- 10 oz baking chocolate
- 1 t vanilla
- Melt chocolate and add pomegranate seeds (substitute chopped nuts, raisins)
- Spread on a cookie sheet and place in fridge
- Break into pieces and serve
Israeli salad is widely considered the national dish of Israel.
1 large cucumber, peeled
1 large tomato
1 T chopped dill
1 T chopped parsley
2 T virgin olive oil
2 T lemon juice
- Wash & dice vegetables
- Transfer vegetables into a large bowl and toss
- Add dill, parsley & olive oil and toss
- Just before serving, add lemon juice and toss
- Serve with pita bread or pita chips
8-10 cucumbers, peeled, thinly slice (food processor)
1-2 onions, peel, thinly sliced
½ cup lemon juice
2 cups white vinegar
1 T celery seed
1 cup sugar
2 T salt
1 tsp pepper
In a large bowl, put a plate over sliced cucumbers to weigh them down for several hours, then drain off the liquid. Mix the marinade (all other ingredients). Let stand for ½ hour, then pour over cucumbers. Add onions. Cover; can be kept in refrigerator for several days.
Stuffed Cabbage, Carol Jarvis
This is my grandmother’ recipe and my mother and I continue to serve it. It can be refrigerated for a few days and/or kept frozen.
1 head of cabbage
½ cup brown sugar 1 onion grated
6 T raw rice
2 lbs chopped beef
½ cup water 1 tsp salt
Juice of 2 lemons
½ apple, diced
½ cup raisins
2 8-ounce cans tomato sauce or chopped tomatoes (not seasoned)
Cabbage: remove core and place cabbage in large pot of boiling water for about 5-10 minutes so the leave are pliable, Remove, drain, let cool.
Mix meat and onion, salt, rice, water and pepper. (we add the rice raw but some cooks partially cook the rice before adding).
Remove the thicker ribs from the cabbage leaves and fill with a spoonful of filling. Fold the sides up (1-2-3-4) to enclose the filling.
In a large pot, add the unused sliced cabbage, then add the cabbage rolls, seam side down. Then add the tomato sauce, brown sugar, apple, raisins, lemon juice.
Simmer covered about 2 hours or can be browned in the oven at 375 degrees for about 2 hours covered, then 1 more hour uncovered.
A frequent visitor over the years to her local family who belong to Congregation Agudat Achim, Dr. Ruth Westheimer calls this nut torte her Passover favorite. Thank you to Danella Lubar for submitting this recipe.
Joy Danzig shares that this recipe comes from Divine Kosher Cuisine, a cookbook which benefits educational programs at Congregation Agudat Achim in Niskayuna, New York. It's a wonderful cookbook, a regional winner of the McIlhenny Co.(Tobasco) Community Cookbook Awards, and it's unique in that it features recipes from As You Like It Kosher Catering at that synagogue. The address is Divine Kosher Cuisine, 2115 Union Street, Niskayuna, NY 12309. The Passover section is extensive, and there's a section on Catering to Family and Friends, plus a great number of recipes indexed as kid-friendly recipes. With index, there are 382 pages. Lots of photos and diagrams, too! And, no, I don't get any sales commission-- I just enjoy sharing a good thing!
Potato starch for dusting pan
12 large eggs, separated
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons lemon juice
3 cups finely ground walnuts
1. Preheat oven to 325°F. Grease three 9-inch round cake pans with removable bottoms. Line each pan with parchment paper, grease again and dust with potato starch.
2. Beat yolks on high speed with electric mixer until thick. Add sugar and lemon juice and beat until light yellow. Mix in nuts.
3. Beat whites in separate bowl at high speed with electric mixer until stiff peaks form. Fold gently into yolk mixture.
4. Divide batter into pans and bake 25 to 30 minutes until golden brown or when tester inserted in center comes out mostly clean but moist. Loosen edges with knife immediately after removing pans from oven .
5. Cool completely. Remove from pans and peel off parchment.
16 ounces heavy cream
4 teaspoons sugar
Whip cream at high speed with electric mixer until soft peaks form. Add sugar and beat until stiff peaks form.
8 ounces heavy cream
2 tablespoons sugar
2 tablespoons cocoa, sifted
1 teaspoon instant coffee granules
Combine all ingredients and whip at high speed with electric mixer until stiff peaks form.
1. Place 1 cake layer on plate and top with scant half of Frosting #1.
2. Top with 2nd layer and spread with Frosting #2. Top with 3rd layer.
3. Frost top and sides with remainder of Frosting #1. Decorate with chocolate curls and chill until serving.
Yield: 10 to 12 servings.