Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 99

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 99 JEWISH

APPLE CAKE

BRISKET II

CHICKEN IN ORANGE SAUCE

CHOCOLATE ALMOND TORTE

CHOCOLATE BERRY NUT TART

CHOCOLATE ESPRESSO TORTE

CHOCOLATE MOUSSE CAKE II

CHOCOLATE MOUSSE CAKE

CHOCOLATE PRUNE TORTE

COCONUT MACAROONS

CREAM CHEESE BROWNIES

FORGOTTEN COOKIES

GRATED CHOCOLATE PASSOVER CAKE

HAZEL NUT ALMOND CAKE

HONEY GOLDEN CHICKE1

HONEY GOLDEN CHICKEN

JIFFY COOKIES

LEMON CURD TART

LIGHT AS AIR PASSOVER NUT CAKE

MATZOH MEAL APPLE CAKE

MINIATURE POTATO KNISHES

MOCHA ROLL CAKE

MOCK CHOPPED LIVER

MOCK OATMEAL DROP COOKIES

MUSHROOM AND ONION MATZOH KUGEL

ORANGE CARROTS

PASSOVER BLONDIES

PASSOVER BROWNIES II

PASSOVER BROWNIES

PASSOVER CHEESE PIE

PASSOVER CHICKEN COATING

PASSOVER CHIP COOKIES

PASSOVER CHOCOLATE BROWNIES

PASSOVER CHOCOLATE MACAROONS

PASSOVER CHOCOLATE NUT TORTE

PASSOVER CUPCAKE BLINTZES

PASSOVER HONEY NUT CAKE

PASSOVER JAM BUTTONS

PASSOVER KUGEL

PASSOVER LEMON TORTE

PASSOVER MASTER BARBECUE SAUCE

PASSOVER NOODLES

PASSOVER NUT CAKE III

PASSOVER RASPBERRY JAM CAKE

PASSOVER VEGETABLE PUFFS

PASTELLI

PECAN PIE FOR PESACH

PESACH SPINACH PIE

POTATO LATKES

QUICK PAN FRIED SPINACH FRITTATAS

ROAST CHICKEN WITH CINNAMON

SALMON CROQUETTES

SALMON PIE

SEPHARDIC MATZAH SPINACH PIE

SPINACH CASSEROLE

SWEET AND SEDERY POT ROAST

SWEET AND SOUR MEATBALLS II

SWEET AND SOUR MEATBALLS

TOLL HOUSE COOKIES FOR PESACH

TUNA IN A GREEN PEPPER BOAT

VEGETABLE KUGEL

WALNUT CAKE FROM BUBBI

YELLOW PASSOVER CAKE

ZUCCHINI QUICHE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

APPLE CAKE
This is like a coffee cake and can be served as dessert or a snack.

cake:

3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled & sliced (Granny Smiths are best)


Topping:
1/3 cup chopped walnuts
1/2 cup sugar
2 tsp. cinnamon


In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light. Add the cake meal and mix well. Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan. Distribute half the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples. Combine topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350~ oven for approximately 1 1/2 hours. You can double the recipe and bake in a 9x13 pan.

BRISKET II


1 lst Cut Brisket of Beef
1 Cup Ketchup
1 Pkg Onion Soup Mix
4 Medium onions-sliced
1 10-ounce bottle ginger ale
1/2 Cup (Kosher for Passover) Red Wine


In the bottom of a Dutch Oven, slice the onions. Place brisket on top. Add ketchup, onion soup mix, ginger ale and wine. Cook for 2-2 1/2 hours until fork tender.

Cool and slice. Note: May be made ahead and frozen. May be simmered on top of the stove or placed in a 350 degree oven for the same time. If you want more gravy, you can add more ginger ale or water.

CHICKEN IN ORANGE SAUCE


6 4-oz. chicken breast halves, skinned
3 tbsp. orange juice concentrate, thawed
1 cup defatted chicken broth or water
3 whole cloves
1 3-inch cinnamon stick
1/8 tsp. black pepper
Pinch cayenne pepper to taste
1 1/2 tsp. potato starch
Orange slices for garnish
Parsley sprigs


In a nonstick skillet, over medium-high heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15-20 minutes.
Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside.

 

With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6.

CHOCOLATE ALMOND TORTE

WITH STRAWBERRY SAUCE


1 1/4 cup sugar
1 cup margarine, softened
4 eggs, separated
2 1/4 cups almonds, sliced, blanched
7 oz. unsweetened chocolate

Preheat oven to 300.

Sauce:


2 cups strawberries, frozen, unsweetened
1 cup sugar

Line the bottom of a 9 inch spring form pan with wax paper; grease paper. With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.

 

In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

 

Sauce: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

 

Place sauce on plate. Place torte on top. Garnish with fresh strawberries.

 

 

CHOCOLATE BERRY NUT TART


1 1/4 Cup ground walnuts
1/c ground pecans
3 tbsp butter or margarine, melted
1/3 cup sugar
semi-sweet chocolate
strawberries or raspberries


Make a crust using the nuts, margarine and sugar (amounts are approximate--you may need to add a little more of one ingredient or another, depending upon how sweet you want the shell, how large your pan is, etc). Press into a pie, tart or quiche pan. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool. Melt chocolate. Brush on bottom and sides of cooled tart crust. Arrange berries decoratively on crust before chocolate hardens. Drizzle melted chocolate over berries.


This can be served during the year, as well as at Passover.

CHOCOLATE ESPRESSO TORTE FOR PASSOVER


1 cup butter or margarine
1 cup sugar + 1 Tbsp. sugar
1 cup espresso + 2 Tbsp. espresso **
16 oz. semisweet chocolate (large package)
6 eggs, plus
6 egg yolks
confectioner's sugar (garnish)


NOTE: can use margarine if good quality
** : brewed espresso or very strong coffee


Preheat oven to 325~. Grease 9" springform pan. Place wax paper on bottom of pan. Grease and flour (use Passover cake meal to dust the pan); set aside.

