APRICOT OAT- NUT SNACK MIX FOR TU B'SHVAT
Yield: approximately 20 servings
3 cups rolled oats
2 cups oat bran
2 tsp. cinnamon
1/2 tsp nutmeg
1 cup walnut halves, broken
1 cup almonds, coarsely chopped
1/2 cup raw sunflower seeds
5 Tbls oil
3/4 cup honey, melted
1 1/3 cup dried apricots, quartered (one- 6 oz. bag)
3/4 cup raisins
Preheat oven 325º. In large bowl, combine rolled oats and next 6 ingredients, toss well. Drizzle oil over mixture
and toss until coated, mixture should be clumpy. Divide mixture onto two cookie sheets, spreading evenly. Bake 20 minutes.
Remove from oven, stir with wooden spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring every 10 minutes.
Return snack mix to bowl; add dried fruits. Toss gently and cool. Can be stored for 2 weeks in airtight containers or frozen
up to 2 months.
BANANA DATE NUT SALAD
2 bananas, peeled and cut into 1/2- inch slices
8 dates, pitted and chopped
1/4 cup chopped pecans
1 teaspoon lemon juice
Combine bananas, dates and pecans in a mixing bowl. Sprinkle with lemon juice and toss.
Great for Tu B'Shvat!
CHEESE CAKE WITH MERINGUE FOR SHAVUOTH
4 eggs
1 pound cream cheese 9% (I use one 9% and one 5% or even both 5%)
1 cream (shamenet)
1 tablespoon self raising flour
1/2 teaspoon vanilla extract
1 tablespoon of lemon juice
Rind of a whole lemon
1 cup sugar
Well greased round cake pan (26 cm diameter) I use a T- fal springform or a square pyrex dish
1. Heat the oven to 180 degrees Celcius.
2. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind and 3/4 of cup sugar.
3. Pour the cake mix in the cake pan and bake for 20 minutes.
4. Prepare the meringue by mixing well the 3 egg whites, then add sugar.
5. Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes.
6. After cooling, keep in the fridge.
CHICKEN RIMONIM
Yield: 4-6 servings
1 chicken, cut into eighths
Juice of 2 pomegranates
Seeds of 1 pomegranate
1 onion, diced
2 tbsp of margarine
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tsp caraway seeds (optional)
2 cups chicken soup
1. Soak chicken pieces in the pomegranate juice for half an hour.
2. Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate
juice.
3. Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry.
4. When the chicken has been well-browned, add the pomegranate juice, and cook on a low flame for 20 minutes. Add
the pomegranate seeds before serving.
TU BESHVAT DATE-NUT SQUARES
1 pkg chopped dates (1- 1/2 cups)
3/4 cup boiling water
1/2 cup shortening or oil
2 eggs
1 tsp vanilla
1 1/3 cups sugar
1 1/3 cups flour
1 tsp cocoa
1 tsp baking soda
1/4 tsp salt
3/4 cup chopped nuts
Mix 1 pkg. chopped pitted dates (1- 1/2 cups) and 3/4 boiling water in a small bowl. Let it cool. Mix 1/2 cup shortening
or oil, 2 eggs and 1 t. vanilla until light fluffy looking. Mix 1- 1/3 c. sugar, 1- 1/3 c. flour, 1 t. cocoa, 1 t. baking
soda, and 1/4 t. salt together. Add to batter alternately with date mush. Spoon into a greased 9 x 13- inch baking pan. Sprinkle
top with 3/4 c. chopped nuts. Bake at 350 degrees F for 40-45 minutes. Let cool, remove from pan. Put 1/2 c. confectioners
sugar into a wire colander and sift over the cake. Cut into squares.
TU B'SHEVAT FRUITCAKE
1/2 cup brown sugar
3/4 cup sifted flour
1/2 teaspoon baking powder
2 eggs
1 cup dried fruit
1 cup mixed nuts: almonds, walnuts, pecans, etc. (peanuts not recommended)
Mix it all. Pour into greased loaf pan. Bake in preheated 350 degree oven until brown. Stick a toothpick in center
to check. If it comes out clean, your cake is cake.
NOTE: Baking time and specific types of dried fruit were not listed.
HOLIDAY POT ROAST
3-4 pounds brisket
2 tablespoons fat
1/2 cup water
1/4 cup soy sauce
1/4 teaspoon pepper
1/2 cup chopped onions
2 apples, sliced (with peel on)
1/2 cup seedless raisins
2 teaspoons brown sugar
Brown meat in fat, pour off drippings. Add water, soy sauce, pepper, and onions. Cover and simmer 2- 1/2 to 3- 1/2
hours. Add apples, raisins and brown sugar (helps to take some liquid from pan and mix with sugar before pouring over meat);
cook for another 1/2 hour.
Note: I bake in 325 degrees Fahrenheit oven and find it takes less time. If you can make day ahead, separate meat
from sauce, refrigerate, and it will slice easier. By separating fruit from sauce and chilling, allows any fat to be skimmed
before reheating.
KAOULETCH (ALSACIAN BRAIDED CAKE FOR SHAVOUTH)
1 pound flour
2 1/2 ounce sugar
1 pinch salt
5 ounce butter
1/4 liter milk
3/4 ounce yeast
1 3/4 ounce powdered almonds
1 3/4 ounce sugar
1 3/4 ounce butter
1 egg
small amount of rhum
Prepare the dough with the first six ingredients. Fill with a mixture made of the next four ingredients.
Braid like a challah. Bake at 200 degrees Celcius or 400 degrees Fahrenheit.
"BIKURIM" (FIRST FRUITS) RAINBOW SALAD
In ancient times, Jews brought their finest "first fruits" or bikurim to the Temple
in Jerusalem as a special offering for Shavuout. Sometimes,
whole fresh fruits are arranged in a pyramid-shaped centerpiece to represent Mount Sinai.
[You can add, omit, adjust amounts of the fruits.] You can use ten different types to fruit to symbolize the Ten Commandments.
2 grapefuits, peeled and cut into 3/4 inch chunks
3 oranges, peeled and cut into 3/4 inch chunks
1 tangerine, peeled and sectioned, then each section cut in half
2 apples, cored and diced
1/2 cup each seedless green and red grapes, cut in half
2 bananas, peeled and diced
2 pears, cored and diced
1 pint strawberries, stems removed and the berries sliced
1 cup fresh or "dry-pack" frozen blueberries or rasberries
3 fresh figs, peeled and quartered
1/2 cup coarsley chopped walnuts
1/2 cup slivered almonds
2-3 tablespoons honey or sugar (optional)
2-3 tablespoons sweet sherry, or sweet red or white wine (Optional)
Combine all ingredients and stir until evenly mixed. Refrigerate, covered, for several hours.
SHAVOUT DAINTIES
Yield: Makes (24) two inch squares
Grease for the pan
1 cup sifted all-purpose flour
1/3 cup solid white vegetable shortening
1/2 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 cup chocolate malted milk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs (graded large)
2/3 cup sugar
1 cup grated coconut
1 cup chopped nuts
Two favorites, malted milk and brownies, are combined to make these holiday treats. There is no chocolate to melt.
The secret ingredient is the chocolate-flavored malted milk powder.
Preheat the oven to 375 deg.F. Lightly grease an 8 x 12 inch pan.
With a pastry blender, combine the cup of flour, shortening, and brown sugar until crumbly. Pat the mixture into the
prepared pan. Bake for 10 minutes. Do not turn off the oven.
