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Aside from the smell of tuna fish, nothing can really¬†transport me to a New York Jewish deli like a black and white cookie. Just the mere sight of of the cookie¬†transports me to a Shabbat luncheon in which I’m elbow-ing the person to the left and right of me (and sometimes behind me) in an attempt to get my hands on the last black and white cookie.
If you’ve ever been to a Yom Kippur break-the-fast or a Shabbat kiddush lunch, you KNOW what I’m talking about. The dessert table is the first table everyone goes for and most certainly, if there is a black and white cookie to be had, it’s the first cookie taken. (Fun fact: Did you know that the black and white cookie isn’t actually a cookie? It’s considered a drop cake. Whatever it is, it’s delicious.) Though folklore tells us that it was quite possibly not¬†invented¬†in¬†NYC, but actually upstate in Ithaca, it’s still been wholly¬†embraced by deli culture.
For me, the black and white cookie represents one of the greatest parts about being Jewish‚ÄĒthat Jewish food can be loved and accepted by all, regardless of Jewish affiliation and/or observance level. And while there’s nothing especially “Jewish” about the black and white cookie, one can’t help but think of Jewish culture when eating it (just like brisket or kugel, in my opinion). And so, in this age of increased aggression and polarization toward the other, shouldn’t we all take Jerry Seinfeld’s lead and “look to the cook” … or in this case, the popsicle?!¬†This recipe takes inspiration from a black and white cookie and¬†transforms it with a fun summery twist to create a delicious creamsicle.
Black + White Creamsicle
Ingredients for the chocolate layer:
Directions for chocolate layer:
1. Combine the sugar, espresso, cocoa, cornstarch and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining whipping cream.
2. Bring the mixture to a simmer over medium heat, stirring with the whisk‚ÄĒconstantly scraping the bottom, sides and corners of the pot‚ÄĒuntil the mixture begins to bubble a little at the edges. Continue whisking and cooking for two more minutes.
3. Off heat, whisk in the vanilla and scrape the mixture into a glass or silicone¬†pitcher (for immediate filling) or into the bowl to cool. Next, fill your popsicle molds halfway with your chocolate mixture and freeze for at least six hours.
Next, make your vanilla side.
Ingredients for vanilla layer:
Directions for vanilla layer:
1.¬†In a bowl, stir together the sugar and water until the sugar dissolves. Whisk in the sour cream, milk, cream and vanilla.
2. Take your chocolate¬†popsicles out of the freezer and fill the remaining half with your vanilla side. If your mold has a cover with openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours if the mixture was cool, 6 or more hours if hot.
3. Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release the¬†popsicles when you pull on the stick. Remove and set popsicles on wax paper. Wrap each in a piece of wax paper and/or put them in a resealable plastic freezer bag and return them to the freezer until serving.
Click here for a fun non-dairy popsicle recipe from Whitney!
Valentine’s day is fast approaching, but we believe in celebrating big love, little love, silly love, happy love, sad love and family love any day¬†of the week. In our diverse Jewish, multi-faith community, it’s important to show our love for one another, and take advantage of opportunities to spread kindness. This quick and easy chocolate and strawberry nacho recipe is perfect for whenever¬†love strikes.
“Not Your Average Love” Nachos
1.¬†Over medium low heat, heat two cups of frozen strawberries in a small saucepan. Add¬†the zest from 1/4 of the lime and 2 Tbsp. of sugar to the saucepan and cook with the lid off. Once the strawberries have started to release their juices and are completely thawed and soft, take the pan off the heat and let it cool slightly.
2.¬†Once cooled, put the strawberry mixture into a blender and blend until smooth. Be careful when blending because if the mixture¬†is still warm the steam may create pressure and pop the lid off the blender.
3.¬†Pour the strawberry mixture into a cute bowl and then prepare the chocolate drizzle. In a small saucepan, add 1/2 cup of cream and 1 Tbsp.¬†of butter and heat over medium low until the butter has completely melted. Add 2 Tbsp. of sugar to the cream and butter mixture. Once the sugar has dissolved, take the pot off the heat.
4.¬†Break the chocolate into squares and let them dissolve in the hot cream.
5.¬†Spread the cinnamon sugar chips over a platter or plate and drizzle with the chocolate sauce. Put the extra chocolate sauce in another cute bowl to serve on the side.
6.¬†Dip a chocolate drizzled chip into the strawberry salsa and feed it to someone you love.