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Welcome to Spike & Jamie's Free Recipe Collection Archives!!  Here we store all the back issues of the original Free Recipe Collection and of the Free Jewish Recipe Collection.

Issue #39
 

(¯`·.¸¸.·´¯`·->Free Jewish Recipe Collection<-·´¯`·.¸¸.·´¯)


February 24, 2004

from: Spike's and Jamie's Recipe Collection

http://www.spike-jamie.com/

Many of these recipes have not yet been added to the recipe web site -so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes!!! Spike's comments are in []'s.

Shalom, from Spike the Grate and Jamie the Webmistress

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[]Here are some Purim recipes I recently pasted in from Aish.com:[]

HAMANTASHEN

Dough:

Sugar - 1 cup
Flour - 3-4 cups
Baking powder - 1 ½ tsp.
Salt - ½ tsp.
Butter or margarine - 8 oz.
Eggs - 2, beaten
Orange juice - ½ cup

Mix dry ingredients together and cut in shortening until it is in small pieces. Add eggs and orange juice. Mix together into a small ball. Roll out on a floured surface. Cut out rounds with a glass.

Filling: 2 cups Jam; either prune or your favorite flavor jam ( or you can Substitute poppy seeds or chocolate chips)

Put one teaspoon filling in center of each round. Pick up edges in center to form a triangle and pinch dough together with floured fingers. Baste top with egg yolk diluted with a bit of water. Bake at 350 degrees for approx. 30 minutes or until lightly browned.

(From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press)


ESTHER'S FRUIT PUNCH

Sugar - 1/2 cup (4 oz/125 g)
Oranges - 3 thinly sliced
Lemons - juice of 4
Pineapple - 2 cups (8 oz/250 g) of diced fresh
Strawberries - 1/2 cup (4 oz/125 g) diced
Dry white wine - 8 cups (2 qt/2 l)
Sparkling Wine - 3 cups (24 fl oz/750 ml)

Chill ingredients first, then add wine just before serving. Serves 20.

Hint: Freeze some wine in ice cube trays, and use this instead of
regular ice cubes, to avoid diluting your punch.

MORDECHAI'S RUM PUNCH

Water - 3 cups
Sorbet - 1 pint melted of passion fruit or similar flavor
Orange juice - One 12-ounce can of frozen concentrate, thawed
Pineapple juice - One 12-ounce can of frozen concentrate, thawed
White Rum - 1 1/4 cups
Golden Rum - 3/4 cups
Grenadine - 1/4 cup plus 2 tablespoons
Lime juice - 3 tablespoons fresh
Nutmeg - 1/2 teaspoon freshly grated

In a large punch bowl or pitcher, combine all ingredients. Fill 6 tall glasses with ice, and pour in the punch. Serves 10.

[] Please do not ask me why the ingredient is listed before the amount. I do not know the answer. Yoda may know! []

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PERSIAN HALVAH

2 cups flour
1 ½ cup water
1 cup sugar
½ cup oil
½ tsp. Saffron
2 tbsp. Rose water
½ cup walnuts and pistachio nuts (optional)

On a slow fire, fry the flour until it becomes brown while mixing constantly. When brown, add the oil and mix well. In a separate pot combine water and sugar and cook on a slow flame until water starts boiling. Add the syrup (sugar and water) to the flour mixture, mix while still on fire and add rose water. Finally add the saffron (mixed with a bit of hot water) to the mixture for flavor and color. Spread in a flat dish, cut into diamond shaped pieces and sprinkle chopped nuts. Cool down before serving.



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[] Here are some good Kreplach recipes, which I had not seen before. []

CLASSIC KREPLACH DOUGH

2 Eggs
3-4 tbsp Water
1/2 tsp Salt
pinch White Pepper
2 tbsp Oil
2 cups Flour; sifted

Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth and soft. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle 1/8 inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. To cook, drop gently into a large pot of boiling salted water or soup and simmer for 15-20 minutes. serve in soup, or fry in oil and serve as a side dish with Onion Sauce. Yields 30 kreplach.

SPINACH KREPLACH DOUGH OR NOODLES:

To make spinach kreplach dough, omit water and oil and add 1/4 cup of chopped, cooked spinach, drained and squeezed out. Knead for 3 minutes. Let rest for 10 minutes. Roll out into rectangles 1/8 inch thick. Proceed as directed. For green spinach noodles, roll very thinly. Let dry and cut into thin strips with a sharp knife.

