Several years ago we had an Israeli-themed dinner at the synagogue, and I was in charge of making the desserts. A couple of weeks ago, we had a Jerusalem-themed event, and I ended up making the same set of desserts again, because I enjoyed them so much.
One of the recipes is these Tahini Cookies from Yotam Ottolenghi, who is amazing. Another are these Kadorei Shokolad (Chocolate Balls), which my Israeli friends agree are wonderful and traditional. I rolled half of the balls in desiccated coconut and the other half in nonpareils; both are wonderful, and they give color and contrast to the cookie trays. I scoop the balls using a #60 cookie scoop [I own two different ones, I’m so addicted to cookie scoops!], a dozen or so at a time. I roll them smooth, coat in the desired coating, then put in the fridge to harden once I’ve finished the batch, otherwise they’ll be a little too soft. Continue reading “Syrup Soaked Orange Semolina Cake”
For many of us, holidays are a combination of dishes that must be made, new dishes to try, and the sad fact that each person can only eat so much. Every year for Rosh Hashanah, my mother makes a fabulous apple cake. When I moved down here to Texas, I started making it for break-the-fast (the meal following the 25 hour fast during Yom Kippur, which is ten days after Rosh Hashanah) instead, because my friends and I weren’t cooking dinner during Rosh Hashanah. Continue reading “Apple Honey Cake”
My friend Molly is always making wonderful challah variations, which besides making my mouth water, also really make me regret how far away I live! Normally I don’t do anything untraditional with my challot, for a couple of reasons. I don’t really make challah during the year, because it’s just me alone, and I go out to eat on Friday night after services. So I only make challah for High Holidays, and I make a somewhat traditional fruited challah (next time try half raisins and half chopped apricots, it’s awesome) and I’m done for the year.
Continue reading “Triple Pomegranate Challah”
There is something wonderfully homey and decadent about traditional rugelach. They seem to draw people, as if by magnets, and that first bite is downright addictive. For those who grew up eating them, the taste is a literal memory. But the appeal is universal.
Continue reading “Rugelach”
I was trying to find a fall-themed dessert for a Sukkot celebration, which had to meet the criteria of being easy to grab and requiring no utensils. I somehow started thinking about possible truffles – pecan pie, pumpkin pie, apple pie – and looking at various recipes for them. But it just didn’t seem quite right. And then it came to me – why not a honey cake truffle?*
So I did what I usually do – googled various phrases trying to find recipes. I figured it was so obvious it had probably been made a million times. But this was apparently not true. I couldn’t find a single recipe. Continue reading “Honey Cake Truffles”