applicious

i had an aunt who was always in a rush, busy doing "things". who had time to waste, she would ask rhetorically when questioned why she was incessantly racing around. the joke was she was a disaster in the kitchen: she figured the higher the heat, the faster whatever she was making would cook. her quest to be uber-efficient led to many a burnt dish. of course, it wasn't her fault because "something must be wrong with the recipe" she'd utter (LOL). in her defense, however, there were a few things she made very well and what i am posting here was one of them.

this is a version of an apple cake she made during the holiday period which is now quickly coming upon us. everyone always loved it, especially while it was slightly warm. this rosh hashanah (or any day) cake is really ridiculously simple to make and requires one bowl and a pyrex (8 x 8 in) baking dish.

the texture of the cake batter — once baked — is airy soft. underneath it, and baked into the cake, is a layer of apples perfumed by cinnamon and flavoured with dollops of tart apricot jam and a spattering of brown sugar. as it bakes, you'll want to grab it from the oven and eat it right away .... guaranteed or your money back! :)

not much more to say than simple, quick and delicious for this one. the recipe can be doubled also and baked in a larger pan.

oops, forgot to add — for a sephardi version of this cake, you can do as we did and use fresh figs, stems trimmed and cut in half, instead of the apples. you will probably need between 12 to 15 figs, depending on the size of them. add 1 tbsp orange flower water instead of the vanilla.


gâteau express aux pommes

makes approx 9 servings

ingredients:

1/2 c oil
1 egg
1 c sugar
juice of a large orange
1/8 tsp salt
1 tsp baking powder
1 c flour
1/2 tsp vanilla extract or seeds of 1/2 vanilla pod

5 large apples, appropriate kind for baking*
1 tsp cinnamon
2 1/2 tbsp brown sugar
2 tbsp apricot jam, slightly heaped**

*replace the apples with fresh figs, cut in half; enough to cover the bottom of the pyrex;
**you can use a sour cherry jam or a plum one.

method:

preheat your oven to 350F and grease your pyrex and set it aside.

place all the batter ingredients in a medium sized bowl.

stir or whisk the batter for about 45 seconds until it is blended.

make sure there are no lumps and set it aside to continue the recipe. it should be pourable.

take the apples and peel them. core and slice each apple thinly and place them in the pyrex.

dust about 1 tsp of cinnamon over the apples evenly.

place the brown sugar over the apples, distributing as you go, and then place dollops of the jam over the brown sugar.

stir the batter once more and pour it over the apples. make sure to get all the batter out of the bowl! you will see pieces of apple peaking through - that is how it is supposed to look.

bake the cake for 50 to 60 minutes until it is fully golden brown. as it bakes you should see little areas where the juices from the apples, the brown sugar and jam are bubbling through.

it can be served warm or at room temperature.

enjoy!

the lighter & heavier side of the honey cake

in most jewish homes, especially ashkenazi, come rosh hashanah, tradition is to serve slices of honey cake to welcome the new year. this means there are a million and one recipes for this particular cake, with every family usually having that one special recipe that is baked year after year, a recipe which has been passed down over the generations. often however, people also try out a new recipe every year — in addition to what they traditionally make.

honey cake can be one of those things that people either love or hate, usually for one or two reasons. it's no secret that some can be as heavy as lead and dried out, usually the sign of a bad recipe or something having gone wrong along the way. i mean, really, who would want to eat that every year?!

honey cakes are traditionally a denser type of cake; in other words, they typically have some heft to them. this is mostly due to the ratio of ingredients and the method of baking. of course, there are different variations of the same theme which give rise to honey cakes of the lighter side. these are usually achieved by beating the eggs whites and incorporating them into the cake to make an airier texture.

another issue comes down to spices. not everyone is a spice lover, especially in cakes. children sometimes avoid eating honey cake, lamenting that "it's too spicy!". as a child, i have to admit, i didn't much like it either! invariably there is often an adult guest at rosh hashana who won't touch it either for that same reason.

so, to that end, i bring you the best of both worlds....

