Cooking with Sheilah

Desserts

Croquembuche Wicked-Good Crunchy Sweet Potato Cranberry Strudel English Sticky Toffee Pudding Pavlova Lemon Blueberry Dream Apricot Almond Sorbet Orange-honey glazed almonds Sopaillas Apple Cinnamon Latkes Yemenite-Spiced Rice Pudding with Mango Russian Cream and Summer Berries Salt Roasted Pears with Camembert Chocolate and Pink Peppercorn Cookies Route Crutze Caramelized Apples with Cognac & Vanilla Ice Cream Kataifi with Ricotta Custard & Orange Blossom Syrup Halwa Panna Cotta Strawberries in Balsamic Vinegar Potica Deliteful Fruits Romanoff Passover Apple Sort of Crisp

CAKES Chocolate Raspberry Truffle Torte Dessert Walnut and Ricotta Cake Walnut Cake Lemon-Lime Pan Di Spagna Pina Colada Cake Burbon Street Fudge Cake Aromatic Apple Cake PIES Crazy Crust Pie

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ENGLISH STICKY TOFFEE PUDDING

An English and Australian treat from  Alexandra Greeley’s long awaited  Kitchen Memories (Capital Books). The book: a compilation of family recipe collected from 25 different countries, with stories about the recipes and the families.

Pudding:

• 6 ounces pitted dates
  
• 1 teaspoon baking soda
  
• 4 tablespoons (1/2 stick) unsalted butter
  
• 3/4 cup granulated sugar
  
• 2 large eggs
  
• 2 cups cake flour
  
• 1/2 teaspoon vanilla

Sauce:

• 1 cup brown sugar
  
• 6 tablespoons heavy cream
  
• 1 cup (2 sticks) butter
  
• 1 teaspoon vanilla extract
  

Preheat the oven to 350 degrees. Butter a 2-quart ovenproof baking dish..

Soak the dates in 1 cup water. Bring to the boil, and remove from the heat. Add the baking soda, and let stand.

Meanwhile, cream the butter and sugar until smooth; add the eggs, beating, well. Fold in the flour, and stir in the dates with the water and the vanilla. Pour into the baking dish.

Bake for 30 to 40 minutes.

Meanwhile, make the sauce by heating the brown sugar, cream, butter, and vanilla in a small saucepan over low heat, and continue cooking and stirring until the sugar dissolves and the mixture become syrupy; stir often. When the pudding is firm in the center, pour ½ cup of sauce over the pudding, and continue baking 10 minutes more. Reserve the remaining sauce to serve with the pudding.

6 servings

PAVLOVA

From the Land DownUnder comes a lovely new travel book Waltzing Australia by Cynthia A. Clampitt  a marvelous tale of  the travels ( with photos on her blog)  of a sensible woman in her mid-30’s who walks away from money, security, career just to make a dream come true.  Clampitt covered nearly 20,000 miles discovering Australia and herself in the process.  Here are some of her favorite Australian recipes.

This light and luscious dessert was named for the great ballerina. New Zealand also lays claim to this dessert, and there is no definitive proof as to who really created it first. The main difference between Pavlovas in the two countries would be the topping: in Australia, you’d most likely see passion fruit, while in New Zealand, kiwi fruit would be a more common topper. (And it’s kiwi fruit, by the way, not kiwi – kiwi is a bird, or a nickname for New Zealanders – Americans may not care, but Kiwis do.) A nice combo of blueberries and sliced strawberries would be attractive and tasty, but would make this a Pavlova Americana. Enjoy. 

Base:

• 4 large egg whites
  
• 1 cup superfine sugar
  
• 1 tsp. white vinegar
  
• 2 tsp. cornstarch

Topping:

• 1 cup heavy whipping cream
  
• 1/12 Tbs. granulated sugar
  
• 1/2 tsp. vanilla extract
  
• fruit (see notes)

Place oven rack in center of oven. Preheat oven to 250F.

In a large, clean bowl, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the cornstarch and vinegar on top of the meringue and beat a bit more, until stiff again.

Now you make your meringue cake. Opinions differ as to how to approach this. You can put down a sheet of baking parchment and draw a 7-inch circle in the middle. You might also get a pastry bag and pipe a circle and then fill it with a perfectly even rope of meringue. I just guesstimate the circle size and spoon the meringue onto the baking sheet, spreading it into a circle of about the right size. Do what works best for you (that is, pick a method that makes it likely you won’t write this recipe off as too complicated). Also, baking parchment might make it easier to get the meringue off the pan. I have used it. I have also just sprayed a cookie sheet lightly with baking spray, and I’ve had it slide off with no trouble.

Anyway, whatever method you choose, you now have a circle of meringue, looking rather like a single cake layer and a little more than an inch deep, on your baking sheet. Put it in the oven and bake it for 1 hour 15 minutes, or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the oven door slightly ajar, and let the meringue cool completely before removing from the oven.

Set the meringue aside until just before you plan on serving the dessert. Then, whip the cream until soft peaks form. Add the sugar and vanilla, and beat to incorporate. Spread the whipped cream across the top of the meringue. Decorate with the fruit you’ve chosen, and serve. Serves 6 to 8.

Notes: If you’re using passion fruit, you’ll need 10. For kiwi fruit, four or five should do the trick. For berries (blueberries, raspberries, sliced strawberries, blackberries), you need about a cup.

The meringue can be made a couple of days in advance. Once it is completely cool, put it in an airtight container and keep it someplace cool and dry.

It’s important that you don’t complete the dessert until you’re ready to serve it. The acid in the fruit will break down the whipped cream and the whipped cream will make the meringue soggy. If you don’t want to serve all 6 to 8 servings at once, you can either cut up the meringue and just add whipped cream and fruit as you serve it (not so great on presentation, but the taste is the same), or you can make a couple of smaller meringues.

 

SOPAILLAS

Another alternative dessert to fried doughnuts are these Mexican (Fried Fritters) delights. Serve with honey and confectioner's sugar.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening
• 3/ 4 cup cold water
• oil for frying

Preheat oil for frying to 370F. Sift all the dry ingredients together in a large bowl. Add the shortening and cut it into the dry ingredients with a pastry blender or your fingers. It should resemble cornmeal. Gradually add the water a little at a time until the dough holds together. Gather the dough into a ball. Lightly flour a board or the kitchen counter. Place the ball of dough on it., and press it down with the heel of your hand. Picture a clock, and hold the side at 12:00 and fold it to 6:00. Push away from you with the heel of your hand. Turn the dough to 3:00, fold in half, press down, then turn dough again until you have turned and pressed about 6 times. Dough should now be smooth. Roll the dough on a lightly floured surface until it is as thin as possible. Using a pizza cutter or a knife, cut the dough into 2 or 3 inch squares. When the oil has been heating for 10 to 15 minutes, carefully fry a few sopaiplllas as a time. They will puff up and get golden brown. Be sure and turn them while they are frying so both sides puff and brown. Drain well on paper towels. Serve with honey for dipping or confectioner's sugar. Makes 2 to 3 dozen.

 

APPLE CINNAMON LATKES

Cooking Maven Phyllis Frucht loves this recipe that a friend made for her for Chanukah. A nice change from potatoes!

• 2 large eggs, beaten until light and foamy
• 3 Tablespoons sugar
• pinch of salt
• 1 teaspoons cinnamon
• 1/ 2 cup water
• 3 cups chopped cooking apples - chop them small as possible
• 1/ 2 cup unsifted flour
• 1 teaspoon lemon zest (peel)
• oil for frying
• optional: 1 / 2 cup sugar mixed with a teaspoon of cinnamon

In a large bowl mix the sugar, salt and cinnamon with the beaten eggs. Stir in the apple, flour, and lemon zest, mixing well. In a large skillet, heat enough oil to cover the bottom of the pan. Place about 1/4 cup of the mixture, (for each latke), in the hot oil. Flatten slightly with a fork or wooden spoon. Cook on each side until it is golden brown. Remove latkes from pan and drain on paper towel as they cook. If more oil is needed, add it, heat it up, then add apple mixture (latkes) to cook. Serve hot with sugar/cinnamon mixture to sprinkle on top. Makes about 12 pancakes.

 

YEMENITE-SPICED RICE PUDDING WITH MANGO

• 1 cup short grain rice, such as Arborio
• 6 cups water
• 4 cups milk
• 1 cinnamon stick
• pinch salt
• 6 tablespoons sugar
• 1/ 3 cup golden raisins - optional
• 1/ 2 to 1 teaspoon cardamom
• 2 to 3 tablespoons finely chopped candied ginger
• 2 or 3 ripe mangoes
• 2 to 3 tablespoons chopped toasted pistachios or almonds - optional

Choose a large heavy saucepan so the milk will not boil over or scorch. Bring 6 cups of water to a boil in saucepan and add rice. Boil, uncovered, for 7 minutes, drain well.

Bring milk and cinnamon stick to a simmer in same pan over medium-heat, stirring occasionally. Add rice and salt. Reduce heat to medium-low and cook, uncovered for 15 minutes, or until rice is very soft and absorbs most of the milk, stirring often. Rice should look creamy, not soupy and not dry. Stir in sugar and cook for 1 minute, stirring. Remove from heat and stir in raisins, cardamom, and candied ginger. Remove cinnamon stick. Serve warm or cold. Before serving, peel and dice mangoes. Top each serving with generous amount of diced fruit and a sprinkling of pistachios. Serves 5 to 6.

 

RUSSIAN CREAM AND SUMMER BERRIES

Similar to Italian panna cotta, this light yet indulgent Russian cream-served with a mixture of fresh blueberries, raspberries, strawberries, or currants that have been quickly sautéed to release their juice-is the perfect finale to any meal. This recipe comes from a British friend, Fiona Black, whose grandmother got it from a Russian friend living in England.

Russian Cream can be chilled in decorative molds and unmolded onto serving plates. Or, the slightly cooled cream mixture can be divided among large wine goblets or margarita glasses and chilled. For a dazzling effect, spoon the sauce into the glasses and garnish with fresh mint sprigs.

