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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!! Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008. Spike loved to cook and share her cooking with those she loved. Sharing her recipes was the next best thing.
[Spike’s Jewish Good Eatin’ Recipes] [Spike’s Good Eatin’ Recipe Collection]
(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 1<-·´¯`·.¸¸.·´¯)
from: Spike's and Jamie's Recipe Collection
Many of these recipes have not yet been added to the recipe web site - so you
are getting a "sneak peak" of future additions. We hope you enjoy
Spike & Jamie
1 teaspoon salt
dash of pepper
1/2 cup water or seltzer (freshly opened)
1/3 cup oil
1 cup matza meal
Stir eggs with fork. Add salt, pepper, water/seltzer, and oil. Mix. Add matza meal. Place in fridge for 15 minutes covered with plastic wrap. Drop in boiling salted water. Cook covered for 20 minutes.
NOTE: The amount of time in the fridge affects the density. Longer in the fridge = more dense knaidlach. 15 minutes with this recipe produces floaters.
BLT ON RYE
1 package of Abeles and Heymann beef fry
Toasted rye bread
Sliced lettuce and tomato
Fry beef fry until crispy. Liberally spread mayonnaise over toasted rye bread. Place beef fry, lettuce and tomato on the rye bread.
PLETZEL (FLAT ONION BREAD)
1 package active dry yeast
1 teaspoon sugar
1/4 cup lukewarm water
1 cup water
1 cup milk
1 tablespoons light vegetable oil
2 teaspoons kosher salt
5 to 6 cups flour
1 egg, beaten
1 cup finely chopped onion
In a small bowl, dissolve yeast and sugar in 1/4 cup warm water. Set aside.
In a small saucepan combine 1 cup water, 1 cup milk, and vegetable oil. Heat until warm, but do not boil. Pour the milk into a large mixing bowl and mix with dissolved yeast. Stir in salt and gradually stir in flour to make a soft, pliable dough.
Remove the dough and place on a lightly floured surface. Knead for 10 minutes, until the dough is smooth and elastic.
Place the dough in a well-oiled bowl, cover with a clean towel, and let rise in a warm, draft-free place until it has doubled in bulk, between 1 and 1 1/2 hours.
Lightly grease two baking sheets with vegetable oil.
Punch down the dough and knead briefly on a lightly floured surface. Divide the dough into 4 equal pieces and roll each piece into a ball. Flatten and roll out each ball into a large, flat board about 1/2 inch thick. Place the dough on prepared baking sheets. Cover with a clean towel and let rise until doubled in bulk, about 45 minutes to 1 hour.
In the meantime, pre-heat the oven to 375 degrees.
Brush the dough with beaten egg and sprinkle with the chopped onion and kosher salt (plus poppy seeds if you're using them). Bake in preheated oven for 20 to 30 minutes, until onions are golden brown and the edges of the dough are crispy and light brown.
PASSOVER MIXED FRUIT COBBLER
3 large eggs
3/4 cup plus 3 tablespoons sugar
3/4 cup matzo meal
1/4 cup vegetable oil
2 tablespoons potato starch
1/4 teaspoon salt
8 cups chopped mixed fruit, including peeled, cored apples and pears, blueberries, strawberries or raspberries
1/8 teaspoon ground cinnamon
Heat oven to 350 degrees. Stir together eggs and 3/4 cup of the sugar in medium bowl until well blended. Add matzo meal, oil, potato starch and salt; mix well. Put fruit in lightly oiled 9-inch-square baking pan. Combine remaining 3 tablespoons of the sugar and cinnamon in small bowl; sprinkle over fruit. Spoon matzo mixture over fruit, covering as thoroughly as possible. Bake until topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.
4 egg whites
1/2 teaspoon salt
1 cup sugar
1 cup chopped nuts
Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake at 250 for 50-60 minutes.
1 teaspoon sesame seeds
2 medium cucumbers
1 tablespoon rice wine vinegar
2 to 3 teaspoons zhoug
1 teaspoon sesame oil
3 scallions, chopped
Salt and pepper to taste
In a small dry skillet, toast sesame seeds over medium heat 1 or 2 minutes, or until light golden. Be sure to toss the seeds constantly to avoid burning. Set aside and allow to cool.
Peel cucumbers and halve lengthwise. Remove seeds and cut into small cubes.
In a medium bowl, mix cucumber with vinegar, zhoug, sesame oil, scallions,
and toasted sesame seeds. Taste and add more zhoug if desired. Season with salt
and pepper. Refrigerate until ready to serve.
NOTE: Good with broiled tuna or salmon steaks.
TRIPLE CHOCOLATE TORTE D' AMOR
3 ounces bittersweet chocolate, broken up
3 ounces semi-sweet chocolate, broken up
3 ounces milk chocolate, broken up
1/2 cup butter, cut into 8 pieces
6 eggs, separated, room temperature
1 cup sugar
2 teaspoons dark rum
1/2 teaspoon vanilla
3 Tablespoons powdered sugar
Preheat oven to 375 degrees. Butter and flour an 8-inch springform cake pan. Melt chocolate with the 1/2 cup of butter until smooth. Beat egg yolks at high speed with a mixer, gradually adding 3/4 cup of sugar. Beat until mixture is pale yellow and thick, about 5 minutes. Add chocolate mixture to yolk mixture and beat until smooth. Stir in rum and vanilla.
Beat whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Beat until stiff but not dry. Fold whites into chocolate mixture and pour into prepared pan. Smooth top with spatula.
Bake 15 minutes. Reduce oven temperature to 350 degrees and bake another 15 minutes. Reduce oven temperature to 250 degrees and bake 30 minutes longer. (Total baking time is 1 hour.)
Turn oven off, prop oven door slightly open and allow cake to remain in oven 30 minutes. Remove cake to cooling rack and cool completely. Dome of cake will crack and collapse -- press top of cake gently to smooth top. Remove cake from springform to serving platter. Dust top with powdered sugar. Serve with lightly sweetened whipped cream if desired.
WILD RICE TIMBALES
1/3 cup wild rice
1/2 cup chopped chives
salt and pepper
2 Tablespoons butter
Rinse rice in a strainer under cold running water about 2 minutes. Place rice in small saucepan and add enough water to cover by 3 inches. Bring to a boil, and then simmer about 40 minutes or until fluffy. Drain and stir in butter and chives. Taste for salt and pepper and pack into 2 buttered 6-ounce timbales or heart molds. This may be done up to 1 hour ahead. Keep warm in oven and turn out on serving plates.
PASSOVER SPONGE CAKE
7 eggs, separated
1 whole egg
1 cup potato starch, sifted twice
Juice of 1/2 lemon
1-1/2 cups sugar
Separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside. In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool.
1 cervelat or 1 cervelat stix
(also works well with the new Abeles and Heymann spicy cervelat),
1 head of lettuce,
1 bag of baked tortia chips,
Cut cervelat into 1/4 inch chunks, add French dressing, toss salad and serve.
SALMON WITH CUCUMBER ROSES
2 salmon steaks, about 6 ounces each
salt and pepper
2 Tablespoons butter
1 shallot, chopped
1/4 cup vermouth
1 English cucumber
1/2 cup chopped seeded tomatoes
2 Tablespoons heavy cream
Preheat oven to 425 degrees. Blot salmon dry and sprinkle with salt and pepper. Butter oven-proof shallow dish and sprinkle with shallots. Place salmon in dish, and pour vermouth over fish. Cover with foil and bake for 10 minutes.
Meanwhile, with vegetable peeler, make 6 lengthwise strips of cucumber. Roll each up to form a rose. Remove salmon from baking dish and cover with foil to keep warm. Add tomatoes and cream to baking dish and cook over medium heat until slightly thickened. Place salmon on serving plates and pour sauce over salmon. Top each steak with 3 cucumber roses.
ZIMSTERNE (Cinnamon Stars)
1-1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
1-1/2 cups confectioners' sugar
about 1/2 cup additional confectioners' sugar for rolling
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.
Combine the nuts, cinnamon and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes Reserve one-third of the meringue and fold the nut mixture into the remaining meringue.
Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper and roll out 1/4-inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes. Re-roll and cut any scraps. Place on prepared baking sheet.
Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.
