Hamantaschen
½ c. sugar
1 large egg
3 c. flour
lekvar (prune butter, or as a substitute, date spread)
walnuts, ground
grated lemon rind and grated orange rind
1 c. margarine
1 tsp. vanilla
pinch of salt
1 large egg
3 c. flour
lekvar (prune butter, or as a substitute, date spread)
walnuts, ground
grated lemon rind and grated orange rind
Cream the margarine and sugar together. Add the vanilla, salt, and egg. Gradually mix in the flour, a little at a time. Chill for two hours. Flatten dough on wax paper in small amounts. Cut into 2- or 3-inch rounds. Fill, fold, and pinch corners. Bake at 350° for 15 to 18 minutes until edges are slightly browned. Freezes well.
Chicken Stuffed with Kishka and Fresh Herbs
6 chicken breast cutlets, pounded
3 T. olive oil
2 cloves garlic, peeled and crushed
½ c. chopped fresh parsley
2 T. chopped fresh tarragon
4 scallions, chopped
2 tsp. chopped fresh rosemary
? tsp. salt
¼ c. fresh lime juice
¾ lb. kishka, sliced
¼ tsp. freshly ground black pepper
1 lime or 2 juice oranges, cut in half
Heat 2 T. olive oil in a non-stick skillet, and sauté the garlic with all the herbs and scallions. Add lime juice. Preheat oven to 350° F. Lay out the flattened chicken breast cutlets and divide filling and kishka among them. Fold the chicken cutlets in half. Lay in a greased baking dish and brush with the last tablespoon of oil. Bake uncovered for about 25 to 30 minutes, or until tender and juices run clear. Baste once or twice with the pan juices. Arrange cutlets on a serving platter. Garnish with sliced limes or oranges. Yield: 6 servings
Glazed Corned Beef
4 to 5 lb. raw corned beef
1 16-oz. jar of apricot preserves
1 large onion, diced
2 large cloves garlic, minced
1 T. olive oil
8 oz. sliced wild mushrooms
2 c. mushroom broth or consommé
salt and pepper to taste
Preheat oven to 350°. Sauté onions and garlic in olive oil until onions are golden. Add mushrooms and sauté until mushrooms are tender. Add apricot preserves and 1 cup of mushroom broth or consommé and simmer for 10 minutes. Pour over corned beef, cover, and bake for 1½ to 2 hours or until the meat is tender. Season with salt and pepper to taste. Slice when meat is completely cool. It is best to make this dish a day before; it makes slicing much easier.
Kreplach
Dough
2 c. flour
½ tsp. salt
3 T. oil
2 egg yolks
½ c. water
1½ tsp. baking powder or soda
In a large bowl, combine flour, salt, and oil. In a separate bowl, beat egg yolks, water, and baking powder (or soda). Add to flour mixture. Knead and roll dough out thin on floured board. Use a glass to cut into 3-inch circles.
Filling
1 onion, diced
2 T. oil
1 c. ground beef
1 tsp. salt
½ tsp. pepper
1 egg
1 T. matza meal
Sauté onion in oil. Add ground beef and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg, and matza meal. Mix well. Place a teaspoon of filling in the middle of the dough circle. Lift 3 sides of the dough circle to meet in the center and form a triangle. Press together tightly and pinch corners closed. Moisten edges with top of finger dipped in cold water to keep seams closed.
Place kreplach in boiling salted water. Cook about 20 minutes until kreplach float to the top. When ready, remove from pot. Serve kreplach in soup or fry until golden brown and serve as a side dish. This recipe is from the Spice & Spirit cookbook.
Sweet and Sour Stuffed Cabbage
1 medium cabbage
1½ lb. chopped beef
½ c. uncooked rice
1 T. olive oil
1 medium onion, minced
2 cloves garlic, minced
1 egg, beaten
Prepare cabbage either boiling in water or freezing; then check each leaf for bugs. Shred the core and put aside to add to the sauce. Combine all remaining ingredients in a bowl and mix well. Use a heaping tablespoon of filling for each leaf. Place meat in center of leaf and fold leaf envelope style or as you would a blintz. Place each cabbage roll, seam side down, into simmering sauce. Cover and simmer for 1½ hours. You might need a cup or so of water if sauce gets too thick or too low.
Sauce
1 large onion, diced
2 large cloves garlic, minced
2 large cans of tomato sauce
2 large cans cranberry sauce
Sauté onion until translucent, then add the garlic and sauté 3 minutes more in a large, 6- to 8-quart stock pot. Add the tomato and cranberry sauces and bring to a simmer. Adapted from Spirit & Spice cookbook.
Layered Salad
1 large cucumber, peeled and cut into ¼-inch dice
2 large tomatoes cut into ¼-inch dice
1 avocado, cut into ¼-inch dice
1 c. shredded lettuce
½ c. minced black olives
4 tsp. olive oil
8 tsp. Carmel red or white wine vinegar
4 basil leaves, for garnish
Prepare vegetables in separate bowls. Just before serving, fill pretty stem glasses by carefully layering the vegetables in the above order. Drizzle 1 tsp. olive oil and 2 tsp. vinegar over the top of each serving and garnish with 1 basil leaf. Yield: 4 servings. If you would like to make this for a crowd, just increase accordingly and layer into a large glass bowl. Makes a beautiful presentation.
Turkey Salad Deluxe
3 c. diced Mexican turkey (any turkey will work)
3 scallions, thinly sliced
1 c. seedless grapes, halved
1 c. diced celery
½ c. diced red peppers
2 medium granny smith apples, diced
½ c. toasted pecans
¾ c. mayonnaise
½ tsp. curry powder
1 T. fresh lemon juice
salt and freshly ground pepper to taste
1 large head radicchio or romaine, washed, checked, and thinly sliced
Combine the first seven ingredients in a large bowl. In a small bowl, combine the next four ingredients and add to the turkey mixture, tossing gently. Season with salt and pepper and refrigerate. Arrange the sliced radicchio on serving plates and spoon the turkey salad on top. Serves 4 to 8.
