Recipe For The Holiday Kosher Baker


I can never say no to baking books of any kind, especially when they are filled with chocolate, fruit and cinnamon in the form of cookies, breads and cakes. The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer is just such a book. It takes the reader through the year of big Jewish holidays and all of the wonderful sweets and baked goods that go along with them.

Ms. Shoyer begins the book with the Jewish New Year, Rosh Hashanah, which occurs in September and ends with Shavuot which occurs in late May or early June. Each holiday has food traditions and this book showcases the best of each. As a non-Jew, I found the book delightfully informative. The recipes appeal to anyone, after all, who doesn’t like donuts or cookies or chocolate filled sweet rolls!!

The author is a Paris trained chef who brings a modern twist on traditional foods. There are vegan, dairy-free and gluten-free recipes throughout. There are even some low sugar and nut free recipes, too. All of the recipes are clearly labeled at the top if they are allergy friendly.

I chose to make this fruit crisp, which is a Passover dessert. I was intrigued by it because most “crisps” that I have had in the past use oatmeal and flour in the topping. This recipe had a nut topping. The recipe was delicious. The flavor of the fruit was nicely accented by the nuts.

1. Info for The Holiday Kosher Baker

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for The Holiday Kosher Baker

  • 8 cups mixed berried and fruit (I used blueberries, raspberries, strawberries and mangoes)
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • 1½ cups almond meal
  • 1 Tbsp potato starch
  • 5 Tbsp dairy free margarine (I used butter)

3. Directions:

  1. Place the fruit in a 9×13 pan.
  2. Combine the brown sugar, ginger and ¼ cup potato starch and toss with the fruit.
  3. In another bowl, mix together the cinnamon, brown sugar, almond meal, potato starch and margarine until crumbly.
  4. Sprinkle the almond mixture over the fruit.
  5. Bake in a preheated 375 degree oven for 40 minutes or until the fruit is bubbly.
  6. Let cool from hot to warm before eating.
  7. This is really good served with vanilla ice cream.

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