Skillet Brownie

Are you ready for your Oscar Party? You may be scaling back your menu this year, but make sure everything you serve is decedent. Don't stress yourself on spending alot of money. You can also make your party potluck or a dessert party.

I wanted to share this luscious recipe with you as an idea for your Oscar Party. I found this recipe in the latest edition of Everyday Food. I made it immediately because I knew my clients would love it. What can I say, we ladies love us some chocolate.

If you make this, be sure to write me with your reviews. It is definitely a recipe full of kosher soul!

Ingredients:

Serves 10
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped


1) Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.

2) In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

3) Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.

4) Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.

Kosher Soul Pumpkin Roll

Now that Halloween is out of the way, it's time to focus on Thanksgiving. The day we stuff ourselves till we about burst. Oh, I can't wait. My dear friend and hubby will be in NYC for turkey day, so I am starting thing about what I am going to make...I still don't know, but I am having fun deciding.

I found a delicious recipe for a pumpkin roll cake. I made it for a client to take to a party. SUCCESS!

Here it is, kosher soul pumpkin roll!

Nosh on,
~Shoshi

Kosher Soul Pumpkin Roll

Ingredients:

• 3 eggs
• 1 cup sugar
• 3/4 cup all-purpose flour
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1 cup finely chopped pecans
• confectioners' sugar
• FILLING:
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
  

1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Spread batter evenly in prepared pan; sprinkle with pecans.
2. Bake at 375 degrees F for 15 minutes or until cake springs back when touched lightly. Cool for 5- 10 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. In a large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Kentucky Derby Pie

Oh, my good friend and her hubby are coming to NYC for a month. We were going to have a shindig for his b-day, but it turns out their roof won't be ready. I still think I want to make him something special and I know just the thing...

Derby Pie! He is from Kentucky and what could have more soul in it than a Kentucky Derby Pie, packed with fudgy chocolate and nuts. I think I will make a fresh whipped cream to go with it(store bought is fine). Now that is kosher soul at it's finest. D~Lish!

The recipe is below...nosh on..nosh on!

~Shoshi
Luscious Lifestyle Diva

Kentucky Derby Pie

Ingredients:
1 cup Sugar
1 cup Light corn syrup
4 Eggs
1/2 cup butter -- melted
1 cup Chopped pecans
1 cup Chocolate chips
1 teaspoon Vanilla
2 tablespoons Bourbon (adds a kick, but optional)

Directions:
Preheat oven to 350 F.

Combine sugar, corn syrup and eggs in mixing bowl. Beat at low speed until well blended. Stir in remaining ingredients and pour into a 9" unbaked pie shell. Bake 45-50 minutes or until set.

Bakespace.com

When I was at the last Cupcake Social soiree, I found about about a yummy website called Bakespace.com. Some call it the Myspace for bakers and cooks..I call it a great idea.

BakeSpace.com was created by media producer (and avid baker) Babette Pepaj to help make the search a fun, rewarding and inherently social experience. BakeSpace combines the functionality of a traditional online recipe database, utility of an online food forum/blog and the fun of an online social network with a unique "recipe swap" platform.

If you are into social networking and love food this is for you and if you are not into social networking and love food this is still for you. It's a fab way to share recipes or build up your recipe collection.I just may set up a kosher soul dessert profile.

Nosh on,
~Shoshi
www.yolandashoshana.com

Frida's Fiesta

It is not a well known fact that Frida Kahlo’s father was Jewish. While there is no record of her participating in Jewish rituals, I happily accept Frida as a member of the tribe!

I bring Kahlo up because I am reading a cookbook inspired by her life, Frida’s Fiesta’s by Guadalupe Rivera and Marie-Pierre Colle. Oh, how there are some delicious recipes in the book! I am salivating just thinking about what I am going to make.

Here are a few simple recipes for you to make:

Fresh Lima Bean Salad

6 pounds fresh lima beans, shelled
Salt and pepper
1 onion, finely chopped
2 Serrano chilies, finely chopped
¼ cup finely chopped cilantro
½ cup olive oil
4 tablespoons vinegar

Rinse the lima beans. Place in a saucepan with water and cover. Cook for about 15 minutes or until tender. Rinse in cold water and drain thoroughly. Combine the beans with the onions, chilies, cilantro, oil, vinegar, salt, and pepper to taste. Chill. Serve very cold.

Coconut Ice Cream

4 cups milk
1 ¼ Cup sugar
Fresh coconut, peeled and finely grated
1 teaspoon vanilla extract

Combine the milk, sugar, and coconut in a saucepan. Simmer for 30 minutes. Remove from heat and let cool to lukewarm. Stir in the vanilla puree. Refrigerate. When the mixture is cold, place in an ice-cream maker and proceed according to the manufacturer’s directions.


Nosh on,
Shoshi
“Luscious Lifestyle Diva”

Rugelach

Yesterday while I was doing a cooking demo in Harlem, I got into a wonderful conversation with a lovely older woman who comes by every week. I told her I a writing a kosher soul food book and she was overjoyed. She told me she has the best rugelach recipe (handed down for her grandmother) that she will give to me to put into the book. The way she makes rugelach is with chocolate and nuts. Now that is kosher soul baby!

I am excited and can't wait till I see her again.My mouth is now salivating for rugelach. It is such a great cookie for the fall holidays. Since I can't wait, I found a great recipe from The Barefoot Contessa (Ina Garten). She is a food lovin' jewess, so you can't go wrong with this recipe enjoy.

Nosh on,
Shoshi
"Luscious Lifestyle Diva"/"Queen of Kosher Soul Cuisine"
www.yolandashoshana.com


Rugelach
recipe courtesy of Barefoot Contessa

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.