Into a small mixing bowl, sift together the 2 tablespoons flour, malted milk powder, baking powder, and salt. In a
medium bowl, with an electric mixer, beat the eggs very well. Gradually beat in the sugar. Toss the coconut and nuts with
the sifted dry ingredients. Add to the beaten egg mixture. Blend well. Pour the batter into the baked crumb mixture. Bake
for 25 minutes. Cool then cut into 2- inch squares.
Note: These dainties may be cut and served finger-fashion. Or cut into large squares and top with a dollop of whipped
cream or a scoop of ice cream.
SISTERHOOD'S SHAVUOT MOSTACCIOLI
1 pound mostaccioli
4-5 cups spaghetti sauce (bottled or see recipe below)
16 ounces grated mozzarella cheese
1/2 cup grated Parmesan
Spaghetti Sauce:
4 tablespoons olive oil
3-4 garlic cloves, chopped
1 large onion, chopped
15 ounce can tomato sauce
28 ounce can crushed tomatoes
6 ounce can tomato paste
1 teaspoon basil and oregano
1/2 teaspoon thyme and pepper
Cook pasta to box instructions. Spread one cup of the spaghetti sauce on the bottom of a 9 x 13- inch casserole pan.
Layer 1/4 of the mostaccioli, mozzarella, spaghetti sauce and Parmesan. Repeat 2-3 times. Finish with top layer of Parmesan
cheese. Bake in a 350 degrees Fahrenheit oven for 35-40 minutes.
Sauce: Saute chopped onion and garlic in olive oil. Add crushed tomatoes, tomato sauce and tomato paste. Add spices
and blend well. Cook over low heat for 1 hour.
Angelic
Apple Cake
1/2 cup
cake flour
2 tbs. cocoa
1/2 tsp.
baking soda
1/4 cup
brown sugar
3 finely
grated apples, peeled and cored before grating
3 beaten
eggs
1/2 cup
oil
icing sugar
to dust on top of cake (confectioner's or 10X sugar)
Sift flours,
sugar, baking soda, and cocoa into a mixing bowl. Set aside.
Beat eggs
until foamy.
Add the
oil.
Continue
beating
Add the
apples to this mixture.
Make a well
in the center of the dry ingredients.
Put wet
ingredients in the well.
Slowly pull
the dry ingredients into the center of the well.
Blend until
the mixture is thoroughly mixed.
Pour into
a greased cake pan (or small bundt tin which I prefer)
Bake for
35 minutes at 350 or until a toothpick inserted in the center comes out
dry.
Turn out
on rack to cool
When cooled,
dust with a sprinkling of icing sugar.
Cut and
serve with slices of fruit on the side!
Angel Food
Cake
12 egg whites
1 1/2 tsp.
cream of tartar
1/2 tsp.
almond extract
3/4 cup
cake flour
3/4 cup
icing sugar
3/4 cup
sugar
Sift cake
flour and icing sugar into a bowl. Yes you will sift this mixture
again--but
not just yet.
Beat the
egg whites until soft peaks form. Add the creme of tartar and almond
extract
and continue beating until the egg whites are starting to get stiff.
Add the
sugar a little at a time and keep beating the egg whites. Do this until
the sugar
is used up.
Stop beating
the egg whites. You do this by turning the off switch on your
electric
mixer to off. You are NOT beating this by hand are you? OK We will all
wait a day
or two while you catch up with the rest of us.
Put the
flour and icing sugar mixture back into the sifter, Sift a little at a
time of
this mixture onto the egg whites. Gently FOLD the flour and icing sugar
into the
egg whites using as few strokes as possible. Repeat until the flour
mixture
is totally used up.
Make sure
that your TUBE cake pan in dry and free of any grease. Grease will ruin
this cake. You will be able to come up with many ways to mess up this cake, so
let us eliminate
this one from the start. Pour the mixture into the TUBE cake pan.
In order to eliminate air pockets which will give you giant air holes in your
cake cut through the batter with a dry knife.
Bake in
a preheated 375F oven for about 30 minutes until a toothpick inserted in
the cake comes out dry.
Apple Slices
PIE CRUST
FIRST
2 Crust
Pie
12 Tbsp.
spry/crisco
1 Tbsp.
milk
1/4 cup
boiling water
Pinch of
salt
Whip above
with fork until all liquid is absorbed in shortening
ADD: 2 cups
flour and whip with fork until all flour is absorbed in shortening
mixture
(If making
a regular pie, bake on 425º about 15 minutes - DO NOT bake if you are
making Apple
Slices)
APPLE SLICES
21 green
Pippin apples
3/4 cup
sugar
cinnamon
butter
flour
Thinly peel,
core, and slice the apples. Put in large bowl
Spread 2
crust pie on bottom of a cookie sheet. Layer 1/2 of the apples on pie
crust
Sprinkle
1/2 of the sugar over apples
Put the
rest of the apples on and repeat sugar and cinnamon
Dot with
butter all over (about 2 rows of 4 tsp or so)
Sprinkle
flour (lightly) all over top. Then lay second crust on top and squeeze
top crust
with bottom and pinch it good so it's closed up all along edges
Lightly
press the top to firm up and then pinch the edges again to make sure it's
sealed
Bake for
approximately 1 hour to 1 hour 15 minutes on 425º until golden brown.
ICING
1 cup powdered
sugar
Milk to
make it a little runny
Melted butter
(a little; approx. 1 Tbsp or so)
1 cap full
of vanilla
Mix together
and add a little more milk if needed to make it a little runny, but
not too much
Apples in
Sugar (apple jam)
Eaten on
Rosh Hashanah
Ingredients:
6 apples
2½ tbsp.
sugar
1 tsp. ground
cardamom or cloves
½ cup water
Peel and
slice dessert apples (sweet, or sweet and slightly sour).
Cut into
wedges, about 6 or 8 to an apple. Place in a pan, add sugar to taste,
cloves or
cardamom (seeds or pwder). Add water and bring to a slow boil, then
simmer until
softening. If the apples are fairly firm, they will remain in wedges.
Cool.
Asparagus
For Pesach
Bread crumbs
may be substituted for matzo meal at other times of the year, but
after you taste this crumbly topping, you may not want to make any substitutions.
Asparagus
:
4 pounds
asparagus
4 tablespoons
melted pareve margarine
4 teaspoons
fresh lemon juice
Matzo Crumble:
4 tablespoons
pareve margarine
3 tablespoons
vegetable oil
3 garlic
cloves, crushed
2 tablespoons
fresh lemon juice
4 green
onions, finely chopped
2 cups matzo
meal
1/2 teaspoon
salt
To cook
asparagus:
Cut off
the woody stems of asparagus, leaving spears about 6-inches long. If
stalks are
thick, peel with a vegetable peeler, pulling from stem end toward tip.
(Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each
with tips
pointing in the same direction. Tie with string.
In a large
skillet, bring 1-inch salted water to a boil. Add asparagus and cook
until tender
for3 to 6 minutes after water comes to a boil. Timing depends on
size and
age of spears. Remove bundles, cut string and run asparagus until cold
water to
stop the cooking. Blot with paper towels.
(Asparagus
may be refrigerated overnight wrapped in paper towels. Bring to room
temperature
before reheating.
To make
crumble:
In a large
microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one
minute or until margarine is melted. Stir in garlic, lemon juice, green onions,
matzo meal,
and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp.
(Crumble
may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room
temperature.)
Before serving:
Arrange
cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover
with waxed
paper and microwave on HIGH (100 percent) 2 to 4 minutes or until
heated through.
Heat margarine and
lemon juice
until melted. Drizzle over asparagus. Sprinkle crumble across the
center.
