Apple
Meringue - pareve
2 pounds granny
smith apples or any tart apple
1 cup sugar or less
1 tablespoon honey
1/2 cup water
1/2 vanilla bean or liquid vanilla
2 cloves
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup raisins
2 tablespoons Grand Marnier or Cognac
Italian meringue:
1 cup sugar
1/4 cup water
4 egg whites
Peel, core and slice apples, not too thin.
Make a syrup with the water and the sugar.
Add the spices, apples and raisins. Cook covered
until tender, but still hold their shape. Add
the liqueur and the honey. Place in a baking. |
Apple-Walnut
Torte
1 egg, beaten slightly
3/4 cup sugar
1 cup sliced apples, peeled and cored
1 teaspoon baking powder
1/2 cup flour
Pinch salt
1/4 teaspoon vanilla
1/4 cup chopped walnuts
Combine beaten egg with sugar and apples. Stir
in the remaining ingredients and pour into
a 9-inch greased pie tin. Bake at 350 degrees
for 25 minutes. Serve warm or room temperature.
Serves 6. |
Honey
Blueberry Cake
2 sticks unsalted
butter or margerine
1/4 cup sugar
1 1/4 cups of honey
4 large eggs, slightly beaten
2 TBS fresh squeezed lemon juice
1 tsp finely chopped lemon zest
3 cups flour
2 tsp baking powder
1/2 tsp ground mace
1/2 tsp salt
2 cups fresh blueberries
Combine butter, sugar and 1 cup honey in electric mixer.
Beat on medium high speed until light and fluffy. add beaten
eggs,1 TBS lemon juice and the lemon zest. Mix until smooth.
Reduce to low speed and add flour, baking powder, mace
and salt. Stir in blueberries.
Spread batter in greased and floured bundt pan. Bake in
preheated oven 350 degrees (or the Jewish temperature)
for 55 minutes or until cake tests done.
Cool on rack for 15 minutes and then unmold. Heat the remaining
1/2 cup honey and 1 TBS lemon jucie until warm. Brush glaze
over tip and sides of cake. Let cool to room temp. |
HONEY-ORANGE
GLAZE:
1/2 cup orange
juice, strained
1/2 cup honey
Combine orange juice and honey in saucepan.
Cook over low heat, stirring
once or twice, until honey is completely dissolved,
about 3 minutes. Let
cool. Spoon over cooled orange cake. Yield:
About 1 cup. |
Chicken,
Herb Crusted - meat
1 whole
head garlic, cloves separated and peeled
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsley leaves
1 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 pounds Granny Smith apples (approx. 5 apples)
8 pounds chicken cut into serving pieces
(chicken breasts with skin on and bone-in recommended)
Put the garlic cloves in the food processor
and mince. Add the herbs and pulse the machine,
stopping to scrape down the sides until the
herbs begin to form into a ball. Make the marinade:
Combine the vinegar, oil, and brown sugar in
a bowl and whisk until emulsified. Peel and
core the apples and cut each into eight wedges.
Lay the apples along the bottom of a pan large
enough to hold the chicken in a single layer.
Lay the chicken pieces, skin side up, over
the apples and prick each piece in a couple
of places with a fork. Using your hands, pat
the herb mixture over the chicken, forming
a
crust. Pour the marinade very, very slowly
over the chicken, taking care not to dislodge
the herb crust. Cover the pan with foil and
marinate overnight. Preheat the oven to 375
degrees. Bake the chicken for 1 hour, basting
occasionally, until chicken is cooked through. |
Chicken
with Apples and Cider - meat
4 whole
chicken breasts, skinless but bone-in
2 cups apple cider
flour to coat chicken
1 tablespoon ground ginger
2 teaspoons ground cinnamon
salt and freshly ground pepper to taste
2 tablespoons honey
1/3 cup brandy
3 apples, cored, peel-on, and cut into slices
The day before, place chicken pieces in a non-reactive
shallow container. Pour cider over the chicken.
Cover the chicken and marinate overnight in
the refrigerator. The next day, remove the
chicken from the marinate. Reserve the marinade.
