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Rosh Hashana

Dessert Rosh Hashana

Chocolate cinnamon rugelach [VIDEO]

chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project


chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
Ingredients
Cream cheese dough
Chocolate cinnamon filling
Servings: Rugelach
Units:
Instructions
  1. Combine butter, cream cheese, flour and salt in a food processor.
  2. Pulse until they all combine into a large ball.
  3. Dump out onto a large piece of plastic wrap and form into a flattish disc.
  4. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
  5. Heat oven to 375 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats
  6. Stir cinnamon, cocoa, brown sugar and oil together in a small dish.
  7. Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using chopped chocolate, sprinkle it on top
  8. Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Being careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc
  9. Arrange rugelach on baking sheet. Coat with an egg wash
  10. Bake for 18-20 minutes
  11. Rugelach are best when eaten straight off the pan, but they can be served warm or at room temperature
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Dessert Rosh Hashana

Chocolate Coconut Torte

Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 F.
  2. Coat a 9-inch tart pan with coconut oil cooking spray.
  3. Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
  4. Bake crust for 10 - 15 minutes or until golden.
  5. While the crust is baking, get started on the filing. On a double boiler, melt the chocolate and coconut milk until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30 -40 minutes).
  6. Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don't forget the sea salt!) and let set in the fridge for at least two hours.
  7. Serve cold or at room temperature... You might need a glass of almond milk for this one!
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Holidays Rosh Hashana Shabbat

Gluten Free Challah

Gluten free challah, Federation CJA, Jewish food project
Gluten free challah, Federation CJA, Jewish food project
Gluten Free Challah
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Gluten free challah, Federation CJA, Jewish food project
Gluten Free Challah
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Ingredients
Servings:
Units:
Instructions
  1. In a small bowl mix yeast with the warm water and sugar and proof about 5-10 minutes until really foamy. Add honey to the (foamy) yeast mixture and stir. Set aside.
  2. Mix the flours in a large bowl with the salt and xanthan gum.
  3. In a small container mix 4 whole eggs plus 2 egg yolks with the oil.
  4. Add the yeast mixture and the egg mixture to the large bowl with the flour. In a hand held mixer, mix on low until the flour is incorporated into the wet ingredients. Increase speed to medium-high and mix for an additional 2 minutes. Scrape down sides, mix another minute. The batter will be very sticky at this point.
  5. Scrape the dough/batter into the center and place a greased (use spray or oil) parchment paper directly on the dough to cover during the first rise. Let the batter rise in a warm spot for about two hours or until doubled in size.
  6. Punch down and mix again on medium speed for another two minutes.
  7. Place dough in a well sprayed or oiled 9 inch round cake pan or tube cake pan. Mix 1 egg with a splash of water and brush on the dough liberally. Let dough rise uncovered until doubled in size.
  8. Preheat oven to 375 F. Brush dough gently with left over egg wash and cover with your choice of seeds.
  9. Bake 30 minutes until bread sounds hollow and top is golden brown. The internal temperature should be about 200 F.
  10. Remove bread from the pan - place on a rack and cool completely.
  11. NOTE: Make sure to cool the challah on a rack completely before wrapping and storing the bread or it will end up soggy. You can refresh the bread by heating it in a 300 F oven for about 5 minutes before serving.
Recipe Notes

GLUTEN FREE FLOUR: 1.25 cups superfine brown rice flour, .75 cup superfine white rice flour, 1.5 cups tapioca flour

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Dessert Rosh Hashana

Candied Orange Slices

Candied Orange slices, Federation CJA, Jewish food project
Candied Orange slices, Federation CJA, Jewish food project
Candied Orange Slices
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Candied Orange slices, Federation CJA, Jewish food project
Candied Orange Slices
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Ingredients
Servings:
Units:
Instructions
  1. Wash and scrub oranges thoroughly
  2. Grate the skin of the oranges lightly. Cut each orange into quarters (four slices).
  3. In a large pot set on a low heat, combine five cups of water and five cups of sugar. Simmer slowly.
  4. Place orange slices into sugar water. Once sugar is fully melted, and water has been brought to a boil, add the freshly squeezed lemon juice.
  5. Allow half the water to gradually boil off, and continue cooking until juice has turned a pale yellow with a honey like quality.
  6. Let cool to room temperature, then store in the fridge.
    Candied orange slices, Jewish Food project, Dessert, Federation CJA
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