Cheesecake and kugel and blintzes, oh my! c gastronomie brignais


Looking for more ideas? Cookbook author, Amy Kritzer, founder of the popular blog What Jew Wanna Eat, is the author of Sweet Noshings: New Twists on Traditional Jewish Desserts (Rock Point). You’ll enjoy Amy’s easy-to-follow, well-written recipes and innovative ideas for creative signature dishes, including the following recipes featured below. This electricity jeopardy 4th grade Blueberry-Lemon Cheesecake with Pretzel Crust, Peach and Goat Cheese Noodle Kugel and Lavender Lemon Blintzes are perfect for Shavuot!

Amy got her start cooking tasty Jewish treats with her Bubbe Eleanor while growing up in Connecticut. Amy loved cooking and baking so much that she quit her corporate job and attended Le Cordon Bleu culinary school to hone her skills, inspired by her passion for Jewish food. She loves putting her own twists on classic Jewish recipes, incorporating modern ingredients and techniques to make delicious, innovative creations.

Amy writes: “Shavuot is the holiday that recognizes the Israelites receiving the Ten Commandments on Mount Sinai. We tend to eat dairy on this holiday: blintzes, kugel, and cheesecake. Jewish cheesecake once contained curd cheese, and was not the light, creamy dessert we know today. Then those smart kids in New York took the traditional recipe and swapped it out for cream cheese, making it tangy, creamy, and irresistible. When I first thought about quadcopter gas engine the curd cheese, lemon curd popped into my mind. And blueberries, because they’re a perfect match with lemon! Salty crunchy pretzels balance everything out perfectly.”

• First, start by preparing the spring form pan. Wrap the outside of the gas 10 8 schlauchadapter pan in a large piece of heavy-duty foil and fold over the sides by 1/2 inch (1 cm), making sure to secure. Repeat with another piece of foil and a third if you are crazy like me. The foil will protect your crust from the water bath, which helps the cheesecake bake gently and evenly.

• Put the spring form in a roasting pan with high sides, and pour the batter on top of the crust, shaking the pan a little to even out the batter. Boil water and fill the roasting pan halfway up the sides of the spring form. Place on the lower rack of the oven. (You can also pour the water in the pan after placing it in the oven, but be careful either way! Please don’t burn yourself, says Bubbe.) Bake for 60 minutes, or until cheesecake is firm but still a little jiggly. Crack the oven door slightly (secure with a large gas in babies that breastfeed spoon if it doesn’t stay open on its own) and turn off the oven. Let the cheesecake cool this way for an hour. This will help the cake cool evenly and prevent cracks. If you get a few cracks, don’t worry; we are covering this baby with lemon curd! Cover the cooled cheesecake with foil and refrigerate overnight.

Amy shares: “I have a lot of fond memories of baking blintzes with my Bubbe. Blintzes are a little thicker than crepes and are filled with sweet or savory goodness before being folded and fried. Great for Shavuot, when we eat all the dairy, this recipe is also fun for the not-as-popular holiday of Tu B’Shvat, celebrating the importance of trees. I top these blintzes with a floral lavender cream and lots of fresh fruit and almonds.”

• Start by preparing the lavender cream. Bring cream and lavender to a simmer in a small saucepan over medium heat. Remove from heat and electricity vancouver wa let sit, covered, for 30 minutes to intensify lavender flavor. Strain out lavender and refrigerate cream to chill, covered, at least 2 hours or up to overnight. Then whip infused cream with a whisk or hand mixer until you have medium peaks. Add yogurt and powdered sugar and continue whipping until thick.

• To make the blintz batter, combine flour, sugar, and salt in a large bowl. Add eggs, and whisk to combine, then add milk, vanilla, and butter and whisk by hand or with an electric mixer until no lumps remain. It should be the consistency of a slightly runny pancake batter. Let batter rest in refrigerator, covered, at least 1 hour or up to 2 days.

• Now, time q gas station cleveland ohio to assemble! Set aside 4 sheets of parchment or wax paper (each one big enough to fit two 9-inch (23 cm) blintz pancakes side by side). To make blintzes, butter a 9-inch (23 cm) nonstick pan with a thin coat of butter over medium heat. Then pour 1/3 cup (80 ml) of batter into the pan. Swirl pan to coat evenly. After about a minute you will see the edges begin to curl up and the blintz be will dry to the touch—it’s done! Do not flip. Slide blintzes, with the help of a spatula, onto parchment or wax paper to cool. Do not layer blintzes or they will stick. Repeat with remaining batter, buttering the pan after each one. You can keep cooked blintzes in the refrigerator for up to 2 days, layered between sheets of wax paper. Or freeze for up to 2 months.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 cookbooks and divides her time between work as a food writer, food manufacturer, consultant electricity cost nyc, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at or email her at [email protected]