Club Food

Kebabs (Jewish)

1 pound (450 gr) each ground beef and veal, mixed together
6 spring onions, chopped finely
5 cloves garlic, chopped finely
2 hot red peppers, chopped finely
1 teaspoon each salt and pepper
1/2 teaspoon each turmeric, dill seed and flour

Combine all of the ingredients in a mixing bowl and knead well
by hand.
Form into 3-inch (8 cm.) sausages and impale these on long
wooden skewers..
Grill over open charcoals or under a hot broiler,
turning occasionally so that cooking is uniform.
Cook just until
the meat is done.

Serve hot.

Chopped Liver

Source: Old and New Israeli Jewish Cuisine

Use only chicken liver to make this dish.
Use schmaltz (chicken
fat) .
Do not substitute oil or any other fat.
If you are concerned
about cholesterol, eat chopped liver less often.
Chop all the
ingredients by hand rather than by machine.
Eat it in small
portions — it is very rich
— and make it only for special occasions.

1 pound chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 tablespoons schmaltz
Salt and black pepper to taste
A few gribenes (optional)

Preheat broiler to 500 degrees F.

Broil livers on broiler rack 4 inches from the heat source for 3
minutes on each side.
Remove from the oven and finely chop
livers.

Melt 6 tablespoons schmaltz in skillet and sauté
onions over medium/low heat until soft and just beginning to brown.
Add chopped liver pieces and sauté 1 minute more.
Remove from heat.
Pour contents of skillet into a mixing bowl.

In a separate bowl, chop the eggs and add them to the liver
mixture.
Mix in the salt, pepper, and gribenes (if using).
Mix
everything together until well blended.
Chill at least 3 hours in
the refrigerator before serving.

Matzo

Preheat the oven to 500 degrees F.
If you have a pizza stone,
place it in the oven while it’s preheating.

In a large bowl, mix 2 cups of all-purpose flour with 1 cup of
water.
Add one-half teaspoon of salt, if desired.

Stir vigorously with a wooden spoon for about a minute, until
the flour is incorporated and the dough is elastic.
Add more flour
if needed; the dough should be a little sticky.
Pull off a scant
fist-sized portion of dough and make a ball.
On a floured surface,
roll the ball with a rolling pin until it’s 1/8-inch thick.
Or use
your hands to pat and stretch the dough.
Prick the entire surface
with a fork, or use a matzo roller (available at cooking stores).
Perforating the surface airs out the dough and prevents it from
rising while baking.

Place the dough on a pizza paddle and slide the dough onto a
preheated pizza stone if you’re using one.
Otherwise, put the dough
on foil or parchment paper and place directly on the oven rack.
Parchment paper is preferred, as it produces a crisper product.

Bake the matzos for approximately 5 minutes, or until browned.
When done, remove the matzo and place on a cooling rack.

Serve cooled matzo with butter, cream cheese, peanut butter and
jelly or your favorite shmeer.
Matzo is best when fresh, so eat it
the day it’s baked, if possible.

Hamantaschen

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs Prune, Apricot or Plum, or Poppy Seed Filling

Prune Filling
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

Apricot or Plum Filling
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)

Poppy Seed Filling
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl.
Cut in butter,
using pastry blender or crisscrossing 2 knives, until mixture
resembles fine crumbs.
Mix lemon peel, vanilla extract and eggs.
Stir into flour mixture until dough forms a ball.
(Use hands to mix
all ingredients if necessary; add up to 1/4 cup additional flour if
dough is too sticky to handle.) Cover and refrigerate about 2 hours
or until firm.

Prepare desired filling.

Preheat oven to 350 degrees F.

Roll half of dough at a time 1/8 inch thick on lightly floured
cloth-covered surface.
Cut into 3-inch rounds.
Spoon 1 level
teaspoon filling onto each round.
Bring up 3 sides, using metal
spatula to lift, to form triangle around filling.
Pinch edges
together firmly.
Place about 2 inches apart on ungreased cookie
sheet.
Bake 12 to 15 minutes or until light brown.
Immediately
remove from cookie sheet to wire rack.

