Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.
Tag Archives: Jewish Cooking
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.
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
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.
Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
The Jewish community of Italy, tragically, was decimated by the Holocaust. Still, its remaining community has preserved its unique culture and traditions, including a distinctive cuisine that fuses Sephardic, Middle Eastern and Spanish cooking with Italian ingredients and methods. The cuisine of the Italian Jews is a fabulous example of Jewish Fusion at its very best.