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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 40<-·´¯`·.¸¸.·´¯)

March 28, 2004
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 peek" of future additions. We hope you enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress


[] Passover is April 6 – 13, 2004. Last year I did not send Passover recipes because I had believed that everybody else would. Sorry. Here are some nice ones. []


Paired with the fresh taste of oranges, slightly bitter greens complement the menu. Courtesy of Chef Herschel, of Aish HaTorah in Jerusalem.

3 tbsps. fresh lemon juice
2 tbsps. minced shallot
2 1/4 tsps. chopped fresh thyme
1 1/2 tsps. grated orange peel
1/2 cup extra-virgin olive oil
1 1/2 5-oz. bags baby greens or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio and endive)
4 green onions, thinly sliced
1/2 cup thinly sliced radishes
1/2 cup chopped fresh dill
3 oranges, peeled, halved, cut crosswise into half-circles

Combine lemon juice, shallot, thyme and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature and whisk to combine before using.)

Combine greens, green onions, radishes and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.

Makes 8 servings.


[] Here is a lovely dessert that I just found this morning.: []


This is a fabulous Passover dessert. The three components: meringues, lemon cream, and chocolate-dipped nuts can all be prepared 2-3 days in advance and assembled right before serving. If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals.

2 egg whites
pinch salt
1/2 cup sugar, super-fine if possible
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Lemon Cream:
1 1/2 cups sugar
1/3 cup potato starch
2 cups water
juice of 3 lemons (about 1/3 cup)
3 egg yolks
1 (8-ounce) container whipping cream

2 ounces semisweet chocolate
1 teaspoon margarine
6 hazelnuts or cashews

Allow the egg whites to stand at room temperature for 30 minutes If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly. Cover two baking sheets with parchment paper. Preheat oven to the lowest possible temperature, 140-175 degrees.

Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved. Fold in vanilla and almond extracts. Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles. Place the two baking sheets in the oven for 4 hours. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.

When completely cool, place in an airtight covered container. Store at room temperature for up to three days.

Lemon Cream:
In a medium saucepan, combine the sugar and potato starch. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.

In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream. Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form. Cool to room temperature or refrigerate overnight or up to 2 days in advance. In a large bowl, with mixer at a high speed, whip the whipping cream. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.

Over a double boiler or in a microwave, melt the chocolate with the margarine. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper. Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes. Store in an airtight container until ready for use.

To assemble, spread half the meringues with lemon cream. Top with remaining meringues. Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.

Serves 6.

From Kosher By Design cookbook, Artscroll.


[] My friend and advisor, Rochelle, sent this one to me. Tried it yesterday. It is wonderful. []


1/2 cup dried Bing cherries
1/2 cup dried cranberries
8 assorted chicken pieces (breasts & thighs)

1 1/2 cups orange juice
1/2 cup sherry
1/2 cup brown sugar
3 teaspoons potato starch (available in synagogue kitchen – ask a Seder committee member) (after Passover use cornstarch)

Preheat the oven to 350 degrees. Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes. Drain and set aside.

Lay the chicken pieces, skin side up, in a baking pan. In a medium bowl, combine the orange juice, sherry, and brown sugar. Mix well, then stir in the dried cherries and cranberries and potato starch. Stir together, making sure the potato starch is dissolved.

Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes. Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes. The chicken should look a little crispy on the top, and the sauce should begin to thicken. If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.


[] This is another one from Chef Herschel, who presides in the kitchen at Aish HaTorah in Jerusalem: []

SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTETahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

1/2 cup water
1/4 cup white wine vinegar
3 tbsps. tahini (sesame seed paste)
2 tbsps. coarse-grained mustard
1 tsp. Honey
1 small garlic clove, minced
3/4 cup vegetable oil

Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.

2 large red onions
12 cups (packed) baby spinach, trimmed
10 large radicchio leaves

Cut onions lengthwise into ½-inch-thick wedges, leaving root ends intact. Place onions in 15" X 10" glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)

Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden, turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

Makes 10 servings.

[] I copied this one from http://www, : []



2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces
1/2 lb (250 g) dates, pitted
1 cup (150 g) raisins
Juice and grated zest of 1 orange
1 cup (250 ml) sweet red Passover wine
2 - 4 tablespoons sugar or to taste (optional)
2 oz (60 g) walnuts, coarsely chopped

Put all the ingredients except the sugar and the walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts.


Chag Sameach, from

Spike the Grate and Jamie the Webmistress


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