Dairy – Page 6 – Busy in Brooklyn

Cannoli!! I always manage to spell it wrong (that’s 2 n’s, not l’s, and the plural form is also cannoli!), even though I’ve made them before, in the form of these adorable Torah cannoli!

Of course my love for this fabulous dessert was reignited on my recent trip to Italy, where I saw cannoli in many forms in bakeries and pizza shops alike. Many were topped with crushed pistachios, or folded with Luxardo cherries, mmm mmmm….

I was especially excited to try these with the latest snack to hit the kosher market, stroopwafels! Stroopwafels have nothing to do with cannoli, in fact they come from The Netherlands, where they place the caramel-stuffed wafers on their coffee to warm them up in the morning. A stroopwafel, literally “syrup waffle”, is a wafer waffle made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, stroopwafels are popular throughout the Netherlands and is a well-known Dutch snack.

When I first tried stroopwafels, I realized that they would make the perfect cannoli wrapper if I soften them in the microwave to make them pliable, and boy was I right! So you get the best of cannoli, with a sweetened ricotta filling, and the best of stroopwafel, with a crispy wafer reminiscent of Lotus cookies, stuffed with a gooey caramel. I mean what’s not to love?!

And to top it all off, as an homage to my Italy trip, I even made my own homemade ricotta! I’ve been dreaming about it ever since eating the herbed baked ricotta at the kosher winery in Tuscany, Cantina Giuliano, and I had so much extra milk so I just went for it. Making homemade ricotta is super easy! So enjoy the bonus recipe below.

Some other fun things to do with stroopwafels while we’re at it… make smores! or ice cream sandwiches (chipwiches, anyone?!). They come in single portion-control packages of two, or family packs of 8, so look for them in your local supermarket!

As for these adorable plates, it’s Walmart for the win! I love when I find great prop finds at the most unexpected places and these are just everything. Freeform. Fun patterns. Black and white. Just. My. Jam.

Speaking of jam, feel free to swirl in some good quality jam, or make some Stroopwafel PB&J’s! Omg, how good would that be? Yes please!!

buon appetito!

Stroopwafel Cannoli
YIELD: 8 cannoli

8 Smackin’ Good stroopwafels
15oz. ricotta cheese, whipped (see below for bonus homemade ricotta recipe!)
1/2 tsp pure vanilla extract
1/4 tsp cinammon
1/4 tsp orange or lemon zest
1/2 cup powdered sugar
3 tbsp mini chocolate chips, plus more for declorating

Method:

In a bowl, combine the ricotta cheese (if there is a lot of liquid, drain before using), vanilla, cinnamon, citrus zest, powdered sugar and mini chocolate chips. If the mixture is loose, add more powdered sugar until it reaches a stiffer consistency. Add the cheese mixture to a piping bag.

Heat the stroopwafel in the microwave until just warmed through and pliable (this took 7 seconds in my microwave). Do not make it to hot, just warm enough that it bends without cracking. Once the stroopwafels are softened, bend them into a curved shape, pinching the edges together to hold. Place in the fridge or set aside till it holds it’s shape.

Pipe the cannoli filling into each side of the stroopwafel. Decorate with mini chocolate chips.

VARIATION: for an easier version, create a sandwich cookie by placing the cannoli cream between two stroopwafels and roll in mini chocolate chips.

Homemade Ricotta

1/2 gallon whole milk
1/3 cup fresh-squeezed lemon juice or distilled white vinegar
1 tsp kosher salt

Method:

Add the milk to a stockpot and bring it to 200 degrees over medium heat, stirring occasionally so the milk doesn’t bubble over or scorch the bottom of the pan. Remove from the heat. Add the lemon juice and salt and stir; rest 10 minutes. Place a strainer in the sink and line with cheesecloth. Gently remove the cheese curds from the pot using a ladle and place into the cheesecloth-lined strainer. Allow to sit for 5-10 minutes or until desired thickness is reached.

To whip the ricotta, add to a blender and blend until creamy. If the ricotta is too thick to blend, add a splash of milk or cream to reach desired consistency.

This post is sponsored by Smackin’ Good. All opinions are my own.

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Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

On May 12, 2021August 4, 2021

by chanie

in Appetizer, Brunch, Dairy, Dinner, Recipes, Shavuous, Snacks

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Sachlav Donuts

On December 14, 2020February 24, 2021

by chanie

in Chanukah, Dairy, Dessert, Recipes, Snacks

3 Comments

Ah, sachlav, the warm and milky pudding drink that gets me through the winter, and transports me to my favorite place on earth… Israel.

