Chummos Canapes (left)

PARVE • Makes 12 chummos canapes
(15-oz.) can chickpeas (also known as garbanzo beans), rinsed and
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drained
Tbs. tahini paste (also known as Middle Eastern sesame paste)
Tbs. fresh lemon juice
cloves fresh garlic
tsp. ground cumin
tsp. fine sea salt
tsp. freshly ground black pepper
Tbs. good-quality extra-virgin olive oil
Tbs. water
slices whole wheat bread, toasted
kirby (pickling) cucumber, sliced paper-thin
cup romaine lettuce, shredded
plum tomato, thinly sliced
alfalfa sprouts
Place the chickpeas, tahini, lemon juice, garlic, cumin, salt and pepper into the bowl
of a food processor fitted with a metal blade. Pulse until smooth and creamy. With the
processor running, pour in the oil. If the consistency is too thick, drizzle in water, a
little at a time, to thin as desired.
Spread a thin layer of chummos on the toasted bread slices. Top with 3-4 slices of
cucumber. Top with some of the lettuce; drizzle with a little more chummos. Top with
2 slices of tomato and some sprouts. Press down to compact. Cut the crusts from the
toast. Cut each slice of bread to form 4 small squares.

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Apple-Rum Croustade

(opposite page)

Dairy or Parve • Makes 10 servings

nonstick cooking spray
Tbs. butter or margarine
large Granny Smith apples, peeled, cored, cut into 1/4-inch pieces
Macintosh or Braeburn apples, peeled, cored, cut into 14-inch pieces
Tbs. orange juice
Tbs. dark brown sugar
tsp. ground cinnamon
Tbs. cornstarch
Tbs. dark rum
sheets (1/2 of 16-oz. box) phyllo dough, defrosted overnight in the
refrigerator
oz. (usually 1/2 bar) good quality semisweet chocolate, such as
11/2
Schmerling Noblesse, broken on the score marks into 1-inch squares
Although it is purchased from the freezer section, keep phyllo in the refrigerator until
ready to use. It can last there, unopened, for up to a month, and is easier to work with
than if defrosted right from the freezer.
Preheat oven to 350T.
Heavily spray a 9-inch springform pan with nonstick cooking spray.
Melt the butter or margarine in a large nonstick skillet over medium heat. Add the
apples and orange juice and saute for 3 minutes. Add the brown sugar and cinnamon,
stirring to distribute. Cook for 4 minutes, until apples are soft but not mushy.
In a small bowl, dissolve the cornstarch in the rum. Carefully add the rum to the pan;
if the rum ignites flames, they will quickly die down. Cook until the mixture thickens
and the apples are caramelized. Remove from heat.
Unwrap the phyllo dough. Working quickly, fold a sheet of phyllo in half lengthwise.
Spray with nonstick cooking spray. Lay the sheet into the prepared pan so one end
touches the middle and the other end comes up the side and hangs over the pan. Fold a
second phyllo sheet lengthwise and spray with nonstick cooking spray. Lay it into the pan
so that one end touches the center of the pan and the rest hangs over and overlaps the
first sheet by 1 inch. Repeat with remaining phyllo, arranging the strips in a spoke-like
fashion around the pan, until the pan is completely covered.
Pour the apples into the center of the pan. Starting with the last sheet of dough
placed in the pan, lift the end and twist it towards the center of the filling. Coil and
tuck the end under to form a rosette. The center filling should be visible. Repeat with
remaining phyllo strips in the reverse order in which they were placed. When you are
done, there should be a complete crown of rosettes and a 4-inch circle of filling visible.
Tuck the chocolate pieces into the apple filling.
Bake for 30 minutes until pastry is golden. Remove the sides of the springform pan.
Slice and serve warm.

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J1\ platinum

• JANUARY 2009 •

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