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Blueberry Tart
Blueberry Tart
By Jamie Stolper @ 15:57 :: 7146 Views :: 307 Comments :: :: All, Desserts, Pareve

Blueberries are one of summer's treats, and I have read repeatedly that they are the healthiest of fruits.  So, enjoy the luscious taste and other benefits of this surprisingly easy to make, and spectacularly attractive, pareve dessert.  You can use butter instead of pareve margarine in the crust, but I always use the margarine so that I can serve the tart, and eat the leftovers, any time.  The crust is easy to make and, even with margarine, it is delicious.  The tart can be served with vanilla ice cream, whipped cream, or lemon sorbet (a good pareve option), but I think it's best savored plain, to fully appreciate the fresh flavor of the blueberries.

 
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Banana Layer Cake
Banana Layer Cake
By Paulette Idelson @ 15:55 :: 2916 Views :: 125 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes: This is an adaptation of a recipe given to me by my aunt at my wedding shower – a long time ago.  She said then that it was my uncle's favorite cake, and it quickly became one of my own favorites.  I will forever be grateful to her for sharing this recipe with me – I love bananas with whipped cream!  It is a very elegant looking cake, too – wonderful for a special dinner or as part of a dessert buffet at a party.  Make sure to use very ripe bananas for the cake batter and just ripe bananas for the slices.  The cake layers can be made in advance and frozen.  Defrost fully before filling and topping with the whipped cream and banana slices.  I like a lot of whipped cream in my desserts, so I usually make extra for the filling/topping.  If you have any left over, you can always use it on pudding or berries or ice cream sundaes!

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Banana Chocolate Chip Muffins (dairy)
Banana Chocolate Chip Muffins (dairy)
By Liz Zygadlo @ 15:53 :: 3453 Views :: 153 Comments :: :: All, Desserts, Holidays, Dairy

This was originally to be baked in a 9 x 5 loaf pan, but I like to make the muffins instead, especially for the kids.

Food Editor’s Note: These are delicious and a bit different from the typical banana muffin or bread. They are lighter and fluffier, with a milder banana flavor. Perfect for kids and all muffin-lovers, who will gobble them up! I'm sure they can be frozen, but they have disappeared from my kitchen too fast to test that out!

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Baklava
Baklava
By Jamie Stolper @ 15:52 :: 114653 Views :: 3127 Comments :: :: All, Desserts, Holidays, Dairy

I began making this dessert many years ago, when I was looking for a substitute for the traditional Rosh Hashanah honey cake. It is very sweet, but the texture of the flaky dough and crunchy nuts makes for a nice change of pace for the New Year's dessert table. Not everyone eats nuts, so you'll have to make one or more other desserts as well (who doesn't on Rosh Hashanah?), but this recipe became an instant favorite the first time I made it. I now also make it as a treat for the teachers in my sons' school - one batch makes about forty pieces and goes a long way, and it is a welcome change from the usual cookies and brownies.

 

Making baklava is somewhat tedious and time-consuming, but I have adapted Joan Nathan's recipe in The Jewish Holiday Kitchen (New York: Schocken Books, 1979) to speed up the process. The recipe can be made in stages as well. Whenever I have time before the holidays, I assemble the baklava in the pan and then freeze it unbaked. A day or two before I want to serve it, I defrost the baklava, bring it to room temperature, and bake. The baked baklava will keep for several weeks, although I find it tastes freshest served within a few days. I serve the individual pieces in small paper cupcake holders on a silver tray.

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Bacow Family Roll Cake
Bacow Family Roll Cake
By Adele Fleet Bacow @ 15:48 :: 3065 Views :: 254 Comments :: :: All, Desserts, Holidays

This recipe has been handed down several generations in my husband Larry's family. It was developed by Larry's grandmother, who went to cooking school in Germany. The favorite dessert of everyone in our family, it is a must at every birthday or simcha.

