July Kosher Connection Challenge: The Great Blog Swap (Homemade Disaronno Ice Cream with Hazelnut Chocolate Bark)

The Inspiration: The Great Blog Swap and a Giveaway!

The Kosher Connection, the group I co-founded with Jamie Geller and Tamar Genger of Joy of Kosher (http://www.joyofkosher.com/), is turning 1 year old this month! The KC (as we fondly refer to the group) is a group of about 20 kosher food bloggers who are dedicated to the ideal that kosher food can be fantastic. The exchange of ideas, the fact that we are all dedicated to not only the improvement of kosher food, but also of ourselves as bloggers and recipe developers is nothing short of amazing. Unless it is Shabbat or a Yom Tov, not a day has gone by without at least one or two members of the group emailing each other or the group as a whole, using each other as sounding boards -and fully confident in the advice they receive in return.

In addition to the group, there is a monthly cooking challenge (the Kosher Connection Challenge) open to any kosher food blogger.  To celebrate this milestone, what better challenge could there possibly be than to try to step into a fellow blogger’s shoes? Using a random sorting device, each blogger participating was assigned another blogger whose recipe (or style of recipe) they would have to replicate for this challenge.

I was so thrilled to get Sina Mizrahi of The Kosher Spoon (http://www.thekosherspoon.com/) as the blogger whose recipe or style I had to imitate! Her food always looks delicious, and her photography is stunning.

The Innovation: A recipe similar to what Sina would make for her own blog.

We all know I cannot seem to follow a recipe. No matter how hard I try, it just never happens. There are precisely 2 recipes I follow to the letter – and that is because they are for Passover! The best I would be able to do was to become inspired by something Sina made previously, and hope my interpretation would do her justice. Here is the recipe I was inspired by: http://www.thekosherspoon.com/2012/07/dairy-free-halva-and-pistachio-ice.html

My Interpretation: Disaronno Ice Cream with Hazelnut Chocolate Bark

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Recipe for Disaronno Ice Cream:

14 oz ( 1 can) coconut cream

16 oz (1 container) non-dairy whip topping

32 oz vanilla almond milk (no sugar added)

5 oz vanilla extract

8 oz Disaronno

2 -2 finger pinches of table salt

Combine all ingredients and bring to just below a boil. Stir continually for about 5-7 mins. Whne you taste it, the raw sharpness of the  liquor and vanilla extract should not be present, only the flavor. Cool to room temperature, then pour into a mixing bowl with a whisk and mix at meduim high speed til the top starts to froth and turn foamy. Pour into a 9×13 baking pan ( it will fill it about half way) and set into freezer. You will let it set partially, remove from freezer and reblend 2 or 3 more times, til you get a lot of froth. Then you will return to pan and freeze completely. Remove from refrigerator a few moments before serving so it is easy to spoon out. The texture is more icy than creamy.

Recipe for Hazelnut Chocolate Bark

20 oz finest quality semi-sweet chocolate ( I used Alprose in this particular recipe)

8 oz chopped hazelnuts ( I used raw, you can use toasted or toast for 5 mins in oven at 350F)

2 -fingered pinches of Dead Sea salt

1 large baking sheet covered in parchment paper.

Using double boiler method, temper chocolate til there are no lumps, no air bubbles, and the chocolate has a high gloss. Working quickly, remove from heat, pour entire bowl in the center of the papered tray, and spread out, leaving room at the edges of the paper so you can cut and remove pieces later. When chocolate is evenly spread but still liquid, sprinkle hazelnuts evenly over chocolate. Then add the sea salt, and refrigerate on a level shelf til set. Take a sharp chef’s knife and dip the blade in boiling water, then dry. Working quickly so the chocolate does not melt or smudge, cut into peices of desired size. If chocolate does not cut easily, re-dip knife in boiling water. If chocolate gets too soft, re- refrigerate until its sets once more. Store in a plastic container, with parchment paper in between the layers, in your fridge.

And now for the giveaway…remember to enter everyday for a chance to win these amazing prizes from Emile Henry! The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. Contest is sponsored by Joy of Kosher.

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