1,000 Jewish Recipes (285 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2.
Lightly oil a medium bowl and place dough in it. Put butter pieces in one layer on dough. Cover with slightly damp towel or plastic wrap. Let dough rise in a warm, draft-free place about 1 hour or until doubled in bulk. Transfer to clean mixer bowl. Beat in butter with dough hook at low speed, scraping down often, about 3 minutes or until blended.
3.
Generously butter 16 muffin cups. Add about 2 tablespoons dough to each cup. Cover with plastic wrap and let rise in warm, draft-free place 20 minutes. Remove covering; let dough rise to top of molds, about 5 more minutes.
4.
Preheat oven to 400°F. Put a little water in any empty muffin cups. Bake sabrinas about 12 minutes or until dough comes away from sides of pan, top is browned, and cake tester inserted into a cake comes out clean; test 2 or 3 to be sure. Unmold onto a rack. Cool completely.
5.
Combine preserves and 2 tablespoons orange liqueur in a medium saucepan. Cook over low heat, stirring, until preserves melt completely. Strain into another saucepan, pressing on pieces. Stir in remaining
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2
teaspoon orange rind. Reserve to use as glaze.
6.
Prepare syrup. Set a cake rack above a rimmed tray. Put one sabrina in hot syrup and leave a few seconds. Ladle syrup over cake repeatedly until it is moist but not soggy. Roll sabrina quickly around to encourage it to absorb more syrup. Cake should absorb plenty of syrup so no part of it remains dry, but if left in syrup too long, it may fall apart. Lift cake with slotted spoon. Touch it to check that it is well moistened and softened; if there are any firm parts, ladle syrup over cake a few more times. Remove carefully with slotted spoon and set on prepared rack. Dip remaining cakes; reheat syrup occasionally. If any syrup remains, slowly spoon it over cakes. Let cakes drain 30 minutes.
7.
Put sabrinas on a tray with their tops facing down. A short time before serving, slowly spoon orange liqueur over each one, rolling cake so it absorbs liqueur evenly.
8.
Set sabrinas on rack with their tops facing up. Heat glaze in a small saucepan until it just begins to bubble. If glaze is very thick, stir in 1 more tablespoon liqueur. Brush glaze on all sides of cakes. Let stand about 10 minutes if serving soon; or refrigerate at this point.
9.
Just before serving, whip cream with powdered sugar in a chilled bowl with an electric mixer until stiff. Put cream in a piping bag with a star tip. Carefully split each sabrina almost in two horizontally, so the top and bottom are still joined at one end. Pipe cream generously inside sabrina. Garnish with a candied cherry, if using. Serve any remaining cream separately.
Use this syrup for moistening Israeli cakes called
Sabrinas
after baking them.
1
1
â
4
cups sugar
2 cups water
Combine sugar and water in a medium, heavy saucepan. Cook over low heat, stirring gently to avoid splashing syrup on sides of pan, until sugar dissolves. Once sugar has dissolved, stop stirring. Bring syrup to a boil over high heat. Remove from heat. Use syrup while hot to brush or pour over cakes.
PIES
 or
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Streusel makes a delightful topping for fruit pies with moist fillings, such as this one of vanilla- and lemon-flavored apples. The contrast of textures of the delicately crisp crust, the smooth filling, and the buttery crumbly topping is the reason for its charm. Bake this as a tart, using Dessert Tart Pastry as a base, or make it a pie with your favorite homemade or purchased pie shell. Refrigerating the shaped pie shell before baking helps prevent it from shrinking.
Dessert Tart Pastry
, refrigerated, or a 9-inch pie shell, unbaked
2 pounds Golden Delicious apples
3 tablespoons butter or margarine
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2
teaspoon strained fresh lemon juice
Grated rind of
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2
lemon
1 vanilla bean
4 to 5 tablespoons sugar
Powdered sugar (optional)
1.
If making your own tart pastry, grease an 8- or 9-inch metal tart pan with fluted edges. Let dough soften 1 minute at room temperature. Roll out dough on a lightly floured surface until about
1
â
4
-inch thick. Roll up dough loosely around rolling pin and unroll it over pan. Gently ease dough into pan. Using your thumb, gently push dough down slightly at edge of pan, making top edge of rim thicker than remaining dough. Roll rolling pin across pan to cut off dough. With your finger and thumb, press to push up edge of dough around pan, so it is slightly higher than rim of pan. Prick dough all over with a fork. Refrigerate 1 hour; or cover with plastic wrap and refrigerate overnight.
2.
Peel, core, and thinly slice apples. Melt butter in a large sauté pan. Add apples, lemon juice, lemon rind, and vanilla bean. Cover and cook over low heat, stirring occasionally, about 20 minutes or until apples are very tender. Uncover and cook, stirring often, about 5 minutes or until any excess liquid has evaporated. Remove vanilla bean. Add 4 tablespoons sugar. Cook over high heat, stirring, until sugar dissolves and apple mixture is very thick. Taste and add more sugar if you like. Let cool completely.
3.
Prepare streusel topping. Then, preheat oven to 400°F and heat a baking sheet in oven.
4.
Spread cool apple mixture in tart shell. Top with streusel in an even layer.
5.
Bake tart on hot baking sheet 30 minutes. Reduce heat to 350°F and bake 20 more minutes. Let tart cool a few minutes. Remove tart from pan and cool it on a rack. Serve warm or at room temperature, sprinkled with powdered sugar, if using.
This glazed strawberry pie has a no-bake cheesecake layer on the bottom and a crunchy graham cracker crust. Enjoy it as a Shavuot treat or whenever you want a tasty dessert that's quick and easy to prepare. It's hard to believe it's low in fat.
5 ounces graham crackers, preferably low-fat
6 tablespoons sugar
3 tablespoons vegetable oil
One 8-ounce bar nonfat cream cheese
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4
cup nonfat sour cream
1 teaspoon vanilla extract
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2
teaspoon grated lemon rind
3 cups small strawberries, rinsed and hulled
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3
cup strawberry jelly
1.
Preheat oven to 350°F. Process crackers in a food processor to fine crumbs. Mix crumbs with 1 tablespoon sugar in a bowl. Add oil and mix well. Lightly oil a 9-inch pie pan. Press crumb mixture in an even layer in pan. Bake 8 minutes. Let cool completely.
2.
Cut cream cheese into a few pieces and let soften slightly. Beat cream cheese in a large bowl with an electric mixer, until smooth. Beat in remaining 5 tablespoons sugar, followed by sour cream, vanilla, and lemon rind. Pour into crust. Refrigerate, uncovered, while preparing strawberries.
3.
Pat strawberries dry. Halve them lengthwise. Arrange them cut side down on top of cheese filling, beginning at outer edge of pie.
4.
Melt jelly with 2 teaspoons water in a small saucepan over low heat, stirring often. Cool slightly. Brush or spoon jelly over berries; spoon any remaining jelly in spaces between them. Refrigerate uncovered about 30 minutes or until ready to serve. If there is any leftover pie, refrigerate it uncovered.
A cheesecake filling baked in a buttery pastry crustâwhat could be better? To save time, you can use refrigerated pie pastry dough or a ready-made unbaked pie shell (begin with step 2). But I have to admit, they don't rival the taste of homemade pastry. Baking the tart shall briefly with dried beans helps prevent the filling from making the pastry soggy and also helps minimize shrinkage in the dough.
6 ounces bar cream cheese
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2
cup heavy or whipping cream
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3
cup sugar
2 large eggs
2 teaspoons strained fresh lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 teaspoons all purpose flour
1.
If making your own tart pastry, grease an 8-inch metal tart pan with fluted edges. Then, let dough soften 1 minute before rolling it. Roll out dough on a lightly floured surface until about
1
â
4
-inch thick. Roll up dough loosely around rolling pin and unroll it over pan. Gently ease dough into pan. Using your thumb, gently push dough down slightly at edge of pan, making top edge of rim thicker than remaining dough. Roll rolling pin across pan to cut off dough. With your finger and thumb, press to push up edge of dough around pan, so it is slightly higher than rim of pan. Prick dough all over with a fork. Refrigerate 1 hour, or cover with plastic wrap and refrigerate overnight.