Holiday Recipes

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Holiday Recipes

Brownies For Passover
Submitted by Anna Rinna
From Southern Living

1/2 cup butter or margarine, softened
2 cups sugar
4 large eggs
1 cup matzah cake meal
1/2 cup cocoa
1/3 cup potato starch
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
1 cup chopped walnuts
Powdered sugar

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Add next 7 ingredients; stir well. Spoon into a greased 13- x 9-inch baking dish. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; cut into squares. Sprinkle with powdered sugar, if desired.

Passover Cheesecake

From Southern Living

Matzah is a flat, brittle bread made from only flour and water and baked without leavening. Find it on the ethnic food aisle of your local supermarket.

3/4 cup crushed matzah
1/4 cup butter, melted
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
Stir together first 3 ingredients. Press mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating until blended.

Add eggs, one at a time, beating until blended after each addition. Beat in lemon rind and juice. Pour mixture into prepared crust.

Bake at 375° for 45 minutes or until set. Remove cheesecake from the oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan.

Yield: Makes 10 to 12 servings.

Latke Recipes For Chanukah:

Cajun Sweet Potato Latkes (Pancakes)
From Susie's "Kosher by Design Entertains."

2 pounds (about 3 large) sweet potatoes, peeled
3 large eggs
2 tablespoons plus 1 teaspoon Cajun spice blend
1/3 cup chopped cilantro
peanut oil
sour cream

Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.

Add egg mixture to the grated potatoes.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375 degrees.

Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of sour cream.

Yield: 14-18 latkes

Lite Latkes (Potato Pancakes)
From Weight Watchers

Servings ~ 5
Preparation Time ~ 5 min
Cooking Time ~ 7 min

Ingredients:

1 1/4 pound potato(es), peeled and shredded
2 medium egg white(s)
3 Tbsp all-purpose flour
2 medium scallion(s), minced
3/4 tsp table salt
4 tsp vegetable oil

Instructions:

Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.

In a medium bowl, combine the potatoes, egg whites, flour, scallions and salt. Form into 12 pancakes.

In a large nonstick skillet over medium heat, heat one third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat with the remaining oil and pancakes. Bake until crisp and cooked through, 5-7 minutes.

~ Recipes taken from http://www.sharaka.org/

Fried Chicken for Hanukkah

Submitted by Linda Hernandez

Many fried dishes are served at Hanukkah. They are to remind the Jews of the oil lamp that burned for eight days, despite an amount of oil that appeared sufficient for only one day. This recipe for fried chicken, Italian style, is quite bland, so I recommend adding grated lemon and orange zests and a little minced garlic to the marinade, or consider accompanying it with an interesting conserve. TheSabbath Rice with grapes or raisins would be a good side dish.

(Serves 4)

1 fryer chicken, 2-1/2 pounds, cut into 8 serving pieces

4 tablespoons olive oil, plus oil for frying

4 tablespoons fresh lemon juice

Salt and freshly ground pepper to taste

1 tablespoon grated lemon zest (optional)

2 tablespoons grated orange zest (optional)

1 tablespoon minced garlic (optional)

All-purpose flour for coating

2 eggs, lightly beaten

Lemon wedges for serving

Place the chicken pieces in a shallow nonreactive bowl and add the 4 tablespoons olive oil, lemon juice, salt, and pepper, and the lemon and orange zest and garlic, if using. Turn to coat well, cover, and refrigerate for a few hours.

Pour the olive oil to a depth of 3 inches into a large, deep frying pan and place over high heat. While the oil is heating, remove the chicken pieces from the marinade and pat dry with paper towels. Spread the flour on a plate and season with salt and pepper. Dip the chicken pieces in the flour, coating lightly on all sides, and then in the beaten eggs.

Slip the chicken pieces into the hot oil and fry, turning as needed, until golden on all sides and cooked through, about 20 minutes. Using tongs, transfer briefly to paper towels to drain, then arrange on a platter. Serve hot with lemon wedges.

Reprinted by permission of Chronicle.

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You are invited to share your favorite Holiday (Jewish) recipes with us. Please send them to rinahshal@yahoo.com ~ to be published on our Hope Of Israel Ministries website.