Kosher By Design: Teens And 20 Somethings

Well, Susie Fishbein’s done it again!! Her latest Kosher by Design cookbook for young adults will turn any teen, college student, or young at heart-Fishbein fan, into an instant gourmet superstar. If you’re tired of the same old pizza with fries, or pocket pinching foil-packed fast food entrees, you’re just going to love the 100 deliciously innovative, easy to prepare recipes in her new cookbook. Susie prepares young cooks with great tips on the basics of cooking and the tools they’ll need; tips like using dry and liquid measuring cups because of volume differentials to achieve optimum results, making healthy food choices, and sidebar symbols indicating vegetarian, gluten-free, dairy free and nut-free recipes. All the recipes that made it into the book were taste-tasted and approved by discerning “tastebud” teens.

John Uher’s photography is colorful and appealing throughout – especially the dessert section. Aside from Starters, Munchies, Soups and Salads, Poultry and Meat, Fish, Pasta and Dairy, Side Dishes, Desserts, there’s an exciting section on planning themed Parties, and Special Diet Needs.

It was hard to choose a favorite recipe from all of them, but this one seems intriguing as it shows Mrs. Fishbein’s culinary mastery and understanding of the young:

Chocolate Tart in Pretzel Crust

DAIRY – YIELDS 10-12 SERVINGS

Crust:

• 6 chocolate sandwich cookies, such as Oreos®
• 2 cups mini pretzel twists
• 6 tablespoons butter, melted

Chocolate Filling:

• 1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®
• 1 (4-ounce) good-quality milk chocolate bar, such as Ghiradelli®
• 1 cup heavy cream
• whipped cream, optional for garnish
• additional mini pretzel twists for optional garnish

1. Preheat oven to 350˚F.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up the sides of the pan. Place the pan on a cookie sheet for easy transfer to and from the oven. Bake for 15 minutes. Set aside to cool.
3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
5. Slice and serve plain or with whipped cream and pretzels.

All in all, Teens and 20-Somethings is informative, creative and a lot of fun; Susie is at her best, giving the next generation their shot at looking great in the kitchen, and us the opportunity to sit back and be fed and entertained by our kids.

Enjoy, gentle reader, enjoy!

SYR

Contest

On October 18th, we announced a photo contest, it’s a food photography competition and the best photo of a Kosher by Design recipe will win a copy of Susie’s latest: Kosher by Design Teens and 20 Somethings. You may download a free copy of the complete KBD recipe index from: http://bit.ly/KBDrecipeindex. Choose a recipe, make it, serve it and photograph it. Please check out Contest!!! for some pointers on food photography and links to a few outstanding food photographers’ online portfolios. Send us your best to:

kosherscene@gmail.com

RELATED POSTS

A Talk with Susie Fishbein

Maple Roasted Pears and Sweet Potatoes and More

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Preorder your copy today at ArtScroll.com – enter the coupon code KBDBLOG at checkout to save 10% and receive free shipping in the continental U.S. Join the KBD online communities to find more reviews and giveaway contests! Kosher by Design Teens & 20-Somethings: cooking for the next generation is aimed at the young and digital-savvy fast-food generation and those who cook for them. Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. For more recipes and updates, visit the Kosher by Design blog or connect with them on Facebook and Twitter.

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

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

Etrog Recipes

Photo by: The Kosher Foodies

You spent a lot of money for a nice looking etrog, used it for all of eight days and Sukkos is over. Now what do you do with it? Many readers asked us for etrog recipes, after scouring the web we found this one at Torah Women.org:

Etrog Jam

*Please keep in mind that etrog are sometimes raised commercially not as food and may be saturated during growth with pesticides. Please ensure that your etrog is safe for consumption.

Ingredients

• 1 etrog (citron)
• 6 cups water
• 3/4 cup sugar

After the Hebrew holiday Succoth, families everywhere will have an extra etrog which can make a delicious jam. Here’s Green Prophet’s recipe to make your own:

Slice and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a LOT of seeds in an etrog so allow at least 1 hr for this step.

Chop fruit into very small pieces, including the peel, consider for this step using the food processor.

Cover fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes. Drain fruit.

Cover fruit with water and simmer again for 20 minutes, then refrigerate everything for at least 12 hours. Drain. Cover fruit with water and simmer uncovered again for 20 minutes. Drain fruit.

(These steps are important since if you skip them the finished product will be bitter!)

Cover fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for 1 hour. Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Dump the stuff into a clean bowl, wash out your pot, put the jelly back in and continue.

Taste to see if you need to add more sugar. Continue simmering for ½ hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish.

It should cool and congeal, if it is still runny some people add ¼ – ½ cup of orange marmalade per quart to add “pectin” and cook 15-20 minutes more. Personally, I think that however it comes out is nice.

