Tasty recipes from chef Ronit Penso's kitchen
Baked white rind cheese, such as Camembert or Brie, is one of the easiest, yet most festive dishes for a relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it at the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is hard to resist. Continue reading “Baked Camembert Cheese with Cherry-Kumquat, Ginger and Brandy Jam”
Quick and easy to prepare, these tasty bar cookies will please anyone who loves the combination of peanut butter and jelly. Continue reading “Peanut Butter, Jelly and Salted Peanuts Bar Cookies”
During strawberry season, I prepared a few batches of strawberry jam. As with any jam that is prepared with a fairly small amount of sugar, it doesn’t keep as well as the sugar loaded jams. So, instead of waiting for it to spoil, I’ve decided to use some of it to prepare the following tasty mini bars. Continue reading “Pecan and Strawberry Jam Mini Bars”
Strawberry season is here and the farm stand has abundance of fresh and tasty ones, full of flavor and wonderful aroma, so much better than the ones at the supermarket. Continue reading “Strawberry Buttermilk Swirl Cake”
While they are perfectly edible, watermelon rinds usually end up in the garbage. However, once the green layer is peeled, they can be used in numerous ways: they can be eaten fresh, as a crunchy snack, or added to salads; they can be cooked in stews and curries; they can also be pickled or cooked into tasty preserves, as in the recipe I have here. Continue reading “Watermelon Rind Preserves”
A tasty homemade cake is a nice way to start the New Year.
The following old fashioned/”retro” Jelly Roll cake, is just perfect for this purpose, or for any other weekend brunch. It can be easily prepared from simple ingredients, yet still looks sophisticated and festive. Try it and enjoy. Continue reading “Orange Raspberry Jelly Roll Cake”
As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste.
Rugelach, the traditional Eastern-European-Jewish rolled cookies, are loved by many, and for a good reason. The flaky dough, the tasty filling of jam combined with raisins, nuts and lots of cinnamon, works every time. Continue reading “Rugelach – one dough, four options”
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