Proceeding with another Jewish recipe, today we have Potato Kugel. This kugel appears to be a savory casserole type, rather than the more sweet kugel posted a few days ago. Potato Kugel – 350 1 hour Process in food processor: 4 medium potatoes 1-2 carrots 2 stalks celery 1 onion Line colander with cheese cloth, … Continue reading
Google tells me that pesach is another word for Passover. The sponge cake is tagged as “big cake” which I assume means it serves a lot. Pesach Sponge Cake (Big cake) Beat 7 yolks & 2 whole eggs – 10 minutes Add 1 3/4 c sugar Juice-rind-1 lemon Beat 10 minutes, use 2x large eggs … Continue reading
Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off … Continue reading
Here’s another Passover dish called Kugel. According to Wikipedia, kugel was traditionally a savory pudding made from egg noodles or potatoes. At some point, different regional tastes created sweet kugel with the addition of sugar and cinnamon. This particular one calls for fruits and nuts. The name comes from the early shape which was a … Continue reading
Alternately spelled “mandel,” this recipe is for a traditional cookie also called Mandelbrot. Mandel bread is a Jewish baked good similar to biscotti in its crunchy consistency. They were popular with Askenazi Jews and rabbis in Eastern Europe due to it being durable and long lasting. There are variations including cinnamon, chocolate chips and nuts. … Continue reading
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