Archive for the 'kosher baking recipes' Category



19
Oct
10

Maple Pot de Crème


Recently I was looking for a really decadent dairy dessert, I found it, made it yesterday and it proved more than good enough to share on these pages. It comes from the 17 and Baking blog, a very nice blog with great recipes and photography:

Maple Pots de Crème

From Closet Cooking
Makes 4 servings

1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla extract

Preheat the oven to 300 degrees F and arrange four ramekins in a rimmed baking dish.

Combine the cream, maple syrup, and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. Strain the mixture through a fine sieve.

Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins. Bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature. Eat, or cover each ramekin with plastic wrap and keep in the fridge (I prefer them cold.)

Elissa, the blog’s author, is a very good photographer with an obvious love of baking. It was her photography that seduced my senses into imagining the taste and just try it. I was not disappointed. Enjoy, gentle reader, enjoy!

CS

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!!!

23
Aug
10

The Kosher Baker


A 1996 graduate of the Ritz Escoffier Ecole de Gastronomie Française in Paris, Paula Shoyer owns Paula’s Parisian Pastries Cooking School in the Washington, DC. area. She recipe tested and edited Susie Fishbein‘s Kosher By Design Entertains and Kosher By Design Kids In The Kitchen. Paula is also the author of the brand new book The Kosher Baker. Not only is this a beautiful tome, the attention to detail in its execution, the direction given in the recipes, make its publication an unparalleled event among kosher cookbooks.

I got the book last week and immediately started leafing through it. It has great great photos without being overbearing, the detail of explanation in the recipes will make for perfect results by whoever follows them fully. Each of the over 160 recipes is preceded by a little anecdote which makes it very friendly and offers us small tidbits of its author as very real and down to earth.

Having never outgrown my childhood sweet tooth, I was pleasantly surprised to find a recipe for the cinnamon buns I always loved. I made a batch of 20, on Thursday evening.

In a very uncharacteristic display of will power (likely due to being tired at such a late hour), I did not have even one! Friday morning, however, I had  intended to eat only a few myself and share the rest with SYR,  but alas… such was not to be! My will power failed and I finished the whole lot. As we are in Elul, I felt very guilty and confessed my dastardly deed and – predictably – SYR was rather upset with me. On Sunday – yesterday – she made two batches of cinnamon buns, thereby proving (again!) she’s a far better person than I. The buns looked better than mine, which gave me the opportunity to photograph them since in the losing battle against my sweet tooth I had entirely forgotten to do so. Best of all, her teenage son told her these were the best pastry she ever made!

Choosing just one recipe is hard; having gone through the book I can tell quite a few are destined to become new favorites (especially that Crème Brûlée on page 240!). Meanwhile I”ll quote the one recipe both SYR and I thoroughly tested:

Cinnamon Buns

MAKES ABOUT 20 BUNS
STORAGE
Store covered in plastic at room temperature for up to four days or freeze up to 4 months

Dough

1 cup parve plain soy milk
1/2 ounce (2 envelopes) active dry yeast
1/3 cup plus 1 teaspoon sugar
4 1/4 cups all-purpose flour, plus extra for dusting work surface
2 large eggs, lightly beaten
4 tablespoons (1/2 stick) parve margarine, softened, plus extra to grease pan (if pan-baking buns)
1/2 cup canola or vegetable oil

Filling

1 cup (2 sticks) parve margarine, softened
1 1/2 cups light brown sugar
2 tablespoons ground cinnamon

Glaze

1 cup confectioners’ sugar
2 to 3 tablespoons boiling water
1/2 teaspoon pure vanilla extract

The remnants of SYR's double batch...

  1. To make the dough: Heat the soy milk until lukewarm. Pour into a large bowl and add the yeast and 1 teaspoon of the sugar and let sit for 10 minutes. Add the flour, eggs, remaining 1/3 cup of sugar, margarine, and oil and mix well. knead using either a dough hook in a stand mixer for 2 to 3 minutes or by hand until the dough comes together into a ball. Cover with plastic and let rise for 1 hour.
  2. In the meantime, prepare the filling. Place the margarine, brown sugar, and cinnamon in a medium bowl and mix with a whisk or beat with an electric mixer until smooth. Set aside.
  3. Preheat oven to 350F. Take a piece of parchment paper about 2-feet long and place on the counter. Sprinkle with some flour. Place the dough on the floured parchment, sprinkle with some more flour, and roll it into 15 x 24-inch rectangle. Spread the cinnamon filling all over the dough, all the way to the edges.
  4. Roll up the dough beginning with the long side of the rectangle, so you end up with a log about 24 inches long. Use a sharp knife to cut the roll into 1-inch slices. You can bake these two ways.
  5. To make soft, pan-baked buns, grease a 9 x 13-inch pan with some margarine. Place the buns in the pan with the cinnamon swirl-side up. Bake for 40 minutes, or until browned on the outside edges.
  6. To make individually baked buns with a slightly crunchy exterior, line 2 cookie sheets with parchment. Place the sliced buns cinnamon swirl-side up on the pans 3 inches apart. Bake for 30 minutes, or until golden-brown.
  7. Let cool for 5 minutes in the pan (or on the cookie sheets) and prepare the glaze. Place the confectioners’ sugar in a medium bowl. Whisk in 1 tablespoon of the boiling water and the vanilla. Whisk in another tablespoon of boiling water and see if you have a thick pourable glaze. If you think it is too thick, add another tablespoon of boiling water and whisk to combine. If you accidentally made it too thin, just add some confectioners’ sugar. Use the whisk to drizzle the glaze over the cinnamon buns.

