Apricot Puff Pastry Galettes

The fresh apricots have been glorious this summer. We’ve eaten them plain. I’ve used them for poached fruit and, best of all, for these EASY EASY to make tarts using packaged, frozen puff pastry.

The tarts in the photo were glazed with ginger preserves but I’ve also used apricot and peach jams. Occasionally I sprinkle some fresh chopped rosemary on top before baking.

Apricot Puff Pastry Galettes

• 4 puff pastry squares (4-inch)

• 4 apricots, sliced

• 2 tablespoons sugar

• freshly grated nutmeg

• 3 tablespoons ginger (or other) preserves, heated

Preheat the oven to 425 degrees. Place the pastry squares on a parchment paper lined baking sheet. Prick the dough in a few places. Arrange equal amounts of the fruit on top of each square, leaving a border of 1/2-inch. Sprinkle equal amounts of the sugar on top of the fruit. Grate a small amount of nutmeg on top. Refrigerate for about 20 minutes. Bake for 18-20 minutes or until golden brown. Brush the top with preserves. Place back in the oven for 4-5 minutes. Eat warm or at room temperature.

Makes 4 servings

Blueberry Torte

I read that blueberries are healthy so I’ve been making all sorts of stuff with them. Here’s one tasty way to eat more blueberries:

Blueberry TORTE

• 1-1/2 cups all-purpose flour

• 1 teaspoon grated lemon peel

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup unsalted butter

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup unflavored yogurt

• 1-1/2 cups blueberries

• lemon juice (about one tablespoon)

• 1 tablespoon sugar, preferably crystal or turbinado sugar

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. Mix the flour, lemon peel, cinnamon, salt, baking powder and baking soda and whisk the ingredients to blend them completely. Set aside. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until thoroughly blended. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries 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 tablespoon of sugar. Bake for 50-55 minutes or until lightly browned and a cake tester inserted into the center comes out clean.

Makes 8 servings

Peach Streusel Cake

Peaches/nectarines are in my top #5 foods of all time. One of the items I would choose if I had to “live on a desert island with only 5 foods.” So I get excited when they are ripe, ready and in season.

But I overdid it on the peach order recently.

Really, there are just so many I can eat in one day.

After a few days some were softening quicker than I planned and I had to use them. So I baked this cake — based on one that I usually make with apple slices and applesauce. Only I used peach slices and pureed peaches.

Perfect.

Peach Streusel Cake

Streusel:

• 1/3 cup quick oats

• 1/3 cup all-purpose flour

• 1/3 cup packed brown sugar

• 1/4 teaspoon salt

• 4 tablespoons cold unsalted butter, cut into small pieces

Mix the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the flour mixture until it resembles coarse crumbs (food processor on pulse is fine). Set aside.

Cake:

• 1-1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon grated lemon peel

• 1/3 cup sugar

• 1/4 cup butter

• 1/2 cup pureed peaches

• 1/3 cup plain yogurt

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1/3 cup milk

Preheat the oven to 375 degrees. Grease an 8” square cake pan. Mix the flour, baking powder, baking soda, salt and lemon peel and set aside. Beat the sugar and butter together with a hand mixer or electric mixer at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the peaches, yogurt, egg and vanilla extract and beat for 1-2 minutes or until smooth. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the ingredients are used up. Spoon the batter into the prepared pan. Sprinkle the streusel over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then invert onto a cake rack. Turn the cake right side up to cool completely.

 Makes 8-10 servings

Strawberry Pavlova

If you’re like everyone else who observes Passover, you’ve used a lot of eggs during the holiday!

Our usual family Passover menus use up more yolks than whites, so I’m always left with a load of egg whites. So, because I am one of those “waste not want not” people, I recently made a lot of meringues and meringue cookies and these Pavlovas.

Pavlovas, which are hard meringue shells filled with fruit, lavished with sauce and topped with whipped cream, are sugary sweet and you can do a lot with them. They’re also easy to make and are terrific for Passover because there’s no flour or any other ingredient we can’t eat during the holiday.

