Sep 262008
 

[Translate] We didn’t have a Rosh Hashana tradition of making honey cakes in my house. I didn’t even know there was a tradition to serve honey cake during this holiday. We made Honigkuchen, which were basically lebkuchen, a type of spice cookie that we always made for Hannukah. My grandmother always made Noodle Schalet (Noodle Pudding, not Kugel, with eggs, lemon zest and raisins) with lemon sauce for dessert. We had Suesse Apfel (carmelised apple slices in honey) as a side dish with roast beef. So when I moved to Israel, people started asking me what does your mother put in her honey cake? Does she put nuts in, coffee or tea, schnapps, only cinnamon? Click here to continue reading this post

Sep 152007
 

[Translate] Chag Sameach everyone! I hope you had a nice meal with your family. We went to my cousin’s house for the first night of Rosh Hashana and had a lovely time. We invited some friends of ours for dinner last night. My husband made a Rosh Hashana favourite and I introduced several new surprises to our repertoire. Everything was delicious. The cake calls for sour cream and one of my guests has a dairy allergy and can only tolerate butter in baked goods, so I substituted a non-dairy yogurt in its place. It worked fine. And in case you are wondering about why I served a dairy cake, we keep kashrut according to the Click here to continue reading this post

Aug 202007
 

[Translate] I decided to try something new for a change. I have been wanting to play around with warka leaves for sometime now. Warka leaves are a very thin pastry, thinner than phyllo which are used to make Maghrebi savoury and sweet pastries, such as beestiya and cigars. For an good explanation of warka and Algerian cuisine, see my friend, Chef Zadi’s blog. I also made some clove-cinnamon ice cream. I really love the flavour of cloves and thought it would be an excellent compliment to the peach briwatt. It was. As usual, I doubled the amount of cloves and used about 9 cinnamon sticks. My husband loved the strong clove flavour, but you might Click here to continue reading this post

Mar 212007
 

[Translate] As Pesach is fast approaching, I have decided on what desserts I am going to make to make this year: Chocolate-Pistachio Cake and the Orange-Ginger Cake (See Passover Preparations). This pistachio cake is based on a recipe from Rose Gray and Ruth Rogers, Italian Easy: Recipes from the River Cafe. It is a very easy cake to make. I would prefer to make it with butter, but I must make a parve cake for Passover. Normally, I do not like Passover cakes made with matza meal, but this cake only calls for 1/2 cup and you really don’t notice it. Substitute with flour when it is not Passover. Since the Passover hostess is a Click here to continue reading this post

Related Posts with Thumbnails
Close

Loading ...

Sorry :(

Can't connect ... Please try again later.