kosher baking – so where’s the milk?
Review by Norene Gilletz
[first appeared on www.cjnews.com,
21 January 2011]
you’re always searching for delicious pareve recipes, your search is
Over 160 Dairy-Free Recipes from Traditional to Trendy by Paula
Shoyer (Brandeis University Press) contains a huge selection of
amazing pareve recipes for every day or any special occasion.
Over 160 Dairy-Free Recipes from Traditional to Trendy
(Brandeis University Press)
long, the pages of your copy of The
will be batter-splattered, and chocolate-imprinted fingerprints will
point the pathway to your favourite recipes!
Shoyer was the editor of the popular Susie Fishbein cookbooks Kosher
by Design Entertains
by Design Kids in the Kitchen.
Shoyer teaches classes in French pastry and Jewish cooking both in the
Washington, D.C. area where she lives and throughout the United
States. She received her pastry diploma from the Ritz Escoffier École
de Gastronomie Française in Paris in 1996.
strongly believes that kosher cooks need and deserve more creative,
innovative pareve dessert recipes. “I wrote The
as my gift to the Jewish community that has suffered long enough with
tasteless, pareve desserts. At every simchah I go to, I see the same
desserts I ate 40 years ago. Kosher food is getting more elegant and
contemporary; it was time for pareve desserts to catch up. I am trying
to start a kosher baking revolution!”
is organized by time and degree of difficulty, so there is something
for every kind of baker. And there is something for everyone in the
Jewish community, including sugar-free, nut-free, gluten-free and
vegan dessert recipes in the book as well.”
addition to a huge array of recipes packed with fabulous flavour and
great taste, you’ll find tips on storage, freezing and thawing, a
list of must-have ingredients, plus terrific tips and techniques.
There are beautiful colour photographs, too! The busy home baker can
choose sweet treats based on both taste and time constraints, from
everyday treats to innovative desserts. Shoyer divided the book into
four parts: desserts with 15 minutes of preparation time, two-step
desserts, multiple-step desserts and breads, and Passover and other
special diets. Recipes include Sesame Cookies, Salted Chocolate
Caramel Tartlets, Crème Brulee, Dark Chocolate Mousse Layer Cake,
Harvest Challah, Chocolate Babka and Low-Sugar Apple Pear Pie.
Passover desserts include Mocha Matzoh Napoleon, Chocolate Chip
Hazelnut Biscotti and Strawberry Shortcake. She’s even included a
recipe for pareve Key Lime Pie – it’s the first time I’ve seen
often tell Shoyer that she doesn’t look as though she eats desserts.
Well, she does, but only when they are worth the calories! She
believes desserts should be so tasty that you are satisfied with one
piece. Her favourite ingredients are chocolate, coffee and
also loves to teach children how to cook and bake. She starts them
with chocolate cake and cookies and then moves them into savoury
foods. She gives children cooking projects where they can be creative,
such as homemade pizza where they can decide which toppings they like,
or scones, where they can decide on the mix-ins.
you really need another cookbook? Absolutely! No Jewish kitchen should
be without The
For more information, visit www.paulaspastry.com.
pareve margarine, for greasing pan
16 oz. pareve semisweet or bittersweet chocolate, divided
1/3 cup canola or vegetable oil
1 cup sugar
1/4 cup pareve plain soy milk
2 large eggs
1 tsp. pure vanilla extract
1/4 tsp. salt
1/2 tsp. baking powder
1/4 cup pareve unsweetened cocoa
1 cup all-purpose flour
1/4 to 1/2 cup finely ground nuts of your choice, shredded coconut,
sprinkles or coloured sugar, for sprinkling on brownies
48 lollipop sticks
the oven to 350F. Line an 8-inch-square baking pan with foil, allowing
some to extend up and over the sides. Grease the bottom and sides with
6 ounces of the chocolate into small pieces and melt either on the
stovetop or in the microwave.
the chocolate is melted, add the oil and sugar and whisk well. Add the
soy milk, eggs, and vanilla and whisk again. Add the salt, baking
powder, and cocoa and whisk again. Finally, add the flour and mix well
with a silicone spatula. Pour into the pan and spread evenly. Bake for
30 minutes, or until the top looks dry. Let cool for a half hour and
then place in the freezer for a minimum of 1 hour.
the remaining 10 ounces of chocolate. Remove the brownie from the
freezer and peel off the foil. Place on a cutting board. Trim off the
sides to make them even. (Feel free to eat the trimmings.) Cut the
brownie into 1-1/2-inch strips and then into small squares. You can
also cut 2-inch squares and then each square into two triangles.
a lollipop stick in the bottom of each shape and dip into the melted
chocolate, covering all sides and the bottom of the shape around the
stick. Hold the brownie over the bowl to drip off the excess
chocolate. Sprinkle finely ground almonds, pistachio or other nuts,
shredded coconut, sprinkles, or coloued sugar on the wet chocolate.
