Category Archives: Recipes

Make a Rainbow Cupcake in a Jar

Cake and mason jars — two wedding staples that come together to create a lot of fun. You can find recipes for different flavors of jar cupcakes around, but Sarah Jill offers one of the most colorful and simple versions. Six-ounce mason jars would yield a nice serving size for a backyard wedding. Thanks, Sarah Jill!

sarah.jill.

  •  one box of ready-to-bake cake mix (or your own cupcake mix)
  • a few old jars
  • a variety of food colouring
  • squirty cream
  • rainbow sprinkles

preheat oven to 350 degrees. thoroughly wash and dry the inside of each jar. spray the inside of each jar thoroughly with nonstick cooking spray. set aside.

scoop about 1/2 cups of cake batter into five small bowls. it doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  tint each bowl of cake batter with the food colouring until very vibrant.

spoon about 3 tablespoons of the purple batter into the bottom of each jar.  spoon equal amounts of turquoise batter, then green, yellow, and pink.  place the jars in a shallow baking dish, add about 1/4inch in water in the baking dish. place the baking dish in the oven and bake for 30-35 minutes.

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Create Your Perfect Signature Punch with this Non-Recipe

Punch bowls

We’re used to seeing signature cocktails at weddings. How about creating your own signature wedding punch? Food52’s Kenzi Wilbur lays out the surprisingly simple secret to making a great punch — combine ingredients in the following ratio:

2 parts booze : 2 parts wine : 2 parts juice (optional) : 1/2 to 1 part sweet

Create a punch based on your favorite flavors. Or the season. Local favorites. Venue. Wedding colors.

More details at Food52. Go on, get mixing!

Or see this Vintage Champagne Wedding Punch Recipe.

(Photo: Bowle Steinhude 2009 by Politikaner via Wikimedia Commons)

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Our 7 Favorite Recipes for a Thanksgiving Hanukkah Wedding

fig_brnturkey-usgov
This year, a Thanksgiving weekend wedding means a Hanukkah wedding. Both mean good food. To celebrate the occasion, we gathered our favorite Autumn/Hanukkah wedding reception recipes:

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Strawberry Cupcakes Sweeten a Summer Wedding (Recipe)

strawberry cupcake
Have you ever noticed that when you cut a strawberry in half it looks like a heart? That alone should earn strawberries a place in your summer wedding menu. Then there’s the flavor. Kudos to my daughters for figuring out that you can infuse cupcakes with that sweet summery goodness by simply adding a cup of pureed fresh strawberries to boxed vanilla cake mix batter. Then they adapted another recipe to come up with the strawberry glaze.

Take a look at that cupcake: perfect for a shabby chic, farm, or picnic theme, or any summer backyard wedding reception.

Strawberry Cupcake Glaze Recipe

Enough for 24 cupcakes

1¼ cup (2 ½ sticks) butter, softened
8 ounces cream cheese, softened
¼ cup strawberry puree
5 cups powdered sugar

Blend the first three ingredients together in a large bowl. Gradually add the sugar while mixing the glaze.

Here’s another cupcake recipe: Chili Chocolate Cupcakes to Spice up Your Dessert Buffet

(Cupcake: Agnes and Clara. Photo: Clara)

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Potato Salad with a Twist for a Picnic Wedding Theme – Recipe (Kosher-Parve)

The growing summer heat reminds me how much I miss Kuwait, where I lived for four years and where my daughters were infants. Food takes me back there. I thought I’d share this recipe for potato salad with an Arab twist, great for summer get-togethers in the backyard, like a picnic-themed backyard wedding. The recipe comes from May Bsisu’s The Arab Table. To yield enough salad for a small wedding, I’ve supplemented May’s ingredient list with quantities that yield 40 servings.

Ingredients for Salatat Batata (Parve)

6 Servings (Quantities for 40 servings in parentheses)

  • 3 lbs. white potatoes, cut into ½-inch cubes (for 40 servings, 20 lbs.)
  • ¼ cup extra virgin olive oil (1 2/3 cups)
  • ¼ cup fresh lemon juice (1 2/3 cups)
  • Salt, to taste
  • ½ teaspoon black pepper (3 Tablespoons)
  • 4 cloves garlic, mashed (26 cloves)
  • ½ cup finely chopped fresh cilantro leaves (3 cups)

Instructions

Place potatoes in a large pot and add water to cover by 2 inches (for 40 servings, you’ll need a few pots or cook the potatoes in batches). Bring to a boil. Then reduce the heat to medium and cook, covered, until fork-tender, about 20 minutes. Drain immediately and rinse under cold running water. Transfer the potatoes to a large bowl.

Combine the olive oil, lemon juice, salt, pepper, and garlic in a jar with a tight-fitting lid, and shake vigorously to blend. Pour the dressing over the potatoes and toss with wooden spoons to coat. Garnish with the cilantro, cover with plastic wrap, and refrigerate for at least one hour and up to four hours. Bring to room temperature before serving.

If you prepare the salad a day ahead, do not add the garlic until just before serving.

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Summer, Time for Our Blissful Backyard Wedding Punch

Summer Bliss Wedding Punch with Watermelon and Gin
It’s summertime! Woo hoo! Which means it’s time to bust out our favorite Summer Bliss Wedding Punch. Never have watermelon and gin tasted so cool and refreshing. Find the recipe here. Find our instructions for the table garland decorations at DIY Weddings Magazine.

Hey, Joe, any watermelon in that backyard farm?

(Photo: Jason Weil for Huppahs.com)

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If They’re Special Enough to Make Your Small Wedding Guest List, They Deserve an Awesome Dessert

flourless chocolate cake
A slice of flourless chocolate cake. And yeah, it was really good.

Having a small guest list means that the people who made the cut must be pretty special. It also enables you to be adventurous with your wedding menu. Flourless chocolate cake is a non-traditional but certain-to-be-appreciated wedding cake. Bonappetit.com serves up a recipe for this bête noire topped with chocolate ganache. It’s not only sophisticated and decadently delicious, but if you’re catering the wedding yourself, it’s one of the easiest cakes to make.

The only fiddly part of the preparation is covering the outside of the baking pan with three layers of foil. The first time I tried the recipe, I managed to put small, unseen tears in all three layers, apparently, because water seeped into the batter during baking. Not good. Here’s a tip that solved the problem on my second try: Handle the foil as little as possible to avoid tearing it. The recipe…

And take a look at our previous post: 10 Scrumptious Wedding Cake Dessert Pairings

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10 Scrumptious Wedding Cake Dessert Pairings

Small weddings don’t need big dessert buffets. Simple can be celebratory. Start by choosing a wedding cake with personality. Then add a second, complimentary dessert to the plate. Think seasonal fruits, home made ice-creams, sherbert, refined cookies, and the many manifestations of chocolate.

Consider these wedding dessert matches made in heaven:

  1. Coconut Chiffon Cake & Sour Cherry Compote
  2. Chocolate chili cupcakes

    Chocolate cupcakes with chili chocolate frosting.

    Chili Chocolate Cupcakes & Vanilla Bean Ice Cream
  3. Croquembouche & Honey Lavender Ice Cream
  4. Hazelnut Cake & Chocolate Mousse (Both parve)
  5. Flourless Chocolate Cake with Fresh Whipped Cream & Fresh Raspberries
  6. Angel Food Cake & Spring Berry Compote (Both parve)
  7. Vanilla Pound Cake & Ginger and Lemon Sherbert
  8. Orange Almond Cake & Chocolate Almond Truffles
  9. Ricotta Cake & Broiled Honey-Glazed Spiced Figs
  10. Lilikoi Layer Cake with Fresh Passionfruit & Ginger-Macadamia Nut Snowballs

Thinking of another great pairing? Share it in the comment section!

And you might want to take a look at these:

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Martha Stewart Endorses Jello Shots for Weddings

Margarita shots. Source: Martha Stewart Weddings on The Huffington Post

Source: Martha Stewart Weddings on The Huffington Post

It feels like the earth just shifted. Martha Stewart has endorsed jello shots for weddings. Either Martha Stewart Omnimedia is finally starting to run out of content, or this could be a signal that we as an industry are outgrowing the candy buffet. Either possibility would be a shame.

Still, we’re not talking about the jello shots you’re probably used to seeing. These shots are very Martha Stewart. Very Pinterest. In fact, they look like they could have been created by sushi master Jiro Ono.