And at Chabad.org we found this recipe that is sure to become a favorite:

Etrog Schnapps

Ingredients:

• Up to 3 Etrogs (citrus)
• 3 cups Vodka
• 1.5 cups superfine sugar

Rinse the Etrogs well, and peel the thick yellow skin. Place the peels in a 4-cup container, and add 2 cups of vodka. Store for a minimum of 48 hours in a cool, dark place. Remove the peels from the vodka. Add all the sugar and stir until the liquid is clear. Add the remaining cup of vodka and stir until the mixture is clear. Seal the top and keep it in a cool place for about 6 weeks.

The schnapps will have a distinctive citrus aroma, and a delicate and sweet flavor. A wonderful addition to any occasion.

Enjoy, gentle reader, enjoy!

SYR

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!!!

La Carne Grill

Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).

The main dining area...

Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.

I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.

Garlic Baby Artichokes

I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!

We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).

Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.

I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.

For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.

Beef Wellington

While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!

I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce  (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!

We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake…

.

Delicious pareve cheesecake

It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.

We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!

CS

Tiberias

Comfortable, relaxed, upscale, delicious… Those words barely describe this brand new eatery in Midtown Manhattan. Tiberias (45 East 34th Street; NY, NY 10016; Tel: 212.481.4222). is under OK supervision, its fare is cholov Yisroel dairy. SYR and I went there yesterday at mid afternoon, less than a week after it opened. It may be brand new but, the two Steinhart brothers have been working in and managing restaurants for the last five years, in spite of their very young ages. This is the realization of their dream, a dream of having a unique restaurant with something different than the standard offerings. If this is how they started, it will not just be a dream!

A partial view of Tiberias Restaurant

SYR started the meal with the Stuffed Mushrooms, stuffed  with fresh vegetables topped with mozzarella and doused in cream sauce.

5 button mushrooms, stuffed with vegetables, topped with mozarella, doused in cream sauce.

She found it very flavorful, each ingredient combined for a delicious, perfect, appetizer.

I had the Gravalax. Homemade smoked salmon with potato crustini and cucumber salad with dill and mustard,  subtly flavored and very good to the palate.

We then shared the Special of the Day, Pasta del Sol. It consisted of penne with cream sauce and cherry tomato culis, topped with a nicely sized grilled Atlantic salmon.

Considering it was a hot, humid day SYR accompanied the meal with a Lime & Srawberry Smoothie, made from freshly squeezed lime juice, a bit of lemon zest,  fresh strawberries and crushed ice. It looked great and tasted even better. I had the Coffee Slim Shake (it’s sugar free, but you wouldn’t believe it from that great taste!), it came with ice cream, skim milk and was topped with cocoa powder. On the table next to us, a young lady was feasting on an interesting looking Affogato de Gelato, her expression told us it must have tasted heavenly. She explained to us that she’s enjoyed it here before, it consists of a large scoop of sugar free vanilla ice cream, in a boiling shot of espresso served in a martini glass…

We ended the meal with their Jack Daniels Cheese Cake, this is a Mozart type cheese cake with 2% percent of Jack Daniels whiskey. It tasted superb  and looked great, served with three ice cream scoops, some whipped cream and fresh strawberries.

Jack Daniels Cheese Cake

SYR had a Torino Hot Chocolate, gourmet hot chocolate with a partially submerged milk chocolate bar… buonissimo, ottimo!!! I had their Cappuccino, an espresso with steamed milk topped with foam, made from Italy’s famed Danesi Gold Beans…. subtly sweet with a pinch of brown sugar, artistically presented.

Tiberias Cappuccino

A great experience in a brand new eatery with a nice ambiance; as SYR puts it, NO-GUILT DELISH! This definitely calls for an encore…

CS

Basil – Pizza & Wine Bar

At the edge of Crown Height’s Jewish neighborhood, we walked through the tall glass paned doors of Basil Pizza and Wine Bar (270 Kingston Ave; Brooklyn, NY 11213; Telephone: 718.285.8777). We were greeted by the lovely homey smells coming from their large wood oven, clearly center staged by design, partnered with an open bar and cooking area. Soft relaxing Latin music permeated a high vaulted room adorned with 13 honey jar shaped glass lanterns hanging at variegated heights back-dropped by a glass fronted honey comb wine casement.  Marble top tables and dark rustic wooden chairs filled the room commodiously, seating 45 comfortably.

Partial view of Basil. Clara Perez, the Manager, taking a breather in one of those rare low traffic moments.

The pizza and wine bar opened its doors in late February of this year. Just a few months in, with an extensive gourmet dairy menu created by his predecessor, Chef Adam  (who started his culinary training in Italy’s Costa D’Amalfi – then the restaurant’s sous-chef – was suddenly asked to take the helm as chef de cuisine.  Like the young Luciano Pavoratti in February 1965 – who was asked to replace the regular tenor – in an evening’s fateful  performance (Donizzetti’s Lucia de Lamermoor) at the Greater Miami Opera, young Chef Adam stepped up to the plate prevailing successfully without missing a single high note apparently, for he served up dish after dish of consistently delicious Basil favorites.

