Holiday Honey Cake

Seasonal Recipe of the Week
Last week, Bernice enjoyed a lecture and tasting at her senior center about the amazing healing powers of eating local honey. When I heard this, I said get me some please! Today my mother brought me a beautiful little jar of this golden goodness which I immediately turned into a Jewish holiday classic — honey cake. I love this recipe! My baking mentor Susan Purdy included it in her high altitude classic Pie in the Sky, which I helped her test. This recipe, with very little modification, works at every altitude and you don't even need to use an electric mixer. What makes it so great is the inclusion of espresso powder, which gives it real depth and also adds a slight twist on the spices. I leave out the ginger (I'm allergic) and use cinnamon, nutmeg, mace and cardamom. Feel free to alter it to make it your own. Shanah Tovah! (Happy New Year!)



Ingredients
3/4 cup very hot water
1 tablespoon espresso powder
1 cup honey
1 cup sugar
3 eggs
3/4 cup canola oil
2 1/2 cups AP flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon cardamom

Procedure
Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan with oil spray, line with parchment and spray again. In a large bowl, dissolve the espresso powder in the hot water and then stir in the honey until it is smooth. Next mix in the sugar, oil, and eggs using a whisk. In a separate large bowl, combine the flour, baking powder and soda, salt and spices. Make a well in the center of the flour and add the liquids. Using your whisk, stir until smooth. The batter will be thin. Pour into prepared pan and set in the middle of the oven. Bake for 60-70 minutes until the top springs back and a toothpick inserted in the center comes out clean. Let cool on rack 30 minutes then remove pan and let cool all the way. If you want to dress it up, you can cut it into layers and fill it with apricot jam or glaze it and top it with toasted almond slices!

Cinnamon

Excellent Ingredient of the Week
Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months. Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.

Medieval physicians used cinnamon in medicines to treat coughing, hoarseness and sore throats. As a sign of remorse, Roman Emperor Nero ordered a year's supply of cinnamon be burnt after he murdered his wife. The spice was also valued for its preservative qualities for meat due to the phenols which inhibit the bacteria responsible for spoilage, with the added bonus being the strong cinnamon aroma masked the stench of aged meats. Old home remedies use cinnamon in preparations to combat diarrhea and morning sickness, because it is a carminative (an agent that helps break up intestional gas).

Recent studies show that cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Although these tests have not been conducted on humans yet, many diabetics have added 1/4 teaspoon cinnamon per day to their daily diet, proclaiming favorable results. Controlling diabetes can help prevent coronary artery disease and high blood pressure. Cinnamon also has antiseptic and astringent properties.

Now, all this medical info is from the internet and — as you know — anyone can say anything on the internet. So don’t change your medication yet!

I'm no doctor, but I do know a little about food, so let's talk about using cinnamon in cooking! Everyone loves cinnamon buns and there are thousand of recipes out there, so I won’t bother. Just remember that a good recipe clue you into the fact that you can make them the night before and do the last rise in the fridge overnight, and just pop them in the oven in the morning in time for breakfast!

I also like to fold cinnamon into good quality vanilla ice cream, it's great with pie. Another one of my favorite things to do with cinnamon sticks is the throw them into warm cider —this is greatly helped with a little shot of bourbon, if you go that way. But then I found this super easy and very exotic recipe for a cinnamon and bourbon Panacotta on Food 52, it’s the bomb! Check it out:

Bourbon-Cinnamon Panna Cotta:

Ingredients
1/4 cup water
2 1/2 teaspoons (1 envelope) powdered gelatin
3 cups heavy cream
1/2 cup milk
1/2 cup granulated sugar
3 cinnamon sticks, broken
1/2 cup Bourbon whiskey
1 teaspoon vanilla extract

Procedure
Place water in a small bowl. Sprinkle gelatin on top and set aside to soften. Place cream, milk, sugar and broken cinnamon sticks in a medium saucepan. Set over medium heat and bring to a simmer, stirring occasionally. When mixture begins to simmer, remove from heat, cover and let stand for 30 minutes to allow cinnamon to infuse.

Meanwhile, place bourbon in a small saucepan and bring to a simmer over medium-high heat. Simmer until reduced to 1/3 cup. Remove from heat. Reheat cream mixture until beginning to steam. Remove from heat and stir in the gelatin until dissolved, then add bourbon and vanilla. Strain mixture through a fine mesh sieve into a large glass measuring cup with a spout. Divide mixture evenly among eight 4-ounce ramekins. Allow to cool a few minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

The 11 Best Foods We Never Eat

This is from a New York Times article from this summer. It's worth thinking about!

