JEWISH EDIT
Source of Recipe
Ethnic Recipes
Castilian-Style Passover Potato Casserole
6 medium baking potatoes (about 2 pounds)
1/2 cup plain, low-fat yogurt
2 tablespoons margarine or butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup herbed feta cheese or plain feta cheese
1/4 cup water
1 (10 ounce) package pre-washed spinach
1/4 teaspoon paprika
Peel and quarter potatoes.
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
Preheat oven to 425 degrees F.
In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Laye spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.
Bake, uncovered, for 15 minutes or until top is lightly browned.
Makes 8 side-dish servings.
Recipe: frozen banana cappuccino
category: jewish
id: 3351
title: frozen banana cappuccino
recipe:
Frozen Banana Cappuccino
Source: Chicago Jewish News
This recipe is either dairy or pareve.
2 ounces cold hazelnut blend coffee, brewed
4 ounces milk or nondairy substitute
1/2 banana
3 tablespoons granulated sugar
2 cups ice
Place all the ingredients in a blender and process until smooth.
Serves 2.
Note: Pareve signifies that the food does not contain milk products or any milk derivatives.
Recipe: applesauce
category: jewish
id: 3352
title: applesauce
recipe:
Applesauce
6 large cooking apples
1 cup water
1 (2 1/2-inch) stick cinnamon
1/4 teaspoon ground nutmeg
Peel, core and thinly slice apples. Combine apples and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
Add cinnamon stick and nutmeg; cook, uncovered, over medium heat, stirring constantly, 15 minutes or until liquid is evaporated. Remove from heat; cool at least 30 minutes, and remove cinnamon stick.
Position knife blade in food processor bowl; add half of apple mixture. Process 1 1/2 minutes or until smooth, scraping sides of processor bowl once. Repeat procedure with remaining apple mixture.
Yields 3 1/4 cups.
Recipe: beet borsht
category: jewish
id: 3353
title: beet borsht
recipe:
Beet Borsht
4 medium size beets with tops
1 onion, peeled
4 cup boiling water
1 tablespoon salt
1/2 cup mild vinegar or 1/4 cup lemon juice
3 tablespoons brown sugar (or to taste)
Cut tops from beets 2 inches from the roots. Scrub beets thoroughly; cover with cold water, and boil 15 minutes or until tender enough to pierce with a wooden pick. While beets are boiling, wash leaves and chop fine in a wooden bowl. The stems may be used, too. Strain liquid from beets into a bowl or soup pot. Slip skins from beets and grate them using a fine grater. Grate onion into grated beets. Add this to the strained beet juice, boiled water and chopped beet tops. Add salt and bring to a quick boil. Reduce heat and cook 5 minutes. Add vinegar sweetened to taste with brown sugar. Cool and chill in closed jars.
Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon sour cream to each bowl just before serving. Use fresh dill for garnish, if desired.
Variations
Add 1 hardboiled egg, diced or sliced, to each serving in addition to or in place of the other garnish;
For a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2 to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same ingredients including tops and seasoning 15 minutes before serving. Thicken hot borsht by stirring in 1 egg yolk per serving. Add boiled potato. Or substitute garnish of sliced hardboiled eggs;
Cook 1 cupful diced rhubarb with borsht and omit vinegar or lemon juice;
For a summertime cooler, serve strained meatless beet borsht (with or without rhubarb), in tall glasses topped with fresh mint after thickening with a little sour cream;
Make a borsht cocktail by adding sparkling water or lemon soda to strained chilled borsht.
Recipe: tu b'shvat fruitcake
category: jewish
id: 3354
title: tu b'shvat fruitcake
recipe:
Tu b'Shvat Fruitcake
Source: Lior's Kitchen Talk
1/2 cup brown sugar
3/4 cup sifted flour
1/2 teaspoon baking powder
2 eggs
1 cup dried fruit
1 cup mixed nuts: almonds, macadamias, walnuts, pecans, etc.
Preheat oven to 350 degrees F. Grease a loaf pan.
Mix all ingredients together. Put into prepared loaf pan. Bake until brown. Stick a wooden pick in the center to check if the cake is done. If it comes out clean, you can let it cool, then enjoy!
Recipe: menorah upside-down cake
category: jewish
id: 3355
title: menorah upside-down cake
recipe:
Menorah Upside-Down Cake
Source: kosherdelight.com
This is a traditional upside-down cake with a menorah design in the topping. Be sure to allow the baked cake to cool on a rack for five to ten minutes before turning it out. The menorah will then have a chance to set and the cake will slip out nicely.
Menorah Topping
3 tablespoons unsalted margarine
1/2 cup firmly packed brown sugar
1 (20 ounce) can pineapple spears, drained, reserve the juice
9 maraschino cherries
Cake Batter
1/3 cup solid white vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup reserved pineapple juice
Melt the margarine in a 9-inch square pan. Add the brown sugar. Pat the mixture evenly over the bottom of the cake pan. Using the pineapple spears and cherries, arrange a menorah design on the brown sugar. Place 2 spears end to end across the pan for the menorah base. Then place a single spear in the center of the base at a right angle to it; this will be the shamash (the "servant" candle with which the others are lighted). Cut 8 pineapple spears one inch shorter than the shamash. Position these parallel to the shamash, 4 on either side, to represent the candles. Under the shamash spear and under the base, place 2 half-pieces of pineapple spear side by side; these are the menorah stand. Two more half-pieces may be placed end-to-end under the stand. Place a cherry over each vertical spear to represent the flames.
Preheat the oven to 375 degrees F.
Prepare the cake batter. In a medium-size mixing bowl, cream the shortening. Gradually add the sugar. Beat until light and fluffy. Add the egg, vanilla extract and lemon rind.
Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients and the pineapple juice to the creamed mixture, beating after each addition until blended and smooth.
Carefully spoon the batter over the menorah topping in the pan. Bake for 45 minutes, until the top springs back when lightly pressed. let the cake cool in the pan for 5 to 10 minutes. Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.
Variation
For a shortcut, prepare the batter from a white or yellow cake mix (you will only need half of a regular-size package). Spoon this over the menorah topping.
Recipe: sfratti
category: jewish
id: 3356
title: sfratti
recipe:
Sfratti (Italian Nut-Filled "Sticks")
Source: The World of Jewish Desserts
Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashanah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.
Serving size: 42
Pastry
3 cups pastry or bleached all-purpose flour, sifted
1 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter or margarine, chilled
2/3 cup sweet or dry white wine
Filling
1 cup honey (12 ounce)
2 1/2 cup walnuts (about 12 1/2 ounces), chopped
2 teaspoons orange zest
2 teaspoons lemon zest (optional)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon freshly grated black pepper
Egg Wash
1 large egg, beaten
1 tablespoon water
Egg wash: Mix egg and water together.
Pastry: Combine the flour, sugar and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days.
Let stand at room temperature until malleable but not soft.
Filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful as it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes.
Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch long sticks.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or grease.
On a piece of wax paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14 x 12-inch rectangle, then cut each rectangle lengthwise into three 14 x 4-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
VARIATION
Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
Recipe: beef with kraut
category: jewish
id: 3357
title: beef with kraut
recipe:
Beef with Kraut
2 to 3 pounds stew beef, flanken or ground meat (made into mini-meat balls)*
1 (32 ounce) jar fresh sauerkraut
1 (16 ounce) can tomato sauce (or an equal quantity of tomato mushroom sauce)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (additional if making meat balls)
1 tablespoon caraway seeds (optional)
Lemon juice or sugar (to taste) for adjustment of seasonings
Combine all ingredients and cook slowly in a covered Dutch oven on top of the stove or in a 350 degree F oven for 2 to 4 hours (depending on the meat used). Adjust to taste by adding a little sugar or lemon juice.
HINT: Make a day ahead so that you can skim the fat.
If using ground meat add a little ketchup, water and seasoning of choice (garlic and/or onion powder, salt, pepper) to the meat before forming into balls.
Recipe: fritters in syrup
category: jewish
id: 3358
title: fritters in syrup
recipe:
Fritters in Syrup (Zalabia)
Source : Los Angeles Times 11-27-02
Sugar Syrup
5 cups granulated sugar
2 cups water
Juice of 1/2 lemon
1 tablespoon rose or orange blossom water
Batter
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup hot water (120 to 130 degrees F)
3 1/2 cups flour
1/2 teaspoon salt
2 1/2 cups warm water
Oil (for frying)
For the Sugar Syrup: Place the sugar, water and lemon juice in a saucepan and simmer until it is thick enough to coat a spoon, about 15 minutes. Add the rose or orange blossom water and simmer a few seconds longer, then remove from the heat and let come to room temperature. Cover while you make the fritters.
For the Batter: Dissolve the yeast and sugar in the half cup of hot water and let stand until it froths, 10 to 15 minutes. Place the flour in a large bowl, mix in the yeast liquid and the salt, then gradually stir in the remaining 2 1/2 cups water and beat vigorously on medium-high speed with an electric mixer until smooth and elastic, about 10 minutes. Cover with a dish towel and leave to rise in a warm place for 1 hour, then beat the batter another 10 minutes, and let it rise again for 30 minutes. Beat the batter again for 10 minutes, then let it rest a final time for 30 minutes.
Make the fritters in batches, using 2 skillets at once, if you prefer, to speed up the frying: Fill a deep, nonstick skillet a little more than half full with oil and heat to 375 degrees F. Drop little balls of batter by the tablespoon into the oil; you may find it easiest if you dip the spoon in oil first, then fill it with batter using another spoon so that the batter rolls off easily. Wipe the spoon with a damp paper towel after making each ball. Fry the balls, turning them with a slotted spoon to brown them all over, until crisp, golden and puffed, about 7 minutes. Do not crowd the skillet; 6 at a time is a good number. The batter is light and produces irregular, rather than perfectly round, shapes. If the oil is not hot enough to begin with, the batter tends to flatten out. Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (if you prefer, you may leave them longer to soak up syrup). Set them on a wire rack with wax paper underneath to drain. They are at their best hot but are also good cold. Variation: Instead of dipping the fritters in a sugar syrup, pour a honey syrup over them; make it by heating honey with about half its volume of water. You can also sprinkle the fritters instead with powdered sugar and cinnamon.
16 to 18 servings (96 fritters)
Each of 18 servings: 141 calories; 66 mg. sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 22 grams carbohydrates; 2 grams protein; 0.70 gram fiber
Recipe: passover biscotti
category: jewish
id: 3359
title: passover biscotti
recipe:
Passover Biscotti
1/4 pound butter or margarine
1 cup granulated sugar
2 eggs
2 cups matzo cake meal
1 1/2 cups ground pistachios
1 1/2 cups whole pistachios
1 cup dried apricots
Grated rind of 1 orange
Using stand mixer with paddle attachment, cream butter or margarine and sugar. Add eggs. Blend in cake meal, nuts, dried apricots, and rind. Refrigerate dough for 1 hour.
Turn out dough onto work surface sprinkled with cake meal. Form dough into 4 logs approximately 10 inches long. Bake at 350 degrees F for about 15 minutes or until light golden brown. Refrigerate for 1 hour.
Slice logs at 1/2-inch intervals and transfer to baking sheet. Bake at 275 degrees F until surface feels dry.
Yield: approximately 36
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