Coq au Vin (Kosher !)

Oh, the French !!  Their cuisine never ceases to AMAZE me !  It seems that almost every time I make a French recipe, it's delicious.....because it's French ! Last year I went to Portland, Oregon with my mother, Sonje. Her friend Lorna, took us to the historic Heathman hotel,which has a French restaurant. There I ordered Coq au Vin for the first time. Oh boy, now that's an award winning dish !   I recently made it for the first time, when I had my mother and brother Brett over for the last night of Hanukkah. When I tasted it at the dinner table, I swooned and let out an "Oh yum" under my breath. I know that it isn't polite to brag about the food you've just made, but oh boy, this was good ! Why haven't I made Coq au Vin before !!??  It was probably out of ignorance and fear, that the recipe was going to be too complicated. Man, I didn't know what I was missing ! G-d has really blessed the French with out-of-this-world inspiration in their recipes ! Some dishes are rustic and comforting, and others are sophisticated and very elegant. Many recipes are actually easy to make, with many not  having a lot of ingredients ! On another note...but speaking of the French...Why don't we forget the word "Diet" and eat more sensibly and enjoyably like they do....Eating healthy, balanced meals...lots of colorful,fresh ,in-season, organic vegetables...avoiding foods made with white sugar and white flour, 6 days a week, and fried foods...having fresh fruit for dessert...and one day a week having a high quality,small sweet dessert if desired (Optional,like a pastry from a French bakery). I also like to have a small handful or two of Lily's Dark Chocolate Chips, that are sweetened with stevia, for a little snack mid-day. I found them at Whole Foods Market. We don't have to torture ourselves with weird,unbalanced diets !!! Oh, and exercise every other day helps tremendously too !!! The French walk a lot !!!

   A typical Coq au Vin recipe uses bacon, I would imagine, for flavoring. I read in the Bible that the Lord doesn't want us eating pork and shellfish, (When the Creator of these creatures say not to eat them, I believe He knows what he's talking about ! So, I abstain !) So, I decided to look for a recipe that left the bacon out. To my delight, I found Jaime Geller's two recipes online, and then it dawned on me that I have her "Joy of kosher" cookbook !  After making and tasting this divine recipe, I thought ...who needs the bacon ??!!  So here 's an adaption of Jaime's recipe for "Coq au Vin with Veal Sausage, Thyme, and Merlot", minus the veal sausage. I recommend using small organic chicken legs and small or boneless thighs, as I think the sauce will infuse it's flavor better than if you are using thick,less tender breasts.I also added carrots to this recipe. This entree would also be delicious served with garlic mashed potatoes. sprinkled with some chopped parsley !

  P.S. So don't be afraid to try a new recipe, even if it's French ! This stint on this earth is short, and there are a bazzzzilion recipes out there !! Add something new to your repertoire !! (Repetoire is a French word as many so called English words are !) Oh, and by the way....cook with fresh vegetables....old mushrooms taste like old mushrooms....old potatoes taste like old potatoes, etc., etc..

                               Coq au Vin with Thyme and Merlot

2 tablespoons olive oil
One 3 1/2-pound chicken cut into 8 pieces
   (I  also used a 3 1/2 pound package of organic thighs from Costco)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup peeled pearl onions (fresh or frozen)
2 garlic cloves, minced
2 tablespoons tomato paste
one 750 ml bottle merlot (I found a bottle of Charles Shaw at Trader Joe's for around $4.00.)
1 small bunch fresh thyme or 1 tablespoon dried
1 bay leaf
3 carrots, sliced in 2" pieces, or 15 baby carrots with 1/2 " stems
1 cup cremini mushrooms, halved
1/2 cup chopped parsley

   Preheat the oven to 375 degrees. Heat a large Dutch over medium-high heat and pour in the oil. (I used medium heat because I have a hot stove.) Season the chicken with the salt and pepper. Brown the chicken on all sides, cooking for 10 to 15 minutes total and then transfer them to a large plate. (I also used a frying pan so that there are not too many pieces in the pan together, that would cause steaming.) Add the onions to the drippings and sauté them until browned, about 6 minutes. Add the garlic and cook for about 3 seconds, until fragrant. Stir in the tomato paste and cook 2 minutes. Add 1 cup water, the wine, bay leaf, torn in half, and the reserved chicken. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes.
   Add the mushrooms and the carrots, re-cover, and bake until the chicken is tender, about 30 minutes more.
   Transfer the chicken and all the vegetables with a fine-mesh strainer or slotted spoon to a bowl and keep warm. Remove and discard the bay leaf and the thyme sprigs, so just sauce remains in the pot. Bring to a boil, and simmer until reduced by half, about 20 minutes. Return the chicken and vegetables to the sauce and stir to coat well and heat through. Serve immediately on a rimmed platter,  sprinkle some chopped parsley on top, passing any extra sauce in a gravy boat.
   Another way to individually plate this entree, would be to place a good spoonful of garlic-mashed potatoes on each plate, and then to place chicken and vegetables on top.
   So voila, there you go ! Make this lovely dish for a Holiday, birthday, anniversary, or any time you feel in the mood to pretend you're in Paris !

                 

A Rainbow Salad Inspired by "Love and Garlic" !

Back in the day when I had 3 young children, there was one activity that I loved and still love, which was  to attend cooking classes ! I have taken classes from a former Fresno Bee Newspaper food writer, Whole Foods Market, Erna's Elderberry House Restaurant in Oakhurst,Ca., Pascale Beal of Pascale's Kitchen in Santa Barbara, a language school in France, a B and B in Washington, and a wonderful catering company in Fresno called Love and Garlic, owned and run by Nancy Vajretti, a fabulous cook ! (You might enjoy taking cooking classes solo, with a friend, or with your spouse. I hope this list gives you some ideas of where you might attend.) Nancy had a cozy kitchen, where a small group of us would gather around a large,  square table on stools. She would discuss the menu with us first. Often the recipes had history to go with them, like Gelsomina's Chocolate  Pudding Cake, or her mother's Minestrone Soup, which consisted of pulling a variety of vegetables out of the fridge. I think knowing that a dish has a story behind it, makes it just a little more special, significant, interesting, and personal.

   Well....Everything that we made in Nancy's kitchen was scrumptious, which brings me to recall her "This Season's Pear Salad".The reason I am writing about this salad, is because often when I make it, people go a little coo coo over the dressing ! I went berzerk when I first tasted the spicy dressing and the wonderful medley of ingredients !!! It was like no salad I had ever tasted before ! Nancy's version had poached spicy pears in it, white cheddar cheese, pine nuts, dried craisins (cranberries), and raisin nut bread croutons, with a red wine pear vinaigrette dressing.

I have changed the salad ingredients a little, as well as the dressing recipe, but I think both versions have that WOW factor ! The salad is also beautiful to behold with the eyes, because of it's variety of colors in the baby greens, blueberries, oranges,  apples, raspberries, strawberries, cheese, and pine nuts. It's a lovely salad that fits in well with all seasons of the year, and any Holiday or celebration.This salad could also be a whole meal with some yummy muffins added to it.

                                     
                                         Spicey Fruit, Cheese, and Pinenut Salad

1/2-1 large box or bag of baby greens
2 apples,sweet-tart, sliced thin
2 oranges,sliced or cubed
1 small carton raspberries
1/2-1 small carton blueberries
10-15 strawberries,sliced
1/2 cup toasted pine nuts
1/2 lb. Jack cheese, crumbled in 1/2'' pieces

                                                    Vinaigrette

1 cup extra virgin olive oil
1/2 cup orange juice concentrate
1/2 cup red wine vinegar (or raspberry vinegar)
1/4 cup cranberry juice
2 tablespoons honey
1 cinnamon stick, freshly ground (The 3 sweet spices can be ground together.)
1 whole nutmeg, freshly ground
6 whole cloves, freshly ground
1/2 teaspoon salt
1 teaspoon fresh cracked pink peppercorns
      (or 1/2 teaspoon ground black pepper)
1/4 cup chopped fresh mint and tarragon (optional but good !)
1 to 1 and 1/2 cups raisin bread, cut into cubes (optional)

   Whisk all of the dressing ingredients in a large jar or a blender, plus 1 teaspoon of the ground cinnamon, nutmeg, and clove mixture. Taste to see if it needs more seasoning, honey, or juice. (Sometimes I also add some Xylitol, a natural sweetener, if the dressing is too tart. You also could add a little raw sugar.)

   In a salad bowl, put the greens, 3/4's of each fruit, 3/4's of the pine nuts, and 3/4's of the cheese crumbles. You can slice the fruit with a knife, but I prefer a mandoline slicer, which makes gorgeous, thin slices. Drizzle some of the vinaigrette over the salad and toss. Do not overdress the salad. Arrange the extra fruit, pine nuts, and the cheese on top. Then lightly sprinkle some more vinaigrette over all. A plastic squeeze bottle works great for this.

  P.S. As an option, you can lightly toast some raisin bread croutons in a frying pan,
on medium low heat, and add those to the salad.

   P.P.S. At my daughter Brittany and son  in law Jeff's house for a Holiday, we had  wonderful Mexican tamales that were prepared by Casa de Tamales Restaurant in Fresno. Their Aunt Monique made brown and white rice with sautéed onions and a southwestern salsa added, that had beans in it ! It was delicious ! For a big holiday gathering, it can be a whole lot less stressful to order from a restaurant, if that floats your boat. People bringing food also is helpful !
   I made a green salad that had watermelon radishes, orange slices,pears slices, pumpkin seeds,radish slices, toasted cracked hazelnuts, and dried cranberries.  You could also add sliced avocados and sliced mangos, if you'd like. It had a south of the border flavor, so to the salad dressing recipe that I have written on this page, I added 1/2 teaspoon of dried chili flakes. You also could add 1/4 cup of lime juice if desired. Taste and see if this is a delicious, mildly spicy dressing for you, and if not, just adjust the seasonings !
   Isn't Adonai amazing, good, and loving to have given us such a wonderful variety of  colorful and delicious foods !! Thank you, thank you loving Father !!!

Homemade Chai Tea for Winter !

Winter is coming ! That means cold weather with warm hearty soups and stews, along with hot, comforting drinks, aromatic teas, and soothing coffees. The past couple of years, I have been buying  affordable Trader Joe's Chai teabags in boxes.  On my last visit there, they were out of this delicious tea. I also bought some luscious handmade loose chai tea that a man had made, and his wife was selling at the Hanukkah Bazaar at Temple Beth Israel in Fresno. Wow, the flavor was so intense, and I couldn't believe that it only took 1/2 teaspoon of the mixture to make one cup of tea ! Well, I took that little canister of tea to New York, when I visited my daughter Brittany and her new husband Jeff, recently,  and I left it there for them. Soooo,  not having any Chai tea and having been wanting to make my own chai tea, I decided now was my chance to give it a shot !

   I gathered the ingredients that I found in my kitchen,such as cinnamon sticks, black pepper corns, star anise, fresh ginger, cardamon, a small piece of a vanilla bean, a whole nutmeg, and ground them up in my little coffee grinder, then steeped 1/2 to 1 teaspoon of  the tea in a mug filled with hot water. I was amazed how EASY the whole process was ! It probably took about 5 minutes from start to finish ! I noticed at our local  Lassens Market that there are different flavors of Chai tea, so basically you can put whatever blend of spices in the grinder that you want , to make the particular tea that suits your fancy ! You can also add whole cloves, coriander seeds, and  fennel seeds to your mix. Oh, by the way....Did you know that Chai means tea ? So if you're making Chai tea, you're really making tea tea !

When I went out to buy the spices to make the tea, I looked in a couple of grocery stores. There, I was able to find what I needed, but at expensive prices. Then I went to a Mediterranean market in Fresno and was able to find most of these spices in bags and plastic containers. (Entering that market was like going to the other side of the world ! One  Persian customer was buying freeze-dried limes for I know not what , and roasted watermelon seeds covered in a pink powder ??  I bought pomegranate molasses for the first time to drizzle on roasted acorn squash !)  The quantities of the spices were larger and cheaper ! It may take a few trips around town to find what you need. Some recipes add black tea as well. I prefer not to add the extra caffeine, so I leave it out. You can add loose tea or a tea bag when you are steeping your tea, if you want.



My Version of Chai Tea


1/2  teaspoon whole pepper corns
1 cinnamon stick
1 teaspoon cardamom pods
1/2 inch fresh ginger
2 star anise or
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/4 vanilla seed

Grind all the ingredients  in your coffee bean grinder. Leave them in the covered grinder or put them in an air tight container. (A pinch of these spices might taste good in your coffee another day, or in a citrus salad dressing, or in applesauce ! ) Put 1/2  teaspoon of the mixture in a teacup. Add 6-8 ounces of boiling water. Cover your cup and let it steep for 3-5 minutes. I heat about 1/4-1/3 cup of milk or 1/2 and 1/2 in a metal measuring cup on the stove. Watch it carefully ! Add the hot milk to the tea, plus a teaspoon of honey, or a little more ,if desired. If the tea isn't strong enough for you, add a little more of the tea mixture to your cup.
                                   Then I take my tea outside ,if it's warm enough, watch my cats enjoying the sun rays, gaze around the tranquility of my flowers and trees in my garden, watching a new morning  unfolding, and thank G-d for another day of life !
   P.S....This tea, placed in small zip-lock bags,  then put in decorative bags, and tied with ribbon or raffia, would make nice gifts !
   P.P.S....Freeze-dried limes add authentic lime flavor to cuisines including Middle Eastern, Mexican, Thai, and Indian foods. The watermelon seeds are dried, salted, and offered to guests in Persian homes. There are such new, exciting, things to learn when entering into a different cultures' market and going up and down the isles, studying all the foods one has never seen before ! Ask questions about certain foods are used ! Your world will expand and grow !!

Heaven on Earth...Chateau du Sureau !

I have a secret retreat that I call my place of Ahhhh, or my  little Heaven on Earth, which is located in the California Sierra Mountains, in a petite town called Oakhurst. Shhhhh, don't tell anyone where I go or what I do there ! This would be Chateau du Sureau, a ten room castle, and also on the property is Erna's Elderberry House, a fine dining restaurant, owned by Erna Kubin-Clanin and her husband Rene. A beautiful ochre colored villa and a luxurious spa can also be found amongst the pine trees and elderberry bushes. Sureau means elderberries in French.
   Do you ever find that perhaps once a year or more, you long for a haven of peace and quiet, somewhere where you can unruffle your feathers, where stress is a forgotten state of being ? Well, I have those times too, and those are the moments when I dream of staying at Chateau du Sureau and dining at the Elderberry House...Trust me, this inviting, homey, elegant, little castle is well worth  putting on your bucket list and saving your pennies for....a taste of European elegance in California !
   When I arrive at the green iron gate, I am greeted by a sweet, friendly voice saying,"Welcome home !" A darling chambermaid and a charming bellman escort me to my favorite room called the Safran, which means saffron in French. All of the rooms have herbal names. As I enter, I see my oh, so soft bed with the fluffy down comforter, a warm fire burning in the fireplace (if it's chilly), a little gateau (cake) wrapped prettily, on an antique plate with a pearl handle knife. I see the beautiful antique armoire in which to hang my clothes, a tall tapestry of the lady and the unicorn on the wall, fresh flowers, some sweet surprises in a cookie tin, lovely toiletries by the sink,  a cuddly soft white robe, and on it goes ! Soft classical music is playing. My darling chambermaid even brings me a  beautiful plate of refreshment, such as a salad, or fruit and some tartines (open-faced sandwiches),with a glass of their special spiced tea or wine. Like I said, ahhhhhh......
   One of my favorite pleasures for unwinding is to take a good book or two, go down to the pool, lay on one of the terry covered chaises, and just bask there, reading for hours !  I like to read  books like "God on a Harley" by Joan Brady and "French Women Don't get Fat" by Mireille Guiliano. Usually no one is swimming in the pool, because I go up there in less touristy times, Spring or Fall. A wonderful young lady or gentleman always comes down the steps to check on me, to offer tea or a delicious snack, which I never refuse ! Por quois pas ! When the sun starts setting and I am feeling the fresh mountain air start to chill, I reluctantly pack up my books and go into the Chateau to get ready for dinner. I am consoled with the fact that I have one more day to lie out by the pool and that I  will have a fabulous meal in the gorgeous restaurant  tonight !
   It's fun to dress up and walk down the lane, past the beautifully lit fountain, to the candles flickering and the fire blazing in the restaurant.You may receive a special greeting by the Sommalier or one of the excellent waiters. Dinner is always divine, around six courses, with wine pairing if you would like. Even if you are dining solo, the experience is so lovely. When I am alone, I really am not, because I believe that my Lord Yeshua is with me on a special date ! I usually invite friends to join me on one of the other nights. After a beautiful dessert, you may be given some special, sweet bon bons to top off your perfect evening !

   After dinner, knowing that your warm,inviting chambre is only a short walk away gives one a sense of delight. There are logs to burn in the fireplace, soft classical music to play, candles to light  and place around the spa tub, that you can luxuriate in under clouds of bubbles ! Then dry off with a fluffy, cotton towel, slip into one of the ultra-soft robes, and melt into the silky sheets and  down-filled pillows on your antique bed. Ahhhhh.....again ! There may also be a sweet little edible surprise left on the bed for you, in case you haven't indulged enough !

      Waking up in the morning is another sensory delight (They just keep coming !), when I smell the aroma of freshly baked croissants wafting under my door, and a charming miss or gent knocks, carrying a darling tray with just brewed coffee, cream, a tiny honey pot, and a little vase holding fresh flowers. Ohhhhh.....Can I stay here forever !!!?  I have time to sip my coffee, gazing at the fire, listening to soft music, and reading my Bible, before going down to the Provencal patio and herb garden for breakfast !

   I eagerly anticipate what breakfast delights await me, as they are always a welcome surprise. Fresh squeezed orange juice, flakey croissants with homemade strawberry and apricot jam, a chicken vegetable quiche, ginger apple cake, fresh fruit,  homemade granola, and on and on it goes. Speaking of granola, I'm following this story with a homemade granola recipe !
   Then I'm off to my quiet place by the pool to read my second book. Others may choose to walk around Oakhurst or take a day trip to Yosemite National Park, to see the grandeur and beauty of God's creation.
   On my last wistful day, I like to walk down a winding path through the graceful  pine trees, to the koi fish pond. Large, gorgeous koi fish slowly swish themselves around, peeking their lips out of the water, hoping you've brought them a treat to nibble on.  There are graceful statues of two cranes nearby, as well as a giant chess game, and a delightful wooden swing which I love to sail high on ! One time one of the gentlemen working there gave me a big push !
   Lastly, after packing up my things, the sweet hostess discreetly gives me my bill (Tipping is included for the Chateau.), a gift of roasted California almonds, and a bottle of water for the  winding drive  down the mountains towards home. Ahhhh.....Erna, and Rene, you think of everything, you and your wonderful, kind staff , having given me a calm, restful, rejuvenating stay.....my little secret place of heaven on earth !
   Merci, merci beaucoup !!! Que Dieu vous benise !!

                                                    My Toasted and Raw Granola

   In my college days, I was a super health nut and a vegetarian. I loved making my own granola often, after a friend gave me her recipe that I went berserk over !! Well, I lost the recipe, but this recipe is pretty yummy. I decided to combine raw and baked granola to make the recipe healthier and I use organic ingredients !

4-6 cups oats, old fashioned
1 cup shredded coconut (I like to use the large flakes.)
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1 cup chopped nuts (walnuts,pecans,or almonds)
1-2 freshly ground cinnamon sticks
1-2 freshly ground whole nutmeg
1 teaspoon kosher salt
1/2 cup honey
1/2 cup maple syrup
1/2 cup molasses,organic,unsulfured
1/2 cup olive oil
3/4 cup raisins
3/4 cup dried cranberries
1/2 cup dried cherries (if desired)
                 

 

 Pre- heat the oven to 300 degrees. In a coffee grinder, grind 1-2 cinnamon sticks and 1-2 whole nutmegs. (If you don't  have a coffee grinder, you can use powdered cinnamon and nutmeg, but freshly ground spices are so much more flavorful and aromatic !) In a large bowl, put in all of the ingredients, except the dried fruit. Mix these ingredients together. I use my hands, as this helps me feel when all is thoroughly blended together.  Taste the ooey-gooey granola on you sticky hands to see if it needs more salt, spices, honey, molasses, or oil. Divide the mixture onto two baking sheets. Bake one baking sheet for 15-20 minutes, until golden brown. Half way through baking, you can stir the granola with a spatula. Then remove from the oven to cool. Break the mixture up with your hands and then toss with half of the fruit.
   Add the rest of the  fruit to the mixture on the other baking sheet, and let it air dry in a sunny spot in your kitchen, or outside, covered with a tea towel or a few layers of cheesecloth, until it is  dry and somewhat crunchy. Then combine the two mixtures together and store in a covered container, or fill cellophane bags and tie with raffia or ribbon to give as gifts. (The granola comes out a bit soft. If you don't want your granola on the softer side, bake ALL of the grain mixture, before adding the dried fruit.) You can even find sticker companies online where you can create your own cute granola labels !
   Soooo.....Remember to take time during the year to go on a relaxing vacation, and rest one day a week as God tells us to in the Bible.....That's the healthy way to live !
 

Autumn Apple Tart !