Autumn Salad
1 medium
cabbage finely shredded
3-4 grated
carrots
1 small
grated white turnip (optional)
2-3 stalks
of finely minced green onion
1 minced
small red onion
1 slivered
red bell pepper
1 slivered
green bell pepper
2 cups alfalfa
sprouts
1/2 cup
raisins
1/2 cup
sunflower seeds
Toss all
of the ingredients in a large salad bowl.
OK OK I
means mix them until thoroughly combined. Yes I know there are men in the
cooking class and they do not know any better.
For the
dressing
4 tablespoons
sugar
4 tablespoons
vinegar
1 cup mayonnaise
Add equal
amounts of vinegar and sugar (if you use 4 tablespoons of vinegar
use 4 tablespoons of sugar. Combine with a cup of mayonnaise
and pour
mixture into salad. Toss until all items in the salad are coated with
dressing.
For a garnish
slice a couple hard boiled eggs and sprinkle with paprika. A spring
of parsley in the center adds a nice touch!
Birds of
Paradise
chicken
recipes at Pesach called Birds of Paradise.
1 cut up
EMPIRE chicken
1/2 cup
matzo meal
salt and
pepper for seasoning.
1/4 cup
KLP (Kosher L'Pesach) cooking oil
1/4 cup
KLP (KOSHER L'PESACH) red wine
1 cup crushed
pineapple
1 cup orange
juice
1/2 cup
pitted dates
1/2 tsp.
cinnamon
1 tsp. sugar
1/4 tsp.
cloves
1 tablespoon
potato starch
1/4 cup
water
1/4 cup
cashews
In a plastic
bag mix the matzo meal salt and pepper. Place each piece of chicken
in the bag
of seasoned matzo meal and shake until the chicken ins coated.
remove the
skin from the chicken first.
Pour the
oil into a heavy skillet. Turn the heat on under the skillet -
Heat the
oil in the skillet on the burner of the stove.
Place the
chicken in the oil in the skillet on the burner on the stove.
Brown the
chicken evenly on all sides.
In another
dish blend the wine, orange juice, pineapple, spices, dates and sugar. Use pitted dates, otherwise someone at the table will
inevitably choke on one of the pits. Also children can get very innovative in the games that they can come up with pits from
the dates. The same applies to olives by the way. Now my brother could spit an olive such a distance.....but I digress.
Pout this
sauce over the chicken. Cover the skillet and cook over a very low heat
for about 2 hours.
Combine
water and potato starch. Did I ever tell you this hint? Measure out the
potato starch
first. THEN add the COLD water. Stir until the potato starch
dissolves.
Do not add the starch to the water--it is harder to dissolve. Do not
use warm
water--the starch will not dissolve. The starch dissolves best in COLD
WATER.
Stir the
potato starch mixture into the sauce and chicken. Cook over a MEDIUM
heat until
the sauce starts to thicken. Reduce heat to LOW and simmer for about
another
15 minutes.
Just before
you transfer to a nice serving dish (you weren't thinking to taking
the skillet
to the Seder table were you???) toss in the cashews, and stir just
enough for
the cashews to get warm.
Mom used
to cut orange slices and place them on top of this dish.
Cabbage
Borsht
1 lb beef
brisket
1/2 tsp
salt
1/2 tsp
pepper
1 medium
cabbage, rinsed & shredded
1 medium
onion, chopped
1 apple,
quartered
2 lemons,
squeezed
3/4 cup
sugar
16 oz can
whole tomatoes
2 quarts
water
Cut meat
in small pieces. Place meat, onions, and water in large pot. Cook for
about 1
hour, skim any fat while meat cooks. Add cabbage, tomatoes, apple, lemon
juice, sugar,
salt, and pepper - stir and cover. Cook another 1 to 1 1/2 hours.
Calm Vegetable Soup.
Ingredients:
1 large
or 2 small onions
10 C. of
water (I used filtered)
4 potatoes
4 carrots
a handful
of dill
a handful
of parsley
3 large
zucchinis
2 CA. frozen
lima beans
1/2 tis.
sweet basil
1 tsp. sweet
paprika
1 tsp. garlic
powder
1 C. brown
rice
2 tsp. sea
salt
Method of
preparing:
In a large
pot, saute onions until a bit browned. Add water. Wash and cut potatoes
into quarters. Peel
carrots
and cut into thirds. Chop dill and parsley and
add to the soup. Let root vegetables cook.
In the mean time, peel and cut
zucchini
into chunks. Add to the
soup along with rice and remaining ingredients. Let
everything
cook until all is soft. Blend part of the
soup. (I
used a hand-blender right in the pot, but this
is not necessary
if you don't have one. Just use a
regular
blender/food processor.)
Carrot Cake
Preheat
oven to 350F
3 cups flour
1 tsp. baking
soda
2 tsp. cinnamon
1/2 tsp.
nutmeg
1/4 tsp.
cloves
1/4 tsp.
salt
Sift the
above ingredients into a large bowl.
4 eggs
1 1/2 cups
sugar
1 cup crushed
pineapple (drained if possible)
1 1/2 tsp.
vanilla
2 1/2 cups
carrots (grated)
1 cup raisins
1/2 cup
oil
Beat eggs
until light and foamy. Gradually add the sugar. Add the rest of the
"wet"
ingredients.
Mix thoroughly until all ingredients are blended. Add the sifted
flour mixture
a
little at
a time. Make sure that the mixture is thoroughly moist before adding
more flour
Continue
until the flour mixture in used up.
Pout batter
into a well greased bundt or tube pan. Bake at 350F for about 45
minutes
or
until a
toothpick inserted in the center comes out dry! Invert and allow to cool
on a rack
before GENTLY
removing from the pan.
Cut into
15 or twenty pieces.
(Cheese
Sambusak)
Jewish Baghdadian
Dish
Ingredients:
Dough
1 lb. flour
½ tsp. baking powder
½ stick melted margarine/butter
¼ cup water
1 raw egg
a pinch of salt
½ package dry yeast
¼ cup warm water
¼ tsp. sugar
Filling
1 cup grated mozarella cheese
¼ cup farmers cheese
½ tbsp. flour
1 egg
Combine
the yeast with the sugar and water until dissolved (10-15 mins.). Combine
the remaining dough ingredients with the yeast and knead until the dough becomes
soft. Cover the dough with a towel for 3-4 hours.
Combine the cheese ingredients and leave uncovered in your refrigerator overnight
.
Divide the
dough into walnut size balls and open with a shobak (rolling pin) into
a circle. Place one tsp. of the cheese mixture in the lower half of the circle,
turn and
close firmly. Bake for 15-20 minutes at 375º F.
Chicken
Soup
with Vegetables
1 soup chicken
8 - 10 cups
water
1 Tbsp salt
1/2 tsp
pepper
1 onion,
cut in pieces
3 carrots,
sliced
2 sticks
celery, chopped
1 package
of large lima beans, rinsed
2 parsnips
with leaves
1 parsley
root cut in half
Clean the
chicken. Combine the chicken and lima beans in large soup pot with water
and salt. First bring to boil, then cook over medium fire about 1 hour. Add all
other ingredients,
cover, and cook over low heat for another 1 hour. Cut up
chicken
and serve with the soup
Classic
Pumpkin Pie
Line a 9
inch pie plate with the pie crust from above,
3 Eggs
1 cup brown
sugar
1 can canned
pumpkin
1 tsp. cinnamon
1 tsp. allspice
OR
(1/2 tsp.
ginger, and
1/2 tsp.
nutmeg, and
1/4 tsp.
cloves)
2 pinches
salt
1 1/2 cups
non dairy creamer Otherwise use evaporated milk
Crack open
the eggs. (I don't know about some people in this cooking class!)
Use an electric
mixer folks. This is not an exercise class.
