Chocolate Tart in Pretzel Crust

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Measure the pretzels by stacking them in a 1-cup measuring cup, using slight pressure from your hand to fill the cup.

For the crust:

6 chocolate sandwich cookies, such as Oreos®

2 cups mini pretzel twists

6 tablespoons butter, melted

For the chocolate filling:

1 (4-ounce) good-quality semisweet chocolate bars, such as Ghiradelli®

1 (4-ounce) good-quality milk chocolate bars, such as Ghiradelli®

cup heavy cream

whipped cream, optional for garnish

additional mini pretzel twists for optional garnish

1. Preheat oven to 350˚F.

2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal “S” blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up sides of the pan. Place the pan on a cookie sheet for easy transfer to from the oven. Bake for 15 minutes. Set aside to cool.

3. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.

4. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. Stir until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.

5. Slice and serve plain or with whipped cream and pretzels.

Peanut Butter and Banana French Toast

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This sweet and creamy combination was famous at sandwich shops across the country in the 1950s.

8 slices soft white bread

¼ cup reduced-fat creamyor crunchy peanut butter

1 small banana, very thinly sliced

4 large eggs

3 tablespoons reduced-fat milk

1⁄8 teaspoon freshly ground black pepper

2 tablespoons butter

pancake syrup or honey, for serving

1. Arrange the bread on your work surface. Spread one tablespoon peanut butter on each of 4 slices. Top with banana slices. Cover with a second piece of bread.

2. Using the tines of a fork, press down around the outside of the bread to seal the 2 pieces together, enclosing the filling.

3. In a large bowl, whisk the eggs, milk, and pepper. Dip the sandwiches,one at a time, into the egg mixture, pressing down to saturate both sides. Turn the sandwiches over for a dunk on the second side if necessary. Don’t let the bread sit in the mixture for too long or it will get too soggy.

4. Melt the butter in a large nonstick skillet over medium heat. When the butter is melted and hot but not browned, add the French toast sandwiches. Cook for 2 minutes per side, until golden but not brown.Flip each sandwich over and cook for 2 minutes on the second side until golden.

5. Transfer to plates and serve with pancake syrup or honey.

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Creamy Gnocchi Pesto Salad

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Gnocchi are starchy Italian dumplings usually made from potatoes. I was so excited to see prepared kosher gnocchi in the pasta aisle. It cooks up in minutes and can be served with any sauce. This pesto sauce is great hot if you want to serve it as a main dish, but it is just as nice over the gnocchi at room temperature and served as a pasta salad.

water as needed
small handful kosher salt or coarse sea salt
3 tablespoons canola oil
1 tablespoon parve chicken consommé powder
2 pounds store-bought gnocchi (usually 2 packages)
4 cloves fresh garlic, chopped
2 cups fresh basil leaves, packed, about 2 ounces, stems discarded, chopped
½ cup pine nuts, plus additional for garnish
1 tablespoon low-fat mayonnaise
juice of ½ lemon
¼ teaspoon fine sea salt
½ cup good-quality extra virgin olive oil
1 plum tomato, seeded

1. Fill a large pot with water. Add salt, canola oil, and consommé powder. Whisk to dissolve. Bring to a boil. Add the gnocchi and cook for 3–4 minutes or until they rise to the top.

2. Remove ¼ cup of the cooking water and set it aside. Drain and rinse the gnocchi in very cold water. Place into serving bowl and set aside.

3. Into a quart-sized container, place the chopped garlic, basil, pine nuts, reserved cooking water, mayonnaise, lemon juice, and salt. Using an immersion blender, purée until smooth. This can also be done in a food processor fitted with a metal “S” blade. With the motor running, slowly drizzle in the olive oil. Scrape down the sides of the bowl or container and pulse 2–3 more times.

4. Toss the pesto over the gnocchi. Sprinkle with tomato and cheese, if using. Garnish with a handful of whole pine nuts.
kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Berry Filled Mini Noodle Kugels

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berry filled mini noodle kugels, dairy noodle kugel recipe, lokshen kugel recipe, noodle pudding recipe, kosher cooking

1⁄2 cups Rice Krispies® cereal

4 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons butter, cut into12 pieces

4 large eggs

3⁄4 cup sugar1 (8-ounce) block creamcheese, not whipped, at room temperature for 20 minutes

1 cup milk

1⁄2 cup sour cream

6 ounces fine or medium egg noodles, cooked aldente according to package directions, drained and set aside

strawberry preserves or seedless raspberry preserves

fresh blueberries, plus more for garnish

ground cinnamon

Heat oven to 350° F. Spray a (12 muffin or 2 six muffin) large capacity muffin tray, or mini bunt pan tray with non-stick baking spray. This can also be done in mini loaf pans, yielding10 mini kugels.

Place the Rice Krispies into a small bowl. Using a spoon or your fingertips, coarsely crush the cereal. Mix in the 4 tablespoons sugar and the cinnamon.

Place a piece of the butter into each of the 12 muffin cups and place into the hot oven to melt, about 2 minutes.

Remove from oven and spoon the cereal mixture evenly into the bottom of each of the muffin cups.

In the bowl of a mixer, beat the eggs and sugar until light and fluffy. Beat in the cream cheese, milk, and sour cream. Stir inthe prepared noodles.

Ladle the noodle batter evenly into the prepared muffin tins to fill half full.

Add 1 teaspoon jelly to the center of each muffin and 3-4 fresh blueberries. Fill muffin cups full with remaining batter.

Sprinkle with cinnamon. Bake for 45 minutes. Allow to cool for 5 minutes. Remove from pan.

Repeat as necessary with remaining batter.

If you don’t have enough to fill all the compartments, fill the empty ones with a little bit of water to prevent the empty cups from scorching.

The mini kugels can be served warm or room temperature. Garnish with fresh bluberries.

Yield: 10-14 mini-kugels, depending on shape

Orange Cornmeal Bread

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orange cornmeal bread, kosher bread recipe, pareve cornmeal recipe, kosher by design short on timeThe juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.

1 cup all-purpose flour

1 cup yellow cornmeal

¾ cup sugar

2 teaspoons baking powder

1 teaspoon fine sea salt

¼ teaspoon baking soda

2 large eggs

1 navel orange

1 cup buttermilk or soy milk

1 tablespoon lemon juice, optional for parve version only

4 tablespoons butter or margarine, melted

Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.

Add the egg mixture to the dry ingredients, using a wooden spoon to combine.

Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.

Yield: 9 servings