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Recipes from Spike & Jamie

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Contents Disk 98

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

disk 98 JEWISH



























































































2 acorn squash (1 1/4 lb.)
2 Tbsp. melted margarine

1/4 cup raisins
1/4 cup sweet wine
3 medium apples
4 Tbsp. margarine
1/4 cup brown sugar
1 Tbsp. lemon juice

Halve the squashes and scoop out seeds and stringy interiors. Trim undersides so halves will sit flat. Brush cut surfaces with melted margarine and sprinkle with salt and cinnamon. Place in baking pan with cut sides down. Put 1/2 cup water in pan, or enough to just cover the bottom of pan. Bake squash 30 minutes in preheated 350~ oven.
While squash is baking, soak raisins in wine to plump. Chop apples to 1/2 inch cubes, peeled or unpeeled. In small frying pan melt margarine and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar and lemon juice.


When squash has cooked 30 minutes, turn cut sides up. Drain raisins, add to apple mixture. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.

Loaded with fruit, this dessert is cut and served as you would a cake, but the texture is that of a pudding. To keep the meal kosher when your menu includes meat, omit the whipped cream frosting and serve this with nondairy topping and the berry sauce. Begin the cake a day ahead.


2 cups water
2 cups frozen unsweetened boysenberries or blackberries (about 8 ounces)
1 cup sugar
1/4 cup Passover brandy
1 tablespoon fresh lemon juice
4 1/2 pounds Golden Delicious apples (about 9 medium-large), peeled,
cored, each cut into 12 wedges

1 13-ounce Passover sponge cake

2 cups sliced almonds, toasted
12 soft almond macaroons, finely crumbled (about 1 1/2 cups)
6 tablespoons (3/4 stick) unsalted margarine, melted, cooled
1/2 cup apricot preserves
2 tablespoons Passover brandy


1 1/2 cups chilled whipping cream
3 tablespoons sugar
Additional toasted sliced almonds


Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve syrup. Transfer apples to another bowl. Repeat cooking and draining with remaining apples.


Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.


Position rack in center of oven and preheat to 350°F. Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.


Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.


Place cake on baking sheet. Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)


Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.


Cut cake into wedges. Spoon reserved boysenberry sauce over. Serves 10 to 12.


4 Matzahs
1/2 tsp. salt
1/4 cup margerine
1/2 cup chopped nuts
1/2 cup raisins
3 eggs
1/2 cup sugar
1 tsp. cinnamon
2-3 apples, pared and chopped
Additional margarine as needed

Break matzah and soak until soft. Drain, but do not squeeze dry. Beat eggs with salt, sugar, margarine and cinnamon. Add matzah. Stir in chopped nuts and apples and raisins. Pour mixture into a greased casserole. Dot top with additional margerine. Bake in 350 degree oven for about 45 minutes.


2 lbs. beets
2 pieces flanken (short ribs of beef)
2 onions diced
2-3 cloves garlic
juice of 2 lemons
sugar and salt to taste

Clean and cube beets. Put in blender half full with water. Grate. Save water for soup. Put flanken in pot with onions and salt. When boiled skim off foam. Add the beets, cover and cook for about 2 1/2 hours. Add cloves of garlic, sugar, juice of lemons and cook for another 15 minutes.

Start preparing this at least a day ahead.


3 2 1/2-inch-diameter beets, trimmed


1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish


Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.


Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.


Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.


Here's a great combination of colors and flavors that add up to a pretty and refreshing seasonal finale.


Blueberries Sorbet
1 1-pound bag frozen unsweetened blueberries (about 4 cups)
1 cup sugar
1/2 cup medium-dry Concord wine (kosher for Passover)

Grapefruit Sorbet
5 medium-large pink grapefruit (about 4 pounds)
3/4 cup plus 1 tablespoons (or more) sugar
2 tablespoons vodka (kosher for Passover)


Fresh blueberries (optional)
Grapefruit segments (optional)


For Blueberry Sorbet:
Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.


For Grapefruit Sorbet:
Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.


Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.


Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)


Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments, if desired. Serves 8 to 10.





6 lamb shanks (about 1 pound each)
2 tablespoons olive oil
4 cups chopped onion
4 garlic cloves, minced
two 28-to-32-ounce cans tomatoes, drained and chopped
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 1/2 teaspoons crumbled dried rosemary
3/4 teaspoon ground allspice
1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh rosemary leaves


Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary. Serves 6.

Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink.


Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped


1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed


1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt

Fresh raspberries (optional)


For Vanilla Sugar:
Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)


For Compote:
Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about
5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)


For Cake:
Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and
1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add
1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.


Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.


Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon
2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.


Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired. Serves 8.


This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover.


1 pound (approximately) broccoli, cut up
2 carrots, sliced
1/4 cup oil
2 tablespoons wine or cider vinegar
1 tablespoon chopped chives (optional)
1 teaspoon dried parsley flakes, or 1 tablespoon chopped fresh
1 clove garlic, minced
1/2 teaspoon paprika
salt and pepper to taste

Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold. Serves four to six.


1 cup mashed potatoes
1/3 cup matzah meal
2 tbsp. potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp. black pepper
1/4 tsp. salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Cooking spray

Preheat the oven to 375 degrees.

In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.


Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot. Serves 6.


2 lbs. carrots - cooked & mashed
1/2C sugar
2 eggs - separated
1/3C margarine
2/3C potato starch

1. To carrots, add sugar, margarine, yolks & starch
2. Beat whites until stiff. Fold gently into carrots
3. Pour into greased pan or mold. Bake at 375' for 45 minutes
4. May be eaten hot or at room temp


2lb fresh carrots, boiled until soft
6 eggs
2/3 cup sugar
6 Tbsp matzoh meal
2 tsp vanilla
2 sticks butter, melted
dash of nutmeg
Topping (mix together):
6 Tbsp brown sugar
4 Tbsp butter, melted
1 cup chopped walnuts

Place carrots and eggs into food processor & puree. Add next 5 ingredients and process until smooth. Bake in greased 9x13 Pyrex pan at 350 degrees for 40 minutes. Add topping and bake for 5-10 minutes more. Can be made a day in advance.


12 Carrots - scraped
3 Medium Sweet Potatoes - peeled
10 Pitted Prunes
2-3 oz Orange Juice
pinch of nutmeg
3 Tbs Margarine
2 oz. Honey

Cut carrots into 1/2 " slices Cut sweet potatoes into 1/2" slices Boil until tender--not soft-- about 9 minutes Arrange evenly in a casserole dish with other ingredients
Cover with foil - bake at 350° for 30 minutes uncover-and bake another 8-10 minutes
serves 6-8






Boil a small cauliflower in salted water until tender (or use a package of frozen). Drain and mash well.


1/2 cup of matzah meal

two beaten eggs

1 Tbsp. of oil

salt & pepper to taste

Add to mashed cauliflower and beat very well. Heat oil in frying pan, drop batter by tablespoons and fry until brown on both sides.


3/4 cup water
1 Tbsp potato starch
1/4 cup sugar
1/3 cup honey
3-4 apples, peeled, cored and chopped into small pieces
1 cup chopped walnuts
1/4-1/2 cup white raisins
wine to taste

Mix water, potato starch, sugar and honey in a saucepan. Cook and stir until thick and clear. Cool. Prepare apples and nuts. Mix with honey mixture. Add cinnamon to taste.


Just before serving mix in wine by Tablespoon. Mix all of the above together.

Makes two cups.


Modified from a Yemenite Recipe

8 ounces Chopped Dates
1 Chopped Green Apple (cored)
1/2 Cup Chopped Nuts
1/3 Cup of Manischewitz Wine
2 Tablespoons Matzah Meal
3 Tablespoons Sesame Seeds
1 Teaspoon Ground Ginger
Dash of Cinnamon
Dash of Cayenne Pepper

Mix together, chill and serve.



(Combination of Syrian, Morrocan and Yemenite recipes)

1 cup pitted dates
1 apple, peeled
1/2 cup raisins
1/2 cup chopped walnuts
ginger juice (grate a fresh piece of ginger and squeeze the grated portion to extract the

sweet wine

Process peeled apple in food processor. Add remaining ingredients and process until smooth. Add ginger juice and wine to taste.

All measurements are approximate -- you really need to taste as you go. Also, feel free to add/substitute other dried fruits (e.g.,figs, apricots, prunes, etc), spices (e.g., cinnamon), and nuts.


The Greek-Sephardic Way

black raisins
almonds (two teaspoons)
walnuts (two teaspoons)
hazel nuts (two teaspoons)
chestnuts (two cooked)
apples (one or two)
dates (five)
figs (two)
prunes (two)
the peel of one orange
the juice of two oranges

Place the above salad ingredients in a food processor and mix them, until there is a smooth texture. Shape like meatballs, and when time to use them, pour the wine and mix well.






This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.


2 pounds white fish fillets (such as sea bass, orange roughy or red snapper), each about 1 inch thick
Coarse salt


3 large eggs, beaten to blend
1 cup unsalted matzo meal
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon coarse salt


1/4 cup (or more) vegetable oil


Lemon wedges Fresh cilantro sprigs


Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.


Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.


Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.


Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs. Serves 4-6


Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.


10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Pinch of coarse salt


1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 tablespoons matzo cake meal
2 tablespoons potato starch


5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer

Chocolate shavings (optional)
Fresh mint leaves (optional)


For Frosting:
Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours.


Meanwhile, prepare cake:
Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.


Combine egg whites and salt in large bowl. Using handheld electric mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions.


Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan on rack. Freeze cake just until firm, about 30 minutes.


Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup frosting over. Top with second layer. Spread 2/3 cup frosting over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about
4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.)


Cover top of cake with chocolate shavings and garnish with mint, if desired. Cut crosswise into slices and serve. Serves 8 to 10.

Because the torte is so rich, a small piece really satisfies. Start preparing this the day before you plan to serve it.


Unsweetened cocoa powder

1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice


1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)


8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt

1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


24 walnut halves


For Cake:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.


Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.


Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.


Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.


For Glaze:
Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.


Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.


Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve. Serves 16



1 quart cottage cheese
1 cup chopped nuts ( I prefer 1 1/4 cup of chopped almonds)
5 eggs beaten
1/4 cup melted butter
1 package onion soup mix
1 cup water

Combine all ingredients together and bake in a greased casserole dish for 1 hour at 350 degrees.


1 cup chopped nuts
1 medium onion chopped
1 cup crumbled soda crackers (for Pesach substitute matzah)
6 eggs beaten
1 large package of cream cheese, cut into small chunks

Mix ingredients together and form into patties. Brown in oil then place in baking dish and cover with tomato soup. Bake at 350 for 45-60 minutes.


This easy, delicious dish can be made in the most "bare bones" Passover kitchen. It requires no fancy utensils or measures. You can even use a disposable pan!


1-14 or 15 oz. jar/can of tomato sauce
3 whole full-size matzohs (slightly wet but not falling apart)
1-8 oz. container low-fat cottage cheese
1-10 oz. box frozen chopped spinach (defrosted and drained well)
1-8 oz. package shredded low-fat mozzarella
6 large fresh shitake mushrooms (stems removed)


Preheat oven to 350F
Lightly coat an 8" square pan (a disposable pan is fine) with 2 tablespoons of tomato sauce Place 1 matzoh in the pan. Top with 1/2 cottage cheese, all of the chopped spinach, 1/3 remaining tomato sauce, and 1/3 of mozzarella. Cover with a second matzoh, remaining cottage cheese, the shitake mushrooms, 1/2 remaining tomato sauce, and 1/2 of mozzarella. Top with third matzoh, remaining tomato sauce and mozzarella. Cover with aluminum foil and bake 45 minutes. Uncover and bake an additional 15 minutes. Serves 4



1 Jar of Tomato Sauce
1 Eggplant
8 cloves of garlic
2 onions
5 mushrooms
8 oz. of grated mozzarella cheese
1/2 cup of parmesan cheese
oregano, powdered garlic, hot pepper flakes and rosemary (dried)
5 pieces of Matzah
A food processor makes this very quick, but its not necessary


Cut up the eggplant into quarters and then slice very thinly, saute in oil until it reduces into mush. Cut and chop the onions, mushrooms and garlic all together and saute in oil, sprinkle in the spices, about a 1/4 tsp. of each, and mix all the eggplant and onions all together. Grate the cheese, and spray Pam into a small rectangular baking dish.

Pour some sauce into the dish and lay down some of the Matzah into the sauce, like noodles. Spread on the sauteed veggies, sprinkle on more spices, some parmesan cheese and more sauce. Continue this until you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 minutes, slice up and its like lasagna.

This frittata-like preparation, called maakouda, can be made with meat, chicken, fish or vegetables. Served hot or cold, it is a standard Tunisian hors d'oeuvre, but is also great for brunch, lunch or supper. The eggplant is broiled, not fried, so it does not absorb a lot of oil.


3 medium eggplants (about 1 pound each)

5 tablespoons olive oil
2 large onions, sliced
4 garlic cloves, minced


6 large eggs
3/4 cup coarsely chopped fresh parsley
1 teaspoon caraway seeds, crushed in mortar with pestle
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper


1 lemon, cut into wedges


Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.


Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside.


Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.


Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature. Serves 8.


3 cups boiling water
2 cups farfel
add 1 tbs salt
a little pepper
5 tbs melted fat
6 eggs

Mix water, farfel, salt and pepper cover and let stand until cool
Add fat, and eggs one at a time mix and bake muffins in a 450 oven for 20 minutes



Ideal for any spring occasion.


6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth


2/3 cup (packed) fresh spinach leaves


Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.


Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)


Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve. serves 8


1 1/2 TBS. white horseradish
1 pint Gefilte fish
1 tsp. lemon juice
dash pepper
8 oz. cream cheese, softened
1/2 TBS. salt

Drain fish and mash with fork. Add remaining ingredients and stir well. Chill before serving with matzo crackers.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.


2 12-ounce baskets strawberries, hulled, diced
3/4 cup sugar
3 tablespoons Passover brandy
1 tablespoon fresh lemon juice
Pinch of ground cloves


Matzo cake meal
2 cups husked toasted hazelnuts
1 cup sugar
1/8 teaspoon salt
Pinch of ground cloves
1 large egg
1/4 teaspoon almond extract


3 1-pint baskets strawberries, hulled, thinly sliced


For filling:
Combine all ingredients in heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan. (Can be prepared 2 days ahead. Transfer to small bowl, cover and refrigerate.)


For crust:
Position rack in center of oven and preheat to 350°F. Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt and cloves in processor. Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)


Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. (Can be prepared 3 hours ahead. Chill.)


Remove tart from pan. Cut into wedges and serve. Serves 12.

I was inspired to make this recipe after seeing a recipe for a similar batch in Joan Nathan's acclaimed Jewish Cooking in America (Knopf). Make this once and you will never buy it from the store again. I use a food processor for this (in two separate steps) but you can hand shred it. Wear carpenters glasses to save some tears and keep your kitchen window open. After the mitzvah making a homemade challah for Shabbat, this another one of those pinnacle Jewish recipes.

l large horseradish root, trimmed and peeled
2 medium beets, peeled
1/2-1 cup vinegar
4-5 teaspoons salt
1/2-3/4 cup sugar

Shred horseradish on food processor grater. Then shred beets (directly on top horseradish). Remove food from processor. Remove grater attachment and attach blade. Dump grated horseradish and beets in and process, adding vinegar, salt and sugar mid way, to make a pasty sauce. Stop machine, taste some horseradish on a piece of matzoh. Adjust seasonings and process to combine. Let it stand (it helps diffuse some of the "heat"). Chill before serving. Flavor will mellow as horseradish matures. Makes about 2 cups.



2 cups all-purpose flour
1 cup whole wheat flour
spring water

Preheat oven to 450 F. Line two large baking sheets with parchment paper.


Mix two flours together and add water until you have a soft, kneadable dough. Knead about five minutes. Let dough rest a couple of minutes.


Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat.


In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.


12 8-ounce tomatoes


1 1/2 pounds ground lamb
1 large onion, chopped
3/4 cup unsalted matzo meal
1/2 cup chopped fresh parsley
1/4 cup pine nuts
1 large egg
2 tablespoons chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric


Stand tomatoes on stem ends. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes. Sprinkle insides of tomatoes lightly with salt. Place tomatoes, cut side down, on paper towels and drain 20 minutes.


Preheat oven to 350°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish.


Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature. Serves 12.


6 eggs
2 cups of seltzer ( not club soda too much salt)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups matza meal or enough to make a mildly thick batter
Rapidly boiling water in medium stock pot
3 cans tomato sauce with mushrooms or you own favorite sauce

Mix first 5 ingredients till batter is loose. Cover with plastic wrap and refrigerate for 20 minutes. Make balls and drop into boiling water. Cook under low light until balls float and rise to top of pot. Approx. 20 minutes of cooking. Drain all balls and place in baking dishes or tinfoil pans into one or two layers but not more. Pour sauce over balls. Cover and bake in 350 degree oven until hot and bubbly. Serve with chicken, fish or beef


For each person use:
1 MATZO (Try whole wheat - they won't even notice!)
1 teaspoon BROWN SUGAR
1 shake of cinnamon

Break matzos in a large bowl, pour hot water over. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.

Melt a little butter or margarine in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones. Flip it when it starts getting crusty underneath (good luck flipping a whole one!). Cook through until well done but still soft. Serve immediately, with brown sugar to sprinkle. You'll have a great morning after that!







3 tablespoons super fine matzoh meal
milk to taste
sugar to taste

Place three tablespoons of matzoh meal in a bowl, sprinkle sugar over the top. Then pour milk over the top and stir. Stir to a consistency you like, thick or loose.

A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.


Matzo cake meal
1 cup water
1/2 cup (1 stick) unsalted pareve margarine, diced
2 tablespoons sugar
3/4 teaspoon kosher salt
1 cup matzo cake meal
4 large eggs
1 egg, beaten to blend (for glaze)


Pastry Cream:
3/4 cup sugar
5 tablespoons potato starch
1 tablespoon matzo cake meal
2 cups liquid nondairy creamer
5 large egg yolks
1/4 cup (1/2 stick) unsalted pareve margarine, diced
1 1-inch piece vanilla bean, split lengthwise
1 teaspoon grated lemon peel
2 tablespoons brandy (kosher for Passover)


Berry Sauce:
1 1/2 1-pint baskets strawberries, hulled
1 cup frozen unsweetened raspberries, thawed
1/4 cup sugar


2 1-pint baskets strawberries, hulled, halved


For Eclairs:
Preheat oven to 400°F. Line 2 heavy large baking sheets with foil. Grease foil; dust with matzo cake meal. Combine water, margarine, sugar and salt in heavy medium saucepan. Stir over medium-high heat until mixture boils. Add 1 cup cake meal and beat with wooden spoon until mixture comes together into ball, about 1 minute. Remove from heat. Using handheld electric mixer, add 4 eggs 1 at a time and beat until smooth after each. Transfer batter to pastry bag fitted with large (1/2- to 5/8-inch) plain round tip. Pipe out 3-inch-long logs onto prepared sheets, spacing evenly. Brush tops with glaze, using brush to smooth shape where necessary.


Bake pastries until firm and deep golden brown, reversing sheets halfway, about 35 minutes. Cut small slit in side of each pastry to allow steam to escape. (Can be made 1 week ahead. Freeze in heavy sealable plastic bags. Bake frozen pastries on baking sheet in 400°F. oven until hot and crisp, about 8 minutes; cool before using.)


For Pastry Cream:
Combine sugar, potato starch and cake meal in heavy medium saucepan; whisk to blend. Gradually whisk in nondairy creamer, then yolks. Add margarine, vanilla bean and lemon peel. Whisk over medium heat until very thick and just beginning to bubble, about 8 minutes. Whisk in brandy. Transfer to small bowl; discard vanilla bean. Refrigerate uncovered until cold, stirring occasionally, about 6 hours.


For Sauce:
Puree 1 1/2 baskets strawberries and raspberries in blender or processor. Strain. Mix in sugar, refrigerate until chilled. (Pastry cream and sauce can be prepared 1 day ahead. Cover, keep chilled.)


Cut off top third of pastries. Press down any dough in center. Whisk pastry cream to smooth if necessary. Fill bottom of each pastry with about 1 tablespoon pastry cream. Overlap 3 strawberry halves on cream. Arrange top of pastry over strawberries. (Can be prepared 6 hours ahead; refrigerate.) Arrange 2 éclairs on each plate. Serve with berry sauce. Makes about 24.

Orange syrup sweetens the cake and the fresh fruit that goes with it.


1 1/2 cups sugar
3/4 cup frozen orange juice concentrate, thawed
6 tablespoons water


1/2 cup plus 1 tablespoon matzo cake meal
6 tablespoons potato starch
1 teaspoon ground cinnamon
6 ounces pitted dates (about 1 1/4 cups), chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 cup walnuts (about 4 ounces), toasted, coarsely chopped


6 tablespoons (3/4 stick) unsalted pareve margarine, melted, cooled
6 large eggs, separated
1 1/2 tablespoons grated orange peel
1/2 teaspoon salt
1/4 cup sugar

8 to 10 oranges


For Syrup:
Combine sugar, orange juice concentrate and water in heavy medium saucepan. Stir over medium heat until sugar dissolves; bring to rolling boil. Pour syrup into small bow. Refrigerate uncovered until cold and thickened, about 3 hours. (Can be prepared 3 days ahead. Cover and keep refrigerated.)


