Frozen Chocolate Mousse

July 20, 2015

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Many years ago, I had a recipe for pareve ice cream that was perfect, except for one thing: it called for raw eggs. I revised the recipe a while back by heating the eggs with sugar until they reached a safe temperature. But, that was kind of a pain to do.

Now, I have veganized that recipe, replacing the eggs with something that has recently been dubbed aquafaba, a neologism for the liquid left over from cooking beans. It seems that this liquid can be whipped into something very much like meringue. It can be turned into meringue cookies, topping for lemon meringue pie, marshmallows, marshmallow fluff, Italian meringue buttercream and more . . .

In the last several months, there has been a flurry of experimentation with this in the vegan community. It seems to have started with Jöel Roessel, who discovered that the liquid from cooked chickpeas could be whipped into meringue and then posted about it on his blog, Revolution Vegetale. It really took off, though, when Goose Wohlt shared his experimentation with this technique via Facebook (full story here and here and here). There is much more information on this Facebook page.

Theoretically, all you need to do for aquafaba mousse is whip the liquid from a can of chickpeas until it forms a dense white foam and then fold into the foam some melted chocolate (3.5 ounces). I think that the mousse has better texture when sugar is whipped into the aquafaba foam. The added sugar makes for a dense, stable meringue instead of a delicate foam. To balance the added sugar, I add in some cocoa powder and oil.

I have tried this mousse various ways. I am giving you two versions I especially liked. The first version has more sugar/cocoa/oil. The meringue is especially stable, but the resulting mousse is very light and delicate instead of dense and firm. If you like a denser, firmer mousse, try the second version, which adds in more chocolate and reduces the cocoa/sugar/oil.

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Raw Brownie Truffles

July 16, 2015

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These remind me of rum balls–intense chocolate-ey nuggets with a slight chewiness to them.  Actually, they are really more or less a chocolate-covered bite-sized Lara Bar, but with a lighter, brownie-esque texture. I keep these in the fridge or the freezer. Excellent as a quick pick-me-up snack, but pretty enough to serve at a party as a fancy candy.

I don’t remember exactly where I got the basic proportions for this recipe (I made this before Pesach and wrote everything down on a scrap of paper), but I remember looking at a recipe for raw date brownies by Chana Schottenstein on Joy of Kosher, (which is very similar to this recipe on Minimalist Baker) and that might have been my starting point.

I ended up making this three times, finally changing the nut I used, in order to get the right texture.

My first two batches of this were made with pecans. Only pecans. The first time I made it, I had the problem of the mixture becoming oiley when I tried to shape it into balls. At first, I thought this was a problem of how I mixed everything together:  perhaps the nuts were getting overheated and releasing oil as they were processed with everything else in the food processor? The second time, the mixture was okay as long as I handled it very gently.

Then I realized that the problem might be the pecans, so I researched the oil content of different nuts. Turns out that pecans are especially high in oil content, and almonds are much lower. Almonds are about 55 percent oil and pecans are 70 percent oil. A third batch of raw brownie made with almonds instead of pecans was lighter in texture and taste, more like a brownie than chewy fudge.

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African Vegetable Stew

July 14, 2015

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Originally called “Soul Soothing African Peanut Stew,” this recipe is really more about the vegetables than the peanuts. The flavor of peanuts is actually pretty subtle. There is so much else going on: chickpeas, spinach, tomatoes, sweet potatoes, onions, garlic and lots of spice.

I know . . . the right name is African Peanut Stew . . . and the concept is based on a real West African dish (Maafe or Domodah).

This comes from a cookbook that my sister-in-law has been steadily working her way through: The Oh She Glows Cookbook by blogger Angela Liddon. Everything my sister-in-law has made from this book has been fantastic, and she has made a lot of the recipes from the book. My sister-in-law makes this stew for company and it has become her most requested recipe.

Given the above, you would think I would just faithfully follow the recipe instead of changing it around. But, I changed it just a little bit. Just a little.

I added eggplant, increased the amount of spinach and reduced the amount of broth. Plus, I replaced the jalapeno pepper with a poblano pepper.

You can use my changes, or follow the recipe as originally written, but do try it. The combination of peanut butter and vegetables sounds improbable, but the end result is fantastic.

 

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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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