The meringue shell-cream-fruit dessert is named after a famous Russian ballet dancer named Anna Pavlova (1881-1931). Food historians say that a hotel chef in either Australia or New Zealand named the dessert after her visit there in 1926. The white meringue shell is said to mimic her tutu and in the original recipe, the shells were filled with kiwi fruit, in imitation of the decorations on one of her outfits. But any soft fruit will do.

Note: for more on beating egg whites properly, click here.

Pavolvas

Meringue Shells:

• 4 large egg whites at room temperature

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1 cup sugar

• 3/4 teaspoon vanilla extract

• whipped cream

• sliced fruit such as strawberries, kiwi fruit, bananas, etc.

Preheat the oven to 275 degrees. Line a cookie sheet with parchment paper. Beat the egg whites in the bowl of an electric mixer with whisk attachment set at medium speed until the mixture is foamy. Add the lemon juice and salt and beat, gradually increasing the speed, until soft peaks form. Gradually add the sugar (2 tablespoons at a time) and the vanilla and continue to beat, gradually increasing the speed to high, until the mixture stands in stiff, glossy peaks. Spread 8-10 equal amounts of the meringue mixture onto the sheet. Flatten the mounds with the back of a large spoon, leaving the edges slightly higher. Bake for 45 minutes. Reduce the oven heat to 250 degrees. Bake for another 15 minutes. Remove the cookie sheet to a cake rack to cool. Gently release the meringues from the parchment. Fill the centers of the meringue shells with whipped cream. Top with sliced fresh fruit.

Makes 8-10

Passover Orange Cake with Roasted Oranges and Zabaglione

When I was growing up the standard Seder dessert was sponge cake. Everyone made fun of it and said it was true to its name and that frankly, biting into a sponge was not a good thing.

I actually never cared because as long as I got chocolate covered macaroons I was a happy girl.

By the time I began to host the Seders, flourless chocolate cakes had become fashionable and my aunt Rozzie's recipe for sponge cake was tucked away in a recipe file.

Now more time has gone by and my family got bored with flourless chocolate cake. So I spent years experimenting with flourless rolled cakes and cakes made with nut crumbs instead of wheat and going fancy with layers of jelly-roll pan cakes. Some of those were absolutely fabulous.

But a few years ago I decided to pull out the family recipe. That sponge cake isn't spongy at all. The trick is not to overbeat the egg whites, which are supposed to be thick and glossy with tips that fall over slightly (not so beaten that you can cut a chunk off). Also — fold in the beaten whites rather than mixing them in vigorously.

Although the cake is just fine, plain or served with sorbet, I have served it with a rich and creamy zabaglione sauce and some roasted oranges, which provide a tangy contrast to the sweet cake. They also make a plain sponge cake a bit more festive looking, so it’s a good bet for the holiday.

Bonus: you can make all parts in advance!

