food & dining
Page 58 May 9, 2014
danspapers.com
Cooking Dessert for Mom on Mother’s Day My mom was truly a great cook. She loved to eat and so do I. She was a great baker, yet I didn’t grow up baking. My mother’s cooking and baking stemmed from tradition and heritage. She baked a delicious challah every Friday night. I don’t have her recipe—I just never was much of a bread eater and nothing was written down. She baked a simple olive oil and honey cake, which I love, an occasional apple coffee cake, which my husband loves; she prepared her own phyllo dough, stretching it across our large enamel
9am - 4pm Sunday Brunch Mother’s Day Monday - Burger Night $8 Burgers with Choice of Domestic Beer
Tuesday - BBQ Night
to cool completely then top kitchen table until you could cut into diamond shapes see through it, to fill and bake her for serving. Ravani can be pita de spinaka (commonly known prepared several days ahead as spanakopita). and kept at room temperature Of course the only way I could or securely wrapped for the document her recipes was to bring freezer. my measurers to her kitchen, when I realized how much I wanted to TAJU DE PYOTA cook her food. From an early age Pyota is a Sephardic custard my children and grandchildren dessert, much like a flan sans loved her phyllo dough-wrapped caramel sauce. Prepare the Greek/Sephardic specialties—and, dessert at least three days thanks to store-bought phyllo, the before serving for the flavors legacy continues. to mellow. Refrigerated it No doubt you have your own will stay fresh for a week or special “mom food” memories. longer. Just preparing something of hers Makes approximately 24 to celebrate the moment is to diamond shapes feel the closeness and the love. Even if you made reservations for 3 tablespoons unsalted Mother’s Day, probably the most Have homemade dessert waiting for after brunch butter popular dining-out day of the year, 10 large eggs treat her to a special do-ahead dessert at home. 1 quart milk, whole or 2% 1/2 cup sugar RAVANI 1/2 cup honey This sweet honey cake from Salonika is found in a great number of variations among Sephardic Jews and Preheat oven to 500°. the Greek Orthodox. Yield: About 38-40 pieces Prepare a bain-marie (water bath). 3/4 cup unsalted butter, melted 1. Melt butter and pour half into a 10” or 12” 1/4 cup canola or vegetable oil round baking pan. Swirl the butter around the pan 3/4 cup honey so that the entire bottom and sides are coated. Set 1/4 cup sugar remaining butter and the pan aside. 2 large eggs, lightly beaten 1 3/4 cups unbleached, all-purpose flour 2. In a large mixing bowl, whisk the eggs until 1 teaspoon baking powder yolks and whites are thoroughly combined, gradually Lightly grease a 10”x2” round baking pan; do not adding the milk. Strain the mixture into another bowl, then whisk in the sugar and honey. Pour the flour. mixture into the prepared pan and drizzle remaining butter over the top. Half fill a larger pan with water Preheat oven to 300°. (bain-marie) and put in the pan with the custard. 1. Put the cooled, melted butter in a large mixing The water should come up about two-thirds of bowl. Add the vegetable oil, honey and sugar and stir the way with a wooden spoon until thoroughly incorporated. 3. Place in preheated oven and bake for 15 minutes 2. Add the beaten eggs and stir to mix. Gradually until top begins to color. Reduce oven heat to 225° add the flour together with the baking powder and bake for 45 to 50 minutes longer. and carefully mix until ingredients are thoroughly 4. Remove from oven. Custard is done when a cake incorporated. tester or knife inserted in the center comes out clean. 3. Pour into prepared pan and bake in preheated Run a knife around the sides while warm and let rest oven for 50 minutes to 1 hour. Cake is done when it on a rack to cool, about 1 hour. Make diamond “taju” pulls away from the side of the pan and the surface is shapes by cutting straight lines from the top to the a medium honey color. Place the cake pan on a cake bottom of the pan, and then cut diagonally. Transfer to a covered container in one layer and refrigerate rack to cool. Note: Traditionally the cake was left in the pan for several days before serving. Thinkstock.com
By silvia lehrer
Chicken & Ribs with a Pint!
Wednesday - Fajita Night $16 Fajitas with a Pint!
Thursday - 2 for 1 Lobsters $29 Includes Lobster, Corn & Coleslaw
Montauk’s Favorite Restaurant Montauk’s Favorite Beachfront
Friday - 2 for 1 Steak
OpenCasual FOr The 2014 SeaSOn! Coastal Cuisine
Saturday & Sunday - Brunch
live Music July 2 - Telly
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tarte tatin [caramelised apple tart]
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Richard Decker, President and Proprietor
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Spring HourS Friday, Saturday & Sunday