Makes about 36
CHOCOLATEORANGE FLOURLESS PASSOVER TORTE
4 sticks (2 cups) unsalted pareve margarine or unsalted butter
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange liqueur
1/4 cup grated orange zest
1 pound bittersweet chocolate, coarsely chopped
8 large eggs, room temperature
1 cup plus 1/4 cup granulated sugar
2 tablespoons pareve vanilla sugar
1/4 teaspoon salt
peel of 1 orange, julienned confectioners' sugar
Heat an oven to 350 degrees. Melt margarine with orange juice, liqueur and orange zest in heavy saucepan over low heat or in top of double boiler, mixing well. Remove from heat; add chocolate, stirring to melt. Allow chocolate to cool to room temperature. Beat eggs, 1 cup of the granulated sugar, vanilla sugar and salt in bowl of electric mixer on high speed until about doubled, 10 minutes. Whisk in 1/3 of cooled, melted chocolate until thoroughly incorporated. Fold in remaining melted chocolate until incorporated. Line the bottom of a 9-inch springform pan with parchment paper. Pour chocolate mixture into pan.
Bake until top has a crust and seems set, 50-55 minutes. (The cake may rise and fall, but that is fine.) Cool cake to room temperature. Cover with plastic wrap; refrigerate overnight. For candied orange zest, heat small pan of water to boil. Blanch orange zest 15 seconds. Strain, rinse with cold water. Repeat this process twice to remove bitterness from zest.
Heat remaining 1/4 cup of the granulated sugar and 1/4 cup water to boil over medium-high heat. Add zest; simmer, stirring occasionally, 15 minutes. Strain; dry slightly on wax paper. Sprinkle cake with confectioners sugar; decorate with candied orange zest just before serving,
FRANKS IN A BLANKET
1 package 3 inch cocktail franks,
1 package soft or flake Fillo dough.
Spread mustard over cocktail frank, wrap fillo dough around frank, heat at 350 for 30 minutes or until dough starts to brown, serve.
ALMOND CINNAMON BISCOTTI
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1 tsp. cinnamon
1 cup almonds, coarsely chopped
2 whole eggs plus 1 egg white
1/4 cup orange juice
1/4 cup orange liqueur (optional)
Preheat oven to 375 degrees. Line cookie sheet with foil or parchment paper. In medium bowl combine dry ingredients. In separate bowl beat eggs with orange juice and liqueur; stir into dry ingredients. Mix well until a slightly sticky dough forms. Form into 2 long slightly rounded cylinders on prepared cookie sheet. Bake for 35 minutes. Remove from oven and let rest about 5 minutes. Lower heat to 350 degrees. Cut into 3/4 inch thick slices and place cut-side down on cookie sheet. Return to oven and bake 12 minutes. Turn slices over and bake another 12 minutes. Allow to cool completely before storing.
Makes about 36 slices.
A combination of any of the following will make an interesting platter. Allow 2 to 4 ounces of vegetables per person.
asparagus spears, peeled and blanched for 30 seconds bell peppers, cut into strips broccoli, cut into florets and blanched for 30 seconds carrots, peeled and cut into fingers cauliflower, cut into florets and blanched for 30 seconds celery, peeled and cut into sticks cherry tomatoes, cut in half horizontally endive, wiped clean, leaves separated fennel bulb, cut into sticks green beans, blanched for 15 seconds mushrooms, brushed and cut in half lengthwise new potatoes, smallest ones, steamed until tender radishes, cut in half lengthwise, leaves still attached if possible snap peas, strings removed and blanched for 30 seconds
1 package of soft or flake Fillo roll,
1 package sliced corned beef,
1 package sliced pastrami,
1 package sliced beef fry,
2 tablespoons spicy mustard
Spread mustard over deli meats, roll dough with meat inside. Heat at 350 for 30 minutes or until dough starts to brown, serve.
8 Tablespoons butter
1 Tablespoons chili powder
1 Tablespoons ground cumin
1 Tablespoons ground coriander
2 Tablespoons ground dry oregano
2 Tablespoons black peppercorns
2 cloves garlic, through the press
2 Tablespoons paprika
1/2 teaspoon turmeric
1 Tablespoon salt
2 pounds assorted nuts (raw)
Melt the butter in a small saucepan, add all the seasonings, and mix well. In
a large bowl, toss the nuts and spiced butter until well mixed. Preheat the oven
to 350 degrees. Place the nuts on baking sheets and roast 15 minutes. Allow to
cool and serve at room temperature. Makes 2 pounds.
SHALOM FROM SPIKE & JAMIE
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