Leon's Shabbaton Hachlafat Matkonim (Recipes)
A collection of Shabbaton recipes linked to Jewish holidays, lifecycle events, or just plain Jewish culture.
Sweet Potatoe Latkes
1 lb sweet potatoes
1 piece fresh or 2 Tbs regular ginger
2 eggs
½ c flour
1 Tbs sugar
1 tsp salt
½ c milk
1 tsp baking powder
Instructions:
Shred sweet potatoes and mix with ginger. Mix all other ingredients together into a batter, then mix in the shredded potatoes. Fry in ½ inch of ail. Approximately 1/3 cup batter makes one pancake.
Grandma's "Authentic" Challah
A bread machine adaptation of a traditional challah recipe.
1 egg + water to ¾ cup
2 c bread flour
4 rounded Tbsp sugar
1 tspn salt
2 Tbsp oil
2 ¼ tspn yeast
Mix on dough cycle. Remove from machine, braid and rise for 25 min. Bake @ 325 for 35min. (Recipe can be doubled).
Banana Bread
Some people have been asking for this. Some people have threatened me with my life if I didn't give it to them. Be warned!! There are two versions of this recipe - the one that is written and what Debbie actually does. I've included both
Version 1: Banana Nut-Bread
2 ripe medium size bananas, peeled and cut into 1 inch (2.5cm) pieces 1 tablespoon (15 ml) lemon juice .5 cup (125 ml) chopped pecans or walnuts 1.75 cup (430 ml) all purpose flour .66 cup (160 ml) sugar .5 cup (125 ml) butter or margarine, at room temperature, cut into 8 pieces .33 cup (80 ml) milk 2 eggs 1 teaspoon (5 ml) baking soda .5 teaspoon (2 ml) salt. Pre-heat the oven to 350 F (180 c).Fit processor with steel blade. Place bananas and lemon juice in work bowl. Process until bananas are mashed, about 5 seconds. Add 1/4 cup (60 ml) of the nuts and all remaining ingredients to banana mixture. Process on/off 10 to 12 times, or just until flour is moistened. Do not overprocess. Batter should be lumpy. Pour batter into greased 8.5x4.5x2.5 inch (21.5x11.5x6.5 cm) loaf pan. Sprinkle remaining .25 cup (60ml) of nuts over batter. Bake until wooden pick or cake tester inserted in center comes out clean, 55 to 65 min. Cool bread 15 min in pan. Remove from pan and cool on wire rack.
Version 2: DEBBIE'S Banana Bread
2-3 ripe medium size bananas, peeled and cut into 1 inch (2.5cm) pieces 1 tablespoon (15 ml) lemon juice .5 cup (125 ml) chopped pecans or walnuts 1.75 cup (430 ml) all purpose flour .66 cup (160 ml) sugar .5 cup (125 ml) butter or margarine, at room temperature, cut into 8 pieces .33 cup (80 ml) milk 2 eggs 1 teaspoon (5 ml) baking soda .5 teaspoon (2 ml) salt 2 teaspoons (10 ml) vanilla. Pre-heat the oven to 350 F (180 c).Mix the bananas and butter/margarine until it is as creamy as possible. Add all the other ingredients and mix well. Pour batter into any greased form you like (loaf, muffins, etc). Bake until wooden pick or cake tester inserted in center comes out clean. That might be 15 minutes or 55, depending on your oven. Cool bread 15 min in pan. Remove from pan and cool on wire rack.
Lemon, Vanilla, and Honey Baklava
A simple-to-make but exotic nut-and-honey pastry, this homemade baklava is more buttery and delicate than commercial versions. You could use a combination of ground almonds and walnuts. This also makes a big batch of soaking syrup for ultra-decadent baklava.
1 (1 lb) pkg filo pastry leaves (about 25 sheets)
1 cup (2 sticks) unsalted butter or margarine, melted
1/2 cup vegetable oil
4 cups finely ground walnuts
1 tspn ground cinnamon
2 tbspn sugar
Honey vanilla syrup:
2 cups water
2 cups sugar
1 cup honey
2 tbspn fresh lemon juice
1 tspn vanilla extract
1 tspn ground cinnamon
Preheat oven to 350F. Trim the filo sheets to fit the pan you are using - either 9x13 or a rectangular pan with similar capacity, with 2 1/2 inch sides. Do not use a nonstick pan as it will be ruined when you cut out pieces of baklava. Keep the filo sheets covered with a slightly damp towel.
In a bowl, stir together the butter or margarine and the oil. Drizzled a few tbspns of the butter/oli mixture on the pan bottom. Center 1 sheet of filo on the bottom of the pan and brush it generously with the butter and oil. Continue layering filo sheets, brushing each very generously with melted butter/oil.
After 8 sheets, sprinkle one third of the ground nuts over the top surface. Continue layering filo leaves this way, sprinkling with nuts after another 8 sheets have bene alid in place. Sprinkle on more nuts, then 4 more leaves, more nuts, then the remaining leaves, always brushing each sheet generously before you place the next one in the pan.
Brush the top layer with the butter/olil mixture. Using kitchen scissors or a very sharp knife, cut the pastry into diamond shapes, cutton only halfway through the pastry. (Diamond shapes are achieved by cutting 5 or 6 horizontal rows, then cutting diagonally across these rows to form diamonds). Bake for 1 hour, or until the pastry is golden brown. Meanwhile, make the syrup.
Honey Vanilla Syrup:
In a saucepan, combine the syrup ingredients and heat until the sugor dissolves. Bring to a boil and simmer for about 5 minutes. Cool to room temperature before pouring evenly over the pastry. Let the baklava sit for 1 hour or overnight before serving.
Passover Chocolate Mousse
Pan size: Springform pan
Oven temperature: 350
1 12 oz pkg Passover chocolate chips
9 pasteurized eggs, separated
(can get at Heinen's or Giant Eagle)
(pasteurized eggs are harder to separate, be warned!)
¾ c sugar
1 ½ sticks margarine or butter
3 T instant coffee diluted in water (can use less, or leave out entirely)
½ pint whipping cream
Melt chocolate and butter or margarine. Beat yolks and sugar and add to chocolate. If using coffee, add now. Beat whites until peaks and fold into rest of batter. Pour a little less than ½ the batter into the springform pan. Bake at 350? for 20-30 minutes. Let cool - it will fall and crack. Never fear! Beat whipping cream and fold into remainder of batter. Pour over the cake layer and freeze (this is why you should use pasteurized eggs). Can always serve with a little whipped cream on top.
Passover Biscotti
2 cups Sugar
1/2 # (2 sticks) Butter
6 Eggs
2 ¾ cups Matzo cake flour
¾ cup Potato starch
½ t. salt
1 package chocolate chips
Sugar and cinnamon, mixed
Cream together sugar and butter. Add eggs, one at a time. Stir together cake meal, potato starch and salt. Add into sugar/egg mixture. Add in chips. Lightly spray cookie sheet. Form 3 loaves, approximately 1" high and 3" wide. Make sure it's flat on top. Use wet hands. Sprinkle tops liberally with cinnamon/sugar. Bake at 350° for 35-40 minutes. Pull out of oven. Use knife to make horizontal slices and return to oven for additional 5 minutes or until top of loaves is firm to touch.
Matzo Praline
3-4 Whole matzos
1 cup or 2 sticks butter
1 cup dark brown sugar
12 oz chocolate chips
1 cup finely chopped pecans or almonds
Preheat oven to 325°. Cover large cookie sheet with foil. Grease foil with butter. Lay matzos in single layer. Break as needed to fill space. In large saucepan, melt butter over med-low heat. Add brown sugar. Boil for 5 minutes, stirring constantly. Don't let it boil over. Pour mixture over matzo. Spread evenly. Bake 8-10 minutes. Turn oven off. Remove pan from oven. Sprinkle chocolate over matzo. Place back in oven for 8 minutes. Remove from oven. Sprinkle with nuts. Refrigerate for one hour. Break into pieces. Put in airtight container in refrigerator.
Potato Flour Sponge Cake
8 eggs, separated
1 1/4 c sugar
1/4 tspn salt
juice and grated rind of 1 lemon
1/4 tspn cinnamon
1 c potato flour (scant)
Beat yolks and sugar until light and fluffy. Beat in lemon juice, rind and cinnamon. Beat egg whites with salt until very stiff and fold into the mixture. Sift potato flour and fod in very lightly, but thoroughly. Bake in an ungreased tube pan in moderate oven (350 F.) 50 minutes. Invert pan on a wire rack. Allow to cool completely before removing from pan.
Chocolate Cake
7 eggs, separated
1/4 tspn salt
1 c sugar
1/2 c cake meal
3 tblspn cocoa
2 tblspn water
1/2 c nuts, chopped
1 tspn vanilla
Beat egg whites with salt until stiff but not dry and gradually beat in sugar. Beat egg yolks 5 minutes then gently fold in beaten egg whites. Mix and sift cake meal and cocoa, and folk in a little at a time. Gradually add water and fold in nuts and vanilla. Turn into an ungreased pan. Bake in slow oven (325 F) 45 minutes. Invert on cake rack and allow to cool in the pan.
Passover Mondel Bread
3 eggs
1 c. sugar (or splenda/sugar blend for low-carp recipe)
1 c oil
1 tsp lemon juice
1 tsp vanilla
1 tsp salt
2 c matza cake meal
3/4 c chocolate chips
(set aside 1/2 c sugar and 1 tsp cinnamon for later
Combine eggs, sugar, oil, lemon juice, vanilla and salt. Beat well. Add matza cake meal. Stir in chocolate chips. Make 2-3 long logs. Place on well-greased cookie sheet. Springle with sugar/cinnamon mix. Bake at 350 F for 30 min. Take out, allow to cool, cut into long pieces. Turn over and sprinkle again with sugar/cinnamon mix. Bake another 10 min at 300 F. Remove from oven and sprinkle with sugar. Bake once more at 300 F for 10 minutes.
Passover Brownies
1 c brown sugar (or white sugar)
1/3 c oil
2 eggs
1/4 tspn salt
1/4 c cake meal
1/4 c potatoe starch
1/3 c cocoa
1 c chocolate chips (optional)
Chopped nuts (optional)
Combine all ingredients, mix well. Bake in greased pan at 325 F for 30 min. Double recipe fills a 9/13 pan.