Category Archives: Cinnamon

Charo”Set” For Dessert

What’s better than a dainty and delicious macaron? A macaron tart!  Much less time consuming, this dessert feeds a full table of guests and is the perfect sweet ending to beautiful seder.  Keeping with the Passover theme, I thought it would be so much fun to create a macaron inspired with the flavors of the seder.  Horseradish, parsley, egg and potato were all out…but charoset caught my attention.  Apples, walnuts and cinnamon…now that is something I can work with!
A cinnamon macaron crust, apple buttercream frosting, all accompanied by a ground walnut and apple butter compote…the result is amazing!
Enjoy and have a very happy Pesach!

Charoset Macaron Tart

Serves 6-8

Cinnamon Macaron Crust

4 Egg Whites
1 2/3 Cup Powdered Sugar
1 1/3 Cup Almond Flour
Pinch of Salt
¼ Cup Granulated Sugar
1 tsp. Cinnamon

Apple Butter Buttercream

½ Cup Butter or margarine, softened
1 ¼ Cup Powdered Sugar
¼ Cup Apple Butter

Walnut and Apple Butter Compote

½ Cup Ground Walnuts
½ Cup Apple Butter
Preheat oven to 280 degrees F. Line two baking sheets with parchment paper.  With an electric mixer, beat egg whites until foamy, slowly add in granulated sugar 1 tablespoon at a time and beat until the egg whites reach stiff peaks, about 5 minutes.

In a separate bowl, whisk the powdered sugar, almond flour, salt and cinnamon together.  Fold the flour mixture into the egg whites until thoroughly combined. 

On one cookie sheet, scoop out ½ the batter, about 1 ¼ cups.  Scoop the other half on the other sheet. With a spatula, carefully spread each of the mixtures into an 8 inch circle.  With the back of a spoon, try to even out the top.  Let sit for 15 minutes to dry and develop a crust.  Place in the oven and bake for 15 minutes.  Remove from oven and let cool.

In a bowl add the butter, powdered sugar and apple butter.  With an electric mixer, beat until the mixture is combined and it becomes soft and spreadable.

Carefully turn one of the macarons over and peel the parchment paper of the bottom.  This will be the bottom of your tart.  Evenly spread the buttercream over the macaron.  Carefully flip the other macaron over and peel off the parchment paper.  Place the side facing the pan on top of the buttercream.  Sprinkle with powdered sugar

Combine the walnuts and apple butter in a separate bowl and serve a few tablespoons with each serving of the macaron tart.




Desserts Are Better Frozen

As you might have discovered by reading my previous posts, I love frozen desserts!  Have you ever tried frozen Lemon Meringue Pie or frozen Chocolate Chip Cookies?  They are so fantastic that your life will change!   
Ice cream is probably the most popular frozen dessert.  The cold and creamy texture can bring anyone to their knees asking for more!  I discovered this recipe for halvah ice cream by Vicky and Ruth from MayIHaveThatRecipe.  They grew up in Barcelona, Spain and have fantastic recipes and bold and colorful pictures on their site!  
If you have ever been to Israel and tasted halvah from the Jersualem marketplace you know what halvah tastes like!  It has a very dry consistency, but not unpleasant, and is so sweet and delightfully earthy at the same time.  Basically made of ground sesame seeds and sugar, it is a popular dessert in the Middle East.  

I adapted their recipe a bit by using cinnamon in my sauce instead of cardamom, and using dates as a garnish instead of pistachios.  This is a vegan and processed sugar-free dessert and tastes so divine, like seriously divine!  The original recipe called for powdered sugar, but I used a combination of maple syrup and potato starch.  It rocks the house, raises the roof…you get the point.
Halva Ice Cream with a Cinnamon-Halva Sauce
I adapted this recipe to eliminate cane sugar, but you can check out the real recipe HERE
Ice Cream:
2 C. Unsweetened Almond Milk
1/2 C. Tahini
4 TBS. Maple Syrup
Pinch of salt
Dates for garnish

Halvah Sauce:
2 TBS. Tahini Paste
2 TBS. Corn Starch or Potato Starch
2 TBS. Maple Syrup
2 TBS. Unsweetened Almond Milk
1/2 tsp. Ground Cinnamon
In a medium size sauce pan, bring milk and agave to a simmer. Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight. Pour into an ice cream maker and churn until creamy, 15-20 minutes. Serve immediately (see note)

For the Halvah Sauce:
Whisk tahini and corn starch until well incorporated. Add almond milk and maple syrup one tablespoon at a time, stirring constantly. Add cinnamon and mix well. Drizzle Halvah sauce over sorbet right before serving 
and garnish with dates.

Sorbet will harden significantly once it freezes. If you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating.  The sauce will harden and thicken in the fridge as well. 

An InLinkz Link-up

Give Away Contest

Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random. 
Contest Fine Print:
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

a Rafflecopter giveaway

It’s an Ali-BABKA!

I have decided that it is my mission, as Alibabka, to find the best babka recipe.  Having never made babka, I felt it was time for me to live up to my name.  Essentially, babka is challah  with chocolate or any filling in between.  My personal favorite is crispy and flaky on the outside and warm and gooey on the inside.

The first recipe I tried is below.  It came out great, but I am going to recreate this in a few weeks with 1-2 cups less flour.  The result was a very heavy babka, crispy on the outside, both gooey and dry on the inside.  Wasn’t the best texture, but great flavor.  It also looked beautiful!

One Night Left….Make These!

I have never made sufganiyot (jelly donuts), well, until yesterday.  They were, by far, one of the best donuts I have ever tasted.  They brought me and many others who had the pleasure of tasting them, back to Israel.  This time of year, I crave fresh donuts from certain hole in the wall bakeries in Israel .  I’m sure anyone who has visited or lived in Israel during Hanukkah knows what a treat this fried dough confection can be.
I am sharing this recipe so you all can taste what fried heaven tastes like!

Scrumptious Sufganiyot
1 1/2 Cups Lukewarm Water
2 packages Dry Yeast (2 1/4 tsp = 1 package)
2 TBS. Sugar
1 tsp. Salt
1/2 Cup Earth Balance Shortening
1 Egg
4 1/2 Cups Flour
Oil for frying

Combine water, yeast and sugar in mixing bowl till yeast is dissolved and starts to foam.  Add the rest of the ingredients and mix until the dough forms a ball and no longer sticks to the sides of the bowl.
Rise for 45 minutes until the dough doubles in size.  Punch down, roll out, and shape with a round cookie cutter.  Rise for another half hour.  Bring 2 inches of oil up to 350- 375 degrees.  fry on one side, then flip over to the other side (about 1 minutes in total).  Drain on paper towel, squeeze in your favorite jelly or filling and sprinkle with powdered sugar.  You can also add melted chocolate on top.  Pick your favorite donuts and create them!

On top of these fabulous donuts, we served three types of latkes (potato pancakes).
– White Potato Pepper
– Curry, Sweet Potato, Black Bean
– Beet and Fennel
(These were accompanied by roasted lamb)

* I also tried to accommodate my gluten free, sugar free sister with gluten free and sugar free donuts.  They turned out more like cinnamon flavored falafal ball.  They weren’t bad, but I will try rice flour next time.  Note to self:  never make donuts with garbanzo bean flour.  Lesson learned!