BeingJewish.org - Jewish Cooking Expert

Ginger Tahini Topping (dairy)
Makes about 1 ¾ cups

1 cup brown sugar
½ cup water
2 tablespoons unsalted butter
½ cup evaporated milk, undiluted
½ cup tahini (sesame paste)*
3/4 teaspoon ground ginger
3 tablespoons pine nuts

*stir well to blend before using

In a small, heavy saucepan, stir the sugar and water over medium heat until sugar is dissolved. Bring to boil. Reduce to simmer and cook for 5 minutes or until mixture is beginning to take on a syrupy appearance. Remove from heat. Add the butter, evaporated milk, tahini, ginger and pine nuts. Stir to blend. Serve warm or at room temperature.

Note: this may be made up to a week ahead.

approx. nutrients per tablespoon: calories – 74 protein – 1g carbohydrates – 9g

fat – 4g cholesterol – 4mg sodium – 10mg

This recipe from the article Old-Fashioned Ice Cream Social

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.