This is one of my favorite Rosh Hashanah desserts that pairs the traditional apples & honey in a very untraditional way.
Honey Custards with Caramelized Apples
For a round, sweet year.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs 1/2 cup (125 ml) runny (liquid) honey 1/4 teaspoon salt 1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon
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of butter or margarine and 1/2 to 1 tablespoon of honey per apple.
Preheat the oven to 350°F. Arrange 6 to 8 ramekins or oven-safe custard cups inside a 9x13-inch baking dish (or other similar-sized dish that will hold a few inches of water).
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Place the milk in a saucepan over low to medium heat and gently bring it just barely to a boil. Immediately remove from the heat.
Whisk the eggs together in a medium to large bowl.
Add the honey & salt, and whisk briskly until well-blended.
Pour the warm milk into
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the egg & honey mixture in a slow stream while whisking constantly. Once all of the milk has been whisked in, stir in the vanilla.
Divide the custard evenly between the ramekins – I find it easiest to pour the liquid into a large measuring cup with a spout, which allows
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you to pour cleanly into the cups without making a mess.
Dust the top of each custard with just a tiny pinch of nutmeg & place the baking pan in the preheated oven.
Very carefully pour very hot water (hot tap water is fine) in the baking pan around the custard cups
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careful not to splash any water in the custards.
Bake the custards for 40 to 50 minutes; exact baking time depends on the size & depth of the custard dishes as well as the oven. The custards are done when set in the center – test by very gently touching the top of the
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custard or gently jiggling the pan. The custards will continue to firm a bit when chilling.
Remove the pan from the oven & place on a cooling rack. Allow to cool for about 10 minutes then carefully lift each custard from the water and place on a rack until cool enough
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to refrigerate. Cover each in plastic wrap and chill for 3 or 4 hours, or overnight
Make the caramelized apples: Peel, core, & chop the apples into small cubes. Heat the butter or margarine in a skillet & toss in the apple cubes. Cook, tossing often, until the apples
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are tender. Add a small amount of water occasionally as the apples cook; the water will help cook the apples and keep them moist while preventing them from browning.
Once the apples are fork-tender, drizzle in 2 tablespoons of honey; taste & add more honey depending
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upon your taste & the sweetness and tartness of the fruit. Continue to stir, adding more water as needed and desired.
Stir the rum into the fruit, if using, and continue cooking until it has simmered away.
Scrape the apples into a bowl to cool slightly before
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serving over the chilled custards.
To serve, top each custard with a generous spoonful of the apples, a very light dusting of ground cinnamon or nutmeg, and a bit of whipped cream, if desired.
Let’s do this! This is a long one but it has to be said: as you go into the voting booth or fill out your ballot, it’s worth noting that TRUMP’s and the GOP policies aren’t and never have been constructive. They’re completely DESTRUCTIVE. They have or plan to: 1/
*gut & destroy safety, health, wage, food safety, workplace protections & regulations
*limit or kill unemployment benefits, wage equality, minimum wage increase
*get rid of Social Security& Medicare & throw people off Medicaid
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*overturn abortion rights, limit women’s bodily autonomy
*ban IVF & contraception
*destroy healthcare…or privatize it
*cage migrants & mass deportation
*destroy NATO & our relationship with our allies
*overturn same-sex marriage
*destroy education
3/
Dark chocolate, hazelnuts, a hint of coffee, this is an intensely chocolate cake that is dense & moist but surprisingly light... a torte. Let's bake!
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INGREDIENTS
7 ounces (200 grams) dark chocolate 70%
10 tablespoons (150 grams) unsalted butter
4 eggs, separated
½ cup + 2 tablespoons (120 grams) granulated golden or light brown sugar (cassonade/demerara)
2 tablespoons instant espresso powder
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1 cup + 2 tablespoons (100 grams) finely ground hazelnuts or almonds
Vanilla
Salt
Preheat the oven to 325°F (about 170°C). Prepare a square 9-inch (23-cm) pan or one of similar volume by lining the bottom with parchment, leaving enough parchment overhanging two sides of
Summer is really trying to push itself in through the clouds and overcast skies and I am really ready for berry season! We need a recipe, right? Here's my
Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
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INGREDIENTS cake
1 1/3 cups (170 grams) flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
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2 large eggs
1 teaspoon vanilla 2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
So, my lovelies, here is another Passover cake racipe for you! And you don't have to celebrate Passover to love it, but if you celebrate Passover, you'll love it!
Chocolate Espresso Pecan Torte for Passover
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INGREDIENTS
¾ cup (150 grams) sugar, divided
½ cup (125 ml) water
6 oz (175 g) fine-quality, semisweet or bittersweet chocolate or a combination of the two, coarsely chopped *
6 large eggs, separated
Pinch salt
1 ½ - 1 ¾ cups (150 – 180 g) pecan halves
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3 tablespoons matzoh cake meal (can be replaced with flour or gf flour)
1 ½ teaspoons fine instant espresso powder
1 teaspoon vanilla
* I use Lindt 70% dark chocolate, 100 grams Doux or mild semisweet and 75 grams dark bittersweet
My favorite Passover cake and one of my most popular recipes of forever and I promised you this:
Lemon Almond Sponge Cake with Warm Lemon Sauce
It's Passover-friendly and gluten-free! Just follow my instructions....
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INGREDIENTS
For the sponge cake:
4 large eggs, separated
1 cup sugar
Finely grated zest & juice from ½ lemon, preferably organic or untreated
¼ teaspoon vanilla
½ cup ground almonds
½ cup potato flour
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Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional
For the warm lemon sauce
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon, preferably organic or untreated
Super easy to throw together, just mix all the dry ingredients in one bowl, the wet in a measuring cup, then whisk together. And the cake is fabulous, super moist, light, tender, with a
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delicate orange flavor & berries. It can easily be done with lemon instead of orange, and jam instead of berries. Try it with a good gluten-free all-purpose flour.
INGREDIENTS
2 cups (280 grams) flour
1 cup (200 grams) sugar
2 teaspoons baking powder
½ teaspoon salt
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1 cup (240 ml) milk
¼ cup (60 ml) vegetable oil
1 egg
Finely grated zest of 1 large orange (or 2 lemons)
2 tablespoons fresh orange juice (or lemon juice)
1 cup blueberries (or 2 or 3 tablespoons blueberry jam)