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Purim Recipes 2

HAMANTASCHEN WITH THREE FILLINGS (P)

HAMANTASHEN 1 (P)

HAMANTASHEN 2 (P)

HAMANTASHEN HAMAN'S POCKETS (P)

HAMANTASHEN (Haman's Hats) (P)

HAMENTASCH PASTRY (D)

HAMENTASCH SHORT PASTRY (D)

HAMENTASCHEN (Haman's Hat) (P)

HAMENTASCHEN CHOCOLATE FILLING (D)

HAMENTASCHEN ORANGE SPICED (P)

HAMENTASCHEN SOUR CREAM (D)

HERB ROASTED TURKEY WITH MUSHROOM GRAVY (M/F)

HONEY DIPPED POPPY SEED COOKIES (STHEFFINS) (P)

HONEY HAMAN TASCHEN (D) (P)

HUNGARIAN CUCUMBER SALAD (P)

HUNGARIAN NOODLES AND CABBAGE (P)

ITALIAN TAIGLACH: CECIARCHIATA (P)

KASHA VARNISHKES (P) (M/F)

KID'S HAMANTASHAN (P)

KREPLACH (Jewish Ravioli) (M/F)

KREPLACH 1 (M/F)

KREPLACH 2 (M/F)

KREPLACH 3 (M/F)

KREPLACH 4 (M/F)

KREPLACH 5 (M/F)

KREPLACH 6 (M/F)

KREPLACH DOUGH (M/F)

KREPLACH MADE WITH WONTON WRAPPERS (M/F)

LEMON POPPY SEED CAKE (D)

LEMON-GINGER-POPPY SEED CUPCAKES (D)

LINZER TORTE (D) (P)

MONTE SINAI CON UOVA FILATE (P)

 

 


HAMANTASCHEN WITH THREE FILLINGS (P)    > Back to Top <

Hamantaschen
5 ounces (5/8 cup non-dairy margarine
5 ounces (5/8 cup) sugar
1 egg
4 ounces ( 1 cup) all-purpose flour
melted honey to glaze

Cream together the margarine and sugar until soft. Add the yolk of egg and the flour slowly to make a stiff dough, using some egg white if dry. Knead lightly. Roll out thinly, and cut into 3 inch rounds. Place the filling in the center of each round. Brush the edges with water and bring the edges to the center to form triangles. Bake in the oven at 425 degrees for 20 minutes. Brush with melted honey.

Filling
4 ounces (1/3 cup) poppy seeds ground
grated lemon rind
1/4 pint (1/2 cup plus 2 Tablespoons) water
2 ounces (1/4 cup sugar) 1 ounce (2 Tablespoons) margarine
1 ounce (1/4 cup ) sultanas
a little wine if liked

Simmer the poppy seeds in water with the other ingredients. Use when cool. The hamantaschen can be spread with glace' icing, also.

Alternative Fillings
4 ounces (1 cup) sultanas
4 ounces (1 cup) raisins
2 ounces (1/2 cup) currants
2 ounces (1/4 cup) sugar
1 teaspoon cinnamon
1 cooked apple, peeled and cored
juice and rind of 1 lemon

Mince (grind) all the ingredients together and mix well.

Prune filling
8 ounces (1-1/3 cups) prunes
rind of 1 lemon and 1 orange
2 ounces (5/16 cup) brown sugar or to taste

Soak the prunes overnight with the rinds and sugar and sufficient water to cover. Cook gently until the liquid has evaporated. Remove the rinds and stones and chop finely or mince (grind).

Note: drained, canned prunes may be used, mixed with finely grated lemon or orange rind

 

 

 

HAMANTASHEN 1 (P)    > Back to Top <

4 large Eggs
1/2 cup Oil
1-1/2 cups Sugar
1 medium Orange rind
4 cups Flour
2 teaspoons Baking powder
1 teaspoon Vanilla
1/4 teaspoon Salt

Beat eggs, add sugar gradually. Sift flour with baking powder and salt, and add to egg mixture alternately with oil. Add orange rind last. Form into soft dough. Form into a ball and wrap in floured waxed paper. Refrigerate for several hours or overnight. Break off a piece large enough to roll into a ball about the size of a golf ball. Roll and pat it down and into a circle about 2 - 3 inches in diameter, on top of a floured piece of waxed paper (you may want to flour your hands a little bit, too).

Fill with your favorite filling. Roll up the sides and pinch corners together in the shape of a triangle. Place on greased cookie sheet and bake at 350 for 20-25 minutes or convection bake at 325 for 15-20 minutes, or until LIGHTLY browned. Cool on racks.

Suggested fillings: Chocolate chips, M&M's, chocolate kisses, cherry pie filling, apricot jam and marzipan. Yield: 36 servings

 

 

 

HAMANTASHEN 2 (P)    > Back to Top <

8 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons grated orange peel
8 eggs
1-1/4 cups oil
1/2 cup orange juice

Filling:
1 can Solo apricot filling
1 jar (14 ounces) orange marmalade

For cookie size, use tuna can for cutter; for pastry size, use coffee can for cutter.
Mix dry ingredients into a bowl. Make a hole in center and put in eggs, oil and juice. Mix well and knead lightly until smooth. Flour board and roll out dough to 1/8-inch thickness. Use cutter to cut dough into circles. Put filling in center of circle and pinch up three sides to form triangle shape. Bake on greased cookie sheet at 375 degrees for 25 minutes until nicely browned. (Purim Specialty, Makes about 13 dozen.)