We began this, our latest restaurant adventure, with their Wild Mushroom Pizza made with Goat Cheese, Mozzarella and Truffle Oil, we took a side dish of their signature Basil Fries, sprinkled with Fresh Parmesan aside a  Garlic-Truffle Mayo Dip- clearly – not for the faint hearted.  Both were delicious.  The thin crusted pizza dough (made with imported Italian flour) was terrific, as were the wild mushrooms and goat cheese topping. CS predictably downed a respectable number of fries, loving the crispy strips dipped in truffle mayo. We both opted for Tishbi’s Chenin Blanc to accompany our meal. It was perfect for the table fare and the balmy summer afternoon. I had a respectable Arugula and Beets Salad topped with medallions of warm goat cheese sprinkled with pine nuts and a truffle vinaigrette.

CS, gnocchi Gnostic that he is, couldn’t help but devour the Goat Cheese Gnocchi Gratin rich with Tomatoes, Spinach and Parmesan Bread Crumbs. He found it flavorful, authentic Italian Campagna, done to perfection! We sampled three more mains; spinach ricotta dumplings, striped bass, and a saffron risotto.  I went for their Striped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream. Presentation was outstanding as you can see from the pictures below (we had a very, very tough time settling on only three photos of the dishes!).  The charred fennel was set like a sail atop a perfectly cooked striped bass a sea in a gustable green pea risotto. The Spinach and Ricotta Dumplings with Melted Mozzarella were ambrosial- especially with the enfolded Tomatoes  Roasted for 24 hours in Balsamic Vinegar, fennel seeds and just the right touch of chili flakes. Basil buys mozzarella curd and stretches it on location, enhancing the flavor that much more.  The Saffron Risotto with Forest Mushrooms, Grilled White Asparagus, was quite aromatic. The forest mushrooms and white asparagus were savory & toothsome, though at this point we were quite full.

Goat Cheese Gnocchi Gratin

Stiped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream

Saffron Risotto, with Forest Mushrooms, Grilled White Asparagus, Peas and Parmesan

We’ll have to come back and meet their pastry chef, Ehud Ezra; word on the street is that he is an amazing talent.  A graduate of the Institute for Culinary Education, he trained at Oceana in Manhattan and was Pastry Chef for several years at Whole Foods (among other prestigious establishments), before coming to Basil, we tasted his Meyer Lemon Ricotta Cheese Cake served with Turkish Fig Puree and Melon. He’s there at 5:00 am preparing his croissants and other pastries, opening for breakfast service at 7:30 am. Chef Adam also treated us to a tasting of his home-made colorful Sorbet Trio and Basil Ice Cream (made from basil, you read it right!). Yummmm!

Sitting on the cusp of this Lubavitch neighborhood, Basil stands at the edge of new cuisine and ambiance territory.  The reluctant humble yet flight worthy fledgling chef and his team run a successful operation with the help of their warm friendly manager Clara Perez, whose respect and reverie for the Lubavitch community is admirable. The convergence of crossed cultures amongst their staff and the harmonious blend of clientele dining together with Basil’s good food its nucleus, is nothing short of chevlei mashiach amazing. The obstacles were many; it shouldn’t work but it does, remarkably so! Some places are just plain blessed that way.

SYR

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

Valentine’s Day Specials

T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002 begin_of_the_skype_highlighting              718.998.0002      end_of_the_skype_highlighting). is extending their Valentine’s Day Special Prix Fix Menu through Tuesday, the 16th of February.

Chicken Lollipos

“Valentine’s Day Menu”

Please select one from each course:

STARTER

House Salad
Mixed greens, tomatoes, Julienne cucumber, carrots, onions topped with balsamic

Roasted Beet Salad
Arugula, roasted beets, red pepper, candied walnuts, and granny smith apples with cider vinaigrette dressing

Chicken Lollipops
Corn flake crumb crusted chicken drumsticks served with sweet & sour sauce

ENTRÉE

Cowboy Steak
(16oz)Bone-in prime rib cut with cowboy seasoning served with house fries & Garlic

Roasted Chicken
Half roasted chicken, slowly cooked, served with rice and mixed garden vegetables

Fillet Salad
Sliced filled steak strips served over romaine lettuce, tomatoes, carrots, and avocado topped with honey mustard dressing

Pan Seared Salmon
Served with fresh lemon and homemade yellow rice

DESSERT

Red Velvet
Layers of red velvet and non-dairy cream cheese Valentine’s Day cake

Duo Fondue
Perfect for the couple: array of fruits, and sweets for chocolate dipping

Chocolate Soufflé
Freshly baked and served with ice cream

Sorbet
Raspberry/ Strawberry/ Fresh Mint

$55 per Person plus Tax & Gratuity

Valid Until Tuesday Feb. 16th, 2001

***Complimentary Glass of Wine & Chocolate Covered Strawberries**

T Fusion Steakhouse
3223 Quentin Road, Brooklyn, NY 11234 — Telephone 718.998.0002