TORTA DI RICOTTA (Ricotta Tart)
AGNOLOTTI DOLCE (Sweet Tortellini)
Ingredients
2 cups unbleached flour
2 teaspoon salt
1/4 cup granulated sugar
2 eggs
Olive or vegetable oil
2 tablespoons rum or brandy
1 teaspoon freshly grated lemon zest
w cup thick jam or preserves of choice
Vanilla-flavored confectioners’ sugar
Preparation
1. Make soft dough with flour, salt, granulated sugar, eggs, 3 tablespoons oil, rum and lemon zest. Knead 3 minutes, then cover with clean towel and let rest 5 minutes. Roll dough thin with rolling pin or manual pasta machine.
2. With cookie cutter or small glass, cut disks about 2 inches round. Place scant teaspoon preserves over each disk.
3. Fold each in half and press round edge with form to seal.
4. Heat a cup of oil and fry agnolotti until golden. Drain on paper towels and serve piping hot sprinkled with vanilla-flavored confectioners’ sugar. Makes about 4 dozen.
ALMOND COOKIES
Ingredients
1 pound blanched almonds
5 egg whites
1 1/2 cups confectioners’ sugar
2 teaspoon ground cardamom or 2 tablespoons rosewater
2 tablespoon unsalted slivered pistachios or toasted almond slices
Preparation
1. Grind almonds to a powder. In mixing bowl, beat egg whites until foamy. Gently mix in sugar, almond powder and cardamom. Mix well for a second until dough is formed.
2. Preheat oven to 350. Grease cookie sheet. Scoop dough by the teaspoon and roll into small ball the size of a hazelnut. Place on cookie sheet, leaving 22 inches between. Decorate each with a few pistachios or almond slices. Place in center of oven and bake 10 to 15 minutes, until golden. Remove from oven and let cool, then arrange in pyramid on footed cake dish. Makes about 20.
AMAZING HONEY CAKE
Ingredients
2 cup honey
1 cup brown sugar
1 teaspoon vanilla extract
2 cup vegetable oil
1 cup fresh orange juice
Grated zest of 1 orange
2 ounces unsweetened parve chocolate, melted
3 eggs
3 cups all-purpose flour
4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoon ground nutmeg
Preparation
1. Preheat oven to 350. Oil 14-by-11-inch baking pan.
2. In large bowl beat honey with sugar, vanilla, oil, orange juice and zest, and melted chocolate until thoroughly blended. Add eggs and beat until batter is light and smooth.
3. In another large bowl stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Gradually add the wet ingredients to the flour, beating until smooth.
4. Pour batter into prepared pan and bake about 1 hour, until a toothpick inserted in the center comes out clean. Remove cake from oven and invert on rack. With sharp knife loosen cake from pan sides and center and remove from pan.
5. Let cool completely on the rack. Serves 12.
APPLE BROWN BETTY
Ingredients:
4 apples, peeled and thinly sliced
2 cup crushed graham cracker crumbs
4 cup brown sugar
4 tablespoons butter, melted
1 teaspoon ground cinnamon
Ice cream (optional)
Preparation:
1. Prepare low fire in the grill, or use one that has died down considerably. Combine all ingredients and mix well. Divide between 2 large pieces of heavy-duty foil and seal so no liquid or steam will escape.
2. Grill, turning once, until apples are soft, about 20 minutes. Open packets very carefully and serve warm, with ice cream. Serves 2 to 4.
APPLE COBBLER
Ingredients
4 large Macintosh or other apples, peeled and thinly sliced
4 tablespoons flour
3 tablespoons apple juice
1 teaspoon cinnamon
Pinch of nutmeg
7 tablespoons graham cracker crumbs
1 tablespoon melted butter or olive oil
1 tablespoons water
Preparation
1. Preheat oven to 375. In 8-by-5-inch pan, toss together apples, 2 tablespoons flour and the apple juice until apple slices are well coated.
2. In separate bowl combine remaining 2 tablespoons flour, the cinnamon, nutmeg and graham cracker crumbs. Stir in butter or oil and water and mix until small pea-size clumps form.
3. Spread over the apples and bake 30 minutes, until topping is lightly browned. Serves 6. n
APPLE HONEY STRUDEL
Ingredients
1 package phyllo dough
1 medium lemon
3 medium apples, preferably greenish Golden Delicious or other dry, sweet variety
4cup raisins
1 tablespoon cornstarch
2 teaspoon cinnamon
1 tablespoon sliced almonds
1 tablespoon honey
8 whole lowfat graham crackers
2 tablespoons unsalted butter or pareve margarine
2 tablespoons canola oil
4 tablespoons powdered sugar
2 tablespoons finely chopped unsalted pecans or walnuts
Powdered sugar for sprinkling
Preparation
1. Refrigerate unopened box of phyllo overnight. In the morning, remove from refrigerator and let stand, unopened, 2 to 4 hours. Preheat oven to 375 with rack in middle of the oven.
2. Squeeze half the lemon into large bowl of cold water. Peel, core and cut apples into 2-inch chunks and drop into lemon-water. Drain well and add raisins, cornstarch, cinnamon, almonds and honey. Process graham crackers into fine crumbs; measure out 1 cup. Melt butter with oil.
3. Tape together 2 pieces of waxed paper into a sheet measuring at least 19-by-16 inches. Repeat twice for 3 sheets. Before opening the phyllo, gather together apple mixture, graham crumbs, melted butter mixture, powdered sugar in sprinkler or small strainer, the nuts, waxed-paper sheets, cookie sheet, pastry brush and sharp, nonserrated knife.
4. Place one sheet on counter tape-side down; remove phyllo from box and unfold onto the sheet. Remove half the stack. Roll the remainder, place back in plastic sleeve or Ziploc bag and freeze for later use. Cover remaining phyllo with waxed paper sheet. To prevent drying, keep covered whenever you are not removing a leaf of pastry. Place remaining waxed paper with the long end facing you.
5. Remove 1 phyllo leaf and set it on the paper. Brush with very light coating of melted butter mixture. Place another pastry leaf on top of this, brush it with butter, and sprinkle with about 2 teaspoons powdered sugar and then with about 12 tablespoons graham-cracker crumbs. Repeat layer of pastry, butter, sugar and crumbs 5 more times. The last piece of pastry should be buttered only.
6. Leaving clean 32 inches along the long side closest to you and 2 inches at each short end, spread the remaining graham-cracker crumbs in a strip, 22 inches wide, on top of the stack.
7. Sprinkle nuts on crumbs, then apples on the nuts in a mound 12 inches high. Fold the 32-inch unsprinkled side over the filling. Fold in the short ends, then brush with butter to keep them moist. Roll up the pastry lengthwise, jelly-roll fashion.
8. Transfer to a baking sheet. Make diagonal cuts, about 2-inch deep, about every 14 inches. Brush strudel with butter mixture and bake 35 to 45 minutes, until nicely browned. Set baking sheet on rack to cool for 45 minutes. Serve slightly warm, sprinkled with powdered sugar. Serves 10.
APPLE SQUARES
Ingredients
2 cup blanched slivered almonds
2 cup raisins
1 tablespoon butter (or margarine)
4 ounces (1 stick) melted butter or margarine
1 cup sugar
1 egg, beaten
3 Macintosh apples, peeled, cored and cut in thin 1-inch slices
1 teaspoon vanilla extract
1 cup sifted flour
2 teaspoon baking powder
2 teaspoon baking soda
3/4 teaspoon cinnamon
8 teaspoon salt
Confectioners’ sugar
Preparation
1. Preheat oven to 350. Grease 9-inch square pan. In large skillet, saute almonds and raisins in 1 tablespoon butter, stirring frequently and being careful not to burn. Set aside.
2. Combine melted butter with sugar. Mix in egg followed by apples, vanilla, almonds and raisins. In separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Gradually add flour mixture to apple-nut mixture, stirring to combine well. Turn into pan and bake 45 minutes, or until cake tests done. Cut in squares. Serve chilled and dusted with confectioners’ sugar.
APPLE-GRAPE POTPIES
Ingredients
Nut Pastry Crust (recipe follows)
2 medium lemons
6 medium apples, preferably greenish Golden Delicious or other medium-firm variety
2 cups whole red seedless grapes
2 cup firmly packed light brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
Preparation
1. Make nut pastry and refrigerate at least 30 minutes or up to 2 days.
2. Roll dough about 6-inch thick. With 4-inch cookie cutter, cut dough into 8 rounds. Use a small cutter or the back of a decorating tip to cut out 2-inch hole in the center of each round. (Can be made 8 hours ahead or frozen up to 3 months; allow dough to come to room temperature before continuing.)
3. Squeeze 1 lemon into large bowl of cold water. Peel, core and cut apples into 1-inch chunks; drop into bowl of lemon-water. Drain well, and transfer to large bowl. Add grapes, sugar, cinnamon and cornstarch. Squeeze remaining lemon over, toss well, and divide filling, and the liquid and sugar from bottom of the bowl, evenly among eight 1-cup (32-inch) ramekins. Filling should be mounded slightly; there will be about 2 teaspoons liquid each. Place dough round atop each filled ramekin, pressing pastry so it adheres to sides. Refrigerate 15 minutes, or cover with plastic wrap and refrigerate up to 8 hours or freeze up to 3 months.
4. Preheat oven to 400 with rack in middle of oven. Set ramekins on baking sheet and bake unfrozen ramekins 30 to 40 minutes, frozen 45 to 50 minutes, covering with foil when nicely browned. Set on rack to cool at least 1 hour; fruit should be just warm.
AVOCADO ICE CREAM AND GAZPACHO
Ingredients
2 ripe, soft avocados, about 2 pound each
2 cup sour cream
3 tablespoons lime juice
2/3 cup sugar
2 teaspoon salt
1 fresh jalapeno, seeded, veined and roughly chopped (optional)
1 cup light cream
Chilled gazpacho [of choice]
Preparation
1. Peel, pit and roughly chop avocados. Process with sour cream, lime juice, sugar, salt and jalapeno until smooth. Transfer to medium bowl and stir in cream. Cover and refrigerate until well chilled.
