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/

Holiday Stollen

It was my turn again to bring goodies for my team’s weekly Kabbalat Shabbat. Since my turn fell on Christmas Eve and given the fact that none of us celebrate Christmas, I thought I would do something unusual and make a typical German Christmas fruit cake that no one on my team had ever seen or tasted.

Stollen is something that is very familiar to me because my family would eat it along with lebkuchen, speculaas, and my grandmother’s famous butter cookies for Hannukah and the end of the year family celebrations. My grandmother never made a stollen at home, but she always received one from family friends in Germany. I thought it would be fun to make one. Now I know why my grandmother never made it and only served it once a year. It is an absolute calorie bomb! Only make this if you are giving 99.9% of it away as I did. Of course, you are welcome to eat as much as you want, it is absolutely delicious, but don’t tell me I didn’t warn you about your growing hips.

I think most of the team liked it because they are still talking about it this week and asking me when I am going to bake another one.

I would like to wish all of you a very Happy Holidays and a Peaceful 2010 from the Tapuzina baronial dynasty.

Holiday Stollen

Yield: Makes 2 loaves, each about 700 grams (1 1/2 pounds)

2/3 cup black raisins

2/3 cup golden raisins

1/2 cup dried cherries or dried cranberries

1/3 cup dark rum

1 cup almond halves, lightly toasted

1 package active dry yeast (25g fresh yeast)

1/2 cup milk, at room temperature

4 cups all-purpose flour

3/4 cup plus 3 tablespoons sugar

2 3/4 teaspoons ground ginger

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon freshly grated nutmeg

1 teaspoon freshly grated lemon zest

1/2 vanilla bean, seeds scraped and reserved

450g (4 sticks) unsalted butter, melted

1 large egg yolk

1/2 cup chopped candied ginger

1/4 cup chopped candied orange

1/4 cup chopped candied lemon

2 cups icing sugar

DSC03847

The night before baking, put the raisins, cherries or cranberries, and rum in a small bowl.

DSC03848

Put the almonds with 1/4 cup water in another small bowl. Cover both and let sit overnight at room temperature.

Stollen Starter

The next day, in an electric mixer with paddle attachment, set on low speed, make the starter by mixing the yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. Transfer the starter to a lightly greased bowl, cover with oiled or buttered plastic wrap, and let rest for 40 minutes at room temperature.

In an electric mixer with the paddle attachment and set on low speed, mix the remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ground ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With the motor running, pour in 1 cup of melted butter. Mix at low speed for 1 minute, then add the egg yolk. Mix until liquid is absorbed, about 1 minute more. You may have to add a little milk if the mixture is still too dry.

Divide the starter into 3 pieces and add it to the mixing bowl, 1 piece at a time, mixing at low speed until each addition is thoroughly combined, 2 to 3 minutes after each addition. After the starter is absorbed, mix the dough on a medium speed until glossy, 4 to 5 minutes.

DSC03846

Add the almonds, candied ginger, candied orange and candied lemon, and mix at low speed until combined, 2 to 3 minutes. Then add the raisins, cherries, and rum, and mix until combined, 2 to 3 minutes more.

Stollen Dough

Place the dough on a lightly floured surface and knead until the fruit and nuts are well mixed into the dough rather than sitting on the surface, and the dough is smooth and glossy, about 5 minutes. Place the dough in a bowl and cover with plastic wrap. Let the dough rest for 1 hour to let rise slightly, then knead it once or twice, cover with plastic and let rest for another hour.

Shaped Stollen

Divide into two equal pieces and shape each into an oval loaf about 20cm (8 inches) long. Stack two rimmed baking sheets on top of each other, lining the top sheet with parchment paper. Place the loaves on top and cover with plastic wrap. Allow the loaves to rest for 1 more hour at room temperature.

Baked Stollen

About 20 minutes before the rise is completed, preheat the oven to 180C (350F). Remove the plastic wrap and bake for about 1 hour. The loaves should be uniformly dark golden brown and the internal temperature taken from middle of each loaf should be 88C (190F).

