Yup, it’s true. I have perfected the art of non-dairy pastry cream. I brought this to my brothers house for Sukkot. For a pareve custard, it was a great hit. Add this to your next dinner menu and you will not be sorry. You can make this with oranges or limes as well.
My first attempt at gluten-free cooking. The cake came out a little on the dryer side with the gluten free flour so I’ve edited the recipe by decreasing the amount of dry ingredients. If you find that is too dry after baking, drizzle some raspberry liqueur or raspberry syrup over the cake.
I have perfected the recipe for pareve pesto. Better than my first pesto post. The secret? Read below to find out…
Easy & light dessert that is sure to be the highlight of your night. Perfect in the spring and summer when peaches are in season. I actually had some left over biscotti cookies and an unused graham cracker crust, so I got inventive and ground up the cookies and mixed them with the graham cracker crust to make this. If you don’t have any left over cookies just use your favorite nuts in equal measurement. You can use granola, or cereal, or really any mix of ingredients you like. Have fun!
Really? Does this even need an introduction? Lemon Vodka, Strawberry jam, Lemon vodka cupcakes, lemon vodka icing… Life doesnt get much better. You do need to make the vodka the day before… The longer it sits the better it gets. Or you can just buy Limoncello, but a) its presweetened, so if you make this you control the sugar content and b) the russian in me just always has vodka in the house. PS These are non-dairy.
Kid tested, mother approved. Has the capacity to cure diseases like Periodontitis and PMS. May induce pregnancy. Legen- wait for it – non dairy!
Last weekend I had some entertaining to do. My amazing cousin came to spend Shabbat with me and, obviously knowing my reputation of being the only dentist in a dual specialty program who loves to cook on the side (and did I mention hysterically funny but not funny looking with a very over-inflated ego?), I couldn’t disappoint her with the quality of food I put out for the menu. After days of brainstorming ideas of what to make for dinner and dessert I came up with a finalized menu that included brownies for dessert. Once I opened up that brownie mix I got to thinking… How can I make this better? How can I make this Kosher-wait for it- Icious?! Eureka. It hit me like a slap in the face with a rusty fire poker: Chocolate cake with caramelized banana’s. Legen-wait for it- NON DAIRY!
“Give me one firm spot on which to stand and I will move the earth” – Archimedes
Paula Deen has Diabetes Type 2. So sad. And so totally obvious. I saw that coming before I saw myself as a dentist. Ok fine maybe thats not 100% true but still… a pound of butter and 4 cups of sugar in all her dishes? Seriously? Im surprised she hasn’t been diagnosed with Atherosclerosis yet… but then again, she was in the closet about her Diabetes for the last 3 years… She may not want to drop too many bombs on us just yet. She will. All in good time. Anyways, this no bake peanut butter pie is UHMAYZING! A few steps, but SO freakishly delicious. And really doesn’t take too much prep time, maybe a total of 30-45 min MAX. I may even go so far as to say its slightly healthy? Hardly any sugar. Also, one thing I will do next time that I didn’t do this time is that I would swirl some of the ganache in to the peanut butter mix as well, to give it a fudgeably delectable edge.
Hollaaaaa! This is one of my favorite desserts, and I totally made a delicious version of it. Its flaky, nutty, and juicy… kinda like myself. Full of flavor and pizzaz, perfect for any holiday, or even a weekday, this light and scrumptious baklava will have you licking your plate clean. I’d like to thank the ladies at Carmel on 108th St for helping me with the technique 
I have come to accept the fact that the closest I will get to Gabe Saporta is this:
I accept it. Doesn’t mean I like it. But no matter. I’m still super baller. His loss. And yes, dude. I’m an awesome dentist. I’m doing double-dontics for cryin out loud!!! Anyways, I was watching some show on Food Network, and this particular chef (highly likely that it was Claire Robinson) was making a beurre blanc sauce with an entire pound of butter. As good as it looked, I knew I could still one-up it, and make it non-dairy in the process, while still maintaining some semblance of health. Because I’m just so awesome. You know its true, don’t try to argue. You won’t win.
koshericious
