumber salad). You name it  she could make it.

I don’t think she ever looked in a recipe book, she measured by eye and taste and what made innate sense to her. She had an uncanny sense for putting together ingredients be it for cooking or baking. Without knowing the chemistry of why she knew how and her tables were overflowing with amazing dishes. And I honestly can’t remember a time when something didn’t come out right, her consistency was truly remarkable. She used to raise thousands for Hadassah and UJA with her luncheons. I remember being floored when all these fancy clad high falutin American women came pouring into our house for her sit down dinner fund raisers. All cultural barriers disappeared as they sat and enjoyed the never ending multi course meals served on Herendi dishes and those blue or forest floral china with the gold accents that are so popular among the Hungarians. The lively chatter and coming together around delicious food in a homey environment was a fabulous success, each and every time. Her Shabbos and Yom Tov meals were no different. Relatives could call up a few hours before Shabbos to say they were coming, and two hours later between the freezer and adding to fresh dishes already on the stove a feastele was ready.

Mom lost cerebellar function close to twenty five years ago, and though it slowed her down, she found a way to continue cooking. It kept her sane, and proved each day that she was still the balebusta of the house. Nowadays, mom’s still at it. She makes the most delicious aromatic chicken soup; you would smell the parsley and dill welcoming the Shabbos malachim into our home every week. The freezer is till filled with plastic containers filled of her golden elixir, in case anybody gets hungry or needs a refuah.

This year she announced that she’s giving up baking. So this past Purim, I baked mom’s markosh and diosh and brought the loaves down and she prepared plates for her few surviving Hungarian friends and close neighbors. One of the delicacies mom served on Pessachwere her drum cookies. I’ve made a batch in her honor and lovingly share them with you now. I warn you, they are decadent and outrageous.

Drum cookies, addictive, delicious...

Drum Cookies

Yields 24 cookies

Ingredients

  • 6 egg whites, at room temperature
  • Pinch of cream of tartar (à la Levana) Or use Kosher for Passover baking powder
  • Pinch of salt
  • ¾ cup sugar
  • 2 tbsp. potato starch
  • 1 tsp. vanilla extract
  • 1 cup finely ground nuts- preferably filberts or pecans, for rolling the cookie sandwich

Directions

  1. Preheat the oven to 250 degrees.
  2. Whip eggs with the cream of tartar and the salt until fluffy and shiny.
  3. Gradually add the sugar, starch and vanilla, and continue whipping until very stiff peaks form.
  4. Fold in the nuts gently, until thoroughly incorporated
  5. Spoon half dollar dollops onto a cookie sheet lined with foil or parchment paper. you will get approximately 20 -24 drops.
  6. Bake 30 minutes, or a little longer, until the bottoms of the cookies are golden brown and the tops feel firm.
  7. Set aside to cool

Cream Filling

Ingredients

  • 1 stick margarine
  • 1 cup real chocolate melted
  • 1 cup confectioner’s sugar
  • 1 tsp. instant coffee powder
  • 2 tbsp. water

Directions

  1. Whip the margarine in mixer, slowly add the chocolate and the rest of the ingredients.
  2. Chill for an hour before filling.
  3. Spoon about a tbsp. of filling onto cookie ( flat sides of cookie on outside), place another cookie on top and then roll in ground nuts.
  4. Chill before serving.

Enjoy!

SYR

04
Jan
11

Spelt Bread


[Gil Marks is the author of numerous books, including his latest, the highly-acclaimed Encyclopedia of Jewish Food. CS]

Recently, I’ve been experimenting with various grains in place of common wheat in breads. I’ve made rye bread many times over the years, but always with some wheat flour in the dough. A couple of weeks ago, I baked a 100% rye bread, which turned out rather flat and very dense and with a nutty, fruity flavor. It was perfect with lox. I have some einkorn flour in the refrigerator awaiting use in the near future. Meanwhile, I’ve been enjoying spelt bread the past few weeks.

Triticum spelta L. (Photo from: plants/usda.gov)

Spelt (triticum spelta L.) – dinkel in German and Yiddish; farro grande in Italian; kusmin in Modern Hebrew — is a hexaploid species of wheat (it has 42 chromosomes), like common wheat. Spelt is a hybrid of emmer (a tetraploid wheat with 28 chromosomes) and a wild goat grass (Aegilops tauschii), possibly occurring north of the Caucasus or in Crimea. The kernels are slightly longer and more pointed than those of wheat, somewhat resembling barley in appearance. Spelt is a hulled grain (spelze in German and farro in Italian), meaning the husk remains attached to the kernel during threshing and requires much pounding and effort to extract the grain. (Common wheat and durum wheat are free-threshing grains in which the hulls easily slip off.) Spelt is also relatively low yielding. However, spelt grows well in poor soil and without the need for pesticides, since, as with most hulled grains, it naturally resists fungus and insects.

It was in Bronze and Iron Age (750-15 BCE) Europe where spelt found its greatest popularity, becoming the predominant wheat species of Germany and Switzerland. The word spelta, believed to be of Saxon origin, was first recorded in 301 CE in an edict of the Roman Emperor Diocletian, the Romans possibly introduced to the grain after expanding the empire northward. Romans, however, preferred common wheat, which they spread through their domains. Ashkenazim mistakenly confused spelt with both the Talmudic shiphon (probably einkorn) and the Biblical kussemet (probably emmer or a generic term for hulled wheat, of which emmer was then the most prominent), as one of the Five Species of grain forbidden on Passover and also requiring the removal of challah. (As a member of the wheat family, spelt is still forbidden on Passover and requires challah removal.) Rashi (Pesachim 35a) translated kusmin into Old French as espelte, which is usually translated as spelt, but may actually mean hulled wheats in general, similar to the German Spelzen and Italian farro. Spelt was not grown in biblical or Talmudic Israel or Egypt and there is no archeological evidence for this grain anywhere in the ancient Near East or Egypt.

Green Kern spelt - Photo from allergome.org

In the late medieval period, as new species of naked wheat became prevalent in central Europe, spelt consequently lost its attractiveness. Nevertheless, spelt remained the predominant grain in southern Germany until the nineteenth century. Still, it retains a degree of popularity in parts of southern Germany and southwestern Poland. Today, spelt’s primary form is husked and kiln-dried, the resulting grains called gruenkern (literally “green kernels”). Harvesting green grains, such as barley for the biblical Omer offering, is an ancient practice devised to collect a small part of a springtime crop while still immature, thereby salvaging at least that portion, in case a heavy storm would potentially damage or rot the entire yield.

Primarily produced in parts of southern Germany and southwestern Poland, gruenkern is rare in America, but found in some specialty food stores. Germans use the greenish-tan kernels in soups, stews, puddings, gruels, breads (mixed with wheat flour), and fritters. Today, many German families, instead of shalet (cholent), slow simmer gruenkernsuppe overnight to commence Sabbath lunch. The first edition of The Settlement Cook Book (1901), the author from a German-Jewish heritage, included a recipe for “Green Kern Soup,” directing “2 qts. soup stock or poultry soup, 1/8 teaspoon pepper, ¼ teaspoon celery, diced, 2 cups green kern, 1 cup Croutons, 2 cups boiling water, 1 teaspoon salt. Wash green kern in cold water, then cook in boiling salted water 2 hours or until tender, add the celery. As water evaporates add soup stock, page 66. If you are making fresh soup take the “top soup” and keep adding it strained to the green kern, until the desired consistency. Season to taste. Serve hot with Croutons, page 81. If you prefer, dry the green kern on back of stove, grind fine and cook until tender in the soup. Just before serving pour on one or two egg yolks well beaten and serve hot with Croutons.”

Spelt is also used in central Europe to make ale, noodles, pancakes, and bread. Spelt contains a lower amount of omega gliadins (proteins) that engender gluten than common wheat and, therefore, can sometimes be tolerated by those with wheat allergies to common wheat, which has been bred to contain a massive amount of gluten. For some, but not all of those who face problems with common wheat (not those with celiac disease), spelt is fine. Otherwise, the fat and amino acid content of common wheat and spelt are similar.

As to my spelt bread, the results were very good. Spelt bread is a bit more crumbly and not quite as high rising as common wheat loaves as well as a light brown hue. But it is still rather fluffy inside, has a crusty exterior, and with a somewhat nutty taste. In many ways, spelt flour can be used similarly to common wheat. However, spelt dough, since its gluten is more fragile and soluble, requires less kneading than common wheat, only 4 to 5 minutes by hand (wheat bread is typically 10 minutes of kneading). Also use less water than in wheat dough (which will weaken the gluten), meaning a firmer dough. However, the dough should not be too dry, or the bread will turn out too dense. I understand that bread machines, which I won’t use anyway, overstress the gluten and produce inferior spelt loaves.

