Category Archives: Recipes

Vanilla Bean Ice Cream

Makes approximately 1 quart

1 cup whole milk

1 vanilla bean, sliced in half lengthwise

2 cups heavy cream

¾ cup granulated sugar

2 teaspoons all purpose flour

6 large egg yolks

  1. In a medium saucepan, bring the milk to a simmer over medium high heat. Remove from the heat.
  2. On a cutting board, using a small sharp knife, scrape down both halves of the vanilla bean placing the black seeds into the hot milk. Add the pod halves to the milk as well. Allow the mixture to steep for 15 minutes. Remove the pod halves and discard.
  3. Add 1 cup of the heavy cream into the milk, and again bring the mixture to a simmer.
  4. In a large heatproof bowl, whisk together the sugar, flour and egg yolks for about 1 minute or until thickened and the color turns a pale yellow.
  5. Slowly whisk the hot milk and cream mixture into the sugar and yolks.
  6. Pour the mixture back into the same saucepan and place it over medium heat.
  7. Using a whisk, stir constantly until the custard thickens slightly.
  8. To allow the custard to cool quickly, pour the custard through a strainer set over a medium bowl which has been placed into a larger bowl of ice and water. Allow it to cool over the ice water bath for about 10 minutes.
  9. Whisk in the remaining 1 cup of heavy cream.
  10. Cover the bowl and chill for several hours or overnight.
  11. Process the custard in an ice cream machine following the manufacturer’s directions.
  12. Pour the processed ice cream into an airtight container and freeze until firm.

Additions

After processing, pour soft ice cream into a bowl and quickly fold in one or more of the following:

  • 1 ½ cups chopped nuts
  • 1 ½ cups chopped semisweet chocolate or mini chips
  • 1 ½ cups fresh, pitted cherries, halved
  • 1 ½ cups fresh strawberries, cut into small chunks
  • 1 ½ cups fresh, pitted and peeled peaches, cut into small cubes
  • 1 ½ cups chopped halvah
  • 1 cup room temperature ganache
  • 1 ½ cups mini peanut butter cups or other small candies

Cream Puff Swans

Cream Puff Swans
Makes approximately 16-18 swans

Cream Puff Dough

1 cup water
½ cup unsalted butter
1 cup all-purpose flour
4 large eggs

1. Preheat the oven to 425° F.
2. In a medium saucepan, bring water and butter to a boil.
3. Quickly add flour and stir with a wooden spoon. A ball of dough will form. Lower the heat and cook for about 1 minute while mixing constantly. Remove from the heat. Allow to cool for several minutes.
4. Add eggs, one at a time, mixing to incorporate with each addition. The dough should hold its shape.
5. Fill a pastry bag fitted with a large star tip with about 2/3’s of the dough. Pipe swan bodies spacing them evenly onto a parchment-lined sheet pan.
6. Using a small round tip and the remaining dough, pipe a neck and head for each swan body onto a different parchment paper lined sheet pan making extras in case of breakage. Bake necks in a 375° F. oven for 8-10 minutes or until lightly browned. Place cream puffs or swan bodies in a 425° F. oven for 15 minutes. Reduce the oven temperature to 350o F. and continue baking for 15 minutes or until the swan bodies are puffed, brown and crisp. Cool.

Stabilized Whipped Cream

3/4 teaspoon unflavored gelatin
1 1/2 tablespoons cold water
1 1/2 cups cold heavy cream
3/4 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons vanilla extract

1. In a small heatproof bowl, sprinkle gelatin over cold water. Stir and set aside.
2. Heat 1 inch of water to a simmer in a saucepan or skillet big enough for the bowl of gelatin to fit inside. Place bowl of gelatin into hot water bath just long enough to melt down the gelatin. Whisk in 1 tablespoon of the heavy cream just to cool down the gelatin.
3. In the bowl of an electric mixer using the whip attachment, beat the remaining heavy cream until soft peaks form. Gradually add the sugar, the melted gelatin, and the vanilla. Beat until stiff peaks form.

Assembly

1. On a cutting board, slice each swan body in half crosswise. Cut the top portion lengthwise to form two wings. Leave bottom part intact.
2. Fill pastry bag, fitted with a large star tip with cream, and fill each bottom with cream. Place one wing on each side and stick a head and neck on front of each swan. Dust with powdered sugar.

Chocolate Éclairs Recipe

Makes approximately 24 éclairs

Cream Puff Batter

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

4 large eggs

Ganache

½ cup heavy cream

1 cup semisweet chocolate chips

1 tablespoon light corn syrup

  1. Preheat oven to 425° F.
  2. In a medium saucepan, bring water and butter to a boil.
  3. Quickly add flour and stir with a wooden spoon.   A ball of dough will form.   Lower the heat and cook for about 1 minute while mixing constantly. Remove from the heat and allow to cool for several minutes.
  4. Add eggs, one at a time, mixing to incorporate with each addition. The dough should hold its shape and not be too loose.
  5. Fill a pastry bag fitted with a large plain pastry tip half full of dough.
  6. Onto 2 parchment lined sheet pans, pipe about 3-4 inch lengths in rows leaving a 1 inch space between them.
  7. Place the éclairs into the oven and bake for 15 minutes.   Reduce the oven temperature to 350o and continue baking for another 15 minutes or until the eclairs are brown and puffed.
  8. Remove from the oven and allow to cool.
  9. Inject each cooled eclair with some vanilla pastry cream (recipe follows) using a pastry bag and a small plain tip.
  10. To make the ganache: In a small saucepan, bring the heavy cream to a boil. Remove from the heat and whisk in chocolate chips and corn syrup until the chocolate is melted and the mixture is smooth.
  11. Gently dip the tops of each éclair into some warm ganache and place ganache side up onto a wax paper lined sheet pan. Chill until ready to serve.

Vanilla Pastry Cream

Makes 2 ½ cups

1 cup whole milk removing 2 tablespoons and set aside

½ cup heavy cream

3 large egg yolks

½ cup granulated sugar

2 tablespoons + 1 ½ teaspoons cornstarch

1 teaspoon vanilla extract

  1. In a heavy, medium non-aluminum saucepan bring the milk (minus the 2 tablespoons) and cream to the boil.
  2. In a heatproof stainless steel or tempered glass mixing bowl, whisk egg yolks, sugar, cornstarch, and 2 tablespoons of reserved milk until there are no lumps.
  3. Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly until all the milk has been added. Pour the mixture back into the saucepan and place it over medium high heat. Bring to a boil, whisking all the time. The mixture will become thick. Boil and whisk for 1 minute. Do not allow the custard to burn.
  4. Remove the mixture from the heat and whisk in the vanilla extract. Pour the custard into a bowl and place a piece of plastic wrap directly onto the custard to prevent a skin from forming. Place it in the refrigerator until cold, about 3-4 hours. The custard filling can be made 1 day in advance and should be kept chilled in the refrigerator.

 

 

Chocolate Peanut Butter Tart Recipe

Makes 1 10-inch tart

Crumb Crust:

2 cups chocolate cookie crumbs (any crème filled chocolate sandwich cookie will do, finely ground in a food processor)

7 tablespoons unsalted butter, melted

 

  1. Place the cookie crumbs and melted butter into a medium mixing bowl. Using a spoon combine the mixture until it is the consistency of moist sand.
  2. Press the crumbs evenly onto the bottom and sides of a greased 10-inch false bottom tart pan. Place the tart pan on a sheet pan with sides and chill in the refrigerator until needed.

 

Filling (Peanut Butter Layer):

4 tablespoons unsalted butter

2 tablespoons (1 ounce) cream cheese

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1 cup creamy peanut butter

3/4 cup sifted confectioners’ sugar

 

  1. In the bowl of an electric mixer using the paddle attachment, combine the butter, cream cheese, corn syrup, vanilla, and peanut butter until smooth and creamy.
  2. On low speed, add the confectioners’ sugar and blend until light and fluffy. Using an offset spatula, spread filling evenly over the bottom of the chilled crumb crust.
  3. Place the tart back into the refrigerator to set.

 

Chocolate Layer:

1 cup heavy cream

1 tablespoon granulated sugar

1 tablespoon light corn syrup

1 1/2 cups (9 ounces) semisweet chocolate chips

 

  1. Whisk together the heavy cream, sugar, and corn syrup in a heavy medium saucepan. Bring the mixture to a boil.
  2. Remove from the heat and whisk in chocolate chips.
  3. Allow the mixture to cool for 10-15 minutes and pour evenly over the peanut butter filling.
  4. Chill the tart for 2-3 hours or until the chocolate layer has firmed up.
  5. Remove from the tart pan and place onto a serving platter.

