Archive | August, 2014

Apple Dapple Cake

26 Aug

Apple Dapple CakeNote: We are taking a break next  week. Come back September 9 for a new recipe!

If you’re starting to plan your menus for the Jewish holidays, consider this apple cake. It’s very moist, and chock-full of apples and nuts.  I’m including the frosting recipe, but I almost always make it without the frosting, which verges on making the cake too sweet.

It can be parve as long as you don’t use butter or milk in the frosting.

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1 cup vegetable oil
¼ cup orange juice
3 eggs, beaten
2 tsp. vanilla
1½ cups chopped nuts
3 cups peeled, chopped apples (3 medium-large apples)

Frosting (optional):

1 cup brown sugar
½ cup butter or margarine
¼ cup milk, apple juice or orange juice

Directions:

Preheat oven to 350 degrees.

Grease and flour two 9 x 5-inch loaf pans or a bundt pan. Sift together the flour, salt and baking soda. In a large bowl, mix the sugar, eggs, oil and juice. Add the flour mixture in thirds until combined. Stir in vanilla, then fold in nuts and apples. Pour into prepared pans.

Bake 45 minutes for the loaf pans or 1 hour for the bundt pan, until a toothpick inserted in the center comes out clean.

Remove from the pan(s) and cool on a wire rack.

If you frost the cake, start the frosting (it’s more like a glaze) as soon as the cake comes out of the oven.

In a small saucepan, combine the brown sugar, butter or margarine and milk or juice and bring to a boil over medium-high heat, stirring constantly. Cook 2½ minutes, stirring constantly. Cool slightly, then pour the hot frosting over the hot cake. (Be sure to put some foil or newspaper under the rack to catch the drips and make cleanup easier.)

Serves 10 to 12

 

Song of India Rice

18 Aug

Song of India RiceI apologize for not posting last week. Those of you who live in Southeastern Michigan will likely guess why. For everyone else, last Monday night our community experienced major flooding due to unprecedented rainfall: 5 to 6 inches in a space of several hours. All the freeways turned into canals. Thousands of basements were flooded, including ours. So we spent most of last week hauling out trash and dealing with the insurance company and the cleanup crew; we didn’t have much time to think about cooking.

We didn’t lose too much stuff, but our lovely rec room is now a wrecked room. They had to tear out the carpeting, bottom two feet of drywall, storage cabinets, bathroom vanity and flooring, all the doors, and more. So we’ll have to re-do the dryall, recarpet, retile, reinstall and paint. It will take many months, I think.

This week I’m back in the saddle, and sharing a wonderful recipe that comes from my friend Marianne Kestenbaum, who now lives in San Antionio. When we worked together in the 1980s in the communications department of the dear departed Sinai Hospital of Detroit, she would often bring this dish to potlucks, where it always got rave reviews. The sheet of paper on which the recipe was typed is faded, stained and yellowed from so much use.

The original recipe calls for “soy grits” which I have never seen in a store. So I substitute bulgur (cracked wheat), which works well. Don’t be afraid of the curry powder if you don’t like spicy food; it adds flavor rather than heat.

Ingredients:

1½ cups white or brown rice, cooked as usual
2 Tbs. soy grits or bulgur
1 Tbs. butter or olive oil
1 Tbs. curry powder
½ cup roasted or dry roasted cashews, coarsely chopped
½ cup raisins
1 onion, sliced
1 tart apple, cored and sliced
Salt and pepper
Plain yogurt (optional)

Directions:

Melt the butter in a large skillet. Add the curry powder and sauté with the onion and apple slices until the onion is soft and translucent.

Add the raisins and cashews and sauté a few minutes longer. Add salt and pepper to taste.

Fold in the cooked rice and continue to cook the mixture for a few minutes until it is heated through.

Serve with plain yogurt if you wish.

Serves 8 as a side dish

 

 

 

Grilled Caribbean Chicken Breasts

5 Aug

Chicken Breasts Grilled CaribbeanThis simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!

Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.

Ingredients:

¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½  lb. skinless, boneless  chicken breasts

Directions:

Combine all ingredients except chicken in a large bowl.

Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).

Remove the chicken from the marinade and discard the marinade.

Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.

Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.

Serves 4