Friday, May 22, 2015

פֿילפֿאַרביק קערניק Spumoni Kernik and Vegan Shvies (Shavuot)

 Spumoni Kernik made with one recipe chocolate kernik, one recipe banana kernik, and one recipe Strawberry almond milk kernik. 

What is a kernik? 
A sernik סערניק is a cheesecake, and kern קערן are nuts, seeds, and kernels.  A kernik is a vegan cheesecake made with nuts, seeds, or kernels.

Why make a kernik?
While many pixels have been spilled on the plight of vegetarians at Peysekh, really, it is vegans to whom we owe some understanding at this joyous time of year.  I feel this especially now.  Last week I was explaining to a colleague my desire to make ever more creamy and succulent desserts for folks who don't eat milkhiks.  She shrugged and said "they can just have fruit."  Now, I think I have demonstrated here In Mol Araan that my enthusiasm for fruit can border on rhapsody, but I am not willing to impose a cheescake-free existence on anyone.

Strawberry Kernik
1 1/2 cups almond milk
One quart  strawberries, 10 ounces weighed after hulling and washing
honey to taste
2 1/2 tablespoons mitoku agar (less if using Eden) 
Blend the strawberries and almond milk ion a high speed blender and strain through a fine mesh sieve.
Heat 3 tablespoons water in your smallest saucepan.  Sprinkle the agar on top and cook until dissolved.  Blend with the strawberry mixture.   Pour the batter into a six-inch spring form pan with the crust of your choice or as is.

Almond milk
two cups almonds
six bitter almonds*
water for soaking
three cups water
Soak the almonds and bitter almonds overnight in water.  Discard the soaking water.  decorticate the almonds and blend them with three cups water in a high-speed blender until the pulp is very fine (about two minutes).  Strain through a fine mesh sieve or a nut-milk strainer.  You may dry the almond pulp to use as almond flour in gluten-free recipes.

Spumoni Kernik
Two recipes Chocolate Pecan Crust
One recipe Strawberry Kernik
One recipe Chocolate Kernik
One recipe Banana Kernik 
One recipe Pistachio Kernik
Pistachio Kernik in Yiddish with picture.

*What are bitter almonds?
Bitter almonds are actually not almonds at all, but apricot kernels (sometimes called apricot seeds by marketers). they are safe, legal, and delicious.  All marzipans, all almond pastes, and all almond extracts are in fact made with apricot kernels, not almonds.  You can find them in some ethnic grocery stores and health food stores, and you can order them online.  If you cannot easily get a hold of any, you may certainly leave them out.  What you may not do, under any circumstances, is substitute almond extract.   There may be situations in which you will want almond extract,and in such cases it is worthwhile to go to the trouble and expense of getting something very good.  Supermarket almond extracts will all too frequently impart a vulgar flavor that is perfumey, excessively "extracty," and  fake-tasting, even when they are "all-natural".

For Vegan Shvies survival see also
Pumpkin Kernik
Vanilla Kernik
Orange Strawberry Banana Kernik
Cheesecake Lexicography

Cashew Cheese

Friday, May 08, 2015

Banana Kernik

Chocolate Banana Kernik
(Made with one recipe Chocolate Kernik, one recipe Banana Kernik, and two recipes chocolate pecan crust)

Banana Kernik
One can (12 ounces) coconut milk
2 ripe bananas
Bamboo honey to taste (about 1/4 cup)
2 tablespoons agar
4 tablespoons water
Juice and zest of one quarter of an orange
(some vanilla and or dark rum might be nice, but I did not use any)

Blend the bananas, coconut milk, honey, juice and zest in a blender.  Bring the water to the simmer in your smallest saucepan.  Sprinkle the agar over the surface and simmer until melted.  Blend the melted agar into the banana cream.  Pour the batter into a 6-inch springform pan.  This is good with a chocolate pecan crust and just wonderful on its own. 

Chocolate Banana Kernik
To make the chocolate banana kernik pictured above, prepare one recipe chocolate kernik, one recpe banana kernik, and two recipes raw vegan pecan dough.  Press the dough into the bottom of an 8-inch springform pan. Pour the chocolate and banana batters into pitchers with spouts.  Pour about a quarter of the chocolate batter into the pan.  Carefully pour a quarter of the banana batter directly into the center of the chocolate batter, forming a bulls-eye.  Continue alternating batters, pouring each portion directly into the center of the circle.  If desired, feather the top with a knife.  Chill overnight to set. 

I am not going to tell my family this is a raw, vegan, gluten-free dessert until it is too late.

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