Tag archive for "Whipped cream"

Summer Icebox Cake- Chocolate and Dairy!

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

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

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

 

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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

Ingredients

  • 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.

Instructions

  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!
http://www.thejewishhostess.com/summer-holiday-fruit-and-sweet-cream-trifle-dessert/

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

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

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

10 Comments 26 January 2013

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

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

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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

1 Comment 04 April 2012

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- 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.

Serve along with fresh berries and whip cream.
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Easy Napolean-This Week’s Shabbat Dessert

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

Easy Napolean-This Week’s Shabbat Dessert

5 Comments 06 July 2011

By Debbie Gindi

Kosher Recipe Ingredients:

  • 1 bag mazors puff pastry dough
  • 1 container frozen rich whip,defrosted in refrigerator overnight
  • 1 box vanilla pudding
  • 1 tsp Any flavor extract you would like(optional)
  • Berries for decoration

Defrost mazors for about 20 minutes. preheat oven to 350•.  On a lightly floured surface,roll out a bit.

Cut into 3 strips lengthwise. on ungreased cookie sheet Bake for about 15 minutes or until golden. Remove,let cool. (This step may be prepared up to 2 days in advance and kept at room temp in an airtight container)

Beat rich whip in chilled bowl until stiff peaks form,add vanilla pudding pack and whip until incorporated.

(And any extract desired,if using)

On serving platter place on layer puff pastry dollop 1/2 whipped cream mixture on top. Repeat with puff pastry and cream. Ending top layer with pastry. Garnsh with confectioners sugar on top. And a few fresh berries! Shabbat Shalom.

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Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

kosher dessert recipes, kosher pareve recipes, shavuot recipes and ideas

Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

3 Comments 01 June 2011

 


When I first met Rachel Orenstein Packer, I was SO impressed with  how she turned her son’s allergies into a personal mission to educate herself  about cooking allergy free so that her son could enjoy Jewish holidays and family meals. I LOVE her mantra “When Life Hands You Lemons…Make an Egg-Free Lemon Cake.” I encouraged her to start her own  blog because I know that this is a new hot topic for many moms nowadays. Growing up we really never heard much about children’s allergies, but it seems that the topic is now coming to the forefront in many households.  Not long after meeting Rachel, I discovered that my own teenage son was also allergic to egg and dairy. What a small world! Enjoy Rachel’s recipe and Happy Holidays! Marlene

Please visit Rachel’s blog at Life Is Good Lick the Bowl.

by:Rachel Ornstein Packer

When my son was diagnosed with severe food allergies at three, it literally turned my family’s world upside down. It was a mission I didn’t want or ask for, but I had no choice.  So I rolled up my sleeves and armed myself with knowledge regarding food allergies, forced myself to learn how to bake (something I really didn’t do very well before allergies) and became an advocate/ freelance writer regarding food allergies, recipes and nutrition.

The mission of food allergies is a major focus for her family as it affects many of the decisions they make regarding holidays, school celebrations and vacations.  It’s important to not become consumed by the mission, rather, incorporate it into your life, try to achieve some kind of balance, and don’t forget to truly embrace the moments and simchas that truly deserve our full attention.  When I first started to bake, I felt I needed to prove to everyone that allergy- free food was stellar to its allergy counterparts.  I would spend long hours in the kitchen whipping up desserts to impress those who didn’t even have allergies when all Ari wanted was cupcakes.  In retrospect, that’s what I mean about being consumed by a mission.  I was missing out on time I could have spent with my family.

Balance is something we all strive for as mothers, hostesses, advocates, business professionals etc….  We are multi-tasking so much everyday that sometimes we just forget to relax and just be in the moment.  Perhaps that means letting something go in your schedule because you choose to do something fun with your kids instead, or leave work early to have dinner with the family.

Make the upcoming Shavuot holiday one that is stress free, easy and delicious.  Below is a recipe for Le Petite Strawberry Shortcake with Vanilla Sauce.  It’s a lovely, light, summer type dessert that is sure to impress without a lot of fuss or baking time.  Enjoy the moment with your family.

Fresh and Creamy Le Petite Strawberry Shortcake with Vanilla Sauce

Dairy Free and Egg Free

These biscuits are adapted from The Joy of Vegan Baking-Colleen Patrick-Goudreau

Allergy Free Ingredients:

  • 1 1/3 Whole Wheat Pastry Flour (you can use unbleached all purpose instead)
  • 1/3 cup unbleached flour
  • 1 TBSP baking powder
  • ½ tsp. salt
  • 1 TBSP wheat germ (optional, I use it for a nutritional boost)
  • 1 TBSP SUCANAT ( you can use any type of sugar or eliminate altogether)
  • 1/3 cup canola oil
  • 2/3 cup soymilk (use vanilla soymilk if you want a little extra sweetness)

Directions:

Preheat oven to 475

Lightly grease a cookie sheet (I line mine with aluminum foil)

In a large bowl, combine the flour, baking powder, sugar, wheat germ and salt.  Use a whisk to fully mix them together.  Add the milk and oil until the dry ingredients are moistened.  It will be very thick and sticky, not like cake batter. Use a regular heaping tablespoon to scoop batter onto the cookie sheet.

The recipe originally yielded 24 smaller sized biscuits.  I doubled the scoop to make them larger as shortcakes.  It should yield 10-12 biscuits depending on how large you want to make them.

Place them at least 1 ½ inches apart and bake until the bottoms are golden brown, about 8 minutes.

Vanilla Sauce

I love this sauce.  It is slightly frothier than regular sauce, but not quite cream. I like it because it has a rich vanilla flavor but isn’t as heavy as whipping cream.  Certainly, you can use any store bought whip topping, and in the case of dairy allergies-there are plenty of good dairy free ones as well.

  • ¼-cup soymilk
  • ½-cup canola oil
  • 1-2 TBSP sweetener (I use Florida Crystals)
  • 1 tsp. cornstarch (or potato starch)
  • 1 tsp. good quality vanilla (good quality vanilla makes a big difference in taste)

I have tried making this with a blender, processor and beaters.  The hand beater worked the best.

Combine the soymilk, sweetener, starch, and vanilla and beat until combined.  Slowly drizzle in the oil and continue to beat until the mixture is frothy and slightly thick.

Place in the fridge for roughly an hour or so.  As it gets colder, it thickens slightly.

Assembly

  1. Wash, hull and slice strawberries (You only need 1-2 large to fill the biscuit with extra for the plate)
  2. Make sure the biscuits are cool before splitting them in half.
  3. Place a few strawberry slices on the bottom half of the biscuit and drizzle sauce.
  4. Replace the top of the biscuit and drizzle sauce over the top.  Decorate plate with extra strawberries. Serve immediately.*This sauce is also great for any kind of fruit dipping, or to drizzle over a brownie, or even ice cream.

 

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Debbie’s Easy Gourmet Passover Trifle

kosher passover recipes,seder table Ideas

Debbie’s Easy Gourmet Passover Trifle

5 Comments 08 March 2011

Hi Marlene
I was thumbing through all my Passover dessert recipes which were extremely complicated when I found this one I knew your readers would love it!I know I do especially on the second half of yom tov when I’m all out of dessert ideas and energy to be creative! This trifle is semi-homemade,easy to whip up,elegant to serve and your sure to have an empty bowl after the guests dig in to it! Debbie Gindi

 

Passover Trifle:

  • One box cake mix (flavor of your choice)  prepared and baked according to manufacturer instructions,cut into cubes
  • 1 container parve whipped topping,thawed
  • 1 pint strawberries,washed and sliced
  • 2 bananas,peeled and sliced
  • 1/2 c U-bet chocolate syrup (or any k for p chocolate syrup)
  • 1/2 c toasted coconut
  • 10 nutty chews mini chocolate bars,cut in half (omit it you can’t find it kosher for passover)

In a glass trifle bowl begin by layering whip cream ob bottom of bowl,then cake cubes, strawberries, bananas, coconut,nutty chews,drizzle half of the syrup on top then repeat two more times. Top with toasted coconut!

Decadent Chocolate Mousse

kosher dessert recipes, kosher recipes

Decadent Chocolate Mousse

No Comments 19 May 2010

Best Chocolate Mousse Ever!

By: PASKEZ

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.



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