Stollen covered in Ginger Sugar

Meanwhile, mix the remaining 3/4 cup sugar and 2-1/4 teaspoons ground ginger in a small bowl. When stollen is done, transfer the top pan onto a wire cooling rack (leave stollen on pan). While still hot, brush the stollen with the remaining 1 cup of melted butter, letting the butter soak into loaves. Sprinkle the ginger sugar on the tops and sides of the loaves. When the loaves are completely cool, cover loosely parchment paper or foil and let sit at room temperature for 8 hours or overnight.

The next day, sift 1-1/2 cups of confectioners’ sugar over the loaves, rolling to coat the bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting the remaining 1/2 cup confectioners’ sugar over the loaves before serving.

http://www.baronesstapuzina.com/2009/12/29/holiday-stollen/

Assyrian Inspired Hannukah

I know I should have made something Greek for Hannukah if I wanted to make something from the relevant ancient enemy of the Macabbees, but I couldn’t find anything that sparked my interest. So, I decided to make an Assyrian dish. They did conquer Israel in 772BC and scattered the tribes throughout the Middle East. But don’t worry, I don’t harbor any bad feelings towards the Assyrians. They are our brothers and still speak a variation of the language of my forefathers, Aramaic. The Assyrians have been Christian for almost two thousand years and make up a small, persecuted, minority in Iraq; many of them fled during the period since the fall of Saddam Hussein because of the violence between the different Muslim factions in Iraq.

Mr BT forgot that we would not be eating at home on Thursday and had taken out some ground beef from the freezer. So, I had to figure out what Hannukah inspired dish I was going to make with ground beef. I didn’t want to make kebab or stuffed vegetables like I normally do. I remembered that I had seen recipes for potato patties stuffed with ground meat, but was always afraid that they would be lead bombs in the stomach. But, in the spirit of Hannukah, I decided to give it a try. Potato patties are eaten in a variety of countries, using a variety of spices or no spices at all. The Russian version are quite bland, while the Algerian and Iraqi versions are quite flavourful. I decided to make a fusion version from Algerian and Assyrian recipes for potato patties filled with minced beef or lamb. The potato exterior is from an Algerian recipe and the meat mixture is Assyrian.

Mr BT calls this type of cooking “Con-fusion” cooking. Con, as in Congress, the opposite of progress. Okay, I know, stop with the bad jokes and get back to cooking.

The potato chaps were surprisingly light and full of spicy goodness. The spices are quite subtle, so make sure you taste the meat before making the patties. If you want to see a good step-by-step pictorial of how to make them, see Mimi’s photos from Israeli Kitchen.

Chag Hannukah Sameach from Mr BT and Baroness Tapuzina!

Potato Chaps or Potato Kibbeh

Serving Size: 4-6 as a main course

Potato Mixture:

1kg (2lbs) white potatoes, peeled and cut into quarters

2 eggs

1 medium onion, minced

2 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 cup parsley, finely chopped

Meat filling:

1/4 kg (1/2lb) lean ground beef

1 small onion, minced

1 clove garlic, crushed

1/4 cup parsley

1/4 cup pine nuts, toasted

1 teaspoon allspice

1/4 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

Pinch of ground cloves

Pinch of ground ginger

1/4 teaspoon salt

1 cup canola oil or oil of your choice

Flour for dredging

Cook potatoes in water, until tender. Drain the potatoes and mash them until smooth. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley.

In a frying pan, saute the onion and garlic in a little olive oil. Add the ground beef, parsley, pine nuts, and all of the spices. Cook until the meat is cooked through. Set aside to cool.

