W I Z O L O S A N G E L E S WIZO Passover Cookbook Created by Jewish Women from around the world
P A S S O V E R 2 0 2 1 W I Z O L O S A N G E L E S Spinach Artichoke Dip A RECIPE BY LAUREN COHEN
What You Need
28 oz baby artichokes, rinsed well, drained well, and chopped (2 cans) 1 cup chopped, cooked frozen spinach (thawed and squeezed dry) 1 cup plain Greek-style yogurt USE CASHEW YOGURT 1/2 cup shredded mozzarella cheese, plus a little more for topping OR VEGAN CHEESE 1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese VEGAN CHEESE 3-5 cloves garlic, pressed, or 2 tsp garlic powder 1/4 tsp freshly ground pepper How To Cook
1 Preheat oven to 350F.
In a large bowl, combine all ingredients, except the extra 2 mozzarella, and mix well.
3 Scoop into a casserole dish, and bake, covered, for 40-50 minutes, until the mixture is hot and bubbly.
Remove from the oven and turn on the broiler. Sprinkle a 4 thin layer of mozzarella on top, and then place back in the oven, uncovered, for about 5-8 minutes, until the cheese is nicely browned.
5 Remove from the oven and serve while still warm... with matzo, of course!
R e c i p e b y K O S H E R K E Y W I Z O L O S A N G E L E S Haroset Bites
A RECIPE BY LAUREN COHEN
What You Need Note
10 large Medjool dates, pitted and cut in half You'll get lengthwise approximately 25 and 1 cup grape juice warm refrigerate until ready 1 cup organic raisins 1 tsp cinnamon to serve ½ cup toasted hazelnuts, roughly chopped ½ cup raw walnuts, roughly chopped 1 cup almond meal
How To Cook
Combine dates and warm grape juice in a 1 large bowl. Let sit for 15 minutes
Combine dates (including soaking grape juice), 2 raisins and cinnamon in the food processor. Pulse until they're pureed
Transfer to a bowl, add hazelnuts, walnuts and 3 almond meal and mix until all the ingredients are well incorporated
Working with 1 tablespoon of mixture at a time, 4 gently form balls
R e c i p e b y M a y I H a v e T h a t R e c i p e W I Z O L O S A N G E L E S Vegetarian chopped liver A RECIPE BY ROSE WOLFE
What You Need
1 onion chopped- browned in a small amount of oil 1 cup walnuts 1 can of peas 2 hard boiled egg whites
How To Cook 1 Put everything in the Cuisinart until smooth
2 Add salt and pepper per taste
R e c i p e b y R o s e W o l f e W I Z O L O S A N G E L E S Creamy Cucumber Gazpacho A RECIPE BY JACKIE COHENCA
What You Need
4 cups English or hothouse cucumber, diced, plus extra for garnish 1/2 cup diced yellow onion 1 lemon, juiced 1/4 cup coarsely chopped parsley 1 tsp kosher salt 1/3 cup olive oil 1 cup Temp Tee whipped cream cheese 1 1/2- 2 cups water
How To Cook
In a food processor, combine cucumber, onions, lemon juice, parsley, and salt 1 and pulse to finely chop. With the processor running, slowly add olive oil and blend until smooth. Add cream cheese and blend until combined. Thin to desired consistency with water.
Chill 30 minutes or up to two hours before serving. Garnish with additional 2 diced or sliced cucumber.
R e c i p e b y J a c k i e C o h e n c a W I Z O L O S A N G E L E S Apricot, Date, and Pistachio Haroseth A RECIPE BY JULIE RUBIN
What You Need
2/3 cup whole almonds with skin, toasted and cooled 2/3 cup unsalted shelled pistachios 1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces) 2/3 cup pitted dried dates, coarsely chopped 1/2 cup cream Sherry 1 (3- by 1/2-inch) strip orange zest, finely chopped (1 tsp) 1/4 tsp cinnamon 1/4 tsp ground cardamom 1/4 tsp cayenne
How To Cook
Pulse nuts in a food processor until coarsely chopped. Add dried fruit and 1 pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated. Can be made 2 days ahead and kept in an airtight container at room temperature.
