Apple-Pomegranate Tarte Tatin for Rosh Hashannah

Today marks the start of the Jewish New Year, Rosh Hashannah which is always a great time to get together with family and  indulge in delicious food.  This year was extra special since I got to see my whole extended family including my aunts, uncles, cousins, nieces, in-laws and of course my immediate family - Mami, Oci, Peter and Dan.

Since my mom was taking care of all the savory foods, she asked for some help with the dessert, so I decided on this interesting apple, pomegranate tarte-tatin, which I saw in Bon Appetit.

Apples are important for this holiday, as you're supposed to dip them in honey to symbolize the start of a sweet new year.  The pomegranate too is very meaningful in Jewish tradition, as it's a symbol of abundance, fertility and good luck.  It's not uncommon to find a pomegranate on a Jewish wedding invitation for example.  But I digress...

I made the whole tarte from scratch and even rolled out the crust, which came out quite rustic because I couldn't find my rolling pin.  Using a wine bottle instead, it was a tad uneven and even a little messy, but since the style of this dessert is very rustic, it's quite forgiving and you can mend the dough with your fingers.

Soaking the apples in the pomegranate juice gave them an element of surprise and something a little different - a deeper, richer flavor.  While you have to have patience to make this dessert, it's totally worth it - especially to start your year off right.

Apple and Pomegranate Tarte Tatin, recipe courtesy of Bon Appetit

Paul's Amazing Monkey Bread

Monkey bread...ahhh that homey, nostalgic deliciousness.  I've only had it on one occasion, from Gramercy Tavern, but it was life changing.  And now a fabulous homemade version made by my friend Paul (or Ball as we call him, and/or King of Party food as others call him).

He made this delicious version just the other week when he and Jamil had family in town.  It went fast and now only a small sliver remained, which I tasted the other day.  Mmmmm...total rich, gooey deliciousness.  Paul also adds a little special something, which are sliced apples, making this already yummy treat something totally delectable.  Check out his mom's recipe below, which he used to make this beauty.

Pauly C's Monkey Bread - A Clements Family Recipe

Ingredients (serves 6-8)
2 cans (340G X 2)
Pillsbury country biscuits
½ cup granulated sugar
2 - 2 ½ tsp ground cinnamon
2 apples, peeled, cored and diced
1 stick (1/2 cup) unsalted butter
¾ cup brown sugar
½ cup chopped pecans
Bundt pan, coated with butter

Steps to the greatness:

Preheat the oven to 350˚F.

Mix together the granulated sugar & cinnamon, and set aside.

Separate the dough and cut each into quarters. Toss the dough and apple with cinnamon sugar in big ziplock bag. Make sure all dough pieces are covered with cinnamon sugar mix thoroughly. Layer the dough and diced apples in the pan, and continue to do so until all the dough and apples are used up.

In a small saucepan, melt butter and brown sugar. Then pour the mixture over the dough. Bake for about 30 minutes or until golden brown in color. Cool on rack for about 5-10 minutes and then invert onto a serving plate. Sprinkle chopped pecans on top and in center hole of monkey bread. Serve warm.

Homemade Apple Cinnamon Ice Cream

For my birthday this year, some dear family friends got me an ice cream maker and I finally used it this week. I’ve still got a ton of apples left from apple picking so I searched for an apple ice cream recipe and found this one from Chez Panisse. It’s perfect timing- almost exactly a year ago, on a trip to San Francisco, my friends and I had dinner at Alice Waters’ mecca of fresh, locally-grown cuisine. It was delicious, to say the least! This recipe, slightly modified from Lindsey Shere’s Chez Panisse Desserts is easy and well worth the whipping cream calories.

You’ll need an ice cream maker that holds at least 1 1/2 quarts and a large nonreactive saucepan (stainless steel, glass, or ceramic). Be sure to have containers to hold your finished product, too!

Options:
I added in 1/4 cup finely chopped crystallized ginger. If you want a more pure apple flavor, skip this addition, as the ginger can be a little overpowering.

Shere recommends using Gravenstein or McIntosh apples. I’m not sure which I used, but I think one was Fuji and one was a much tarter red apple. It’s your choice.

After the mixture is churned, you can also add a few drops of calvados (apple brandy).

Prep Time: 20 minutes, plus about 2 hours to chill

Churn Time: 25-30 minutes

Makes 1 generous quart

- 1 1/2 pounds apples (4-5 medium apples)

- 3 Tbsp water

- 1/4 tsp ground cinnamon

- 3/4 cup plus 1 Tbsp sugar

- 1 2/3 cups whipping cream (not heavy cream)

- 3 egg yolks

- Vanilla extract

1. Peel, quarter, and core the apples. Slice thin into a non-reactive saucepan and the water and cinnamon. Cover and cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes.
2. Mash with a potato masher or pureé in a blender or food processor. Measure out 1 2/3 cups and stir the sugar into it. If you have extra apple pureé, reserve it for another use.
3. Heat the cream over medium heat until very warm. Whisk the egg yolks in a medium bowl, then slowly add about 1/2 cup of the hot cream, stirring constantly.
4. Return the egg mixture to the pan and cook, stirring constantly, until the custard coats the spoon, about 3 minutes.
5. Strain into a container and stir in to the apple pureé. Refrigerate until cold, about 2 hours. Taste the mixture and flavor with a few drops of vanilla extract. Freeze according to your ice cream maker’s instructions.

Apple Sour Cream Coffee Cake

We’re fully into apple picking season and a few friends and I harvested our bounty at Terhune Orchards in Dutchess County (761 North Avenue, Salt Point NY, 12578. Phone 845-266-3389). Our adventure was part of the MTA’s One Day Getaway Fall Harvest Wine, Cheese, & Apple Picking weekends. The last one is this coming weekend, but you can use the itinerary as a guide for your own trip.

When I went on the same tour two years ago, I got recipe cards from Dutchess County Tourism which included my now-annual-favorite -- an Apple Sour Cream Coffee Cake recipe from The Culinary Institute of America.

You’ll need a 9-inch square baking dish. I’ve been using an 8-inch dish, which requires a baking time of 60 minutes and remember to remove any oven racks above the cake, because it will rise and could get messy (lesson learned the hard way!).

Options:

- I made this with Granny Smith apples, but use whatever you like. Remember that firmer apples are best for baking.

- I’ve also made this without eggs, instead substituting 3 Tbsp ground flax seed mixed with 9 Tbsp water. Let the mixture sit a few minutes before adding it to the recipe so it combines together. When you’re adding it to the butter and sugar, just pour it in slowly in thirds.

- I only used about 1 cup of sugar for the whole recipe, about 3/4 in the batter and 1/4 to sprinkle on top.

- You can substitute a normal-sized container of Greek yogurt if you don’t want to use sour cream. This way you’re not stuck with leftover sour cream!

Makes 16 servings

- 3 cups all-purpose flour

- 3 tsp ground cinnamon

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 3 cups peeled, sliced apples (~3 medium)

- 3/4 cup (1 1/2 sticks) unsalted butter, softened

- 3 eggs

- 1 1/4 cups sugar

- 1/2 cup sour cream OR 1/2 cup Greek yogurt

1. Preheat the oven to 325° F. Grease and flour a 9" or 8" baking dish.

2. Sift together the flour, 2 tsp cinnamon, baking powder, baking soda, and salt. Set aside.

3. Finely chop half the apples and leave the other half sliced.

4. Cream the butter and 1 cup of the sugar together on medium speed until very light and fluffy, 3-5 minutes. Add the eggs one at a time, beating well to combine after each addition. Scrape the sides and bottom of the bowl to combine the ingredients thoroughly. Add the chopped apples and sour cream (or yogurt) and stir until combined.

5. Stir in the sifted dry ingredients. Add the sliced apples and fold them into the batter gently, just until the slices are coated. Pour the batter into the prepared pan, spreading it into an even layer.

6. Bake 45 to 50 minutes or until tester comes out clean and the edges shrink from the sides of the pan.