Place the sticks standing up into a cup to set. Serve on a platter on
their sides or stand them up in a cup, bowl or small vase filled with
sugar. Makes 48 1-1/2-inch square pops.
standing in cups, flat on waxed paper, or place in a large airtight
container in the refrigerator for up to five days or freeze for up to
4 tbsp. pareve margarine
2 cups ground walnuts (from 4 cups walnut halves)
3 tbsp. light brown sugar
5 large eggs plus 3 yolks
1 1/2 cups sugar
7 limes or 14 key limes
1/2 cup (1 stick) parve margarine
1 drop green food colouring (optional)
2/3 cup sugar
1/4 cup water
2 large egg whites
the oven to 350F. You will need an 8- or 9-inch pie pan.
make the crust: place the margarine in a medium microwave-safe bowl
and heat for 45 seconds, or until melted. Add the walnuts and brown
sugar and mix until combined. Place this mixture into the pie pan and
press to cover the bottom and about 1 inch up the sides. Place in the
oven for 15 minutes. Remove from oven and set aside. Leave the oven
make the lime cream: place the eggs, yolks and sugar in a heatproof
bowl and set over a medium saucepan with simmering water (or use a
double-boiler). Stir to combine. Juice 4 of the limes or 8 key limes
(about 1/2 cup juice) and stir into the egg and sugar mixture. Cook
uncovered over simmering water for about 25 minutes, stirring
occasionally, until a thick mixture is formed. Be patient and do not
stir too much. If the water in the double boiler boils too fast, turn
down the heat. Remove the bowl from the heat and whisk in the
margarine in small pieces until the cream is smooth. Add the green
food colouring, if using, and stir.
the cream into the prepared crust and smooth. Place the pie on a
cookie sheet and bake for 20 minutes, or until the outside edges of
the cream are set (the inside can remain a little wobbly). Let cool
and then place in the refrigerator for at least 2 hours.
make the meringue topping: in a small heavy saucepan, bring the sugar
and water to a boil, stirring to dissolve the sugar. Continue to cook
the sugar until it reaches 230ºF (use a candy thermometer to check
the temperature). You can dip a pastry brush in water and wipe down
the sides of the pot if any sugar crystals appear on the sides.
the sugar is cooking, in medium bowl, beat the egg whites with an
electric mixer on high speed until stiff. When the sugar is ready,
turn the mixer speed to low and then slowly pour the cooked sugar into
the bowl, down the side of the bowl, not directly onto the wire whisk.
When all of the sugar has been poured in, turn the mixer up to
medium-high and beat for 1 minute until the meringue is thick and
a silicone spatula to spread the meringue all over the top of the pie.
You can use a blow torch to lightly brown the top or place it in a
450-degree oven for a few minutes, watching the entire time, until the
top browns. Serves 8.
Store in the refrigerator for up to five days.
SUGAR ADDED CINNAMON PECAN BABKA
1/4 cup warm water
1/4 oz. (1 envelope) active dry yeast
1/4 cup granulated sugar substitute
2 1/2 cups all-purpose flour
1/2 cup (1 stick) parve margarine, at room temperature
1 large egg plus 1 white (reserve yolk in a covered bowl in the
refrigerator for glazing)
spray oil, for greasing pan
1 cup granulated sugar substitute
1 cup (2 sticks) pareve margarine, at room temperature
2 tbsp. ground cinnamon, divided
6 tbsp. chopped pecans, divided
1/2 cup raisins, chopped into small pieces, divided
make the dough: Place the warm water and yeast in a large bowl and let
sit 5 minutes. Add the sugar substitute, flour, margarine, egg and egg
white. Combine using a dough hook in a stand mixer or mix by hand
until the dough is smooth. Cover the bowl with plastic and let rise 2
to 4 hours.
the oven to 375F. Grease a 12-inch loaf pan with spray oil.
make the filling: In a bowl, beat together the sugar substitute,
margarine and 5 teaspoons of the cinnamon with a hand-held or stand
electric mixer on medium-high speed.
the dough into two pieces. Roll each piece into a 10x7-inch rectangle.
Spread 1/2 of the filling on the dough and sprinkle with 3 tablespoons
of the chopped pecans and 1/4 cup of the raisins. Starting with a long
side, roll the dough up to create a long roll. Set aside and repeat
with the other half of the dough.
you have two rolls, twist them together, keeping the seam on the
bottom. Tuck the ends under and place in the prepared loaf plan.
the reserved egg yolk, add the tablespoon of water and the remaining 1
teaspoon of cinnamon and mix. Brush the egg white on top of the loaf.
Bake for 45 minutes, or until browned. Cool for 10 minutes and then
run a knife around the side and remove from pan. Makes 1 loaf, 12
Store wrapped in foil at room temperature. If you will not eat it
within 24 hours, freeze it for up to three months. Thaw at room
temperature for 4 hours before serving.
Gilletz is a cookbook author and culinary consultant. For more
information, visit her website at www.gourmania.com or call