Category: Shavuous

Corn Flake Crunch Ice Cream

I am so excited to be a part of this all new kosher recipe linkup! Each month, the linkup will feature another theme. This month it is frozen desserts. Check out the other great frozen dessert recipes below!

I don’t have an ice cream machine, so when I thought about what frozen dessert to post, I kept coming back to one of my most popular posts, my peanut butter fudge ice cream pie. What makes that recipe so great is the combination of peanut butter and chocolate. Who doesn’t love that decadent pairing? My brother reminded me about another ice cream recipe that my mom used to make that also uses peanut butter and chocolate. Mixed with crunchy clusters of corn flakes and slivered almonds, this recipe is sure to become your next favorite dessert! Feel free to use store bought ice cream or you can make your own.

Corn Flake Crunch Ice Cream
adapted from “The Balabuste’s Choice”

1/2 cup creamy peanut butter
4.5 oz. (1/2 bag) chocolate chips
1/2 cup slivered almonds
2 cups Corn Flakes
1/2 gallon vanilla ice cream, softened

Method:

Preheat your oven to 350 degrees. Spread the slivered almonds out on a baking sheet and bake until toasted and brown, about 10 minutes. Set aside. Add peanut butter and chocolate chips to a pot and stir over medium heat until melted. Stir in slivered almonds and corn flakes. Pour the softened ice cream into a 9×13 pan and fold in the cornflake mixture. Freeze for several hours.

You may serve this in scoops or cut into squares and garnish with chocolate syrup and slivered almonds.

1 year ago: fruit skewers with dipping sauce

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Salmon Pasta Salad

If you follow my blog, you know how much I love turning leftovers into something fabulous. This salmon salad is no exception. Back on Succos, I prepared a huge portion of salmon and although delicious, I still had so much left over. Because salmon tends to get a bit fishy the next day, I wanted to serve it up in a way that I could mask some of its fishiness. And that’s how this recipe was borne.

This year, we go straight from Shabbos into Shavuous and I’m sure many of you are going to have lots of leftovers. And since not everyone has the luxury of leaving on their oven for 3 days, we’ve all got to make the most of what we’ve got. This recipe will take your leftover salmon from fishy to delicious! I’ve upped the ante for Shavuous by using soft Israeli cream cheese instead of mayonnaise. Make sure to bake your salmon in a pareve oven so you can make it dairy.


Salmon Pasta Salad

1 12 oz box bowtie pasta (reserve 2 tbsp cooking water)
2 slices leftover salmon (see note)
1/2 c peas, thawed
1 small red onion, diced (about 1/4 cup)
zest of 1 lemon
juice of 1 lemon
2 tbsp dill
1/4 cup soft Israeli cream cheese
salt and pepper, to taste

Method:

Prepare pasta according to package directions, making sure to reserve 2 tbsp of cooking water before draining. Add the pasta to a mixing bowl and stir in cream cheese while it’s still hot. Add pasta water 1 tbsp at a time to help thin out the cream cheese. Add remaining ingredients and mix to combine. Serve immediately.

Note: If you don’t have leftover salmon, you can use chunks of canned salmon or you can bake fresh. Preheat oven to 400 degrees. Squeeze some fresh lemon on fish, sprinkle salt, and drizzle a little olive oil. Bake for 15 minutes.

Variation: For a pareve version, use mayo instead of cream cheese. Omit the pasta water.

1 year ago: black bean & chorizo chocolate chili

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Peanut Butter Mousse &
Levana’s Chocolate Espresso Mousse

At our local Bikur Cholim gathering last year, we were lucky enough to have Levana Kirschenbaum, the talented caterer and cookbook author, do a cooking demo for us. I don’t remember everything she made, but one thing that really stood out was her chocolate mousse. I’m not one to eat raw egg yolks (like in most mousse recipes), so when I saw her using tofu instead, I was intrigued. That Shabbos, I made her recipe for dessert, and it’s been a regular in my house ever since. The tofu adds a silkiness to the mousse that you’d never dream would come from soy. I started experimenting with silken tofu some more and this peanut butter mousse is one of my favorite outcomes. You can even make a parfait of mousses, and layer the chocolate and peanut butter into dessert glasses (keep it small because they are very rich!). I did that one Yom Tov and topped it with whipped cream and brownie crumbles. My guests nearly fell off their seats!

Thanks to Levana for generously sharing her chocolate espresso mousse recipe below. Make sure to check out her new cookbook, The Whole Foods Kosher Kitchen!

Peanut Butter Mousse

1 lb. silken tofu
3/4 c creamy peanut butter
1/2 cup confectioners sugar
1 1/2 tbsp honey
1/8 tsp cinnamon
1/8 tsp salt

optional garnishes:
whipped cream
honey roasted peanuts, coarsely chopped
chocolate sandwich cookie crumbs (processed in the blender)

Method:

Remove tofu from packaging and drain on paper towels until all excess liquid is absorbed. Add the tofu, peanut butter, sugar, honey, cinnamon and salt to a blender and process until smooth. Refrigerate for a few hours until firm. Pour into glasses and garnish with whipped cream, chopped peanuts and cookie crumbs.

Variation: You can also make a peanut butter pie using this mousse recipe. Just add melted butter to the cookie crumbs and press into the bottom of a pie dish. Bake for 10 minutes to set. Remove from oven and set aside to cool. Pour mousse into pie dish and top with whipped cream. Garnish with chopped peanuts and chocolate shavings.

 

Levana’s Chocolate Espresso Mousse
recipe reprinted with permission from LevanaCooks, author of The Whole Foods Kosher Kitchen

1 c good quality semisweet chocolate chips (or grated chocolate)
2 tbsp instant coffee powder
1/4 c water
2/3 c pure cocoa powder
2/3 c sugar
1/4 c vegetable oil
2 tbsp unflavored brandy or rum
1 lb. silken tofu, drained

Method:

In a small saucepan, on a very low flame, place all but last ingredient, and cook, stirring, until melted. This will take about 2-3 minutes (Or microwave 2 minutes). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Pour the mixture into 6 to 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.

1 year ago: best bbq potato salad

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Cream of Leek Soup + Fresh & Easy Cookbook Review

I don’t know what’s taken me so long to make something from Leah Schapira’s fabulous cookbook Fresh & Easy Kosher Cooking, but I’m so glad I finally did. It also gave me a chance to revisit the book and look at page after page of mouthwatering recipes and pictures. While the title “Fresh & Easy” refers to the recipes, it also reflects the cookbooks ease of use. Being a web designer by trade, I really appreciate a fresh and clean layout, and Leah’s book does a fabulous job of creating organized, easy-to-read meal plans for the everyday cook. With picture perfect menu’s, an informative guide to seasonal fruits & vegetables, as well as freezer tips and food pairings, “Fresh & Easy” is the perfect resource for busy moms and cooks.

One of the recipes that stood out to me was this cream of leak soup. While I usually make french onion soup for Shavuous, I find it quite heavy, so I was looking for something dairy, but lighter. While this is similar to a vichyssoise, the lack of potatoes and heavy cream keep it light – which I love. Of course I had to throw my own twist on it, so I made some crispy leeks for garnish.

Some of the other recipes I’m eyeing from Leah’s book include the gemelli basil pasta salad, butternut squash with grapes and shallots, red wine tomato sauce, Italian breadsticks, double chocolate pecan waffles, creamy thai chicken thighs, plum asian chicken, savory hamentaschen, peanut butter bars, cinnamon twists, cheese buns….(I better stop here before I type up the whole cookbook!)

Do you own the Fresh & Easy cookbook? What are some of the recipes you’ve tried? I’d love to hear from you!

Cream of Leek Soup
reprinted with permission from Fresh & Easy Kosher Cooking by Leah Schapira of CookKosher.com

3 large leeks (white and light green parts only)
2-3 tbsp oil
1 small onion, diced
4 tbsp flour
2 cups pareve chicken stock (I used Imagine)
1/4 cup white wine
salt and pepper, to taste
3/4 cup milk

Method:

Slice the white and light green parts of the leek in half vertically (I seem to have misread this part and used the green parts too, oops!). Wash well and cut crosswise into thin slices. Heat the oil over medium heat and saute the leeks and onions for 10 minutes, stirring occasionally, until translucent. Add the flour, stirring constantly for 1-2 minutes. Add the stock and bring to a boil. Lower the heat. Add white wine, salt and pepper and simmer for 10 minutes. Add milk and heat thoroughly, taking care that the soup does not come to a boil.

Note: Puree if desired.


Crispy Leeks

1 leek, white and light green part only
canola oil

Method:

Slice the leek in half vertically and wash to remove dirt and grit. Dry well. Cut the leek lengthwise into thin strips. Heat up oil in a small pan and add leeks. Fry until golden and drain on paper towels.

1 year ago: mini zucchini muffins + Rivka’s pumpkin cake

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Pesto & Goat Cheese Crostini

With a 3-days-of-cooking marathon ahead of us next week, I thought it best to keep it short and sweet today. It doesn’t get much easier than this!

Crostini are small pieces of toasted french bread that are served with a topping as an appetizer. With pesto, goat cheese, and sundried tomato, these make the perfect starter to your dairy Shavuous meal.

In a pinch, you can even use store-bought pesto and melba toasts.

Pesto & Goat Cheese Crostini

1 french baguette
olive oil
pesto
goat cheese
sundried tomatoes, coarsely chopped

Method:

Cut the baguette on the bias about 1/4″ thick. Lightly brush with olive oil and bake at 350 degrees until crisp and lightly golden, about 10 minutes. Once the toasts have cooled, spread on a tablespoon of pesto, top with a dollop of goat cheese and garnish with sundried tomatoes.

1 year ago: mushroom quinoa

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