Pareve Ginger Lemon Gingersnap Ice Cream

Wow, that’s a mouthful. And it’s not ironic, either, because when I finished this ice-cream I wanted to shove my face into the bowl before it was frozen. And then once it was frozen, I couldn’t stop eating it. The base is so easily adaptable that I’ve made it twice with two drastically different flavors, but this ice cream was certainly to die for.

Claire gave me a cookie recipe that we are all now obsessed with, Martha Stewart’s Chewy Chocolate Gingerbread Cookies. These make a regular appearance in our home. Jonathan recently asked me if I could try to incorporate these cookies into a pareve ice-cream dessert modeled after one of our favorite dairy ice-creams, Trader Joe’s Lemon and Triple Gingersnap Ice Cream. I love a challenge in the kitchen, so I decided I would slightly alter Martha’s cookies to fit the recipe, and to use my new-found love, coconut cream whipped cream in the recipe.

I apologize for the lack of pictures — my desire for face-planting into the bowl of ice cream somehow overtook my desire to take pictures, but this is not the last time this dessert is going to make an appearance at our Shabbos table, and once I make it again (ahem, next week…) I will take plenty of pictures to update this entry with.

Chewy Triple Gingerbread and Lemon Cookies
(adapted from Martha Stewart)

1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup margarine or oil
3 tablespoons freshly grated ginger – I used Dorot frozen ginger cubes, but you can grate away if your heart desires
1 tablespoon lemon zest (about the zest of one large lemon)
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses (again, I used date honey)
1 teaspoon baking soda
1 1/2 teaspoons boiling water
1/2 cup granulated sugar


  1. Line baking sheets with parchment.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat margarine or oil and grated ginger and lemon zest until emulsified, about four minutes. Add brown sugar; beat until combined. Add molasses or date honey; beat until combined.
  3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Turn out dough onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refrigerate until firm, 2 hours or more.
  4. Preheat oven to 325 degrees. Roll dough into 2-inch balls; place 3 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, about 15 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Pareve Ginger Lemon Gingersnap Ice Cream
(adapted from Mishpacha)
serves about 8-10. Next time, I’d double (or triple) the recipe

2 egg whites
1/3 cup honey
1/2 cup sugar
1/4 cup water
1 1/2 cups pareve whipping cream (I used my pareve coconut cream – one can)
3 tablespoons grated ginger (Again, I used Dorot Ginger cubes but you can grate away!)
1 Tablespoon lemon zest
Juice of 1-2 lemons (to taste)
1 teaspoon vanilla extract
10 triple ginger shortbread cookies, chopped into chunks


  1. Beat egg whites until soft peaks form.
  2. Combine honey, sugar, water and grated ginger in a small but heavy-bottomed saucepan. Stir over low heat until sugar dissolves and syrup is clear. Raise heat and bring syrup to a boil. Boil without stirring for 2 minutes. Remove from heat.
  3. Slowly and carefully beat the hot syrup into the egg whites, pouring in a thin stream. This is helpful with another set of hands. Get your husband, best friend, or kids to help by holding the beaters while you pour in the hot liquid. If you have a stand-mixer, go at it alone! Continue beating until you have stiff peaks and the meringue has cooled, about 5 minutes. Add lemon juice and beat until incorporated. Meringue will soften a bit, but it’s okay.
  4. In a separate bowl, beat the pareve whipping cream (or coconut cream) with the vanilla extract and lemon zest until it reaches the consistency of sour cream. Fold the cream and cookie pieces into the meringue. Place in a freezer-proof container and then cover and freeze overnight.
  5. Serve with leftover cookies or carrot cake or other ginger-themed dessert. Make sure you have enough for seconds and thirds – this ice-cream goes quickly!

Pareve (Vegan!) Coconut Cream Whipped Cream

I try to eat very healthy. I’m generally a very health-conscious person and about a year or so ago, my husband and I decided to cut out foods that were processed (when possible), white carbohydrates, and as much sugar as we can bear. This means that on Shabbat, things sometimes get a little sticky when it comes to our diets, especially when eating at other people’s houses.

