Kosher Recipes

Holiday gift giving is always tricky, especially when you're unsure of the giftee's religion, customs or dietary restrictions. However, there is one easy way to be sure to please everyone - kosher foods. Now, before you start thinking "ugh, who wants to celebrate with matzo brei," think again. Kosher recipes aren't all about matzo. In fact, many kosher products are tastier than their non-kosher equivalents, simply because kosher foods are held to a higher standard of cleanliness and quality in their manufacturing process.

Chocolate is a popular gift for any holiday, but kosher candy may be difficult to find. Also, those who are watching their carbs or their waistline may not be able to partake of sweets. Luckily, online kosher food retailers like Enstrom.com are now carrying both traditional and sugar-free versions of their luscious toffee and other chocolates, all of which are certified kosher. These kosher chocolates make a great gift on their own, or they can be used in kosher holiday baking. Here are a couple of kosher recipes that are sure to please those who keep kosher - and those who don't will never know the difference!

Chocolate Toffee Truffle Cookies
These cookies make a delicious gift any time of year. This recipe can easily be made kosher for Passover by omitting the baking powder (results in a slightly flatter cookie) and subbing potato starch and matzo meal for the flour.

4 oz. unsweetened chocolate
1/3 c. butter
6 oz. semi-sweet chocolate chips
1 c. sugar
Three eggs
1 1/2 t. vanilla
1/2 c. flour
2 T. cocoa powder
1/4 t. baking powder
1/4 t. salt
6 oz. Enstrom's toffee, coarsely chopped

Melt unsweetened chocolate, butter and chocolate chips in microwave or small saucepan, stir to combine and allow to cool for 10 minutes. Beat sugar and eggs; stir in vanilla and melted chocolate mixture. Add the cocoa powder, flour, baking powder and salt, and stir well to form a soft dough. Add the toffee chunks and mix well. Chill dough for at least three hours. Roll cold dough into 1-inch balls. Bake on an ungreased baking sheet at 350 degrees for 10-12 minutes, or until puffed and lightly set. Allow to cool on the cookie sheet for three to four minutes before removing to a rack to cool completely.
 

Low-Carb Coffee Toffee Cheesecake
Dairy is traditional at Shavuot, making this cheesecake the perfect dessert for your Shavuot feast (or any other holiday).

2 1/2 lbs. cream cheese, at room temperature
Artificial sweetener equal to 1 1/4 c. sugar (approximately 36 packets of Splenda or equivalent liquid Splenda)
1/2 c. sour cream
1/2 c. heavy cream or half and half
1/4 t. vanilla extract
Five eggs
Two egg yolks
1 T. instant espresso powder dissolved in 1 T. cream
10 oz. Enstrom's sugar-free toffee, coarsely chopped

Lightly grease a 9-inch springform pan. Beat the cream cheese with an electric mixer until completely smooth, then add sweetener, sour cream, heavy cream and vanilla and beat well to combine. Add eggs and egg yolks, one at a time, beating thoroughly after each addition. Measure 2 cups of the cheese mixture in a small bowl and stir in the dissolved instant espresso. Add half of the toffee to the plain cheese mixture. Preheat oven to 450 degrees and place a pan of water inside. Pour the toffee-cheese mixture into the springform pan. Place small dollops of the coffee flavored cheese mixture on top, then drag a toothpick or skewer through the two batters to create an attractive swirled pattern. Bake in a 450 oven for 10-12 minutes, then reduce the oven temperature to 200 degrees and continue baking for one hour or until the edges of the cake are set but the center is still slightly jiggly. Allow to cool completely on a rack, then decorate with remaining toffee and refrigerate until cold. Serve chilled.

Written by Lindsay Woodland

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