• Cremes,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free

    Crème pâtissière, Crème Diplomat and Crème “Roselomat”

    August 26, 2013

    Ingredients ½ litre milk (you can use a substitute such as rice/oat or tapioca milk – to create a non-dairy/Parve Crème pâtissière) 5 tbsp. corn starch 4 egg yolks ½ cup sugar (you can adjust depending on how sweet you like it) 1 tsp. real vanilla extract (grainy) – or vanilla-flavored extract. For Crème Diplomat: 250 ml. whipping cream 1 tbsp. sugar For Crème “Roselomat”: 250 gr. Buffalo soft white cheese/Tofutui dairy-free cream cheese (for a non-dairy/Parve version) Preparation Dissolve the corn starch in ¼ cup of the milk. Add the egg yolks. Pour the remaining milk, ½ cup of sugar and vanilla extract into a medium pot and bring…

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  • Can be prepared in advance,  Dairy,  Desserts and mousses,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free,  Vegetarian

    Cajeta – Goat’s-Milk Dulce De Leche

    May 29, 2013

    Ingredients 2 liters goats-milk (for a vegan/dairy-free version use almond milk) 2 cups sugar 2 vanilla pods (or 2 tsp natural vanilla essence, with seeds) 2 cinnamon sticks ½ tsp. salt 1 tsp. baking soda Preparation Mix 4 tbsp. of the goats-milk with the baking soda. Pour the remainder of the milk into a heavy pot. Add the sugar, vanilla, salt and cinnamon to the pot and stir. Bring to a simmer over medium heat and mix until sugar dissolves completely. Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside. Return to heat and mix continually. When it starts to thicken, and/or change color,…

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  • Can be prepared in advance,  Dairy,  Dairy Free,  Desserts and mousses,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Whisked Gânache Chocolate Truffles

    May 25, 2013

    Ingredients ½ cup heavy cream (for a vegan version, use coconut cream) 280 gr. semi-sweet chocolate (I use 64% Belgian chocolate) 15 gr. butter (for a vegan version, use cold-pressed coconut oil) 2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio) Preparation In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Wait 1 minute and mix until chocolate is completely melted. Add butter and mix to fully incorporate. Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture. Refrigerate for an hour. Put the now-solid chocolate…

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  • Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Other,  Parve,  Pre-preparation required,  Vegan,  Vegetarian

    Sweet Gluten-Free Bun and Challah Dough

    April 27, 2013

    Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – Gluten*, and dairy free. For a plain-flour version: Sweet Bun and Challah Dough…

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  • Dairy,  Gluten Free,  Kosher,  Other,  Pre-preparation required,  Quickies,  Shavu'ot,  Soy Free,  Vegetarian

    Cheesy Bread Sticks

    April 21, 2013

    Addiction Warning: if you prepare these too early in the day, there will be none left for your guests Ingredients 2 cups flour (for a Gluten-free version use “Tami” flour or Schar Bread Mix) 1 tsp. baking powder 1 cup grated Kashkaval cheese (or Caciocavallo) or Manchego 1 tsp. salt 200 gr. thick yogurt or sour cream 150 gr. cold butter, cubed (or 100 gr. goats-milk butter) Preparation In a food-processor bowl, mix the flour, baking powder, salt, cheese and butter, until crumbs form. Add the yogurt or sour cream, and continue pulsing until you have a smooth ball of dough. Wrap the dough in saran wrap and refrigerate for…

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