Raspberry Linzer Torte Recipe

Makes 1 10 inch torte

Linzer Dough

2 cups walnuts

1 cup cake scraps or other firm white cake

1 cup + 4 tablespoons granulated sugar

12 ounces (3 sticks) unsalted butter, softened

2 large eggs

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

 

  1. In a food processor, finely grind the walnuts and cake scraps with the sugar. Transfer the mixture to the bowl of an electric mixer.
  2. Add the softened butter to the ground nut and sugar mixture. Using the paddle attachment, blend the mixture on medium speed.
  3. Add the eggs and blend well.
  4. In a small bowl, whisk together the flour, baking powder, and cinnamon.
  5. On low speed, add the dry ingredients into the butter and nut mixture. Blend well.
  6. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 3 hours to firm up.

 

Assembling the Linzer

1-1 1/2 cups (approximately) seedless raspberry jam

 

  1. Preheat the oven to 325°F.
  2. Crumble 1/3-1/2 of the firm dough into a 10-inch false bottom tart pan patting it evenly over the bottom and up the sides.
  3. Spread enough of the jam until the level of the jam is the same as the level of the sides of the tart dough.
  4. Roll out the remaining dough into a rectangle on a lightly floured work surface.
  5. Using a pizza cutter, cut the dough into long strips approximately 1/2 inch thick.
  6. Place 5 strips across the filling, spacing them out, and trimming the edges to be flush with the tart pan.
  7. Cut another 5 strips of dough and place them 45° across the other strips forming diamond-shaped openings as the strips crisscross each other. Trim the ends to be flush with the tart pan.
  8. Bake for approximately 30-45 minutes or until the crust is brown and the jam is bubbly.

Remove the Linzer from the pan. Serve warm or at room temperature, dusted with

Macarons (French Macaroons) Recipe

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Macarons(French Macaroons)

Makes about 60-65 macarons or about 30-32 sandwiched cookies

1 1/3 cups blanched, sliced almonds

2 cups confectioners’ sugar

4 large egg whites, room temperature

Food coloring as desired

3 tablespoons granulated sugar

  1. Cover two large sheet pans with parchment paper.
  2. In a food processor, combine the almonds and confectioners’ sugar together and process until the almonds are finely ground. Scrape down the sides and around the bottom of the processor occasionally, using a rubber spatula.
  3. In the bowl of an electric mixer using the whip attachment, beat the egg whites on high speed until very foamy. Add a few drops of food coloring as desired. Gradually add the granulated sugar and continue beating until the whites form stiff peaks.
  4. Transfer the egg whites to a large mixing bowl and pour the ground almonds over them. Using a rubber spatula, blend the mixture together. The mixture will be very stiff.
  5. Using a pastry bag fitted with a ½ inch diameter plain round tip, pipe about 1-1 ½ inch diameter rounds onto the prepared sheet pans, spacing about 1 inch apart. Allow the macaron rounds to dry for about one hour.
  6. Preheat oven to 300° F. Bake one sheet of macarons at a time placing them on the center oven rack.
  7. Bake for 15-20 minutes or until the macarons are set, puffed and only slightly cracked on the tops and sides. They should not move from side to side nor should they look moist when you try to lift one off the parchment paper. If they appear moist, return them to the oven.
  8. Cool completely. Gently remove from parchment paper and place onto a clean wax paper lined sheet pan.

Ganache Filling

½ cup heavy cream

1 cup semisweet chocolate chips

  1. In a small saucepan, bring the cream to a boil. Remove from the heat, and add the chocolate chips. Using a whisk, mix gently until chocolate is melted.
  2. Allow ganache to cool and thicken at room temperature about 1-2 hours. You can also put the ganache over a bowl of ice water to thicken it more quickly. It should be thick enough to spread.
  3. Sandwich two macarons together bottom sides together using about ½-1 teaspoon of ganache.
  4. Place sandwiched macarons onto the waxed paper lined sheet pan and chill for 1-2 hours or until the ganache has set.

 

Note

Jams can also be used as a filling such as raspberry or apricot in place of the ganache.

