Queer Eye, Brandeis, and Pareve Tiramisu
KBlog afficionado Dan informs us of the May 8 episode of Queer Eye for the Straight Girl which featured fellow Brandeis ‘02 alumni Lauren and Lex Friedman. The personal transformation and home improvements were great, but, as usual, this blog is most interested in the episode’s recipe — a kosher, non-dairy tiramisu. Of course, any Hebrew scholars in the audience know that the word “tiramisu” is (could be?) a linguistic corruption of the phrase “you should fear it” — and the recipe posted on Bravo’s website confirms that translation.
In fact, the show’s recipe is entirely bogus. They completely neglect to share what quantities to use of half the ingredients. I’d suggest screwing Bravo’s version and using the pareve Tiramisu recipe from Levana’s Table (e-mail the blog if you’d like it).
But Dan asks a couple poignant questions: where to find pareve lady fingers and kosher Kahlua. We’ve purchased Paskesz lady fingers from the Butcherie, but they were crispy/crunchy rather than cake-like. If you have a pastry bag around, they’re not too hard to make using Fanny Farmer’s 1918 recipe or this more recent rendition. Try asking at your local kosher market first, or cut strips of sponge cake and toast in the oven them until slightly brown as a quick substitute.
As for Kahlua, I’m told you can still get the hekshered liqueur in Mexico, but I don’t have the full scoop. There are worthy replacements, though, such as Yikvei Zion Kava Coffee Liqueur available from Queen Anne Wine or Carmel Azmara Coffee Liqueur available from Kosher.com.
Cool! Roll Deis Roll!
Let us not forget Israel’s own Sabra Coffee flavor.
While we’re on the subject, anyone know if Starbuck’s new coffee-flavored booze is kosher?
I emailed Starbucks early this spring to find out: “Thank you for your email. In the development phase of this product, there was not significant demand for a kosher based formula…however, throughout the year as we hear consumer feedback, we will continue to assess the viability of pursuing a kosher product.” (March 15)
If you’re still reading this, could you please post the parve tiramisu recipe? Thanks!
Elf– Sure, I’ll post it soon. Also, an update: kosher Shaw’s Supermarket bakeries carry fresh, soft, and pareve lady fingers. They tasty just like angel food cake, only in lady finger shape.
“”Thank you for your email. In the development phase of this product, there was not significant demand for a kosher based formula…however, throughout the year as we hear consumer feedback, we will continue to assess the viability of pursuing a kosher product.” (March 15)”
Translation: no one on our staff even thought of making this product kosher until we got your e-mail.
I sent Starbucks an e-mail about this as well. I mentioned the pent-up demand of the segment of the kosher market that has been frustrated by Kaluha’s dropping of their hechser. Let’s hope!
If you are interested in real non-dairy italian Tiramisu try this restaurant recipe, made by real Italians…
http://www.teverenyc.com
Ciao Andrea
Andrea,
I clicked around and around on that wonderful-looking restaurant link, and didn’t see any recipes, for Tiramisu or anything else. Could you post a specific link, or instructions for where to click to get the Tiramisu recipe?
Thank you!
CLKL
TIRAMISU (pareve) by Levana Kirschenbaum
12 generous servings
* 1 1/2 lb. store-bought sponge cake
* 1 lb. silken tofu, thoroughly drained and dried with layers of paper towels
* 2 Tbsp. vegetable oil
* 1/2 cup sugar
* 8 oz. Tofutti-brand cream cheese (absolute must)
* 2 1/2 Tbsp. espresso powder, dissolved in 1/2 cup hot water
* 1/4 cup brandy, rum, or bourbon
* 8 ounces best-quality semi-sweet chocolate, chopped
Preheat oven to 375-degrees.
Cut the cake into 1/2-inch thick slices. Toast the slices in the oven for about 15 minutes, turning them once, until medium-brown on all sides. Let cool.
In a food processor, combine the tofu, oil, and sugar and process until perfectly smooth. Add the tofu cream cheese and process for a few more seconds. Pour the mixture into a bowl. Combine the coffee mixture and brandy in a container equipped with a spout, such as a glass measuring cup.
Grease a 1 1/2 quart (6 cup) loaf pan and line it with plastic wrap, letting the sides overhang. Line the bottom of the pan with the cake slices, trimmed to fit tightly. Pour half of the coffee mixture evenly and carefully over the cake. Sprinkle half the chocolate over the tofu mixture. Repeat the layers of cake, coffee, tofu mixture and chocolate.
Fold the overhanging plastic wrap toward the center of the mold. Refrigerate for a few hours until set. To serve the tiramisu, unmold it and cut into slices.
I have a bottle of kahlua about a year old, but don’t know how to find out if it was produced before or after the hechsher was dropped; and if after, whether it was made in mexico and still is kosher. Any ideas how to find out? Does anyone know when the hechsher was dropped?