the first recipe in this post is for a honey cake which is amazingly good — in fact, excellent — one which involves zero spices, is incredibly light in texture and deep in flavour. the best part is that it honestly improves over the days you keep it. the top of the cake, once baked, is somewhat sticky and caramel-y tasting. the best thing though is how easily & fast it can be thrown together: it's called chiffon style for good reason. no beating of the egg whites with the benefit of a really light texture. the only caveat to the recipe is that you need a large loaf pan, 9 x 5 x 3 inches (don't use the smaller one or you'll have the cake overflow in the oven). since it needs to slowly bake and rise, the cake pan is not greased. you will therefore need to cut out a rectangle of parchment paper to fit the bottom of the pan. not following this step will result in you never being able to get the cake out of the pan. after all this said, it's really worth a try! believe it or not, without a single spice in it, it still tastes like a honey cake ;)

the second version — the antithesis of the first — is for that heftier type of cake. this one is equally as good but has spices and requires the egg whites to be beaten and incorporated. the pan, in this case, is greased. you can use a tube pan or a large bundt type one. the recipe makes a very large cake (for a crowd!) but it freezes well for the month of the upcoming holidays.

for several more honey cakes i've posted, look here. check this, too.

have a sweet new year!

chiffon style honey cake

makes 1 loaf (10 - 12 slices) - double the ingredients for a large cake but use a tube pan with removable insert or angelfood cake pan.

use: 23 x 13 x 8 cm [1.9 liters] - 9 x 5 x 3 inches loaf pan UNGREASED.

ingredients:

2 eggs
1/2 c brown sugar (packed) or reg white sugar
1/2 c oil
3/4 c honey
1/2 c strong coffee (or tea)

1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt

method:

if using a loaf pan (you need the standard large one), cut a piece of parchment paper to fit the bottom of the pan. DO NOT grease the pan -- very important.

if you're doubling the recipe, use an angelfood cake pan with a removable insert, you don't need the parchment paper AND don't grease the pan either). do NOT use a bundt pan as it will not release from it.

preheat the over to 350 F.

mix dry ingredients together in a bowl and set aside.

beat eggs with sugar -- add the rest of the wet ingredients.

add the flour in 3 parts to the wet ingredients.

pour the batter into the pan and bake at 350F for 15 minutes. lower the oven to 300F and bake for about 1 more hour. test the cake with a toothpick -- it may need longer or you can raise the temp to 325F. to finish it. don't open the oven before 1 hour or it can fall.

* * * * * * *

rosh hashanah spiced honey cake

makes a LARGE cake (18 to 20 slices) - recipe can be halved

ingredients:

3 tbsp shortening*
2 tbsp vegetable oil
4 egg yolks, 4 egg whites
1 c brown sugar, packed
2 c honey
3 tbsp whiskey or brandy**
zest of 1 orange & its juice
3/4 c warm very strong coffee (or strong tea)
3 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp each: cloves, allspice, cinnamon & ginger***

*can use (parve) margarine also
**you can omit this and replace with more coffee or o.j.
***or you can use 1 tsp cinnamon alone

method:

1. large bundt pan or angel food cake pan -->well greased and floured - preheat oven to 325 F.

2. mix all the dry ingredients together in a large bowl; do NOT include the brown sugar in it.

3. beat the egg whites until stiff.

4. blend all the wet ingredients together with the brown sugar in another bowl or mixer until well combined.

5. mix the wet mixture into the dry one until well blended.

6. carefully add the egg whites in several additions to the mixed batter to keep the volume.

7. put the cake batter in the cake pan and bake for about 1 hour or longer -- maybe ~ 1 hr 15 min. test it with a toothpick to make sure the center is cooked. don't open the oven before 50 minutes or so or it will fall.

8. remove from the oven and let cool for approximately 15 minutes. if you are using the angel food cake pan, do not turn the cake over to cool because it will fall out!

9. after initial cooling, remove and let cool completely.

enjoy!

move over, gefilte fish

maybe it's a jewish thing, but pickled salmon prepared in this manner — poached in a sweet and sour mixture with onions and pickling spices, then served cold — is extremely popular as an appetizer or alternative to the traditional gefilte fish. since not everyone is a gefilte fish lover, this is an alternative to the "same old, same old".

this version is very good since it doesn't require much work, especially if you get the fish already in fillets (i.e. skinned and boned). another very good thing about this is that it keeps well in the refrigerator and can be frozen, if prepared ahead of time. of course, if you're strict about following the customs about not cooking with lemon or vinegar on rosh hashanah, then skip this one for now.

seeing as i am running late with everything these days, pictures will follow shortly.


easy yomtov pickled salmon

enough for 10 people - recipe can be cut in half easily

ingredients:

4 lbs fillets of salmon, no skin or bones

1 3/4 c ketchup
3/4 c sugar
1 1/2 c lemon juice
1 1/2 c water

1 large onion
1 - 2 tbsp pickling spices*

method:

preheat the oven to 325 F.

wash salmon pieces and dry them with paper towel. cut them into individual serving pieces and set aside.

