Most synagogues host an Oneg after Shabbat services on Friday night. The name Oneg Shabbat means joy of the Sabbath in Hebrew and usually refers to a celebratory gathering held after Sabbath services, often with food and socializing.
Our synagogue, Temple Or Rishon, invites each family to host an Oneg once a year and many do so, often joining efforts with other friends or families. We have baked desserts for the Oneg we host with friends every year. This year I made eclairs and chocolate chip/raspberry bit/ganache covered brownies. These have been favorites of the synagogue membership. The recipes for both can be found at eclairs and brownies.
I made two dozen eclairs.
And three dozen brownies. This year I topped them with ground cashews. Last year one friend said they would have been the best brownies he ever had, if they had some nuts on them.
Last year, after fresh peach season was over, I saw a recipe for Roasted Peach and Strawberry Jam. I saved that link for a half a year, until this week, when the farmer’s market was selling BOTH fresh peaches and strawberries. It was worth the wait.
This jam isn’t cooked, but will last a couple of week if refrigerated. As if!
It is an easy and (hands on) quick recipe.
- 3 cups (350 g) hulled and cut up strawberries
- 3 cups (415 g) halved peaches
- 1/3 cup sugar
- 2 Tbl lemon juice
- Halve peaches and remove the stone
- Bake peach halves at 250 F for 15 minutes, then turn over, skin side up and bake for and additional 15 min
- Slice strawberries – they don’t have to be too small, but should at least be sliced in half
- Remove peach halves from oven, remove the skin and dice them, toss with the strawberries, sugar and lemon juice.
- Spread fruit on a lightly olive oil sprayed, aluminum foil lined baking sheet (with edges) for 45-60 minutes or until the fruit is very soft, but not so long as the juice solidifies.
- Remove the fruit from the over and let cool 5-10 minute.
- Pour fruit and juices into a food processor and puree until the desired consistency is obtained.
- Can and place in the refrigerator.
Time flies when you are having fun! The past year was filled with several personal achievements and lots and lots of fun, my granddaughter’s third birthday being the best of them. Much of my time and energy was applied to writing short stories and novellas. I published two novellas during the past twelve months and am working on a book of short stories and flash fiction. The novellas, The Star Alliance and The Quantum Butterfly Effect are available on Amazon. Buy a copy, or read for free on Amazon Prime and let me know what you think.
This year’s birthday theme was Disney’s “Frozen.” Grace loves all the Disney princesses (Ariel from “The Little Mermaid” is her favorite.) As a special surprise, Princess Elsa and her sister Anna, visited Grace’s birthday party! (I was Chef Louie.)
Keeping with the theme I made a six layer “Frozen” cake, two 10″ vanilla as the base, two 8″ chocolate in the middle and two 5″ vanilla for the top. I offset the layers to provide a ledge for the characters of Anna and Olaf, the snowman.
The cakes were crumb coated with buttercream to which I added a few drops of purple and blue food coloring with minimal stirring. This provided the swirling ice sheet pattern to the cake. Remember to put some aside for coloring to be used as the trees, tree trunk and snow. (I also made a half sheet cake to assure there was enough for everyone at the party. I left this with the frozen ice design rather than frosting with the meringue.
The frosting was a basic meringue stabilized with boiling corn syrup. It needs to be applied and sculpted to the cake quickly as it firms rapidly and will skin over when cool. Again, put some in a piping bag to use as icicles and touch up around the cake.
Blue food color spray added the ice highlights which really finished the cakes. The figurines made great toys for the birthday girl, Princess Grace.