Junior’s Cappuccino Cheesecake

“Cappuccino, please.” Most times, this phrase means you’re ordering a cup of Italian coffee. But at Junior’s, you can have your cappuccino inside a cheesecake.  It’s bursting with coffee, cream, and, of course, cheese. They decorate it with bittersweet chocolate curls and dust it with cocoa, just like cups of cappuccino are topped off in the coffee bars. Bon appetito! 

Junior’s Sponge Cake Crust

1⁄3 cup                     sifted cake flour

3⁄4 teaspoon          baking powder

Pinch of salt

                             extra-large eggs, separated

1⁄3 cup                      sugar

1 teaspoon               pure vanilla extract

2 drops                      pure lemon extract

2 tablespoons          unsalted butter, melted

1⁄4 teaspoon           cream of tartar


 Preheat the oven to 350° and generously butter the bottom and sides of a  9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.  In a small bowl, sift the flour, baking powder, and salt together.  Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.  Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.  Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.  Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.

1 tablespoon instant freeze-dried espresso or coffee

1 tablespoon hot water           

Four 8-ounce packages cream cheese (use only full fat),

at room temperature, divided

1 2⁄3 cups sugar, divided

1⁄3 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3⁄4 cup heavy or whipping cream

Chocolate Curls

1 tablespoon unsweetened

cocoa powder

Coffee beans (optional)

Makes one 9-inch cheesecake, about 21⁄2 inches high

1. Dissolve the instant espresso in the hot water in a small cup and let stand. Put one package of the cream cheese, 1⁄3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 11⁄3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Stir the dissolved coffee into the cream, then beat into the cream cheese mixture just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the cake crust. 

2. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is light tan, about 11⁄4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

3. To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Cover the top with the chocolate curls and dust with the cocoa.  Decorate the center of the cake with a few coffee beans if you wish (be sure to remove them before serving). Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.

 The Junior’s Way

When sprinkling the cocoa, put it in a tea strainer and sift it right onto the top of the cake.  This makes it easy to get a fine even dusting of cocoa, just where you want-any lumps stay inside the strainer.

 Chocolate Curls

 8 ounces bittersweet  or semisweet chocolate or white chocolate

 Makes enough to generously decorate one 9-inch cheesecake

 For large chocolate curls:

Melt the chocolate over low heat. Spread it out in a thin sheet on a flat surface—but not so thin that you can see the surface through the chocolate.  If you have a marble slab, use it. If not, use a baking sheet. Let the chocolate cool. Using a baker’s bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths, but that’s fine. If the chocolate curls up into one long sheet, let it cool more before scraping again. Carefully place the curls where you want them on the cake. If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.

 For smaller chocolate curls:

Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator). Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Using a wide, flat metal spatula, carefully place them on the cake.

  • Recipe & photos From:
  • Junior’s Cheesecake Cookbook published by The Taunton Press in 2007
  • Authors: Alan Rosen and Beth Allen
  • photographer: Mark Ferri






Red Velvet Ice Cream



Baked desserts are often great inspiration for ice cream flavors. One
delicious inspiration for ice cream is red velvet cake. The author’s favorite part of
red velvet cake is the cream cheese icing, so this scoop is a “reversed”
version of red velvet cake with pieces of cake mixed into a cream cheese ice
cream base, creating the perfect frozen alternative to a classic Southern

3                           red velvet cupcakes, frosting removed
12 ounces            cream cheese
1 ½ cups              sour cream
1 cup                    sugar
½ cup                   heavy cream
½ cup                   buttermilk
¼ teaspoon         vanilla extract
Pinch of salt

Prepare your favorite red velvet cupcake recipe or buy your favorite prepared cupcakes. If you choose to bake cupcakes, allow the cupcakes to cool completely before adding to the ice cream.

Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate until well chilled, at least 2 hours.

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Chop the cupcakes into 1/2-inch (1.3cm) cubes. When churning is complete, gently fold in the cupcake pieces. Transfer to a freezer-safe container and top with a few
pieces of cupcake. Freeze until firm, at least 4 hours. Makes one generous quart.

by Lindsay Clendaniel
Page Street Publishing/March 2014

Mexican Chocolate Pops


This luscious dark chocolate pop has a hint of texture and spice similar to Mexican ground chocolate.


