Rosh Hashanah Apple Cake

Many years ago, I received a version of this Rosh Hashanah Apple Cake from a cousin of my husband's.  The original recipe calls for two cups of sugar and over a cup of oil, but over the years I have lightened it up by replacing some of the oil with applesauce and reducing the sugar.  The addition of applesauce in place of the oil helps retain the moisture and adds another level of apple flavor. The outcome is a densely moist cake with the perfect balance of sweetness.

I hope you enjoy this Apple Cake this holiday season!

Christine

Rosh Hashanah Apple Cake (Pareve)

4 Granny Smith apples, medium-size, peeled
4 teaspoons sugar
1 teaspoon cinnamon
4 eggs
1 cup sugar
1/4 cup vegetable oil
3/4 cup applesauce
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Grease and flour a 9-inch tube pan. 

Quarter, core and slice peeled apples.

Sprinkle 4 teaspoons sugar and 1 teaspoon of cinnamon over apples.  Mix to coat.

In a medium-size bowl sift together flour, baking powder and salt; set aside.

In a mixer, lightly beat eggs.  Add sugar and beat on medium speed until egg mixture is a pale yellow.

 Add vegetable oil and applesauce and blend until incorporated.

Alternate adding the flour and orange juice to the batter, beginning with a third of the flour and then half of the orange juice.

Once all the flour and juice has been incorprated add the vanilla.  Beat on medium-high speed for one minute.

Pour 1/4 of the batter into the tube pan and then arrange 1/3 of the apple slices on top of the batter. 

Repeat the layers alternating between the batter and apples.  You should have 3 layers of apples and 4 layers of batter (ending with the batter).

Bake in the oven for one hour to one hour and 15 minutes.  Cake should be lightly brown and springs back to the touch.

Cool 10 to 15 minutes on a wire rack before inverting and removing from the pan.

After removing from pan, cool completely on a wire rack before slicing.

Charoset Bar

The past four years our Sisterhood has organized a Women's Seder.  We are lifted spiritually with learning, song and speakers as we approach the Passover holiday.  The evening also provides new ideas and recipes for us to incorporate into our own seders and the holiday week.  This year we were introduced to the very innovative Charoset bar-an assortment of ingredients to create our very own charoset.  It was a hit!  The charoset bar had suggestions of ingredients to mix that would resemble Italian charoset, Moroccan Charoset, and Egyptian Charoset just to name a few.  We created our own small samplings of charoset and compared our special mix with others.

I approached the Charoset bar excited to experiment, but hesitant to implement the idea. Every year I prepare the same menu, reluctant to steer away from tradition. I have two considerations when adding to the seder meal. First, I can't change my timing. Over the years, I perfected the dance that I  have with my small oven and a lot of guests. 

Second, food expectations and traditions. We all enjoy and associate a particular food with specific celebrations. I hesitate to change or eliminate a family /guest favorite.  Currently, I prepare the traditional Ashkenazic Charoset, one with nuts and one without.  Adding the Charoset bar allows everyone to make the traditional charoset or do some culinary experimenting.  Also, the timing of my seder should not be affected. So, I am trying itout this year. Who knows maybe the new traditional charoset will be created this Passover.

If you want to create your own charoset bar, here are some suggested ingredients (all are chopped or sliced):

Apples

Pears

Figs

Dates

Prunes

Raisins

Coconut
Walnuts
Pecans
Almonds
Pistachios
Apricot (dried)
Bananas
Lemons and oranges (for juicing)
Wine
Honey
Cinnamon
Ginger, ground
Matzah Meal

Happy Passover!

Christine

Welcome Kensington Caterers!

Last night, we were treated to a wonderful evening. We joined together at the annual Women's League Torah Fund Dinner to support Torah Fund and honor Arlene Bloom and Ruth Devine with the Chayai Olam and Kol Ishah Awards, respectfully. The prelude to the programming was an incredible inaugural dinner catered by Kensington Caterers. Kensington impressed those in attendance with beautiful presented and flavorful food.

Kensington Caterers Kosher division recently partnered with Adat Ari El to provide "exceptional kosher cuisine" using the highest quality of ingredients. They delivered what they promised. Beyond their kosher division, Kensington also manages on-site food service at the Rose Garden Cafe inside the California Science Center, as well as the Bullocks Tea Room in the Southwestern Law School.

Richard Mooney, co-owner, graciously agreed to give us the recipe to their Apple Cider and Orange dressing that accompanied the artfully presented salad (pictured below). The salad consisted of romaine hearts, placed within dark pumpernickel bread with grilled Granny Smith apples, pumpernickel croutons, candied almonds and Apple Cider and Orange dressing.

Welcome to the Adat Ari El community and we look forward to many meals to come!




To book Kensington Caterers for your next event or party, or view a sample list of kosher menu items, please visit Kensington's website: http://www.kensingtoncaterers.com/kosher.html




Apple Cider and Orange Dressing (Pareve)




1/3 cup Cider Vinegar (unfiltered)
½ cup Fresh Orange Juice
1 tablespoon Dijon Mustard
1 tablespoon Finely Minced Shallot
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Extra Virgin Olive Oil
¼ of a Granny Smith Green Apple, finely minced
Fresh chives

In a bowl, combine all ingredients, except olive oil and fresh apple.

Add the olive oil slowly while beating to create an emulsion.

Adjust seasoning as desired, adding more salt and/or pepper.

Add minced fresh apple to dressing.

Fresh chives can be added if desired.

L'Shana Tovah

Happy New Year! Thinking outside the traditional Rosh Hashanah dinner fare, I thought this Apple French Toast Casserole would be a nice way to add sweetness to your celebration. We have served this at breakfast meetings throughout the year and it received great reviews. Please note that you need to prepare it the night before and bake in the morning. A great way to start off the morning- no clean up and the aroma of apples and cinnamon permeating the house!

Let us know what you think.

Happy Cooking!
Christine




Apple French Toast Casserole (Dairy)


1 cup brown sugar
2 Tablespoons water
1/2 cup butter
2 or 3 green apples peeled and sliced
1/4 teaspoon cinnamon
12- 14 slices white bread, cut in half
5 eggs
1 1/2 cups milk
1 Tablespoon vanilla

In a saucepan, heat brown sugar and butter until melted.
Add water, apples and cinnamon; cook until apples are slightly soft and the sauce is foamy.
Spray a 9 x 13 inch baking pan with cooking spray. Pour mixture into baking pan and let cool.

Cover with bread slices. Combine eggs, milk and vanilla. Pour evenly over the bread. Cover and refrigerate overnight.

Bake in a 350 degree oven uncovered for 40 minutes (cover the last 15 minutes of baking, if the bread is browning too quickly).