Archive for the 'kosher baking recipes' Category



17
Jan
12

Viennese Chocolate Fingers


SYR and I are both confirmed, hopeless, chocoholics. Yes, we love chocolate in almost any shape or form. Here is a recipe she adapted (to make it pareve) from Jacqueline Bellefontaine‘s What’s Cooking Chocolate:

Viennese Chocolate Fingers

Makes about 18

Ingredients

  • 1/2 cup sweet margarine
  • 6 tbsp confectioner’s sugar
  • 1 1/2 cups self – rising flour, sifted
  • 3 tbsp cornstarch
  • 7 ounces dark chocolate

Warning: very addictive!!!Directions

  1. Lightly grease 2 cookie sheets. Beat the sweet margarine and sugar together in a mixing bowl until light and fluffy. Gradually beat the flour and cornstarch into the mixture.
  2. Melt 2 1/4 oz of the dark chocolate and beat into the cookie dough.
  3. Place in a pastry bag fitted with a large star tip and pipe fingers bout 2 inches long on the prepared cookie sheets, slightly spaced apart to allow for spreading during cooking.
  4. Bake in a prepared oven at 375 F for 12-15 minutes. Cool slightly on the cookie sheets, then carefully transfer with a spatula to a wire rack and let cool completely.
  5. Melt the remaining, dark chocolate and dip one end of each cookie in the chocolate, allowing the excess to drip back into the bowl.
  6. Place the cookies on a sheet of baking parchment and allow to completely set before serving.

Not only do these cookies practically “melt in your mouth,” but the taste is almost unequaled by anything else I can remember. They went so fast, I never got a chance to shoot my own picture and had to use the photo above, a detail from the one appearing  in the book!

Enjoy, gentle reader, enjoy!

CS

11
Jan
12

Biscotti


Biscotti (or biscotto in singular) are Italian cookies which are baked twice, once by first baking in a loaf, then slicing the loaf and baking the slices. They are deliciously crunchy and are just perfect for dipping into dessert wine or coffee.

They are one of my favorite breakfast treats, sometimes I’ll even have them as dessert with wine, after a special dinner. Here is Lévana‘s easy and scrumptious recipe:

Chocolate Espresso Biscotti

Ingredients

  • 3 eggs
  • 1 1/4 cups sugar
  • 1 cup vegetable oil
  • 3 cups flour: all purpose, whole wheat pastry or spelt
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoon instant coffee powder (decaf OK) mixed with 2 tablespoons warm water
  • 1/3 cup cocoa powder


Directions

  1. Mix the eggs, sugar and oil by hand or with a mixer, until well combined. Add all remaining dough ingredients and mix to make a smooth dough. The dough can be made up to 2 days in advance and refrigerated.
  2. Preheat the oven to 375 F. Divide the dough into 4 pieces. On a very lightly foured board, roll each piece into a 12 inch cylinder. Transfer each cylinder onto a cookie sheet lined with parchment paper and flatten into a log about 2 1/2 inches wide and and 1/2 inch thick. Make sure the shaped logs are at least 1 inch apart, as they will expand. Bake for 20 minutes.
  3. Reduce the temperature to 325 F.
  4. When the logs are cool enough to handle, carefully move them onto a cutting board. Cut 1/2 inch slices with a very sharp serrated knife; put the slices back on the cookie sheet, cut upside down and bake again for 20 more minutes or until golden brown and very crisp. (Take one out and let it cool and then taste it. If it’s not very crisp, return the biscotti to the oven for 2 to three minutes.)
  5. Store at room temperature in an airtight cookie tin.

Yield: About 4 dozen

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

24
Nov
11

Pecan Pie – Part 2 – Maple Pecan Pie


Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

  • One 9-inch frozen pie crust
  • 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
  • 1 tablespoon all-purpose flour
  • 1 cup pure maple syrup
  • 3/4 cup packed light sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 3 tablespoons margarine, melted
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 F
  2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
  3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS

20
Nov
11

Pecan Pie


Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:

Pecan Pie

Photo by: Irene Saiger from bamitbach.wordpress.com

This recipe was printed in the New York Times many years ago.  It is the only one I use and has never failed me.

  • 1-10″ baked pie shell
  • 1 1/4  cups dark corn syrup
  • 1 cup firmly packed dark brown sugar
  • 4 eggs
  • 1/2 stick butter or pareve margarine, melted
  • 1 1/2 cups chopped pecans
  • 1 tsp. vanilla extract
  • 1/2 cup pecan halves.

Preheat oven to 350 degrees.  Partially bake your pie shell.  Remove and allow to cool.  Combine the corn syrup and sugar in a heavy pan.  Bring to a boil and stir till sugar is dissolved.  Remove from heat and allow to cool.  Beat the eggs in a mixing bowl.  Mix in cooled syrup, melted butter, chopped pecans and vanilla.  Pour into pie shell.  Decorate the top of pie with pecan halves.  Bake for about 50 minutes.  Cover crust with foil to prevent from over-browning.   Serves 10

Enjoy, gentle reader, enjoy!

CS

28
Sep
11

Yom Tov Recipes – Cranberry Apricot Bread Pudding


Last year we had a few posts with recipes for this time of the year:

Orange Honey Cake

Yom Tov Recipes – Carrot Kugel

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin

Yom Tov Recipes – Rib Roast

Yom Tov Recipes – Personal Honeyed Chocolate Lava Cake

This year we feature yom tov recipes again and we’ll start this year’s series with one of  Chef Lévana Kirschenbaum‘s dishes, from her new book The Whole Foods Kosher Kitchen.

Photo by: Meir Pliskin

Cranberry Apricot Bread Pudding

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too!

Any bread will do as long as it is not too crusty (in other words, don’t use baguette or ciabatta!). You will love the kick and the bold ruby-colored specks the cranberries add. Nothing to it: All aboard-one step and you’re done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.

Sometimes cranberries can be hard to find, like in this Rosh Hashanah holiday season, so I am making the pudding with apples, which is every bit as delicious. I have included the apple variation, every bit as delicious and as pretty.

  • 3 cups milk or dairy-free milk, low-fat OK
  • 4 eggs
  • 2 cups all-fruit apricot preserves
  • ½ cup sugar
  • 1/2 cup oil
  • 2 tablespoons orange flower water  (settle for 2 tablespoons orange zest)
  • 3 tablespoons apricot brandy or rum
  • 3 cups fresh or frozen cranberries, coarsely chopped (food processor)

Preheat the oven to 375°F. Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries. Pour the batter into a greased 9-by-13-inch pan, or a greased 10-inch round pan. Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce (recipe follows), and a scoop of sorbet or vanilla ice cream. Makes a dozen servings.

variation: Apple Bread Pudding GFA

Skip the cranberries and the orange flower water, reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated and 2 tablespoons ciinamon. Proceed just as above.

Caramel Sauce

Another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire! (Go ahead and multiply the recipe if you would like-it keeps very well.)

  • 1 cup Sucanat
  • ½ cup agave syrup
  • ⅓ cup water
  • ¾ cup dairy-free milk, low-fat OK
  • ⅓ cup soy or rice milk powder
  • 3 tablespoons brandy or rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt

Bring the Sucanat, agave, and water to boil in a small saucepan, stirring. When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking. Makes about 2½ cups. Store refrigerated in a glass jar.

Enjoy, gentle reader, enjoy!

CS

08
Sep
11

Lemon Tarts, Lemon Tarts!!


Since my earliest days there was something about the taste of lemon I always liked, ever since I’ve tried to include lemon as an ingredient wherever possible… and sometimes even where it was not always possible to make it work.

