High Holy Days Recipes

HIGH HOLY DAYS RECIPES

 

Julie Sollinger's Apple Cake with Caramel Glaze

INGREDIENTS

Cake

• 1 cup butter (2 sticks)
• 1 1/3 cups sugar
• 2 large eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• 3/4  tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 2 cups chopped peeled apples (about 2)

Sauce

• 1 cup brown sugar
• 1/3 heavy cream
• 1/2 cup butter
• 1 tsp vanilla
• 1 pinch of salt

Heat oven to 325 and grease a loaf pan. In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add the eggs, beat well then add vanilla.  

In a separate bowl, stir together the flour, baking soda, baking powder and salt. Add these to the wet ingredients and mix until blended. Fold in the apples. Pour batter into prepared pan and bake for one hour or until toothpick comes out clean.

Meanwhile, combine the butter, sugar and cream in a small saucepan. Over medium heat, melt them together stirring more or less consistently. When the edges start to simmer, cook for three more minutes, then add the vanilla and remove from heat. When the cake has cooled for 20 minutes, prick all over with a fork and pour the sauce evenly on the top.  

Stacy Kirchheimer's Chocolate Flourless Cool Whip Cake

First Step-Make the cake!

• Preheat oven to 350 convection. Use spray oil and spray a 15 by 10 rectangular pan that is about 1 inch shallow. Place parchment paper over the pan letting it hang over the edge by 2 inches.
• Melt 6oz of bittersweet chocolate with 1 tbs of water in a small saucepan over low heat.
• While that is cooling- Beat 6 egg yolks only with 1⁄3 cup of sugar and 1⁄4 teaspoon of salt. Beat until it is a pale yellow color.
• Fold in melted chocolate.
• Now beat 6 egg whites at a high speed. Gradually add 1⁄3 cup of sugar until stiff peaks form.
• Fold the whites into the chocolate/yolk mixture, and place on the baking pan lined with parchment paper.
• Bake at 350 for about 15 to 18 min.
• Have cake completely cool.
• Flip cake when cool so it is upside down. Gently peel the parchment paper off and dust the top with cocoa powder through a sieve.
• Now spread cool whip over the entire cake.
• Starting at one end, roll the cake until it looks like an old fashioned ho ho we would eat as kids!
• Place in the frig and enjoy! It is so light and delicious!

Lauren Absler's Turkey Breast Stuffed with Sausage, Fennel and Dried Cranberries

INGREDIENTS

• 12 green onions
• 3/4 pound chicken or turkey Italian sausage, casings removed
• 1/2 cup dried cranberries
• 3 1/2 teaspoons fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 3-pound boneless whole turkey breast
• 2 tablespoons olive oil
• 2 1/4 cups (approximately) low-salt chicken broth

Finely chop white part of onions. Place green parts side by side on heavy rimmed baking sheet to form mat. Mix chopped onions, sausage, dried cranberries, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.

Place turkey on work surface, skin side down. Sprinkle with salt and pepper. Spoon sausage mixture in row between the breast halves. Starting at 1 long side, roll up turkey breast to enclose filling. Tie with kitchen string at 1-inch intervals to hold shape. Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill)

Preheat oven to 400 degrees Fahrenheit. Brush oil all over turkey. Sprinkle with salt, pepper and 2 teaspoons fennel. Roast until thermometer inserted into filling registers 155 degrees Fahrenheit, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour and 20 minutes. Transfer to platter; let stand 5 minutes. Set baking sheet with onions atop 2 burners. Add 1 cup broth to baking sheet. Bring to boil over medium-high heat, scrapping up browned bits. Boil 2 minutes. Strain pan juices into medium bowl; discard solids. Serve turkey with pan juices.

Serves 6

Lauren Absler's Roasted Root Vegetables with Balsamic Glaze

INGREDIENTS

• 4 large beets, peeled, cut into 3/4-inch wedges
• 2 pounds turnips, peeled, cut into 3/4-inch wedges
• 2 pounds red onions, peeled, cut into 3/4-inch wedges with root end attached
• 1 1/2 pounds carrots, peeled, cut into 3/4-inch wedges
• 1 1/4 pounds rutabagas, peeled, cut into 3/4-inch wedges
• 10 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh thyme
• Additional olive oil

Place vegetables in a very large bowl. Add oil, 3 tablespoons vinegar and thyme. Toss to coat. Sprinkle with salt and pepper.

Preheat oven to 400F. Place oven racks in top third and bottom third of oven. Brush 2 large rimmed baking sheets with oil. Divide vegetables between sheets. Roast vegetables until tender, stirring occasionally, about 1 hour.

Drizzle remaining 2 tablespoons vinegar over. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400F oven for 20 minutes.)

Serves 8

Jeanie Cooper's Toffee Mandelscotti

INGREDIENTS

3 eggs
1 cup each: vegetable oil, sugar
1 teaspoon vanilla
3 ½  cups flour
1 teaspoon each: baking powder, salt
1 12 ounce bag semisweet chocolate chips
8 ounces almond toffee bits

Place eggs, oil, sugar and vanilla in the bowl of an electric mixer. Beat until light in color, 5 minutes. Sift together flour, baking powder, and salt. Mix into eggs just until incorporated. Do not over mix. Stir in chocolate chips and toffee bits. Wrap dough in plastic wrap. Refrigerate at least 3 hours. Jeanie makes the dough the night before she bakes it.

Preheat oven to 350 degrees. Divide the dough into four pieces. Shape each piece into an 8 by 3 inch log and place on ungreased cookie sheet. Jeanie put 2 logs on each cookie sheet. Bake 25 minutes until lightly browned.

Reduce oven temperature to 300 degrees. Carefully remove cookie logs from baking sheet to a cutting board after letting them cool for 5 to 10 minutes. Cut them diagonally into ¾ inch slices. Place sliced cookies back on the baking sheets. Bake 20 minutes until golden brown.