The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts

The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts

Paula Shoyer

Language: English

Pages: 240

ISBN: 1454907142

Format: PDF / Kindle (mobi) / ePub

For kosher bakers, this book is nothing short of a revolution! It offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover.
This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year.

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Tablespoons all-purpose flour 1 teaspoon unflavored gelatin powder 2 teaspoons rose water, or more to taste ⅓ cup (80ml) dairy-free whipping cream 9 to 12 ounces (255 to 340g) fresh raspberries, or 6 ounces (170g) raspberries and ½ cup litchi fruit (about 8 litchis), cut in pieces. Preparing the eggs SEPARATE THE EGGS and let the whites sit out at room temperature for at least two hours. Meanwhile, prepare the pastry cream. To make the pastry cream IN A HEAVY SAUCEPAN, bring the soy milk,.

Holiday so you are ready when your helpers arrive. The dough may be made with butter. Cut and decorate the cookies as you like. The tiny Chanukah-themed cookie cutters I use for this recipe can be ordered from my friends at Shortbread 1 cup (120g) confectioners’ sugar 2 cups plus 2 tablespoons (265g) all-purpose flour, plus extra for dusting 1 cup (2 sticks; 226g) margarine, cut into tablespoons Royal Icing 2 large egg whites ½ teaspoon pure vanilla extract 3¼.

Half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is ¼-inch (6-mm) thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. USE a 2- to 3-inch (5- to 8-cm) drinking glass or round cookie cutter to cut the dough into circles. Use a metal flat-blade spatula to lift up the circle of dough and place it on another part of the.

Then increasing the speed to medium to mix well before the next addition. Scrape down the bowl often. You should have a thick but pourable cream. WHEN THE CHOCOLATE HAS HARDENED, remove it from the fridge and spoon the peppermint cream on top of it. Use a clean spatula to spread the peppermint cream back and forth from the center of the pan to cover the chocolate with an even layer of cream. Put the cream-covered chocolate back in the fridge for 45 minutes to harden. ONCE THE PEPPERMINT CREAM.

Shapes into the cake icing. STORING Cakes made without fruit can be easily frozen, though apple cakes freeze just fine. Once you’ve unmolded and cooled a cake, wrap it in plastic and freeze it. You can also freeze cakes that have been assembled and frosted. First freeze the frosted cake on a cookie sheet and, after it is frozen solid, wrap it in plastic and put it back in the freezer for up to three months. TARTS, MOUSSES, AND PASTRIES When you are having guests for the holidays, it is nice to.

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