R e c i p e b y G o u r m e t M a g a z i n e 2 0 0 9 W I Z O L O S A N G E L E S Spicy Fish
A RECIPE BY SEPHARDIC SPICE GIRLS What You Need
3 tablespoons extra virgin olive oil 6 medium gold potatoes, cut in circles 1 large onion, cut in rings 3 carrots, cut into sticks 2 pints cherry tomatoes or can of chopped tomatoes 6 garlic cloves, chopped finely 1/2 teaspoon of red chili flakes 6 tablespoons tomato paste 1 cup water 2 lbs wild salmon, cut into squares 3 teaspoons sweet paprika 3 teaspoons turmeric 1 teaspoon cumin Salt & freshly ground black pepper, to taste 1 bunch Italian parsley 1 bunch cilantro How To Cook
In a deep frypan, heat olive oil over Sprinkle paprika, turmeric, 1 medium heat and sauté potatoes 5 cumin, salt and black pepper about five minutes over the fish
2 Add onions, carrots, tomatoes, garlic 6 Place parsley & cilantro on top cloves, red chili flakes, tomato paste & of the fish water Cover tightly and simmer over 3 Cover tightly and simmer for 10 to 15 7 low heat for 15 to 20 minutes minutes
Place fish on top of vegetables & 4 spoon some sauce over the fish R e c i p e b y S e p h a r d i c S p i c e G i r l s W I Z O L O S A N G E L E S Lamb Shanks
A RECIPE BY SEPHARDIC SPICE GIRLS
What You Need Symbolic of the Paschal sacrifice, lamb features on many Seder menus. Marinating the lamb shanks with garlic and spices and 4-6 lamb shanks cooking with dried fruits in a long slow simmer ensures a 1 large onion, sliced thinly mouthwatering dish. 2 tablespoons olive oil 2 large carrots, sliced into thick rounds 2 stalks celery, sliced thinly Note 1 cup pitted prunes 1/4 cup dried apricots, chopped The lamb should be falling off the bone. If not, leave it for another 15-30 Marinate minutes in the oven.
Serves 8-10 1/2 cup olive oil 1 tablespoon cumin 1 tablespoon paprika 2 teaspoons salt 1 tablespoon herb de Provence 6 garlic cloves, grated 1/2 cup red wine How To Cook
In a large bowl combine all the marinade 1 ingredients and rub on lamb shanks Let marinate for one hour.
2 In a heavy pot or Dutch oven, warm olive oil and sauté the sliced onion until they start to soften.
3 Add the vegetables and dried fruits, place lamb and all the marinade juices in the pot.
4 Add 2 cups of water, cover and place in the oven for two hours at 350 degrees. R e c i p e b y S e p h a r d i c S p i c e G i r l s W I Z O L O S A N G E L E S Chicken Marsala
A RECIPE BY JACALYN SAKS SHALOM
What You Need
Chicken cutlets Potato starch (for coating) 1 egg salt + pepper Sauce:
4 assorted mushrooms 1/2 cup Marsala (or any dry wine you have) Panko 1 tbsp chicken consomme 2 tbsp potato starch How To Cook
Coat the thin cutlets with potato starch, salt pepper, egg, and then 1 potato starch again
Fry, set aside 2 For Sauce: Saute mushrooms, add in marsala, salt, pepper, panko, chicken consomme, potato starch
3 Add water, allow the sauce to thicken, keep stirring
Add cutlets back in, or place chicken in a serving platter and spoon 4 sauce over the chicken
R E C I P E C O U R T E S Y O F J A C A L Y N S A K S S H A L O M W I Z O L O S A N G E L E S Sweet & Sour Meetballs
A RECIPE BY JACKIE COHENCA
What You Need
1 pound ground beef 1/4 cup matzo meal 1 tsp onion powder 1 tsp dried oregano 1 large egg 1 (16 ounce) can of whole berry cranberry sauce 1 (26-ounce) jar of your favorite marinara sauce
How To Cook
Place the ground beef into a mixing bowl. Add matzo meal, Onion 1 powder, and oregano. Add the egg. Toss the mixture with your hands until it is combined.
2 Empty the can of cranberry sauce and jar marinara sauce into a medium pot. Place over medium heat and cook for 5 minutes, stirring often with a spoon.
Roll mixture into balls the size of large marbles, and carefully add 3 them to the pot. Set the heat as low as possible. Cover the pot and cook for 40 minutes. Transfer to a serving bowl.
R E C I P E C O U R T E S Y O F P A S S O V E R B Y D E S I G N W I Z O L O S A N G E L E S Brisket
A RECIPE BY ELEANOR NANKIN What You Need/ How to cook
1 4 Whole brisket (with point) Place Beef in roaster and pour over 1 Onion, sliced blended liquid. (If too strong tasting add 3 carrots, sliced water). Should be halfway up Brisket. - Put a layer of sliced onions And sliced carrots on the bottom of the roasting pan. 5
Sprinkle top of beef with Lipton’s Onion 2 Soup. And add 2 bay leaves to juice Can In a blender: add whole peeled potatoes if wish. 1/4 to Half onion 4 to 6 cloves garlic 6 - Blend with little water Roast / Bake bottom rack of oven for 3 - Add to blender: hours or longer until tender. Keep 2 cups water with dissolved beef cube or covered tightly with foil. more 1 Tbsp. Kitchen Bouquet 1 Tbsp Tomato or VH juice 7 -Set aside When done let cool and slice across the 3 grain. Not too thick. Separate gravy from Season Beef with: oil. Salt Pepper Garlic powder Paprika
R e c i p e b y E l e a n o r N a n k i n W I Z O L O S A N G E L E S Spice-Rubbed Cornish Hens with Haroseth Stuffing and Sherry Jus
A RECIPE BY JULIE RUBIN What You Need
1 Tbsp ground allspice 2 tsp cinnamon 1 tsp ground cumin 1 tsp sweet paprika 1/4 cup extra-virgin olive oil 4 (1 1/4-to 1 1/2-pounds) Cornish hens 1 1/3 cups apricot, date and pistachio haroseth (or similar) 1 cup medium-dry Sherry 1 cup water Accompaniment: parsley mint salsa verde How To Cook
1 Preheat oven to 450°F with rack in middle. 2 Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl. Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large 3 flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 4 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 5 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
6 Serve hens, halved if desired, with sauce on the side.
R E C I P E F R O M G O U R M E T A P R I L 2 0 0 9 W I Z O L O S A N G E L E S Vegatable Kugel
A RECIPE BY JACALYN SAKS SHALOM
What You Need
2 tbsp oil 1 Onion, chopped 2 Carrots, shredded 2 Celery sticks, diced 2 zucchini, shredded Salt + pepper 8-10 eggs 1/2 cup oil How To Cook 1 Preheat oven at 350
2 Saute together onion, carrot, and celery
3 After 5 minutes add zucchinis, salt, and pepper Saute till tender
4 Cool then add eggs and oil
5 Bake in 9x13 pan for 1 hour
R E C I P E C O U R T E S Y O F J A C A L Y N S A K S S H A L O M W I Z O L O S A N G E L E S SPINACH MATZO PIE
A RECIPE BY ANNIE GROSS What You Need Note 1 medium onion, finely chopped 3 tablespoons olive oil Pie can be assembled 2 (10-ounce) packages frozen chopped spinach, thawed (but not baked) 1 day ahead 1/3 cup plus 2 tablespoons chopped dill, divided 1 (16-ounce) container cottage cheese and chilled, covered. 2 cups whole milk 3 large eggs 1/4 teaspoon grated nutmeg 6 ounces feta, crumbled (1 1/2 cups), divided 6 matzos (about 6 inches square) How To Cook