*you can add the pickling spices to the sauce wrapped in a cloth if you don't want them all over the place (as i prefer) or add them loosely later on in the recipe.

cut the onion in rings about 1/8" thick.

place sugar, lemon juice, ketchup and water in pot and bring it to boil. if using the pickling spices in a cloth, add them now. cook until sugar is dissolved. simmer the sauce for about 2 minutes.

in a large pyrex, place half the onion rings on the bottom.

place the salmon on top in one layer only. if using the pickling spices loose, then sprinkle them over the fish now.

pour the hot mixture over the salmon evenly.

place salmon in oven and cook about 20 minutes. don't cover the pyrex.

take the salmon out and place the remaining onion over the salmon.

let the salmon cool completely and cover well with tin foil. place in the fridge to marinate for at least 48 hours.

can be made ahead and frozen.

enjoy!

honey cake — the skinny version

not having had time previously to post this, i will do it now while it's still fairly early into the new year and still holiday time. i have been making this honey cake for several years now, and it is pretty good. the recipe is from cookbook author faye levy, from her low fat cookbook.

usually honey cakes have a fair amount of oil in them and this one only contains a 1/4 c! i did find that adding either a 1/4 c - 1/3 c of apple sauce (finely processed) or prune baking paste helped to make it more moist and would recommend doing this. i also added a bit of powdered coffee and orange flower water to it but that is totally optional.

i would recommend using a dark cocoa powder also. having tried it with a regular one, i find the darker gives a nicer final flavour. remember to make sure you sift the cocoa powder or it will not blend properly. this is very important.

one thing i've learned from experience when making honey cakes in loaf pans, is to line them with parchment paper. if you put the paper in properly, this allows you not to have to grease the pan at all and leaves a wall so that the cake can climb up the sides while baking and not overflow or leave an overhang. see the recipe for how to do it. it really does work well.


lower fat chocolate honey cake

a honey cake that can be quickly put together in less than 20 minutes, this one is low fat and chocolate-y. it also has a gingery flavour. if you aren't a fan of it, i would say to cut it in half or not use it at all and increase the cinnamon.

ingredients:

dry: (sift, sift, sift!)

1 1/2 c all purpose flour (212 gr)
2 tbsp dark cocoa powder, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 heaped tsp coffee powder, optional

wet:

2 eggs
1/2 c sugar
2/3 c honey
1/4 c oil
1/4 c water

1/4 - 1/3 c applesauce or prune baking paste (recommended)
2 capfuls orange flower water, optional

1/4 c chopped nuts, optional

method:

preheat the oven to 325F. you need a 9 x 5 loaf pan for this. do not use the smaller one as it is not big enough.

measure out your piece of parchment paper and line your cake pan so that it fits along the length and extends up the walls of the pan by several inches. (otherwise, just grease the pan well and flour it).

if you are using the parchment paper don't grease it at all or the pan. it won't stick to the sides where it's not covered by parchment and comes out of the pan easily, once it's baked.

try to fold the side corners underneath as best you can. it make take two or three attempts to get it to sit nicely but it does. make sure it's a snug fit.

in one bowl, measure out the dry ingredients and sift them all. make sure the cocoa is sifted.

in another bowl, place all the wet ingredients (measure the oil first and then the honey so it will not stick) and mix well.

add the dry to the wet and blend thoroughly. add the nuts if using.

pour the batter carefully into the pan, trying not to hit the walls of the parchment as it is poured.

bend the parchment paper down a bit on either side so it doubles the walls. this also prevents the top of it from scorching in the oven. make sure the paper extends about 2 1/2 to 3 inches past the border of the loaf pan.

bake for about 1 hour or so until a toothpick comes out completely clean.

remove from oven and lift out of pan and let cool completely. wrap it well in foil. keeps well for up to a week.

enjoy!

in shape for the high holidays

challah comes in a variety of shapes, depending upon its origin (sephardic or ashkenazi), family tradition and the holiday or celebration for which it is being made. there are also many, many different recipes for this rich yellow-hued bread.

it is the custom during the month of high holidays, from the new year until the celebration of the giving of the torah (bible), that the challot be rounded, as in the circle of life, and sweeter than usual — served with honey (or sugar) instead of the traditional salt for hamotzi (sanctification prayer).