 

 

 

HAMANTASHEN HAMAN'S POCKETS (P)    > Back to Top <

Ingredients for Dough:
1 cup sugar
1/3 cup oil
1/3 cup margarine
3 eggs
1/2 cup orange juice
4 cups flour
3 tsp baking powder
1 tsp salt
1 egg, beaten, for glaze

For filling: Use apricot or prune jam. Or if you can get a can of poppyseed filling, you can make the traditional poppy seed hamantashen. For untraditional variations, try other types of jam, chocolate spread, or chocolate chips.

Blend sugar, oil and shortening. Add eggs and juice. Add dry ingredients and roll into a ball. Refrigerate for one hour. Divide dough into four parts. Roll out each piece very thin (1/8 inch) on a floured board. With the rim of a glass, or cookie cutter, cut circles into the dough.

Place 1/2 to 2/3 teaspoon of filing in the middle of each circle.

To make into triangles: pull together right and left sides of each circle, so that they meet in the center, leaving the bottom side down. Lift the bottom side up to meet other two sides, forming a triangle. Seal the sides very lightly, they will ease open in the oven, revealing the filling.

Preheat oven to 350 degrees farenheit. Brush dough with beaten egg before baking. Place on greased cookie sheets. Bake for approximately 20 minutes. Yields 4 dozen

 

 

 

HAMANTASHEN (Haman's Hats) (P)    > Back to Top <

3 eggs
1/3 cup sugar
1/3 cup olive oil
2 teaspoons grated orange rind
2 Tablespoons orange juice
2 teaspoons lemon rind, grated
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Prune Filling (recipe follows)

Beat eggs in small bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add sugar and beat well, about 1 minute. Reduce speed and add oil, orange rind and juice, lemon rind and vanilla. Beat until blended, about 1 minute. Beat in flour, baking powder and salt until well mixed. Press dough into a ball; knead a few times to blend; wrap in plastic wrap, refrigerate about 20 minutes. Meanwhile, make Prune Filling. Divide dough into four equal parts; wrap and refrigerate three parts, until ready to roll out. Roll out one part on a lightly floured surface to 1/8-inch thickness. Using cookie cutter or rim of a glass, cut dough into nine 3-inch circles. Spoon 2 level measuring teaspoonfuls of prune filling onto center of each circle. Brush edge of each circle lightly with water.

To shape, bring edge of dough up over filling to meet almost in center and form a triangular shape. Pinch the three points that are formed to seal. Place cookies on ungreased baking sheets. Bake in preheated 375 degrees oven until lightly browned, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining dough and filling. (Scraps of dough will be tough if rerolled. They can be baked for snacks. Place scraps on a cookie sheet; sprinkle with cinnamon and sugar and bake 12 minutes.) Makes 3 dozen Hamantashen.

Hamantashen Prune Filling:
1 (12-ounce) package pitted prunes (about 2 cups)
3/4 cup water
1/4 cup sugar
1 Tablespoon lemon juice

In a small saucepan, combine prunes, water, sugar and lemon juice. Over high heat, bring mixture to boiling. Reduce heat; simmer, uncovered, 15 minutes or until most of liquid is absorbed. Remove from heat; let cool to room temperature. In electric blender or food processor, blend or process prunes until smooth. (If using blender, blend mixture half at a time.) Makes 1-1/2 cups filling.

 

 

 

HAMENTASCH PASTRY (D)    > Back to Top <

1-1/2 cups flour
1/4 teaspoon salt
3 Tablespoons powdered sugar
1/2 cup butter, cut into small pieces
1 egg yolk
1 Tablespoon water

In a food processor or a large bowl, mix the flour, salt and sugar. Add the butter pieces and process or mix until crumbly. Add the egg yolk and water and process quickly into a ball of dough. Wrap in plastic and allow to rest in the refrigerator for 1 hour.

Roll out the dough and cut 3-inch circles. You may need a little bit of flour to keep the dough from getting sticky. Place a spoonful of filling in the center of each circle, then fold over the sides to make a triangle, pinching together the 3 corners. Bake on a cookie sheet lined with parchment paper in a preheated 350-degree oven for 15 to 18 minutes. Allow to cool completely before removing from the cookie sheet. Makes 18

Prune Filling
1 cup pitted prunes
1/4 cup brandy or water
1 Tablespoon sugar

Cook the prunes, brandy or water, and sugar for 10 minutes or until soft. Puree to a smooth paste.

Apricot Filling
1 cup dried apricots
1/4 cup orange juice

Cook the apricots and orange juice over low heat for 10 minutes or until soft. Puree to a smooth paste or chop to desired texture.

