Tag archive for "Cream"

Asparagus Zucchini Winter Soup

kosher soup recipes, rosh hashanah and sukkot recipes

Asparagus Zucchini Winter Soup

2 Comments 16 December 2014

Zuchinni and Asparagus soup


Thank u @shushyturin for this great winter soup recipe!

  • 3 large zucchini (with skins)
  • 1 bunch of thin asparagus
  • 3 cups low-sodium chicken broth
  • 1 Tbl unsalted butter
  • 1 Tbl dry sherry
  • 1 cup chopped white onion
  • 5 garlic cloves, chopped finely
  • 2 large dashes of Kosher salt
  • 1 dash of fresh ground pepper
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese (for Parma Crisps)

1. Top a cookie sheet with parchment paper. Drop spoonfuls (use a tablespoon) on to the liner into little mounds, then press them flat. Bake in 400 degree oven between 5 and 8 minutes (depending upon your oven). Once cooked remove from liner and serve with the soup. I make these while the soup is simmering. 1/2 cup grated cheese makes 9 to 12 crisps.

1. In heavy saucepan melt butter, and add the chopped onion and garlic. Stir till onion is translucent.

2. Wash vegetables and pat dry. Quick chop the zucchini into small chunks and add to pot. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time.

3. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. cover the pot, and simmer for about 20 minutes.

4. Vegetables should be soft but still keep their green color. Test the vegetables by pressing them against the side of the pan with a wooden spoon. The vegetables are cooked when they smash against the side but still hold their shape.

5. Take the soup off the stove and using an immersion blender, blend all ingredients till it starts to thicken. I like the immersion blender over a food processor as the clean-up is much easier and I don’t make a big mess on my side counter, as I do when I use the food processor.

6. Just before serving add the sherry, mix well and pour into soup bowls. Add a bit of heavy cream to top, and affix one parmesan crisp in center and serve a couple on the side.
Read more at 

Enhanced by Zemanta
Drizzled Mini Cheesecake Pops

kosher dairy recipes, kosher dessert recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

4 Comments 03 May 2013

cheescake pops on the right -I made alot of the desserts for this engagement party



“Hi! Its Shirley from HomeBaked.com , counting down the days till Shavuot . This holiday is definitely one of my personal favorites – so rich in tradition, spirituality, introspection, and of course, outstanding desserts.

Because we traditionally refrain from eating meat on the holiday of Shavuot, we are blessed with the rare opportunity to serve DAIRY desserts after the holiday meals. Being me, I usually plan my family’s Shavuot dessert menu from about three months in advance, as dairy dessert is an extremely exciting thing to me (and not something that I often get to do). This year, I plan to make an authentic mascarpone-filled tiramisu, a strawberry shortcake trifle (with real whipped cream!), a flaky blueberry tart a la mode, and perhaps some buttery, golden, lemon-glazed madeleines a current obsession of mine…

Anyway, I promised myself that I wouldn’t share yet another cheesecake recipe with you as a Shavuot dessert idea. I sometimes wonder if Shavuot could be Shavuot without that rich, sinful cheesecake staring out at you some point in the holiday. However, I am an enormous cheesecake fan, and I do believe that if you are going to indulge, it may as well be on Shavuot. Therefore, I decided to give you my favorite cheesecake recipe with a spin:

Cheesecake Pops !

These adorable little treats are pretty simple to make (in fact, I bet kids would have a blast dipping them in the melted chocolate and sprinkles), can be eaten with minimal guilt (considering you can stop at just one), and will certainly still pay a respectful homage to the traditional cheesecake that I am sure we would all like to let go of for a while.

While there are a bunch of steps involved in this recipe, do not get overwhelmed –  each can be done in stages, and can be spread out across several days.

Cheesecake Pops

Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30–40 pops

  • 5 8-oz packages cream cheese, at room temperature
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 5 large eggs
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • boiling water as needed
  • thirty to forty 8-inch lollipop sticks
  • 1 lb chocolate (semi-sweet, milk or white), finely chopped
  • 2 tablespoons vegetable shortening
(optional- used to thin out the chocolate)
  • assorted decorations: chopped nuts, colored sprinkles, toffee bits, mini chocolate chips (optional)

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.)

You can also chop up Heath Bars as a delectable topping.


Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

So, enjoy your Shavuot, enjoy your cheesecake, be sure to post any questions or comments and I’ll be happy to answer.

All the best,

Shirley Dana

P.S. Don’t forget to check out HomeBaked.com for any dessert needs!

Subscribe Now for weekly freebies and recipes!

CLICK and Sign up for our free newsletter!

Enhanced by Zemanta
Summer Holiday Fruit and Sweet Cream Trifle Dessert

bridal showers, Dessert Buffet Bars, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Summer Holiday Fruit and Sweet Cream Trifle Dessert

6 Comments 28 April 2013

Fruit Trifle, The Jewish Hostess

photo by @marsellouzia via Instagram

What an easy and gorgeous trifle for  your Mother’s Day, Shavuot or summer brunch! (You can even whip up a pareve version for Shabbat dessert).

