Festival food fun
Bakery baked goods
Hear ye, hear ye, all those who live within commuting distance of New York City and are gluten-free, run, do not walk, to By the Way Bakery for kosher parve Yom Tov treats. Apparently, they've finally figured out that many of their customers are not only kashrut-observant but also interested in traditional Jewish baked goods, and are now making Jewish specialties (albeit only Ashkenazi ones, thus far). We bought a package of rugelach and a gluten-free-oat challah, and I'm dying to try them on Erev Sukkot. The owner was there last Sunday, encouraging people to try everything and answering questions, and assured me that she'd cleared everything with their mashgiach (kashrut supervisor)--the challah's b'rachah is ha-motzi, and the eggs are checked, she told me. According to the package, it's also Pat Yisrael and a few other things that I can't read because the Hebrew's written without vowels, but I'll transliterate as best I can without n'kudot: challah nfreshet, ha-betzim n'vadak, lo apah b'shabbat viveit (vav yod vav yod yod tet).
Homemade baked goods
I haven't had honey cake since becoming gluten-sensitive, so when I found a recipe that might "pass," I gave it a try. This is straight from Breaking the Vicious Cycle, by Elaine Gottschall (the Specific Carbohydrate Diet's "bible"), page 131 in the edition that we own, where it's called Peanut Butter Brownies, but I think it would be better described as a blondie, since it contains no chocolate.
~ 1 cup peanut butter with no additives, or almond butter--I use almond butter, which would make these blondies kosher for Passover even for us crazy Ashkenazim who don't eat kitniot
~ 1/2 cup honey
~ 1/2 teaspoon baking soda
~ 1 egg
Mix all ingredients thoroughly. (My son says I should really use my electric beater to break up any lumps in the almond butter. I hate to clean that stupid thing, but he's probably right.) Pour into a well-buttered 8-inch-square pan. (I use coconut oil to keep the blondies parve--will look for nut oil for Pesach, as I've never seen kosher-for-Passover coconut oil.) Bake at 350 degrees Fahrenheit (180 Celsius) for about 25-30 minutes, removing from oven when nicely browned. Cool slightly, then turn out of pan and cut into squares.
These blondies tasted better on the second day of Rosh Hashanah than they'd tasted on the first night, so you might want to make them a bit in advance, if possible. They're mildly sweet.
And by the way, since the b'rachah (blessing) for these blondies is sheh-ha-kol, you might get a Sukkot bonus--according to some opinions, one is permitted to eat sheh-hakol foods outside of a Sukkah.
Bonus: Stove-top "Cheater's" Tzimmes recipe
Enjoy!
Chag Sameach!
Comments to my previous post would be welcome.
Hear ye, hear ye, all those who live within commuting distance of New York City and are gluten-free, run, do not walk, to By the Way Bakery for kosher parve Yom Tov treats. Apparently, they've finally figured out that many of their customers are not only kashrut-observant but also interested in traditional Jewish baked goods, and are now making Jewish specialties (albeit only Ashkenazi ones, thus far). We bought a package of rugelach and a gluten-free-oat challah, and I'm dying to try them on Erev Sukkot. The owner was there last Sunday, encouraging people to try everything and answering questions, and assured me that she'd cleared everything with their mashgiach (kashrut supervisor)--the challah's b'rachah is ha-motzi, and the eggs are checked, she told me. According to the package, it's also Pat Yisrael and a few other things that I can't read because the Hebrew's written without vowels, but I'll transliterate as best I can without n'kudot: challah nfreshet, ha-betzim n'vadak, lo apah b'shabbat viveit (vav yod vav yod yod tet).
Homemade baked goods
I haven't had honey cake since becoming gluten-sensitive, so when I found a recipe that might "pass," I gave it a try. This is straight from Breaking the Vicious Cycle, by Elaine Gottschall (the Specific Carbohydrate Diet's "bible"), page 131 in the edition that we own, where it's called Peanut Butter Brownies, but I think it would be better described as a blondie, since it contains no chocolate.
~ 1 cup peanut butter with no additives, or almond butter--I use almond butter, which would make these blondies kosher for Passover even for us crazy Ashkenazim who don't eat kitniot
~ 1/2 cup honey
~ 1/2 teaspoon baking soda
~ 1 egg
Mix all ingredients thoroughly. (My son says I should really use my electric beater to break up any lumps in the almond butter. I hate to clean that stupid thing, but he's probably right.) Pour into a well-buttered 8-inch-square pan. (I use coconut oil to keep the blondies parve--will look for nut oil for Pesach, as I've never seen kosher-for-Passover coconut oil.) Bake at 350 degrees Fahrenheit (180 Celsius) for about 25-30 minutes, removing from oven when nicely browned. Cool slightly, then turn out of pan and cut into squares.
These blondies tasted better on the second day of Rosh Hashanah than they'd tasted on the first night, so you might want to make them a bit in advance, if possible. They're mildly sweet.
And by the way, since the b'rachah (blessing) for these blondies is sheh-ha-kol, you might get a Sukkot bonus--according to some opinions, one is permitted to eat sheh-hakol foods outside of a Sukkah.
Bonus: Stove-top "Cheater's" Tzimmes recipe
Enjoy!
Chag Sameach!
Comments to my previous post would be welcome.
posted by Shira Salamone at 7:07 AM
8 Comments:
challah nfreshet - challah has been taken.
ha-betzim n'vadak - the eggs have been checked
lo apah b'shabbat - Not baked on shabbat.
viveit (vav yod vav yod yod tet). Not sure this is hebrew. Looks like yiddish or some transliterated thing.
Richardf8, thanks for the translations. I agree that that last word appears to be Yiddish--I've rarely seen a double yod in Hebrew.
"I use coconut oil to keep the blondies parve--will look for nut oil for Pesach, as I've never seen kosher-for-Passover coconut oil."
Um, when did Coconut become Kitniot?
As far as I know, coconuts are not kitniot, but I've never seen coconut oil with a kosher-for-Passover hechsher (rabbinic seal of approval).
By the way, speaking of the bakery of the same name, here's my report: their rugelach are good, but their gluten-free-oat challah is, well, in dire need of honey. I should have known from my experience with gluten-free-oat matzah that oats, whether without or with leavening, don't make a tasty bread. Sigh.
ויו"ט stands for "ויום טוב" - "and Yom Tov". That's not actually two yuds you're seeing, but a gershayim indicating an acronym.
Oh! Thanks for the information, AnDat. That makes sense.
I finally found a good use for that gluten-free oat challah--it tastes reasonably decent when topped with farmer cheese mixed with dill. At least I now know what to do with the rest of the loaf.
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