| A Heaping Scoop |

A Heaping Scoop: Fresh Flowers

By Family Table Contributors | June 9, 2024

In a Nutshell:

Sour Fruit Snack

This recipe is from my siblings Y. and L., finders of all candies that are sour. Toss grapes in some lemon juice, then take a sour powder from one of those dip lollies or colorful sugar sticks. Pour the sugar into a plate and roll the grapes in it. Freeze overnight to enjoy a sour fruit snack.

—Sima Kazarnovsky

Just Sayin’

Do you have any tricks to keeping flowers fresh throughout Yom Tov? Do you only buy certain kinds of flowers? Stick them in the fridge? Crank up the AC?

As funny as this is going to sound, when I want my flowers to last, I mix them with faux flowers. I get the nice, pricier silk ones, and I mix them with fresh greens so you can’t tell the difference. When I do get real flowers, I always ask what’s in season and what’s the freshest. I never get hydrangeas, and I stay away from lilies or baby’s breath that smell. I try to go with closed roses that look fresh, because they last a while. Also, I put Sprite and copper pennies in the water so the flowers stay nice longer.

—Chaya Surie Goldberger

How much in advance can I make a cheesecake? Does a cheesecake freeze well, or should I just keep it in the back of the fridge?

You can make a cheesecake up to three months in advance; it freezes exceptionally well. If you’re making it closer to Shavuos, it will stay fresh in the fridge for 5–7 days.

—Michal Frischman

FT, Help Me!!

Whenever I make cakes or muffins that call for nondairy milk, they come out terribly mushy. I use regular almond milk (Almond Breeze). I can’t figure out why this happens! Any tips?

—R.W.

The almond milk should have no bearing on the outcome of your baking. It sounds more like an oven issue. Do you preheat your oven for long enough? Is the temperature set to the right number? If it’s just a muffin issue, I’d say you’re overmixing your muffin batter. Muffin ingredients should be mixed just to combine.

—Brynie Greisman