This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey — almost toffeelike — rather than dry and crispy. This is due to the brown sugar in the mix. Combined with the praline cream and fresh figs, it’s absolutely delicious. Pavlova is the dessert to make when you have a bit of time and are feeding people you adore. This recipe calls for sliced almonds, but you can easily substitute chopped pistachios (as pictured opposite).
These friands, little French cakes whose elegance and svelteness somehow betray quite how much (burnt) butter is built into their being, look splendid when iced — destined for top ranking on any tiered cake stand — but also work with no icing, in the cookie jar, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though; they are too watery.
The Internet was abuzz today when someone posted an image to the “Judaism” subreddit of an OU-kosher-certified ham glaze from Boar’s Head.
Every year on Sukkot, my great-grandmother made gefilte fish for the elders of the synagogue who “dwelled” in the sukkah for seven days.
The Orthodox Union is urging New York City to arrange for kosher certification of a free school lunch program, which observant Jewish and Muslim students have so far not been able to eat.