Passover Orange Cake with Roasted Oranges and Zabaglione

• 12 large eggs, separated, at room temperature

• 1-3/4 cups sugar

• 6 tablespoons orange juice

• 1/4 cup lemon juice

• 2 tablespoons finely grated orange peel

• 1 tablespoon finely grated lemon peel

• 1 cup matzo cake meal, sifted after measuring

• 1/3 cup potato starch

• Passover Zabaglione

• Roasted Orange Slices

Preheat the oven to 350 degrees. Line the bottom of a large (10-1/2-inch - 11-inch springform pan with parchment paper and lightly grease the paper. Beat the egg yolks and 1-cup of the sugar in a mixer bowl at medium-high speed for 3-4 minutes or until the mixture is thick and pale yellow. Stir in the orange juice, lemon juice, orange peel and lemon peel, mix thoroughly and set aside. In another bowl, beat the egg whites at medium speed until they are foamy. Continue to beat, gradually increasing the speed and gradually adding the remaining 3/4 cup sugar. Beat until the whites are stiff but not dry, and look glossy. Stir about one-quarter of the beaten whites into the yolk mixture. Gently fold the remaining beaten whites into the yolk mixture, until the mixture is uniform in color. In a small bowl whisk the matzo cake meal and potato starch until they are thoroughly blended. Using about 1/4 of the matzo meal mixture at a time, fold the mixture into the egg mixture until the ingredients are thoroughly blended. Pour the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack. When ready to serve, spoon some zabaglione onto serving dishes, place a slice of cake on top and surround with some roasted orange slices. (Or serve with sorbet, whipped cream, ice cream, etc. to suit your meal.)

Makes 12 servings

Passover Zabaglione

• 8 large egg yolks

• 3/4 cup sugar

• 2 tablespoons finely grated orange peel

• 1/2 cup sweet white Passover wine

• fresh mint as garnish

Place the egg yolks, 3/4 cup sugar and the orange peel in the top part of a double boiler set over barely simmering water. Beat the ingredients with a hand mixer at medium speed for about 3 minutes or until the mixture is thick and pale yellow. Continue to beat, gradually increasing the speed to high and gradually adding the wine. Beat for 8-10 minutes or until the mixture is thick and fluffy. You may use the zabaglione warm, immediately, or let it cool to room temperature.

Makes about 3 cups

Roasted Orange Slices

• 6 navel oranges

• 2 tablespoons melted coconut oil (or butter)

• 1 tablespoon sugar

• ground cinnamon (approximately 1/2 teaspoon)

• 2 tablespoons finely chopped fresh mint

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Peel the oranges removing as much of the white pith as possible. Cut the oranges crosswise into 24 even slices (there should be 4 center slices from each orange; reserve the ends for other purposes). Place the slices on the baking sheet. Brush the tops with the coconut oil. Sprinkle with the sugar. Sprinkle lightly with cinnamon and the mint. Roast for about 4 minutes. Turn the slices over and roast for another 4-6 minutes or until lightly browned. Remove from the oven and set aside.

Makes 12 servings

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

Cranberry Orange Ice Cream

Summer, fall, winter, spring — as far as I’m concerned, ice cream is always in season.

But, because it is cranberry time of year and I love all things cranberry-and-orange, I offer: cranberry and orange ice cream. I have made it with both fresh and dried cranberries (prefer the dried because of the texture but both are really delicious).

Cranberry Orange Ice Cream

• 1/2 cup dried cranberries

• 1/2 cup orange juice

• 1/4 cup orange marmalade

• 2/3 cup brown sugar

• 4 large egg yolks

• 2-1/2 cups cream (any kind)

• 1 teaspoon finely grated fresh orange peel

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

Place the cranberries, orange juice and orange marmalade in a saucepan and bring to a simmer over medium heat. Cook at a simmer for 3-4 minutes or until the mixture has thickened and most of the liquid is gone. Remove from the heat and set aside. Place the brown sugar and egg yolks in the bowl of an electric mixer (or use a bowl and hand mixer) and beat for 3-4 minutes, scraping the bowl occasionally, or until light, fluffy and well blended. Heat 2 cups of the cream until the liquid is warm and bubbles appear on the side of the pan. Gradually pour the warmed cream into the brown sugar-egg mixture, add the orange peel and salt and stir to blend the ingredients thoroughly. Pour the liquid into a saucepan and cook over medium heat, stirring frequently, for about 8-10 minutes or until the mixture has thickened enough to coat the back of a spoon. Do not let the liquid come to a boil. Remove the pan from the heat. Stir in the remaining cream and vanilla extract. Mix until well blended; refrigerate for at least 2 hours or until chilled. Place in an ice cream maker and churn according to manufacturer’s instructions. When the ice cream has thickened but is still soft, add the cranberry mixture and continue churning until the ice cream is thick. Spoon the soft ice cream into a container. Place in the freezer until very cold and firm.

Makes about 6 cups

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