To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.
5. Place brown sugar, sugar, cinnamon and ginger in another bowl and set aside. Assembly 6. Grease a Bundt pan
7. Turn out dough onto a floured surface. Divide roughly into 30 to 40 pieces of different sizes and round into ball-shaped pieces by hand. Working with one ball of dough at a time, dip completely in melted butter, roll in sugar mixture and place in prepared Bundt pan. Once all the dough has been placed in the pan, pour the remaining butter and sugar mixture on top of the dough balls. Cover with plastic wrap and allow to rise for 45 minutes.
8. Preheat oven to 350°F
9. Bake for approximately 40 to 45 minutes until the sugar mixture has dissolved into a golden, bubbly caramel on the sides of the pan. Remove from oven and unmold brioche immediately onto a serving plate. Allow to cool for at least 15 minutes before eating. Eat warm or cold, ideally on the same day.
Tip: This recipe can be made earlier in the day and left in the refrigerator to rise for the second time until needed. Take out of the refrigerator and bake during supper. Alternately, the recipe can be made the night before, allowed to rise overnight in the refrigerator and baked fresh in the morning for a warm breakfast treat or for brunch!
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Preparation time: 20 minutes
Baking time: 30 minutes
Serves: 6 to 8
This is our interpretation of the classic American apple pie – a dish that makes you feel like all is right in the world. Buttery pastry gathers around the edges to partially cover the filling while the centre is left exposed to reveal warm caramelized layers of apples. It’s the perfect dessert for your Rosh Hashanah table, a time of year when freshly picked apples are bountiful or an elegant way to end any holiday meal.
For the crust
3 tablespoons unsalted butter or vegetable shortening
1½ tablespoons sugar
Zest and juice from one orange
1 cup flour
For the apple filling
5 apples, peeled and cored (Empire, Cortland or Spartan are best)
½ cup sugar
3 tablespoons flour
For the egg wash
1 teaspoon milk or soy milk
1 egg yolk
For the assembly
2 tablespoons sugar, for sprinkling
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Mix all the ingredients for the crust in a medium bowl. Turn out dough onto a lightly floured surface and knead until dough just comes together. Roll out the dough to a ¼-inch thickness
Cut a rough 12-inch round, lift and place on prepared baking sheet. Apple Filling 3. Mix all ingredients in a medium bowl and set aside. Egg Wash 4. Mix all ingredients in a small bowl and set aside Assembly 5. Place apple filling in the middle of the pie crust, leaving a 2-3 inch border of crust and brush border with egg wash.
6. Fold border over apple filling, brush edges with egg wash and sprinkle the whole pie with sugar.
7. Bake for approximately 15 minutes until apple filling starts to bubble. Reduce temperature to 325°F and continue bake for approximately 15 minutes more until the crust is lightly browned. Remove from oven and transfer to a wire rack to cool completely before serving.
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When these olives bake, they shrink a bit and the flavor intensifies, so they’re even more flavorful than any “raw” spiced olives. During an olive taste test, these two olive and-spice combinations were our favorite. Pick one or prepare and serve them both. I love that I can toss the ingredients together, throw them in the oven, and not do anything else. Serve them along with the salads and dips during the first course of a meal. Your guests will think you splurged on some gourmet antipasti.
Ingredients for Za’atar Black Olives
2 (6-oz) cans whole black olives, drained
2 tsp za’atar
4 cloves garlic, minced
2 tbsp olive oil
Ingredients for Rosemary
Green Olives 12 oz whole green olives, drained
1 tsp dried rosemary
4 cloves garlic
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Printed from: http://www.jewishpress.com/sections/food/recipes/two-new-cookbooks-to-liven-up-your-holiday-meals/2013/09/13/
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