WORLD SERIES OF JEWISH DESSERTS AT TEMPLE BETH-EL

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An evening of tasty treats and good causes
An evening of tasty treats and good causes

 

Layne Mayer, Vanessa Weiner, Amy Orth, Mia Shalansky, Emily Torgan-Shalansky, Adrienne Uffer and Doug Blake in a blaze of glory.The competition was fierce at Temple Beth-El’s “World Series of Jewish Desserts.” More than 20 chefs brought their finest sweet creations in hopes of winning the Oct. 27 contest. The judges included Lynn Williams, owner of Seven Stars Bakery; Dr. Andy Robin, a doctor, former award-winning writer for “Seinfeld” and “Saturday Night Live” and current columnist for the Providence Journal; and Anita Solomon, former owner of the East Side favorite, Lloyd’s Restaurant, and a temple member of more than 80 years.

This year’s fundraiser, benefitting the Temple Beth-El Religious School Scholarship Fund, followed last year’s “World Series of Kugel” and the 2011 “World Series of Brisket,” each of which attracted 200 attendees and raised $7,500 to assist member families with school tuition costs.

The chefs brought their best game to the table. Robin Homonoff decided to gild the lily to win over the judges with a personal touch. Next to the Sour Cream Walnut Cake, she placed framed photos of the family matriarch, along with her handwritten plastic-encased recipe, on the table. The Torgan family also displayed creativity by including miniature Israeli flags in the muffin cups containing caramel-dipped local Macoun apples, which William, 7, the youngest chef of the night, picked with his Sunday school.

Several thought ahead and provided printed recipes for “sweet teeth” to take home. I can now make Sour Cream Nut Cake, Passover Chocolate Mandelbrot, Matzo Crack (yes, you read that right) or Chocolate-Banana Kugel when the urge strikes. A number of contestants incorporated Yiddish words for various relatives, the originators of the recipes, into the titles. So, if you wondered how to spell bubbe or zayde, you should have attended the event.

My favorite entrant was a little boy who, upon my exclamation “And who made these donuts?” answered, “The bakery.” It turns out that their chef d’oeuvre didn’t come out of the oven as expected, so the parents voluntarily disqualified themselves from the contest. As the boy’s dad explained, after jokingly chiding his son for revealing secrets to the reporter, they still wanted to contribute something to the event, so they brought some sufganiot. Had I not been so captivated by the Feldman boy, I would have noticed that their sign read “Silver Star Bakery.” Though the family didn’t win, they get my Gold Star for their honesty and effort.

Coffee Cake tied with Rugelach for the most popular dessert, with four entries of each kind. Some coffee cake recipes hailed from Eastern Europe, so they fattened up on their beloved sour cream, while other all-American ones sneered at the idea. All rolled up and smelling of cinnamon, some Rugelach bore the fruit of grape vines and the Ghirardelli factory. One particularly innovative Rugelach decided to wear her clothes inside out and call herself Rugelach Revised. You won’t be wrong to suspect writer Nancy Kirsch of creating the name and the recipe. Zoe Finkelstein gave her a run for her money, however, with Deconstructed Chocolate Cheesecake Cupcake. Derrida, anyone?

Mandelbrot, masquerading under various misspellings, followed with three entries, challenging the lonesome Kamish Broidt, of the same dessert heritage – a real rebel that wanted to distinguish itself with an original name – what a Crazy Bread!

“Kamish” had the right idea since many names that evening sounded similar.

Emily Torgan-Shalansky baked a tantalizing Mascarpone Cake with Mango Sauce to contend with her mother-in-law Ruby Shalansky’s Chocolate Caramel Matzo. Mia, the youngest member of the family, tried to maintain peace by helping everyone. Henry Mayer, with Sam Salinger’s help (both with BBYO Providence), competed with Layne Mayer, his mother, who, along with Vanessa Weiner and Amy Orth, teased with Dark Chocolate-Dipped Gluten-Free Macaroons. Their true competition, however, was Debbie Waldman’s gluten-free and nut-free Chocolate and Banana Kugel. Fortunately, the Kugel wasn’t also fat-free because then it would have nothing left to lose, as Janis Joplin once aptly pointed out.

Rabbis raced against cantors, moms’ recipes – against grandmas’ and caramel-dipped creations – against chocolate-dipped ones. The contest even included two teenage girls who made their desserts from scratch. Madison Selsberg, a cook and a baker since the age of seven, prepared her signature Coffee Cake. Julia Birnbaum, a food blogger (thesweetlifeofrired.blogspot.com), made Zabar’s Black and White Cookies, beguiling everyone with their fancy tuxedoes.

Editor’s note: the winners are listed here; their recipes will appear on page 18.

Best Dessert: Emily Shalansky – Mascarpone Cake with Mango Sauce

Best Dessert First Runner-Up: Layne Mayer, Vanessa Weiner, Amy Orth – Dark Chocolate-Dipped Macaroons

Best Dessert Second Runner-Up: Adrienne Uffer – Hamantashen

People’s Choice: Doug Blake – Rugelach