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September 15, 2017     Heritage Florida Jewish News
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September 15, 2017
 

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PAGE 14A HERITAGE FLORIDA JEWISH NEWS, SEPTEMBER 15, 2017 I Apple and Honey Pie Pops. ! Sheri Silver By Sheri Silver Like most Jewish holidays, Rosh Hashanah brings to mind certain traditional food customs--the most well-known being the dipping of apples in honey. And while a classic apple pie or cake is a lovely way to com- memorate our hopes for a"sweet new year," I thought it would be fun to change things up a bit. These apple and honey pie "pops" are a cinch to make--and even more fun to eat! They can be assembled (and frozen) in advance, and are especially nice to serve for a crowd--no cutting or forks needed! Even better, you only need a few simple ingredients, yet wind up with something truly delicious--and a little differ- ent. Sweet indeed! Ingredients 2 Granny Smith apples, peeled and diced 2 Tbsp sugar 2 Tbsp honey 1/4 tsp cinnamon 1/4 tsp salt I package (2 crusts) refrigerated piecrusts, set out at room temperature for 15 minutes i egg, beaten with i Tbsp water raw or "sanding" sugar, for sprinkling Special equipment: 2-3" cookie cutter (or drinking glass) lollipop sticks Directions In a medium pan combine the apples, sugar, honey, cinnamon and salt. Bring to a simmer and cook over low heat for about 10 minutes, or till the apples have softened and the juices have thickened. Remove from heat and let cool. Pre-heat oven to 400; line two baking sheets with parchment paper. Unroll one pie crust on a work surface. Use your cutter to make as many circles as you can; place on your prepared baking sheets. Put a lollipop stick in the center of each circle, pressing down lightly to secure. Place a teaspoon of cooled filling on each circle. Use a pastry brush to brush a bit of the beaten egg around the edge of each circle. Unroll the second piecrust and cut out an equal number of circles to the first crust--place atop the filled crusts and press lightly to seal. Crimp the edges with a fork, and make a few small incisions in the center to allow steam to escape. Brush tops with the egg and sprinkle with the raw sugar (pops may be frozen at this point--reheat directly from the freezer, adjusting baking time by a few extra minutes). Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve warm or at room temperature (pops may be kept tightly sealed, at room temperature, for 3-5 days). How to make Shakshuka for a crowd Shannon Sarna Shakshuka is simple and versatile. New Year. New Optimism. Create Your Legacy. This is the time of the year when we pause to reflect and consider. We think about the past and the future. We make amends and we make plans. Your legacy can be structured to fit your lifestyle, goals, family, and financial needs. TOP Jewish Foundation is here to help you with tax-advantaged planned-giving strategies and to provide professional investment management for legacy funds. Endowment Funds Donor Advised Funds Managed Funds Whether you're able to establish large funds or small ones, we invite you to call and discuss the possibilities. Please contact: Emilie Socash Executive Director emilie@topjewishfoundation.org Ellen Weiss Associate Executive Director ellen@topjewishfoundation.org A IgI TOP Jewish Foundation We make giving easier Tampa Orlando Pinellas Jewish Foundation, Inc. 13009 Community Campus Drive, Tampa, Florida 33625 1-800-372-5246 www.topjewishfoundation.org By Shannon Sarna (The Noshervia JTA)--I thinkwe can all agree that shakshuka is probably one of the greatest dishes ever created. It's easy, simple and you can usually make it from stuff you already have in the house: canned tomatoes, spices and eggs. You can add vegetables like masted eggplant, fresh (or frozen) spinach or cheese like feta or goat cheese. It's also versatile in terms of size: You can make a small portion or a much larger one. Shakshuka for a crowd is ideal for brunch entertaining. Serve it up with some labne, hummus, chopped Israeli salad and fresh pita or other good bread for dipping. Ingredients: 2 tablespoons olive oil I large onion 4 garlic cloves 112-ounce jar roasted red peppers, drained and chopped (can also use freshly roasted peppers, skin removed and chopped) 2 28-ounce cans diced tomatoes I tablespoon paprika 2 teaspoons cumin 1/2 teaspoon caraway seeds salt and pepper to taste 6-8 eggs 2-4 ounces feta cheese 2 tablespoons chopped fresh parsley pita or fresh bread for serving Directions: 1. Preheat oven to 375 F. Grease a 9-by-ll Pyrex dish. 2. Add oil to a large saute pan (pan should be a little on the deeper side) over medium heat. Add onion and cook for 4-5 minutes, until soft and translucent. Add garlic and cook 1 minute. Add roasted bell pepper and spices and continue to cook for 3-4 minutes, until fragrant. 3. Scrape mixture into greased Pyrex dish. Add the 2 cans of diced tomatoes and mix. 4. Place in oven for 30-35 minutes, until sauce has thickened slightly and tomatoes are cooked. 5. Carefully remove pan from oven. Using a tablespoon, create 6-8 wells in the tomato sauce. Crack eggs and gently place in each well 6. Place pan back into oven for 3-5 minutes, or until whites have just set and egg yolks are still runny. (Or to your liking). 7. Remove from oven. Sprinkle with feta cheese (optional) and fresh parsley. Serve hot with fresh pita or bread. Shannon Sarna is the editor of The Nosher. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at ww- wTheNosher.com.