Archive for the Category » Traditional Foods «

Hamentashen

Ingredients:

  • 1 cup flour
  • 1 egg
  • 3 tbsp sugar
  • 1/4 cup margarine, softened
  • 2 tsp orange juice
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp orange rind
  • Filling of your choice: strawberry preserves, apricot preserves, prune filling, poppy seed filling

Directions:

  • Preheat oven to 350
  • Grease cookie sheets
  • Mix all ingredients together until smooth
  • Roll out dough 1/8 of an inch thick
  • Cut 3″ circles
  • Place 1/2 tsp of desired filling in each circle
  • Shape into triangles
  • Place on cookie sheet 1″ apart
  • Bake at 350 for 20 min

 

Apple Latkes

Ingredients:

  • 2 eggs, well beaten
  • 1 1/2 cups orange juice, yogurt or milk
  • 2 cups flour
  • 1 tsp baking powder
  • dash of salt
  • 1/4-1/2 cup sugar
  • 3 med apples, peeled and coarsely grated
  • oil for frying
  • confectioner’s sugar

Directions:

  • Mix eggs with juice
  • Combine flour, baking powder, salt and sugar and add to egg mixture
  • Add grated apples and mix well
  • Drop 1 large tbsp of batter into hot oil and cook for about 2 min on each side, until slightly golden
  • Sprink with confectioner’s sugar
  • Makes approx 36

Blintzes

Ingredients:

  • 12 eggs
  • 1 vanilla sugar
  • dash of baking soda
  • 4 tbsp sugar
  • 3 cups flour
  • 1 cup milk or water
  • pinch of salt

Directions:

  • Combine all ingredients besides milk
  • Gradually add milk and mix until smooth
  • Heat oil in frying pan
  • Pour 2 tbsp of batter into pan
  • Fry on one side until golden colored.
  • Makes about 40

 

FILLING: (enough for 60)

  • 3 lbs. farmer cheese
  • 1 non-instant vanilla pudding
  • 8 oz cream cheese
  • 4 eggs
  • 1 1/2 cups sugar
  • dash salt
  • 1 vanilla sugar

 

Hamentashen

Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup oil
  • 1/3 cup apple juice
  • 5 – 5 1/2 cups flour
  • 3 tsp vanilla extract
  • 1/8 tsp almond extract
  • 3 tsp baking powder

Directions:

  • Beat eggs and sugar until creamy
  • Add oil and beat
  • Add juice, extracts and baking powder
  • Gradually add flour until it becomes a good dough consistency
  • Fill with favorite filling
  • Bake at 350 for about 10 min, until bottom is golden
  • Makes 6-7 dozen

Sweet Challah

Ingredients:

  • 2 packets yeast
  • 1 cup sugar + 1 tablespoon sugar
  • 1 cup lukewarm water
  • 8 cups bread flour
  • 4 teaspoons salt
  • 8 eggs or 5 eggs plus water to measure 1 1/2 cups
  • 3/4 cup oil

Directions:

  • Dissolve yeast in water + 1 tablespoon sugar.  Let stand.
  • Mix flour, salt, sugar and make a well
  • Pour in yeast mixture, eggs and oil and mix to combine
  • When partially combined, begin to knead, until dough is not sticky, but smooth and satiny
  • Place in greased bowl and cover and allow to sit in a warm place until doubled in bulk (2 hours)
  • Punch down and divide into three parts and form into 3 large braided loaves
  • Cover with towel and set in a warm place (about 45 minutes)
  • Brush with egg.  Sprinkle with poppy seeds
  • Bake at 375 for about 30 minutes

Cookie-like Hamentashen

Ingredients:

  • 1 cup unsalted margarine
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/4 cup orange juice or milk
  • 1 1/2 tsp vanilla
  • 4 cups, approximately, all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • EGG WASH
  • FILLINGS (Chocolate Hazelnut Paste, Cherry, Apricot, Prune, or Poppy)
  • OPTIONAL: REGULAR OR COARSE SUGAR