Moisten your hands with water, and take a couple of tablespoons of the potato mixture, flatten it in the palm of your hand. Place 1 tablespoon of the the meat mixture in the middle. Carefully bring the sides of the potato over the meat mixture. You may have to add a little more of the potato mixture to the top of the patty. Close the patty and flatten it. Moisten your hands in cold water before you make each patty. Place the patties on a tray and refrigerate for 30 minutes. Dredge the patties lightly in flour before frying.

http://www.baronesstapuzina.com/2009/12/12/assyrian-inspired-hannukah/

Shana Tova u’Metukah

I have been busy preparing for Rosh Hashana and have finally completed everything I intended to make for Friday and Saturday.

I made 4 round challot, one plain and three with dried apricots, dried cranberries, raisins, dried cherries and dried apples. I used the new Kitchenaid to knead the dough and I am very happy with the results. I am back making challah like I used to make in the States. I finally learned how to braid a round challah from this website. I found the website by chance and called Mr. BT to come to my study so I could butter him up to help me with the braiding. He said, “It looks a bit complicated, maybe you should just do it the way you always do.”. I said, no, I would like to give this a try and if we start bickering over it, I will go back to the old way. Well, we figured it out and we didn’t fight about it. Happy days!

For dessert, I am bringing poached pears and Mr. BT’s pomegranate sorbet. We decided to do a light dessert this year. The pears are not too sweet and have a lovely spicy aroma that permeates from the kitchen. I think they will be a big hit.

Poached Pears

Serving Size: 8

1 bottle semi-dry white wine, such as Emerald Reisling

1/4 cup brandy

1/4 sugar

2 strips of orange zest

1-inch piece of fresh ginger, peeled and sliced

2 cinnamon sticks

10 whole cloves

8 firm ripe pears

Juice of 2 oranges

In a pot big enough to hold the pears snugly, put all of the ingredients except for the pears. Bring the liquid up to the boil and simmer for 10 minutes. Add the pears, cover the pan, and gently poach the pears for about 30 minutes until the pears are soft, but not mushy. Turn off the heat and let cool.

The pears can be poached up to 2 days ahead and kept in the poaching liquid in the refrigerator.

http://www.baronesstapuzina.com/2009/09/18/shana-tova-umetukah/

Saturday, I am serving chicken soup with kubbeh which I will blog about in a few days and Sunday, I am making a surprise, so you will have to wait.

Shabbat Shalom and Shana Tova u’Metuka to you and your family.

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

Chag Sameach,

Mr. BT and Baroness Tapuzina

Perfect Dish for a Cold and Rainy Winter’s Night

Israel depends on a rainy winter for its water supply for the rest of the year. We have had a serious drought here that no one is taking seriously. However, the last few weekends we have had a significant amount of much needed rain.

Rain and cold always demand hot and hearty dishes to keep us warm and cozy inside and out. There is a another sale at our local supermarket on lamb; this time the sale is on lamb neck. I don’t think lamb neck is readily available at supermarkets or butchers in most parts of the US and Canada, but you may be able to find it at a Halal butcher in larger cities with a Muslim population. If not, you could always use lamb shoulder. I don’t think you will have a problem finding it in Europe.

This lamb recipe was published in Haaretz newspaper a couple of weeks ago and is from a famous restaurant in Nazareth called Diana’s. It specializes in meat, especially lamb kebab that is chopped by hand, and seafood.

The seasoning of the lamb is more subtle than usual for middle eastern food: even though one tablespoon each of allspice, nutmeg and cinnamon appears to be a lot,  this is for quite a large quantity of meat and none of the spices has a very strong taste to begin with. It is very important to let the meat cook on a very low flame for long enough to become really tender: in fact, if you can cook the meat (without adding the spinach) the day before and then cook it again for about 30 minutes (following the rest of the instructions) just before serving, it will be even better.

