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ROSH HASHANAH
FABULOUS DINNERS
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NO-BAKE CHOCOLATE ALMOND TARTE
WITH CHOCOLATE-HONEY CRUST
Crust:
Spray a 9-inch-diameter tart pan
2 cups chocolate wafer crumbs
with removable bottom, or a pie plate,
(such as "Famous" brand)
with nonstick spray. Combine choco-
3 Tbsp. margarine (or butter, if late crumbs with margarine and honey
desired), melted
in processor. Press crumbs evenly onto
1 Tbsp. honey
bottom of prepared tart pan. Chill until
Filling:
ready to use.
1 cup nondairy whipping
Heat whipping cream and chocolate
cream (such as Rich's Whip
in a saucepan over medium heat, stir-
Topping) or heavy whipping
ring until melted. Add cocoa powder
cream
and almond extract, and stir until
12 oz. bittersweet or semisweet
melted and smooth. Pour chocolate
chocolate chips
mixture over crust. Sprinkle the
1 Tbsp. unsweetened cocoa
almonds over the filling.
powder
Chill at least 1 hour. Let stand at
1 tsp. almond extract
room temperature for 1 hour before
1 cup sliced almonds, lightly
removing from tarte pan (or leave in
toasted
pie plate). Cut into thin wedges.
Makes 12 servings.
PEAR-HONEY PECAN CAKE
3 cups all-purpose flour
1 tsp. salt
1 tsp. ground ginger
1 tsp. baking soda
11/2 cups sugar
2 Tbsp. honey
1 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
3 cups peeled and 1/4-inch diced
very ripe Bartlett pears
11/2 cups chopped pecans
Preheat oven to 350 degrees. Spray a
9- x 13-inch baking dish, or a bundt or
tube pan, well with nonstick cooking
spray. Set aside.
Sift together the flour, salt, ginger
and baking soda. Set aside.
Combine sugar, honey, oil, eggs and
vanilla in a large bowl, and beat at
medium speed with an electric mixer
until smooth.
Add the flour mixture to the egg
mixture, and beat until well blended.
Mix in pears and nuts throughout
mixture.
Transfer batter to the prepared
pan, and bake for 45-50 minutes for a
9- x 13-inch pan (50-60 minutes for a
bundt or tube pan), or until a tooth-
pick inserted in center of cake comes
out clean. Cool for 15 minutes before
removing from the pan.
If desired, serve with nondairy
whipped cream (add 2 Tbsp. of
sugar and 2 Tbsp. pear brandy to the
whipped cream), or drizzle with choco-
late sauce.
Makes 12 or more servings.
MY FAVORITE HONEY CAKE
This is my personal favorite honey
Preheat oven to 350 degrees. Spray a
cake — spicy, dark and heavy — with
bundt pan or other tube pan with non-
a complex and distinct coffee flavor.
stick cooking spray.
Stir together flour, baking powder,
31/2 cups flour
baking soda, salt, cloves, cinnamon and
1 Tbsp. baking powder
nutmeg in a large bowl. Set aside.
1 tsp. baking soda
In another bowl, lightly beat together
1/2 tsp. salt
the eggs and oil. Add the sugars, honey,
1 tsp. ground cloves
coffee and orange juice and beat until
11/2 Tbsp. ground cinnamon
combined.
1 /2 tsp. ground nutmeg
Slowly beat in the flour mixture until
3 eggs
just incorporated and a thick batter is
1 cup vegetable oil
formed.
1 cup sugar
Stir in the grated peel and raisins.
1/2 cup brown sugar
Transfer the batter into the prepared
1 cup honey, any type (except
pan, and bake for 70-90 minutes or more,
very dark honey)
depending on your oven, until a toothpick
11/2 cups strong coffee
inserted into the cake comes out clean.
'A cup orange juice
Remove from oven, and let cake cool
1 Tbsp. grated orange peel or
at least 20 minutes before turning over
zest
onto a cake plate. Let cool completely
1 cup raisins, any kind
before sprinkling with powdered sugar,
if desired.
Makes 20 servings. LI
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All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.cotn.
September 22 • 2011
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