Just cube assorted colorful fruit and layer into a trifle bowl or a huge florist cube or cylinder.

Make sure all of the fruit is cubed perfectly and all are similar size for a prettier dessert display!

For the  dairy whipped cream:

Summer Holiday Fruit and Sweet Cream Trifle Dessert

Summer Holiday Fruit and Sweet Cream Trifle Dessert


  • One container of heavy cream
  • One or 2 tbsp powdered sugar
  • A drop of vanilla.
  • Assorted colorful cubed fruit.
  • Instant espresso, powdered cocoa or orange or lime zest.


  1. Leave the metal Kitchen Aid bowl and the metal whisk in freezer overnight.
  2. In the morning take one container of heavy cream and beat in one or 2 tbsp powdered sugar
  3. add a drop of vanilla.
  4. Beat until the cream holds it's shape when you lift the whisk attachment.
  5. Layer and serve immediately with fruit.
  6. You can add instant espresso, powdered cocoa or orange or lime zest to the cream as you are whipping it.
  7. Don't over whip!

Enhanced by Zemanta
Fresh Winter Pea and Broccoli Soup by Lilly Shomer

kosher soup recipes, shavuot recipes and ideas

Fresh Winter Pea and Broccoli Soup by Lilly Shomer

No Comments 21 November 2012


Fresh Pea Soup

Fresh Pea Soup

Loving Instagram for all of my new soup recipes! #abettersoup is turning out to a a great collection of Jewish Hostess soup recipes! Thanks- Lily Shomer for your soup addition! Click HERE for more great Jewish Hostess SOUP recipes shared on Instagram!

Hi Marlene,
I made this soup the other night. It’s a cream of broccoli and pea soup. Was very simple and delicious! Hope you like it!

  1. Steam 1 bag frozen peas and 1 box frozen broccoli florets.
  2. Blend well in a food processor or an immersion blender. Set aside.
  3. In a pot add 1/2 stick butter, 1 chopped onion.
  4. When the onion is cooked add 1/4 cup flour and stir.
  5. Add entire carton of vegetable broth (I use Pacific Organic).
  6. Add the broccoli and pea purée to the pot along with 1/4 cup heavy cream.
  7. Bring to a simmer. Season with salt and pepper.

Lilly Shomer

Enhanced by Zemanta
Sweet and Savory Hamentashen by Leah Koenig

purim recipes, baskets, and decor

Sweet and Savory Hamentashen by Leah Koenig

3 Comments 01 January 2012

Leah Koenig’s Sweet and Savory Hammentashen:

“Nothing brings out the baking spirit in me like Purim.  Several weeks before the holiday, I start dreaming up new exciting fillings to spoon onto my cookies before pinching them into the familiar tri-cornered shape recalling Haman’s hat.  Never a fan of mohn (poppy seeds) or artificial cherry pie filling, my hamentashen fillings tend to skew either towards the sweet-tart – things like lemon curd, apricot marmalade or homemade pear and ginger compote (see below for a kosher recipe) – or the all out, hands-down decadent – think spoonfuls of Nutella, or white chocolate chips swirled with raspberry jam.

But a few years ago, while in the midst of one of my pre- Purim daydream sessions, my thoughts drifted from sweet to savory.  What would it taste like, I wondered, if I cut back on sugar in the dough and replaced it with dried herbs?  And what sort of filling combinations might compliment this savory foundation?  After a few excited rounds of testing, tweaking and tasting, I hit the Purim jackpot: a rich, herb-flecked “cookie” encasing a medley of lightly caramelized mushrooms and onion, browned in the oven until golden and unbelievably fragrant (see below for a kosher recipe)

One bite was all it took to know that I’d stumbled on a new annual tradition – for me anyways!  Lest one think that savory hamentashen sounds too unconventional to try, consider the spinach knish, the Middle Eastern bureka or the Italian calzone.  All of these delicious pastries combine dough with meat, vegetables and any number of tasty fillings – so why should the hamentashen be left out of the fun?”

Savory Hamentashen

Directions, Dough:

  • 1/2 cup butter
  • 1 egg
  • 1 tbsp sugar
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp dried thyme, basil, oregano, or rosemary
  • 2 tbsp milk

Cream butter, egg and sugar. In a separate bowl, sift flour, baking powder, and herbs together and set aside. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour mixture, stirring until incorporated. If dough is too sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and transfer to a baking sheet. Dot each circle with filling (see below).  Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

Variation 1: This dough can be used for sweet hamentashen too.  Increase the sugar to 3 Tbs and omit the dried herbs.

