Welcome to the Posts from Your Archives, where bloggers put their trust in me. In this series, I dive into a blogger’s archives and select four posts to share here to my audience.
If you would like to know how it works here is the original post: https://smorgasbordinvitation.wordpress.com/2019/04/28/smorgasbord-posts-from-your-archives-newseries-pot-luck-and-do-you-trust-me/
This is the third post in this series from the archives of Dolly Aizenman, who not only shares amazing recipes from around the world, but also shares the history behind them. We recently had some amazingly sweet and juicy peaches… and so this dessert immediately caught my attention…
Dessert – Kind of Purple Peach Upside Down Cake by Dolly Aizenman
This post is dedicated to two lovely ladies: my dear blogofriend Melinda and my new friend Lilly, the sweetest peach ever to come out of Georgia, together with her adorable husband.
This beautiful song has been performed by many great artists, but it is the legendary Ray Charles’ rendition that prompted the great State of Georgia to adopt it as the official state song.
It was Melinda, my favorite purple person, who had mentioned that she loved peach pies, and thus challenged me with a task of making it purple. Having successfully made a purple cake once (see here), I did not expect any problems, and – oh! – was I wrong! But we’ll get to that point shortly; meanwhile, I confess: I cheated by using packaged cake mix (something I do very rarely). My kitty measuring cups correspond to ingredients required to be added to the mix. Note: to keep it vegan, simply substitute aquafaba for eggs listed on the box. If you are so inclined, you can also use any gluten free cake mix or your own cake batter recipe.
These are sweet Georgia peaches, skin bursting with juice to the extent that my husband had to be very careful not to mangle these beautiful slices, but make them uniform. Transfer them to a bowl, sprinkle some brown sugar on them, and add a splash of rum (if you are adventurous). Leave them be for a few minutes, while you grease a baking pan.
Lay the best looking peach slices in any pattern you like on the bottom of the pan, covering the entire pan. Chop up the rest of them and put aside. The best is yet to come!
Based on my previous “purple cake experiment,” I thought that simply using beet juice instead of water will do the trick. But you know what happens to “the best laid plans of men and mice” – as you can see, the batter came out sort of orangy hot pink. The peaches were screaming for attention, the oven was preheated, I didn’t have another box of cake mix, nor the time to make my own batter, so – sorry, Melinda! – I proceeded to dump the chopped up peaches into the cake batter and pour the whole mess on top of nicely arranged slices. Into the oven it went. While it was baking, I found this great clip from one of the best movies of all times, and was once again deeply touched by the lyrics:
Sister, we’re two of a kind… Oh sister, have I got news for you
I hope you think that you’re somethin’ too
Dear friends and sisters, Melinda and Lilly, and all the rest of you wonderful ladies in the blogosphere, you are not only “somethin’,” you are something else! I can just flip sometimes when I read some of your stuff (especially Melinda’s Monday Memes!), but meanwhile, I flipped the cake, which came out kind of not really purple, but delicious nonetheless. I did plop a blueberry on top, in a feeble attempt to add a purple touch.
- 4 large or 5 medium ripe peaches
- 1 box of yellow cake mix or equivalent amount of cake batter of your choice
- Ingredients required by instructions on box
- 1 tablespoon brown sugar
- Optional: splash of rum or any liqueur
- Preheat oven to 350 F. Mist baking pan with oil.
- Slice peaches into uniformly thin slices. Transfere to bowl, sprinkle brown sugar and splash rum on top. Put aside.
- Arrange peach slices on bottom of pan in pleasing pattern. Chop up remaining peach pieces.
- Mix cake batter according to instructions, replace water with beet juice, add chopped peach pieces. Pour into pan on top of arranged peach slices.
- Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, invert.
©Dolly Aizenman 2018
About Dolly Aizenman
It wasn’t easy to keep kosher in communist Russia, where I was born and lived for 27 years, until I was allowed to leave. You couldn’t go to a kosher store and buy anything, from soup to nuts, with a Hecksher (kosher certification), the way it is in the US. Here, chicken is already shechted (slaughtered) for you, and cows conveniently label their own parts as “beef for stew.” As Yakov Smirnov used to say in the eponymous TV sitcom, “What a country!” After teaching for almost 40 years, I am now semi-retired, I love to cook, and I have time on my hands to share recipes and exchange new food ideas.
My recipes are different from traditional American Jewish food in that I literally adapt recipes from “the four corners of the world” to the guidelines of kashruth (Jewish dietary laws). I invite you to explore with me, to experiment, and by all means, to get your kids involved in the magical fun of transforming this-that-and the other into something spectacular to grace your table.
Kool Kosher Kitchen
From the four corners of the world – international fusion cuisine the kosher way! Cook Indian, cook Italian, cook Chinese and Japanese, or cook traditional Jewish; make it vegetarian, pescatarean, or vegan, make it festive and nutritious, always easy to make and delicious, for holiday and every day, but above all, have fun in your kitchen and make your kitchen a fun place to be!
One of the reviews for the cookbook
A beautiful cookbook… I loved the stories running throughout and I feel that I now know Dolly the cook, her glorious telling of her family history and the history of Kosher Cooking were enchanting and I learnt much.
The excerpt from The boyhood deeds of Fionn one of my favourites being ” Light swallows dart aloft, loud melody reaches around the hill, the soft rich mast buds, the stuttering quagmire rehearses ” added to the stories which wound themselves around Dolly’s recipes.
Two of my favourites Satsivi a spicy walnut dip which I could just see myself with my sundowners enjoying and the second the Kartofel Niki sweet potatoes encasing lovely mushrooms and lightly fried sounded just awesome. This was not just a cookbook it was a lovely journey through Kosher cookery which included how to store herbs and it all just meandered through her kitchen recipe after recipe with the stories.
Dolly Aizenman is another lady like me who cannot just write a recipe and it makes the dishes come alive and you so want to just sit down and eat them. If like me you want more than just a recipe then this is the book for you and why I gave it 5 stars.
Head over and buy the book in paperback or Ebook: https://www.amazon.com/Dolly-Aizenman/e/B0789FDS7W
Connect to Dolly Aizenman
My thanks to Dolly for allowing me to raid her larder.. I mean archives and share these great recipes with you… I hope you will head over and raid them too. Sally.