Geila Hocherman is a kosher cook with a mission.
Geila Hocherman is a kosher cook with a mission. She loves good, traditional kosher cooking, but is also determined to make kosher fare indistinguishable from any other kind.
Playing the kosher kitchen rules, she and co-author Arthur Boehm show kosher home cooks how to make modern kosher dishes in their cookbook Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking.
Add these sweet kosher endings to your recipe box.
Blueberry Lemon-Curd Sponge Cake
To make this a dairy recipe, substitute butter for the margarine in the lemon curd.
Sponge Cake Ingredients:
9 large eggs, separated
11⁄2 cups sugar
1⁄4 cup lemon juice
1 cup matzah meal
1⁄4 cup potato starch
pinch of kosher salt
grated zest of 1 lemon
Lemon Curd Ingredients:
1⁄2 cup sugar
grated zest of 3 lemons
6 egg yolks
1⁄2 cup lemon juice
2 tsps. potato starch
8 Tbsps. margarine, cut into 1⁄2-inch dice
3⁄4 cup sugar
1 cup blueberries
confectioner’s sugar for dusting
Preheat the oven to 350˚. Grease a 10-inch tube pan with a removable bottom.
In a medium bowl, beat the egg whites until stiff but not dry. Set aside.
In the bowl of a stand mixer, combine the yolks and sugar, and beat at high speed until smooth and fluffy. Add the lemon juice and combine. Add the cake meal, starch, salt and lemon zest and blend.
Remove the bowl from the mixer and fold in the whites 1⁄3 at a time. Pour the batter into the prepared tube pan and bake until a skewer inserted in the center comes out clean, about 60 minutes.
Cool for 10 minutes, run a knife around the cake and remove on the pan base. Finish cooling.
To Make the Lemon Curd: In a mini-food processor, combine the sugar and lemon zest and pulse until combined. Fill a small saucepan 2⁄3 full of water and bring it to a simmer over medium heat.
In a nonreactive bowl, combine the yolks, sugar and zest mixture, lemon juice and starch. Place the bowl over but do not let it touch the water, and whisk until it thickens to the consistency of a loose pudding, about 4 minutes.
Remove the mixture from the heat and add the margarine, stirring to blend. Strain the mixture into a small bowl, cover with plastic wrap so it touches the top of the curd, and refrigerate for at least 2 hours, or overnight.
Make a Simple Syrup: In a small saucepan, combine 3⁄4 cup of sugar and 3⁄4 cup of water and bring to a boil over medium heat, stirring until the sugar dissolves completely, about 3 minutes. Chill.
Remove the cake from the pan bottom, and half horizontally. With a pastry brush, brush away any crumbs. Brush the cut side of the bottom layer and the top of the upper layer with the syrup, and set aside for 20 minutes (to allow the syrup to seal the cake).
Place the bottom layer on a cardboard cake round and spread with the curd evenly, about 1⁄4 -inch thick. Top with the upper layer, and ice the top of the cake with the remaining curd.
Fill the center of the cake with some of the blueberries and arrange the remaining ones around the base of the cake on the platter. Dust with confectioner’s sugar and serve.
Chocolate Souffle Roll With Hazelnut Filling
To make this a dairy recipe, substitute butter for the margarine.
9 oz. dark pareve chocolate
1⁄3 cup hazelnut liquor, port or water
3 Tbsps. margarine
8 large eggs, separated
pinch of kosher salt
1⁄2 cup sugar
4 large egg whites
1 cup sugar
16 Tbsps. (2 sticks) margarine, softened
1⁄2 cup praline paste
1 tsp. hazelnut extract
confectioner’s sugar for dusting or 2 oz. each of dark and white chocolate chips, melted, for drizzling
Preheat oven to 350˚. Position an oven rack at the middle level. Grease a sheet pan, line with parchment paper, then grease the paper.
Finely chop the chocolate. In a small heatproof bowl, combine the chocolate with the liquor and margarine. Place the bowl over a saucepan of hot water, without the bowl touching the water, and stir occasionally until the chocolate is melted and the mixture is smooth. One at a time, beat in the egg yolks.
Combine the salt and the egg whites, and beat until they’re just beginning to hold a very soft peak. Add the sugar in a slow steam, beating faster. Stir 1⁄4 of the egg whites into the chocolate mixture, then fold the chocolate mixture into the whites.
Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake until firm to the touch, about 15 minutes.
Remove from the oven and loosen the cake by working a small knife along it sides. Pulling on the paper, slide the cake on the counter to cool, about 20 minutes.
To Make the Filling: Fill a saucepan with water and bring to a simmer over medium heat. Place a metal bowl from a stand mixer (or use a metal bowl with a hand-held mixer) over the saucepan, add the egg whites and sugar and whisk gently until the mixture has reached a temperature of 170˚F, 6 to 8 minutes.
Place the bowl on the mixer (or off the heat, if using a hand mixer) and beat at high speed until a stiff, glossy meringue forms and the mixture has cooled somewhat.
Fold in the margarine by hand until completely incorporated. Fold in the praline paste and hazelnut extract. Chill the filling until it has stiffened slightly.
To finish the roll, slide a rimless cookie sheet under the layer. Cover the layer with a clean sheet of parchment or wax paper and another sheet the same size as the first. Invert the pans, remove the top (formerly the bottom) sheet and peel off the paper. Invert again and remove the top sheet and remaining paper.
With a metal spatula, spread the filling onto the layer. Roll the layer by picking up one long edge of the paper and easing the layer into a curve. Continue lifting the paper while rolling the cake. Roll the cake onto a platter seams-side down. Sprinkle with confectioner’s sugar and serve.
Makes one 16-inch roll.
Allie’s Apple Cake
1 6- or 8-oz. package of 5 Granny Smith apples, peeled, cored and cut into 1⁄4 -inch slices
2 tsps. cinnamon
1⁄2 cup raisins
21⁄4 cups sugar
3 cups all-purpose flour
3 tsps. baking powder
2 Tbsps. vanilla extract
4 large eggs
1 cup canola oil
1⁄2 cup orange juice
Preheat the oven to 375˚. Oil a 10-inch tube pan.
In a medium bowl, combine the apples, cinnamon, raisins and 1⁄4 cup sugar. Stir and set aside.
In a second medium bowl, combine the flour, baking powder, remaining 2 cups sugar, vanilla, eggs, oil and orange juice and stir to blend thoroughly.
Pour 1⁄4 of this batter into the prepared pan and layer with 1⁄3 of the apple mixture. Continue to layer the batter and apples ending with batter.
Bake until a skewer inserted into the cake comes out clean, about 80 minutes. Check every 30 minutes to ensure the cake isn’t browning too quickly. If it is, cover loosely with foil.
Unmold onto a rack, invert so the cake top is uppermost and cool. Cut and serve.
Serves 12 to 16.