Gradually
add the brown sugar and beat until the sugar is dissolved/ Then add the
pumpkin and mix until it is well blended. Add the other ingredients including
the liquid
a little at a time. Pour into the unbaked pie crust and bake for 10
minutes
at 450F. Reduce the heat and bake for about 25 minutes at 350F until a
toothpick,
when inserted in the center of the pie comes out dry.
Chill. Top
with a non dairy (if you want pareve) whipped topping and serve
chilled1
Creamy Yams
Makes about
2 3/4 C.
Ingredients:
2 yams
1/4 tsp.
ground cloves
1/2 tsp.
cinnamon
1 Tbsp.
maple syrup (real, organic)
water (I
used filtered)
Method of
preparing: Peel and chop the yams. Place in the smallest pot possible
and cover with water.
Let yams
cook. Put the cooked yams and cooking
water into
a blender/food processor and blend. (I poured in all of the cooking
water since my pot was
small and there wasn't that much to begin with. If
you have
a lot of water, put in as much as you see
fit so it
won't be too liquidy.) Add the remaining
ingredients
and blend.
Crown Roast
of Lamb
One crown
roast of lamb ( ribs tied in a circle).
Crushed
cloves of garlic.
Oranges
sliced very thin
Pomegranates
sliced in circles
Dates and
figs.
Radishes
Green lettuce
bed
Preheat
oven to 325F
Bake for
about 45 minutes per pound or until roast is golden brown.
Prepare
any of the stuffing (see the archives) .
Place the
roast on a platter that has been lined with lettuce leaves.
Fill the
center of the rack of lamb with the stuffing, or with a mixture of fried
rice and raisins.
Place an
ring of alternating orange slices and pomegranate slices around the roast.
Put 5 or
6 radishes that have been cut to form the flowering radish in strategic
places on
the platter.
On the outer
ring alternate dates and figs or dried apricots.
Serve with
a dash of mint sauce or jelly.
Exquisite
Dairy Dessert
Ingredients:
1 package
lady fingers cookies
8 oz. cream
cheese
16 oz. sour
cream
1 pk. vanilla
pudding
1 cup milk
¾ cup sugar
Selection
of fruit (strawberries, kiwi, nectarines, mango etc.)
Whipped
cream
Arrange
a layer of lady fingers in a large glass bowl. Whip the cream cheese and
sour cream
with sugar and add the pudding mixed with milk until you get a smooth
mixture.
Divide into two and cover the lady fingers with half the quantity.
Decorate
with sliced fruit and cover with whipped cream. Repeat the arrangement
of the layers,
and top with strawberries. Keep refrigerated.
FRUIT-FILLED
HAMANTASCHEN FROM PHILADELPHIA
Fruit Filling
3/4 cup
pitted prunes
1/3 cup
seedless raisins
1/4 cup
water
1/4 cup
shelled walnuts
1/4 apple
with peel
Juice and
rind of 1/4 lemon
2 tablespoons
sugar
Dough
2/3 cup
pareve margarine or butter
1/2 cup
sugar
1 large
egg
1/2 teaspoon
vanilla
1/2 to 3
cups unbleached all-purpose flour
1 teaspoon
baking powder
Dash of
salt
1. To make
the filling, simmer the prunes and raisins together in the water, cover
ed, for
15 minutes or until the prunes are softened but still firm.
2. Add the
nuts, then put the mixture through a grinder or chop in a food
processor
with the apple. Add the lemon juice and rind and sugar and mix well.
3. To make
the doughGeorgian Haleq (Haroseth)
Traditional
Georgian Dish
Ingredients:
1 cup walnuts
½ cup filberts
1 cup almonds
½ cup roasted
peanuts
1 cup dates
1 cup raisins
2 ripe bananas
2 red delicious
apples
1½ tsp.
cardamom
1 tsp. ginger
1 tsp. pepper
Grind the
walnuts, filberts, almonds and peanuts together with the dates and the
raisins in a meat grinder or food processor. Mash the bananas and combine into
the mixture
together with the peeled and grated apples. Mix well and add all the
spices. Refrigerate.
Note: The
taste only develops fully on the second day, as such, prepare it at
least one
day in advance.
Georgian
Haleq (Haroseth)
Traditional
Georgian Dish
Ingredients:
1 cup walnuts
½ cup filberts
1 cup almonds
½ cup roasted
peanuts
1 cup dates
1 cup raisins
2 ripe bananas
2 red delicious
apples
1½ tsp.
cardamom
1 tsp. ginger
1 tsp. pepper
Grind the
walnuts, filberts, almonds and peanuts together with the dates and the
raisins in a meat grinder or food processor. Mash the bananas and combine into
the mixture
together with the peeled and grated apples. Mix well and add all the
spices. Refrigerate.
Note: The
taste only develops fully on the second day, as such, prepare it at
least one
day in advance.
HALVAH
2 cups flour
1 1/2 cups
sugar
1 teaspoon
ground cinnamon
1 cup vegetable
oil
2 cups water
1 cup chopped
walnuts
In a frying pan, brown the flour over low heat, watching constantly, for about
20 minutes,
stirring occasionally. Remove from heat.
To the flour,
add the sugar, cinnamon, and oil. With the pan off the heat, stir
for about
5 minutes, keeping the mixture a light brown color.
Add the water and reheat, stirring for about 5 minutes, until the halvah thickens
. Then cover
and simmer slowly for 5 minutes more. Fold in the walnuts.
Let cool,
then cut into squares.
Makes about
20 squares.
Hgheeghee
(Hriri) Almond milk
A strengthening
(& delicious) drink before the fast.
Ingredients:
6 oz. almonds
(blanched if desired)
3-4 glasses
cold water
1 tsp. ground
cardamom
sugar
Rub the
almonds in a dry cloth, to clean. Grind fine. Turn the ground almonds
into a white
muslin bag or a muslin square. If using a square, hold up and twist
the four
corners together, to make a bag, so that none of the almonds come loose.
Pour the
water into a bowl, and holding the closed bag at the top with one hand,
dip it in
the water, squeezing the almonds in the cloth in the water repeatedly.
The almond
milk runs into the water. Empty the milky water into a pot. Open the
bag, stir the almonds around, and close again.
Repeat the
above process into two more bowls of water. The almond milk will now
be thinner.
Pour each bowl into the same pan. Add sugar to taste (about one or
two tablespoons
at the start; you can add more
to taste
when boiling, if required.
Add one
teaspoon ground cardamom. Bring to a slow boil, then simmer slowly,
stirring
occasionally, until somewhat reduced. Cool and refrigerate.
A refreshing
and strengthening drink before the fast.
Honey Cake
4 cups white
flour
1 1/2 cups
sugar
2 tsp. cinnamon
1/2 tsp.
nutmeg
1/4 tsp.
cloves
1 1/2 cups
liquid honey
1 cup cooking
oil
4 eggs
3 cups orange
juice
2 tsp. baking
soda
Sift all
the dry ingredients into a large mixing bowl.
Make a well
in the center.
Beat the
eggs until foamy.
Add the
cooking oil and honey to the eggs.
Place in
the well of the dry ingredients.
With an
electric miser, mix until smooth and no flour lumps reman
Dissolve
the baking soda in the orange juice. DO NOT add the orange juice to the
baking soda,
Add the
orange juice and baking soda mixture to the cake mixture and mix
thoroughly.
pour the
mixture into three or four loaf pans.
In either
event Bake at 325F until a toothpick inserted into the center comes out
clean.(about
1.5 hours.)
Allow to
cool before removing from the baking pan.
Wrapped
in foil these cakes will keep in the fridge for several weeks. (They may
get hard--but
they will keep!)
Jewish Baghdadian
Dish
Ingredients:
3 packs
pressed dates
( 500 grams each)
Water
Walnuts
Haleq (referred
to as Silan the rest of the year). Pour boiling water over dates
and mix them well. Soak for 2-3 hours. Strain the mixture into another pot.
Repeat the
process of soaking and draining with the remaining dates. Now the
sweetness
of the dates is transferred into the liquid- and the dates can be
discarded.
Let the liquid simmer on a very low flame until a third of the liquid
evaporates.
Let the liquid cool, and then refrigerate.
Jose Grind walnuts (till slightly coarse) not too fine. When you eat the
Haroseth
on Pesah, mix the Haleq and Jose (walnuts) at the time.
Can be served with Massah and romaine lettuce.
Kahi
Jewish Babylonian
Dish
Ingredients:
5 cups flour
3 tsp. baking
powder
a pinch
of salt
½ - ¾ cups
water
½ lb. butter
Clarify
the butter by melting it on a slow fire, removing the scum. Set aside.
Combine
the flour, baking powder and salt. Add 2 tablespoons of butter and rub in
with your finger tips until the mixture ressembles fine bread crumbs. Add ½ cup
of water
and knead until it develops into a soft dough. If too dry, add a little
more water.
Knead dough until it is smooth and elastic. Cover the dough and set
aside for
1 hour.
Divide the
dough into approximately 10 pieces and shape into balls, the size of a
peach. Open each piece with a "Shobak" (rolling pin) into rounds, slightly bigger
than pita. Brush it wih the butter. Fold it into half and brush it with butter.
Fold it
into a quarter and brush it again.
Open the
dough once again and repeat 4 times. The more you fold, the fluffier it
will be.
To serve,
sprinkle with Silan (see Passover Haleq recipe for date syrup) or
confectioner's
sugar.
KASHA VARNISHKES
2 large
onions, sliced in rounds
2 to 3 tablespoons
margarine or chicken fat
1 large
egg or egg white, slightly beaten
1 cup medium
or coarse kasha
2 cups water
or bouillon
Salt and
freshly ground pepper to taste
3/4 pound
large or small bow tie-shaped noodles
2 tablespoons
chopped fresh parsley
2 tablespoons
chopped fresh coriander (optional)
1. Sauté
the onions in 2 tablespoons of the margarine or chicken fat in a heavy
frying pan
with a cover until golden. Remove to a plate.
2. Beat
the egg in a small mixing bowl and stir in the kasha. Mix, making sure
all the
grains are coated. Put the kasha in the same frying pan, set over a high
heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden
spoon for
2 to 4 minutes or until the egg has dried on the kasha and the kernels
brown and mostly separate.
3. Add the
water or bouillon, salt, and pepper to the frying pan and bring to a
boil. Add
the onions, cover tightly, and cook over low heat, steaming the kasha
for 10 minutes.
Remove the cover, stir, and quickly check to see if the kernels
are tender
and the liquid has been absorbed. If not, cover and continue steaming
for 3 to 5 minutes more.
4. Meanwhile,
bring a large pot of water to a boil. Cook the bow-tie noodles
according
to the directions on the package. Drain.
5. When
the kasha is ready, combine with the noodles. Adjust the seasoning,
sprinkle
with the parsley and coriander. If desired, add a bit more margarine or
chicken
fat.
6 to 8 servings
Kitchri
Ingredients:
2 cups rice
1 cup red
lentils
4 cups water
2 ground
cloves of garlic
1½ tsp.
cumin seed
½ tsp. turmeric
2 tsp. salt
5 tbsp.
flour
Wash the
lentils and soak for 1 hour. Rince the rice thoroughly and drain. Warm
the oil
and fry the cumin seeds till sizzling, then add the turmeric and salt.
Add the
rice and fry for a few minutes, turning over with a wooden spoon. Add the
drained lentils, ground garlic and water and salt. Bring to the boil. Turn the
flame down
and allow to simmer while covered, for about 45 minutes.
Koukhi
Jewish Georgian
Dish
Ingredients:
1 large
pk. coriander (Chinese parsley)
1 cup ground
walnuts
3 cloves
garlic
½ cup water
4 tbsp.
lemon juice
½ - ¾ tsp.
salt
In a food
processor, chop the coriander and the garlic and blend with water.
Combine
the remaining ingredients and mix well.
Serve as
relish.
Massah Cake
From Israel
Ingredients:
8 Massahs
2 tsp. Coffee
mixed with
1 cup hot
water
2 sticks
soft butter or margarine
½ cup sugar
4 oz. Ground
cooking chocolate
1-2 liqueur
Break the
Massah into small pieces (1 inch square approx.) And pour the hot coffee
over it. Mix well.Cream the soft butter/margarine together with the sugar, the
ground chocolate
and the liqueur. When all ingredients are well mixed, combine
them with
the Massah and transfer into a square dish.
Decorate
with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.
Refrigerate
overnight. Cut into diamond shaped pieces and serve.
Matzoh Turkey
Pie
(serves
4 to 6)
1 tbs. vegetable
oil
2 large
onions, chopped
1/2 tsp.
salt or to taste
1/4 tsp
fresh ground black pepper
1 tablespoon
or 2 tablespoons fresh oregano or basil, snipped
2 lbs. ground
turkey or ground chicken
3 eggs,
beaten or KP egg substitute
1/2 cup
tomato juice
about 6
full sheets Matzoh
1 egg, beaten,
for glaze
Heat oil
in large skillet over medium heat. Add onions, cook until translucent.
Add salt, pepper, oregano, and meat. Cook, breaking up meat, until lightly
browned.
Stir in 1/2 cup tomato juice. Remove from heat, cool uncovered in
refrigerator
for 1/2 hour.
Add egg
to the meat mixture and mix well, set aside.
Preheat
over to 350:F .
Fill a large
wide bowl with cool water and add matzohs. Soak until wet through
but not falling apart. Remove and lay on several layers of paper towels, place
another
couple of paper towels on top to soak up any extra water. Line bottom and
sides of a 13"x9" baking pan with some of the matzohs. Cover with the meat
mixture.
Top with remaining matzohs.
Brush with
beaten egg. Bake until golden brown, about 45 minutes.
Meatball
d'oeuvres
2 lbs lean
ground beef
1 cup bread
crumbs or matzo meal crumbs
1/2 cup
dried parsley flakes
2 eggs
1 Tbsp soy
sauce
2 Tbsp minced
onion
1/4 tsp
pepper
1/2 tsp
garlic powder
1/3 cup
catsup
Sauce mixture
ingredients:
1 Tbsp lemon
juice
16 oz can
jellied cranberry sauce
12 oz bottle
chili sauce
2 Tbsp brown
sugar
Combine
beef, bread crumbs, parsley, eggs, soy sauce, onion, pepper, garlic powder
, and catsup.
Form into small meat balls. Place meatballs in a
15 1/2 x 10 1/2 x 1 casserole dish, slightly greased. In a medium saucepan,
combine
all sauce mix ingredients, cook over moderate heat until mixture is
smooth and
cranberry sauce is melted. Pour sauce over meatballs, bake at 350º
for about
1 hour, stirring occasionally. Place meatballs on a serving dish,
insert toothpicks.
Microwave
Carrot Soup
3 tablespoons
pareve margarine
3 cups finely
grated carrots
3 cups finely
grated potato
3 cups finely
chopped onion
(if you
want to use these for latkes you can change your mind now!)
