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Showing posts from September, 2014

Waldorf Salad (with a twist)

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I received lots of hits on  the Instagram photo of this salad, which was a last minute addition to our Rosh Hashana table this year.  It was popular enough in our home this week that Eli ate the leftovers and I made another bowl for the second night of the holiday. Waldorf Salad is something many of us suffered through making in "Home Ec" class in high school - too much mayonnaise made for a yuck factor. This version is just as simple, but updated, dried cranberries instead of raisins and much less mayonnaise than the original. Ingredients are approximate, adjust it to your liking. You'll have enough to serve 6-8 as part of a mezza course. Mix the ingredients together in a bowl, cover and chill for at least an hour before serving: 4-6 apples, peeled, cored and diced (I used Honey Crisp and Jazz, but use any apple you like) 1-2 stalks of celery, diced 1/2 c finely chopped walnuts 1/2 c dried cranberries 1/4- 1/3 cup mayonnaise , mixed with app

Semolina Cake with Honey Citrus Syrup (Tishpishti, non-dairy)

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Sephardic Semolina Cake with Honey- Citrus Syrup  Tishpishti (Sephardi-Jewish) Revani (Greek or Turkish) Basbousa (Egyptian)  Namoura (Lebanese)  Torta di Semolina ( Italian ) Shamali ( Armenian, Rhodes) Honey Cake, as baked in the Ashkenazi tradition, is either a delicacy a person delights in or is the equivalent of the Christmas Fruit Cake that can't be re-gifted quickly enough. People love it or hate it. Bakers are always sharing secrets on how to keep the cake from tasting dry and crumbly. Recently a friend who lives in Connecticut sent the recipe for her mother's honey cake made with whiskey; I haven't given up on finding an Eastern European honey cake we'll like, so I'm planning to bake it for Sukkot.  This year however, for Rosh Hashana, I decided to bake a Sephardic honey cake. The cake's ancestry and community associations are incredibly complex and finding one recipe that sounded like the perfect version was tough. There

Pumpkin Apple Challah

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A beautiful fall-inspired bread Pumpkin Apple Challah is made with my basic challah recipe    with a variation in the amount of eggs (3 large) and a specific final shaping and proofing.  I use 3 kinds of flour in the recipe, you can make this challah entirely with all-purpose flour and it will be very good; however, the combination of white whole wheat, bread and all purpose makes a delicious loaf with a fantastic texture in the crumb.  Use instant yeast as described in the procedure OR if you prefer active yeast, activate the yeast in the warm water with a bit of sugar for several minutes until very bubbly and then add to the flour and knead together.  For more information about yeast , check out my blog entry.  Choreography: The dough is mixed, rises, deflated and shaped before placing in a pan for the final rise.  The process can be completed in about 4 hours or you can choose to "retard" the proofing (rising) time by placing the dough in th