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Congregation Or
Chadash would like to wish -Clergy,
Staff & Board |
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Passover Greetings
from Rabbi Louchheim
Maria
Alvarez's Passover Biscuits
Matzah Popovers 1 ½
cups water ½
cup vegetable shortening 1
tsp. salt 1
tsp. sugar 11/2
cups matzah meal 7
large eggs In a
large saucepan boil water
and shortening until shortening melts and add salt, sugar, and matzah meal
all at once, stirring constantly with a wooden spoon until mixtures pulls
away from side of pan. Remove pan from heat and cool slightly.
Add eggs, 1 at a time, beating with a wooden spoon until smooth after each
addition, and let batter rest for 30 minutes. Preheat
oven to 400˚ and lightly grease twelve- 1/3 cup muffin tins. Grandma Pearlie's Passover Apple Kugel 4
matzos tsp.
grated lemon or orange peel 3/4
cup cinnamon mixed with sugar golden
raisin 2
green apples, peeled and sliced thin 1
tsp. vanilla 1
stick of butter or margarine (can use oil) Wash
matzah to make softer. Mix eggs well. Add sugar and cinnamon and
stir. Add butter, but don't worry about it being creamy. Hunks of
butter are ok too. Add raisins and grated rind. A little lemon
juice is nice too. Butter
a rectangular two-inch deep pan. Put in whole matzah and layer the egg
mixture and slices of apples. Then more egg. Then another matzah.
Continue adding a little of each - the egg, more cinnamon and sugar, more
apple. You can add slivers of unsalted almonds on top. A dozen
pitted prunes in good. Sprinkle sugar on top. Good to serve with
meat. Put in
400˚ oven. After 15 minutes, reduce heat to 350˚ but keep the
kugel covered and cook for about 40 minutes. Makes 8
servings, more or less. Jane's Sephardic Charoset 6
figs 6
dates 2
large granny smith apples ½
cup whole almonds chopped ½
cup walnuts 1
tsp. crystallized ginger ½
tsp. cinnamon 1
Tbsp. honey 1
Tbsp. lemon 5
Tbsp. sweet wine. Mix
together and serve. Diego Diaz Nieto's Haroset Balls 2
apples, cored and finely chopped 6
Tbsp. chopped almonds 6
Tbsp. chopped dates 6
Tbsp. raisins 12
chestnuts, cooked and peeled 3/4
tsp. cinnamon 3
Tbsp. sugar 5
Tbsp. white vinegar Place
the diced apples (red-skinned is preferable for color), almonds, dates,
raisins, and chestnuts into an unbreakable bowl. With a potato masher
or similar utensil, mash the ingredients together. Add the
cinnamon and 1 Tbsp. sugar mix well Place
the remaining sugar in a small bowl With
your fingers, form the haroset mixture into 1-inch balls. Roll them in
the sugar and place them on a plate Serve
immediately or refrigerate until serving To
serve, arrange the haroset balls on a platter or on individual plates.
Spoon the vinegar over them, allotting approximately 1 Tbsp. to three haroset
balls. Let them stand until most of the vinegar is absorbed. NOTE:
Do not use electric grinder or processor for these balls. They won't
hold together. VARIATIONS:
Use brown sugar or a combination of brown and white sugars in the preparation
of the horoset. Substitute
5 pitted prunes or figs for either the dates or the raisins. Sephardic Haroseth Makes About 2 1/2 cups. 1/2
cup dates, pitted 2
cups apples peeled, cored and thinly sliced 1/2
cup dried apricots 1/2
cup chopped walnuts In a
medium saucepan, combine the dates, apples and dried apricots. Add
water to cover. Over high heat, bring the mixture to a boil, lower the
heat, and simmer until the mixture is tender enough to mash with a
fork. Place the mixture in a processor and process, turning on and off
until the mixture is blended. DO NOT PUREE. Just before serving
fold in the walnuts. And the famous desserts... Louchheim's Chocolate Matzah 2
sticks of butter 1
cup of brown sugar Box
of matzah Bag
of semi-sweet chocolate chips Heat
butter and brown sugar to a boil. Remove from heat. It should not
be too thick. Spread out matzah on a cookie sheet covered with foil.
Brush the sauce on the matzah. Place in 450˚ oven for 4 minutes. Remove
from oven. Sprinkle chips over matzah. Put in oven for one
minute. Remove from oven and smooth over with spatula. Refrigerate
separating layers with wax
paper. Chocolate Almond Torte (Torta
Caprese) 1
3/4 sticks (7/8 cup) unsalted butter 7
ounces (1-1/4 cups) blanched whole almonds 6
ounces fine-quality bittersweet chocolate (not unsweetened) 4
large eggs 1
cup granulated sugar Garnish:
confectioner's sugar Accompaniment:
whipped cream Preheat
over to 350 degrees and butter a 10-inch cake pan. Line bottom of pan with a
round of wax paper and butter paper Melt
butter and cool. In a food processor finely grind together almonds and
chocolate. Separate eggs. In a
bowl with an electric mixer beat yolks with granulated sugar until very think
and pale and beat in almond mixture and butter In
another bowl with cleaned beaters beat whites with a pinch salt until they
just hold stiff peaks and whisk on fourth into almond mixture. Fold in
remaining whites gently but thoroughly and spread batter evenly in pan Bake
torte in the middle of over 50 minutes, or until it begins to pull away from
side of pan and a tester comes out with moist crumbs adhering. Cool
torte on a rack 5 minutes and invert onto another rack. Discard wax
paper and cool torte completely. Invert torte onto a plate. Torte may
be made 1 day ahead and kept, wrapped well in plastic wrap, at room
temperature. |