Dessert-o-licious

Rosh Hasahanah, the Jewish New Year, is coming up this Wednesday evening and traditionally Jews eat Pomegranates on the holiday. This year I wanted to think of new ways to include the fruit is my families meal. It just so happens that I was recently contacted by POM to sample some of their pomegranate juice [...]

Home-made Challot are so much better than store-bought one so this year I decided to try making 2 different kinds. A whole-wheat break away challah and a Saffron-Honey challah, which were both made from the cookbook “The Kosher Baker”. The whole wheat challah took a long time to make as it has 3 separate resting [...]

These last couple of lessons in our first module were some of my favorite. We started the class creating Pate a Choux (Cream Puff Pastry) which is the dough used in eclairs and cream puffs. From there we proceeded to make pastry cream and creme mousseline (the fillings). Once we had all of these done [...]

In the next couple of lessons we got back to frozen desserts, tackling sorbet, granita and bombes.  Surprisingly, sorbet is actually made in a very similar way to ice-cream, minus the cream. In case you don’t know, Granita is a frozen ice with a very small amount of sugar. It is typically put in the [...]