Cooking Notes: If you are using frozen berries, thaw and drain off the watery juices before cooking them with the sugar. Do not be tempted to substitute yogurt for the sour cream. It reacts with the gelatin and makes the cream grainy. Serves 6

Russian Cream

• 3/4 cup sugar
• 1 envelope gelatin
• 1/2 cup water
• 1 cup heavy cream
• 1 1/2 cups sour cream
• 1 teaspoon vanilla extract or other extract, such as orange or lemon Berry Sauce
• 5 to 6 cups fresh berries, cut in half or into quarters if large, or one 15- to 16-ounce bag frozen berries, thawed and drained
• 1/2 cup sugar, or to taste

1. To make the Russian cream, combine the sugar, gelatin, and water in a medium-sized nonreactive saucepan, stir, and let stand for 2 minutes. Place the saucepan over medium heat and bring to a boil, stirring constantly until the gelatin dissolves.
2. Remove from the heat and gradually whisk in the heavy cream, sour cream, and vanilla. Pour into a heatproof serving bowl or into 6 individual heatproof serving dishes large enough to hold some berry sauce as well, and refrigerate for at least 8 hours, or until the cream has set.
3. To make the berry sauce, combine the berries and sugar in a large saucepan or skillet and place over high heat. Shake the pan or gently stir the berries until the sugar has melted and the berries just begin to give off their juices. Do not overcook; fresh berries should remain firm. Remove from the heat, cool slightly, and then transfer to a heatproof serving bowl.
4. Serve the Russian cream with the berry sauce.

SALT ROASTED PEARS with Camembert

Salt roasting pears makes the skins slightly salty and a bit crisp. You can prepare the pears in advance, then place them in the oven right before you sit down to dinner or halfway through the meal.

• 4 firm but ripe bartlett, packham, or anjou pears
• 4 pounds rock salt
• 2 tablespoons hazelnut liqueur
• 1/ 4 pound camembert cheese
• freshly ground black pepper to taste

1. Preheat the oven to 350F.
2. Holding a paring knife at a 45 degree angle, cut out a 1" round from the bottom on each pear. Save for later.
3. With a melon baller or small spoon, remove the seeds and core. If possible leave the stems intact for presentation.
4. Pour the rock salt into an ovenproof pot. Place the pears, stem side down in the salt, nesting them in so that they are about 2/ 3 covered.
5. Place 1/ 2 tablespoon of the liqueur in each pear cavity. Cut the cheese into 4 equal pieces and place one piece in each cavity. Replace the small round on the bottom of each pear.
6. Roast the pears in the oven for an hour. They should be browned on the outside and feel soft when lightly squeezed. If still firm, return them to the oven for 10 to 15 minutes longer.
7. To serve, remove from the salt, brush off any remaining crystals, and place each pear in a bowl or plate, slice, and serve immediately.
8. Pass the pepper at the table.

CHOCOLATE AND PINK PEPPERCORN COOKIES

• 3/ 4 cup all purpose flour
• 1/ 2 teaspoon baking powder
• 1/ 4 teaspoon kosher salt
• 1/ 2 cup unsalted butter, at room temperature
• 2/ 3 cup firmly packed brown sugar
• 1/ 3 cup unsweetened cocoa powder
• 1 1/ 2 teaspoons vanilla
• 2 large egg whites
• 4 tablespoons freshly crushed pink peppercorns

Filling:

• 1 cup mascarpone cheese
• 1/ 4 cup confectioners' sugar

1. Preheat oven to 325F.
2. Line 2 baking sheets with parchment paper.
3. In a small bowl, stir together the flour, baking powder, and salt until well mixed.
4. In a medium bowl, using an electric mixer or wooden spoon, cream together butter and brown sugar until light and creamy.
5. Beat in the cocoa and vanilla.
6. Add the egg whites one at a time, beating well after each addition.
7. Stir in the flour mixture.
8. Drop the cookie dough by teaspoons onto the baking sheets, spacing the cookies about 2" apart. Sprinkle each mound with about 1/ 4 teaspoon crushed pink peppercorns.
9. Bake the cookies until firm and dry to the touch, 10 to 12 minutes. Remove from oven and cool on a rack.
10. While cookies are cooking, make the filling: In a bowl stir together the cheese and sugar until well blended.
11. When the cookies are cool, spoon a heaping teaspoon of filling on the flat side of half of the cookies, spreading it to within about 1/ 4" of the edge.
12. Top with a second cookie, pressing the flat side against the filling.
13. Store in an airtight container in the refrigerator.
14. Makes about 2 dozen.

ROTE CRUTZE

This is the classic German dessert, a sort of thickened clear berry soup, served cold, usually with big dollops of whipped cream, sour cream, or créme fraiche.

• 2 1/ 4 pounds fresh of frozen berries, such as strawberries, raspberries, red currants, or black currants
• 1/ 2 cup cornstarch
• about 2 tablespoons water
• 2 cups sugar, plus more for sprinkling

1. If using fresh strawberries, hull and quarter them.
2. Put the cornstarch in a small bowl and whisk in just enough water to dissolve any lumps. Set aside.
3. In a medium heavy pot, combine the berries and the 2 cups of sugar. Stir to mix.
4. Stirring constantly, bring the berries to a simmer over medium heat, then immediately stir in the cornstarch.
5. Let the mixture return to a simmer, then remove the pot from the heat.
6. Pour into glass bowls and sprinkle the surface with sugar to prevent a skin from forming.
7. Refrigerate until ready to serve. Serves 8 to 10.

This is a favorite company dish from my book SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking. It can be made ahead and put together just before serving. The recipe was brought to my class for "Bring It Night." Besides the foods we prepared in class that night we ate and tasted everyone's favorite dish.

CARAMELIZED APPLES WITH COGNAC & VANILLA ICE CREAM

This dessert is for all apple lovers. The combination of apples and cognac is really amazing. The key is to serve the apples warm. Add a scoop of vanilla ice cream and you'll think you've died and gone to heaven!

• 1/ 2 cup (1 stick) unsalted butter
• 2 3/ 4 pounds Granny Smith apples (about 7), peeled, cored, and cut into 1/4-inch-thick slices
• 1/ 2 cup sugar
• 1/ 2 teaspoon ground cinnamon
• 2 tablespoons cognac
• 1 pint vanilla ice cream
• Fresh raspberries, for garnish
• Mint sprigs, for garnish
   

Melt the butter in a heavy large frying pan over high heat, stirring until the butter foams and becomes golden, about 2 minutes. Toss the apples slices, sugar, and cinnamon in a large bowl to coat. Immediately add the apple mixture to the hot butter. Stir the apples to coat with the butter. Simmer until the juices evaporate and the apples become caramelized, stirring occasionally, about 12 minutes. Using a slotted spoon, transfer the caramelized apples back to the large bowl. Discard any remaining butter in the pan. Stir the cognac into the caramelized apples.
Spoon the warm caramelized apples into bowls. Top with a scoop of ice cream. Garnish with fresh raspberries and mint sprigs. Serve immediately.

Serves 4 to 6

COOK'S NOTES: As the apples cook, they will release their juices. Be sure to allow time for these juices to form and evaporate. Once the juices evaporate, the apples will then caramelize. If desired, stir 1/ 4 cup of golden raisins and 1/ 4 cup of chopped toasted walnuts, pecans, or almonds into the caramelized apples.

 

KATAIFI WITH RICOTTA CUSTARD & ORANGE BLOSSOM SYRUP

Kataifi is finely shredded phyllo dough that is available in the frozen or refrigerated foods section of Middle Eastern or Greek markets. Orange blossom water can be found at Indian or Persian markets, natural health foods stores, specialty stores, and some supermarkets. If it's not available, use Grand Marnier instead. Chopped pistachios or candied orange peel make terrific garnishes to this fabulous dessert, and orange segments pair beautifully with it.

When you are in the mood to indulge, this is the recipe for you!! This dessert is sensational. Offer it warm for dessert with a cup of tea, or serve it as a sweet treat for brunch or anytime of the day.

SYRUP

• 2 cups sugar
• 1 1/ 2 cups water
• 1 teaspoon fresh lemon juice
• 2 tablespoons orange blossom water

PASTRY

• 8 ounces (half of 16-ounce package) kataifi (shredded phyllo dough), thawed if frozen
• 1/ 2 cup (1 stick) unsalted butter, melted
• 2 cups heavy whipping cream
• 1 cup sugar
• 2 cups half and half
• 3/ 4 cup cornstarch
• 1 pound ricotta cheese
• 3 tablespoons orange blossom water

To make the syrup: Stir the sugar, water, and lemon juice in a heavy medium saucepan to blend. Bring the mixture to a boil over high heat. Continue boiling for 3 minutes. As the syrup cooks, wipe down the sides of the pan with a wet pastry brush to remove any sugar crystals. Remove from the heat and stir in the orange blossom water. Set aside to cool.

Meanwhile, make the pastry: Preheat the oven to 375°F. Pull apart the strands of kataifi to separate them. Using a large sharp knife, very coarsely chop the strands. Toss the kataifi with the melted butter in a large bowl to coat completely. Arrange half of the kataifi over the bottom of a 13 x9 x 2-inch baking dish, covering completely. Set the remaining kataifi aside.

Stir the cream, sugar, and 1 cup of half and half in a heavy large saucepan to blend. Whisk the remaining 1 cup of half and half and the cornstarch in a medium bowl until smooth. Bring the cream mixture in the saucepan to a boil. Whisk in the ricotta cheese, then whisk in the cornstarch mixture. Continue whisking until the custard comes to a simmer and becomes thick, about 2 minutes. Pour the hot custard over the kataifi in the baking dish, spreading to cover completely and evenly. Sprinkle the remaining kataifi evenly over the custard.

Bake Kataifi in 350-degree oven until is golden brown, about 45 minutes to 1 hour. Set aside to cool slightly. Using a large sharp knife cut the pastry into 12 pieces. Using a metal spatula, transfer the pastry to plates. Drizzle 3 to 4 tablespoons of the syrup over each and serve immediately.

Serves 12 to 16

ORANGE-HONEY GLAZED ALMONDS (JUST A BITE, Gale Gand, Clarkson Potter, NY)

This recipe combines honey and nuts, making it a nice "new tradition" for your holiday celebration. Great with good ripe cheese, either before or after the meal.

• 2 cups whole blanched almonds
• 1/ 4 teaspoon salt
• 2 tablespoons honey
• 1 teaspoon cinnamon
• freshly grated zest of 1 orange

Preheat oven to 375F. Grease or line a large cookie sheet. Toss all the ingredients together in a bowl, then turn out onto the cookie sheet. Spread out so the almonds do not touch each other. Bake until lightly toasted, 15 to 20 minutes, stirring occasionally to prevent sticking. As they come out of the oven, loosen the almonds from the bottom of the pan with a spatula. Let them cool in the pan. Let the almonds cool to room temperature, then store them in an airtight container for up to 2 weeks or less if the weather is very humid. Makes 2 cups.

