Song for the holiday eve # 3
Hedai Offaim hosts Rona Keinan
Rona Keinan wrote ” Hama’ayan Hazoher” when she was asked for a song about forbidden love, a subject about which she understands a thing or two. We introduced her to chef and farmer Hedai Offaim, and the result was a tarte Tatin with an impossible combination of flavors; sweet and salty, sour and spicy, a bit like passion. A conversation about the terrible thirst of the threshold of the harvest and the hopes it engenders, about passions that cannot be realized, about rooms that cannot be returned to, and about the constant fear of every artist that this time may be the last song. Do not miss the acoustic performance of “The Shining Spring” at the end of the video – if forbidden passions are sacred cows, this is proof that they become the most delicious burgers
Host: Hedai Offaim
Guest: Rona Kenan
Photography: Idan Glikzelig
Sound: Nitzan Peri
Makeup: Tzofiya Gealdor
Artistic Director: Amichai Chasson
Production: Eyal Levit, Shir Sharoni, Avishai Huri
(Hama’ayan Hazoher (The shining spring Words: Rona Keinan, melody: Rona Keinan and Eran Weitz
Leek and date tarte Tatin for the sukkah
In the market:
6 relatively slender leeks
6 medjoul dates
100 g butter
3 tbsp. sugar
1 level tsp ground black pepper
150 g feta cheese
½ kg butter puff pastry
Atlantic sea salt
Ground black pepper
In the kitchen:
Clean the leeks, remove the root and green leaves, and remove one outer skin. Cut the leeks into rings of the same length, 2½ cm. Peel the apples, slice into 6 segments, and remove the pips. Halve the dates around their width and remove the pit.
Melt the butter in a 28 cm diameter heavy iron frying pan over medium heat, and sprinkle the sugar and black pepper over it. Arrange the apple segments in a circle in the butter, and between them place the leeks and halved dates so that their round, cut part is face down. Sauté in the butter until the leeks soften slightly and their base is slightly seared.
Crumble over the feta cheese. Cut a circle of pastry the diameter of the pan and lay it precisely on top of the leeks and apples in the frying pan, so that the edges of the dough touch the inside of the pan and seal the leeks and apples underneath.
Transfer the pan to a preheated oven at 200°C for about 20 minutes until the pastry is golden and crisp. Carefully remove the pan from the oven, release the edges of the pastry from the pan with a knife, and in a single motion, turn the tart Tatin over onto a wide serving dish. Serve immediately with a glass of chilled white wine.