For Shavuot: Goat Cheese Quick Bread with Apricot and Mint

Goat Cheese, Mint and Apricot Quick Bread

Cheesecake and blintzes are probably the two most popular dishes that are served on the Shavuot table, but being me, I like to find at least one new dish to put on my table. One of the first recipes that caught my eye in Joan Nathan‘s new cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, was a quick bread that had goat cheese, dried apricot and mint. The combination of the creamy goat cheese and apricots really appealed to me, and it was a simple recipe that could be made without much effort. I used sour apricots because I think that they give a stronger apricot flavor than the Mediterranean ones. This quick bread is delicious and is perfect for a elegant brunch, afternoon tea, or served as an appetizer, sliced thinly and cut in quarters, for a dairy dinner.

Quick Goat Cheese Bread with Mint and Apricots

Yield: 1 Loaf

Serving Size: 8 to 10

1/3 cup olive oil

3 large eggs

1/3 cup milk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2oz grated Gruyère, aged Cheddar, or Gruyere de Comte cheese

4oz fresh goat cheese

1 cup chopped dried apricots (prefer sour or California apricots)

2 tablespoons roughly minced mint leaves or 2 teaspoons of dried mint

Preheat oven to 180C (350F) and grease a 9-by-5-inch loaf pan and line it with baking paper.

Add the eggs to a large bowl, and beat well. Add the milk and oil and whisk until smooth.

Mix the flour, baking powder, salt, and pepper in a separate bowl, and then add to the egg mixture. Stir until it is incorporated and the dough is smooth. Spread the batter into the prepared baking pan and sprinkle the Gruyère, Cheddar, or Comté, crumble the goat cheese on top, and then scatter the apricots and the mint. Pull a knife gently through the batter to blend the ingredients slightly.

Bake for 40 minutes. Cool briefly, and remove the bread from the pan, peeling off the baking paper. Slice and serve warm. You can also make it in advance and freeze it.

http://www.baronesstapuzina.com/2011/06/06/for-shavuot-goat-cheese-quick-bread-with-apricot-and-mint/

Trains and Balkan Water Börek

I used to love to go to the train station in my hometown. My father would take us there every once in a while to see the trains and we would always try to get there early so he could put a penny on the rails and have the train run over them. As soon as the train was safely out of harm’s way, he would retrieve the misshapen pennies for us to take home as souvenirs of our adventure.

So when I found out that the Tel Aviv municipality had painstakingly renovated an Ottoman-era train station, now unoriginally called HaTahana (The Station) near Neve Tzedek, I couldn’t wait to go and see it. And I must say, they did a beautiful job with the restoration.

The train station was inaugurated in 1892 and was the first railway line in the Middle East. The rail line went from Jaffa to Jerusalem and the length of the journey took 3-1/2 to 4 hours. The line was eventually extended to Lod and Haifa, and in 1921 the train travelled to Al Qantarah El Sharqiyya, Egypt, approximately 160km (100 miles) from Cairo. The station was closed in 1948 and only reopened as an entertainment complex this year.

There are several restaurants and cafes to choose from to sit and have a leisurely coffee with your favorite someone, such as Cafe Tahana in the original railway building.

Or sit on the roof of Shushkashvilli Beer Bar and Tapas, which is in a beautiful old Arab house that stood in the neighborhood called Manshiya, built by the Turks in 1892 to house Egyptian laborers working on the new railroad.

The Wieland Villa, built in 1902, was owned by a German Templar named Hugo Wieland, who built his home and a factory building and agricultural materials next to the railway station with the intention of shipping the goods throughout what was then Palestine and around the Middle East. The family remained in the house until the 1930s when they left and eventually moved to Australia.

HaTahana also has some lovely boutiques and art galleries in the surrounding stone buildings that will appeal to all sorts of shoppers.

The train tracks are quiet now, but HaTahana is abustle with people enjoying the lovely cafes, restaurants, art exhibitions every Thursday evening, and the real reason Mr BT and I got up early to go there: the Orbanic market, which is the new organic farmers market, open only on Fridays.