Combine the flour, ginger, cinnamon and salt
and pepper. Coat the chicken with the seasoned
flour, shaking off the excess. Place the
coated chicken pieces in a 13" x 9" baking
dish. Bake, uncovered, for 40 minutes. At the
30 minute point in the baking process, combine
the reserved
marinade, the brandy, the honey and the apple
slices in a medium saucepan. Bring to a boil
and simmer for 10 minutes. Pour the mixture
over the chicken and continue cooking for 25
additional minutes. Baste with the pan juices
during this time.
Serves 6. |
Fish
Fillet on a Bed of Leeks - dairy
1 Fish fillet
per person -- Pref Sole
2 large leeks
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz butter
Bring water,1 cup white wine, salt and pepper
to a boil. Meanwhile wash the leeks , discarding
the green parts. Slice them as finely as possible
and wash again. Melt the butter and add the
leeks let cook over low heat for a few minutes
or until wilted.Add the wine, reduce the heat
even furthe rand continue cooking the leeks,
stirring often until they almost form a paste.
Add the cream salt and pepperand reduce some
more ovr very low heat. Now poach the fish
fillets in the simmering waterfor a few minutes.(the
author poaches 3 to 4) While the fish cooks,
place some of the leek cream on individual
plates. Carefully remove the fish fillets from
the water (using spatulas) and place them on
top of the cream. Decorate with parsley, chopped
tomatoes(peeled and seeded) |
UPSIDE-DOWN
APPLE WALNUT PIE
Serves 8
1 (14-by-14-inch) sheet parchment paper
canola oil spray
Apple filling:
5 large or 5 medium Granny Smith apples (about
2-1/2 pounds)
3/4 cup granulated sugar
3 Tbs. all-purpose flour
2 tsp. ground cinnamon
Praline:
4 Tbs. butter or pareve margarine
3/4 cup packed light brown sugar
3/4 cup chopped walnuts
Pastry:
3 cups all-purpose flour
1/2 tsp. salt
1 cup shortening
7 to 8 Tbs. cold water
4 (14-by-14-inch) sheets wax paper
Place rack in center of oven and preheat to
400 degrees. Trace the bottom of a 9-inch metal
pie pan onto the parchment paper. Cut out the
circle. Spray the bottom and sides of the pie
pan with canola oil. Place the circle of parchment
paper in the pan bottom. Cut out strips that
are 1-1/4 inches wide from the remaining parchment
paper and use them to line the sides of the
pie pan. Spray the parchment-paper lining with
canola oil.
For filling: Peel, quarter and core the
apples. Cut into 3/4-inch slices. Place in a large
bowl. Add granulated sugar, flour and cinnamon,
and toss well to coat. Set aside.
For praline: In a small saucepan
over moderate heat, melt the butter.
Add brown sugar and cook, stirring
until melted, about 3 minutes. Stir
in nuts. Remove from the heat.
For pastry: In a food processor
fitted with the metal blade or a
large bowl, mix flour and salt. Add
shortening and pulse or cut in with
a pastry blender or 2 knives until
the lumps are reduced to the size
of peas. Add 7 Tbs. of water and
pulse or mix with a fork until mixture
holds together and is thoroughly
moistened. If needed, add the extra
water, 1 tsp. at a time. Remove to
a floured board, pat into a ball
and divide in half. Place 1 piece
between 2 sheets of wax paper, flatten
with hands and roll into a 12-inch
circle. Repeat with second piece
of dough.
To assemble: Spread praline
over parchment paper in pie pan.
Top with pastry crust. Pour the apple
filling with its juices into the
crust, mounding in the center. Press
down firmly. Place top crust over
apples. Trim edges, leaving a 3/4-inch
border. Fold top and bottom crusts
together and flute. Cut a 1-inch
circle out of the center of the pastry.
To bake: Place on a baking
sheet (not a cushioned one) and bake
for 15 minutes. Reduce oven temperature
to 325 degrees and bake for 1 hour
more. Pie will be pale, but edges
will be slightly golden. Remove from
oven and cool completely. Refrigerate
overnight, covered with foil.
To invert: Heat a large skillet
or griddle over moderately high heat
for 2
minutes. Place pie in skillet or on griddle
and heat for 1 to 2 minutes, or until the bottom
is hot. Invert onto ovenproof serving platter
and peel off parchment paper. Pie can be held
for several hours at room temperature or
refrigerated. To serve warm, bake at 350 degrees
for 5 to 10 minutes. Serve
with ice cream, if desired. |
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