Lamb and Turkish Spinach Stew

Serving Size: 4

4 pieces lamb neck with the bone, weighing approximately 350g (3/4lb) each

1 tablespoon ground allspice

1 tablespoon grated nutmeg

1 tablespoon ground cinnamon

Olive oil

8 whole shallots, peeled

8 whole garlic cloves, peeled

5 garlic cloves, crushed

1 kg (2 lbs) fresh medium size spinach leaves, stems removed, rinsed well and coarsely chopped

Mix the spices together. Lightly salt the meat and rub the spices on both sides of the lamb neck.

Heat a little olive oil in a skillet and saute the pieces of meat until they start to brown. Transfer the meat to a large pot. Saute the whole shallots and the whole garlic cloves and add to the pot with the meat. Pour in enough water to cover and bring to a boil. Cook for about an hour over a high flame.

Lower the flame and skim off the foam that has formed on top. Simmer for an additional two hours over a low flame until the meat is very tender.

Add the spinach leaves and simmer for 5-10 minutes.

Meanwhile, add olive oil to a pan and saute the crushed garlic until golden. Add the garlic to the stew, mix and adjust seasoning to taste. Serve over rice.

http://www.baronesstapuzina.com/2009/03/07/perfect-dish-for-a-cold-and-rainy-winters-night/

For dessert, I used a new carrot cake recipe that I hadn’t tried before. This cake is spicy, but not sweet at all except for the natural sweetness of the carrot, in spite of the fact that it calls for 1-1/2 cups of icing sugar. So if you like very sweet cakes, this one might not be for you.

Carrot and Walnut Cake

Serving Size: 10 to 12

3 cups all-purpose flour

1 cup vegetable oil

1 1/2 cups icing sugar (confectioner's sugar)

1 cup crushed walnuts

1 cup grated carrots

1 cup milk or water

6 eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

3 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Preheat oven to 170C (350F). Grease and flour one large tube pan.

Sift the flour, baking soda, and baking powder together and set aside. Beat the eggs together with the spices for 5 minutes. Stir in the icing sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.

Alternately add the flour mixture and the milk or water, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.

Bake at 170F (350F) for 1 hour.

http://www.baronesstapuzina.com/2009/03/07/perfect-dish-for-a-cold-and-rainy-winters-night/

2nd Wedding Anniversary Dinner

December 30th was my 2nd wedding anniversary and we decided to wait until the weekend to celebrate. I try very hard to keep politics out of my foodblog, but I will say that even though terrible things are happening around us, we still felt we should celebrate our anniversary by making a nice meal. We have postponed birthdays and other special events over the years, but decided that we could have a comforting and quiet meal at home. We hope that the fighting will stop soon and that we can find some way to make peace with our neighbors.

The meal that we made had an unintentional color theme of brown. Brown is really not one of my favourite colors, but in this case, it was represented by one of my favourite meats that I rarely have a chance to eat, lamb. The supermarket near my home has been running a special on lamb for the past month and it is such a great deal that we decided to buy some. The butcher explained that a meat company has bought large quantities of lamb on the hoof and is marketing the meat both through selected supermarkets and directly to hotels and restaurants, making it possible for us to buy young lamb at a great price.

We more or less followed a recipe from Nigella Lawson for “Moroccan Roast Lamb”. This recipe is very simple, you make a simple marinade that you rub on the meat and let it marinate overnight. The main ingredient of the marinade is ras al hanout, a spice that I have a love affair with and have used in numerous dishes that I have posted on this blog. It is such a versatile spice that you can use in both savory and sweet dishes.

We served this with a steamed artichoke and vegetarian brown rice maklouba (rice layered with courgette and eggplant), which is a layered rice dish that I made a while ago with chicken. For dessert, I made a chocolate and chestnut torte that was light and airy. It was a perfect meal to celebrate actually eight years with my partner for life. Mr. Baroness Tapuzina has brought a great richness to my life and I love him very much. Thank you for a very interesting eight years, here is to many more to come.

