Zomick's Kosher Delicious Recipes

Apple Honey Cake Recipe

This moist and delicious cake from Zomick's Kosher Bakery combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy summer! Use a large (14 cup) processor to make this cake (see note).

Ingredients:

• 1/4 cups flour
• tsp. baking powder
• tsp. baking soda
• tsp. ground cinnamon
• 1/4 tsp. ground ginger
• medium apples, peeled and cut in chunks
• eggs plus 2 egg whites (or 4 eggs)
• cup sugar
• 1/2 cup canola oil
• cup liquid honey
• 3/4 cup cold tea
• 1/4 cup brandy

Steps:

1. Preheat oven to 325°F.
2. Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
3. Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.
4. Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). From here, Zomicks Kosher Bakery recommends that you bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.

Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.

Additional Comments: If you don’t have brandy on hand, Zomicks Kosher Bakery recommend orange juice or peach brandy as a good substitute. Apple juice can replace half of the tea for a delicious taste.

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Budapest Cubes

Ingredients and Procedure:

Semolina Fill

• 700 ml milk
• 7 tablespoons semolina
• vanilla sugar
• 200g butter
• 250g icing sugar
• lemon

1. Pour the milk into the pot along with the powdered sugar and vanilla sugar. Leave it to boil, remove from heat, and gradually, and with constant mixing, add semolina. Return to the stove over low heat and make thick cream. Leave it to cool but stir from time to time in order not to catch crust on the surface. Meanwhile whip butter in a separate bowl.
2. In the cooled cream mix the whipped butter and juice of one lemon.

Bark

• 180g sugar
• eggs
• 60g butter
• tablespoons melted, lukewarm honey
• tablespoons milk
• 600g flour
• 2 teaspoons baking soda
• Pinch of salt

1. Zomick's Kosher Bake shop start this recipe by kneeding a smooth dough with powdered sugar, eggs, butter, honey, salt, flour, baking soda and milk, and dividing it into four equal parts. If necessary, add a little more milk or flour, depending on whether the dough is too soft or hard.
2. Extend each part of the dough as thin as possible. Bake each crust in oven preheated to 180° C for about 5 minutes. Baking time is approximate and depends on the oven. You should observe it until dough is baked and when the crust begins to take a dark color on the edges, the crust is done.

Arranging the cake

1. I used apricot jam; if you want you can choose other filling.
2. The order for arranging the cake is the following: bark - > ½ semolina fill - > bark - > apricot jam layer - > bark - > ½ semolina fill - > bark.
3. Once you have agreed the layers, leave it in the refrigerator overnight.

Glaze

• 6 tablespoons powdered sugar
• tablespoons of cocoa
• tablespoons water
• tablespoon oil
• 100g butter

1. In a sauce pan place the powdered sugar, cocoa and water, mix it well and leave on heat to boil. Cook over medium heat for about 2 minutes and then remove from heat. Stir the melted butter and leave it to cool, with occasional mixing.
2. Pour cooled glaze over the cake; leave it in the refrigerator overnight. 

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Chocolate covered banana cake

Ingredients:

• 2 sticks unsalted butter, softened
• 12 cups light brown sugar
• 5 eggs
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 very ripe large bananas, mashed 
• 2 cups low fat milk
• 5 cups all-purpose white flour
• 12 cups heavy cream
• 13 cups sugar 
• 4 tablespoons corn syrup
• 5 ounces unsweetened chocolate
• 3 sticks unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt

Method of preparation:

1. Preheat oven to 200°. Grease two 10-inch round cake molds, line with parchment paper; grease paper with one stick unsalted butter.

Making the banana cake:

1. In mixing bowl add butter and sugar; beat using electric mixer until fluffy, about 5 to 7 minutes. One at a time add the eggs. Beat after each addition, until the mixture is well combined. In this mixture add baking powder, bicarbonate soda (baking soda) and kosher salt.
2. Add the previously mashed bananas, reduce the speed of the electric mixer to medium and continue beating until you incorporate the bananas in mixture. Add milk and flour and mix until mixture is smooth enough.
3. When you've prepared the complete mixture, prepare the cake molds, i.e. spoon butter in both. 
4. Bake banana cake layers until they are springy to touch, for about 40 minutes up to one hour maximum (it depends on the oven you’re using). When layers are baked cool them in molds on a rack for 20 minutes, and after that turn out the molds and let the layers cool completely. 

