Old-Fashioned Apple Cake
This is my mom’s apple cake recipe, and it made an appearance on our shabbat table almost every week and yet I don’t think I have ever tired of it. It is simply delicious, and easy to make. You can go three different ways with the topping: Don’t top it, DON’T add the demarera (raw) […]
Orange and Chocolate Dessert Cups
For Orange Jelly: 60 ml (¼ cup) water 1 tablespoon powdered kosher gelatine 500 ml (2 very full cups) fresh squeezed Orange Juice 50 g (¼ cup) granulated sugar For Chocolate Mousse: 150 g plain chocolate finely chopped 3 tablespoons strong coffee 3 eggs, separated 1 teaspoon vanilla extract (or 1 ½ teaspoons vanilla sugar) […]
Maple Roasted Pears
1 tbsp olive oil 5 ripe but firm pears, peeled, halved, and cored 65g (1/3 cup) dark brown sugar 80ml (1/3 cup) maple syrup 1 tsp ground cinnamon ½ tsp ground cardamom ⅛ tsp salt 1 tbsp water 1 tbsp lemon juice, divided Adjust oven rack to middle position and heat oven to 180˚C (350˚F). […]
Sufganiyot (Israeli Jam Doughnuts)
The first recorded recipe for a jam-filled doughnut, Gefüllte Krapfen, can be found in ‘Kuchenmeisterei’ (Mastery of the Kitchen), a German cookbook printed in 1485, but the idea of sufganiyot as a Chanukah treat was the creation of Israel’s labour federation, the Histadrut in the late 1920s.
PLUM STREUSEL BARS
355g (3 cups) plain flour 130g (1/2 cup) granulated sugar ½ teaspoon table salt 225g (1 cup) unsalted butter, plus 30 g (2 tablespoons), cut into 1/2-inch pieces, or non-hydrogenated margarine (if serving after a meat meal) 50g (1/4 cup) dark brown sugar 45g (1/2 cup) rolled oats 55g (1/2 cup) pecans, chopped 240g (3/4 […]
Zalabia
This ancient Middle Eastern Chanukah fritter goes under many different names and guises, but the principle is always the same; a thin yeasted batter that is deep fried, before being drenched in a sugar syrup or honey. The name, Zalabia, is an Arabic term used by Mizrahi and Yemenite Jews, and known as burmuelos in Ladino. In the Ta’amim version we have used lemon and orange blossom water, but feel free to play around with the flavours, try rose water, honey, cinnamon, saffron, black cumin or star anise. Enjoy while hot!
Challah 2.0
Makes 6 large challahs 1.660g (3.66 lbs) strong white flour 180g (3/4 cup + 2 tablespoons) granulated sugar 35g (1/4 cup) active dry yeast 30g (3 tablespoons) salt 90ml (6 tablespoons) oil 2 large eggs, lightly beaten 750 – 1000ml (3-4 1/2 cups) water Egg wash: 1 egg lightly beaten 1 tablespoon water In […]
Brisket With Pomegranate
This a holiday dish that is so versatile, if you find that your oven space is at a premium, this brisket does just as well cooked in a large crockpot as it would in the oven, freeing up valuable space when you need it most! This succulent brisket recipe shines with the sweet and tart […]
Beetroot latkes with goats cheese
800 g beetroot, peeled and grated (about 6 medium) 45 g all plain flour 1 1/2 teaspoons salt 2 tsp ground cumin 1 tsp ground coriander 3/4 teaspoon baking powder 1/2 tsp ground black pepper 3 large eggs, beaten to blend Canola oil (for frying) 1 log Goat’s cheese Place beets in large bowl; press […]
