RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Bread & Apple Shalet/Alsatian Pudding - dairy
I find it odd that Zillah Bahar is now offering recipes which were probably more appropriate to Rosh Hashanah. (She also included a chocolate-honey cake recipe in her current column.) She states, "With the baking season in full swing, I'd like to offer a couple of novel Jewish dessert recipes ... The Bread and Apple Shalet, an Alsatian pudding, is generously spiked with rum and baked for a total of 90 minutes so that the bread and the apples melt into each other -- their sum, a veritable homemade manna." The name of this throws me, since I associate _shalet_ with the Hungarian version of cholent. If anyone can enlighten, it would be interesting. In any event, I'll probably try this recipe, soon. Ruth BREAD AND APPLE SHALET WITH MILK ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8 2 pounds tart apples, peeled, cored and thinly sliced Juice of 1/2 lemon 4 eggs 2-1/2 cups milk 2 Tbs. honey 3/4 cup sugar, or to taste zest of 1 lemon 4 Tbs. rum 1/4 tsp. nutmeg or 1 tsp. cinnamon 6 slices challah bread, crusts removed, cut into cubes 1/3 cup currants or raisins 2 Tbs. melted unsalted butter Preheat oven to 350 degrees. Grease a large, shallow baking dish. Drop the apple slices as you peel them, in water acidulated with the lemon juice, so that they do not brown. Beat the eggs lightly, then beat in the milk. Add the honey and sugar (keep 2 Tbs. of sugar to sprinkle on top), lemon zest, rum and nutmeg or cinnamon and mix well. Drain the apple slices, mix with the bread and then raisins, and spread on the bottom of the baking dish. Pour the egg and milk mixture over them. Cover and bake for 1 hour. Remove the cover. Brush the top with the melted butter and sprinkle with the remaining 2 Tbs. of sugar, then bake for 1/2 hour more, until golden. www.jewishsf.com/jb/cook.htm October 16, 1998 (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California
