For as long as I can remember, my Mom made this apple cake. At this stage of my life, this means it’s a very long time, let’s just say Mom is over 90 and we can leave it at that! When Mom referred to this cake she called it Mom’s cake -meaning my dad’s mom or my mom called it the Jewish Apple Cake. Now for starters we are not Jewish. We also called several cake’s mom’s cake since my grandmother was an amazing baker – thus the need to further identify the cake such as Jewish Apple. I did a little on line search about Jewish Apple Cake. It seems it’s called Jewish Apple because it does not use dairy such as milk or butter. There are many versions of this recipe with slight variations but basically the same recipe. I also read that this recipe was published long ago in some women’s magazine. No matter the source, the real testament to this recipe is that it’s so good, it had stood the test of time . A recipe passed by word of mouth from generation to generation and from friend to friend. The bottom line about this cake how good it tastes, that it is super easy to make and it’s a true celebration of fall! It’s a cake that satisfies the apple lover in each of us. You will get such joy from the wafting aroma of baking apples, sugar and cinnamon and then the joy of eating this yummy cake.
From by the bay, wishing you tasty apple cake food memories!
Mom’s Apple Cake a.k.a. “Jewish” Apple Cake
For Apple Filling
5 medium apples , preferably those good for baking such as macintosh
5 tablespoons granulated sugar
1 tablespoon ground cinnamon
For Cake Batter
3 cups all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour. Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top. Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.
It’s Fall and time to get back into the kitchen to bake. I can’t think of a better cookie than this bumped up version of a chocolate chip cookie. This is by far my favorite recipe. It’s crispy, sweet and salty. Chocolate is in every bite thanks to using different sizes of chocolate bits in the cookie. You will want to make this recipe over and over again.
From by the bay wishing you sweet chocolate food memories!
¾cup(1½ sticks) plus 1 tablespoon unsalted butter, room temperature
¾cupdark brown sugar
1½teaspoonsvanilla extract or vanilla paste
1vanilla bean, split lengthwise
1teaspoonflaky sea salt
Find chocolate wafers (do not use chocolate wafer cookies) at specialty food stores, some grocery stores, and online.
Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Fold in chopped chocolate and remaining chocolate wafers.
Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day.
Position rack in middle of oven and preheat to 350°. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use).
Divide dough balls between 2 parchment-lined baking sheets, spacing 3″ apart. Flatten each ball to about ¾” thick and sprinkle with vanilla salt. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks and let cool completely.
Do Ahead: Cookies can be made 1 day ahead. Store airtight at room temperature.
Loving this time of year and one of the best things available in early September is figs! I just picked up some Black Mission Figs at the market and was deciding how to prepare them, when my mother recalled some of her fond food memories about eating figs as a young child in Brooklyn. Her parents had a few figs trees in their small backyard. My grandmother prepared the figs with honey. I found this recipe from Emeril Lagasse , loving that the figs are roasted stuffed with blue cheese for a salty note and finished honey for additional sweetness. We loved this recipe, especially my mother remembering her childhood with this food memory!
From by the bay, wishing you sweet fig food memories!
Fresh Roasted Figs with Gorgonzola
Adapted from Food Network Recipe by Emeril Lagasse, 2004
Preheat the oven to 400 degrees F.
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.
Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2004
This is the perfect potato salad to accompany your fall grilling. Delicious, crispy small cubed roasted potatoes flavored with smoked paprika for a sweet, warm and slightly smokey taste. These flavors are enhanced by adding chopped roasted peppers to double down on the sweet taste of peppers.
From by the bay, wishing you delicious fall food memories!
Roasted Smoked Paprika Potato Salad
Serves 4 to 6
3 pounds baby potatoes
1 tablespoon olive oil, plus more to drizzle on top
1 teaspoon smoked paprika
2 ounces chopped pimentos or roasted red peppers
1/4 cup chopped scallions
2 tablespoons parsley, finely chopped
1 teaspoon sherry wine vinegar
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
Preheat oven to 400F degree oven. Peel and cube potatoes into 1/2 inch squares. Place in medium mixing bowl with 1 tablespoon olive oil, smoked paprika, salt and pepper. Mix well and place in one layer on baking sheet. Roast until potatoes are tender and start to brown, approximately 40 minutes. Remove from oven and place potatoes into a bowl . Add vinegar, scallions, parsley and pimentos. Mix well and adjust salt and pepper to taste. Drizzle with a little more olive oil. Serve at once or at room temperature.
Some of my favorite food memories are from my grandparents farm and enjoying all the seasonal joys of the produce. Peach and plum season is on exception. Celebrate the winding down of the summer and the height of the stone fruit and peach season with this delicious crostata recipe. The crust is light, buttery and crisp. The coarse sugar adds a sweet crunch to the crust. The fruit sweet and bursting with flavor. It’s definitely one of the favorite desserts by the bay. You’ll love it!
From by the bay wishing you sweet and crispy crust food memories!
Stone Fruit Crostata
Ingredients for Dough
8 tablespoons chilled unsalted butter ( one stick)
1cup , plus 3 tablespoons all purpose flour
2 teaspoons lemon zest
1/2 teaspoon fine sea salt
3 to 4 tablespoons cold water
Ingredients for filling
1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon lemon juice
1 tablespoon heavy cream
To make dough cube the butter. In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F. Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet 90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.