Meanwhile prepare the frosting:

1. In medium saucepot, add cream, sugar and corn syrup, bring them to boil. Reduce heat and simmer, stirring occasionally, for approximately 10 minutes. 
2. Remove mixture from heat and add chocolate, banana extract and butter; stir until completely smooth. Stir in vanilla extract and salt and then pour mixture into a medium bowl set in a larger bowl of ice water.
3. Beat fudge with a handheld electric mixer until it's shiny and thick.
4. Set 1 cake layer to a dessert serving platter. Frost the first layer with 2 cups fudgy chocolate frosting, then top with second layer and spread remaining chocolate and banana frosting over top and sides of the banana cake.

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Leek And Potato Soup Recipe

This leek and tomato soup is incredibly simple to make and you only need a few ingredients.
This rich leek and tomato soup with loads of flavor blends the flavors of garden fresh leek and oven roasted tomatoes and it is light and fresh, plus it freezes really well too.
If you want a warming tasty yet healthy soup this is the right choice for you. You can serve it either for lunch, breakfast or dinner.

Ingredients:

Serves: 4

• 100 g butter
• 2 cloves garlic, chopped
• 2 small onions (or one big), chopped
• 2 large leeks, chopped
• 4 medium potatoes, peeled and diced
• 1000 ml chicken stock
• small handful chopped fresh parsley
• 1 bouquet garni
• Salt and freshly ground black pepper
• 2 vegetable stock cubes

Method of preparation:

Time for preparing: 15 minutes

Time for cooking: 40 minutes

Total time: 55 minutes

1. Dissolve the butter in a large saucepan over medium heat, and sauté 2 cloves garlic and 2 small onions for a few minutes stirring frequently.
2. Add the remaining ingredients and bring to the boil. Simmer for half hour. Remove the bouquet garni and purée soup with a blender. Add cornflour to thicken the soup if it is too thin. Serve the soup along with buttered bread.

Tip: 

1. When you are puréeing the soup, you can chop the leeks very roughly, also onions and potatoes - don't waste your time getting them to be equal in size!
2. Make this soup kosher by replacing butter with olive oil and chicken stock with vegetable stock.

1. I made this soup yesterday for breakfast and it turned out wonderful. It was very easy to make. This leek and tomato soup is truly delicious; I didn’t purée it when it was finished though because I prefer the soup chunky. Try this soup, you will not be disapointed!

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Cinnamon rolls recipe

If you're a fan of simple and quick desserts of puff pastry, then this is the right thing for you. Pretty simple, sweet yeast dough with an enriched aroma of cinnamon and cardamom with a little touch of orange. I always use cardamom seeds in recipes. If you do not have seeds or ground cardamom they can be omitted in the recipe. Maybe someone will find the amount of the sugar too high, but combined with spices and dough nothing in this recipe is too predominating, but a number of ingredients for stuffing can always be customized to suit your taste.

Ingredients:

• 200 ml milk
• 50 g butter, melted
• 400 g white flour
• 40 g fresh yeast (1 cube)
• 50 g sugar
• 1 packet of vanilla sugar
• Pinch of salt
• 1 egg

Filling:

• 2 tablespoons melted butter
• 6 tablespoons sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• Grated rind of 1 orange

Preparation:

1. In a pot heat the milk, add 1 teaspoon of sugar, a little flour and crumbled cube of yeast, cover and leave it aside.
2. In a bowl sift the flour, add the remaining sugar, salt, vanilla sugar, and the melted butter; add lightly scrambled egg and the prepared yeast. Knead smooth but not too soft dough. Cover with a cloth and put it in a warm place to rise until it doubles in volume.
3. Meanwhile, preheat the oven to 175°C.
4. In another bowl mix sugar, cinnamon, and grated orange.
5. Knead again the dough on lightly floured work surface and roll it out to get a thickness of 5 mm. Coat the dough with melted butter and sprinkle with a mixture of sugar and spice. Tightly roll the dough starting with its long side.
6. Cut the dough into 1 cm thick slices and arrange them on the prepared sheet lined with parchment paper. Cover and leave it in a warm place to rise for about 30 minutes. Bake in the oven for about 20-25 minutes until the rolls are lightly golden brown.

Enjoy!