David Tutera might not be on board yet, but if I was planning a small cocktail or hors d’oeuvres reception, I’d consider serving one of these jello shots, especially if the flavor matched the sophisticated visual punch. But I wouldn’t serve more than one kind.

Yes, I lifted the photo from the article at The Huffington Post, because there’s no way to tell the story without a visual. Will trade traffic for image. You really should take a look.

Walk-in ice bar at Damenti's Restaurant, Mountain Top, Pennsylvania

Walk-in ice bar at Damenti’s Restaurant, Mountain Top, Pennsylvania. Photo: Bill Bywater.


More: Oh, Martha Stewart, THIS is an ice bar:

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Another Budget-Friendly Alternative to an Open Bar (With Recipes)

watermelon wedding punch

Summer Bliss Wedding Punch. Source: Huppahs.com. (Photographer: Jason Weil)

This week, Bridal Guide published a great list of 5 budget-friendly alternatives to an open bar. The options involve finding inspired ways to narrow down the types of alcohol you serve at your wedding so that you can avoid the cost of stocking a full bar. Examples: Team up with a local microbrewery or serve a signature cocktail.

Here’s another option along those same lines: a wedding punch. A wedding punch isn’t just for a vintage wedding with white gloves and hats; you can also find great modern options for contemporary tastes.

Some of our favorite wedding punch recipes:

Any other suggestions? Please share in the Comment section!

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Recipe: Chili Chocolate Cupcakes to Spice up Your Dessert Buffet

Chocolate chili cupcakes

Chocolate cupcakes with chili chocolate frosting.

Guest blogger: Agnes Goldrich, Age 14.

As the resident baker in the Bywater family, I recommend these chili chocolate cupcakes for a wedding cupcake buffet (or a great dessert for your Mom’s birthday). Also, I’m told they go well with champagne.

(What was the best cupcake flavor you ever had? Share it in the comment section!)

For the chili chocolate cupcakes, start with Devil’s food chocolate cupcakes from a mix, then add this chili chocolate icing:

Chili Chocolate Frosting Ingredients

  • 4 sticks butter, softened
  • 4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon chili powder
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cayenne pepper
  • 10 ounces bittersweet chocolate, melted and cooled

Baking tip: When baking the cupcakes, fill the cupcake pan liners a little more than 2/3 full. You’ll only get 20 cupcakes instead of 24, but the cupcakes will be a nicer size.

Instructions

  1. In a large bowl, beat butter until creamy.
  2. Add powdered sugar, milk, cinnamon, chili powder, vanilla, and cayenne pepper. Beat until fluffy.
  3. Add bittersweet chocolate and beat until blended.

parve dessert hors d'ouevresALSO VISIT:

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Recipe: Blueberry Sauce (Parve, Vegetarian, Non-Dairy)

This gorgeous, sweet sauce can be made with fresh blueberries in the summer and frozen berries year round.

wedding dessert recipeWe post this sauce to accompany our baked pears for an autumn or winter celebration, but can’t you imagine it with something lemony? Let us know how you use it.

The recipe comes from one of my go-to cookbooks, Marlene Sorosky’s Fast & Festive Meals for the Jewish Holidays. Not all of the recipes in the book are kosher, but sticking to the kosher recipes, I’ve found them to be not only delicious, but fast and foolproof.

Ingredients for Blueberry Sauce

Maked 5 cups of sauce

  • 1 quart (4 cups) fresh or frozen blueberries
  • 1 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cinnamon
  • ½ cup water

Instructions for Blueberry Sauce

In a medium saucepan, stir all ingredients together. Bring to a boil over moderate heat and cook, stirring often, for 8 to 10 minutes, or until sauce thickens slightly and sugar is dissolved. The sauce will continue to thicken as it cools.

Make-Ahead Option

Sauce can be refrigerated, covered, up to 2 weeks.

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Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

wedding dessert recipeThese pears work for both elegant and rustic menus. Add homemade berry sauce and serve them as an accompaniment to a slice of light wedding cake or as a side dish for a wedding brunch.

Today my daughters and I packed a brunch and brought it to my parents’ house to celebrate their wedding anniversary. The planned menu included poached pears, but last night, when I should have started the poaching, I hung out with a bunch of brothers and sisters and in-laws instead, talking about, among other things, Bill’s latest ice sculptures. So this morning, my daughters and I prepared the pears by baking them. The prep for baked pears is less fussy and less time-consuming than than for poaching, which makes them an appealing dish not just for easy-going family weekends, but for small self-catered weddings, too.

Serve these baked pear halves with a slice of light wedding cake and homemade berry sauce for a complete wedding dessert, or include them as a side dish for an autumn or early winter wedding brunch. We’ll make the berry sauce recipe our next post.

Menorah Ice Carving Hanukkiah

Menorah Ice Carving Hanukkiah

BTW, here’s a pic of the Hanukkiah ice sculpture Bill carved today during a demonstration at Yeshiva Rabbi Samson Raphael Hirsch in Manhattan.

Ingredients for Baked Pears

Serves 24

  • 12 Bosc or Anjou pears
  • Cooking oil spray
  • ½ cup butter, melted (or for a pareve version to serve with a meat meal, use non-dairy margarine)
  • 6 Tablespoons honey
  • 1 Tablespoon pumpkin pie spice

Instructions for Baked Pears

  1. Preheat oven to 375ºF (190ºC).
  2. Lightly spray the bottom of two 9″x13″ baking pans with cooking oil.
  3. Cut pears in half, cut out the core, and peel the pears.
  4. How to bake pears

    Make 4 slices in each pear half, stopping about a quarter inch from the narrow end of the pear.

    Optional: Make four slices in each pear half, stopping about ¼” from the small end. This will enable you to fan out the slices on the plate when you serve it. Or leave the halves unsliced for a more rustic presentation.
  5. Place the pears flat side down in the baking pans.
  6. Mix the melted butter, honey and spices. Drizzle the mixture over the pears.
  7. Cover the pans and bake for 40 minutes or until the pears are tender.

The pears can be stored overnight, covered, in the refrigerator.

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Happy Anniversary Prince William and Kate! A Wedding Anniversary Party Menu

Happy anniversary, Will and Kate. To celebrate, I’m reposting Backyard Huppah’s kosher-fied version of the canapè reception Queen Elizabeth hosted for the royal couple following their wedding — and I’ve included recipes.

You can use this menu for your own hors d’oeuvre reception or cocktail hour. We’ve pared the number of canapes down from 23 to nine, creating a nice selection of savory and sweet, meat and parve, non-dairy and vegan. Most of the recipes have friendly make-ahead options for a self-catered affair for forty people, though you will need kitchen and serving help on the day.

If you’re feeling really nostalgic for the royal wedding, take a look back at William and Kate’s original wedding day canape reception menu.

Cheers!

Kosher Royal Wedding Canapè Reception Menu
Follow the links to the recipes:

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Winter Wedding Hors d’Oeuvres Recipe: Latkes for a Crowd

Latkes are great dish to serve for a winter wedding, not just weddings at Hanukkah, because they are so satisfying on a cold day. You can serve them as an appetizer or with the entree as a tasty, creative alternative to baked potato or rice.

One year I had the pleasure of making latkes for a large group of American military service members. It was during Hanukkah in one of the four years I lived in Kuwait. This was between the Gulf Wars. My husband was the U.S. Defense Department’s designated lay leader for the Jewish service people who cycled through the country, which means that I was responsible for making holiday meals and parties for the Jewish service people in my home. It was a great time, we met a lot of really great people, and I hope they’re all now safe at home enjoying the country they’ve served.

On this particular Hanukkah evening, I was rushing to get ready for a crowd of service people who were coming for a party. I was in the middle of preparing the latke batter when they called on their way over to say that instead of the seven people that were expected, they were 16 people. I would need more latkes.

I started throwing all kinds of things into the bowl to bulk up the latke mix: more potatoes, more onions, more eggs, a couple boxes of dried latke mix that family had sent from the States, ricotta cheese, sour cream, and I’m not sure what else, maybe even some cream cheese. Of course, they were amazing, but because I didn’t keep track of exactly what went in them, I would never know how to reproduce them.

It’s OK that I don’t remember, because I want to give you a non-dairy latke that you can serve with any wedding meal, including meals that include meat. And I want to give you a version that is easy to prepare and can be made a day or two before the wedding. The recipe below is adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, a book that I relied on heavily when serving large crowds in Kuwait. I raised the flavor profile a bit to create a more refined, wedding-worthy dish by adding sautéed leeks and a non-dairy sour cream with chives to serve on the side. Yum.

Recipe: Latkes for a Crowd (Parve)

Serves 24 (2 latkes per person)

Latke Ingredients

  • 4 ½ lbs. potatoes
  • 4 lbs. onions
  • 2 cups chopped leeks
  • 24 large eggs
  • 2 Tbsp. salt
  • 1 ½ cups bread crumbs or matza meal
  • 1 cup + 2 Tbsp vegetable oil

“Sour Cream” with Chives Ingredients

  • 2 pints (4 cups) non-dairy sour cream
  • ¼ cup chopped fresh chives

Latke Instructions

  1. Chop the leeks and sautée over medium heat for 3 minutes until just translucent. Remove them from the heat and put them aside.
  2. Grate the potatoes coarsely with a food processor or hand-held grater.
  3. Put the potatoes into a colander and squeeze them to eliminate excess water.
  4. Preheat the oven to 350º.
  5. Grate the onions and drain them in a colander. Squeeze out the excess water.
  6. In a large bowl, beat the eggs.
  7. Add the potatoes, onions, leeks, salt, pepper, and bread crumbs or matzo meal. Mix well.
  8. Pour ¼ cup of oil into the bottom of four half-size insert pans (12½” x 10¼” x 2″) and place them in the hot oven for 5 minutes.
  9. Pour the batter into the hot pans. Spread the oil smoothly across the top of the batter with a spatula.
  10. Bake uncovered for 30-40 minutes, or until crusty and golden.
  11. While still hot, cut each pan into 12 latke squares.

“Sour Cream” with Chives Instructions

Make the sour cream the same day you intend to serve it. In a medium bowl mix the chopped chives into the non-dairy sour cream.

To Serve

  • If your serve the latkes pre-plated, put two latkes on each plate and two tablespoons of “sour cream” next to the latkes.
  • If you are using a buffet, serve the “sour cream” in a bowl next to the latkes.

Make Ahead Options

You can make the latkes a day before the wedding. Cover them with foil and keep refrigerated. Reheat in 350º oven for 10-12 minutes.

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Persian Pomegranate Sangria (Kosher Drink Recipe)

pomegranate sangria recipe kosherIf your guests aren’t in the mood to celebrate before they have a sip of this fruity pomegranate sangria, they will be after. As presented, the recipe makes up to 15 servings, but you can easily prepare a few batches to satisfy the guests at an intimate backyard or apartment balcony wedding.

Huppahs.com thanks Marlene, the founder and creative force behind The Jewish Hostess (thejewishhostess.com) for allowing us to share this recipe with you here. The recipe was originally submitted to The Jewish Hostess by Joy Betesh, so a big thanks to Joy, too!

Have you ever seeded a pomegranate? If you have, you know it can be a tricky, messy business. The Jewish Hostess provides tips and a video at How to Seed a Pomegranate for Rosh Hashanah: Two Techniques.

Ingredients for Persian Pomegranate Sangria

Yield: 13 to 15 eight-ounce cups of sangria

pomegranateFor Syrup:

  • 8 cups cold water
  • 2 cups sugar
  • 8 whole cloves
  • 2 large cinnamon sticks
  • 4 star anise
  • 1 vanilla pod, split in half

For Sangria:

  • 1 1/2 to 2 bottles red wine, chilled in refrigerator
  • 8 cups pomegranate juice, chilled in refrigerator
  • 1/4 cup freshly squeezed lime juice
  • 1 whole pomegranate, seeded (How to Seed a Pomegranate for Rosh Hashanah: Two Techniques)
  • 1 orange, sliced into thin rounds, then cut in half into semi-circles
  • 1 lemon, sliced into thin rounds, then cut in half into semi-circles

For serving:

  • Ice
  • Fresh mint leaves

Instructions for Persian Pomegranate Sangria

  1. In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.
  2. Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.
  3. Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.
  4. Strain over fine mesh strainer into a large punch bowl or pitcher.
  5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.
  6. Add pomegranate seeds, orange, and lemon slices and mix again.
  7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.

Make-Ahead Options

You can prepare the sangria through step 4 the day before serving, even letting the mix marinate more than 20 minutes before straining it. Keep the strained punch in the refrigerator overnight. Add the remaining ingredients as the time for serving approaches.

