Kosher Dairy

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.

 
 

Mini-Muffins

Mini-Muffins.jpg

Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.

INGREDIENTS:

  • 2/3 cup sifted unbleached all- purpose flour
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
  • 2/3 scant cup sugar
  • 2 large eggs, at room temperature
  • Zest from 1 lemon
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ tablespoons poppy seeds
  • ¼ cup sour cream, at room temperature

PREPARATION:

  1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
  2. Preheat the oven to 375 F.
  3. Sift together the flour and baking soda directly into the measuring cup.
  4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
  5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
  6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
  7. Wait a minute, unmold and cool on a wire rack. 
 
 

Cheese Kugel

Cheese Kugel.jpg

Makes 9 servings.

This is a traditional Eastern European dessert which I often serve on Shavuot when it is customary to eat dishes made with cheese. It has a touch of sweetness and is very light.

It can be eaten cold, warm or at room temperature. 

INGREDIENTS:

  • ½ pound medium egg noodles (See Note)

  • 1 tablespoon Kosher salt

  • 3 tablespoons unsalted butter, melted

  • 15 ounces unsalted farmer cheese (See Note)

  • 1/3 cup sugar

  • ½ cup milk

  • Grated rind of one orange

  • ½ cup orange juice

  • ½ cup seedless golden raisins

  • ½ cup sliced almonds, toasted

  • 2 large eggs, at room temperature, separated

PREPARATION:

  1. Preheat oven to 350F.

  2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add I tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 4 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well, again.

  3. Grease a 9x9x2 oven proof dish with some of the butter.

  4. In a large bowl mix the remaining butter with the farmer cheese,  sugar, milk, orange zest, orange juice, raisins, almonds and egg yolks.  Add noodles and combine well.  Beat egg whites until stiff and fold into noodle mixture.

  5. Transfer mixture to the prepared dish. Smooth the top and bake for 50 minutes.

NOTE:

Egg noodles are easily available. I use the Manischewitz brand.

I use Friendship unsalted farmer cheese. They come in 7.5 ounce packages.

 
 

Dairy Flourless Almond Chocolate Torte

Makes 12 servings.

Gluten free, moist, chocolaty and absolutely delicious, this cake can be eaten plain, topped with chocolate icing, ice cream, sorbet or berries.

INGREDIENTS FOR TORTE:

  • 8 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for greasing the pan
  • 7 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 large eggs, at room temperature (See Note)
  • 1/3 cup sugar
  • 1 ½ cups finely ground almond flour with skin, plus 2 tablespoons for dusting the pan and 2 tablespoons for dusting the cake (See Note)

INGREDIENTS FOR CHOCOLATE ICING:

  • 3 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces
  • 2 tablespoons sliced almonds for sprinkling over the icing, optional

PREPARATION:

  1. Preheat the oven to 350F
  2. Grease a 9 x 1 ½ inch spring form pan with a removable bottom. Dust with almond meal, invert the pan and tap the pan to shake out the excess almond meal.
  3. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted. Remove the top of the double boiler, uncover and cool.
  4. Place the butter and the egg yolks in a bowl of an electric mixer. Using the balloon whisk attachment, beat the egg yolks, at medium speed, gradually adding the sugar until the mixture is pale, about 5 minutes. Add the melted chocolate and combine well.
  5. With a rubber spatula, add the almonds and combine.
  6. In another bowl of an electric mixer beat the egg whites, at high speed, using the balloon whisk attachment until stiff peaks form.
  7. With a rubber spatula fold half of the egg whites into the chocolate batter. Reverse the process pouring the chocolate batter over the egg whites. Gradually fold the two together making a motion like a figure 8 with the spatula, until all the whites have disappeared. Pour the batter into the pan and smooth the top.
  8. Bake the torte in the center of the oven for about 25 minutes. A cake tester inserted into the center of the torte should come out dry, and will feel lightly firm to the touch.
  9. Cool on a wire rack. Release the sides with a metal spatula if necessary. Remove the ring and release the bottom. Invert torte onto a flat plate, if you want to ice the cake.

PREPARING THE CHOCOLATE ICING:

  1. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted.
  2. Remove the top of the double boiler and whisk in the butter.
  3. Stir until the chocolate is smooth.
  4. Pour the icing over the top and sides of the cake.

NOTE:

It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolks tend to break as they warm.

I use Bob’s Red Mill finely ground almond flour with skin.  It is readily available in all health food stores.

 
 

Rugelach

Makes 32 rugelach.

These Eastern European specialty cookies are a favorite at my home, so I always have some on hand in the refrigerator or freezer. They are easy to warm. Just wrap them in foil and warm in a toaster oven or food warmer. A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine

INGREDIENTS

Dough

  • 8 tablespoons unsalted butter, at room temperature cut into small pieces
  • 3 ounces cream cheese, cut into small pieces
  • 1 cup unbleached all –purpose flour

Filling

  • ¾ cup walnuts
  • 3 ounces, high-quality, imported semi-sweet chocolate, broken into small pieces
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

PREPARATION

  1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.  Turn out the dough onto a lightly floured work surface or board and knead into a smooth ball.
  2. Divide the dough into two balls, dust them lightly with flour and flatten them. Wrap them in wax paper, then in foil. Refrigerate for 6 hours or overnight. When you are ready to bake, remove the dough from the refrigerator and wait until it is malleable (depending on the temperature of the room it can be over 30 minutes).
  3. Chop the walnuts in a food processor until coarse. Transfer to a medium bowl. In the same food processor, chop the chocolate until coarse. Add them to the walnuts, along with the sugar and cinnamon. Combine well. You will most probably have a little filling left over.
  4. Preheat the oven to 3750 F.
  5. Work with one ball of dough at a time, keeping the other refrigerated. 
  6. On a lightly floured surface, roll out each ball to a circle about 12 inches in diameter.   Cut the circle into 16 pie-shaped pieces and sprinkle with half of the filling .Roll tightly from the widest part to the end. Bend it slightly into a curve, like a croissant. Repeat the process with the other ball.
  7. Place the rugelach on an 18x13 inch heavy non stick baking sheet and bake for about 25 minutes, or until lightly golden.. Cool on a wire rack.

NOTE:

Rugelach freeze well. Place them side by side in an air-tight plastic container with wax paper between the layers.