3 cloves
of crushed garlic
salt and
pepper to taste
4 cups AUNTIE
RIVKA's CHICKEN SOUP If you ran short, use 4 teaspoons of chicken
bouillon powder dissolved in 4 cups of water
sprig of
parsley or dill for a garnish
Melt margarine
in the microwave about 30 seconds on high in a microwavable dish.
Add carrots,
onion and potato. Cook on high until the mixture is soft, about 8 to
10 minutes.
Stir midway
through.
Transfer
mixture to a food processor or blender. Add the chicken soup, garlic,
salt and
pepper.
Blend or
process until the mixture is smooth but DO NOT OVER PROCESS.
Transfer
mixture back to the microwavable dish and cook on high until the mixture
is barely boiling.
This takes
about 3 minutes. Reduce heat to low and cook for another 5 minutes.
Serve hot
or cold with a sprig of dill or parsley on top.
Mondel Bread
12 Tbsp
Crisco or Spry
1 cup sugar
3 eggs
3 level
tsp baking powder
1 heaping
tsp vanilla
1 heaping
tsp almond extract
3 1/2 cups
flour
1 cup (1lb)
chopped walnuts
Pre-heat
oven to 325º
Blend Crisco
with sugar then add eggs and blend again. Add baking powder, vanilla,
almond extract, and blend. Add flour and nuts. Mix on medium speed until the
dough is
heavy. Take 1/3 of the dough and make 3 logs on a cookie pan, packing
them lengthwise and thick. Make about 20 slices on each log, cutting at an angle
halfway
down the dough. Before placing in oven, sprinkle with combined sugar and
cinammon.
Bake at
325º for 40 mintues. Take it out, finish slicing each piece. Turn each
slice on
it's side and place back in oven for 12 minutes until toasty.
Noodle Kugel
4 to 6 cups
cooked wide flat egg noodles
3 eggs
1 1/2 cup
cottage cheese
3/4 cup
sour cream
8oz cream
cheese
1/2 tsp
vanilla extract
2 tsp cinammon
1/4 cup
honey
2 medium
cooking apples, chopped
1 Tbsp butter
1/2 tsp
salt
Optional
- 1 cup white raisins or grated orange peel
Boil noodles
in salted water until tender, drain and butter. Combine all other
ingredients,
mix, then add to greased baking pan. Top with corn flake crumbs,
then melted
butter. Bake uncovered at 350º for 45 minutes.
PASSOVER
CHOCOLATE NUT TORTE
Rich chocolate dessert for
Passover
INGREDIENTS: (Serves 12-16)
TORTE:
6 oz butter or margarine
3/4 cup sugar
7 eggs, separated
4 oz bittersweet chocolate, melted and cooled
1 cup unblanched almonds, finely ground
1/2 tsp baking powder
1/4 cup unblanched almonds, chopped
ICING:
4 eggs, lightly beaten
1/2 tsp potato starch
4 oz bittersweet chocolate, melted
4 oz margarine, softened
1/2 cup almonds, finely ground
PROCEDURE: (TORTE)
Cream the butter and gradually beat in the sugar until the mixture
is light and creamy. Beat in the yolks, one at a time. Blend in the
chocolate, and gently fold in the ground almonds mixed with the
baking powder.
Beat the egg whites until stiff but not dry, then fold into the
mixture.
Pour into a well-greased 10-inch springform pan. Bake about 30
minutes in an oven preheated to 350 deg. F.
Allow to cool, then frost thickly with the icing and sprinkle with
the chopped nuts.
PROCEDURE: (ICING)
Mix together the eggs, sugar and potato starch in the top of double
boiler. Heat over boiling water, stirring, until mixture thickens.
Do not boil the mixture, and beware of "scrambled eggs"! Cool,
then
stir in the chocolate. Gradually beat in the butter, one Tbs at a
time. Fold in the nuts until the mixture is thick enough to spread.
PASSOVER
CHREMSLACH
3 matzahs,
soaked and squeezed very dry
2 tablespoons
currants
2 tablespoons
chopped almonds
2 tablespoons
chopped dried apricots
3 large
eggs, separated
1/4 cup
matzah meal
1/3 cup
sugar
Grated rind
of 1 lemon
1 tablespoon
lemon juice
Kosher-for-Passover
vegetable oil for frying
1. Mix together
the matzahs, currants, almonds, apricots, egg yolks, matzah meal,
sugar, lemon rind, and lemon juice.
2. Beat
the egg whites until stiff. Fold into the matzah mixture, adding matzah
meal to
make the mixture hold together.
3. Using
an electric skillet or deep fryer, heat about 2 inches of oil to 375
degrees.
Drop the mixture by tablespoons and brown a few minutes on each side
until they
are crisp. Cook only about three at a time. Drain well on paper. Serve
at room temperature or crisped up in the oven. The fritters are especially
delicious
with stewed prunes with orange juice as an accompaniment, if desired.
Note: You
can make these in the morning, drain on paper, leave out all day, and
crisp in the oven just before serving.
Passover
Potato Soup with Franks
(serves
4)
(Serves
6)
3 cups good
home made chicken broth
6 large
potatoes, peeled and cut into chunks
2 leeks,
rough top part discarded, cut into chunks
1 onion,
peeled and chunked
2 tablespoons
fresh parsley
salt and
pepper to taste
1 package
KP turkey or chicken franks, sliced into coins (for small children,
cut in half
lengthwise and then slice into half moons)
Add the
potatoes, leeks and onion to the broth. Bring to a boil, and simmer until
the vegetables are virtually falling apart. In a food processor or a blender, or
with a hand-held blender, process in batches until smooth.
Place the
puree back into your saucepan. Add more chicken broth if the puree seems
too thick. Add the cut up franks, simmer on low until the franks are hot, about
3 minutes
or so. Sprinkle parsley on top, correct seasoning with salt and pepper
if needed.
Passover
Sponge Cake
Pre heat
oven to 325F.
1 cup matzo
meal cake flour
1 cup potato
flour
10 eggs
separated
1 1/2 cups
sugar
1/3 cup
water
1 tsp. grated
lemon rind (or the rind from one lemon)
4 or 5 tsp.
lemon juice or the juice from the lemon whose rind you used above
Cinnamon
Sift together
matzo meal and cake flour and set aside
Beat the
egg yolks and the sugar together until creamy. Add the water, lemon rind
and lemon juice. Beat until well mixed. mix in the sifted flours at tables spoon
at a time. After you add the flours, mix until everything is well combined or
the cake
will be lumpy!
Beat the
egg whites until they are stiff and the peaks glisten. This is the trick
to a high rising cake. The egg whites must be stiff.
Gently fold
the egg whites into the yolk mixture. DO NOT OVER MIX. Remember we
will be
measuring the height of your cake! You want the cake to be airy and
fluffy.
Overmixing will cause you to have a hard rubbery like texture, and your
guests will make rude remarks when they leave! Of course they will -- you do it
too!
I use a
9 inch tube cake pan for this cake. The reason I do so is that the inside
funnel can be removed and the cake is easier to take out. But you can use a
rectangular
cake pan for this. The choice is yours. I line the bottom of the cake
pan with waxed paper, I gently grease the sides AND the waxed paper with a small
amount of oil for easier removal.
Of course
you must pour the cake batter into the cake pan! Pour only one-half the
batter into the pan. Gently sprinkle a layer of cinnamon on the batter. NOW, you
can pour the rest of the batter into the pan. This will results in a little
ribbon of
cinnamon running through the center of your cake,
Bake at
325F until the cake is golden or until a toothpick inserted into the cake
comes out dry. This usually takes about 45 minutes or more, but depending on your
oven watch this CAREFULLY.