APRICOT ALMOND SORBET

• 3 cups apricot nectar
• 2 cups dried apricots
• 2 cups almond milk
• 1/ 2 cup almond or canola oil
• 1/ 3 cup honey
• 1 tablespoon vanilla
• 1 teaspoon almond extract (optional)

Put the nectar and apricots in a 2 quart saucepan and bring to a boil. Cover and set aside for 1 hour. Put the soaked apricots and remaining ingredients in a food processor or blender and puree until smooth. Taste and adjust sweetness if needed.
Pour the mixture into the ice cream machine and freeze according to directions. If you don't have one, pour the mixture into a glass baking dish and freeze. When frozen, scrape into the processor or blender and process until smooth. Refreeze, process again, and freeze until serving time. Serves 6.

HALWA

This may be eaten as a sweet, but it is quite common to spread it on bread or eat with fried Indian bread such as purees or paratas.

• 3/ 4 cup superfine (caster) sugar
• 1 cup warm water
• 1 ounce blanched slivered almonds
• 1 cup semolina
• 1/ 2 cup vegetable oil
• 1 ounce white raisins
• 1/ 2 cup rosewater or 1 teaspoon vanilla

Dissolve the caster sugar in the warm water and set aside.
Stir the semolina into the vegetable oil in a pot over medium heat, and cook, stirring for 10 minutes or until the semolina is a golden color and is thoroughly cooked.

Remove the pot from the heat and stir in the dissolved sugar water, the almonds, and raisins. Mix well and return to a low heat, stirring for a couple of minutes.

Turn off the heat and stir in the rosewater or vanilla.
Pour into a small (about 1 pint) pyrex bowl, and when cooled, ease the semolina cake out of the bowl and onto a serving platter. Serve cold.

PANNA COTTA

This delicious desert from Italy will really impress your friends. This recipe is from my friend Carol Dearth's book COOKING CLASS.

• 2 cups whipping cream or for a lighter version, use 1 cup milk and 1 cup cream
• 1/ 4 cup sugar
• seeds and pod from one vanilla bean or 1 teaspoon pure vanilla extract
• 1/ 2 to 1 package unflavored gelatin

for garnish:

• 1 recipe Strawberries in Balsamic Vinegar and
• fresh mint leaves
• Or 1/4 cup Truly Decadent Chocolate Sauce and
• fresh strawberries or raspberries, or canned mandarin oranges

Pour about 1/ 4 cup cream into a small bowl, sprinkle the gelatin over. Allow the gelatin to soften as directed on package, about 5 minutes.
Meanwhile, heat remaining cream with vanilla seeds and pod over low heat. Add sugar, and stir until dissolved. Mixture should be warm, but not too hot to the touch. Remove the cream mixture from the heat. Stir in gelatin until melted. Do not let cream overheat with the gelatin, as heat will destroy the setting properties.
Strain mixture through a sieve to remove any gelatin lumps and the vanilla pod. Pour into 4 individual molds or goblets. Chill until set. Cover tightly with plastic wrap and store in refrigerator.
To serve molded Panna Cotta, dip molds in warm water for about 15 seconds. Run a small knife around the edge of the Panna Cotta to loosen. Invert onto serving plate, remove mold. Serve with Strawberries in Balsamic Vinegar (see below) or surround with barely warmed Truly Decadent Chocolate Sauce and garnish with fresh fruit or mandarin orange segments.
To serve in goblets, top with small amount of strawberries in Balsamic Vinegar; garnish each with a mint leaf or two.
Serves 4.

Strawberries in Balsamic Vinegar

• 1 to 1 1/ 2 cups fresh strawberries quartered, sliced or very small sized berries
• 2 to 3 tablespoons sugar
• 1/ 4 teaspoon pure vanilla extract
• 2 tablespoons best quality balsamic vinegar

In medium bowl sprinkle berries with sugar. Add vanilla and balsamic vinegar. Set aside at room temperature to allow flavors to develop.

Can be prepared 6 to 8 hours in advance.

POTICA

This is a paper-thin sweet bread filled with walnuts, honey, sugar, and butter. Croatians who came to Minnesota's Iron Range to work the mines at the turn of the century likely brought this delicacy with them, but now just about everyone in Hibbing, Minnesota serves it at numerous celebrations. This version is from Jan Latick to this area from Slovakia, he brought with his a regional variation of the same cake, and won numerous blue ribbons for it. This user friendly version uses puff pastry dough instead of strudel dough.

• 3 cups walnuts (10 oz)
• 1/ 3 cup sugar
• 1/ 4 cup light brown sugar
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 large egg
• 4 tablespoons light or heavy cream
• 2 sheets prepared puff pastry dough (about 17 oz)
• 1 egg yolk

Preheat oven to 350F. Grease a 9x11-inch jelly roll pan.
Place the nuts in a food processor with the steel blade, add both sugars, honey, cinnamon, egg, and 3 tablespoons of the cream, and pulse a few times until the mixture is the consistency of a chunky paste.
Flour a work surface and roll out 1 sheet of puff pastry to form a 12x 16-inch rectangle. Smear half the filling all over the dough, leaving a 1-inch border all around.
Starting at the narrow 12-inch end, roll of the pastry like a jelly roll, tightly but gently, tucking in the sides as your roll. Place on the baking pan and repeat with the second sheet and the remaining filling. Mix the yolk with the remaining cream and brush the glaze over the potica. Bake for about 45 minutes of until golden brown. Cool slightly and transfer to a serving plate. Serve warm or at room temperature. Serves 12.

DELITEFUL FRUITS ROMANOFF

From Nechama Cohen’s lovely new book Enlitened Kosher Cooking More than 250 Good-carb, healthy-fat, sugar-free recipes from the simple to the elegant (Feldheim Publishers). Note: Granny Smith apples may need additional sweetener unless you prefer a slightly tart flavor.

• 1 lb. sliced fruit
• Sugar substitute equal to 4 teaspoons sugar
• 1 cup light pareve or regular sour cream
• Sugar substitute equal to 2 to 4 tablespoons sugar or to taste
• 1 teaspoon vanilla extract
• 1/ 2 teaspoon freshly grated nutmeg
• 1/ 2 teaspoon cinnamon
• 1 teaspoon kosher dark rum or rum extract – optional

Place sliced fruit in individual dessert cups and sprinkle sugar substitute over each. Combine ingredients for topping and pour mixture over fruit, dividing evenly. Garnish as desired.

Serves 4.

PASSOVER APPLE SORT OF CRISP

PESACH FOR THE REST OF US : Making the Passover Seder Your Own by Marge Piercy is the perfect book for those who want to create their own Seder for family and friends. PESACH is a mix of memoir, family recipes, poems and fresh understandings of the rituals and symbols of the Passover meal. Passover, for Piercy, is the holiday where she finds the strongest personal meaning, and in this book she explores each ritual and practice, illuminating different and contemporary ways of interpreting the Seder plate and Haggadah. A lovely complement to whatever Haggadah you use and a sure way to made Passover a highly personal holiday.

• 1/3 cup almonds or walnuts
• 8 apples, cored and chopped
• 10 large eggs, at room temperature, divided
• 1/ 2 cup sugar
• Juice and grated rind of 1 lemon
• 1/ 2 cup matzoh meal
• Nutmeg and/or ginger to taste

Preheat oven to 350F. Chop nuts in the food processor with a couple teaspoons of sugar to prevent “almond butter” from forming. A light hand, pulsing, is necessary.

Beat the yolks, add the sugar, lemon juice, and lemon zest. Stir in the apples. Add the matzoh meal, chopped nuts, and nutmeg and/or ginger.

Whip the egg whites until stiff enough to stand. Fold into the apple mixture and pour into a pan. Bake for 35 to 40 minutes.

Serves 10.

LEMON BLUEBERRY DREAM

This rich, smooth dessert is very much like a mousse. The blueberries and the lemon complement each other like a dream. This is delicious when accompanied by ginger cookies. Another winner from Paula Lambert’s Cheese, Glorious Cheese!

Note: The Mascarpone should be cold and kept in the refrigerator until time to use it. If Mascarpone is warm it can easily separate when it is whipped.

Note: This Lemon Dream is delicious when accompanied by ginger cookies.

Lemon Curd

• 6 large egg yolks
• 1/ 2 cup freshly squeezed lemon juice
• 1 cup sugar
• 1 cup (8 ounces) Mascarpone, cold
• 1/ 2 heavy cream, cold, whipped

Macerated Blueberries

• 2 pints blueberries
• 1/ 4 cup Grand Marnier or another orange liqueur
• 1/ 4 cup sugar

For the Lemon Curd, combine the egg yolks, lemon juice and sugar in the top of a stainless steel double boiler and cook over medium heat, stirring constantly with a stainless steel whisk, until the mixture thickens and coats the back of a metal spoon and falls off in thick sheets, about 10 minutes. Do not let the mixture come to a boil. When the mixture is thick, remove the top of the double boiler from heat and place in a larger bowl filled with ice and cold water. Stir slowly until the lemon curd is chilled. Once chilled to about 50ºF or 60ºF, stir the Mascarpone into the curd. Take care because if the lemon curd is too warm, it will melt the Mascarpone. Finally fold in the whipped cream until well incorporated. Refrigerate for at least 1 hour or until serving time.

To macerate the blueberries, wash and remove any stems from the berries. Place them in a colander to drain. Combine the blueberries, Grand Marnier and sugar in a bowl. Set aside to macerate at room temperature for 1 hour.

To serve, spoon lemon curd into 8 flat bowls. Spoon the blueberries and their juices over the curd. Or, if you like, layer the lemon curd and berries alternately into parfait glasses.
Serves 8

 

CHOCOLATE RASPBERRY TRUFFLE TORTE DESSERT

• 1 cup butter, plus a bit for the pan
• 1 1/ 2 cups sugar
• 16 ounces semi-sweet chocolate, chopped
• 3/ 4 cup plus 2 tablespoons unsweetened raspberry puree with NO SEEDS (see recipe below)
• 6 eggs, at room temperature
• 6 egg yolks, at room temperature
• 1/ 4 cup raspberry liqueur (such as Framboise)
• 1 teaspoon raspberry extract (optional)
• boiling water for water bath
• unsweetened cocoa powder, for garnish
• lightly sweetened raspberry coulis
• whipped cream (optional)
• fresh raspberries, for garnish
• mint leaves

Preheat oven to 325°F. Generously butter the bottom and sides of a 9 to 10-inch springform pan. Line bottom of pan with parchment paper, butter paper. Wrap outside of pan in heavy-duty foil, taking care not to make holes, set aside. Melt 1 cup butter and sugar in heavy saucepan over low heat until sugar dissolves. Add chopped chocolate pieces; stir until smooth. Remove from heat; stir in raspberry puree. Cool to just warm to touch.

Whisk eggs and yolks in a large bowl just until combined. Gradually whisk in chocolate/raspberry mixture. Add liqueur. Pour batter into prepared springform pan, place pan in larger baking pan. Place in oven; pour boiling water into the outer pan to a depth of one inch. Bake in preheated oven until edges of torte puff slightly but center is not completely set, about 1 hour. DO NOT OVERBAKE (torte will continue to set as it cools). Carefully remove from water bath; remove outer foil. Cool on a rack. Cover and refrigerate overnight or up to one week.

Run a small knife around the side of the pan to loosen. Carefully release pan sides. Sift cocoa powder over torte, if desired. Cut into wedges, wiping knife clean before each cut. You may make cutting the torte easier by heating the knife under very hot water, then drying before each cut. Garnish the wedges with raspberry coulis, whipped cream rosettes, fresh raspberries and mint. Serves 16.

This recipe can be divided in half, and baked in two 6 or 7 inch springform pans if you like. Serve one, freeze the other for another dinner. This is a great torte to cut into serving sized wedges, wrap individually and freeze for future use. Thaw overnight in the refrigerator before serving.

 

WALNUT AND RICOTTA CAKE

• 1 cup walnut pieces
• 5 oz unsalted butter
• 2/ 3 cup sugar (4 3/ 4 oz)
• 5 large eggs, separated
• 1 large orange, finely grated zest
• 2 teaspoons vanilla
• 2/ 3 cup ricotta cheese
• 6 TBL flour or potato starch
• 1/ 4 cup apricot jam
• 2 TBL brandy or Grand Marnier
• 2 to 3 oz semisweet chocolate, coarsely grated

Preheat oven to 375 F. Grease and line the bottom on a deep 9" round, removable-bottomed cake pan or spring form pan with parchment paper, butter the parchment. Coarsely chop and lightly toast the walnuts. Cream the butter and 1/ 2 cup of sugar together until light and fluffy. Add the egg yolks, vanilla, and orange zest and mix until combined. Add in the ricotta cheese, sift in the flour and add the walnuts and combine. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar (2 TBL + 2 tsp). Sacrifice ¼ of the egg whites and mix into the ricotta mixture to lighten. Gently fold in the remaining egg white and turn the mixture into the prepared pan. Bake for about 30 minutes until risen and firm. Let cake cool in the pan. Transfer the cake to a serving plate, removing the parchment paper if attached. Heat the apricot jam in a small pan with 1 TBL water. Strain and stir in the brandy; coat the top and sides of the cake. Scatter grated chocolate generously over the cake. Serves 10 to 12.

 

A WALNUT BIRTHDAY CAKE

In their endorsement for A Year of Russian Feasts, Sergei Krushchev and his wife Valentina Golenko-Krushchev, write, "This book perfectly reflects the way of life, traditions, and food of Russia. In our family the Walnut Birthday Cake enjoys great popularity. We make it according to the recipe, given to us by the author two years ago."

Walnut cakes come in endless varieties in Russia. This rich cake, with a buttery, shortbread-like crust and nutty meringue topping, is the best. Serve it with tea or coffee or for dessert, topped with a dollop of whipped cream. It is even better the second day, after the topping has settled into the crust.

Makes one 9-inch cake, serves 6 to 8

Unsalted butter and flour for greasing and flouring the cake pan

Shortbread Dough

• 1 1/2 cups all-purpose flour
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 large egg yolks (reserve the whites for the filling)
• 1/2 cup granulated sugar

Walnut Filling

• 2 cups chopped walnuts
• 1/3 cup dark or golden raisins
• 1/4 cup lightly packed brown sugar
• 3 large egg whites
• 1/8 teaspoon fresh lemon juice
• 2 tablespoons granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted
• Confectioners' sugar, for dusting

1. Adjust an oven rack to the second-to-the-lowest level and preheat the oven to 350 degrees F. Butter a 9-inch round cake pan, dust lightly with flour, and set aside.
2. To make the dough, combine the flour and butter in a medium bowl. Using your fingers, in a quick rubbing motion, mix the flour and butter until the mixture resembles coarse bread crumbs. Add the salt and baking soda and continue mixing until well incorporated. Set aside.
3. Combine the egg yolks and sugar in a small mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the yolk mixture to the flour mixture and mix with a wooden spoon until all of the ingredients are well blended.
4. Transfer the dough to the prepared cake pan. Using your hands, evenly press the dough over the bottom and up the sides of the pan, forming a neat and even 1-inch overhang about 1/4 inch thick all around. Prick the bottom of the dough with a fork and refrigerate the dough-lined pan while you make the filling.
5. To make the filling, combine the walnuts, raisins, and brown sugar in a medium bowl and mix until well blended. Set aside.
6. Combine the egg whites and lemon juice in the large bowl of an electric mixer and beat on low speed for 30 seconds. Increase the speed to medium and beat for about 30 seconds, or until foamy. Add the granulated sugar and beat for 30 seconds more. Increase the speed to high and beat for about 1 minute, or until stiff peaks form.
7. Using a rubber spatula, gently fold the egg whites into the walnut mixture until just combined, then fold in the melted butter. Distribute the walnut filling evenly in the dough-lined pan and bake for 35 to 40 minutes, or until the crust and meringue top are golden brown and a knife inserted in the center comes out clean. Check the cake after 20 minutes; if the top is browning too fast, place a piece of foil loosely over it. Allow the cake to cool completely, then invert it upside down onto a plate and, using another plate, flip it over so it is upright. Serve the cake at room temperature. (Leftovers should be covered and stored at room temperature.)