Directions:

  • Cream the margarine and sugar, add eggs and blend until smooth (If mixture is hard to blend or seems curdled, add a bit of the flour to bind)
  • Stir in orange juice or milk and vanilla, fold in flour, salt, and baking powder and mix to make a firm but soft dough
  • Cover dough and let rest ten minutes
  • Divide dough into two or three flattened discs. Work with one portion at a time. (Wrapped in plastic, dough can also be refrigerated for 2-3 days.)
  • Preheat oven to 350 degrees
  • Roll out dough on lightly floured board to a thickness of 1/8th inch
  • Use a 3 inch cookie cutter and cut into rounds and brush rounds with egg wash
  • Fill with a generous teaspoon full of desired filling and draw three sides together into center
  • Brush pastries with egg wash. If desired, sprinkle with regular or coarse sugar
  • Bake until golden brown, about 18-25 minutes
  • If you prefer, this dough can be made ahead and refrigerated (up to 2 days) or frozen (in either a disc of dough or already formed as filled pastries for a couple of months)
  • If refrigerating, allow dough to warm up before rolling out. For frozen pastries, bake without defrosting.
  • Recipe doubles well. About 4-6 dozen pastries.

Sufganiot

Ingredients:

  • 1/4 cup warm water
  • 2 packets dry yeast
  • 3/4 cup sugar plus 1 Tablespoon
  • 1  1/2 cups soy milk, rice milk… at room temp.
  • 1 teaspoon salt
  • 2 eggs
  • 6 Tablespoons margarine
  • 5-6 cups flour
  • 4 cups oil
  • 1-2 cups confectioners’ sugar
Directions:
  • Let water, yeast and 1 T of sugar stand until bubbly
  • Add milk, sugar, salt, eggs, margarine and 2 cups flour.  Mix on low for a few minutes.
  • Beat in remaining flour, 1/2 cup at time, until dough no longer sticks to the bowl.  Knead for about 5 minutes or until the dough feels smooth & elastic.
  • Cover and let rise for about 1 hour – until double in size.
  • Shape into donuts. Let rise again until double in size – about 1/2 hour.
  • Deep fry donuts.
  • Sift confectioners’ sugar over warm donuts.

Spicy Matzah Balls

Ingredients:

  • 1 cup matzah meal
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp basil powder
  • 1/4 tsp garlic powder
  • 3/4 tsp baking powder
  • 4 eggs
  • 4 tbsp oil

Directions:

  • In one bowl mix matzah meal, salt, pepper, basil, garlic powder and baking powder
  • In other bowl, beat eggs with oil
  • Add wet to dry ingredients
  • Mix gently, do not overmix
  • Refrigerate 1 hour
  • Place balls into boiling water, reduce to low & cook for 1/2 hour

Basic Chrain (Horseradish)

Ingredients:

  • 2 cups horseradish root. peeled and grated
  • 2 small raw beets, peeled and grated
  • 2 tsp salt
  • 1/4 cup lemon juice
  • 1/4 cup liquid sugar

 

Instructions:

  • Combine all ingredients in a bowl and mix well.
  • Transfer to jaw and cover tightly.
  • If chrain is dry, add 1-2 tablespoons of water.

Yield: 4 cups

Charoses

Ingredients:

  • 1 cup shelled walknuts
  • 2 apples, peeled and cored
  • 1 Anjou pear peeled
  • 1 tsp lemon juice, if desired
  • 2 tbsp wine, according to custom

 

Instructions:

  • Place walnuts in food processor and process until coarse.
  • Chop apples and pear and add to walnuts and process until smooth.
  • Add lemon juice and wine and pulse for a few seconds.
  • Place in covered jar and refrigerate.

Note: Some have the custom to place wine in Charoses, only at the Seder table, immediately prior to conducting Marror during the Seder meal.