After visiting the old Ottoman station, I was inspired to make a Water Börek, which is a cheese or meat bureka, made with boiled warka leaves. Instead of going to all the trouble of making my own warka, I bought Moroccan cigar wrappers at the supermarket. Since most of my readers in the US and Europe will not be able to find cigar wrappers so easily, you can use egg roll wrappers. You can serve this for breakfast, afternoon tea, or a light supper with a big salad.

Water Börek - Su Böregi

Serving Size: 6 to 8

1 pkg (500g or 1lb) Moroccan cigar wrappers (thawed) or large egg roll wrappers

100g butter, melted or 1/4 cup olive oil

250g (1/2lb) Bulgarian or Greek Feta

1 log of plain goat's cheese

1 egg

1 cup fresh parsley or 1/2 cup parsley and 1/2 cup dill, chopped

2 green onions, sliced thinly

Several grinds of black pepper

Butter a 22cm (9 inch) deep-dish pan.

Mash the feta and goat's cheese together until well combined. Add the egg, parsley, green onion and black pepper and mix well. Set aside.

Preheat the oven to 180C (350F).

In a large pot of boiling water, place one cigar sheet or egg roll wrapper in the pot and cook for 1-2 minutes. Scoop out the sheet with a wire mesh skimmer and place in the pan. Don't worry if you can't straighten the sheets out, just try to smooth a few out so they will go up the sides of the pan. Repeat until you have one layer of the sheets.

Brush butter or olive oil on the sheets and cover with half of the cheese mixture. Place another layer of boiled cigar sheets, brush them with butter, and add the rest of the cheese mixture. Place a final layer of cigar sheets, fold over any sheets that are hanging off the side of the baking dish, and brush with butter. Bake for 1 hour or until lightly brown. Serve hot or a room temperature.

http://www.baronesstapuzina.com/2010/06/16/trains-and-balkan-water-borek/

Shavuot Ideas – Saffron Semifreddo with a Dried Cherry-Cardamom Sauce and Almond-Orange Financiers

Chocolate is most people’s guilty pleasure, but my guilty pleasure is ice cream. And not just any ice cream, but luscious Italian gelato, preferably eaten in Italy at one of my favorite gelateria, Perche No!, in Firenze, or in Israel at Gelateria Siciliana on Ibn Givrol in Tel Aviv.

I also enjoy making my own ice cream and sorbet at home, which I have blogged in several posts here.

The final course for the dinner party last week was a recipe for semifreddo that intrigued me from the moment I saw it on the Food52 website. Semifreddo literally means “half-frozen” and is a frozen dessert that has a mousse-like texture from equal parts of ice cream custard and whipped double (heavy) cream.

I didn’t deviate from the recipe at all and even made the salted-honey hazelnuts, but in the rush of trying to serve the dessert, I forgot to plate them. It was actually better in the end because it would have been too much of a taste contrast with the mini almond-orange financiers I served on the side. The dessert was a huge hit, which made me very happy since Mimi was afraid that some of the guests might not like the taste of saffron. I used a very high quality saffron that I had been keeping for a special occasion.

Sarah, from Foodbridge, brought a large bag filled with Surinam Cherries, also known as Pitanga in Brazil. They were a perfect decoration for the top of the semifreddo and were also quite delicious. I had never had them before but they  remind me of cherries, which as my faithful readers know is one of my favorite fruits.

Mimi suggested that we serve an alternative to the semifreddo, so I decided to make mini financiers which I baked in a silcone chocolate mold that can withstand up to 220C (425F). Financiers are a light teacake, similar to sponge cake, and are usually made of almond flour, a beurre noisette (brown butter), egg whites, icing sugar and flour. Financiers are often baked in rectangular-shaped molds which are suppose to resemble a bars of gold. You can find these molds in cooking shops, such as 4Chef, in Tel Aviv.

The dessert was a huge hit and I will definitely make this again. I made the semifreddo a couple of days in advance and made the financiers the day before, but you could easily make these several days before and freeze them.

The dessert was served with Mimi’s delicious homemade liqueurs. On offer were lemoncello, geranium, apricot, strawberry and coffee. I love all of them, but my personal favorite is apricot.

Saffron Semifreddo with Cherry Cardamom Syrup and Salted Honey Hazelnuts

Serving Size: 6

For the Saffron semifreddo:

5 large egg yolks

1/2 cup granulated sugar

1/4 teaspoon high quality saffron threads

1 tablespoon sweet vermouth

1 cup double (heavy) cream

For cherry-cardamom syrup:

1/2 cup dried, unsweetened cherries

1/4 cup granulated sugar

1 teaspoon ground cardamom, toasted

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup filtered water

For the salted honey-hazelnuts:

1/2 cup hazelnuts

1 teaspoon extra virgin olive oil

1 teaspoon sea salt

2 teaspoons honey

For the Saffron semifreddo:

Bring a small saucepan or double boiler with water to the boil and then reduce to a simmer. Have an ice water bath big enough for the base of the double boiler or mixing bowl on standby.

In a medium glass bowl or the pan of a double boiler, combine the egg yolks, sugar, and saffron threads. Place the bowl or pan over the simmering water and whisk constantly until the mixture is thick and doubled in volume.

Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.

Beat the heavy cream in a mixer until soft peaks form. Set aside.

Place the egg yolk mixture and the sweet vermouth in the bowl of mixer with a whip attachment, and whip until the mixture becomes thick and pale in color.

Add a third of the whipped cream to the egg mixture and stir together gently. Fold in the remaining whipped cream into the egg mixture. When this is done, you can spoon the mixture into 6 individual ramekins, or place it in a plastic cellophane lined loaf pan, or decorative silicone mold of your choice. Cover the ramekins or other container with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekin to invert the semifreddo onto individual plates. Serve with the cherry-cardamom syrup and salted honey-hazelnuts (recipes to follow).

For cherry-cardamom syrup:

Combine all of the ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer until the syrup is reduced by half and coats the back of a spoon. Set aside to cool.

For the salted honey-hazelnuts:

Preheat oven to 180C (350F) degrees.

Place the hazelnuts in a small mixing bowl and toss with the olive oil and sea salt. Add honey and toss once more to coat. Transfer the nuts to a silpat-lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.

Once the hazelnuts have cooled, roughly chop the nuts and serve alongside the semifreddo.

http://www.baronesstapuzina.com/2010/05/16/shavuot-ideas-saffron-semifreddo-with-a-dried-cherry-cardamom-sauce-and-almond-orange-financiers/

 

Almond-Orange Financiers

Yield: 21 5 x 10-cm (2 x 4-inch) financiers or 50 mini

30g (2 tablespoons) unsalted butter, melted, for buttering 21 financier molds

140g (1 cup) almond flour or finely ground blanched almonds

210g (1-2/3 cups) icing (confectioner's) sugar

1/2 cup all-purpose flour

Zest of one large orange

Pinch of salt

5 large egg whites

185 g (3/4 cup) unsalted butter, melted and cooled

Preheat the oven to 220C (425F).

With a pastry brush, butter the financier molds with the 2 tablespoons of melted butter. Arrange them side-by-side, but not touching, on a baking sheet. Place the baking sheet with the buttered molds in the freezer to re-solidify the butter and make the financiers easier to unmold.

In a large bowl, combine the almonds, sugar, flour, orange zest and salt. Mix to blend. Add the egg whites and mix until thoroughly combined. Add the 3/4 cup of butter and mix until blended. The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Place the baking sheet in the center of the oven. Bake until the financiers just being to rise, about 7 minutes. Reduce the heat to 200C (400F). Bake until the financiers are a light, delicate brown and begin to firm up, about another 7 minutes. Turn off the oven and let the financiers rest in the oven until firm, about another 7 minutes.

