Center for Kosher Culinary Arts: How to Make Tulipe Cookies I
Join Pastry Chef Mark Hellermann at Kosherfest 2009, as he explains how to make and shape classic Tulipe Cookies. The recipe is to use equal parts (by weight) of melted butter or margarine, egg whites, powdered sugar, and bread flour. Pipe into shapes and bake at 375 degrees for 5-10 minutes, and then either quickly shape while still hot into a shape or allow to cool. For more information about CKCA and our programs, please visit www.kosherculinaryarts.com.
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Natural, Organic, and Kosher Cheese at Kosherfest 2009
blog.kosher.com | Jamie Geller from Kosher.com visits Kosherfest 2009 and speaks with Brigitte Mizrahi from Anderson International Foods about their three lines of cheeses, Les Petites Fermieres, Natural & Kosher, and Organic & Kosher. Cheeses are organic, rbst free, and have no trans fats. The Natural & Kosher line is "Cholov Israel."
Video Clip :
Kosher Fest 2009 with Heshy Fried
Kosher food, kosher cooking, and kosher weirdness have never been as good - or as crazy - as they are at KosherFest. From baby cuisine ("cuisine"?) to pancakes-in-a-can (they're organic!), Heshy Fried of FrumSatire.net takes us on a wild ride through the jungle of kosher eating.
Center for Kosher Culinary Arts: How to Prepare Kosher Aspic for Use in Culinary Competitions
Join CKCA's Pastry Chef Mark Hellerman as he explains at Kosherfest 2009 how to prepare aspic from Kolatin Kosher Gelatin and use it to coat foods for culinary competitions. As an example, he used a beautiful chicken galantine that was prepared by CKCA Culinary Arts Chef Avram Wiseman. For more information about CKCA and our programs, please visit www.kosherculinaryarts.com.
Kosherfest: Breaking down the buzz over kosher food
JTA reports from Kosherfest 2009, the kosher food trade show in New Jersey.
