Archive for the 'kosher dairy recipes' Category



15
Dec
10

Soups as Comfort Food – Part 2


Yesterday we posted the first part of our soup posts, but there so many great soups that it certainly merits a multi part series.

On 101 Cookbooks I found this great recipe adapted from The Essential New York Times Cookbook:

I had it last night... Mmmmmmmnnn! Photo from: 101 Cookbooks

Carrot and Fennel Soup

…it’s easy to make a meal of this by serving it topped with a poached egg. Alternately, you can make this soup vegan by omitting the Parmesan.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
  • 2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced
  • 2 large cloves garlic, thinly sliced
  • 10 cups good-tasting vegetable broth or water
  • salt to taste
  • 3 cups / 12 oz cooked wild rice
  • 2 tablespoonsblood orange olive oil or 5 tablespoons fresh orange juice
  • lots of freshly grated Parmesan cheese (OPTIONAL)

Directions

  1. Heat the olive oil in your largest soup pot over medium-high heat.
  2. Add the fennel and cook for 3-4 minutes, until softened a bit.
  3. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color.
  4. Stir in the garlic and cook another 30 seconds.
  5. Stir in the broth. Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so.
  6. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed
  7. Remove from heat and stir in the blood orange olive oil or orange juice. Taste and add more if needed.
  8. (OPTIONAL) Serve dusted, generously, with freshly grated Parmesan, and a sprinkling of the reserved fennel fronds.

Serves about 6.

Inspired by the Carrot & Fennel Soup in The Essential New York Times Cookbook by Amanda Hesser.

Just remember, if you do use Parmesan Cheese YOU MUST wait 6 hours before you can eat any meat!

I like cream soups, especially if they include mushrooms, I found this delectable soup on the Better Recipes site and changed the butter to margarine and took out the whipping cream.

Photo from: Better Recipes

Creamy Leek Mushroom and Risotto Soup

Ingredients

  • 4 tablespoons margarine
  • 2 cups sliced leeks
  • 16 oz whole mushrooms, washed and cut into quarters, but not sliced
  • 1 package shiitake mushroom risotto mix
  • 30 oz chicken broth
  • 1 cup finely chopped tender roasted chicken
  • 1 sprig sage
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 cups whipped cream (Rich’s is what I use, but it needs to be whipped)
  • 3 tablespoon flour
  • 1/8 teaspoon red pepper flake
  • Salt and cracked pepper to taste

Directions

  1. In a large soup pan or Dutch oven, saute leeks for 4 minutes over medium high heat.
  2. Add mushrooms and risotto rice, without the flavoring packet, then saute until leeks are almost tender, about 6 minutes.
  3. Pour in broth and add chicken and seasoning flavor packet.
  4. Reduce heat to medium. Tie together herbs and add to broth. Cover and simmer 20 minutes.
  5. Check occasionally and stir to make sure rice does not stick. Test the rice for tenderness. If not tender, cook another 3-4 minutes.
  6. Add the whipped cream and red pepper flakes, then heat through.
  7. Ladle 1 cup of broth into a medium bowl and whisk in flour until well blended.
  8. Gradually add mixture back to soup. Heat through, stirring frequently, until broth is creamy and thickened.
  9. Season with salt and pepper to taste.

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Soups as Comfort Food

31
Oct
10

Sugar River Cheese Co.


Europeans have long laughed at the pretentiousness of American cheeses (especially kosher ones), but, judging by the latest entries into the field, that situation will soon change. I’ve seen quite a few interesting cheeses at the Pomegranate isles, among them some intriguing flavored ones from the Sugar River Cheese Co. Having tasted these delicious cheeses we just had to contact them and interview Mark Rosen, the company’s President.

I found Mr. Rosen very personable, witty and a true foodie. Besides being a fountain of information on cheese making processes, he also told us some amusing stories about himself, stories that gave us a glimpse into the make up of his love of food and pursuit of quality. That carefully nurtured quest for the best led him to start this company in 2002 with the aim of bringing “natural, terrific tasting, unique, kosher Wisconsin Cheeses to the kosher consumer.” Judging by what we tasted, he certainly succeeded.

The superb tasting Sugar River cheeses we've sampled...

