Frozen Strawberry Mousse

June 10, 2015

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This tastes just like regular strawberry mousse, but it is not made with the usual egg whites or whipped cream (or Rich’s Whip). If you haven’t already heard about aquafaba, you won’t believe what aerates the mousse. Here are the three ingredients in this mousse: strawberries, sugar and–this is the part that makes the mousse fluffy–the water from a can of chickpeas.

Yes, really.

If you take the liquid that beans were cooked in and whip it, it turns into meringue. If you want the story behind all this, take a look at this interview with Goose Wholt. There is a Facebook page dedicated to this topic: Vegan Meringue–Hits and Misses.

If you want to see a video of how to make this, look at this youtube video by Tivonika:

I ended up using different proportions of strawberry, sugar and chickpea liquid, but the basic methodology is the same.

Bonus: If you want to know how to make the crunchy bits sprinkled on top of the strawberry mousse, take a look at this Passover recipe by Estee Kafra.

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Chocolate Caramel Cheesecake

June 9, 2015

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Okay, so I should have posted this before Shavuos, but I just didn’t get to it. Bookmark this for next Shavuoth: super creamy cheesecake topped with soft caramel sauce and shards of milk chocolate. Kind of like a rolo crossed with cheesecake.

The basis for this was my Turtle Cheesecake, which is the same, but also has chopped pecans mixed into the caramel sauce and has a chocolate glaze instead of chopped chocolate. The chopped chocolate is easier to prepare than the chocolate glaze and is much, much easier to cut through when serving the cheesecake. I explain how to make home-made caramel sauce, but you could just buy caramel sauce or dulce de leche for the topping.

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S’mores Chocolate Cake

June 8, 2015

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Chocolate cake, glazed with chocolate, topped with a mixture of marshmallows, graham cracker bits, cake cubes and a drizzle of more chocolate glaze. Easy to make and keeps well.

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The Silver Platter

May 19, 2015

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Disclosure: Artscroll provided me with a review copy of The Silver Platter. Opinions expressed are my own.

The Silver Platter is what you would expect from an Artscroll cookbook: beautiful photos of food, attractive layout and stylish recipes. The book also represents the launch of a new kosher food personality, Daniella Silver, under the mentorship of the beloved cookbook author (and fellow Canadian) Norene Gilletz.

If the book has a distinct “culinary point of view,” it is best summed up as follows: easy, uncomplicated recipes that are simply seasoned, gluten-free (or adaptable to gluten-free) and feature lots of fresh vegetables/grains/legumes. While the cookbook looks like it belongs on a coffee-table, it will get a work-out in the kitchen.

Within two days of getting the book, I made four recipes from it. On Thursday, I made the Cheesy Smashed Roasted Potatoes (big hit–see below for recipe), and on Friday, I made the Lemon-Infused Lentil Rice, the Roasted Baby Potato & Tomato Medley and the Shaved Corn & Asparagus Salad (substituting string beans for the asparagus–also see below for recipe). Everything was easy to make and was a success.

The cookbook has a certain level of health-consciousness, prominently featuring trendy grains and vegetables like quinoa and kale. As a nice bonus, the back of the book lists nutritional data for every recipe. But, the cookbook seems to be more about “family friendly” than “super healthy.” While sweeteners aren’t tossed into every recipe, sugar, honey, maple syrup, ketchup and jam are fairly frequent additions to marinades/sauces for fish/chicken/beef and to salad dressings.

The dessert section features mostly simple, home-ey recipes, like cookies, brownies and bundt cakes, which all use oil instead of margarine or butter. Additionally, every dessert recipe is either flourless or can be made with gluten-free flour mix. Not all the dessert recipes will work for Passover, but quite a few will, such as the Rocky Road Brownie Cake and the Almond-Crusted chocolate Tart.

Here is one thing that I wished this cookbook had: suggested menus. I would have loved to have seen how Daniella Silver puts these recipes together into full meals for different occasions.