Moroccan Roast Lamb

Serving Size: 6

Adapted from Forever Summer by Nigella Lawson

2kg (4.4lbs) lamb shoulder

2 tablespoons ras al hanout

Juice of two lemons

3 tablespoons olive oil

3 cloves garlic, crushed

2 cups of red wine

Mix all of the above ingredients except for the red wine and make incisions all over the lamb shoulder. Using your fingers, push pinches of the mixture into the incisions and then rub the remainder of the marinade all over the meat. Place in a large freezer bag or some other covered container and marinate the meat in the refrigerator overnight.

Take the meat out the refrigerator and let it come to room temperature.

Marinated Lamb Ready for the Oven

Heat the oven to 200C (400F). Place the meat in a covered clay pot or foil covered roasting pan, add the red wine and roast for 20 minutes. Turn the oven down to 160C (325F) and roast for 2-3 hours until falling off the bone. Drain the fat from the sauce and serve over the lamb.

http://www.baronesstapuzina.com/2009/01/04/2nd-wedding-anniversary-dinner/

torta morbida di castagne e cioccolato

Rich Chocolate and Chestnut Cake
Torta Morbida di Castagne e Cioccolato
From La Cucina Italiana, December 2008
Serves 12

Not my Grandmother’s Honey Cake

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? I had no idea what they were talking about. All of the supermarkets and bakeries were selling different types of honey cakes. The few times I had them in the States, I always remembering them being dry and inedible. I made my first honey cake a few years ago and I could have built a house with it. It was heavy and dry. Then, I made the Beekeeper’s Honey Cake and it was less dry.

I finally decided which cake I am going to make for Erev Rosh Hashana, the Magical Honey Cake. As most of my regular readers know, I usually have to tweak a recipe and this time was no different. I used Janna Gur’s recipe as a base and added a few more spices, some orange rind, and substituted cranberries soaked in rum for the raisins. I cheated and tasted one of the cakes on the second day, it is moist, spicy and bursting with flavour from the honey. This is going to be my tried and true honey cake from now on.

Magical Honey Cake

Yield: 3 loaves

6 cups + 3 tablespoons flour

1-1/2 cups sugar

2 heaping teaspoons cinnamon

1 teaspoon cardamom

1 teaspoon ginger

1/2 teaspoon cloves

1 teaspoon freshly ground nutmeg

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

1/3 cup dried cranberries soaked in rum, just to cover

1/2 cup walnuts, chopped

Preheat the oven to 170C (325F). Grease the loaf pans.

Dry Ingredients

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, cranberries and rum, and the walnuts.

Honey Cake Batter

Pour the batter into the greased loaf pans and bake for approximately 45 minutes until the cake is dark brown and the toothpick is clean with a few crumbs adhering.

Cool the cakes completely and wrap with aluminum foil. Place in a cool, dry place to mature for 7 days.

http://www.baronesstapuzina.com/2008/09/26/not-my-grandmothers-honey-cake/

Chestnut Heaven

One of the things that I really like about winter is chestnut season.

I remember fondly when my grandmother would splurge and buy chestnuts every december. They were quite expensive when I was a child, but the house smelled so nice when she was roasting them in the oven. My first experience of eating fire roasted chestnuts was not until I lived in Europe. I couldn’t wait to see the vendors rolling their carts yelling “Roasted Chestnuts” in German, Italian or French. I loved biting into their floury goodness and now I enjoy finding recipes in which they can be used to accent a dish.

I had some goulash meat in the freezer that needed to be cooked and I started looking at recipes I hadn’t made yet. And since winter has begun here in Israel, and I had just bought a big bag of chestnuts, I started craving a hearty winter dish. I found an amazing recipe bursting with flavour. I am not sure where this dish originates from, but I know that it is from somewhere in the Caucasus. The spices, the walnuts, the pomegranate juice impart an amazing, dare I say orgasmic flavour to the dish and the house smelled like a spice market. I highly recommend this recipe and I will definitely make it again and again.

I didn’t have any sour apricots on hand, so I used dried sour cherries, but they were lost in the dish. I served it over a brown rice.

