Dayrecipe Food Community

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

Active time: 30 min Start to finish: 1 1/4 hr

Serves 8

INGREDIENTS

INGREDIENTS

• for cake:
• potato starch (for dusting cake pan)
• 2 teaspoons vegetable oil
• 1/2 cup matzoh cake meal
• 3/4 cup potato starch
• 8 extra-large eggs, separated, at room temperature
• 1 cup sugar
• 1/4 cup orange juice
• juice of 1 large lemon
• 1 teaspoon freshly grated orange zest
• 1 teaspoon freshly grated lemon zest
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
  for strawberries:
• 3 pints strawberries, stemmed, washed, and thinly sliced
• 1/2 cup orange juice
• 1 tablespoon sugar

DIRECTIONS 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.

2. Sift the cake meal and potato starch together over a piece of foil and set aside.

3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.

4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest.Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.

5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.

6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.

7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.

Cook’s Tip: Gild the lily by serving the cake with whipped cream or ice cream.

Lorraine Stevenski of Clearwater, Florida, writes: “I cook just about every weeknight for my family. To speed things up, I do my grocery shopping on weekends, along with making quick breads, cakes, and other baked goods. My 12-year-old son, Billy, is also a big help in the kitchen. He has practically become my personal sous chef with all the chopping and grilling he does.”

Makes about 12.

INGREDIENTS

• 3cups all purpose flour
• 3/4cup grated parmesan cheese
• 1/4cup sugar
• 2tablespoons baking powder
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4cup chopped fresh parsley or chives
• 1cup (or more) chilled whole milk

DIRECTIONS Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.

Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.

What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.

Makes 6 appetizer servings.

INGREDIENTS

• glaze
• 1/2cup seedless unsweetened tamarind paste*
• 1/2cup fresh orange juice
• 1/3cup mild-flavored (light) molasses
• 1teaspoon dried crushed red pepper
• 3tablespoons fresh lime juiceapricot relish
• 2cups chopped dried apricots
• 6tablespoons fresh lemon juice
• 1/3cup chopped fresh cilantro
• 2tablespoons minced seeded red jalapeño chilies
• 2tablespoons (packed) golden brown sugar
• 2tablespoons cracked coriander seeds2pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder chops, fat trimmed, meat cut into 1/2-inch pieces
• 1large red onion, cut into 1/2-inch cubes
• 20(about) 12-inch metal skewers

DIRECTIONS For glaze:
Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove from heat. Stir in lime juice.

For apricot relish:
Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately and chill. Bring relish to room temperature. Stir glaze over medium heat until heated through.)

Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill lamb to desired doneness, turning once and basting with glaze during last minute of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter. Serve with relish.

* Available at Indian markets.

Active time: 5 min Start to finish: 15 min

Makes about 3/4 cup.

INGREDIENTS

• 1cup coarsely chopped drained bottled roasted red peppers (6 oz)
• 1/3cup pure maple syrup
• 1tablespoon cider vinegar
• 1teaspoon chopped canned chipotle chiles in adobo plus 1 teaspoon adobo sauce(from can), or 1/2 teaspoon cayenne
• 1/2teaspoon salt

DIRECTIONS Purée all ingredients in a blender until smooth, then simmer in a small heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 8 to 10 minutes. Cool to room temperature. Serve with shrimp or chicken.