The Apple Cake Pleases, as Always.

 

Passover Apple Cake

This recipe is for a 9″x 13″ pan. The cake has a batter that goes under and around the apples and a streusel topping that goes over the apples. The batter gets its lightness from beaten eggs, so don’t rush the mixing process, and use a stand mixer for best results.

The original recipe is from “The Complete Passover Cookbook” by Frances R. AvRutick, Jonathan David publishers, copyright 1981.

Grease and dust with cake meal a 9×13 pan, and preheat oven to 350 degrees.

  1. Topping: : 1 stick margarine 1  cup matza meal 1 cup brown sugar .

Rub the margarine, brown sugar, and matza meal together by hand in small mixing bowl. The topping should have the texture of coarse corn meal. If it is too dry add a bit of margarine

  1. Filling: Zest and juice of two Meyer lemons-if you don’t have a Meyer lemon, skip the zest, just use the juice from one regular lemon.

10 snack size or 8 large Granny Smith apples, peeled, cored and sliced (I use the 2mm slicing disk on a food processor using hard pressure on the apples), tossed with the lemon juice and zest to keep from browning.

  1. Cake: 6 eggs

1 1/2 cups  sugar

2/3 cup oil

1 1/2 cups cake meal

In a stand mixer, beat the eggs with the sugar and oil until the mixture is light. This takes about 5 minutes. Add the cake meal and mix well. Pour half the mixture into the greased and coated with cake meal 9x 13″ inch baking pan. Distribute half of the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples.  Sprinkle topping over the apples.

Bake in a preheated 350 degree oven for approximately 1 1/2 hours. Serves 16 to 20. The cake freezes well, and is lovely reheated and served warm.

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Asian Spiced Mushroom Ragout

Mushroom Ragout with wine, almonds and dried plums

10 extra large Portobello mushrooms, sliced diagonally into slices 1/2 inch thick
Salt and black pepper
Safflower oil and PAM, for frying.
1 large yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
1 cups Concord grape wine (like Manishewitz)
1 cup dry red wine
1 cups pitted prunes
1 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup (loosely packed) chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
1 can condensed chicken stock, and water to cover.
1. Heat oven to 325 degrees. Season portobello mushrooms with salt and pepper. Place a heavy wide pan over medium-high heat. Add oil and heat until shimmering. Add mushroom slices and brown well on both sides. Transfer to a plate.
2. Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add both wines, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
3. In a large Dutch oven or heavy braising pan, combine 1 cup of the prunes, 1/4 cup almonds, and the chopped mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the mushroom slices, the vegetable mixture in its reduces wine sauce, and the chicken soup. Add water to cover. Place over high heat to bring to a boil, then transfer to the oven.Cook, covered for another hour.
Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
Yield:10 to 14 servings.

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My favorite hamentashen recipe!

This is the dough recipe I make most often. 



2 cups flour

1 cup sugar

1 stick butter

1/2 tsp baking powder

1/4 tsp salt

1 egg

1 1/2 tsp vanilla extract

Cream the butter and sugar well. Add the egg and vanilla extract and mix well.

Combine flour with baking powder and salt. Stir in to the butter and sugar mixture carefully, or you will get flour everywhere. Stir till butter mixture is. just combined. 

Press dough into a chubby log about 3 inches high. Wrap in parchment ot wax paper and refrigerate for at least 3 hours. Meanwhile, make a chocolate ganache:

4 oz unsweetened chocolate, chopped

1/2 cup butter

3/4 cup sugar

1/4  tsp salt

1 tsp vanilla

2 eggs, cold

2 TB flour

Melt chocolate and butter in a small saucepan over simmering water, stirring occasionally. Remove from heat. Add sugar and vanilla extract and mix well. Add eggs, one at a time, stirring well after each addition. Then add flour all at once, and stir till mixture becomes glossy and pulls away from the sides of the pan.  Cool in refrigerator.

To make cookies, on wax paper or a floured surface, slice chubby roll of dough 1/8″ thick, roll between two sheets of wax paper to even out, and cut with cookie cutter to even 3″ circle.  If you are lucky, you dont have to do the additional roll and cut but even with it, This is still faster than the usual  method of rolling and cutting.





For chocolate stripes and marbling, work some ganache into some dough. Its messy and sticky but fast.



Then cut your log into thick vertical slices and work your sticky chocolate dough between the slices, and reassemble the log and chill that awhile.



You don’t need much chocolate dough to make stripes. See?

Fill cookies by using two DEMITASSE  spoon to put ganache on dough circles. Fold corners under each other or pinch well. Place filled cookies 2″ apart on parchment papet lined pans and bake 12-15 minutes at 350 degrees.

Cool briefly on parchment then transfer to racks to cool completely.





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Gluten-Free Recipe!

There were some delicious gluten-free hamentashen we made, thanks to Aimee Lysaght. This was the recipe she used, and judging from the amount of dough we had to work with, she doubled or tripled it:

2 cups gluten-free flour–Aimee used “Cup For Cup” all -purpose gluten-free flour

2 teaspoons double-acting baking powder

¼ teaspoon salt

¾ cups granulated sugar

1 stick butter (1/4 pound), cold

1 orange, grated

3 teaspoons fresh orange juice

In the bowl of a stand-up mixer, stir together the flour, baking powder, salt and sugar.

Cut the butter into ½ inches slices and with the mixer on low, cut the butter into the dry ingredients until the particles are fine and the mixture resembles coarse meal. Add the grated orange and orange juice into the dough. Mix thoroughly and then stir well until the dough is completely moistened and smooth.

Shape into two discs and wrap in wax paper or parchment. Refrigerate overnight…or longer, if you wish.

