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5 day countdown to Shavuos! Here is a creamy, sweet cheesecake that takes the cake!

FULL RECIPE — Wayfare's Parve Creamy Cheesecake:
Recipe By: @raizyscookin
25 Vanilla Oreo cookies

3 Tablespoons Wayfare salted butter,

24 oz. (3 8oz. packages) Wayfare cream cheese, softened

1 1/4 cup sugar

1 cup Wayfare sour cream
10 oz. Baker’s Choice Vanilla custard

2 X-large eggs Vanilla Oreo cookies, for decoration

preheat oven to 350°F.
For the crust:

In a food processor, pulse 25 Oreos to fine crumbs.
Add in the butter and pulse till combined.
Press into an even layer in bottom of prepared 9” spring-form pan.
Bake in preheated oven 10 minutes.
Allow to cool as you prepare the filling. (I pop it into the fridge or freezer for 10 minutes.) For the filling:

Using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy.
Add in the sour cream and the custard and mix well.

Add eggs one at a time and mix on low speed just until combined.

Pour the filling into the cooled crust. Place the spring-form and place in the oven.

Bake in preheated oven 50 - 60 minutes.
Turn the oven off and remove pan carefully. Cheesecake may still be a little jiggly.
Let cheesecake rest till set completely. Refrigerate for at least 4 hours or overnight.
Loosen the cheesecake from the rim of the pan and remove the rim.
Top with whipped cream (optional), crumble remaining Oreos and sprinkle over cheesecake. Cut into slices and serve chilled.

We just couldn't resist sharing these super vibrant shots from this week's Action-packed @whiskbyami!
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ANOTHER PERFECT SHAVUOS RECIPE — Salmon Quiche with Asparagus and Shallots (by Bagels n Greens chefs)

From BnG: When we first began serving quiches, Chef Konditor was crazy about his masterpieces, but some people said, “They’re too European, not for the Yankee palate.” It took a few months until this product became one of Bagels N Greens’ most popular dishes (both in the stores and at personal and corporate events). There’s no event without an assortment of quiches!


4 ounces (1 stick) butter
1 egg
1 tablespoon water
1½ cups (7 ounces) flour
1 teaspoon salt
½ teaspoon sugar

Royale (egg sauce)

3 eggs
½ cup plus 2 tablespoons heavy cream
3½ ounces sour cream
salt, to taste
pinch nutmeg
pinch black pepper
pinch paprika
1 garlic clove, crushed


30 (¼-inch) cubes salmon
4 asparagus spears, boiled
15 shallots

1. Prepare the dough. Add butter to the bowl of an electric mixer fitted with the paddle attachment. Beat butter until fluffy and creamy. Add egg and water, and beat until combined. Sift in flour, salt, and sugar. Mix until dough forms.

2. Wrap dough in Saran Wrap and refrigerate for 30 minutes.

3. Remove dough from refrigerator and roll as thin as possible (1/10 of an inch) on a floured surface. Cut dough circles using a cookie cutter (we used one with a fluted edge). Place circles in a muffin pan. Now dough is ready for filling.
4. Preheat oven to 350°F.

5. Prepare the royale. In a bowl, combine eggs, cream, sour cream, and all seasonings. Whisk together.
6. Place 5 salmon cubes in each cup. Divide asparagus and shallots among cups. Pour royale sauce over filling. Bake for 25 minutes.

Yield: 6 mini quiches

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Ricotta Cheese Trifle Bowl (by @nechamanorman)
From the author: I happen to like cherries a lot. The sweetness, the juiciness, and the color all get to me. The pits? That’s another story. They can be hard to navigate around. I was therefore very excited to find frozen pitted cherries in the freezer section at the supermarket. I got right to work trying to find the best recipe to utilize this yummy fruit. Success! You will be just as excited as I am by this show-stopping dessert.

¾ cup ricotta cheese 
1½ cups heavy cream
¾ cups confectioner’s sugar 
1 teaspoon vanilla extract
1 (8-ounce) container whipped cream cheese, softened
½ package tea biscuits or Biscoff biscuits (in Israel), crushed, divided

Red Wine Cherry Compote Sauce
¾ cup sweet red wine
1 pound (2 cups) frozen sweet pitted cherries
½ cup sugar
6 tablespoons water, divided
2 teaspoons vanilla extract
½ lemon, squeezed
1 tablespoon potato or cornstarch

1. In the bowl of an electric mixer, combine ricotta, confectioners' sugar, vanilla, cream cheese, and heavy cream. Whip for 3 minutes. Add in half of the crushed biscuits.

2. In a saucepan, bring wine to a boil. Cook until reduced by half. Add cherries, sugar, 4 tablespoons water, vanilla, and lemon juice. Simmer on low for 30 to 40 minutes, or until cherries are cooked through. Remove from heat.
3. Combine starch with remaining 2 tablespoons water. Stir into compote sauce to thicken. Let cool.

4. To serve, place ricotta mixture in a trifle bowl. Top with remaining crumbs and cherry compote. You can use one large trifle bowl or mini individual trifle bowls.

