Archive for the 'kosher parve cake recipes' Category

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
18
Apr
11

Banging The Drum Slowly


Mom turns 87 this year, ad meah v’esrim. Her pride and joy revolves around her children, grandchildren, home, and her Hungarian rooted cooking. She was the renowned master balabusta of the neighborhood. When she made a Kiddush, everyone came. Her kugels, kishka, holoptzes, homemade sweet cabbage strudel, rum ball cookies, rum mousse, napoleons, chestnut cakesoron-golushkas, kokosh, markosh and diosh were devoured in minutes. Her challas stood tall and statuesquely braided.

I still remember how barbaric her scraping walls of the intestines looked, as she prepped them to be stuffed with gelinglach (lung, rice and lots of pepper), and those sweet breads looking like splattered brain matter, before she sautéed them with mushroom and onions, smelling heavenly- later to become one of my personal favorite delicacies. She made Jewish classics like p’tchah and roasts that melted in your mouth, brust-deckle, tzimmes, Hungarian goulash, and chicken paprikash, and homemade pickles, beets and ugorkashalata (cucumber salad). You name it  she could make it.

I don’t think she ever looked in a recipe book, she measured by eye and taste and what made innate sense to her. She had an uncanny sense for putting together ingredients be it for cooking or baking. Without knowing the chemistry of why she knew how and her tables were overflowing with amazing dishes. And I honestly can’t remember a time when something didn’t come out right, her consistency was truly remarkable. She used to raise thousands for Hadassah and UJA with her luncheons. I remember being floored when all these fancy clad high falutin American women came pouring into our house for her sit down dinner fund raisers. All cultural barriers disappeared as they sat and enjoyed the never ending multi course meals served on Herendi dishes and those blue or forest floral china with the gold accents that are so popular among the Hungarians. The lively chatter and coming together around delicious food in a homey environment was a fabulous success, each and every time. Her Shabbos and Yom Tov meals were no different. Relatives could call up a few hours before Shabbos to say they were coming, and two hours later between the freezer and adding to fresh dishes already on the stove a feastele was ready.

Mom lost cerebellar function close to twenty five years ago, and though it slowed her down, she found a way to continue cooking. It kept her sane, and proved each day that she was still the balebusta of the house. Nowadays, mom’s still at it. She makes the most delicious aromatic chicken soup; you would smell the parsley and dill welcoming the Shabbos malachim into our home every week. The freezer is till filled with plastic containers filled of her golden elixir, in case anybody gets hungry or needs a refuah.

This year she announced that she’s giving up baking. So this past Purim, I baked mom’s markosh and diosh and brought the loaves down and she prepared plates for her few surviving Hungarian friends and close neighbors. One of the delicacies mom served on Pessachwere her drum cookies. I’ve made a batch in her honor and lovingly share them with you now. I warn you, they are decadent and outrageous.

Drum cookies, addictive, delicious...

Drum Cookies

Yields 24 cookies

Ingredients

  • 6 egg whites, at room temperature
  • Pinch of cream of tartar (à la Levana) Or use Kosher for Passover baking powder
  • Pinch of salt
  • ¾ cup sugar
  • 2 tbsp. potato starch
  • 1 tsp. vanilla extract
  • 1 cup finely ground nuts- preferably filberts or pecans, for rolling the cookie sandwich

Directions

  1. Preheat the oven to 250 degrees.
  2. Whip eggs with the cream of tartar and the salt until fluffy and shiny.
  3. Gradually add the sugar, starch and vanilla, and continue whipping until very stiff peaks form.
  4. Fold in the nuts gently, until thoroughly incorporated
  5. Spoon half dollar dollops onto a cookie sheet lined with foil or parchment paper. you will get approximately 20 -24 drops.
  6. Bake 30 minutes, or a little longer, until the bottoms of the cookies are golden brown and the tops feel firm.
  7. Set aside to cool

Cream Filling

Ingredients

  • 1 stick margarine
  • 1 cup real chocolate melted
  • 1 cup confectioner’s sugar
  • 1 tsp. instant coffee powder
  • 2 tbsp. water

Directions

  1. Whip the margarine in mixer, slowly add the chocolate and the rest of the ingredients.
  2. Chill for an hour before filling.
  3. Spoon about a tbsp. of filling onto cookie ( flat sides of cookie on outside), place another cookie on top and then roll in ground nuts.
  4. Chill before serving.

Enjoy!

SYR

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

01
Sep
10

Orange Honey Cake


Many people are not big fans of honey cake, but… along comes the incomparable Lévana Kirschenbaum and voilà, she single-handedly changes all their minds! SYR always considered eating honey cake on Rosh Hashana as a “must”, rather than a “want to,” now that she’s tasted Lévana’s moist and flavorful variation on the theme (at her last cooking demo, this past Monday evening), she hasn’t stopped raving about it.

Orange Honey Cake

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient, orange marmalade, was shared by my dear friend Leah.

Ingredients:

1 cup oil
2/3 cup brown sugar or sucanat
1 cup honey
1 cup orange marmalade, try your best for all-fruit
4 eggs
3/4 cup strong coffee at room temperature
3 tablespoons rum or brandy

3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each cinnamon, allspice and ginger
1/2 cup sliced almonds (optional)

Instructions:

Preheat the oven to 350 degrees
Whisk the first set of ingredients in a bowl.
Mix the second set of ingredients in a second bowl.
Combine both mixtures thoroughly, mixing only until just combined. Pour the batter into a greased tube pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean.

Enjoy, gentle reader, enjoy!

CS

Orange Honey Cake Il




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