Thursday, May 24, 2012
Shavuot Goodness Redux
As the holiday of Shavuot is upon on us, I thought I'd (once again) share a couple of recipes that lend themselves nicely to a dairy menu.
The first one is a recipe for ersatz Kahlua® I inherited from a friend back in the early 80s while we were undergraduates at Hebrew University on Mount Scopus. A batch of this stuff costs a tiny fraction of the real stuff... and it tastes exactly the same!
4 cups water
6 teaspoons instant coffee
2 cups white sugar
½ cup brown sugar
1 ½ cup vodka (use the cheap stuff)
1 tablespoon vanilla extract
1 tablespoon chocolate syrup (optional) *
1. Bring water to a boil and add instant coffee and both white and brown sugar.
2. Immediately after pouring in sugar turn down the heat and simmer for 20 minutes (stirring occasionally)
3. Remove from heat, add vanilla and chocolate (if used) and allow to cool.
4. Once liquid is cool, add vodka
Once all the steps are completed give the whole mess a good stir and immediately pour into empty bottles (using a funnel) and close tightly. The whole process shouldn't take longer than an hour start to finish!
Note: You can safely double this recipe, but I've had bad results when I've tried to triple or quadruple it. Also, if you want to make ersatz Tia Maria® instead of Kahlua®, just use rum instead of vodka. They are otherwise identical recipes.
* If you want to keep your ersatz Kahlua® Parve (meaning non-dairy), make sure to use non-dairy chocolate syrup or leave out this optional ingredient.
OK, other than getting hammered on ersatz black/white Russians, sombreros and mudslides, I'm sure you were wondering what else you could do with your stash of newly minted ersatz Kahlua®.
I'm glad you asked:
Chocolate [ersatz] Kahlua® Cheesecake
8 oz. Chocolate cookie crumbs (I use Oreo® crumbs if I can find them)
½ cup melted butter
2 envelopes of dessert topping (e.g. Dream Whip®)
1 cup milk
1 lb. cream cheese (splurge and use the Philly!)
2 tablespoons [ersatz] Kahlua®
⅔ cup sugar
12 oz chocolate chips (melted and cooled)
1 cup whipping cream
One square bittersweet chocolate
10" (or two 8") ungreased spring-form pan(s)
1. If chocolate cookies aren't pre-crumbled, crush them into a fine crumbly mess and place in a mixing bowl.
2. Add melted butter to cookie crumbs and mix thoroughly
3. Press buttery crumbs into an even layer on the bottom of the spring-form pan(s)
4. Bake for 7 - 8 minutes @ 350° and then put in refrigerator to chill
5. Process dessert topping with milk until stiff
6. Add cream cheese and mix until smooth (no lumps!)
7. Add [ersatz] Kahlua®, sugar and melted chocolate chips
8. Process until smooth and then pour over chilled cookie crust(s)
9. Lick bowl until face and ears are sufficiently chocolaty and then wash mixing bowl
10. Process whipping cream until stiff (but not too much or you'll end up with butter!!!)
11. Pour over chocolate layer using a spatula.
12. Garnish with shavings of bittersweet chocolate
Note: Refrigerate for minimum of 6 - 8 hours before serving!
Don't thank me... I'm a giver.
Posted by David Bogner on May 24, 2012 | Permalink
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David, I'm wondering how much the chocolate syrup changes the taste? How much more or less like Kahlua is the resulting taste if you leave out the chocolate? Thanks!!!
Posted by: Sarah B. | Jun 1, 2012 6:06:02 PM
SarahB...I don't use the chocolate syrup, and IMHO it comes out just like real khalua.
Posted by: Treppenwitz | Jun 1, 2012 6:20:15 PM