Persian
Halvah
Jewish Persian
Dish
Ingredients:
2 cups flour
1 ½ cup
oil
1 cup sugar
½ cup oil
½ tsp. Saffron
2 tbsp.
Rose water
½ cup walnuts
and pistachio nuts (optional)
On a slow
fire, fry the flour until it becomes brown while mixing constantly.
When brown, add the oil and mix well. In a separate pot combine water and sugar
and cook on a slow flame until water starts boiling. Add the syrup (sugar and
water) to
the flour mixture, mix while still on fire and add rose water. Finally
add the saffron (mixed with a bit of hot water) to the mixture for flavor and
color. Spread
in a flat dish, cut into diamond shaped pieces and sprinkle chopped
nuts. Cool down before serving.
Stove-Top
Pot Roast
2 - 3 lbs
chuck roast or brisket
3 onions,
chopped
1/2 garlic
glove, chopped
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
paprika
3 sticks
celery, sliced
3 carrots,
sliced
3 potatoes,
peeled & cut in quarters
2 Tbsp oil
1 1/2 cups
boiled water
Brown onions
in oil over medium fire in a deep pot. Add the meat and brown.
Flavor meat with salt, pepper, paprika and garlic. Add the water, cover, and
cook over
low fire 1 hour. Turn meat over, add celery, carrots, and potatoes
(add more
water if necessary). Cook another 1 hour.
CRISPY TRADITIONAL
POTATO PANCAKES
2 pounds
russet (baking) or Yukon Gold potatoes
1 medium
onion
1/2 cup
chopped scallions, including the green part
1 large
egg, beaten
Salt and
freshly ground pepper to taste
Vegetable
oil for frying
1. Peel
the potatoes and put in cold water. Using a grater or a food processor
coarsely
grate the potatoes and onions. Place together in a fine-mesh strainer or
tea towel and squeeze out all the water over a bowl. The potato starch will
settle to
the bottom; reserve that after you have carefully poured off the water.
2. Mix the
potato and onion with the potato starch. Add the scallions, egg, and
salt and
pepper.
3. Heat
a griddle or non-stick pan and coat with a thin film of vegetable oil.
Take about
2 tablespoons of the potato mixture in the palm of your hand and
flatten
as best you can. Place the potato mixture on the griddle, flatten with a
large spatula, and fry for a few minutes until golden. Flip the pancake over and
brown the other side. Remove to paper towels to drain. Serve immediately. You
can also
freeze the potato pancakes and crisp them up in a 350-degree oven at a
later time.
Variation:
If you want a more traditional and thicker pancake, you can add an
extra egg plus 1/3 cup of matzah meal to the batter.
Prune Cake
1/2 cup
pareve margarine
1 1/4 cups
sugar
3 eggs
1 1/2 tsp..
vanilla
2 cups flour
2 tbs. instant
coffee
2 tbs. cocoa
powder
1 tsp. cinnamon
2 pinches
sale
1 tsp. baking
soda
1 1/2 cups
prunes
1/2 cup
water or non dairy creamer if you want pareve (use milk otherwise)
Mix prunes
and liquid (water or milk or non dairy creamer. Set aside. See how the
prunes absorb the liquid!
Cream margarine
until fluffy. Add sugar and mix well. Add vanilla and eggs one at
a time.
Sift flour
cocoa coffee, salt and baking soda into a large bowl.
Spoon the
dry flour mixture into the butter "batter" a little at a time mixing
constantly
until all the ingredients have been well blended. Add the prune
mixture
and do the same. Alternate between the prune mixture and the dry flour
mixture
if you wish.
Pour into
a square cake pan (That way you can cut it into little a square pieces
and it goes farther).
Bake at
350F
Roast Chicken
4 lb chicken
(cut in segments, optional)
4 Tbsp chicken
fat (may substitute butter or margarine)
1 onion,
chopped
1 tsp salt
1/4 tsp
pepper
1/2 tsp
paprika
1/2 tsp
garlic powder or chopped garlic glove
3 carrots,
peeled and sliced
3 potatoes,
peeled and sliced
2 cups boiling
water
Rinse chicken
then rub with chicken fat (or butter/margarine). Flavor the chicken
with salt, pepper, paprika, and garlic. Place chicken in roasting pan, add water
, combine
onion, carrots, potatoes. Cover and cook at 325º for 1 1/2 hours.
Rugelach
(Crescent
Rolls)
3 cups flour
1 pkg. yeast
1 cup butter
(softened)
3 egg yolks
8 oz. carton
sour cream
1 1/4 cup
chopped walnuts
1 1/4 cups
sugar
1 1/2 tsp.
cinnamon
mini chocolate
chips
Pre-heat
oven to 325º
Mix nuts,
sugar and cinnamon separately in a bowl and put to the side.
Sprinkle
yeast on flour, add softened butter and blend with fork in bowl.
Stir yolks
into sour cream in another bowl then add to flour mixture.
Pack and
round into large ball and refrigerate overnight or place in freezer for
1/2 hour.
Cut and
divide ball into 8ths.
Put 1/4
nut mixture onto bread board or wax paper.
Roll out
(one 8th at a time) with rolling pin and cut into 12's (triangle shape).
Sprinkle
mini chips onto each piece then roll from wide end into crescent shape
and pinch
ends.
Bake at
325º for 25 - 30 minutes. Cool on rack.
Salmon Pancakes
1 large
can red or pink salmon, drained
3 eggs
1/2 cup
matzo meal
3 medium
onion, chopped
2 Tbsp light
sour cream
3 - 4 Tbsp
vegetable or canola oil
dash of
salt and pepper
Combine
and mix the salmon, eggs, matzo meal, 1 chopped onion, sour cream, and
salt & pepper in large bowl. Form small to medium pancakes. Heat oil in frying
pan, place
pancakes in pan. Cook uncovered over medium fire until crisp, flipping
often. Fry the 2 remaining chopped onions separately in pan then spoon over
pancakes.
Sambusak
B-Tawa
(meatless
version)
Jewish Baghdadian
Dish
Ingredients:
Filling
1 pk. Chickpeas
5 onions
3-5 cloves garlic
1 tsp. turmeric
1 tsp. cumin
1 tsp. pepper
2 tsp. salt
Dough
4 cups flour
1 tsp. Salt
4 oz margarine
1 cup warm water
1¾ packages dry yeast
½ tsp. Sugar
a little water
Filling Soak chickpeas overnight and cook the next day until
tender. Grind
chickpeas
in a food processor. Fry onions, cut big in oil, till transparent. Add
crushed garlic, turmeric, cumin, salt, pepper and the chick peas. Mix on a slow
fire for a few minutes.
Dough Mix flour with salt. Cut the margarine into small pieces and add to the
flour while
rubbing it into the flour. Add yeast mixture and the water and knead
until you
get a soft dough.
Divide the
dough into walnut size balls. Open with a rolling pin and put 2 tsps.
of the chickpea mixture, turn and seal tightly. Fry in deep hot oil on both
sides.
Shabakya
Jewish Moroccan
Dish
Ingredients:
Dough:
1 cup oil
1cup warm water
3 cups flour (If needed, add more to form a soft dough.)
Syrup:
1 cup sugar
2 cup water
Juice from half a lemon
Dough Mix the oil with the water and add flour until you get a soft dough, (you
may add more flour if necessary.) Divide it into approximately 70 small balls
and open
it into a rectangle shape with a rolling pin. Cut four vertical lines in
each rectangle. In a deep pot, warm oil until very hot. Hold the two outer
strips of
dough, cross over and place in the hot oil until it puffs up.
Syrup Mix all the ingredients together and cook on the fire for about 15-20
minutes
until it becomes thick. Pour the syrup on the fried pastry.