 

 

 

HAMENTASCH SHORT PASTRY (D)    > Back to Top <

5 ounces (150 grams) firm butter or block margarine
4 ounces (125 grams) plain flour *and* 4 ounces self-raising flour
--or-- 8 ounces (225 grams) plain flour plus 1 teaspoon baking powder
2 ounces (50 grams) caster [superfine] sugar
2 teaspoons grated lemon rind
1 beaten egg

For the glaze: 1 egg yolk mixed with 2 teaspoons cold water; golden granulated sugar
For sprinkling on top: icing (confectioners) sugar (optional)

Cut the fat in roughly 1-inch (2.5 cm) chunks, then put in the food processor with the flour, baking powder (if used), caster sugar and lemon rind. Pulse 10 times to rub in the fat, then add the beaten egg and pulse until the mixture is beginning to cling together in little moist balls.

Tip out into a bowl, gather into a ball with the fingers and then knead with lightly floured hands until smooth.

Pat into a disc about 1 inch thick, cover with foil and refrigerate for several hours or overnight.

To shape and bake the hamantashen: preheat the oven to gas no. 5 (375° F 190° C). Take the pastry from the fridge and if too firm for rolling, work it a little with the hands to soften it.

Roll out a quarter-inch (1 cm) thick on the board sprinkled lightly with icing/confectioners sugar (you may find it easier to divide the dough into two for rolling.)

Cut into rounds with 3-inch (7.5 cm) plain cutter and put a rounded teaspoon of filling in the center of each circle. Draw up to form a tricorne (three-cornered) pastry, leaving a little gap in the center to allow steam to escape. Brush lightly with the glaze and sprinkle with the sugar.

Arrange on ungreased baking trays and bake for 15 minutes until golden brown. Store when cold. Sprinkle with icing sugar if desired just before serving. Makes 22-24. Keeps 4 days in an airtight container. Freeze 3 months.

Prune Filling
2 ounces (50 grams) walnuts
250 grams (9 ounces) ready-to-eat prunes
2 rounded tablespoons damson or plum jam
2 teaspoons lemon juice

Process the walnuts on the food processor until very finely chopped and almost a powder, then add the prunes, lemon juice and jam and pulse until it becomes a paste. Turn into a bowl and chill with the pastry.

Vine Fruit and Wine Filling
12 ounces (425 grams) mixed dried fruit
1 apple (5 ounces/150 grams) peeled and grated
2 ounces (50 grams) walnuts, coarsely chopped
1 ounces (25 grams) soft brown sugar
1 tablespoon ginger marmalade
1 tablespoon warm golden syrup [like Karo Syrup]
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
pinch of ground nutmeg
grated rind and juice of half a lemon
1 tablespoon brandy (optional)
1 tablespoon sweet kiddush (port-type) wine
1-1/2 ounces. (40 grams) melted butter or margarine

Combine all the ingredients in the order given. Leave in a covered bowl for 1 day to mature.

 

 

 

HAMENTASCHEN (Haman's Hat) (P)    > Back to Top <

Dough:
1 cup shortening
1-1/2 cups confectioners sugar
1 egg
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Prune Filling:
2 cups cooked mashed prunes or
1 (16-ounce) jar prunes, mashed
juice and grated rind of
1 orange
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Dough: Combine shortening and sugar until well blended. Stir in egg and vanilla, then stir in flour, baking powder and salt. When ingredients are well blended, chill dough for 1 hour. Roll out on floured board to 1/4-inch thickness. Cut with cookie cutter into 24 (4-inch) rounds. Mix together all filling ingredients. Place 1-1/2 tablespoons of filling on each round. Turn up sides at 3 points to shape. Pinch corners; place on ungreased cookie sheet. Bake for 10 to 12 minutes or until lightly brown at 375 degrees. Makes 24.

 

 

 

HAMENTASCHEN CHOCOLATE FILLING (D)    > Back to Top <

1 package cream cheese
3 tsp cocoa
1/4 cup sugar
1 egg

Beat all together. Use to fill hamentaschen.

 

 

 

HAMENTASCHEN ORANGE SPICED (P)    > Back to Top <

Dough
1 orange, washed and quartered
2 eggs
1/2 cup oil
3/4 cup sugar
2 -3/4 cup flour
1/2 teaspoon baking powder

Puree orange, peel and all in a food processor. Add eggs, sugar and oil and mix 10 seconds. Add flour and baking powder and pulse till mixed. Dough will be very sticky. Makes about 4 dozen.

Filling
Any combination and proportion of pureed dates, prunes, raisins, apricots, dried apple and a whole orange.

Assemble hamentashen and bake at 350 F for 20-25 minutes until golden.

 

 

 

HAMENTASCHEN SOUR CREAM (D)    > Back to Top <

1 ounce fresh yeast
1/2 cup lukewarm milk
4 cups bread flour
1 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup melted butter or margarine
2/3 cup sour cream
melted honey

For dough, crumble the yeast and pour the milk into a small bowl. Let the yeast dissolve for 5 minutes. Sprinkle the top with a pinch of sugar to hasten the process. Place the flour and salt into a large bowl. Make a well in the center and drop in the eggs, sugar, melted butter and sour cream. Stir the yeast mixture well and add it. Gradually stir in the surrounding flour and beat until a soft dough is formed. Keep on beating until the dough leaves the beater or the fingers clean, about 5 minutes. Tip the mixture into a plastic bag lightly greased with a few drops of oil on the inside.

The bag should be large enough to allow the dough to expand. Close loosely and refrigerate overnight. The next day, divide the dough into 8 even pieces (if you prefer, weigh them to make sure), then knead each into a ball and roll out into a 1/4-inch-thick circle.

Place 1 Tbs. of filling (below) in the middle of each of the 8 dough pieces and draw the edges together to make a 3-cornered shape. Arrange on greased baking trays, brush with melted honey and leave in a warm place until double in bulk, about 1 hour.

Meanwhile, preheat oven to 375 degrees. When the dough has risen sufficiently, it will look puffy and feel spongy. Bake in preheated oven for 30 minutes, or until a rich brown.

CHEESE FILLING
2 cups ricotta cheese
1 egg yolk
1/3 cup superfine sugar
grated rind of half a lemon
1/2 teaspoon vanilla extract
1 level tablespoon cornstarch
1/2 cup white (golden) raisins

Place the cheese in a bowl, then beat in the eggs yolk, sugar, lemon rind, vanilla extract and cornstarch. With a spoon, stir in the raisins. Chill while the hamantaschen dough is rising.

 

 

 

HERB ROASTED TURKEY WITH MUSHROOM GRAVY (M/F)    > Back to Top <

10-12 pounds turkey, thawed, if frozen
4 sprigs fresh thyme, or 2 tablespoons dried
4 sprigs fresh rosemary, or 2 tablespoons dried
1 large onion, quartered
peel from one lemon, cut into strips
1 cup mushrooms, diced
2 cups chicken broth
2 tablespoons dry white wine (or increase broth by 2 Tbsp)
2 teaspoons potato starch, or flour
1/2 teaspoon dried, chopped chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 325 F.

Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin. If using dried spices, mix them together and sprinkle under skin. Pat skin back in place.

Place onion, mushrooms and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast turkey 3 1/2-4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving.

Meanwhile, to prepare gravy, pour off pan drippings and vegetables into a bowl; let stand 5 minutes. Skim off and discard fat; Remove lemon peel, and onion chunks. Pour remaining liquid into small saucepan. Add 2 cups broth, wine, potato starch or flour, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Serves 12.

NOTE: In Hebrew, Turkey is called Tarnegol Hodu - Indian Chicken. There is a custom to eat turkey as a reminder of the massive kingdom Achashverosh (and Esther) ruled - "Mi Hodu ad Kush" - from India to Ethiopia.

 

 

 

HONEY DIPPED POPPY SEED COOKIES (STHEFFINS) (P)    > Back to Top <

6 cups flour
1 cup sugar
3 teaspoons baking powder
2 envelopes dry yeast OR two tablspoons dry yeast dissolved in 1/4 cup warm water
1/4 cup orange juice
1 cup oil
3 eggs
1/4 cup poppy seeds
3 cups raisins

2 cups honey
1 tablespoon flour
2 tablespoons water

Mix dry ingredients in a large bowl; make hole in center of dry ingredients; put yeast mixture and juice of orange into hole. Keep pulling flour mixture into center of hole; add eggs one at a time with the oil; bring all ingredients into center to form dough. Add Poppy seeds. Kneed on pastry board 'till well mixed and smooth. Cut dough into six parts.

Roll out piece of dough to form a rectangle about 8 inches by 15 inches. Dough will be thin. Sprinkle one sixth of raisins on the rectangle leaving about two inches of the longest side empty. Brush the empty two inches with an egg wash made from one egg beaten with one tablespoon of water. Roll up starting at the long side nearest you, jelly-roll style 'till you roll the whole thing up leaving the seam on the bottom. You will have a log shapped thing about 15 inches long.

Cut into triangle shapped pieces about one inch wide. Put pieces of cookies onto ungreased cookie sheet. Poke the cookies with a fork a couple of times to flatten slightly and so they wont burst. Repeat using other five pieces of dough.

Bake about 15 minutes in an oven preheated to 350 degrees. Cookies will be light brown. Remove the cookies to wire rack and allow to cool.

While cookies are cooling, put honey, one tablespoon flour, and two tablespoons water in saucepan and bring mixture to boil; boil for two minutes and turn off heat. After cookies have cooled, drop them a few at a time into the hot honey mixture to coat. Remove with slotted spoon and put on waxed paper to drain and cool.

After cooling these cookies may be frozen. It is best to freeze them on a cookie sheet and then transfer them to zip lock bags for storage. Makes about 90 one-inch cookies

 

 

 

HONEY HAMAN TASCHEN (D) (P)    > Back to Top <

4-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
4 eggs
1 cup honey
1/4 pound butter or margarine, softened

Filling:
1 pound prunes, soaked
1/2 pound raisins
1/2 lemon juice and rind
1/2 cup sugar
1 grated apple
1/2 cup chopped nuts
1 teaspoon cinnamon

Sift dry ingredients. Make well in center (for 3 eggs). Add the yolk of 4th egg; save the white. Add honey and softened margarine. Mix well to form a ball. Chill few hours. Roll and cut dough into 1/4-inch circles. Put 1/2 tablespoon filling into each round. Fold 3 sides up to form a triangle. Pinch 3 sides; leave hole in middle. Brush with saved egg white. Bake in 375 degrees oven about 15 minutes. Filling: Put prunes, raisins and lemon through chopper, separately. Then mix thoroughly. Add nuts, sugar, apple and cinnamon. Mix thoroughly.

 

 

 

HUNGARIAN CUCUMBER SALAD (P)    > Back to Top <

3 cucumbers
Salt to taste
1 onion
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste

Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top. Yield: 6 servings.

 

 

 

HUNGARIAN NOODLES AND CABBAGE (P)    > Back to Top <

1 large cabbage (about 3 pounds), cored, thinly sliced (about 8 cups sliced)
1 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 onion, chopped
Freshly ground black pepper
1 (12-ounce) package egg noodles
1 tablespoon poppy seeds

Sprinkle cabbage with salt; let stand about 30 minutes. Squeeze dry; blot on paper towels.

Heat oil in 12-inch skillet; add sugar and heat until sugar browns. Add onions; cook until they start to wilt. Stir in cabbage; saute, turning frequently, until tender, about 20 minutes. Season to taste with pepper. Transfer cabbage mixture and pan juices to large bowl; keep warm.

Cook noodles in boiling salted water until tender; drain. Quickly toss noodles with cabbage and poppy seeds. Serve immediately. Yield: 8 to 10 servings.

 

 

 

ITALIAN TAIGLACH: CECIARCHIATA (P)    > Back to Top <

3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup olive or vegetable oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts*
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds*

Toast whole hazelnuts and almonds by preheating the oven to 550° and placing the nuts on a cookie sheet on the middle rack. Roast for 4-5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10minutes before chopping them very briefly in a blender or food processor.

Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.

Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.

Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.

Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.

Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments. Makes 8-12 Servings.

Note: This recipe owes its funny name to the tiny pieces of dough in it, which, after they are cooked, resemble chick peas.

 

 

 

KASHA VARNISHKES (P) (M/F)    > Back to Top <

2 large onions, sliced in rounds
2 to 3 tablespoons margarine or chicken fat
1 large egg or egg white, slightly beaten
1 cup medium or coarse kasha
2 cups water or bouillon
Salt and freshly ground pepper to taste
3/4 pound large or small bow tie-shaped noodles
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander (optional)

Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.

Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.

When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat. Yield: 6 to 8 servings (M/F)w/chicken fat/bouillon; (P)w/margarine/water.

Note: Packaged bow-tie noodles, large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles. When I make mine - a favorite in my family - I add fresh parsley and sometimes coriander. Although traditionalists use bow-tie noodles for this, try rigatoni, shells, or any other kind of noodle you like.

 

 

 

KIDS HAMANTASHAN (P)    > Back to Top <

2/3 cup margarine, room temperature
1/2 cup sugar
1/4 cup orange juice
1 cup white flour
1 cup wheat flour
Pie Filling

Blend butter and sugar thoroughly. Add flour and orange juice, alternating. Refrigerate batter for a few hours. Roll out dough as thin as you can. Cut out 3-4 inch circles. Put a tablespoon of filling in the middle of each circle. Fold up 3 sides to form a triangle (Overlap the sides so only a little filling shows through the middle). Bake at 375 degrees for about 10-15 minutes (bake until golden brown, but take out before the filling boils over)

 

 

 

KREPLACH (Jewish Ravioli) (M/F)    > Back to Top <

1 cup potted meat
1 medium onion
2 Tablespoon margarine
1 egg

Shred the potted meat and along with the chopped onion, place into a frypan and saute together with the margarine. The onions should be soft. Place meat and onion in chopping bowl and chop meat and onion to a fine consistency. Add an egg and mix well.

To make a Noodle Dough, use:
1 cup flour
1 egg
1/2 teaspoon salt
2 to 3 Tablespoons water

Make a well with the flour and salt, then add the egg and water in the center. Mix well and let dough rest for 20 minutes. Roll out dough and cut into 2 x 2-inch squares. Place 1 teaspoon or so of the meat and onion mixture in the center of the square and fold a triangle and pinch well on all sides. Let them dry for a few hours. Boil them in salted water for 20 minutes and then place them in some chicken soup. If you want you can use egg roll wrappers instead of making the dough.