KREPLACH FILLINGS AND ACCOMPANIMENTS

MEAT KREPLACH FILLING

1 medium Onion; diced
1 ea Garlic Clove; minced
2 tbsp Oil
2 1/2 cups Cooked Chicken, Beef or liver; diced or ground
1/8 tsp Pepper
pincj Cinnamon

In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

SAVOURY CHEESE KREPLACH FILLING

1 1/2 lb Farmer Cheese
1/2 cup Cheddar Cheese; grated
2 tbsp Margarine; melted
2 Eggs; beaten
2 tbsp Onion; chopped

Mix ingredients together thoroughly. Fill dough and seal. Boil for 5-20 minutes, then fry in oil.

SWEET CHEESE KREPLACH FILLING

1 1/2 lb Farmer Cheese
4 tbsp Sugar
2 tbsp Margarine; melted
1/2 tsp Cinnamon
1/8 tsp Salt
2 Eggs
1 tsp Lemon Rind; grated

Mix all ingredients together thoroughly. Fill dough and seal.

CHERRY KREPLACH (VARNIKAS)
3/4 cup Cherry Juice
2 tbsp Cornstarch
1 1/2 cups Pitted Cherries (or Blueberries)
Oil for frying

Combine juice and cornstarch in a saucepan. Cook while stirring until thickened. Stir in cherries (or blueberries) and cook for another minute. Fill dough and seal. Boil for 15 minutes, then fry in oil.


Onion sauce
2 large Onions; diced
4 tbsp Oil
2 tbsp Flour; sifted
1 cup Water
1/2 tsp Salt
1/4 tsp White Pepper
pinch Cinnamon
1/3 cup Cheddar Cheese; grated (optional)

Sauté onions in oil until golden, stirring occasionally. Stir in flour until smooth. Continue stirring and pour in water. Cook until thickened. Stir in remaining ingredients, adding cheese, if desired, to serve with dairy kreplach.

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KURDISTAN HAMIN
Hamin, which means "hot", is the Sephardi name for cholent. This Kurdish version exemplifies the Sephardi custom of including whole stuffed vegetables surrounded by meat or chicken, in the cholent. A meal in a pot.

8 Whole Vegetables (green peppers, red peppers, tomatoes, eggplant halves, zucchini, etc.)
6-8 medium Potatoes; cut into quarters
1 1/2 cups Chickpeas (garbanzo beans); soaked overnight
1 to 1 1/2 lb Beef
8 Chicken legs
Salt and Pepper (to taste)

Stuffing:

3/4 lb Ground Beef
1/4 cup Uncooked Rice
½ Onion; diced
1 ea Egg; beaten
Salt and Pepper (to taste)
2 Garlic Cloves; diced

With a sharp knife, cut out inside flesh of vegetables, leaving a 1/4 inch shell. Combine all the stuffing ingredients and fill the vegetables. Place potatoes and chickpeas in a roasting pan. Place stuffed vegetables and meat or chicken legs on top. Add water to cover vegetables halfway. Add salt and pepper. Cover and simmer for 30 minutes. Place in a 225F oven to cook slowly overnight. Serves 8.

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[] Here’s a nice restaurant recipe: []

YOINA SCHIMMEL'S POTATO KUGEL
(Potato Pudding) Serves 8

3 lb Idaho Potatoes
1/8 tsp Pepper
4 Eggs
1/4 Cup Onion, Grated
1/3 Cup Potato Flour
1/2 Cup Butter, Melted
1 1/2 tsp Salt
3/4 tsp Baking Powder

Wash and peel the potatoes. Coarsely grate the potatoes into a large bowl filled with ice water. Let stand for at least 15 minutes. Preheat the oven to 350 degrees F.

Grease the inside of the (1 1/2 quart) baking dish. Drain the potatoes and pat dry. (You'll need about 5 1/2 cups of grated potatoes for 8 servings, so adjust as required. )

Use the large bowl of an electric mixer running at high sped to beat the eggs until they are thick and light. Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and half the melted butter. Mix well.

Turn into the prepared baking dish. Bake, uncovered, for 30 minutes. Brush the top with melted butter. Bake again, brushing the top with melted butter every 10 minutes, until the top is crusty and golden brown (roughly 45 minutes longer).

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[] We wish your Purim is a happy one, and if you drink yourselves senseless, please do not drive. Don’t even walk! []

Shalom, from Spike the Grate and Jamie the Webmistress
 

 

 

SHALOM FROM SPIKE & JAMIE

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