Variation

Mexican Hot Chocolate Macarons – add 3 tablespoons cocoa powder and ¾ teaspoon ground cinnamon to the almonds and sugar in the food processor.

Tips for Success

  1. Be sure the almonds and sugar are finely ground almost to a powder.
  2. Beat the egg whites to firm peaks. A stiffer macaroon batter spreads less in the oven.
  3. Allow the macarons to dry out for about an hour before baking to prevent cracking.
  4. Macarons can be stored at room temperature in an airtight container for up to 4 days, or frozen in an airtight container separating each layer of macarons between sheets of waxed paper. Freeze for up to 3 months.

 

Coconut Macaroons Recipe

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Coconut Macaroons

Makes 2 ½ dozen macaroons

4 cups shredded, sweetened coconut

1 cup +1 tablespoon granulated sugar

1 heaping teaspoon light corn syrup

½ teaspoon coconut extract

2 tablespoons +1 teaspoon all-purpose flour

4 large egg whites

  1. Preheat oven to 375° F. Line 2 large sheet pans with parchment paper.
  2. Bring a large saucepan filled with 3 inches of water to a simmer.
  3. In a heatproof bowl large enough to sit on top of the saucepan, place the coconut, sugar, corn syrup, almond extract, flour and egg whites.
  4. Using a metal or wooden spoon stir together over the hot water until a thermometer inserted into the mixture reaches 120° F.
  5. Using a 1 tablespoon ice cream scooper, scoop the batter onto the sheet pans leaving a 1 inch space between each.
  6. Bake for 16-18 minutes rotating the sheet pans halfway through baking. The macaroons should be nice and brown.
  7. Cool completely.

Chewy Almond Macaroon Horseshoe Recipe

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Chewy Almond Macaroon Horseshoes

Makes up about 20 cookies

2 8 ounce packages almond paste, crumbled into pieces

1 cup granulated sugar

2 large egg whites

2 teaspoons all purpose flour

2 cups sliced almonds, lightly crushed between the fingers

  1. Preheat oven to 375° F. Cover two large sheet pans with parchment paper.
  2. In a food processor, pulse almond paste and sugar until almond paste has broken down and blended into the sugar. There should be no lumps and the mixture should look like white sand. Add egg whites and process until well combined. The dough should look like wet clay. Transfer the dough to a large cutting board that has been dusted with 1 teaspoon of the flour.
  3. Divide the dough in half with a knife and place one half on the cutting board rolling it into a 12 inch long log.
  4. Using a small knife cut the log into 10 equal pieces.
  5. Place half the crushed almonds onto a medium sized plate or pie pan.
  6. Roll one of the pieces of dough to a 5 inch long log. Do not use anymore flour or the almonds will not stick to the dough. Place the log into the crushed almonds and roll it gently to coat all sides, pressing gently to help the almonds to adhere to the dough.
  7. Bend the dough in half and curve it to look like a horseshoe. Place the cookie onto one of the prepared sheet pans.
  8. Repeat rolling and shaping the remaining 9 pieces of dough leaving a space between each as they are placed onto the sheet pan.
  9. Repeat steps 3-7 with the remaining half of dough. There should be 10 horseshoes on each of the 2 sheet pans.
  10. Allow the horseshoes to dry out at room temperature for about 15 minutes.
  11. Bake for 15 minutes, rotating the pans halfway through the baking time. The horseshoes should be a light brown. Be careful that the almonds do not burn. The cookies will firm up as they cool.
  12. Cool completely and store in an airtight container between sheets of waxed paper for up to 5 days or in the freezer for up to 3 months.

 

Chocolate Fudge Cake Recipe

 

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Makes one 9- inch round layer cake feeding about 18 people

Chocolate cake

1 cup unsweetened cocoa powder

2 cups hot brewed coffee

2 ¾ cups all-purpose flour

½ teaspoon baking powder

2 teaspoons baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 ½ cups granulated sugar

4 large eggs

1 ½ teaspoons pure vanilla extract

  1. Preheat oven to 350° F. Spray two 9-inch round cake pans with nonstick cooking spray. Cover the bottom of each pan with a parchment paper circle and spray again. Sprinkle 1 teaspoon of flour in each pan. Rotate to coat all surfaces and knock out excess. Set pans aside.
  2. In a medium bowl, combine cocoa and brewed coffee, mixing with a whisk until smooth. Set aside to cool completely.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer using the paddle attachment on medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla.
  5. On low speed, beat in one third of the flour mixture followed by one half of the cocoa mixture. Add another third of the flour mixture followed by the remaining cocoa mixture. Blend in remaining flour mixture. Combine well.
  6. Evenly divide the batter between the pans and bake for 40-50 minutes or until a small knife inserted into the center of each cake comes out clean. Cool cakes until barely warm and remove from pans.