Sachlav is an #oldiebutgoodie here on the blog and I’ve been making it forever. But I dreamed up a sachlav donut a couple of years ago and I’m so glad I finally made it happen!!

These donuts are really a cross between malabi and sachlav, malabi being the chilled version of sachlav – usually topped with a pomegranate syrup and pistachios – so I kind of fused the concepts together here to give you two different flavors.

But donuts are donuts and this dough is beautiful, soft and supple and you can use it with any filling or glaze you like! Or just roll in some cinnamon sugar and stuff with caramels.

If you’re a lazy dough maker, like I used to be, I totally won’t just you for going on a donut crawl and ditching the fryer, that’s what bakeries are for! There are so many amazing flavors around nowadays, I don’t think homemade donuts are essential. But latkes are another story.

I hope these donuts warm you up and give you that fuzzy feeling I get when I drink a warm cup of sachlav on a cold winter day. Happy Chanukah!

Donuts:

1½ cups milk
6 Tbsp butter
4½ tsp (2 packets) active dry yeast
⅓ cup warm water
¼ cup sugar plus 1 tbsp, divided
2 eggs, beaten
1/2 tsp salt
5 cups all-purpose flour
canola oil, for frying

Method:

Warm up the milk and butter in a saucepan over medium heat. If the mixture is hot, transfer it to a bowl and put it in the fridge until lukewarm (if it’s too hot it will kill the yeast).

While the milk is cooling, place the yeast in a stand mixer with the paddle attachment and add the warm water and 1 tbsp yeast. Stir gently and let it dissolve for 5 minutes. The mixture should be foamy when ready.

Add the lukewarm milk mixture to the the yeast. Add eggs, remaining sugar and salt, stir till creamy. Add half of the flour and stir on low-speed until the flour is incorporated. Add the remaining flour and turn the speed to medium, beat until well combined.

Change to the dough hook attachment and knead on medium speed until the dough pulls away from the bowl and is very smooth, about 3 to 4 minutes. The dough will be a bit sticky.

Transfer the dough to a well-oiled bowl, cover and let it rise for 1 hour. Punch down the dough and roll it out on a floured surface to ½-inch thick. Cut out rounds using a 2½-inch wide drinking glass or cookie cutter. The donuts should weigh about 2oz. each.

Line a cooling rack on a sheet pan with paper towels and set aside.

Fill a deep skillet with oil so that it’s one third full with oil. Heat oil to 350 degrees (use a candy thermometer) and gently drop 3-4 donuts at a time in the oil. Fry for 1-2 minutes each side. Place on paper towels to drain excess oil and transfer to cooling rack. Cool completely before filling and decorating.

Sachlav Fillings & Toppings:

Custard:
2 cup whole milk
1/2 cup sugar
5 egg yolks
5 tablespoon cornstarch
1 tbsp orange blossom or rosewater, or, to taste

To make the pastry cream, place the milk and sugar into a saucepan and heat until scalded. In the meantime, whisk the egg yolks until fluffy and add in the cornstarch. Continue to whisk until all the starch is incorporated and the mixture is smooth. Slowly pour the milk into the eggs, whisking continuously as you warm the egg mixture with the milk. Pour the mixture back into the saucepan and continue to whisk over medium heat until the cream begins thicken and boil. Remove from the heat and transfer to a bowl set over an ice bath (if mixture is lumpy, strain through a fine mesh strainer first). Whisk in the orange blossom or rosewater. Cover the pastry cream with plastic wrap, touching the surface of the cream so that it doesn’t develop a film. Transfer to the fridge until ready to use.

Vanilla Glaze:
1 cup powdered sugar
2-3 Tbsp milk
1/2 tsp vanilla extract

Pomegranate Glaze:
1 cup powdered sugar
2-3 Tbsp pomegranate juice

Toppings:
pomegranate seeds
chopped toasted pistachios
dried rose petals
chopped toasted walnuts
shredded coconut
cinnamon

To prepare the rosewater donuts: transfer rosewater custard to a piping bag fitted with a tip. Pierce the side of the donut and fill with custard. Top with pomegranate glaze, pomegranate seeds, chopped pistachios and rose petals.

To prepare the orange blossom water donuts: transfer orange blossom custard to a piping bag fitted with a tip. Pierce the side of the donut and fill with custard. Top with vanilla glaze, chopped walnuts, cinnamon and shredded coconut.

