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Funfetti Doughnuts

Funfetti Doughnuts
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DoughNats stylish Sufganyot! Trying this recipe at home let us know, on Facebook, Twitter and Instagram #jewishfoodproject @federationcja
Funfetti Doughnuts
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Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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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

Walnut and Fruit crumble with Marscapone cream

Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Ingredients
Filling
Crumble
Cream
Servings: Servings
Units:
Instructions
Fruit filling
  1. Preheat oven to 375 F.
  2. Mix all the ingredients together in a medium saucepan. Cook over medium low heat for 15 to 20 minutes, until the fruits are completely soft, stirring occasionally. Remove from heat and set aside to cool down.
Crumble
  1. Place both types of flour in a large mixing bowl with the butter, sugar, and salt. Use your fingers to rub the mixture into a bread crumb like texture. Then stir in the walnuts.
  2. Spread on a baking sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until dry and cooked through. Remove and leave to cool.
Cream
  1. Place all the ingredients in a large mixing bowl and whisk soft peaks, take care not to over whip (it is quite thick to start with, so it shouldn't take more then 30 seconds)
Assembly
  1. Spoon one third of the crumble into the bottom of a medium glass. Cover with two thirds of the fruit, then two thirds of the cream. Another one third of the crumble goes on top of this, followed by the remaining fruit and then cream.
  2. Scatter the remaining crumble on top just before serving. Serve at once, or chill for a few hours.
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Dessert

Dark Chocolate Tartlets

Dark Chocolate Tartlets
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Servings
6
Servings
6
Dark Chocolate Tartlets
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Servings
6
Servings
6
Ingredients
Sweet Pastry
Dark Chocolate Filling
Servings:
Units:
Instructions
Sweet Pastry
  1. Put the flour, sugar and salt in a bowl and add butter. Rub into your hands until you get a coarse bread crumb consistency, making sure there aren't any large lumps of butter left.
  2. Add the eggyolk, vanilla and water and mix until the dough comes together, being careful not to mix any longer than necessary. You might need to add a tiny amount of additional water.
  3. Remove the dough from the mixing bowl and knead very lightly for a few seconds only, just to shape into a smooth disk, about 5 to 6 cm thick. Wrap in plastic and chill until ready to use.
  4. Continue by brushing the tartlet pans with a thin layer of melted butter, then leave set in the fridge.
  5. Meanwhile, lightly dust the work surface with flour and roll out the pastry thinly. Once the pastry in no more than 2 to 3 mm thick, cut out 6 circles using a pastry cutter. Place the pastry circles inside the buttered tartlet pans, pressing them into the sides. Let rest in a fridge for at least 30 minutes.
  6. Preheat the oven to 300 F. Top each dough circle with a paper muffin liner, and fill it with a thin layer of dried beans or rice,
  7. Bake for about 20 minutes until just golden, and remove from the oven when finished. Let cool for five minutes.
  8. Discard the rice-filled muffin liners. Remove the tart shells from the pan while still warm, let cool on a cooling rack.
Dark Chocolate Filling
  1. Preheat the oven to 325 F. Put the chocolate and butter in a bowl, set it over a pan of simmering water, and leave to melt.
  2. In a medium bowl, whisk the egg and yolk with sugar until thick and pale, then fold the mixture into the melted chocolate.
  3. Fill the tartlet up with the chocolate mix; it should reach right up to the rim.
  4. Place in the oven and bake for 5 to 7 minutes at 325 F. Cool a little, then remove the tartlets from their pans and allow them to cool completely.
  5. Lightly dust with cocoa powder and fleur de sel, and serve at room temperature.
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Appetizers General

Beer Bread Bowl and Cheddar Beer Dip

Beer Bread Bowl Jewish Food Project Federation CJA YAD Cheese Dips
Beer Bread Bowl Jewish Food Project Federation CJA YAD Cheese Dips
Beer Bread Bowl and Cheddar Beer Dip
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heBREW IT UP: Cooking with Beer! TRYING THIS RECIPE AT HOME? SHARE YOUR PICS WITH US! @FederationCJA #jewishfoodproject
Beer Bread Bowl Jewish Food Project Federation CJA YAD Cheese Dips
Beer Bread Bowl and Cheddar Beer Dip
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heBREW IT UP: Cooking with Beer! TRYING THIS RECIPE AT HOME? SHARE YOUR PICS WITH US! @FederationCJA #jewishfoodproject
Ingredients
Bread Bowl
Cheese Dip
Servings:
Units:
Instructions
Bread
  1. Preheat oven to 3750F.
  2. Combine flour and sugar with the dried herbs and mix well.
  3. Combine the dry ingredients with the beer. Then add the melted butter and continue to mix until dough is formed. If dough is too wet, add flour until you can handle it without it sticking to your hands.
  4. Spray the inside of the circular baking tray and add the dough to the pan and cook it for an hour.
  5. Take pan out of oven and let sit for 15-20 minutes.
Cheese Dip
  1. Melt the butter inside a small saucepan or pot on medium heat.
  2. Add the flour and whisk until the flour and butter combine to create a golden brown roux.
  3. Combine the milk and beer in a separate cup or bowl and slowly add it to the roux while whisking. Increase the heat to medium high until the contents of the pot begin to simmer and become thick. Turn off heat.
  4. Add the hot sauce, mustard powder and Worcestershire sauce and mix well.
  5. Add the cheese a handful at a time while whisking, until everything has melted.
Building
  1. When the bread is cool, cut out a cone-shaped hole in its center for the cheese dip: Using a serrated knife, slice on an angle ½ inch from the bowl’s perimeter.
  2. If you want a bigger bread bowl, you can tear out more of the interior.
  3. Chop this bread and the cap to dip into the cheese. Bake for a crispier texture.
Recipe Notes

TOOLS/ 1 circular baking dish/ 1 saucepan or pot/ 1 large mixing bowl/ 1 medium mixing bowl/ 1 whisk

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