6 ounces                      bittersweet chocolate, very finely chopped

2 tablespoons              brown sugar

1/4 teaspoon                ground cinnamon

1/4 teaspoon                cayenne pepper

2 cups                          half-and-half


 Place the chocolate, sugar, cinnamon, and cayenne in a heatproof bowl. In a small saucepan over medium heat, bring the half-and-half to a simmer. Pour over the chocolate and whisk until the chocolate is melted and the mixture is well combined.  Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.  To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. Makes 6 to 8 pops

Recipe from Perfect Pops:The 50 Best Classic & Cool Treats (Chronicle Books) By Charity Ferreira. Photography By Leigh Beisch


Asparagus-Prosciutto Puffs

24                    small to medium (not thin) asparagus spears

                     17.3-ounce package frozen puff pastry, thawed

                     5.2-ounce package Boursin or herbed cream cheese

12 slices            prosciutto, halved

Preheat oven to 400 degrees Trim asparagus to 5 to 6 inches in length .Place the asparagus in a pot of boiling water until crisp-tender, about 3 minutes. Remove from the water with slotted spoon and drain. Spread out both puff pastry portions and slice both in half vertically, making 4 sections. Slice each section horizontally into six equal-size strips about 3 inches wide by 2 inches long. Spread 1/2 teaspoon cheese onto each pastry strip, avoiding the edges, and top with prosciutto slice, folded to fit atop cheese. Add one asparagus spear at the top of prosciutto and cheese and roll into a slim bundle, pinching the dough together to firmly seal. Place the pastry bundles seam-side down onto a nonstick baking sheet lined with parchment paper. (Do not use a greased baking sheet or the bundle will be soggy.) Bake until the bundles are puffed and golden, about 10 minutes. Place on wire racks to cool slightly before serving. Makes 24 puffs.

Recipe from Porch Parties by Denise Gee.(Chronicle Books) Photography Robert M. Peacock

Amy’s Bread Coconut Cream Layer Cake

My version in front……not bad.

Look for my column in the New Haven Register featuring Amy’s Bread.I

Inspired by co-author Toy’s childhood memories of a favorite Hawaiian luau dessert, this light-textured yellow cake is not too sweet and has a subtle coconut flavor that comes from real coconut milk not coconut extract. This white beauty, finished with a rich, creamy Coconut Custard Frosting and a generous sprinkling of shredded coconut, will transport you to the islands with the very first bite. Because the Coconut Custard Frosting will sour if left too long at room temperature, once frosted, this cake must be kept refrigerated. Be sure to remove it from the refrigerator about an hour before serving, as the delicate texture and flavor of the cake are best when enjoyed at room temperature.

      Make the custard base for the Coconut Custard Frosting one day ahead so it can be refrigerated overnight. The next day, before you start making the cake, fold the whipped cream into the custard base and return it to the refrigerator to chill thoroughly while you are mixing, baking, and cooling the cake layers.

Yield: one 9-inch double-layer cake






3 ¾ cups           Cake flour, sifted




1 TBL + ¼ tsp   Baking powder




½ tsp.               Baking soda




¼ tsp.                Kosher salt




1 cup                Buttermilk




½ cup               Coconut milk*




1 tsp.                Vanilla extract




¾ cup              unsalted butter,  

                        slightly softened




2 cups              Sugar








4 large             Eggs




1 recipe           Coconut Custard

                Frosting (recipe follows)




2 cups    sweetened flaked

              coconut, loosely packed






Equipment: two 9 x 2-inch round cake pans

1. Preheat the oven to 350. Grease the  cake pans. Line the bottoms with rounds of baking parchment then dust them lightly with flour. Shake out the excess. Or use Baker’s Joy baking spray that contains both oil and flour, so you don’t have to flour the pan. With Baker’s Joy, put the parchment liner in after you spray the pan. Spray the parchment liner with Bakery’s Joy after you put it into the pan.

2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt until they are well combined. In a separate bowl, whisk together the buttermilk, coconut milk, and vanilla.

3. Using an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 3 minutes. Add the eggs gradually, mixing well after each addition, scraping the sides and bottom of the bowl often.

4. Lower the mixing speed to medium-low and add the flour mixture to the butter in 3 parts, alternating with 2 parts of the buttermilk mixture, beginning and ending with the flour. Mix just until it is evenly incorporated. This is a thick, fluffy batter. There should not be any lumps or dry pockets of flour remaining, but be careful not to overmix this batter or the cake texture will be tough instead of tender.

5. Divide the batter equally between the 2 prepared cake pans. Weighing the batter into the pans is the most accurate way to do this. This ensures that both layers are uniform in size, and finish baking at the same time. You’ll have approximately 775 g/28.3 oz. of batter per pan. The pans should be about [2/3] full. Place the pans on the center rack in the preheated oven. Bake them for about 40 minutes, or until the cake is almost ready to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Rotate the layers carefully from front to back after 20 minutes, for even baking.

6. Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans. To prevent cracking, carefully right each layer so the top side is up and the parchment-lined bottom is down. Cool them completely on the rack. Before frosting, be sure to remove the parchment from the bottom of each layer. The Coconut Custard Frosting should already be made and chilled in the refrigerator.

To assemble the cake:

7. Place one layer, top side down, on a flat serving plate. Cut several 4-inch pieces of parchment or waxed paper to slide under the edge of the layer to keep the plate clean. Using a thin metal spatula, spread the top of this cake round with a [1/2]-inch thick layer of frosting, leaving a [1/4]-inch unfrosted border around the edge. Place the second layer top side up on the first, aligning the layers evenly. Spread a layer of frosting around the sides of the cake, rotating the plate as you work so you’re not reaching around the cake to frost the other side. Try not to let any loose crumbs get caught in the frosting. Let the frosting extend about [1/4] inch above the top of the cake.

8. Starting in the center of the cake, cover the top with a layer of frosting, taking it all the way to the edge and merging it with the frosting on the sides. Try to use a forward-moving circular motion, not a back-and-forth motion, to avoid lifting the top skin of the cake. Rotate the plate as necessary. When the whole cake is frosted, gently smooth the top and sides with the flat side of the metal spatula. Then take a handful of the coconut and gently press it on the sides of the cake. Continue doing this until the sides have been completely covered. Finally, sprinkle coconut flakes to cover the top of the cake. Slide the pieces of paper out from under the edge of the cake and discard them. Store the cake in the refrigerator, covered if possible, until about an hour before serving. Any leftovers should be returned to the refrigerator. This cake should be eaten within 3 days. The custard frosting may turn sour after that. Always taste the cake to be sure it’s still fresh.

Tips and Techniques

*Make sure you purchase canned coconut milk, not cream of coconut, which has sugar added to it. Do not use low fat coconut milk for this recipe. The cake batter may be too runny, and the subtle coconut flavor will be diminished. Fat is a flavor carrier. Whenever naturally occurring fat is removed from an ingredient, much of the ingredient’s flavor is also removed. Fat also is a key factor in the texture of baked goods. Be sure to shake the can or stir the coconut milk until it is smooth and homogenous before weighing or measuring it out for the recipe.

            We sprinkle flakes of sweetened coconut on the top and press them to the sides of this cake to give it a festive finish. Commercial-grade sweetened coconut has nice separate flakes that are easy to sprinkle. The Baker’s Angel Flake Coconut (available from the local grocer) that we used for testing this recipe had delicious flavor but was so moist the flakes stuck together in clumps and did not lend themselves to sprinkling. If you’re using this kind of very moist coconut, spend a little time rubbing it gently with your fingers to separate the flakes before you apply them to the cake.

            When refrigerating the cake, be sure to keep it covered to prevent it from absorbing any off-flavors from other foods in the refrigerator.

Coconut Custard Frosting

Coconut milk, cream cheese, white chocolate, and whipped cream blended into a smooth, subtly sweet custard make an extraordinary filling and topping for our Coconut Cream Cake. Some of our customers love this topping so much they’d like to just skip the cake and eat the frosting by itself with a spoon, like an exotic coconut pudding. The secret to making this frosting successfully is to cook the custard until it is very thick, or it won’t have enough body once the whipped cream is added to have a good spreading consistency. Cook the custard the day before you want to frost your cake, so it can be refrigerated overnight to chill completely before you fold in the whipped cream. After you spread it on the cake, add a sprinkle of sweetened coconut flakes for a snowy finish. This cake looks as beautiful as it tastes.

Yield: enough to fill and finish one 9-inch two-layer cake






2 ¼ cups Coconut milk, full-fat




½ cup + 1 TBS








1/3 cup + I TBS Cornstarch




36 ounces Cream cheese, cut  

         into 1/2-inch cubes




1/3 cup white chocolate,  





¾ tsp.vanilla extract




¼ tsp. kosher salt




1 ½ cups Heavy cream




¾ cup Sweetened flaked coconut, loosely packed for decoration





1. Combine 360 g/12.70 oz. of the coconut milk and the sugar in a medium-size heavy saucepan. Bring it to a boil over moderate heat, stirring it with a wooden spoon or a heatproof spatula until the sugar dissolves completely. Mix the remaining 180 g/6.35 oz. coconut milk with the cornstarch until smooth. Whisk this mixture into the boiling coconut milk, and cook over moderate heat, whisking vigorously until very thick, 2 to 3 minutes.