Chocolate Fudge Icing

3 cups heavy cream

3 cups semi-sweet chocolate chips

3 cups milk chocolate chips

  1. Bring heavy cream to a simmer in a large saucepan. Remove from heat and add both chocolates. Whisk until melted.
  2. Cool down by whisking over an ice water bath or chilling in the refrigerator until frosting is of spreading consistency.

Assembly of the Cake

Additional whole chocolate covered coffee beans to decorate the top of the finished cake

  1. Place 1 cake layer onto a serving platter. Spread about ¾ cup of Chocolate Fudge Icing evenly over the entire layer using an offset spatula.
  2. Place second cake layer on top of the icing. Press down gently to seal.
  3. Frost the top and sides of the cake with the remaining Chocolate Fudge Icing. There will be extra to decorate the top of the cake.
  4. Fill a pastry bag fitted with a large star tip half full with the Chocolate Fudge Icing and pipe stars or rosettes on top of the cake decoratively. Top each star or rosette with a chocolate covered coffee bean. Chill until ready to serve.

Note:

Any extra Chocolate Fudge Icing can be stored in an airtight container and frozen for up to 6 months. It can be melted down in the microwave and used as a chocolate sauce over ice cream or cake.

Tips for Success:

  1. When creaming the butter and sugar in the electric mixer, do not rush the process. It may take 3-5 minutes. The butter and sugar mixture should be light, fluffy and the color will lighten as air becomes incorporated. These air cells help create the fine texture of the cake.
  2. When combining the dry ingredients, be sure to whisk them thoroughly. This will ensure the chemical leaveners, baking powder and baking soda, are evenly distributed throughout the batter.
  3. Remove the cakes from their pans when they are barely warm. They will be easier to remove when not completely cooled.

 

Knotted Challah Rolls

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Makes about 12 rolls 

 

 

 

5 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons salt

1 cup plus 1 tablespoon warm water (110° F)

2 1/2 teaspoons fast rising dry yeast (1 envelope)

1/4 cup vegetable oil

2 large eggs

1 large egg yolk

Cornmeal for sprinkling

 

Egg Wash

1 large egg beaten with a whisk

Black and white sesame seeds or poppy seeds for sprinkling, optional

 

  1. In a bowl of an electric mixer, place the flour, sugar, and salt. Using the paddle attachment, mix the ingredients on low speed.
  2. In a mixing bowl, whisk the yeast into the water. Add the oil, eggs, and egg yolk. Whisk well.
  3. On low speed, add the liquid ingredients into the electric mixer with the dry ingredients.
  4. Mix the dough for about two minutes on medium speed until well combined.
  5. Place the dough onto a work surface and knead well until smooth and elastic, about 3-5 minutes. Place the dough in a large mixing bowl that has been sprayed with nonstick cooking spray. Flip the dough over so the greased side is facing up.
  6. Allow the dough to rise until it has doubled in volume, about 1 hour.
  7. Using a dough cutter, divide the dough into 12 equal pieces. Roll each piece out until it is about 8-9 inches long.
  8. Form each roll into a knot and place the knot onto a parchment paper lined sheet pan sprinkled with cornmeal.
  9. Repeat rolling out and shaping the remaining 11 pieces of dough. Place them onto the sheet pan as above spacing them about 2 inches apart.
  10. Cover the rolls lightly with plastic wrap and allow the rolls to rise until they have doubled in size, about 1 hour.
  11. While the dough is rising, preheat the oven to 375° F. Using a pastry brush, egg wash each roll.
  12. Bake for 5-10 minutes and egg wash one more time. Sprinkle each roll with some of the sesame or poppy seeds, if using. Return to the oven and continue baking rolls for another 10-15 minutes or until they are golden brown. Cool on a rack.Rolls