 

Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolves. Pour hot liquid over chocolate and stir until dissolved; set aside. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan.

 

Bake for 1 hour; edges should crack slightly. Remove from oven and cool; cover and refrigerate. Remove from pan and sprinkle with confectioner's sugar (must be kosher for passover)

 

IMPORTANT: this cake is rich and has no flour. It is almost as creamy as cheesecake. You should only serve tiny thin slices. When you remove this cake from the oven it looks like it is NOT set; and it isn't. It MUST go in the refrigerator at least for 12 hours; MAKE AHEAD OF TIME.

CHOCOLATE MOUSSE CAKE


7 oz. sweet chocolate
1 stick unsalted butter, melted
7 eggs, separated
1 cup sugar
1 tsp. vanilla
1/8 tsp. lemon juice


Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9" spring form pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove spring form sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

CHOCOLATE MOUSSE CAKE II

(Parve)


5 oz Bittersweet Chocolate
3 Tablespoons of water
1 teaspoon of instant coffee
1 Tablespoon of Margarine
3 Eggs
2 Tablespoons of Sugar

Melt Chocolate, water, coffee and Margarine together. Cool slightly. Separate the eggs. Beat egg yolk. gradually add 1 T of sugar Add egg yolks to the chocolate mixture. Beat egg whites. Gradually add 1 T of sugar and beat till egg whites stiff. Gently add to Mousse. Refrigerate. You can also whip some Parve whip cream (Rich) and spread on top if you want a real treat.

CHOCOLATE PRUNE TORTE


6 large egg whites at room temperature
1/2 cup plus 1 tablespoon sugar
1 1/2 cups toasted walnuts, chopped
1 1/4 cups pitted prunes, chopped (9 ounces)
9 ounces bittersweet chocolate, ground fine in a food processor


Line the bottom of a greased 10" spring form pan with wax paper. Grease the paper and sprinkle the pan with cake meal, shaking out the excess.

 

In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. Add the sugar, a little at a time, beating until the whites until they hold stiff glossy peaks.

 

Fold in the walnuts and the prunes. Add the chocolate, and fold it into the mixture gently but thoroughly. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes.

 

Let the torte cool in the pan on a rack. Run a thin knife around the edge of the pan and remove the side. Invert the torte onto a cake plate, discarding the wax paper. Chill the torte, covered, for 1 hour. May be made 2 days in advance and kept covered and chilled.

 

COCONUT MACAROONS


1 egg
2 Tbs. sugar
pinch of salt
3.5 oz. Baker's Shredded Coconut

Blend first three ingredients until creamy. Stir in coconut. Place spoonfuls on a greased cookie sheet. Bake in a pre-heated 350 degree (F) oven for 15 minutes. Remove immediately from tray.

CREAM CHEESE BROWNIES


1/4 cup butter (or unsalted margarine)
1/3 cup soft cream cheese (NOT the whipped kind)
1 cup sugar
2 beaten eggs
1/2 cup matzah cake flour
3 ounces bittersweet chocolate, melted & cooled
2 Tbsp. potato starch
1 cup finely chopped nuts

Cream butter, cream cheese. Add sugar and eggs, mix well. Stir in cake flour, potato starch, cooled chocolate, chopped nuts (reserving some nuts for the top). Spread batter in buttered 9x9 inch pan. Sprinkle reserved nuts over top. Bake at 325~ for 30 minutes. Cut into squares while warm.

FORGOTTEN COOKIES


2 egg whites
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1 cup broken pecans
1 cup choc. chips


Preheat oven to 350. Line 2 cookie sheets with foil.

With electric mixer, beat egg whites until peaks begin to form. Add sugar slowly. Add vanilla & salt & beat until everything is very still and very shiny. Fold in pecans and choc. chips. Drop by tsp. onto the prepared cookie sheets & place in preheated oven. Turn off the oven and forget the cookies until the next morning.

GRATED CHOCOLATE PASSOVER CAKE


9 eggs, separated when cold and left to come to room temp.
l-l/2 c. sugar
l/4 c. matza cake meal
l/4 c. potato starch
l-2 (6 oz.) bitter, semi or your choice chocolate bars, grated(2/3c)


You need 2 bowls, a small one for the yolks and a large one for the whites in which you will mix cake. Beat egg whites until stiff with an electric mixer. Beat in sugar l tablespoon at a time. Add one yolk at a time continuing beating at a lower speed. Mix together in a bowl the dry ingredients and gently sprinkle a little over the top of the egg mixture, carefully folding in thoroughly.

 

Pour into an ungreased tube pan and bake for l hour at 350 degrees. (No slamming of doors or yelling please!) Remove from oven and cool upside down over a towel (paper works great). When cool, carefully cut around the outside of the pan and don't forget; the center needs to be cut around as well. Pull out the cake with the center funnel and cut between the bottom of the cake and the pan. Lift onto a platter.

 

This cake is very easy to prepare and is eaten quickly. You can wrap well in plastic wrap and the in tin foil. This cake freezes well.

 

[My family and friends enjoy this so I can never make just one or two. Buy and grate several chocolate bars and put in a covered container so that whenever you need the 2/3 c. it is readily available.]

HAZEL NUT ALMOND CAKE

WITH RASPBERRY COULIS


1 cup hazel nuts
2/3 cup whole unblanched almonds
1/4 cup matzo meal
1 cup superfine sugar
4 large eggs, separated
1 1/2 tspn. grated lemon rind


Sauce
6 cups fresh raspberry or 2 12 oz packages, frozen unsweetened raspberries
3/4 cup sugar

Preheat oven to 350 degrees. Toast hazel nuts in baking dish for 8 minutes. Rub with paper towels to remove skins and cool completely. Grease 9 inch springform pan with margarine and coat with matzo meal. Grind hazel nuts, almonds and matzo meal and 1/4 cup sugar. Beat egg yolks with 1/2 cup sugar at high on electric mixer. Beat in lemon rids until blended and light and fluffy. Set aside.

