Apples, Pears, Apples, Pears...

Everywhere I look, I see apples and pears...What to do with them? Here is your perfect Fall staple. Apple Pear Sauce. Just like applesauce, but softer, and spiced with vanilla bean and cinnamon sticks. This is a great sauce to have in your fridge, delicious on its own (children and adults love it!) or served alongside roasted potatoes, or even sliced brisket. There's nothing like the homemade version, it's really so easy, and here's how...

Apple Pear Sauce

4 or more apples, any variety, peeled, cored and quartered
4 or more pears, any variety, peeled, cored and quartered
1 cinnamon stick
1 vanilla bean pod, split down the middle
1/4 cup water

Place all ingredients in a large pot. Bring to a boil, then reduce temperature to Medium. Cook, covered for 45 minutes to 90 minutes, depending on how many apples and pears you have used. The more fruit, the longer they will need to cook. Check with a fork to determine if they are ready. They should be extremely soft, almost falling apart. Remove the cinnamon stick and vanilla bean, and discard. Place the fruit into a food processor, and process until smooth. If you prefer a chunky version, use a potato masher to mash the fruit to your desired chunkiness. Cool completely. Store in an airtight container in the fridge for about a month, though I doubt it will last that long!

Decomposed S'mores- The Ultimate Dessert

I really wish that I could seriously take credit for this idea. But, I can't. This is the most perfect, delicious, quirky dessert- I fell in love with it even before I could dig my spoon in. I love the new, individual, bite-sized approach to food. I think it's really neat to go to a party and be handed tuna tartare in individual spoons, gazpacho in shot glasses, or seared meat on mini plates...So, why not attempt it with desserts? My cousin Natou did last week- handing each one of us an individual decomposed lemon meringue pie, each nestled in its own deliciously-mini glass jar, with matching lid....to die for. Let me just say that it's one thing if the dessert looks unbelievably delicious, but it's a whole other ballgame when it actually tastes as good as it looks. Right? Well, these babies do. Here is my adapted version of this delightful dessert- in place of lemon curd, I 've used chocolate filling to create the Decomposed S'more.

Decomposed S'mores
12 miniature individual desserts
You will need 12 individual dishes, such as: mini glass jars, shot glasses, small bowls, between 3-4 ounces each. I found these at the dollar store!

1 package chocolate pudding or pie filling mix
1 3/4 cups graham cracker crumbs
2 tablespoons all purpose flour
2 tablespoons sugar
pinch of salt
1 stick unsalted butter, melted
about 1 cup marshmallow 'Fluff'

Begin by preparing the pudding according to package instructions, and refrigerating until cooled and completely firm. (This step may need to be prepared several hours in advance).
Next, combine the graham cracker crumbs, flour, sugar, and salt in a bowl. Stir in the melted butter and combine using your hands. Place in a preheated 350 degree oven, and bake until golden, about 10 minutes. Remove from oven, and let cool. You will end up having a lot more graham cracker crumbs than you need for this recipe, but once they are all toasty and golden, I like to store them in a large Ziplock bag so that they are ready to go next time I want to prepare this receipe- one less step to prepare. Now, it's time to assemble. Fill the individual dishes halfway with the pudding, sprinkle 1 tablespoon of graham cracker crumbs over the chocolate, and carefully top with a tablespoon of Fluff. Cover the dishes (if they don't come with cpas, use plastic wrap) and refrigerate until ready to serve. Your crowd will go crazy.
By the way, if chocolate is not your thing, be creative and replace with vanilla or coconut pudding, or you can try it with lemon or lime curd as well. Have fun with it.
p.s. you can make it parve with margarine

combine the graham crumbs, sugar, flour, salt & butter

bake until golden

fill individual dish halfway with chocolate pudding

top with graham cracker crumbs

I fill a ziplock bag with marshmallow fluff & snip off the tip

squeeze to fill until the top

Best Yom Kippur Break-Fast Dish

I have received so many emails from people asking me for an "incredible" break-fast dish.."something unique", "something really special"- that's what you've been asking for. Well, there is one dish that I serve EVERY single year at break-fast, the once-a-year dish that my guests wait for all year round. But I am sorry to disappoint, because it's not that unique, nor is it too special. However, it is delicious, and there are never, ever any leftovers: Blintz-Souffle. There you have it. My sister, Jordana gave me a similar version of this recipe years ago.