2. Remove the custard from the heat and whisk in the cream cheese, white chocolate, vanilla, and salt, stirring until it is completely incorporated and smooth. If the saucepan is too small to hold all the ingredients, you may have to transfer them to a larger bowl to whisk them together easily. Pour the custard into a clean bowl, press a piece of plastic wrap directly on the surface of the pudding to keep a skin from forming, and refrigerate it overnight.

3. The next day, remove the custard from the refrigerator. Stir the cold custard vigorously with a whisk just until it’s smooth and creamy. In another bowl, whip the heavy cream until it is stiff but not grainy. Whisk [1/4] of the whipped cream into the cold coconut custard until it is smooth and well blended. This lightens the custard a little so the rest of the whipped cream can be more easily incorporated. Whisk in the remaining whipped cream until it is well combined and the frosting is thick and fluffy.

4. At this point, if the frosting is nice and thick and of good spreading consistency, it can be used to finish the cake. If it seems too soft, chill it again to thicken it before using it. This custard-type frosting cannot be applied as thickly as a more traditional frosting. It will probably be only about a [1/2] inch thick.

5. Decorate the cake by sprinkling the sweetened coconut flakes on the top and patting them gently onto the sides. Store the finished cake covered in the refrigerator until about an hour before serving. Refrigerate any leftovers. This frosting is highly perishable and will sour after 3 days.

Tips and Techniques

Do not use low-fat coconut milk for this recipe. The consistency of the frosting may be too runny and the subtle coconut flavor will be diminished. Fat is a flavor carrier. Whenever naturally occurring fat is removed from an ingredient, much of the ingredient’s flavor is also removed. Fat also is a key factor in the texture of foods.

            The coconut milk in this recipe is divided into 2 portions; one is combined with the sugar, the other with the cornstarch. Be sure to shake the can or stir the coconut milk well before you measure it out.

            Use any good-quality white chocolate for this recipe. If the chocolate is already in chips or chunks, it won’t be necessary to chop it.

 My version

 Recipe from:


Cold Souffle

Recipe from “Flavor Sparkling Recipes with Tang”

1 1/4 cups            sugar, divided

1 envelope           unflavored gelatin

1/8 teaspoon        salt

1 1/2 cups            cold water

4                          egg yolks, slightly beaten

1/3 cup               Tang instant breakfast drink

1 cup                  heavy cream

4                         egg whites

1/2 cup                sugar

Combine 3/4 cup sugar, gelatin, and salt in a saucepan. Stir in water. Bring to a boil. Slowly, pour a small amount of mixture into egg yolks, stirring constantly; then return egg yolk mixture to saucepan. Cook and stir over low heat until mixture coats a metal spoon—about 2-3 minutes. Remove from heat. Stir in Tang. Chill until thickened.

Whip the cream with electric mixer and fold into gelatin mixture. In another bowl, beat egg whites until foamy throughout. Gradually add 1/2 cup sugar, 2 tablespoons at a time, beating until egg whites form stiff peaks. Fold into gelatin mixture. Pour into 2-quart dish. or 1 1/2 quart dish with a paper collar. Chill until firm- about 5-6 hours or overnight. Garnish with additional whipped cream and fresh strawberries, if desired. Makes 14-16 servings.

All-Purpose Tex-Mex Marinade


The author grew up in Texas, so there’s a soft spot in her heart for Tex-Mex food. Now that she lives in the Pacific Northwest, she relies on this zesty marinade whenevershe need a fix. The versatile recipe is as easy as throwing a few ingredients into a blender, and she developed it to make a very large batch so that there’s always some on hand in case of emergency Tex-Mex cravings. It can be portioned into zip-top bags and frozen for a few weeks.

