Sugar | Kosher Recipes and Jewish Table Settings

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

Summer Icebox Cake- Chocolate and Dairy!

2 Comments 20 May 2012

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging! Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

2-¼ cups all-purpose flour
1 cup+2 tbs unsweetened cocoa powder
1-3/4 cup sugar
1/4 + 1/8 teaspoon salt
1/4 + 1/8 teaspoon baking soda
21 tablespoons unsalted butter, slightly softened
4 1/2 tablespoons whole milk
1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

To Assemble:

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

kosher dairy recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

1 Comment 20 May 2012

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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kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

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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kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 20 April 2012

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.

The Minimalist: Crunchy Grilled Corn (nytimes.com)

kosher passover recipes,seder table Ideas, kosher recipes

Syrian Style Pistachio Macaroons

No Comments 05 March 2012

While its so easy to serve your Passover desserts from a can, there is nothing more delicious than a homemade macaroon, especially if you are lucky enough to get a recipe from Jennifer Abadi, community chef and cookbook author intent on preserving the recipes of her Sephardic heritage. The main ingredient for this Passover dessert is the Pistachio nut or “fisto.” These nuts are a favorite snack of the Syrian Jewish community tracing back to the old days in where they would most certainly crack pistachio nuts while playing a good game of toleh or backgammon with friends. You can find shelled pistachio nuts in Kosher Corner on McDonald Avenue in Brooklyn, or from Ohnuts.com.

Ka’ik ib’Fis’dok (Syrian Style Pistachio Macaroons)

1 1/2 cups shelled, unsalted pistachios

Egg whites from 2 large eggs

1 to 2 teaspoons orange blossom water (optional), to taste

3/4 cup granulated sugar

*Confectioners’ sugar, for decoration

1. Preheat oven to 350 degrees F.

2. Place the pistachios in a food processor and blend until finely ground. Set aside.

3. In a large bowl, beat the egg whites on high speed with an electric hand-held mixer until stiff peaks form. (If you decide to add the orange water, fold it into the beaten egg whites at this point.) Gently pour the sugar over the stiff egg whites and fold in with a wooden spoon. Add the ground pistachios and fold in with wooden spoon until fully mixed into the egg white mixture.

4. One tablespoon at a time, place the pistachio “dough” on a greased baking sheet, leaving 1 inch in between each cookie. Bake until lightly golden around the edges, about 15 to 20 minutes.

5. Cool for half an hour before removing from the sheet or the cookies may break apart too easily. (You may freeze the cookies at this point by placing them between layers of wax paper and tightly sealing inside a plastic container. They will last up to 3 weeks. When ready to serve, remove each layer of cookies on the wax paper and place on the countertop to defrost for half an hour. Sprinkle with the confectioners’ sugar and serve.) Sprinkle the tops of the cookies with confectioners’ sugar and serve on a decorative platter with pistachio or vanilla ice cream (or with sorbet).

Yield: Serves 6 to 10 (about 1 to 11/2 dozen cookies)

*Note: If cornstarch is added, then its use is prohibited to Ashkenazim during Passover. Try the following as a substitute:

“Mock” Confectioner’s Sugar for Passover

1/3 cup plus 2 tablespoons potato starch

2/3 cup superfine white sugar

1. Pulse together in a food processor (about 2 minutes) to combine.

2. Sprinkle on top of your favorite Passover dessert for decoration

Yield: 1 cup plus 2 tablespoons (18 tablespoons)

WIN a FREE Fistful of Lentils Cookbook!

Subsrcibe HERE for great Passover recipes and a chance to win!

Excerpted from A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen,

by Jennifer Abadi (www.FistfulofLentils.com).

kosher dessert recipes, kosher passover recipes,seder table Ideas

Creamy Low-Fat Passover Cheesecake with A Chocolate or Coconut Macaroon Crust

18 Comments 15 January 2012

Enjoy another great Passover recipe from my mother in law Shirley Mamiye. Though there are hundreds of Passover dessert recipes out there, its not always that you get a good one- especially a low fat Passover recipe, so- think of me on Passover, when you sit down with a good cup of coffee snuggled up on the couch with your favorite book and a creamy slice of this passover cheesecake, because I will probably be somewhere not too far away, doing exactly the same thing! Marlene.

p.s. You can also pour this recipe into mini cheesecake teflon pans and bake for about 15 minutes less.

Kosher Passover Cheesecake Recipe:

4 egg whites
2 packages low fat Passover cream cheese
1 pint low fat Passover sour cream
1 teaspoon kosher for Passover vanilla sugar
1 1/2 tsp lemon juice
1 box macaroons, coconut or chocolate flavor
1/2 cup of sugar
vegetable spray
Beat egg white till stiff.