The Sugar River cheeses we’ve sampled were: Parmesan (aged 18 months, my personal favorite), White Cheddar (aged 18 months), White Cheddar with Roasted Garlic and Green Onion, White Cheddar with Chipotle, Prairie Jack with Parsley and ChivePrairie Jack with Green Peppercorns, Monterrey Jack with Jalapeno and Cilantro, Monterrey Jack With Roasted Garlic And Basil (second place award in the Flavored Monterey Jack judging category at the 23rd Annual Competition and Judging by the American Cheese Society‘s (ACS) held July 22, 2006 in Portland, Oregon. The first time Sugar River cheeses ever entered a competition and the first time a kosher cheese ever won!) and Monterey Jack With Tomato And Olive.

SYR, thought this cheeses would go perfectly with some of her favorite pasta recipes. Here’s one she tried which turned out terrific:

SYR‘s Easy Penne Alla Romana

YIELD: 4 to 6 servings

Ingredients

  • 1 package of penne
  • water to fully cover the pasta
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped garlic
  • 6 chopped pearl onions
  • 1/4 cup chopped sun dried tomatoes
  • 1/2 cup zucchini, cubed
  • 10 shitake mushrooms
  • 1/4 cup oyster mushrooms
  • salt and pepper to taste
  • 10-15 chopped leaves of fresh basil
  • 2 sprigs of fresh parsley
  • 1/2 package Sugar River White Cheddar with Roasted Garlic and Green Onion
  • Sugar River Parmesan

Aaahh... the aroma, the taste!

Pasta

  1. In a medium size pot pour in water to two thirds height (enough to cover the pasta).
  2. Add the penne and cook until it is al dente (still firm, not hard).

Vegetables

  1. Pour the oil into a medium shallow pan.
  2. Sauté the chopped garlic and onions.
  3. Add the tomatoes when the above show some golden brown.
  4. After 30 seconds add the zucchini and mushrooms.
  5. Let it all cook for 1 minute and add basil and parsley.
  6. take off fire after 2 more minutes.
  7. Add mixture to drained penne

Cheese

  1. Cut the Sugar River White Cheddar with Roasted Garlic and Green Onion into small cubes.
  2. Add the cubes into the mixed penne and vegetable. Continue mixing until cheese is mostly melted.
  3. Sprinkle with shavings of Sugar River Parmesan.
  4. Serve while still hot.

Please remember, by using the 18 month aged Parmesan you have to wait six hours before you can eat meat.

Enjoy, gentle reader, Enjoy!

CS

17
Oct
10

From the Heart of Dixie


Even when I lived outside of the US, whether in Uruguay, Israel, etc., I’d hear about Southern cooking. When I first came to the States in 1962 and moved to Richmond, VA (the capital of the Confederacy), I actually got to taste a few superb kosher variations on the Southern theme.

Recently, I came across Simply Southern – With a Dash of Kosher Soul, a cookbook published by the Margolin Hebrew Academy/Feinstone Yeshiva of the South of Memphis, TN. I couldn’t wait to try out some of the book’s delicacies, I wasn’t disappointed! The recipes are a easy to make, short-cutting more complex directions with readily available ingredients that make preparation a snap. This ain’t no diet cookbook, so if you’ve been watching your waist after yom tov feasting save this for the times when you want to cook quick tasty dishes with that special touch of true Americana.  The recipes are clear, the assortment fun, pretty to look at and absolutely delicious.

For the last week we made quite a few of them and each proved delectable. The recipes are divided into ten sections running from

  • Appetizers and Starters
  • Soups and Sandwiches
  • Salads
  • Brunch & Dairy
  • Pasta, grains & Rice
  • Meats
  • Poultry
  • Fish
  • Vegetables & Side Dishes
  • Desserts

As you can see, it covers the gamut of the most common cooking types. It is hard to chose just one recipe to share, in fact it’s hard to chose, two, three or even four favorites from those we tried. But here are two very Southern selections:

Real Fried Chicken

True Southerners make enough for leftovers. Nothing beats cold fried chicken for lunch the day after. Do not skip the salt! salt is an especially important ingredient to the authentic taste of this signature dish of Dixie!

MARINADE

1 quart water
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

MARINADE

Whisk together water, salt, cayenne, garlic powder, white pepper, soy sauce, and Worcestershire sauce.

