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Cool and Refreshing Summer Desserts

August 20, 2008
By Tamar Ansh

A relaxing Shabbat, a refreshing dessert. In the summer, a little something cool and fun to end your Shabbat meal. An equal opportunity dessert eater, I use these recipes for many different meals, and not only Shabbat. So keep in mind for the before-you-know-it High Holiday season, just around the corner…

Tamar Ansh is an author, freelance recipe developer, and food columnist. Her articles have appeared in Jewish publications worldwide. She has published 4 books so far which include: Splitting the Sea (Targum Press), inspirational stories on finding one’s soul-mate; Let's Say Amen!, an illustrated children's book about the holiness of Amen (Feldheim Publishers); her first cookbook, A Taste of Tradition (Feldheim Publishers) which is both gluten free and kosher for Passover. Her most recent book is called A Taste of Challah (Feldheim Publishers, 2007). It is a photographic guide to baking and shaping beautiful challahs, and includes many other healthy and interesting bread types as well. Visit www.TasteofChallah.com to see all her books online, as well as other, not yet published, challah and bread recipes. She will be coming on a short book tour and speaking in two different places in the Tri-State area the week of March 4-9th! See her website for details and locations.



Orange Sherbet

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Serves 4

1/2 tsp. unflavored jello
1/4 cup sugar
1 cup water
1/2 tsp. orange liqueur
6 oz. frozen orange juice concentrate
1 egg white

Dissolve the jello in 1/4 cup of the cold water. Set aside.

In a small saucepan, liquefy the sugar and the remaining water slowly over low heat until completely dissolved. Turn off the heat. Add in the softened jello and stir. Set this aside to cool a little; then add in the orange juice concentrate and the orange liqueur. Stir together and freeze for 2-3 hours.

Remove this semi-frozen mixture to a bowl and break it up until it is mostly mush. Beat the egg white until stiff, and then fold it by hand into this softened ice mixture. Re-freeze until it is firm, about 5-8 hours.

After it has been frozen the second time, take it out and let it soften just enough to re-beat it. Beat with the mixer until it becomes the consistency of sherbet. Refreeze until it's time to serve.

Strawberry Orange Ices

Serves 12 (without seconds!)

6 cups/ 1 & 1/2 kilo strawberries, checked for bugs
1 & 3/4 cups fresh orange juice
1 & 3/4 cups sugar
1/2 cup fresh lemon juice
1/8 tsp. salt
Optional: 1 T. fruit flavored brandy or liqueur

Puree the strawberries and sugar, together with some of the orange juice, until completely smooth. Pour this out into a 9x13 pan, and add in the rest of the juices, the salt (don't delete the salt, even though it's a small amount, it really does make a difference) and the optional liqueur. Mix it together with what is already in the pan, by hand. Freeze this mixture for 5-6 hours or overnight.

After the mixture has mostly (or completely!) frozen, remove it from the freezer and let it soften for several minutes. Cut it into four or five big chunks and put it back into the mixer bowl. Using the flat, metal beater hook (the "K" attachment, NOT your egg beater!), pulse the mixture on and off until it starts to turn into sherbet consistency. Beat a few more minutes and then scoop it back into the pan again. Smooth it out and put it back into the freezer until serving.

Remove from the freezer about 10 minutes before you want to serve it. I've been making this recipe for literally years and it has always been a favorite with everyone. If I ever want more of a dessert, I just serve slices of chocolate cake on a platter in the center of the table, and that's it.

Cookie Crunch Pareve Ice Cream

Serves 8-10

8 eggs, separated
1 cup of sugar, divided
1 package vanilla sugar
1 Rich's Whip
15 sandwhich cookies, or Oreo cookie style cookies, crumbled into bits
Chocolate syrup


Beat the egg whites until they start to turn foamy; add in half the sugar and all the vanilla sugar while continuing to beat. Let it become stiff and then turn off the mixer. Set aside.

Beat the egg yolks in a separate bowl; add in the rest of the sugar while they are beating and continue to beat until they turn light yellow and thick. Add this to the whites.

Using the same bowl as the egg yolk mixture, beat up the Rich's whip. Set aside.

Crush all the cookies in a plastic bag with the aid of a rolling pin…or even by double bagging in and letting your kids stomp on them!...or however you like…then go on to the next step…

Start to fold all the mixtures together by hand with the aid of a large spatula. Fold together the whites, yolks, and whip; while doing so, add in, bits at a time, from the cookie mixture until all is incorporated.

Pour out half this mixture into a 9x13 pan. Drizzle chocolate syrup over all. Pour on the rest of the mixture and then slide the pan into your freezer until firm.

Scoop out into small dessert dishes and for added fun, add one of those thin roll looking wafer/cookies to the side of each serving, standing upright. Delicious!

Banana Freeze Pops

This one is hard to quantify as an actual recipe since it's more an idea than a straight recipe, but they are great for the warm weather, as well as being a healthy and fun snack. If you assume two bananas per person, you should have enough in case any friends drop by…

Slice each banana in half, and sprinkle them lightly with some orange juice. Poke a popsicle stick, straw, or the straight end of a plastic spoon into the fatter end of the banana. Roll each sprinkled banana in crushed nuts, grated chocolate, or grated coconut. Dip the ends into melted chocolate and allow it to harden on a piece of baking paper. After all the bananas are prepared, freeze them in a single layer. If you think they will last for more than one day, after they are frozen solid, wrap each one separately in a freezer bag. But these don’t usually get to see the light of morning in my house, so storing them overnight is never a problem!

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Recent Comments

Any recipes that include eggs that will not be cooked should specify pasteurized eggs. It is no longer recommended for people to eat raw eggs. I believe you are doing a disservice to people by publishing these kinds of recipes. There are ways of converting all of these recipes safely if pasteurized eggs are not available. Caron Rice posted on 08/22 at 03:36 AM.
Aren't each of you worried about using raw eggs and the risk of Salmanella? I gave up using raw eggs in all recipes years ago, but will consider coddling them. Debby posted on 08/22 at 03:51 AM.
i've been told time and time agian that jello is not kosher. Yet in your orange sherbet you use jello?????? Judy posted on 08/22 at 11:31 AM.
While raw eggs can be a problem for the very old, the very young, and those with a compromised immune system, farm fresh free range organic eggs are reasonably safe for the rest of us, especially if the shells have been washed when collected. (As is almost always the case). Not only are these eggs better for you, but consider that it may be more kosher to eat eggs from animals that have not been subjected to tortured lives packed in tiny cages where disease is likely to fester. Happy chickens, healthy eggs, life lived in good conscience. Happy cooking! Chef Debra posted on 08/22 at 01:07 PM.


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