Speaking of menus, if you are still looking for dairy recipes for Shavuos, here is a list of dairy recipes in the book: Dairy Blueberry Soup, Double Cheese Cauliflower Gratin, Crustless Spinach & Feta Cheese Tart, Caprese Penne Salad, Roasted Balsamic Tomatoes & Feta Cheese, Fresh Berry Toast, Lemon Garlic Spaghetti, Cauliflower Crusted Pizza, Grandma Marion’s Cheese Muffins, Carrot Cake and Heavenly Halvah Cheesecake.

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Reproduced from The Silver Platter, by Daniella Silver with Norene Gilletz, with permission from the copyright holders, ArtScroll/Mesorah Publications. http://artscroll.com/silver


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PI DAY 3.14.15

March 14, 2015

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Happy Pi day!

Some pie recipes:

Banoffee Pie (another version is pictured above)

Tarheel Pie (brownie pie)

Lemon Angel Pie (kosher for Passover!)

Chocolate Chess Pie (another brownie pie, with easy pareve ice cream)

Pecan Filo Tartettes

Apple Galette

Blueberry Toaster Tarts

Chocolate Pretzel Tart

Blueberry Torte

Apple Breton

Chocolate Caramel Tart

Purim Bananagrams

March 3, 2015

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I decided to turn my recent obsession with banana cake into a mishloach manot theme. I was playing Bananagrams with my kids when the idea hit me: Purim Bananagrams!

Components of Bananagrams mishloach manot: alphabet cookie squares (these cookies look like Bananagrams tiles), banana cake, a banana, a banana-strawberry juice box, and candy made from Rice Crispies, chocolate and banana chips. The note with the mishloach manot has a drawing of Bananagrams tiles spelling out a Purim message. I have recreated that message in tiles in the picture above. I have also used Hebrew tiles to spell out Purim words and a message.

One more thing: I made a cake for the seuda (a chocolate cake with chocolate glaze) and I used the alphabet cookie squares to write Happy Purim on it. (I have to say, alphabet cookie squares are a really handy way of writing a message on a cake. This is a good thing to keep in mind next time you have to write happy birthday on a cake and don’t feel like using a piping bag.)

Chocolate Chunk Banana Bread

February 17, 2015

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This banana bread is especially good. It is moist, with an intense banana flavor and with a more subtle undercurrent of caramel from the dark brown sugar. Add big chunks of chocolate to make this loaf cake absolutely irresistible.

Instead of making it in a large loaf pan, you can make it in little loaf pans (6″x4″). If you have five extra-ripe bananas lying around, you can make a big batch of batter and get 9 mini loaves. If you can find the 4.25″ square foil cups, you can make  12-13 mini square cakes.

These freeze well and make nice gifts.

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Spinach and Chickpea Curry

January 7, 2015

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My sister gave me a stash of cooking magazine to look through and this recipe popped out at me. It is the sort of brilliant recipe that is dead simple and super quick to make, but tastes as complex as a time-consuming complicated recipe.

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Homemade Crescent Rolls (dairy free)

January 6, 2015

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I recently served these crescent rolls at a special birthday party. Each person had on their salad plate a crescent roll and a salad inside an edible salad bowl.

Crescent rolls are, all at once, elegant and cozily homey. They look difficult to make, but are actually pretty easy to do. If you want to make them ahead of time, they freeze beautifully.

Crescent rolls are usually made with butter, but I keep my rolls dairy-free by using oil. You can use a neutral tasting oil (like safflower oil) or an extra-virgin olive oil.

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Easy Latkes

December 21, 2014

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Okay, so, like the cookies previously posted, these are really easier latkes. Easy latkes are the kind someone else makes. As long as you are doing more than just reheating, latkes are never really easy. But, this recipe comes close.

Here is the short-cut: refrigerated hash brown potatoes, which are cooked and shredded potatoes. To make the latke batter, just add eggs, flour, salt and pepper. The potatoes won’t change color because they are pre-cooked (and also treated with preservatives), so you don’t have to worry about your latkes turning grey-ish.

You can oven-fry them (that is really easy), but truthfully, they taste best fried.

I got the idea from Rachael Ray a few years ago, but never got around to trying it until this year.

Here is another thing on my to-try list: these oven baked latkes with add-ins like broccoli-cheddar, sweet potato-scallion, lemon-herb, and smoked paprika-red bell pepper. You will note that the recipe calls them mini-hash browns, but I say laktes.

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