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Parve Dessert

Le Beignets bonds my family all over the world from Israel, France, and the United States.  Today marks the first night of Chanukah so I’m sure, like my mother and I, my grandmother, aunts, and cousins are cooking this traditional (and sentimental) Moroccan dessert.

Beignets

 

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Apple Pie!! image

Stay tuned for the recipe coming soon!

 

 

 

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Thank you for your participation.

Enjoy the pie! 

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Thanksgiving: Homemade Pie Crust

Thanksgiving is right around the corner! I’m sure most people already have their menus planned and guests invited. However,  those last minute planners who need quick, easy, tasty recipes have come to the right page.

I happen to love dessert and I know most will agree!  Pie is a pretty traditional dessert on Thanksgiving.  With that said I would like to introduce you to my favorite homemade pie crust.

PIE CRUST: 5 tablespoons of melted butter (or non-dairy butter for parve) , 2 tablespoons of sugar, 1 1/4 cups of graham cracker crumbs

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  • Melt the butter.
  • Put graham crackers in a plastic bag.

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  • Smash until the crackers are in tiny pieces.

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  • Mix the sugar, butter, and grahm crackers.

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  • Place in a pie pan and smooth with a fork.

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  • Bake for 10-12 minutes 350 degrees.

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Bon Appetit!

Fill the pie with your favorite filling!

 

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Love At First Taste: Roasted Tomato Soup with Basil Ice Cream

Ever hear the saying opposites attract?  In the case of tomato soup and ice cream, it couldn’t be more true!  The first time I had this duo was in Rivera Maya last summer and I must admit it was love at first taste.  I can’t believe it took me a year to replicate this meal!

Tomato Soup with Basil Ice Cream
Tomato Soup with Basil Ice Cream Rivera Maya

The following recipe is based on Ina Garten’s “Roasted Tomato and Basil Soup.”  Her recipe calls for butter though I used non-dairy “butter” to keep the recipe parve.  Of course, the ice cream is parve as well.  I used a recipe from saver and made modifications.

Roasted Tomato Basil Soup:  3 pounds ripe plum tomatoes, 1/4 cup olive oil, 1 tablespoon salt, 1 1/2 teaspoons ground pepper, 2 cups of chopped yellow onions, 6 garlic cloves (minced), 2 tablespoons of non-dairy butter, 1/4 teaspoon crushed red pepper flakes, 28 ounces canned plum tomatoes (regular or with basil) and the juice from the can, 4 cups of fresh basil leaves, 1 teaspoon thyme leaves, 1 quart of chicken stock.

  • Cut the fresh tomatoes in half lengthwise and mix with 1/4 cup of olive oil, salt, and pepper.  Roast at 400 degrees for 45 minutes.

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  • Saute onions and garlic (in 2 teaspoons of olive oil), non-dairy butter, red pepper flakes until the onions brown. Then add the canned tomatoes with the juice, basil, thyme, chicken stock, the oven roasted tomatoes and the liquid from the baking sheet.  Bring the mixture to a boil, simmer uncovered for 40 minutes.

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  • Once the soup has cooled, use a hand blender or put through a food processor to obtain your desired texture.

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**If you prefer to keep the recipe dairy than use butter and substitute the chicken stock with vegetable stock or water.**

Basil Ice Cream:  2 cups basil leaves, 3 cups of coconut milk, 3/4 cup of brown sugar, 1 tablespoon lemon zest, 6 egg yolks.

  • Combine the basil, coconut milk, brown sugar, lemon zest, salt and egg yolks in a blender until smooth.

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  • Pour into a saucepan until the sugar is dissolved and little bubbles form around the edges.

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  • Remove from heat and pour through a fine strainer.
  • Let cool then store in the refrigerator for 4 hours or overnight.
  • Pour the custard into an ice cream maker.

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Once everything is ready pour the soup in a bowl and top with a scoop of ice cream.  Tip: garnish with basil leaves (I did not do in this picture but it looks much better with the leaves)!

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Bon Appetit!

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National Ice Cream Month Is Here!!

July is National Ice Cream month.  What better way to celebrate than with a parve recipe that tastes dairy?! Last fall I bought this easy to use Cuisinart Ice Cream Yogurt Maker and kept it parve since ice cream is always a big hit!

The key to a tasty parve ice cream is the heavy cream/half and half substitute. I use the canned Unsweetened Organic Coconut Milk which is gluten-free, kosher parve, vegan. You can mix the classic version with the lite version for a healthier option.  The coconut milk found in cartons is usually too thin and won’t thicken enough for ice cream.  *It is important to note that this ice cream recipe results in a gelato like consistency as it is non-dairy and less creamy than your usual dairy ice cream.  The taste will not fail you so don’t expect leftovers with this recipe!

I used the Williams-Sononma Classic Vanilla Bean Ice Cream recipe and substituted the half and half with coconut milk.  I prefer to use organic ingredients to keep it as natural as possible.

VANILLA ICE CREAM (PARVE):  3 cups of Coconut Milk, 1 Vanilla Bean, 3/4 cup of sugar, 6 egg yolk

  • Pour the coconut milk into a heavy saucepan.  Cut the vanilla beans in half lengthwise.  Scrape the seeds from the vanilla bean and add the seeds and bean halves to the coconut milk.  Bring to a simmer over medium-high heat.  Remove from the heat, cover and let stand for 30 mins.
  • Return the saucepan to the stove over medium high heat and bring to a simmer.
  • In a heatproof bowl, whisk the sugar and egg yolks until blended.
  • Gradually pour the hot coconut milk mixture into the yolk mixture (make sure the bowl is placed in a sturdy area and does not move as you pour), whisk constantly.
  • Return the mixture to the same saucepan over medium-low heat.  Stir constantly until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it (about 5 mins).
  • DO NOT LET THE CUSTARD BOIL
  • Pour the custard through a medium-mesh sieve set over a clean bowl.  Refrigerate until cold, about 1 hour.
  • Transfer the custard to an ice cream maker.
  • Store ice cream in a freezer safe container, cover and freeze until firm (at least 4 hours before serving).
  • Add desired toppings!

Bon Appetit!

Parve Vanilla Bean Ice Cream

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