A unique and prestigious residential project in now being built in Mekor Haim Street in Jerusalem.
Published as a school fundraiser, with recipes submitted by parents, tested by the cookbook committee and eventually by professional chef and food stylist Jacques Faucher, And Then There Was Cake has an international flair and includes chapters on cookies, coffee cakes, muffins, chocolate, cupcakes and tarts, with special sections highlighting dairy recipes, Pesach desserts and fancy recipes for the mega ambitious or extremely talented baker. Interspersed in the 206 pages are words of inspiration submitted by current and former staff members as well as community leaders.
Almost five years in the making, And Then There Was Cake is a truly beautiful volume and you might find yourself torn between placing it on the shelf with your other cookbooks or leaving it on your coffee table to thumb through in a quiet moment (assuming there ever are quiet moments in your life.) While cupcakes may be all the rage today, for me they can’t hold a candle to a good muffin (no, the two words are not interchangeable) and I fell in love with such tempting selections like Babka Bites and the cheese topped Frothy Cappuccino Muffins. Ooey Gooey Chocolate Mud Bars look both uncomplicated and delicious and I am hoping my twelve-year-old daughter agrees to bake up a batch (or two) of them for me. That same daughter has already requested the You Are My Sunshine Lemon Meringue Cupcakes for her birthday “cake” this year. The Maple Pecan Pie sounds like a match made in heaven and the Coconut Tree Crepe Cake, comprised of layers of crepes, slathered with a white chocolate whipped cream coconut filling and coated with a coconut meringue topping is too intriguing not to try some Shabbos when I want to impress my guests. The Pesach section features a number of recipes that don’t use matzah meal, a special treat for those of us who don’t eat gebrokts, and the aptly named Cloud Cake, a glossy white cake made entirely of meringue, topped with whipped cream and fruit, is spectacularly breathtaking.
Not currently available in stores in either the United States or Canada, although that will hopefully change soon, And Then There Was Cake is priced at $50 Canadian (approximately $48 US), and can be ordered online at www.ha-cookbook.com or by phone at 514-489-5321.
* * * * *
Preparation time: 30 minutes
Rising time: 1 hour 45 minutes
Baking time: 45 minutes
This brioche ranks near the top of the list of all-time favorite homemade baked goods. The unbelievable cinnamon scent diffused while this one is in the oven deserves special mention. Needless to say, the taste is second to none! The simple joy that comes from tearing off a warm chunk of brioche dough is simply the icing on the cake. Serve it comfortably after an elegant dinner or as part of a lovely breakfast with butter and jam.
Ingredients for the brioche dough
1¼ cups milk or soy milk
¼ cup sugar
1 teaspoon pure vanilla extract
3 cups flour
2 teaspoons instant yeast
½ teaspoon salt
6 tablespoons (¾ stick) unsalted butter or margarine, melted
1. Bring milk, sugar and vanilla extract to a boil in a small saucepan until sugar dissolves. Set aside and allow mixture to cool to room temperature, about 10 minutes (the yeast will not rise properly if the milk is too hot).
2. Follow preferred method for kneading the dough:
Directions for kneading the dough by hand: Mix flour, yeast and salt in a small bowl. Add warm milk mixture and stir until dough comes together. Add melted butter gradually until combined. Turn out dough on a floured surface and knead for about 5 minutes. The dough should be soft and slightly sticky.
Directions for kneading the dough with a mixer: Mix flour, yeast and salt in the bowl of an electric mixer fitted with the dough hook. Add warm milk mixture and mix at low speed until dough comes together. Add melted butter gradually and mix dough for about 5 minutes. The dough should be soft and slightly sticky.
3. Transfer brioche dough to an oiled bowl. Cover and allow to rise for 1 hour Topping 4. Place melted butter in a small bowl and set aside.
About the Author:
If you don't see your comment after publishing it, refresh the page.
Comments are closed.
Regardless of age, parents play an important role in their children’s lives.
We peel away one layer after the next, our eyes tear up and it becomes harder and harder to see as we get closer to our innermost insecurities and fears.
Some Mountain Jews believe they are descendents of the Ten Lost Tribes and were exiled to Azerbaijan and Dagestan by Sancheriv.
Yom Tov is about spending time with your family. And while for some families the big once-in-a-lifetime experience is great, for others something low key is the way to go.
A fascinating glimpse into the rich complexity of medieval Jewish life and its contemporary relevance had intriguingly emerged.
Dear Dr. Yael:
My heart is breaking; my husband’s friend has gotten divorced. While this type of situation is always sad, here I do believe it could have been avoided.
The plan’s goal is to provide supportive housing to 200 individuals with disabilities by the year 2020.
Despite being one of the fastest-growing Jewish communities in the U.S. – the estimated Jewish population is 70-80,000 – Las Vegas has long been overlooked by much of the Torah world.
She was followed by the shadows of the Six Million, by the ever so subtle awareness of their vanished presence.
Pesach is so liberating (if you excuse the expression). It’s the only time I can eat anywhere in the house, guilt free! Matzah in bed!
Now all the pain, fear and struggle were over and they were home. Yuli was safe and free, a hero returned to his land and people.
While it would seem from his question that he is being chuzpadik and dismissive, I wonder if its possible, if just maybe, he is a struggling, confused neshama who actually wants to come back to the fold.
I agree with the letter writer that a shadchan should respectfully and graciously accept a negative response to a shidduch offer.
Alternative assessments are an extremely important part of understanding what students know beyond the scope of tests and quizzes.
As much as I am all for economical meals, Pesach is definitely the time of year when I find myself making more roasts.
Well, in the good news department, if you have kids, your dreams are about to come true. As veteran cookbook author Tamar Ansh so capably illustrates in her 96-page, kid-friendly volume titled Let My Children Cook!, your progeny can be a valuable asset when Pesach rolls around when time is at a minimum and the cooking demands are sky high.
What do you do with fruit that has turned just a little soft and squishy and that no one in your household wants to eat?
The name La Brochette is a nod to Cohen’s Middle Eastern roots, alluding to a shish kabob skewer, but the restaurant is first and foremost a French steakhouse, albeit one with a dazzling sushi menu.
While there are those who prefer holding a printed recipe in their hands, Estee has found that a cooking website has many advantages. Aside from the obvious cost factor and the ability to fix the rare mistakes, websites have a far greater ability to offer feedback.
I take all my challah ingredients, throw them in the breadmaker, turn on the machine and walk out of my kitchen. Ninety minutes later, I have a gorgeous batch of challah dough with no work and practically no mess to clean up.
Printed from: http://www.jewishpress.com/sections/food/recipes/two-new-cookbooks-to-liven-up-your-holiday-meals/2013/09/13/
Scan this QR code to visit this page online: