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This salad is not a traditional holiday salad, but fruits of the season. Dates and figs were common in the Mediterranean areas and were used in a lot of holiday dishes.  But in modern days, with frozen fruits so convenient and fresh fruit always available in the stores, you have the opportunity to make your own traditions. If you would like to add dates and figs into this salad, please do.

Fresh Fruit Salad

 

Cover your tray or plate with fresh greens of your choice.
Slice, chop, make balls or leave whole the following fruits.
Melons
Cantaloupe
Raspberries
Blueberries
Blackberries
Oranges
Pears
Strawberries
Dates
Figs
And any other fresh fruit you desire to use
Arrange them on the greens.
Then sprinkle slivered almonds over the fruit   (Optional)
This salad of fresh fruits gives you the opportunity to make a beautiful presentation for the table, and it also is a very healthy salad to serve.
 

 

 

 

 

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Sponge cake for Passover is very common.  Each family serves it differently, such as, served with strawberries and whipped cream, or lemon pie filling spread on top. Make your own traditions.

PASSOVER SPONGE CAKE

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               (Passover)

6 eggs, separated
Juice of ½ lemon
¼ cup potato flour
½ cup matzo cake meal
1 cup sugar

Beat egg yolks well then stir in lemon juice. Beat egg whites until very stiff then gradually add sugar, two tablespoons at a time, beating after each addition. Beat until a meringue is formed. Fold egg yolks into the mixture.

Now, sift potato flour, and cake meal together onto wax paper. Sprinkle a small amount of the meal mixture on the egg mixture; then fold in. Continue the process until all the meal is folded in.

Bake in a small ungreased tube pan (9x3 ½ inches) at 325 degrees for 1 hour. Test by sticking a tooth pick deep into the center of the cake. If it comes out clean, the cake is done. Invert the pan until cool. Serves 10

Chocolate Frosting:
2 (1 oz.) squares unsweetened
½ cup butter ( 1 stick)
8 Tbsps. milk
3 ½ cups confectioners’ sugar
1 pinch salt
1 tsp. vanilla extract

 

 

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Generally at holiday dinners, the hostess wants to include a healthy vegetable to the meal and the spinach ring brings beauty to the table.

Spinach Ring

2 Tbsps. butter
2 Tbsps. flour
½ cup milk, warm
3 eggs, separated
1 ¾ cup cooked, drained, chopped spinach
Salt and pepper (to taste)
Heat butter in skillet, add flour and gradually stir in milk.
Cook, stirring until sauce is smooth and thick.
Stir gradually into the well beaten yokes.

Add spinach and seasoning, grated onion, and nutmeg if desired.
Cool, fold in the stiffly beaten egg whites, pour into a well-greased ring.
Set in a pan half-filled with hot water, bake in moderate oven,
350 degrees, 30 minutes, or until set.
*Note: This spinach ring is easy to make, very healthy,
and placed on a lovely decorated plate, brings beauty to the table.

 


 

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These tasty, meatless stuffed tomatoes are a perfect side dish. At Passover you can use matzo meal instead of bread crumbs, and add your own favorite herbs and spices.
 
STUFFED TOMATOES
6 firm tomatoes
2 Tbsps. butter
1 cup rye or white bread crumbs
1 small onion, chopped
1 Tbsp. chopped parsley
Salt and pepper (to taste)
2 egg yolks
1 cup grated Parmesan cheese
Wash and dry tomatoes. Cut off tops. Remove pulp with small spoon, a
nd run through a fine sieve. Put butter in pan, add bread crumbs,
cook a few minutes, add onion, parsley, salt, and pepper, and the tomato pulp.
Remove from heat. Stir in the egg yolks, and fill the tomatoes with mixture.
Top with bread or cracker crumbs, dot with butter, and place in buttered tin.

Bake in a moderate oven, 350 degrees, for ½ hour or until the tomatoes are cooked through.
Serve hot. Garnish with parsley and Parmesan cheese.

 

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Foods have a symbolic role in the rituals and celebration of Jewish holidays. At Rosh Hashanah, it is to bring all that one hopes for “sweet things” to come during the year. That is why regular potatoes are replaced by sweet potatoes.

SWEET POTATOES

Bake sweet potatoes in the oven until soft. When done, let cool.
Slice potato in half, length wise. Scoop the potatoes (leave in serving-sized pieces)
out of their skins and place them in a casserole dish. To make the syrup, take 1 cup
of brown sugar and keep stirring in warm water until it makes a pourable liquid.
Pour over potatoes in the casserole dish. Heat in oven and when ready to serve.

MARSHMALLOW TOPPING:
Place marshmallows on top of potatoes, and place back in the oven under the broiler.
It only takes a few minutes for the marshmallows to brown on top,
so keep watching its progress. Remove and serve.

PECAN CRUMB TOPPING:
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup butter, melted
Mix the brown sugar, pecans, and flour together in a bowl.
Pour butter over pecan mixture. Toss until mixture resembles
coarse crumbs (pea size). Put on top of sweet potatoes evenly
and place in oven and let bake until topping is hard.


 

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Chicken Soup

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1 whole chicken, 4-5 lbs.

1 Tbsp. salt

3 quarts water

1 whole onion

1 bay leaf

2 carrots, peeled

4 celery tops

 

Wash the chicken thoroughly and trim off excess fat.
Cut the chicken in halves or quarters and place it in salted water in a deep kettle.
Cover and bring to a boil then uncover and reduce heat. Add onion, bay leaf, carrots, and celery tops.
Simmer until chicken is tender (about 3 hours). Skim top, when necessary.
Remove the chicken to a platter and strain the soup.
If desired, place some chicken and carrots back in soup.
Serve hot. Serves 8.

Note: Make the soup ahead of time and then place it in the refrigerator for the fat to congeal.
It is now easy to remove the fat and reheat before you are ready to serve.
Place in your matzo balls or noodles--it is great for all that ails you!

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