Preheat oven to 400°F with rack in Arrange 2 soaked matzos side by side 1 middle. 7 in a generously oiled 13- by 9- by 2- inch (3-quart shallow) baking Cook onion in oil in a large heavy skillet dish. Pour in half of spinach filling. over medium heat, stirring occasionally, Cover with 2 more matzos, then pour 2 until golden, 12 to 15 minutes. in remaining filling. Put remaining 2 matzos on top and pour any Meanwhile, put spinach in a sieve and remaining cottage-cheese mixture press out as much liquid as possible. over them. Sprinkle with remaining 3 Add spinach to onion and 1/2 cup feta. cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup Bake, uncovered, until dill, 3/4 teaspoon salt, and 1/2 teaspoon 8 golden and set, 30 to 35 minutes. Cool 4 pepper. 10 minutes, then serve sprinkled with remaining 2 tablespoons dill. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon 5 each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
6 Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften. R E C I P E F R O M A N N I E G R O S S W I Z O L O S A N G E L E S Butternut Squash Kugel
A RECIPE BY JACKIE COHENCA
What You Need Note Pie can be assembled 4 1/2 pound butternut squash (but not baked) 1 day ahead 3/4 cup oil 4 Tbsp potato starch and chilled, covered. 1 1/2 cup sugar 1 cup mayonnaise 6 eggs 2 tsp vanilla extract cinnamon, for sprinkling
How To Cook
Preheat oven to 450°F. Line a baking 1 sheet with parchment paper. Lightly grease a 9 x 13" baking pan OR a 10" springform pan. Set aside.
2 Cut squash in half lengthwise. Scoop out the seeds and discard. Play squash, cut side down, on a prepared baking sheet. Bake for 20 minutes until soft.
3 Lower oven temperature to 350°F.
Scoop out squash flesh and place into a large bowl. Are oil, potato starch, sugar, 4 mayonnaise, eggs, and vanilla. Stir well to combine. Pour batter into prepared pan. Sprinkle top with cinnamon.
R E C I P E F R O M J A K C I E C O H E N C A W I Z O L O S A N G E L E S Bibb Lettuce Salad with Horseradish Dressing
A RECIPE BY JULIE RUBIN
What You Need Note 2 large eggs 2 Tbsp prepared horseradish The vinaigrette and hard- 2 Tbsp champagne vinegar or white-wine vinegar 2 tsp honey cooked eggs can be made 1 tsp Dijon mustard ahead to cut down on day 1/2 tsp coarse salt of prep time. We serve this 1/8 tsp freshly ground pepper salad with a piece of gefilte 1/4 cup extra-virgin olive oil fish and a boiled carrot on 2 large heads Bibb lettuce, torn into 1 top. It’s a way to get your 1/2-inch pieces fish, hard-boiled egg, and horseradish all in one dish! How To Cook
Place eggs in a small pot and cover with cold water by 1 1/2 inches. Bring to a 1 boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.
Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. 2 Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.
R E C I P E F R O M M A R T H A S T E W A R T W I Z O L O S A N G E L E S Orange Walnut Sponge Cake
A RECIPE BY ANNIE GROSS
What You Need
12 eggs (large) 1 C. Matzo Cake Meal 1 TBSP. potato starch 2 C. sugar 1 navel orange grated rind and juice 1 C. chopped walnuts
How To Cook
Separate eggs and yolks, and whip egg whites stiff (set aside). Beat 1 egg yolks with sugar. Sift cake meal with potato starch. Add to yolk mixture. Add orange juice, rind, and chopped walnuts to mixture. Folk mixture into whipped egg whites. Pour mixture into Angel food cake pan (ungreased). 2 Bake at 350 degrees for at least 70 minutes. Use long toothpick to test doneness.
3 Invert pan and cool.
R E C I P E F R O M A N N I E G R O S S W I Z O L O S A N G E L E S Passover Cobbler
A RECIPE BY LAUREN COHEN What You Need Note 3 large eggs 3/4 cup sugar *If you are concerned 1/4 cup kosher for Passover vegetable oil if the oils or other 3/4 cup matzo meal ingredients in these 2 tablespoon potato starch recipes are suitable 6 to 8 cups peeled and sliced fruit, like apples, for Passover, seek pears, and strawberries non-dairy substitutes 1/8 cup cinnamon sugar or ingredients that are How To Cook certified kosher for Passover. Preheat oven to 350 degrees F. Lightly oil a 9 1 by 9-inch square baking pan.