Lemon Tarts are and have long been personal favorites, here is a a parve (and a dairy) version of the recipe:

Lemon Tarts

(adapted from Eat, Play, Love)

Yield: 6 servings

Ingredients

Tart Crust

  • 1-1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 6 tablespoons margarine (butter, for a dairy version)
  • 6 tablespoons parve cream cheese (regular cream cheese,  for a dairy version)
  • 2 tablespoons ice water
  • 1/2 teaspoon vanilla extract

Tart Filling

  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 4-5 lemons)
  • 1 tablespoon lemon peel, minced
  • 4 eggs
  • 1/2 cup butter
Directions
Tart Crust
In a large mixing bowl, add the flour, sugar, salt and lemon zest. Use a pastry blender to mix the dry ingredients. Next slice the margarine and parvecream cheese into 1″ slices and add it to the flour mixture. Use the pastry blender, or two knives in a scissor fashion, to combine the ingredients until mixture has the texture of a coarse meal.Next combine the water and the vanilla extract and sprinkle it over the flour mixture. Using two forks pull the flour from the bottom up over the top. Then with your hands, gently begin kneading the dough to form a ball. Wrap the ball in plastic wrap and store it in the refrigerator for 30 minutes (or freeze it for up to one month).Finally preheat the oven to 375F. When you’re ready to use the dough, roll it out on a floured surface and place it in 6 to 8 mini tart pans (or one 9-inch tart pan). Add some pie weights or dried beans to the tart pans and bake the shells for 10 minutes. Then carefully remove the weights and return the shells to the oven for another 5 to 10 more minutes, or until golden brown. Remove and set aside to cool completely.While the tart shell is baking, prepare the filling.
Filling
Carefully remove the peel from one lemon. Cut the peel down so that it?s paper thin and slightly translucent. Then using a sharp knife mince the lemon peel. The peel of one lemon makes approximately one tablespoon.Add the minced lemon peel, sugar and eggs to a small sauce pan and whisk together. Stir in the lemon juice and then add the butter in pieces. Cook over medium heat until the butter melts and the mixture simmers. Do not let the mixture boil.Once the butter is melted, reduce the heat to a simmer and stir constantly until the mixture thickens (5 to 7 minutes). Finally remove from heat, cover and let cool, stirring occasionally.
Assembling the tarts
When the tart shell has cooled and the lemon filling has cooled. Pour the filling into the mini tart shells, using approximately 1/3 cup per tart. Refrigerate the tarts for at least an hour. Serve chilled or at room temperature.
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

14
Jan
11

Jachnun


Ever since I first tasted it at a Shabbat kidush in shull, I can barely eat cholent without it anymore. Looking to make my own  jachnun, rather than buy it, I found the following on Astray Recipes:

Making jachnun - Photo from: travelpod.com

Jachnun

Ingredients

  • 3¾ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1½ teaspoon Salt
  • 1 large egg
  • 1¼ cup water
  • ¾ cup margarine; cut into 6 pieces

Directions

  1. Combine flour, sugar, baking powder, and salt in food processor and process to blend. Add egg and 1 cup water and process with on/off turns to mix. With motor running, gradually add remaining water, about 1/4 cup, adding enough so mixture comes together to a smooth, fairly stiff dough. It will be sticky. Remove from processor.
  2. Knead dough well by slapping vigorously on the work surface. Divide into 6 pieces and knead each one with a slapping motion until smooth. Roll each in your palm to a ball.
  3. Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. Oil working surface and rolling pin. Let margarine stand at room temperature until very soft.
  5. Roll out 1 ball of dough on oiled surface to a very thin 12-inch square. To help stretch dough, pull it gently from time to time by hand, until very thin. If dough tears, simply press it together. Spread with a piece of soft margarine. Fold in half, then in half again to make a long strip. Roll up strip from a short side in a tight cylinder. Repeat with 5 remaining pieces of dough.
  6. Put in greased, shallow 8-inch square baking dish. Cover with foil and a lid and refrigerate at least 2 or up to 8 hours. Preheat oven to 200 F. Bake pastries 13-14 hours or until golden brown. Serve hot.

Source: “International Jewish Cookbook“, by Faye Levy, Warner Books 1991. Found on the Internet.

Personally, I’ll skip the sixth step. I’ll take one serving put it in the cholent and freeze the others to be used on subsequent weeks. I also add some hardboiled eggs (Yemenite custom) which by lunch time, on Shabbos, taste superb having cooked for so many hours on low heat.

Enjoy, gentle reader, enjoy!

CS

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




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