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Recipe for Mexican chocolate pie

Ingredients:

Filling

• 200 g heavy cream
• 2 tablespoons liquid honey
• 120g good quality dark chocolate (at least 60 % cocoa)
• 50g milk chocolate

Pastry

• 150 g of wheat flour
• 20g cocoa powder
• 6 g of baking powder
• Cinnamon
• Cloves
• 65g brown sugar
• 1 vanilla sugar
• 1 pinch of salt
• 100g softened butter

Rub cakes

• 1 flat tablespoon flour
• Top dressing
• Cocoa powder

Preparations:

1. Mix flour with baking powder and cocoa, and add the other ingredients.
2. Gently stir the dough until ingredients are not imbued, and then knead it briefly on a floured surface.
3. Fill with 2/3 of the dough the bottom mold cake pan with parchment paper by pressing at the bottom of the mold.
4. Leave the mixture for 1 hour in a cool place.
5. Bake at 190 ° C for 10 - minutes.

Filling

1. In the pot stirring constantly boil cream and honey.
2. Remove the pot from the heat.
3. Chocolate should be split into small cubes and blend in the cream dissolve.
4. Put the chocolate icing to cool.
5. When the chocolate icing is hardened pour it into a paste and align, and then leave all to cool for 2 hours in the refrigerator.
6. Before serving decorate the cake as desired spreading cocoa powder.

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Recipe for black and white cookies

Ingredients:

• 6 eggs
• 80 g sugar
• 4 tablespoons oil
• 60g plain flour
• 15g cocoa (2 tablespoons
• 1 teaspoon baking powder
• 80g toasted chopped hazelnuts

For the light cream:

• 80 g cornstarch
• 100 g sugar
• 1 Vanila sugar
• 800 ml milk
• 250g butter

For the dark cream:

• 500ml whipping cream
• 300 g of chocolate

For the glaze:

• 150g chocolate

Instructions:

1. Mix 50 g butter, eggs and sugar until the mixture becomes foamy, add the oil, flour mixed with cocoa and baking powder. In the end stir in the hazelnuts.Divide the mixture into two parts.
2. Bake the biscuits at 180 ° C for about 18 minutes in the pan with size 32x18cm lined with baking paper.
3. Mix corn flour with sugar, vanilla sugar and a little milk.
4. Heat the remaining milk to boiling.
5. Stir in the cornstarch and cook with stirring for several minutes until it is prepared.
6. Cool the cream with stirring and in the end stir in butter mixed on room temperature.
7. Heat the cream and add the melted chocolate and stir until chocolate is melted.
8. Over the biscuits into pan, apply the cream, cover with the other biscuits and pour the warm dark cream.
9. Cool the cake and pour the chocolate glaze.

Serving: Serve the cake cut into cubes.

Preparation time: 55 minutes including the cooling time.

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Banana Bread Recipe

Have you ever tried a banana bread? No? Well Zomick's has you covered. Just follow these few steps and make something from this recipe...

Time for preparation: 5 minutes

Time for cooking: 1 hour

Yield: One loaf

INGREDIENTS:

• 4 ripe smashed bananas,
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD:

You don’t need a mixer for this recipe. First, preheat the oven to 350°F (175°C). In a large bowl, mix the butter with the mashed bananas with a wooden spoon. Mix the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 5x9 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

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Chocolate Chip Cookies

It may seem strange to you when you will hear that these cookies are made from potato starch?! Yes! As you can read, this is possible! The only problem with this recipe is that it goes so fast after you make it, you will always need to make more of them. I pulled out my potato starch and ingredients, went on a hunt for just the right kind of almonds to pulverize into powder, and we made them. Good is not the word. I hid the really nicest ones in the freezer for the photo you see here, and then realized that I had nothing really to give my kids to taste since most of them were so perfect looking… This recipe is from Mrs. Rikva Thumim of Golders Green, London. 

Ingredients:

• 2 cups sugar
• 2 eggs 
• 1 cup oil
• 2 packets, about 2 T. vanilla sugar
• 3¼ cups / 400 grams very finely ground almonds (almost flour consistency)
• 1 cup potato starch
• 1¼ cups / 10 oz. chocolate chips 

Instructions: 

1. Preheat the oven to 350°F / 180°C.
2. Cream together the sugar, eggs, and oil. Then add in the vanilla, almonds, potato starch, and chocolate chips and mix it well.
3. Freeze the batter for 10 minutes in order to make it easier to form the cookies. It will be oily, but this is normal.
4. Form several small balls out of the batter using your hands or a mini scooper for ice cream. Place them on a paper- lined tray. Do not flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they are becoming.
5. Bake them for 12 minutes, until they become lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some for later, and yes, these do freeze well!

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