I struggle with finding the right dessert to end a meal. The baked apples were a nice option but I needed something new. With summer fruits in abundance I decided to try what I have coined: Summer Betty. This is a variation of apple betty-one of my standard winter dessert. I went through my refrigerator this week. I pitted and chopped some cherries, plums, peaches and added a few apple. I sprinkled the mixture with sugar and cinnamon and poured it into a greased pie plate.
The topping ingredients:
- 100 grams of margarine
I know there are no measurements. I create a cumble by mixing all of the ingredients judging by the texture. Bake at 350 F for about 40 minutes or until the top is golden brown and the fruit is bubbling. Top this with some refreshing sorbet and it is a real hit.
I was fascinated by a cake recipe that popped up on my facebook feed this week. A chocolate cake with no eggs or oil. I was intrigued and decided to give it a try. The batter can be made directly in the baking dish. No mess and no kitchenaid to drag out. I thought it was too good to be true but decided to give it a try. The cake was DELICIOUS! It was so unbelievably moist and fluffy.
It is definitely worth a try. Click here for the recipe.
I just couldn’t help myself. It was just before the Passover holiday and I had planned to make Joan Nathan’s delicious brisket recipe but lo and behold the recipe calls for soy sauce and mustard-2 ingredients that an Ashkenazi Jew cannot eat on Passover as they are considered kitniyot. I was in a panic-I had my heart set on making THIS brisket for seder night. Well there is nothing like Google to save the day. I found this wonderful adapted recipe from The Spruce. As suggested, I substituted garlic for the mustard powder. I marinated the brisket overnight and put it in the oven at 5:30 AM on Passover eve. The brisket was ready by 10:30 AM. I sliced it cold-put it back in the oven before serving.
What can I say it tasted like BUTTA (pareve of course)!
For those of you who have been following my blog, you may get the feeling that I am “brisket obsessed”-well I am. I don’t have a large repertoire of recipes I make. I am not that adventurous when it comes to my cooking. I always feel safe staying with my “tried and true”recipes, using the cookbooks that I feel comfortable with like my dear friend Rachelle’s which features many of the comfort foods of my youth.
But, my son Yehuda, the total opposite of me when it comes to cooking is always looking for a finding new ways to make our comfort foods. This time he introduced me to a new spin on my favorite-brisket. This Joan Nathan recipe is just spectacular and sumptuous-only some of the adjectives I can best use to describe how indescribably delicious the meat was. I admit that I was a bit skeptical about the coke/red wine mix but it worked. Since I made it before Shabbat I don’t have a photo but you will have to take my word for it.
Click here for this absolutely amazing recipe.