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Recipe: Parve Pie Crust (Non-Dairy)

With all the fruit pie recipes we’ve posted during the past couple of weeks, I’ve received a few requests for a parve pie crust recipe. Here it is. The dough uses vegetable oil instead of butter, and soy milk instead of milk. As a result of using oil, the dough mixes up more wet than a butter or lard based dough. The finished product also won’t be quite as flaky as a butter-based dough, but it holds up well, and the crust won’t preclude you from eating your pie at the end of a meal that includes meat. (And if you haven’t seen the pie recipes, here they are: Peach Lattice Pie, Ginger Pear Pie, Perfect Plum Pie, Fresh Raspberry Pie.)

Ingredients for Parve Pie Crust

Makes one 9-inch double pie crust

  • 1/2 cup vegetable oil
  • 1/4 cup soy milk
  • 1 Tablespoon sugar (Optional. Recommended for sweet fillings, not recommended for savory fillings.)
  • 2 cups flour
  • 1/2 teaspoon salt

Instructions for Parve Pie Crust

  1. Preheat the oven to 400 degrees.
  2. Combine the oil and soy milk. Add sugar, and mix to dissolve.
  3. In a mixing bowl, mix the flour, salt, and sugar. Add the oil mixture without stirring. Mix with a spatula.
  4. Refrigerate 20 minutes.
  5. Place half of the dough between two pieces of waxed paper. (Put a small amount of water between the work surface and the wax paper to help keep the dough from sliding as you roll.)
  6. Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, and carefully flip the dough into the pan. Peel off the remaining wax paper.
  7. Bake at 400 degrees until brown.
  8. Use the remaining dough for the top of the pie, or use it to line a second pie tin.

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Recipe: Fresh Raspberry Pie

Meg Bywater Agnes Goldrich Clara Goldrich picking raspberries
Another late summer fruit pie inspired by our fruit picking trip and the popularity of pie dessert buffets for weddings: Raspberry Pie. This recipe comes from canida at Instructables.com.

Ingredients for Fresh Raspberry Pie

  • 5-6 cups fresh berries
  • 1 pie crust (homemade or store-bought) [parve pie crust recipe]
  • 1/4-1/2 cup sugar (for tart berries, use the larger amount)
  • 2 Tablespoons cornstarch
  • 1 cup water
  • Pinch salt
  • 1 Tablespoon lemon juice
  • Dash allspice (optional)

Instructions for Raspberry Pie

Visit Instructables.com for canida’s photos of the steps.

  1. Sort and gently wash berries. Set them aside to dry on a towel or in a colander.
  2. Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you’ve chosen. Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don’t have pie-specific tools), but this isn’t absolutely necessary if aesthetics aren’t your thing.
  3. When pie crust is cool, fill with raspberries (reserve 1/4 cup berries for the glaze). Spread evenly, and mound them a bit in the center as shown below.
  4. Place in a small pot the reserved 1/4 cup raspberries, water, sugar, cornstarch, and salt.
  5. Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add lemon juice and allspice (if using). Stir until glaze becomes thick, and remove from heat.
  6. Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.
  7. Serve chilled or at room temperature.

Make-Ahead Options

Raspberry pie can be stored covered in the refrigerator for two days.

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Recipe: Perfect Plum Pie

Picking plums at Lawrence Farms OrchardsWe’re continuing our collection of pie recipes featuring late summer fruits, inspired by a trip to Lawrence Farms Orchards in Newburgh, New York, and the growing popularity of pie dessert buffets at weddings.

Today’s Perfect Plum Pie recipe earns a 5-star rating from reviewers on Food.com. Thank you, Pugly Duckling.

Ingredients for Perfect Plum Pie

Plums at Lawrence Farms Orchards

  • 4 cups sliced plums
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 unbaked 9-inch deep dish pie pastry [parve pie crust recipe]

Topping

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons cold margarine

Directions for Perfect Plum Pie

Eating plum at Lawrence Farms Orchards

  1. In bowl, combine first 6 ingredients; pour into pastry shell.
  2. For topping, combine sugar, flour, cinnamon and nutmeg.
  3. Cut in margarine until coarse.
  4. Sprinkle over plums.
  5. Bake in preheated 375 degree oven for 60 minutes or until golden brown. (May need to cover crust edges with foil during baking to prevent burning.)

