Six Word Saturday: 17 Teves, 5760 (erev my birthday)

L’chaim!  To a year in BREAD!

Comments

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking maven Paula Shoyer declares war on kichel. This killer recipe proves her wrong.

Image
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
Read more

Baking in Israel? Beware of FAKE condensed milk

Image
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
Read more

Fancy challah without braiding? Testing out the “dad hack”

Image
After however-many hundreds of years, it's not often that you come across a NEW way of making challah. So when Seth Brandes shared his "dad hack" for making challah "without messing with braiding the dough," I passed it on earlier this week. (Why isn't anything moms do in the kitchen considered a hack?) I also decided to try it out.  Instead of my usual portioning, balling, rolling, snaking, and braiding steps, I formed the dough into elongated ovals and got ready to go to town.
Read more

More delicious kosher morsels!

Show All