The Kosher Baker
Over 160 Dairy-free Recipes From Traditional to Trendy
Author: Paula Shoyer
Series: HBI Series on Jewish Women
Free recipe below!
Producing flavorful and appealing kosher desserts has been a challenge in Jewish households throughout the ages. Without access to butter, cream, milk, cheese, yogurt or other dairy products, creating a tasty and memorable dessert for family and friends requires more than simple substitutions and compromises. Now pastry chef and teacher Paula Shoyer provides the inspiration and innovation to turn the age-old challenges of parve baking into delectable delights in her one-of-a-kind kosher cookbook. “The Kosher Baker” is your indispensable kitchen companion to a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Shoyer’s own careful creation. It even includes desserts not usually found on a kosher table, such as creamy key lime pie, luscious flan and rich tiramisu. You’ll find everything from cookies, biscotti, breads and muffins to pastries, tarts, fancy cakes and mousses. Shoyer guides you through more than 160 mouth-watering recipes and expands every nondairy baker’s repertoire with simple, clear instructions and a friendly yet authoritative voice.
“The Kosher Baker” is organized as a tutorial into three primary sections — Quick and Elegant Desserts, Two Step Desserts and Multiple Step Desserts — allowing the busy home baker to choose a dessert based on both taste and time constraints. The first section presents the fundamentals of simple kosher baking in the form of everyday treats like amaretto cookies, orange tea cake and apple pastry. The next two sections teach increasingly more challenging desserts, from a challah beer bread pudding with caramel sauce to chocolate babka. A special fourth section includes chapters on baking challah, Passover desserts and no-sugar-added desserts.
“The Kosher Baker” has something for everyone in the Jewish household for any occasion or holiday. It spills over with detailed information, including tips on storage, freezing and thawing; tools; must-have ingredients; and tips and techniques. Anyone baking for those with special dietary needs such as food allergies or diabetic concerns will also find recipes to love in this comprehensive collection. It even includes recipes for nut-free and gluten-free desserts, and vegan desserts. No Jewish home should be without this essential cookbook!
Makes about 4 dozen. To store, cover with plastic or in an airtight container at room temperature for five days or freeze for up to three months.
These are basic, crisp “butter”-type cookies that you roll and cut into shapes. You can decorate them by dipping in or drizzling with melted chocolate, dipping into Poured Fondant Icing, or decorating with Quick Buttercream Icing.
1 cup confectioners’ sugar
2 cups plus 2 tablespoons all-purpose flour
1 cup (2 sticks) parve margarine, cut into tablespoons Flour, for dusting parchment and dough
- Place the confectioners’ sugar and flour in the bowl of a food processor fitted with a metal blade. Pulse for 10 seconds. Add the margarine and process until the dough comes together into a ball. You can also mix by hand by cutting the margarine into the dry ingredients with a pastry cutter or two knives, then using your hands to squeeze the dough until it comes together. Divide the dough into 2 balls, wrap each in plastic, and press to flatten into discs. Place the dough in the freezer for 20 minutes or overnight.
- Preheat the oven to 400°f. If kept in the freezer overnight, let the dough thaw just until you can press it gently.
- Take two pieces of parchment and sprinkle a little flour on one, place one disc of dough on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. Remove the top parchment and use it to line a cookie sheet. Line another cookie sheet with fresh parchment.
Don’t worry if the cookie dough is a little dry when you roll it out, just keep working with the rolling pin and bring the crumbly pieces into the dough.
- Use cookie cutters to cut out cookies, then a metal flat-blade spatula to lift the cookies and place on the prepared cookie sheets. Re-roll any scraps and cut more cookies. If the dough becomes too soft and gets stuck to the bottom parchment, place in freezer until it gets harder. Repeat with the second disc of dough.
- Bake for 10 to 12 minutes, or until the cookies begin to brown on the bottom. Check halfway through baking to see if the cookies in the back are browning faster than those in the front; if so, just turn the cookie sheet around. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.
Subject: Food and Gastronomy