That, and our love of ice cream. While my husband (Jonathan) has actually been professionally employed to make pareve ice cream, I am a new convert to the pareve home-made ice cream movement. The problem is, most recipes contain lots of chemicals in the form of an ever-hated product of mine: Rich’s Whip. While Rich’s Whip (and other non-dairy whipping creams of similar make-up) tastes delicious, it is laden with chemicals and sweeteners, making it the antithesis of our food philosophy. So, when I came across a recipe that called for Rich’s Whip and NO ice-cream maker for pareve ice-cream, I knew I had to find an alternative.

To the blogosphere I went! And the blogosphere certainly did not dissapoint — I found out that Coconut Cream works brilliantly as a non-dairy whipping cream, and incorporated perfectly into my ice-cream. The coconut flavor (which I happen to enjoy) was a nice touch, but our guests said that they didn’t even know it was there.

How do you like those coconuts?

1-2 cans full fat coconut milk or coconut cream, chilled in the refrigerator overnight
1 tsp vanilla extract
1 Tbsp sweetener (I used date honey, but you can use maple syrup or regular honey too)
1 Tbsp amaretto or other alcohol of choice (bourbon would also be delicious)


  1. Chill coconut milk cans in the refrigerator overnight. This is a crucial step to the whipped-cream making process — it allows the coconut water to separate from the cream completely. If the water gets mixed into the coconut cream, it will NEVER whip up nicely. Alternatively, if you forget to put the can in the fridge you can put it in the freezer for a solid two hours. This worked for me in a bind.


    “cocos” is how you say coconut in Hebrew.

  2. Take the can out of the fridge or freezer and turn it upside down. Open the can UPSIDE DOWN so that the water is on the top when you open it. I did this backwards the first time and it resulted in a MESS — the coconut water went EVERYWHERE. You can save this water to use in smoothies or just as a yummy drink — it’s very nutritious.



  3. Scoop the cream into a large bowl and, using your electric mixer, whip away! The cream will soften and smooth out into a nice, full-bodied whipped cream. Some blogs I read recommended putting the bowl in the freezer to keep it cold, but I didn’t and had no problems.


    Look at all of that cream from only one can!

  4. Add vanilla extract and sweeteners, alcohol if desired and keep whipping.


    Look at those stiff peaks! Wonder who got to lick the bowl….

  5. Use in icings, ice-creams, or just as a general topping. This will keep in the fridge, but will solidify quite a bit and should be taken out a few minutes before serving to soften.

    Coconut Cream Whipped Cream on a carrot cake, or let’s see how many times we can us the letter “C” in one dessert. Delicious!

Turkey Chili and Cornbread

Hey Everyone,

If you’re cooking for men (or you are a man) you might have discovered the importance and necessity of simple and delicious meat dishes.  I want to share with you a dish that always gets 10 points with my husband, makes plenty of delicious leftovers, and is soooo easy!  If it sounds too good to be true get ready to become a believer.

Original recipe found here.

Turkey Chili


1 Tbsp. extra virgin olive oil

1 onion, chopped

2-3 cloves garlic, minced

1 bag frozen corn kernels

1 bell pepper, chopped

1 lb ground turkey (80/20 if possible)

15 oz. diced tomatoes

8 oz. tomato sauce

1 bay leaf

1 or 2 cans black beans and/or pink beans

4 oz. tomato paste

2 tsp. chili powder (or hot paprika)

1 tsp.+ salt


Sautee onions in the olive oil in an 8 quart pot on medium heat.  Add garlic, salt, and chilli powder and continue cooking until tender but not brown.  Add ground turkey and cook until almost fully browned.  Then add corn kernels, bell pepper, diced tomatoes, tomato sauce, beans, bay leaf, and tomato paste.  Simmer covered on low heat for at least ½ hour.


