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Makes 2 9-inch cakes, each serving 10-12. unsalted butter/margarine for greasing pans unbleached flour for dusting pans 9 oz imported semi-sweet chocolate, broken into small pieces 1/2 lb unsalted butter (see note above) 1 1/4 cup sugar 6 eggs, separated, at room temperature 1/4 cup strained, freshly squeezed orange juice 1 tbs unsweetened cocoa powder 2 tsp cognac 1 1/2 tsp unbleached flour 1 tsp grated lemon rind 1 tsp grated orange rind 1/4 tsp vanilla 9-oz blanched almonds, finely ground unsweetened cocoa powder or confectioners sugar for dusting the cake Preheat the oven to 300. Grease the bottoms and sides of 2 9-by-1 1/2-inch round pans. Line the pans with wax paper, and grease the wax paper. Dust with flour, then invert the pans and tap to shake out excess. Place the chocolate on the top of a double boiler, cover, and set over simmering water until melted. Let cool In the bowl of an electric mixer, cream the butter or margarine at med speed, adding the sugar gradually until the mixture is pale and bubbles appear, approximately 10 minutes. While still beating, add 1 egg yolk at a time, beating well after each addition. Lower the speed and beat in the cooled chocolate and orange juice. With a large rubber spatula, mix in the cocoa, cognac, flour, lemon rind, orange rind, vanilla, and almonds. In a clean, dry bowl, beat the egg whites at high speed, until stiff. Fold half to the whites into the batter with a rubber spatula. Repeat with another quarter of the whites, then reverse the process, pouring the batter over the whites. Gradually fold the two batters together, making a motion like a figure eight, until all the whites have disappeared Divide batter equally between the two pans, and smooth the tops. Bake both cakes on the center rack of the oven, not touching, for 50 minutes. Let the cakes cool for 10 minutes on wire racks, then invert the cakes onto the racks, peel off the wax paper, and cool completely. Refrigerate. To serve: Sprinkle with cocoa or confectioners sugar and slide the cakes onto a serving platter |
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1 cup chopped green onions 2 cup mashed potatoes 1 tsp salt 2 1/2 cup sifted all purpose flour 1/2 tsp salt 2/3 cup vegetable oil additional oil to brush on dough 6 tbs rendered chicken fat or butter 2 tbs sour cream 1/4 tsp pepper 1 1/2 tsp baking powder 2 eggs, beaten 2 tbs water Saute scallions in chicken fat or butter. Combine with potatoes, sour cream, salt, and pepper. Remove from heat. Preheat oven to 375. Sift together flour, baking powder, and salt. Add eggs and oil. Mix until smooth, but do not overmix. Turn out on a lightly floured board, knead gently a few times, then roll out to 1/4 inch thick. Brush pastry with oil. Cut out 6-inch circles of dough, re-rolling scraps. You should get about 8 circles. Put 2-3 tbs of filling into the center of each circle. Draw the edges of the dough to the center to the center and pinch it together to make a seamless pocket. Prick once or twice with a toothpick. Place pastries on a baking sheet and bake 30-35 minutes, until medium brown. |
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1/2 cup honey 1-1/2 tsp fresh lemon juice 2 cups roasted cashews In a heavy saucepan, preferably nonstick, bring the honey and lemon juice to a boil over med-high heat. Add the nuts and cook, stirring constantly, until the mixture thickens and darkens (be careful not to let it burn), about 15-20 minutes. Pour out onto a nonstick pan, such as a jellyroll pan or a large skillet moistened with cold wter and spread to a thickness of about 1/4 inch. Let cool completely. When fully hardened, break into small pieces. Makes about 3/4 lb of candy. Store in a tightly sealed tin. You could use any kind of nut and you could dip the finished candy in melted chocolate too. |
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10 lbs potatoes 1 lb of carrots 6-8 large onions 1 dozen eggs 3/4 cup oil 2 tbsp salt 1 tbsp pepper Peel ptoatoes, carrots, and onions. Slice and grate in food processor. Run them through the food processor again, this time using the blade so that you have a fine bowl of mushy vegies. Beat eggs in a separate dish until mixed. Add eggs, oil, salt, and pepper to potato mush, and mix well. Pour the mixture into a large deep baking dish and bake at 375 for 75 mins. |