When you are ready to bake, adjust two racks to divide the oven into thirds. Preheat oven to 400 degrees. Cover cookie sheets with parchment.

Work with half of the pastry dough at a time refrigerating the other half. It is important to work with dough that is cold. Work quickly or the dough will become sticky.

On a floured pastry cloth or Silpat non-stick baking mat, with a floured rolling pin, roll out the dough, turning it over occasionally to keep both sides floured. Roll it to an even 1/8-inch thickness. With plain round 3-inch cookie cutter (I use a glass), cut the dough into rounds. Reserve the scraps of dough, press them together, and rechill until firm enough to roll.

Hold one round in your hand. Place rounded teaspoonful of your desired filling in the center. Fold up two sides of the dough-each side being a third of the circle and pinch them together where they meet. Now fold the third side and pinch together at both sides, forming a triangle and leaving a generous opening at the top.

Place hamantashen about 2 inches apart on the baking sheet. Bake 12-15 minutes (depending on your oven) until the cookies are barely colored on all sides. Transfer to a rack to cool.

Each recipes yields about 30 hamantashen.

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Recipes!

March 1 at Etz Chayim was a big day for Purim. Donna Munic and I made batches of dough for Hamentashen, and many hands rolled, cut, filled and shaped for 2 hours.

This was the recipe Donna used:

 

2 cups all purpose flour

2 teaspoons double-acting baking powder

¼ teaspoon salt

¾ cups granulated sugar

1 stick butter (1/4 pound), cold

1 orange, grated

3 teaspoons fresh orange juice 1 egg 

In the bowl of a stand-up mixer, stir together the flour, baking powder, salt and sugar.

 

Cut the butter into ½ inches slices and with the mixer on low, cut the butter into the dry ingredients until the particles are fine and the mixture resembles coarse meal.

 

Beat the egg lightly just to mix. Add the egg, orange rind and orange juice into the dough. Mix thoroughly and then stir well until the dough is completely moistened and smooth.

 

Shape into two discs and wrap in wax paper or parchment. Refrigerate overnight…or longer, if you wish.

 

When you are ready to bake, adjust two racks to divide the oven into thirds. Preheat oven to 400 degrees. Cover cookie sheets with parchment.

 

Work with half of the pastry dough at a time refrigerating the other half. It is important to work with dough that is cold. Work quickly or the dough will become sticky.

 

On a floured pastry cloth or Silpat non-stick baking mat, with a floured rolling pin, roll out the dough, turning it over occasionally to keep both sides floured. Roll it to an even 1/8-inch thickness. With plain round 3-inch cookie cutter (I use a glass), cut the dough into rounds. Reserve the scraps of dough, press them together, and rechill until firm enough to roll.

 

Hold one round in your hand. Place rounded teaspoonful of your desired filling in the center. Fold up two sides of the dough-each side being a third of the circle and pinch them together where they meet. Now fold the third side and pinch together at both sides, forming a triangle and leaving a generous opening at the top.

 

Place hamantashen about 2 inches apart on the baking sheet. Bake 12-15 minutes (depending on your oven) until the cookies are barely colored on all sides. Transfer to a rack to cool.

 

Each recipes yields about 30 hamantashen.

My recipe was very similar, but not identical:

1 cup butter (2 sticks)

1 cup sugar

3 eggs

2 teaspoons orange zest

1/4 cup orange juice

1 teaspoon vanilla

4 2/3 cups flour

2 teaspoons baking powder

Cream butter and sugar until light and fluffy. Add eggs, zest, juice and vanilla extract. Mix well.

Mix flour and baking powder and add to wet ingredients. Divide into 2 or 3 portions and refrigerate for at least 3 hours (you can also freeze it at this point)

Preheat oven to 350 F .

ON A FLOURED COUNTER Roll dough to a bit more than 1/8 inch thick and cut into circles with mason jar lid.  To insure proper sticking together of corners, outline the edge of the dough circle with your finger (keep a cup of water on nearby for this) and pinch into triangle shape.

Place hamentashen on baking sheet with at least 2 inches between them, and bake until lightly golden or corners turn light brown. About 12-15 minutes.

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Yes, MY RECIPE IS ON MY BLOG!

Onecakebaker

So I taught my Striped Hamentaschen workshop at Etz Chayim yesterday, with the primary goal of passing along my secret, and the secondary goal of getting at least 5 dozen cookies baked for the Etz Purim extravaganza.

stripeprocesspreeva

We got the cookies baked, and the most secret part of the technique, the layering and cutting, was shown, also,

Little did i suspect that, after sharing my recipe on email, in the synagogue newsletter back in 2003, and on at least two of my four blogs (don’t ask) the most common question would be “do you have your recipe written down?”

“Of course,” I said, over and over again. “It’s on my blog.”

IMG_0009 2

Now, my blog does not get a lot of followers, but when I post on my blog, it gets put up on Facebook automatically. So the recipe has been on Facebook too.

striped cookies

But you know, there are people who…

View original post 593 more words

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Hai Jew kus for Halloween

Hai Jew Kus, which I am writing for the Jewish Year 5775, are like haikus, but with a second 7 syllable line, so the meter is 5-7-7-5

I wrote a bunch of them on the theme of candy.

One

Sweet, sticky candy

Pulling at my stuck molars

Loosening tight new fillings

Delighting dentist

 

 

Two

Angel hair sugar

Ambitious fork lifted it

Up, Into the air from the

Hot carmel puddle

 

Three

The raging need for

Something sweet late after bedtime

Dark chocolate and ice cream

Quiets the savage beast

Four

Never built a house

Out of candy, didn’t think

Brothers Grimm story was real.

Sent to therapist.

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