Category Archives: Fruit

Apple Beehive

buzzing with anticipation 4I’m not sure what Elisabeth Prueitt had in mind when she created the Apple Beehive, but my mind immediately went to Rosh Hashanah. For the Jewish New Year, it is customary to dip apples in honey to symbolize our wishes for a sweet year for family, friends and all the Jewish people. There are quite a few sweet options available for us to choose from. Why specifically apples and honey?look at those layers

In researching this question, the interpretation I discovered on the website torah.org, resonated quite strongly with me. Their insight regarding the apple part of the equation, is explained this way:
“On most fruit trees the leaves appear before the fruit, thus providing a protective cover for the young fruit. The apple, however, makes a preemptive move by appearing before the leaves. The Jewish people are compared to an apple because we are willing to live out our Jewish lives even if this seems to leave us unprotected. “

The choice of honey was brilliantly explained with this insight:
“A bee can inflict pain by its sting, yet it also produces delicious honey. Life has this same duality of potential. We pray that our choices will result in a sweet year.”

This dessert is gorgeous in its purity. Gossamer thin slices of apples are shingled with butter, cinnamon and sugar. That’s it. Nothing else. When baked, the apple slices fuse together into a sweet-tart conglomeration that belie its simplicity. This is one of those cases where the whole is greater than the sum of its parts. The flavours are surprisingly complex for so few ingredients.

A mandoline makes slicing the apples easy. If you have stellar knife skills, you can just use a sharp knife. Granny Smith apples are the perfect choice for this as they are tart and hold their shape when baked.slicing applesBrushing with melted butterIt really looks like a beehive before it goes into the oven.before bakingDuring baking, the apples shrink and caramelize, losing the lofty height it once had. It doesn’t quite resemble a beehive as much after baking, but this is so delicious, no one will complain. Just remember to take a before picture to show everyone!after bakingOnce the beehive comes out of the oven, brush it with some melted apricot jam to give it a glossy coat. glossy from apricot jamDelicious warm or at room temperature, it can be served plain.a naked sliceOr gild the lily and add some vanilla ice cream or whipped cream.with some whipped creamOr do as I did and drizzle it with salted caramel sauce.everything's better with salted caramelWishing you all a happy, healthy and very sweet new year.

Click here to print recipe for Apple Beehive.

 

Roasted Peaches with Ricotta Buttercream

five roasted peachesMy Instagram feed is starting to fill up with everything pumpkin. It won’t be long before the pumpkin spice fairies start sprinkling that crap on everything. Come on guys, it’s only early September. There are still amazing local peaches at my market. Let’s take our time and go slowly into fall. peachesThis was my “Summer of Ricotta.” Arguably, not quite as much fun as the Summer of George, but still pretty great. I taught my friends how to make homemade ricotta. I felt like a science teacher. There is something quite magical about watching the curds separating from the whey. I ended up making it almost every week. We ate it on toast with peaches and honey, with garlic roasted tomatoes and with strawberries and almonds. We ate it stirred into hot pasta and then we whipped it with feta and cream cheese for a dip.

Brooks Headley, former pastry chef at Del Posto in NYC, created this recipe. This is my take on it. He topped the peaches with a crispy panko breadcrumb topping. I went a little rogue and made a crumble topping with Biscoff (Speculoos) cookies, pistachios and butter. If you can’t find  Biscoff cookies, you could use graham wafers or gingersnap cookies.

The peaches are poached in the oven in a mixture of equal parts white wine vinegar and honey. This combination is brilliant. It coats the peaches and the residual liquid cooks down to a thick syrup that is ambrosial.

Check out the video I made to show you how to make these peaches.

 

two roasted peaches

Click here to print recipe for Roasted Peaches with Ricotta Buttercream.

one roasted peachtake a bite

 

Beat the Heat with Watermelon Spears

Here’s how I’ve been amusing myself this week – making watermelon spears. This is a fantastic  kitchen hack. So much fun to do and eat. (Clearly, I am easily amused!)remove spear 2Start with a large oblong watermelon and if my mom is around, make sure you wash the skin very well. I must admit she’s right, since a quick cleaning will eliminate the chances of transferring whatever’s on the outside of your watermelon to the inside when you cut into it. Cut watermelon in half widthwise.Za'atar Chicken_1Stand one half, cut side down. Using a large sharp knife, cut into slices about 1-2 inches apart.slicing across 1Now, here’s where it helps to have large hands like me. Hold the top of the watermelon, so that the slices stay together and cut across the other way into slices. Like rows and columns on a spreadsheet.slicing across 2How cool is this?remove spear 1Like an edible game of Jenga. Go ahead, you’ll thank me later.Watermelon jenga