Peach Torte

I usually make the classic, old-fashioned Italian-prune-plum torte during Rosh Hashanah.

But the holiday is so early this year that we’re still in the peak of peach season. So I adapted my recipe in order to use the most perfect end-of-August peaches.

Maybe I’ll make plum torte for break-the-fast.

Peach Torte

• 1/2 cup unsalted butter

• 2/3 cup plus one teaspoon sugar

• 1-1/2 cups all-purpose flour

• 1 teaspoon grated lemon peel

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 large egg

• 1/2 cup buttermilk or unflavored yogurt

• 3 peaches or nectarines

• lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 2/3 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, lemon peel, salt, baking powder and baking soda together. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until well blended. Add the egg and buttermilk and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Slice the fruit and arrange the slices on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Poached Green Figs with Orange Juice and Honey

The early Jewish holidays this year mean one big delicious bonus for us, fresh fig eaters that we are. This luscious fruit will still be in season.

In keeping with Rosh Hashanah I recently poached some fresh figs using honey (also, some ginger, whole cloves and orange peel for LOTS of flavor). The result was ….. oh-my! worthy. It’s on my dessert menu this year.

Poached Green Figs with Orange Juice and Honey

• 1 cup orange juice

• 1 cup water

• 1/4 cup honey

• 1/2-inch chunk peeled fresh ginger, coarsely chopped

• 6 whole cloves

• 2 2-inch strips orange peel

• 8-10 fresh green figs

• ice cream, whipped cream, sorbet, optional

Place the juice, water and honey in a saucepan. Add the ginger, cloves and orange peel and bring the liquid to a boil. Stir to blend the liquids, lower the heat and simmer for 15 minutes. Add the figs and simmer for another 5 minutes. Remove the pan from the heat and let the ingredients cool. Remove the figs from the pan and cut each in half. Set aside. Strain the ingredients in the pan. Discard the solid ingredients. Pour the liquid back into the pan and cook over high heat for 5-6 minutes or until the liquid is syrupy (the consistency of maple syrup). Let the syrup cool. Before serving, some of the fig halves in serving dishes, pour some poaching syrup on top. Place some ice cream, whipped cream or sorbet on top.

Makes 4-6 servings

Blueberry Oat Streusel Pie

When I was growing up my parents had several blueberry bushes in our backyard. I remember those berries were always fat, with a silvery-gray-blue sheen. Every summer my mother would make something delicious with them. The first pickings were always served plain, freshly washed and topped with a blob of sour cream and, of course, sugar.

The rest?

Pie mostly.

Like this one, with a tender, easy-to-make, crumbly streusel top.

Btw, if you don’t wish to bother with a bottom crust, that’s ok. Make this into a “crisp”- place the seasoned berries in a baking dish, cover with the streusel and bake.

Blueberry Oat Streusel Pie

Streusel: 

• 1/2 cup all-purpose flour

• 1/2 cup quick cooking or rolled oats

• 3 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 cup cold unsalted butter, vegetable shortening or margarine, cut into chunks

Place the flour, oats, brown sugar, cinnamon and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. Set aside.

Filling: 

• 6 cups blueberries

• 1/2 cup sugar

• 5 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the streusel. Bake for about 50 minutes or until  golden brown.

Makes 8 servings

Romanian Cornmeal Cheese Cake

My grandmother occasionally made a fabulous cornmeal dish — she called it mamaliga, the national dish of Romania — and served it with sweetened, mashed farmer cheese and sour cream. Sometimes with a drizzle of maple syrup over everything.

I never knew it as Malai, a classic Romanian Shavuot treat, but that’s what it was. But it wasn’t her usual, plain “cornmeal mush” because it also had eggs and sugar mixed into the batter.

All I knew was how delicious it tasted.

So, over the years I experimented over and over until I made a version that tastes something like what I remember.

Here it is, in time for Shavuot.

Romanian MALAI

The Batter:

• 6 tablespoons butter

• 3/4 cup all-purpose flour

• 3/4 cup finely ground cornmeal

• 1/3 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2/3 cup milk, half-and-half or buttermilk

• 2 large eggs

• filling

• sour cream, whipped cream, ice cream, etc. optional

• extra sugar or maple syrup

Preheat the oven to 350 degrees. Lightly grease an 8-inch cake pan. Melt the butter and set it aside to cool. In the bowl of an electric mixer, combine the flour, cornmeal, sugar, baking powder and salt and mix to distribute the ingredients evenly. Add the milk, eggs and cooled, melted butter and mix on medium speed for 1-2 minutes or until thoroughly blended. Spoon one half of the cornmeal mixture into the prepared pan and spread the batter to make it even. Top with the filling. Top with the remaining batter (spread the batter to make a smooth, even top crust). Bake for 35-40 minutes or until the top is golden brown and the cake is set.

Serve the cake warm, room temperature or slightly chilled. Serve plain or topped with sour cream (traditional), whipped cream or ice cream. (I add about 2 teaspoons of sugar for each cup of sour cream used as a garnish).

Makes 8-10 servings

THE Filling:

• 1 pound farmer’s cheese

• 1 large egg

• 1/4 cup sugar

• 1/2 teaspoon finely grated fresh lemon peel

Mix the farmer’s cheese, egg, sugar and lemon peel until the ingredients are well blended.

Passover Carrot Cake

One Passover, decades ago, we decided to forego Aunt Rozzie’s sponge cake, the dessert we had eaten year after year after year at our Seders for as long as I remembered.

We switched to the newer, modern, au courant flourless chocolate cake.

But after years of that we got bored again with the same old same old.

So I began to bake other stuff. Orange-Almond Cake. A Passover version of our family’s treasured recipe for butter cookies. Toasted Almond Napoleon with Balsamic-glazed Bananas. Chocolate Jelly Roll.

Then I experimented with carrot cake.

Winner!

As far as I’m concerned carrot cake is always a winner. You can add a cream-cheese frosting or top it with whipped cream, ice cream or sorbet, but it really doesn’t need any of those. It’s just wonderfully moist and delicious as is. Even this version, suitable for Passover.

Passover Carrot Cake

• 8 large eggs, separated

• 1-1/4 cups sugar

• 6 tablespoons orange juice (or use mango or apple juice)

• 1 teaspoon vanilla extract

• 1 cup finely chopped almonds

• 1 cup very finely chopped carrots

• 1 cup matzo cake meal

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

Preheat the oven to 325 degrees. Lightly grease a 10-inch springform pan. Line the bottom with parchment paper and lightly grease the paper. Beat the egg yolks and 3/4 cup of sugar together in the bowl of an electric mixer set on medium-high, for 3-4 minutes, or until the mixture is thick and pale yellow. Stir in the juice, vanilla, almonds, carrots, cake meal, cinnamon, nutmeg and salt and blend ingredients thoroughly. In a second mixer bowl, beat the egg whites on medium speed until they are frothy. Continue beating, gradually adding the remaining 1/2 cup sugar. Beat until the whites are glossy and stand in peaks. Stir about 1/4 of the beaten whites into the yolk mixture. Fold the remaining whites into the yolk mixture. Pour the batter into the prepared pan. Bake for about 45 minutes or until a cake tester inserted into the center comes out clean. Cool the cake on a rack.

Makes 10 servings

Shortbread Hamantashen

I was heartbroken when my favorite bakery, the one that had the best hamantashen ever, closed a few years ago. It was The Bakery, in Plainview, Long Island, across the street from my contact lens eye doctor. They also had the best Mandel bread and the best Russian coffeecake, babka (both cinnamon and chocolate) and almond horns.

Also Jewish corn bread. And Chinese cookies.

I would call them in advance to place an order and after the visit to the eye doctor, would go get my stash, place it all (except for one hamantashen) in the trunk of my car and head home to Connecticut. I bought two freezer shelves worth, which was enough for six months (to time the next doctor visit).

I now buy hamantashen at Cafe Dolce, in Norwalk, CT. They’re awesome, like from The Bakery. Similar dough, same apricot and prune lekvar filling (but alas, no Mandel bread, babka, etc.)

Every year I bake a new hamantashen recipe to see how close I can come to those memorable ones. This year I came really close — these have a soft, crumbly, flavorful dough with just a hint of citrus. There’s a good balance of dough to filling. Lekvar of course. I didn’t have any jarred lekvar so I made my own (recipe is below the recipe for hamantashen, although I have made lekvar before using the recipe here.

But - this is a dairy recipe. My next venture is to try this dough using vegetable shortening. I’ll let you know how it turns out,

Meantime, these are delicious. All my tasters have said so.

Shortbread Hamantashen

• 2 cups all-purpose flour

• 2 teaspoons grated orange or lemon peel

• 3/4 teaspoon baking powder

• 1/2 teaspoon salt

• 10 tablespoons butter

• 1/2 cup sugar

• 1 large egg

• lekvar (about half cup) or other filling

Combine the flour, orange peel, baking powder and salt in a bowl and set aside. In the bowl of an electric mixer (or use a food processor) beat the butter and sugar together at medium speed for 2-3 minutes or until thoroughly combined. Add the egg and beat the ingredients to blend it in. Add the flour mixture and mix for 2-3 minutes until a soft, slightly sticky dough forms. Wrap the dough and refrigerate for 35-40 minutes or until cool. Preheat the oven to 350 degrees. Roll the dough on a floured surface to a thickness between 1/8-inch to 1/4-inch. Cut out circles with a 3-inch cookie cutter. Place a heaping teaspoon of lekvar in the center of each circle. Pinch the sides to close the filling and shape into a triangle. Pinch tight so the cookies won’t open during baking. Place the cookies on the prepared baking sheet. Refrigerate again for at least 30 minutes. Bake for about 18 minutes or until beginning to brown.

Makes about 18

Prune Lekvar

• 1/2 pound pitted prunes

• 1 cup orange juice

• 2 tablespoons honey or brown sugar

• 1 tablespoon lemon juice

Place the prunes, juice and honey in a saucepan, bring to a boil over low heat, lower the heat to a simmer, cover the pan and cook for about 20 minutes until the prunes are very soft. Puree the ingredients. Stir in the lemon juice.

Makes about 2 cups

Pear and Cranberry Strudel

My freezer failed a while ago.

Fortunately I discovered the problem before everything defrosted.

Still, with that error message signaling that I should call for service immediately, I brought most of the food to my spare freezer in the basement. I don’t want to give this old freezer a kinahurra so I won’t tell you how old it is.

I discarded lots of stuff too. Freezer burned, too old, no longer needed. Whatever.

And I cooked with some of the items that were partially defrosted (like this fabulous pizza) or because it was time to use them before they become fossils.

I had some seasonal pears on hand and some cranberries so I made strudel using a package of phyllo dough that I didn’t want to refreeze. I baked this dessert a few times: used most of the pears and cranberries. But I wanted to try the recipe using some dried cranberries (I had some in my pantry that also needed using before they dried beyond redemption).

We actually liked it better with the dried cranberries.

So here’s the recipe. If you don’t have dried cranberries, use any dried fruit: cherries would be especially good. Fresh cranberries work too — add a tablespoon more sugar.

Pear and Cranberry Strudel

• 1/2 cup dried cranberries

• 2 tablespoons orange juice

• 2 ripe pears, peeled, cored and cut into bite sized pieces

• 1 tablespoon all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 8 sheets phyllo

• 3-4 tablespoons melted butter

• 1/4 cup sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the dried cranberries in a bowl, pour the juice over them and let rest for 30-40 minutes or until they have softened. Place the pears in a mixing bowl. Add the flour, cinnamon, ginger, cranberries and any remaining orange juice and toss the ingredients to distribute them evenly. Set aside. Working with one piece of phyllo at a time, brush the phyllo with a film of melted butter. Butter a second sheet and place it on top of the first. Repeat using two more sheets. Add the sugar to the pear mixture. Spoon half the pear mixture down the long side of the buttered phyllo, leaving an inch at each end. Roll the phyllo, enclosing the fruit mixture, then place seam-side down on the parchment paper. Repeat with the remaining four sheets of phyllo and the remaining pear mixture. Brush the tops of the phyllo rolls with the remaining melted butter. Bakes for about 25 minutes or until the pastry is browned and crispy.

Makes 2 rolls, each serving 4 people

Cheese Strudel

In our family, there are always latkes for Hanukkah.

SERIOUSLY! WOULD THERE EVER BE ANY DOUBT ABOUT THAT?!

But also, we always have some dish that includes cheese, to honor Judith, who played a major part in the Maccabee victory. You can read all about it here.

Most often I make cheese-filled blintzes, because … blintzes! One of man/womankind’s all-time favorite foods. One of my favorites, anyway.

When I am feeling even more ambitious, I make potato-cheese kreplach. Boy do I LOVE those! In fact, they are on my list of top-five foods of all time.

But this year, the dairy dish will be cheese strudel because this coming Sunday (December 13th) I am giving a Zoom demo of Hanukkah foods for my local Hadassah chapter and one of the recipes I am making will be cheese strudel. My husband and I will have some of it for dessert and then I will have the leftovers to stash away for New Year’s, when my cousins come after they have quarantined so they can be with us! New Year’s Eve might seem normal this year!

Cheese strudel — for Hanukkah. For New Year’s. Whenever!

Cheese Strudel 

• 10 sheets phyllo dough

• 3-4 tablespoons butter

• 1-1/2 cups farmer cheese

• 4 ounces cream cheese

• 1/3 cup sour cream

• 1/2 cup sugar

• 1 large egg yolk

• 3 tablespoons all-purpose flour

• 1/2 teaspoon grated lemon peel

• 3/4 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/3-1/2 cup raisins, optional

