Archive for the 'dessert recipes' Category

10
Dec
12

Donuts, Donuts, Donuts – It’s Chanuka!


Chanu2Tonight we lit the second Chanuka candle and what better way to celebrate than with our dear friend Geila Hocherman‘s (kosherrevolution.net) recipe for doughnuts?

© 2012 Geila Hocherman. All Rights Reserved
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

(Videos to follow)

Makes 36 small donuts

  • 2 ½ cups flour
  • 1 packet of yeast
  • 2 tbsp. sugar
  • ¼ cup warm water
  • ¾ cup milk – cow, soy, almond, and cashew…warmed
  • 2 ½ tbsp. shortening- softened
  • 1 egg
  • ¼ cup sugar
  • oil for frying

1.Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

  • 2 cups
  • Confectioner’s sugar
  • 1-tablespoon corn syrup
  • 2-4 tablespoons of water
  1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
  2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

When we taped the video for this recipe at Geila’s kitchen I had the pleasure of tasting these doughnuts, I made them myself and served them this evening. I found them easy to make and utterly delicious!

CS

14
Sep
12

Cherry Heering in Holy Day Dessert…


Considering the great memories Cherry Heering brought back of family simchas as I and later my kids were growing up, considering I discovered it on a kiddush on my very first Shabbat on these American shores, I hust had to incorporate it into the Rosh Hashana meals.

SYR, obliged with two delightful dessert recipes and here they are:

SYR’s Cherry Heering Sorbet

Serves 6

Ingredients

  • 2 pounds fresh or frozen cherries, pitted and halved.
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon Cherry Heering
  • Juice of 1 lemon
  • Pinch of salt

Directions

  1. Bring cherries, sugar, water, and lemon juice to a slow boil in a heavy saucepan, stirring until cherries are soft
    and liquid is syrupy. Cool to room temperature.
  2. Add teaspoon of Cherry Heering. Blend in a food processor until smooth with minimal pulp.
  3. Freeze with ice cream maker according to instructions, or freeze in containe.
  4. Blend once more in food processor and refreeze in airtight container.
  5. Scoop and serve.

SYR’s Cherry Heering Syrup

Serves 24

Ingredients

  • 2 pounds fresh or frozen cherries, pitted and halved.
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon Cherry Heering
  • Juice of 1 lemon
  • 2 tablespoons cornstarch
  • Pinch of salt

Directions

  1. Bring cherries, sugar, ¾ cups water, and lemon juice to a slow boil- medium heat, in a heavy saucepan, stirring until cherries are soft and liquid is syrupy.
  2. Stir 1/4 cup lukewarm water and cornstarch in a small bowl until smooth. Pour and stir into boiling cherry syrup. Boil, stirring constantly, until liquid thickens, for about 1 minute.
  3. Cool to room temperature, add 1 teaspoon of Cherry Heering. Store in syrup bottle or container.

The Peter Heering distributor in the US had sent us a bottle of Cherry Heering and a bottle of Heering Coffee Liqueur for Purim; the Coffee Liqueur was finished so I decided to use the last of the Cherry Heering and the results were delicious!

Enjoy, gentle reader, enjoy!

CS

09
Aug
12

Peach Cobbler


This makes a great dessert, whether for Shabbat or any other occasion:

Peach Cobbler

Ingredients

  • 6 peaches, peeled and sliced
  • 4 tablespoons 10x confectioners’ sugar
  • 1/2 tablespoon lemon juice
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon almond or vanilla extract
  • parve vanilla ice cream (or dairy if you do not intend this dish to cap a fleishig meal)

Cobbler Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup 10x confectioners’ sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted margarine (or butter, if this will be a milchig dessert)
  • 1 egg
  • 5-6 tablespoons almond milk (or milk, if this will be a milchig dessert)

Directions

  1. Preheat oven to 425 F.
  2. Put the peaches in an ovenproof dish; add the sugar, lemon juice, cornstarch , and almond extract, toss them all together. Bake the peaches in the oven for 20 minutes.
  3. While the peaches are baking make the cobbler topping, sift the flour, all but 2 tablespoons of sugar, baking powder and salt into a bowl. Rub in the margarine with your fingers until the mixture resembles fine breadcrumbs.
  4. Combine the egg and tablespoons of almond milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.
  5. Reduce the oven temperature to 400 F. remove peaches from oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to oven and bake for an additional 15 minutes, or until the topping is golden brown and firm – topping will spread as it cooks.
  6. Serve at room temperature with ice cream on the side.

Enjoy, gentle reader, enjoy!

CS




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