Yield: 8 servings

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FULL RECIPE — Quinoa Mac-and-Cheese Balls (by @nechamanorman)

1 cup quinoa
1¾ cups water
1 teaspoon salt
4 tablespoons butter
2 teaspoons garlic powder
½ cup mozzarella
¼ cup Parmesan cheese
½ teaspoon salt
1 teaspoon mustard
3 broccoli florets, finely diced

Flour Mixture

½ cup flour
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar

Egg Mixture

2 eggs
¼ teaspoon hot sauce
3 tablespoons milk
panko crumbs

1. Rinse quinoa well. Place quinoa in a 3-quart pot and cover with water. Bring to a boil. Lower heat, cover, and let simmer for 12 to 15 minutes, or until all water is absorbed. Remove from heat and let quinoa steam for 10 minutes. Fluff with a fork.
2. Remove ¾ cup cooked quinoa from pot (you only need 1 ¼ cups cooked quinoa for this recipe, though it is difficult to cook less than 1 cup well. Reserve extra quinoa for another use). 3. While quinoa is still hot, add butter, garlic powder, mozzarella, Parmesan cheese, salt, mustard, and broccoli. Mix well until butter and cheese melt. Roll mixture into 18 to 24 balls. Place balls in a baking pan and place in refrigerator to set.

4. Prepare the flour mixture. In a bowl, whisk together flour, salt, black pepper, and sugar.
5. Prepare the egg mixture. In a second bowl, whisk together eggs, hot sauce, and milk.
6. Place panko crumbs in a third bowl. Place chilled balls first in the flour mixture, then in the egg mixture, then in the panko crumbs. Return balls to fridge until ready to fry.
7. Heat oil in a 1-quart saucepan. Once hot, add balls and fry until golden. Serve balls alongside marinara or rose sauce (marinara mixed with cream). Yield: 18-24 balls

Enjoy :)
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In this week's Ami package, find this magnificent insert! The @mehadrindairy Shavuos cookbook is an eclectic, delicious collection of recipes that will have you salivating in seconds.
Project by @Media_OTG.
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8 new ways to top your cheesecake! + Shavuos hacks from our top writers!
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Taking cheesecakes to a whole new level!

Check out Janie Chazanoff's feature in this week's @whiskbyami.

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Update: Congratulations @ruchielau on winning this giveaway. Please check your DMs. The rest of you, stay tuned for another awesome giveaway that's already in the pipeline!

We teamed up with @chicestherdeutsch to give away a SIGNED cookbook 📙 for FREE, along with a $50 gift card 💳 to the food-store of your choice (Restaurants, Supermarkets etc.) Here's how you enter:
➡ Follow @whiskbyami AND @chicestherdeutsch
➡ Like this post
➡ Tag 4 friends (no businesses)
➡ At what store would you like to get the $50 credit? (Tag them if they're on Instagram!) And you're in!

For an additional entry,
➡ Repost and tag @whiskbyami and @chicestherdeutsch in the post

Good luck!

Winner will be announced on this post. This contest is not sponsored, endorsed or otherwise affiliated with Instagram Inc. By entering, Instagram Inc., you confirm that you are 18+ years of age, and shall adhere to all Instagram's terms of use. VOID WHERE PROHIBITED BY LAW. NO PURCHASE NECESSARY TO ENTER.
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Earlybird? Check out this perfect-for-Shavuos Blintz Pie (By Rivky Eisenberg) — FULL RECIPE

From the author: Whisk readers met Rivky in Issue #103, when Victoria visited her to learn about the beginnings of The Viennese Table, in the series “You Should Sell These.” How appropriate that she’s featuring a twist on a cheesecake here. This blintz pie is a variation on the classic cheese blintz, and once you are going through the process, you might want to make some extra crepes and filling to serve for dinner or freeze for another time. This pie freezes well and is great served warm or cold. You can also top it with a strawberry sauce; blend a defrosted bag of frozen strawberries with confectioner’s sugar to desired thickness and sweetness.

6 eggs
1½ cups flour
1½ cups milk
pinch salt
3 tablespoons sugar
1½ tablespoons oil

2 pounds farmer’s cheese (I prefer Mehadrin brand)
4 egg yolks
5 tablespoons sugar
2 tablespoons vanilla sugar
1. To prepare the crepes, combine flour and eggs. Stir until no lumps remain. Add remaining ingredients slowly. You may need an immersion blender to make it smooth.
2. Heat a 9-inch frying pan over medium–high heat. Brush with oil or butter. With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer. (The first blintz is sometimes a bit messy—don’t get discouraged!) When the underside has some light brown spots, turn to lightly brown the other side. Crepes should be soft and pliable. Pile them one on top of the other until you are done and are ready to layer them. They can be frozen at this point or after layering.

3. Prepare the filling. Combine all ingredients. (If you prefer a sweeter filling, you can add a bit more sugar, 1 tablespoon at a time, but be mindful that the sugar softens the cheese and may cause it to ooze out, especially when heated.) 4. On a cake board, cake stand, or plate, place one blintz on the surface. Top with a thin layer of cheese filling. Repeat until you have used all the crepes and filling, or until the pie has reached the desired height.

5. Serve cold or warm alongside sour cream or whipped cream and strawberries.
Yield: 10-12 servings


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