For Cake:
Preheat oven to 350°F. Grease bottom of 9x9x2-inch baking pan. Combine 1/2 cup cake meal, potato starch and cinnamon in small bowl; whisk to blend. Combine dates and remaining 1 tablespoon cake meal in medium bowl. Toss to coat and separate pieces. Mix chocolate and nuts into dates.


Beat margarine and 1 cup orange syrup in large bowl until blended. Add egg yolks
2 at a time, beating well after each addition. Beat in orange peel, then dry ingredients; stir in date mixture. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold large spoonful of whites into batter to lighten. Fold in remaining whites in 3 additions.


Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)


Using small sharp knife, cut all peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Chill until ready to serve.


Brush some of remaining orange syrup over cake. Cut cake lengthwise into 4 equal strips. Cut each strip into 3 diamonds (reserving remaining cake for nibbling). Place cake on platter. Mix enough of remaining orange syrup into oranges to sweeten to taste. Serve cake with fruit. Serves 12.

While this cake tastes delicious on its own, enhance it with dollops of whipped cream or nondairy topping and a few orange segments.


1 10-ounce package pecans
1/2 6-ounce package Marble or Plain Mandel Cuts (Passover cookies)
2 cups sugar
7 1/2 tablespoons potato starch
5 teaspoons ground cinnamon

7 large egg whites
1/2 teaspoon salt
7 large egg yolks
3 tablespoons finely grated orange peel (3 to 4 oranges)
3 tablespoons frozen orange juice concentrate, thawed
1/4 cup (1/2 stick) unsalted margarine, melted, cooled
Orange segments (optional)
Whipped cream or nondairy topping (optional)


Position rack in center of oven and preheat to 350°F. Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.


Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.


Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)


Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve. Serves 12.


The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.


Matzo cake meal for dusting
1 1/4 cups sugar
3/4 cup water
3 large egg whites at room temperature
3 cups finely grated unsweetened (desiccated) coconut (8 oz)


Special equipment: a standing electric mixer, a candy thermometer


3Preheat oven to 325°F. Grease 2 baking sheets and dust with cake meal, knocking off any excess.


Make meringue: Cook sugar and water in a small heavy saucepan over low heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it reaches soft-ball stage (or registers 238°F on a candy thermometer).


While syrup boils, beat whites in standing mixer on low speed until stiff peaks form. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed. (Be careful not to let syrup touch beaters when pouring, or it will spatter and harden.) Continue to beat until meringue is room temperature.


Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1 inch apart on baking sheets. Shape mounds into pyramids with wet fingertips.


Bake macaroons 1 sheet at a time in middle of oven 12 minutes, or until just firm enough to be removed from baking sheet without losing their shape. Carefully transfer to a rack to cool. (Macaroons will harden as they cool.) Makes 60 cookies.


Cooks' note: Macaroons keep in an airtight container 1 week.



For brownies
6 oz bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (3 oz)


For glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder (not Dutch process)
1/3 cup sweet red kosher wine such as Concord
2 oz bittersweet or semisweet chocolate, chopped 3/4 stick (6 tablespoons) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces


16 walnut halves


Make brownies: Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.


Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.


Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.


Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.


Make glaze: Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.


Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts. Makes 16.

Cooks' note: • Brownies keep in an airtight container 1 day.



16oz.cottage cheese
1/2 teas. sugar
4 eggs
2 cups of matza meal or enough to make a semi-thick batter
1/4 cup of oil

In a large bowl mix first 4 ingredients into a batter (batter will be slightly lumpy because of cheese). Heat oil in large frying pan. Drop spoonfuls into oil to make pancakes. Flip when lightly brown. Remove from oil and let drain. Serve with sour cream or applesauce.


Kosher for Passover

purchased sponge cake or marble cake (or homemade)
1 -2 eggs, beaten
Butter (1 tbsp)

Cut cake into slices of bread about one inch thick. Preheat butter in frying pan over low heat. Dip each side of the cake into beaten egg mixture. Place the cake dipped in egg mixture in the frying pan and brown on both sides. This is delicious and tastes just like regular French toast!





1 cup water
1/2 cup oil
4 eggs
2 cups medium matzo meal
Tablespoon of sugar
Teaspoon of salt

Boil oil and water together. Whilst boiling stir in matzo meal. Add the beaten eggs and sugar and salt. Mix well. Stand the mixture in a refrigerator until the mixture hardens. Then make into balls. Cook in the oven at 325 degrees F. for about 1 hour.

This traditional sponge cake is rippled with cinnamon-sprinkled apples.


1/2 cup matzo cake meal
1/4 cup potato starch
6 large eggs, separated, at room temperature
3/4 cup plus 1 tablespoon sugar
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 Golden Delicious apples, peeled and thinly sliced


Preheat oven to 325°F.


Make batter: Sift cake meal with potato starch.


Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.


Stir in zest and juice.


Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.


Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.


Assemble cake: Stir together remaining tablespoon sugar and cinnamon.


Spoon one third of batter into an ungreased 9-inch springform pan.


Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batter and remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.


Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely. Cooks' note: • Cake may be made 2 days ahead and chilled, covered. Serves 8 to 10.


2 eggs separated
3 Tablespoons oil
1/2 cup buttermilk
1/4 cup sugar
1/3 cup matzah cake meal
1/8 cup potato starch

Beat egg whites with an electric beater until soft peaks form. Gradually add sugar and continue beating until stiff peaks, but not dry. Using same beaters, beat egg whites with oil until light, about 5 minutes. Add milk, continue beating.


Gradually add dry ingrediants. Batter will be thick. Fold in egg whites in two batches.

Pour batter into prepared waffle iron. Will make about 4 waffles. This batter can also be used for griddle pancakes.



12 ounces Calimyrna figs, stemmed, chopped
1 cup water
6 tablespoons sugar
1 tablespoon chopped peeled fresh ginger
1 tablespoon fresh lemon juice
1 teaspoon (packed) grated lemon peel

Matzo cake meal
2 cups (generous) pecans (about 8 ounces), toasted, cooled
3/4 cup sugar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 large egg


4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Melted bittersweet chocolate (optional)
Pecan halves (optional)


For Filling:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium, cover and cook until figs are very tender, about 35 minutes. Uncover and simmer until liquid is absorbed and filling is thick, stirring occasionally, about 5 minutes.


Transfer filling to processor. Using about 5 on/off turns, process just until mixture holds together. Transfer to small bowl; cool filling. (Can be prepared 3 days ahead. Cover and refrigerate.)


For Crust:
Preheat oven to 350°F. Place 13 3/4x4-inch rectangular tart pan with removable bottom onto waxed paper. Trace outline of pan bottom on paper; set paper aside. Line pan with heavy-duty foil. Grease foil; dust with matzo cake meal. Combine 2 cups pecans, sugar, ginger and salt in processor; finely grind nuts. Add egg and process until moist clumps form. Using moistened fingertips, press 1 cup dough over bottom and up sides of prepared pan (crust will be thin). Bake crust until puffed and dry looking, about 14 minutes. Transfer pan to rack; press bottom of crust lightly to flatten. Cool crust completely. Maintain over temperature.


Stir 4 ounces chocolate in top double boiler set over simmering water until melted. Spread over bottom of crust. Spoon 1 3/4 cups filling over chocolate (reserve remaining filling for another use).


Press remaining dough over traced rectangle on waxed paper, filling outline completely. Using paper as aid, turn dough rectangle over onto tart, aligning carefully; peel off paper. Pinch edge of crust and top dough together to seal.


Bake tart until top is golden and dry looking, about 28 minutes. Cool tart completely in pan on rack. (Can be prepared ahead. Wrap in foil and store 1 day at room temperature or refrigerate up to 5 days.) Push up pan bottom to release tart. Peel off foil from bottom.


If desired, dip spoon into melted chocolate and drizzle in zigzag pattern over tart; then dip pecan halves halfway into melted chocolate and arrange decoratively around edge. Chill until chocolate sets, about 30 minutes. Serve tart cold or at room temperature.


Serves 10 to 12.



3 lbs cabbage shredded
6 eggs separated
6 Tbsp melted margarine
1/2 tsp salt
2 Tbsp sugar
1 Tbsp lemon juice
1/2 cup matzo meal

Boil cabbage for 25 minutes and drain. Add egg yolks, margarine,, salt, sugar and lemon juice. Mix matzo meal with beaten egg whites and fold into cabbage mixture. Bake at 350 degrees in a greased pan until brown.


Horseradish, which is found on the traditional seder plate, is used here with terrific results.


30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt


1 6-pound well-trimmed boneless beef rib roast


Beet, Red Onion and Horseradish Relish


Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.


Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.


Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.


Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with beet relish. serves 8





1 7-pound roasting chicken
6 tablespoons olive paste (olivada)
2 bay leaves
Olive oil
4 tablespoons fresh thyme leaves


4 medium russet potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1/2 cup Kalamata olives

Fresh thyme leaves


Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.


Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.


Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately. Serves 4.



1/2 cup plain low-fat yogurt
4 teaspoons drained prepared horseradish
2 tablespoons chopped fresh chives
2 6-to 8-ounce 3/4-inch-thick salmon steaks

Whole fresh chives


Preheat oven to 350°F. Lightly oil 9-inch glass pie plate.


Combine yogurt, horseradish and chives in small bowl. Season with salt and pepper. Season salmon lightly with salt and pepper. Spread 1 tablespoon yogurt mixture over each salmon steak. Arrange salmon in prepared dish.


Bake salmon until just cooked through, about 18 minutes. Transfer to plate. Garnish with chives. Serve, passing remaining yogurt mixture as sauce. Serves 2.




1 pound asparagus, trimmed
1 large boiling potato (about 1 pound)
four 6-ounce red snapper fillets with skin
2 teaspoons olive oil
2 teaspoons fresh lemon juice, or to taste


Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.


Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.


Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.


Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.


Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side. Makes 4 servings.


Cooking spray
2 tsp. oil
4 matzahs
4 egg whites
1/2 tsp. onion powder, or to taste
1/4 tsp. salt
1/8 tsp. black pepper

Coat a large nonstick skillet or griddle with cooking spray and add 1/2 tsp. of the oil . Heat the skillet over medium-high heat until very hot. Meanwhile, moisten the matzah with cold water and crumble into a bowl. Add the egg whites and seasonings.
Spoon half the mixture into the hot skillet or griddle as one large pancake and brown. With a wide spatula, lift the matzah an add another 1/2 tsp of oil. Turn to brown the other side. Repeat with remaining mixture and oil. Serves 4.


6 carrots, grated
2 apples, grated
1 can pineapple bits, drained, reserve juice
1/2 - 1 Cup yellow raisins
1/2 Cup matzo cake meal
1 Cup matzo farfel, softened with a little water
2 eggs
1/3 Cup oil
1/3 Cup water
1/2 Cup sugar
cinnamon for topping

In large bowl, combine carrots, pineapple, apple and raisins.

In medium bowl, combine reserved juice, eggs, sugar, oil and water; whisk together and whisk in cake meal. Mix in farfel. Combine with fruit mix, and pour into oiled 9x9 inch pan. Sprinkle with cinnamon. Bake 1 hour at 325 degrees.


This dairy bread pudding-like custard baked between layers of matzo is delicious for brunch or dessert.


3 (6-inch-square) matzos
1 lb cottage cheese
3 large eggs
7 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup pecans, chopped (2 oz)
1/3 cup raisins 1/2 stick (1/4 cup) unsalted butter, melted


Accompaniment: sour cream (optional)


Preheat oven to 325°F.


Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.


Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.


Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.


Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm. Serves 6.


Loosely translated from the Yiddish, tzimmes means "a fuss over something," but in culinary terms, it's commonly a casserole of various fruits, vegetables and/or meats.


2 large red-skinned sweet potatoes (yams; about 1 1/2 pounds)


1 1/4 cups unsalted matzo meal
5 large eggs
12 tablespoons (1 1/2 sticks) unsalted pareve margarine
2 1/2 tablespoons sugar
1 3/4 teaspoons coarse salt
1 1/4 teaspoons ground ginger


3 cups apple juice
1 6-ounce package dried apricots
1 cinnamon stick, broken in half
1/3 cup apricot jam


Chopped fresh mint


Pierce potatoes with fork. Microwave on high until tender, turning once, about 10 minutes. Cut in half. Scoop out enough potato to measure 1 1/4 cups; cool.


Process 1 1/4 cups potato and matzo meal, eggs, 2 1/2 tablespoons margarine, sugar, salt and ginger until blended. transfer mixture to bowl. Cover and chill until firm, about 4 hours or overnight.


Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls.


Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes. Using slotted spoon, transfer to clean sheet of foil. Repeat with remaining matzo balls in 2 batches. Let stand until firm, at least 30 minutes.


Melt 5 1/2 tablespoons margarine in heavy large skillet over medium-high heat. Add half of matzo balls; sauté until beginning to brown, about 4 minutes. Transfer to 13x9x2-inch glass baking dish. Repeat with remainind matzo balls.


Bring juice and apricots to boil in small saucepan. Remove from heat. Cover; steep until apricots are tender, about 10 minutes. Drain juice into medium saucepan; add cinnamon. Add 4 tablespoons margaine and jam. Simmer over medium heat until reduced to 3/4 cup, about 15 minutes. Return apricots to sauce. (Matzo balls and sauce can be made 2 hours ahead. Cover loosely; let stand at room temperature.)


Preheat oven to 350°F. Spoon sauce over matzo balls. Bake until heated through, about 20 minutes. Top with mint. Makes 8 servings.

(Polish Style Apparently)

According to my mother-in-law, Shirley Posluns, this recipe is sweeter than most - and to me, more flavorful. Because it is a touch sweet, you can use tons of horseradish on it - and the flavor balance will be perfect. She likes this combination of fish and recommends that the whiter the fish, the prettier and sweeter the resultant gefilte fish. Names in regions for fish, as well as available varieties might vary. Just tell your fishmonger what you are making and what style fish the recipe calls for, and he can make suggestions or substitutions.




Fish Bones from fish store
2-3 Carrots
2 celery ribs
2-3 small onions
2-3 teaspoons salt
1/3 cup sugar

Gefilte Fish

1 pound dore, ground
1/2 pound whitefish, ground
1/2 pound pike, ground
2 eggs
l medium minced onion
l large minced carrot
l stalk minced celery
1/3 cup matzo meal, about
1 cup ice water, about
2 1/2 tsp. salt
1/2 - 3/4 tsp. black pepper
1/2 - 3/4 cup sugar

Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions


Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. [Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).]


If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.


Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.


NOTE: Gefilte dish mavens use the "taste and spit method" for seasoning the raw fish. You don't want to ask. Some people will find this recipe too sweet - but the next year, at seder, they will beg for the recipe!


4 Matzohs
4T oil or chicken fat
5 Eggs
1 lge. onion
4t chopped fresh parsley
1C Matzoh Meal
1T Salt
1t Pepper
1/2 t Ginger
1/2 t Nutmeg

Soak the matzohs several minutes in warm water and drain. Heat the oil/fat and add onions. Fry until brown. Add matzohs and stir around until they leave the side of the frying pan clean. Remove matzohs into a bowl and add seasonings, eggs, parsley and enough matzoh meal to make a soft dough.

Place a cover over the bowl and put into fridg for about 2-3 hours. With wet hands, form into balls and throw into either salted water or a mix of chicken broth and water until they float to the top.



1 1/2 cups hazelnuts (8 oz), toasted
1/4 cup matzo cake meal
1 cup sugar
4 large eggs, separated, at room temperature
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
Warm sweet chocolate glaze


Preheat oven to 350°F. and grease a 9-inch springform pan.


Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.


Make cake: Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste. 3Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.


Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks. In 3 batches, alternately fold nut mixture and whites into yolk mixture. Spoon batter into pan and smooth top.


Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.)


Glaze cake: Invert cake onto a rack set over a shallow baking pan. Carefully loosen bottom of pan and remove. Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly. Chill until glaze is set, about 5 minutes. Serves 8


Cooks' note:
• Cake keeps, covered and chilled, 1 day. Bring to room temperature before serving.


Fruit - such as kiwi, orange, pineapple and berries - is a nice garnish for this cake. If you like, puree some of the berries with sugar to make a colorful sauce.


1 1/2 cups sugar
1/2 cup matzo cake meal
1/2 cup potato starch
1 1/2 vanilla beans, chopped
1/2 teaspoon coarse salt


7 large eggs, separated
2 tablespoons vegetable oil
2 tablespoons brandy


Chocolate Sorbet


Preheat oven to 350°F. Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve.


Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add 3/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions.


Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube pan onto narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake in pan.)


Cut around pan sides to loosen cake. Cut into wedges; serve with sorbet. 8 Servings.


This is an impressive centerpiece dish that is perfect for Passover, or any other family celebration, and also happens to be very easy to make. Just follow our step-by-step recipe, which was created by Selma Brown Morrow, an assistant food editor at Bon Appétit. The brisket is enhanced with a sauce of white wine and caramelized onions that provides rich flavor, while an assortment of baby vegetables is cooked with thyme and honey for a light complement to the meat.


Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.

Caramelized-Onion and Wine-Braised Brisket with Glazed Vegetables


Serves 8-10


4 cups canned low-salt chicken broth
1 750-ml bottle dry white wine
1/2 cup brandy


1/3 vegetable oil
2 pounds meaty beef neck bones
3 1/2 pounds onions, thinly sliced
4 large celery stalks, sliced
1 1/2 teaspoons whole allspice
6 garlic cloves, chopped
2 teaspoons dried thyme


1 4 1/2- to 5-pound flat-cut brisket
3/4 cup chopped canned tomatoes


1 tablespoon tomato paste


Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.
Preheat oven to 325°F. Heat oil in large Dutch oven over high heat. Add bones; sauté until well browned, turning occasionally, about 12 minutes. Transfer bones to bowl. Add onions, celery and allspice to Dutch oven. Season with salt; cook until onions are golden, stirring often, about 25 minutes. Continue cooking until onions are deep dark brown, scraping bottom of Dutch oven and stirring often, about 15 minutes more. Add garlic and thyme; sauté 5 minutes. Transfer onion mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven. Bring to boil, scraping up browned bits; transfer to roasting pan.


Season brisket generously with salt and pepper. Add to Dutch oven and brown over high heat, about 5 minutes per side. Place brisket, fat side up, on onion mixture in roasting pan; surround with bones. Add remaining broth mixture and tomatoes to Dutch oven; bring to boil, scraping up brown bits. Pour mixture over brisket.


Cover roasting pan tightly with heavy-duty foil and place in oven. Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hours. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 day or up to 3 days.

Scrape fat from top of pan juices; discard fat. Transfer brisket to cutting board, scraping gelled juices off brisket back into roasting pan. Bring contents of roasting pan to simmer. Discard bones. Pour contents of roasting pan into coarse strainer set over large bowl.

Press on solids to release as much liquid as possible. Puree solids in processor, using on/off turns. Mix enough puree into juices in bowl to form thick sauce. Add tomato paste and whisk to blend. Pour sauce into medium saucepan and simmer until heated through. Season with salt and pepper.

Slice brisket thinly across grain at slight diagonal angle. Arrange slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with foil.


2 1/2 pounds mixed baby vegetables
(such as zucchini, crookneck and pattypan squashes,
turnips, carrots and new potatoes)
8 red boiling onions


Bring large pot of salted water to boil. Add all squashes, turnips and carrots and cook until crisp-tender, about 6 minutes. Using slotted spoon, transfer to large bowl. Add potatoes to boiling water and cook until just tender, about 12 minutes. Using slotted spoon, transfer potatoes to same bowl. Add onions to boiling water and cook until almost tender, about 4 minutes. Drain and cool slightly. Peel onions; add to same bowl.


1/4 cup (1/2 stick) margarine
1/4 cup honey
1 teaspoon dried thyme
10 ounces cherry tomatoes
4 ounces asparagus tips or sugar snap peas


Preheat oven to 350°F. Bake brisket until heated through, about 30 minutes.


Meanwhile, boil margarine, honey and thyme in heavy large skillet over high heat until syrup is reduced to 1/3 cup, stirring often, about 5 minutes. Add cooked vegetables, tomatoes and asparagus; toss until heated, about 5 minutes. Season with salt and pepper.


Arrange brisket platter. Bring remaining sauce to simmer. Arrange vegetables around brisket. Serve, passing remaining sauce separately.


one box farfel (1 box)
5 or 6 pieces of egg matzo
1/3 cup grape wine
2 large heaping tablespoons of grape jelly
4 apples(sliced thin)
4 large eggs or 2 egg beaters and 2 eggs, or three egg beaters and two egg whites
1 cup raisins
1/2 cup sugar and cinnamon

Put farfel and egg matzo in large pot with hot water. Drain. Add cold water and drain once again. Add beaten eggs and all other ingredients. Mix well and fold into large greased glass pan. Bake at 350 degrees for 40 min.



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