CHICKEN

4 cut up chickens
12 cups vegetable oil
Self rising flour
2 eggs, beaten
2 tablespoons water
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon white pepper

CHICKEN

Add chicken pieces to marinade. Toss to coat. Cover and refrigerate for 24 hours.

Heat oil in a deep fryer to 360-375 degrees. Drain marinade from chicken on paper towels and pat dry. Sprinkle chicken on both sides with self-rising flour. Blend eggs and water. Combine all-purpose flour, salt, garlic powder, cayenne and white pepper. Dip chicken in egg wash. Dredge in flour mixture. Place chicken on a large baking sheet. Let sand for 10 minutes. Fry chicken in hot oil turning a few times for 20-25 minutes or until golden browned. Drain on a rack over paper towels.

YIELD: 6 – 8 SERVINGS

For dessert I loved the Chess Pie, I also liked the humor in the intro to this dish.

Chocolate Chess Pie

Chess pie is one of the South’s great contributions to the culinary arts. One folk story asserts that it was originally called “just pie,” which was drawled as “jus’ pie,” eventually rolling off the tongue as “chess pie.” This is always a favorite!

1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 tablespoons margarine, melted
2 eggs
10 tablespoons soymilk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 (9-inch) pie shell, unbaked
1 (8-ounce) container frozen whipped topping, thawed
Chocolate syrup

Preheat oven to 350 degrees. Combine sugar, cocoa, and margarine in a bowl. Add eggs and beat until smooth. Blend in soymilk, vanilla and salt. Pour filling into pie shell. Bake at 350 degrees for 45 minutes until tester comes out clean. Cool top with whipped topping. Pie freezes well. Drizzle chocolate syrup across the top!

YIELDS: 8 SERVINGS

Each section starts out with a few short paragraphs detailing the transition of Southern cooking into Kosher cooking or an occasional anecdote to bring the Memphis community a little closer to wherever you are. Liberally sprinkled with humor and folksy story tellin’  Simply Southern – With a Dash of Kosher Soul is sure to change your view of classic American cooking.

Enjoy it, gentle reader, enjoy it in all its finger lickin’ goodness!

CS

05
Oct
10

Dulce de Leche


I grew up in Uruguay where Dulce de Leche is even more popular (and deservedly so!!!) than peanut butter was ever a favorite here in the US. A cousin sends me this delight, directly from Argentina, every few months and I look forward to it just as a junkie longs for his fix.

Looking through David Leibowitz‘s blog, I came across this mouth-watering recipe which uses Dulce de Leche and I can’t wait to try it!

Chocolate-Dulce de Leche Flan

Adapted from My Sweet Mexico (Ten Speed) by Fany Gerson

Serves 8 to 10

3/4 cup (210g) dulce de leche

For the cake layer:

3/4 cup (150g) sugar

3/4 cup (110g) flour

1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-process

1/2 teaspoon baking soda

1/4 teaspoon baking powder

pinch of salt

1/2 cup (125ml) buttermilk or plain whole milk yogurt

3 tablespoons vegetable oil

1 egg, at room temperature

1/2 teaspoon vanilla extract

For the flan layer:

1 can (12 ounces, 340g) evaporated milk

1 can (14 ounces, 395g) sweetened condensed milk

4 eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1. Preheat the oven to 375ºF (190ºC.) Lightly brush or spray an 8-inch (20cm) porcelain mold or cake pan (not a springform pan) with oil.

2. Smear the dulce de leche around the bottom and up the sides of the pan. Place the mold or cake pan in a larger roasting pan, which you’ll use as a double boiler for baking.

3. To make the cake layer, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

4. In a small bowl, whisk together the buttermilk or yogurt, vegetable oil, 1 egg, and vanilla.

5. Use a spatula to stir the wet ingredients into the larger bowl of dry ingredients, mixing just until combined. Scrape the batter in the mold, over the dulce de leche.

6. Make the flan layer by blending together the evaporated and condensed milks, the 4 eggs, the vanilla, and salt, until smooth.

7. Over the back of a large spoon (like a big mixing spoon), pour the flan mixture over the cake layer, using the spoon to diffuse the custard as you pour.

8. Cover the mold or cake pan loosely with foil, fill the roasting pan with very hot water, so it reaches halfway up the side of the mold, and bake for 50 minutes, or until a knife inserted into the center comes out relatively clean.