In case you feel like experimenting, here’s my recipe for spelt bread (Dinkelbrot):

Spelt bread (dinkelbrot) - Detail from photo by: thefreshloaf.com

Spelt Bread

(1 medium loaf about 24 ounces)

Ingredients

  • 2 teaspoons active-dry yeast
  • 1 cup warm water (105 to 115 degrees (40 to 46 C) for dry yeast
  • 1½ tablespoons honey
  • 1½ tablespoons vegetable or olive oil
  • 1 teaspoon salt
  • About 3¼ cups spelt flour (13 ounces/365 grams)

Directions

  1. To make the dough: Dissolve the yeast in ¼ cup water. Stir in 1 teaspoon honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, salt, and 2 cups flour. Gradually add enough remaining flour until the mixture holds together.
  2. On a lightly floured surface, knead the dough until smooth and elastic, 4 to 5 minutes. (Less than wheat flour.) Place in a greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise until doubled in bulk, about 2 hours.
  3. Punch down the dough, knead briefly, divide in half, and form into a ball. Place, seam side down, on a parchment paper-lined or greased large baking sheet or in a greased 8-inch round baking pan. Cover loosely with plastic wrap or a damp cloth and let rise until nearly doubled in bulk, about 1 hour.
  4. Position a rack in the center of the oven. Preheat the oven to 350 degrees (175 C).
  5. With a sharp knife, slit an X in the top. Bake until the bread is golden brown and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Let cool on a rack.

Enjoy!

Gil Marks

16
Nov
10

Olive Oil Orange Cake


Chef Mark Green of Glatt A La Carte, always wanted to be a hockey player and even got a scholarship to play at Saranac in Upstate new York. Unfortunately he got hurt while playing, with his sports dream over he majored in art and photography.

After graduating from the New York Restaurant School, in 1982, Chef Mark spent the next 7 years as sous-chef at Club Med in Aruba. He did stints as Main Chef for the Divi Divi Beach Hotels in the Netherlands and the Antilles but came back to the US, eventually opening Glatt A La Carte, as Executive Chef, over 10 years ago.

He has graciously given us his recipe for a delicious, easy to make cake:

Portuguese Olive Oil Orange Pound Cake

Delicious... is an understatement!

Yields: 10 to 12 servings

Wet Ingredients

  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups orange juice, preferably freshly squeezed
  • 5 eggs

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 3 cups granulated sugar
  • zest of 3 oranges

Glaze

  • 1 cup confectioner sugar
  • 2 teaspoons of orange juice

Directions

  1. Beat eggs lightly in large mixing bowl.
  2. Slowly add sugar to the eggs until light colored and thicken into a ribbon consistency.
  3. In a separate bowl, sift flour, baking powder and salt.
  4. Add orange juice to egg mixture.
  5. Mix until fully incorporated.
  6. Add olive oil and flower alternating little by little into egg mixture until fully incorporated.
  7. Mix until it becomes a nice batter with ribbon consistency.
  8. Mix zest into batter.
  9. Take a Bund pan and spray it with cooking spray.
  10. Pour batter into Bund pan.
  11. Bake at 350 F for 1:15 minutes or until tooth pick comes out clean.
  12. Cool for 30-60 minutes.
  13. Combine glaze thoroughly and drop on cake.

I’ve tried Chef Mark’s recipe, both at the restaurant and at home, it’s very good. Enjoy, gentle reader, enjoy!

CS

Portuguese Olive Oil Orange Cake

08
Sep
10

Yom Tov Recipes – Personal Honeyed Chocolate Lava Cake


Pastry Chef Ehud Ezra, gave us this delicious recipe for yom tov. SYR and I got to taste it yesterday, thus, we can attest to it being  truly scrumptious without being overly sweet. One of the joys of this type of post is being in the company of such gifted chefs and bakers. Udi, as his friends and coworkers lovingly nicknamed him, is a warm hearted chemist and chocolate alchemist.  He’s got such a mastery of ingredients and technique mixed with a sensitive spirituality that reflects his soul in everything he bakes. His Rosh HaShana recipe for Honeyed Chocolate Lava Cake certainly demonstrates his unique talents as a master pastry chef.