• Beets Rich in folate (which is a B vitamin), a potential cancer fighter. Try some Jewish borscht, or make roast beets and add them to your salad.
  
• Cabbage Full of cancer fighting enzymes, Sautéed as a side dish at dinner, coleslaw is easy and great on sandwiches.
  
• Swiss Chard Full of carotenoids, good for the eyes, sautéed greens are super healthy, cheap to buy, and really easy to grow.
  
• Cinnamon May help control blood sugar and cholesterol. Put it on everything!
  
• Pomegranate juice Full of antioxidants may lower blood pressure. Eat the fruit, drink the juice, reduce the juice into a syrup and add it to your vinaigrette.
  
• Prunes Packed with antioxidants. Use them in Hamentachen or other cookie fillings, or nice to serve with lamb.
  
• Pumpkin seeds Packed with magnesium, which is associated with lowering risk of early death. As a snack or on salads
  
• Sardines High in Omega-3. Loaded with calcium, as well as B vitamins and lots of other minerals. It’s an acquired taste. I like the French ones packed with good olive oil and a simple lemon slice. On rye bread with a little butter, Heaven!
  
• Turmeric The superstar of spices-has anti-inflammatory and anti cancer properties. Put a pinch in your eggs or on your veggies, makes food golden in color.
  
• Blueberries Helps improve memory, if you remember to eat them! Great in baked goods, cereal, yogurt, smoothies, or as a snack.
  
• Pumpkin High in fiber and immune-stimulating vitamin A. Canned is available all year and so easy to eat. Warm and mix with some butter, cinnamon, and honey or bake a pie.

Cinnamon Apple Beignets

The Altitude Adjustment Section
I am already thinking fall, and when I think fall I think apples. Here is a recipe for Cinnamon apple beignets form The Basics Cookbook by the Silver Palate ladies. Not that I’ve ever been there, but this desert is a New Orleans tradition.

Ingredients
1 cup A.P. flour
2 pinches of salt
2 tablespoons plus 1/2 cup sugar
2 tablespoon ground cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon canola oil
4 McIntosh apples
1 lemon, halved
Oil for deep frying

Procedure
Sift the flour, a pinch of salt, 2 tablespoons sugar, and 1 tablespoon cinnamon together in a large bowl. Add egg yolks and 1/3 cup milk, stir to make a smooth paste. Stir in remaining 1/3 cup milk and 1 tablespoon oil. Mix until smooth — at this altitude you may need to add some extra milk. Let batter rest for 30 minutes. Combine remaining 1/2 cup sugar with remaining 1 tablespoon cinnamon a small bowl and set aside. Now peel, core, and slice apples into 1/4 inch thick rings. Squeeze lemon juice over apple to stop from browning. Beat the egg whites in the bowl of your electric mixer with a pinch of salt till stiff peaks form, and gently fold whites into the batter. Fill a deep pot with 3 inches of oil and bring up to 375 degrees. Dip the apples into the batter, remove them with a fork, and let excess batter drip off, and then place them in hot oil. Turn once so both sides brown, about 3-4 minutes. Drain on paper towels and sprinkle with sugar cinnamon mixture. As in all fried foods, best if eaten immediately, and not all by yourself!

Paxo's Farina Phyllo pastry

The Altitude Adjustment Section
Paula Wolfert is a woman who has traveled the world collecting authentic recipes. Here is a recipe from the Greek island of Paxos for a farina filled Phyllo pastry which is absolutely delicious.

Ingredients
1 egg plus 1 egg yolk at room temperature
1/4 cup sugar
1 1/2 cups milk
1/4 cup farina
Pinch salt
2 teaspoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
8-10 phyllo sheets
1/2 cup clarified butter
Confectioners sugar and some extra cinnamon for dusting on top

Procedure
Beat the egg and yolk till frothy in the bowl of your electric mixer, add the sugar and beat for 3 minutes till thick and set aside. Heat the milk in a heavy saucepan till hot, but not boiling. Remove from the heat and add a little to the egg mixture to warm it and then add the egg mixture back into the milk stirring constantly so as not to scramble. Return sauce pan to medium low and heat mixture till very hot, but not boiling. Sprinkle in the farina, stirring constantly and add the salt. Reduce heat and cook till thick and smooth, about 5 minutes. Now remove from stove and let cool to room temperature, stirring often to help prevent a skin from forming. Stir in lemon juice, vanilla and cinnamon.