• 3 tablespoons bread crumbs, approximately

Line a baking sheet with parchment paper. Open the package of phyllo dough and cover the sheets with a barely moist kitchen towel. Melt the butter and keep warm over low heat. Place the farmer cheese, cream cheese, sour cream, sugar, egg yolk, flour, lemon peel, vanilla extract, salt and raisins, if used, in a bowl and mix to combine the ingredients. Place one sheet of phyllo dough on a work surface and brush lightly with some of the melted butter. Sprinkle with some bread crumbs (about 1/2 tablespoon). Layer a second sheet of phyllo on top, Lightly brush with butter, sprinkle with some bread crumbs and repeat for a third and fourth layer. Add a final fifth sheet on top. Spoon half the cheese mixture down the long side of the phyllo sheet leaving about one inch on each end. Roll the dough over the cheese and finish rolling, jellyroll style until the roll is complete. Place the roll, seam side down. On the parchment lined baking sheet. Repeat with another five sheets of phyllo and the remaining cheese mixture. Place the second roll on the baking sheet. Brush the surface of the rolls with remaining butter. Chill for about one hour. Preheat the oven to 375 degrees. Bake for about 30 minutes or until golden brown.

Makes 2 rolls, each serving 4-6 people

Hallowe'en Baked Apple

I’m not expecting too many — maybe no — trick-or-treaters this year. In an ordinary year the whole notion of going out in what usually turns out to be the first of yucky weather of the season to get an overload of junky candy always seemed preposterous to me, but maybe I’m just the Ebenezer Scrooge of Hallowe’en.

This year, during a pandemic, trick-or-treating sounds absolutely nuts.

I am hoping that parents throughout the country will at least take a year off and do something different this Hallowe’en.

Here’s one suggestion — what my parents did, back in the day when trick-or-treating wasn’t a thing.

First, we carved a pumpkin. My mother untangled the inside mess, separated the seeds and roasted them. It’s easy: rinse off the seeds, let them dry (use paper towels to dry them), place them in a small amount of olive or vegetable oil and toss them around, then put them single layer on a cookie sheet (parchment or foil lined helps with cleanup). Sprinkle with salt (herbs or blends such as curry powder or za’atar if you like) and roast in a preheated 375 degree oven for 15-20 minutes or until they are dry and crispy.

Second, my Dad placed coins in three apples (for three kids): one with a quarter, one with a dime and one with a nickel. He put them in a basin of water and we had to dunk our faces in the water and grab an apple with our teeth. One year he didn’t do the apple bobbing thing, he tied apples on strings on a line that he set up in our living room and we had to jump up and grab the apple with our teeth. Obviously the one who got the quarter was overjoyed and I realize that for today’s youngsters a nickel, dime or even a quarter may seem not worth it, but the bobbing or jumping is worth it. Good stuff for the memory bank.

Then we ate. I don’t remember any particular dish but I know it was likely to be baked macaroni. My mother always topped her mac-and-cheese with rice krispies. I tried that on my kids, who gave it a thumbs down, but I’m putting it out there for you anyway (click on the link).

My dad always made his famous hot chocolate.

Boy would I love some of that today.

Dessert? It was likely to be some apple thing my mother cooked up. So. How about some baked apples?

Baked Apples with Orange and Spices

• 4 large baking apples

• half a lemon

• 1/3-1/2 cup raisins

• 2 teaspoons grated fresh orange peel

• 3/4 cup orange juice, apple juice or cider

• 6 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon grated nutmeg

• 1/4 cup water

• 1 tablespoon butter, margarine or coconut oil, cut into 4 pieces

Preheat the oven to 375 degrees. Wash the apples, then remove the core and seeds, leaving about 1/2-inch on the bottom. Peel the apples 1/2 of the way down from the stem end on top, then rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, orange peel, 3 tablespoons of the juice and 2 tablespoons of the maple syrup. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon and nutmeg. Mix the remaining juice, maple syrup and water and pour over the apples. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 

Ruth Bader Ginger Ice Cream

Ok Ben & Jerry’s. You didn’t do it, so I did.

I created Ruth Bader Ginger ice cream.

It’s a brown-sugar based vanilla-ey ice cream loaded with vibrant morsels of crystallized ginger and chewy, sugar coated gingersnap cookies. I used fresh, homemade gingersnap cookies (my recipe includes dark molasses plus cinnamon, nutmeg, cloves and ginger and the cookies are crusted with sugar). But I supposed packaged cookies would be fine.

The notorious RBG will be missed. But you don’t have to miss out on the wonderful ice cream.

Here’s the recipe:

Ruth Bader Ginger Ice Cream

• 4 cups half and half cream

• 3/4 cup finely chopped crystallized ginger 

• 1/2 cup brown sugar

• 1/4 teaspoon salt

• 4 large egg yolks

• 1-1/2 teaspoons vanilla extract

• 1 cup crumbled gingersnap cookies

Heat 2 cups of the cream with the ginger in a saucepan over medium heat until bubbles appear around the edges of the pan. In the bowl of an electric mixer, beat the brown sugar, salt and egg yolks at medium speed for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions. When the mixture is almost completely frozen, add the cookie pieces, stir them in and freeze completely.

Makes about 5 cups