Spring Meal with Friends

Pasta with Sauteed Cherry Tomatoes and Garlic

As I started describing in my last blog post, Mr BT and I went to our friends Cassia and Massimo for a festive Yom Ha’atzmaut meal: we brought the lamb and dessert and Massimo made the primo piatto, pasta with sauteed cherry tomatoes and garlic. The cherry tomatoes were sauteed in a lovely extra virgin oil oil from our favorite olive oil producer, the Jahshan family in Kalanit near Tiberias, and he also added about six cloves of fresh garlic that we bought at Shuk Ramle a week before. The cherry tomatoes were bursting with sweetness and the garlic gave the sauce a slight fiery touch. It was bellissimo!

Cassia and Massimo also provided the wine we all bought at the La Terra Promessa Winery in Kibbutz Gat. The winery is run by Sandro and Irit Pelligrini. Sandro is originally from Parma, Italy and his wife Irit’s family is originally from Cochin, India. The winery is in southern Israel near the buffalo farm that we like to visit to buy their delicious buffalo yogurt, cream and cheeses, which are now available a some supermarkets around the country. La Terra Promessa wines were a pleasant surprise: fruity, full-bodied with a wonderful bouquet, and featuring grapes that are relatively uncommon here in Israel, such as Primitivo. They also had a very interesting Emerald Riesling that was dry, instead of the usual semi-sweet Israeli wines made from this grape. Sandro and Irit also have a restaurant that has received good reviews, featuring dishes from both their Italian and Cochin heritages.

Buttermilk, Raspberry and Almond Cake

For dessert, I made a soft almond and buttermilk sponge cake filled with raspberries which we served with Massimo’s homemade limoncello. His limoncello is some of the best I have ever had and he has promised to show me how to make it when I can find some unwaxed organic lemons.

Buttermilk Raspberry Cake and Lemoncello

Raspberry-Almond Buttermilk Cake

Serving Size: 8

This is a quick and easy dessert that is perfect for Shabbat or anytime.

140g (1-1/2 cups) ground almonds or almond flour

140g (1 stick or 10 tablespoons) butter or margarine

140g (3/4 cups) sugar

140g (1 cup) self-raising flour

1 egg or 2 eggs for a parve cake

3/4 cup buttermilk (omit for parve cake)

1 teaspoon vanilla extract

300g (2 cups) raspberries, fresh or frozen or any other berries

2 tablespoons flaked almonds

Preheat oven to 180C (350F).

Place a piece of round parchment in the base of a 20cm (8-inch) springform tin and grease the tin with butter or margarine. Place the ground almonds, butter, sugar, flour, egg, buttermilk and vanilla in a food processor and blitz until combined.

Spread half of the mixture in the cake tin and then scatter the raspberries over the batter. Dollop the remaining batter on top and spread with a pallet knife. Sprinkle the top with the sliced almonds and bake for approximately 50 minutes or until golden brown on the top.

http://www.baronesstapuzina.com/2012/05/12/spring-meal-with-friends/

Baroness’ Sinful Honey Cake

Rosh Hashana Table 122

Rosh Hashana, the Jewish New Year, is a holiday for starting anew. So for this year’s holiday I decided to create my own signature honey cake, something special to welcome the new promise of a sweet year to come. What would be better than to take a honey cake and top it with thinly sliced apples that were poached in white wine, and top it with a luscious 72% dark chocolate glaze. Actually, it is so delicious as to be positively sinful. Fortunately, we have just over a week to enjoy it, confident in the knowledge that on Yom Kippur we will be able to atone for this sin.

This year, as in every year, we celebrated Rosh Hashana with family and friends in Jerusalem. We thought of loved ones we missed, we laughed , and we thought of all of the things we want to do to make this year more sweet, more healthy, more prosperous, and most importantly more peaceful.

May you be inscribed in the Book of Life and we hope you have happy, healthy, prosperous, and peaceful new year.

We would also like to wish Eid Mubarak to all of our Muslim friends.

