Susie Fishbein
By Susie Fishbein
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News Warm Runny Chocolate Soufflés
Dairy or parve Makes 8 servings Nonstick cooking spray 4 ounces good-quality semi-sweet or bittersweet chocolate 1⁄2 cup (1 stick) unsalted butter or margarine 4 large eggs 11⁄2 cups sugar, plus more for coating ramekins 3⁄4 cup matzo cake meal 2 tablespoons potato starch 1 teaspoon vanilla extract 1) Preheat oven to 450˚F. Generously coat…
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News Susie Fishbein’s Chocolate and Pineapple Truffles
Dairy or Parve Makes 30-36 truffles 12 ounces good-quality semi-sweet or bittersweet chocolate 2⁄3 cup heavy cream or nondairy whipping cream 2 tablespoons Dutch processed cocoa powder 2 tablespoons confectioner’s sugar 3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts 1) Finely chop the chocolate by hand or in a food processor fitted with a…
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Culture Happy Ending
The following celiac-friendly dessert recipe is from Susie Fishbein’s new cookbook, “Passover by Design” (ArtScroll Shaar Press). Lemon Meringues pareve, non-gebroktsmakes 6 servings Meringues: 2 egg whites pinch of fine sea salt ½ cup sugar, super-fine if possible ½ teaspoon vanilla extract ¼ teaspoon almond extract Lemon Cream: 1½ cups sugar ¹⁄³ cup potato starch…
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