The new issue of Joy of Kosher is blooming and blossoming with promise, possibility, and flowers that are actually edible. Learn to cook with flowers and find the perfect vase for every budget.
Go beyond marinara on your pasta this year with beets, buternut squash, arugula, peas and more.
Get back to your roots with ancient grains, learn the benefits and get recipes. And don’t miss the brilliant idea of serving your very own yogurt bar to your guests this Shavuot or anytime. Click here for a Sneak Peek
The following two recipes are presented by Shifra Klein, Editor-in-chief of Joy of Kosher Magazine
Lemon tiramisu
Serves: 8
Tiramisu is a classic Italian dessert which many associate with espresso and chocolate. Lemon adds a brightness add lightness to this dessert and tastes delicious with the creamy filling and lady fingers. The sugared almonds add a decorative touch and a pleasant crunch to this dessert.
1 8-ounce container slivered almonds
1 cup white sugar
1 ¼ cup heavy cream
1 ¼ cup whipped cream cheese
Juice and zest of one lemon
1 cup confectioners sugar
7 ounce pack of hard lady fingers (you may be left with some extra)
3 freshly squeezed lemons
½ cup vodka
In a nonstick pan heat slivered almonds and 1 cup sugar until sugar is completely melted and coats the almonds.
Set aside to cool. Store in airtight container until ready to use.
Line a loaf pan with plastic wrap.
Whip cream until stiff peaks form.
Add confectioners sugar to the cream.
Mix in cream cheese and juice and zest of one lemon.
Place ¼ of cream cheese mixture on bottom of loaf pan.
Combine juice of 3 lemons and vodka.
Dip lady finger into lemon/vodka mix and place in loaf pan.
Continue until loaf pan is fully lined with lady fingers.
Top lady fingers with cream cheese mixture until covered.
Dip lady fingers into lemon/vodka mix and place on top of cream cheese mixture.
Top with remaining cream cheese mixture.
Cool tiramisu in fridge.
When ready to serve, invert onto platter and top with sugared slivered almonds.
TIP: If you are using pareve whipping cream you may have to lessen the amount of confectioners sugar used as many brands have added sugar.
SERVING SUGGESTION: Make individual tiramisus in glass round cups or bowls.
Basil pea risotto
Servings: 4-6
Prep and cooking time: 45 minutes
Risotto is slow cooked Arborio rice, a very popular Italian dish that is featured on many menus in restaurants all over the world. The starch in the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience and want to bring the restaurant experience to your kitchen, try out this delicious risotto. The risotto is great served with pan seared fish.
1 cup basil divided (¾ cup basil chopped+1/4 cup basil chopped)
2 ½ cups frozen peas (divided into 2 + ½ cup)
1 cup Arborio rice
1 cup of room temperature white wine
3-4 cups vegetable or pareve chicken stock
1 shallot
1 clove garlic
3 tablespoons butter
1 tablespoon of oil
½ cup shredded parmesan cheese
Place 3/4 cup chopped basil and peas in boiling water for three minutes, strain, add a tablespoon of butter, sprinkle with salt and pepper and puree with immersion blender, set aside.
Place chicken stock in a pot and bring to a simmer. Keep stock hot during the entire cooking process
melt butter and oil in a large sauté pan and sauté shallot and garlic until shallots are translucent
add rice, stir rice with butter and onion for about five to seven minutes until rice absorbs butter and rice becomes translucent
add wine, bring to a simmer and let the wine cook out
add 1 cup of stock and simmer on low until liquid is absorbed
add 1 cup more stock and simmer until liquid is absorbed
add last cup of stock and simmer until all liquid is absorbed
Taste rice. Add salt to taste. If rice too al dente for you add a bit more stock as necessary and simmer until all liquid is absorbed
once rice is fully cooked add parmesan cheese and 1/4 cup chopped basil
gently stir basil-pea puree with risotto and serve
Tip: leftover risotto can be made into arancini di riso which is fried rissoto balls. When risotto is cold, form the risotto into small balls and stuff with a piece of mozzerella. Coat with beaten egg, panko bread crumbs and deep fry. Serve with tomato sauce and grated parmesan cheese
Subscribe to Joy of Kosher Magazine at www.joyofkosher.com/subscribe or give “the gift that keeps on coming.”
yes you can omit them
Do you have regular cheesecake recipes in this issue?
can you skip out the peas – do they do anything?
where can we get the recipe for the cover – that looks amaaaaazing
Never thought I’d be able to make such a fancy dish. Definitely going to give it a try.
Thank you for posting
Im headed to the store to buy some ingredients for this:)
The amount of credit she deserves for the most delicious dishes at our Shabbos and yom tov tables over the last two years. Seriously, we are sworn followers and can proudly say that we have not made the kiddush in a while without AT LEAST two or three of her recipes on our table. Thank you, Shifra!!
When will They run Out Of Ideas…..
Tiramisu and lemon flavor are two of my favorite things.
I would never have imagined that recipe sounds amazing!
Can’t wait to try it!!! Yum
shavuot is my favorie holiday, thank you joy of kosher for giving us all these fabulous recipes to make the holiday that much more enjoyable!!
yummy looking as always you never let us down
thanks
How do you get them so fluffy – i want to grab one off the screen!
Tiramisu is made with mascarpone cheese. The only place that makes one that is cholov Yisrael is pomegranate. Substitute the heavy cream for the mascarpone and you will have real tiramisu.
very intresting