Recipes for Shabbat
This is the time of year that all sense of proportion control goes out the window. I find myself buying pounds and pounds of peaches and nectarines and plums and any other late summer/early fall fruit that I can get my hands on. My snacks and dessert fantasies all center on how much fruit I can include and since my family isn't too far behind me in their love of fall fruit and I try to indulge our collective sweet tooth by baking as many fruit pies, cobblers, crisps, crumbles and buckles as time and produce will allow.
A simple primer of the different techniques (as well
as a couple of really great family favorite
recipes) should be all you need join us in our magnificent obsession.
In medium bowl combine fruit, sugar, lemon zest and
juice, cornstarch and
Preheat oven to 350. On a baking sheet toast almonds
until golden, 10 to 15 minutes. In a food
processor blend flour, brown sugar, 1/2 cup oats, cinnamon,
salt, and margarine or butter until mixture resembles coarse
meal. In a bowl combine the flour mixture, remaining 1/4 cup oats,
and almonds. Set the mixture aside. In a small
bowl stir water and cornstarch until combined
and set it aside. In a 12-inch skillet combine the plums and
1/2 cup sugar and cook over moderate heat, stirring constantly
until the sugar is melted. Stir in cornstarch
mixture and simmer, stirring, 15 minutes, or
until mixture is thickened. Transfer the plum mixture to 9X13 (3-quart)
baking dish. Sprinkle the topping mixture over the cooked plums.
Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp
and golden. Cool for at least 10 minutes before
serving. Serves 8.
Preheat oven to 350. Make the topping first. In a
small bowl combine the margarine or
butter, sugar, flour, cinnamon, and the nutmeg and mix until the mixture
resembles coarse meal. Cover and chill the topping while making
the batter. In a small bowl with an electric mixer cream together
the margarine or butter and the sugar. When the
mixture is combined add the vanilla and mix to
combine. In a small bowl stir together the baking powder,
flour, and the salt, beat the flour mixture into the butter mixture
alternately with the eggs, 1 at a time, beating
well after each addition. Gently fold in the blueberries
and the nectarines. Spread the batter in a greased 10 inch
round cake pan or 2-quart baking pan. Sprinkle the topping evenly
over the batter and bake the middle of the oven
for 45 to 50 minutes, or until a tester comes
out clean and the topping is crisp and golden. Serves 6 to 8.
In a medium bowl combine the plums, sugar and
cornstarch and mix to combine.
Preheat oven to 325. In a bowl combine the sugar,
cinnamon and 1/2 cup pecans. Mix to
combine. Place apples in bottom of a greased 9 inch round baking dish.
Sprinkle the top of the apples with the sugar/cinnamon mixture and set it
aside. In another bowl combine the flour, baking powder and salt and set
aside. In another bowl combine the egg, milk, and butter and mix slightly.
Add the dry ingredients, all at once, and mix until smooth. Pour the
batter over apples and sprinkle the tope with the remaining pecans.
Bake for 50 to 55 minutes or until the top is golden and the fruit mixture
is bubbly. Spoon warm cobbler onto dessert
plate. This is great topped with cinnamon-flavored whipped cream or ice
cream. Serves 8
Preheat oven to 400. In a sauce pan combine the
cherries, 1/2 cup sugar, lemon juice, cornstarch, almond extract, grated
lemon zest and cinnamon and cook over low heat,
stirring occasionally until mixture simmers, about 4
to 5 minutes. Pour the mixture into a lightly buttered 2 quart
baking dish. In a food processor or mixer,
combine the flour, remaining sugar, baking
powder and salt and pulse 2 or 3 times to mix. Add the butter and pulse
until just combined but still crumbly. Add
cream, egg, vanilla and pulse again just to
combine and form a smooth batter. Drop batter by heaping teaspoons on
top of cherry mixture, leaving space in between. Sprinkle almonds
over and bake in a preheated oven for 20 minutes
or until top is lightly browned and cherry
mixture is bubbling. Serve warm or at room temperature with vanilla
ice cream or slightly sweetened whipped cream. Serves 5 to 6.
Preheat oven to 375. In a bowl combine the rhubarb and 2 tablespoon of flour. Mix to combine and then place the mixture in greased 8-in. square pan. Sprinkle the top of the rhubarb mixture with the raisins. In another bowl combine the brown sugar, cinnamon, and salt and then sprinkle the mixture over the top of the raisins. In another bowl combine the oats and remaining flour. Cut in the margarine or butter until the mixture is crumbly. Sprinkle the oat mixture over the top of the cinnamon mixture. Bake for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Serves 6 to 8.
© Eileen Goltz 2002