Thursday, September 22, 2011
It's nice to make use of the wonderful fall harvest when making desserts for Rosh Hashanah. Since the plums have been so sweet and flavorful this summer and fall, in makes sense to add them to this delicious apple cake, which is perfect as yom tov dessert!
1 stick unsalted margarine, at room temperature
1/2 cup sugar
1/2 cup honey
3 large eggs
1 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 large apples, peeled, pitted and sliced, sprinkled with 2 tsp lemon juice
3 large black or red plums, pitted and sliced
1/4 cup vanilla sugar or white sugar
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg
1/2 cup sliced almonds
Preheat the oven to 350 degrees F. Cover a square pan with parchment paper and grease lightly. In a bowl, sift together dry ingredients and set aside. In another bowl, combine the topping ingredients and set aside. Slice and combine fruit. In a mixer, cream the butter and sugar together until light and fluffy on medium speed (about 4 minutes). With the mixer on low, add the eggs, one at a time, then the applesauce, honey and vanilla, and mix only until the batter is smooth. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
Spread half of the batter evenly in the pan. Top with half of the fruit mixture, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining fruit slices on top and sprinkle with the remaining sugar mixture and the almonds. Bake the cake for 45 minutes to an hour, until a toothpick inserted in the center comes out clean.
Posted by kosherliz at 11:07 AM
Thursday, September 15, 2011
It's so good we said it three times!
Sunday, October 30th, 2011, 9am-12 noon
Join CKCA Pastry Chef Philippe Kaemmerle for this very exciting workshop on all things chocolate. The class will start with an explanation of what chocolate is and how it is used in pastry and confectionary work. Chef Kaemmerle will then demonstrate how to temper chocolate, how to mold chocolate, and how to create a variety of different chocolate truffles. This is a hands-on class, so be prepared to get your hands dirty (and then lick them clean).
$75 – CALL TO REGISTER – 718.758.1339
Posted by kosherliz at 4:53 AM
5 Monday nights, Oct 24, 31, Nov, 7, 14, 21, 7 – 10 pm
Learn the basics of cake decoration in this hands-on, intensive class. Great for those who are just starting out and want to learn the right techniques for decorating cakes using buttercream and a piping bag. Topics include: how to make three kinds of butter cream, basic piping technique, Icing the cake, borders, basket weaves, loops, basic piped flowers including roses, daises and pansies, how to make and work with royal icing and meringue.
All decorating done on premises, during class. Appropriate for beginner cake decorators. Price includes a student tool kit.
$375 – CALL TO REGISTER – 718.758.1339
Posted by kosherliz at 4:48 AM
Along with the classics, we are happy to offer several new classes in the realm of baking & pastry this fall. The new classes include Exquisite Italian Desserts, World Class Desserts and Healthy Baking. We invite you to enjoy them as well as our ever popular chocolate-making, cupcake-baking and cake-decorating classes!
One time classes are generally $75. Cake Decorating series classes are $375 for 5 classes. Mother/Daughter baking offers a discount after the first person in a party signs up.
Check the CKCA Website for further details, or click on the links for Facebook descriptions.
Intro to Cake Decoration (5 consecutive Mondays, beginning October 24)
Cake Decoration, Fondant (5 consecutive Mondays, beginning November 28)
Chocolate! Chocolate! Chocolate! (October 30)
Exquisite Italian Desserts (November 6)
Jewish Baking Classics (November 13)
Mothers and Daughters Bake (November 20)
Sophisticated Cupcakes (November 27)
World Class Desserts (December 4)
Deliciously Healthy Baking (December 11)
Challah Baking Workshop (December 18)
Posted by kosherliz at 4:27 AM
Monday, September 12, 2011
It's not often we repeat recipes, but this one bears repeating every single year. If you haven't made it yet, this is the yummiest honey cake you'll ever make. The depth of flavor achieved by combining small, almost untraceable amounts of cocoa, coffee and cinnamon ends with only the deep dark flavor of honey. It's a simple recipe, but it accomplishes so much! Enjoy with CKCA's best wishes for a sweet new year!
1 cup sugar
¾ cup canola oil
¾ cup honey
1 tsp baking soda
1 tsp baking powder
1 tsp unsweetened cocoa
1 tsp cinnamon
2 cups flour
1 cup strong brewed decaf or regular coffee
½ cup golden raisins (coated first in flour) (optional)
Sift dry ingredients and set aside. Beat eggs in mixing bowl. Combine slowly with sugar, oil and then honey. Add coffee alternating with your dry ingredients, taking care to mix only until the dry ingredients are combined. Sprinkle in the flour covered raisins at the end, by hand.
The mixture can be poured into one 9 by 12 cake pan, or two loaf pans, or in mini-loaf or cupcake pans. Fill the pans halfway or a little more. Bake at 375 degrees. The baking time can be anywhere from 15 to 35 or 40 minutes, depending on the depth of your pan. Test for doneness by piercing with a toothpick; If the toothpick comes away clean, the cake is done. If you don't have a toothpick, just wait until the middle of the cake doesn't jiggle when you move the oven rack. The recipe doubles well and freezes well.
Posted by kosherliz at 11:04 AM
Wednesday, September 7, 2011
Sunday, December 18 · 10:30am - 1:30pm
All the whats, hows and whys you always wanted to know about making challah. Learn step by step while we investigate the spiritual significance of our most important bread. Workshop highlights include; A guide to challah and general bread making, step-by-step instruction for proofing and kneading, Braiding techniques, Torah sources and ideas for understanding the mitzvah of Hafrashat Challah (tithing the dough). The dough we will learn to make can also be used to make babka.
$75 – CALL TO REGISTER – 718.758.1339
Posted by kosherliz at 10:54 AM