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Celebrate the Sweetness of the Jewish New Year with Unique and Beautiful Desserts from The Holiday Kosher Baker

Paula Shoyer is THE source for Rosh Hashanah and Yom Kippur break-fast recipes
 
 The Jewish High Holidays are all about family and friends sharing meals and nothing enhances the celebration like a decadent dessert. Paris-trained pastry chef, Paula Shoyer, known as “the Jewish baking maven,” has created the essential baking book for Jewish home cooks with THE HOLIDAY KOSHER BAKER. This stunning book will forever change the way people bake for the Jewish holidays because now choosing the right dessert is easy as pie, or babka or layer cake!
Paula has created desserts that follow the latest trends but also ones that remind us of those our grandmothers used to make – only she has given them a distinctively modern twist. There are 37 gluten-free recipes along with some vegan, dairy-free, low-sugar and nut-free recipes—something for everyone in the Jewish community – and all special-diet recipes are labeled.
 
Her sections for Rosh Hashanah and Yom Kippur break-fast have recipes to satisfy all appetites.  Along with new versions of sponge cakes, babkas, challahs, and rugelach, Paula suggests these inventive and tasty recipes for High Holiday entertaining:
• Quinoa Pudding with Caramelized Apples and Honey
• Nana’s Holiday Apple Cake
• Apricot and Berry Strudel
• Vanilla and Chocolate 12-Layer Cake
• Chocolate Ganache Layer Cake Squares with Fruit Sauce
• Apple Pizza Tart
• Raspberry and Rose Macaron Cake
• Apple and Honey Challah Rolls
• Orange and Honey Madeleines
• Pecan Sticky Buns with Butterscotch Whisky Glaze
 
“My hope is that The Holiday Kosher Baker will become your new holiday baking manifesto,” says Paula.  “Now you have a guidebook that shows you how to create new, creative, and yet holiday-appropriate desserts that no longer reflect the ‘same old, same old’ approach that we have used for a generation. Kosher food is becoming more gourmet and mainstream and it’s time for dessert to do the same.  So take a step forward, get into the kitchen, and realize that a new world of baking is at your fingertips. Join my revolution.”
 
THE HOLIDAY KOSHER BAKER is the must-have dessert cookbook for the holidays and one that you’ll go back to all year long.  You don't have to be Jewish or kosher to love Paula's delicacies.
 
TO REQUEST A REVIEW COPY OR TO SCHEDULE AN INTERVIEW, CONTACT:
Trina Kaye – The Trina Kaye Organization   310-915-0970 / TrinaKaye@tkopr.com
 
ABOUT PAULA SHOYER
Paula Shoyer is the leading authority on Jewish baking.  This busy mother of four believes that a healthy diet can include desserts . . . if they are homemade. A former attorney, she graduated from the Ritz Escoffier pastry program in Paris, and now teaches French and Jewish baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, The Holiday Kosher Baker, and the forthcoming The New Passover Menu due out in early 2015 just in time for Passover.  Her baking books are carried in such major US retailers as Williams Sonoma, Crate & Barrel and Costco. She is a contributing editor to several kosher websites such as kosherscoop.com and jewishfoodexperience.com, and magazines such as Joy of Kosher, Whisk, and Hadassah. Paula has appeared on Food Network’s Sweet Genius, the syndicated talk show, Daytime, and is a favorite on Washington DC news programs demonstrating holiday desserts. She has edited the popular cookbooks Kosher by Design Entertains and Kosher by Design Kids in the Kitchen (both Mesorah). Paula also serves as a consultant for kosher bakeries. Paula lives in Chevy Chase, MD.
 
To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com. If you interview Paula she will tell you about the song she wrote about the book.
 
For the High Holidays, Paula suggests this delicious, yet easy dessert which can be made ahead of time:
 
Babka Bites
Makes 46 to 48
Nut-Free, Parve
 
 
Chocolate babka is my most popular dessert, and I have enjoyed teaching audiences of all ages all over the U.S. how to make it. Because it is also one of my most addictive recipes, I came up with a two-bite version so I can enjoy my beloved babka without overeating. In the end they came out so good that the risk of overeating has not been completely eliminated. Be careful not to over bake these bites or you will lose the soft interior.
 
Dough
¼ cup (60ml) warm water
½ ounce (2 envelopes; 14g) dry yeast
¼ cup (50g) plus 1 teaspoon sugar, divided
2 ½ cups (315g) all-purpose flour
dash salt
4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
¼ cup (60ml) canola oil
1 large egg plus 1 egg white
 
Filling
½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
¼ cup (20g) unsweetened cocoa
¾ cup (150g) sugar
1⁄3 cup (60g) mini chocolate chips
 
To make the dough:
 
PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.
 
To make the filling:
 
PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
 
PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.
 
To assemble and bake:
 
AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm)
slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.
 
BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.
 
Recipe from The Holiday Kosher Baker by Paula Shoyer
Sterling / November 2013
 
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