Many of the best-known food writers and media personalities in the Greater Toronto Area are Jewish women. Some are Torontonians by birth, while others have made the GTA their adopted home.

People who immediately come to mind are Bonnie Stern, Rose Reisman, Norene Gilletz, Lucy Waverman, Daphna Rabinovitch, Susan Mendelson and Dufflet Rosenberg. Since Purim is close, it’s an opportune time to focus on desserts. Many of the women listed here generously contributed recipes to the Downtown Jewish community School’s 30th anniversary  cookbook (2010). Mendelson, Rabinovitch and Rosenberg all sent dessert recipes, which is no surprise, as baking has figured prominently in their careers.

Rabinovitch, who co-hosted Canadian Living Cooks on the Food Network, was also the director of Canadian Living magazine’s test kitchen.

Rosenberg is the founder of Dufflet, her eponymous baking empire. The company supplies tens of thousands of cakes weekly to some 600 food establishments in the GTA.

Among local foodies, Rosenberg is regarded as a trailblazer, because she was one of the first local pastry chefs to specialize in high-end gourmet fare.

Mendelson, the author of 10 cookbooks, is a Toronto native who makes her home in Vancouver.  She is known for putting the Nanaimo bar on the culinary map, but in Vancouver, it was her cheesecakes that first propelled her to fame.

DAPHNA RABINOVITCH’S CHERRY AND HAZELNUT RUGELACH

8 oz. cream cheese, softened
8 oz. unsalted butter, softened
1/2 cup  granulated sugar
1/4 tsp. salt
1 tsp. vanilla
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup  packed light brown sugar
1/2 tsp. cinnamon
1 cup chopped toasted hazelnuts
1 cup cherry jam
1 egg, lightly beaten
1/4 cup granulated sugar

In bowl of electric mixer using paddle attachment, cream together cream cheese and butter until light and aerated. Beat in sugar and salt. Beat in vanilla. Using wooden spoon, gradually stir in flour until just combined and dough is formed. On lightly floured surface, knead dough very gently into a ball. Cut ball into quarters. Wrap each quarter in plastic wrap and refrigerate for 1 hour.

To make the filling, mix together granulated and brown sugars, cinnamon and hazelnuts.

On floured surface, roll 1 ball of dough into a 10-inch circle. Spread 1/4 cup of jam over surface, and sprinkle with 1/2 cup of the filling. Cut circle into 12 equal wedges.

Starting with the wide edge, roll up each wedge. Place cookies, with points tucked underneath, on parchment paper-lined cookie sheets. Chill for 30 minutes. Repeat with remaining balls of dough. Brush tops of each cookie with egg and sprinkle with sugar. Bake in centre of preheated oven at 350 for about 20 minutes or until lightly browned. Cool on pan for 5 minutes. Transfer to racks to cool completely. Makes 48 rugelach.

YOUR BASIC CHOCOLATE ­CHEESECAKE

From Mama now cooks like this! The Best of Susan Mendelson (Whitecap Books, 2006)

Chocolate Crust
1 1/2 cups chocolate wafers, crushed
1/3 cup butter, melted

Preheat oven to 350. Mix and press wafers and butter into a 9- or 10-inch springform pan. Bake 5 minutes.

Filling
1 lb. spreadable cream cheese
2/3 cup sour cream
1/2 cup sugar
2 tsp. vanilla extract
7 oz. semi-sweet chocolate
1 oz. bitter chocolate
2 large eggs
2 oz. shaved chocolate or chopped nuts

In a large mixing bowl, combine cheese, sour cream, sugar and vanilla and beat until smooth. Melt chocolate over hot water. Add to cheese mixture, beating until smooth. Add eggs and beat for 5 minutes. Pour filling into crust. Bake in preheated oven 40 to 45 minutes.

Sour Cream Topping
1 cup sour cream
1 to 2 tbsp. of your favorite flavouring
2 tbsp. sugar

Mix and spoon gently over cheesecake and return to oven for 5 minutes. When cooled, garnish with shaved chocolate or nuts. Yields 12 servings.

4 1/2 oz. blanched almonds
2 cups icing sugar
1/2 tsp. vanilla extract
4 egg whites
pinch of salt
1 1/2 tbsp. granulated sugar
chocolate ganache (see recipe below)

In a food processor fitted with a metal blade, process almonds and icing sugar until well-blended and almonds are finely chopped. Add vanilla.
In a mixing bowl, whip egg whites with a pinch of salt to soft peaks. Gradually add sugar and beat until egg whites are very stiff. Fold in almond mixture.
Spoon meringue into pastry bag with a No. 6 plain tip. Leaving space in between each, pipe meringue into 1-inch rounds on parchment-lined baking sheets. Smooth tops with wet fingertips.
Bake 5 minutes at 400. Turn off oven and leave macaroons in oven until the tops are lightly browned and firm (approximately 4 to 5 minutes). Top of macaroons will appear cracked and dry, but the insides should be slightly soft to touch. Cool to room temperature.
Using spatula, remove macaroons from baking sheets. With finger, lightly press bottom of each macaroon to form a small well. Spread or pipe 1 tsp. filling into each well. Sandwich with unfilled macaroon. Repeat with remaining macaroons.
Variation: substitute 1/2 cup cocoa powder for 1/2 cup icing sugar.

Chocolate Ganache Filling
8 oz. semi-sweet chocolate chopped
1 cup whipped cream

Heat cream to boil. Place chocolate in food processor with metal blade. While on, add hot cream and process until well blended. Set aside to cool until thick enough to pipe or spread. Yields 12 servings