This issue "I" 03-14-201
3

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. I Can't Believe This Is a Passover Cake-Yellow Cake
2. Instant Chocolate Mousse
3. Israeli Upside Down Apple Cake
4. Italiano Meat Pie
5. It's a Fish Fry
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1. I Can't Believe This Is a Passover Cake-Yellow Cake

Categories: None

Yield: 1 Servings

8 lg Eggs; warmed
1/3 c Matzoh cake meal
1/3 c Potato starch; not packed
3/4 c Sugar
1 tb Passover vanilla sugar
1/4 ts Salt      
1 tb Lemon or orange zest; finely minced
1 tb Lemon juice
3 tb Melted; unsalted Passover margarine or oil
Extra Potato Starch for Dusting


Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. I like it because I do not have to separate the egg whites and yet I get a well- textured cake. It is an exceedingly MOIST cake that keep well and is a good foundation for fresh fruit, pareve, Passover mousse, or a chocolate ganache topping. Although the eggs are not separated you must treat them with care. Another must is a good, stationary, electric stationary mixer (e.g. such as a Kitchenaid, Rival or Sunbeam) with a whisk or whip attachment that will properly mount the warmed, whole eggs. "Are you sure this is a Passover cake" is the reaction most people have on their first bite of this flavorful cake. For people who loathe dry cakes and think Passover cakes are suspect at best, this is a must. A good cake to have if someone in your family has a birthday during Passover.

Preheat oven to 350 F. Generously grease a ten inch springform pan or a 9 by 13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.

Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.

Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.

Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.

Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.

Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1 1/2 inches to 2 1/2 inches high) but it is very flavorful and moist.

Serves 8-10

Posted to JEWISH-FOOD digest

Source: FreeGroups.net
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2. Instant Chocolate Mousse


Categories: Desserts

Yield: 1 Servings

6 oz Semisweet chocolate
1/2 ts Instant coffee; or 1/3 c. strong coffee
1/3 c Boiling water      
4 lg Eggs; separated
3 tb Sweet Pesach wine; Pesach Liqueur
3 tb Sugar


Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

Serves 6

Recipe By : The Jewish Holiday Cookbook by Gloria Kaufer Greene

Source: FreeGroups.net
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3. Israeli Upside Down Apple Cake

Categories: Passover

Yield: 1 Servings

--------------------APPLES-------------------------

1/4 c Margarine
1/2 c Brown sugar
1/2 c White sugar      
   7    Apples, peeled and cored (up to 8)
         Walnuts
         Raisins
   1    Lemon , juice of


--------------------BATTER-------------------------     
      5    Eggs, separated
      5 tb Sugar
      1 ts Lemon juice
      4 tb Potato starch, sifted


To prepare the apples, melt the margarine and the sugars in the bottom of a deep round pan large enough to hold the apples comfortably. Arrange the apples over the sugar. Fill the core openings with walnuts and raisins. Pour the lemon juice over the apples. Bake in a preheated 375 degree F oven for 30-35 minutes until the apples are tender.

To prepare the batter, in a large mixing bowl beat the egg yolks with the sugar until very light. Add the lemon juice and sifted potato starch. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Carefully fold the beaten egg whites into the egg yolk mixture. Pour the batter over the hot apples and bake for an additional 30 minutes or until the cake tests done. Let the cake rest on a cake rack for 10 minutes before turning it out, upside down, onto a large cake plate. Serve cold.

Source: FreeGroups.net

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4. Italiano Meat Pie


Categories: Main dish

Yield: 6 Servings

1 lb LEAN GROUND BEEF
1/3 c GREEN PEPPER, CHOPPED
3/4 c WATER
6 oz TOMATO PASTE
1 1/2 oz SPAGHETTI SAUCE MIX PACKAGE
1 PIE CRUST SHELL
1/3 c PARMESAN CHEESE, GRATED
1 1/2 c MOZZARELLA CHEESE, GRATED

PREHEAT OVEN TO 400. BROWN BEEF IN LARGE SKILLET. DRAIN. ADD GREEN PEPPER AND COOK 2 MINUTES. STIR IN WATER, TOMATO PASTE AND SPAGHETTI SAUCE MIX. COVER AND SIMMER 10 MINUTES. SPRINKLE HALF OF THE PARMESAN CHEESE OVER BOTTOM OF PIE SHELLL. SPREAD HALF MEAT MIXTURE IN PIE SHELL. SPRINKLE 1 CUP OF THE MOZZARELLA CHEESE OVER MEAT. LAYER REMAINING MEATAND PARMESEAN CHEESE. BAKE ON COOKIE SHEET 15 MINUTES. SPRINKLE TOP WITH REMAINING MOZZARELLA CHEESE. RETURN TO OVEN UNTIL CHEESE MELTS AND IS BROWN. SERVES 6

Source: FreeGroups.net
 
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5. It's a Fish Fry


Categories: None

Yield: 1 Servings      

2 lb Catfish fillets
2 c  Buttermilk
Essence
3 1/2 c Cornmeal
1/2 c Flour
2 c Homemade mayonnaise
1/2 c Minced onions      
2 tb Minced shallots
1 tb Minced garlic
Two lemons ; juice of
1 tb Crystal hot sauce
1 tb Finely chopped tarragon
2 tb Finely chopped parsley
[CraftE's note: I'm guessing that the 2 following items were serving "with" suggestions on the show.]
     Jalapeno Hushpuppies
     Maw Maws Slaw


EMERIL LIVE SHOW #EM1A38

Preheat the fryer. Marinate the fish in the seasoned buttermilk. In a mixing bowl, mix the cornmeal and flour together. Season the mixture with Essense, salt and pepper. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate. Season with Essense. In a mixing bowl, combine the mayonnaise, onions, garlic, lemon juice, hot sauce, and herbs together. Mix thoroughly. Season with salt and pepper. Chill for 1 hour.

Yields: 6 servings

Source: FreeGroups.net

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