Thursday, May 31, 2012

Best of the Web? Why, Thank You!

I Missed You!

I am so sorry I have been M.I.A lately.  I have been super busy with very exciting things like guest blogging for other kosher sites and working as a chef in Solo!  

Here's a link to my guest post on Joy Of Kosher -http://www.joyofkosher.com/2012/05/even-chefs-make-mistakes-part-1/
I have also gotten some recent acknowledgments I would love to share with you-

and The Jewish Press

and

Stay tuned and I'll be back with some of my more creative and fun recipes! 

Solo Restaurant Solo Restaurant NYC Glatt Kosher Steakhouse

Wednesday, May 23, 2012

Cheesecake Truffles: DIY

Congratulations Rachel Kravetz on winning the truffles just in time for Shavuot!
I included the recipe below for you to enjoy at your Shavuot table and long Memorial Day weekend!

























Cheesecake Truffles

24 Oz. Cream Cheese, softened
2 C. Sugar
6 Eggs
32 Oz. Sour Cream
2 tsp Vanilla
12 Oz. Milk or Semi-Sweet Chocolate Chips
8 Oz. White Chocolate Chips
3TBS. Oil

Preheat oven to 350.  Using an electric mixer, beat all the cake ingredients until smooth.  Pour into a 10 inch non-stick spring form pan and bake for 1 hour.  Cool and put in refrigerator to set.
Line 2 cookies sheets with parchment paper. Using a small ½ or 1 inch ice scream scoop, scoop out the cheesecake and place on parchment paper.  Using slightly damp hands and roll each into a ball shape.  Freeze.  Melt milk or semi-sweet chocolate with 2 TBS. Oil and put sticks into each of the truffles.  Dip in the melted chocolate and put back on parchment paper.  Freeze.  Melt white chocolate with 1 TBS. Oil.  Hold up each individual truffle by the stick and dip a whisk in the white chocolate.  Shake back in forth over each individual truffle to create white streaks.  Put back on parchment paper and freeze till you are ready to enjoy!

Sunday, May 20, 2012

Win A Half Dozen Frozen Cheesecake Truffles

CONTEST!! WIN A HALF DOZEN FROZEN CHEESECAKE 
TRUFFLES!

Rules: 
1) Tell me, only on the Alibabka contest facebook post, your favorite cheesecake flavor
2) Share this contest and page on your wall
3) Have your friends vote on your favorite flavor and "like" the AliBabka fan page
4) The person with the most votes on their cheesecake flavor wins!
5) Contest Ends on Wednesday, May 23rd at 11:59 pm 
*Open to people living in NY and NJ (they're frozen)



Friday, May 11, 2012

Introducing...Chef Alison!

This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!  

Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg.   My class and I made an abundance of delicious freshly made foods.   We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher.  My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations.  Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats.  I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too). 


The day was hectic and such an adrenaline rush.  We were each called up individually and were given a book and a toque.  I think I donned my toque quite well if i do say so myself!

Here I go, out into the culinary world, armed with knives and a uniform.  Some would describe that as going out to war, but I would call it living my dream!

Lemon-Curry Mashed Potatoes
Serves 8-10 people

8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed  (Optional)

Boil potatoes in water till soft.  Drain.   While hot, mash in the butter, milk and spices.  Sprinkle with chopped walnuts.   

B’tayavon,

Chef Alison 


























Starting Monday I will be interning at Solo :)

Thursday, May 3, 2012

Chocolate Goodness!

Chocolate Cake- the epitome of all that is good in this world.   Perfecting the chocolate cake is an extremely rewarding experience and the criteria are very simple. In honor of  The Wall Street Journal article, I decided to make myself the best chocolate cake in the world!   
This one bowl wonder is easy, versatile, and requires very little cleanup.  Chocolate lovers, get ready to make the best chocolate cake of your life with this super moist (non dairy) and chocolaty crowd pleasing recipe!

Cake of Chocolaty Goodness
2 C. Sugar
1 ¾ C. Flour
¾ C. Cocoa
1 ½ t. BP
1 ½ t. BS
1 t. Salt
2 Eggs
1 C. Almond or Soy Milk
½ C. Oil
2 t. Vanilla
1 C. Boiling Water

Pre-heat oven to 350.  Spray a bundt pan.  In a bowl, Stir together the dry ingredients.  Add the rest of the ingredients, except the boiling water, and whisk together till smooth.  Whisk in boiling water, until it is completely incorporated.  The batter should look runny.  Pour into your sprayed bundt pan and bake for 35-45 minutes, until toothpick comes out clean.  Cool completely and flip over to turn out cake.

Adapted from Hershey's

Alibabka Tip: I like to jazz up my cake my drizzling melted chocolate on top.  It not only looks great, but it covers up any potential mishaps when unmolding the cake.  You can drizzle with dark and white chocolate or sprinkle nuts over the top. Anyway you choose to decorate, it will turn out beautiful!
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