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Whipped Strawberry Frosé

On May 27, 2020May 27, 2020

by chanie

in Dairy, Dessert, Drinks, Recipes, Shavuous

2 Comments

Oh.
My.
Gawd.

Blame it on quarantine but we’ve all got cocktails on our minds, AmIright?! I mean, I may or may have not been sneaking some Frangelico into my iced coffee in the morning, and I’ve been known to kick back a glass (or two) of red in the evenings. But THIS? This is something else.

Inspired by the whipped coffee trend that has taken the internet by storm, this WHIPPED STRAWBERRY Frosé turns the classic on it’s head by folding the strawberry and lemon into whipped cream, and leaving the Rosé to shine on it’s own in all it’s glory. Which also means, lets prep and more drinking time!

So step aside Dalgona coffee, there’s a new whipped drink in town! L’chaim!

Whipped Strawberry Frosé
YIELD: 4 servings

1 750ml bottle Rosé
2 cups heavy cream
2/3 cups powdered sugar
2/3 cups strawberry puree (see note)
1 tsp fresh squeezed lemon juice
fresh strawberries, for serving

Method:

Pour Rosé into a 9×13 pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.

In a bowl, whip the cream until stiff peaks form. Gently fold in the the powdered sugar, strawberry puree and lemon juice.

Divide the slushy Rosé between four glasses. Top with strawberry whipped cream and fresh strawberries.

NOTE: to make the strawberry puree, blend about 14oz. fresh strawberries in a food processor blender.

VARIATION: You can also make traditional Frosé by blending chilled Rosé with 2 cups frozen strawberries, 1/2 cup simple syrup and 1/4 cup fresh squeezed lemon juice until slushy. Serve immediately.

ADVANCE PREPARATION: you can prepare the strawberry whipped cream a day or two in advance and store in an airtight container. Freeze the Rosé the night before serving.

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Cheese Babka Straws

On May 19, 2020May 27, 2020

by chanie

in Cookies, Dairy, Dessert, Recipes, Shavuous

14 Comments

Babka straws were the surprise one hit wonder (ok there was more than one!) from my cookbook Millennial Kosher, and they never get old. It’s that back pocket recipe we all need for a last minute dessert, a Shabbat morning treat or a food gift for a new neighbor.

I’ll never forget happening upon a bakery stand at a Farmer’s Market in upstate New York last summer to find my babka straws being sold! I don’t know who was more excited, me or the lady who had prepared them from my book. It was so thrilling.

And of course the weekly photos that slide into my DMs every Friday of freshly baked babka straws remind me that this recipe is a keeper. And for good reason. They’re super easy, thanks to store bought puff pastry, and they come together in no time. Even your kids can make them!

In honor of the holiday of Shavuot, I decided to put a cheesy twist (pun intended!) on the classic recipe, and I may even like them better than the original.

Wishing you and yours a happy holiday!

Cheese Babka Straws

Cheese Filling:
8oz. block cream cheese, softened
2 tbsp sugar
1/2 tsp vanilla bean paste or 1 tsp vanilla extract
1 egg yolk

Vanilla Crumbs:
½ cup flour
½ cup sugar
¼ cup melted butter
1 tsp vanilla extract
pinch salt

2 sheets puff pastry, thawed
1 egg + 1 Tbsp water, for egg wash

Method:

1. Line two baking sheets with parchment paper. Set aside. Preheat oven to 375°F.
2. Prepare the cheese filling: In a bowl, combine cream cheese, sugar, vanilla, egg yolk. Beat until creamy.
3. Prepare the vanilla crumbs: In a second bowl, combine the flour, sugar, butter, vanilla, and salt. Mix until crumbly.
4. Prepare the babka straws: Working with one sheet of puff pastry at a time, roll the dough out lightly to form a large rectangle. With the short side facing you, Spread half of the
cheese mixture on the bottom lower half of the dough; fold uncoated half over cheese side.
4. Using a pizza cutter, cut the pastry into ½-¾-inch strips. Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions
to give the straws a spiraled look. Repeat with second sheet of puff pastry and the remaining cheese filling.
5. Brush straws lightly with egg wash. Sprinkle with vanilla crumbs.
6. Bake until puffed and golden, about 25 minutes.

NOTES:
Since this recipe uses cream cheese, it should be stored in the refrigerator.
Straws may be frozen raw or baked. I prefer to freeze them raw and bake fresh. Place frozen straws directly in the oven and bake as above.

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Category: Dairy

Stroopwafel Cannoli

Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

Sachlav Donuts

Whipped Strawberry Frosé

Cheese Babka Straws