1,000 Jewish Recipes (288 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
6 tablespoons (
3
â
4
stick) unsalted margarine or butter, cut into pieces
2
â
3
cup water, or half strained fresh orange juice and half water
2 teaspoons vanilla extract or vanilla sugar
1.
Melt chocolate with margarine and water in a medium bowl set over a pan of simmering water. Stir until smooth. Remove bowl from pan and cool 10 minutes. Stir in vanilla.
2.
If preparing sauce ahead, reheat it above a pan of hot water. If desired, cool it to room temperature.
This ruby-red classic sauce is the favorite sweet sauce of European chefs. It is wonderful with cheesecake, such as
White Chocolate Cheesecake
, or with cheese or fruit blintzes, vanilla ice cream, or fruit salad. Accent it with raspberry brandy or raspberry liqueur just before serving, if you like.
6 cups (about 1
1
â
2
pounds) fresh raspberries; or two 10- to 12-ounce packages frozen unsweetened or lightly sweetened raspberries, thawed
About 1
1
â
2
cups powdered sugar, sifted
About 1 to 2 tablespoons strained fresh lemon juice (optional)
1.
Puree raspberries in a food processor or blender. Add 1
1
â
2
cups powdered sugar. Process until very smooth. Taste and add another tablespoon or two powdered sugar if desired.
2.
Strain sauce in batches into a bowl, pressing on pulp in strainer; use rubber spatula to scrape mixture from underside of strainer. Continue straining remaining sauce.
3.
Cover and refrigerate up to 2 days. Stir sauce before serving and add lemon juice, if using. Serve cold.
When blueberries are in season, this sauce of a deep Bordeaux color is great with cheese blintzes, such as
Cheese Cannelloni Blintzes
. For a variation, you can flavor it with
crème de cassis.
The sauce thickens if chilled for more than an hour, so stir it very well to make it smooth before serving.
3 cups (about 12 ounces) fresh blueberries, rinsed
About
2
â
3
cup powdered sugar, sifted
1 teaspoon strained fresh lemon juice (optional)
1.
Puree blueberries in food processor or blender. Add
1
â
2
cup powdered sugar. Process until very smooth. Taste and add more powdered sugar if desired.
2.
Strain sauce into a bowl; press gently while straining but avoid pushing through too much of skins. Use rubber spatula to scrape mixture from underside of strainer.
3.
Cover and refrigerate 30 minutes or up to 1 day. Stir sauce well before serving and add lemon juice, if using. Serve cold.
1
â
2
cups, about 6 servings
Bright red strawberry sauce livens up a multitude of desserts, from fruit salads to blintzes to cheesecakes to sweet kugels.
3 cups (about 12 ounces) fresh strawberries or thawed frozen strawberries
1
â
4
cup sugar, or to taste
1 to 2 teaspoons strained fresh lemon juice
1 or 2 tablespoons strawberry or raspberry liqueur (optional)
1.
If using fresh strawberries, rinse them, hull them, and pat dry.
2.
Puree strawberries in a food processor or blender with
1
â
4
cup sugar until smooth. Add lemon juice, and more sugar if desired. Cover and refrigerate up to 2 days. Stir before serving and add liqueur, if using. Serve cold.
1
â
2
cups, 8 to 10 servings
When mangoes are at the height of their season, this is one of the best and easiest recipes to make from them. Even if a mango turns out to be stringy, the sauce will be fine, since it is strained anyway. The sauce is a perfect complement for
Pareve Almond Cake
and for plain sponge cakes. It's also lovely with ice cream and with fruit salads.
2
1
â
2
pounds ripe mangoes
About
1
â
2
cup powdered sugar, sifted
4 teaspoons strained fresh lemon or lime juice
1.
Peel mangoes, cut flesh around pits, and cut flesh into chunks. Puree mangoes in food processor or blender. Add
1
â
2
cup powdered sugar. Process until very smooth. Taste and add more powdered sugar if desired. Strain puree into a bowl, pressing on pulp in strainer. Use rubber spatula to scrape mixture from underside of strainer.
2.
Cover and refrigerate 30 minutes or up to 2 days. Stir sauce before serving, adding lemon juice. Serve cold.
3
â
4
cups unstrained, about 8 servings
Serve this easy-to-make sauce with simple unfrosted cakes such as
Pareve Almond Cake
or
My Mother's Orange Chiffon Cake
. You can leave the kiwi seeds in the sauce if you like them, or strain the sauce if you want it smoother.
1
1
â
2
pounds kiwi
About
3
â
4
cup powdered sugar, sifted
1.
Peel and quarter kiwi. Puree kiwi with
3
â
4
cup powdered sugar in food processor or blender until smooth. Taste and add more powdered sugar if desired.
2.
For a smooth sauce, strain sauce without pressing on pulp, or leave sauce unstrained if you like texture of seeds.
3.
Cover and refrigerate 30 minutes or up to 2 days. Stir sauce before serving. Serve cold.
This is known in France as Chantilly cream. It is lightly sweetened and is delicious with just about any dessert, especially those made with a generous proportion of fruit or chocolate.
In many stores heavy cream is a little richer than whipping cream; both give good results. Unlike in ice cream, black specks of vanilla are not desirable in whipped cream. Therefore it's flavored with vanilla extract or vanilla sugar, not vanilla bean. If you prefer vanilla sugar, simply use 2 teaspoons and omit the sugar.
1 cup (one
1
â
2
-pint container) heavy cream or whipping cream, well chilled
2 teaspoons sugar
1 teaspoon vanilla extract
Chill electric mixer bowl and beater in refrigerator about 20 minutes. Whip cream with sugar in the chilled bowl with the chilled beater until soft peaks form. Add vanilla and beat until just stiff. Do not overbeat, or cream may turn to butter.
 or
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