Tools: blender • three 1-gallon zip-top bags

Yield: about 2 3/4 cups (enough for 14 to 24 servings)


·         1/2 cup canola oil

·         2 tablespoons distilled white vinegar

·         2 tablespoons freshly squeezed lime juice

·         1 bunch fresh cilantro, stem ends trimmed

·         1 yellow onion, cut into eighths

·         3 jalapeños, stemmed

·         1/4 cup pickled jalapeño slices

·         1 teaspoon ground cumin

·         Kosher salt

·         Freshly ground black pepper


Combine the oil, vinegar, lime juice, cilantro, onion, jalapeños, pickled jalapeños, and cumin in a blender and blend until smooth. Season to taste with salt and pepper.

SUGGESTED USES: chicken breasts or beef (especially skirt) steaks (marinated 2 hours to overnight) or white fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled

Grilled Chicken Breasts

For 8 servings, combine about one-third of the All-Purpose Tex-Mex Marinade and 8 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of 1/2 to 3/4 inch, in a zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator. (Divide the remaining marinade between two 1-gallon zip-top bags and freeze for future use.)

Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.

Dice the chicken breasts and use in any Tex-Mex favorites—from fajitas and burritos to nachos and quesadillas to tortilla soup. Slice and serve on a Caesar salad. For a particularly satisfying sandwich, stack marinated and grilled chicken breasts, bacon, Swiss or cheddar cheese, garlicky guacamole, lettuce, and tomato on artisan-style hamburger buns. Or simply serve the chicken breasts with refried beans and Mexican rice.


Recipe © 2014 by Lucy Vaserfirer and used by permission of The Harvard Common Press

Charred Corn Tacos with Radish-Zucchini Slaw


  • 4 ears  Sweet corn
  • Extra virgin olive oil, as needed
  • Salt and freshly ground pepper, as needed
  • 1/2 cup torn cilantro, parsley and mint leaves
  • 1/2 small red onion, thinly sliced
  • 2-1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1 cup radishes, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1 jalapeno, seeded and thinly sliced
  • 1/2 cup (2-1/2 ounces) crumbled cotija or feta cheese
  • 10 to 12 small (6-inch) soft corn tortillas


Brush the corn with olive oil and season with salt and pepper. Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. Remove from heat; cool. With a large knife, shave off kernels into a bowl. Add cilantro, parsley and mint; reserve.

In a small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.

Heat your tortillas one of two ways: Wrap the whole stack in foil and place in a warm 250°F oven for 15 minutes,  or coat a cast-iron skillet with thin layer of oil and heat over high heat;  warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.

To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Number of servings (yield): 4 servings

for more recipes using fresh sweet corn go to www.sunshinesweetcorn.com



            3          eggs

            1          cup sugar

            ¾         cup oil

            1          teaspoon vanilla extract

            2          teaspoons baking powder

            3½       cups almond flour *

            ½         cup potato starch

            8          ounces mini chocolate chips and/or chopped nuts


            2          Tablespoons sugar

            ½         teaspoon cinnamon

Preheat oven to 350°. Line 2 cookie sheets with parchment paper.

Using an electric mixer on high speed, beat together eggs and sugar until batter increases in volume, about 7 minutes. Add oil, vanilla, baking powder, and almond flour. Beat until well mixed. Add potato starch a little at a time to form a sticky but workable dough. Add chocolate chips and/or chopped nuts. Using damp hands, form dough into 3 short logs and place horizontally on prepared cookie sheets. Combine sugar and cinnamon in small bowl and sprinkle over logs for topping. Bake 25-30 minutes. Cool and slice into ¾-inch slices. Place slices on their sides on cookie sheets. Bake an additional 10 minutes.

pareve . Yields about 40 pieces

* Note: Almond flour can be purchased at a specialty food store or made in the following simple way. Take blanched (peeled) almonds and grind in food processor until very fine. Be careful not to over-process, which will result in almond butter.

Recipe from “A Taste of Pesach” Reprinted with permission from the copyright holders: Artscroll/Mesorah Publications

photo by: David Ticktin



Mango Rum BBQ Sauce

250 ml                   dark spiced rum

1 1/3 pounds         fresh mango, small dice

10 ounces             Perfect Puree-Mango

1 cup                     light brown sugar

1/3 cup                  cider vinegar

1/8 cup                  teriyaki sauce

1/4 tablespoon      ground ginger

1/4 teaspoon        white pepper

1/4 tablespoon      celery seed

3 ounces               lemon juice

In a heavy saucepan, carefully flame the rum. Add the remaining ingredients and reduce gently by 1/3. Let cool and refrigerate.

This sauce is delicious on pork tenderloin.

Recipe courtesy of Matt Lewis, Executive Chef Lido Beach Resort, Sarasota, Florida