Showing posts from February, 2017

Hamantachen with almond flour (NOT gluten free)

This recipe is a pareve version of the recipe printed in the on-line edition of The Forward from the fabulous bakery, Breads Bakery (located in New York and Tel Aviv).  Breads Bakery is a fabulous bread and pastry bakery located in Tel Aviv ("Lechamim") and Manhattan (Union Square). In addition to bread, they also have a wonderful assortment of Jewish pastries (both European and Middle Eastern). This dough is different from any hamantachen dough I've ever made: no baking powder/soda, low ratio of eggs to flour and the addition of almond flour. Unlike the original recipe, I used margarine (Earth Balance) instead of butter.  The filling in the cookies pictured above is Fred's (my husband and one of my taste testers) rendition of Surinam Haroset   adapted from the New York Times Passover Cookbook . Yes, he made the haroset last Pesach, I double wrap a few containers and use it over the year for baking.  You can use your favorite filling, canned, jarred, or

Very Lemon Loaf Cake

This recipe is adapted from the "Lemon Cake" recipe from the  Essential NY Times Cookbook . The original is dairy and relies on both a finishing syrup and glaze.  Choreography: This lemon cake is a very simple loaf cake, in this case made with soured non-dairy milk. The hot baked cake is reinforced hot with lemon syrup. The sparkly top is created by sprinkling sparkling sugar on top of the cake batter prior to baking. Sparkling sugar is available from  King Arthur Flour   and Bob' Red Mill . I've found instructions to DIY sparkling sugar at the blog  Two Sisters Crafting . The original cake uses fresh lemon zest, I opted for lemon oil. Use a good quality lemon oil. If you can't find it locally, it can be ordered from  LorAnn Oils  or  Boyajian  . Order the larger bottle and store in the refrigerator.  Equipment : measuring equipment stand mixer or electric hand held mixer and large mixing bowl 2 medium size loaf pans  small bowl to mix dry

Savory Cheese - Olive Puff Pastry Braid (savory "Danish")

This is a puff pastry dough (Danish dough) with a savory filling.  The dough recipe comes from King Arthur Flour 's baking school.  My husband and I took a Danish baking class in January (a visit to Vermont in January that had nothing to do with skiing!) The class was lots of fun and although I may not choose to make Danish frequently, it's definitely something that can be made for "special occasions" and with a variety of unusual fillings.  This dough has a goodly amount of butter. It was explained that "European style" butter, with a slightly higher fat content and slightly lower water content is preferable. At some point I'm going to try to create a non-dairy version, but in the meantime, here is the recipe as taught at KAF.  Choreography: Danish dough is a laminated dough, meaning that butter is worked into the dough in layers. The dough in the photo has over 75 layers - a process that will take several hours. That's the scary ne

Viennese Style Fruit Tart (Fig- Orange variation)

Viennese Style Fruit Tart  Fig-Orange Variation  Fresh figs!  Picked and frozen at the end of the summer.  What a treat in February.  Defrost frozen, whole figs, halve the fruit. Substitute a good quality orange marmalade for the preserve in the original recipe.  Find the recipe at : Viennese Style Fruit Tart