Beef Stew with Chestnuts and Pomegranate

Serving Size: 6

455g (1 lb) chestnuts roasted and shelled

2 medium onions

1/4 cup canola oil

800g (1-3/4 lbs) goulash or stew beef, cut into 1/2-inch cubes ( I used frozen goulash meat that I thawed out)

1/4 teaspoon turmeric ground

1/4 teaspoon saffron threads crushed

1/2 teaspoon cinnamon ground

1 cup walnuts, minced fine

1/4 - 1/2 cup of sour apricots, cut into quarters

1 cup pomegranate juice

2 tablespoon tomato paste

3 tablespoon lemon juice freshly squeezed

1-1/2 cups chicken stock

1 teaspoon honey or date honey

1 teaspoon salt

1 garlic clove, minced fine

1 teaspoon black pepper

1/4 cup fresh parsley as garnish (optional)

Heat the oil in a heavy casserole over medium heat. Saute the onions and garlic for 10 minutes. Raise the heat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, walnuts, sour apricots, tomato paste, and chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for 1-1/2 hours.

Note: Depending on the cut of meat, you may need to cook this for 2 hours. Just make sure you check it half way through because you may need to add a little more liquid.

Add the lemon juice, pomegranate juice, and chestnuts. Stir well, cover and simmer for 10 more minutes. Serve over a bed of saffron rice.

http://www.baronesstapuzina.com/2007/12/21/chestnut-heaven/

Rosh Hashana 5768

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 Italian tradition which is one hour between meat and dairy.

Our menu was:

Cocktails


Provence des Papes Savoury Biscuits


Rosemary Cashews
Cocktails

First Course
Apples with honey
Pomegranate seeds


Ducklava with Chestnut Honey

Main Course


Clay Pot Festival of Fruits Chicken
Couscous
Green beans


Round Challah with dried fruits and nuts
Golan Winery Sion Creek red wine

Dessert


Beekeeper’s Honey Cake
Mango-Nectarine sorbet

Provence des Papes Savoury Biscuits

Yield: 24 biscuits

Recipe from Restaurant: La Garbure (Châteauneuf du Pape) Chef: Jean Louis Giansilly

5 garlic cloves

3 sprigs of basil

5 tbsp olive oil

50g (3.5 tbsp) pine nuts

300g (1.3 cups) flour

10cl (.4 cup) warm water

10cl (.4 cup) olive oil

2 tsp salt

25g (1.7 tablespoons) baking powder

4 egg yolks

Ground pepper

Prepare a pesto by crushing the garlic cloves with the basil, olive oil, and pine nuts.

Mix the flour, baking powder, salt, virgin olive oil, egg yolks, warm water, and some ground pepper. Add the pesto and blend well to obtain a smooth dough.

Roll into a long snake and slice the into 1/4 inch (6mm) wafers and bake at 180C (350F) for about 10 minutes (depending on size).

http://www.baronesstapuzina.com/2007/09/15/rosh-hashana-5768/

Clay Pot Festival of Fruits Chicken

Serving Size: 4 to 6

This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.

1 chicken, cut into eighths

1 onion, thinly sliced

4-5 whole garlic cloves

2 cm fresh ginger, grated or chopped finely

1 quince, cored and cut into eighths

10-20 majhoul dates, pitted and cut into quarters

10 dried figs, stem removed and cut into eighths

10-20 dried sour apricots, cut into quarters

20 walnut halves

Couple of pinches of black pepper

1 tsp. cayenne pepper

2 tsp. cinnamon

2 tsp cloves

1 tsp. ground allspice

1 tsp. ground nutmeg

1 cup dry red wine

1 cup water

½ c pomegranate molasses

½ tbsp balsamic vinegar

Olive oil

On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.

Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.

Server with nut-studded rice or couscous.

http://www.baronesstapuzina.com/2007/09/15/rosh-hashana-5768/

Sumac and Spice Makes Everything Nice

I guess I am on a spice kick right now, but then spices are the key ingredient in Middle Eastern food. I bought some sumac a while ago and have been meaning to make something with it and today is the day.

Sumac has a sour and vaguely lemony taste and grows wild in the Mediterranean and in much of the Middle East. It is a popular condiment in Turkey and Iran, where it’s liberally sprinkled on kebabs and rice, or mixed with onions as an appetizer or salad. The Palestinians, Lebanese, Syrians and Egyptians add water and other spices to sumac to form a paste, and add it to meat, chicken and vegetable dishes. I only recently learned that sumac is related to poison ivy.

I decided to make a popular Palestinian dish, called Musakhan (which means ‘something that is heated’), that is typically made in a taboun oven, but I will have to make due with my regular oven. My dream is to have an outdoor wood-fired oven someday so I can do some real slow cooking and baking.

As with all Middle Eastern dishes, there are numerous variations of this dish. Some are only with sumac, others with sumac and a combination of several different spices. I have chosen to make the dish with sumac, allspice, nutmeg and cinnamon.

Because the dish is cooked on top of flat bread, it is typically eaten with your hands, using the bread as a base to pick up the moist chicken and sauteed onions.

I got the flat bread above, called Saluf, at a Yemenite bakery around the corner from my house. They sell this flat bread that they made right in front of my eyes and they also sell Yemenite Shabbat bread called Kubaneh. It was very tempting to tear off some of the hot bread, but I behaved myself.

The dish was delicious. My husband I thought that I could have added a couple more tablespoons of sumac and next time I will cover the dish with foil before I put it in the oven. The bread was a little too crunchy on the top.

We did taste all of the spices and they gave off such a wonderful perfume in the house. I forgot about the pine nuts. Oh well.

This dish was even better the next day and the bread on the bottom was very soft and was infused with all of the juices and flavour from the chicken and spices. I am definitely making this again.

Musakhan

Yield: 4

Musakhan

Adapted from recipes by Clifford A. Wright and Paula Wolfert

1 (1 1/2kg or 3lb) frying chicken, quartered

2 tablespoons ground sumac

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 tsp. freshly ground black pepper

Sea salt (optional for kosher chicken)

Juice of 1 lemon

1kg (2lbs) red onions, peeled and thinly sliced

Olive oil

2 large Saluf (Yemenite flat bread), Lafa (Iraqi flat bread), khubz 'arabi (Arabic flat bread) or 1/4 kg (1/2 lb) of pita, split in half

1/4 cup pine nuts, toasted

2 heads of garlic, roasted

Rinse the chicken and pat dry. Trim off excess fat.

Sumac Rub on Chicken

Combine the sumac, spices, salt and pepper. Set aside 2 teaspoons and mix the rest with the lemon juice. Rub into the chicken and marinate up to 1 day.

Place the onions in a large skillet, toss with 3 tablespoons of the olive oil, reserved spices, and a pinch of salt. Cover and cook gently 30 minutes. Set aside in a bowl. (Up to this point, the dish can be prepared 1 day in advance.)

Bring the chicken to room temperature and preheat the oven to 180C (350F). In the same skillet as used for the onions, heat 2 tablespoons olive oil, then lightly brown the chicken on all sides over a medium heat. Remove and set aside.

Layering Onions and Chicken

Cover a baking dish with two overlapping halves of the flat bread or several pita halves. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the skillet.

Musakhan Oven Ready

Cover with the two remaining half leaves of flat bread or pita, tucking in the sides, crusty side up, and spray with water. Bake until the chicken is very tender and almost falling off the bone, approximately 1-1/ 2 hours. Check the chicken occasionally and cover the baking dish with aluminum foil before the top cover of the flat bread begins to burn.

Serve at once with a sprinkling of the pine nuts and roasted garlic.

http://www.baronesstapuzina.com/2007/09/01/sumac-and-spice-makes-everything-nice/

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