2 Beat eggs with sugar until well blended.
Add the oil, matzo meal, potato starch, salt and 3 blend well.
Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little 4 for the top.
Spoon the batter over the fruit, covering as 5 much of the fruit as you can. Sprinkle with remaining sugar
Bake until the topping is set and just turning 6 tan, about 45 minutes. Serve hot, warm or at room temperature
R E C I P E C O U R T E S Y O F I N A P I N K N E Y W I Z O L O S A N G E L E S Crumb Cake
A RECIPE BY TAHLI COHENCA What You Need
1 cup sugar 1 cup brown sugar 1 tsp baking powder 1 Tbsp vanilla sugar 1 cup vegetable oil 4 large eggs 1 cup potato starch Crumb Topping 2 tsp ground cinnamon 4 Tbsp (1/2 stick) butter or margarine, cut into small bits 1/2 (8-ounces) box ladyfingers (kosher for Passover), crushed and crumbled 1/4 brown sugar 1/4 cup sugar How To Cook
1 Preheat oven to 350 F Spray a 9 by 13-inch baking pan with nonstick cooking spray. Set aside. 2 In an electric mixer, at medium speed, mix the sugar, brown sugar, 3 baking powder, vanilla sugar, oil, eggs, and potato starch until smooth
Pour into prepared pan and bake uncovered for 20 minutes 4 In a medium bowl, toss the cinnamon, butter/margarine, crushed 5 ladyfingers, brown sugar, and sugar. Use fingers to make into crumbs
Sprinkle the crumbs on top and return to oven to bake for another 35 6 minutes
R E C I P E C O U R T E S Y O F P A S S O V E R B Y D E S I G N W I Z O L O S A N G E L E S Apple Muffins
A RECIPE BY JACALYN SAKS SHALOM What You Need
8 apples, peeled and grated 8 tbsp sugar (can use 1/2 white & 1/2 brown) 6 tbsp potato starch 1 tsp cinnamon 6 eggs Crumbs:
1 cup almond flour 3/4 cups potato starch 1 cup white or brown sugar 1/4 cup margarine or oil 1 tsp cinnamon How To Cook
1 Preheat oven at 350
Mix apples, sugar, potato starch, cinnamon, 2 and eggs
3 Add to an oiled or lined muffin tin
Crumble: Add almond flour, potato starch, 4 sugar, margarine/oil, cinnamon
5 Coat muffins with crumble
6 Bake for 35-40 minutes
R E C I P E C O U R T E S Y O F J A C A L Y N S A K S S H A L O M W I Z O L O S A N G E L E S Toll House Bars A RECIPE BY JACKIE COHENCA
What You Need
1 1/2 cups brown sugar 1 1/2 cups sugar 1 1/2 cups oil 4 1/2 tsp vanilla sugar 4 /12 tsp baking powder 1 1/2 cups potato starch 7 ounces ground nuts 1 cup chocolate chips
How To Cook
1 Preheat oven at 350. Lightly grease 9 x 13" pans.
2 using an electric mixer, beat together sugar and eggs until thick and light in color. Add remaining ingredients.
3 Pour batter into prepared pans.
Bake for 45 minutes. When cool, cut into 3 x2" bars. 4
R E C I P E C O U R T E S Y O F J A C K I E C O H E N C A W I Z O L O S A N G E L E S FLOURLESS FUDGE COOKIES
A RECIPE BY LAUREN COHEN
What You Need Note
Cooking spray For shinier cookies, 2 1/2 c. powdered sugar rest dough at room 3/4 c. unsweetened cocoa powder temperature for 20 1/4 tsp. kosher salt minutes. 4 cold large egg whites 1/2 tsp. pure vanilla extract 1 1/2 c. chocolate chips
How To Cook
Preheat oven to 350° and line two baking 1 sheets with parchment paper and very lightly grease with cooking spray.
