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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 margarine
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 bund 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
juice 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 further rand continue cooking the
leeks, stirring often until they almost form a
paste. Add the cream salt and pepper and reduce
some more over very low heat. Now poach the fish
fillets in the simmering water for 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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