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Showing posts from 2016

Yeast Cake Roll (Pastry dough) with chocolate or cinnamon or chocolate-orange filling

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This yeast cake is flaky and pareve. Perfect with a cup of coffee, not too sweet as a breakfast treat.  The recipe is a variation of "Coffee Cake Dough" by Ginsberg and Berg ( Inside the Jewish Bakery ).  I love the recipes in Inside the Jewish Bakery, but at the same time I prefer my bake goods to be pareve.  Try the recipe once and see if you miss the butter.  Equipment:  This dough needs a strong prolonged kneading period, you should use a Kitchenaid or electric mixer. Mixing bowl   Measuring spoons , cups Rolling pin  Frosting spreader or butter knife Baking sheet , lined with baking parchment  Choreography : The method for making the dough is somewhere between a cake dough and a yeast dough. It's not hard to make, but will need an extended kneading period at speed 2 or 3 on the stand mixer (8-10 minutes).  Once the dough is made it will need a 45- 60 minute proofing (rising) period. It can be covered and placed in the fridge to ris

Sauteed Onion- Fig Relish (Quick and Easy)

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It's closing in on the end of fig season and we're trying all sorts of things in our kitchen. This onion-fig relish is simple, quick and delicious. Serve it with any protein- meat, fish, cheese, tofu. If you're lucky enough to have access to fresh figs, here is another recipe to try. Ingredients: 10-12 figs, quartered 2 medium onions, sliced thin a splash of good balsamic vinegar several tablespoons of neutral oil Procedure: 1. Slice onions, quarter figs 2. Heat oil, slowly saute onion, until they are softened and just starting to brown (10-15 minutes) 3. Add the figs and a splash of balsamic vinegar. Cover and cook slowly until the liquid thickens into a syrup (approximately 10 minutes). 5. Serve warm or room temperature, as an accompaniment /relish. Yield: approximately 2 cups. Other condiments on BreadandBabka you might like to try: Fresh Peach Chutney   and   Oregano Pesto with walnuts and orange

Fresh Peach Chutney

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Peaches, figs, and soon, early apples. Late summer/ early fall in the Garden State!  This is an easy condiment made on the stove top.  This condiment is NOT processed. It will keep in your fridge for a week to 10 days.  Use the heaviest bottom covered saucepan you have to avoid burning on the bottom.  Equipment:  Heavy bottom 2 quart saucepan  Measuring cups, mixing spoons, mixing bowl  Sharp paring knife, cutting board  Storage jars  Ingredients :  The ingredients are more a guide than a hard and fast recipe, feel free to improvise, the results will surely be delicious.  4-5 large, slightly under-ripe peaches, peeled, pitted, diced 1" piece ginger, peeled and sliced into 2 or 3 pieces  2 - slices red onion (about 1/2 inch slices), chopped  1/2 small shallot, diced finely 1/2 sweet pepper diced (it's pretty to use a mix of green and red) 1/4 cup white vinegar 1/3 cup sugar (you may want a bit more, correct after the mixture is cooked

Blackberry Ice Cream

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Blackberry Ice Cream  New Jersey is known for summertime blueberries, peaches and tomatoes. Who knew that blackberries are also grown all over the state!  This past week we've gone blackberry picking twice, so we've had delicious blackberries out of hand, blackberry yogurt, a blackberry cobbler and here, you have a photo of very delicious - and easy to make- blackberry ice cream. The only trick is that you'll need an ice cream maker.  #jerseyfreshlove  !!!! Equipment: Measuring cups and spoons Ice cream maker Cute ice cream dishes (optional) Ingredients: 4 cups half and half OR 2 cups heavy cream and 2 cups half and half . Try to find cream that is NOT ultra pasteurized- I use Whole Foods house brand 3/4- 1 c granulated sugar  2 tsp vanilla 1 tsp raspberry or pomegranate fountain flavor - this is stocked at  LorAnn Oils   1-2 tsp vodka (optional)   1 1/2 c lightly crushed fresh blackberries  Procedure: Combine very cold cream and sugar until th