I personally think chili just wouldn’t be properly enjoyed without a little cornbread.  So if you’re like me, here’s a recipe that I like.  Replace the milk with soy milk and the butter with oil.  If you’re living in Israel cornmeal may be a bit tricky to find but I promise it’s out there.  (And it’s not corn flour!  That’s corn starch.) Try your local health food store if you don’t find it at a regular super market.

Original recipe found here.



1 3/4 cups all purpose flour

1 cup cornmeal

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups milk (or soy milk)

1/2 cup unsalted butter, melted and cooled (or oil)

1 large egg


Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.  Stir in any desired herbs, cheese, corn kernels, or other flavorings.

In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.  Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.  Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.  Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Feel free to enjoy the cornbread with honey and the chili with an ice cold beer.


Happy dinner everyone!


Butternut Bisque

Hi Everyone,

This milchig soup is a great for the winter for a few reasons  Butternut squash is in season in the winter and this soup freezes well and comes right back to life.  But if you can find Butternut squash at a good price year round then this is a soup worth making every month!  Also, for whatever reason cayenne pepper is difficult to find in Israel so I replaced it with hot paprika.  Use pareve chicken soup mix for the broth and 3% milk instead of half and half.

If you’re wary about how to prepare the butternut squash here is an amazingly clear tutorial on how to cut butternut squash.

The original recipe can be found here.

Butternut Bisque


3 tablespoons butter

1 medium onion, coarsely chopped

2 garlic cloves, sliced

1/2 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)

Coarse salt

1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes

1 can (14 1/2 ounces) reduced-sodium chicken broth

1 cup half-and-half

1 tablespoon fresh lemon juice

Sour cream, for serving


In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.


Working in batches, puree in a blender until smooth. (Or use an immersion blender like I did!) Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.


I served the soup with seasoned orzo and peas which can be enjoyed on the side or plopped right into the soup.  A crusty bread would also be great with this dish.

Pack up the leftovers, label with the dates, store in the freezer and have dinner in seconds whenever you need to save some time!


Two Share-worthy Side Dishes

We all know and love a nice roasted chicken on Shabbos.  But what really makes a meal sing? The side dishes.  Here are two that are definitely share worthy.

Minted Pea Mash


I discovered this recipe after accidentally buying frozen peas instead of green beans. But based on how well received it was at dinner I think it will become one of my new “go-to” side dishes.

Here is the original like for the recipe.


2 bags of frozen peas

1tbsp. unsalted butter or margarine

1/3 cup lightly packed mint leaves, coarsely chopped

salt and pepper


In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.

The final product was a stunningly bright green mash with a refreshing and light flavor.  Everyone loved it!

But my favorite side dish of all time is still…

Garlic in Olive Oil



4 heads of garlic

olive oil



Preheat oven to 350 degrees F.

Peel each clove of garlic, opening the heads and gently smashing the cloves with the side of a chefs knife to loosen the casings.  Chop each clove into 1/4″ pieces, cutting each clove into about three pieces.  Place into an 8×8 baking dish or aluminum pan and cover with olive oil until all cloves are submerged.  (Some may float to the surface and that’s fine.)  Sprinkle with a little salt.

Place on a baking sheet with a rim to prevent spilling.  Bake in the oven for 20 minutes for soft, spreadable garlic and 30 minutes for crunchy garlic.  Every oven is different so always keep an eye on the color of the garlic.  If it looks done it probably is so don’t mind the timer!

When all the cloves are eaten up, which never takes too long, the oil is infused with garlic flavor and is heavenly on bread.

Good Shabbos everyone!


Soy Free Asain Noodle Soup

I just made this soup for dinner and it was SO good that I couldn’t NOT share it with all of you. I made up the recipe as an homage to my husbands favorite $6 Chinatown venture, bimimbop, and pho, something that I’ve always wanted to try, but never had.

