Holiday Menu from Judy Zeidler

Alla Staroseletskaya

Festive Honey Challah (from “The Gourmet Jewish Cook” By Judy Zeidler)

If you are making this challah for a dairy menu, you may use butter instead of margarine. Makes 1 large challah or 30 small rolls

1 package active dry yeast, 1 1/2 cups warm water (110-115^oF), Pinch of sugar, 3 eggs, 1/3 cup honey, 1/2 cup unsalted margarine, melted, 1/8 teaspoon powdered saffron (optional), 2 tablespoons brandy, 5 to 6 cups all-purpose flour, 1 tablespoon salt, 1 cup raisins, plumped, Corn meal, 1 egg white, lightly beaten, sesame seeds

Dissolve the yeast in 1/2 cup warm water, with a pinch of sugar. In a large mixing bowl, beat together the eggs, honey and margarine. Add the remaining 1 cup warm water, saffron, and brandy and blend well. Blend in the yeast mixture. Add flour, 1 cup at a time, blending with a beater after each addition, until the dough is thick enough to work by hand. Spoon it out onto a floured board and knead for 5 to 10 minutes, gradually incorporating the raisins and additional flour to make a smooth and elastic dough. Place the dough in a greased bowl and grease the top. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.

For a large challah: Divide the dough into 3 parts. Form each part into a long rope. Pinch together one end of each of the 3 ropes and braid the ropes, pinching the other ends together when you complete the braiding. To make a round challah, curve the braided dough around to join the two pinched ends and seal them together.

For small rolls: Break off small pieces of dough and form them into small ropes. Twist into knots or braids.Place large challah or small rolls on a baking sheet or sheets lightly greased and generously sprinkled with cornmeal. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.

Preheat the oven to 350^oF. Brush the challah or rolls with egg white and sprinkle with sesame seeds. Bake for 30 to 40 minutes for the large loaf, 20 to 30 minutes for rolls, until golden brown.

Tips for making a good Challah.

- Knocking or Punching Down the Dough: When you can poke your finger in the dough without it springing back, it has "doubled in bulk." - from "King Arthur Flour: and Jeffrey Nathan

- Buy a dough thermometer and use it. (International School of Baking)

- Use a lightly oiled plastic bag, place the dough inside, close bag, giving plenty of room for expansion. Let the dough rise the first time undisturbed by drafts. Never use a dry or moist cotton cloth to cover the dough as it wicks the moisture out of the dough and causes a skin to form which will limit the expansion of the dough and you will end up with a smaller loaf than you desire. from (International School of Baking)

- Cinnamon has a direct effect on the yeast activity and in large quantities it will stop fermentation completely. (International School of Baking)

- Remove loaf from pan as soon as it's baked. If you allow the bread to cool in the pan, the bottom may get soggy. Cool on a wire rack instead. (www.bhg.com)

- Freeze bread when completely cool. To reheat, wrap in foil and heat in 350? oven until warm. (bhg.com)

Molded Chopped Liver Terrine

1/4 cup olive oil, 2 medium onions, thinly sliced, 1 pound chicken livers, (prepared according to Kosher dietary laws), 4 large mushrooms, thinly sliced, 1 medium apple, peeled, cored and thinly sliced, 2 tablespoons brandy or cognac, 2 hard-boiled eggs, peeled, salt, freshly ground black pepper

In a large, heavy skillet, sauté the onion until lightly browned. Add the livers, mushrooms, and apple and sauté, turning the livers on both sides, until lightly browned. (Do not overcook.) Add the brandy and simmer 3 to 4 minutes.

Spoon the mixture into a meat grinder with the eggs and grind into a large bowl, making sure to add the juices from the skillet. Add salt and pepper to taste and stir well. Cover and refrigerate. Or line a mold with plastic wrap, spoon in the liver mixture, cover and refrigerate. The plastic wrap enables you to invert and lift the molded chopped liver out of the bowl, and then it is peeled off. Serve with the Concord Wine Aspic and Challah.

Concord Wine Aspic

1/2 cup sugar, 1/3 cup water, 1 1/2 cups Kosher Concord Grape Wine, 1/4 cup wine vinegar, 1 1/2 ounces frozen orange juice concentrate, 1 teaspoon (1 package) gelatin

In a small, heavy saucepan over moderate to high heat, simmer the sugar in the water, stirring until the sugar dissolves; continue simmering rapidly until the sugar reaches a caramel color. In another small saucepan, heat 1 1/4 cups of the wine, the vinegar and the orange juice concentrate. Add the wine mixture to the sugar mixture and stir well. Simmer for 5 minutes.

Soften the gelatin in the remaining 1/4 cup wine. Add to the hot mixture and stir until dissolved. Pour into an 8 by 8-inch baking dish and chill until set, about 2 hours. Serve with the Gala Chopped Liver

Holiday Apple Cake

For crumb topping: 1/2 cup packed light brown sugar , 1/2 cup finely chopped walnuts, 2 tablespoons honey, 1/2 teaspoon ground cinnamon

For cake: 5 large tart apples, peeled, cored and diced (about 5 cups), 2 tablespoons lemon juice, 2 tablespoons honey, 2 cups plus 2 tablespoons granulated sugar, divided, 1 teaspoon ground cinnamon, 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup (2 sticks) unsalted butter, melted and cooled (see note), 4 eggs, lightly beaten, 2 teaspoons vanilla, 1/4 cup fresh orange juice

Softened butter, to prepare baking dish (see note) Prepare crumb topping: In a food processor, blend brown sugar, walnuts, honey and cinnamon. Cover with plastic wrap and set aside.

Prepare cake: In a bowl, combine apples, lemon juice, honey, 2 tablespoons sugar and cinnamon; set aside 20 minutes. In a bowl, stir together until well blended flour, remaining 2 cups sugar, salt and baking powder. In a medium bowl, whisk together melted butter, eggs, vanilla and orange juice. Add to the flour mixture; blend with an electric mixture until smooth. Brush butter on a 9-by-13-inch baking dish. Line with waxed paper and brush waxed paper with butter. Spoon one-third of the batter into baking dish; spoon half of the apple mixture over it. Spoon half of the remaining batter over apple mixture; cover with remaining apple mixture and then with remaining batter. Sprinkle crumb topping over batter. Bake in a preheated 350-degree oven 45 minutes, or until cake is golden and toothpick inserted in the center comes out dry.

Yield: 12 servings.