Sunday, April 1, 2012
How to Bake a Klarfeld 100 Year Old Sponge Cake
Rabbi Steve Greenberg writes that you should give your children half of the pain your parents gave you and then give them the strength to deal with the half you DO give them. This recipe is from my mother, Frania Klarfeld who told me it came from her mother-in-law, Chaya Klarfeld (Nate, Mel and Allen’s grandmother) who once told Nate that it wasn’t a good day if she didn’t make one of her children cry…better if it was a daughter-in-law. To my knowledge, she never lifted a finger and made a sandwich while living with us, but my mother swears it’s her recipe. To make Chaya Klarfeld’s memory sweet…(come on, believe in Karma) I make this recipe once a year, now just for Adam and Michelle down in FL and have nice memories at 32 Ladue Meadows of family and friends around the big table… enjoy…
• 12 or 13 eggs, separated
• Juice and grated rind of 1 lemon and one medium orange
• 1 ½ cups sugar separated into two ¾ portions
• 3/4 cup Passover cake meal
• 1/4 c Passover potato starch
Sift cake meal and potato starch together with ¾ cup sugar. Set dry ingredients aside.
In a Kitchen Aid Artisan (This is a Klarfeld recipe so we do and can name drop the best) Beat egg whites stiff but not dry. (that means glistening with firm peaks not dry)
Add the other ¾ cup sugar to the stiff egg whites and beat a minute or so on high speed. Move beaten egg whites to a clean Dutch oven (That is a big flat soup/braising pot that is at least a 10 Quart – my mother used an old aluminum banged up one.. but we should at least honor her with All-Clad)
Back to the Kitchen Aid….with same beater and bowl from egg whites, beat the yolks thick and lemony on medium speed. Add the juice and grated rind of one lemon and one orange. Now add the dry ingredients you sifted in first sentence (cake meal, sugar, potato starch) a little at a time (1/4 cup works) to the egg yolk mixture at medium speed till you get a nice yellow batter.
(see I do use an All-Clad)
With a 2 cup measuring cup take some of the beaten egg whites and mix it in with the yellow yolk batter by hand. Then carefully blend the two mixtures, one white, one yellow in the Dutch Oven till blended but don’t over do it.
Pour into 10" ungreased tube pan with removable tube. Cut around with knife. Bake at 350 for 50 minutes - one hour. Invert over bottle until cool. If you go to a flea market see if you can get the real deal, an old glass returnable Pepsi bottle with the swirls.
Brie Brei with Marmalade Sauce and Chopped Pecans
3 sheets matzo
¼ cup milk or half and half
1 teaspoon salt or sugar (or more to taste)
2 tablespoons butter
4 ounces Brie cheese, cut into 6-8 slices
½ cup marmalade
1 tablespoon brown sugar (optional)
2 tablespoons chopped walnuts or pecans
1) Break up matzo into approx. 2”- 3 “ pieces. Place in colander and rinse with water, until matzo pieces are damp but not wet. In a medium sized bowl beat eggs together with milk and salt or sugar.
2) Mix the matzo pieces into the eggs and combine well, so that every piece of matzo is coated in the egg batter.
3) Meanwhile melt butter in a large skillet over medium-high heat until it sizzles. Add the matzo batter all at once, spreading it out evenly over skillets.
4) As the brei frittata begins to cook and set, place the brie slices in any configuration you like across it’s surface.
5) Finger crossing time: When the brei pulls away from the sides and is a deep golden brown around the edges use your spatula to help guide the frittata onto a platter. Place skillet face-down over platter, and with one hand holding the skillet handle and the other hand beneath the platter, without hesitation flip them over so that the brei lands in the skillet brie side down. Cook for another 2 or 3 minutes.
6) While Brie is melting, heat marmalade in small saucepan so that it becomes syrupy, add 1 tbsp. brown sugar if you like it on the sweeter side.
7) Cut brei into desired sized wedges. Flip the wedge so that the brie is showing. Pour a tablespoon or two of the marmalade across the top, and then scatter with teaspoon of chopped walnuts. Serve warm. Makes 3 or 4 servings.
Sour Cream & Onion Matzo Brei Makes 3 or 4 servings
1 bunch of trimmed spring onions, chopped
3 tablespoon butter, divided
3 whole plain matzo sheets
1 cup sour cream
2 ½ -3 tablespoons dry onion soup mix
1) In a large skillet over medium flame heat butter until it melts. Add chopped spring onions and sauté until medium golden brown and crispy around edges. Remove from skillet and set aside.
2) Break up the matzo rinse them in a colander with cold water.
3) In a large bowl beat eggs until light and foamy. Fold in sour cream and then mix in dry onion soup mix until incorporated. Stir moistened matzo into egg mixture and combine well.
4) Add remaining 2 tablespoons of butter to the skillet and heat until it sizzles. Pour batter into the skillet. Fry until golden brown on brown and turn over and fry on the other side until done to taste.
5) Serve hot and sprinkle sautéed spring onions across the matzo brei.
Read more: http://blogs.forward.com/the-jew-and-the-carrot/153896/brie-brei-with-marmalade/#ixzz1qp671SI2