2. Stir chilled mixture, then freeze in ice cream machine according to manufacturer’s directions. Transfer soft ice cream to freezer container and freeze at least 2 hours, until firm. Place 1 scoop in each chilled bowl of gazpacho. Makes about 3 cups.
BAKED APPLES WITH ITALIAN PUDDING
Ingredients
6 Pippin or other baking apples
Thin shavings of unsalted butter [or margarine]
1/4 cup sugar
Filling
1/4 cup currants
1/4 cup pine nuts
1/4 cup dark rum
1 tablespoon sugar
Italian Pastry Cream (recipe follows)
Preparation
1. Preheat oven to 350. Core apples well and cut away some of the flesh to make a generous 12-inch-wide well in the center (make sure to keep the bottoms intact). Fill each with shaving of butter and sprinkle with sugar, then bake 45 minutes to an hour, until apples are tender but still hold their shape. Cool to room temperature.
2. Meanwhile, make filling: Poach currants in a sieve over a pot of boiling water and plump about 5 minutes, until they soften and swell. Toast pine nuts until light brown, stirring often. Immediately transfer to a plate and let cool, then combine with currants in a bowl. Add rum and sugar and stir briefly. Prepare pastry cream and reserve about half for another use, such as a topping for fresh fruit. Drain currants and pine nuts well, reserving about 2 tablespoons for garnish. Stir remainder into pastry cream. Stuff apples, allowing some pudding to mound on top of each. Sprinkle with reserved currants and pine nuts and chill until ready to serve. Serves 6.
BAKED BANANA WITH ORANGE SAUCE
Ingredients
1 ripe banana
2 tablespoons fresh orange juice
2 tablespoons brown sugar
1 tablespoon butter
Cinnamon
Preparation
1. Preheat oven to 350. Peel banana, split lengthwise and put in small shallow, buttered ovenproof dish.
2. Add orange juice and sugar, dot with butter and sprinkle with cinnamon. Bake 20-25 minutes or until tender, basting often to keep sauce from separating
BAKED CINNAMON APPLE FRENCH TOAST
Ingredients
6 slices homemade bread or 1 small loaf French bread, sliced
2 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
3 large tart apples, peeled, cored and cut in thin slices
1/2 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter, cut in small pieces
Preparation
1. Lightly oil 13-by-9-inch baking pan and arrange bread on bottom of pan. In bowl, whisk together eggs, milk and vanilla until well blended; pour mixture over the bread (can now be covered and refrigerated several hours or overnight).
2. Preheat oven to 400. Arrange apple slices on top of bread. Combine sugar and cinnamon and sprinkle on apple slices; dot evenly with butter. Bake 35 minutes, or until apples are soft and custard set. Let cool 5 to 10 minutes, then serve with maple syrup or elderberry syrup. Serves 6.
BAKED STUFFED EGGPLANT
Ingredients:
1 large eggplant
1 cup chopped onions
1 cup chopped mushrooms
12 teaspoons basil
2 teaspoon chervil
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoons margarine
1 pound lean ground beef
1/4 cup tomato paste
1/4 cup wheat germ
2 tablespoons fresh chopped parsley
Preparation:
1. Preheat oven to 350 degrees. Wash eggplant and cut in half lengthwise. Carefully remove the pulp leaving 2-inch of the outer shell. Dice the pulp.
2. Saute the onions, mushrooms, seasonings and meat in the margarine. Stir in the tomato paste, wheat germ and eggplant pulp. Cook until meat is slightly done. Spoon meat mixture into the eggplant shell, place in an oiled ovenproof dish and bake 20 to 30 minutes. Garnish with parsley.
BANANA POUND CAKE
Ingredients
2 cups (4 sticks) unsalted butter [or margarine]
2 cups sugar
4 large eggs
4 cups self-rising flour, divided
2 cups mashed speckled-ripe bananas (about 7 medium)
Preparation
1. Preheat oven to 350; heavily grease and flour a 10-inch Bundt pan.
2. Cream butter with sugar; beat in eggs. Beat in 2 cups flour, then beat in the bananas. Beat in remaining 2 cups flour.
3. Pour into prepared pan and bake 1 hour, until cake tests done. Let cool in pan 10 minutes, then turn out onto wire rack to cool completely.
BERRY GOOD BREAD PUDDING
Ingredients
Pudding
2 cups milk
2 cup granulated sugar
1 vanilla bean, split
3 eggs, beaten
2 teaspoon ground cinnamon
3 cups 1-inch cubes day-old best quality bread
1 stick unsalted butter, melted
2 cups mixed fresh berries
Sauce
1 cup fresh raspberries, blackberries, blueberries or strawberries
2 tablespoons confectioners’ sugar
Confectioners’ sugar for garnish
Preparation
1. Preheat oven to 350. Lightly oil 12-quart baking dish or 6 individual ramekins. Bring milk just to a boil over medium heat. Remove from heat, stir in sugar and vanilla bean, and let steep 20 minutes. Discard vanilla bean, whisk in eggs and cinnamon and set aside.
2. In bowl toss bread cubes with butter and spread evenly in prepared baking dish or ramekins. Scatter berries on top, then pour milk mixture over all. Bake large dish 50 minutes, ramekins 35 minutes, until pudding is puffed and golden and custard set.
3. Meanwhile, make sauce: Puree berries with 2 tablespoons confectioners’ sugar until smooth. Strain through sieve to remove any seeds. Serve pudding hot with some sauce drizzled on top, garnished with confectioners’ sugar, and additional sauce on the side. Serves 6.
BEST MAINE BLUEBERRY PIE
Ingredients
Crust for double-crust pie
3/4 cup sugar
2 tablespoons all-purpose flour
4 teaspoon ground cinnamon
8 teaspoon salt
4 1/4 cups blueberries
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, cut in pieces
Preparation
1. Roll out half the dough on lightly floured surface into a 12-inch round; ease into 9- or 10-inch pie plate. Roll out remaining half of dough and slip onto a rimless cookie sheet; refrigerate while making filling.
2. Whisk together sugar, flour, cinnamon and salt. Add blueberries and lemon juice and toss gently to combine. Set aside 10 minutes until berries start to soften. Preheat oven to 425; position rack in lower third of oven.
3. Spoon blueberry mixture into pie shell and distribute butter over the top. Cover with top crust and trim overhang to w inch. Turn edges under flush with rim of pie plate and crimp or flute to seal. Cut several steam vents in crust.
4. Bake 30 minutes. Reduce oven to 350 and bake until crust is rich golden brown and juices bubble through the vents, 25-35 minutes. Cool on wire rack and serve slightly warm or at room temperature. (“The New England Cookbook”)
BUBBLY FRUIT SALAD
Ingredients
1 cantaloupe, cut in 1-inch pieces
1 honeydew, cut in 1-inch pieces
2 cups seedless red grapes
2 firm kiwis, peeled, quartered, sliced
2 apples, peeled, cored and cut in 1-inch pieces
1 pint strawberries, stemmed and sliced
6-ounce basket fresh raspberries (optional)
3/4 cup lemon-lime soda
4 cup black raspberry liqueur
Preparation
Toss cantaloupe with honeydew, grapes and kiwis. Before serving, stir in apples and berries. Pour soda and liqueur over and toss lightly. Serve immediately.
Advance prep: Cut melons and kiwis and refrigerate overnight layered with paper towels and covered tightly. Makes 12 servings.
CANTELOUPE AND PEACH SHERBET
Ingredients
1 cantaloupe
1 tablespoon fresh lime juice
2 tablespoons rosewater or orange blossom water
16-ounce can sliced peaches in heavy syrup
2 teaspoons fresh mint leaves
Preparation
Peel cantaloupe and cut small pieces with melon baller. In glass bowl, combine lime juice and rosewater. Add cantaloupe and peaches, stir gently and chill, covered. Adjust seasoning and spoon into individual serving bowls. Garnish with mint leaves. Alternately, puree mixture and make sherbet in ice-cream maker. Serves 4.
CARROT AND ALMOND CAKE
Ingredients
2 cups whole unpeeled almonds
2 cup crushed amaretti cookies
2 teaspoons baking powder
4 eggs, separated
4 cup sugar
Grated zest of 1 lemon
Few drops almond extract
2 1/2 cups peeled and coarsely grated carrots (about 5 medium)
Confectioners’ sugar (optional)
Preparation
1. Preheat oven to 350. Grease and flour 9-inch springform. Grind almonds and mix with amaretti and baking powder. In another bowl, beat egg yolks with sugar until pale and creamy. Stir in lemon zest and almond extract and add to almond mixture along with grated carrots.
2. In clean mixing bowl, beat egg whites until stiff and gently fold into yolk mixture. Pour into prepared pan, place pan in center of oven and bake 50 to 60 minutes, or until cake tests done. Remove from oven and let cool to room temperature. Release sides of pan and transfer to cake dish. Serve at room temperature, dusted with confectioners’ sugar.
CASSATA SICILIANA (Sicilian Ricotta Cake)
Ingredients
1 pint whole-milk ricotta cheese
1 cup sugar
2 cup semisweet chocolate chips
30 ladyfingers
2 cup Marsala wine
3 egg whites
3/4 cup vanilla-flavored confectioners’ sugar
1 tablespoon fresh lemon juice
Chocolate covered orange peels
2 cup mixed candied fruit
Preparation
1. Beat ricotta with sugar until creamy and light. Stir in chocolate chips.
2. Line bottom of 10-inch shallow souffle dish with half the ladyfingers and sprinkle with half the Marsala. Spread ricotta mixture over them; cover with remaining ladyfingers and sprinkle with remaining Marsala.
3. Beat egg whites until stiff. Add vanilla-flavored confectioners’ sugar and lemon juice and beat just to combine. Cook in a double boiler, stirring constantly, until mixture starts to thicken, about 3 to 4 minutes. Pour over the cake and flatten evenly with spatula. Garnish with orange rinds and dried fruit arranged to look like flowers. Refrigerate until ready to serve. Serves 6.
CHANUKAH GELT DOUBLE CHOCOLATE LAYER CAKE
Ingredients
Cake
2 cups granulated sugar
1 1/4 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 cup unsweetened cocoa powder, sifted
1 1/2 cups warm, flat cola soda
Chocolate Icing
2 cup chocolate chips, melted and cooled
2 tablespoons vegetable shortening
1 1/2 sticks unsalted butter or margarine
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder, sifted
3 to 4 cups confectioners’ sugar, sifted
2 cup water, cola or half-and-half
Topping
Colored sprinkles
20 to 30 gold-covered chocolate coins
Miniature decorative plastic dreidels
Preparation
1. Preheat oven to 350. Lightly grease two 9-inch layer pans and line with parchment circles. Blend sugar and oil. Add eggs and vanilla and combine until blended. In separate bowl, sift together dry ingredients. Fold them into the wet and mix, drizzling in the cola as the mixture blends. With electric mixer, mix about 3 minutes on slow. This is a thin batter. Pour evenly into pans and bake on middle rack 35 to 40 minutes, until cake springs back when lightly touched. Cool on racks, then turn out and remove parchment. Cut out a 9-inch cardboard circle.
2. To make icing, cream melted chocolate with shortening, butter, vanilla, cocoa and 1 cup confectioners’ sugar. Add remaining confectioners’ sugar and whip on high speed, adding a bit of water for a light, fluffy consistency. If you’re not frosting right away, whip again before using, adding water a tablespoon at a time for right consistency.
3. Place one cake layer on the cardboard and ice top with about 2-inch frosting. Cover with second layer and ice sides first, then top. Coat sides with colored sprinkles and garnish bottom edge with gold-covered coins, pressing gently into icing (or use some for top). Place a couple of miniature dreidels on the top. Serves 12 to 16.
CHEESECAKE WITH A MIDDLE-EASTERN ACCENT
Ingredients
12 phyllo leaves
1 stick unsalted butter, melted
1 1/2 pounds cream cheese, room temperature
4 eggs plus 1 egg yolk
1 teaspoon vanilla extract
2 teaspoon oriental sesame oil
2 tablespoons plain yogurt
1/4 cup honey
1/4 cup sugar
1/4 cup flour
3 cup coarsely chopped pistachio nuts (optional)
3/4 cup coarsely chopped vanilla halvah
Topping
2 to 3 tablespoons honey
1/4 cup lightly toasted sesame seeds
1/2 cup ground or finely chopped pistachio nuts
Preparation
1. Preheat oven to 350. Spread one sheet phyllo lightly with melted butter and line 9- or 10-inch springform, allowing excess to overhang. Repeat with another 4 leaves, pressing each into pan starting at the center and allowing excess to drape over sides (if phyllo is small, overlap leaves for the same effect). Cover and reserve remaining leaves.
2. Cream cheese with eggs, egg yolk, vanilla, sesame oil, yogurt, honey, sugar and flour until smooth. Stir in nuts and halvah. Pour into prepared shell and trim overhang to rest just on top of pan. Bake until set, about 45 minutes.
3. Meanwhile, cut remaining phyllo leaves in quarters and brush with butter. Remove cake from oven and increase temperature to 400. Arrange buttered leaves on top of cake in irregular patchwork, covering the surface. Return cake to oven to brown top, 8 to 10 minutes. Remove and chill cake until set, or overnight. To serve, warm honey and drizzle it over cake, then top with sesame seeds and pistachios. Serves 14 to 16
CHERRY APPLE STRUDEL
Ingredients
10 apples, sliced or shredded
3 cans sour cherries, drained
2 packages flaky pastry dough
8 cups bread crumbs
4 cups sugar
2 eggs, beaten with 2 teaspoons water
Preparation
1. Combine apples with cherries, divide dough and apple mixture into 4 parts. Mix bread crumbs with sugar.
2. Roll out one part dough into 10-by-24-inch rectangle. Mix one quarter of the apples with one-quarter crumb mixture. Sprinkle 2 cups crumbs onto dough.
3. Mound apple mixture lengthwise along one edge of dough. Roll up dough. Cut roll in half and place seam side down onto cookie sheet. Repeat with remaining dough, crumbs and apples. Brush with egg wash and bake at 400 for 45 minutes. Yield: 60 two-inch slices.
CHERRY-FILLED PHYLLO ROLLOVERS
Ingredients
16-ounce can pitted tart red cherries in water, drained
4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 teaspoon almond extract
4 sheets frozen phyllo dough, thawed
Butter-flavored vegetable oil spray
1 teaspoon acceptable margarine, melted
2 teaspoons sugar
8 teaspoon ground cinnamon
1 teaspoon acceptable margarine, melted
Preparation
1. Preheat oven to 400. In saucepan combine cherries, 4 cup sugar and the cornstarch, stirring to dissolve cornstarch. Bring to a boil over medium-high heat, then stir. Boil 1 to 2 minutes, until thickened, stirring occasionally. Stir in vanilla and almond extracts.
2. Keeping unused phyllo covered with a damp dishtowel, lightly spray one sheet with vegetable oil spray. Working quickly, fold dough in half, bringing short ends together. Spoon one-fourth of cherry mixture about 4 inches from one end; fold that end over cherry mixture. Fold sides over cherry mixture and roll up like an egg roll. Place seam side down on nonstick baking sheet. Repeat with remaining phyllo and cherry mixture.
3. Brush tops of rollovers with 1 teaspoon melted margarine; bake 15 minutes. Meanwhile, combine 2 teaspoons sugar with the cinnamon. Place rollovers on cooling rack; brush with 1 teaspoon margarine and sprinkle with cinnamon sugar. Let sit 15 minutes. Serves
CHOCOLATE AND ESPRESSO CAKE
Ingredients
3/4 cup whole unpeeled almonds
2 cup chopped walnuts
4 ounces bittersweet chocolate
5 eggs, separated
3/4 cup sugar
2 tablespoons very finely ground espresso
Preparation
1. Preheat oven to 350. Grease and flour 9-inch springform. Finely grind nuts in small batches with a bit of the sugar to prevent nuts from forming a paste. Melt chocolate in upper half of double boiler.
2. Lightly beat egg yolks in mixing bowl with fork. Stir in the rest of the sugar, the nuts, melted chocolate and espresso and mix well. In separate bowl beat egg whites until stiff peaks form and carefully fold into yolk mixture.
3. Pour into prepared pan and bake about 55 minutes, or until cake tests done. Let rest a few minutes before unmolding. Serves 6 to 8.
CHOCOLATE BABKA
Ingredients:
Cake
1 cup lukewarm milk or water
1 package dry yeast
4 cups flour
2 sticks butter or margarine, room temp.
2/3 cup sugar
1 1/2 teaspoons salt
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups cake flour or all-purpose, approximately
Filling and wash
1/4 cup butter or margarine
3/4 cup apricot jam or almond paste
1 cup leftover cake crumbs
3/4 cup chopped almonds (optional)
9 ounces good bittersweet chocolate
1 egg, beaten
1 tablespoon water
Streusel
3 tablespoons sugar
6 tablespoons flour
3 tablespoons butter or margarine
Preparation:
1. Cake: Mix milk, yeast and 2 cups flour about 1 minute on low until incorporated. Transfer sponge to another bowl, cover with towel and let sit 1 hour, until doubled.
2. Cream butter and sugar; add sponge, salt, eggs and vanilla and mix at low speed about 3 minutes. Gradually add remaining 32 cups of the flour and work about 12-15 minutes on low speed until smooth, adding flour if needed. The dough will be soft; remove from bowl and divide in three pieces. Dust the pieces with flour, cover loosely with plastic and refrigerate overnight.
3. Grease three 9-by-5-inch loaf pans. Remove dough from refrigerator and let sit about 20 minutes while preparing filling. Dust work surface with flour. Shape one piece of dough into a rough oblong and roll out to a 4-inch-thick rectangle about 12 by 8.
4. Filling: Melt butter; combine with jam or almond paste and the cake crumbs and process until smooth. Spread one-third onto one dough rectangle, leaving a half-inch border all around. Sprinkle with one-third of the almonds. Grate chocolate and sprinkle one-third over the dough, leaving the borders. Brush borders with the egg mixed with water.
5. Roll up dough like a jelly roll from long end. Close ends and twist roll into a spiral, then fit into one of the pans. Repeat to make two more loaves.
6. Streusel: Combine sugar, flour and butter with fingers and sprinkle each loaf with one-third streusel. Let babkas rise over the tops of the pans, about 1 hour. Position oven rack in center and preheat oven to 350. Bake babkas about 45 minutes, until streusel is golden and cake tests firm to the touch
CHOCOLATE GLAZE
Ingredients
2 ounces semisweet chocolate, melted
1 tablespoon unsalted butter, melted
12 cups confectioners’ sugar
2 teaspoon vanilla extract
1/4 cup hot water
Preparation
Stir chocolate with butter. Stir in confectioners’ sugar and vanilla until smooth. Add just enough water to make thin glaze. Cool 1 minute, then drizzle over doughnuts or dip tops into glaze. If glaze gets too stiff, add hot water to make workable again; allow to set before serving.
CHOCOLATE GLAZED RING DOUGHNUTS
Ingredients
1 1/2 cups warm water
4 1/2 teaspoons dry yeast
1/4 cup plus pinch sugar
2 tablespoons vegetable shortening
1 medium potato, boiled and mashed to make generous half cup
1 egg
2 teaspoon salt
About 4 cups all-purpose flour
Chocolate Glaze (recipe follows)
Preparation
1. Mix 4 cup water with the yeast and pinch of sugar and let stand 5 to 10 minutes, until foamy. Add remaining warm water along with shortening, potato, egg, remaining sugar, the salt and flour. When mixture can no longer be stirred, knead to form soft, smooth, elastic dough, adding a little flour if needed. Let rise until doubled, 45 to 90 minutes.
2. Gently deflate dough and roll out 4- to 2-inch thick. Cut with doughnut cutter or use larger cookie cutter for circles and smaller one to cut out centers. Cover with clean towel and let rise until puffy, 20 to 30 minutes.
3. Heat 4 inches oil to 385 degrees [see Sufganiyot] and fry, turning once, until golden on each side (45 to 60 seconds each side). Cool, then glaze. Makes 10 to 14.
CHOCOLATE PEACHES
Ingredients
4 large peaches
2 cup sugar
Grated zest of a lemon
8 amaretti cookies, crushed
4 cup peeled and chopped almonds
2 tablespoons Dutch-process dark chocolate
1 egg yolk
2 tablespoons unsalted butter [or margarine]
Preparation
1. Dip peaches very briefly in boiling water. Peel and cut in half, following the natural division of the fruit. Remove pits and arrange halves in baking dish. Scoop out a little flesh from each peach to enlarge the cavity and reserve. Preheat oven to 350.
2. In bowl combine 4 cup of the sugar, the lemon zest, crushed cookies, the almonds and cocoa. Stir together, then stir in reserved peach flesh and egg yolk to end with a thick paste. If too thick, add a little more peach flesh and juice scraped out from the peach cavities.
3. Divide mixture among peach halves, filling cavity of each. Top with shavings of butter and sprinkle generously with remaining sugar.
4. Bake 25 minutes, or until filling is firm and has formed a crust, and peaches are tender but still hold their shape
CIALZONS ALLA FRUTTA
(Prune and Fig-Filled Ravioli with Cinnamon-Scented Butter)
Ingredients:
Filling
3 or 4 prunes (2 ounces), pitted
3 or 4 (2 ounces) dried figs
3 cup red wine
4 teaspoon cinnamon
1 1/3 cups fresh ricotta cheese, drained
Pasta
1 pound egg pasta dough, homemade or bought in wide strips
1 1/2 tablespoons coarse sea salt
Topping
4 tablespoons unsalted butter
2 teaspoons sugar
2 teaspoon ground cinnamon
3 to 4 tablespoons grated smoked ricotta or smoked mozzarella
Preparation:
1. Place prunes and figs in small pan and half cover with the wine. Add cinnamon and warm over low-medium heat 10 to 15 minutes, stirring occasionally, until no longer hard or dry. Drain and dice and set aside to cool. Press ricotta through a sieve and mix with the cooled figs and prunes.
2. If pasta has been purchased, brush off any flour or semolina; cover dough you are not using. Cut pasta into 4-inch wide strips and run each through pasta machine starting at widest setting and gradually rolling to next-to-thinnest (you may need to cut pieces in half). Lay strips on lightly floured work surface and with 22-inch round cutter, cut out cialzons. Brush circumference of one circle with water; put 1 teaspoon filling in center, and cover with a second circle. Gently press around the edges to fill pockets with stuffing. Pinch edges firmly, then use back of a fork to close even more firmly and make a charming pattern. Repeat with remaining pasta and filling, rerolling and reusing dough scraps at the end.
3. Bring large pot with at least 5 quarts water to a boil. Add salt and carefully lower a few cialzons into water. Cook until they float to the top, 1 or 2 minutes. Keep warm in well covered warm baking dish; repeat with remaining cialzons.
4. Make topping: Melt butter; stir in sugar and cinnamon. Pour over cialzons and toss with grated smoked cheese. This is a first-course pasta; if using for dessert, use very little smoked cheese. Serves 6 to 8.
COCONUT JAM
1 pound flaked unsweetened coconut
2 tablespoons orange-blossom water or rosewater (at gourmet and Middle East markets)
2 cups sugar
1 tablespoon fresh lemon juice
2 cup unsalted pistachios
2 cup blanched almonds, chopped
Preparation
Sprinkle coconut with flower water and 4 cup water, fluffing as you do so. Cover and leave overnight. In saucepan combine sugar, lemon juice and 2 cup water. Simmer about 5 minutes, stirring constantly, to thicken. Add soaked coconut and slowly bring to a boil again, stirring constantly. Remove from heat as soon as it boils or it will harden and yellow. Let cool. Mix in nuts and pour into glass bowl. Serve the following day or refrigerate in tightly sealed sterilized jar. Makes 42 cups.
CREAMY PEAR PIE
Ingredients
4 cups sliced peeled pears
3 cup sugar
2 tablespoons all-purpose flour
8-ounce container sour cream
2 teaspoon vanilla extract
2 teaspoon lemon extract
2 teaspoon almond extract
One 9-inch unbaked pie shell (if using frozen, use 9-inch deep-dish pie shell)
Topping
4 cup all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons light or dark brown sugar
Preparation
1. Preheat oven to 350.
2. In large bowl toss pears with sugar and flour. In medium bowl stir together sour cream and all three extracts; pour over the pears, toss, and spoon into pie shell.
3. To make topping, combine flour, butter and brown sugar until crumbly, then sprinkle over ears in the pie shell.
4. Bake 50 to 60 minutes, or until top is slightly browned. Let cool before serving.
DEEP-DISH RHUBARB-BERRY-CHERRY PIE
Ingredients
Generous pint sweet or sour cherries, pitted and stemmed, or strawberries, hulled and halved, quartered if large
1 1/2 cups sugar, or to taste
Dough for 2-crust pie
1 1/2 pounds rhubarb, trimmed and cut into 2-inch lengths (32 to 4 cups)
Generous pint blueberries, picked over
4 teaspoon almond extract
3 cup quick-cooking tapioca
4 teaspoon ground cinnamon or blend of ground cinnamon, allspice and mace
Pinch of salt
1 egg white, beaten until foamy
Sugar for glaze
Preparation
1. Toss cherries with 2 cup sugar and let stand. Butter 8-inch square Pyrex or ceramic baking dish.
2. Divide dough into 2 unequal parts. Roll larger piece on lightly floured surface into large square about 8 inch thick. Fit it, without stretching, into pan and trim edges, leaving w-inch overhang. Roll out remaining dough into large, thin rectangle, place on lightly floured waxed paper, slide plate or baking sheet underneath, and chill the dough.
3. Preheat oven to 375 with rack in lower third. Toss together rhubarb, cherries, blueberries and almond extract. In small bowl whisk remaining cup sugar with tapioca, spices and salt until free of lumps; sprinkle over fruits and toss until blended. Brush dough in pan and overhang with egg white and spoon in fruit.
4. With fluted pastry wheel or sharp knife, cut chilled dough into w-inch-wide strips. Lay half the strips over the fruit. Place remaining strips over in opposite direction and press all the ends into the bottom crust. Trim excess and fold overhanging edges of bottom crust onto the rim, pressing gently to form a smooth, high border. Sprinkle lattice strips with sugar.
5. Gently lay foil over lattice crust and place pan in oven with another sheet of foil to catch drips. Bake 20 minutes. Gently remove top foil and bake until golden and bubbly, 30 to 40 minutes longer. Cool on wire rack and serve warm or at room temperature. Serves about 8. (“Classic Home Desserts”
EASY FRUIT BARS
Ingredients:
1 1/2 cups flour
1 cup brown sugar
3/4 cup butter or margarine
1 1/2 cups uncooked oatmeal (quick cooking oats)
1 teaspoon baking powder
1 cup preserves (apricot, peach or Dutch apple, etc.) at room temperature
Raisins
Walnuts (optional)
Preparation:
1. Cut together flour, brown sugar, butter or margarine, oatmeal and baking powder with 2 knives or fork until ingredients are well blended. (You may use a food processor.)
2. Spread two-thirds of the mixture in oblong pan (122 by 82 inches). Carefully spread preserves that have been allowed to soften at room temperature on top of mixture. Sprinkle with raisins and walnuts, if desired. Top with rest of mixture. Bake at 350 degrees for 30 minutes. Cool and cut into bars.
FEATHERWEIGHT WHOLE WHEAT PANCAKES
Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
3 tablespoons sugar
2 teaspoon salt
2 eggs, well beaten
1/4 cup white vinegar
1 3/4 cups milk
1/4 cup canola oil or corn oil
Preparation
1. Sift together flour, baking soda, sugar and salt in small bowl. In large bowl combine eggs, vinegar, milk and oil. Whisk in dry ingredients a little at a time into egg mixture until you have a smooth batter.
2. Lightly oil griddle or skillet and place over medium-high heat. When hot, use large spoon to spoon in batter to make pancakes. Turn pancakes when underside is browned but before bubbles break through upper surface. Remove from heat when other side begins to brown and keep warm until all are done. Serve with maple syrup or elderberry syrup. Makes at least a dozen 6-inch pancakes.
FENNEL AND ORANGE SALAD
Ingredients
2 large bulbs fennel
4 large navel oranges
6 tablespoons extra-virgin olive oil
Preparation
1. Wash fennel. Remove stalks, leaving only the bulbs. Remove any dark brown spots. Cut in half through the root, then with sharp knife slice very thin and place in large bowl. Reserve feathery fronds; discard stalks.
2. Grate rinds of 2 oranges to get 1 tablespoon zest; set aside. Cut the 2 oranges in half and squeeze to get 2 cup juice. In blender put orange juice and olive oil. Add salt and freshly ground black pepper. Puree until creamy.
3. Cut rind from two remaining oranges and discard. Cut between membranes into segments. Add segments to fennel and toss. Add dressing and mix gently. Chop fennel fronds to get 6 tablespoons. Scatter on top of salad along with reserved zest.
FIG CONFIT WITH SESAME AND HONEY
Ingredients
2 pounds large dried figs, preferably Calimyrna
1 cup orange-blossom honey
4 tablespoons sesame seeds, toasted
Preparation
1. In medium pot, place figs. In small bowl mix honey with 4 cups cool water until dissolved and pour over figs. Sprinkle 2 tablespoons sesame seeds over figs. Bring to a boil, lower heat and cover. Cook over very low heat 45 minutes; figs will plump substantially. Remove figs with slotted spoon to medium bowl.
2. Cook liquid in pot over high heat until syrupy and reduced to about 12 cups. Pour over figs and let cool to room temperature. Sprinkle with remaining sesame seeds before serving.
FIG ICE CREAM
Ingredients
8 dried figs
2 large eggs
12 cups milk
2 cup sugar
1 cup heavy cream
2 teaspoon vanilla extract
4 teaspoon salt
Preparation
1. Cover figs with boiling water and set aside till soft, about 2 hours. Drain, quarter and process with eggs until smooth.
2. Combine milk and sugar over medium heat, stirring until sugar dissolves and milk comes to a boil. Immediately remove from heat and with motor running slowly pour into fig mixture through feed tube and process until completely smooth. Let cool slightly in clean bowl, then stir in cream, vanilla and salt. Cover and refrigerate until cold or overnight.
3. Stir chilled custard, then freeze in ice-cream machine. Ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer container and freeze at least 2 hours.
4. For Promised Land Ice Cream, add 4 cup chopped dried dates, 4 cup raisins and 2 cup crumbled mandelbrot to semi-frozen ice cream and let machine mix them in. For Spiced Figgie Ice Cream, add 2 teaspoon cinnamon, 4 teaspoon nutmeg and 8 teaspoon mace to milk along with sugar.
FOUNTAIN OF YOUTH
Ingredients
1 cup low-fat cherry yogurt
2 cup cranberry juice
1 cup frozen pitted cherries
3/4 cup frozen unsweetened blueberries
Preparation
Combine yogurt and cranberry juice in blender. Add cherries and berries and blend until smooth. Cherries, blueberries and cranberries are fantastic sources of Vitamin C and anthocyanins, antioxidants that may protect against some types of cancer. Blueberries may help protect against some of the problems that accompany aging.
FRESH FIGS WITH CHOCOLATE AND ALMOND STUFFING
Ingredients
w cup finely chopped unpeeled almonds
2 ounces finely chopped semisweet chocolate, about 2 cup
1 tablespoon sugar
12 tablespoons dark rum or enough to lightly bind nuts and chocolate
12 ripe, juicy figs
Preparation
1. Stir together almonds, chocolate and sugar; add rum and stir just until mixture holds together in a rough-textured paste. Trim stems from figs.
2. Starting at stem end, cut figs w of the way down, making two incisions in the form of a cross. Carefully pinch bottom of each to make top open like a flower. Gently stuff mixture into center of each fig, then press fig together to reshape. Arrange on platter. On warm day, refrigerate until served. To be eaten with the fingers.
FRESH FRUIT “ICE CREAM”
Ingredients:
1 banana, cut in thirds
4 cup blueberries, stemmed
2 cup hulled fresh strawberries
Preparation:
1. Freeze each fruit separately in freezer bags overnight.
2. Remove from freezer about 20 minutes before serving. Pulse banana until smooth; add blueberries and strawberries and whirl to a puree. Serve at once. The mixture will have the consistency of frozen yogurt; if you like more of an ice cream texture, place in freezer for 1 hour. May substitute coarsely chopped kiwi for the blueberries, or coarsely chopped mango for blueberries and strawberries. Makes 12 cups.
GINGERBREAD WAFFLES WITH PEAR SYRUP
Ingredients
Pear Sauce
4 ripe pears, peeled, cored and diced
4 cup medium-colored honey
Juice of 2 lemon
Waffles
2 cups flour
1 tablespoon baking powder
2 teaspoon salt
2 cup packed brown sugar
2 teaspoon ground cinnamon
8 teaspoon ground ginger
1 cup milk
1/3 cup molasses
1/4 cup canola or corn oil
1 egg
Preparation
1. Make sauce: Bring pears, honey and 4 cup water to a boil over medium heat. Reduce heat and simmer, covered, 10 minutes, until fruit is soft. Add lemon juice and mash; transfer to serving bowl.
2. Make waffles: In bowl combine flour, baking powder, salt, brown sugar, cinnamon and ginger. Stir in milk, molasses, oil and egg until well combined. Cook in waffle iron until preferred doneness. Serve immediately with pear sauce. Makes about 6 large waffles.
GRAPEFRUIT SORBET
Ingredients
2 large grapefruits
q cup sugar
3 tablespoons water
2 large egg whites
Preparation
1. Cut off ends of grapefruits and cut down the sides, following the curve of the fruit to remove the rind and the white pith underneath. Holding the fruit over a bowl to catch the juices, cut between the membranes, letting the clean sections fall into the bowl. When all are cut away, squeeze remaining pulp to remove any residual juice. Blend sections and juice for 10 seconds to chop; set aside.
2. Combine sugar and water over low heat; stir until sugar dissolves. Raise heat and boil 1 minute, then remove from heat. Lightly beat egg whites until foamy. Slowly beat in hot sugar syrup, beating until meringue cools slightly. Add grapefruit juice and pulp. Cover and refrigerate until cold or overnight. The mixture may separate, leaving foam on top, but it will incorporate into the sorbet when it freezes.
3. Stir chilled mixture, then freeze in ice-cream machine. Sorbet will be soft but ready to eat. For firmer sorbet, transfer to freezer container and freeze at least 2 hours.
4. For Grapefruit Campari Sorbet, add 2 cup Campari to blender along with the fruit. For Grapefruit Ginseng Sorbet, add contents of one 10 ml vial ginseng extract along with fruit.
GREEN TOMATO AND APPLE PIE
Ingredients
Pie dough for two 9-inch crusts
3 cups green (unripe) tomatoes, cut in 8-inch-thick slices
2 cups peeled, cored, 8-inch-thick slices tart green apples such as Pippin or Granny Smith
1 tablespoon fresh lemon juice
1 1/4 cups sugar
4 teaspoon salt
5 tablespoons all-purpose flour
2 teaspoon nutmeg
2 teaspoon cinnamon
8 teaspoon powdered ginger
1 tablespoon minced lemon zest
4 ounces butter [or margarine], cut in small bits
4 cup golden raisins
1 egg, whisked well with 2 tablespoons milk [or water]
Preparation
1. Make pie dough and roll out bottom crust to fit 9-inch pan. Cover this crust and dough for top crust with kitchen towel, so they won’t dry out. Preheat oven to 425. Place tomato slices on paper towels to dry. In bowl, toss apple slices with lemon juice. Add the tomatoes and toss gently.
2. Combine sugar, salt, flour, nutmeg, cinnamon, ginger and zest and carefully fold into tomato-apple mixture. Spoon into pie shell and dot with butter and raisins. Roll out remaining dough to cover top of pie. Trim evenly, tuck top edge under bottom edge and crimp together. Slit top crust in several spots to make steam vents and brush with egg wash.
3. Bake pie in center of oven 15 minutes. Lower oven temperature to 325 and bake about 50 minutes more, until crust is golden.
4. If pie drips during baking, put a piece of foil under the pan (“The Great Tomato Book”).
HAND-PAINTED HONEY BOWL
Ingredients
For each bowl you will need:
Waxed paper
2-ounce bottle navy blue acrylic paint
Flat dish or plastic lid
1 clear glass bowl
Paintbrush, 4-inch wide
Clear acrylic spray
Preparation
1. Cover a flat work area with waxed paper so the sheets overlap, completely protecting the table from spatters and spills. Pour about 1 tablespoon of the paint into the flat dish or plastic lid.
2. Set the glass bowl upside down on the waxed paper. Dip the brush into the paint and decorate the bowl with the Star of David or leaves [or use other colors to paint flowers, apples or bees], or make strips on or below the rim. Let the paint dry completely.
3. After the paint is totally dry, in a very well ventilated area spray the outside of the bowl with clear acrylic. Let dry. This bowl should always be washed by hand
HAVUC KOFTESI
(Carrot Rolls with Apricots and Pine Nuts)
Ingredients:
10 medium-size carrots, peeled and sliced
2 slices bread, rubbed into crumbs
6 dried apricots, finely chopped
3 to 4 spring onions, finely sliced
2 tablespoons pine nuts
2 to 3 cloves garlic, crushed with salt
1 teaspoon kirmizi bibir (see below)
1 egg
Flour
Sauce
3 tablespoons thick creamy yogurt
Juice of 2 lemon
2 cloves garlic, crushed with salt
Salt and freshly ground black pepper
Preparation:
1. Steam carrots until soft; drain well and mash with a fork. Add remaining ingredients through egg and knead well. Mixture should be moist and stick; if liquidy, add more breadcrumbs. Tip small heap of flour onto flat surface. Take small portions of carrot mixture into your hands and mold into oblongs (may seem difficult as mixture is sticky, but once dipped in flour the kofte are easy to handle). Dip each in flour and set aside.
2. To prepare sauce, beat yogurt with lemon juice and garlic; season to taste.
3. Heat thin layer of oil and place kofte in it. Roll over to brown on all sides and drain on paper towels. Spoon sauce over hot kofte or serve separately. Serves 4.
HEAVENLY APPLE CAKE
Ingredients:
3 cups flour
2 tablespoons wheat germ (optional)
2 teaspoon salt
1 tablespoon baking powder
6 small Rome, Granny Smith, Yellow Delicious or other low-moisture apples
Juice of half a lemon
4 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cup orange juice
1 teaspoon cinnamon
Preparation:
1. Preheat oven to 350. Grease and flour 9-inch springform. Mix flour with wheat germ, salt and baking powder and set aside. Peel, core and slice apples into eighths; place in another bowl and sprinkle with lemon juice.
2. In third bowl, beat eggs until foamy. Add oil and 1w cups sugar. Beat well and stir in vanilla. To egg mixture, add dry ingredients alternately with orange juice. Pour half the batter into prepared pan and cover with half the apples.
3. Mix remaining 4 cup sugar with the cinnamon and sprinkle half over the apples. Cover with remaining batter. Starting at outside of pan, neatly place remaining apple slices in overlapping concentric circles. Sprinkle with remaining cinnamon-sugar mixture.
4. Put some foil on bottom of oven just in case batter leaks a little. Bake cake on middle rack 14 hours, until cake tests done. Cool on rack before carefully removing from pan.
ITALIAN PASTRY CREAM
Ingredients
3 egg yolks
2 cup plus 2 tablespoons confectioners’ sugar
5 tablespoons unbleached flour
2 cups milk, or nondairy substitute
4 teaspoon vanilla extract
Grated zest of 1 lemon
Preparation
1. Put egg yolks and sugar in heavy saucepan; off heat, beat until the mixture turns yellow and foamy. Gradually beat in flour a little at a time. In another saucepan, heat the milk over medium-low heat until small bubbles form around the edges. Slowly add hot milk to egg mixture, stirring constantly.
2. Place pan over larger pan of boiling water or in top of double boiler and cook about 5 minutes, whisking constantly with a wire whisk. The pastry cream is ready when it coats the back of a wooden spoon. Do not let the mixture come to a boil. Remove from heat and keep whisking a few minutes until the bottom of the pan cools off. Stir in vanilla and grated lemon zest. Transfer to a bowl to cool, then cover and chill until needed. Keeps, refrigerated, several days. Makes about 24 cups.
JELLY JAR CANDLES
Ingredients
Scissors
4 wicks
Ruler
4 half-pint jelly jars
4 metal wick tabs
Plumbers or wick putty
4 pencils
Double boiler
12 pounds bleached beeswax
Candy thermometer
Pot holder
Bucket or bowl for water bath
Preparation
1. With scissors cut wicks to approximately 3 inches longer than the height of the jar. Attach each wick to a metal wick tab and fix the tab to the bottom of the jar with a pea-size piece of putty. Gently pull up each wick and tie to a pencil so the pencil lies across the top of each jar, the wick is taut and the tab rests on the bottom of the jar.
2. Bring water to a boil in the bottom pan of a double boiler, then place the beeswax in the upper pan. Using the thermometer, heat to 135 degrees. Remove from heat. Carefully pour wax into the jars, taking care not to dislodge the pencils. Use a potholder to set in a cold water bath to cool. When completely cool, untie the wicks from the pencils and cut them to 2 inch above the wax. Makes 4 candles.
KADAIF or KONAFA
Ingredients
Syrup
3 cups sugar
2 cups water
2 cup honey
1 whole cinnamon stick
3 tablespoons orange liqueur or orange juice
Nut filling
2 cup chopped pecans
2 cup shelled pistachio nuts
1/4 cup sugar
1 teaspoon cinnamon
2 whole lowfat graham crackers, crushed
1 pound kataifi shredded wheat dough (found in Middle Eastern stores)
13 tablespoons unsalted butter or margarine, melted
Preparation
1. Preheat oven to 375 with rack in middle of oven. Spray-grease rimmed cookie sheet. Make syrup: Combine all ingredients and bring to a simmer over medium heat. Set aside to cool (can be made 2 weeks ahead and refrigerated, but bring to room temperature before using). Chop nuts medium fine. In another bowl combine sugar, cinnamon and graham-cracker crumbs.
2. Remove pastry from box, unfold it, and cut into sections about 6 by 12 inches. Place back in plastic bag and remove 1 section.
3. Spoon 1 teaspoon butter over section and work into strands to coat evenly. Curl into a little nest, tucking end under and slightly into the center. Place on cookie sheet and press down into center and out toward edges to make a spot for the filling. Cover with foil. When tray is filled, place 2 teaspoon nuts into each nest. Top with 2 teaspoon crumb mixture. Bake 25 to 35 minutes, until nicely browned, then remove from oven and immediately spoon a tablespoon of syrup over each nest. Let cool 20 to 30 minutes
KIDS’ CHANUKAH COOKIES
Ingredients
1 1/2 sticks unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla extract
2 drops each lemon, orange and almond extract
4 cups all-purpose flour
2 teaspoon salt
1 tablespoon baking powder
4 cup half-and-half, milk or water
1 to 2 eggs whites, lightly beaten
Sugar or colored sprinkles
Preparation
1. Cream butter and shortening with sugar. Blend in eggs, vanilla and flavored extracts. Fold in flour, salt and baking powder and mix, adding half-and-half gradually to make firm but rollable dough. Chill about 10 minutes.
2. Preheat oven to 350 and line 2 large cookie sheets with parchment. Roll out dough about 4-inch thick and cut into rounds or holiday shapes. Brush with egg white and sprinkle with sugar (regular or colored) or sprinkles. Bake on prepared sheets until golden, 15 to 18 minutes. Makes 3 to 4 dozen.
LIME AND FRESH MINT VINAIGRETTE
Ingredients:
1 teaspoon grated or minced lime zest
2 tablespoons fresh lime juice
Salt
5 to 6 tablespoons light olive oil
2 scallions, including an inch of the green, sliced into thin rounds
2 tablespoons chopped mint, or about 2 teaspoons dried, crushed
Preparation:
Combine lime zest and juice and 4 teaspoon salt, then whisk in oil. Stir in scallions and mint. Correct seasonings. Makes about 2 cup.
MA’AMOUL (Filled Pastries)
Ingredients
Filling
4 ounces dried pitted dates
4 ounces coarsely chopped almonds
4 ounces coarsely chopped pistachios
2/3 cup water
4 ounces sugar
1 heaping teaspoon ground cinnamon
Dough
4 cups all-purpose flour
1 cup unsalted butter, melted [or olive oil]
2 tablespoons rosewater
4 to 5 tablespoons milk
Confectioners’ sugar
Preparation
1. Prepare filling: Chop dates and cook with nuts, water, sugar and cinnamon over low heat until dates are soft and water absorbed.
2. Make dough: Sift flour into bowl; add melted butter and lightly rub it in. Add rosewater and milk and knead to softish consistency. Divide dough into walnut-size pieces and preheat oven to 300. Grease baking sheet.
2. Roll one piece of dough at a time into balls, then hollow out with thumb, pinching up side to make thimble shape. Fill thimble with a little date mixture and press dough back over filling to make a ball. Flatten slightly and with fork make straight lines on top. Bake about 30 minutes but do not allow to brown or they will harden. When cold, roll in confectioners’ sugar (“Taste of Israel”
MELE FRITTE (Fried Apple Rings)
Ingredients
6 large cooking apples
Cinnamon sugar
1/4 cup fruit liqueur
Olive oil
1 cup unbleached flour
1 teaspoon baking powder
2 teaspoon salt
2 teaspoon freshly grated lemon zest
3/4 cup water
Vanilla-flavored confectioners’ sugar
Preparation
1. Pare apples and cut horizontally into 4-inch slices. Remove core and place apples in bowl in layers, sprinkling each layer with cinnamon sugar. Add liqueur and set aside to marinate at least 1 hour. Drain, reserving liquid.
2. Heat 1 1/2 cups oil in large pan. Mix together flour, baking powder, salt and lemon zest. Add water, the liquid from the marinade and 2 tablespoons oil, and quickly stir to mix. Dip a few rings at a time in batter, then fry in hot oil until golden on both sides. Drain on paper towels and sprinkle with vanilla-flavored confectioners’ sugar. Serves 6.
MELON AND CUCUMBERS WITH PEPPER AND LIME
Ingredients:
2 honeydew, cantaloupe or other melon, chilled
3 cucumbers
2 cups watercress or arugula leaves
Lime and Fresh Mint Vinaigrette (recipe follows), or juice of 2 limes
Salt and freshly ground pepper
Preparation:
Scoop out seeds and slice melon into narrow wedges and remove rind. Scrub cucumbers or peel if skin is thick; cut into sixths. Make bed of greens on four plates and arrange melon and cucumbers on top. Spoon dressing over and season with a little salt and pepper.
MELON CON ANIS DEL MONO (Melon with Anisette)
Ingredients
2 ripe cantaloupes
2 tablespoon anisette
12 tablespoons confectioners’ sugar
3 tablespoons water
Preparation
Halve melons and seed. Scoop out flesh in balls and place in glass serving bowl. Combine anisette, sugar and water and pour over melon balls. Let stand in cool place one hour.
MEXICAN BANANA CAKE
Ingredients:
2 1/2 cups flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon salt
1/2 cup vegetable oil
2 cup milk or water
3 eggs, separated
1 teaspoon vanilla extract
4 large ripe bananas, mashed (about 2 cups)
2 cup chopped walnuts (optional)
Confectioners’ sugar (optional)
Preparation:
1. Preheat oven to 350. Grease and lightly flour 10-inch bundt or other tube pan.
2. Mix flour with w cup sugar, the baking powder, baking soda and salt. Add oil, milk, egg yolks, vanilla and mashed bananas and mix well.
3. Stir in walnuts. Whip egg whites until they form stiff peaks and gently fold into batter.
4. Pour into prepared pan and bake 45-50 minutes, or until cake tests done. Cool 10 minutes in pan on rack before removing cake from pan.
5. When ready to serve, sprinkle with remaining 2 tablespoons sugar or confectioners’ sugar.
MIDSOMMERSDAG ELDERBERRY SYRUP
Ingredients
1 cup fresh elderberries or blackberries
1 cup sugar
2 teaspoon ground cinnamon
2 teaspoon fresh-grated nutmeg
Juice of 2 lemon
Preparation
Bring berries, sugar, cinnamon, nutmeg and 1 cup water to a boil over medium heat. Reduce heat and simmer, stirring occasionally, 20 minutes, making sure sugar is completely dissolved. Add lemon juice and stir to blend. Strain syrup through fine-meshed sieve into lidded bottle or jar. Cap bottle and refrigerate. Keeps indefinitely. Makes about 1 cup.
MOUSSE DI MELE MERINGATA
(Apple Mousse Meringue)
Ingredients:
3 pounds cooking apples, halved, cored, peeled and sliced
2 cup sugar
3 egg whites
Preparation:
1. Preheat oven to 350. Butter a baking dish large enough to accommodate the apple slices. Bake the apples until tender when pierced with a fork, about 30 minutes. Remove from the oven and let cool, then puree in batches with half the sugar. Increase oven to 400.
2. Grease a 10-inch round baking dish and spread apple puree on bottom. Beat egg whites until foamy. Add remaining 4 cup sugar a little at a time and beat until stiff peaks form. Spoon egg whites evenly and decoratively over the apple puree. Bake at 400 until meringue is lightly golden, not more than 10 minutes.
MOUSSE DI MELE MERINGATA (Apple Mousse Meringue)
Ingredients
3 pounds cooking apples, halved, cored, peeled and sliced
2 cup sugar
3 egg whites
Preparation
1. Preheat oven to 350. Butter a baking dish large enough to accommodate the apple slices. Bake the apples until tender when pierced with a fork, about 30 minutes.
2. Remove from the oven and let cool, then puree in batches with half the sugar. Increase oven to 400.
3. Grease a 10-inch round baking dish and spread apple puree on bottom. Beat egg whites until foamy. Add remaining 4 cup sugar a little at a time and beat until stiff peaks form. Spoon egg whites evenly and decoratively over the apple puree. Bake at 400 until meringue is lightly golden, not more than 10 minutes.
NUT PASTRY CRUST
Ingredients
2/3 cup all-purpose flour lightly sprinkled into measuring cup
2/3 cup plus 1 tablespoon sifted cake flour, lightly sprinkled into measuring cup
2 teaspoon salt
3 tablespoons sugar
4 cup almonds or toasted pecans
3 tablespoons unsalted butter or margarine, cold
2 tablespoons shortening, frozen
2 teaspoon vanilla extract
1 teaspoon balsamic vinegar (do not substitute)
2 tablespoons egg substitute, or 1 large egg white, whisked
Preparation
1. Process both flours, the salt, sugar and nuts until finely ground. Cut butter and shortening into 2-inch chunks and place on top of flour. Pulse-process fats until they look like lentils or rice.
2. In another bowl mix together vanilla, balsamic vinegar and egg substitute. Pour half into flour mixture and mix with a fork until completely moistened. If necessary, add remaining egg mixture a little at a time, pressing with your hands until it forms a dry but cohesive ball. Wrap in plastic and refrigerate at least 30 minutes. Shape and bake according to recipe instructions.
PEACH COBBLER
Ingredients
1/4 cup (2 stick) unsalted butter
3 tablespoons all-purpose flour
4 teaspoon ground nutmeg
1/2 cup water
4 cups peeled and sliced peaches
3/4 cup plus 2 tablespoons sugar, divided
2 teaspoons vanilla extract
1 1/4 cups self-rising flour
1/3 cup shortening
2/3 cup milk
Preparation
1. Preheat oven to 400. Grease a 2-quart casserole dish.
2. In 30-quart saucepan melt butter over medium heat. Add all-purpose flour and nutmeg and stir until absorbed. Add water. Stir in peaches, w cup sugar and the vanilla. Bring to a boil and boil 1 minute; remove from heat and spoon into casserole.; set aside.
3. In large bowl combine self-rising flour and remaining 2 tablespoons sugar; cut in shortening until crumbly. Stir in milk a little at a time, until all the flour is moistened but not too wet. With your hands, work dough into a ball, but don’t overdo it. Place ball on floured work surface and pat into a w-inch thick circle. Cut into 2-inch circles and place circles on top of the peaches. Bake 20 to 25 minutes, or until crust is browned.
PEAR-POIRE-PEPPER SORBET
Ingredients
Two 16-ounce cans pear halves in heavy syrup
3 tablespoons pear brandy or pear liqueur, plus more for drizzling
2 pints fresh raspberries
Preparation
1. Freeze unopened cans of pears for a maximum of 8 hours. Dip unopened cans in hot water for 10 seconds to loosen filling, then remove both ends of cans and force filling out. Cut frozen fruit into chunks and puree in processor until smooth, slowly adding pear brandy. Transfer this pear sorbet to a bowl, fold in 4 teaspoon coarse-grind black pepper and refreeze.
2. When ready to serve, remove from freezer and let soften slightly, about 5 minutes. Wash berries, dry well and place some in bottom of 6 wine glasses. Top with a scoop of sorbet, more berries and another scoop of sorbet. Drizzle with pear brandy and serve immediately.
PEARS IN RED WINE
Ingredients:
2 cup sugar
2 cups dry red wine
1 cinnamon stick or vanilla bean
4 ripe but firm medium pears (about 12 pounds total)
Preparation:
1. Combine sugar, wine and cinnamon stick and heat over low heat, stirring gently, until sugar is dissolved. Raise heat to high and bring to a boil. Reduce heat to very low and keep warm.
2. Peel, halve and core pears. Bring syrup to a boil and add pears. Cover with lid slightly smaller than saucepan to keep pears submerged.
3. Reduce heat and simmer fruit until tender when pierced with a fork, about 30 minutes.
4. Cool pears to room temperature still submerged in syrup, then with slotted spoon gently transfer pears to shallow bowl. Bring syrup back to a boil, then simmer until thickened slightly, about 5 minutes more; cool about 5 minutes, then spoon over pears. Refrigerate 8 hours or overnight, then serve cold with a few tablespoons syrup to each serving. Serves 4.
PICKLED FRESH SALMON
Ingredients
Four 8-ounce salmon steaks
6 tablespoons distilled white vinegar
4 teaspoons pickling spices
Preparation
1. Place salmon steaks in two large nonstick skillets. To each pan add 1 cup water, 3 tablespoons vinegar, 2 teaspoons pickling spices and 2 teaspoons kosher salt.
2. Cover each with a round of waxed paper. Bring just to a boil. Lower heat and cook gently over medium heat 4 to 5 minutes, until fish begins to lose its transparency. Turn over and cook 2 to 3 minutes. Be careful not to overcook. Discard waxed paper.
3. With spatula, remove fish to shallow casserole. Strain liquid through a fine-mesh sieve directly over fish. Cool, then refrigerate until cold.
4. Remove from liquid before serving. Salmon will keep up to 4 days refrigerated. Serve one steak per person, or remove skin and center bone and cut in half.
PINEAPPLE NUT CAKE
Ingredients
3 cups self-rising flour
2 teaspoon ground pumpkin pie spice
4 teaspoon ground cinnamon
1w cups sugar
2 cup (1 stick) unsalted butter or margarine, softened
4 large eggs
8-ounce can pineapple, juice packed, undrained
1 cup mashed banana
1 cup chopped peeled apples
1 cup raisins
1 cup sweetened, shredded coconut [optional]
1 cup chopped pecans
Preparation
1. Grease and flour well a 10-cup tube pan.
2. Sift together flour, pumpkin pie spice and cinnamon. In large bowl cream sugar with butter. Beat in eggs, then flour mixture until combined. Add pineapple with juice, the banana, apples, raisins, coconut and pecans and beat until combined.
3. Spoon mixture into prepared pan and place in cold oven. Turn oven on to 325 and bake 12 hours, until cake tests done. Let rest in pan about 10 minutes, then turn out onto a wire rack to cool completely.
PINEAPPLE-GARLIC UPSIDE DOWN CAKE
Ingredients:
2/3 cup melted butter
1 cup packed light brown sugar
20-ounce can sliced pineapple, drained
10 garlic cloves or more, peeled
18 1/2-ounce package yellow cake mix
Preparation:
1. Preheat oven to 350. Spread butter over 13-by-9-inch baking dish and sprinkle evenly with brown sugar. Arrange single layer of pineapple rings over sugar. In center of each ring place one clove garlic. If desired, fit more garlic cloves between rings.
2. Prepare cake batter according to package directions and pour into pan. Bake 30 to 35 minutes, until cake tests done. Cool on rack 10 minutes, then loosen edges and turn out onto serving platter. Serve warm or at room temperature. Serves 10. (“Totally Garlic”)
POLISH APPLE TART
Ingredients
Pastry
2 1/2 cups all-purpose flour
1 stick unsalted margarine
1/2 cup vegetable shortening
1/2 cup ice water (about)
3/4 teaspoon salt
1 tablespoon granulated sugar
Filling
6 to 8 cups assorted peeled grated or shredded apples
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoon ground cinnamon
2 tablespoons flour
1 tablespoon confectioners’ sugar
Confectioners’ sugar for dusting
Preparation
1. Lightly grease 9- or 10-inch quiche pan with removable bottom, or a large pie pan. Make pastry: Put flour in large bowl and cut in margarine and shortening until you have a somewhat even coarse meal. Make well in center and add most of the water, then the salt and sugar. Stir with fork or fingers to combine into a rough mass. If dough seems dry, add remaining water. Knead very gently for a few seconds to smooth out and pat dough into flat disk. Wrap well in plastic and chill at least 1 hour or overnight.
2. While dough is chilling, toss apples with remaining filling ingredients through the 1 tablespoon confectioners’ sugar. Remove dough from fridge and divide in half. Wrap one half and place in freezer. Roll out remaining half to fit pan bottom and sides. Spoon in apple filling. Preheat oven to 400.
3. Remove reserved dough from freezer and with metal hand grater shred as you would cheese (if too cold to work with, let stand about 10 minutes). Arrange shredded dough over apples. Place pan on baking sheet (to catch drips) and bake 15 minutes.
4. Reduce oven to 375 and bake 30-40 minutes, until juices begin to come through top and dough is lightly browned. Remove from oven and let cool well. Just before serving dust generously with confectioners’ sugar. Serves 8. (“A Treasury of Jewish Holiday Baking”)
PUMPKIN-PEAR BISQUE
Ingredients
2 tablespoons olive oil
1 medium leek, white only, split, well rinsed and coarsely chopped
1 medium carrot, coarsely chopped
2 tablespoons peeled and minced fresh ginger
2 large cooking pears, peeled, cored and coarsely chopped
Small pumpkin (about 3 pounds), quartered, peeled, seeded (save seeds for garnish), and coarsely chopped
4 cups vegetable or chicken stock
2 tablespoons fresh lemon juice, or to taste
Salt and freshly ground white pepper
Toasted pumpkin seeds (see instructions below)
Preparation
1. Heat oil over medium heat and cook leek and carrot 2 minutes, stirring occasionally. Add ginger and pears and cook until pears are translucent, stirring occasionally, about 5 minutes; do not let them color. Stir in pumpkin and stock and bring to a boil. Cover and simmer until pumpkin is tender, about 20 minutes.
2. Strain into saucepan. Puree solids in batches and return to pan; should be fairly thick but not heavy. Season with lemon juice, salt and pepper and garnish servings with seeds. Serves 6. (From the book “A Feast of Fruits”)
Pumpkin seeds: Wash and dry seeds, lightly coat with oil, and spread on cookie sheet. Bake at 250 for an hour or more, until crisp and golden. Salt lightly and add a little ground cumin if you like. Keeps indefinitely in tightly closed jar.
RASPBERRY RHUBARB PIE
Ingredients
Pastry for two-crust pie
2 large fat stalks fresh rhubarb (14 pounds) cut in 2-inch pieces
1 pint fresh raspberries
1 1/4 cups plus 2 teaspoons sugar
2/3 cup unbleached all-purpose flour
1 tablespoon grated lemon zest
Juice of 2 lemon
2 tablespoons unsalted butter, cut in small pieces, well chilled
2 tablespoons heavy cream for brushing
Preparation
1. Cut pastry dough in 2 pieces, one twice the size of the other. Shape each into a ball, then flatten to a disk. On lightly floured board, roll out larger disk to 8-inch-thick 12-inch circle. Gently fold in half, then again in half; lift into 10-inch pie pan with point in center. Unfold to line the pan, pressing into bottom and sides and letting excess hang over. Chill.
2. Roll out remaining dough into 9-inch circle. Cut six 22-inch-wide strips for lattice top; place on large plate and chill at least 30 minutes. Adjust oven rack to lowest shelf and preheat oven to 375.
3. Make filling: Toss rhubarb and raspberries with 14cups sugar, flour, lemon zest and lemon juice until well coated. Pour into prepared crust and dot with butter. Weave pastry strips over filling and fold bottom sheet over edge toward center of pan, and flute edges. Brush lattice and folded edge with heavy cream, then sprinkle with remaining 2 teaspoons sugar. Bake pie on baking sheet until filling has bubbled and thickened, about 50 minutes. Let cool in pan on a rack. Serves 6 to 8. (“The Fruit Cookbook”
RICE COOKIES
Ingredients
Syrup
1 1/2 cups sugar
2 cup water
4 tablespoon rose water
Batter
3 egg yolks
1 tablespoon sugar
1 cup clarified butter
2 cup corn oil
12 teaspoons cardamom powder
3 cups rice flour
2 tablespoons poppy seeds
Preparation
1. Prepare syrup: Combine sugar and water in a pot, bring to a boil and simmer 4 minutes, being careful not to overboil. Remove from heat and stir in rose water. Set aside to cool; it should be room temperature and not too thick. Set aside w cup and bottle the remainder for future use.
2. Preheat oven to 350 and line cookie sheet with parchment. In warm mixing bowl combine egg yolks with sugar and beat until creamy. In another bowl combine clarified butter, the oil, cardamom and rice flour. Mix well a few minutes, then add yolk mixture. Add the 3/4 cup syrup and knead well a few seconds, until dough no longer sticks to your hands. Allow to cool.
3. Roll a spoonful of dough into a ball the size of a hazelnut, flatten slightly and place on baking sheet. Repeat, leaving 22 inches between each. With fork or open end of a thimble draw geometric patterns on the cookies and sprinkle with poppy seeds. Place in center of oven and bake 10 to 15 minutes. The cookies should be white when done.
4. Remove from oven and let cool, then arrange in pyramid on footed cake dish (the cookies crumble easily, so remove very carefully). Makes about 3 dozen.
ROUGH BREAD WITH WINE AND SUGAR
Ingredients
1 thick slice country bread per serving
Full-bodied red wine
Sugar
Preparation
Place bread on plates and splash with enough wine to moisten. Sprinkle generously with sugar and bring the bread to your mouth with your hand.
SEVEN LAYER CHOCOLATE CAKE
Ingredients
2 pound fine semisweet chocolate
1 tablespoon unsalted margarine
8 ounces orange marmalade
2 large eggs
2 tablespoons brandy
1 cup white wine, preferably semisweet
8 matzahs, preferably round
Chopped walnuts
Preparation
1. In top of double boiler melt chocolate with margarine and marmalade over simmering water. Add eggs and whisk until mixture is thick as sour cream. Add brandy and remove from heat, continuing to beat until again sour-cream consistency.
2. Pour wine into large shallow pan and dip in matzahs one at a time just to moisten, not to soak. Place matzah on cake plate and coat with a layer of chocolate mixture. Repeat layering, frosting sides with chocolate. Sprinkle with nuts and let set at room temperature. Serves 6 to 8.
STRAWBERRY DESSERT BLINTZES
Ingredients
Crepes for about 2 dozen blintzes
Cheese Filling
4 ounces cream cheese
3 cup sugar
1 egg yolk
8 teaspoon salt
2 cups ricotta cheese
Grated zest of 1 orange, plus additional for garnish
1 cup sliced strawberries, plus additional for garnish
Whipped cream
Strawberry Sauce
2 cups sliced strawberries
2 cup strawberry preserves, strained
1 tablespoon strawberry liqueur
4 tablespoons unsalted butter
Preparation
1. Make filling: Blend cream cheese, sugar, egg yolk and salt. Add ricotta and orange zest and beat until light and fluffy. Fold in sliced strawberries. Spoon 1 tablespoon cheese filling onto center of each crepe; fold blintz around filling to completely enclose. Place on platter, cover and refrigerate until ready to serve.
2. To make sauce, puree strawberries and strain into bowl. Blend in preserves and liqueur.
3. Heat 4 tablespoons butter and brown blintzes lightly. Serve with Strawberry Sauce and garnish with sliced strawberries, orange zest and whipped cream. (“The Gourmet Jewish Cook”)
STRAWBERRY-RHUBARB PIE
Ingredients
Crumb Mixture
8 cups flour
4 teaspoons baking powder
3 cups sugar
4 eggs
2 tablespoons vanilla sugar
2 cups oil
Filling
4 pounds frozen strawberries, thawed
4 pounds frozen rhubarb, thawed, squeezed and chopped
4 tablespoons brown sugar
3 cups sugar
4 tablespoons vanilla sugar
3/4 cup cornstarch
Preparation
1. Combine all ingredients for crumb mixture and divide into 4 parts. Press half of mixture into two large roasting pans.
2. Combine filling ingredients and spread over crumb layers. Bake at 350 for 30 minutes. Spread remaining crumbs over filling in both pans. Bake an additional 30 minutes. Chill and cut into squares. Yield: about 70 servings.
SUFGANIYOT
Ingredients
2 cup warm water
5 teaspoons dry yeast
3 cup plus pinch granulated sugar
1 cup warm milk or water
1 teaspoon vanilla extract
2 eggs
3 cup vegetable oil or melted vegetable shortening
12 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil for frying
2 cups jam or jelly of choice, room temperature (optional)
Granulated or confectioners’ sugar for dusting (optional)
Preparation
1. Stir together warm water, yeast and pinch of sugar. Let stand a couple of minutes to foam. Stir in remaining sugar, the milk, vanilla, eggs, oil, salt and most of the flour to make a soft dough. Knead 5 to 8 minutes by hand or with dough hook, adding flour as needed to form firmer dough that is smooth and elastic. Place in greased bowl and seal bowl with plastic (dough can be refrigerated at this point). Let rise about 1 hour and then gently deflate (if coming out of the fridge, let warm about 40 minutes before proceeding).
2. Pinch off pieces of dough and form into balls a little larger than golf balls. Or roll out to about w-inch thick and cut out 22 - or 3-inch rounds. Cover with clean towel and let sit about 30 minutes.
3. Heat 4 inches oil to about 385 degrees, or when oil bubbles but is not too hot to brown doughnut before center is cooked (fry one to start; when it seems done, cut open to see if the center is done, then proceed).
4. Fry doughnuts 3 or 4 at a time until undersides are deep brown. Turn over once and finish frying other side (this should take no more than 12 to 3 minutes). Lift out with slotted spoon and drain well on paper towels.
5. To fill, make a small opening and spoon in jam [or use pastry bag with tip or unused poultry baster] or shake sufganiyot lightly in a paper bag with sugar. Makes 24 to 30.
SWEET DESSERT COUSCOUS WITH DRIED FRUIT AND NUTS
Ingredients
1 1/2 cups (10 ounces) plain dry quick-cooking couscous
Generous 4 teaspoon salt
1 1/2 cups boiling water
2 tablespoons olive oil
2 to 4 tablespoons warm water, plus more if needed
4 tablespoons butter, melted
2 cup chopped pitted dates
2 cup dark raisins
4 cup sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 cup finely chopped blanched almonds
1/2 cup finely chopped walnuts or pistachios
4 teaspoon ground cinnamon, plus additional for dusting
Preparation
1. Put dry couscous into large microwave-proof or ovenproof bowl or casserole (couscous will expand). Toss with salt and add boiling water and 1 tablespoon olive oil. Immediately stir with a fork, lifting and separating grains for about 5 minutes, until water is completely absorbed. Stir in remaining oil and break up any lumps. Stir in warm water and cover tightly. If microwaving, immediately heat on high about 2-3 minutes; for oven, bake in 350 oven until heated through. Set aside (may be refrigerated).
2. With fork, stir 2 tablespoons melted butter into couscous. Stir in dates, raisins, sugar, orange juice and orange zest and heat as before in microwave or oven. Fluff with fork, toss in remaining 2 tablespoons melted butter, the almonds, walnuts and 4 teaspoon cinnamon. Mound on serving plate and dust with cinnamon.
SYRIAN DATE-FILLED CRESCENTS
Ingredients:
Dough
1 cup semolina (not semolina flour)
2 cups unbleached all-purpose flour
Dash of salt
1 tablespoon vegetable oil
2 sticks butter or margarine
2 to w cup cold water
Filling
1 pound pitted dates
1 to 2 cups water
2 cup chopped walnuts (optional)
2 tablespoons grated orange peel
2 cup confectioners’ sugar
Preparation:
1. Process semolina, the flour, salt, oil and butter, adding water a little at a time, until dough forms a ball. Or by hand, pour first three ingredients into bowl. With fork or fingers mix in oil and butter until dough is lumpy. Add water a little at a time until dough comes together and is smooth and pliable. Cover dough and let rest.
2. Grind dates, then scoop into saucepan. Add water barely to cover and cook over low heat, stirring occasionally, about 15 minutes, until water is mostly absorbed and thick paste is formed. Stir in nuts and orange peel and let cool.
3. Preheat oven to 350. Separate dough into 4 equal parts and divide each part into nine 2-inch balls. Flatten each into a 4-inch round. Place 1 tablespoon date mixture in middle of round, pressing dates down on dough. Fold into half-moon shape, pinch edges to seal, then shape into a crescent. Repeat with remaining dough and filling.