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Hors d’Oeurve Recipe: Clinton Kelly’s Tapenade Three Ways

The last errand my daughters and I ran on Friday while preparing for the arrival of Hurricane Irene in DC was the library, where we stocked up on books in anticipation of the possible loss of electricity and a three-day reading holiday. As things worked out, we didn’t get much more than the equivalent of a strong summer rain storm, although folks to the east and west of us dealt with some nasty stuff.

Our reading holiday was cut short, but we did make it through a lot of books. Aside from all the curl-up-in-a-chair-and-read-alone books, there was one book, which one of my daughters had picked up, that we read together: Freakin’ Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else, by Clinton Kelly. For those of you who don’t fritter away a lot of hours watching The Learning Channel, Clinton Kelly is the male counterpart to Stacy London on TLC’s What Not to Wear.

My favorite section of the book was “Entertain”. I haven’t found so many simple, tasty, impressive looking hors d’oeuvre recipes together in one book in a long time. I’m going to share with you Clinton’s three recipes for tapenade: black olive, green olive, and sun-dried tomato. Because tapenade is parve, it makes a great opening bite in a meat-inclusive meal. Clinton recommends serving all three alongside each other on a slice of crostini, but you can use just one.

Clinton calls this collection “Tapenade Threeway”, but I’m calling it Tapenade Three Ways. Still fabulous. You can make them a couple of days ahead, which, for a home catered event, makes them freakin’ fabulous.

Ingredients for Black Olive Tapenade

½ pound good-quality black olives, pitted and drained
4 anchovy fillets
1 clove garlic, peeled
4 Tablespoons olive oil

Ingredients for Green Olive Tapenade

½ pound good-quality green olives, pitted and drained
2 Tablespoons papers, drained
1 clove garlic, peeled
1 teaspoon fresh lemon juice
4 Tablespoons olive oil

Ingredients for Sun-Dried Tomato Tapenade

½ cup sun-dried tomatoes, drained
2 cloves garlic, peeled
¼ teaspoon salt
6 leaves basil, chopped
3 Tablespoons olive oil

Instructions for Making the Tapenades

Follow these instructions for all three tapenades:

Put all of the ingredients, except olive oil, into a food processor. Pulse a few times to combine, then add the oil tablespoon by tablespoon until a slightly chunk consistency is achieved.

Make Ahead Options

The tapenades can be made a couple of days in advance. Store covered in the fridge.

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Recipe: Ginger Pear Pie for a Wedding Dessert Buffet (Dairy or Parve)

Ginger Pear Pie RecipeWe’re continuing the pie recipes, inspired by our recent fruit picking trip to Lawrence Farms Orchards in Newburgh, New York and the growing popularity of pie dessert buffets at weddings. In our last post, we offered peach pie.

Today, we present a pear pie enhanced with the flavor of ginger and a crumble top with pecans. The original recipe and the photo come from Delilah Stauffer on allrecipes.com, but we adopted the commenters’ recommendations to use real maple syrup (in place of the original recipe’s corn syrup) and pre-bake the pie crust.

kosher ice cream at Lawrence Farms Orchards New YorkBy the way, did you see Bill’s question in the comment section of the last post? He asked about kosher foods at Lawrence Farms. In addition to the fresh fruits and vegetables being kosher, of course, the farm shop also has a freezer of Klein’s kosher ice creams and flavored ices for the many kosher-keeping families who visit. Yeah!

Ingredients for Ginger Pear Pie

  • 1 9-inch unbaked pastry shell (dairy or parve) [parve pie crust recipe]
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 1 teaspoon lemon juice
  • 1/8 teaspoon grated lemon peel
  • 4 large pears, peeled and thinly sliced
  • 1 tablespoon butter or margarine

grape vines Lawrence Farms OrchardsTOPPING:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon ground ginger
  • 1/4 cup cold butter or margarine
  • 1/4 cup chopped pecans

Instructions for Ginger Pear Pie

  1. Pre-bake pie shell according to package directions.
  2. In a saucepan, combine the next six ingredients until blended. Gently stir in pears. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Add butter. Pour into pastry shell.
  3. For topping, combine flour, brown sugar and ginger in bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pears. Bake at 425 degrees F for 20-25 minutes or until topping is golden brown.

TIP: To keep the edge of the pie crust from over baking, cover the crust edge with aluminum foil during the second baking.

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