Light Jewish Holiday Desserts - Penny Wantuck Eisenberg?

[NewMrsG]

I have a cookbook at home that I've never cooked from - it's got a ton of really great sounding - light - desserts and I'd like to use it for some baking for Rosh Hashanah. There are no reviews on Amazon - thought I'd ask here on the off chance that anyone's familiar with this book and/or the author's recipes.

I know I could do a test run beforehand, but won't have much time.

Here's a link to the book on Amazon:

Light Jewish Holiday Desserts (http://www.amazon.com/exec/obidos/tg/detail/-/0688159850/qid=1127147402/sr=1-1/ref=sr_1_1/002-3409951-9986418?v=glance&s=books)

[at828]

I'm unfamiliar with the book, so I'm sorry that I'm not much help. Just chiming in a request that if you try some of the recipes, and they are successful, I would love your reviews of them :cool:

[beckms]

I have a cookbook at home that I've never cooked from - it's got a ton of really great sounding - light - desserts and I'd like to use it for some baking for Rosh Hashanah. There are no reviews on Amazon - thought I'd ask here on the off chance that anyone's familiar with this book and/or the author's recipes.

I know I could do a test run beforehand, but won't have much time.

Here's a link to the book on Amazon:

Light Jewish Holiday Desserts (http://www.amazon.com/exec/obidos/tg/detail/-/0688159850/qid=1127147402/sr=1-1/ref=sr_1_1/002-3409951-9986418?v=glance&s=books)

I am sitting here with her daughter AS I TYPE. She says the cookbook is really good and her mom is coming out with a new, dairy-free cookbook soon, probably to be sold on Amazon. Her website is www.pennyeisenberg.com

Her daughter is in my class at vet school. :D

[NewMrsG]

I am sitting here with her daughter AS I TYPE. She says the cookbook is really good and her mom is coming out with a new, dairy-free cookbook soon, probably to be sold on Amazon. Her website is www.pennyeisenberg.com

Her daughter is in my class at vet school. :D

You're kidding me!!

How funny is that?

The recipes did look really good - and not terribly heavy or unhealthy (which is good after a heavy meal) - so I was really tempted. But I also am wary of trying new authors on company for the first time, you know?

Do you think her daughter would tell you if the recipes weren't all that great? ;)

I will probably try at least one thing - and will definitely report back!

[DBW]

NewMrsG,

What are you serving for the holiday? This week I am getting the ingredients together.

[NewMrsG]

DBW - I'm so sorry - I never saw your post before the holiday!

Anyway - I wanted to get back on and post my review - I did go ahead and bake the honey cake from the book I was mentioning - and it was fantastic! So Rebecca - tell your friend that I love her mom!

Here's the recipe -


* Exported from MasterCook *

Honey Coffee Chiffon Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : cakes cakes - casual
Jewish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flounder
2/3 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 cup sugar -- plus 3 tablespoons
1/3 cup canola oil
2 eggs -- at room temperature, separated
1/2 cup brewed coffee -- at room temperature
1/4 cup honey
4 large egg whites -- at room temperature
1 cup powdered sugar
1 teaspoon honey
2 tablespoons brewed coffee -- at room temperature
1 teaspoon vanilla
1/4 cup chopped walnuts

Heat oven to 300, with rack in middle of oven.

Mix flours-1/2 cup sugar.

Add oil, egg yolks, coffee and honey; beat on medium speed 1 minute.

Beat 6 egg whites at high speed until frothy. Gradually beat in 3 tbsp sugar. Beat until stiff but not dry. Fold 1/4 into cake batter to lighten, then fold in the rest. Spoon batter into an ungreased angel food cake pan.

Bake 55-65 minutes - until tester inserted in the middle tests clean.

Cool cake upside down. When completely cooled, run a knife around sides, the inner tube, and under the bottom of the pan. Invert onto a cooling rack, then invert onto a plate.

Combine sugar-vanilla, whisk until smooth. Brush on top and sides of cake, sprinkle with nuts (top only or sides too). Let stand at room temperature until glaze is firm. Place in a covered cake plate and store at room temperature until ready to serve. Can be made 1 day ahead, do not freeze.

Source:
"Light Jewish Holiday Desserts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 7g Fat (34.3% calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.

NOTES : This was just excellent! Sort of like a honey angel food cake, but not quite. Much, much lighter than traditional Jewish honey cakes. Just delicious and not too sweet. Topped with sliced almonds instead of walnuts, otherwise made no other changes. Just delicious.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[fci5767]

1 cup flounder



:confused: Is that right? Sounds like it would be a very...interesting...cake :eek:.


Beth