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Lemon Mergingue Pie
Lemon Mergingue Pie
By Judy Rosenberg @ 16:26 :: 7164 Views :: 261 Comments :: :: All, Desserts, Entrees / Main Courses, Dairy, Pareve

Food Editor's Note:

This is a delicious dessert when you want something different, dramatic, and not too heavy. The combination of crisp crust, sweet-tart filling, and airy meringue is truly a satisfying combination. Judy’s version is very reliable - the filling sets up beautifully and the meringue is just the right consistency. You will need to make this dessert at least eight hours in advance, but the actual preparation time is less than an hour if you use a store-bought pie crust that you bake at home. This is a winner!

 
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Ilene Gilbert's Lemon Meringue Dessert
Ilene Gilbert's Lemon Meringue Dessert
By Norene Gilletz @ 16:25 :: 12820 Views :: 225 Comments :: :: All, Desserts, Holidays, Passover

My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

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Norene's Lemon Meringue Clouds
Norene's Lemon Meringue Clouds
By Norene Gilletz @ 16:24 :: 37337 Views :: 1502 Comments :: :: All, Desserts, Holidays, Passover
Here's one of my favorite Passover cookies which comes from my low-fat cookbook "Healthy Helpings."  These guilt-free treats taste a lot like lemon meringue pie!  They're easy to make and fat-free.  Each cookie contains just 14 calories and 3 grams of carbohydrate!  It's the perfect ending for any meal, Passover or year 'round.  Enjoy!
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Tart Lemon Curd
Tart Lemon Curd
By Judy Rosenberg @ 16:22 :: 5351 Views :: 339 Comments :: :: All, Desserts, Holidays, Passover

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

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Israeli Frozen Halvah Parfait
Israeli Frozen Halvah Parfait
By @ 16:08 :: 29482 Views :: 8 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes:
 
If you are looking for a unique dairy dessert, this is it!  The creation of Israeli chefs Tsachi and Linda Buchester, it has been widely copied both in Israel and Europe, but we have yet to see it at restaurants in the United States.  It is similar to an ice cream, cold and creamy with a distinct flavor of sesame.  If you enjoy halvah, tahini, and the like, you will enjoy this dessert.  Even those who don't appreciate halvah, like my son, will delight in the cold creaminess of this unusually-flavored frozen confection.  Just call it "Israeli Frozen Parfait," serve it with a few bright-colored berries and some whipped cream, and it will be a big hit!
 
This recipe says to serve the parfait in slices.  You will have to use a knife to loosen the parfait from the sides of a pan, and a small knife or flexible spatula to remove it.  Or, as suggested in a similar recipe in Joan Nathan's book The Foods of Israel Today, spoon it into glass parfait cups and drizzle it with a little amaretto, kirsch, or the brandy of your choice.  You can also toast one cup of roughly chopped nuts, fold half into the parfait before freezing, and sprinkle the other half on top when serving.  This is a great dessert for company – although it takes about an hour to make, it will be done well ahead of time, leaving you free for other tasks or pleasures.  Enjoy!

 
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Homemade Ice-Cream Sandwiches
Homemade Ice-Cream Sandwiches
By @ 16:07 :: 22536 Views :: 15 Comments :: :: All, Desserts, Holidays, Dairy

This is a fun summer dessert that appeals to both kids and adults. The sandwiches can be made in advance and stored in the freezer, wrapped individually, or assembled just before eating. My husband David makes an open-faced sandwich for himself as a summertime bed-time snack, just by scooping a tablespoon of vanilla ice cream onto a home-made chocolate chip cookie. They are very hard to resist!

 
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Honey Cake
Honey Cake
By Lisa Chodosh @ 15:59 :: 3230 Views :: 251 Comments :: :: All, Desserts, Holidays

This recipe comes from my paternal grandmother, Rebecca Chodosh. As was typical of her generation, she never wrote down any of her recipes. It took my beloved Aunt Pearl to stand by her side and diligently measure each ingredient and record the procedure. I've updated the method a bit to reflect modern techniques and equipment, but this cake will always bring back loving memories of two great ladies.

Both of these fine cooks liked to make taiglach on one day, then make the honey cake the next using the honey the taiglach had been boiled in. If you're lucky enough to have taiglach honey at hand, use it in place of the jarred honey, omit the ground ginger and reduce the amount of sugar to 1/2 cup.

This cake is a bit spongy in texture, and will have a fair number of small holes and tunnels. This is as it should be. The flavor is slightly spicy and the cake is not overly sweet. It will stay, wrapped well, for many days at room temperature and even longer in the refrigerator.

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Honey Apple Cake
Honey Apple Cake
By Norene Gilletz @ 15:58 :: 2866 Views :: 100 Comments :: :: All, Desserts, Holidays
This moist and delicious cake combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy New Year!  Use a large (14-cup) processor to make this cake or see note below.
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Hamantaschen (Yeast Dough)
Hamantaschen (Yeast Dough)
By Rosalie Weiner @ 15:55 :: 11048 Views :: 350 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes:

This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

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Hamantaschen (cooke dough)
Hamantaschen (cooke dough)
By Harriet Rosen @ 15:54 :: 2785 Views :: 114 Comments :: :: All, Desserts, Holidays, Pareve

Hamantaschen Cookie Dough- Pareve

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