Download A Treasury of Jewish Holiday Baking (10th Anniversary by Marcy Goldman PDF

By Marcy Goldman

The up-to-date version of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes

Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. expert pastry chef and author, Marcy Goldman has lovingly assembled a finished choice of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now deliver the heat of the vacations into your house with 1000's of easy-to-follow, time-tested recipes, bound to deliver again previous stories and create new ones.

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Additional resources for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)

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Note To make a 9-inch cake, prepare a 9-inch contour pan as directed for the 6-inch pan. Pour the Double Chocolate Cake batter into the pan until it comes up to ½ inch from the edge of the pan. ) Bake at 350 degrees F until the top springs back when lightly pressed and a tester inserted in the center comes out clean, 55 to 60 minutes. Assemble as directed, using about 3 cups ganache. CAKES 63 TOMBOY CAKE makes one 6-inch layer cake This cake was on its way to becoming a conventionally frosted layer cake when I noticed how unexpectedly voluptuous the bare sides looked with the frosting poking out between the layers.

Clear a space in the refrigerator large enough for the cake on a cake board (see page 215). The mousse cake will need several hours to set up. 4. If making the simple syrup now, let cool to room temperature. Make the mousse as directed. continued continued CAKES 43 for background complexity—there is little to distract you from the fruit. To heighten the color of the mousse, you can add a few rasp­berries to the fruit juice. Add the ladyfingers and the berries for garnish about 3 hours before serving.

Wrap the cakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. CAKES 47 BUMBLEBEE CAKE makes one 6-inch layer cake This cake is named the “Bumblebee” because its cross section, yellow cake striped with bittersweet chocolate ganache, looks like the midsection of a bumblebee. As is the case with the simple Butter Cake, it gets better with time.

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