Shalom foodies :)
I feel like talking to you about Jerusalem today. Not exactly the Yotam Ottolenghi JERUSALEM cookbook, but rather the Jerusalem that resonates in my fondest childhood memories.
In the 1970's, along with thousands of Sephardi families, my grandparents left Casablanca to establish themselves in Israel. They settled in Bayit VeGan Jerusalem, a mountain top neighborhood east of Mount Herzl, ten minutes from Israel's official Holocaust memorial, the Yad Vashem.
|This one's for Joan Nathan. Mini-me |
with the Mayor of Jerusalem, Teddy Kollek.
Eating aside, Mahane Yehuda shouk/market not only had the best quality fruits or veggies one can taste, it was the perfect place for any 9 year old foodie to hone down on her grocery bargaining skills.. though not really applicable in North America for some reason. :) Aside from my fascination with suspended unplucked chickens, I discovered my all-time favorite Israeli delicacy, sweet roasted pecans.
|A glimpse of Mahane Yehuda Photo credit:|
|Look at these beauties|
For the meringue, Martha Stewart's recipe
- 6 large egg whites, room temperature
- Pinch of cream of tartar
- 1 1/2 cups superfine sugar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon champagne vinegar or white-wine vinegar
- 1 teaspoons of orange blossom essence (optional if you are not a fan)
- 3 peaches, sliced
- 2 tbsp of sugar to taste
- 2 tbsp of butter
- 1/2 cup of chestnut cream - I buy this one at Cité Casher
- 1/2 cup of whip cream (optional), store bought or homemade
- 1/3 cup of pecans
- 1/3 cup of sugar
- 1 tbsp butter
- dash of kosher salt
- Make the meringue: Preheat oven to 250 degrees. Draw 8 -10 circle shapes onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and orange blossom
- Using drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 to 1 1/2 hours. Gage it. Turn heat off, and let meringue cool in oven.
- Make the peaches: in a sauteing pan, on medium, melt the butter in a saucepan, sauté the peaches then melt in the sugar, reduce to medium low-heat, you don't want to over cook them.
- Make the praline crunch: melt your better in a sauté pan, melt the sugar so that it caramelizes, once done, toss your pralines and mix well so that they are caramelized. Remove them from place and let cool. Once cool, hammer them! kidding :) Just chop them into bits. not too thin not too small, you want crunch.
- Now the assembly: Take your meringues, smear chestnut cream, then smear whipping cream, place your peaches and then top them with your pralines, and voila! There you have it, my version of a delicious Sephardi, and Moroccan, yummy dessert!