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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Since blintzes are such a classic Jewish dish, homemakers and caterers here in America, have produced their own creative versions of blintze soufflés for parties and Bar/Bat Mitzvahs. Since these soufflés are dairy dishes, they can be served at any of the meatless holiday meals.

Blintz Souffle
(Easy and Quick)

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2 packages frozen Golden Cheese Blintzes
¼ cup butter unsalted (melted)
4 eggs
1 ½ cups sour cream
¼ cup sugar
1 Tbsp. vanilla
1 tsp. salt

Spread melted butter in 9x13 casserole dish. Place blintzes in dish in single layer. Blend the rest of the ingredients in blender until creamy.  Pour over the blintzes. Bake at 375 degrees for 15 minutes; reduce heat to 360 degrees for 35-45 minutes until brown.

This dish is great to serve to company for breakfast, brunch or for any occasion. It is quick, easy and healthy.  Serve with strawberries, blueberries or raspberries on top.

 

 

 

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Chopped liver, a European delicacy, made with chicken livers, fried onions, and hardboiled eggs, is spread on challah at Shabbat meals. At other times, it is spread on pumpernickel bread, or at a Jewish deli, on two slices of delicious rye bread. 
CHOPPED LIVER
            (Gehakte Leber)

1 pound chicken livers
2 hard-boiled eggs
1 onion
2 Tbsp. schmaltz or oil
Salt and pepper to taste

Place liver under broiler and broil until well done (about 10 minutes),
turning once. Remove from broiler and cool.  Remove skin and veins.
Put liver, eggs and onion through a good grinder using the fine blade
and season with salt and pepper. spreadd schmaltz, working it through
the liver with a fork. The liver should be moist enough to hold together;
if necessary, add more schmaltz. Serves 8.

MODERN VERSION:
Instead of a grinder, use a food processor and instead of schmaltz use oil.

HEALTHY VERSION:
FAUX CHOPPED LIVER  (Great to take to a party)
2 hard boiled eggs 
1 16 oz. can of Le Sueur Peas
4 oz. (½ cup) walnuts  
1 slice rye bread
Pinch of salt and pepper
In the food processor, chop walnuts, then add eggs, drained Le Sure peas,
rye bread, and salt and pepper. Blend until smooth.
Serve with party rye.
* It is a big hit at the party and extremely healthy!
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Blintzes seem to have originated in Hungary.  It was adopted as a specialty item for Shavuout, when it is customary to only eat dairy.  Because blintzes are stuffed with a cheese filling and then fried in oil, they are served on holidays like Hanukkah, as oil plays a pivotal role in the Hanukkah story.
Blintzes
(Cheese Filled Crepes)

1 cup all-purpose flour
½ tsp. salt (optional)
1 cup milk or water
4 large eggs
Butter (to grease the pan)
Crepe (Shell)

Beat eggs and milk/water together and gradually add flour to liquids.  Stir consistently until you have a smooth batter. Grease heated 6” pan with butter.  Pour 1/4 cup of batter into the hot pan. When the batter bottom solidifies pour excess back into the cup. When the batter starts to bubble and the edges look dry, turn over for a few seconds, then flip out onto a wooden plank (aluminum foil or waxed paper.) Each time you make another shell butter the pan.

Filling:
1 pound dry cottage cheese
1 Tbsp. sugar or equivalent sweetener
1 egg
1 Tbsp. melted butter
Mix ingredients thoroughly.

Into each crepe put 1 full tablespoon of above filling in the center of the shell. Fold the top sides of the shell over the filling, tuck the two sides to center of shell, then turn bottom up to the top. Repeat this step until through.

In a buttered, hot pan, place blintzes (bottom side down) to brown. Turn when light brown, and brown the other side. Serve hot. Apple sauce, sour cream and cinnamon are great accompaniments.

 

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This Ashkenazi Jewish stuffed cabbage recipe (Holishkes) is a traditional dish for Sukkot, (the harvest festival in autumn), and Simchas Torah, (the conclusion of the annual cycle of public Torah readings, and the beginning of a new cycle.)  When two holishkes (cabbage balls) are put together side by side, they form the shape of a Torah (two scrolls). Generally, they are enjoyed year-round by Jewish communities in Europe, the United States and the Middle East.
  
Cabbage Balls (Holiskes)
(Stuffed with Meat)

CABBAGE:  1 Large Head of Cabbage
Remove core from cabbage and place in large pot of boiling water. While boiling, prepare the meat. When the cabbage has softened, remove from pot and let cool. Separate the leaves.
STUFFING:
¾ cup uncooked rice
1 Tbsp. crushed garlic
1 ½ pounds ground beef
2 eggs, beaten
1 cup finely-chopped onions
1/2 Tbsp. water2 tsp. salt
½ tsp pepper
 Mix all ingredients together, by hand, in a bowl until pliable.
SAUCE:
2 cups tomato sauce              1 ½ cups chopped onion
2 tsps. lemon juice                 ½ tsp  cinnamon
1 cup white sugar                  ½ cup brown sugar
½ cup white vinegar              2 cups water
1 ½ tsp salt
Mix all ingredients together in another bowl. Take a cabbage leaf and place a spoonful of meat mixture in the center.  Fold the two sides of the cabbage into the center; roll up to the top and (put a toothpick in, if needed) to close the end. Repeat until all cabbage leaves and meat mixture are used. Place an inch of sauce in the bottom of the pot, and then place the balls on top of the sauce.  When completed, pour the rest of the sauce over the balls. Cover the pot and simmer for 1 hour and 45 minutes on the stove top.

 

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