Slicing, dicing, mincing and chopping. The coming weeks are filled with celebratory High Holy Day meals, so it seems appropriate that some Jews have a custom of purchasing a sharp kitchen knife right before the start of Rosh Hashanah. But the new knife isn’t just for preparing all that food. It is a symbol of the wish for a prosperous New Year. That’s because the name of the angel in charge of livelihood, Chatach, is the same as the Hebrew word for “cut.”
To put that knife to work, I’ve provided recipes with plenty of slicing, chopping and cutting. For Rosh Hashanah, I’ve combined holiday favorites into a parve Apple, Honey and Almond Tart that’s after a festive meal.
The Tortilla de España, a family standby, is somewhat like an open-face omelet cooked on both sides. Traditionally, the recipe calls for fried potatoes, but my version substitutes potato chips. It is great made ahead and perfect for a Yom Kippur break-the-fast.
Apple, Honey and Almond Tart
Serves 8
2 Tbs. flour, divided
1 parve puff pastry sheet (from 17.3 oz. package), thawed
2 Tbs. confectioners’ sugar, divided
7 oz. package of almond paste
4 Tbs. honey, divided
2 Tbs. lemon juice
1⁄4 tsp. almond extract
1 tsp. ground cinnamon
1 Tbs. cornstarch
2 large apples (about 10-12 oz. total)
2 Tbs. margarine, cut into small pieces
2-3 Tbs. slivered almonds
Preheat oven to 400 degrees. Line a baking sheet or tray with foil or parchment, leaving ends overhanging tray.
Place pastry sheet on top of work surface sprinkled lightly with flour. Sprinkle top of pastry sheet lightly with flour and roll out to 10-by-12-inch rectangle. Remove to prepared baking sheet.
Brush flour off work surface and sprinkle half of the confectioners’ sugar on top. Mound almond paste in center of surface, sprinkling with remaining sugar. Roll out to 8-by-10-inch rectangle. Place on top of puff pastry rectangle, leaving about a 2-inch margin.
Warm 2 Tbs. of honey in microwave until thin (about 20 seconds). Mix with juice, extract, cinnamon and cornstarch in large bowl. Peel (optional), core, halve and very thinly slice apples into half moons. Mix with honey mixture. Overlap apples in rows across almond paste, leaving about a 1-to-11⁄2-inch margin from the puff pastry edge. Drizzle with remaining liquid. Scatter margarine across top of apples.
Bake for 20-25 minutes until golden brown. Cool for 20 minutes on baking sheet on wire rack; then lift and slide directly on rack. Discard foil. Just before serving, transfer to platter. Warm remaining honey until thin and drizzle on top. Sprinkle with slivered almonds.
Tortilla de España
Serves 8 as appetizer
1 Tbs. butter or margarine
1 Tbs. olive oil
1⁄2 small onion, thinly sliced
2 garlic cloves, minced
1 large red pepper, thinly sliced
6 eggs, beaten
1⁄4 tsp. salt
1⁄2 tsp. ground black pepper
1⁄2 tsp. dried oregano
1⁄8 tsp. ground red pepper (cayenne)
4 oz. salted kettle-style potato chips
paprika for garnish
parsley, chopped
Heat the butter and oil together in 8-to-10-inch sauté pan. Sauté onions until golden. Add garlic and sliced peppers. Sauté until soft. Remove to bowl. Let cool. Mix in eggs, salt, black pepper, oregano and red pepper. Gently fold in potato chips.
Reheat pan. Add oil if needed. Pour eggs into pan. Cook over medium-low heat until bottom is lightly browned and top is set. Slide or tip onto a plate, so the browned side is down. Turn the plate into the pan so the browned side is now up and cook until the bottom of the flipped tortilla is golden brown. Turn out of the pan. Serve warm or room temperature, sprinkled with paprika and chopped parsley.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at www.clickblogappetit.com. Contact her at [email protected].