Remove the baking sheet from the oven and let the financiers cool in the molds for 10 minutes. Unmold.

(Note: If you are using metal Financier molds, then wash them immediately with a stiff brush in hot water without detergent so that they retain their seasoning.) The financiers may be stored in an airtight container for several days.

http://www.baronesstapuzina.com/2010/05/16/shavuot-ideas-saffron-semifreddo-with-a-dried-cherry-cardamom-sauce-and-almond-orange-financiers/

Shavuot Ideas – Fresh Corn Pudding

Planning a dinner party can be quite daunting, but it helps if you are the “planning type” like I am. I was a meeting planner, by profession when I lived in the States and was responsible for planning meetings, conferences, and special events for anywhere from 10 to 10,000 attendees. My parents and grandparents also entertained a lot, so I learned everything I know about dinner party planning from my Dad and paternal grandmother who both loved to host grand gourmet dinner parties. So, planning this dinner for 11 was not a problem for me.  Here are a few good tips:

  1. Plan the menu before anything else and try to make sure that each course is a good marriage for the next.
  2. Check your wine stash or cellar and liquor stash or cabinet to see if you need to purchase a few more bottles.
  3. Make sure that your oven and Shabbat hot plate (if you have one) will be free for each course you need to make at the last minute or for those courses that need to stay hot before serving.
  4. Check that you have enough plates, silverware, glassware and serving pieces.
  5. Check that the tablecloth you want to use is ironed and doesn’t have that annoying wine stain from the last dinner party.
  6. Don’t overdo on the hors d’œuvre or your guests won’t eat your star attraction, the main meal.

Of course, it always helps to have a partner in crime and Mimi is a great friend, and a great co-hostess to work with. She was gracious to offer her home for the event and allowed me to share her kitchen with her. Her account of the “behind-the-scenes” is hysterical and quite accurate. There was a lot of swearing and “oh, I forgot to put that on the plate” going on in the kitchen.

For our main course, Mimi and I served beautiful fresh sea bass fillets that we bought from my favourite fish mongers, Dubkin Brothers. Mimi made the marinade, which was made with fresh herbs, lemon juice, and hot chilies. It was cooked perfectly and tasted good, but I would have preferred it to be spicier. We erred on the side of caution because some people do not like or cannot tolerate spicy food.  Mimi posted the fish recipe on her blog, Israeli Kitchen.

To accompany the fish, we served fresh, steamed green beans and I made individual fresh corn puddings that are made with corn cut from the cob and quickly pulsed in a food processor, fresh herbs, and a little fontina cheese for an added kick. This can be served as a first course, a vegetarian main course, or as we served it, as an accompaniment. I really like this dish, it is not too heavy and is best made with the sweetest, freshest corn you can find. I would have loved to have made it with Silver Queen corn, but sadly we do not have that variety here in Israel. I have heard that Silver Queen is all but a dying variety in the States, which is very sad because it is a sweet and creamy variety of corn. It was the best corn to use for everyone’s southern favorite, creamed corn.

Fresh Corn Pudding

Serving Size: 8

6 ears fresh corn, shucked

1/2 cup double (heavy) cream

1/2 cup milk

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

50g (1/2 stick) unsalted butter, melted and cool

3 large eggs, beaten lightly

2-3 tablespoons mixed fresh herbs: sage, thyme and chives

1/4 cup grated Fontina or other sharp, good melting, cheese

Preheat oven to 180C (350F) and butter eight 1/2-cup ramekins.

Cut the corn off the cobs and place in a food processor. Pulse the corn about three times, until you have a very coarse mixture. Do not pulverise it!

Put all of the remaining ingredients in a large bowl and whisk until combined. Add the corn, and mix thoroughly. Ladle the mixture evenly into the ramekins and place them in a baking pan just large enough to hold them. Place the tray in the oven and add enough hot water to reach halfway up sides of the ramekins.

