A new blog, and a new recipe for Rosh-Hashanna, the Jewish new year
All of the photos on this post were shot by photographer Alon Messika For a couple of years now, I've been writing my blog in hebrew. I think I was being lazy, making up excuses why I shouldn't, or can't write my blog in english as well. In a couple of weeks, we'll celebrate the Jewish new year. Yes - it's on a September, No - hardly the beginning of the year. But, for us, It's the beginning in many ways. It's more than a lucky incident, that the school year starts around this time, it is the beginning of Autumn, seasons change, and as the weather changes so are we.I know I changed over the past year. I've grown, learned, mostly that patience is a virtu. I learned that processes can be amazing and results are not the only thing that matters. But you know what?I'm jumping ahead. Let me ease back to the beginning. How 'bout I introduce myself.
My name is Lior Mashiach, I'm a Pastry Chef, based in the amazing Tel-Aviv, Israel.
I write about food. I make food, I REALLY enjoy eating food. I will do my best to post recipes on this blog as often as I can, and I promise to do so in a way that doesn't make you YAWWWN...
Like I said, in a couple of weeks, we'll celebrate the Jewish new year. In Jewish tradition we believe that the way you celebrate Rosh-Hashana, the way you welcome the new year, reflects on how good (or bad) your year is going to be. So we do what we do best -
we believe that if we eat a fish head, we will be heads and not tails. We believe that if we dip an apple in honey, our year will be a sweet one. My goal, right here, is to make that honey dipped apple somewhat more interesting.
So after much thought, I decided to do something a little different. I took the honey out of this recipe, and replaced it with my beloved pure maple sirup. just for kicks.
Here's my Maple and Apple roses Rosh-Hashanna Tart:
For the dough:
1.5 cups white flour
1/2 t kosher salt
3 t sugar
200 g cold butter, cut into cubes
2 T vinegar
about a 1/2 cup ice cold water
For the maple cream:
1.5 cups of milk
6 egg yolks
1/2 cup pure maple sirup
1/4 cup corn starch
1/2 t kosher salt
1 t vanilla extract
For the Apple roses:
2-4 fresh, cored apples, cut in halves and sliced very thinly
Juice of 1 lemon
1/4 cup honey
4 cups water
Combine the lemon juice, honey and water in a small sauce pan, cook until it simmers than remove from heat and stir in the apples. Keep in the sirup until pliable and ready for use.
Procedure - the dough:
In a mixer with the paddle attachment, mix the flour, salt, sugar and butter until the butter is the size of lentils. In a cup on the side, combine the water with the vinegar. add the liquids to the mixer, 2 tablespoons at a time, until dough forms. Remove the dough from the mixer, flatten and wrap tightly in plastic wrap.Refrigerate for at least an hour.Once the dough has cooled, take out of the fridge, and roll it out between 2 baking sheets, until it's about 1/4" thick.Remove one of the baking sheets, and carefully place the dough on a tart ring or a pie mold. make sure the tart shell is stuck to the mold and at perfect shape and even thickness, then place it in the freezer for at least 10 minutes.
Blind Baking the tart shell:
Preheat the oven to 350 degrees.Take the tart shell out of the freezer, place a baking sheet on its surface, and pour a generous amount of dry beans or lentils into it. The lentils will perform as a weight, keeping the dough at its place, making sure out shell is perfectly shaped after baking as well.Place the tart shell in the oven for about 20 minutes, then, remove the beans / lentils and the baking sheet and bake for about 10 minutes more, until the dough is fully baked and becomes lightly golden on the edges.
Procedure - the Maple cream:
In a small saucepan, cook the milk to a simmer.In a seperate bowl, whisk together the egg yolks, maple sirup, corn starch and salt.Carefully, pour the milk into the bowl while whisking, until batter is homogenous. Add the vanilla.Pour the batter back into the saucepan, and cook on a low heat, stirring constantly until the cream thickens and boils for about one minute. Remove from heat, and pour into a clean bowl. Place plastic wrap on the surface of the cream, and let it cool completely.
Assembling the Tart:
After the cream has cooled completely, place it in a mixer bowl and using the paddle attachment beat it until smooth and fluffy.Spread an even layer of the cream on the fully baked tart shell.If needed, heat the apples in the sirup once more. If the apples are pliable, roll them out to small spirals, creating a rose looking shape in different sizes, place in the maple cream. Continue to do so until the tart is fully covered with apple roses.
If you made it this far, let me just say - it doesn't have to be the beginning of something new, like a year, or a blog, or a new path, even, as an excuse for something sweet. I think this tart can be amazing on your ordinary Tuesday night. But, this is a festive first post. So, before you start your baking, i urge you, to pour yourself a glass of wine, and toast for yourself.
And to new beginnings,