r/JewishCooking

Chilled Blueberry Yogurt Soup

1 cup water

1 pint fresh blueberries

1/2 cup sugar I used Allulose

1/2 teaspoon cinnamon

1/4 teaspoon ginger

2 cups plain yogurt

Instructions

Bring water to a boil in a saucepan. Stir in the blueberries, sugar, cinnamon, and ginger.

Boil for 3 minutes, stirring occasionally.

Reduce heat and simmer 10 minutes.

Remove from heat and let stand to cool.

Combine cooled blueberry mixture and yogurt in a blender and process until smooth.

Chill, covered, until ready to serve.

Ingredients

Crust:

1 cup (100g) graham cracker or digestive biscuits crumbs*

3 tablespoons (40g) unsalted butter, melted

Filling:

8 oz. (225g) full-fat cream cheese, at room temperature

2 cups + 1 tablespoon (540g) whole-milk ricotta cheese, drained**, at room temperature

1 cup (200g) granulated sugar*

4 large eggs , at room temperature

1 ½ tablespoons cornstarch

2 teaspoons pure vanilla extract

Grated zest of 1 lemon or orange

Instructions

**Drain the ricotta cheese

First, you’ll need to drain the ricotta cheese. I highly recommend not skipping this step because ricotta cheese is very watery, and too much liquid in the cheesecake will affect its texture.

How to drain the ricotta cheese: Place the cheese in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl. Leave it to drain for several hours, or even overnight, before using it. The result is thicker cheese, and better, creamier texture.

Make the cheesecake

Preheat oven to 350°F/180°C. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the water bath doesn’t seep into the cake.

In a medium bowl mix crumbs and melted butter until evenly combined and moistened. Press mixture into pan. You can use the bottom of a glass to press it into an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool completely on a wire rack before adding the filling. Meanwhile, prepare the filling.

Using an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add ricotta and sugar and beat until combined and cheese is smooth. Beat in eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch, vanilla extract, and zest, and beat just until blended and smooth. Pour batter over cooled crust and spread evenly.

Place pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place carefully in the oven and bake for 60-70 minutes or until sides of the cheesecake are set but the center is still slightly wobbly.

Transfer pan to a wire rack and allow to cool completely. Cover cheesecake with plastic wrap and refrigerate for 8 hours to set. The cake will taste best a day after it’s made.

Cake can be kept in the fridge, well covered, for up to 5 days.

Recipe Notes

*To make crumbs, pulse cookies in a food processor or blender until finely ground.

**Ricotta cheese is watery and must be drained for several hours. After you’ve measured out the 2 cups + 1 tablespoon (540g) of ricotta cheese, place it in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl.

* I used allulose and turbinado sugar combination

I also didn’t wait for ricotta to drain as instructed

Does anyone know what this notation could be for? My guess would be “cup” but in other recipes she wrote out the word.

Thanks!

ETA: my husband thinks it might mean “package.”

tofu seasoned two ways, one with soy sauce and sesame oil the other with tumeric and curry and sumac, the eggplant turned into baba ganoush , with roasted carrots and sweet potatoes, and roasted zuchini. salads were made after the picture and then a lentil stew

I started the challah late today so the kids got to make it on their own after school. I let them use an entire sprinkles bottle 🫠😂 however I will say I'm super proud of them for rolling and braiding and doing the egg wash all by themselves!

Air fry Schwarma chicken thighs with asparagus

I made a German-Jewish radish salad with radishes harvested from my community garden plot, which I planted at the end of March. The salad is crunchy, vinegary, slightly pickled, and very refreshing! It goes well on bread, in salads, or in rice bowls.

I then pickled the remaining radishes with water, apple cider vinegar, fennel seeds, and dill.

The recipe is from the German Jewish cookbook, although I doubled the amounts since I had over two pounds of radishes: https://www.amazon.com/German-Jewish-Cookbook-Recipes-History-Cuisine/dp/1611688736

1 lb red radishes

1 teaspoon salt

2 tablespoons apple cider vinegar

Black pepper

2 tablespoons finely chopped parsley

2 tablespoons vegetable oil

1. Trim the radish tops and bottoms, and cut the radishes into very thin slices.

2. Put a colander on a plate. Spread the radish slices in the colander and toss with the salt, to distribute it evenly.

3. Put a small plate on top of the radishes and place two cans of food on top of the plate to weigh it down. Let sit for one hour.

4. Remove the cans and press down on the plate to remove any remaining liquid, and then press down on the radishes again. Empty the liquid that has collected on the plate under the colander. Put the radishes in a serving bowl.

5. Combine the vinegar, black pepper, oil, and parsley in a small bowl.Pour this dressing over the radishes and toss well. Enjoy!

Pashtida is an Israeli crustless quiche / dairy casserole that appears in many permutations.

This one, which comes together very easily, is made with sweet corn, eggs, mozzarella, feta, cottage cheese, scallions & fresh basil (plus a little flour + baking powder), baked in a breadcrumb-coated dish and topped with thinly-sliced shallots and sesame seeds. It’s really good! Recipe from Ruhama's IG.

(I made the full recipe; turns out this small Staub baker - 7.5”x6”/1.05 qt - holds exactly half a 9"x13" recipe, so I baked half and froze the remaining batter to save for Shavuot!)

Hummus, labne, salad, cheese, schug, eggs, grapes, toasted challah (some burnt 🫣)

Shabbat shalom, friends! Have a lovely week 💕🤗

1st Pic

Proofed 2 hrs, punched down braided and proofed again for 45 min , break was fluffy and tasty but bread looks stretched

2nd pic Proofed 2 hours, braided, no second proof, bread was dense, not as fluffy ):

How can I get my challah in my 1st to look like my 2nd, but maintain the fluffiness.

What am I doing wrong??