                                                                                                               

   Autumn has arrived in Fresno California ! Halleluia !!! The air is so perfect and refreshing after a hot summer, and the smoke that we have been periodically breathing from forest fires in our local mountains ! As sad as I am, when our bounty of summer fruits and vegetables goes away, it's nice to see the variety of apples,grapes,squash,and pumpkins,pomegranates,etc.,filling the wooden boxes at our farmer's markets.

   Recently for the joyful Rosh Hashanah (New Year) celebration with my Messianic Congregation, people brought apples,honey,and apple cakes to eat, to symbolize a sweet new year. I made and brought a French apple tart. I found a delicious Apricot Honey Almond Tart recipe in Patricia Wells ' cookbook called "Patricia Wells at Home in Provence", in which I substituted apples for the apricots and brushed warmed apricot-lavender jam on top. (I purchased this jam at a beautiful French shop in Carmel,California called Jean de Luz...a place that I looove to visit !!)  This tart is so easy and fairly quick to make. You don't have to roll out the crust ! Just press the dough into the pan ! Make it for your guests the day before your gathering. They will be AMAZED at your beautiful French creation, hardly believing that YOU actually made it !!

                                         Apricot (Or Apple) Honey Almond Tart


                         Equipment: One 9-inch (23-cm) fluted tart pan with removable bottom

The Crust

   Unsalted butter for preparing the tart pan
   8 tablespoons (4 ounces; 120 g) unsalted butter, melted and cooled
   1/2 cup (100 g) sugar
   1/8 teaspoon pure almond extract
   1/8 teaspoon pure vanilla extract (I use Mexican vanilla,which is so delicious, that you can purchase online !)
   A pinch of sea salt
   1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour

   2 tablespoons finely ground unblanched almonds
 

The Cream

   1/2 cup (12.5 cl) heavy cream
   1 large egg, lightly beaten
   1/2 teaspoon pure almond extract
   1/2 teaspoon pure vanilla extract
   2 tablespoons raw full-flavored honey, such as lavender
   1 tablespoon superfine or all-purpose flour
 
   About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel) (or apples,cored and sliced thin)
   Confectioners' sugar, for garnish
   Apricot jam

1. Preheat the oven to 375 degrees F (190 degrees C; gas mark 5).
2. Butter the the bottom and sides of the tart pan and set aside.
3. In a large bowl, combine the butter and sugar and,with a wooden spoon, stir to form a soft,cookie like dough.Do not it let it form into a ball. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry onto the bottom of the buttered pan. The dough will be quite thin.
4. Place the pan in the center of the oven and bake until the dough is slightly puffy and set, about 12 to 15 minutes. Sprinkle the almond flour flour on the crust. (This will prevent the crust from becoming soggy.)
5.  Meanwhile, prepare the cream: In a medium-size bowl, combine the cream, egg, almond and vanilla extracts, and honey and whisk to blend. Whisk in the flour.
6.  Starting just inside the edge of the prebaked pastry pan, neatly overlap the halved apricots, (or sliced apples), cut side up, at a slight angle. Make 2 or 3 concentric circles, working toward the center. Fill the center with the remaining apricots (or apples).
7.  Pour the cream evenly over the fruit. Place in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 50 to 60 minutes.The apricots will shrivel slightly. Remove to a rack to cool. (I brushed warmed apricot/lavender jam on top of the apples. I heated about 1/3 cup jam in a small pan on low heat.) Sprinkle with confectioners' sugar just before serving.

Eight Servings

Variation: When apricots are out of season,you can use figs,plums,or a combination of fruits such as peaches,apricots,and nectarines. To prepare this tart with fresh raspberries, prebake the dough as directed. Add the cream and bake until the filling is firm and the pastry is a deep golden brown, about 10 minutes. Remove from the oven and allow to cool. At serving time, arrange a single layer of raspberries (about 12 ounces; 375 g) on top of the filling. Sprinkle with confectioners' sugar just before serving.

    P.S.  I always pray to Yeshua before I cook meals for friends and family, asking Him to help me prepare a delicious creation......Soooo.....Go for it Frenchie....Make this tart SOON ! Love ya !!!

Jeff and Brittany's Rustic Goat Cheese Wedding Cake !

   Guess what !!?? As my daughter Brittany and her fiancé Jeff were planning their beautiful mountain ,meadow wedding,Brittany casually asked if I would like to make their wedding goat cheese cake.Whaaattt I thought !!??? Although I love to cook,I've never made a WEDDING CAKE !!! I told her that that was a tempting idea and that I would think about it. I prayed and mulled over the idea for a few days. Can I do this ? Well, one of my favorite Bible verses is Phillipians 4:13  which says "I can do all things through Him who gives me power." It sounded artistic,fun and a challenge...something out of the box for me !! Since Brittany and Jeff are organized and creative people, there wasn't much for me to do for the wedding....soooo I thought, well this is how I can contribute a gift for them on their special day ! I said,"Yes !'' And then I got nervous and thought,what have I done !!??