Bake the corn puddings in the middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack for about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.

http://www.baronesstapuzina.com/2010/05/14/shavuot-ideas-fresh-corn-pudding/

Shavuot Ideas -Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course.

Baby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts

Serving Size: 6

1 tablespoon sherry vinegar

1 teaspoon minced shallot

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons walnut oil or avocado oil

Salt and freshly ground pepper

1 bag assorted baby lettuce

1 bunch of arugula (rocket), trimmed

1/2 cup whole walnuts

2 tablespoons date honey (silan)

1 medium Bartlett pear--halved, cored and thinly sliced

1/2 cup crumbled Maytag or Danish blue cheese

Preheat the oven to 180C (350F). Place the walnuts on a baking tray and drizzle the date honey over the nuts and mix until they are completely coated. Add more date honey, if necessary. Bake for 5 to 10 minutes or until golden brown. Set aside to cool.

In a large bowl, combine the vinegar and shallot. Whisk in the olive and walnut oils and season with salt and pepper. Add the lettuce, arugula, walnuts and pear slices, season with salt and pepper and toss well. Crumble the blue cheese on top and serve.

http://www.baronesstapuzina.com/2010/05/14/shavuot-ideas-baby-lettuce-salad-with-pears-blue-cheese-and-candied-walnuts/

Shavuot Menu Ideas

Mimi of Israeli Kitchen and I gave a dinner party for a few Israeli bloggers this past Thursday. It was a lovely event which included a wine tasting given by Irene, who happens to be a wine steward for two well known Israeli wineries, Golan Heights and Galil Mountain. The next several posts will feature some (in italics) of the recipes and wines that were served at the dinner.

The dishes we served at this dinner would be perfect for an elegant Shavuot meal. The menu was as follows:

Amuse Bouche
Grilled Baby Portobello Mushroom with Tomato Sauce and a Mini Potato Pancake

Salad
Baby lettuce leaves and rocket with Blue Cheese and Silan (Date-Honey) Candied Walnuts


Main Course
Grilled Fish in a Spicy Citrus Marinade (recipe at Israeli Kitchen)

Sides
Corn Pudding with Fresh Herbs and Fontina
Fresh Green Beans with a Shallot Butter
Mimi’s Homemade Bread

Dessert
Saffron Semifreddo with a Dried Cherry Cardamon Sauce
Miniature Orange-Almond Financiers


Mimi’s Homemade Liqueurs

Mishmish Kind of Day

The Hebrew word for apricot is mishmish. I think it is such a cute word and makes such a nice endearment. Okay, I know it sounds a bit silly, but I do love apricots and it is the beginning of the season here. I decided not to make a cheesecake this year for Shavout and made a apricot flognarde instead. I also carried the apricot theme for Shabbat and made a spicy apricot chicken tagine with chili, ginger, and rosemary. Dried sour apricots are the key to this tagine, so try to find them at your local store. They are called “California” dried apricots in the States.

Although I didn’t make a cheesecake for home, my company held a Shavuot cooking contest this past Wednesday, and I won second prize for my Lemon Cheesecake with Lemon Confit. I was really chuffed over it. They had separate categories for savory and sweet dishes, and four people from my team, including myself, won first and second place in both categories. There are some real gourmets in my group.

I would like to thank everyone for the wishes of good health. Mr BT is on the mend and I am back to my old self.

I do not have a copy of the cookbook from which this recipe comes, but after making this delicious tagine I am tempted to order it. It has a nice balance of flavours and the addition of fresh basil at the end is an excellent foil to the sour apricots. I will definitely make this again.

Spicy Chicken Tagine with Apricots, Rosemary, and Ginger

Serving Size: 4

3 tablespoons olive oil

1 onion, finely chopped

3 sprigs rosemary, 1 finely chopped, the other 2 cut in half

3 tablespoons fresh ginger, peeled and finely chopped

2 red chilies, seeded and finely chopped

2 cinnamon sticks

3kg whole chicken, cut into 4 pieces

3/4 cup dried sour apricots

2 tablespoons honey

1 (14 ounce) can plum tomatoes or whole tomatoes, with their juice

Sea salt

Fresh ground black pepper

4 tablespoons fresh basil, shredded

Heat olive oil in a tagine or heavy-based casserole dish. Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften. Stir in halved rosemary sprigs and the cinnamon sticks. Add chicken and brown on both sides.

