Paula Shoyer On-Demand Event Recording

THIS IS THE RECORDING OF THE ORIGINAL EVENT (recorded on Thursday, May 13, 2021).

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LIVE COOKING DEMO WITH PAULA SHOYER, "THE KOSHER BAKER"!

Presented in partnership with the MJCCA Community Outreach Department, the National JCC Literary Consortium, and A Cappella Books!

Let's cook with the Kosher Baker herself, Paula Shoyer! Paula will be pulling out all the stops, making a few delicious dishes just in time for Shavuot! First, it's NY cheesecake in the Instant Pot followed by a more traditional recipe for her famed blintzes. Either way, you don't need an Instant Pot to participate -- all of her recipes can be made using appliances you already own! Both recipes are below if you'd like to purchase your ingredients in advance and cook along with Paula!

About The Instant Pot® Kosher Cookbook

Welcome to the first Instant Pot® cookbook to feature kosher food. Paula Shoyer has expertly developed a robust array of both traditional and contemporary kosher recipes for the king of all kitchen appliances: the Instant Pot®!
 
Jewish food and the Instant Pot® are a natural fit. So many traditional Jewish dishes are soups and stews—prepared before Friday night and kept warm throughout Shabbat, when observant Jews aren’t allowed to cook—and that’s the sweet spot of the Instant Pot®. For decades, Jewish families have relied on slow cookers to achieve the soft, flavor-filled stews of their ancestors, but they lamented the time required. Now, the Instant Pot® allows for vastly shorter cooking times without compromising flavor or texture. The Instant Pot ® Kosher Cookbook includes timeless Jewish favorites tailored to this modern appliance: stuffed cabbage, Israeli cooked salads, corned beef, brisket, cholent, Yemenite and Persian beef and lamb stews, chicken soup, beet soup, kasha varnishkes, tzimmis, even apple cake. There are weeknight meals as well as recipes for Shabbat, Rosh Hashanah, and Passover, along with kosher versions of international classics such as lasagna, sesame noodles, arroz con pollo, Asian noodle soups, and risotto—all expertly and deliciously adapted to the Instant Pot®.

Paula Shoyer is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu, and the new Instant Pot Kosher Cookbook, available in September 2020. She has a degree in French pastry from the Ritz Escoffier in Paris and does cooking classes and talks all around the world. Paula was honored by Jewish Women International as a “Woman to Watch.” More about Paula can be found on her website at thekosherbaker.com and on instagram @kosherbaker and on Facebook at The Kosher Baker.

All books include shipping to the US and Canada only. Books will be shipped after the event and can take 7 - 10 business days to receive due to Covid-related USPS delays!

NY Cheesecake with Orange Caramel Sauce

https://mjcca.sharefile.com/d-sa017612b1de04931a85d0a2e73885062

Cheese Blintzes

Makes 16

Ingredients

Crepes

1 cup all-purpose flour

3 tablespoons sugar

¼ teaspoon salt

2 tablespoons oil

1 ¾ cups milk

3 large eggs

3 tablespoons unsalted butter, melted

oil or melted butter for cooking crêpes

Filling

2 tablespoons cream cheese (not whipped)

1 pound farmer cheese

1/3 cup sugar

1 large egg

2 teaspoons lemon zest (from 1 lemon)

oil for frying

1 - 2 tablespoons butter for frying

In a medium bowl, whisk together the flour, sugar, salt, milk, eggs, and 3 tablespoons melted butter. Mix well. Strain into another bowl.  You can make the crêpes immediately or store batter covered in the fridge for up to three days.

To prepare the filling, place the cream cheese into a medium bowl and soften with a fork.  Add the farmer cheese and use the fork to mash into the cream cheese.  Add the sugar egg, and lemon zest and use a spoon to mix well.  Store in the fridge.

Tear waxed or parchment paper into sixteen 8-inch pieces.  Heat an 8-inch non-stick frying or crêpe pan over medium-high heat.  Brush with a little butter.  Lift the pan off the heat, scoop up a little less than 1/4 cup batter and pour into the pan at around 12:00 o’clock, and then turn the pan clockwise 2 to 3 times to swirl the batter to cover the pan bottom.  Add more batter to cover any holes.  By the third crêpe, you will know exactly how much batter you need.  

Cook for 45 seconds to one minute and when the edges are brown, use a silicone spatula to press under the crêpe and lift it up and turn over.  Cook for 15 seconds more.  Turn onto a plate.  If the crêpe starts to brown too fast, turn down the heat.  Repeat for the remaining batter and place the paper pieces in between the crêpes.  Let cool 15 minutes.  May be made four days in advance.  Cover the stack of crêpes with plastic wrap and store in the fridge.

To fill the crêpes, place one in front of you with the more browned side facing up.  Place about two tablespoons cheese filling just below the center and spread about two inches wide.  Fold the right and left sides 1 to 2 inches towards the center and press into the filling.  Fold the bottom of the crêpe up over the filling, press into the filling and then roll up, using your fingers to keep the sides straight.  Set aside. You can freeze them at this point and cook later.  

To cook right away, heat the oil and one tablespoon butter in a large frying pan over medium heat.  Add the blintzes and cook for about two minutes per side or until browned, adding more butter to the pan if needed.  Serve hot.  Stored covered in the fridge for up to four days or freeze for up to three months.

©Paula Shoyer, reprinted with permission from The Holiday Kosher Baker (Sterling 2013)

EVENT RECORDINGS:

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