Know what the most popular post on this site is, right at this very moment? By far? It’s a post called “ Mmm… kichelicious .” I adore kichel, the dry unsweetened European cookie that has been a staple of Jewish life since… well, probably since someone’s Bubby needed to make cookies and discovered that she was out of sugar. Apparently, thousands of people out there on the Internet love kichel and want to know how to make it well at home. But celebrity kosher baker Paula Shoyer does not. Which is too bad, because in every other way, she’s absolutely perfect. I enjoyed a baking demo she did yesterday at the home of the U.S. ambassador to Israel Daniel Shapiro. She did a really great job of preparing a couple of basic recipes that I hope to share with you very soon. But the real reason for her crusade to bring simple, delicious pareve baking recipes to home cooks is because, as she said yesterday, “in the U.S., pareve desserts… are absolutely horrific.” Foremost among
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If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong. Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk. But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%). That’s it. Pure and simple. Now, here are the ingredients
I was so excited when I saw that Shoshana of Couldn’t be Parve (one of my favourite kosher food blogs!) had posted this Round Woven Challah Tutorial . She used beautiful coloured dough – there’s even a video. In previous years , when it comes to round challahs, I have done one of two things: made a very long EVEN braid (normally, I make the braids FAT in the middle, but that doesn’t work for round) and then just wrapped it in on itself. Or… um… just made a big, fat snake, and wrapped it up like a snail. Easy! (Plus, that’s what my mother does, so it’s not only easy, it’s a TRADITION!) (click the link above & scroll down to see both models) I’ve always thought of myself as a klutzy, non-dextrous person, but the truth is that my regular 4-braids come so easily now that I am starting to think maybe I just needed practice all along. (I have been partly emboldened along the way by various paper-folding things, like Curious George paper boats and these butterflies .) So wh