Enjoy, gentle reader, we certainly did!

CS

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 

26
Feb
10

Hamentashen!!!


I had always made Hungarian Lekvár filled hamentashen, but for this upcoming Purim I wanted something different. So here is my variation on an old theme. These hamentaschen look great and truly taste great.

Peanut Butter Crunch Hamentashen

(Makes about 20 Hamentashen)

Dough Ingredients

2 cups flour
1 large egg
¼ tsp. salt
2 tsp. baking powder
¾ cup sugar
8 TABLESPOONS melted margarine (1 stick)
1 tsp. vanilla extract
2 3 tbsp. parve milk
1 tbsp. orange zest

Dipping chocolate

2 ounces semisweet chocolate, 3 tablespoons parve cream
2 tbs.p oil or margarine

Filling

Semisweet chocolate chips
8 tbsp. Chunky Peanut Butter
1 tsp. Confectioners’ sugar

Dough prep

Mix flour, sugar, baking powder, and salt in large bowl. Add in melted margarine, orange zest, parve milk, egg, vanilla. Mix at medium speed in electric mixer for about 1 minute.

Roll out dough to ¼ “ thickness on well-floured surface. Cut into circles with cookie cutter or glass mouth. ( around 3” circumference) Place about 4-5 chocolate chips in center of circle. Pinch three sides, and place on oil sprayed cookie sheets. Bake at 375° for approximately 15 minutes, till golden. Cool.

When hamentashen have cooled, squeeze peanut butter filling into center.

Microwave semisweet chocolate for 30 seconds, then stir, then heat for another 30 seconds and stir till smooth and of dipping consistency. Dip each of the three corners of the hamentashen into chocolate dip. For added color and décor, sprinkle dipped edges with topping of your choice. I used butter crunch, and colored mini chocolate chips. but get a little crazy and creative. Invite the kids to bake with you inventing fun alternative fillings and toppings… Hey it’s Purim. Turn up the music and let your creative and simcha energies flow into the foods you make for family and friends.

A freilachen Purim, chag Purim same’ach!!!

SYR

12
Feb
10

Luscious and Pareve Lemon Bars


Easy, but delicious recipe. The grandkids loved it and so did my own sweet tooth! I just had to reprint it from from the Center for Kosher Culinary Arts Pro Baking and Pastry Professional Program blog.

CKCA director Jesse Blonder recently took this gorgeous picture of the Pro Baking and Pastry class’s lemon bar creations. Such a picture deserves applause, and everyone who has seen the photo is asking for the recipe. So here is the CKCA version of the incomparable lemon bar.

Dough:

3 cups unsalted margarine
2 and 2/3 cup powdered sugar
1 pint pasteurized egg substitute
1 egg yolk
2 whole eggs
7 cups flour

Cream the margarine and powdered sugar. Combine all egg products, and slowly add to the creamed sugar mixture and incorporate. With the mixer on low, slowly add the flour. Do not overmix.

Dust a pan with flour, cover with parchment paper, and pack the dough with your fingers into the pan evenly and refrigerate for at least one hour. Prick the surface with a fork and bake at 350 degrees for 15 minutes or until golden.

Filling:

8 eggs
2 and 3/4 cup sugar
1/4 cup flour
11 fluid oz. lemon juice
5 fluid oz. almond milk
1/2 tsp salt
1/2 cup powdered sugar

Whip the sugar and eggs until smooth. Whisk in the pastry flour, then add the liquid ingredients and salt. Pour the filling into the baked dough, and bake at 325 degrees for 25 minutes, until set. Cool, and then dust with powdered sugar. Enjoy!

It was easy to prepare and tasted great. We decided to make them again, for this Shabbos. Based on Tuesday’s experience, I know we’ll enjoy them

CS




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