The Art of Jewish Cooking (17 page)

Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk. Stir in the vanilla and pecans. Pour into a greased 8-inch-square pan.

Bake in a 350° oven 30 minutes or until a cake tester comes out clean. Cut into 1½-inch squares before cooling. Makes about 25.

Soften the yeast in the water for 5 minutes, then add to the milk. Stir in 2 cups of the flour, the sugar and salt. Add one egg at a time, beating after each addition. Beat in the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk. Punch down and knead on a lightly floured board for 5 minutes. Divide the dough in half and roll out to ¼-inch thickness. Cut into 4-inch squares. Place a heaping tablespoon of filling on each and fold the dough over into a triangle, sealing the edges. Let rise until doubled in bulk and brush with beaten egg yolk.

Bake in a 375° oven 25 minutes or until browned Makes about 3½ dozen.

Sift the flour, salt and baking powder into a bowl. Make a well in the center and place the shortening, eggs and honey in it. Work together with the hand until a dough is formed. Roll out and cut into 4-inch squares. Place a heaping tablespoon of filling on each and fold over into a triangle, sealing the edges.

Bake in a 350° oven 20 minutes or until browned. Makes about 3 dozen.

Have the poppy seeds ground or put through your food chopper. Combine with the milk and honey. Cook over low heat, stirring frequently, until thick. Stir in the lemon rind and raisins. Cool and fill the dough.

Mix ingredients together and fill dough.

Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.

Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn’t run, it is thick enough.) Stir in the nuts and ginger.

Moisten hands; pat out mixture onto wet board to thickness of about ½ inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a spatula.

Cream the butter, gradually adding the sugar. Mix in the egg yolks and vanilla. Sift together the flour, salt and baking powder and add to butter mixture. Pat into an 8-inch-square buttered pan. (The mixture won’t hold together when you’re handling it, but it will when baked.)

Beat the egg whites until they begin to stiffen, then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough.

Bake in a 350° oven 25 minutes or until delicately browned and set. Cool and cut into squares.

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the eggs and oil into it. Work into the flour and mix until a dough is formed. Break off pieces of dough and roll into pencil-thick strips. Cut into ½-inch pieces and place on a lightly greased cooky sheet.

Bake in a 350° oven 20 minutes or until browned. Shake the pan once or twice. Cool.

Cook the honey, brown sugar, ginger and nutmeg for 15 minutes. Drop the baked dough into it and cook for 5 minutes. Add the nuts and cook 10 minutes additional, stirring frequently. Test the mixture by dropping a little on a wet surface; if it holds together, it’s done; if not, cook until it does. Turn out onto a wet board and let cool until easy enough to handle. Then shape into 3-inch balls between moistened hands. Decorate with the candied cherries, if you wish. Makes approximately 36.

Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the
bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1½-quart buttered baking dish and place in a pan of hot water.

Bake in a 375° oven 1 hour or until a knife inserted in the center comes out clean. Serves 6.

Cook the rice in the salted water for 15 minutes. Drain, then add the milk.

Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2-quart casserole; place in a pan of water.

Bake in a 325° oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300° and bake 1 hour longer or until a knife inserted in the center comes out clean. Serve warm or cold. Serves 6–8.

Combine the prunes, prune juice, boiling water, sugar, cinnamon and salt. Mix the cornstarch and cold water until smooth and stir into the prune mixture. Cook over low heat, stirring constantly until mixture reaches the boiling point. Cook 5 minutes longer, stirring occasionally. Cool and stir in the lemon juice and walnuts, if used. Fold in the egg whites and whipped cream. Pour into a mold or 8 individual serving dishes. Chill and garnish with a dab of whipped or sour cream. Serves 8.

Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff but not dry. Pile onto the sugar mixture. Sift the potato flour and salt over it and fold in gently. Turn into a 10-inch tube pan.

Bake in a 350° oven 45 minutes, or until lightly browned and the sides shrink from the pan. Invert and cool.

Beat the egg whites until peaks begin to form; beat in the sugar and fold in the almond paste and matzo meal. Drop by the teaspoon onto a greased baking pan and flatten slightly with a wet knife.

Bake in a 350° oven 20 minutes or until delicately browned. Makes about 6 dozen.

Beat the egg yolks until thick. Add the sugar and salt and beat until fluffy and lemon colored. Stir in the bananas and potato starch, then the walnuts. Fold in the egg whites. Pour into 2 greased 9-inch layer-cake pans.

Bake in a 350° oven 30 minutes or until a toothpick comes out clean. Cool on a cake rack. Spread whipped cream and sliced bananas on one layer and cover with the other. Serves 6–8.

Mix the matzo meal, potato starch and salt together.

Beat the egg yolks until thick; gradually add the sugar, beating until lemon colored. Add the matzo-meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Turn into a 9-inch tube pan.

Bake in a 325° oven 1 hour or until browned and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6–8.

Strudel dough takes practice and patience. Your first few tries may not be successful but try again—it’s worth it.

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work
into the flour, mixing until the dough leaves the sides of the bowl. Knead the dough for 10 minutes or until very smooth and elastic. Place a warm bowl over it and let it rest for 20 minutes.

For the next step you will need a large working surface—one you can walk around. A kitchen table is best. Cover it with a cloth and sprinkle with flour. Roll out the dough as thin as you can. Now you must begin stretching it. Flour the knuckles of your hands and gently pull the dough toward you from underneath, using the back of your hands. Change your position as the dough stretches so as not to put too much strain on any one part. Stretch until the dough is transparent, then brush with oil or melted butter. Cut away any thick edges. Spread one of the following fillings over half the surface; then raise the cloth and roll up the strudel from the filled side, guiding it with the other hand. Place on a heavily greased baking pan. Brush with oil or melted butter.

Bake in a 400° oven 35 minutes or until browned and crisp. Cut into 1½-inch slices immediately. Makes about 40 slices.

If you like a smaller strudel, divide dough in two before rolling, and make 2 strudels.

Sift the flour, salt and baking powder into a bowl. Make a well in the center and drop the egg, water and oil into
it. Work into the flour and knead until smooth and elastic. Place a warm bowl over it for 30 minutes.