Monday, March 22, 2010

CKCA's Top Tips for Passover Desserts

We recently published our latest piece on, called How to Become a Passover Superstar: Top Passover Dessert Ingredients and How to Use Them.

The article is here. Please enjoy!

We also have a recipe featured on for a delicious Pesach dessert called a Nutty Dacquoise, which is basically a sweetened meringue mixed with chopped nuts and baked until crisp, then frosted with ganache. You can get that recipe here.

Wednesday, March 10, 2010

Join Us and Bring Out Your Inner Chef! New Semester Begins After Pesach!

The Center for Kosher Culinary Arts (CKCA) is proud to offer an new semester of professional level training programs in culinary arts. A full-time program is beginning immediately after Passover, on April 19, and the evening program begins April 25th.

The Culinary Arts certificate program at the Center for Kosher Culinary Arts is the only kosher program of its kind in the US.

Classes are open to men and women ages 16 and above and appropriate for anyone who is passionate about food and looking to expand his or her culinary knowledge and skill set in an intensive, professional environment. For more about the school's environment, see this recent video made by CUNY.


We will be offering two sessions this April through June, before our summer semester:

Evening, part-time (150 hours)
Sun, Tues, Wed, Thurs
6:30 pm - 10:30 pm
April 24 - July 8

Day, full-time (150 hours, intensive)
Mon - Thurs
9 am - 1 pm
April 19th - June 24th

For more information and to request an application, contact Jesse Blonder at the Center for Kosher Culinary Arts at 718-758-1339, or visit!

*** The amazing photo of Chef David Ritter was taken by Chaim Szmidt of Kosher Scene.

Monday, March 8, 2010

CKCA Video: CUNY Visits Center for Kosher Culinary Arts

Enjoy this awesome video of the CKCA professional program, taken in Spring 2009. Feel free to share it with friends who might be interested in the program!

The next semester starts right after Pesach. Contact Jesse at 718-758-1339 for more information or to request an application.

Tuesday, March 2, 2010

CKCA Photo Contest Winner's Recipe: Elke Probkevitz's Chocolate Hamantaschen With Dark Chocolate Ganache

Congrats to Elke Probkevitz, who won this past week's hamantaschen photo contest. Her winning photo is above. Doesn't that look incredible?

Elke wins a spot in Naomi Ross's Pesach Sweets class, which will be given on March 14, 2010, from 10am-2pm. There is still a spot or two left, if you want to learn how to make flourless chocolate cake, delectable tarts and other yummy treats; and did we mention that it's all going to be non-gebrochts and kosher for Passover??

We are happy to report that Elke has shared her recipe for her delicious chocolate hamantaschen with dark chocolate ganache filling. Unfortunately, it's not kosher for Passover, but we hope you will enjoy it anyway (and hey, we should all remember to trot this one out next Purim!!).

Chocolate Hamentashen with Dark Chocolate Ganache


3/4 cup granulated sugar
4 ounces butter substitute, softened
1 egg
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking powder
3-4 Tablespoons heavy cream or soy creamer

8 1/2 ounces dark chocolate, chopped
8 ounces heavy cream or soy creamer
(optional) 1 ounce dark rum
Dash salt

Cream butter, sugar, and salt until light and fluffy. Add egg and mix until incorporated. Combine flour, cocoa powder, and baking powder. Add to butter mixture in two stages, alternating with the heavy cream. More or less cream might be needed depending on the consistency of the dough. Turn dough out onto plastic wrap, and form a flattened disc. Chill for at least one hour.

To prepare filling: Over a double boiler (or Pyrex bowl over small pot of simmering water), heat cream and chopped chocolate. When chocolate is mostly melted, lightly whisk until ganache-filling is smooth and shiny. Whisk in salt (and rum, if using). Chill for several hours.

To form hamantaschen: Roll chilled chocolate dough to slightly more than 1/8 inch thick. Using a round cookie cutter or glass rim dipped in flour, cut circles of about 3 inches in diameter.

Remove ganache from fridge, and using either a small ice-cream scoop or by hand, form about 1 inch round balls and place in center of circles. Carefully fold in the edges to form a triangular shape, and pinch the corners to seal. Ensure there are no gaps or tears in the dough, to prevent filling from oozing out during baking.

Bake hamantaschen on greased cookie sheets at 350 F for about 15 minutes, until crust is baked through. Ganache will liquify during baking, but will set as the hamantaschen cool.