http://www.nytimes.com/2016/09/21/dining/rosh-hashanah-recipes-desserts-honey-cake.html 2016-09-20 22:12:42 Classic Rosh Hashana Desserts Get a Professional Upgrade The pastry chef Alex Levin remakes his grandmother’s traditional holiday desserts: honey cake and fruit tart. === When “She didn’t know anything about fancy brioche or puff pastry,” he said. “But she always tweaked whatever she did the year before, adding something new and different, transforming desserts from the ordinary to the extraordinary.” His grandmother Martha Hadassah Nadich wasn’t just any home baker. She was Craig Claiborne’s go-to expert on Jewish cooking in the late 1950s and early 1960s. Her husband, Judah Nadich, was the rabbi of the Park Avenue Synagogue in Manhattan, where Mr. Levin, 38, grew up in what he calls a “conservadox” family. “My grandmother had a strong influence on me from childhood,” said Mr. Levin, who spent many after-school dates cooking with her. “I still use one of her aprons and some of her favorite pastry tools.” After graduating from Yale, Mr. Levin went into finance but soon switched from peddling stocks to paddling pastry crust at the Culinary Institute of America in Hyde Park, N.Y. Then, after joining Michael White’s In an article in 1958, For the holiday, which starts on Oct. 2, he omits her cloves, allspice and raisins, and adds an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor. On a recent afternoon, he pulled out a cast-aluminum Bundt pan that his grandmother bought at Zabar’s, one he still uses for the cakes she taught him. For the second day of Rosh Hashana, Mrs. Nadich made double-crusted stone fruit and apple pies, her grandson recalled. He also makes fruit pies, but for his plum tart, he uses a sablé butter crust flavored with vanilla bean; a filling made simply of almonds or pistachios, sugar, egg and a bit of flour; and a topping of sliced plums. While preparing the dessert, he demonstrated a few tricks. “When you are creaming confectioners’ sugar with the butter,” he said, “the texture becomes so smooth that there is no coarseness in the crust as there sometimes is using regular sugar.” Because he puts sugar in the crust and covers it with a sweetened textured almond filling, he does not douse the plums with sugar (though he does sprinkle turbinado sugar on top for added crunch). “This almond cream has a delicious flavor all of its own, so it accents the plums,” he said. “Not only does it absorb the juice and all the loveliness of the fruit, but it adds flavor to it in the baking process.” Mr. Levin prefers using butter in his desserts, but he believes coconut oil is good in a pie crust (in this case, he recommends solid coconut oil); grapeseed oil can be used to cook down fruit; and olive oil is a good substitute in a cake to make it pareve (neither meat nor milk). What would his grandmother think of his modern takes on her baking rituals? “They might seem strange to her, but she’d love them,” he said. Recipes: