Rosh Hashanah and Yom Tov Baking
Our popular Cooking with the Stars series returns, as we turn up the oven, and focus on baking! In celebration of Rosh Hashanah and a sweet Jewish New Year, we are delighted to spotlight holiday appropriate baking recipes from several culinary stars. We thank our stars for sharing family treasures, beloved baked heirlooms and contemporary creations. We know that you will enjoy these recipes, as will your Yom Tov guests. We wish everyone a spectacular 5773!
The KosherEye virtual "BAKING HOTLINE" is open for your questions or comments through September 16th. Our stars are standing by, ready to answer! Submit your questions to
Join KosherEye, King Arthur Flour and Red Star Yeast
For a Baking Good Time
Twitter Party, Sunday, September 9 at 8:30 EDT
Rose Beranbaum – My New Favorite Traditional Challah
Rose has been called the "Diva of Desserts." Rose's first book, The Cake Bible, was the 1989 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best seller, The Cake Bible is currently in its 47th printing. Rose's comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. Her newest book, Rose's Heavenly Cakes, won the International Association of Culinary Professionals Cookbook of the Year for 2010.
Lacey Berry – Bosch Mixers – Breakfast Danish
The sounds, smells, images, and tastes of cooking interlace themselves in Lacey Lee Berry's childhood memories. Growing up around a mother and grandmother who loved to cook, and for whom every–day home cooked meals included multiple vegetable dishes, homemade rolls, and myriad fresh–baked desserts with plenty of room for a pint–sized assistant at their sides, Lacey always felt at home in a kitchen. Lacey lives in Utah where, for the past seven years, she has found a devoted fan base for her cooking classes. She specializes in cheesecakes, bread making, pastries and baked goods, and pressure–cooking. She teaches all around the United States from Alaska to Atlanta. As the Bosch cooking guru, Lacey is the star of the Bosch video series, Cooking with Lacey,
Susie Fishbein – Chocolate Babka Meltaway and Cinnamon Buns with Cream Cheese Glaze
Susie is the author extraordinaire of the bestselling Kosher by Design cookbook series with over 400,000 copies sold worldwide. In 2008 she was included on the Forward 50 as one of the 50 most influential Jews and has been a guest on dozens of network TV and radio shows. She is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. "Children from all over my neighborhood call to request a batch of these amazingly gooey cinnamon buns with cream cheese glaze." Look for Susie's newest cookbook, Kosher by Design Cooking Coach.
KosherbyDesign.com, author of Kosher by Design cookbook series
Rachelle Ferneau – Honey Chocolate Tart
Rachelle is an expert pastry chef, founder of Eden Cake, a kosher boutique bakery serving the Greater Washington, D.C. Metro Area. And now she is a chocolatier, with her new company, Dear Coco Chocolate which specializes in globally–inspired, premium artisan chocolate truffles designed to transport you around the world through chocolate. Products from her new company Dear Coco are dairy–free, gluten–free, vegan–friendly and certified kosher parve.
Laura Frankel – Dried Fruit and Olive Oil Cake and Apple Pie Shooters
Laura is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Studies in Chicago. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes . Frankel is an avid farmer’s market supporter, giving demos and teaching classes all over the country featuring market produce. Frankel is the former chef and founder of the Shallots restaurants. She has training and extensive experience in both savory and pastry kitchens and has run restaurants in Chicago and New York. Before committing herself to her culinary passion, she played and taught both alto and baritone saxophones professionally.
Marcy Goldman – Real Cheese Danish with Easy Danish Dough and Baker’s Best Cinnamon Bubka With Crumb Topping
Marcy is a Montreal-based master baker, pastry chef and cookbook author. The host of the popular baking website, BetterBaking.com, she is now celebrating her 15th anniversary online at the helm of Better Baking where she features classic and contemporary baking, specialties which are both traditional Jewish traditional and mainstream as well. Marcy is the author of several cookbooks including The New best of BetterBaking.com. She is at work on her 6th cookbook, The Baker’s Four Seasons.
Levana Kirschenbaum – Almond Streusel Coffee Cake
Lévana is the author of The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple. For thirty-two years she was co-owner of Levana Restaurant in Manhattan's Upper West Side, and a pioneer in Kosher upscale dining. She has gained countless devoted fans for her fearless, practical and nutritious approach to cooking. She has written four popular cookbooks, offers private demos, and teaches weekly cooking classes in New York City and around the country.
Paula Shoyer – Chocolate Babka
Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. She is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy, and is currently working on her newest cookbook. She has been featured in newspapers, magazines and on radio and TV all over the U.S and was a contestant on Food Network's Sweet Genius.
Tina Wasserman – Deluxe Noodle Kugel and Apples and Honey Cake Bread Pudding
Tina is the author of the highly successful cookbook Entree to Judaism A Culinary Exploration of the Jewish Diaspora. She is a respected and well-known cooking instructor living in Dallas, Texas but teaches her popular cooking classes throughout the U.S. She has been the food columnist for Reform Judaism magazine since 2003. In 1994, Tina was elected to Les Dames d’Escoffier, an international culinary society that honors women in the food and beverage. Watch Tina demonstrate How to Make a Round Challah for Rosh Hashanah.
CookingandMore.com and Pinterest.com
Our Corporate Baking Stars – Icons in American Baking
King Arthur Flour – Apple Harvest Challah, Honey Cake, and Raisin Challah
We are delighted to welcome King Arthur Flour as a baking star and co-sponsor of our Twitter Baking party. This all American company has been making its flour for over 200 years. Think of it this way – it is America’s oldest flour company, founded in 1790, just after George Washington had been elected president! The company is headquartered in Norwich, Vermont, and is a globally treasured and respected go–to baking resource.
Red Star Yeast – Fresh Apple Coffee Cake, Whole Wheat Honey Bread, Apple Cinnamon Raisin Bread
We are also delighted to welcome Red Star Yeast, as a baking star and co-sponsor of our Twitter Baking party. Another shining STAR in American baking, Red Star Yeast has been part of America’s home and commercial baking for over 100 years. It’s parent company the Lesaffre corporation, is lauded for innovation, quality, and reliability. Red Star Yeast has just introduced its newest yeast innovation: Platinum, with the intention of “taking the intimidation out of baking with yeast”!
All of the above recipes can also be found on our Yom Tov Recipe Listing along with other Yom Tov appropriate recipe suggestions.
September 5, 2012