By Marcy Goldman
The up to date version of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes
Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. specialist pastry chef and BetterBaking.com writer, Marcy Goldman has lovingly assembled a complete selection of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now carry the heat of the vacations into your home with hundreds and hundreds of easy-to-follow, time-tested recipes, absolute to deliver again previous stories and create new ones.
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Additional resources for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)
Put It All Together Fill the cooled cupcakes with your favorite strawberry jam or compote. Frost each one with a large dollop of the coconut buttercream, and top them with white chocolate cigarettes for straws and paper umbrellas! BLOODY MARY Who needs a drink at brunch when you can have a cupcake? Cupcakes 1 recipe Vanilla Bean Cupcakes 2 cups cherry tomatoes 1 tablespoon coarsely ground black pepper 1½ cups vodka Celery Garnish 3 or 4 celery stalks 1 recipe Simple Syrup Frosting 1 recipe Vanilla American Buttercream (page 27) � cup Tabasco sauce HOW TO MAKE IT Cupcakes Omit the vanilla extract and vanilla bean scrapings from the Vanilla Bean Cupcake batter.
5 Whip the eggs with the sugar until a light butter color is achieved and the mixture comes up to the top of the bowl while it’s whipping. 6 Turn the mixer down to low speed and add in the flour. Mix just until incorporated. 7 Take the mixer bowl off of the mixer and fold in the butter and the lemon zest by hand with a rubber spatula. 8 With an ice cream scoop, fill the cups in the cupcake pan about ¾ full and bake for about 15 minutes. The cupcakes will not get a lot of color; they’ll just turn golden.
5 With an ice cream scoop, fill the cups in the cupcake pan about ¾ full and bake for about 15 minutes. You’re looking for a dime-sized soft, shiny spot in the center of the cupcakes that looks like it’s not all the way cooked; this is when you know they’re done. YIELD: 12 cupcakes KEEPS: Up to five days in the fridge, tightly covered ALTERNATIVE-SUGAR DEVIL’S FOOD CUPCAKES This is a sugar-alternative, vegan devil’s food like no other. The number of requests we receive for so many different allergy-friendly cupcakes is truly mind-blowing.
A Treasury of Jewish Holiday Baking (10th Anniversary Edition) by Marcy Goldman