| Chocolate Pecan Meringues |
|
|
2 egg whites
dash of salt
1 teaspoon vanilla
2/3 cup regular granulated sugar or superfine sugar
1 cup chopped pecans
¾ cup chocolate chips
Preheat over to 250 degrees F. Cover cookie sheets with parchment papers.
At high speed, beat egg whites and dash of salt until frothy. Gradually add sugar while continuing to beat. Add approximately 2 tablespoons at a time, while beating, so that mixture is stiff and stands in peaks. Fold in vanilla, pecans and chocolate chips.
Drop by teaspoonfuls onto lines cookie sheets. Bake for 30 minutes.
Yields approximately 2 dozen meringues. Store in an airtight container.
Meringues are easy and good for not only Passover but anytime of the year. Feel free to experiment and try to create different variation. Ingredients such a vanilla and chocolate chips are available kosher for Passover, but this may require some advance planning in more remote cities.
Once baked, hard meringues can be filled with whipped cream, ice cream, or fresh fruit. Eliminate the nuts or chocolate to taste. |
|
| Hamantaschen |
|
|
Dough
¾ cup unsalted parve margarine
1 cup sugar
1 egg
¼ cup orange juice
1 ½ teaspoons vanilla
3 cups flour
1 teaspoon baking soda
½ teaspoon salt
Poppy Seed Filling
1 cup ground poppy seed
¼ cup sugar
3 tablespoons light corn syrup
1 teaspoon vanilla
½ cup water
1/3 cup raisins
½ cup chopped almonds
For dough, Cream margarine and sugar together. Add eggs and beat well. Stir in orange juice and vanilla. Add flour, baking soda and salt. Blend well and allow mixture to chill for at least one hour.
Preheat oven to 375 degrees F.
Combine filling ingredients together in a saucepan. Simmer until thick and set aside.
Roll dough on a floured board and cut into 3-inch rounds. Place 1 teaspoon of filling in the center of each round. Bring sides in and pinch together. Place on an ungreased cookie sheet and bake for 15 minutes.
Adapted from In The Jewish Tradition- A Year of Food and Festivities by Judith B. Fellner |
|
| Chicken With Olives & Red Wine |
|
|
3-3 ½ pound whole chicken, in six pieces or chicken breasts with skin
1 cup extra virgin olive oil
8 cloves of garlic, peeled
1 tablespoon capers in brine, drained
1 cup green olives, pitted
1 cup pitted prunes, packed
½ cup red wine vinegar
½ cup pomegranate molasses
4-6 sprigs fresh oregano or thyme
½ cup dark brown sugar or honey
1 cup dry red wine
Rinse chicken and place the pieces in a bowl. Cover with boiling water. Lift one piece of chicken out at a time, and scrape surface gently with a knife to remove pinfeathers and excess fat. Pat dry and place pieces in one layer in a glass baking dish.
Mix together the olive oil, garlic cloves, capers, olives, pitted prunes, vinegar, and pomegranate molasses and pour over the chicken. Tear each sprig of oregano or thyme into 2 -3 pieces and place around chicken. Cover and marinate in the refrigerator overnight, turning once or twice.
Preheat oven to 350°F degrees.
Mix the brown sugar with the wine and pour over chicken. Turn pieces skin side up. Remove half the sprigs of fresh herbs. Cover chicken and bake for 45 minutes, turning once. Remove the cover and continue to bake until chicken is a rich golden brown - another 15-20 minutes.
Selected from The Essential Book of Jewish Festival Cooking
by Phyllis Glazer |
|
|
|
|
Start Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
| Page 8 of 11 |