Yield: 48 cookies (1 per serving)

Prune Filling: Heat prunes and enough water to cover to boiling
in 2-quart saucepan; reduce heat.
Cover and simmer 10 minutes;
drain well.
Mash prunes.
Stir in remaining ingredients.

Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon
juice.
Stir in just enough bread crumbs until thickened.

Poppy Seed Filling: Place all ingredients in blender or food
processor.
Cover and blend until smooth.

NOTE: To speed up the making of these cookies, use canned
apricot or poppy seed filling.

Per Serving: 96 Calories; 5g Fat (41.8% calories from fat);
2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
46mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat;
0 Other Carbohydrates

Almond Macaroon and Raspberry Ganache Tart

Source: Lior’s Kitchen Talk

For Crust
Matzo cake meal
1 cup whole almonds (about 5 ounce), toasted
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract

For Filling
1 (12 ounce) package frozen unsweetened
raspberries, thawed, juices reserved
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 1/2 pint baskets (about) fresh raspberries

Crust: Preheat oven to 350 degrees F.
Line a 9-inch tart pan
with removable bottom with heavy-duty foil, pressing foil into
scalloped sides of pan.
Grease foil and dust with matzo cake
meal.

Finely grind almonds, sugar , cinnamon and salt in processor.
Add half of beaten egg (about 1 1/2 tablespoons; reserve remaining
egg for another use) and extract and blend until dough holds
together.
Using moistened fingertips, press dough over bottom and
up sides of prepared pan.
Bake crust 10 minutes.

Wrap fingertips with paper towels and gently, but quickly, press
puffed crust to original shape.
Continue to bake crust until pale
golden, about 3 minutes longer.
Again, gently press crust to
original shape.
Cool crust completely (crust will crisp as it
cools).
Turn crust out of pan and carefully peel off foil.
Return
crust to pan.

Filling: Brush bottom of crust with 1 tablespoon preserves.

Melt margarine in heavy medium saucepan over medium-low heat.
Add chocolate and whisk until melted and smooth.
Remove pan from
heat; whisk in 2/3 cup raspberry puree and honey.

Pour chocolate filling into crust; smooth top.
Refrigerate tart
until filling is firm, at least 3 hours.

Brush filling with 1 tablespoon preserves.
Arrange enough
berries, side by side, atop filling to cover completely, pressing
berries lightly into preserves to anchor.
If desired, stir
remaining 1 tablespoon preserves in small saucepan over low heat
until melted.
Brush tops of berries with warm preserves to glaze.
Refrigerate tart uncovered up to 8 hours before serving.

Tart can be prepared 3 days ahead before decorated with fresh
raspberries.
Cover and keep refrigerated.

Jewish Medicine (Chicken Soup)

Source: Lior’s Kitchen Talk

1 stewing chicken or portion thereof
1 tablespoon salt
1 onion
4 celery tops
2 carrots
2 bunches parsley leaves

For variety try some of the following additions:

1 beef bone or turkey giblet
1 garlic clove
1 parsnip
1 small potato
Half a kohlrabi
A cluster of cauliflower

Clean the chicken.
Cover the chicken in a pot (4-5 quarts) with
water.
Add salt and bring this to the boil.
Simmer for an hour.
Add
the vegetables and simmer for another hour.
Let the soup stand
until it gets cold and skim off the top.

Classic Chicken Soup with Mini Matzo Balls

Source: Passover Cookery: In the Kitchen With Joan
Kekst

Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
Kosher salt and white pepper, to taste

Mini Matzo Balls
2 large eggs plus 3 egg whites
Pinch salt
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water

Garnish
2 tablespoons minced parsley or
1/4 teaspoon saffron (optional)

For the soup: Cut up chicken and break extra chicken bones;
place in large stockpot over medium heat.
Toss until meat on bones
whitens, about 5 minutes.
Add garlic, onion, 4 whole carrots,
celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if
using) and water.
Slowly bring to a boil, skimming occasionally.
Simmer partially covered about 2 to 2 1/2 hours.

Remove chicken when tender; reserve for another use.
Strain soup
into clean pot.
Chill to remove all fat.

