• Chicken,  Dressed to Impress,  Gluten Free,  Kosher,  Meat,  Non-Kosher,  Other,  Passover,  Rosh Ha'Shana,  Starters

    Sautéed Chicken Liver in Red-Wine Puffs

    August 30, 2013

    Cream puff recipe Filling Ingredients Frying oil 300 gr. chicken livers, cut into 1cm/½” cubes 2 large onions, chopped 2 cups red wine 3 tbsp. brown sugar salt pepper (optional) Filling Preparation In a sauce pan, fry the onions until golden-brown. Add the liver and sauté until it changes color. Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated. Add the wine and sugar, and season with salt and pepper to taste Bring to a boil and reduce heat. Cook for 5 minutes and remove from heat. Using as slotted spoon, remove the liver from the sauce onto a separate…

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  • Cakes,  Can be prepared in advance,  Cheesecakes,  Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Shavu'ot,  Vegetarian

    Delicate Baked Cheesecake

    August 15, 2013

    Ingredients 1 kg soft goats-milk cheese 6 eggs, separated 1 tsp. vanilla extract (the real stuff, not flavored) ½ + ½ cups of sugar 6 Tbsp. corn starch 5 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version) 2/3 cups room-temperature goats-milk 50 gr. melted goats-milk butter Preparation Preheat oven to 240C/460F. Place small tin with boiling water at the bottom of the oven (to create steam). Mix cheese with egg yolks, vanilla extract, and ½ cup of sugar. Sift corn starch and flour together and add to cheese mixture. Blend until no lumps remain. Add butter and…

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  • Cakes,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Fruit Cakes,  Kosher,  Parve,  Pies and Sweet Tarts,  Rosh Ha'Shana,  Soy Free,  Vegetarian

    Apple Pie

    July 13, 2013

    I got this recipe from a friend years ago. Other than a few minor changes, I kept it true to its origins. A fun, comforting pie best served warm with a scoop of good vanilla ice cream and a dollop of whipped cream. Filling Ingredients 8 Granny Smith apples, cored and cubed 150 gr. (¾ cup) Demerara sugar 2 tsp. cinnamon ½ tsp. almond extract 1 tbsp. lemon juice 50 gr. walnuts and/or raisins 2 Tbsp. Brandy Filling Preparation Cook apples sugar and cinnamon over medium heat. When somewhat softened add lemon, almond extract and nuts/raisins. Remove from heat and let cool. Regular Crust Ingredients 250 gr. (2 cups) whole…

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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Main courses,  Other,  Shavu'ot,  Soy Free,  Vegetarian

    Gluten-free Yam and Goat-Cheese Lasagna

    May 30, 2013

    Ingredients 4 yams 1 roll (250 grams) semi-soft goatcheese 150 grams goats-milk feta cheese (or cowsmilk) 250 grams kashkaval cheese 750 ml. goats milk Salt and ground nutmeg, to taste Lasagna sheets (I use brown-rice Gluten-free sheets) Preparation Peel and cube the yams, cook in water until softened and puree. While the yams are still warm, add the goatcheese, feta, 200 gr. of the kashkaval and ½ cup of goats milk. Mix well and season with nutmeg and salt to taste. Preheat your oven to 180C/360F. In a tall tin lined with baking paper, place a lasagna sheet and a generous helping of the yam-cheese mixture (about ½ an inch),…

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  • Dairy,  Dressed to Impress,  Gluten Free,  Kosher,  Quickies,  Shavu'ot,  Soy Free,  Starters,  Vegetarian

    Goat-Cheese Stuffed Mushrooms in Brandy-Béchamel Sauce

    May 9, 2013

    I met my best friend Daniela during my B.A. studies. We didn’t immediately click – Tough me, and shy (then) her… But somehow by the time the year rolled to an end we clicked a little and decided to live together in the dorms second year. This, as they say, was the beginning of a beautiful friendship. Since I worked nights, we would eat dinner around 9 or 10p.m… Sometimes when we couldn’t be bothered to cook, we’d drop by a local restaurant (Rosso). At the time they had a divine stuffed-mushroom starter… Being the poor students that we were, we couldn’t really eat there regularly, so I decided to…

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