Archive for the 'kosher baking recipe' Category



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

02
Jun
10

Decadent Desserts – Part 1


Winter’s come and gone, spring with its sometimes uncertain weather is about to leave us. It may not be technically summer yet, but summer temperatures are already here. Not only do we enjoy summer type drinks, but even desserts take on new flavors.

This time of the year is perfect for marshmallows roasted over a camp fire, or any other way; I  just tried Elyon Marshmallows and Elyon Mini Marshmallows and found them outstanding!

Mmmmmmm, great marshmallows!

SYR looks forward to this time, when she prepares one of her favorite summer desserts:

SYR’s Toffee S’mores

Ingredients

2 cups – coarsely chopped pecans
1 bag (4.8 oz) –  Honey Grahams broken into 1″ pieces
1 package - Elyon Mini Marshmallows
8 oz – Semi Sweet Parve Chocolate Chips
6 oz – Pareve White Baking Chocolate Bar (cut into small pieces)
1 stick – margarine
1 cup – sugar
1/2 cup – brown sugar
1/2 cup – light corn syrup
3 tblsp – water
1 tsp – vanilla
1 generous pinch – salt
2 – 9″ square pans

Method

Over a low flame, combine sugars, corn syrup, vanilla, salt, and margarine in a pan. Stir constantly as mixture blends, continue stirring for an additional 2 minutes as the mixture starts gently bubbling. Turn off flame.

Add pecans and honey graham pieces into mixture stir until these are fully covered by the caramel.

Grease the two 9″ pans and spread mix evenly into each of them. Spread half of Elyon’s Mini Marshmallow evenly into one pan and the other half into the second pan. Distribute white chocolate chips and dark chocolate chips into decorative patterns on top, for each 9″ pan. Preheat oven to 350F and bake for 10 minutes or until each pan’s contents shows a light beige color. Cool at room temperature and cut into 1″ squares. Refrigerate and serve.

...more s'mores, more s'mores... they didn't last too long!

Yield

162 – 1″ squares

Enjoy it folks, it’s easy to prepare and tastes delicious!

CS

16
May
10

Shavuos Recipes – Part 1


Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!

Ricotta Almond Pie

Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!

Almond crust ingredients:
1/2 cup
almonds
1/4 cup
brown sugar
Dash
salt
2 cups
flour (any flour, including Gluten-free)
1 tablespoon
vanilla
1/3 cup
cold unsalted butter, cut in pieces
2
tablespoon very cold water, or a little more if needed.

Filling ingredients:
3 cups
ricotta
4
eggs
1 cup
sugar
2 tablespoons
brandy or rum
2 tablespoons
lemon zest

Instructions:
Preheat oven to 350 degrees.

Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.

Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.

For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:

Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.

Ingredients:
1/3 cup
extra virgin olive oil
2
large onions, sliced very thin (food processor)
4
large shallots, sliced very thin (food processor)
2
large leeks, white parts only, sliced very thin (processor)
6
large cloves garlic, minced (food processor)
3 tablespoons
sugar
2 cups
dry red wine (liquor stores)
1/2 cup
dark miso paste (health food stores)
6 sprigs
thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts
(10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup
grated Swiss cheese
1 cup
smoked cheese, cut in small chunks
1 cup
grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)

Directions:
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes.  Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!

Enjoy these folk, I know I will.

CS

related posts

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 2

For prize winning cheese cake recipes: and the winner is…

14
May
10

And the Winner Is…


We received 21 entries. Next time we’ll give you more time, there will be more contests and give aways during the year. We promise.

Here is what the contest winner will receive from N&K:

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

Some recipes were great, some were very easy to prepare, some however showed very little imagination or creativity. It was not easy to choose a winner… We deliberated, debated and agonized before reaching a final decision especially between #2 and #3 below.

The top three choices are:

#3

Tikvah’s Cheesecake

Crust: any graham cracker pie crust

*Cake*

2lbs unwhipped cream cheese
1.5 cup sugar
1.5 tablespoon Lemon juice
1 pinch salt
4 eggs

Preheat oven to 350 F
Beat cream cheese & sugar until soft. add rest of ingredients and mix.
Pour on top of crust and bake for 45 minutes.
Remove and let stand for 10 minutes.

*Topping*

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
spread on top and bake again for 10 minutes

keep in oven with oven off for 2 hours to prevent cracking. refrigerate and serve cold

this can also be made into cheese snacks baked in cup cake holders. For cheese snacks no crust is needed. Also cute idea for mini cakes is to put a sandwich cookies on bottom of pan & then the batter in the cup cake holder

Submitted by: Tikvah V. from Flatbush

#2

Cheesecake Swirl Brownies

3 eggs (2 whites split separately, 1 whole)
6 tablespoons margarine
1 cup sugar (split in 3/4 & 1/4)
3 tablespoons vanilla
½ cup flour
1/4 cup cocoa
1 package cream-cheese (8 oz)

In a small mixing bowl beat marg. & 3/4 c. sugar until crumbly.
Add 1 whole egg & 1 egg white & vanilla. Mix well.
Add flour & cocoa. Beat until blended.
Pour into spritzed 9″ square baking pan.
In a milchig mixing bowl, beat cream cheese and 1/4 c. sugar until smooth. Beat in 1 egg white.
Spoon-drop this mixture over the brownies to pretty much cover the top.
Cut through the batter with a knife to swirl it together.
Bake at 350 for 25-35 minutes or until set & edges pull away from side of pan.
Cool on a wire rack.