Return soup to a simmer.
Add fresh carrots.
Reduce liquid
slightly.
Heat thoroughly.
Add salt and pepper to taste.

For the mini matzo balls: Beat eggs and egg whites in a medium
bowl with a pinch of salt.
Stir in matzo meal.
Add 2 1/4 teaspoons
salt, club soda, chicken broth and vegetable oil.
Mix well.
Chill
45 minutes.

Add 1 tablespoon salt to 8 quarts of water; boil.
Moisten hands.
Shape chilled matzo mixture into balls the size of walnuts.
Drop
the balls into the boiling water and immediately cover.
Keep at a
rolling boil for 30 minutes.
Do not uncover because losing the
steam will deflate the matzo balls.

To serve: Pour the chicken soup into individual bowls.
Use a
slotted spoon to transfer the matzo balls from the boiling water to
the warm soup.
Garnish with fresh parsley or saffron, if
desired.

Makes about 32 servings of 1 cup each.

Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39
percent calories from fat); 6 g carbohydrates; 38 mg cholesterol;
483 mg sodium; 9 g protein; 1 g fiber

Israeli Cottage Cheese Levivot (Pancakes)

2 large eggs
2 cups cottage cheese
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter
2 tablespoons oil
1/2 teaspoon ground cinnamon

Whisk eggs until fluffy.
Add cottage cheese, flour, baking
powder, salt and 1 teaspoon of the sugar and mix well.

Heat griddle or nonstick skillet.
Place 1 tablespoon of the
butter and 1 tablespoon of the oil in skillet and heat until butter
is melted.
Pour heaping tablespoon of batter onto skillet,
flattening slightly with back of spoon and cook in batches until
golden brown, turning and browning on other side, 2 to 3 minutes.
Repeat with remaining batter, butter and oil, draining pancakes on
paper towels.

Mix remaining 2 tablespoons sugar and cinnamon in small
bowl.

Serve pancakes sprinkled with cinnamon sugar.

Makes about 20 pancakes.

Per serving: 69 calories; 4 g fat (1.6 g saturated fat; 52
percent calories from fat); 4 g carbohydrates; 28 mg cholesterol;
218 mg sodium; 4 g protein; 0.1 g fiber

Passover Fried Chicken with Lemon and Cinnamon

Source: Bon Appetit

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3 pound) chickens, cut into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 to 1/3 cup matzo cake meal
3 eggs, beaten
Olive oil
Lemon wedges

Combine first 5 ingredients in large non-aluminum dish.
Add
chicken, turning to coat.
Cover with plastic wrap and refrigerate
overnight, turning chicken pieces over twice.

Line 2 baking sheets with wax paper.
Season matzo meal with salt
and pepper.

Drain chicken pieces and blot dry with paper towels.
Dip chicken
into matzo cake meal.
Next, dip chicken pieces into egg and,
finally, dip in matzo meal, coating completely.
Shake off excess
matzo meal.

Place chicken on prepared wax paper.
Chill 30 minutes.

Heat 1/2 of oil in heavy large skillet.
Add thigh and leg pieces
of chicken to the skillet, taking care not to crowd.
Cook until
golden brown and springy to the touch.
When cooked, place on paper
towels to drain.
Add chicken breasts and repeat procedure.

Garnish with lemon wedges.

Hanukkah Fried Cruller Bows

1 1/4 cups all-purpose flour
3 tablespoons confectioners’ sugar
2 tablespoons granulated sugar
1/2 teaspoon salt
1 whole egg
2 egg whites
1 teaspoon vanilla extract
Vegetable oil, for frying
Confectioners’ sugar
Ground cinnamon

Combine flour, 3 tablespoons confectioners’ sugar, granulated
sugar and salt in small bowl.
Stir in whole egg, egg whites and
vanilla extract with fork until mixture is crumbly.
Form dough into
ball; knead on lightly floured surface until smooth, about 5
minutes.
Cover loosely; let stand about 30 minutes.

Heat 2 inches of oil to 375 degrees F in a heavy, large
saucepan.

