Molly Goldberg Jewish Cookbook (26 page)

Pour into a buttered angel-cake pan, spreading the batter very evenly.

Bake 40 minutes, or until a cake tester comes out clean.

Remove from pan, cool, and sprinkle with confectioners' sugar if desired.

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Desserts

PLUM CAKE

2 cups sifted flour

Va
teaspoon salt

Vi
teaspoon baking powder

Va
cup sugar

Va
pound butter

2 egg yolks, beaten

2 tablespoons heavy cream

18 small blue plums, pitted and

halved 2 teaspoons cinnamon

(optional)

Sift the flour, salt, baking powder, and
Vi
cup of the sugar into a bowl. Work the butter in by hand. Mix the egg yolks and cream together and add, mixing until a ball of dough is formed. Chill for i hour.

Roll out the dough to fit a io-x-16-inch baking pan. Form a ridge around the edges. Preheat oven to 375°. Arrange the plums in even rows on the dough. Mix the remaining sugar and cinnamon together and sprinkle over the plums.

Bake in a 375
⁰
oven for 15 minutes. Reduce heat to 350
⁰
and bake for 30 minutes longer.

Serve hot or cold.

SCHAUM TORTE

STRAWBERRY TART
                                   
6 egg whites

2 cups sugar

Va
teaspoon almond extract i teaspoon vanilla extract i tablespoon vinegar 2 cups strawberries 2 cups whipped cream

²
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The Molly Goldberg Cookbook

Beat the egg whites until stiff but not dry. Very gradually add
Vi
cup of the sugar, beating constantly. Add the almond and vanilla extracts and vinegar. Fold in 1 cup of the sugar thoroughly. Preheat oven to

275°-Grease a 9-inch spring-form pan and dust lightly with flour. Pour

the mixture into it.

Bake for
1V4
hours, or until firm and delicately browned. Cool. Remove from the spring-form carefully.

Sprinkle the remaining sugar on the berries. Cover the torte with whipped cream and arrange the berries on top.

The torte makes a very good Passover dessert. Sprinkle spring-form pan with potato starch instead of flour, if used for that purpose.

JAM TART

1 cup sifted flour

Vi
teaspoon salt

^l
A
pound butter

Vi
cup sour cream

\Vi
cups jam or preserves

1 egg yolk

Vi
teaspoon almond extract

Vi
cup heavy cream

\Yi
cups ground walnuts

Sift the flour and salt into a bowl. Work the butter in by hand. Add 3 tablespoons of the sour cream, mixing until a ball of dough is formed. Chill for 2 hours, or overnight if possible.

Roll out the dough on a lightly floured surface. Fit the dough into a 9-inch pie plate. Flute the edges with a fork. Spread the jam on the bottom. Preheat oven to 400
⁰
.

Beat the egg yolk, almond extract, heavy cream, and remaining sour cream together. Add the walnuts and mix. Smooth the mixture over the jam.

Bake for 25 minutes, or until browned.

238

Desserts

RHUBARB COMPOTE

12 stalks rhubarb % cup sugar

Wash the rhubarb; scrape lightly and discard leaves. (It is not necessary to peel rhubarb, merely remove the long fibers, if any.) Cut into V^-inch pieces.

Combine in a skillet or saucepan with the sugar; do not add any water. Cook over low heatjor, 10 minutes, or until the rhubarb is soft. Taste for sweetenifig, adding a little more sugar if necessary.

Serve cold.

APPLE COMPOTE

\Va
cups sugar

2 cups water

2 teaspoons cinnamon

8 apples, peeled and quartered

Combine the sugar, water, and cinnamon in a saucepan. Boil for 5 minutes. Add the apples and cook over low heat for 10 minutes, or until apples are transparent. Turn the apples frequently. Chill. Serve as an accompaniment to meat dishes or as a dessert.

How can I give a definition of Rosh Hashonah? It would not suffice it to say that this is the holiday which marks the beginning of the New Year, and it also would not he enough to say that Rosh Hashonah is the beginning of ten days of prayer. All these things it
is,
but it's more. It's the time when we pray the good Lord to be merciful and

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The Molly Goldberg Cookbook

give us a favorable judgment on the tenth day of meditation, which is the Day of Atonement.

In the evening, when families visit after the holiday is over, when everyone is looking forward to a sweet year,
I
like to serve honey cake—it's a proper beginning for the New Year.

LEKACH

HONEY CAKE
                                               
2 eggS

Vi
cup sugar

}A
cup freshly brewed coffee

Vi
cup honey

1 tablespoon salad oil

i?4 cups sifted flour

Vs
teaspoon salt

% teaspoon baking powder

Vi
teaspoon baking soda

1 cup coarsely chopped nuts

(filberts, almonds, or walnuts)

2 tablespoons brandy (optional)

Beat the eggs in a bowl. Add the sugar and beat until light and fluffy. Mix the coffee, honey, and salad oil together and combine with the eggs. Sift the flour, salt, baking powder, and baking soda together. Add the nuts and stir. Gradually add to the egg mixture, stirring constantly. Add the brandy and stir. Preheat oven to 325
⁰
.

Oil a loaf pan and line it carefully with wax paper or aluminum foil. Pour the batter into it. Bake for 45 minutes, or until a cake tester comes out clean. Remove cake from the oven and allow to cool thoroughly in the pan. Remove carefully.

240

Desserts

BAKED WINE DESSERT

6 eggs

3 tablespoons cold water 1 teaspoon salt

4 tablespoons shortening
¥4
cup sugar

3 tablespoons cinnamon 2^2 cups sweet red wine

Beat the eggs, water, and salt together.

Melt i tablespoon of the shortening in a 9-inch skillet. Pour
Va
cup of the egg mixture into it, turning the pan quickly to coat the bottom. Cook over low heat until lightly browned on both sides. Stack the omelets while preparing the balance. Add additional shortening as necessary. Sprinkle each omelet with sugar and cinnamon and roll up. Preheat oven to 350
⁰
.

Arrange the omelets in a greased casserole or baking dish. Pour the wine over them.

Bake for 50 minutes, or until the wine is almost absorbed.

Serve hot with additional sugar and cinnamon as desired.

FRUIT AND NUT COMPOTE

1 pound unsweetened prunes,

presoaked 1 pound assorted dried fruits

(pears, apricots, peaches, etc.),

presoaked
\Vi
cups water
³
A
cup sugar 1 lemon, sliced thin
^l
A
pound blanched almonds

Combine the prunes, assorted dried fruits, water, sugar, and lemon slices in a saucepan. Bring to a boil. Cover and cook over low heat

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The Molly Goldberg Cookbook

for 15 minutes. Add the almonds. Cook for 10 minutes. Add a little more sugar if necessary. Chill and serve.

FRUIT KISSEL

jelled fruit dessert
                     
2 cups raspberries, fresh or frozen

2 cups currants, cleaned 2 cups water 4 tablespoons cornstarch
Va
cup sugar

Combine the raspberries, currants, and i?4 cups of the water in a saucepan. Boil for 10 minutes. Force through a sieve and return to saucepan.

Mix the cornstarch and remaining water to a smooth paste and add, together with the sugar. Cook, stirring constantly, until the boiling point. Cook over low heat until thick, about 5 minutes. Pour into a glass bowl or into individual dessert dishes. Chill.

Serve cold, with whipped cream if desired.

note:
Kissel
is also prepared with combinations of other fresh fruits.

CRANBERRY KISSEL

jelled cranberry dessert
             
1 pound cranberries

4 cups water 2 cups sugar 2 tablespoons cornstarch

Combine the cranberries, 3V2 cups of the water, and the sugar in a saucepan. Bring to a boil and cook over medium heat for 10 minutes, or until the cranberries split open. Force them through a sieve and return to the saucepan.

242

Desserts

Mix the cornstarch and remaining water together until smooth. Add to the cranberries, mixing constantly until the boiling point. Cook over low heat for 5 minutes. Chill.

Serve with sweet cream or with whipped cream if desired.

FRUIT TZIMMES

1 pound prunes, presoaked and pitted

Vi
pound dried apricots, presoaked

Vi
pound dried pears or apples, presoaked

2 cups water

2 tablespoons honey

3 tablespoons brown sugar
^l
A
teaspoon salt

V2
teaspoon cinnamon 3 tablespoons rice

Combine the prunes, apricots, pears, water, honey, brown sugar, salt, and cinnamon in a saucepan. Bring to a boil. Add the rice. Cook over low heat for 25 minutes, or until the liquid is absorbed. Stir occasionally. Serve as a compote or as a dessert.

²
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The Molly Goldberg Cookbook

PRUNE TZIMMES

1  pound prunes, presoaked and pitted

%
cup brown sugar 3 cups water

34 cup
farfel,
homemade (see recipe), or in packaged form
Y$
cup shortening i teaspoon salt

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Combine the prunes, brown sugar, and water in a saucepan. Bring to a boil. Add the
farfel,
shortening, salt, lemon juice, and lemon rind. Cover and cook over medium heat for 30 minutes. Mix frequently, adding a little boiling water if necessary.

Serve as a compote or as an accompaniment to meat or poultry dishes.

DATE TORTE

8 egg yolks 1V2 cups sugar 3 tablespoons flour 2 cups chopped dates 2 cups chopped walnuts 8 egg whites

Beat the egg yolks in a bowl. Add the sugar, beating until thick and light in color. Sprinkle the flour on the dates, tossing lightly. Add the dates to the egg yolks, together with the nuts. Mix well. Preheat oven to 325
⁰
.

Beat the egg whites until stiff but not dry. Fold them into the date mixture.

244

Desserts

Grease a 9-inch spring-form pan and dust lightly with flour. Pour the mixture into it. Bake for 40 minutes. Cool. Decorate with whipped cream if desired.

BERRY BLINTZES

BERRY-FILLED PANCAKES
                         
2 eggS

1Y2
cups sour cream
V2
cup milk
V4
teaspoon salt 2 cups sifted flour 4 tablespoons butter V3 cup sugar

2 cups sliced strawberries (or blueberries)

Beat the eggs, sour cream, milk, and salt together. Add the flour, beating until smooth.

Melt a little butter in a 7-inch skillet. Pour a tablespoon of the batter into it, turning the pan quickly to coat the bottom. Fry until delicately browned on both sides. Stack the
blintzes
while preparing the balance. Use additional butter as required. Preheat oven to 475°.

Sprinkle the sugar on the berries, mixing well. Place a heaping tablespoon of the berries on each pancake and roll up, turning in the sides. Place on a buttered baking sheet.

Bake for 5 minutes. Serve hot.

If you like surprises, this recipe will fulfill your craving. Not only will you be surprised by the way it tastes and looks, but your whole family will be able to join you. And when you

245