Food Editor's Note:
I enjoyed this cake at a Bacow dinner party and then made it twice myself at home, once dairy and once pareve. They were both delicious and were a hit with my guests. This is a great dessert for a special occasion or a large get-together. It can be made in advance and it looks absolutely spectacular - partly because of the long, elegant shape and partly because of the smooth, glossy icing (my family doesn't like nuts, so I left the icing bare).

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Apricot Filling
Apricot Filling
By @ 15:38 :: 34059 Views :: 1 Comments :: :: All, Desserts, Holidays, Pareve

Food Editor’s Note:  This is a variation of a recipe in Marcy Goldman's book, A Treasury of Jewish Holiday Baking (Doubleday, 1998).  This filling is like a thick puree and has an intense apricot flavor.  I much prefer it to the runny, weak-flavored apricot filling in store-bought pastries.  Use as much of this as you can within a week or two of making it, then freeze the rest for a future use.  This is so good, you’ll end up noshing on it plain!

 

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Applesauce II
Applesauce II
By Judy Solomon @ 15:37 :: 2978 Views :: 222 Comments :: :: All, Desserts, Holidays, Pareve

Food Editor's Note:
This is a different take on the traditional applesauce. The addition of pears results in a sauce that is mainly pure essence of fruit, with no spices to detract from the apple/pear flavor. Thank you, Judy, for sharing this recipe with ShalomBoston.com. I served it to guests at a large Chanukah dinner party and it was a big hit!

 
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AppleSauce 1
AppleSauce 1
By Babs Glazier @ 15:36 :: 6275 Views :: 327 Comments :: :: All, Desserts, Holidays, Pareve

Food Editor's Note:

This is one of those simple recipes that you can't mess up and that everyone loves. My friend Babs makes this every year for a big Chanukah party that my family hosts annually. No matter how much she makes, it's always gone! We use Macintosh apples, but you can try different varieties. Preparing the apples is a cinch if you use one of those devices that peels, cores, and slices with a turn of the handle.

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Lynne Wilson's Applesauce Breakfast Bread
Lynne Wilson's Applesauce Breakfast Bread
By Lynne Wilson @ 15:34 :: 2835 Views :: 257 Comments :: :: All, Desserts, Holidays
 

Food Editor's Note:  This is a delicious and different take on a fruit bread.  It is actually more like a cake, in a loaf shape, as it has the yummy additions of a filling and topping and is best eaten with a fork (although I gobbled up the first slice with my fingers!).  The batter, which is enhanced with half the applesauce, sandwiches a layer of applesauce, cinnamon, and pecans, and the whole loaf is topped with a streusel that is sweet and crunchy.  This is a perfect bread to have around for the high holidays, Thanksgiving weekend, a special brunch or tea, or when having houseguests and a satisfying and impressive snack is handy to have in the kitchen.  Although the apple taste makes this a fall-appropriate dish, the use of applesauce instead of whole apples makes it an easy-to-prepare, year-round treat.  I used natural, unsweetened applesauce and light brown sugar.  You will love this!

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Apple Tart
Apple Tart
By Judy Rosenberg @ 15:33 :: 2247 Views :: 284 Comments :: :: All, Desserts, Holidays

Here is a basic, two-crust tart with simple flavors and little sugar beyond the natural sweetness of the fruit. For that reason, it's nice with a dusting of confectioner's sugar on top, and it works well as the ending to a heavy or light meal.

Food Editor’s Note: This tart is absolutely delicious! I made it with margarine so that I could serve it with a meat meal. It is a simple, yet elegant fruit dessert that goes perfectly with a cup of tea or as a nice dessert following lunch or dinner. The filling is easy to prepare and Judy gives detailed instructions in her book for how to roll, form, and bake tart crusts. The end result is a stunning looking dessert that will be a satisfying part of a Thanksgiving spread or an elegant finale to any meal. I recommend using Granny Smith apples.

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