The best way to celebrate is to indulge, and the best way to indulge is to enjoy dessert. We’ve been celebrating and entertaining for the entire month of August, and it will continue throughout the fall. Exhausting, yet invigorating, Jewish lifecycle events bring the family together.
We’ve been especially fortunate to celebrate many August birthdays, including my mother’s 70th. That was followed a week later by my son Gideon’s bar mitzvah, which was followed a week later by my cousin’s wedding. My friend Lois’ 65th birthday also follows, and she’s celebrating her life with a 65-mile bike ride and picnic.
September also has plenty of celebrating, with Gideon’s best friend Eli’s bar mitzvah, my husband’s birthday, and of course, the birthday of the world — Rosh Hashanah — on Sept. 30. October brings us two weddings, in Seattle and Sacramento.
For his birthday, Eli has specifically requested melted chocolate cake, and his mother wants almond cake. Fortunately, we can enjoy both. L’chaim and b’teyavon!
Almond Cake
Serves 12
4 oz. unsalted butter
7 oz. almond paste
3⁄4 cup sugar
3 eggs
1 Tbs. vanilla extract
1⁄2 cup flour
1⁄2 tsp. baking powder
powdered sugar for garnish
Cream together the butter, almond paste and sugar. Beat in the eggs and vanilla.
Combine the flour and baking powder and sift it into the egg mixture. Beat only until combined, about 30 seconds.
Pour into a 9-inch round cake pan that has been lined with parchment paper. Bake in a preheated 350-degree oven for about 35 minutes. Remove from the oven, let stand 5 minutes and invert onto a cooling rack. Allow the cake to cool and sprinkle the cake with powdered sugar through a sieve.
Melted Chocolate Cake
Serves 4
3 egg yolks
3 eggs
3 oz. sugar
5 Tbs. flour
6 oz. semisweet chocolate, melted
6 oz. unsalted butter, melted
2 tsp. Grand Marnier
zest of 1 orange, finely chopped
powdered sugar for garnish
Beat the egg yolks, eggs and sugar to soft peaks. Sift in the flour. Fold in the melted chocolate, butter, Grand Marnier and orange zest. Pour into individual heart-shaped molds or ramekins that have been buttered and floured.
Bake the cakes in a preheated 375-degree oven for 15 minutes. Unmold, dust with powdered sugar and serve immediately.
Iced Moroccan Mint Tea
Makes 1 quart
2 Tbs. loose green tea
1⁄2 cup fresh mint leaves
4 cups boiling water
sugar to taste
4 mint sprigs
Place the green tea and mint leaves in a heat safe glass container. Pour the boiling water over and allow to steep for 15 minutes. Add sugar to taste. Strain the tea into a pitcher and refrigerate until ready to serve.
When ready to serve, fill four tall glasses with ice. Fill the glasses with the cold tea and garnish each glass with a sprig of mint.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].