Roll dough on floured surface to 12-inches square, about
1/8-inch thick.
Cut into 12 one-inch strips; cut strips in half to
form 24 (6 x 1-inch) strips.
Tie each strip into a knot.
Fry knots
in oil, a few at a time, 3 to 4 minutes or until golden.
Drain on
paper towels.

Sprinkle with confectioners’ sugar and cinnamon.
Serve warm.

Hanukkah Fritters

1 cup cottage cheese
1 egg, well beaten
1/4 cup milk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon granulated sugar (optional)
Oil for frying

Combine cottage cheese and egg, then beat until well blended.
Stir in milk.

In a separate bowl, sift together flour, baking powder, salt and
sugar, if desired.
Add dry ingredients to wet ones and stir
lightly.

Drop by tablespoonsful into a deep pot of hot oil.
Fry until
brown, 2 to 4 minutes.
Drain on absorbent paper towels.
Serve
immediately with jam and sour cream.
Recipe may be doubled.

Yields about 10 fritters.

Hanukkah Nut Cake with Honey Syrup

Nut Cake
3 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

2 cups finely chopped walnuts
1 cup dried dates, minced
1 cup vegetable oil
1 cup water

Preheat oven to 350 degrees F.
Oil a 9-inch pan.

The traditional way is to mix all dry ingredients on a board
using your hands, rubbing and sifting them until well mixed.
Make a
mound and put a hole in the center.
Pour oil and water in center
and make into a dough.
Kneed the dough for about 1 minute.

Alternatively, put all the dry ingredients in a bowl, and mix
well.
Add the oil and water and make a dough, kneed for 1 minute or
so.

Place dough in prepared pan.
Bake for 1 hour.
Remove from oven
and allow to cool.
After cake has cooked, make Honey Syrup.

Honey Syrup
1 1/2 cups honey
1/2 cup water
Juice of 1 small lemon
1/2 teaspoon lemon zest, finely grated

In a pot over medium high heat cook honey, water, lemon juice
and zest.
Allow to reduce by 1/4 .

Place cake in a shallow plate and with a fork, make holes all
over the top of the cake.
Pour the warm syrup over the cake and
allow to sit 1 hour before serving.

Mandel Bread

3 eggs
1 1/2 cups granulated sugar, divided
1 cup oil
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
Grated rind of 1 orange (colored portion only)
4 1/2 cups flour, divided
2 teaspoons baking powder
1/2 cup chopped walnuts
6 tablespoons apricot jam, divided
1/2 teaspoon ground cinnamon

In a large bowl of an electric mixer, combine eggs, 1 cup sugar,
oil and vanilla, orange and lemon extracts on medium speed until
well-mixed, about 1 minute.
Stir in orange rind.

In another large mixing bowl, combine 4 cups flour and baking
powder.
With the mixer on low speed, slowly add the flour mixture
to the egg-sugar mixture and mix until a smooth, thick dough ball
forms.
Add enough additional flour, if needed, a 1/4 cup at a time,
until dough forms a ball.
Stir in nuts.

Remove dough to a generously floured board and divide the dough
into three equal balls.
Roll out one ball to form an 8-inch log.
Slice the log in half (you will now have two, 8-inch logs).
Gently
flatten each half with fingers until they are about 2 inches wide.
Place 2 tablespoons apricot jam on bottom half of the log and
spread to cover surface.
Place top over apricot filling and pinch
edges to seal in filling.
Repeat with remaining dough and apricot
jam.

In a small bowl, combine remaining sugar and cinnamon.
Sprinkle
over logs to cover and place on greased baking sheets.
Bake in a
preheated 325 degree F oven until lightly browned, 30 to 40
minutes.

Remove from oven and increase oven temperature to 350 degrees
F.

While still hot, slice logs on the diagonal into 1-inch pieces.
Return slices to baking sheets and place back in oven until lightly
toasted, about 7 to 10 minutes.

Remove to racks and cool completely.
Store in airtight
containers.

Makes 30 pieces.

Matzo Ball Soup

Roast Chicken (recipe below)
3 quarts cold water
1 sliced carrot
2 stalks and tops of celery
2 sprigs parsley
1 small bay leaf
1 tablespoon salt
1/4 teaspoon pepper

Cut chicken into pieces.
Place in large soup kettle with water.
Cover, bring slowly to boil.
Add seasonings and vegetables.
Simmer
gently for approximately 5 hours.

Strain soup and chill overnight.

Remove caked fat (fat can be used for Matzo Balls).
Reheat and
add Matzo Balls for serving.
Makes about 2 quarts soup.
Makes 7 to
9 servings.

Recipe can be extended by adding canned chicken broth.

Roast Chicken and Matzo Ball recipes follow.

Matzo Balls (For Matzo Ball Soup)
2 tablespoons fat
2 eggs, slightly beaten
1/2 cup matzo meal
1 teaspoon salt
2 tablespoon soup stock or water

NOTE: A 1 pound box of matzo meal is about 4 cups.

Mix fat and eggs.
Mix salt and matzo meal, then add to eggs.
When well mixed, add soup stock or water.
Cover bowl and
refrigerate for at least 20 minutes, then form into 1 1/2 inch
balls.
Using a 2- or 3-quart pot, fill about 1/2 full with lightly
salted water and bring to brisk boil.
Reduce heat, drop balls into
slightly bubbling water.
Cover pot and cook 30 to 40 minutes (watch
water level).

When preparing to serve, have soup at room temperature or above.
Remove Matzo Balls from water and put into soup pot.
Allow soup to
simmer about 5 minutes.
Recipe makes about 8 balls.

Roast Chicken (For Matzo Ball Soup)
1 (4 or 5 pound) chicken
1 large sliced onion
2 tablespoons melted chicken fat or margarine
1/2 cup diced celery
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground ginger
2 tablespoons all-purpose flour
1/16 teaspoon garlic powder

Quarter the chicken.
Mix the flour, spices and salt.
Rub each
piece of chicken well with the mixture.
Place the onion, celery and
fat in deep roaster (with a cover).
Place chicken pieces on top of
vegetables.
Roast, uncovered, for 20 minutes at 400 degrees F.

Turn chicken over and roast 20 minutes more.

Lower heat to 350 degrees F.
Add 3/4 cup boiling water for 5
pounds chicken.
Cover tightly and cook until tender (approximately
1 1/4 hours).

Bara Brith

1 pound mixed dried fruit, chopped
1 1/4 cups freshly-brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Place fruit in large bowl.
Pour tea over fruit.
Add brown sugar
and mix well.
Cover and let stand at room temperature
overnight.

Preheat oven to 325 degrees F.
Grease a 9 x 5-inch loaf pan.

Add flour, milk, egg, marmalade and cinnamon to soaked fruit
mixture.
Stir until combined.
Spoon dough into the prepared loaf
pan.
Bake until bread is brown and crusty and wooden pick inserted
near center comes out clean, about 2 hours.

Cool slightly.
(Can be prepared up to 4 days ahead.
Wrap tightly
and store at room temperature.)

North Shore Chicago Hadassah’s Lick-Your-Fingers Kugel

For those who observe the dietary laws of kashrut, this can be
made with pareve margarine instead of butter for a meat meal and
can be used either as a side noodle dish or a dessert.

3/4 cup (1 1/2 sticks) salted butter or margarine, melted
3/4 cup packed dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 cup granulated sugar
2 teaspoons salt, or to taste

Pour half the butter into 12-cup mold or tube pan and swirl
around bottom and up sides.
Press brown sugar into bottom, then
press pecans into sugar.

Cook noodles in boiling water according to package directions.
Drain.

Mix noodles with eggs, remaining melted butter, cinnamon,
granulated sugar and salt.
Spoon into prepared mold.

Bake at 350 degrees F for 1 1/4 hours or until top is brown.
Let
stand 15 minutes before unmolding.
Top will become slightly hard,
like a praline.
Serve cold or at room temperature.

Yields 10 to 12 servings.

Schmaltz

1 pound fatty skin and chicken fat (from 3 pound chicken)
2 cup onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits.
Place
in heavy pot; cover with cold water.
Cook, uncovered, until almost
all water has evaporated.

Lower heat; add onion and potato.
It is finished when onions and
potato are nice and brown, and grieben (fat pieces) are crisp.

Let pot cool, strain into clean jar to separate schmaltz from
grieben.
It may be stored in freezer.

Yields 3 cups.

Nutritional information (estimate, per 1/4 cup): 277
calories, 0.6 gram protein, 5.1 grams carbohydrates, 28.4 grams
fat, 92 percent calories from fat, 242 milligrams cholesterol, 2
milligrams sodium – note that this is an estimate

Sweet Kugel

1/4 pound melted butter
1/2 pound fine noodles, cooked and drained
3 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup cottage cheese
2 cups milk
1/2 cup raisins
Cinnamon and sugar for topping

Preheat oven to 375 degrees F.
Melt butter in an 11 x 9-inch
baking pan.
Put drained noodles in pan with melted butter.
Stir
until butter is absorbed.

Blend milk, cheese, sugar and vanilla extract.
Pour mixture over
noodles Add raisins.
Sprinkle cinnamon and sugar over top.
Bake for 45 minutes until the top is golden.

Brasadel (Jewish Coffee Cake)

1 cup shortening
1 cup granulated sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup walnuts plus additional 1/2 cup
3/4 cup granulated sugar
Cinnamon to taste

Beat together the shortening, 1 cup sugar and eggs.
Sift
together the flour, baking powder, salt and baking soda.
Combine
the mixtures.
Add sour cream and vanilla and beat together.
Then
add 3/4 cup nuts (the original recipe called for raisins).
Pour 1/2
of the batter into tube pan.
Sprinkle 1/2 cup nuts on top, then add
the rest of the batter.

Mix 3/4 cup sugar and a little cinnamon and sprinkle on
cake.

Bake in 350 degree F oven for approximately 1 hour.

NOTE: The family decorates the cake with maraschino cherry
halves and walnut halves.

Brandied Chocolate Orange Torte

Matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup granulated sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground (3/4 cup)
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
1 pinch salt
Additional grated orange peel
Shaved semisweet chocolate

Preheat oven to 350 degrees F.
Grease bottom of 8-inch
springform pan; dust with cake meal, shaking off excess.

Using electric mixer, beat yolks and 1/4 cup sugar until slowly
dissolving ribbon forms when beaters are lifted, about 5
minutes.

Combine raisins and 1/4 cup cake meal.
Fold raisin mixture,
almonds, grated chocolate, juice, brandy and 1 tablespoon peel into
yolk mixture.

Using clean, dry beaters, beat whites with salt until soft peaks
form.
Gradually add remaining 1/4 cup sugar and beat until stiff
but not dry.
Fold in yolk mixture.
Turn into prepared
pan. Bake until tester inserted in center comes out clean, 55
to 60 minutes.
Invert pan onto rack.
Cool cake completely in
pan.

Remove springform.

Garnish cake with peel and shaved semisweet chocolate before
serving.

King David’s Chocolate-Covered Coconut Macaroons

3 1/2 cups unsweetened shredded coconut
1/4 cup matzo cake meal
1 1/4 cups granulated sugar, divided
2 large eggs, plus 1 egg white
1/2 cup (4 ounces) imported bittersweet chocolate
1/4 cup water

Cover 2 baking sheets with parchment paper.

In bowl, mix together coconut, matzo cake meal and 1 cup of the
sugar.
Add eggs and extra egg white and mix with fingers until well
blended.
Gently shape about 2 tablespoons dough into a pyramid and
set on prepared baking sheet.
Repeat with remaining dough, leaving
about 2 inches in between cookies.
Bake at 325 degrees F for about
25 minutes or until golden on top.
Cool completely.

In saucepan, melt chocolate with the water and remaining 1/4 cup
sugar.
Bring to boil, then simmer slowly for a few minutes until
mixture starts to thicken.
Cool slightly.
Holding each macaroon
with 2 fingers, dip half the cookie into the chocolate so that it
is half black and half white.
Allow to dry few seconds tilted over
a dish, then place on wax paper.
Repeat with remaining cookies.
Cool completely.

Makes 16 macaroons.

Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39
percent calories from fat); 29 g carbohydrates; 27 mg cholesterol;
15 mg sodium; 2.1 g protein; 1 g fiber

Apples in Pajamas (Pongyolas Alma)

Source: This is the first recipe in The Foods of Israel
Today.
Although author Joan Nathan describes it as having been
served at a breakfast in Haifa, it appears to be suitable for any
meal.

4 large, full-flavored apples (like Granny Smith)
2/3 cup all-purpose flour
Pinch of salt
2 large eggs
1 tablespoon vegetable oil, plus oil for frying
1/3 cup milk
1/4 cup water
1/2 teaspoon cinnamon
2 tablespoons granulated sugar

Peel, core and slice each apple crosswise into 6 1/2-inch-thick
rounds with holes in the center.
Put the flour and salt into a
mixing bowl.
Gradually whisk in the eggs, the tablespoon of
vegetable oil, the milk and water.
Dip several apple slices in the
batter.
The batter should be just thick enough to adhere to the
apple slices.
If too thin, add more flour.
If too thick, add more
water.
Pour about an inch of vegetable oil into a large, heavy
frying pan and heat to about 375 degrees F.
Place the apple slices
in the pan, 4 or 5 at a time, taking care not to crowd them.
Fry
for a few minutes until the coating is crisp on one side.
Using
tongs, turn the apples over, continuing to fry until the second
side is crisp.
Drain on paper towels.

Mix the cinnamon and sugar in a small bowl and sprinkle on top
of the cooked apples before serving.

Makes 24 slices, or 6 servings.

Per serving: 280 calories; 14.1 g fat (2.1 g saturated fat;
45 percent calories from fat); 36.5 g carbohydrates; 73 mg
cholesterol; 40 mg sodium; 4.2 g protein; 4.2 g fiber

Four-Star Rugelach

Source: Flo Braker

Cottage Cheese Dough
1 pint small-curd cottage cheese (4-percent milk fat)
2 cups unsifted bleached all-purpose flour
1/8 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch slices

Filling
1/2 cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons strained apricot jam
1 cup (4 ounces) finely chopped walnuts

Spoon the cheese into a sieve over a bowl; drain for at least 2
hours, mixing occasionally with a rubber spatula.
Remove 1 cup of
the cheese for the dough; reserve the rest for another use.

To make the dough: In a food processor, pulse the flour and salt
just to combine.
Scatter the butter over the flour; pulse on and
off until the butter seems to disappear into the mixture.
Scatter
the cottage cheese, in bits, over the mixture; pulse on and off
just until a cohesive ball is formed.
Divide the dough into
quarters; shape each into a flat disc and wrap each in plastic
wrap.
Refrigerate at least 4 hours.

Adjust rack to lower third of oven.
Preheat oven to 350 degrees
F.
Line a large baking sheet with aluminum foil.

In a small bowl, mix the sugar and cinnamon.
Remove 1 dough disc
from the refrigerator and set aside 10 minutes.
On a lightly
floured surface, roll the dough into a 10- to 11-inch circle,
1/8-inch thick.

To make the filling: Spread 1 tablespoon jam evenly over dough;
sprinkle with 2 tablespoons cinnamon sugar and 1/4 cup walnuts.
With rolling pin, lightly press filling into the dough.

With a sharp knife, cut the circle into 16 equal pie-shaped
pieces.
Starting with the wide end, roll up each piece; place 1
inch apart, point down, on the baking sheet.
Bake 15 to 25 minutes,
or until light golden brown.
Toward the end of baking, if some of
the jam oozes out and cookies begin to brown too much on the
bottoms, move them to clean spots on the baking sheet.

Continue to bake until done.
Cool pan on a wire rack 5 minutes,
then, with a metal spatula, transfer cookies to the rack to cool.
Repeat with the remaining dough and filling, using fresh aluminum
foil.
Store cooled cookies in an airtight container.

Makes about 5 dozen (1 1/2-inch) cookies.

Bavarian Kartoffel Kleiss (Mashed Potato Dumplings)

4 boiled potatoes, mashed
2 eggs, slightly beaten
2 slices toast, crushed, or same amount of cracker meal
Salt and pepper, to taste
1 teaspoon cornstarch
1 teaspoon minced parsley
Dash of nutmeg or cinnamon (optional)

Combine ingredients in the order listed and form into balls the
size of walnuts.
Drop into rapidly boiling salted water one at a
time.
Lift out as soon as they rise to the top, using a slotted
spoon.
Add chicken fat or other shortening and brown lightly in a
skillet.