   Praise the Lord,my Rabbi's wife and good friend Lynette Shor,who owns Challaday Bread Company sent me texts and youtube videos with instructions on how to make a wedding cake ! Whew,that  helped to ease my nerves  !! I didn't know that you have to put about 5 -6 wooden or plastic pillars inside the bottom and the center layers for support, and that all the layers should be frozen for transportation.I decided that I'd better make a practice cake first,which took me a few days.I'm soooo glad I did because this cake ended up cracking and it gave me a little more confidence when I made the real wedding cake ! This second photo is my practice cake. The top and second layers were placed on top of cake boards,but you don't have to use them.The bottom layer needs a cake board or cake plate to sit on.

   I used thick buttercream icing on the backside of the fruit to help make them stick to the cake. (Mix 1 cup of powdered sugar with a teaspoon of softened butter,about 1 tablespoon of water or milk,until it is thick like paste.) Leave room on top for the cake topper on top. (Oops, I didn't, so I placed the elephants in front on the cake round !)  I brought up some flowers in an ice chest,and their florist provided me a beautiful bouquet in water, that matched the wedding flowers to use as well. Thank God she did because half of the flowers that I brought had died in transport and with the summer heat ! Keep the cake refrigerated until you are ready to display it. The finished cake can be placed on a cake board made of foil covered cardboard, a tree round,or on top of a cake stand. Place it on a table decorated to go with the theme and style of the wedding.

   Here are Brittany, Jeff and myself with the finished goat cheesecake...with flowers,figs,cherries,blueberries,and some red currants that my daughter Courtney's boyfriend Andy collected near the meadow! I used a cheesecake recipe,using half cream cheese and half goat cheese. When I made the practice cake,one of the layers was a lemon cheesecake and here is a recipe from food52.com, by Phillis Grant. I omitted the cookies on the side that this recipe calls for.

                           Lemon Goat Cheese Cheesecake

1/4 cup unsalted butter, plus 1 teaspoon (for greasing the pan)
8 ounces cookies (graham cracker,lemon,shortbread,vanilla wafers,or your favorite cookie)
1/2 teaspoon kosher salt, divided

10 ounces cream cheese,room temperature
3 eggs, room temperature
1/2 cup creme fraiche or sour cream
2 teaspoons firmly packed lemon zest (not strips,make sure it's very finely zested)
If desired-8 ounces cookies,enough to circle the cake-preferably the same kind you used for the crust
If desired-2 tablespoons of your favorite jam or honey (for gluing on cookies)

   Heat oven to 350 degrees.Butter the interior of your springform pan. Cut a piece of parchment to fit the bottom of the pan and the sides. Press the parchment inside the pan. Place the butter for the crust in a medium-sized pan over medium heat.The butter will melt,sizzle,and foam up.Once it smells nutty and the noise stops,watch closely.Turn off the heat once the brown bits drop down to the bottom of the pan.Set aside. Pulverize your cookies in the food processor. Pulse in the brown butter and a 1/4 teaspoon of the salt.Press into the bottom and up 1 inch of the of the pan.Bake until just starting to brown (about 10 minutes).Remove from the oven to cool.Turn oven down to 300 degrees.
   Place cream cheese and goat cheese in a bowl and beat until light and smooth (about 3 minutes).Scrape down the sides.Add the sugar and beat for another minute.Add the eggs one at a time ,scraping down between each addition.Add the remaining salt,creme fraiche,and lemon juice,and zest. Beat for 30 seconds. If you see any lumps,beat for another 30 seconds or so.
   Pour into the crust in the prepared springform pan. (Some recipes tell you to wrap the bottom of the pan with foil, and to place it in a roasting pan with about 1 inch of water,to prevent the cake from cracking.) Bake for 40 minutes. Don't peek. Not even once. After 40 minutes,turn off the oven and open the door. Leave the the cake to cool for an hour, remove from the oven to cool completely. (Otherwise,the cake will sweat in the fridge.) Cover and place in the fridge for 8 hours or overnight.
   Try to slide the cake off the bottom of the pan. If it won't budge,put it over a medium flame  on the stove for a few seconds and /or use a spatula to loosen things up.
   If desired,  encircle the sides with the same cookies you used for the crust.You can use any kind of jam or honey to help them stick.
   Eat immediately, or store in the fridge until serving--though be warned,the cookies might get a big stale the longer it sits.