Beat egg whites with 1/2 cup superfine sugar and pinch of salt in electric mixer on high until stiff peaks form. Approx. 2 min. Alternatively fold egg whites and nut mixture into yolk mixture in three batches. transfer to baking dish and bake for 35 minutes. When cool enough to handle loosen from pan and turn out onto cooling rack.

 

Sauce
Puree frozen/fresh berries and sugar in food processor. Heat until smooth throughout and strain through fine sieve. Garnish cake with fresh raspberries and drizzle with coulis.

HONEY GOLDEN CHICKEN

SABRA STYLE


1 chicken, cut into serving pieces
1/2 lemon
2 teaspoons ground ginger
salt to taste
1/3 cup oil
1/4 cup honey

Rub chicken pieces with lemon. Sprinkle with 1 teaspoon ginger and salt. Combine oil, honey and remaining ginger and brush the chicken with this mixture. Roast it in a moderate oven (350 F) for 1 1/2 - 2 hours, basting occasionally with honey mixture.

JIFFY COOKIES


4 eggs
1/2 Cup Peanut Oil
1 Cup Sugar
1 1/2 Cups Cake Meal
Pinch of Salt
1 tsp. Lemon Juice

Mix all ingredients together and let stand 10 minutes. Drop from spoon onto greased cookie sheet. Sprinkle with sugar and cinnamon combined. Decorate with white raisins, maraschino cherries, nuts, or leave plain. Bake at 350 for 10 minutes.

LEMON CURD TART


Crust:
10 oz. crushed mandelbrot, Add 3 Tablespoons melted butter or margarine. blend and press into a 10 inch tart pan. Freeze until ready to assemble tart.


Filling:

5 egg yolks

1/2 cup sugar

1/4 cup lemon juice and the zest of one lemon

6 Tablespoons cold sweet butter

Topping:
Raspberries and sliced canned peaches in its own juice

 

Glaze:

1/2 cup peach juice

1 teaspoon potato starch

1 teaspoon lemon juice

Chill until 5 minutes before ready to use.

 

Whisk egg yolks together with sugar for 1 minute and add lemon juice and zest and whisk again. Cook over low heat until thickened. Remove from heat and add butter stirring until blended. Chill until ready to assemble. Then pour curd over crust.

 

Top with fresh fruit as follows:
Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart.

 

To prepare glaze:
Pour 1/4 cup of juice into saucepan and add the potato starch until blended. Then add the remaining 1/4 cup juice and heat until thickened and translucent. Stir in lemon juice and pour into glass bowl and chill until 5 minutes before using. Then brush glaze over each piece of exposed fruit and refrigerate until ready to serve.

 

 

 

 

 

LIGHT AS AIR PASSOVER NUT CAKE


12 eggs, separated
1 1/2 c. sugar
7 T. matzoh cake meal
1 1/4 c. finely chopped walnuts
1 t. lemon juice
1 T. orange juice


Beat egg yolks and sugar until very thick and lemon colored (about 15 min.). Gradually add cake meal, then chopped walnuts and juices. In a large mixing bowl, beat egg whites until stiff. Fold in yolk/sugar mixture. Pour into ungreased 10-inch (2-piece) tube pan. Bake in 325 degree oven about 1 hour. Turn pan upside down and cool. Loosen cake at sides with a thin, sharp knife and remove it from the pan.

MATZOH MEAL APPLE CAKE

5 Large Apples
Cinnamon
Sugar
Grease bottom of an 8x12 cake pan. Peel and slice 5 large apples of your choice. Place in pan and sprinkle with a mixture of cinnamon and sugar.

Batter

3 Eggs
1 Cup Matzoh Meal
3/4 Cup Sugar
1/2 Cup Oil


Mix all of these ingredients well. Pour over apples and bake in a 375 degree oven for about 35 minutes or until browned.

MINIATURE POTATO KNISHES


3 cups mashed potatoes (approx. 2 large russet potatoes)
2 eggs, slightly beaten
2 Tbsp. margarine
1 tsp. salt (or to taste)
1/8 tsp. black pepper
3/8 cup matzah meal
1 egg yolk beaten with 1 Tbsp. water
oil for baking sheet


In medium sized bowl, combine mashed potatoes with eggs, margarine, salt, pepper, and matzah meal. I sautee a diced whole onion until nice and brown and add to mixture as well (this really adds to the flavor). Form into walnut sized balls. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake in a preheated 400 oven for 20 minutes or until well browned. Makes approximately 42 miniature knishes. Easily doubled. Can also substitute 1 sweet potato when doubling (1 sweet, 3 russet).

MOCHA ROLL CAKE

cup matza meal
6 egg yolks
cup sugar
cream of tartar
1 cup ground walnuts
1 pint heavy cream (for whip cream)
powdered sugar
2 tsp. coffee


Line cookie sheet with wax paper. In a large bowl, put cup of matza meal. Beat 6 egg yolks with a cup of sugar. In another bowl, beat the egg whites with cream of tartar. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for a hour until done. Remove from oven. Put powdered sugar on a towel. Roll the baked mix while still hot. Make whipped cream and add 2 tsp. coffee so you make it mocha. Add powdered sugar to taste. Open towel carefully. Spread mocha all over the cake and roll the cake again (without towel) and put it on a platter with the whipped cream. Decorate with walnuts. When frozen, it tastes like ice-cream. This may be refrigerated.

MOCK CHOPPED LIVER


8 oz. fresh mushrooms
2 medium onions
1/2 cup walnuts
salt & pepper to taste

Saute mushrooms & onions. In food processor, chop walnuts & add mushroom/onion mixture. Serve with matza.

MOCK OATMEAL DROP COOKIES


1 cup matzah farfel
1 cup matzah meal
3/4 cup sugar
1/2 tsp. cinnamon
2 eggs
1/3 cup oil
1/2 cup chopped walnuts
1/2 cup raisins

Combine matzah meal, farfel, sugar and cinnamon in a medium sized bowl. Beat eggs and oil until frothy in a separate bowl. Pour mixture over dry ingredients. Mix well. Fold in nuts and raisins. Grease a cookie sheet. Drop by teaspoonfuls onto cookie sheet, allowing 2 inches of space between cookies. Bake in a 350~ oven for 20 minutes. Makes about 2 dozen cookies.

MUSHROOM AND ONION MATZOH KUGEL


3 cups matzoh farfel
2 large onions
l lb. mushrooms
4 eggs
2tbl. oil


following ingredients to taste:
salt
pepper
garlic powder
dill powder
thyme
Spike (an herb blend)


Wet farfel in colander with boiling water. Saute onions and mushrooms then mix with other ingredients and then mix with farfel. Bake in a well greased pan for 1 hour at 350 degrees

ORANGE CARROTS

(Parve)


6 carrots, diced
1 orange, sliced
1 teaspoon honey
teaspoon salt
dash of pepper
2 teaspoons potato starch


Dice carrots and place in a pan barely covered with water. Add other ingredients except potato starch and bring to a boil. Cover pan, lower heat and simmer about 20 minutes, until tender. Remove cover and turn heat to medium and allow liquid to boil down for about 5 minutes. Watch closely so that fluid does not boil away. Mix the potato starch with about a tablespoon of cold water, and stir gradually into carrots. Stir until gravy thickens. Serve hot. Serves four

PASSOVER BLONDIES


A rich bar, with a smooth caramel taste, especially good cold. Something kids can appreciate during the Passover week.

 

1 1/2 cups brown sugar
1/4 cup white sugar
1 tablespoon Passover vanilla sugar
1 cup unsalted butter or unsalted Passover margarine
2 eggs
1/4 teaspoon salt
1 cup matzoh cake meal
1 cup potato starch
1 cup coarsely chopped semi sweet chocolate
1 cup coarsely chopped walnuts or pecans


Line an 8 by 10 inch brownie pan with greased foil, ensuring you have overhang to lift out squares later.

 

Cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir in salt, matzoh cake meal, and potato starch. Then fold in chocolate and nuts. Chill twenty minutes. Preheat oven to 350 F.

 

Spread and press batter into prepared pan. Bake until done, about 35-40 minutes, until center is just set, not jiggly. Cool well, then use foil to life out squares from pan. Cut into squares. Makes 30-40, depending on size.

PASSOVER BROWNIES

3/4 stick unsalted butter, softened
3/4 cup sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. finely ground almonds
pinch of salt


Cream butter & sugar tog. Mix in egg yolks. Melt chocolate over double boiler. Cool and add to butter mixture. Add finely ground almonds. Beat egg whites until stiff but not dry. Fold into batter. Pour into 9" sq. greased baking tin. Bake in a preheated 350 oven for 45 min. Cool and cut into squares.

PASSOVER BROWNIES II


1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup cocoa
3 large eggs
1/2 cup chopped nuts


Mix oil and sugar. Add eggs and mix again. Sift cake meal and cocoa together and add to mixture. Add nuts and mix thoroughly. Grease 8x8 pan and pour in batter. Bake at 350 degrees for 35 minutes. Cut in squares.

PASSOVER CHEESE PIE


1/4 lb. butter
1/2cup sugar
2 eggs
2 tsp. potato starch
3/4 cup cake meal
Filling:
1lbs. farmers dry cottage cheese
2 eggs
1/2 cup sour cream


lemon juice and sugar taste Cream butter and sugar together. In a separate bowl, mix eggs, potato starch and cake meal. Add to butter/sugar mixture. Spread half of batter onto bottom of 9x12" greased pan. Beat all filling ingredients together and pour over dough. Criss-cross remaining dough on top. Bake in preheated 350 degree oven for 1 hour. Enjoy with strawberries and sour cream or yogurt.

PASSOVER CHICKEN COATING

(For chicken pieces or cutlets)


1 1/2 cups finely ground matzoh
1/4 cup potato starch
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/4-1/2 teaspoons pepper
1 teaspoon paprika
2 teaspoons lemon zest, finely minced
2 tablespoons parlsey, finely minced
vinaigrette or salted water

 

Mix all ingredients (except vinaigrette/salted water) together. Double up recipe if you are doing a large batch.

 

I METHOD Marinate chicken cutlets or pieces in vinaigrette for a few hours, refrigerated. Drain off pieces then coat or roll in coating. Pan fry or oven bake (400 F) until done - 35-45 for pieces, 25 for cutlets. Can also make cutlets into "nuggets" and serve with honey.

 

II METHOD - Marinate chicken pieces (not cutlets) in salted water (lots of water to cover chicken, about 1-2 tablespoons kosher salt). Let marinate several hours of overnight. Coat well in coating and bake chicken, 400 for 35-45 minutes, basting for the first 30 minutes with a touch of oil.

PASSOVER CHIP COOKIES


1 stick margarine
1/2 cup potato starch
1 cup sugar
1/2 chocolate bar, chopped (8 ounces)
2 eggs
1 cup cake meal


Mix margarine and sugar until well blended. Add eggs. Beat. Add rest of ingredients and mix. Let mixture set for 10 minutes. Make into several long rolls. Wrap in plastic wrap. Refrigerate overnight. Slice and bake on greased cookie sheet 15-25 minutes at 350 degrees. Cool for 10 minutes and remove. Makes about 3-4 dozen.

PASSOVER CHOCOLATE BROWNIES


3/4 C. Cocoa
1 C. Sifted Cake Meal
1/4 C. Margarine
2 C. Sugar
2/3 C. Shortening
1 C. Chopped Nuts
4 Eggs
1 tsp. instant coffee


Melt margarine. Beat eggs with sugar and mix with margine. Blend in cocoa and shortening. Gradually stir in coffee, cake meal, and nuts. Turn into greased 9 x 13" pan. Bake at 350 for 25 mins. (325 if glass). Cut while warm. TIP: These are very rich, so cut into smaller squares than you normally would for brownies.

PASSOVER CHOCOLATE MACAROONS


1 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 egg whites
pinch of salt
2 cups unsweetened desiccated coconut
1 teaspoon vanilla


Stir sugar with cocoa until smooth. In bowl beat egg white with salt until stiff peaks form. On low speed gradually beat in sugar mixture 1 tbsp at a time, fold in coconut and vanilla. Drop by teaspoonfuls about 1 inch apart unto greased baking sheet. Bake in 325 F. oven for 15 to 17 minutes or until outside are dry but inside still soft. With spatula immediately transfer to racks, let cool. Makes about 4 dozen.

PASSOVER CHOCOLATE NUT TORTE

6 eggs separated
1 1/2 cups of sugar
1 cup of chopped walnuts
4 oz. semi sweet chocolate(grated)
2 yellow "Delicious" apples - peeled & grated
1/2 cup of Matzo Meal


Beat egg yolks with sugar until lemon colored and thick. Gently stir in nuts, chocolate, apples and matzo meal. Beat egg whites until they form stiff peaks but are not dry.
Fold into egg yolk mixture gently but thoroughly. Turn mixture into a 9 inch spring form pan and bake 55 minutes at 350 degrees or until cake springs back when pressed lightly with your fingers. Cool in pan.

PASSOVER CUPCAKE BLINTZES


1 lb. creamed cottage cheese
2 oz. melted butter
3/4 cup sugar
little less than 1/2 cup cake meal
4 beaten eggs (can use egg substitute)

Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly.

PASSOVER HONEY NUT CAKE

IN SOAKING SYRUP


A Middle Eastern tone is a definite part of this cake's appeal. A very nutty cake is suffused with a honey-citrus soaking syrup, much like baklava in its concept but flour-free, making it suitable for Passover. This is a rich, sweet cake and a small one, as this one is, goes a long way. For large seder crowds, you can double the recipe and bake it in a 9 inch spring form pan or 9 by 13 inch rectangular pan. I serve this cake cut in small squares or diamonds and put this in a small muffin liner cup which works very well as a confectionary cup. Copeland Marks, in his book Sephardic Cooking (Donald I. Fine Inc. New York, l992) attributes this to Turkish cuisine. Joan Nathan calls this "Tishpishiti" in her book, Jewish Cooking In America (Knopf, New York l994) and points to Syrian, as well as Turkish roots. Paula Wolfert, has yet another version in one of her cookbooks, but with flour. A nutty classic indeed! The distinguishing, unchanging elements are: nuts, sugar, eggs, oil, and a honey/sugar syrup that is poured over the baked cake. My version is inspired by a recipe simply called "Nut Cake", from From My Grandmother's Kitchen, (Viviane Alcheck Miner with Linda Krinn, Triad Publishing Company, Gainesville, Florida l984). If you are interested in Sephardic recipes along with a very engaging family history, this book is a real find.


Cake :

 

3/4 cup white sugar
1/4 cup brown sugar
1/4 cup oil
3 eggs
3 tablespoons orange juice
1 teaspoon orange zest, finely minced
1/4 teaspoon salt
1/4 teaspoon cinnamon (1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking syrup:

2/3 cup sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon cinnamon


Preheat the oven to 350 F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round, foil pan of the same or similar size available in the supermarket bake aisle)

 

In a medium-sized mixing bowl, using a wire whisk, beat the sugar, oil, and eggs. Beat very well until mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn batter into prepared pan.

 

Bake for 35-40 minutes or until top is light brown and set. (Cool at least twenty minute before adding syrup). Meanwhile prepare Soaking Syrup.

 

Soaking Syrup: In a medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes syrupy. Cool well.

 

Pour syrup over cooled cake, poking holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2-4 hours to absorb syrup. I prefer to refrigerate this cake so that while it is absorbing liquid, it is also firming up. Also, the chilled cake offsets its innate sweetness and makes it easier to cut. Serve it on muffin liners, splayed out as pastry or confectionary cups. Serves 10-12

PASSOVER JAM BUTTONS

1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
1/2 tsp salt
2 egg yolks
1 cup matzo cake meal
1 1/2 cup finely chopped walnuts
jam, your choice


Cream butter, sugar, vanilla and salt until light & fluffy. Add egg yolks and beat thoroughly. Blend in cake meal. Form dough into 1" balls. and roll in nuts. Place on lightly greased cookie sheets about 1 1/2 " apart. Press down in center. Bake at 350 degrees for 15 min., or until lightly browned. Remove from oven and press down centers. Cool slightly before removing from pan. Spoon jam into center of each cookie

 

PASSOVER KUGEL


3 cups farfel
1 tsp. cinnamon
5 eggs, separated
4 tbsp. sugar
1 stick oleo (melted)
2 cups applesauce
1 tsp. salt (I never use)
1 cup crushed pineapple


Pour hot water over farfel, soak and drain. You can use fruit juice if wanted. Beat egg yolks and seasonings; add margarine to farfel; fold all ingredients into egg whites. Sprinkle with cinnamon and sugar; put into greased 9 x 13 pan; bake at 350 for 45 minutes.

PASSOVER LEMON TORTE


3 eggs, whole
3 egg yolks
1/2 cup lemon juice
zest of whole lemon
1-1/2 cups sugar
6 egg whites, divided
2 packages purchased mandel bread or 2 lbs. recipe mandel bread
3 Tbsp. melted margarine

Base:
Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10") spring form pan but in that case, you must double the filling recipe)


Filling:
Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving.

PASSOVER MASTER BARBECUE SAUCE


BBQ Sauces are not difficult to make but many take ingredients that may not be available "kosher-for-Passover". This simple one is a classic and fine to use all time of the year - it also calls for Passover pantry-available ingredients - nothing exotic. It is also cost efficient compared to commercial barbecue sauce.

 

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 teaspoons salt, or to taste
pepper, to taste


Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef. One method I like is to make slits in your chicken pieces and squirt in some lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce. Bake, 375 about 40-50 minutes.

For chicken filets, marinate and broil (not too close to heat).

 

Brisket
Take a 6-7 pound brisket and lay it on a sheet of heavy duty aluminum foil large enough to wrap loosely around the meat and to make a tight seal. Place in a roasting pan.
Lay on top of the meat at least 6 and as many as 10 onions, slice. This looks like a lot but they shrink down and are the essence of the sauce.) Sprinkle salt, pepper and paprika, to taste over the onions. Combine 3/4 cup of kosher for Passover ketchup with an equal amount of good red wine, and pour over the meat and onions.

 

Bring the foil around the meat, loosely, but make a tight seal at all edges.

 

Roast in a 350 degree oven for two to two and a half hours, until tender Open package and test with a fork. If it's not tender, reseal and roast for another half hour.

 

Variation: this is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced and returned to the oven for finishing. By this time, it can be cooked directly in the roasting pan, covered with the foil. Re-sealing is okay, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you "overcook" it. This is also a great way to prepare the brisket in advance. Just refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it.

 

PASSOVER NOODLES


3 Eggs
potato starch
3 TBS oil
3 TBS milk( you could substitute other liquids}
1 cup matzoh cake meal( use more if necessary)

Beat the eggs well. Add the oil and milk beat well. Add cake meal, mix carefully, not too long. Then let it sit for 10 minutes, until it is easier to handle.
Sprinkle a board with enough potato starch to coat it well.

 

Dampen hands, then pat out a portion of the dough on the board, about 1/8th inch thick..(Use plenty of potato starch). After you have it about the right thickness, carefully cut noodles to the desired width.

 

Allow to dry on a well starched surface (leave it if you can on the board you cut it on} about 15-20 minutes. Place carefully into boiling salted or oiled water and boil until tender(5-8 minutes). Remove carefully.

PASSOVER NUT CAKE III

12 eggs, separated
1 cup cake meal
1/4 cup potato starch
2 cups sugar
1/2 cup lemon (grated, rind & juice)
1 cup ground nuts

Beat whites in large bowl of electric mixer until thick, gradually adding all the sugar until very stiff. Put the whole yolks into the whites and beat again. By hand add nuts, lemon juice and rind. Sift together cake meal and starch. Add by spoonfuls to mix, folding in slowly and carefully. Turn into 10 inch ungreased tube pan. Bake in a 325~ oven for about 1 hour. Test with toothpick. It should come out dry. Remove from oven. Place on a wet towel for a few minutes, then invert pan on a rack and let cool 1 hour

PASSOVER RASPBERRY JAM CAKE


8 eggs, separated
1 1/4 cups sugar
1 lemon, (juice and rind)
approx. 2 tbsp. raspberry jam
1/2 cup cake meal and 1/2 cup potato starch, combined
1/4 tsp. salt
crushed walnuts, if desired


Spray a tube pan with non stick spray. Cover bottom and sides with parchment paper. Spray again and set aside. Beat egg whites and salt until stiff peaks appear. Place in fridge to keep. (Make sure you have no egg yolk in the batter.)

 

Beat yolks and sugar until smooth and light. Add lemon juice and rind, jam and dry ingredients and mix well. Gently fold egg whites into mixture. (I sometimes rebeat the whites before adding to the mixture.) Pour into prepared tube pan and sprinkle top with nuts if desired. Bake in 325 oven approx. one hour. Be sure not to slam doors or open the oven before the required time - you may end up with a pancake!

 

Remove the cake and invert on cooling rack until it comes out of pan. When cool, turn cake over so that nuts are on top. Garnish plate with raspberries and serve.

PASSOVER VEGETABLE PUFFS


2 onions, chopped
1 lb. fresh mushrooms, coarsely chopped
4 Tbsp. vegetable oil
40 oz. frozen chopped spinach, defrosted & drained
8 carrots, peeled & grated
8 eggs, lightly beaten
1 tsp. salt
4 Tbsp. chicken soup mix (parve kind)
1/2 tsp. black pepper
1 cup matzah meal

Preheat oven to 350~. Grease three 12-cup muffin tins or a 9x13 baking dish. Saute onions and mushrooms in skillet and set aside. Add spinach, carrots, onions, mushrooms, salt, pepper, soup mix, and matzah meal to beaten eggs. Mix thoroughly after each addition. Put mixture into pan and bake for 45 minutes. Release puffs from muffin tins with spatula or if you use a baking dish, cut into squares. Serve warm.

Note: This recipe can be prepared ahead and frozen. Makes 32 puffs

PASTELLI

(Matza with ground meat)

Sephardic Greek


5-6 matza pieces wet from water and chicken broth (4-5 cups)
2-3 lb ground meat
3-4 onions
5-6 eggs


Take a rectangle pan and place the 3 matzot to make a layer. In the mean time, you saute the onions with a little olive oil the ground meat with salt and pepper to taste. When it's done you beat 2 or 3 eggs and mix it well. Then you put the meat on top of the layer of matza. Then you put another layer of matza. In the end you beat 2 or 3 eggs mixed with olive oil and pour it all over. Pour chicken broth all over, cover with foil and bake 375 degrees for about hour or until is crispy.

PECAN PIE FOR PESACH


4 eggs
2/3 cup chopped pecan nuts
1 sheet crushed matzos
1 cup sugar
1 tsp vanilla essence
1 cup cream
grated chocolate


Separate eggs and beat whites. Gradually Add sugar. Stir in pecan nuts, matzos and vanilla essence. Bake at 160 degrees for half an hour. Turn oven off and leave in the oven for 1 additional hour. When cool, top with whipped cream and grated chocolate

PESACH SPINACH PIE


Matza (soaked in milk)
20 ounces spinach
8 eggs (5 for the mix )
feta cheese (less than 1 lb)
3 onions
a bunch of scallions
dill
black pepper


Spray or oil a pan. Place the matza in the pan. That is the 1st layer. Then pour over the mixture of spinach, eggs, black pepper, onions, scallions, dill and feta cheese. Then put the 2nd layer of matza. Then pour over 3 eggs with oil. Bake in preheated oven 375 degrees about 1 hour or until golden .

 

POTATO LATKES


2 1/2 lbs. White Potatoes (6 medium)
1 cup raw onion
1/2 cup carrots
1/4 cup matzo meal
1 1/2 teasp. salt
1/4 teasp. pepper
4 egg whites
pan spray

Peel and grate the potatoes and vegetables, add to a large bowl and add the remaining ingredients. Put 1/4 cup of the mixture into muffin tins that have been sprayed with pan spray.

 

Bake in a 375 oven for 45 minutes and remove, flipping them onto a cookie sheet. Cook for 10 more minutes or until crisp.

QUICK PAN FRIED SPINACH FRITTATAS


2 pkgs. frozen leaf spinach (10 oz. size)
3 pieces of matzah
4 eggs, beaten
salt & pepper to taste
dash nutmeg
3 Tbsp. margarine
grated parmesan

Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed (or use microwave). Strain the spinach, reserving half the amount of liquid. Crumble the matzah and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzah are softened. Add the eggs, salt, nutmeg and pepper. Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated parmesan and serve immediately.
** This is a shortcut for a Sephardic version.

ROAST CHICKEN WITH CINNAMON

APRICOTS AND APPLES


3 Roasting Chickens, thoroughly cleaned and cut into 8ths
Salt, pepper and cinnamon
Dried apricots, cut
Cooking apples, sliced but not peeled
Spray bottom of roasting pan with Passover non stick spray.
Place cut up apricots and apples on bottom of pan.
Rub chicken with mixture of salt, pepper and cinnamon.
Place chicken on top of apricots and apples.
Cover TIGHTLY and slow cook at 300 degrees until done (approx. 1 1/2 - 2 hrs.)
It is a good idea to check every 15 minutes and baste when necessary.

 

Remember, there are no specific measurements in this recipe. Use as many apples and apricots that you wish.

 

If you find that the apples do not provide enough liquid, you can add a bit of apple juice to pan.

SALMON CROQUETTES


1 can 14.75 pink salmon
2 eggs
1 small onion chopped fine
4 tbsp matzah meal
salt & pepper to taste

Separate salmon saving juice, separate the bones and skin. Shred salmon into fine pieces, put into a mixing bowl adding the juice from the salmon. Add beaten eggs, onions, salt, pepper, and matzah meal. Mix all ingredients well. Heat frying pan on medium heat. Form mixture into patties and fry on both sides until well browned. Makes approximately 14 patties. Serve hot or even cooled .

SALMON PIE


2 cans salmon (7 1/2 oz. each)
1/2 cup chopped celery
1/2 cup grated carrot
1/2 cup matzoh meal
1/3 cup finely chopped green pepper
1/3 cup finely chopped red pepper
1/4 cup oil (can be reduced slightly)
1 small onion finely chopped
1 egg
2 tbsp. lemon juice
salt and pepper to taste


Flake salmon including juices into a mixing bowl. Add remaining ingredients combining thoroughly. Do not make it mushy. Spread evenly in an 8" pie plate. Cover with wax paper. Microwave at high for 8-10 minutes. Let stand for 5 minutes before serving.
For those who prefer, this can be baked in oven for 30 minutes at 350 degrees Fahrenheit. Let stand for 5 minutes before serving.

SEPHARDIC MATZAH SPINACH PIE

2 pkgs. frozen chopped spinach (10 oz. each)
3 eggs, separated
1 1/2 cups mashed potatoes
3/4 cup grated cheddar cheese
salt & white pepper to taste
4-5 matzahs (enough to cover bottom of pan and filling)
warm water
2 Tbsp. oil


Thaw and drain spinach well. In medium sized bowl, beat 1 egg well; add half mashed potatoes, 1/2 cup of grated cheese, and chopped spinach. Combine well. Season with salt & pepper.


Soak matzahs in shallow pan of warm water for about 3 minutes. Place matzahs between 2 towels to absorb excess water. Grease 9 inch square baking pan or pie plate with 1 Tbsp. oil. Heat the pan in preheated 350 oven.

 

Carefully line bottom an sides of hot pan with some of the matzah. Spread spinach filling evenly over the matzah. Cover the filling with remaining matzah.

 

In small bowl, beat the remaining 2 eggs; add the remaining potatoes, cheese and oil. Blend well. Spread this over matzah. Score top with a fork.

 

Bake for 1 hour or until top is lightly browned

SPINACH CASSEROLE


1 pint cottage cheese
3 eggs, beaten
3 tablespoons flour (for Pesach substitute matzo meal)
1/4 lb. cheddar cheese cubed
1/2 package of frozen chopped spinach
(I use the whole package)
2-3 tablespoons of butter
dash of salt

Mix together cottage cheese, eggs and flour. Add cheese. Allow spinach to thaw until it can be broken apart in chunks. Add frozen chunks to the mixture. Cut butter into pieces and combined with mixture. Add salt. Bake uncovered at 350 degrees for 1 hour.

 

SWEET AND SEDERY POT ROAST

4-5 lb Brisket
2 cups mixed dried fruit (prunes pitted)
1-1/2 cups water or stock
2 medium onions sliced
1 cup medium dry white wine
salt & pepper to taste

Brown meat in heavy pot; add onions & brown over medium heat; add wine, other liquid & dried fruit; bring to simmer; add salt & pepper to taste; simmer covered for 2-1/2 hours or until tender. Remove roast from pot to slicing board; skim fat from gravy; slice meat. Arrange on platter & top with fruited gravy. Knaidlach makes a nice side dish. Serves 8

SWEET AND SOUR MEATBALLS


2 pounds either Kosher Ground Sirloin or Ground Turkey
2 onions
pepper
1 can Cranberry Sauce
1 jar Marinara Sauce


Chop onions into small pieces and mix them in the meat. Season mix as desired. Make small meatballs and place them in a pot on the stove. Add cranberry sauce and marinara sauce and cook over medium heat for approximately 30 minutes. Stir occasionally. After 30 minutes, turn heat down and simmer for 2-3 hours. You can leave them on the stove for a long time on simmer. Should make approximately 20 balls.

SWEET AND SOUR MEATBALLS II


2 pounds of lean ground round
2 bottles chili sauce
2-3ounces Grape Jelly
Salt & Pepper to Taste

Empty chili sauce into a 5 quart pan. Add the grape jelly and melt into the sauce. Make your meatballs and drop into the simmering sauce. Cook for an hour. Let the mixture cool and refrigerate overnight. You then can easily remove the fat from the top of the meatballs.

TOLL HOUSE COOKIES FOR PESACH


1 cup matzah meal
1 cup matzah farfel
1/2 cup sugar
1/2 cup chopped walnuts
1/4 cup coarsely chopped semisweet chocolate (or choc. chips)
2 eggs, beaten
1/3 cup oil


In mixing bowl, combine matzah meal, sugar, farfel, nuts and chocolate. In a small bowl beat eggs with oil. Beat well. Pour liquid mixture over dry ingredients. Mix until blended thoroughly. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheet. Bake in preheated 350~ oven for 20-30 minutes, until golden. Makes about 2 dozen.

TUNA IN A GREEN PEPPER BOAT


Dressing


1/4 cup low-sodium tomato juice
2 tbsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. paprika
Pinch black pepper, or to taste
In a small bowl, combine the dressing ingredients.

 

Tuna Salad


1 6 1/2-oz. can water-packed tuna, drained
1 tbsp. green or red pepper, minced
1 small carrot, shredded
1 green pepper, halved lengthwise and seeded
In another bowl, combine the tuna, carrot, and minced pepper. Pour the dressing into the tuna salad and mix thoroughly. Fill the green pepper halves. Serves 1-2.

VEGETABLE KUGEL


6 zucchini
2 carrots
1/2 cup chopped onions
1/2 matzo meal
1/2 margarine (melted)
2 eggs
1 tb sugar
1 tsp salt
1/2 tsp pepper


cook zucchini and carrots till soft. Drain and mash. Combine with of half melted margarine and all other ingredients. Pour into 9" greased pan.

 

Drizzle remaining margarine over the top and sprinkle with matzo meal.

Bake at 375* for 1 hour.

WALNUT CAKE FROM BUBBI


12 eggs separated
2 cups sugar
grated rind of 1 lemon
1 cup cake meal
1 lb. walnuts, in chunks to your liking


Beat yolks & add sugar gradually while beating (should be lemon-colored and almost doubled). Add cake meal & mix well. Fold in walnuts. Beat whites and add a little at a time to yolk mixture. Fold in well after each addition (it gets so stiff your hand can hurt to mix it). Bake in an ungreased 10" tube pan for 1 1/2 hours at 325 degrees.

YELLOW PASSOVER CAKE


Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. I like it because I do not have to separate the egg whites and yet I get a well- textured cake. It is an exceedingly MOIST cake that keeps well and is a good foundation for fresh fruit, pareve, Passover mousse, or a chocolate ganache topping.

Although the eggs are not separated you must treat them with care. Another must is a good, electric stationary mixer (e.g. such as a Kitchenaid, Rival or Sunbeam) with a whisk or whip attachment that will properly mount the warmed, whole eggs. "Are you sure this is a Passover cake" is the reaction most people have on their first bite of this flavorful cake. For people who loathe dry cakes and think Passover cakes are suspect at best, this is a must. A good cake to have if someone in your family has a birthday during Passover.


8 large eggs, warmed
1/3 cup matzoh cake meal
1/3 cup potato starch, not packed
3/4 cup sugar
1 tablespoon Passover vanilla sugar
1/4 teaspoon salt
1 tablespoon lemon or orange zest, finely minced
1 tablespoon lemon juice
3 tablespoons melted, unsalted Passover margarine or oil
Extra Potato Starch for Dusting


Preheat oven to 350 F. Generously grease a ten inch spring form pan or a 9 by 13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.

 

Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.

 

Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.

 

Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.

 

Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.

 

Pour batter into prepared pan. Bake 30-35 minutes until cake is set in center or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1 1/2 inches to 2 1/2 inches high) but it is very flavorful and moist. Serves 8-10

ZUCCHINI QUICHE

Please note this quiche has no crust! Can freeze up to 1 month.

3 medium zucchini, peeled
1 tsp. salt
1/2 lb. cheese (Swiss, mozzarella, or cheddar) 2 cups grated
1/2 onion
3 eggs
1 dash pepper
1/2 tsp. oregano
1/2 tsp. basil
3 Tbsp. grated parmesan cheese


Put the grater attachment on your food processor. Cut the zucchini to fit the feed tube. Grate, using firm pressure. Transfer to a strainer and sprinkle with salt. Let stand 10 minutes. Press out all liquid. Grate cheese and onion, using medium pressure. DO NOT EMPTY BOWL.

 

Remove grater and insert plastic knife [or steel knife is just fine also]. Add remaining ingredients except parmesan cheese to processor bowl. Process with 3-4 quick on/off turns, just until mixed. Place in a greased 9 inch pie plate or ceramic quiche dish. Sprinkle with parmesan cheese. Bake at 350~ for 35-40 minutes, until set and golden brown.

 

SHALOM FROM SPIKE & JAMIE



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