It amazes me how different the food cultures of cities can be. Last year my friend, and guest blogger, Naomi visited Cleveland with her family. Naomi lives in the NYC area and has a diet that very different from my own. She ensures that she eats both Kosher and vegetarian. Let’s say that eating either of those diets in Cleveland is not easy and the combination of both is next to impossible. When we discussed this, she said that she knows of five Kosher Vegetarian Indian restaurants alone in NYC. Hmmmm….I think I can find five restaurants in Cleveland with home-made pierogi and kielbasa! Here’s Naomi…
When I was in high school I was obsessed with apples. I think it started when I got braces and took to heart the instructions not to bite into apples. So every day I would chop up a Golden Delicious apple (it had to be Golden Delicious!). Then came the apple yogurt, apple Danish, apple juice, dried apples. You get the point.
I went to college, with no braces, but still a love for apples. Starting sophomore year I lived with several friends in one of those beautiful old New England houses owned by the university. We had a communal kitchen and it was there that I learned to bake from my housemate Leah.
She taught me how to make apple pie, apple sauce, baked apples and my favorite … apple crisp. She also wrote all of the recipes down for me in a small spiral notebook of index cards. This was in the days before Paprika software and smart phones.
I’ve moved on from my initial devotion to Golden Delicious. I like to create a blend of tart and sweet flavors.
My favorite crisp was made from apples I had picked myself.
When I made apple crisp recently I used Golden Delicious, McIntosh, Fuji, Braeburn, Pink Lady and Granny Smith.
Apple Crisp
INGREDIENTS
12 Cooking Apples
1 cup of flour (or matzo meal)
¾ cup granulated sugar (or brown sugar)
1 stick butter or margarine
Cinnamon
DIRECTIONS
- Mix 1 cup of flour (or matzo meal for a crunchier taste) with ¾ cup of granulated sugar (though I occasionally vary it and use brown sugar).
- Take 1 stick of butter or margarine (1/2 cup) and cut chips of it into the flour/sugar mixture. Mix thoroughly. I like to use my hands for this part until it appears crumbly.
- Add lots of cinnamon
- Peel the apples (placing in water after peeled) and then cut into pieces that can be layered.
- Place and arrange apple pieces in a baking pan (for an event I once saw someone serve home made apple crisp in small individual serving tins)
- Pour water in, filling pan ¼ inch
- Add lots of cinnamon
- Using a spoon, top with the crisp
- Bake at 400 degrees F for 25 minutes
- Test by placing a knife in one of the apples
- Serve warm. Optional ice cream a la mode
Rantings of an Amateur Chef 
That is a little bit like our apple crumble. You can’t beat apple crumble and custard so I will definitely be having a go at this! x
LikeLike
So easy & so elegant…and oh so delicious!! Love it & now I cannot wait for the autumn to come.
LikeLike
MMMMM!! I can smell the YUMMINESS just looking at the pics….!
LikeLike
YUM!!! Hi Naomi! and Hi Pat I live in University Heights 🙂 Can’t wait to make this for Rosh haShanah!
LikeLike
Mmmmmmmmm………looks delicious!
LikeLike
It’s possible to eat non-kosher vegetarian?
LikeLike
It’s a great question that seems like it would have a straight-forward answer – that all vegetarian food would be kosher by default because all ways that food is considered treif (non-kosher) is related to animals. But your question also seems to prompt a Talmudic response, so that is what I’ll give. A Biblical approach to keeping kosher is based on ingredients and generally vegetarian ingredients would be kosher by default. During the centuries of rabbinic Judaism new layers were added, such as rabbinic supervision and the idea of kosher dishes. I think of vegetarian and kosher with the image of a venn diagram with a large area of overlap. So what are some of the areas that don’t conincide, that are non-kosher vegetarian? Some observant Jews stay away from leafy greens (or clean them scrupulously) out of concern for eating bugs. And there is a spectrum in observance for eating vegetarian food prepared in a non-kosher kitchen.
LikeLike
my wife makes one with blue berries,,,, delicious too
LikeLike
O my gosh!!! This looks so yummy! 🙂
LikeLike
I am not really an apple connoisseure (love a good granny smith) but this looks scrumptious. I like simple and tasty. As Rebbetzin, I think I will add this to my Rosh HaShannah/Yom Teruah menu. Thanks for sharing and God Bless.
LikeLike
I also look forward to making it to celebrate Rosh Hashanah and ushering in a year that’s sweet as apples!
LikeLike
So Costco is out of organic apples for over a month now and the local ones are still on trees. It’s the first of August–and you’re teasing us with Apple Crisp? So unfair. (fingers drumming on keys) Seriously, I look forward to apples and all the goodies they go into. Our faves are stuffed apples and sauted apples over German pancakes! But first, I’m going to make your crisp. As soon as the refreshing days of autumn blow in.
LikeLike
This is so amazing! I got hungry just by looking at your post! =)
LikeLike
Mmmmmm …. Just went for Kosher Vegetarian Indian food this week …. Wouldn’t mind some pierogis ….
LikeLike
I also love anything to do with apples. I have to say, that my mum’s apple pie does take some beating. She uses jam and sultanas and lemon juice to give that sweet and sour taste.
Please visit our site: http://www.pierotucci.com or our blog http://pierotucci.wordpress.com
LikeLike