The Holiday Kosher Baker: Traditional & Contemporary Holiday by Paula Shoyer
By Paula Shoyer
For kosher bakers, this ebook is little short of a revolution! It deals a completely smooth method of Jewish vacation baking that comes with either modern and standard recipes, greater than forty five of which were skillfully tailored for Passover.
This accomplished choice of scrumptious, fail-proof baked items is an absolute must-have. Even less-observant Jews will get pleasure from celebrating the vacations with those cutting edge and delectable muffins, together with a stupendous Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to get pleasure from all yr.
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Additional resources for The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts
T O M I X TH E D O UGH I N TH E FO O D P ROCESSOR : Put 2 cups/255 g of the “00” flour, semolina flour, salt, and nutmeg into the work bowl of a food processor and pulse briefly to combine. Break the eggs into the work bowl and drizzle in 1 tbsp of the olive oil. Process the mixture until it forms crumbs that look like small curds. Pinch together a bit of the mixture and roll it around. It should form a soft ball. If it seems dry, drizzle in the remaining 1 tbsp olive oil and pulse briefly. If it seems too wet and sticky, add more “00” flour, 1 tbsp at a time, and pulse briefly.
Gorgonzola dolce is creamy and soft. Gorgonzola piccante, also known as mountain Gorgonzola, is aged longer, and has a sharper flavor and more crumbly texture. The recipe for Cream of Cauliflower Soup with Pancetta “Croutons” (page 106) calls for Rogue Creamery Smokey Blue, a blue cheese made in Oregon that is cold-smoked over hazelnut shells. The smoky and sharp flavors complement each other beautifully, so if you can find it, do use it (see Sources, page 266). M OZZA R EL L A: a name that refers to numerous fresh Italian cheeses that are shaped by spinning and then cutting the curd.
Lay the sheet of dough out on a semolina-dusted surface and cover it lightly with plastic wrap while you stretch the remaining three pieces. T O M A K E RAVI O LI : Stretch the dough to about 1⁄16 in/2 mm thick—no thicker— on either the last or second-to-last notch on a standard pasta machine. You should be able to see the shadow of your hand through the dough. Fill and cut the ravioli according to the individual recipe. T O C U T FETTUC CI NE: Stretch the dough to about 1⁄16 in/2 mm thick or slightly thicker.