Preheat oven to 350. Brush 3 sheets of Phyllo one at a time with melted butter. Carefully spread a thin layer of farina filling on Phyllo, barely covering the lower 1/3 of the sheets. Now fold the right and left sides towards the center, so the ends just meet and brush with butter. Then fold the lower third up and the upper third down to form a sort of envelope. Repeat with remaining phyllo till you use up all the filling. Brush tops with butter and carefully place on ungreased sheet pan. Bake till golden brown about 15 minutes. Serve warm with a light dusting of powdered sugar and cinnamon. Yum!

A Coffee Break Treat

The Altitude Adjustment Section
Here is another one of those great, super-easy desserts. Well, actually more of a breakfast treat, from my newly recovered cookbook from the ladies of the Ravinia Festival in Chicago called Noteworthy. It’s called “A coffee break treat”, but it’s really just a big hunk of love. Who doesn’t love cinnamon, cream cheese, maple sugar and nuts? All you need is a hot beverage!

Ingredients
3 ounces cream cheese
1/4 pound plus 4 tablespoons unsalted butter, divided
1 cup flour
melted butter, divided
1 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
1 tablespoon maple syrup
1/2 cup chopped pecans
2 tablespoons sugar

Procedure
Cream the cream cheese and the 1/4 pound of butter well, in an electric mixer. Stir in flour, mixing just till blended. Flatten dough into a disk, wrap in plastic wrap and refrigerate at least 2 hours — overnight does not hurt.

Roll dough into an 8 x 16 x 1/8 inch rectangle. Brush liberally with melted butter. Sprinkle with 1/2 teaspoon cinnamon. In a saucepan, combine 4 tablespoons remaining butter, brown sugar, and maple syrup. Bring to a boil, stirring constantly. Reduce heat and add nuts and 1/2 teaspoon cinnamon. Boil 3 minutes until thickened. Spread filling on dough leaving a 2-inch border all around. Roll dough widthwise ending with the seam-side down. Brush on more melted butter and sprinkle with remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Cut into 1 1/2 inch slices. Place on parchment-lined or greased sheet pan. Bake in 350 oven for 18-20 minutes or until browned. Cool on rack but definitely eat warm. Yum! Yum!

Whole Wheat Cinnamon Bread

The Altitude Adjustment Section
There is nothing like the smell of fresh, basic, home-baked bread. Add some cinnamon and some whole wheat flour for good health, and you have a great loaf of bread. Great for toasting!

Ingredients
2 1/8 teaspoon yeast
1/4 cup warm water
2 teaspoons sugar
1 teaspoon cinnamon
1/4 cup honey
1/2 cup milk
1/2 cup water
1 tablespoon butter, melted
1 teaspoon salt plus a pinch
1 1/4 unbleached flour
1 1/4 cup whole wheat flour

Procedure
In a cup, combine yeast, warm water, and sugar. Set aside and let rise for 4 minutes, or until mixture bubbles up. Meanwhile in a small saucepan, heat milk, water, butter, honey, and salt and cinnamon. Heat till just before boiling. Pour warm liquid into bowl and let cool till it gets to 110 degrees. Now stir in 1 1/4 cups of white flour and 3/4 cups whole wheat flour. Then stir in the yeast mixture. Beat hard in bowl of your electric mixer for several minutes. Gradually stir in the remaining whole-wheat flour. Add more whole-wheat flour till the dough becomes stretchy and smooth. To knead dough with mixer, switch to dough hook and mix on low speed mix for 5 minutes. Now dough is ready for first rise.

Place dough in a greased bowl. Cover with plastic wrap and let rise till double, about 45 minutes. Then dump out of bowl and punch down and knead a few times. Then return dough to oiled bowl for second rise, which should take around 45 minutes as well. While dough is doing second rise, preheat oven to 425 degrees. Set a roasting pan of boiling water in the bottom of the oven. Now take dough and form into a loaf. Pat dough out into rectangle and roll up and place in oiled loaf pan, seam side down. Now let rise for the third time. If you want to top of the loaf to be shiny brush with egg wash. Let rise 20 minutes and then bake loaf, at 425 for 15 minutes then turn down oven to 375 and bake for 18-20 minutes more, or until internal temperature reaches 190 degrees. To see if it's done, tip loaf out of pan and tap bottom. It should sound hollow. Great with tons of butter and jam, but who isn’t?

