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Dairy dessert for sukkot

Having trouble thinking of what to prepare.
Needs to be baked and delivered on Wednesday, will be served Friday

Kid friendly, nuts are ok.
I'd rather something that doesn't need to be heated up.

Any ideas?

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  1. ...is there anyway to suggest a cheesecake without making a joke of it. My favorite family versions are a whiskey cheesecake generally featuring one smokey islay or another or a three layer cheesecake with an oreo crust, chocolate center and classic topping. Out of curiosity cheescake17, how do you do yours?

    1 Reply
    1. re: gotcholent

      Cheesecake is my usual dessert.... Was trying to come up with something different!

      My crust is graham crackers, basic cream cheese filling. When I'm serving the cheesecake that day, I top with whole strawberries and an apricot glaze. Otherwise...a combo of Heath bars, caramel and drizzled chocolate.

      Sometimes I do an Oreo version

    2. Cheesecake seems like an obvious answer to me.

      Other possibilities include pudding pie or banana cream pie.

      Cookies that are specifically dairy (e.g., instead of chocolate chip cookies, use mini m&ms).

      Can the person offer you freezer space? If so, melt together chocolate and peanut butter (the peanut butter will help the chocolate harden later. I am restricted from using many ingredients because of food intolerances in the family, so I'm not sure what other people do). Then, take some bananas (enough for each person to have a half), cut in half (the short way, not the long the way), and stick on a popsicle stick. Dip the bananas in the melted peanut butter/chocolate mixture, then roll in chopped nuts, sprinkles, etc. Stick in the freezer and let harden. Bring to your hosts, ask them to hold it in the freezer until it's time to serve.

      Some sort of Italian style bread pudding (really rich and creamy). I don't have a recipe for one, but I'm sure there are good ones online.

      Let us know what you decide to make!

      1 Reply
      1. re: asf78

        I really don't want to show up with something and say "hey put this in your freezer"

        The hostess is the type who will say there's def space in the freezer, then rearrange things so it'll fit, all so that I don't feel bad....

        But there is an extra fridge!

      2. Homemade chocolate pudding pie (make shell of choice, fill with pudding) and let the kids put whipped cream on top of it. Kids love to put whipped cream on.

        Homemade pudding made with good chocolate - it's easy and it tastes nothing like boxed.

        1 Reply
        1. re: AdinaA

          Made this for them last week! But with chocolate mousse.

        2. How about Oreo cheesecake cupcakes? Each cupcake has an Oreo on the bottom as its "crust." You can find the recipe at the Kraft website and on many baking blogs. Kids also love confetti cake (cake with sprinkles baked in). The Duncan Hines and Betty Crocker confetti cake mixes are dairy, or you can make it from scratch. I think Susie Fishbein's kids' cookbook has a recipe.

          1. For a milchige kid pleasing dessert I like to make chocolate peanut butter bars. They don't require extra silverware (to schlep out to the sukkah), can be served in cupcake papers to avoid extra dishes. Will hold up for days in a tupperware container or cookie tin, can be refrigerated or frozen...

            Chocolate Peanut Butter Brownie Bars

            Ingredients
            • 1 package fudge brownie mix (13-inch x 9-inch pan size)
            • 12 peanut butter cups, chopped
            • 1/2 cup salted peanuts, chopped
            • 2 cups (12 ounces) semisweet chocolate chips
            • 1-1/4 cups Creamy Peanut Butter
            • 1 tablespoon butter
            • 1-1/2 cups crisp rice cereal
            • 1 teaspoon vanilla extract
            • 1/8 teaspoon salt
            Directions
            • Prepare brownie batter according to package directions. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
            • Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.
            • Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in the cereal, vanilla and salt. Carefully spread over brownies. Cover and refrigerate for at least 2 hours before cutting. Yield: 2 dozen 1”x3” bars.

            This keeps fell in the refrigerator for up to 4 days. In fact it gets better as the topping becomes a hard shell.
            No problem to double recipe, these freeze well.

            10 Replies
            1. re: bagelman01

              I'm saving this for the future!!

              Hostesses makes one dessert- and it involves chocolate and pb cut into little diamonds. Might be too similar...

              1. re: cheesecake17

                I understand not wanting to make something similar. But if you want to make storing and serving your dessert easier for the hostess, then I highly recommend finger foods that don't require refrigeration of freezing.

                If the Peanut Butter Brownie bars are out, then I would make cream cheese dough rugelach with nuts, jam and raisins, BUT instead of making them bite size, I'd make 3" rollups/pinwheels (size before baking similar to schnecken pastry/danish. They also keep really well in an airtight container (Tupperware or a cookie tin).

                Cream Cheese Dough Rugelach Fall Flavors

                Ingredients:
                Dough:
                • 8 ounces (2 sticks) softened unsalted butter
                • 1pkg (8-ounce) softened cream cheese
                • 2 cups all-purpose flour
                • 1/4 teaspoon table salt

                Filling:

                2/3 cup apricot preserves
                • 1 cup finely chopped walnuts (or nuts of your choice, I love pistachios but remove the skins)
                • 1/2 cup sugar mixed with 1 tablespoon cinnamon
                • 1/2 cup dried cranberries
                • 1/4 cup golden raisins

                Topping:
                • 1 large beaten egg
                • 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon

                Preparation:
                1. Dough: In a large bowl or stand mixer, cream together butter and cream cheese. Add flour and salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.
                2. Place rack in center of oven and heat to 350 degrees. Warm apricot preserves until spreadable. (I have used fruit butters instead of preserves which spread easier).On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle.
                3. Brush apricot jam over entire circle and then about 2 tablespoons nuts, 1 tablespoon cinnamon sugar, and 2 tablespoons cranberries or raisins.
                4. Using a pizza cutter or French knife, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough. Brush with beaten egg and sprinkle with cinnamon sugar. For individual desserts, cut the circle into three triangles.
                5. Bake for 25 minutes until well browned. Immediately remove to a wire rack to cool completely before serving.

                Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen.
                You can use almost any flavor preserves. I have even used chocolate as in a bobka.

                1. re: bagelman01

                  Don't think I'll have time for this, but I'm definitely making these when I have a chance!

                  Rugalech is my favorite!!!!

                  1. re: cheesecake17

                    I agree, rugelach is one of my favorite desserts, BUT I don't like the pareve ones, they need a true cream cheese dough.

                    I also thought about what desserts we serve in the sukkah each year, and realize that babka is sure to show up, especially when Sukkos is late in the year and nights are cooler. Guests love to dip a slice of babka into a steaming hot cup of coffee.

                    I make Cinnamon Struesel Raisin, Chocolate and fruit babkas (both apple and peach) BUT I do NOT ice them, I think they are sweet enough without.

                    1. re: bagelman01

                      Parve rugelah isn't worth my time or calories... I stay away. But I'm really looking forward to your recipe, and I may even attempt it tomorrow. Are they as good frozen as fresh?

                      Babka...do you share your recipe?!
                      I've attempted, but it came out tasting like challah gone wrong!

                      1. re: cheesecake17

                        Not sure if Bagelman01 will share, but if you are looking for an awesome (and I mean fool-proof, insanely tasty, everyone will love you forever type recipe) try this: http://www.tastebook.com/recipes/3379...
                        From the Chef's Confidential kosher cookbook. And you can replace the margarine in the dough with oil without hurting the finished product. Freezes well, and so, so good!

                        1. re: cheesecake17

                          Here's my recipe for Chocolate Cinnamon Babka, it is also great if you fold in about 4 ounces of farmer's cheese to the filling or 8oz cream cheese to the dough.

                          Chocolate Cinnamon Babka Recipe
                          Makes 1 family size loaf
                          Bread:
                          2 tbsp instant yeast
                          6 Fl oz lukewarm whole milk
                          6 tbsp butter
                          6 tbsp granulated sugar
                          1 tsp pure vanilla extract
                          4 egg yolks (from xl eggs)
                          3 ½ cup all-purpose flour
                          1 tsp table salt

                          Filling:

                          1 ½ cups dark chocolate, coarsely grated
                          1 tsp cinnamon, ground
                          ¼ cup butter
                          ¼ cup sour cream

