Subject: COLLECTION: Passover Recipes -- Third Installment
From: "Joel W./Mirjam D." <[email-masked]>
Date: Thu, 10 Mar 1994 07:08:30 GMT
Newsgroups: rec.food.recipes

Passover Recipes -- Third Installment

Baked Stuffed-Apple Pudding

Apples:

6 medium sized apples
 1/2 cup sugar
1/2 tsp cinnamon
1/4 cup raisins
1/4 cup chopped nuts
grated rind of 1 lemon
2 tbs white wine
grease for baking dish

Batter:

4 eggs, separated
1/2 cup sugar, divided
5 tbs cake meal
2 1/2 tbs potato starch
1/2 tsp vanilla or 1 tsp vanilla sugar
2 tbs margarine, melted

Peel the apples and cut i/2 inch of the top of each apple and 
reserve for later use.  Remove the cores.  Carefully scrape out 
the insides of the apples, leaving a wall 1/4 inch thick.  Chop 
the pulp in a medium sized bowl.  Add the sugar, cinnamon, 
raisins, nuts, lemon rind and wine.  Fill the apple cavities with 
this mixture.  Top each apple with the reserved apple slices.  
Place the stuffed apples in a greased baking dish large enough 
to accommodate the apples comfortably.  Bake for about 10 
minutes in a preheated 350 degree F oven.  In the meantime, 
prepare the batter.

In a medium sized mixing bowl beat the egg whites until 
foamy.  Gradually beat in 1/4 cup of the sugar, 1 tbs at a time, 
until the whites are stiff but still shiny.  In a separate medium 
sized bowl, beat the egg yolks until thick, beat in the remaining 
1/4 cup sugar until light.  Carefully combine the yolk mixture 
with the beaten whites.  Add the cake meal to the potato starch 
and carefully fold these dry ingredients into the egg mixture.  
Add the vanilla flavoring or vanilla sugar.  Gently stir in the 
melted margarine.

Pour the batter over the partially baked apples.  Return the 
apples to the oven and continue to bake for another 30 
minutes, until the pudding is set and the apples are tender.  
Serve warm or cold, plain or with a fruit or wine sauce.  Serves 
6.

~~~~~~~~~~

Lemon Sponge Pudding

1 cup sugar
1/4 cup cake meal
1/2 tbs potato starch
1/8 tsp salt
2 tbs melted shortening or oil
4-5 tbs lemon juice
1 tsp grated lemon rind
2 eggs, separated
1 cup water

In a large mixing bowl, combine the dry ingredients.  Stir in the 
oil, lemon juice and lemon rind.  In a small bowl, beat the egg 
yolks with the water and add to the lemon mixture and mix 
well.

In a clean small bowl, at high speed, beat the egg whites until 
stiff but not dry.  Fold them into the egg yolk-flour mixture.  
Pour the batter into a 1 1/2 quart casserole or 6 custard cups.  
Set the dish(es) into a pan containing 1 inch of hot water.  
Bake in a preheated 350 degree F oven for 40-50 minutes.  
Serve warm or cold.  Serves 6-8.

~~~~~~~~~~

Coconut Surprise

2 tbs butter
 1 cup sugar
4 eggs, separated
1/3 cup lemon juice
1 tsp grated lemon rind
1/4 tsp salt
3/4 to 1 cup freshly grated coconut
1 tbs potato starch
1 cup milk

In a large mixing bowl, cream the butter.  Gradually add the 
sugar and cream together until light and fluffy.  Add the egg 
yolks and beat well.  Add the lemon juice, lemon rind and salt 
and blend well.  Fold into the coconut and potato starch.  Stir 
in the milk.

In a clean medium sized bowl beat the egg whites until stiff but 
not dry.  Fold them into the lemon-coconut mixture.  Pour the 
batter into a greased 6x10 inch baking dish or a 1 1/2 quart 
casserole.  Set the dish into a pan containing 1 inch of hot 
water and bake in a preheated 375 degree F oven for 35-40 
minutes.  Chill if desired.  Garnish servings with toasted 
coconut.

~~~~~~~~~~

Date Pudding

3 eggs
3/4 tsp salt
3/4 cup sugar
1 cup cake meal
1/2 cup chopped walnuts or pecans
1 cup chopped pitted dates
grease for the mold

In a medium sized mixing bowl beat the eggs with the salt.  
Gradually add in the sugar and continue beating until thick and 
light.  Blend the cake meal into the egg mixture.  Add the nuts 
and dates.  Mix until just blended.  Turn the mixture into a 1 
quart greased mold.  Cover.  Steam on a rack in a deep pan in 
2 inches of boiling water for about 2 hours. Add additional 
boiling water as necessary.  Remove from the water.  Unmold 
into a serving dish, and serve at once.  Serves 8.

~~~~~~~~~~

Fruit Tzimmes -- Compote

1 pound prunes
1/2 pound dried apricots
1/2 pound dried pears or apples
2 cups water
2 tbs honey
3 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 pound sweet potatoes, peeled and sliced

In a large mixing bowl, presoak all the fruit overnight.  Drain 
the water.  Pit the prunes.  In a medium sized saucepan 
combine all the ingredients and bring to a boil.  Cook over very 
low heat for 25 minutes or until the liquid is absorbed.  Stir 
occasionally.  Serves 8 or more.

~~~~~~~~~~

Spike Fruits

2 cups dried fruits of your choice
2 cups medium sweet or sweet Sherry wine or brandy

One week before Passover, put two cups of dried fruits into a 
screw-top quart jar.  Add the 2 cups of wine or brandy.  Cover 
the jar and let the fruit macerate at room temperature for a 
week, then refrigerate.  Serve chilled as a compote.  Replenish 
the jar with dried fruits and wine or brandy as the fruits are 
used, and you will be assured of having an unusual dessert on 
hand at all times.  Two cups of dried fruits serves 6 or more.

Note:  For a topping, the fruits should be coarsely chopped.

~~~~~~~~~~

Israeli Wine Float

2 cups red wine
3/4 cup water
1 stick cinnamon
1/2 cups sugar
3 tbs potato starch
juice of 1 lemon
3 egg whites

In a medium sized saucepan bring to a boil the wine, water and 
stick of cinnamon.  Mix together the sugar with the potato 
starch and lemon juice until the potato starch is dissolved.  Stir 
in the potato starch mixture into the wine and continue to cook 
over low heat, stirring constantly until thick and clear.  Discard 
the cinnamon stick and remove the pan from the heat.

In a small clean mixing bowl beat the egg whites until stiff.  
Fold the stiffly beaten egg whites into a third of the warm, 
NOT HOT, wine mixture.  Divide the remaining wine mixture 
into 4 individual sherbet glasses or 1 large bowl.  Top each 
glass with the fluff mixture or place large dollops of the fluff on 
the wine mixture in the large bowl.  Chill before serving.  
Serves 4-6.