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Honey mango upside-down cake: Chef Michelle Bernstein developed this recipe specifically for our Rosh Hashana story. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. (Bill Hogan/Chicago Tribune) |
1 teaspoon vanilla
1. Spray the sides and bottom of a 9-inch cake pan with nonstick cooking spray. Cut a circle of parchment paper that fits into the bottom of the pan. Lay the parchment circle into the greased pan; spray the paper with nonstick cooking spray.
2. For the topping, melt the butter in a small saucepan over medium heat; add the sugar, stirring. Once the sugar and butter have melted together, stir in the honey. While it's warm, pour into prepared pan. Top the caramel with mango, slightly overlapping the slices.
3. Heat oven to 350 degrees. For the cake, combine the oil, sugar and honey in a large bowl. Add the eggs; mix until combined. Sift all dry ingredients together in a second bowl. Combine the sour cream, orange zest and vanilla together in a third bowl. Add the dry ingredients to the egg mixture one-third at a time, alternating with one-third of sour cream mixture.
4. Pour batter into the prepared pan. Bake until cake is golden brown and a wooden skewer comes out clean when inserted into the center, 25-35 minutes. Allow the cake to cool in the pan on a wire rack until just warm to the touch. Unmold the cake onto a serving platter while it's still warm.
Nutrition information:
Per serving (for 10 servings): 446 calories, 20 g fat, 6 g saturated fat, 79 mg cholesterol, 63 g carbohydrates, 5 g protein, 303 mg sodium, 2 g fiber.
Bernstein uses these two side dishes to accompany the whole roast fish with toasted garlic, orange and chilies from the cover.
Swiss chard
Prep: 10 minutes
Cook: 10 minutes
Servings: 4
Ingredients:
1 pound Swiss chard, stemmed, stems saved for another use, leaves cut into 1/2-inch slices
2 tablespoons olive oil
1/4 cup vegetable broth
1/4 to 1/2 teaspoon salt
Freshly ground pepper
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chard; cook, 2-3 minutes. Add the broth; cook, 4 minutes. Season with salt and pepper to taste.
Nutrition information:
1. Spray the sides and bottom of a 9-inch cake pan with nonstick cooking spray. Cut a circle of parchment paper that fits into the bottom of the pan. Lay the parchment circle into the greased pan; spray the paper with nonstick cooking spray.
2. For the topping, melt the butter in a small saucepan over medium heat; add the sugar, stirring. Once the sugar and butter have melted together, stir in the honey. While it's warm, pour into prepared pan. Top the caramel with mango, slightly overlapping the slices.
3. Heat oven to 350 degrees. For the cake, combine the oil, sugar and honey in a large bowl. Add the eggs; mix until combined. Sift all dry ingredients together in a second bowl. Combine the sour cream, orange zest and vanilla together in a third bowl. Add the dry ingredients to the egg mixture one-third at a time, alternating with one-third of sour cream mixture.
4. Pour batter into the prepared pan. Bake until cake is golden brown and a wooden skewer comes out clean when inserted into the center, 25-35 minutes. Allow the cake to cool in the pan on a wire rack until just warm to the touch. Unmold the cake onto a serving platter while it's still warm.
Nutrition information:
Per serving (for 10 servings): 446 calories, 20 g fat, 6 g saturated fat, 79 mg cholesterol, 63 g carbohydrates, 5 g protein, 303 mg sodium, 2 g fiber.
Bernstein uses these two side dishes to accompany the whole roast fish with toasted garlic, orange and chilies from the cover.
Swiss chard
Prep: 10 minutes
Cook: 10 minutes
Servings: 4
Ingredients:
1 pound Swiss chard, stemmed, stems saved for another use, leaves cut into 1/2-inch slices
2 tablespoons olive oil
1/4 cup vegetable broth
1/4 to 1/2 teaspoon salt
Freshly ground pepper
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chard; cook, 2-3 minutes. Add the broth; cook, 4 minutes. Season with salt and pepper to taste.
Nutrition information:
