Archive for the 'dessert' Category

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

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

20
Jan
10

The Center for Kosher Culinary Arts


CKCA, The Center for Kosher Culinary Arts, (1407 Coney Island Avenue,, Brooklyn, NY 11230; 718.758.1339) is right in the heart of the Midwood neighborhood of Brooklyn’s Flatbush community. It is the only kosher cooking school in the US to offer professional level training in both Culinary and Baking and Pastry Arts.

I recently had the pleasure of attending a session of their Baking and Pastry Arts course, taught by Pastry Chef Mark Hellermann. Though I’m not part of the student body, I was enthralled by the instructors explanation and his easy, friendly style of teaching. His 20 years of experience as a Pastry Chef and teacher served him well.

Pastry Chef Mark Hellermann

Without exception the students seemed passionate about their interest in the subject matter. Without exception, each one strove to produce the best, visually enticing, delicious Bavarian pastries.

...listening raptly

As soon as the pastries were ready, I could hear them calling out my name and my notorious sweet tooth knew just what to do about the situation. I started with the Pyramid Bavarian, a two toned combination of pureed fruits consisting, in this case, of mango and strawberry. It had just the right combination of tartness and sweetness, its texture was very smooth. Loved it! Actually… I had no choice but to devour the three that distinctly and pleadingly, called out to me. I segued with a Crème Caramel, very sweet but not overbearing, smooth… It too was delicious.

Pyramid Bavarian and Crème Caramel

Pyramid Bavarian and Crème Caramel

I followed with a rounded Strawberry Bavarian and a  rounded Mango Bavarian. These Bavarians consist of three parts each, a thin sponge cake bottom, pureed fruit and the glaçage or mirroir top. This a jellied mirror like covering in the color of the particular fruit used in the puree.

Mango Bavarian

The garnished Bavarians showed creativity, the very thin twill cookies adorning many of these came in all shapes and the cookie’s crispness and pureed fruit combined to give each Bavarian a pleasant, inviting appearance.

This course is given four times a week, in four hour sessions for 10 weeks. Having obverved the students during the preparation, their passion and dedication to their tasks were palpable, I have no doubt they all have a bright future ahead!

The next course will start shortly after Pessach and run through June, don’t forget to sign up by calling Jesse Blonder at:718.758.1339.

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,650 other followers

Calendar of Posts

July 2014
S M T W T F S
« May    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant baking baking recipe baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jewish history kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Israeli wine kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,650 other followers

%d bloggers like this: