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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Hi! This is an old post, but I’m still making kichel. In fact, it’s one of the few baked desserts that have seamlessly managed the transition to life in Israel. Here’s a newer update on The Secret to Kichelicious Kichel . Drat. As with almost every other erev-Shabbos baked delicacy I try out, I didn’t get a chance to take a picture when they came out of the oven; by now, of course, 26 hours later, they are ALL GONE. I made BOW TIES!!! Also known as kichel, also known as egg kichel and also, obscurely, as “eyer kichel.” Around here, people sometimes call them “nothings,” perhaps to differentiate them from the type of pasta (which I’ve also made) which is also called bowties. The ones generally called “nothings” are sometimes baked in a square shape with no sugar on top, but there are exceptions. They were super-easy, too, thanks to Joan Nathan’s recipe from A Treasury of Jewish Holiday Baking (I found the recipe, improbably, at the Calgary Public Library blog (I thought w
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