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Posts Tagged ‘baking’

chocolate chestnut layer cake

23 Nov

 

In Hungarian they’re called gesztenye (GES-ten-yeh),  in Russian Kashtan, and in Flemish they similarly say kastanje (kas-TAN-yeh) for the delicacy we know as chestnuts.   If you walk down a Manhattan street on a cold winter’s day, and get a whiff of freshly roasting chestnuts emanating from the corner street cart,  you will be immediately warmed by at least 10 degrees.  Although we refer to them as nuts, the meat inside a chestnut is soft and starchy, more akin to grains than crunchy-like traditional nuts. It is the only nut primarily treated as a vegetable due to its starch content.  The chestnut’s flavor is an acquired taste,  and not everyone appreciates their taste.  Growing up, my mother served boiled chestnuts on winter Friday nights.  It wasn’t until I was a little older that I started to like them, and now continue the tradition in my home.  The versatile chestnut, cannot be eaten raw.  The skins need to be sliced before baking or can be cooked in water without slitting.  Cooked chestnuts are used in savory soups and stuffings, as well as in sweet desserts. 

 Harvested from October through March, December is the prime month for fresh chestnuts.  Choose fresh nuts that are smooth and glossy, free of blemishes. They should feel heavy for their size. Avoid any that are shriveled, cracked, or rattle in their shell.  I usually squeeze the nut between my fingers and if the shell  doesn’t indent, I know they’re fresh.  Today, kosher chestnuts are sold cooked and peeled in a foil bag, making it easy to use in recipes and even just to snack on.

This delectable cake is a Hungarian specialty.  If you know where to find kosher chestnut puree, you can use it for the filling, and please be so kind as to let me know where I can get it.   

Chocolate Jelly Roll Cake:

INGREDIENTS

  • 6 eggs, separated
  • pinch of salt
  • 6 1/2 Tbsp. sugar
  • 3 Tbsp. cocoa
  • 1/4 tsp. baking powder
  • 3 1/2 Tbsp. flour

DIRECTIONS

1.  Preheat oven to 350 degrees.  In a clean, dry bowl, beat the egg whites till they begin to foam.  Add a pinch of salt.  When the whites  start to fluff into a snow, add the sugar.  Beat until stiff but not dry. (Stop the mixer as soon as it is stiff.  Do not continue to beat.)

2.  In a separate bowl, combine egg yolks, cocoa and baking powder. 

3.  Fold 1/3 of the whites into the yolk mixture.   Sprinkle with all the flour.  Fold in the the rest of the whites in 2 additions.

4.  Pour into parchment lined 10×15-inch cookie sheet.  Bake for 15 minutes or until cake bounces back when gently pressed with a finger.

5.  Remove cake from oven and invert onto a clean towel.  Gently peel back the parchment paper, using a knife to separate the cake from the paper, if necessary.  Cover and cool cake.

My Grandmother’s Chocolate Cream:

INGREDIENTS

  • 2 eggs
  • 1 cup confectionery sugar
  • 1 Tbsp. cocoa
  • 3 oz. good quality chocolate
  • 1/3 lb shortening
  • dash of whiskey (optional)

DIRECTIONS

1.  In a small pot over a medium flame, cook the eggs and sugar, mixing the whole time, until smooth.  Add the cocoa and chocolate, mix until melted and smooth. 

2.  Remove from flame.  Add the Shortening, mix until melted.  Add the whiskey if desired.  Cool. 

Chestnut Cream:

INGREDIENTS

  • 1 lb. cooked and peeled chestnuts
  • 1 stick margarine, room temp.
  • 3-4 cups confectionery sugar
  • 2 Tbsp. vanilla sugar
  • 3 Tbsp. chocolate cream

DIRECTIONS

1. Process chestnuts in the food processor with the S blade until smooth.  Add the margarine, 3 cups of confectionery sugar, vanilla sugar, and chocolate cream.  Taste to see if it needs more sugar.  Add accordingly.

 

Topping:

INGREDIENTS

1 whip topping (8-10 oz.)

1/4 cup confectionery sugar

1 Tbsp. vanilla sugar

DIRECTIONS

Whip all ingredients together until stiff.

To Assemble Cake: 

Smear the chocolate cream on the jelly roll cake.  Top with most or all of the chestnut cream.  Cut the cake into 3 strips lengthwise.  Put one strip on top of the other until all the layers are stacked into one cake.  Cover with whip topping and decorate any way you like.