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2 10-oz boxes frozen chopped spinach, thawed 2 cups chopped leeks (white part only) or chopped onions 1 tbsp vegetable oil 2 eggs 1 tbsp chopped parsley 1 tbsp chopped dill 4 cups matzah farvel 6 egg whites pinch of nutmeg vegetable oil spray (for pan) 1 tbsp matzah meal salt & pepper to taste Preheat oven to 350F. Drain spinach in colander, squeeze out extra water, and set aside spinach in large bowl. In skillet, saute leeks/onions in oil until soft. Remove from heat and add to spinach. In food processor, chop herbs, add 2 whole eggs, salt, pepper, & nutmeg, process for 2 minutes. Scrape down sides, pulse/chop until greens are specks. Pour into spinach mixture. Mix in matzah farvel. Beat egg whites and fold into mixture. Spray pan with oil and dust with matzah meal. Pour in mixture and bake at 350F for 45 minutes. Cut into wedges and serve. |
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1 tbs water chestnuts 1 inch piece ginger 1/2 lb mustard greens 1 lb minced meat 1 stalk spring onion, chopped 1 tsp tapioca flour 1 tsp salt 3 tsp thin soy sauce 3 tsp sesame oil 1 egg whites pepper 25 wanton skins 5 tbsp oil 3 shallots, sliced 6 cups chicken stock 1 1/4 lb fine egg noodles Dice the waterchestnuts finely. Cut off 2 thin slices of ginger and pound the rest to extract ginger juice. Pluck off the young shoots of the mustard greens. Mix the minced meat with water chestnuts, ginger juice, chopped spring onions, tapioca flour, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tsp sesame oil, egg white and pepper. Mix thoroughly. Spread out the wanton skins and put 1 tsp of the filling in the center of each. Press opposite corners together. Heat 2 tbsp oil and fry the sliced shallots and ginger until brown. Add the stock and rest of salt, 2 tsp soy sauce and pepper. In a separate pan, boil 1-2 cups water. Add the wantons, cover and cook for 4 minutes until the wantons float. Lift out and place in cold water. Drain well and keep aside. Prepare 4 serving bowls. In each bowl, place half tbsp vegetable oil, half tsp sesame oil, half tsp soy sauce and pepper. Bring to a boil the water in a saucepan. Put in the noodles and stir to separate. Cook for 2 minutes. Drain and rinse with cold water, then return to the boiling water again. Remove at once and drain well and place in one of the prepared 4 bowls. Mix thoroughly. Boil the mustard greens lightly, remove to a dish. To serve, place a portion of mustard greens, wantons in each bowl before pouring the stock over. Serve with pickled green chilies. |
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1 large can red or pink salmon, drained 3 eggs 1/2 cup matzo meal 3 medium onions, chopped 2 tbsp light sour cream 3-4 tbsp vegetable or canola oil dash of salt and pepper Combine and mix the salmon, eggs, matzo meal, 1 chopped onion, sour cream, and salt & pepper in large bowl. Form small to medium pancakes. Heat oil in frying pan, place pancakes in pan. Cook uncovered over medium heat until crisp, flipping often. Fry the 2 remaining chopped onions separately in pan, then spoon over pancakes. |
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6-8 medium potatoes - peeled, grated & drained well 3 eggs 1 medium onion, chopped or grated 2 tsp salt 1/2 tsp pepper 4 tbsp matzo meal shortening or vegetable oil for frying Beat eggs then mix in the grated potatoes (use grater, coarse side), chopped onion, salt, pepper, and matzo meal. Drain remaining liquid. Heat shortening in a frying pan over medium heat. Drop in the mixture by 1 or 2 tablespoons. Flatten. Fry on both sides, adding more shortening as needed. Flip often until well done, with a browned, crispy surface. Serve hot. Top with apple sauce or sour cream. |
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1 lb beef brisket 1/2 tsp salt 1/2 tsp pepper 1 med cabbage, rinsed and shredded 1 med onion, chopped 1 apple, quartered 2 lemons, squeezed 3/4 cup sugar 16-oz can whole tomatoes 2 quarts water Cut meat in small pieces. Place meat, onions, and water in large pot. Cook for about 1 hour, skim any fat while meat cooks. Add cabbage, tomatoes, apple, lemon juice, sugar, salt, and pepper - stir and cover. Cook another 1 to 1 1/2 hours. |
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3 cups flour 1 pkg yeast 1 cup butter (softened) 3 egg yolks 8 oz carton sour cream 1 1/4 cup chopped walnuts 1 1/4 cups sugar 1 1/2 tsp cinnamon mini chocolate chips Pre-heat oven to 325. Mix nuts, sugar and cinnamon separately in a bowl and put aside. Sprinkle yeast on flour, add softened butter and blend with fork in bowl. Stir yolks into sour cream in another bowl, then add to flour mixture. Pack and round into large ball and refrigerate overnight or place in freezer for 1/2 hour. Cut and divide ball into 8ths. Put 1/4 nut mixture onto bread board or wax paper. Roll out (one 8th at a time) with rolling pin and cut into 12's (triangle shape). Sprinkle mini chips onto each piece then roll from wide end into crescent shape and pinch ends. Bake at 325 for 25-30 minutes. Cool on rack. |
