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EL AL TO SERVE SWEET TREATS FOR NEW YEAR ON USA/ISRAEL FLIGHTS

Over 4000 Pounds of Honey Cake, 3200 Pounds of Apples, 900 Pounds of Honey
Plus Easy-to-Prepare Holiday Honey Cake, Baked Apple & Gefilte Fish Recipes


Photo Credit: EL AL Israel Airlines

NEW YORK – Sept. 20, 2011 – With the Jewish New Year (Rosh Hashanah) approaching, EL AL Israel Airlines is preparing for the holiday season. To symbolize a sweet new year, EL AL will be serving all passengers freshly prepared traditional honey cake as well as apples and honey on dozens of flights between the USA and Israel as well as to premium class passengers in the King David Lounges.  EL AL’s culinary team will dish up more than 4,000 pounds of honey cake, more than 125,000 slices of apples (equal to 3,200 pounds of sliced apples) and almost 900 pounds of honey.

Executive Chef Steven Weintraub at Borenstein Caterers, a daughter company of EL AL, has worked with some of the finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten. Chef Weintraub shares his delicious and easy-to-prepare recipes below for the signature holiday sweets as well as his exclusive rendition of Gefilte fish, a holiday classic.

HOLIDAY HONEY CAKE RECIPE:
1 cup of honey
½ cup of sugar
4 whole eggs
1 cup of coffee, black and room temperature
¾ cup of vegetable oil
1 fresh orange, grated fine (include juice pulp and skin)
4 - 4 ½ cups of flour (adjust flour amount to ensure mixture is moderately loose)
2 teaspoons of baking powder
1 teaspoon of baking soda
A pinch of salt (1/8 tsp)
1 cup of raisins

Instructions:
Mix honey, sugar, eggs, coffee, oil and orange thoroughly.  In a separate bowl, sift flour, baking powder, baking soda and salt.  Slowly add the dry mixture into the liquid mixture.  Blend well.  Fold in raisins.  Pour mixture into a 9 x 13 greased baking pan or into a 36 muffin tin.  Bake at 350 degrees for approximately 1 hour.  After 45 minutes of cooking, check periodically.  Let cool on a wire rack.

BAKED APPLE RECIPE:
6 fresh, large Granny Smith apples
1 cup of brown sugar
1 teaspoon of ground cinnamon
4 oz of almond or macaroon paste
¼ cup of dark raisins
2 egg whites from extra large eggs
2 cups of honey (for sauce, 2.5 oz per portion)
1 tablespoon of cinnamon-sugar mixture (1/2 tablespoon of each)

Instructions:
Blanch the apples in boiling water for 5 minutes and shock in cold water, drain well. From the top of the apples, make a crater by coring and removing the inside,  leaving the outside edge with an approximate ¼ inch border. Place the apples in a shallow pan and set aside.  Using a mixing bowl, add the brown sugar, cinnamon, almond/macaroon paste, raisins, egg whites and blend well. Reserve the honey and cinnamon-sugar mixture for garnish.  Fill each apple crater with mixture. Bake at 350 degrees for approximately 20 minutes.  Test for doneness to the feel of a cooked baked potato.  Cool apples down to a warm state and serve with honey at room temperature. Sprinkle with the cinnamon-sugar mixture.

GEFILTE FISH TERRINE RECEIPE:
1 tablespoon margarine
2 pounds Halibut fillet, skinned and boned
1 pound salmon fillet, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzo meal
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons dill, plus more for garnish
2 large carrots, peeled
2 tablespoons Italian parsley, plus more for garnish

Instructions:
Preheat the oven to 325 degrees.  Grease a 12-cup Bundt pan with margarine.  Cut the fish into large chucks and place in the bowl of a food processor.  Pulse about 20 times, do not puree but grind it fine. Place in the bowl of an electric mixer.  Heat the oil in a large frying pan and sauté the onions over medium-low heat until soft and transparent.  Let cool.  To the fish mixture, add the onions, eggs, cold water, matzo meal, salt & pepper, sugar, and lemon juice.  Beat in the mixer at medium speed, using a paddle attachment, for about 10 minutes.  Add the herbs and grate in the carrots; mix well. Pour the mixture into the greased Bundt pan. Smooth the top with a spatula and cover with foil. Place in a large pan filled with (almost boiling) water that comes half way up the sides of the Bundt pan.  Bake in the oven for one hour or until the center is solid.  Cool mold and remove fish.  Refrigerate for several hours or overnight.  Slice as you would a torte, and serve as an appetizer.  Garnish with parsley and dill, serve with Horseradish.


To book any EL AL flight, visit www.elal.com or call EL AL (800) 223-6700 or any travel agent.  



 
Publish Date 21/09/2011