FALL
Ginger Continued from Page 11
In Good Taste
An Apple (or 10) a Day…
OCTOBER 19, 2017
1 teaspoon ground ginger
1 teaspoon ground
cinnamon ½ teaspoon ground cloves
Approximately ½ cup white
sugar for coating dough
Heat your oven to 375 degrees.

Cream together the shortening,
brown sugar, molasses and egg.

In a separate bowl, mix the
remaining ingredients, and then
gradually pour them into the wet
mixture and blend well.

Using two teaspoons, form the balls
with dough and roll them in sugar.

Place the dough balls on a parch-
ment-lined cookie sheet, and bake
nine to 11 minutes until done.

GINGER-TINI Makes one drink
Ginger-infused vodka is pretty
fabulous. But if you are not a fan of
ginger, just use regular vodka and
shake up the refreshing beverage.

You’ll be glad you did.


2 ounces ginger-infused
vodka (recipe follows)
2 ounces fresh-squeezed
lemon juice
1 ounce simple syrup
(recipe follows)
3 basil leaves
Muddle the basil leaves in the bot-
tom of a cocktail shaker.

Add the vodka and lemon juice
and muddle again.

Add the ice and simple syrup; shake
well and strain into a martini glass.

For ginger-infused vodka: Chop
4 tablespoons of fresh ginger. Add
to 2 cups of high-quality vodka.

Allow the ginger to soak for sev-
eral hours. Strain and enjoy.

For simple syrup: Mix ½ cup
sugar and ½ cup water. Heat in a
small saucepan until melted. Cool
and use as desired.

For more cocktails, see jewishexponent.com/
category/lifestyle/philacatessen/. KERI WHITE | JE FOOD COLUMNIST
MY HUSBAND AND son recently reprised
their annual fall ritual: apple picking at
Highland Orchards near West Chester, and
lunch afterward at Victory Brewpub.

In addition to the dishes detailed below,
I have stuffed a roasted chicken cavity with
a halved apple; it infused a lovely sweetness
and moisture to the meat. I have yet to try it
with beef stew and/or pot roast, but research
indicates that the addition of quartered,
cored apples adds a unique and autumnal
flavor to braised beef.

APPLE SLAW
Serves six to eight
I am a fan of slaw; it adds a healthy crunch
to just about everything, and this version
offers a seasonal tang. The addition of apples
and cider vinegar gives a sweet/sour offbeat
twist on the classic, and substituting yogurt
for the more traditional mayo boosts the
nutritional quotient. This dish is best made
a day ahead to allow all the flavors to meld.

½ head cabbage, shredded
½ onion, finely chopped
2 carrots, shredded
2 tart apples, shredded
2 tablespoons apple cider vinegar
1 tablespoon honey
¼ cup plain yogurt
½ teaspoon salt
Fresh ground pepper to taste
Heat your oven to 350 degrees. Mix all
the ingredients on low until the dough forms
into crumbly bits about the size of peas.

Press the dough into the bottom and up
the sides of a 9-inch fluted tart pan with a
removable bottom. Prick all over with a fork.

Bake for about 15 minutes and remove it
from the oven.

Make the custard:
3 eggs
¾ cup sugar
1½ sticks butter
1 teaspoon vanilla
⅓ cup flour
¼ teaspoon salt
In a medium bowl,
whisk the eggs and sugar.

Set aside.

Melt the butter in a medi-
um saucepan on medium heat. Add vanil-
la and cook it until the butter foams and
then browns (do not burn). This takes
about five minutes. Cool the butter for
about 10 minutes.

Whisk the cooled butter into the egg mix-
ture, then add the flour and salt.

Assemble and bake the tart:
3 apples, peeled, cored and sliced
Line the tart shell with apples. Pour the
custard filling over the apples.

Bake the tart at 350 degrees for about 50
minutes until the apples are golden brown
and the filling is puffed.

Cool the tart for about two hours, remove
In a large bowl, toss the shredded apples it from the pan and serve it with fresh
in the vinegar. Add the remaining ingredi- whipped cream or vanilla ice cream. l
ents and mix well.

Refrigerate for several hours or overnight
to optimize flavor.

APPLE CUSTARD TART
Serves eight
This tart requires several steps, but is not
difficult. Pastry dough is like kryptonite is
to Superman, but I don’t object to a simple
dough that can be pressed into a pan, so this
worked for me.

First, make the crust:
2 sticks butter, softened
1 cup sugar
2¼ cups flour
Apples: Purestock; tart: Katharina Rau/Thinkstock
12 APRIL 12, 2018
IN GOOD TASTE
JEWISHEXPONENT.COM