1,000 Jewish Recipes (83 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1
1
â
2
cups hot chicken stock
3 tablespoons vegetable oil
2 large onions, chopped
1 rib celery, cut into thin slices
8 ounces mushrooms, sliced
Salt and freshly ground pepper, to taste
1 teaspoon sweet or mild paprika, plus a pinch for sprinkling
2 medium yellow squash, grated
Pinch of hot paprika or cayenne pepper
2 large eggs, beaten
1.
Preheat oven to 350°F. Crumble matzos into a large bowl and pour hot chicken stock over them.
2.
Heat 2 tablespoons oil in a large skillet. Add onions and celery and sauté over medium heat, stirring often, about 7 minutes or until onions begin to turn golden. Add 2 teaspoons oil, then mushrooms, salt, pepper, and sweet paprika, and sauté 3 minutes or until tender. Remove from heat and stir in squash. Add mushroom mixture to matzo mixture and let cool. Add hot paprika, then adjust seasoning. Stir in eggs.
3.
Lightly oil a 2-quart casserole dish, then spoon kugel mixture into dish. Sprinkle with remaining teaspoon oil, then with sweet paprika. Bake for 45 minutes or until firm.
Matzo meal can replace bread crumbs in casseroles and other baked dishes, as in this easy accompaniment. Serve it with fish or at vegetarian meals. If you prefer to omit the cheese, increase the walnuts to
1
â
3
cup.
1
1
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2
pounds broccoli, divided into medium florets
2 tablespoons olive oil, vegetable oil, or melted butter
2 tablespoons matzo meal
3 tablespoons coarsely chopped walnuts
1
â
3
to
1
â
2
cup coarsely grated Swiss or other firm cheese
1.
Preheat oven to 400°F. Cook broccoli in a large saucepan containing enough boiling salted water to generously cover florets. Boil uncovered about 4 minutes or just until tender. Drain broccoli gently, rinse with cold running water until cool, then drain well again.
2.
Oil a shallow 5-cup baking dish. Arrange broccoli in one layer in prepared dish, stems pointing inward. Sprinkle with 1 tablespoon oil. Mix matzo meal, walnuts, and cheese in a bowl. Sprinkle evenly over broccoli. Drizzle with remaining oil.
3.
Bake about 10 minutes or until cheese melts. If you like, broil for about 30 seconds to lightly brown top. Serve hot.
DESSERTS, CAKES, AND COOKIES
This cinnamon-flavored kugel makes a scrumptious dessert. If you wish to serve it with a main course such as chicken, use tart apples and reduce the amount of sugar to 4 or 5 tablespoons.
4 matzos
1
â
2
cup whole unblanched almonds
7 tablespoons sugar
1
â
3
cup raisins
4 large eggs, separated
1 teaspoon ground cinnamon
2 large sweet apples such as Golden Delicious, peeled, cored, and thinly sliced
2 to 3 tablespoons vegetable oil
1.
Preheat oven to 350°F. Grease a 7- to 8-cup deep baking dish and set aside. Break matzos into small pieces and put in a medium bowl. Cover with boiling water and let stand 2 minutes. Drain matzos and squeeze out as much water as possible.
2.
In a food processor, grind almonds with 2 tablespoons sugar until fine. Add to bowl of matzos. Add raisins.
3.
In a medium bowl, beat egg yolks with cinnamon and 3 tablespoons sugar until lightened. Stir in matzo mixture, apples, and oil.
4.
Beat egg whites until just stiff. Add remaining 2 tablespoons sugar and beat at high speed another 30 seconds or until glossy. Gently fold egg whites into matzo mixture.
5.
Spoon mixture into greased dish. Bake in preheated oven about 40 minutes or until browned and firm. Serve hot or warm.
This scrumptious dessert could be considered a "bread pudding" for Passover. It consists of a cottage cheese custard flavored with raisins, pecans, and cinnamon baked between layers of matzo. It makes a delicious brunch or lunch dish or can be served as dessert after a fish, dairy, or vegetarian supper. If you like, top each serving with sour cream.
4 matzos
1 pound cottage cheese
3 large eggs, beaten
1
â
2
teaspoon ground cinnamon
6 tablespoons sugar
1
â
2
cup chopped pecans
1
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3
cup raisins
1
â
4
cup (
1
â
2
stick) butter, melted
1.
Preheat oven to 325°F. Soak whole matzos in cold water to cover 1 or 2 minutes until slightly softened. Drain well and set aside. Mix together cottage cheese, eggs, cinnamon, sugar, pecans, and raisins in a medium bowl.
2.
Coat an 8or 9-inch square baking dish or cake pan with about 2 tablespoons melted butter. Set 1 whole matzo in pan, filling in any spaces with pieces from another matzo. Spread half the cheese mixture in pan. Cover with another layer of matzo. Spread remaining cheese mixture in pan. Top with a layer of matzo. Drizzle remaining melted butter on top. Bake for about 1 hour or until set and top is browned.
3.
Cut into squares and serve hot or lukewarm.
 or
Â
My friend Shulamit Wilder, an Israeli married to an American, gave me the recipe for this sweet soufflé. Unlike classic French soufflés, there's no need to separate the eggs, so it is very easy to make, like a kugel. When Shulamit makes it for Passover, she uses matzo cake meal, while the rest of the year she makes it with flour. For dairy dinners for company, she uses butter, sometimes up to a full stick, but to keep the soufflé pareve she uses nondairy margarine. For family meals she often reduces the margarine or butter to
1
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4
cup.
1 pound carrots
Pinch of salt
6 tablespoons (
3
â
4
stick) margarine or butter
1
â
2
cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons matzo cake meal or matzo meal
Freshly grated nutmeg, to taste
1 teaspoon vanilla extract or vanilla sugar
3 to 4 tablespoons chopped pecans
1.
Preheat oven to 350°F. Grease a 6-cup baking dish. Set aside. Put carrots in a saucepan, cover with water, and add salt. Bring to a boil, cover, and cook over medium-low heat about 15 minutes or until very tender. Drain well. (You can reserve cooking liquid for a vegetable stock.)
2.
Puree carrots in a food processor until smooth. Add 4 tablespoons margarine,
1
â
2
cup sugar, eggs, cake meal, nutmeg, and vanilla. Puree until well blended.
3.
Transfer carrot mixture to prepared baking dish. Bake 30 to 40 minutes or until set.
4.
In a small saucepan, melt remaining 2 tablespoons margarine. Remove from heat and stir in pecans and remaining 2 tablespoons sugar. Spoon pecan mixture over top of soufflé. Return to oven and bake about 5 minutes or until top is lightly glazed.
This flavorful cake is delicious on its own but you can also dress it up with a light drizzling of
Sweet Chocolate Glaze
. If you're not glazing the cake, you might like to serve each slice with
Strawberry Sauce
and a garnish of fresh kiwi slices, or with
Bittersweet Chocolate Sauce
. Other great pareve accompaniments are
Fresh Raspberry Sorbet
or
Orange Sorbet
.
For the freshest flavor, bake this cake within a day of serving it. Keep it covered at room temperature or in the refrigerator.