2 In a large bowl, combine powdered sugar, cocoa powder, and salt.
Stir in egg whites and vanilla then add 3 chocolate chips.
Scoop tablespoon-size mounds onto prepared baking sheets and bake until set, 10 to 12 4 minutes.
Let cool for about 5 minutes on baking sheet 5 then carefully transfer cookies to a cooling rack with a spatula to cool completely.
R E C I P E F R O M D E L I S H . C O M W I Z O L O S A N G E L E S Family Pesah Cake A RECIPE BY KATHY MANNHEIM
What You Need Note
- You can always make 24 eggs half of the recipe and 24 Tbsp sugar just use a smaller dish 24 Tbsp of finely grounded nuts for cooking. 12 Tbsp of matzo meal - You can also make it 1/2 a lemon grate the skin with chocolate and then 2 Tbsp of pellegrino you exchange 6 spoons of the matzo meal for cocoa powder. How To Cook
Separate the eggs. Use a handheld mixer to beat everything. Add 20 1 spoons of sugar to the yokes. Beat eggs until the sugar is completely dissolved and smooth. Add the finely grounded nuts, the Pellegrino and the grated skin of the half lemon. Continue miking for at least 10 minutes until everything is nice and smooth. Beat the egg whites until they are completely stiff. Add the 4 spoons of sugar and mix for a couple of minutes more.
2 Add the egg white mixture to the yoke, add the matzo meal and mix gently. Do not over mix the yolk and the egg white, use a wooden spoon, not the machine.
Pour into a deep container with parchment paper approximately size 11" x 3 17" x 4" and bake for roughly 40 to 50 minutes at 350 degrees. Insert a wooden stick or a knife to make sure that the middle is cooked.
R E C I P E F R O M D E L I S H . C O M W I Z O L O S A N G E L E S FLOURLESS CHOCOLATE CAKE
A RECIPE BY ANNIE GROSS What You Need
2 Tbsp. melted unsalted butter or margarine ½ cup + 2 tbsp. unsalted butter or margarine 1 ½ cups sliced almonds 5 oz. melted semisweet chocolate, cooled 5 eggs, separated ½ cup sugar For the glaze:
2 Tbsp. unsalted butter or margarine 3 Tbsp. honey ¼ cup water or coffee 6 oz. semisweet chocolate, chopped How To Cook
Generously brush 9-inch round cake pan with 1 tbsp. melted butter. Line bottom with 1 round of parchment or wax paper. Brush with remaining melted butter. Sprinkle generously with sugar.
In food processor fitted with knife blade, cream butter. Add almonds and beat until mixture 2 comes together. Add melted, cooled chocolate and blend well. Add egg yolks, 1 at a time, and continue blending until smooth and fluffy.
In large bowl of electric mixer, beat egg whites until foamy. Add sugar and beat until 3 smooth and firm. Fold in 1/3 of egg white mixture to lighten and fold in remaining egg whites gently but thoroughly (by hand).
Spoon batter into prepared cake pan. Bake at 400 degres 10 minutes, then 4 reduce oven temperature to 250 degrees and bake 1 hour and 30 minutes until cake is crusty on top and toothpick inserted in center comes out dry. Cool on rack. Invert onto large plate, peel off parchment paper and invert onto cake plate. Pour Chocolate Glaze over cake and spread or tilt cake until completely covered. Chocolate Glaze:
1 In heavy saucepan, combine butter, honey and water. Bring to boil, remove from heat and add chocolate. Beat until stiff enough to spread or drizzle over cake. If glaze is not thick enough, return to heat and simmer 3 to 5 minutes mixing constantly. R E C I P E F R O M A N N I E G R O S S W I Z O L O S A N G E L E S Strawberry Rhubarb Compote
A RECIPE BY JULIE RUBIN
What You Need For compote
1 1/4 cups sugar 3 tablespoons potato starch 2 pounds strawberries (4 pints), trimmed and halved (6 cups) 1 1/2 pounds rhubarb stalks, cut crosswise into 1/2-inch slices (4 cups) 2 teaspoons fresh lemon juice 1 teaspoon finely grated fresh lemon zest For Streusel Topping
1 1/4 cups matzo cake meal 2/3 cup packed light brown sugar 1/4 cup potato starch 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter or margarine, cut into pieces and softened How To Cook
1 Put oven rack in middle position and preheat oven to 425°F.
Stir together sugar and potato starch, then gently toss with 2 strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.
