kosher desserts

Kosher S'mores Indoors

A pro roaster won't settle for anything less than perfection.

07/29/2013 - 20:00
Food & Wine Editor

S’mores, in my snobby opinion, are a delicacy. You can’t simply put marshmallows and chocolate over a graham cracker, stick them in the microwave or toaster oven, and call them s’mores.


Israel's Kosher Cronuts

Thought the cronut craze was just in the U.S.? Think again.
08/06/2013 - 20:00
Jewish Week Online Columnist

It’s the newest pastry craze sweeping the U.S.: the not-so-appetizingly named cronut. And recently the first cronut — a flaky/chewy cross between a croissant and a doughnut — made landfall in Israel, becoming the first kosher-certified cronut available in the world.

"The pastry that has made America go crazy." Amy Spiro

A Kosher Slice

Cake Land at home with Yorkville's other Jewish businesses.
07/22/2013 - 20:00
Special To The Jewish Week

The far Upper East Side neighborhood dominated by New York-Presbyterian/Weill Cornell Medical Center does not lack baked goods, what with Dunkin’ Donuts, Bagels & Co. and numerous coffee carts dispersed throughout the area.

Yet since a Chabad mikveh, or ritual bath, opened in 2005, the area has been attracting more Jewish institutions, such as a the Moise Safra JCC, about to open on Lexington and 84th, and the V-Note, a vegan restaurant with kosher certification on 80th and First Avenue.

Cake Land, a kosher pareve bakery gets a new Yorkville location. Fotolia

Covet Thy Cheesecake

Celebrate Shavuot with mini snickerdoodle cheesecakes topped with peach bourbon compote.
05/08/2013 - 20:00
Special To The Jewish Week

Shavuot is upon us, and this holiday always reminds me of two things: dairy, and turning thirteen. One reason we eat dairy on Shavuot is in recognition of the Israelites receiving the Ten Commandments on Mount Sinai. They instantly had to adopt the laws of kashrut, but without the necessary instruments to slaughter and prepare kosher meat, they opted for dairy – though they probably didn’t have the holy experience of tasting snickerdoodle cheesecakes.

From the Sinai Desert to Shavuot dessert. Amy Kritzer

I Can't Believe It's Not Dairy

A substitute skeptic has found a way to salvage dairy-less dessert.
04/17/2013 - 20:00
Food & Wine Editor

If I constructed my own personal food pyramid, dairy would fill up well over half of it. Greek yogurt for breakfast, cottage cheese for lunch, and maybe a run to Pinkberry in the late afternoon. But, as I live with a group of kosher college girls, we don’t often use dairy when it comes to dessert.

Chocolate cinnamon cake, you'd never know it's dairy-free. Photo via

A Chocolate Afikoman

Some sweet, flour-free dessert ideas that don’t contain a pinch of you know what.
03/14/2013 - 20:00
Special for the Jewish Week

Due to all the many food Thou Shalt Nots on Pesach, baking (for a baker like yours truly) is the hardest part of preparing for the holiday. Because, of course, without the key ingredient of flour, cookies, cakes and pies are virtually impossible to make.

Many cooks get by substituting matzah meal, basically ground-up matzah. But every year, when Passover rolls around, I set about creating and testing recipes that don’t call for one drop of it. I understand that we’re supposed to eat matzah at the seder, and I can even get behind the occasional slice slathered in butter, but matzah-flavored cake? Count me out.

So if you can’t have flour, and you can’t have its matzah-flavored substitute, you need something to give desserts body and texture: Chocolate!

Here are three recipes that are completely flour-free, and chocolate-filled. The chocolate cookies are incredibly simple and tasty, like a richer, chewier chocolate meringue. The almond chocolate cookies are buttery with just a hint of sweet, while the classic chocolate mousse is rich and creamy — the perfect end to any meal. They are also great for any gluten-free baking you want to do year round.

A chocolate fix to power you through 8 days in the desert. Fotolia.

Chocolate Pomegranate Cupcakes Cake

09/03/2012 - 20:00

1 ½ cups pomegranate juice
1 cup (225g) granulated sugar
¾ cup (170g) soft unsalted butter or margarine
2 large eggs
¾ cups buttermilk or soy milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 ¾ cup flour
2 ½ tablespoons cocoa powder
2 teaspoons baking soda
pinch salt

1 cup pomegranate juice
¼ cup flour
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup sugar

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