Kosher Cuisine with Marcy Goldman

A new year and  a new year of kosher baking
Trends ahead in 2012 baking – and some recipes to usher in the New Year

It’s always a guess when forecasting what’s on the rise because trends can be flighty and then it turns out it was just a brief fad and not an enduring trend. However, in baking, especially kosher baking, trends move slowly and tend to stay so it’s easy enough to get an overview of where we’ve been and what’s ahead. Before I leap to the recipes of the month, I would like to share some baking hits and wonders.

Cupcakes are reported to be on the wane but judging from the cupcake TV shows, cupcake shops and cookbooks, and plethora of cupcake baking accessories from the bake ware companies, cupcakes show no sign of quitting. Both regular cupcakes and more often than not, gluten-free cupcakes reign. Still, with pies cropping up, in mini versions also called ‘hand pies’ (or tartlets or simply turnovers), cupcakes might have to share the stage. The fruitiness of pies is also seen as nutritious and wholesome. Still for afternoon Hebrew class treats, nothing beats cupcakes. The operative theme is: little.

Why little baking? It’s largely due to dietary concerns, the acceptance of treats being ‘ok’ but in small bites and the timeless appeal of smaller things which is a treat for kids and adults alike versus the guilty pleasure of a huge slice of Deli-style cheesecake.

Multi grain breads, artisanal breads – are still consistently popular, gaining ground slightly, as healthy breads combined with interesting flavour combinations are drawing in even the pickiest eaters.

There’s also baking on the run. Despite the plethora of yoga and meditation classes and features, devoted to how-to-relax in the Twitter Age, we’re still in hurry and more mobile than ever. Hence the popularity all-in-one breakfast sandwiches. And guess what is one of the most popular breads for breakfast sandwiches? Bagels, of course – that kosher baking standby that is a great foundation for eggs and cheese on-the-go. But a classic biscuit with lox and cream cheese is an nice kosher spin on the breakfast sandwich popularity.

Grains, Gluten, and Vegan

Still on the nutritious bent, anything grainy is perceived as super healthy and multi-grains, whole-grains and/or organic grains (along with wunderkind oatmeal) are the way to go. acceptable, especially for the school lunch set who are big consumers of sliced bread.
Make it kosher and organic – and you’re a step ahead. Then make it gluten free and you’re a star.

Then there’s is the kosher vegan/vegetarian consumer – once a small niche now far larger and increasing all the while. People are choosing vegan or vegetarian as much for dietary needs as they are for political or philosophical sensibilities.
Happily in gluten-free baking, there are many options in pre-mixed multi-grain flours, as well as gluten-free, all-purpose mixes that make things easier for the baker to adapt recipes into gluten-free or grainy ones. However, if you can figure out what all-purpose gluten-free mix works best for you and make your own, costs are far cheaper. In most cases, gluten-free mixes are largely brown rice flour, milled amaranth, quinoa, teff flours, bean flours, and potato or other starches.

In fats, butter is not as evil as it was a few years ago and oils are still in, especially (and still) canola but also coconut butter and light olive oil in baking – which only is one more reason to bake kosher – recipes that are pareve and often oil-based, are already in the trend!

Overall, old-fashioned baking in the kosher world of food, buoyed up with some treats is very much on the horizon. To start off your new year in a healthy and upbeat way, I am sharing some recipes that capture a bit of the trend of gluten-free, grainy goodness and even a contemporary bagel in a luscious maple-walnut spin and a neat breakfast biscuit done a la Deli style. Enjoy and happy new year!
Marcy Goldman

Recipes
Bubbie Style Skinny Oatmeal Cookies
These are great when you want a hearty grandmotherly cookie but with reduced fat (which is the new grandmother cookie.)

Flour Free (gluten free) Oatmeal Cookies
For gluten allergies, vegan or simply if you want a change

Maple Walnut Bagels
These are beyond heavenly. They feature a touch of whole-wheat flour, honey, maple syrup, toasty walnuts and a special lashing of Maple Butter. Fresh, they are outstanding. Toasted? Another world. Stale? STILL good!

Gluten Free Friday Night Brownies
Pareve, gluten free brownies that are still decadent. Most store baking aisles and health food stores sell gluten free, all-purpose flour mix.

Ancient Grains Challah
What a nice way to start the New Year than with a rustic challah that makes the most of this lovely, velvety bread, articulated with a touch of extra-healthy, ancient grain flours.

Biscuits and Lox Breakfast Biscuits
Classic baking powder biscuits with cream cheese ‘smear’ and lox. A perfect breakfast on the run