We’re currently in a waste not, want not period which means that NOTHING goes to waste when we do have it, meaning if I’m buying a whole chicken, I use the whole thing, bones and all. We’re also currently huge fans of CheaperKol thanks to their super duper cheap chickens, which cost a mere 20 shekels a kilo. That’s not even 2 dollars a pound, people. You couldn’t get kosher meat for that price if it WASN’T kosher. I went to the store today and bought some staples, including two whole chickens.

Jonathan and I do not like white meat chicken — usually, we’re much more into the dark meat from the bird, especially if the white meat is on the bone — I find it dry and I can never seem to figure out how to get it flavorful and juicy no matter how I cook it, so I de-bone it, use the bones for one thing (usually sou), and the shnitzels for something else. Since Jonathan is a food scientist (really a MAD food scientist, if you break it down), it’s usually his job to de-bone the chicken, but today, I had to brave at it myself — and I have to say — I did a pretty good job! The shnitzels actually LOOKED like shnitzels, and even though I included them in today’s recipe, I don’t think that the soup would have been lacking anything if I’d have left them out, and I could have saved them for another night’s dinner.

If you don’t have chicken bones on hand, you could definitely use chicken soup mix or a bouillabaisse cube instead, but I don’t think it would give the soup the same richness. Also, if I could find baby bok choy, I would certainly add it to this dish, probably after either sauteing or grilling it on the side.

All’s said and done, and we REALLY enjoyed this soup — it was hearty, flavorful, and best of all – super healthy.

Soy Free Asian Noodle Soup

1 onion, frenched
3 cloves of garlic, diced
1 carrot, diced
1 tsp salt
1 leaf kombu – we found this at Rami Levy — it’s a seaweed that adds “umami” flavor to soups and stocks
Bones of two chicken breasts, plus wings and neck, or 2 Tbsp chicken soup mix or 2 bouillabaisse cubes
Water to cover
Noodles of your choice – I used vegetable noodles that were similar to ramen, but you could also use glass (rice) noodles if that’s your preference
3 frozen ginger cubes
Eggs (to fry, to put on top ofas many as bowls of soup you are making)
2 Chicken breasts (optional, but you could also use tofu if you’d prefer)

For the chicken:
1 Tbsp garlic powder
1 Tbsp salt
1 Tbsp black pepper
1 tsp cinamon
1 tsp coriander
1 tsp cloves
1 tsp hot pepper flakes


  1. If you are using chicken, cube the chicken and make a rub of all the spices, and then coat with olive or canola oil. Set aside.
  2. With one teaspoon of oil in a VERY hot pan, toss onions, carrots, and garlic with one teaspoon of salt until they begin to brown, then lower the heat. Once the vegetables start to shrivel up, turn up the heat and add the chicken bones. After two minutes, use tongs to flip the chicken bones and let them roast in the pan.
  3. Once the meat on the bones starts to brown, add enough water to cover and one kombu leaf. Let the soup boil, and then lower to a simmer. Let simmer for 20-30 minutes.
  4. After 20-30 minutes,heat up one teaspoon of oil in a skillet. Once oil starts to smoke, add chicken and saute until sides are brown and chicken is fully cooked. While the chicken is cooking, add the noodles to the soup and let them cook in the broth. As long as you are not using PASTA, you don’t have to worry about the water getting cloudy.
  5. Once the chicken is cooked, put in the bottom of your serving bowl.
  6. As pasta continues to cook, fry two eggs either sunny-side up or over-easy, leaving the yolk runny.
  7. Put the soup together! Chicken on the bottom, soup (with noodles and vegetables!), and then a runny egg on top. Enjoy with chopsticks or, if you’re like us and have none – a fork AND a spoon. DELICIOUS!


Welcome to Call it Kosher!

Hello and welcome to Call it Kosher– the kosher recipe sharing database of a few kitchen-savvy ladies from America. We love to cook and eat each others food so much that we decided to start a formal recipe sharing blog to facilitate the sharing and spread the love!

The only requirement for sharing a recipe is that you yourself know that the recipe is reliable or if there are any adjustments that you provide them to the best of your ability.  Feel free to add pictures and comments.  We want to know how things went over 🙂