Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Archive

THE NEW YORK TIMES PASSOVER COOKBOOK

THE NEW YORK TIMES PASSOVER COOKBOOK

Mindful that Passover starts on Monday 14th, I have felt it only right that this week's Cookbook Corner entry be The New York Times Passover Cookbook. I must admit, while I'm at it, that I was particularly drawn by its cover design, which makes the book look like it is one big matzo! The recipe I have chosen, Apple Meringue, has been charmingly adapted from The Cooking Journals of Claude Monet to be Seder-suitable by being formed into a pyramid shape to evoke the Exodus from Egypt!

 

Apple Meringue

From The New York Times Passover Cookbook, edited by Linda Amster, published by William Morrow, 1999.

 

(Adapted from Monet's Table: The Cooking Journals of Claude Monet)

The meringue topping turns this simple apple dish into an elegant dessert, and its pyramid shape evokes the Exodus from Egypt.

 

10 tart apples, peeled, cored and sliced

1 cup plus 2 tablespoons sugar

2 large egg whites

1 tablespoon grated lemon zest

 

1. Place the apples in a saucepan with enough water to cover, add 1 cup of the sugar and bring to a simmer. Cook until the apples are tender, about 25 minutes. This step may be done in advance, but the apples should be reheated before continuing with the recipe.

2. Preheat oven to 300ºF.

3. Drain the apples and place them in a round baking dish, mounding them into a pyramid.

4. In a bowl, beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon zest. Continue beating until the egg whites hold firm peaks but are not dry.

5. Cover the apples with the meringue, place in the oven and bake 15 minutes until the meringue begins to brown. Serve immediately.

Makes 6 servings.