What’s the most important part of making your cholent the success that it is?
Halva Mousse
There used to be an incredible tiny chummus place in Flatbush with the best halva mousse. We miss Meraki, but it turns out making it at home is much easier than I thought!
Mix about 1⁄3 cup raw tahini with about 1⁄4 cup pareve chocolate syrup. Add a pinch of salt and a splash of vanilla. Fold into a beaten 16-oz pareve whipping cream. Taste and add more chocolate syrup if you like it sweeter. Serve in small cups with crushed
viennese crunch on top.
—Michal Frischman
What’s the most important part of making your cholent the success that it is?
I haven’t settled on an exact chamin recipe yet, but the one thing that I find makes the most difference is taking the time to sear the meat in oil, removing it from the pot, and then sautéing sliced onion until caramelized. It maximizes the flavor output and gives a glorious deep color to the chamin, which makes it more appetizing.
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