(Note: I found the flan took considerably longer to bake than 50 minutes; mine took practically an 1 1/2 hours. So being checking it at 50 minutes, but note that it may take longer.)

9. Once done, remove from the oven and carefully lift the custard out of the water bath wearing oven mitts, then let the flan cool to room temperature. Then refrigerate the flan until ready to serve.

To serve: Run a knife around the perimeter of the flan, then set a cake or dinner plate overturned on top of the mold or cake pan. Holding both the mold and the plate, flip the two simultaneously and shake gently, until you hear the flan release. Remove the mold. And remaining dulce de leche can be smeared back over the flan.

Storage: The flan can be kept for up to three days in the refrigerator.

Well gentle reader, I know what I’m preparing tonight! I better go shopping, right now, for some missing ingredients…

CS

21
May
10

Pizza, Pizza!


Since I was a kid, pizza has always been a favorite. Laura Frankel, has been one of my favorite Chefs since I discovered Shallots, years ago here in New York, on the very location that is currently Solo. Now I found an interesting recipe by Laura Frankel, a perfect summer dish, could anything be better?!?

GET YOUR DAIRY ON

Pizza Rustica is a traditional Italian savory pie. The name means “rustic pie”. Traditionally served cold-this delicious pie is perfect for Shavuot or any time you want a light lunch or dinner. Plan to make the pie one day ahead to allow plenty of time to chill the pie completely.

4 large egg yolks and 2 whole eggs, lightly beaten
2 pounds whole milk ricotta (look for deli style-hand packed. It is rich, dense and slightly sweet)
8 ounces shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
½ cup chopped sundried tomatoes
½ cup chopped pitted kalamata olives
½ cup chopped flat leaf parsley
¼ cup chopped fresh basil
1 recipe pastry dough (recipe follows)
Egg wash: 1 egg lightly beaten with 2 tablespoons water

Directions

1. Position a rack on the bottom third of the oven, and preheat to 375 F.
2. In a large mixing bowl, combine the eggs, ricotta and Parmesan cheese, mixing well. Add the mozzarella cubes
3. Remove the pastry dough from the fridge. If it is too hard to roll, let it rest for about 5-10 minutes. Roll out the larger piece of dough on a lightly floured surface into a 16-17 inch round. Transfer the dough to a 9 or 10-inch spring form pan. Gently press the dough to fit the inside of the pan and the sides. Trim the overhanging dough to about 1-inch. Save the scraps for patching up any holes.
4. Spoon the filling into the dough-lined spring form pan.
5. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges together to seal, and fold the edges of the dough inward and crimp with your fingers or the tines of a fork. Brush the egg wash over the entire pastry top, and cut several slits in the top to let the steam escape.
6. Bake until a toothpick inserted in the pie comes out clean and the crust is golden brown, about 60-75 minutes.
7. Remove from the oven and set on a cooling rack. Let pie cool for at least 20-30 minutes before refrigerating until chilled all the way through.
8. Release the pan sides and transfer pie to a platter. Cut into wedges and serve.

Dough for Pizza Rustica

4 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon zest
2 sticks (1 cup) very cold unsalted butter, cut into small cubes
4 large eggs, beaten lightly

Directions:

1. Whisk the flour, sugar, salt, pepper and zest together in the bowl of a food processor and pulse a few times.
2. Add the cold pieces of butter into the flour mixture and pulse until the butter is broken down and the mixture resembles a coarse, sandy meal.
3. Drizzle in about half of the beaten eggs and pulse several times until the dough holds together when pinched. Process a few more seconds, until the dough forms into one big clump. The dough should be smooth and soft, but not sticky. If it looks crumbly or dry, add a few drops of water or cream. If it’s sticky, add a tablespoon or two more flour.
4. Transfer the dough onto a lightly floured surface and form into two disks, one about 1/3 larger than the other. Wrap in plastic wrap and refrigerate for at least one hour.