Frozen Peach Dessert (peach non-dairy ice "cream")

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Frozen Peach Dessert  Its summer, it's hot (3rd day of a heat advisory in our area) and Shabbat is coming. We've been living without a working kitchen for months, but now that we're back in the kitchen, even with air conditioning,  it's unpleasant to bake.  We purchased a container of Trader Joe's non-dairy cherry-chocolate chunk non dairy frozen dessert, but there are gorgeous, slightly under-ripe peaches in our fridge. There is no crime to have two flavors of non dairy ice cream for dessert, is there?  I made this frozen dessert with unsweetened almond-coconut milk. I would think you can use your favorite (soy? rice? hemp? almond?) . The consistency of this peach dessert is not creamy or smooth,  it's more reminiscent of a chunky fruit sorbet. The yield is a bit more than a quart.  Plan ahead and keep your ingredients very cold: Making frozen ice cream, sorbet, ices, non-dairy ice "cream" in a regular ice cream maker requi

Lemon Chiffon Layer Cake for Passover

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This cake is inspired by a Lemon Chiffon Cake recently posted by  Melissa Clark of the New York Times.  I love Passover sponge cake. I cannot say the same for my kids and so I'm hoping that they will suspend their bias and try this cake- it is really wonderful.  The cake reminds me of a Passover sponge cake, although it uses only egg whites, so it actually is a Passover cake-meal stabilized meringue.  The cake, as described here is a lemon layer cake, it can be  modified to be a vanilla/chocolate layer cake or a vanilla/orange layer cake (see suggestions for modifications at the end).  Choreography:    The cake is mixed and baked in about 90 minutes. It should be chilled, 4 hours- overnight before filling. Chill to set for at least an hour before serving. Separate the eggs and whip to create a meringue Sprinkle the cake meal over the flavored meringue and blend with a silicone spatula Bake and cool the cake completely Make the filling (if you are making a

Double Chocolate "Sour Cream" Loaf

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Sometimes its just about a piece of dark chocolate loaf cake-  not a layer cake, no icing, no drizzle, no crumbs (mini chocolate chips yes!). This week's Shabbat dinner had a dessert focus. A slice of rich delicious dark chocolate loaf. It stands beautifully on it's own, it can be further enhanced by a scoop of ice cream or sorbet.  Our son ate it with fresh strawberries.  This cake is pareve and very delicious; I used faux sour cream and margarine. Butter and real sour cream will undoubtedly be uber- delicious.  Choreography: Start to finish you can bake this cake in under 2 hours. This is a loaf cake (the batter will make 2 mid size loaves) - mix the ingredients in the typical way cake ingredients are added: combine the dry ingredients and then  cream the shortening and sugar, add the eggs, liquid, flavoring, sour cream and dry mixture. The batter is thick and requires a long bake (approximately 60 minutes).  Note: the cocoa makes a difference, use

Gluten-Free Kichel (Egg Cookies)

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Although not made into the traditional bow-tie shape, these gluten-free kichel are pretty close to the originals found here: Bow Ties/ Egg Kichel .  The secret to kichel is the eggy dough which causes the baking dough to puff up in the oven, In this dough there are 8 whites and 3 whole eggs. The flour I use for these cookies is Bob's Red Mill gluten-free biscuit mix, which can be found in many grocery stores or purchased on-line. Although there are a few gluten free kichel products on the market, this is so easy to make and so superior, it makes no sense to buy the packaged product. This cookie is easy to mix, roll out and cut. There is no resting period. Although the recipe is gluten free, it is not vegan or fat free. This cookie is NOT kosher for Passover. Yield: approximately 120 small cookies. Equipment:   mixing spoons, measuring cups electric mixer flat surface to roll out dough, rolling pin waxed paper baking parchment paper 2 cookie sheets  flexible scra