My sister in law Grace is a fabulous cook and friend, although she never wants to take credit for it. She is one of the few people I know that will do anything for anyone without being asked to, including dropping off a plethora of last minute perfectly folded Purim costumes for a niece in need, constantly sending gourmet meals to my parents, making me a “surprise” family birthday party,  accompanying  me on my various business ventures, and too many more to mention. She is a true sister in every sense of the word. Several months ago she made an unbelievable dairy Sunday brunch, and this was just one of the gourmet dishes that she served, which of course would be perfect on a Shavuot, Passover, Mother’s Day, Father’s Day, or summer brunch menu. Love u, Grace! Marlene

 Veggie Egg White Pizza Omelet

• onions
• mushrooms
• peppers
• tomatoes

1. From the day before you can saute onions, mushrooms and peppers until soft and refrigerate.
2. Next day heat frying pan with Pam,beat egg whites and pour into pan.
3. Add sauteed veggies into omelete along with diced raw tomatoes…let cook.
4. Flip over once add salt and pepper.
5. When the egg omelete is done place onto a plate…to make it fun cut like a pizza!!
6. If desired you can sprinkle with chopped parsley.
7. Enjoy!!!

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ask the teenagers to help

This recipe is a version of the Sephardic Spanech (spinach) ou b’ Jiben(cheese) in which the spinach mixture is poured into a big pie shell or pyrex and baked.

Bake a dozen or two for a family dinner as an instant appetizer.

You will always want to have  a batch of these spinach tarts bagged in the freezer.

The dough is easy to whip up in the Cuisinart- just leave the butter in the fridge overnight to soften.

Adapted from the “White Deal Delights Cookbook.”

Ingredients:

Dough:

• 13 tbsp. unsalted butter, softened
• 2 cups flour
• 1 cup semolina (smead) flour
• 1 1/2 tsp. kosher salt
• 3/4 cup warm water

Spinach Cheese Topping:

• 1 onion finely chopped
• 3 tbsp. safflower oil
• 3 1/2  boxes frozen chopped spinach or 1 1/2 bags frozen chopped spinach
• kosher salt to taste
• 2 eggs
• 3 cups low fat mozzarella cheese
• dash of white pepper
• sesame seeds, chopped pimiento (optional topping)

Directions:

1. Combine flour, smead(semolina flour), and salt in Cuisinart
2. Using Cuisinart, gradually add butter, then warm water slowly
3. Squeeze excess water from spinach.
4. Saute onion tilll soft, add  spinach and salt
5. Add eggs,  cheese and pepper
6. Mix well, adjust seasonings to taste
7. Line baking sheets with wax paper if you are preparing to freeze.
8. Line with parchment paper if you are ready to bake
9. Roll dough into evenly shaped balls
10. dip in sesame seeds (optional)
11. flatten balls, and flute edges
12. Place a tsp. of spinach mixture inside each flattened circle
13. Flute edges.
14. (you can flute edges and then add mixture- whatever works for you!)
15. Freeze and then bag or bake at 350 degrees for 20 minutes

ready for the freezer

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 – check out this recipe, they’re worth it http://melangerbaking.com/2009/06/23/lemon-glazed-madeleines/ ). I think you can tell I’m excited.

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.) 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 J

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

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 Check out some more dessert bar pics HERE. More to come this week!

Last chance to send in your dessert bar pics to WIN an

AUTOGRAPHED COPY of the Amy Atlas Sweet Designs Brand NEW Book!

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Sweet Designs: Bake It, Craft It, Style It

Grandma Joyce Wolf put a lot of detailed touches to this sugar sweet event for the first “Joyce” granddaughter in the family. I’m especially loving the height variations on the shades of rosy pink dessert table, the hanging ballet slippers from the chandelier, the lacy pink placemats peeking through the clear glass trays, the individual fruit cups, the personalized tulle wrapped cookies, the melt in your mouth cotton candy cones, the chocolate multi colored drizzled strawberries, and the melange of pink candies in an array of glass containers. What did I leave out??? Comment below! Marlene

Syrian Atayef Dessert (ricotta filled pancake  drizzled with rose water syrup)

Krabeej Syrian Dessert (cinnamon and nut filled pastry)

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This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy

Ingredients:

• Challah bread cut into 1 inch thick slices, trimming crust
• 1/2 cup butter
• 1 cup brown sugar
• 2 Tablespoons corn syrup
• 5 large eggs
• 3/4 cup heavy cream
• 3/4 cup milk
• 1 tsp. pure vanilla extract
• 1/4 tsp. salt
• Powdered Sugar for garnish
• Large Pyrex or oven to table baking dish

Directions:

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

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This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.

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Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

• 2 large eggplants, cut thinly lengthwise into 10 slices each
•   to equal 20 slices
• 4 tablespoons olive oil
• 8-9 oz. kosher feta cheese
• 1 large red chilli pepper, finely chopped
• large bunch fresh mint, finely chopped
• juice of 1 lemon
• black pepper

Directions for this kosher recipe:

1. Preheat grill
2. Brush both sides of eggplant slices with oil
3. Grill the slices for 2 minutes on each side
4. Crumble the feta into a bowl
5. Stir in chili, mint, lemon juice, and pepper
6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
7. Roll up to form a soft, stuffed bundle
8. Place seam side down on a plate
9. Sprinkle with chopped mint

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Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.

This recipe is courtesy of Gourmet Kosher Cooking- they have a ton of great holiday recipes!

Brisket Recipe Ingredients:

• 2 medium shallots, minced
• 2 cloves garlic, minced
• 4  teaspoons chili powder
• 4  teaspoons smoked paprika or Hungarian paprika
• 2  teaspoons ground cinnamon
• 2  teaspoons oregano
• 1  teaspoon kosher salt
• 4  pounds first-cut brisket
• ¼ cup red wine
• 1  cup chicken stock
• 1  14-ounce can diced tomatoes
• ¼  cup packed dark brown sugar
• ¼  cup cider vinegar

Directions

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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