I don’t know about the rest of you, but my mouth is already watering…

CS

17
May
10

Shavuos Recipes – Part 2


Pam Reiss posted an interesting recipe on her Pam’s Kosher Collection page on Facebook:

A Twist on Cheese Kugel for Shavuot — Pesto Vegetable Cheese Kugel
Serves 10

Ingredients:
1 lb. broad egg noodles
2 oz. basil leaves — (1 cup firmly packed)
2 cloves garlic
2 tsp. salt
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
7 Tbsp. olive oil
1 cup ricotta cheese — (Cottage Cheese if you can’t find it)
1 small red onion — peeled and chopped small
1 small bell pepper — cored, seeded and diced small
1 small zucchini — diced small
1 small eggplant — (Japanese) diced small
8 oz. button mushrooms — (3 cups) sliced
6 large eggs

Cook the noodles following package instructions. Drain well and set aside in a large mixing bowl.

Prepare the pesto by placing the basil, garlic, salt, black pepper and 3 tbsp. of olive oil in a food processor. Puree until smooth. Add parmesan and puree to combine. Add to the noodles along with the ricotta cheese.

Use a non-stick frying pan to sauté the vegetables. Over medium-high heat, sauté the red onion in 2 Tbsp. olive oil for 5-8 minutes, until soft and beginning to brown. Remove the onions from the pan and add to the noodles. (Try to leave excess oil in pan). If necessary, add additional 1-2 tbsp. of oil as you sauté the different vegetables.

Add the pepper to the pan and sauté for 2-3 minutes. Remove once they start to brown and add to the noodles. Continue sautéing the zucchini, eggplant and mushrooms on their own and add them to the noodles once cooked.

Mix the noodles, pesto and vegetables together and taste, checking for salt and pepper. Remember that the noodles will absorb the salt, so make sure you can taste it. Let cool.

Whisk the eggs and add them to the mixing bowl combine with the rest of the ingredientsl. Grease a 9″x13″ casserole and pour the mixture into it. Use a spatula to evenly distribute, then place the kugel into a preheated 350º oven. Bake for 45 minutes to an hour, or until the top of the kugel is golden brown.

Sounds delicious, we’ll be trying it this Shavous!

CS

RELATED POSTS

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 1 

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

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 

25
Feb
10

Naturally Kosher


I’ve spoken before of my predilection for cheese, so I was delighted to find a nice selection of cholov Yisroel cheeses from Natural & Kosher.

Cheddar, Pepper Jack, Muenster, Mozzarella and Pizza Cheese

I picked up their Mozzarella (slices), Pizza Cheese (slices), Cheddar (slices), Muenster (slices), Processed Pepper Jack (round slices),

Pizza Cheese (shredded), Mozarella Sticks, Chef's Blend (shredded)

Mozarella Cheese Sticks (for the grandkids), Pizza Cheese (shredded) and the Chef’s Blend (natural Cheddar & Pizza Style Cheese).

I found all of them very good (so did my grandkids!). I used the shredded Pizza Cheese to make myself a 7” personal pizza

'Twas delicious!

It was so good and easy I had to keep on making it for lunch for the next 4 days. Here’s my simple recipe:

CS’ Personal Pizza

2 Natural & Kosher Shredded Pizza Cheese
1 Package Roland Oven Roasted Tomatoes
1
Can of tomato sauce
2 packages (3 in each package) of 7” pizza crusts
Spices: oregano, paprika, onion powder, garlic powder, pepper

Cover each Personal Pizza with tomato sauce, sprinkle with shredded cheese and spices; add the oven roasted tomatoes and sprinkle again, very liberally, with shredded cheese and spices. Preheat oven to 450F degrees, when ready to put it the pizza lower heat to 425F and cook for 8 to ten minutes or until the crust is golden brown and the cheese is all melted.

As I took the pizzas out of the oven, the aroma was strong and made our mouths water. I used to think I was the fast eating mouth in the west, but these set of 2 grandkids left me in the dust! The Mozarella Sticks didn’t last very long either. I guess they really must have like the pizza and the sticks.

It was fast and easy to prepare. Once upon a time I used to make my own pizza dough as well, I no longer find it necessary these days.

The dish used in the photo of the pizza is part of a set I picked up at Happy Home Housewares (1407 Coney Island Avenue,, Brooklyn, NY 11230; Telephone: 718. 692.2442). It is part of a set I use for milchig dishes, Attractively priced, it’s melamine, easy to clean and with a design based on Gianni Versace’s similar themes.

I’ve been using these cheeses for other recipes, like pasta sauces, omelettes, salads and so on. In each case the results were delectable. Naturally kosher, naturally delicious!!!