 
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Posted in baking recipes, dessert recipes, recipes

 

pumpkin bread

22 Nov
Click here to find out more!

 

Olive Oil Pumpkin Bread
 
In the last year or two, I’ve noticed a new trend – baking with olive oil.  Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants.  I made this recipe before Rosh Hashana and served it as a side dish – it was a hit!   The recipe is from Ellie Krieger/Fine Cooking Magazine and it is easy and yields a moist bread.  Pumpkin seeds are an optional topping here, but they add a nice crunch.
INGREDIENTS
  • Cooking spray
    3-1/4 oz. (3/4 cup) whole wheat flour
    3 oz. (2/3 cup) unbleached all-purpose flour
    1 tsp. ground cinnamon
    1 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. ground nutmeg
    1/4 tsp. table salt
    2 large eggs
    1 cup canned pumpkin purée
    1/2 cup packed light brown sugar
    1/3 cup olive oil
    1/3 cup honey
    2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

 

DIRECTIONS

1.  Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

2.  In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

3.  Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

As an alternative, you can make these in mini muffin or muffin size.  Bake at 350 degrees for 15 minutes for minis and 25-30 minutes for the muffin size.

 

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 45; Fiber (g): 3;
photo: Scott Phillips
 
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Posted in baking recipes, bread recipes, recipes, side dish recipes

 

apple-cranberry ginger pie

21 Nov

Perfect for this time of year, when fresh cranberries are in abundance, this delicious pie has just the right amount of sweetness (without being too sweet), to counteract the tartness of the cranberries.  The cranberries cook to a jewel magenta color. I served it at room temperature with whipped cream on the side.  It also slices beautifully!

INGREDIENTS

Filling:

  • 3 cups (12 oz) fresh cranberries
  • 3/4 cup apple juice
  • 1 1/3 cups sugar
  • 1/3 cup cornstarch
  • 3 medium cooking apples, such as McIntosh, Jonathan, or Golden Delicious, peeled, cored, and chopped (about 3 cups)
  • 1/2 tsp. ground ginger

Pastry:

  • 1 1/2 cups flour
  • 1/2 tsp. finely shredded orange peel
  • 1/4 tsp. salt
  • 1/2 cup shortening
  • 4 to 5 Tbsp cold water
  • sifted powdered sugar

DIRECTIONS

1.  In a medium saucepan, cook the cranberries and the apple juice, uncovered, over medium heat for 5 to 8 minutes or till cranberries begin to pop.

2.  Combine the sugar and the cornstarch; stir into the hot cranberry mixture.  Cook and stir till mixture is thick and bubbly.  Remove from heat.  Stir in the apples and ginger.  Set aside. 

3.  In a bowl, stir together the flour, orange peel and salt.  With a fork, cut in the shortening till pieces are the size of small peas.  Sprinkle 1 Tbsp of water over part of the mixture and toss with a fork.  Repeat, adding more water to the dry areas until all of the mixture is moistened.  Form the dough into a ball.

4.  On a lightly floured surface, flatten dough with your hands.  Then roll dough into a 15″ diameter circle.  Transfer dough onto a 9-inch pie plate.  Trim pastry to 1 1/2 to 2 inches beyond the edge of the pie plate*.

5.  Spread the cranberry mixture evenly in the pastry-lined pie plate.  Bring the crust up over the filling, pleating to fit.  To prevent over-browning, cover the edge of the pie with foil. 

6.  Bake in a 375 degree (preheated) oven about 15 minutes.  Remove foil from pie.  Bake for 30-35 minutes more or till pastry is golden.  Cool pie on a wire rack.  Before serving, sprinkle with powdered sugar.

*Note:  I did not trim the pastry to make an even edge.  I left it jagged, hence the uneven look.  I’ll know for next time!

Serves 8

 
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fresh hot bagels

03 Oct

That’s what the neon sign in the bagel storefronts read on Thirteenth Avenue in Brooklyn, where I grew up.  On many Motzei Shabbosim (Saturday Nights) in the winter, we would go with my father to pick up some hot, mouthwatering bagels.  So, I thought – what better way to break a fast than on fresh, homemade bagels?    My bagels came out of the oven at break-fast time and were awesome!  For a crowd of 9, we polished off 15 bagels!  And they were fun to make and didn’t take all day like traditional breads.  Many years ago, when I first tried this recipe and before there were any bagel stores in Lakewood, my husband and I dreamed of opening a bagel shop.  Today, more than 25 years later, we’re both in the food business but have yet to own a bagel store…..

Ingredients

  • 1 package active dry yeast
  • 1 1/2 cups water
  • 1 Tablespoon sugar

Combine in a bowl.  Add:

  • 5 cups flour
  • 1 Tablespoon salt
  • 2 Tablespoons sugar

Knead dough in a mixer and/or by hand until smooth.

Place in a greased bowl.  Rise 15 minutes.

Preheat oven to 350 degrees and prepare a pot of boiling water.

Divide dough into 8 pieces.   (I made a double batch.)  Roll each piece into an 8-inch rope. 