   P.S. When I decorated the wedding cake,I circled some layers with lavender sprigs.To hold them in place, I cut inch and a half pieces of rosemary and pushed them down in front of the sprig, about 3 inches apart. It is good to read online about which flowers are safe to use and which are toxic.There are youtube videos that show how to how to place flowers safely on a cake,such as wrapping the stem with floral tape. Soooo...If you are asked to do something that is outside of your comfort zone, give it some thought and maybe do it !! The Lord can help us do things that we didn't know or believe  were possible !!

P.P.S. Brittany and her sister Ashley design and sell beautiful bohemian wedding dresses ! See their dresses and accessories on daughtersofsimone.com ! You can also see and read the creation story of Brittany and Jeff's wedding. Their sister Courtney,creates and directs cool children's adventure camps in the Santa Cruz-Monterey,Calif. areas ! Her web-site is www.ramblinadventureclub.com. I believe these photos were taken by friends and family.There may or may not be photos here by the wedding photographer www.featherlove.com.

                                       







   

Broccoli,Kale,Apple Salad with Lemon Poppyseed Dressing !

I love beautiful,delicious salads now in the hot summertime, and all year round !! From leafy green, to colorful fruit, to whole grain, to legumes, to potato, to grilled vegetable, to combinations of assorted ingredients....I am a salad fanatic ! Satisfaction for me is to create a beautiful and delicious salad for myself,my family,or Oneg (family dinner) for Bet Shalom Messianic Congregation in Fresno,where I worship.It sometimes is a challenge to think of a new recipe.

   Once I was sitting with a family during Oneg,and I overhead a young girl tell her mother that she liked a particular kale salad that that someone had brought that night.Having been in the church kitchen,I had seen the bag that the salad came in,and I knew that I had seen this pre-made salad at  Costco.I thought it was pretty tasty myself,so I decided to find this salad online.I discovered Andrea Walford's blog called Creating a Fierce,Fabulous,Business &and Life. Her family loves this salad,so she makes it from scratch,putting in the same ingredients for the salad,only not roasting the nuts,adding more toppings,and creating a Lemon Poppyseed Dressing with less fat,and no refined sugar.

   Andrea's healthy thinking is similar to mine, (me having struggled with sugar addiction !) so I decided to make this salad with a few extra additions of my own,and to try her lemon poppyseed dressing. Oh my goodness !! This salad is fantastic,healthy,and the dressing is out of this world !!! I have been making this salad for about 2 weeks now for myself,and I made it twice for Oneg on Shabbat ! Pick and choose the salad ingredients from the list that sound good to you. A mandoline works wonderfully for slicing the vegetables thin,or use a knife. So here we go.... let's eat something nutritious that tastes good !!



                                                        Salad                                                                                                10 kale leaves,torn off stalk and torn into pieces
6-8 brussel sprouts,sliced thin
1 broccoli ,sliced thin (peeled stalk and florets)
2 cups red cabbage,sliced thin
2 cups green cabbage,sliced thin
2 carrots,sliced thin
1-2 apples,sliced thin
1 English cucumber,sliced thin
5 radishes,any color,sliced thin

                                                  Dressing                                                                                                  


4 tablespoons lemon juice
3 tablespoons honey
2 tablespoons mayonaise
1 tablespoon olive oil
1/4 cup plain yogurt
1 1/2 teaspoons chia seeds
1 1/2 teaspoons poppy seeds

                                           Toppings

1 tablespoon raw sunflower seeds
2 tablespoons raw pumpkin seeds
3 tablespoons dried cranberries or raisins



                                    Instructions

   Wash the vegetables,slice them thin and mix them all together in a salad bowl.For the dressing,place all the ingredients except the poppy seeds in a bowl or a blender and blend thoroughly.Pour into a jar,then mix in the poppy seeds.You can let the dressing sit for about 15 minutes,if you want,in order to thicken it a little.The chia seeds will thicken the dressing.(I like to double or quadruple the dressing recipe because it is so delicious,and I will need more if making a large salad for a crowd.) Add the amount of dressing that you feel will cover the vegetables and sprinkle on the toppings. Mangia mangia !