Helen Nash Dessert

Pear Cobbler

Pear+Cobbler.jpg

Makes 6 servings. 

I make this dessert, which is both gluten free and easy to make, in the winter when pears are at their best.

INGREDIENTS:

  • 5 tablespoons pareve chilled margarine or butter cut into ½ inch cubes, plus 1 tablespoon for greasing the ramekins.

  • ¾ cup ground almond flour with skin (See Note)

  • ¾ cup old fashioned rolled oats

  • 1/3 cup sugar

  • ½ cup blanched sliced almonds

  • 3 medium-ripe Bosc pears

  • Zest of 1 lemon

  • 3 tablespoons lemon juice

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Grease six ½ cup ramekins with 1 tablespoon of the margarine/butter and place on a cookie sheet.

  3.  In a large bowl combine almond flour, the rolled oats, sugar and almonds.

  4. Add the margarine/butter and mash with a fork to a coarse texture. Refrigerate until ready to use. 

  5. Peel, core and cut the pears into small cubes.  Place the fruit in a medium bowl and toss with the lemon zest and lemon juice. 

  6. Spread the fruit in the bottom of the ramekins and spread the crumble over the fruit. Cover with cling wrap.  You can do this step ahead of time and bake it straight from the refrigerator.  

  7. Bake the cobbler for about 20 minutes, the topping should be light brown. Serve warm.

NOTE:

I use Bob’s Red Mill ground, not blanched almond flour.

 
 

Dairy Chocolate Soufflés

Dairy Chocolate Soufle.jpg

Makes 8 servings. 

This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR. 

INGREDIENTS:

  • 1 tablespoon unsalted butter for greasing the ramekins

  • ¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins

  • ¾ cup heavy cream

  • 4 ounces imported semi-sweet chocolate, broken into small pieces

  • 4 large egg whites, at room temperature

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.

  3. Place them on a cookie sheet. 

  4. Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.

  5. Remove from the heat. 

  6. Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.

  7. With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined. 

  8. Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS. 

  9. Bake for about 15 minutes, or until puffy.

 
 

Mandelbrot

Mandelbrot.jpg

Makes about 5 dozen slices. 

Mandelbrot, which means “almond bread” in German, look like biscotti. It is the combination of nuts and long, slow baking that gives these cookies their wonderful crunch. I always have some on hand. This is a revised recipe which first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.

 INGREDIENTS:

  • 8 ounces skin on hazelnuts

  • 8 ounces skin on almonds

  • 8 ounces dark raisins

  • ½ cup unbleached all-purpose flour

  • ½ cup sugar

  • 1½ teaspoons ground cinnamon

  • 3 large eggs, whisked well

 PREPARATION:

  1. Preheat the oven to 325 F. 

  2. Line a 9-x 9 inch square baking pan with parchment paper.  

  3. Chop the hazelnuts coarsely in a food processor fitted with the steel blade and transfer to a large bowl. Chop the almonds and add them to the hazelnuts. Add the raisins, flour, sugar, and cinnamon. Combine well using a wooden spoon.   

  4. Stir in the eggs and combine thoroughly.   

  5. Press the mixture into the pan and flatten the top with your hands until it feels firm. 

  6. Place the pan in the middle rack of the oven and immediately reduce the temperature to 300 F.

  7. Bake for 1 hour. 

  8. Lift the parchment paper and cool the mandelbrot for a minute. Place on a board and cut with a serrated knife into 3 equal parts. Cut each part into ¼ inch slices or thinner.   

  9. Reduce the temperature of the oven to 200 F. 

  10. Arrange the slices on a large cookie sheet and bake for 45 minutes on each side.  The Mandelbrot should be very crisp.   

  11. Cool on a wire rack.

 NOTE:

Mandelbrot keep well in the refrigerator in an airtight container or in a cool place.