Shabbat Coffee Cake With Red Wine Soaked Prunes Recipes

JEWISH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
• In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
• Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
• Bake for 1 hour in the preheated oven, until cake springs back to the touch.

PRUNES POACHED IN RED WINE

Steps:

• Place prunes in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
• Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
• Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest. Remove cinnamon stick.
• Cover and let sit for at least 2 hours before serving. Serve warm, room temperature or chilled. Prunes will keep for 1 to 2 weeks in the refrigerator.

OLD FASHIONED PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
• In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
• Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
• Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
• Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
• For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

SPICED TURKEY BREAST WITH PERSIAN GOLDEN PRUNES

Steps:

• Pat dry the turkey breast. Gently separate the skin from the meat using your fingers. Set the turkey breast aside.
• Combine the lemon juice, olive oil, coriander, ground cinnamon and 1 teaspoon each of the cumin, paprika and turmeric in a small bowl. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spoon this mixture all over the turkey breast, then spread under the skin with your fingers (you may want to wear gloves).
• Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to medium-high. Sear the turkey breast without disturbing until the skin is almost crispy and golden brown, 5 to 7 minutes. Using a pair of tongs, flip the turkey breast and sear the other side until golden brown, about 5 minutes. Remove the turkey breast to a plate and set it aside.
• Reduce the heat to medium. If the skillet seems dry, add about 1 tablespoon more vegetable oil. Add the garlic and onion and saute, stirring occasionally, until starting to soften, about 10 minutes. Add the tomatoes, remaining 1/2 teaspoon each cumin, paprika and turmeric and 1/2 teaspoon salt. Stir to combine. Add the tomato paste and cook, stirring, until fragrant and darkened slightly, 2 to 3 minutes more. Add 2 cups water, the cinnamon stick and cardamom pods to the sauce, then reduce the heat to medium-low and bring the sauce to a low simmer.
• Meanwhile, preheat the oven to 425 degrees F. Heat 1 tablespoon of the vegetable oil in a small pan over medium-low heat and saute the prunes until they're shiny and glazed on all sides, 5 to 8 minutes. Remove the prunes to a bowl and heat the remaining 1 tablespoon vegetable oil to the same small pan. Turn the heat to medium-low, add the barberries and saute until they're shiny and glazed, about 4 minutes.
• Add the prunes, barberries and 1/4 cup of water to the tomato sauce in the large skillet and stir to combine, making sure the prunes are fully submerged in the sauce. Return the turkey to the skillet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, 1 hour 15 minutes to 1 hour 30 minutes. Let the turkey sit for 10 minutes to allow the juices to redistribute before slicing and serving with the sauce, over rice if desired.