Two years before I was asked to teach a class at Degustibus Cooking School in Macy’s Times Square, I did the backroom kitchen work for two different chef friends who were teaching there. The head assistant, Amaral Ozeias, who during his long tenure has seen every great Chef and Tv personality pass through the doors of that kitchen, quietly motioned for me to come into his office. He pulled out the prettiest little yellow truffle and proceeded to recite the recipe, one of his all-time favorites. This kind gesture was the most delicious favor he could have done for me.
The sugar water that you make for this recipe is really a simple syrup. It is wonderful to flavor teas or as the base for lemonade. The ratio is always 2:1 so feel free to make a larger batch than specified below and store the remainder in your refrigerator. Serve granitas in clear glasses so you can see the beautiful glittering ice crystals.
The Butter Toffee Glazed walnuts in this dense cake are fabulous, pareve, and sold in supermarkets where they sell dried fruits and nuts. If you can’t find them, you can use chopped pecans.
Caribbean Rum Cake was excerpted from Susie Fishbein's Kosher By Design, short on time.
Pineapple Truffles & Watermelon Granita were excerpted from Susie Fishbein’s Kosher By Design entertains.
Photos by John Uher