                          Dough:
                          1. Whisk the yeast into lukewarm milk and set aside for about 5 minutes.
                          2. In a large bowl, or the bowl of a KitchenAid, cream together the sugar and butter until smooth.
                          3. Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.
                          4. Add the flour and salt and continue to mix until it all comes together.
                          5. Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.
                          6. Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough.
                          7. Let this rise for about 2 hours, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.
                          Filling:
                          8. Mix the chocolate, butter, sour cream and cinnamon together in a bowl.
                          9. Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4th inch. Make sure to keep it dusted well with flour at all times, else it might stick.
                          10. Spread the chocolate mixture over it.
                          11. Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. You can leave this big if you’d like a big loaf, or cut it into half for two medium loaves.
                          12. For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
                          13. Now you need to let if proof for another 2 hours, you can skip it, if you’re short on time.
                          14. Preheat the oven to 350F and bake for 15-20 minutes for medium sized and 20-25 minutes for the large loaf.
                          15. The babka tends to brown quickly because of the high sugar content.
                          16. Cool for an hour or eat it right away
                          17. This stays well for 2-3 days in an airtight box.

                          Note: this is great with chopped nuts and/or chopped dried fruit added to the filling. If using dried fruits, I always use the ¼ cup sour cream to keep moist. If not adding dried fruit the sour cream may be omitted.

                          Note to DevorahL: 90% of my recipes, I'll share, but sometimes I have to work outside of my home office and it can take awhile before I can post. Today, I was busy in family court trying to protect some foster kids who were being abused by the system. They are now reunited with their parents and that makes my work worthwhile. Came home and had schnapps and honey cake.................

                          1. re: bagelman01

                            Oh wow! Amazing looking recipe and an inspiring story! :) I will have to try this babka--it looks fantastic.

                            1. re: DevorahL

                              I have found that if I am making dairy cakes which have cinnamon in them, that adding sour cream makes them so much better. I don't bother making sour cream coffee cakes that often, anymore, but instead add this twist to items such as this babka.

                              I made this without the cheese, but with dried cranberries and chopped almonds for lunch erev Rosh Hashanah (we had about 12 out of town guests who had to be fed lunch on arrival) it was quite a hit.

                              1. re: bagelman01

                                Thanks! Good after school project with the kiddo

              2. Just use butter. Choc chip cookies, butter cookies and rich cakes of all kinds are just so much better than parve. Make a really rich chocolate cake in a bundt pan - easy to transport and looks great! Or a cookie platter.

                People accustomed to parve desserts will be amazed.

                1 Reply
                1. re: AdinaA

                  Thinking along those lines, here's a very simple and delicious butter based cake, whose flavor improves with time.

                  LEMON GLAZED CAKE

                  1 c butter
                  1 1/2 c sugar
                  4 eggs
                  grated zest of 2 lemons
                  3 c flour
                  2 tsp baking powder
                  1/2 tsp salt
                  1 c milk or oj

                  Cream together butter and sugar. Beat in remaining ingredients.
                  Pour batter into 2 loaf pans.
                  Bake at 300 F for 1 hour 15 min.

                  Meanwhile mix 2/3 c sugar with juice of 2-3 lemons. Pour over the hot cake as soon as you take it out of the oven.
                  Let set in the pans at least overnight.

                2. To me, Sukkos always seems like a good time for casual, fun desserts. Nothing too formal or elegant. On that note, what about Brown Butter Rice Krispies Treats (from Smitten Kitchen) or Smore Brownies with milk chocolate. If you want something more fall-themed, Smitten Kitchen also has an amazing pumpkin cheesecake that is basically like a pumpkin pie swirled into a cheesecake.

                  *Smore Brownies - layer a pan with graham crackers, pour brownie batter of your choosing over. Bake about halfway, then sprinkle marshmallows, graham cracker pieces and chocolate squares all over. To make it look fancier, melt some chocolate and drizzle decoratively over everything. Return to the oven until the marshmallows are toasted and the brownies are cooked but still fudgey. Cut into squares.

                  1. i did this recipe for a chanuka party a couple of years ago
                    http://smittenkitchen.com/blog/2006/1...

                    it was ridiculously good

                    i subbed rum for bourbon, but only bc im short and couldnt reach the bourbon :-)

                    1. Since cheesecake is my all time favorite desert, I too recommend it as well. I would also recommend Costco's cheesecake, if you are near a Costco that is kosher. Heavenly, plentiful and dirt cheap.