 

LEMON-LIME PAN DI SPAGNA

This is an Italian version of sponge cake, not too rich, light in texture, and full of flavor.

• 1 1/ 3 cups unbleached all-purpose flour
• 1 cup sugar
• 1/ 2 teaspoon salt
• 4 eggs, separated
• grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 2 tablespoons limoncello, other lemon liquor, or Grand Marnier
• 1/ 3 cup fruity and fragrant olive oil
• 1 teaspoon almond extract

1. Preheat the oven to 325F. Set out an ungreased 10" springform pan.
2. Place the flour, 2/3 cup of sugar, and the salt in a mixing bowl.
3. In the bowl of a stand mixer fitter with the flat beater, mix together the egg yolks, lime zest, lime juice, limoncello, olive oil, and almond extract.
4. Beat until the mixture is pale yellow and smooth. Add the flour mixture and beat until just blended.
5. In another bowl beat the egg whites until soft peaks begin to form. Add the remaining
6. 1/ 3 cup sugar as you finish beating the whites until stiff.
7. Beat one third of the beaten whites into the batter mixture to lighten it.
8. Using a rubber spatula, fold in the rest of the beaten whites by hand.
9. Pour batter into the ungreased pan and bake on the middle shelf of the oven until dry in the center 45 to 50 minutes.
10. Cool the cake in the pan on a rack. When cool, run a knife around the edges to loosen the cake, and then remove the sides of the springform.
11. Serves 10 to 12.

PINA COLADA CAKE (dairy) 

• 1 (18¼ or 18½-ounce) package yellow cake mix*
• 1 (4-serving size) package instant vanilla flavor pudding mix
• 1 (15-ounce) can cream of coconut
• ½ cup plus 2 tablespoons rum
• 1/3 cup oil
• 4 eggs
• 1 (8-ounce) can crushed pineapple, well drained
• 1/2 cup toasted almonds
• candied pineapple (optional)
• fresh pineapple (optional)
• fresh lime (optional)

Preheat oven to 350 and grease and flour a bunt pan. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in the drained pineapple.

Pour into the prepared bunt pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove the cake from the pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. In a bowl combine remaining cream of coconut and remaining 2 tablespoons rum. Mix well and then slowly spoon the mixture over the warm cake. Chill thoroughly. When serving sprinkle a few toasted almonds on the plate before you place the slice of cake on it. Then garnish each piece with candied fruit slices or thin wedges of fresh pineapple and lime. Keep refrigerated until ready to serve.

Serves 12.
 

*Note: If you are using a cake mix with "pudding in" is used, omit the pudding

 

BOURBON STREET FUDGE CAKE

• 1 3/4 cup brewed coffee (water can be substituted)
• 1/4 cup bourbon
• 5 oz unsweetened chocolate
• 2 sticks butter, in small pieces
• 2 cups sugar
• 2 cups flour
• 1 1/2 teaspoons baking soda
• salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla

Preheat oven to 275 F. Grease and flour two 9x2" round cake pans.
In the top of a double boiler over simmering water, melt together the coffee, bourbon, and
chocolate. Whisk in the butter. Remove from heat and beat in the sugar.
Sift together the flour, baking soda, and salt. Add to the coffee mixture, mixing well.
Stir in the eggs and vanilla and after mixing, pour into the cake pans.
Bake at 275 F for 1 1/2 hours or until a cake tester comes out clean.
Cool on wire racks, sprinkle tops with confectioners' sugar, and serve with whipped cream if desired. Makes 2 cakes, each serving 12.

Aromatic Apple Cake

For the Pan:

• 2 to 4 tablespoons margarine
• 3 tablespoons sugar
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/ 2 teaspoon nutmeg
• pinch of ground cloves

Filling:

• 5 apples, peeled, cored, cut in eighths and then rough cut
• 1/ 2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 2 tablespoons sugar

Cake:

• 3 cups flour
• 3 teaspoons baking powder
• 1/ 2 teaspoon salt
• 4 large eggs
• 1 cup canola oil
• 1/ 2 cup Juice/Cider
• 1 teaspoon vanilla
• 2 cups sugar

CRAZY CRUST PIE

A great recipe for those who love pies but who hate to make pie crusts - or, like me, eat the inside and discard the crust! In the summer I use peaches instead of apples.

• 5 to 6 large apples, peeled, cored, and sliced or peaches
• 3 1/2 Tablespoons sugar
• l 1/2 teaspoons cinnamon
• 4 Tablespoons butter or margarine
• l cup sugar
• 2 large eggs
• l cup flour

Preheat oven to 350 F.
Place the apple slices in a 9-inch or 10-inch pie pan.
Combine the sugar and cinnamon and sprinkle half over the apples.
In a medium bowl with an electric mixer at medium speed, cream together the margarine and the sugar.
Add the eggs, one at a time, beating well after each addition.
Add the flour, mixing only until ingredients are blended.
Spread the batter over the fruit, being careful to leave a lî rim of fruit showing at the edge. Sprinkle the remaining sugar-cinnamon mixture over the batter.
Bake the pie for one hour at 350 F.Cool on a wire rack for one hour.
Serve the pie at room temperature or chilled.