About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Desserts - Dairy

Chocolate Mousse Tart (non-gebrokts, gluten-free)
I found this recipe in Susie Fishbein's "Passover by Design". The series of cookbooks is quite lovely; I envy the cast of contributors who make the books so attractive. The photo of the ...
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Quinoa Treats (gluten-free and non-gebrokts)
For my Passover baking demonstration a couple weeks back, I have this idea that I want to make some sort of quinoa cookie. Thinking of my toasted oatmeal cookie recipe, I figure I can wing it and star...
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Tu B'Shevat Banana Bread
Noticing that I don't have a banana bread recipe in my tea bread collection I figure I'd better get on it. In an ideal world, this would be posted sooner than now. Catering has definitely...
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Mango Macadamia Nut Bread
This recipe is adapted from Sam Choy's "Island Flavors" cookbook. I promise this is the last recipe I'll post inspired from its pages. There are tons of fabulous recipes sandwiched b...
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Marble Loaf Tea Bread
Tea breads are old school; especially when made with old school ingredients. A good marble loaf is my favorite. I feel less guilty eating a cake without frosting. A thin slice with a cup of tea is Sha...
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Pastry Cream - Dairy or Pareve
Creating a dessert buffet a couple of weeks ago, my client requests a pastry cream filled tart topped with fruit. It's a little tricky to make pareve pastry cream but following brisket and chicken...
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Dutch Apple Pie
Yom Kippur ended a few hours ago. Just as there are those who immediately do some token gesture toward building the sukkah, my thoughts turn to apple pie. I love apple pie in the sukkah and alway...
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Swedish Apple Pie
Yontif is just out. All of you are breathing a sigh of relief. Looking like a deer caught in headlights, I have 2,000 meals ahead of me in the coming week. A stack of event plans  needs...
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Swedish Almond Tarts
I discover these dainty tarts while developing a menu for our Swedish buffet. There is a trend toward dessert buffets filled with tasty, worth-the-calories morsels that can be casually popped int...
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Chocolate Coconut Balls
Part of our Swedish offering consists of this surprisingly tasty morsel of chocolate and coconut; pretty much my favorite combination. Hesitant about the uncooked oatmeal, I shrug and toss it into the...
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Cinnamon Walnut Babka
I haven't a clue as to how the filling for this Cinnamon Walnut Babka evolved but it is good. Thanks to Indiegogo contributors and the talents, skills and patience of videographer Gordon Modin, we...
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Leah's Famous Chocolate Babka
Chocolate babka rules, rocks and was the most popular item after challah in the bakery. It is also the most requested 'next video' and you can now see it here! Putting up an Ind...
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Crumb Topping
I always sprinkle this crumb topping liberally on my babkas. It is a simple mix of flour, sugar and margarine. It lends texture and crunch to the babka crust. I also use it on my rugelach for the same...
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Cinnamon Rolls
Not too long after my father passed away, I drove to Seward Park for a meeting with one of the Rabbis. I had only been catering for a year or so and was going to help with his son's bar mitzvah pa...
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Yeasted Sweet Dough
This is an extra rich yeast dough perfect for many baked goods; babka, cinnamon rolls, coffee cakes, etc. I've been making it forever always with great results. We've made a how-to v...
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Malasadas ~ Portuguese Doughnuts
Chanukah is a time of dreidels and sufganyot, latkes. As a convert, hitching a ride on the turnip cart of culinary traditions feels often times like riding shotgun with the real McKleins. Whatever I c...
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Apple Crisp with Oatmeal Streusel Topping
I spend the last of the holidays on the amazing apple crisp diet. Making a couple of pans for my friend Susan for Sukkot, I peel another 5 pounds of apples for myself. The handy apple peeler and corer...
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Northwest Pear Cake
In a cookbook around here somewhere is a recipe for an Italian Pear Cake. I adapted it to create the Northwest Pear Cake by substituting dried cranberries for currants and almonds for pine n...
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Funfetti Cake
Part of me is procrastinating. I should be working on Thanksgiving recipes. Only one glitch; fresh turkeys haven't arrive at the market and mashgiach can't come until this afternoon. I love wh...
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Carol Barer's Beloved Blintz Filling
Over the years, many family favorite recipes are sent my way. People love eating their own comfort food, specialties propping up favored members of the clan on stainless steel pedestals. Enthusiastic ...
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Vanilla Cake or Cupcakes with Real Buttercream Frosting
Wow. Hurrying to make food for 3 events last erev Shabbat, I realize that I don't have my vanilla cake recipe. Sha-zam! - my Smart Phone (or, not-so-smart as Aviva says because it is my phone...
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Real Dairy Buttercream Frosting
This is my favorite vanilla frosting. It is a classic buttercream for wedding cakes, light and fluffy and not too sweet. Many brides call me a year later to tell me that their top wedding cakes, ...
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Hungarian Shortbread with Rhubarb Jam Filling
I told Lucy in May that I'd upload this recipe....hmm, it's only a couple of months later. Sorry! This is one of my favorite bar cookies in the world; the entire world. Ruchie, who eats only c...
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Cream Cheese and Cottage Cheese Blintzes
So, I've been meaning to put the blintz recipe up since February. So much food, so little time! Please, please don't be alarmed at the photos....making hundreds requires dozens of eggs, pounds...
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Chocolate Coconut Cheesecake with Nanaimo Crust
Typing the name of this cheesecake makes me want to run from the room screaming, "It can't be!" It's an Almond Joy, Mounds Bar, triple chocolate hit topped with coconut infused Decor...
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Galaktoboureko
I first hear of galaktoboureko from my friend Carl who professes it to be his favorite dessert. Looking online, I find a recipe and make it but I think it comes out heavy. Galaktoboureko is a Greek se...
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Sootloch con Arroz
Sootloch con arroz is a Sephardic rice flour pudding. It is light, delicate and wonderfully delicious. I love the fact that it doesn't have eggs or gluten; gives my allergies a break. First t...
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Classic Tiramisu
Ah, Tiramisu ~ a classic, a fad, back to being a classic. I first made it for Hillelfest a few years ago for their Italian inspired dinner. I use bottomless 1/2 sheet frames and have two gor...
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Classic Plain Cheesecake with Blueberry Topping
This is a classic plain cheesecake dolled up with a fresh blueberry topping and trimmed in whipped cream. What part of that needs defining??!! We make plenty of these in the bakery back in the day but...
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Marble Cheesecake with Fresh Strawberry Topping
I enjoy any opportunity to eat chocolate. Add fresh strawberries and whipped cream...yeah, all my free Weight Watchers points' out the window for the coming year. I make this cheesecake the same w...
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Decorator's Whipped Cream
For years, running the pareve bakery, we use non-dairy whipped toppings on our pies and tarts. Resisting the urge to investigate exactly what ingredients make up a non-dairy whipped topping, I simply ...
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Baklava
Layers of fillo separate ground nuts tossed with spices, repeated to a stack of yum and drizzled with a lemony syrup. I should make baklava more often. Always disappearing from buffet tables, I love t...
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Trifle
What's a trifle? Scrumptious dollops of custard and whipped cream layered with sponge cake and fresh strawberries. This is fabulous when real DAIRY is used and works surprisingly well as...
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Chocolate Chip Cookies (Gluten-free or Not)
What does 'or not' mean? I have many requests to share gluten-free recipes. This means I have to develop some recipes. Fine with me as I love to learn new stuff. My basic philosophy is&nb...
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Nanaimo Bars - Kosher for Passover
This is the kosher for Passover version of this popular Northwest cookie. While making the original version, I realize that the custard powder for the filling is kosher for Passover. I wonder with wha...
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Nanaimo Bars (Dairy or Pareve)
Supposedly, this bar cookie originates from Nanaimo Island located somewhere off Vancouver Island here in the Northwest. If so, it must be because a creative cook had cabin fever as none of the ingred...
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Dobos Torte (original 7-layer cake) (Dairy or Pareve)
This is the original version of the 7- layer cake. Thin layers of sponge cake, thin layer of chocolate buttercream, repeated 6 times and topped with a caramel layer. This photo shows a dripping layer ...
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Chocolate Raspberry Truffle Cake (Kosher for Passover)
The Chocolate Raspberry Truffle Cake is to Passover what the Apple Crown Cake is to Rosh Hashana. We make it yearly for individual seder packages and by the 1/2 sheet pan for the Hillel lunches. It is...
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Chocolate Ganache (Pareve, Dairy or Kosher for Passover)
I make this rich chocolate ganache in bulk and refrigerate it for future use. Depending on the temperature of the ganache, it can be used in many forms. For a bright shiny glaze, I nuke it for a ...
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Chocolate Buttercream Frosting (Dairy or Pareve)
I reserve this frosting for very special occasions, for cakes like the Dacquoise or Dobos Torte, as it is a bit time consuming to make. Maybe it is easier making a small batch rather th...
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Tu B'shevat Marzipan Pear Cake
This is a unique cake, buttery melt in your mouth sweetness with fruits that celebrate Tu B'shevat. Marzipan is mixed into the batter adding almond flavor without a nut crunch. I've folde...
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Carob Almond 'Roca'
In the Northwest, we've grown up with Almond Roca; pink cans with gold foil wrapped candy stocked in every supermarket and corner drug store. They make me think of my mother who liked to keep a pr...
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