Honeyed Chocolate Lava Cake

Yields 10 mini 5 ozs. portions made in 4″ muffin molds

Ingredients

  • 1/2 lbs. butter/margarine/Earth Balance
  • 1 1/2 lbs. semi sweet chocolate
  • 2 tspns. vanilla extract
  • 1/3 cup honey
  • 7 whole eggs
  • 3/4 cup flour
  • Confectioners sugar

Directions

  1. Melt butter, 1 1/2 minutes in microwave, add chopped chocolate, mix until incorporated but not too hot add vanilla extract and honey.
  2. In mixer whip eggs until they form high peaks, about 3-4 minutes.
  3. Fold with chocolate mix.
  4. Spray pans with canola oil. Scoop in batter until the top of pans (batter rises and then deflates).
  5. Put in oven at 400 F, for 12 to 15 minutes, until top is crusted.
  6. Sprinkle tops with confectioners sugar. Serve with 4 scoops of Rich’s whipped cream or vanilla ice cream w/honey on top.

Easy to make and fast to bake, if you make you’ll shine whether with your guests or even with your family.

Enjoy it, gentle reader, we certainly did!

CS

Honeyed Chocolate Lava Cake

x———)o0O0o(———x

KTIVAH VECHATIMA TOVAH!!!
SHANA TOVAH UMETUKA!!!
A GUT GEBENTSHT YOHR!!!

01
Sep
10

Orange Honey Cake


Many people are not big fans of honey cake, but… along comes the incomparable Lévana Kirschenbaum and voilà, she single-handedly changes all their minds! SYR always considered eating honey cake on Rosh Hashana as a “must”, rather than a “want to,” now that she’s tasted Lévana’s moist and flavorful variation on the theme (at her last cooking demo, this past Monday evening), she hasn’t stopped raving about it.

Orange Honey Cake

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient, orange marmalade, was shared by my dear friend Leah.

Ingredients:

1 cup oil
2/3 cup brown sugar or sucanat
1 cup honey
1 cup orange marmalade, try your best for all-fruit
4 eggs
3/4 cup strong coffee at room temperature
3 tablespoons rum or brandy

3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each cinnamon, allspice and ginger
1/2 cup sliced almonds (optional)

Instructions:

Preheat the oven to 350 degrees
Whisk the first set of ingredients in a bowl.
Mix the second set of ingredients in a second bowl.
Combine both mixtures thoroughly, mixing only until just combined. Pour the batter into a greased tube pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean.

Enjoy, gentle reader, enjoy!

CS

Orange Honey Cake Il

18
Jun
10

Braiding a Six Strand Challah


[Daniel Ronay, baker extraordinaire, shares with us his step by step instruction on braiding challah. Photos by Daniel Ronay. CS]

Braiding challah is not that difficult, but it takes some patience and practice. I use a little flour to dust the strands. Sometimes the dough can be sticky, also when using dusting flour on the braids can be more pronounced. When dusting flour sometimes is not used the results can have an effect on the look of “baking blind” braids that looks like they weld together too much and are not well defined. I do not worry about a little flour if any remains. Remember we are going to glaze the challahs with an egg wash so the topical flour is washed away.

  • When making your 6 strands ideally make your strands a little longer than your desired length of your challah.
  • I make the strands with a “belly” in the middle, tapered on both end. The result will be a challah that is fatter in the middle and tapers to the ends.  This is a desired look for some if not using a pan to bake the challahs.
  • When braiding your challahs try to make the braids not overly tight. If the braids are too tight then when proofing it might have a possibility of tearing. There still has to be some tension though against other braid.

Picture (1) in this step we are making sure the strands are equal in length and thickness


Join the 6 strand together. Pinch them together. With them as shown 3 X 3.  I have known people to put a weight on the pinched ends to hold them in place.

Picture (2) in this step we are setting up the 1st braids getting them in place


Strand #3 is in your right hand and strand #4 in your left hand. Put your left hand on top of your right hand. Pick up strand #4 with your left hand and move it to the top upper left and same time put strand #3 next to where strand #4 used to be.

Picture (3) in this step we continue to braid the 2nd pairings.


Hold the far left strand #1 in your right hand, and the far right #5 strand in your left hand. Have your right hand on top of your left hand. As you pick up your right hand with strand #1, move it to the upper right and picking up with your left hand strand #5 have it come to the center where strand #2 is.

Picture (4) to make it easier to understand, think of it as trying to have 2 strands on the top and 4 strands on the bottom.  This is basically the same step as in pic 2, but the far right strand is lower


The far right strand comes across the upper left and strand #3 and goes next to strand #2 in the center on the left side.

Picture (5)


The upper left strand goes in the center on the right next to strand #3 and the and far right goes to the upper left

Picture (6) we continue repeating the steps till the strand complete the braiding


Move the upper left to the center, and the outer right to the upper left

Picture (7) Beautiful braided football type shape

Enjoy!

Daniel Ronay




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