Serve with soup or meat gravy.

Serves 6.

Vegetable Meal-in-One

This is a Sephardic recipe.

1 cup diced green beans
1 cup diced carrots
1 cup diced eggplant
1 cup stewed or 1 1/2 cups sliced fresh tomatoes
1 teaspoon salt
4 tablespoons butter or shortening
4 eggs, well beaten
2 cups cooked rice, drained and tightly packed

Wash and drain diced vegetables.
Combine and add tomatoes.
Sprinkle with salt and stir once or twice.

Butter baking dish or casserole and turn in vegetable mixture.
Melt remaining shortening in a saucepan and drizzle over top of
vegetables.
Pour beaten eggs over top and bake 25 to 30 minutes at
350 degrees F or until eggs are set.

Serve with mounds of cooked rice around or underneath.

Serves 5 or 6.

Variation
Substitute cooked fine noodles or macaroni for rice.

Blintz Loaf

1/4 cup butter, melted
1/2 cup whole wheat pastry flour
3 ounces cream cheese
1/2 teaspoon baking powder
1 pound cottage cheese
4 tablespoons honey
3 eggs, lightly beaten
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
Butter (for the pan)
Cinnamon

Combine the butter, cheeses, and eggs in a blender or with an
electric mixer.
Add the lemon juice, vanilla extract, flour, baking
powder and honey.
Pour into a buttered 8-inch square baking pan.
Dust with cinnamon.
Bake in a preheated 325 degree F oven for 40 to
50 minutes or until nicely browned.

Serve with sour cream or yogurt or a combination of both.

Serves 6 to 8.

Bundt Noodle Kugel

A favorite for Yom Kippur — a part of the
Jewish New Year.

1/2 cup butter, melted, divided
3/4 cup dark brown sugar
1 cup chopped walnuts
1 (16 ounce) package medium noodles
1/2 teaspoon salt
4 eggs, beaten
1/2 teaspoon cinnamon
2/3 cup granulated sugar, or a little less
1 cup sour cream
3/4 cup applesauce

Spray Bundt pan with nonstick spray.
Pour 1/4 cup melted butter
into Bundt pan.
Place brown sugar over the butter.
Place chopped
nuts over the brown sugar.
Cook noodles and drain.

In a large bowl, mix remaining ingredients together.
Add the
noodles and mix thoroughly.
Pour into Bundt pan and bake at 350
degrees F for one hour or until brown.
Remove from oven, turn
upside down onto plate and serve.

Yields 12 servings.

NOTE: This can be prepared the day before serving.
Refrigerate
it until ready to bake the next day.

Chocolate Hanukkah Stars

1/4 cup Prune Butter (see below)
1 cup granulated sugar
2 eggs worth of egg substitute
2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners’ sugar

In a large bowl, beat prune butter, sugar and egg substitute on
medium speed of electric mixer.
Stir together flour, cocoa, baking
powder, baking soda and salt; add to butter mixture, beating until
well blended.
Cover; refrigerate dough until firm enough to
handle.

Preheat oven to 350 degrees F.

On a lightly floured surface, roll dough to 1/8-inch thickness;
cut with star-shaped cookie cutter (can use menorah, dreidel and
others).
Place on ungreased cookie sheet.
Bake 5 to 7 minutes, or
until no imprint remains when touched lightly in the center.
Cool 1
minute; remove cookie sheet to wire rack.
Cool completely.
Sprinkle
with confectioners’ sugar.

Makes about 4 dozen cookies.

Prune Butter
Two recipes for prune butter that will obviously give much
different tastes.

Recipe 1 – Simmer for ten minutes 1 cup pitted prunes and 1 cup
water, then purée strained prunes and 1/4 cup cooking
liquid in blender or food processor.

Recipe 2 РPur̩e 1/2 cup (1 stick) of butter to 2
pitted prunes in a blender or food processor.