so, here are two round shape "how-to's" that are can be used for the month of tishrei — one traditional and the other a little different (and sephardi), in the shape of a flower/rose. we called it el flor (the flower). other round shapes to be added later (hopefully) .....


classic turban shaped ("round")
high holiday challah

perhaps the easiest challah there is to shape, this is the traditional shape for rosh hashanah and all the holidays following it until simchat torah.

method:

take a piece of dough and shape it into a strand which is slightly tapered at one end, sort of like the shape of a baseball bat. the length will depend on how much dough you are using and the size of the challah you want.

grab hold of the thicker end, and start to wrap the strand around the central part.

wrap it until you get almost to the end.

tuck the end of the dough underneath. make sure it is secure.

the finished challah. add your eggwash and sesame/poppy seeds.


el flor

a (sephardi) variation of the typical turban style loaf (above), i know this as the rose or flower. it was sometimes called the sultan's hat (chapéo del sultán) because of the shape (1 . 2. 3) as you can see from the picture below.

method:

make a strand which is as long as your arm from the top of your shoulder to the tip of your hands. i usually make it longer. it should be about 1 1/2 to 2 inches thick. this is important as it gets doubled.

match the tips and double the strand. now twist it tightly and press the two ends together.

lay the twisted rope flat and hold the looped end. pull it up a bit (straight up) and coil the doubled strand around this central part. remember to start in the same direction you twisted or you'll unravel it!

tuck the end in underneath . make sure it is secure.

voilà. let prove and then coat with eggwash and sesame or poppy seeds.

meatballs in an apricot sauce

meatballs in an easy apricot sauce

this main dish can be baked and served in the same casserole dish. it is a type of sweet meatball dish which is balanced by the tomato sauce it is baked in. green peppers add texture and colour to it, also.

ingredients:

1 pound ground beef
1 egg
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic and onion powder
1/2 tsp paprika
1/3 - 1/2 c breadcrumbs or matzo meal

1 large green pepper
1/2 jar apricot jam
1 or 2 8 oz cans (hunt's type) tomato SAUCE
extra salt, pepper, sugar as needed

method:

mix the meat with the egg and spices.

add the breadcrumbs or matzo meal.


mix well.

make meatballs with wet hands and set aside.

slice the green pepper into 1/4 to 1/2 inch strips.

in a dutch oven type pot, with a little oil, add the meatballs and fry them for about 7 to 10 minutes over medium heat, turning often.

add the green pepper and saute for another 4 to 5 minutes.

add the apricot jam and the tomato sauce. decide how much tomato sauce you want. remember, the meat will give off juices, too. you can fill the can of tomato sauce with cold water and add it to the pot also.

bring to a boil, stirring.

over medium high heat, cook the meatballs in the sauce for about 10 minutes with the lid off.

now transfer the meatballs and sauce to a pyrex (8 x 8 should be fine) and place in a preheated oven at 350 for about 45 minutes, uncovered.

remove from oven and serve. reheats well.

enjoy!

meatballs with a mushroom sauce

meatballs in a mushroom sauce

a delicious savoury version, this one is for mushroom lovers. any type of mushrooms can be used, either sliced or whole. this recipes is cooked entirely stovetop in a dutch oven type pot.

ingredients:

1 lb ground beef
1 tsp salt
1/2 tsp pepper
garlic and onion powder, if wanted
1 egg
1/3 - 1/2 c matzo meal or breadcrumbs

1 or 2 pkgs mushrooms, sliced or whole
1 large onion
1/2 pkg onion soup mix (optional)
1 c chicken stock (soup)
1/3 c white wine or manischewitz or extra soup stock
salt, pepper, sugar to taste

method:

mix together the salt and pepper, egg and meat.

add the breadcrumbs or matzo meal and mix well.

with wet hands, make small meatballs and set on a plate.

slice the mushrooms or keep them whole. chop the onion.

in a dutch oven, add the onion and meatballs with a little oil.

brown them.

add the mushrooms and cook until softened (about 10 minutes or so).

add the soup mix (if using), stock and wine if using. mix well and taste. add extra salt, pepper and sugar, if necessary.

cover the pot and cook for about 1 hour to 1 1/2 hours over low heat. stir from time to time.

the sauce should be reduced to a nice consistency.

(sorry deleted final pictures!! grrr)

enjoy!