ROSH HASHANNAH COUNTDOWN – DAY 11

Posted on September 18, 2011. Filed under: Chocolate, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, My Ramblings, Oranges, Parve, Recipes, Rochester, Rosh Hashannah Recipes, Theatre, Uncategorized | Tags: , , , , , , , , , , , , |


I overslept today, so please forgive me. This will be a very short post today, but I did want to tell you about the play that my Mom and I went to see last night (the hubby opted out). I told you a little about it on Friday. Anyway, it was put on at MuCC on Atlantic Avenue in Rochester, New York. MuCC stands for Multi-use Community Cultural Center. (More about that later.)

Charlotte Bronte

Anyway, we saw John W. Borek Presents William Luce’s B R O N T E starring Meredith Powell, a local Irondequoit actress and directed by Rochester’s own Michael Arve. Let me tell you this, my husband and the rest of you who did not see this production was missing a theatrical masterpiece! Ms. Powell was incredible! After the play was over, I learned for the house manager that Ms. Powell only had four weeks to learn this taxing part. Can you imagine having to memorize a two-and-a-half hour script for a one-person play in just four weeks? I know I could not do it. But, this was a minor point. The major points of Ms. Powell’s performance are these: first of all, her on-stage energy was catching. She had the audience riveted to her every move and every wonderful nuance of her expressive face. Next, she not only had to memorize lines, take directions from the extremely talented Michael Arve, but she had to cultivate many different accents as she led us through conversations with such personages as her father, her aging housekeeper, and all of her siblings. It was a treat just listening to her. Then, Ms. Powell had to learn French, if she didn’t already know some, but her French accent sounded flawless to me! And she even had to sing. What a talent…And Mr. Arve’s directing was flawless. It was so good that if I hadn’t known better, I would have thought Ms. Powell did everything on her own! What a team these two theatrical talents are! I can’t wait to see their next colaboration. Cudos to all involved!!!

If you did miss this production of Bronte, I hope you do get to see the play someday. It really is a wonderful piece of theatre and you really get to know Charlotte Bronte, author of “Jane Eyre,” and through her, we get a glimpse of her sisters Emily (author of “Withering Heights) and Anne (author of Agnes Grey), as well as the rest of her family and their lives. A rich piece of literary history!

In honor of this production of Bronte and the entire Bronte family, here is today’s honey cake recipe:

Join Me For A Cup Of Tea

DEVONSHIRE HONEY CAKE

Perfect for a cream tea.

Recipe uploaded byGeraldene Holt
Recipe by Geraldene Holt

Difficulty and servings

Makes 12 slices

Preparation and cooking times
Cook 1 hr 30 mins

Ingredients

250g clear honey, plus about 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar 3 large eggs , beaten
300g self-rising flour

Preheat the oven to fan 140C/ conventional 160C/gas 3.

Butter and line a 20cm round loosebottomed cake tin.

Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.

Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed.

A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.

Per slice
336 kcalories, protein 4g, carbohydrate 43g, fat 17 g, saturated fat 10g, fibre 1g, sugar 25g, salt 0.29 g
Recipe from Good Food magazine, July 2003.

NOTE: Please note that I did not have the opportunity to convert this recipe.~Marilyn

Okay, for our American bakers who don’t like to do measurement and ingredient conversions, here is another honey cake recipe for today!

Always A Good Choice

Chocolate Swirl Honey Cake (P)
===============================
Source: Marcy Goldman, Baker Boulanger website http://www.betterbaking.com

Serves: 12-16

Honey Spice Batter:

1-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup honey
3/4 cup white sugar
1/4 cup brown sugar, packed
2 eggs
1/2 teaspoon pure vanilla
1/2 cup brewed tea
1/4 cup orange juice

Chocolate Batter:

1-1/2 cups all purpose flour
1/3 cup cocoa, measured and sifted
1/4 teaspoon salt
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup cola, flat

Garnish:

1/2 cup chocolate, grated
Confectioners’ sugar, optional

Non-stick cooking spray

Preheat oven to 350°F.

Generously spray a 9″-10″ tube pan with cooking spray.

For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice in a bowl. Blend with a whisk, then make a well in the center. Stir in oil, honey, white and brown sugars, eggs, vanilla, tea, and orange juice. Blend well to make a smooth batter. Set aside.

For chocolate batter, in a separate bowl, combine flour, cocoa, salt, baking powder, and baking soda. Make a well in the center and whisk in white and brown sugars, oil, eggs, vanilla, and cola. Blend well to make a smooth batter.

Pour honey spice batter into prepared pan. Top with chocolate batter. Place pan on a baking sheet and bake 55-65 minutes or until cake springs back when gently touched.

Cool 10 minutes then un-mold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt.

If you prefer, chill cake to set chocolate and then dust with confectioners’sugar.

Posted by Nancy Berry

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