Holidays are coming...

Enjoy the recipe and cake from Israeli Gerbera (on Russian)
Этот рецепт только на русском.

Cherry Sour Cream Coffee Cake

Cherry Sour Cream Coffee Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature, 1 1/2 cups granulated sugar, 3 extra-large eggs at room temperature, 1 1/2 teaspoons pure vanilla extract, 1 1/4 cups sour cream, 2 1/2 cups cake flour (not self-rising), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 cups cherries, pitted

For the streusel:1/4 cup light brown sugar, packed, 1/2 cup all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon kosher salt, 3 tablespoons cold unsalted butter, cut into pieces3/4 cup chopped walnuts, optional

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Carefully add cherries to a batter.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
Бисквитный кекс со вишней.

Тесто: 12 столовых ложек сливочного масла (150 грамм) комнатной температуры, 1 1/2 чашки сахара, 3 яйца, 1 1/2 чайных ложек ванильного экстракта, 1 1/4 чашки сметаны, 2 1/2 чашки муки, 2 чайные ложки разрыхлителя, 1/2 чайнох ложки соды, 1/2 чайной ложки соли, 2 ачашки свежей (или замороженной вишни)

Сладкая затирка: 1/4 чашки коричнового сахара, 1/2 чашки муки, 1 1/2 чайной ложки молотой корицы, 1/2 чайнох ложки соли, 3 столовые ложки сливочного масла, 3/4 чашки мелко нарезанных орех.

Нагреть духовку до 350Ф. Приготовить формочку для выпечки бисквита.

Смешать в миксере масло, сахар и начать взбивать. Добавить по одному яйца, ваниль и сметану. В отдельной посуде смешать муку, соль, соду и разрыхлитель. Включить миксер и постепенно добавить мучную смесь к смеси в миксере. Все перемешать, выключить миксер и аккуратно добавить вишню.

Для сладкой затирки: смешать коричневый сахар, муку, корицу, соль и масло. В конце добавить орехи. Выложить половину теста в форму и посыпать половиной затирки, затем наверх выложить вторую половину теста и посыпать остатком затирки.

Печь в духовке около 1 часа. Вынуть готовый кекс, остудить, вынуть из формы.

Recipe from http://www.notderbypie.com/cherry-sour-cream-coffee-cake/

More fiber in Jewish diet

You may be wonder how to bring more fiber into daily menu... It's easy, if you like CHICKPEAS. Enjoy easy recipe from NY Times (watch video for the clear directions)

Chickpea Salad With Ginger
Time: 10 minutes with precooked chickpeas


1 tablespoon cumin seeds or ground cumin, 3 cups cooked or canned chickpeas (rinse canned ones), 2 bell peppers, red, yellow or orange; cored, seeded and diced, 1 red onion, diced, 1 1-inch piece ginger, peeled and minced, or more to taste, 1 tablespoon sugar, optional, 3 tablespoons fresh lemon juice, or to taste

Salt and pepper to taste

Chopped fresh cilantro leaves.

1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.

2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Yield: 4 servings.

"Чемодан – аэропорт – Касриловка!"

Are we coming back?..(This posting for Russian-speaking Jews)

Сегодня аналитики на www.zahav.ru опубликовали статью, которая будет интересна многим. Несколько лет тому назад многие бы просто отмахнулись от этой темы. Сегодня - это для некоторых актуально.

К этому могу добавить еще одну довольно резкую статью

Для меня интересен один вопрос: "Почему эта ситуация сложилась именно в Израиле?"

Glazed apple lattice coffee cake (Пирог-плетенка с яблоками)

Glazed apple lattice coffee cake (Пирог-плетенка с яблоками)

This rich dough takes a couple of hours to rise—just set it aside and forget about it.
My personal notes:
- for dough: I mixed 2 tablespoons warm water, 1 teaspoon flour, 2 teaspoons sugar, 1 package active dry yeast.
- for filling: I mixed apples with 2 tablespoons sugar, added 2 teaspoons bread crumbs and 2 teaspoons lemon juice.
- instead of cookie crumbs I used bread crumbs and it works just fine.

Makes 8 to 10 servings

Dough:
2 tablespoons warm water (105°F to 115°F), 1 package active dry yeast, 1/2 cup whole milk, 6 tablespoons sugar, 5 tablespoons unsalted butter, diced, room temperature, 1 teaspoon salt, 2 large egg yolks, 1 teaspoon finely grated orange peel, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, 2 to 2 1/4 cups all purpose flour

Filling:
2 tablespoons (1/4 stick) unsalted butter, 6 tablespoons (packed) golden brown sugar, 1 1/4 pounds Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices, 1 teaspoon finely grated orange peel, 1 teaspoon finely grated lemon peel, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, 1/8 teaspoon ground nutmeg Nonstick vegetable oil spray, 1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers

Glaze:
1 1/2 cups powdered sugar, 2 tablespoons (or more) orange juiPreheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.For glaze:Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.

For dough: Place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area; let rise until light and almost doubled in volume, about 2 1/2 hours.

For filling: Melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.Place large sheet of foil on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch rectangle.

Sprinkle cookie crumbs in 4- inch-wide strip down center, leaving 1/2- inch border at top and bottom. Arrange apples with any juices atop crumbs. Starting 1/2 inch from each long side of apples, cut straight to edge of dough at 1-inch intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 3/4 hours.
Preheat oven to 375°F. Bake cake uncovered until golden brown, 30 to 35 minutes. Gently run spatula under cake to loosen from foil. Cool 30 minutes.For glaze:Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by 1/2 teaspoonfuls if too thick. Drizzle glaze over cake. Cut crosswise into slices. Serve slightly warm or at room temperature.


Recipe from Bon Appétit October 2007

Do you want a woman-boss?..

Recently some numbers came out of Pew Research center Let's believe these numbers will bring some GOOD changes for the world. Make sure, not every woman can be a good leader. Be aware of the bad ones (from personal experience)!

Quick pickled peppers

Quick pickled peppers

Total time: 20 minutes, plus pickling time
Servings: Makes about 4 cups

8-10 whole peppers, 1 1/2 cups rice vinegar, 3 cloves garlic, peeled and lightly smashed, 2 teaspoons kosher salt, 1 tablespoon sugar, 2 teaspoons dried oregano, 1/2 teaspoon whole black peppercorns, 1 small onion, sliced 1/4 inch thick, 2 to 3 whole chiles de arbol or other small dried red chile (optional)
1. Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate.
2. In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.
3. Blanch the peppers in a large pot of boiling water until they begin to soften and the color just begins to fade, 2 to 3 minutes. Drain the peppers and pat dry with a kitchen towel; do not rinse them.
4. Place the peppers, still warm, in a large nonreactive container with a cover and pour the vinegar solution over them. Seal tightly and refrigerate at least 8 hours.
Закусочный маринованный перец

8-10 целых перцев, 1 1/2 чашки уксуса, 3 зубца мелко нарезанног чеснока, 2 чайных ложки соли, 1 столовая ложка сахара, 2 чайных ложки сухого орегано, 1/2 чайной ложки черного перца-горошка, 1 головка мелко нарезанного лука, 2-3 штуки сухого острого перца (по желанию)

Разрезать перец на 2 части.
В небольшой кастрюле смешать уксус с 2 чашками воды, чеснок, соль, сахар, орегано, перец и лук. Закипятить, оставить на огне еще в течении 3-4 минут.
Тем временем бланшировать перец в горячей кипящей воде в течении 2-3 минут. Отцедить воду, подсушить перцы.

Уложить перцы в стеклянную банку и залить приготовленным горячим рассолом. Дать остыть и поставить в холодильник на 8-10 часов.

Recipe from Los Angeles Times

Old-fashioned yiddishe salad with fresh cucumbers and boiled eggs

Old-fashioned Yiddishe salad with fresh cucumbers and boiled eggs

2 fresh cucumbers pared and sliced to desired thickness, 4 boiled eggs, 1/4 cup sour-cream, 1/4 cup mayonnaise, 1/4 cup finely chopped red onion, salt and pepper, some dill for decoration.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl.

Add cucumbers to eggs and onion. Mix in mayonnaise and sour-cream. Refrigerate until thoroughly chilled. Decorate with chopped dill.

Салат из свежих огурцов и яиц

2 свежих огурца, 4 яйца, 1/4 чашки сметаны, 1/4 чашки майонеза, веточки зелени, 1/4 чашки мелко нарезанного красного лука, соль и перец по вкусу.

Огурцы очистите от кожицы и нарежьте небольшими полукружочками.Яйца отварите вкрутую, остудите, очистите и мелко порубите. Все приготовленные продукты смешайте, добавьте майонез и сметану, посолите, поперчите и перемешайте. Готовый салат выложите в глубокую салатницу и перед подачей на стол украсьте веточками зелени.