Toss in the apricots and honey. Stir in plum tomatoes with their juice. Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots. Bring liquid to a boil, then reduce heat to low. Cover with a lid and cook gently for 35 - 40 minutes.

Season to taste with salt and pepper. Sprinkle shredded basil over chicken. Serve immediately.

http://www.baronesstapuzina.com/2009/05/30/mishmish-kind-of-day/

There was some lovely white asparagus for sale at the supermarket and I thought this would be an excellent addition to our dinner for Shavuot. I forgot to take a picture of the main course, which was trout stuffed with fresh sage, thyme and za’atar from our garden. I also added slices of young fragrant garlic and lemon slices. And to close the dinner, I made an apricot and thyme flognarde based on the lovely Limousin cherry clafoutis recipe from Paula Wolfert. Fresh thyme goes well with fresh apricots and lemon thyme would have even been better.

Apricot and Thyme Flognarde

Serving Size: 8

10 medium apricots, cut in half

1/2 cup granulated sugar

1/2 cup flour, plus more for dusting

Pinch of salt

3 large eggs, lightly beaten

1 cup milk

1 cup half and half

2 teaspoons fresh thyme, chopped

50g (4 tablespoons unsalted butter), softened, plus more for the dish

2 tablespoons Cognac or brandy

1/2 teaspoon pure vanilla extract

In a bowl, toss the halved apricots with all of the sugar except for 1 tablespoon and set aside.

Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining milk and cream. Add the thyme, Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.

Preheat the oven to 220C (425F). Butter a 22 cm (9 1/2-inch) deep-dish pie plate or a well-seasoned iron skillet and dust with flour. Place the apricot halves in a single layer in the pie plate, adding any sugar from the bowl to apricots. Whisk the batter again and pour it over the apricots.

Bake the flognarde just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for an additional 20 minutes, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Cut into wedges, and serve.

http://www.baronesstapuzina.com/2009/05/30/mishmish-kind-of-day/

Shavuot 2008 – Updated

Being away for most of May didn’t give me a lot of time to decide what to make for Shavuot this year. I decided to keep it simple and not over do it. My menu was:

Salad of baby mixed greens with nectarines

Trout stuffed with dried apricots and pistachios

Mashed potatoes with basil

Steamed broccoli

All of the dishes were delicious. I have to admit the trout dish really caught my eye because of the unusual stuffing. I would have never have thought that apricot and pistachios should be stuffed inside of any fish, but it really married well with the trout. The sour apricots and the crunch of the pistachios lent such a nice flavour to the mild flavour of the trout. I will definitely make this again.

Trout Stuffed with Dried Apricots and Pistachios

Serving Size: 2

25g/1oz white breadcrumbs

55g/2oz dried sour (California) apricots, finely chopped

2 tablespoons parsley or coriander, finely chopped

40g/1-1/2 oz pistachio nuts, finely chopped

55g/2oz melted butter

Salt and pepper

2 fresh whole trout, gutted and rinsed

Preheat the oven to 180C (350F).

Apricot-Pistachio Stuffing

Place the breadcrumbs, apricots, parsley, pistachios, half the butter, salt and pepper into a bowl and mix well.

Stuffed Trout

Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form two parcels. Place the tray into the oven for 25-30 minutes. Remove from the foil and serve.

http://www.baronesstapuzina.com/2008/06/21/shavuot-2008-updated/

 

I know you are going to say that every French baker is going to sentence me to death for making brioche with whole wheat flour, but I have to tell you that the bread was delicious. Okay, it wasn’t as delicate as regular brioche, but it is was still very tasty.

Whole Wheat Brioche with Dried Fruit

Yield: 2 loaves

1/2 cup hand-hot water

1 tablespoon dried yeast or 25g fresh yeast

3 tablespoons sugar

6 large eggs, room temperature

4-1/2 cups whole wheat flour or white flour (for traditional brioche)

2 teaspoons salt

226g (2 sticks) butter, at room temperature

1 cup of mixed dried fruit (such as cranberries, raisins, apricots)

1 egg mixed with 1 tablespoon milk, for egg wash

Combine the water, yeast and sugar in the bowl of an electric mixer fitted with a paddle attachment.

Let stand for five minutes to let the yeast and sugar dissolve.

Add the eggs and beat at medium speed for one minute, until well mixed. At low speed, add two cups of flour and the salt. Mix for five minutes. Add an additional two cups of flour and mix for five minutes. Still on low speed, add the softened butter in chunks and mix for two minutes, scraping down the beater and sides of the bowl, until well blended. Sprinkle in the remaining 1/2 cup of flour.

Use the dough hook or knead the dough by hand for two minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit a room temperature for one hour. Grease two loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam-side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.

Preheat the oven to 180C (350F). When the dough has risen, brush the top of each with the egg wash and bake for approximately 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves onto a wire rack to cool.

http://www.baronesstapuzina.com/2008/06/21/shavuot-2008-updated/

Torta di Chioccolata al Forno con Vaniglia e Nocciola (Perugian-style chocolate hazelnut cheesecake)

This cheesecake is to die for! I used Israeli 5% white cheese instead of cream cheese and it was just as creamy, but with a lot less calories. I am not a big chocolate eater, but this was made with 60% bittersweet chocolate and it was just sweet enough. I really liked that this recipe did not call for a lot of sugar and the hazelnuts really make the cake. I felt like I was eating a Perugina Baci. Smacking delicious it was.

Chag Sameach everyone!

Shavuot Tradition – Cheesecake!

Before I begin, I must tell you that I am happy that this is the last holiday for a while. I am really over preparing all the holiday food.

As I explained in my first entry about Shavuot, traditionally we serve dairy dishes because the Torah which we received on this day is white, pure, and sweet like milk.

Among the most famous Shavuot dishes are blintzes, cheesecakes, cheese kreplach, cheese platters, sambousak and more.

Most Ashkenazis have a meat meal on the night of Shavuot and a dairy meal on the day of Shavuot. The dairy meal consists of a fish dish, salads and most likely cheesecake for dessert.

During Shavuot it is customary for some Sephardic Jews to eat leftover Passover matzo softened with milk and sweetened with honey. Other dishes such as Sutlatch (Turkish rice pudding), Atayef (Syrian), Kahi (Iraqi), Malabi (Middle Eastern), cheese-filled phyllo dough pockets, coriander cheese balls and artichokes stuffed with breadcrumbs and cheese are also common.

Sephardic women from Tunisia, Morocco and Libya take pride in baking a seven-layer cake for Shavuot called Siete Cielos or Seven Heavens. The cake is created in seven circular rising tiers, one smaller than the other with the smallest on top. Frequently it is decorated with various symbols made from dough. I have never seen one of these cakes, nor have I been able to find a recipe for it, but it sounds interesting. I have a feeling that it is more like bread, than a cake.

Kurdistan Jews eat a wheat cereal with labane and cheese-filled fritters, while many Afghani Jews cook rice and serve it with butter and yogurt.

Libyan, Greek, Turkish and Balkan woman bake wafers or bread in symbolic shapes. Among the symbolic shapes is a ladder which stands for Moses’ rise up Mount Sinai. Another shape is that of a hand, denoting hands openly receiving the Torah. Frequently there are two tablets representing the ten commandments.

I usually make cheesecake, but one that is not as rich as is made in the States. I do not use cream cheese. I use Israeli white cheese, which is similar to a thick greek-style yogurt. It is much lower in fat than cream cheese. I prefer to have a more tart cheesecake, so I make my personal favourite, which is lemon cheesecake.