Shelkenei
Jewish Kurdish
Dish
Ingredients:
3 cups flour
8 cups milk
1 cup sugar
6 eggs
3 sticks
butter/margarine
Combine
the flour, eggs and milk and mix well in a blender. Warm 1 tsp. margarine/
butter in
a frying pan and pour one soup ladle of the blended mixture into the
frying pan.
Fry both
sides. Serve with sprinkled sugar on top.
Snap and
Cackle Treats
1 pkg. about
6 cups of the crispy rice cereal with the jingle that goes S....C....
.P.....
1 bag of
marshmallows
1/4 cup
pareve margarine
Before you
start cooking liberally grease a square cake pan This mixture hardens
very quickly
and I do not want you to have to struggle getting it out of the pot. It could harden while you are greasing the pan. So grease
the pan first!
Over low
heat melt the margarine and add the marshmallows. Stir until the
marshmallows
dissolve. Turn off the heat. Now add the rice cereal a little bit at
a time and continue to mix until all the kernels have been coated.
IMMEDIATELY
pour the mixture into the greased cake tin. Make sure it is evenly
distributed.
HINT: to
obtain a flat top take a piece of waxed paper and place it on the top of
the pan that is now filled with your mixture. With you hand or a flexible icing
spatula
(those long ones) press down on the wax paper forming an even surface.
Gently remove
the wax paper and discard.
Chill before
cutting and serving!
SUFGANIYOT
1 scant
tablespoon (1 package) dry yeast
4 tablespoons
sugar
3/4 cup
lukewarm milk or warm water*
2 1/2 cups
all-purpose flour
Pinch of
salt
1 teaspoon
ground cinnamon
2 eggs,
separated
2 tablespoons
(1/4 stick) butter or pareve margarine, softened*
Apricot
or strawberry preserves
Sugar
Vegetable
oil for deep-frying
*Use butter
and milk if serving at a milk meal, and water and pareve margarine
for a meat
meal.
Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to
make sure
it bubbles.
Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks,
and the
yeast mixture.
Knead the dough until it forms a ball. Add the butter or margarine. Knead some
more, until the butter is well absorbed. Cover with a towel and let rise
overnight
in the refrigerator.
Roll out the dough to a thickness of 1/8 inch.
Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches
in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds.
Top with
the other 12. Press down at edges, sealing with egg whites. Crimping
with the
thumb and second finger is best. Let rise for about 30 minutes.
Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5
at a time. Turn to brown on both sides. Drain on paper towels.
Roll the doughnuts in sugar.
Makes about
12.
Sweet Potato
Casserole
6 cooked
sweet potatoes, (about 3 cups)
2 eggs
1/2 cup
brown sugar
1/2 cup
chopped nuts--Mom always used pecans
3/4 cup
packed brown sugar
1/4 cup
oil
a little
under 1/2 cup flour
1 tsp. vanilla
Generously
grease a 2 qt casserole dish/
Peel and
mash the sweet potatoes. Mix in the sugar and the eggs . Pout into the
greased
casserole dish
Put all
the other ingredients into a mixing bowl and blend until it forms a
rumbly texture.
Sprinkle
on top of the sweet potato mixture,
Bake at
350F for about one half hour.
CURRIED
SWEET POTATO LATKES
1 pound
sweet potatoes, peeled
1/2 cup
all-purpose flour
2 teaspoons
sugar
1 teaspoon
brown sugar
1 teaspoon
baking powder
1/2 teaspoon
cayenne powder
2 teaspoons
curry powder
1 teaspoon
cumin
Salt and
freshly ground pepper to taste
2 large
eggs, beaten
1/2 cup
milk (approximately)
Peanut oil
for frying
1. Grate
the sweet potatoes coarsely. In a separate bowl mix the flour, sugar,
brown sugar,
baking powder, cayenne pepper, curry powder, cumin, and salt and
pepper.
2. Add the
eggs and just enough milk to the dry ingredients to make a stiff
batter.
Add the potatoes and mix. The batter should be moist but not runny; if
too stiff,
add more milk.
3. Heat
1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop
in the batter
by tablespoons and flatten. Fry over medium-high heat several
minutes
on each side until golden. Drain on paper towels and serve.
TSIMMES
STUFFED IN CHILIES
3/4 pound
pitted prunes
6 medium
peeled carrots, cut in chunks
3 medium
sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons
honey
1/2 teaspoon
nutmeg
1/2 teaspoon
cinnamon
1/2 teaspoon
salt
1 tablespoon
lemon juice
1/4 cup
orange juice
2 tablespoons
chopped fresh coriander
12 green
or red Anaheim chilies
1. Mix all
the ingredients except the coriander and the chilies in a greased
3-quart
baking dish.
2. Cover
and bake in a preheated 250-degree oven, stirring occasionally, until
the vegetables
are soft, but not mushy, about 2 hours. Let cool.
3. Using
a fork or a potato masher mash the mixture coarsely with the chopped
coriander
to facilitate stuffing into the chilies. This can be prepared a day
ahead.
4. Place
the chilies on a cookie sheet in a preheated 450-degree oven. Roast for
about 20
minutes, turning occasionally, or until the skin is black. Remove to a
plastic
or paper bag and leave until cool. Peel off the skin.
5. With
a sharp knife, make a slit from the bottom of the stem to the point of
each chili.
6. Gently
scrape out the seeds and rinse the inside of the chili.
7. Pat each
chili dry and stuff with chopped tsimmes so that each chili is
slightly
overstuffed, causing the slit in the chili to open, exposing the filling.
8. Bake
in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can
merely put the stuffing mixture in a greased flat casserole, approximately 9- by
13-inch,
and bake in a 350-degree oven for about 20 minutes or until it is warm.
Yield: 10
to 12 servings
Zangoolah
Jewish Baghdadian
Dish
Ingredients:
Dough
1 pkg. Dry yeast
1 lukewarm water
1 tsp. Sugar
1 cup flour
a bit of salt
Syrup
2 cups sugar
1-1½ cups water
2 tsp. Lemon juice
2 tsp rose water
Dough Combine yeast, sugar and water and let rise. In a separate bowl, combine
the flour
and the salt and add to the yeast mixture after it has risen. Mix into
a smooth
soft mixture (if necessary add more water). Let the miixture stand
covered
for approximately one hour - until it rises.
Warm oil
in a deep pot. Put the dough mixture in a ketchup bottle and squeeze
into the
hot oil in a spiral shape. When brownish, turn to fry on the other side. Place on a paper towel and dip in the syrup.
Syrup On a medium flame, mix sugar, water and lemon. When it thickens, remove
from the
fire and add the rose water.
ZUCCHINI
PARMESAN LATKES
2 pounds
zucchini
1/2 pound
russet potatoes, peeled
1/2 tablespoon
lemon juice
1 cup chopped
scallions
1/2 cup
grated Parmesan cheese
1 teaspoon
chopped garlic
3/4 cup
chopped parsley
1 teaspoon
salt
1/2 tablespoon
pepper
2 teaspoons
sugar
1/3 cup
flour
2 medium
eggs
Peanut oil
for frying
1. Grate
the zucchini and potatoes and toss in the lemon juice to prevent
browning.
Squeeze the zucchini and potatoes through towels or a sieve. It is
imperative
that you get almost all the moisture out of the vegetables.
2. Add the
scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper,
sugar, flour,
and eggs and toss to make sure that the ingredients are well mixed.
3. Heat
a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-
size pancakes,
frying over high heat until golden brown and crispy. When serving,
sprinkle with a little more salt and the remaining chopped parsley.
Yield: 24
pancakes (P).