 Shape into bagel rings by wrapping the rope around your 4 fingers, overlapping the dough by one inch.  Squeeze the overlapped dough like play dough until it is totally integrated.

Rise another 20 minutes.

Cook in boiling water, 3 minutes on first side and 2 minutes on second side.   Remove from water and place on a baking sheet lined with parchment paper.  Sprinkle with seeds of your choice (poppy, sesame, kosher or sea salt, minced onion, minced garlic, or “everything” spice blend) while bagel is wet from the water.

Bake in 350 degree oven for 30 minutes.  This will give you a soft bagel.  If you prefer a crispy bagel, bake at 450 for 20 minutes, and turn over and bake the second side, if necessary for 5-10 minutes.

 
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Posted in bread recipes, recipes

 

big apple cheesecake

25 Sep

In anticipation of Rosh Hashanah, I got the urge to bake an apple topped cheesecake today.  It’s not like I had nothing else to do, but you know, I do tend to get sidetracked.  This is a combination of  the 2 most favorite American desserts, cheesecake and apple pie, and although I’ve seen this combination many times, I never had the opportunity to try it.  Big apple cheesecake is like a creamy apple-cinnamon coffee cake – comfort at it’s best.  I baked this cake as the recipe said, with raw apples, but despite the fact that some of my tasters liked it that way, I think that next time I’d prefer to cook them first.  (If you don’t eat walnuts on Rosh Hashanah, you may substitute any nut.)

Ingredients

CRUST

  • 1 cup graham cracker crumbs (I don’t know why they don’t sell it in crumbs!  It would save us all so much work)
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup chopped walnuts

 

FILLING

  • 1 lb cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 4 cups very thin apple slices
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

 

Directions

1. Preheat oven to 350 degrees.

2.  To make crust, combine graham cracker crumbs, sugar, cinnamon, butter, and walnuts.

3.  Press mixture into the bottom of a 9-inch springform pan.

4.  To make filling, with an electric mixer set on medium speed, combine cream cheese and 1/2 cup sugar, mixing until creamy.

5.  Add eggs, one at a time, mixing will after each addition.

6.  Blend in vanilla and pour filling into crust.  Set aside.

7.  Toss apple slices with 1/3 cup sugar and cinnamon.  Here you have an option to leave the apples uncooked, in which case, they will be a little crunchy after baking, or you can lightly cook the mixture for 20-30 minutes on a low flame until the apples are softish and nicely carameled.

8.  Spoon coated apple slices over filling and then sprinkle with walnuts.

9.  Bake for approx 1 1/2 hours.

10.  Remove pan from oven, and let cool for about 2 hours.

11.  Chill in the refrigerator for 4-6 hours.

 
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aranygaluska

17 Mar

I was quite organized this week so I got all my baking orders for Purim and deliveries out of the way.  Today, Tannis Esther is a nidcheh (pushed off) as it is usually a day before Purim (Shabbos this year), and we do not fast on Shabbos unless it is Yom Kippur.  So that leaves me with a free day to make what I’d like for the breaking of the fast tonight, and for Purim.  My plan today is to make hamantashen, which I have only made once in my life when I tried it in a dairy variety, dairy chocolate bobka and rugelach and Aranygaluska.  Wikipedia defines Aranygaluska as Hungarian sweet dumplings.  In actuality, it is balls of a rich yeast dough dipped in oil and rolled in ground walnuts.  It is then layered and baked in a tube pan and traditionally served (at least in homes of Hungarian background) on Purim.   We always had a (slightly overbaked ;)) Aranygaluska straight out of the oven on Purim.  It is similar to monkey bread in that it’s eaten “pull-apart” style as opposed to in slices.  When I googled Aranygaluska, I saw a picture of one which had lekvar (prune jam) filling in each ball.  Although not authentic in my mother’s home, I think I will make it that way today since I love the lekvar filling and look for opportunities to use it.  I think the best option for a fresh cake, would be to freeze it raw and then thaw and bake it fresh on Purim morning.

This is a recipe that was printed in Mishpacha’s Family First Magazine in the March 5, 2008 edition.  I tried it that year and must have been in one of my organized moments, because I found it just where I thought it would be and in a protective plastic sleeve. I am glad I was able to find it now.

 

ARANYGALUSKA

Ingredients

  • 6 1/2 cups (2lbs + 4 oz) or 1 Kilo flour
  • 1 cup margarine or butter, melted
  • 6 tablespoons sugar
  • 2 tablespoons vanilla sugar
  • 3 tablespoons dry yeast
  • 1 1/2 cups lukewarm water
  • 1 1/2 cups apple juice (use milk if making it dairy)
  • 2 egg yolks
  • 1/2 teaspoon salt

 

TOPPING:

  • oil
  • 3 cups choppped/ground walnuts
  • 1 cup sugar
  • 1 vanilla sugar

Directions

Place the flour, margarine, and sugars into a large bowl.  In a smaller bowl, pour the lukewarm water over the yeast and wait 2-3 minutes.  Add this to the flour, along with the apple juice, egg yolks, and salt.  Mix together until it forms a dough.  The dough should be soft and pliable.  Tranfer the dough to a bowl sprinkled generously with flour.  Cover and let the dough rise for 45 minutes.

After the dough is risen, transfer it to a work surface and roll it out gently to a 1/2-inch thickness.  Use a glass with a 3-inch rim and cut out circle.  Cover the circles and let them rest for 15 minutes.

Prepare two bowls.  Pour some oil into the first; in the second one, combine the walnuts with the sugar and vanilla sugar.

Lightly grease two tube pans with removable bottoms.  Working quickly, dip the dough circles into oil and then coat them with the nut/sugar mixture. Put the coated balls inside the pan to form layers.  Sprinkle additional nut mixture on top of each completed layer, until you have three layers in all.  The cake should reach about 3/4 of the height of the pan.  Repeat the same process with the second pan.  If using lekvar filling, put a teaspoon or two of the jam in the center of each round.  form into a ball, enclosing the filling.  Then dip in oil and nuts and described above.  Rise 30 minutes.

Preheat oven to 350 degrees.

Bake for 45 minutes.  Let cool.  Use both hands to carefully remove the cake from around the tube.  Serve whole on a cake plate, and expect the balls to be pulled apart for eating.

yield: 2 cakes

 
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homemade granola

14 Mar

My good friend, Sarah Lasry of Tastebuds’ fame, introduced me to homemade granola as I know it today.  Before she opened her cafe in 2003, she had an intimate gathering around her dining room table for the purpose of tasting the dishes to be served at the restaurant.  I was one of a select few people chosen, whose criticism and approval she sought.  One of the items Sarah served us was this homemade granola with just enough plain yogurt on top to moisten and hold the ingredients together.  In the restaurant, it was taken to a new level with fresh sliced strawberries, fresh blueberries and perhaps a few slices of banana on top.  The granola was always in high demand in the store and was sometimes sold in gourmet bags to go.  Here is the original recipe as printed in Sarah Chases Nantucket Open House Cookbook.  Sarah Lasry printed it with a variation in her Dairy Gourmet Cookbook.

Granola is one of those things that are easy to make and a treat to have on hand for those occasions that you need a little extra something on hand.  It’ll dress up a breakfast, a shalosh seudos and even an impromptu visit by a friend for coffee.  I usually do not add the dried fruit to the granola.  I like to decide what I want to add with regard to dried or fresh fruit when I am serving it.  This recipe makes a large amount but freezes well.  I have given this for mishloach manos once or twice and received great feedback! 

HOMEMADE GRANOLA

Ingredients

  • 9 cups old-fashioned rolled oats
  • 4 cups shredded coconut
  • 1 1/2 cups whole hazelnuts
  • 1 1/2 cups slivered or sliced almonds
  • 3/4 cup honey
  • 1 1/2 cups vegetable oil
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 1/2 cup chopped dates, optional
  • Other diced fruit like apricots, figs, prunes can be added or substituted.

Directions

Preheat oven to 375 degrees.

Toss oats, coconut, and nuts in a large roaster pan or cookie sheet.  Whisk honey & oil in a small bowl.  Pour over oats and mix till coated.  Bake 25-35 minutes, stirring every 10 minutes, till golden.

Remove from oven and aerate by mixing several times while it’s cooling.  Add dried fruit, if desired.

Note: I’m not sure if you want this information, but at one point, I figured out the calorie content of this recipe.  I included 1 cup of raisins and 1/2 cup of dates in the nutritional facts.  The results were as follows: there are 770 calories per cup of granola which translates to 48 calories per tablespoon.  The total fat per cup is 41g, sat fat 11g, carbs 90g, fiber 12g, sugars 33g, protein 17g

 

Ina Garten has a granola recipe which was inspired by the one above.  It is equally delicious and of a lesser quantity.  I also prefer the dried cherries and cranberries to the raisins, which you can switch in the above recipe as well. You can see it here http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-recipe/index.html

Ingredients

  • 4 cups old-fashioned rolled oats
  • 2 cups sweetened shredded coconut
  • 2 cups sliced almonds
  • 3/4 cup vegetable oil
  • 1/2 cup good honey
  • 1 1/2 cups small diced dried apricots
  • 1 cup small diced dried figs
  • 1 cup dried cherries
  • 1 cup dried cranberries
  • 1 cup roasted, unsalted cashews

Directions

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

 
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