 

 

 

KREPLACH 1 (M/F)    > Back to Top <

Dough:
1 egg
pinch of salt
pinch of pepper
3/4 cup flour (approximately)

Filling:
1 cup cooked meat
1 small raw onion, grated
1 egg
pinch of salt
pinch of pepper

Beat together the egg and seasonings. Gradually beat in enough flour to form a stiff dough. Knead well and roll out very thinly. Leave to dry for about 1 hour. Cut into 3-inch squares. Mix together filling ingredients. Place a portion of the filling in the center of each square. Wet the edges and fold over to form a triangle. Seal well and then press the two longer points together. Leave to dry for about 30 minutes. Drop into gently boiling, salted water or soup and simmer for 15 minutes. Serve in chicken soup. Yield: 18.

 

 

 

KREPLACH 2 (M/F)    > Back to Top <

Meat Filling
2 pounds boneless chuck or brisket of beef
Salt and freshly ground pepper
1 clove garlic
1 carrot
1 piece of celery
3 medium onions
2 tablespoons vegetable oil
Kreplach dough

1/4 cup vegetable oil
2 teaspoons salt
1 cup lukewarm water
4 cups all-purpose flour (approximately)

Season the meat with salt and pepper and rub with the garlic. Place in a heavy pot and surround with the carrot, celery, and 1 onion. Cook until lightly browned, then add water to cover and simmer for an hour and a half.

While the meat is cooking, slice the remaining 2 onions and sauté slowly in the oil until brown. Remove the meat from the heat and let cool. Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.

To make the dough, mix the oil, salt, and water in a bowl. Gradually stir in the flour until a medium-soft dough is formed. Place on a floured board. Knead until the dough is smooth and soft. A food processor works well for this.

Cut the dough into 3 portions. Roll out each piece of dough into a rectangle about 1/8 inch thick. Cut into 2- inch squares. Fill each square with about a teaspoon of the meat mixture. Dipping your fingers in flour, fold over into a triangle, and then crimp closed. Join the 2 ends together like a little ring, as you would a tortellini or a wonton. Repeat with the rest of the kreplach. If you like, you an freeze the kreplach at this point. To do so, place them on a cookie sheet in the freezer and, when froze, transfer them to plastic freezer bags. Otherwise, refrigerate until ready to use.

To cook the kreplach, bring about 10 cups of water to a boil in a big pot. Add the salt and about 20 kreplach at a time. When the kreplach have risen to the top, cook for another 5minutes or until they are al dente. Remove with a strainer to a bowl filled with chicken soup, serving about 3 kreplach per person.

 

 

 

KREPLACH 3 (M/F)    > Back to Top <

2 cups flour
2 eggs
water
salt
butter

Place flour on a board; make a well in the center. Put eggs in the well. Mix eggs and flour; add a little water so the dough will be soft. Roll dough on a floured surface to 1/16-inch thick. Lightly salt the dough; cut into 1 1/2-inch squares; place filling in the center. Fold the dough over, forming a triangle. Press corners together; drop them in boiling water and cook for 20 minutes. Strain; pour melted
butter over them.

Filling (Meat):
1/2 pounds ground beef
1 egg
1/2 teaspoon salt
1/4 teaspoon garlic
Fry ground beef; remove fat. Mix in remaining ingredients; put a pinch on each square.

Filling (Cheese):
8 ounces farmer cheese
1 egg
1 Tablespoon sugar

Combine ingredients together; place a pinch in center of square.

 

 

 

KREPLACH 4 (M/F)    > Back to Top <

6 eggs
1/2 glass water
flour
roasting meat

Knead dough until smooth. Roll out on floured board. Cut in squares. Grind cooked meat; add very small onion and knead well. Place small amount of ground meat on each square of dough and pinch together. Drop one at a time in boiling water or soup. Boil for 20 minutes.

 

 

 

KREPLACH 5 (M/F)    > Back to Top <

2 eggs
1/2 teaspoon salt
2 cups flour
water

Beat eggs with salt to blend. Stir flour into egg mixture to make a stiff dough. You may need up to 1 tablespoon water to make the dough more manageable or you may need to add more flour to make the dough stiff, depending on weather and humidity. Knead dough about 5 minutes, until it becomes soft and elastic. Divide dough in thirds. On lightly floured board, roll dough as thin as possible. Cut into 2 to 3-inch squares and place about 1 tablespoon of filling in center of each square. Wet edges of one square and fold crosswise over filling to form a triangle. Press edges firmly together to seal in filling. Repeat with other squares and other 2/3 of dough. Drop kreplach into boiling, salted water in large pot. Cook about 15 minutes until kreplach rises to surface. Drain to serve later or serve hot, directly in soup or with sauce.

Filling:
1 Tablespoon vegetable oil
1 pounds chopped meat or 1-1/4 cups ground cooked chicken
1/2 cup chopped onions (not too fine)
1 egg
3/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh chopped parsley

Heat oil in skillet. Saute onions and spices with meat until meat is no longer red or saute onions until tender and mix with chicken. Combine meat or chicken mixture with egg, salt and pepper to taste; add parsley if you are making chicken kreplach. Fill dough squares and cook as described.

 

 

 

KREPLACH DOUGH (M/F)    > Back to Top <

1 cup flour
1/4 teaspoon salt
1 egg, beaten
1/4 cup water
1 Tablespoon salt, added to 3-1/2 cups boiling water for cooking kreplach

Sift flour with 1/4 tsp. salt. Mix the egg and 1/4 cup water together. Add to the flour and salt. Knead until dough is smooth and soft. Make 4 balls out of the dough. Roll into a piece about 12 x 12-inch and approximately 1/8 inch thick. Cut into 4 strips and then cut into 4 pieces. Fill each square with 1 tablespoon of filling. Press the edges together making a triangle. Place in a pot with the salted boiling water. Cook 8 to 10 minutes.

Filling:
1-1/4 pound lean meat (cooked)
1 large onion
1 potato, cooked and mashed
1 egg beaten
3/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons chopped parsley

Grind meat and onion together. Add salt, pepper, parsley, mashed potato and egg.

 

 

 

KREPLACH MADE WITH WONTON WRAPPERS (M/F)    > Back to Top <

2 tablespoons vegetable oil
1/2 large onion, minced (about 1 cup)
2 large cloves garlic, minced
1/2 teaspoon dried rosemary, crumbled
1-1/2 teaspoons dried sage, crumbled
6 ounces ground beef
Salt and pepper, to taste
1/4 cup dry white wine, beef or vegetable stock, or water
1 large egg yolk
3 tablespoons bread crumbs
About 30 wonton wrappers, thawed if frozen

Heat oil in a medium skillet. Add onion and cook over medium heat, stirring to prevent sticking, about 5 minutes or until softened. Add garlic, rosemary, and sage. Raise heat to medium-high and add beef and pepper. Cook about 5 minutes or until meat is browned.

Add wine or other liquid and bring to a boil. Simmer over medium-low heat for about 5 minutes or until liquid is absorbed. Season to taste. Transfer to a medium bowl and allow to cool to room temperature. Stir in egg yolk and bread crumbs. Cover and refrigerate 30 minutes before using, or hold for up to 1 day in refrigerator before continuing.

Generously flour 2 or 3 trays or baking sheets. To prevent wonton wrappers from drying out, keep them covered with a damp towel and remove only one at a time. Place 1 wrapper on a work surface and spoon 1 1/2 teaspoons of filling in center. Moisten 2 edges with waer and fold in half to make a triangle, pressing edges together. Pinch edges, press out extra air, and seal securely. Transfer kreplach to floured baking sheet. Finished kreplach will hold up to 1 day in refrigerator if covered securely with plastic wrap.

Oil a large baking sheet. To cook kreplach, bring a large pot of water to a boil, add 1 teaspoon salt, then 1/3 of the kreplach. Reduce heat so the water simmers and cook kreplach about 2 minutes, until tender but still firm to the bite. Remove with a slotted spoon and drain well, then transfer to oiled baking sheet.

When ready to serve, drain kreplach again if necessary and place in soup bowls. Pour hot soup over kreplach.

 

 

 

KREPLACH 6 (M/F)    > Back to Top <

(Jewish Ravioli or Wonton Stuffed Noodles)

Dough:
1 egg, beaten
1/4 teaspoon salt
1 cup sifted flour

Filling:
1 cup cooked beef, chopped
2 Tablespoons onion, minced
2 Tablespoons chicken fat or
vegetable fat
1/2 teaspoon salt

Mix egg, salt and flour together to make a stiff dough. Knead dough on a floured board until elastic. Roll out to paper thinness; cut into 3-inch squares. Mix together ingredients for filling. Place a spoonful of filling on half of each square of dough. Fold dough over into a triangle. Press edges together with a fork dipped in flour. Cook 20 minutes in boiling salted water. Serve in chicken soup. Makes 2 dozen.

 

 

 

LEMON POPPY SEED CAKE (D)    > Back to Top <

6 tablespoons unsalted butter
2/8 cup granulated sugar
4 egg yolks
1-1/4 cups cake flour (see note)
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup poppy seeds
1/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Confectioners' sugar

Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy. Beat egg yolks in separate bowl until light and lemon colored; blend yolks thoroughly into butter mixture.

Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well. Beat in lemon peel, lemon juice, vanilla and lemon extract. Pour batter into well-buttered, lightly floured 4-1/2 X 8-1/2-inch loaf pan.

Bake in a preheated 350-degree oven 40 minutes, or until loaf pulls away from sides of pan and tester comes out clean. Let cool on rack. Sprinkle with confectioners' sugar before serving. Yield: 6 to 8 servings.

NOTE: Although you will not get the same result, you can substitute 1 cup minus 2 tablespoons sifted all-purpose flour for each 1 cup cake flour.

NOTE: There are several food traditions associated with Purim. One is that foods should have fillings to evoke the intrigues, secrets, and surprises associated with the Purim story. Also, foods should be sweet, the traditional way of wishing for a sweet future. Finally, there is an emphasis on vegetarian or pareve foods to remind people that Queen Esther never broke the dietary laws while married to King Ahasuerus of Persia. Seeds, in particular, are an important ingredient because they evoke the seeds on which Esther subsisted during her three-day
fast while she prayed the decree against the Jews in Persia would be repealed.

 

 

 

LEMON-GINGER-POPPY SEED CUPCAKES (D)    > Back to Top <

2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup sugar
1/2 cup unsalted butter, softened
1 tablespoon lemon juice
1 tablespoon freshly grated lemon rind
2 tablespoons finely minced candied ginger
5 large egg yolks
1 cup sour cream
1/4 cup poppy seeds
3 large egg whites
1/2 cup granulated sugar

Glaze:
1 cup confectioners sugar
3 tablespoons lemon juice

Preheat oven to 350 degrees. Line the cups of a muffin tin with paper cups.

Sift together cake flour, baking soda and baking powder.

In a separate bowl, beat together first measure of sugar and butter until light and fluffy. Beat in vanilla and lemon juice. Beat in egg yolks one at a time until very light. Beat in sour cream and then poppy seeds. Stir in flour mixture.

In a separate bowl, beat egg whites until foamy. Gradually, add second measure of sugar, beating until stiff and shiny. Take a heaping tablespoon of the beaten eggs and stir that into the batter. Place the remainder of the beaten egg whites on top of the batter. Carefully fold into the batter, taking care not to deflate the egg whites.

Fill each muffin cup 2/3 full. Bake about 20 minutes, until a skewer inserted in the middle comes out clean. Arrange muffins on racks over waxed paper.

Beat together the confectioners sugar and lemon juice. Spoon a little glaze over each cupcake. Cool completely.

NOTE: I know there are loads of poppy seed cake recipes available, but this
recipe has the virture of being designed to produce cupcakes making it
convenient for your Purim baskets of goodies.

 

 

 

LINZER TORTE (D) (P)    > Back to Top <

Flour
2 cups finely ground almonds
3/4 cup sugar
1/4 teaspoon cinnamon
1 cup (2 sticks) butter or margarine, cut in small pieces
2 egg yolks
1/2 teaspoon almond extract
1 (17-ounce) jar lekvar (prune jam)
1 egg white, slightly beaten

Blend 1 cup flour, almonds, 1/2 cup sugar, cinnamon and butter with electric mixer until fine crumbs form. Add egg yolks and almond extract and mix well. Place on pastry board and knead, adding additional flour as needed, until no longer sticky.

Flour hands and fingertips and press 2/3 dough over bottom and up sides of ungreased 11-inch tart pan with scalloped edges and removable bottom. Spread evenly with lekvar.

Pipe remaining dough from pastry bag fitted with 1/8- to 1/4-inch tip across filling in 10 to 12 alternating strips 1 inch apart in lattice design. Or alternately transfer remaining dough to floured board and knead into ball. Chill 30 minutes for easier handling. Pinch off 10 to 12 egg-size pieces of dough and roll between well-floured palms to makestrips about 1/4 inch in diameter and 8 to 11 inches long. Place rolled strips on floured baking sheet and chill until firm, about 30 minutes.

Lightly press ends of dough strips to pastry edge to seal. Brush with egg white and sprinkle with remaining 1/4 cup sugar.

Bake at 325 degrees on lower rack of oven until golden brown, about 1 hour. Place on rack and cool before removing ring. Makes12 servings.

 

 

 

MONTE SINAI CON UOVA FILATE (P)    > Back to Top <

Macaroon pastry base:
1/2 cup sugar
grated zest of 1 orange
1-1/3 cups ground almonds
1 egg
3 Tablespoons finely chopped preserved citrus peel

Egg threads:
2-1/2 cups sugar
1 cup water
1 Tablespoon lemon juice
1 to 2 Tablespoons orange blossom water
8 egg yolks

Preheat oven to 300 degrees. Line the bottom of a 9-1/2-inch cake pan with parchment paper and set aside.

To make the pastry base, place sugar in a pan with 4 Tablespoons of water and bring to a boil. Simmer for a few minutes, until thick and sticky, but do not let it brown. Add the orange zest and ground almonds, stir vigorously and remove from the heat. Let it cool a little, then beat in the egg. Pour in the almond mixture. It will make a very thin layer. Bake in preheated oven for 30 minutes. Let cool completely, then invert onto a serving plate and peel off the foil or paper.

To make the egg threads, prepare a syrup in a wide pan by boiling the sugar with the water and lemon juice until it is thick enough to coat a spoon. Pour about half the egg yolks into a colander and let them run through the holes into the boiling syrup, moving the colander in a circling motion, so that the yolks make threads. Help the yolks through with a spoon.

When the surface of the syrup is full of egg threads, push them in with the back of a fork and let them cook a few seconds until set but still soft. Lift them out with a slotted spoon and drain on paper towels. Continue with the remaining yolks. Add water to the syrup if it becomes too thick. Wash the colander. Put the cooked yolk threads in the colander and rinse off some of the syrup in cold water; then let the threads dry. Spread the preserved citrus peel on the pastry base and the egg threads on top. Serves 10.

NOTE: Here's something unusual for Purim. Monte Sinai con Uova Filate is an almond pastry topped with "egg threads," a sweet yolk mixture poured through a colander and cooked in hot syrup.

 

 



SHALOM FROM SPIKE & JAMIE

 


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