And this Year’s Winner Is…

We are proud to announce 1 runner up and the 2 winners of our 3rd Annual Shavous Contest. We received 17 recipes (some with accompanying photos, some without), some recipes were mediocre, most were very g0od; they ranged from easy to intricate. We finally selected this three:

1st Runner Up

Grilled Mozzarella and Tomato Sandwich

Photo by Leah Rubenfeld – The best photo that was sent in.

Ingredients

• 8 slices country style bread, cut 1/4″ thick each
• 1/2 lb whole milk mozzarella cheese, cut into 12 slices
• Sea Salt to taste
• 16 sun dried tomatoes
• 16 large fresh basil leaves
• 2 tablespoons unsalted butter

Directions

1. On each of 4 bread slices, place 3 slices of mozzarella. Season with salt, top with 4 sun-dried tomatoes, 4 basil leaves, cover with another slice of bread.
2. Heat 2 large nonstick pans over moderately high heat. When hot, add 1 tablespoon of butter to each pan and swirl to melt the butter and coat the pan. Put 2 sandwiches in each pan and place a heavy skillet on top of each as a weight. If the to is not heavy enough you can weigh down with canned goods or anything that will add weight. cook for 2 to 3 minutes until the bottoms are well browned and remove.
3. Add another 1/2 teaspoon butter to each pan, put sandwiches back on with the browned side up. Weigh them down again and cook until the second side is well browned (2 to 3 minutes).
4. Cut sandwiches diagonally and serve while hot.

Contributed by Leah Rubenfeld

(2) 1st Prize Winners

This year Brent Delman from The Cheese Guy.com gave us 2 baskets, a good thing, because we would had a tough time choosing the final winner.

Tiramisu

Ingredients

• 3 large eggs
• 1 cup espresso or strong coffee
• 1/2 cup sugar
• 2 Tbsp. rum (preferably dark)
• 8 oz. Mascarpone
• 16 ladyfingers
• Cocoa powder, for dusting (I used Dutch process cocoa powder, because it’s not as bitter as regular cocoa powder)

Directions

1. Combine 3 egg yolks, 1 Tbsp. espresso, sugar and rum in large mixing bowl. Beat 2-3 minutes, until pale. Add Mascarpone and beat 3-5 minutes until smooth.
2. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
3. Spread half of the mixture on the bottom of your serving dish.
4. Dip one side of each ladyfinger into remaining espresso and layer on top of the first layer of mascarpone mix.
5. Spread the remaining mascarpone mixture on top, and sprinkle with cocoa.
6. Refrigerate at least 3 hours before serving.

Contributed by Nossi Fogel,
from his website: http://thekoshergastronome.wordpress.com/2011/06/16/moms-tiramisu/
on the site you can also see step by step photos.

–oOOoOOo–

Chocolate Drizzled Cheesecake IceCream Pie

Photo by Sari Minzer

Ingredients

Crust

• 1 package chocolate Tea Biscuits
• 6 Tbs. sugar
• 1 stick butter, melted

Filling

• 8 oz. 5% Soft White Cheese
• 1/2 cup sugar
• 1 tsp. vanilla extract
• 2 egg yolks
• 1 tsp. corn starch (dissolved in 1/4 cup hot water)
• 1 10 oz whip
• 1 bar Dairy Chocolate

Directions

1. Blend Tea Biscuits with sugar and butter.  Press into a 9″ round pan.
2. Beat the whip.  Combine all other ingredients, besides for the chocolate, and fold into whip. Pour into pie crust.
3. Melt the chocolate bar and drizzle on top of filling and use a fork to marbleize.
4. Freeze for at least 2 hrs and garnish with chocolate curls.

Congratulations to the 2 winners and the runner up!!!

Enjoy, gentle reader, enjoy!

CS