Rugulach

The Altitude Adjustment Section
Have you ever noticed that certain foods have a mystical reputation? I think it's often-ethnic foods, comfort foods, or foods from our childhood. A hazy memory, which we elevate to epic proportions, which can never be matched. I’ve got tons of these. Many revolve around cakes and pastries from now defunct Brooklyn bakeries. Then there are the Rugulach. A simple rolled cream cheese pastry classically filled with cinnamon nuts and sugar. Now you can buy these in lots of places but they are always mediocre at best. I hate being disappointed. And then I found Susan Purdy’s recipe, which was one of the few recipes I didn’t test for the book. Susan did. Now I make them all the time and they totally take me back. Susan you are a goddess!

Ingredients
8 ounces full-fat cream cheese
1/2 pound (2 sticks) unsalted butter, room temperature
2 cups A.P. flour
1/4 teaspoon salt
1 cup finely chopped walnuts, almonds, or pecans
1/2 cup granulated sugar
1 teaspoon cinnamon

Procedure
To make dough: In the large bowl of your electric mixer with paddle attachment, combine cream cheese and butter till very smooth. Add flour and salt and mix till just combined. Overmixing will make a tough dough. Turn the dough onto a floured piece of plastic wrap and form into a disc and cover tightly. Refrigerate at least 1 1/2 hours, preferably overnight. While dough chills, make filling by combining nuts, sugar, and cinnamon. You could also try other fillings — try adding mini chocolate chips to the filling, or ground up ginger snaps, or Poppy seeds or raspberry jam when assembling.

To assemble cookies: Take dough out of fridge and cut into quarters. Keep 3 in the fridge while rolling out one. On a lightly floured counter, roll out a circle of dough into a 9 inch round about 1/8 inch thick. Take 1 egg yolk and 2 tablespoons of water and beat with a fork. Now brush circle with egg wash and sprinkle with nut mixture. Take a pizza cutter and cut circle into 16 equal wedges. Roll up from the outside to the inside to make little croissant-shaped cookies and place on parchment-lined cookie sheet. Brush top of each cookie with more egg wash and sprinkle on more nut mix. Bake in a preheated 375 degree oven for 15-20 minutes, or till golden brown. Because the dough is dense, they take longer than most cookies. I like to add the mini chocolate chips on the inside, or instead of the nut mix on the inside, use jam and cinnamon sugar and nuts on the outside. You can make your reputation on these cookies!

Classic Rugulach

The Altitude Adjustment Section
This week I have a recipe from Susan Purdy’s high altitude book Pie in the Sky to share with you. It's for a classic Jewish cookie called Rugulach. Bet you can't eat just one!

Ingredients for basic pastry
8 ounces Philadelphia cream cheese
2 sticks (1/2 pound) unsalted butter, room temp
2 cups flour
1/4 teaspoon salt

Ingredients for nut filling
1 cup finely chopped walnuts or almonds
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Procedure
In the large bowl of an electric mixer with the paddle attachment beat the cream cheese and butter till very smooth. Add the flour and salt and just blend till combined. Over mixing will make the dough tough. Turn the dough onto a piece of lightly floured plastic wrap and pat into a flat disk. Wrap and refrigerate for at least 30 minutes or overnight. While dough is chilling make filling. Just mix stuff together in bowl and set aside.

When you are ready to assemble cookies take out dough, divide in quarters and keep other parts in frig till ready to use. On a lightly floured surface roll dough into a 9 inch circle 1/8 inch thick. Us a pizza cutter dipped in flour to cut dough wedges into16ths. Brush dough with egg wash made with 1 whole egg and 1 tablespoon water beaten with a fork . Now sprinkle with nut topping and roll up from fat to thin end forming a crescent shape. Brush outside with more glaze and sprinkle more nut topping on the outside. Place on parchment lined cookie sheet in a preheated 375 degree oven for 15-20 minutes in the bottom 1/3rd of the oven. They hold well in an air tight container but who doesn't!