Chag Sameach,

Baroness Tapuzina and Mr BT

Apple and Honey Cake 120

Baroness' Sinful Honey Cake

Yield: One frosted round cake and 1 plain loaf cake

Serving Size: 8-10 (round cake) and 10 (loaf cake)

For the poached apples:

3 medium granny smith apples, peeled and cored

1/2 bottle Riesling white wine

2 cinnamon sticks

5 whole cloves

2 large pieces of orange peel

1 sheet of parchment paper

For the honey cake:

1/2 cup dried sugarless cranberries

1/4 cup candied orange peel

1/2 cup walnuts, chopped

800g (6 cups + 3 tablespoons) spelt whole grain flour or all-purpose flour

1-1/2 cups sugar

2 heaping teaspoons cinnamon

1 teaspoon ground cardamom

2 teaspoon ginger

1/2 teaspoon cloves

1 teaspoon freshly ground nutmeg

1/4 teaspoon allspice

1-1/2 cups honey

1 cup oil

4 eggs

2 tablespoons instant espresso coffee

1 cup boiling water

2 level teaspoons baking soda

Zest of two medium oranges

For the chocolate glaze:

200g (7oz) 72% premium dark chocolate

50g (3.5 tablespoons) butter or margarine

For the poached apples:

Place the apples in a medium size pan and add the spices and orange peel. Cover with the white white and place the parchment paper on top of the apples. Poach on medium heat and reduce the heat to a simmer. Poach the apples for 15 minutes or until they are tender, but not mushy. Remove from the poaching liquid, put them in a covered container and refrigerate until cold. This can be done the day before baking.

For the cake:

Preheat the oven to 170C (325F). Grease a 22cm (8-inch) round spring-form pan and a loaf pan.

Place the cranberries, orange peel, and walnuts in a food processor and grind until each ingredient is in fine pieces. Be careful not to grind it into a paste. Set aside.

Mix the flour, sugar, and spices in a bowl. Add the honey, oil and eggs, and whisk into a smooth batter. Dissolve the coffee into 1 cup of boiling water. Add the baking soda to the batter, and then add the coffee. Gently fold in the orange rind, and the cranberry, candied orange and walnut mixture.

Pour half of the batter into round pan and the other half into the loaf pan. Bake for approximately 45 minutes until the cake is dark brown and the toothpick is clean with a few crumbs adhering. Depending on your oven, you may have to bake your cakes for an additional 10-15 minutes.

Cool in the pan until completely cooled. The cake a be prepared up to two days ahead.

For the chocolate glaze:

Just before assembling the cake, melt the chocolate over a water on low heat and add the butter or margarine. Cool for 5 minutes.

For assembly:

Slice the apples into thin slices and place on top of the round cake. Place the chocolate glaze in the middle of the cake and spread to the edges of the top of the cake. Let chocolate glaze will thicken as it cools.

http://www.baronesstapuzina.com/2010/09/10/baroness-honey-cake/

Lemon-Blackberry Coffeecake

I have had people ask me if there is any type of food that I really miss having here in Israel, and I usually say real Chinese and Indian restaurants. But, last week I saw a big container of frozen blackberries on sale and it reminded me of the beautiful container of large, sweet blackberries my sister bought when I was visiting her in the States a few months ago. I really miss fresh berries of all kinds, especially raspberries, blueberries, and blackberries. There were blackberry bushes at the end of the street where I grew up, and every summer I would go and pick some to eat on the spot, or gather some and take them home, where they were made into delicious blackberry pies. You can find berries growing in northern Israel, but you have to pay double or triple what you pay in the States for them, and you only get a very small container.

I put some of the blackberries on top of a bowl of sheep’s yogurt and the rest I used to make a quick and easy coffeecake for Shabbat.

Lemon-Blackberry Coffeecake

Serving Size: 8 to 10

For the streusel:

1/4 cup granulated sugar

1/2 cup all purpose flour

Pinch of salt

1 tablespoon lemon zest

40g (3 tablespoons) unsalted butter, softened

For the cake:

50g (1/2 stick) butter, softened

1/2 cup granulated sugar

1 large egg, room temperature

1/2 cup plain yogurt, room temperature

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons lemon zest

1 cup fresh or frozen blackberries, well drained

Preheat the oven to 180C (350F). Lightly butter a 22cm (8 inch) round pan or use a corrugated paper baking round.

For the streusel:

Whisk together the sugar, flour, lemon zest and salt in a medium-size bowl. Mix in the softened butter into the flour mixture until it resembles granola, some larger chunks, some smaller. Set the mixture aside.

For the cake:

Cream the butter and sugar until light colored and fluffy. Add the egg and beat until combined. Be sure to scrape down the bowl. Beat in the yogurt and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest. Add to the batter, mixing only until combined. Do not over mix or the cake will be tough. Gently fold in the blackberries until well distributed throughout the batter. Pour into the prepared pan and spread evenly. Sprinkle with the lemon streusel mixture until the batter is completely covered.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

http://www.baronesstapuzina.com/2010/04/29/lemon-blackberry-coffeecake/

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