I made for my sister’s milchig sukkos party, as well as for shavuos every year. Big hit!
I got it from a magazine years ago, so I’ll post the pictures from their site, as they are pros at taking perfect pictures.

If you use reduced-fat margarine & reduced fat cream cheese, then here is the nutritional info:

Nutritional Analysis

1 brownie equals:
167 calories
7 grams fat (3 g saturated fat)
28 mg cholesterol
108 mg sodium
23 grams carbohydrates
trace fiber
4 grams protein

Diabetic Exchanges: 1-1½ starch, 1 fat

Submitted by: Faigy T. from Crown Heights

#1

Brachie’s Three Layered Cheesecake

*Crust*

1 cup flour
1/2 cup chopped nuts
6 tablespoons brown sugar
6  tablespoons softened butter

*Cake*

3/4 cup ground filberts
2lbs cream cheese
1 teaspoon vanilla sugar
1 1/2 cup sugar
4 eggs
1/8 teaspoon almond extract
2 oz baking chochlate

*Topping”

1 bar white milk chochlate
1 1/2 teaspoons coffee
3 teaspoons water
1 teaspoon light corn syrup

*Method*

1. - Combine crust ingredients in mixer until smooth
2. - Press into 9″ springform pan. bake for 10 minutes in a preheated over to 375 and set aside
3. - Mix cream cheese until smooth adding vanilla sugar,sugar and eggs one at a time
4. - Remove 2 cups cheese batter mix with ground filberts and almond extract. Pour onto crust and level with metal beveled spatula.
5. - freeze for 1 hour
6. - Melt chochalate. Remove another 2 cups cheese mixture and add to melted chochlate. Pour over filbert layer leveling well.
7. - Freeze for 20 minutes
8. - Pour remaining batter onto chochlate mixture
9. - Half fill 9×13 pan w/ water. Wrap bottom of springform pan w/ heavy duty foil and place pan in water
10. - Bake for 2 hours in a preheated to 350 oven
11. - Let cool for another 2 hours w/o opening oven door
12. - Refrigerate for at least 6 hours
13. - Melt topping. over a small flame until dissolved
14. - pour over cake allowing it to drizzile down sides.
15. - can be decorated with chocolate curls or left just as is

This winning recipe was submitted by: Brachie S., from Lakewood

SYR

related posts

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 2

shavuos recipes – part 1 

17
Mar
10

Flourless Chocolate Cake


[Passover is fast approaching, I thought this would be a good time to start posting some great Peissach recipes. My good friend Daniel Ronay, has consented to share an easy, delicious, recipe with us.

Mr. Ronay conditor (baker) extraordinaire is a fourth generation baker. He has been in the industry for over three decades and  brings his family's'  European baking expertise  to today's delicacies. A graduate of AIB (American Institute of Baking), Mr. Ronay has been involved in every aspect of the industry from wholesale to retail. His knowledge, experience and delicious products have made him the go to consultant in the industry. CS]

Daniel's photo of the recipe below

Flourless Chocolate Cake

8 Large eggs (cold)
1 pound bittersweet chocolate or semi-sweet chocolate
½ pound unsalted butter. (if you’re making it parve, then substitute margarine)
¼
cup strong coffee or liqueur (optional)
confectioner’s sugar or cocoa powder for decoration

Preparation

1 - Line the bottom of an 8” springform pan with parchment paper. Cover pan underneath and sides with heavy aluminum foil.

2 – Beat the eggs with a hand held mixer or if you have a stand mixer with a whip attachment. Depending on your mixer it could be 5 min. Look for the eggs to double in volume.

3 - Melt the chocolate and either margarine or butter (add the coffee liqueur) in a double boiler. DON’T HAVE A BOUBLE BOILER? à Take a metal or a heat proof bowl, set it over simmering water. Be careful  that the water does not touch the bowl. If you like the temperature should be about 115 F.

4 - Once the chocolate/fat mixture is melted and homogeneous. Fold in about 1/3  of the egg foam into the chocolate using a rubber spatula. Fold in another 1/3 of foam and then the last of the eggs. Try to get rid of the egg streaks but remember to fold in the eggs.

5 – Scrape the batter in the springform pan, and smooth the surface out. Put the springform pan in a roasting pan and set the roasting pan in the oven. Pour enough hot or boiling water in the roasting pan to come about half way to the side of the springform pan. Bake at 325F. The cake will rise slightly. There will be a light crust on the cake surface like a brownie and the edges look like they are setting. If you have an instant read thermometer, look for a temperature of 140F. This should take about 22-25 min depending on your oven

6 - Cover and refrigerate overnight, this way it can mellow. Before serving remove the springform pan, peel off the parchment paper. Put the cake on a fancy serving platter. Here is where your imagination and artistry can be used. Sprinkle powdered sugar of cocoa powder for a nice presentation. Use a doily or a stencil as an added design

Enjoy!

Daniel Ronay




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