The great thing about holiday cookbooks is that there's always another holiday coming. That calendar just keeps on turning pages.
The Holiday Kosher Baker by Paula Shoyer is all about Jewish holidays. But, hey, just because a recipe can be used for a particular holiday, it doesn't mean you can't use the recipe for any old day.
I mean, no, you're not going to decorate a cookie for a holiday and serve it for another holiday - and there are certainly some recipes that are tied to certain holiday ... but good baking is good baking.
A case in point is the shortbread cookie recipe in this book that I recently made. The cookies could be used for a specific holiday, or you could make them next Tuesday. Or for the cook club. Or a birthday. They're nice cookies.
One thing you'll see a lot in this book is the use of margarine where other books might use butter. The reason is the dietary prohibition against mixing meat and milk during a meal. So, the shortbread cookies I made used margarine, which means they could be served after either a meat meal or a milk meal.
It also means that the shortbread cookies I made would be good for vegans or for people who have dairy allergies or who have other reasons for avoiding milk products.
Want the recipe? It's waiting for you right here.
Want to know all about the cookie stamps I used? Follow the link to my review!
But the book isn't all cookies and desserts. Of course there are cookies, cakes, cupcakes, pies, pastries, bars ... well you know.
But there are also breads (who doesn't love brioche?), crepes, cheese blitzes, and kugel.
But most of it is sweets. Because, well, for a holiday, you need desserts, right?
Overall, I'm loving this book. While I'm not a big user of margarine, it's nice to have recipes that are designed to use margarine for times when I need to make something dairy free. And there are other recipes that use butter and other dairy products.
I received the book from the publisher and the cookie stamps from the manufacturer.