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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—that 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—constantly scraping the bottom, sides and corners of the pot—until 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. How does this fit into a Jewish or interfaith home? Technically, yes, Valentine’s Day is named for a saint. It was first instituted by Pope Gelasius I in 496 C.E. to commemorate the martyrdom of St. Valentine. Yet scholars know almost nothing about this St. Valentine. There is an abundant amount of literature on St. Valentine but most of it is not historical but based on legend. And, truth be told, Valentine’s Day is not a “religious” holiday. The association of a saint does not necessary make it so. I’m sure some might take issues with the previous sentences but to my estimation, Valentine’s Day is an American “holiday” and perfect for families that celebrate Jewish and non-Jewish holidays.
My kids go to private Jewish preschool. They haven’t come in contact yet with Valentine’s Day. But, our oldest will be headed to public Kindergarten next year and we can almost guarantee that we will be met with Valentines. And I ask you? What’s not “Jewish” about showing your like and care with the giving of sweet cards and yummy treats? But, if you’re like me and you’re still struggling with the concept of bringing Valentine’s Day into your home, then why not make it a little more Jewish with the inclusion of seemingly “Jewish” foods like, I don’t know, tahini!
Therefore, I bring you a simple and delicious tahini and vanilla ice box cake. I love ice box cakes. They’re great for impressing your family and friends while not having to actually cook anything. I mean, what says, “I love you” more than frozen tahini in the shape of hearts set in a pink ice cream cake!?
Tahini Vanilla Icebox Cake
Ingredients for Halva:
Ingredients for Icebox Cake:
Directions for Halva Hearts:
1. Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.
2. Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat tahini to 120˚ F.
3. Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, the mixture will come together smoothly.
4. Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. Pour mixture into a well-greased and parchment paper-lined 8 x 8 deep-set baking sheet or loaf pan (it MUST have at least 1 inch sides on the pan you use as it’ll keep the tahini within the pan), or into a greased and parchment paper-lined cake pan with a removable bottom.
5. Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture.
6. Once done, cut out at least 8 – 10 hearts using a sharp, metal cookie cutter.
Directions for Vanilla Ice Box Cake:
1. In a chilled bowl combine vanilla ice cream and food coloring. Cover and freeze for 1 hour or until mixture is spreadable.
2. Line a 9-inch Pullman or a 9 x 5-inch loaf pan with two sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan. Spread half of the vanilla ice cream evenly in the bottom of the pan.
3. Place the tahini stars down the center of the ice cream pressing down so that the bottom points of the stars are completely submerged in the pink ice cream and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour.
4. Spread the rest of the pink vanilla ice cream in an even layer over the stars to cover. Cover the top of the cake with heaps of rainbow sprinkles. Freeze for 24 hours or until very firm.
5. Use the plastic wrap to lift mixture from pan. Transfer to a serving plate and cut about an inch into the cake to reveal the first heart. Enjoy!
For summer, we are taking inspiration from the layers of an Italian lasagna as well as the sweetness of kugel. Lasagna is of course a classic Italian dish. Its creamy, rich filling is a perfect comfort food for the chilly days of fall and winter. In Jewish kitchens, noodle kugel (Lokshen Kugel) makes an appearance several times a year. It is a great dairy option for a Yom Kippur break fast and a favorite for Shavuot when we eat dairy.
These mini sweet summer lasagna-kugels let you take the in-season fruits of summer and layer them between a delicious ricotta filling and pasta. They are great served warm with some grilled fruit for a sweet and light meal at breakfast, lunch or dinner, or they can be enjoyed straight from the fridge for a little after-camp snack or picnic treat. This can be made as a single dish in a large pan or as individual minis in a muffin tin.
Sweet Summer Mini Kugels
1. Begin by cooking and straining the pasta so it has time to cool. Add 1 Tbsp. of sugar and the vanilla into the pasta water and bring it to a boil. Add the pasta and cook until al dente (as noted on the box). If you are using muffin tins for individual kugels, I recommend using the egg noodles because they fit more easily into the cups. Preheat your oven to 350°F.
2. You can use preserves if time is an issue, but this is a perfect way to use up fruit that is becoming a bit overripe or isn’t so pretty anymore and you want to cook with it. In a small saucepan, add the fruit (peel and all is OK) and a tablespoon of water. Cover the pot and cook on medium-low until the fruit softens. Then take the lid off and cook on low until the fruit breaks down into the consistency of a compote or apple sauce.
Fruits with skins like apricots will separate from the skins and you can just pull out the skins from the pot. If you like your kugel to be a bit sweeter, then add some sugar to the mixture a teaspoon at a time to taste.
3. Set the preserves aside in a bowl to cool.
4. In a bowl, mix the ricotta, egg, lemon zest and 2 Tbsp. of sugar. If you are using the egg noodles, once the pasta has cooled, add 1 Tbsp. of the ricotta mixture to the pasta and toss to coat.
5. Now you layer your kugel (like a traditional lasagna). If you are using lasagna noodles, add 1 Tbsp. of the ricotta mixture to the bottom of a 9×9 inch glass baking dish. Then add a layer of noodles, a layer of the ricotta mixture, a layer of fruit, a layer of lasagna noodles and a thin layer of the ricotta on top.
If you are using egg noodles and a muffin tin, put cupcake liners in each spot. Take the noodles that have been tossed with a little of the ricotta mixture and put a thin layer of them on the bottom. Add a layer of ricotta and a layer of fruit. The advantage of muffin tins is that you can do a variety of flavors. I did cherry, raspberry and apricot. Top the fruit with a layer of the egg noodles.
6. Bake at 350°F for 35 minutes for the individual kugels until the top is lightly golden brown. For the larger kugel, cook for 45 minutes to an hour. Cook time depends on how juicy your fruit is. The top will be golden brown and the fruit will bubble up a little when done.
7. For the topping which can be drizzled on top, mix 1/2 cup of sour cream with 1 Tbsp. of sugar. Drizzle over slices at the table.
Serve with a fruit salad or some grilled fruit for a full, fruity, sweet meal.