Comments on: Rave Reviews

By: Lévana

Lévana — Wed, 27 Jun 2012 02:37:59 +0000

Way to go Shuli!
Wondering if you drained to extra firm tofu thoroughly for the hazelnut filling.
Your take on the presentation of my dessert was quite ambitious, and sounds wonderful. Would you please share your picture of the dessert with us? I’ll bet my readers would enjoy your creativity!

By: Lévana

Lévana — Wed, 27 Jun 2012 02:35:17 +0000

Shuli Nakdimen nakdimen@optonline.net

I doubled this recipe. That yielded 35 mini cakes. I drizzled melted chocolate on the back of one of the meringue discs. I put powdered sugar on the plate and then some chocolate syrup in a squiggle. The presentation was magnificent and the taste even more so.

I made the meringues and the fillings on Sunday and assembled them on Monday. The consistency of the chocolate filling was better than the consistency of the hazelnut filling, so I froze the minis and defrosted them about 1/2 hour before serving. RAVE REVIEWS! Thank you!

By: Lévana

Lévana — Wed, 27 Jun 2012 02:34:11 +0000

Shuli Nakdimen nakdimen@optonline.net

Dacquoise looks super yummy!
1. I am making the meringue today.
2 . Could the fillings be made a day in advance and kept in the frig?(make it on sunday for monday sheva brochos)
2. Then could it be assembled the following day? (assemble on monday)
3. Once assembled should it be refrigerated?
4. I am trying it as small individual cakes. I will keep you posted!

By: Lévana

Lévana — Tue, 26 Jun 2012 16:19:13 +0000

starrheyden@gmail.com
Sharon thank you so much! Look in my schedule, I have a major pre-holiday demo, and my next schedule will include a Thanksgiving demo xoxoxo

By: Lévana

Lévana — Tue, 26 Jun 2012 16:17:32 +0000

Dear Levana
I attended your demonstration The French Feast
It was absolutely fabulous.
starrheyden@gmail.com
I already used one of your recipes for my Shabbos guests
I intend to use another one for my next guests in July.
This Shabbos I am making that fabulous fruit soup in your newest book which I bought at the demonstration.
I look forward to coming again if you will doing things for the Holidays and for Thanksgiving
Will you be doing another demo for De Gustibus?
Thank you
L’hitraot
Sharon Heyden from Highland Park NJ

By: Lévana

Lévana — Tue, 01 May 2012 17:51:14 +0000

Sharon, thank you so much! I am working as we speak on simplifying the beef recipe even further. But now that you have threatened NOT to share your goodies, is it safe to leave a secret with you? Seriously, go on my blog: I do wonders with all those egg-rich recipes, and minimize and often even eliminate the eggs. Not only because there are some vegans out there who want their cake and eat it too, but just as importantly because we would all want to enjoy less rich desserts whenever possible, especially if the flavor is all there! Just a few examples: My “Zabaglione” http://www.levanacooks.com/mock-zabaglione-recipe/, my “hollandaise”, my tiramisu http://www.levanacooks.com/tiramisu-recipe/. Much much more in my latest book: Check it out! http://www.levanacooks.com/cookbooks/ Hope you join us again soon! xoxoxo

By: Sharon R.

Sharon R. — Tue, 01 May 2012 11:29:50 +0000

Went to last night’s cooking class: chocolate night. Beef stew in black currant chocolate sauce sounded like an unlikely amalgam of main dish and dessert but it was a revelation; the meat was fall-apart tender and deeply infused with flavor, and what flavor! Silky dark cocoa-enriched sauce, intense and rich and you could stand there for an hour trying to figure out what was in it if you hadn’t seen it done (currants and red wine and saffron, oh my!). And the zuppa inglese (trifle): Levana, you are nothing short of an alchemist, the way you transform dairy-free and egg-free into outrageously rich chocolate cream. I could make the entire recipe, go into a quiet room and eat the whole thing myself. (And then nothing else for a week, but it would be worth it.) A memorable evening.

By: Lévana

Lévana — Tue, 20 Mar 2012 12:50:21 +0000

We are entering the grey area of “gimmicky” dishes. Call me a purist, but when I want fish in tomato sauce, I don’t take Gefilte fish. I take…. fish!

By: leslie morrison

leslie morrison — Mon, 19 Mar 2012 21:10:03 +0000

Hi Levana! Do you have a good recipe for gefilte fish baked with a Moroccan sauce? Probably tomato based. I made one once and it was delicious, but the last one I made the fish got too watery from the sauce. Thanks so much!

By: Lévana

Lévana — Wed, 01 Feb 2012 01:11:14 +0000

Thank you so much! Look out for the second reprint of my book: Looking fabulous!