I’ve baked the cheesecake Ben-David had given me the recipe for; just so you folks can see I was serious with my announcement of baking it, here it is:

mocha cheesecake

My variations were that instead of the orange sauce, I glazed the cake right after baking with orange marmalade (bring 1 tablespoon of water and 2 tablespoons of marmalade to the boil; brush over still warm pastry), made the mocha cream with orange sugar (orange peel of untreated oranges filled into a tightly closing jar with caster sugar; store in a cool and dry place), arranged the cream in a traditional German pattern with an icing bag, and used chocolate mocha beans and candied orange peel rolled in sugar for decoration.

Keep the recipes coming. Lots of folks around here will be pretty grateful. 🙂

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froylein

11 Comments

  • Looks great, froylein, but I’m not sure I’d want to ruin the mandala in the center….. Are you working on a recipe for stir-fried pigeon for Ephraim?

  • i think it is very cool that the top is surrounded by what look like coffee beans, and that the middle has Allah Akbar scrawled in elegant arabic script. I am very impressed that the script came out after baking the cheese cake.

    Speaking of eating dairy food… did you guys read that Agriprocessors in Postville, the USA’s largest kosher slaughterhouse, was raided by the federal government today. It has been accused in the past of “mistreating its workers and improperly slaughtering its animals”…. which is much better than being accused of slaughtering it workers and mistreating its animals

  • Actrually, pan-seared and then braised with sauteed mushrooms in a Cabernet reduction works well.

  • …. and from the other direction, the “Allahu-Akbar” looks like Elvis!

    Froylein – absolutely gorgeous! The photo in the original brochure just had a plain marbled top – a lot of the recipes were geared towards busy working people as most couples here are 2-income.

    It’s wonderful to see someone take the time and care to decorate.

    Nu – how did it taste? Your variations sound good.

    Regarding recipes:

    I have a group of slice-and-bake cookie recipes that have proven themselves useful – not just for working parents, but for any working person who likes to entertain. You mix them, form them into logs, and then put them in the freezer until you want some cookies.

    Similarly, I have some nice “sheet cake” recipes – large rectangular cakes that are useful for feeding crowds. Or you can divide the batter into round molds and freeze one. These recipes are very useful if you are baking for a shul/chabura or Hillel function – my wife will often bake one for Shabbat and the kids nosh on it all week.

    Some of these are very impressive for the work involved, with baked-in fillings and toppings. I am sure many less expert bakers on the list would appreciate them – especially those baking for chevra – and someone like Froylein could use them as a springboard for creative improvisation.

  • Hey, I work two jobs, so I don’t go out of my baking way just about every day (same reason why I occasionally hardly blog anything), but, as we say over here, “The eye eats along”, so I’ll take the time for decorations when I can. There are various decorations you can pre-make and that store well. Chocolate mocha beans can be found in the baking aisles of most larger supermarkets here, but when it comes to chocolates used for baking, I usually stock up in Belgium (I’m only an hour’s drive from the border). Also, if you use cookie tins (e.g. like those of Danish Butter Cookies) and cover the tin with a sheet of cling film before putting the lid on it, most traditional cookies can be stored for months, particularly those that are rich in spices only develop their full flavour after a while. I’ve got a love for cookie cutters, so I bake about any shape I can get, e.g:

    X-mas cookies

    Pastries 017.jpg

    goose tulip carrot cookies lemon flavour

    espresso chocolate cookies

    almond cookies apricot jam filled

    Oh, and the cake was really nice.

  • Ahhhhh, very very nice cookies.
    But as a working parent and all-around lazy SOB I consider rolling and cutting to be WAY too much work – except for a few special recipes.

    So I have collected recipes for drop cookies, rich doughs shaped into bricks and sliced (or cookie-pressed after a quick defrost in the microwave), and low, dense, layered cakes that can be cut into bars like petit-fours.

    OK I will go leaf through the accordion file…

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