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
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If there’s one word that doesn’t come up much on this site, it’s GORGEOUS. That’s because I’m all about flavour and convenience. If something tastes great, it’s not too much potchke to make, and it comes out reliably every single time, then it’ll go on my list of favourites. If it’s a hassle and never quite succeeds – well, it’s not one I’ll try more than a couple of times, let alone share with you here. You might think these Florentine cookies are the exception. They certainly LOOK potchke-dik, especially if you garnish them up with drizzled chocolate, sprinkled icing sugar (confectioner’s sugar), or whatever frou-frou touches you care to add. But that’s the thing – they’re not . These are startlingly delicious and easy to make! And DEFINITELY fall into that magical category of “I can’t believe they’re really pareve.” (Or vegan, or whatever your food choices are…) Why Florentine cookies? I grew up eating Florentine cookies, which we’d buy at Yitz’s (not-kosher) deli –
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