Read Online Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors by Judy Gelman, Vicki Levy Krupp - Free Book Online Page A
Authors: Judy Gelman, Vicki Levy Krupp
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large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
Finely grated peel of 1 large lemon
¼ cup milk
4–6 cups peeled, cored, and sliced apples (3–4 medium apples) (see note)
¼ cup raisins (optional)
F OR THE I CING
1 cup sifted confectioners' sugar
1½ teaspoons fresh lemon juice
1 tablespoon boiling water
1 Preheat oven to 350°F. Butter a 9″ × 13″ × 2″ cake pan and place it in the freezer (it is easier to press out a thin layer of dough if the pan is frozen.)
2 To make the topping: Place the almonds in a shallow pan in the oven and bake for about 5 minutes, until hot but not colored. Set aside to cool.
3 In an electric mixer's small bowl, beat the butter until soft. Add the brown sugar and cinnamon and combine, then add the flour and beat only until the mixture is crumbly. Stir in the cooled almonds. Set topping aside.
4 To make the cake: Place the warm water in a small bowl, and add 1 teaspoon of sugar (set aside the remaining ½ cup sugar) and the yeast. Stir briefly with a knife just to mix. Set aside.
5 Sift together the flour, baking powder, and salt and set aside.
6 In an electric mixer's large bowl, beat the butter until soft. Add the remaining ½ cup of sugar and combine. Add the yeast mixture, eggs, the vanilla and almond extracts, and the lemon peel, and combine. (It is fine if the mixture looks curdled now.) On low speed, mix in half of the sifted dry ingredients, then the milk, and finally the remaining dry ingredients. Beat until well mixed.
7 Spread half of the mixture (about 1¼ cups) into a very thin layer over the bottom of the buttered, frozen pan (a frosting spreader works well.)
8 Place the prepared apples in rows, each slice just barely touching the one before it. Or, if you wish, the amount of fruit can be increased slightly and the slices can just barely overlap. Sprinkle raisins over the fruit, if desired.
9 Using two teaspoons — one for picking up with and one for pushing off with — place small spoonfuls of the remaining cake mixture over the fruit and the bottom layer. Try to cover as much surface as possible, although it's okay if some fruit shows through. Then, with your fingers, carefully sprinkle the prepared topping to cover as much of the cake as possible.
10 Bake for 35–40 minutes until the top is nicely browned.
11 Prepare icing just a few minutes before cake comes out of oven to prevent icing from stiffening. To make the icing, combine the confectioners' sugar, lemon juice, and water in a small bowl. Use a rubber spatula to mix until icing is smooth and thick.
12 As soon as the cake is removed from the oven, use the spatula to drizzle thin lines of the icing every which way over the cake.
13 Serve warm. Cut into large squares and use a wide metal spatula to transfer the portions.
I SRAELI S ALAD
Makes 3–4 servings
Adapted from Cooking with Love by Ruth Sirkis (R. Sirkis Publishers, 1984)
Chopped vegetables for breakfast? This takes the European characters in Day After Night by surprise. A staple on breakfast buffet tables in modern Israel, these vegetables offer a bright wake-up call to the palate — though the dish remains a bit of a culinary shock for many tourists to this day.
Note: Israeli pickles can be purchased online or at specialty stores. Lebanese pickles are an excellent substitute, but do not substitute traditional American pickles. Pickles bring some saltiness to the salad so, if you add them, use the lesser amount of salt.
1 carrot, peeled and shredded
2 medium tomatoes, diced
1 cucumber, peeled and diced
2 small radishes, diced
2 Israeli pickles, diced (optional) (see note)
2 scallions, minced
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
¼ cup fresh lemon juice
½–¾ teaspoon salt (see note)
Ground black pepper to taste
Combine carrot, tomatoes, cucumber, radishes, pickles (if using), scallions, and parsley in a large salad bowl. Add olive oil, lemon juice, salt and pepper to
½ teaspoon vanilla extract
¼ teaspoon almond extract
Finely grated peel of 1 large lemon
¼ cup milk
4–6 cups peeled, cored, and sliced apples (3–4 medium apples) (see note)
¼ cup raisins (optional)
F OR THE I CING
1 cup sifted confectioners' sugar
1½ teaspoons fresh lemon juice
1 tablespoon boiling water
1 Preheat oven to 350°F. Butter a 9″ × 13″ × 2″ cake pan and place it in the freezer (it is easier to press out a thin layer of dough if the pan is frozen.)
2 To make the topping: Place the almonds in a shallow pan in the oven and bake for about 5 minutes, until hot but not colored. Set aside to cool.
3 In an electric mixer's small bowl, beat the butter until soft. Add the brown sugar and cinnamon and combine, then add the flour and beat only until the mixture is crumbly. Stir in the cooled almonds. Set topping aside.
4 To make the cake: Place the warm water in a small bowl, and add 1 teaspoon of sugar (set aside the remaining ½ cup sugar) and the yeast. Stir briefly with a knife just to mix. Set aside.
5 Sift together the flour, baking powder, and salt and set aside.
6 In an electric mixer's large bowl, beat the butter until soft. Add the remaining ½ cup of sugar and combine. Add the yeast mixture, eggs, the vanilla and almond extracts, and the lemon peel, and combine. (It is fine if the mixture looks curdled now.) On low speed, mix in half of the sifted dry ingredients, then the milk, and finally the remaining dry ingredients. Beat until well mixed.
7 Spread half of the mixture (about 1¼ cups) into a very thin layer over the bottom of the buttered, frozen pan (a frosting spreader works well.)
8 Place the prepared apples in rows, each slice just barely touching the one before it. Or, if you wish, the amount of fruit can be increased slightly and the slices can just barely overlap. Sprinkle raisins over the fruit, if desired.
9 Using two teaspoons — one for picking up with and one for pushing off with — place small spoonfuls of the remaining cake mixture over the fruit and the bottom layer. Try to cover as much surface as possible, although it's okay if some fruit shows through. Then, with your fingers, carefully sprinkle the prepared topping to cover as much of the cake as possible.
10 Bake for 35–40 minutes until the top is nicely browned.
11 Prepare icing just a few minutes before cake comes out of oven to prevent icing from stiffening. To make the icing, combine the confectioners' sugar, lemon juice, and water in a small bowl. Use a rubber spatula to mix until icing is smooth and thick.
12 As soon as the cake is removed from the oven, use the spatula to drizzle thin lines of the icing every which way over the cake.
13 Serve warm. Cut into large squares and use a wide metal spatula to transfer the portions.
I SRAELI S ALAD
Makes 3–4 servings
Adapted from Cooking with Love by Ruth Sirkis (R. Sirkis Publishers, 1984)
Chopped vegetables for breakfast? This takes the European characters in Day After Night by surprise. A staple on breakfast buffet tables in modern Israel, these vegetables offer a bright wake-up call to the palate — though the dish remains a bit of a culinary shock for many tourists to this day.
Note: Israeli pickles can be purchased online or at specialty stores. Lebanese pickles are an excellent substitute, but do not substitute traditional American pickles. Pickles bring some saltiness to the salad so, if you add them, use the lesser amount of salt.
1 carrot, peeled and shredded
2 medium tomatoes, diced
1 cucumber, peeled and diced
2 small radishes, diced
2 Israeli pickles, diced (optional) (see note)
2 scallions, minced
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
¼ cup fresh lemon juice
½–¾ teaspoon salt (see note)
Ground black pepper to taste
Combine carrot, tomatoes, cucumber, radishes, pickles (if using), scallions, and parsley in a large salad bowl. Add olive oil, lemon juice, salt and pepper to
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