Other recipes in this category
  • menorah upside-down cake
    Source: kosherdelight.comThis is a traditional upside-down cake with a menorah design in the topping. Be sure to allow the baked cake to cool on a rack for five to ten minutes before turning it out. The menorah will then have a chance to set and the cake will slip out nicely.Menorah Topping
    3 tablespoons unsalted margarine
    1/2 cup firmly packed brown sugar
    1 (20 ounce) can pineapple spears, drained, reserve the juice
    9 maraschino cherriesCake Batter
    1/3 cup solid white vegetable shortening
    1/2 cup granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    1/2 teaspoon lemon rind
    1 1/2 cups sifted all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup reserved pineapple juiceMelt the margarine in a 9-inch square pan. Add the brown sugar. Pat the mixture evenly over the bottom of the cake pan. Using the pineapple spears and cherries, arrange a menorah design on the brown sugar. Place 2 spears end to end across the pan for the menorah base. Then place a single spear in the center of the base at a right angle to it this will be the shamash (the "servant" candle with which the others are lighted). Cut 8 pineapple spears one inch shorter than the shamash. Position these parallel to the shamash, 4 on either side, to represent the candles. Under the shamash spear and under the base, place 2 half-pieces of pineapple spear side by side these are the menorah stand. Two more half-pieces may be placed end-to-end under the stand. Place a cherry over each vertical spear to represent the flames.Preheat the oven to 375 degrees F.Prepare the cake batter. In a medium-size mixing bowl, cream the shortening. Gradually add the sugar. Beat until light and fluffy. Add the egg, vanilla extract and lemon rind.Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients and the pineapple juice to the creamed mixture, beating after each addition until blended and smooth.Carefully spoon the batter over the menorah topping in the pan. Bake for 45 minutes, until the top springs back when lightly pressed. let the cake cool in the pan for 5 to 10 minutes. Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.VariationFor a shortcut, prepare the batter from a white or yellow cake mix (you will only need half of a regular-size package). Spoon this over the menorah topping.
  • jewish penicillin
    1 (3 to 4 pound) kosher chicken, cut into eighths
    3 scraped carrots, cut into thirds
    1 whole medium onion
    2 stalks celery (optional)
    1/2 bunch fresh dill (do NOT use dried dill weed)Clean chicken and put into a Dutch oven. Cover with water up to 1/8th from the top of the pot. Add carrots, onion and celery. Start cooking over high heat until water starts to boil, then lower flame to between medium and simmer. Cook uncovered for 50 minutes.Add fresh washed dill (including the stalks), and continue cooking for 15 minutes. Remove dill and throw away.You can serve the soup with matzo balls following the directions on the box of matzo meal.
  • beet borsht
    4 medium size beets with tops
    1 onion, peeled
    4 cup boiling water
    1 tablespoon salt
    1/2 cup mild vinegar or 1/4 cup lemon juice
    3 tablespoons brown sugar (or to taste)Cut tops from beets 2 inches from the roots. Scrub beets thoroughly cover with cold water, and boil 15 minutes or until tender enough to pierce with a wooden pick. While beets are boiling, wash leaves and chop fine in a wooden bowl. The stems may be used, too. Strain liquid from beets into a bowl or soup pot. Slip skins from beets and grate them using a fine grater. Grate onion into grated beets. Add this to the strained beet juice, boiled water and chopped beet tops. Add salt and bring to a quick boil. Reduce heat and cook 5 minutes. Add vinegar sweetened to taste with brown sugar. Cool and chill in closed jars.Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon sour cream to each bowl just before serving. Use fresh dill for garnish, if desired.Variations
    Add 1 hardboiled egg, diced or sliced, to each serving in addition to or in place of the other garnishFor a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2 to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same ingredients including tops and seasoning 15 minutes before serving. Thicken hot borsht by stirring in 1 egg yolk per serving. Add boiled potato. Or substitute garnish of sliced hardboiled eggsCook 1 cupful diced rhubarb with borsht and omit vinegar or lemon juiceFor a summertime cooler, serve strained meatless beet borsht (with or without rhubarb), in tall glasses topped with fresh mint after thickening with a little sour creamMake a borsht cocktail by adding sparkling water or lemon soda to strained chilled borsht.
  • brandied chocolate orange torte
    Matzo cake meal (for pan)
    4 eggs, separated, room temperature
    1/2 cup granulated sugar
    3/4 cup raisins, chopped
    1/4 cup matzo cake meal
    4 ounces toasted almonds, ground (3/4 cup)
    4 ounces semisweet chocolate, grated
    6 tablespoons fresh orange juice
    2 tablespoons Passover brandy
    1 tablespoon grated orange peel
    1 pinch salt
    Additional grated orange peel
    Shaved semisweet chocolate Preheat oven to 350 degrees F. Grease bottom of 8-inch springform pan dust with cake meal, shaking off excess.Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.Combine raisins and 1/4 cup cake meal. Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold in yolk mixture. Turn into prepared pan. Bake until tester inserted in center comes out clean, 55 to 60 minutes. Invert pan onto rack. Cool cake completely in pan.Remove springform.Garnish cake with peel and shaved semisweet chocolate before serving.
  • frozen banana cappuccino
    Source: Chicago Jewish NewsThis recipe is either dairy or pareve.2 ounces cold hazelnut blend coffee, brewed
    4 ounces milk or nondairy substitute
    1/2 banana
    3 tablespoons granulated sugar
    2 cups icePlace all the ingredients in a blender and process until smooth.Serves 2.Note: Pareve signifies that the food does not contain milk products or any milk derivatives.