Variation 2: If you would like to eat these hamentashen after a meat meal, replace the butter with non-hydrogenated margarine (e.g. Smart Balance) and the milk with soy or almond milk.

Savory Onion and Mushroom Filling

  • 3/4 pound mushrooms (white cap or cremini)
  • 1 medium onion, diced
  • 4 Tbsp olive oil
  • pinch salt
  • 1/4 cup dry red wine (optional)

Chop mushrooms and onion into small dice. Heat oil in a large pan or skillet over medium heat and brown onions. Add mushrooms and salt and let cook, stirring occasionally, until fragrant and about halved in size. Add red wine (if desired) and salt and cook 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamentashen.

Sweet Pear and Ginger Compote

  • 2 bosc pears, chopped
  • 1 Tbs honey
  • 1/2 tsp ginger powder
  • 1 Tbs water
  • 1 1/2 tsp crystallized ginger, chopped

Combine all ingredients in small saucepan and cook over low heat, stirring regularly until the pears soften and soak up the fragrant liquid, about 8 minutes.  Allow to cool slightly before using as hamentashen filling.

Happy Purim!

Enhanced by Zemanta
Creamy Low Fat Penne alla Vodka

kosher dairy recipes, kosher recipes, kosher rice and pasta recipes

Creamy Low Fat Penne alla Vodka

1 Comment 12 March 2011

Lucy’s Take On: Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”

By Lucy Cohen Blatter

Full disclosure: I made this recipe once before. But I really wanted to share it with you guys. Isn’t that a testament to how good it is?

Celebrity chef Rocco DiSpirito’s “No Cream, No Cry Penne alla Vodka”  is about a million times better for you than the version you’ll order at a restaurant. Normally the dish is made with tomato sauce, heavy cream, vodka and white pasta. Rocco’s dish starts with whole wheat pasta, and the creaminess comes from greek yogurt rather than cream.

You might notice that vodka is glaringly missing from this dish. In his intro, Rocco explains that vodka adds calories but not much taste to this traditional dish. So, he decided to skip it. I don’t think you’ll miss it at all.

Which brings me to the topic of greek yogurt. I am a huge fan! Greek yogurt with honey and granola is one of my all-time favorite breakfasts. It’s full of calcium and protein and it’s so rich and creamy that plain old yogurt pales in comparison. It’s also a great substitute for sour cream and heavy cream in recipes. It cuts the fat down significantly and is so tasty.

Now, back to the recipe at hand. Rocco mentions that whole wheat pasta tends to need a bit more cooking time. I totally agree. And he also says you can make your own marinara sauce or use the jarred kind. For a sunday night dinner, homemade sauce might be nice. On the weekdays? I’m always going to go for the jar.


Warm the pasta sauce and red pepper flakes until the sauce thickens:

Take about a half a cup of the sauce and mix it with the yogurt. This prevents the yogurt from curdling:

Then mix the yogurt mixture with the sauce and heat through:

Basil adds a great fresh taste:


Parmigiano-Reggiano cheese makes everything better. It’s even better when it’s pre-grated:




Rocco’s “No Cream, No Cry Penne alla Vodka”*

Serves 4



  • 8 oz whole wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (recipe not shown) or storebought low-fat marinara sauce
  • Pinch of crushed red pepper
  • 1 (7 oz) container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese



  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
  2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
  3. Stir about ½ cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
  4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Nutrition Facts

Fat: 4.8 g

Calories: 320

Protein: 18 g

Carbohydrates: 55 g

Cholesterol: 11 mg

Fiber: 6 g

Sodium: 416 mg

*From DiSpirito’s cookbook, NOW EAT THIS!




Enhanced by Zemanta
Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.


Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

Enhanced by Zemanta
Decadent Chocolate Mousse

kosher dessert recipes, kosher recipes

Decadent Chocolate Mousse

No Comments 19 May 2010

Best Chocolate Mousse Ever!


This is a great passover dessert. It can be served along side the strawberry fluff, and for all year around put it in a pie shell with whipped cream on top. IMPORTANT NOTE: This recipe is best made a day or even 2 ahead of serving.

Dress up a simple drinking glass by putting a plate underneath. Serve extra cream and berries on the side.

Recipe Ingredients:
5 oz. Paskez chocolate chips (1 cup)
6 eggs separated
dash of salt
4 Tablespoons sugar
Melt chocolate over a double boiler.
Separate eggs. Beat whites and sugar. Set Aside.
Combine yolks, vanilla, salt, and slowly blend into chocolate.
Carefully fold chocolate into whites. Refrigerate until ready to serve.
Serving Notes:
I like to serve my mousse individually. Use any glass on hand.
Layer the mousse and whipped cream or just top the mousse with the strawberry fluff.
Garnish with a lady finger, chocolate shavings, or fresh strawberries.

Modernize this traditional dessert with a square shaped glass. Garnish with a simple cookie and a mint sprig.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!



“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®