Recipe#12083
Title: Passover 03
Newsgroups: rec.food.recipesFrom: "Joel W./Mirjam D." yoel@brachot.jct.ac.il
Subject: COLLECTION: Passover Recipes -- Third Installment
Organization: Texas Metronet, Internet for the Individual 214-705-2917 (info)
Date: Thu, 10 Mar 1994 07:08:30 GMT
Message-ID: Pine.3.87.01.9403100930.B1027-0100000@brachot.jct.ac.il
COLLECTION: Passover Recipes -- Third Installment
Passover Recipes -- Third InstallmentBaked Stuffed-Apple Pudding
Apples:
6 medium sized apples
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup raisins
1/4 cup chopped nuts
grated rind of 1 lemon
2 tbs white wine
grease for baking dish
Batter:
4 eggs, separated
1/2 cup sugar, divided
5 tbs cake meal
2 1/2 tbs potato starch
1/2 tsp vanilla or 1 tsp vanilla sugar
2 tbs margarine, melted
Peel the apples and cut i/2 inch of the top of each apple and
reserve for later use. Remove the cores. Carefully scrape out
the insides of the apples, leaving a wall 1/4 inch thick. Chop
the pulp in a medium sized bowl. Add the sugar, cinnamon,
raisins, nuts, lemon rind and wine. Fill the apple cavities with
this mixture. Top each apple with the reserved apple slices.
Place the stuffed apples in a greased baking dish large enough
to accommodate the apples comfortably. Bake for about 10
minutes in a preheated 350 degree F oven. In the meantime,
prepare the batter.
In a medium sized mixing bowl beat the egg whites until
foamy. Gradually beat in 1/4 cup of the sugar, 1 tbs at a time,
until the whites are stiff but still shiny. In a separate medium
sized bowl, beat the egg yolks until thick, beat in the remaining
1/4 cup sugar until light. Carefully combine the yolk mixture
with the beaten whites. Add the cake meal to the potato starch
and carefully fold these dry ingredients into the egg mixture.
Add the vanilla flavoring or vanilla sugar. Gently stir in the
melted margarine.
Pour the batter over the partially baked apples. Return the
apples to the oven and continue to bake for another 30
minutes, until the pudding is set and the apples are tender.
Serve warm or cold, plain or with a fruit or wine sauce. Serves
6.
~~~~~~~~~~
Lemon Sponge Pudding
1 cup sugar
1/4 cup cake meal
1/2 tbs potato starch
1/8 tsp salt
2 tbs melted shortening or oil
4-5 tbs lemon juice
1 tsp grated lemon rind
2 eggs, separated
1 cup water
In a large mixing bowl, combine the dry ingredients. Stir in the
oil, lemon juice and lemon rind. In a small bowl, beat the egg
yolks with the water and add to the lemon mixture and mix
well.
In a clean small bowl, at high speed, beat the egg whites until
stiff but not dry. Fold them into the egg yolk-flour mixture.
Pour the batter into a 1 1/2 quart casserole or 6 custard cups.
Set the dish(es) into a pan containing 1 inch of hot water.
Bake in a preheated 350 degree F oven for 40-50 minutes.
Serve warm or cold. Serves 6-8.
~~~~~~~~~~
Coconut Surprise
2 tbs butter
1 cup sugar
4 eggs, separated
1/3 cup lemon juice
1 tsp grated lemon rind
1/4 tsp salt
3/4 to 1 cup freshly grated coconut
1 tbs potato starch
1 cup milk
In a large mixing bowl, cream the butter. Gradually add the
sugar and cream together until light and fluffy. Add the egg
yolks and beat well. Add the lemon juice, lemon rind and salt
and blend well. Fold into the coconut and potato starch. Stir
in the milk.
In a clean medium sized bowl beat the egg whites until stiff but
not dry. Fold them into the lemon-coconut mixture. Pour the
batter into a greased 6x10 inch baking dish or a 1 1/2 quart
casserole. Set the dish into a pan containing 1 inch of hot
water and bake in a preheated 375 degree F oven for 35-40
minutes. Chill if desired. Garnish servings with toasted
coconut.
~~~~~~~~~~
Date Pudding
3 eggs
3/4 tsp salt
3/4 cup sugar
1 cup cake meal
1/2 cup chopped walnuts or pecans
1 cup chopped pitted dates
grease for the mold
In a medium sized mixing bowl beat the eggs with the salt.
Gradually add in the sugar and continue beating until thick and
light. Blend the cake meal into the egg mixture. Add the nuts
and dates. Mix until just blended. Turn the mixture into a 1
quart greased mold. Cover. Steam on a rack in a deep pan in
2 inches of boiling water for about 2 hours. Add additional
boiling water as necessary. Remove from the water. Unmold
into a serving dish, and serve at once. Serves 8.
~~~~~~~~~~
Fruit Tzimmes -- Compote
1 pound prunes
1/2 pound dried apricots
1/2 pound dried pears or apples
2 cups water
2 tbs honey
3 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 pound sweet potatoes, peeled and sliced
In a large mixing bowl, presoak all the fruit overnight. Drain
the water. Pit the prunes. In a medium sized saucepan
combine all the ingredients and bring to a boil. Cook over very
low heat for 25 minutes or until the liquid is absorbed. Stir
occasionally. Serves 8 or more.
~~~~~~~~~~
Spike Fruits
2 cups dried fruits of your choice
2 cups medium sweet or sweet Sherry wine or brandy
One week before Passover, put two cups of dried fruits into a
screw-top quart jar. Add the 2 cups of wine or brandy. Cover
the jar and let the fruit macerate at room temperature for a
week, then refrigerate. Serve chilled as a compote. Replenish
the jar with dried fruits and wine or brandy as the fruits are
used, and you will be assured of having an unusual dessert on
hand at all times. Two cups of dried fruits serves 6 or more.
Note: For a topping, the fruits should be coarsely chopped.
~~~~~~~~~~
Israeli Wine Float
2 cups red wine
3/4 cup water
1 stick cinnamon
1/2 cups sugar
3 tbs potato starch
juice of 1 lemon
3 egg whites
In a medium sized saucepan bring to a boil the wine, water and
stick of cinnamon. Mix together the sugar with the potato
starch and lemon juice until the potato starch is dissolved. Stir
in the potato starch mixture into the wine and continue to cook
over low heat, stirring constantly until thick and clear. Discard
the cinnamon stick and remove the pan from the heat.
In a small clean mixing bowl beat the egg whites until stiff.
Fold the stiffly beaten egg whites into a third of the warm,
NOT HOT, wine mixture. Divide the remaining wine mixture
into 4 individual sherbet glasses or 1 large bowl. Top each
glass with the fluff mixture or place large dollops of the fluff on
the wine mixture in the large bowl. Chill before serving.
Serves 4-6.