You've probably tasted a version of it before, or perhaps even made it yourself. It's simple, takes 5 minutes to prepare (about 50 in the oven), and is actually embarrassingly made with store-bought frozen blintzes (that happen to be delish, might I add)...Yet, my guests keep asking for it, so I must please them! Truth be told, it is truly delicious, easy, and can be prepared and frozen in advance- what more can one ask for? So, it might not be fancy, and perhaps even a little novice, but it works- and that's all that matters. Give it a try this year, my dressed-up version of Blintz Souffle.

Blintz Souffle

14 frozen cheese filled blintzes (store bought)

3 tablespoons unsalted butter

4 eggs

1/2 cup sugar

24 ounces sour cream (I use full fat)

seeds from one split vanilla bean pod or

1 teaspoon vanilla extract

Preheat oven 375. Place the butter in a 9x12" pyrex dish and place into oven for a few minutes, until butter is completely melted. Remove the dish from the oven, and line the blinzes in 2 rows into the bottom of the dish, over the melted butter. In a large bowl, whisk together the eggs, sugar, sour cream, and vanilla until well combined. Pour this mixture evenly over the blintzes. Cover with foil, and bake for 30 minutes. Carefully, uncover (it might be a little jiggly, so watch out) and replace in the oven to bale for an additional 20 minutes. Remove from oven and let cool. Serve warm or at room temperature with sour cream and fresh fruit alongside.

Black Sesame, Parmesan & Garlic...Za'atar & White Truffle, Vanilla Sugar & Cinnamon....

photos by shirley serure photography

You know those breadsticks you sometimes find on your table at a restaurant? The crunchy, salty, simple breadsticks. They usually only taste good because you are hungry and they happen to be right in front of you. Well, here is my version of the breadstick- crisp, light, but these are full of flavor. I use store-bought puff pastry to twist up long straws that I brush with butter or olive oil, and then sprinkle with intense flavor combos: black sesame seeds, parmesan and garlic, za'atar and white truffle salt, or vanilla sugar and cinnamon! I bake them until they are golden and fragrant- then set them out on display in tall drinking glasses and small vases. They are showstoppers- but my guests never just look at them. These are devoured in no time. They are great-looking on my dining table at cocktail or dinner parties...and of course, always a hit at Yom Kippur break-fast because they are so appealing! Best of all, I prepare them in advance, and freeze them on baking sheets without actually baking them. Then, on demand, just before my guests arrive, I place them straight from the freezer into a preheated oven and voila! The smell of golden, crisp pastry will fill your home, and delight your senses...A simple, delicious way to bring something special to the table.

Puff Pastry Twists

Yield: 12- 15 twists

1 sheet puff pastry (I use Pepperidge Farm), slightly thawed

1 egg, beaten

Preheat oven 400. Place the puff pastry sheet on a piece of parchment paper, and roll out gently (until it is about 14”x9”). Brush egg wash all over the pastry, and sprinkle with the topping of your choice. Use a sharp knife to cut pastry into 1-inch strips. Twist the strips gently and place on a parchment-lined baking sheet. Bake for about 10 minutes, until golden or freeze immediately on baking sheet. If freezing, you may bake them frozen in a preheated 400-degree oven.

Za’atar & White Truffle Topping:

1 tablespoons za’atar

½ teaspoon white truffle salt

Black Sesame, Parmesan & Garlic Topping:

2 tablespoons black sesame seeds

3 tablespoons grated parmesan

1 teaspoon garlic powder

Vanilla Sugar & Cinnamon Topping:

3 tablespoons vanilla sugar

1 teaspoon cinnamon