Lemon Pistachio Sufganiot
After spending an entire day deep in oil in search of the perfect sufganiot, I faced another dilemma: what cream to put inside? I was so sure I was going to make sufganiot filled with homemade pistachio spread. By the end of the day, I was struck with another idea; fill the sufganiot with lemon pistachio mousseline cream that I used once for filling éclairs. I got wonderful, tangy sufganiot.
In the past few weeks I’ve been going through krembo fever like it’s the middle of winter. Since I started making krembo (crembo) from Swiss meringue instead of Italian meringue, it became more fun to make them and safely serve them to the people I love. Like my sister, who didn’t feel well last week and was stuck at home. I made her a ruby krembo from lemon and raspberry, so pink and sweet and fruity.
The pistachios I brought from Bronte in Sicily last summer are just about to end. I bought 4 kilograms that I used in a variety of desserts. I saved the very last pistachios for a special dessert that won my heart (and stomach) at the end of the trip: cassatina. A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.
Lemon Berry Tart
A couple of weeks ago we held a goodbye party for Betty and David, good friends. She’s American, he’s Israeli, and together they’re the perfect mix, just like this pink lemon berry tart combination. After about a decade living here, they decided to move to chilly Boston. They met and got married here, and I had the honor to make them their wedding cake. It was a three-tier tres leches cake, soaked in three different kinds of milk. One of them (evaporated milk) doesn’t exist here and so it had to make it all the way here from the States just for this divine cake. I have to recreate this recipe and put it up here one day.
Pistachio Lemon Cake with Mascarpone Frosting
Lately I’ve baked a lot of different variations of pistachio cakes. The kitchen was filled with a wonderful aroma of roasted pistachio (and also an endless amount of dishes). I baked and I baked, and then I baked a little bit more… until finally, I came upon the perfect recipe. I gave my mom a piece to taste and she gave me her most sincere opinion, that it was almost perfect. Thanks mom, but “almost” perfect isn’t good enough for a wedding cake.
Ilana & Romy’s Wedding Cake
When my friends Ilana and Romy asked me to make the cake for their wedding on the Italian island of Sicily, I hesitated. Traveling overseas to make a cake in an unknown kitchen is not easy. When Ilana told me her vision, a naked cake with classic Sicilian flavors like pistachio, lemons and figs – wait, pistachio? Of course I’m going to make this wedding cake. And so I traveled to Sicily last week and made a pistachio and lemon mascarpone cream wedding cake.
Lemon Berry Tartlets
Sometimes I like to combine elements from previous posts to create something new. For this post, I used the crust I baked for the lemon-lime pistachio tartlets. I filled the crust with the lemon cream I prepared for the Crembo’s lemon core. I decorated the top with leftover raspberries and blueberries from the mousse cheesecake. And here’s what I came up with, a lemon berry tartlet.
Last week, Lauren & her family came to visit Jerusalem. They used to be very close neighbors once upon a time. When we met I asked Dekel, one of the kids, if he’s enjoying his trip. He said he’s having a lot of fun here, but is bummed that Crembo isn’t sold here during summer. An idea came to my mind. I went straight back home to the kitchen and started making Crembo as a little surprise for his visit the next day. He was happy, and so was I.
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