Whisk together matzo cake meal, brown sugar, potato starch, 3 cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
4 Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 40 to 45 minutes. Cool to warm on a rack before serving. R E C I P E F R O M G O U R M E T M A G A Z I N E A P R I L 2 0 0 4 W I Z O L O S A N G E L E S Rachel’s Moufletas
A RECIPE BY THE SEPHARDIC SPICE GIRLS Recipe for Mimouna What You Need Note Makes about 3 dozen 3 cups flour 1 teaspoon salt 1 1/2 cups lukewarm water 2 tablespoons oil, plus 1/3 cup oil, separated, plus oil for frying Butter, honey or Nutella, for serving How To Cook Sift flour and salt into large bowl. Make a 8 Heat small amount of oil in a 1 well in the center and slowly add water. frying pan.
Using hands, mix until dough is sticky but Place dough in hot oil. When 2 not smooth. 9 dough is golden, flip and place another crepe on top. Pour 2 tablespoons of oil over dough, 3 cover with towel and let rest for 15 Continue to flip every few minutes. 10 minutes, adding an additional crepe each time. 4 Line cookie sheet with parchment paper. 11 Remove from pan when the stack Divide dough into golf ball-sized balls has 3-4 crepes and start a new 5 and set on cookie sheet. stack.
Pour 1/3 cup oil over balls and let dough 12 Traditionally served with sweet 6 rest an additional 15 minutes. butter and honey but kids love it with Nutella. Lightly oil counter. Dip fingers in small 7 bowl of oil, stretch each dough ball as thinly as possible.
R E C I P E F R O M T H E S E P H A R D I C S P I C E G I R L S W I Z O L O S A N G E L E S Sharon’s Pavlova A RECIPE BY THE SEPHARDIC SPICE GIRLS
Recipe for Mimouna What You Need
8 egg whites 1 3/4 cups sugar 1 teaspoon vanilla 4 teaspoons cornstarch or potato starch 2 teaspoons white vinegar Pinch of salt 2 cups heavy cream Pint of strawberries, sliced How To Cook
1 Preheat oven to 350 F.
Beat egg whites slowly and add sugar very gradually until egg whites are 2 thick and glossy.
3 Gently fold in vanilla, cornstarch, vinegar and salt. Spoon mixture onto ovenproof dish.
4 Lower oven to 200 F and bake for 3 hours. Cool on wire rack.
5 In small bowl, beat cream until stiff peaks form. 6 Fill center of pavlova with whipped cream and top with sliced strawberries.
R E C I P E F R O M T H E S E P H A R D I C S P I C E G I R L S W I Z O L O S A N G E L E S Rachel’s Spiced Kumquat Jam
A RECIPE BY THE SEPHARDIC SPICE GIRLS
Recipe for Mimouna What You Need
2 cups kumquats 3 cups water 1 1 /2 teaspoons baking soda 2 cups fine granulated sugar 2 cups water 4 teaspoon cinnamon 2 teaspoon cardamon 2 teaspoon clove powder How To Cook
1 Place whole kumquats in glass bowl and cover with the water. Sprinkle in baking soda and soak for 10 minutes. This will remove any mold and dirt. After soaking, rinse kumquats under clean, running water and dry with paper towels 2 before proceeding. 3 Cut each kumquat in half and remove seeds. In medium-sized pot, bring sugar, water and spices to a boil. 4 Add kumquats after syrup has thickened and has small bubbles.
5 Cook on medium heat for 30 minutes until excess liquid has evaporated and kumquat peels are soft.
6 Cool completely and store in sterilized, glass Mason jars.
R E C I P E F R O M T H E S E P H A R D I C S P I C E G I R L S