                      1. Sukkot is going to be warm this year - what about an ice cream pie?

                        1 Reply
                        1. re: ahuva

                          Ooh..that's a great idea. Especially if you buy or make some really good quality dairy ice cream, and then dress it up with some classic sundae fixings. Something like this: http://www.bonappetit.com/recipe/pean...

                        2. If you can assemble things the day of, I'd suggest eclairs*.

                          I'm making eclairs and this is how I'm doing it with the caveat that I'm doing so in my own kitchen.

                          Ahead: You bake and ice the shells ahead of time and keep in an air-tight container at room temperature, refrigeration will make them go stale faster. Put the filling in a pastry bag and the glaze in a bowl; both of which go in the fridge.

                          On the day of: Set the glaze in a hot water bath or on a plata until it is soft enough to glaze. While the glaze is warming up slice them open pipe in the cream. Glaze and let sit while you devour the meal.

                          *FWIW, I will always suggest eclairs. Always. Even if it means subbing in pudding made with a scant amount of soy/almond milk for a pareve meal.

                          You could also make smaller shells, fill with softened ice cream, glaze and then freeze. Then all assembly is done ahead of time. I just love choux dough any way I can eat it.

                          1. An update:
                            Was requested to make something caramel
                            (No cheesecake!)
                            Any ideas?

                            2 Replies
                            1. re: cheesecake17

                              Caramel Nut Brownies...especially good served with vanilla ice cream

                              Caramel Nut Brownies

                              Ingredients (Makes 1- 9x13 pan)
                              14 ounces of individually wrapped caramels, unwrapped
                              1/3 cup evaporated milk
                              1 pkg (approx 18 oz) chocolate cake mix
                              3/4 cup unsalted butter, melted
                              1 cup semi-sweet chocolate chips
                              ½ cup chopped nuts

                              Directions
                              1. Preheat oven to 350 degrees F. In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
                              2. In a large bowl, stir together the cake mix, nuts, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
                              3. Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
                              4. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
                              Note: I have used jarred caramel ice cream topping in a pinch, but it is not as good.

                              1. re: cheesecake17

                                Turtle Blondies
                                from One Smart Cookie by Julie Van Rosendaal

                                1/4 c. margarine, melted
                                1 1/3 c. packed brown sugar
                                2 large egg whites
                                1 t. vanilla
                                1 c. flour
                                1 t. baking powder
                                1/4 t. salt

                                Filling:
                                15 caramels
                                1 T. milk
                                1/4 c. chocolate chips
                                1/4 c. chopped walnuts or pecans

                                Preheat oven to 350.

                                Combine melted margarine & brown sugar; mix well. Add egg whites & vanilla and stir ‘til well-blended. Add flour, baking powder and salt to sugar mix and stir ‘til just combined.

                                Spread half the batter into a sprayed 8” x 8” pan. Bake for 10 mins.

                                Combine caramels and milk in microsafe bowl. Heat on medium power for 1-2 mins, until melted & smooth, stirring about every 30 seconds or so.

                                Drizzle caramel over partially baked blondies, sprinkle with chocolate chips & nuts, and drop the remaining batter in spoonsfuls over top. Spread gently over the caramel, but don’t worry about covering it evenly or completely.

                                Return to oven for 25-30 mins, until edges are barely golden and start to pull away from the sides of the pan.

                              2. Banoffee Pie: Fill a basic pie crust with an inch or so of dulce de leche. Cover dulce de leche with a layer of sliced bananas. Top with fresh whipped cream.

                                If you're considering a non-caramel dessert, this recipe for brown butter apple tart is divine. http://www.bonappetit.com/recipe/brow...

                                3 Replies
                                1. re: Tamark

                                  Tamar...
                                  the recipe for the pie sounds delicious, but do you have experience in holding the fresh whipped cream for 48 hours? I've never had good luck with homemade fresh whipped cream not breaking down after 24 hours, max.

                                  1. re: bagelman01

                                    I use the ISI whipped cream dispenser so I don't have to whip my cream ahead of time. I've read that adding unflavored gelatin to whipped cream stabalizes it & allows it to hold for a few days but I haven't personally tried that.

                                    1. re: Tamark

                                      What about Giada's Chocolate-Ricotta Pie? I realize that it could be construed as a cheesecake of sorts, but with an Italian flair. Pumpkin pie? Mousse-filled tarts might be nice. Maybe even work etrog/citron into a pie or tart concept with ricotta.