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Cake Roll

 

4 extra large eggs, separated

2/3 cup superfine granulated sugar

2 tbsp. fresh lemon juice

2 tsp. grated lemon zest (yellow part ONLY of lemon peel)

1/3 cup potato starch

1/3 cup sifted matzah cake meal

1/3 -1/2 cup confectioners' sugar

Preheat the oven to 350 degrees. Grease a 10x15 jelly roll pan and line it with parchment or waxed paper. Grease the paper.

In a large bowl of the electric mixer beat the egg whites until soft peaks form. The soft peak stage is when you lift up the beater and the tip of the peak falls over. Gradually, add 1/3 cup superfine granulated sugar and continue to beat until stiff peaks form (peaks will stand up straight). Set aside.

 In a small bowl of the mixer, beat the yolks on high until they are very light and lemony colored. It will take about 6 or 7 minutes. Gradually add the other 1/3 cup superfine sugar while continuing to beat the yolks. Slowly, add the lemon juice and the lemon zest and beat for another minute. Remove the beaters and set the bowl aside.

 Take about 1 cup of the egg whites and mix it into the yolks. Gently fold this mixture into the larger egg white bowl. Set aside.

 Sift the potato starch and the matzah cake meal two times. Gently add this to the eggs in three additions.

 Gently spread the batter on the greased pan and bake in the center of the oven for about 15 minutes or until a clean knife or cake tester comes out clean.

 Remove from the oven and let sit for about 5 minutes. Turn the cake out onto a clean dish towel. Roll it up the long way with the towel inside and refrigerate.

FILLING
1-1/8 cups sugar

3 tbsp. potato starch

1-1/8 cup cold water

3 extra large egg yolks (save whites for meringue)

grated zest from 1 large lemon

5 tbsp. freshly squeezed lemon juice

1-1/2 tbsp. unsalted parve margarine

 Combine the sugar and potato starch in a heavy saucepan. Add the cold water. Place on a medium heat. Beat the egg yolks slightly, and add them to the saucepan. Add the lemon zest and lemon juice. With a wire whisk, stir the mixture constantly as it heats. If it is too thick, add more hot water, one tablespoon at a time. As soon as it comes to a boil, whisk more vigorously but for only one minute. Remove from the heat and add the margarine, stirring constantly. Set aside to cool.

MERINGUE
1-1/2 tsp. potato starch

3/8 cup water

3/8 cup superfine sugar

3 egg whites

2 tsp. lemon extract

 In a small saucepan combine the potato starch with one tablespoon of the sugar and the water. Bring to a boil then lower heat and simmer until thick. Remove from heat and cool.

 Beat the egg whites in the electric mixer on high until soft peaks form. While the mixer is still beating, add the sugar spoonful by spoonful until it is all added.

 Add the potato starch mixture slowly. Add the lemon juice. Continue to beat until stiff peaks form.

ASSEMBLY
Preheat the oven to 375 degrees.

 Remove the cake roll from the refrigerator and unroll it so the towel is on the table. Gently spread the lemon filling over the area leaving a one-inch border empty. Roll up the cake roll, using the towel to help keep the cake even and being careful not to roll too tightly or the filling will ooze out.

 Place the roll seam side down on a jelly roll pan. Spread the meringue evenly over the cake making any design you like. Brown in the oven for 8-10 minutes at 350 degrees. Turn off the oven and let stay for 2 or 3 minutes more if the browning is not too dark. If it is dark, remove immediately. Refrigerate until serving time.

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Chocolate Mousse

150 grams 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. Seperate 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.

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Hamantaschen

Makes about 36

2/3 cup pareve margarine or butter

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

2 1/2-3 cups sifted unbleached all-purpose flour

1 teaspoon baking powder

Dash of salt

1.      Cream the shortening with sugar. Add egg and continue creaming until smooth.

2.      Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of   dough is formed (a food processor is excellent for this).

3.      Chill for 2-3 hours, or overnight.

4.      Preheat oven to 375 degrees.

5.      Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)

6.      Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.

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Noodle Kugel

 

egg noodles

exactly 4 1/2 cups of water

l cup brown sugar

1 tspn black pepper

1/2 tspn salt (or to taste)

2 beaten eggs

1/3 cup oil (preferably walnut, but corn or peanut will work)

Preheat oven to 350
1. Boil the water, sugar, oil, pepper, and salt together.
2. Remove from source of heat
3. Add noodles and stir
4. Let stand for precisely 15 minutes
5. Add beaten eggs
6. Turn into an 8x10 pyrex baking dish
7. Bake approximately 1 hour or until the kugel is brown all around.

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Passover Fruited Farfel Kugel

 

4 cups matzo farfel

1 cup apple juice

6 eggs

3/4 cup sugar

1 stick melted margarine

1 can peaches plus 2 tsp juice (or crushed pineapple with juice)

1 cup seedless raisins

1/2 cup finely chopped dates

rind of 1/2 lemon plus 2 tsp juice

1/4 tsp salt

1 tsp cinnamon

1. Place farfel in large bowl.
2. Add 1 cup boiling apple juice.
3. Beat eggs. Add sugar and margarine. Beat again.
4. Add egg mixture to farfel.
5. Add remaining ingredients and mix.
6. Heat 2 TBS oil in a casserole dish.
7. Pour pudding into dish.
8. Bake 1 hour and 350 degrees.

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Passover Vanilla Cinnamon Mandelbrot

 

3/4 cup oil

1 1/4 cup sugar

3 eggs

1/2 cup apple juice or gingerale

1 tablespoon Passover vanilla sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

3 cups approx. matzoh cake meal).

Mix everything. Bake in a log (or in a greased loaf if batter is too loose and requires support). Bake 350 F for about 45 minutes or until top is slightly firm.

Cool well (even wrap in foil and chill to make slicing easier), slice, rebake at lower heat, grind into crumbs if this is for a recipe such as the apple crisp.

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Matzah Lasagna

 

2 pieces of matzah

Tomato or spaghetti sauce (make sure it's kosher for Passover!)

Cottage cheese

1 egg

Parmasean cheese

Optional: chopped vegetables, such as chopped broccoli or zucchini

Mozzerella cheese, shredded

Beat the egg. Mix it with about 8 oz. cottage cheese and the parmasean cheese. If using vegetables, mix those in as well. In an 8x8 inch cake pan (conveniently the same size as a piece of matzah), put down a thin layer of tomato sauce. Put a piece of matzah on top of that. Put a thin layer of tomato sauce on top of the matzah. Spread spread the cottage cheese mix over the matzah. Put a thin layer of sauce over the cottage cheese mix. Cover with the second piece of matzah. Cover with sauce and shredded mozzerella. Bake at 350 degrees until the mozzerella turns dark brown.

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Matzos Crunch Caramel

 


4-6 unsalted matzoh boards or sheets

1 cup unsalted butter or unsalted Passover margarine

1 cup brown sugar, packed firm

3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.

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Kosher Brunswick Stew

 

1 chicken, cut up

1 can (16 ounces) tomatoes, undrained

1 package (10 ounces) or 1 1/2 cups frozen lima beans

2 medium potatoes, peeled and diced

1 can (11 ounces) corn, drained

salt and pepper to taste

1 carrot, sliced

1 small onion, diced

1 rib celery, diced

1/4 teaspoon dried red pepper flakes (or more, to taste)

Place chicken in a large pot, and add water to barely cover. Heat to boiling, lower heat and simmer for 35 to 45 minutes. Slice the canned tomatoes, and add, along with all other ingredients and simmer 30 minutes more, or until tender. Serve chicken in bowls, along with the vegetables, and adding some of the broth. Serves six

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Matzah Cake

 


8 Matzah
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or margarine
½ cup sugar
4 oz. Ground cooking chocolate
1-2 liqueur
 

Break the Massah into small pieces (1 inch square approx.) And pour the hot coffee over it. Mix well.Cream the soft butter/margarine together with the sugar, the ground chocolate and the liqueur. When all ingredients are well mixed, combine them with the Massah and transfer into a square dish.

Decorate with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.

Refrigerate overnight. Cut into diamond shaped pieces and serve.

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