Apple Slices with Fresh Marscapone and Rose Sugar

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About 9 years ago I stumbled in to a fancy cheese shop in DC and was offered a sample- fresh marscapone cheese with Rose petal sugar on an apple slice. This thing was so good that I became a frequent marscapone cheese purchaser and also bought a good amount of the Rose sugar too.

Well about a year later I started keeping kosher and sadly said goodbye for now to my light, delicious, and flavorful snack. While marscapone cheese is often found kosher, I have yet to find it cholov yisroel and there is no substitute for it’s creamy lightness. And for years, that’s been all there is to it.

Well just before pesach I went to Israel and found dried whole rose tea in the shuk. The smell alone reminded me so much of my former favorite snack that I bought it and became determined to find a way to re-create it.

Well today it finally happened. I made my own fresh marscapone cheese… With slightly too much lemon, but all in all, it’s pretty darn good… I then blended those roses with some sugar, sliced myself and apple and here I am, in foodie cloud 9.

And here is the recipe so you can join me 🙂
Ingredients:
  • 2 Cups Heavy Cream
  • 1 TBSP Fresh Squeezed Lemon Juice
  • 3/8 Cup Sugar
  • 1/8 Cup Dried Food-Grade Rose buds/rose petals- purchase here https://www.mountainroseherbs.com/products/rose-buds-whole/profile
  • Apple

Special Tools:

  • Sauce pot
  • Candy Thermometer
  • Cheesecloth with colander
  • Blender/food processor

Directions:

Start out by making the marscapone cheese. Put 2 cups of heavy cream in the pot and heat until just before boiling then add the lemon juice and stir constantly for about 5 minutes. If you have a candy thermometer it should be around 190, but if you don’t have one, just keep it just before the boiling point. After 5 minutes it should have thickened slightly (mine was just barely noticeable). Let it cool to room-temperature then pour into the colander lined with cheesecloth and put it in the fridge to cool and strain for about 8 hours. When I made it, the mixture thickened to the perfect consistency in the fridge, but barely any whey (liquid) drained out. Transfer the finished marscapone to an airtight container and use within the week.

Mix the dried food-grade rose buds/petals with the sugar in a blender. When you are ready for an other-worldly treat, thinly slice an apple and plate it with a heaping spoon of marscapone and some rose sugar. Enjoy!

 

 

 

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My first courageous conversation

It was the end of my Junior year of college and it was the first day of our annual family vacation. It was also the day I decided to start keeping kosher. I woke up that morning like any other. I had been thinking about kashrus more and more. Keeping a ‘kosher style’ apartment with my roommate had opened my eyes to how easy keeping kosher could be. So on the first day of our vacation, with no food, and no plan, I decided to ‘take the plunge,’ I was going to start being more particular about kosher.

We drove for 6 hours before anyone in the car found out about my new decision. We stopped off at a fast food restaurant. I stared at all the options trying to decide what to say, what to do. My father saw how I deliberated over what should have been an easy decision. I just couldn’t eat anything there. My father was flabbergasted and fully confused, “What is it? I will buy you whatever you want, just tell me.” I looked down, I couldn’t meet his eyes. I mumbled, “um, well you see, the thing is… I decided to keep kosher.” There. I said it. Whew. I could breath again… but my family, well that’s another story. Truth is, my family is amazing. They drove around and around until I found something I could actually eat. That vacation was weird, but it set the tone for all that would come. I would spring something on my parents, they would swallow their pride, and we would make it work.

This cookbook & blog is dedicated to my parents and sister, who no matter what, have always been there supporting me each and every step of the way. Not only is this cookbook dedicated to them, but its also inspired by them and all that they taught me about coming home kosher, to a not so kosher kitchen, and maintaining and strengthening the ties I have with my loved ones. Mom, Dad, Caryn, this is for you.

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