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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.
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
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.
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
“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.
Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor
Makes 30–40 pops
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,
P.S. Don’t forget to check out HomeBaked.com for any dessert needs!
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There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw. I can pull them out and just bake before serving.
Kosher Ingredients: 2 cups cake meal
1 tsp. baking soda
1 tsp. salt
2 sticks margarine
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
1 package (12 oz) chocolate chips
Combine dry ingredients, cake meal, baking soda and salt
Melt margarine in microwave, cream with sugars add eggs and vanilla
Add in dry mixture then chips
Shape into balls and flatten a little (these cookies will remain the same shape after baking )
May freeze at this point
Bake 350 (preheated oven) for 10-12 min do not over bake
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.
Oven – 350 degrees
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.
Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts
This recipe serves: 24
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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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! ”
2 c sugar
1 1/2 c margarine
2 tsp Baking powder
5 c flour
Combine in order
Bake 350 approx 10-12 min
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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!”
Here’s the doughnut recipe I used. It was sooo easy to make, and they came out unreal!
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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:
hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings
This is a great apple cake recipe that I adapted from the purple Shaare Torah cookbook. My kids whipped it up while I was busy cooking the main dishes for the holiday. They were so proud of their new creation and everyone enjoyed it because it was moist and was so much more delicious than a store bought cake! You can use a bunt cake pan for this traditional cake recipe.
This instant ready dessert by Amy Atlas is a real after dinner dairy treat. Its also the perfect “chill and wrap” hostess gift that will be gobbled up by kids and adults alike.
Make sure you cut all of the squares evenly. I like to cut these peanut butter treats on the diagonal to form a diamond shape. Enjoy! Marlene
1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.
2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.
3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.
Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.
Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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
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 delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.
- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.
If you get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.
Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!
Ingredients for this Pesach Recipe:
Pesach Recipe: Directions for preparation:
This Passover dessert recipe is so chic and gourmet looking, that your guests will never believe that you made it yourself. Created by my niece Shirley of Homebaked NYC, its a sure Passover dessert WINNER! Remember to order a set of shot glasses for serving these decadent easy desserts! See the slideshow of cool shot glass designs below available for easy shopping on Amazon.com.
Caramel Drizzle Ingredients:
adapted from http://www.ifood.tv/
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