Recipe: Fruited Apple Loaf, Hors d’Oeuvre Base (Parve)

This recipe is for the seventh hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

This fruited quick bread makes a great hors d’oeuvre base for cheeses and our roasted duck with spiced fruit chutney. The recipe comes from Quick Bread by Beatrice Ojakangas, which is now out of print.

Ingredients for Fruited Apple Loaf

Makes three small loaves.

  • 1 cup light or dark brown sugar
  • ½ cup vegetable oil
  • 2 Tablespoons Sherry
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup light or dark raisins
  • 1 cup chopped walnuts or pecans
  • 1 cup pitted chopped dates
  • 1 ½ cups chopped tart apple (about 3 small apples)
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg

Instructions

Preheat the oven to 350 degrees F. Grease and flour three 5 3/4 x 3 ½-inch loaf pans.

In a large mixing bowl, combine the brown sugar, oil, Sherry, eggs, vanilla, raisins, fruits, nuts, and dates. In a small bowl, stir the apples and baking soda together and add to the fruit-nut mixture.

In another bowl, stir the flour, salt, cinnamon, and nutmeg together and blend into fruit mixture.

Spoon into the prepared pan or pans and bake 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Cool 5 minutes in the pan, then turn out onto a rack to finish cooling.

Cut into thin slices, and cut each slice in half to make hors d’oeuvres bases.

Make Ahead Options

Breads can be frozen up to three months. Wrap tightly. Defrost overnight at room temperature.

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1 Comment

Filed under Catering, Recipes, Wedding Reception

One response to “Recipe: Fruited Apple Loaf, Hors d’Oeuvre Base (Parve)

  1. Pingback: Recipe: Roast Duck and Fruit Chutney Canape | Backyard Huppah

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