Directions for this Passover Recipe:

Blend sugar, cream cheese, sour cream.
Add lemon juice and vanilla sugar.
Fold in egg whites.
Spray bottom of 9 inch pan.
Line bottom with smashed macaroons.
Pour in cream cheese mix
Bake 1 hour and 15 minutes in preheated 350 degree oven.
Turn oven off.
Let cake rest in oven 1 hour.
When cool, refrigerate.
Add sliced strawberries, and/or blueberries on top.

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar and it was slightly less sweet but delicious. I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar . Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

Whole Wheat and Honey Breakfast Banana Loaf Recipe:

1/2 cup applesauce
1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, cut into chunks
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/2 cup chopped walnuts

1) Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

2) In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

*All ovens vary in temperatures so please use your discretion with baking times!

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.

Miriam’s Healthy Low Fat Pumpkin Muffins (thejewishhostess.com)

breakfast recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, sugar detox recipes

Warm Breakfast Quinoa With Almond Butter and Cinnamon

8 Comments 04 January 2012

This morning I couldn’t wait to start Sari’s Sugar Detox so I cooked up a breakfast recipe that was inspired by the Couldn’t Be Pareve website. I omitted the sugar and replaced it with a little bit of honey. This recipe is gluten free, soy-free, and vegan. I really enjoyed this warm nutty quinoa. It really made me feel like I was finally giving myself a great start to a long day. You may have to play around with the amount of cinnamon or honey that you prefer, but feel free to add a variety of fruits or ground flax seed. This quinoa recipe is large enough for at least 2 people so make sure to share it with a family member or just cut the recipe in half.

I can’t guarantee that your kids will say that it tastes as good as a box of Cinnamon Toast Crunch, but you can give it a try! Enjoy ! Marlene

Warm Breakfast Quinoa With Almond Butter and Cinnamon:

kosher recipe ingredients:

1/2 cup apple sauce
1/4 cup water or almond milk
1 tablespoon almond butter
1/2 tablespoon of honey
1 teaspoon cinnamon
1 cup cooked quinoa
dried fruit and nuts for topping
honey for topping (optional)

Combine the first five ingredients (apple sauce through cinnamon) in a small saucepan. Cook over medium-high heat, stirring frequently, until the almond butter and honey are melted and the mixture is hot. Add the quinoa and stir until hot. Divide between two bowls and top with dried fruits and nuts. Drizzle with honey if desired.

hanukka recipes and tablesettings, kids, kosher dessert recipes, kosher pareve recipes, kosher recipes

DIY Glittered Doughnuts for Kids on Hanuka

No Comments 29 November 2011

This great post was sent in by Amy Oren of Blowoutparty.com

“Here’s a fun way to decorate doughnuts for Hanukkah- glitter them! I did this with my kids tonight and they had SO much fun with this!”

Step 1: Frost the doughnut and let it set for a few minutes. Then lightly press a dreidel shape cookie cutter in the center of the doughnut.

Step 2: Using a funnel, slowly pour colored sugar crystals into the cookie cutter. Don’t overfill, as this will cause the crystals to leak out of shape when you remove the cookie cutter.

Step 3: Leave the cookie cutter in the frosting for a minute, this will help the sugar stay in place.

Step 4: Slowly remove the cookie cutter.

Here’s the doughnut recipe I used. It was sooo easy to make, and they came out unreal!

Doughnuts

Ingredients
2 (.25 ounce) envelopes active dry yeast
1 3/4 cups warm water (105 to 115 degrees)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Directions

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Drop the doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from the oil, and drain on a wire rack.
Inject with your favorite filling, and top with your favorite frosting. I just used confectioner’s sugar mixed with a little water for the icing. Easy and my kids love it.
Check out my blog, Blowout Party!, for incredible party inspiration and tutorials, and my store BlowoutParty.com for fabulous party favors and accessories!

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Yeshivah Bakers Jewish Holiday Cupcake Wars, 2011- Re-Cap! (thejewishhostess.com)
Chilean Sea Bass with Mushroom Marsala Sauce (thejewishhostess.com)

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

5 Comments 29 November 2011

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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DIY Glittered Doughnuts for Kids on Hanuka (thejewishhostess.com)
Whipped Greek Yogurt Dip for Hanuka (thejewishhostess.com)
Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts (thejewishhostess.com)

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 29 November 2011

by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.

Enjoy!

Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves: 24

1 package dry yeast (1 scant tablespoon)
3 tablespoons sugar
1/4 cup lukewarm water
3 1/2 cups unbleached all-purpose flour (approximately)
1 cup lukewarm skim milk
1 large egg
1 egg yolk
pinch of salt
grated zest of one lemon
3 tablespoons reduced fat butter, at room temperature
1/2 cup apricot jam or caramel, chocolate, or custard filling.
confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

1/2 cup (1 stick) unsalted butter or margarine , at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted

Icing:

1 ¾ cup confectioners’ sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

7 Comments 12 September 2011

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

3/4 cup sugar
1/2 cup margarine (we use Earth Balance these days)
1 cup flour
1 teaspoon baking powder
Pinch of salt
2 eggs
12 Italian prune plums
Sugar & lemon juice – for topping
Teaspoon of cinnamon

Oven – 350 degrees

Cream the sugar & margarine in bowl
Add flour , baking powder, salt & eggs
Beat well
Spoon the batter into 8-10 inch spring form
Split and pit the plums and place the halves on top of batter – skin side up
Sprinkle lightly with sugar and lemon juice and cinammon.
Bake about 1 hour
Remove and cool
Refrigerate or freeze if desired.
Serve plain or with whipped cream, dust with confectioner’s sugar.

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kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!

Marlene

Easy and Healthy Blueberry Yogurt Muffins:

2 cups flour
1/3 cup of sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup of orange juice
2 tsp vegetable oil
1 tsp vanilla
1 8 oz container of vanilla yogurt (for less sugar use plain)
1 egg
1 cup of fresh or frozen blueberries
sugar to sprinkle on top

Combine dry ingredients with a fork and make a well in the center.
Add wet ingredients in the center and stir until moist.
Fold in blueberries and stir just until combined.
Spoon into muffin pans that have been sprayed with Pam.
Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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kids, kosher dessert recipes, kosher drink recipes, kosher pareve recipes, kosher recipes, rosh hashanah drinks

Agave Lemonade

2 Comments 17 August 2011

This recipe is easier than regular lemonade recipes because it uses raw agave syrup. Agave is a liquid sugar (with a low glycemic index), so you don’t have to spend the time dissolving the sugar in the water, or ending up with the sugar sitting on the bottom of your lemonade glass.

Serves 6

Ingredients:

1 cup lemon juice
2/3 cup raw agave syrup
6 cups water
ice

sliced lemons and limes for garnish

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3. Pour over ice and serve.

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Recipe Courtesy of Weelicious.com

kosher dessert recipes, mothers day recipes, shavuot recipes and ideas

Summer Blueberry Picking and a Great Recipe for Blueberry Pie!

No Comments 22 July 2011

Thank you Joy Betesh for sharing a bit of your summer fun with us!! Cant wait to take the kids to the blueberry farm! Marlene

Hi Marlene,

Every summer we go blueberry picking at Emery’s Blueberry Farm in New Egypt, NJ. www.emerysfarm.com
It is fantastic and so much fun! A tractor pulled wagon takes you out to the blueberry fields and they give you a bucket to tie around your waist.(You feel like Huckleberry Finn!) The blueberries are organic…so you pick some and then eat some. They are delicious and so healthy…..by the end of the day you feel so much smarter!!
We pick about 15 pounds of blueberries and freeze them on a tray. We eat them all winter and before you know it, it’s summer and time to go blueberry picking again!
Every Friday night we have pie for dessert, apple pie, peach pie, strawberry rhubarb pie……but everyone loves blueberry pie the best.
Here’s my recipe for Blueberry pie made with an oil pie crust that is so easy, parve and delicious!

So Easy Pareve Pie Crust:

1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons water

Mix flour salt and sugar together, add oil and water and m ix with wooden spoon till forms a ball.
Roll out dough between 2 pieces of wax paper and turn into a 8 inch pyrex pie plate
Trim edges and reserve for lattice topping.

Blueberry Filling:

3 Cups Fresh or Frozen Blueberries
1/4 Cup sugar(or more if you like it sweet rather than tart)
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 cup flour

Mix all ingredients together in a bowl
Pour into pie plate and top with lattice strips and sprinkle with cinnamon and sugar
Bake at 350 degrees till golden brown and bubbly about 45-50 minutes.

Joy Betesh
Cartridge World
1815 Highway 35, Oakhurst, NJ, 07755
Tel.732. 531. 4232 Fax. 732.531.4239
Call Toll Free for a Quote: 1-888-3-GOT-INK
www.cartridgeworldusa.com/store47
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