Jewish Fusion

This is a torte recipe that I have been preparing for many years. I am sure that it was originally a contest winner, but I can’t remember where. It is definitely a keeper. You will want to make it over and over again.

Ingredients:

• 2 cups all-purpose flour
  1 teaspoon ground cinnamon
  ¼ teaspoon ground nutmeg
  1 cup butter or margarine, at room temperature
  1 cup granulated sugar
  2 large eggs
  1 tablespoon fresh lemon juice
  1 teaspoon vanilla extract
  ½ cup finely chopped almonds
  2 Granny Smith or Golden Delicious apples (6 ounces each), peeled, cored and cut in thin wedges (2 ½ cups)
  ½ cup (6 ounces) apple jelly
  ½ cup sliced almonds

For garnish: Confectioner’s sugar

Directions:

• Place the oven rack at the lowest position; heat oven to 350° degrees F.
  Grease a 9-inch spring form pan.
  Mix flour, cinnamon and nutmeg.
  In a large bowl beat butter and sugar with electric mixer until light and fluffy.
  Beat in eggs one at a time, then lemon juice and vanilla.
  Stir in flour mixture and chopped almonds until well blended.
  Measure out 2/3 cup batter and set aside.
  Spread remainder in bottom of prepared pan.
  Starting ¼ inch from the edge of pan, arrange about 1 ½ cups of the apples in a circle, slightly overlapping.
  Form another circle on top with remaining apples, starting ½ inch from center of pan. Meanwhile melt ¼ cup jelly and brush over apples.
  Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a ½ inch border (or pipe through pastry bag fitted with plain round tube with an opening of about ½ inch).
  Fill center of torte with remaining batter.
  Arrange some sliced almonds in center; sprinkle remainder over border.
  Bake 1 hour or until golden.
  Cool in pan on rack 15 minutes. Remove pan sides.
  Melt remaining ¼ cup jelly and brush the apples again.
  Cool completely on rack. Sprinkle border and center with confectioners’ sugar.

Makes 12 servings.

Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This egg salad recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on a festive occasion.

Ingredients:

• 1 tablespoons gelatin
  1½ cups water
  2 cups mayonnaise
  20 chopped eggs
  1 large stalk, finely diced celery
  1 medium, chopped green pepper
  3 oz jar, chopped pimento
  4 tablespoons relish
  1 tablespoon salt
  2 tablespoons lemon juice

Directions:

• Combine eggs, celery, green pepper, pimento, relish, salt, lemon juice and mayonnaise in a large bowl. Dissolve gelatin in ½ cup of cold water. Bring remaining cup of water to a boil and add to dissolved gelatin. Cool slightly. Add gelatin mixture to egg mixture and mix thoroughly. Pour into a lightly greased ringed salad mold and chill until set.(about 3 hours)

Serve with crackers or cocktail rye bread.

Compliments of Ruthe Rogow

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies