Courses: Desserts & Baked Goods Cuisines: Baked Goods I usually serve it straight from the pan.
Holidays: Rosh HaShanah / Shabbat Courses: Desserts & Baked Goods Cuisines: Baked Goods / Holiday Cooking
My mother’s challah with the addition of apples and raisins for the High Holy Days.
Courses: Desserts & Baked Goods Cuisines: Baked Goods
My friend Lynn Burton is a wonderful baker! She loves to present her friends with wonderful gifts from her kitchen. I had this delicious apple cranberry tart once at her house and she graciously shared the recipe with me.
I love it because you can quickly make the pastry dough in the food processor and you can substitute whatever fruit you would like for the filling.
Holidays: Passover Courses: Desserts & Baked Goods Cuisines: Baked Goods / Holiday Cooking
When I lived in Toronto, Sue Devor, the owner of "Sweet Sue's" pastry shop was my congregant. She often led a "baking for Passover" cooking demo at my congregation. Passover baked goods shouldn't taste like "Passover". She introduced me to this rich and gooey chocolate torte.
This recipe has become one of my most requested YEAR-ROUND favourites. My brother (the Culinary Institute of America trained chef) declared: "Wow! This cake is better than one of mine!"
I've modified Sue's original recipe to make it serve a larger group and added a chocolate glaze.
You can flavour it with mint extract (if you like mint), or use a strong espresso (in place of water) if you like a mocha flavour. This is sure to be a show-stopper and a big hit! Here is my version of Sue's fabulous recipe. Thank you, Sue!
Courses: Desserts & Baked Goods / Soups & Salads
"Summer time, and the living is easy..."
This is the season when we want to eat lightly and not spend hours in the kitchen preparing food that's cool, refreshing, delicious, and beautiful.
My dear friends Judy and David introduced me to this delicious and beautiful cold melon soup duo. It's the perfect starter for an easy summer lunch or dinner (or, you can even serve it for dessert with some vanilla ice cream on the side).
I've "tweaked" the recipe a bit to suit my taste.
What's so wonderful about it, is that the prep time is minimal, but the impact on presentation is huge!
It's important, however, to prepare it at least several hours before you plan to serve it (or in the morning). It needs to sit in the fridge for a few hours for two reasons: 1) the flavors need time to "marry"; and 2) it is best served chilled.
Courses: Appetizers
Sometimes you just need a something that's a little sweet, a little salty and a little spicy to have with drinks before dinner. Or to add a little zest to a salad. Or to nibble on for a snack while you are watching the game on TV.
Many of the recipes I saw used corn syrup. So I developed my own recipe, using one single beaten egg white, and a combination of flavours and spices.
Feel free to use your own spice combination.