CS

07
Dec
09

Heart & Soul


[The author of the recipe below, Abraham Abbe Stubenhaus, has learned to cook healthy, hearty and delicious. He's had some problems which led him to research what food is best. In his first entry on this pages, Abraham Abbe explains his philosophy and shares one of his own recipes. In his unique, unique format, he'll seek to nourish both a healthy body and a soul. CS]

Sholom Aleichem!

Welcome to a friendly, receptive, healthy place. My aim is to give nourishing and wholesome recipes for body, and mind. Hopefully, your feedback will help me learn more about your interests and this column will help you feel great.

Who am I? What qualifications do I have to write this column? Well, since you asked… Nine years ago, my doctor told me that I would have to lose weight in a “healthy” way. He set me up with appointments with three different nutritionists in one hospital, they all gave me various tips and advice and insights into the world of losing weight while strengthening my body.

I learned from them and from trial and error which foods would be nutritious for me and would not make me tired or sluggish. I learned these ideas six years ago and because of the advice, the help, the tips I got from those nutritionists at Mt. Sinai Hospital, and from two more licensed nutritionists at Cornell/Weill N.Y. Presbyterian Hospital, I managed to adjust and adapt my foods to meet the boundaries I was forced live in.

Since the liver filters every item that enters the body, not only foods and liquids but even smells and air, and since the heart is the most essential organ, I soon, based on their professional advice, developed nutritional guidelines to help me survive. I had liver disease and a heart problem and therefore, the overwhelming aim of my recipes are geared to deal with those two extremely vital organs. Thus, the recipes automatically are also healthy for the body in general.

Since exercise is always important, it is essential to be alert and not slow in order to go for walks and do light exercise to increase stamina and vitality. The recipes I created were specifically tailored to meet health criteria to provide energy and nutrition while improving blood enzymes and blow flow.

My column is meant to raise your spirits, your vitality, your energy, to help you be a more productive and industrious member of Klal Yisroel. Each post will have at least four sections:
Section one
, a recipe with instructions.
Section two, a midrash on TaNa”CH.
Section three, a health tip.
Section four, humor.

Section One

Cauli Casserole

Nutritional information; very low starch, very low carbohydrates, very little salt, very much taste, no potatoes. This recipe is good for those who have problems with liver, heart, blood, obesity, or those on blood thinners.

2 cauliflowers
1 small onion diced
1 cup of diced mushrooms (any)
1 yellow squash
1 package of carrots
1/2 cup skim milk
Crushed garlic
Virgin olive oil
Pinch of salt
Pinch of pepper
Hot sauce (optional)
Ketchup (optional)

Peel carrots and squash, cut cauliflower into only florets only, wash all vegetables.

Preparation

Step One……In a frying pan, place one tablespoon of olive oil, add the onion and mushrooms and 1/2 tablespoon of crushed garlic, 1/2 spoon of hot sauce (if desired) and/or a tablespoon of ketchup. Lower flame and stir once in a while until well cooked, then shut and leave covered.

Step Two……Steam the cauliflower, carrots and squash, in a colander with three glasses of water while covered for 15 to 20 minutes or until a fork goes easily in. Drain water from pot. Return all vegetables to pot. Pour in the frying pan ingredients and bring to a boil. Lower flame and simmer for at least 15 minutes.

Step Three….Place all steamed ingredients plus all frying pan contents in a 9 x 13 inch pan and mash all thoroughly with a hand blender. Place pan in preheated 400 degree oven for twenty minutes (topped with shredded cheddar cheese if desired).

Season as desired. Store in refrigerator covered. Yummy!!!

Section Two

Midrash

There were seven things Hashem created before the world was fashioned and they are; the Torah, Gehinom, Gan Eden, Hashem’s Throne (Chair), the Bais Hamikdash, Repentance, the name of Moshiach…. Pirkei D’Rabee Eliezer, Perek Shlishi

Section Three

Health Tip

Exercise with care and deliberation. My mother, Mrs. Rose Kravitz Stubenhaus a”h, used to tell me, “Don’t overdo anything.”

Section Four

Humor

Question: What do you get from eating many desserts?
Answer: Stressed. That is “desserts” spelled backwards.

Please comment below. Let me know if this column is of interest, if you find instructive. If you have any particular food restrictions let me know and I’ll come up with a nutritious, delicious, recipe just for you.

Hoping to get your feedback,
Abraham Abbe




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