Chag Shavuot Sameach everyone!

Lemon Cheesecake with Lemon Confit

Serving Size: 10 to 12

This is a recipe that I adapted from several different recipes. I use an Israeli white cheese, which is similar in texture to a Greek-style yogurt. You can use cream cheese, if you prefer.

Cheesecake Ingredients

For the lemon confit:

2 large juicy lemons (unwaxed if possible)

1/2 cup granulated sugar

For the shortbread crust:

60g (1/2 stick) unsalted butter (room temperature)

1/4 cup granulated sugar

1/2 cup flour

2 cups finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies

For the cheesecake filling:

3 (500g/16oz) containers of Israeli 5% white cheese or Greek-style yogurt

250g (8oz) container mascarpone cheese

1/2 cup sugar

3 eggs

4 tablespoons lemon zest

1/2 cup fresh squeezed lemon juice

For the topping:

500g (16oz) sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Make the lemon confit:

Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible.

Sliced Lemons

Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender.

Lemon Confit

Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature.

Make the crust:

Petit Beurre Biscuit

Cream the butter and sugar together for 3-4 minutes. Add flour and ground petit beurre biscuits or shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 22cm (11-inch) spring-form pan.

Cheesecake base

Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely.

Make the cheesecake filling:

Israeli White Cheese

Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust.

Wrap aluminium foil around the outside of the spring-form. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is light brown.

Make topping while cheesecake is baking:

Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract. Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes.

Remove the cake from the roasting pan and place on a wire rack. Allow the cake to cool slightly, and then place it in the refrigerator for 6 hours or overnight.

Before serving, decorate the top of the cake with lemon confit or plate and place on top of a slice of cheesecake.

http://www.baronesstapuzina.com/2007/05/20/shavuot-tradition-cheesecake/

Who’s Marian and how can I thank her?

Today is my mother’s 65th birthday and yesterday was my mother-in-law’s 90th birthday. Two great ladies celebrating two great milestones. Happy birthday Mom and Boldog születésnapot Anyós!

My mother did not know how to boil water when she got married and someone was smart enough to give her the Elegant but Easy cookbook for a wedding gift. This cookbook helped my mother become the great cook she is today and one of her signature Shavuot recipes from this cookbook is Marion’s Noodle Pudding. I was never a fan of kugel, but this creamy and slightly tart noodle pudding is delicious, elegant and oh so easy to make.

When I proposed making this dish to my husband a few years ago he kind of sneered and said in his cute British public school accent, “I really dislike noodle kugels.”. I told him he hadn’t had this one and had to give it a try. He did and he really likes it. It is great for a brunch or served as a side dish with fish.

I would like to take this opportunity to thank Marian Burros, one of the cookbook authors, for putting this recipe in her cookbook 47 years ago. It has been a family favourite which always takes me home when I make it. I love you Mom!

This recipe is not low in calorie, but I make it with low calorie cottage cheese, sour cream and milk and it still tastes great.

Marian’s Noodle Pudding

Serving Size: 8 to 10

From the original The New Elegant But Easy Cookbook by Marion Burros and Lois Levine

450g (1 lb.) broad egg noodles

450g (1 pint) sour cream

450g (1 lb.) cottage cheese

1 cup milk

2-1/2 teaspoons salt

4-1/2 tablespoons sugar

6 tablespoons melted butter

Crushed corn flakes

Pats of butter

Cook Noodles according to package directions. Drain and rinse with cold water. Mix with all of the other ingredients. Place in greased 9 x 13 shallow casserole.

Marion Noodle Kugel 1

Top with crushed corn flakes. Dot the cornflakes with pats of butter.

You can refrigerate or freeze before baking. If you choose to do either, then put the corn flakes on the top after you bring the casserole to room temperature before baking.

Bake at 375 for 1-1/2 hours.

Marion Noodle Kugel 2

http://www.baronesstapuzina.com/2007/05/17/whos-marian-and-how-can-i-thank-her/

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