Subject: COLLECTION: Passover Recipes -- 4th Installment
From: "Joel W./Mirjam D." <[email-masked]>
Date: Wed, 16 Mar 1994 12:16:06 +0200 (IST)
Newsgroups: rec.food.recipes

Passover Recipes -- 4th Installments

Fruit-Nut Chocolate Bonbons

1 cup sugar
1 tsp ground ginger
2 tsp cinnamon
1/2 cup honey
1/2 cup hot water (brandy may be substituted for a few tbs   
	of water)
6 ozs bittersweet chocolate, chopped
2 tbs oil
3/4 cup seedless raisins
2/3 cup finely chopped walnuts
2 1/2 cups cake meal
sugar or finely chopped nutmeats for garnish

Combine the sugar, spices, honey and water in a 1 quart 
saucepan.  Cook over low heat until the syrum forms a 
thread (232 degrees F on a candy thermometer).  Remove 
from the heat and stir in the chocolate and oil.  Add the 
raisin, walnuts and cake meal.  Blend thoroughly and 
quickly.  Form into 1 inch balls and roll each in the sugar 
or nutmeats.  Place the bonbons into individually tea-sized 
paper cups and chill until firm.  Makes approx. 24.

~~~~~~~~~~

Brandied Bonbons

3 ozs bittersweet chocolate
3 tbs honey
1/2 cup brandy or Slivovitz
2 1/2 cups matzo farfel
3/4 cup sugar
1 cup finely chopped walnuts

Melt the chocolate in the top of a double boiler over hot 
water, stir in the honey and then the brandy.  Remove from 
heat.  Put the farfel through a food mil or crush with a 
rolling pin.  the crumbs should be slightly coarser than 
matzo meal.

Add the sugar, finely chopped walnuts and the crushed 
farfel to the chocolate mixture.  Blend thoroughly.  Shape 
into bonbons and set them individually into small petit four 
cases.  Let mellow for a day or two in a cool dry place.  
Makes approx. 18-20.

~~~~~~~~~~

Honey Balls

1/2 cup honey
1/3 cup sugar
1 1/4 cup chopped walnuts
1/4 cup matzo farfel
2 tsp grated orange or lemon rind

In a medium sized saucepan over low heat, heat the honey 
and sugar to boiling.  Stir constantly.  Add the nuts and the 
farfel and stir until the mixture is thick.  Add the grated 
rind.  Remove from heat and drop by tsp-ful onto a wet 
cookie sheet or wax paper, forming small balls.  Cool.  
Makes 18-24.

Variation:  Roll the balls in finely grated nuts or coconut.

~~~~~~~~~~

Ingber (a traditional holiday sweet)

2 cups finely grated raw carrots
2 cups honey
1/2 cup sugar
2 - 2 1/2 tsp ginger (or less, to taste)
sugar for sprinkling

In a large saucepan, blend the grated carrots, honey and 
sugar very well.  Cook over medium heat.  When the 
mixture begins to boil, turn the heat down and cook until 
all the liquid is absorbed.  Stir frequently.  Remove from 
the heat, add the ginger and cook for 5 minutes longer.  Pat 
out to 1/2 inch thickness on a sugared board or cookie 
sheet.  Sprinkle sugar on top and cut into diamonds or 
squares.  Let dry for 30 minutes to 1 hours.  Remove with 
a spatula.  Yields approx. 72 1 inch diamonds.

~~~~~~~~~~

Almond Crunch Candy

margarine or butter for the pan
1/3 marganing or butter
1/4 cup honey
3/4 cup slivered blanched almonds

Grease an 8 x 8 inch baking pan with margarine or butter.  
melt the margarine in a small heavy skillet over medium 
heat.  Stir in the honey and the almonds.  Cook over 
medium heat, stirring frequently, until the mixture turns a 
golden brown (approx. 5 minutes)

Working quickly, spread the mixture into the prepared pan 
and cut into squares with a greased sharp knife.  Store 
covered in the refrigerator.  Yields 16 2-inch squares.

~~~~~~~~~~

Angel Food Cake

This cake does not have the same appearance or 
consistency as 'year-round angel food cake, but it is very 
good nonetheless.  Do not be alarmed, the cake may fall 
out of the pan when it is inverted to cool.

1 1/4 cup egg whites (about 10 whites)
1 tsp cream of tartar
1 1/2 cups sugar, divided
1 envelope (.43 ozs) vanilla sugar
1/2 tsp lemon juice
1 cup potato starch
1/2 tsp salt

In the large bowl of an electric mixer, beat the egg whites 
until frothy.  Add the cream of tartar and beat until stiff 
peaks form.  Gradually add 1 cup of sugar, 1 tbs at a time, 
beating well after each addition.  Add the vanilla sugar and 
the lemon juice.

Sift together the potato starch, salt and the remaining 1/2 
cup of sugar.  Slowly fold the dry mixture into the beaten 
egg white mixture.  Pour the batter into an ungreased 9 
inch tube pan and bake in a preheated 350 degree F oven 
for 45 minutes.  Remove from the oven and invert 
immediately onto a cake rack to cool.

~~~~~~~~~~

One Bowl Sponge Cake (a classic!)

9 eggs, separated
1 1/2 cups sugar
2 tbs lemon juice
1/2 cup cake meal
1/4 cup potato starch

In a large mixing bowl, beat the egg whites at low speed 
for about 1 minutes, until the whites are loose and have 
begun to foam.  Increase the speed of the mixture to high.  
Gradually add the sugar and continue to beat for at least 5 
minutes.  Add the yolks and the lemon juice, continue 
beating.  Sift the cake meal with the potato starch and add 
to the mixing bowl.  Beat until thoroughly blended.  Turn 
the batter into an ungreased 10 inch tube pan and bake in a 
preheated 350 degree F oven for 1 hour and ten minutes.  
Invert to cool for at least one hour.

~~~~~~~~~~

Variety Sponge Cake

7 eggs, separated
1 cup sugar
juice of 1/2 lemon
1/2 cup potato starch
1/4 cup cake meal

In a large mixing bowl beat the egg yolks until light.  Add 
the sugar and lemon juice and continue beating until very 
fluffy.  Combine the dry ingredients and stirr into the 
batter.  In a separate mixing bowl beat the egg whites until 
stiff.  Fold them into the egg batter.  Bake in an ungreased 
10 inch tube pan in a preheated 300 degree F oven for 30 
minutes.  Increase the temperature to 325 degrees F and 
bake for an additional 15 minutes.  Invert to cool

Variations:

Carrot Cake -- Fold 1 cup of grated carrots and 1/2 cup 
chopped walnuts into the batter before folding in the stiffly 
beaten egg whites.

Chocolate Chip Cake -- Fold 2 ozs grated or finley 
chopped bittersweet chocolate into the batter before folding 
in the egg whites.

Marble Cake -- Pour 2/3 of the batter into the pan.  Add 1-
2 tbs of unsweetened cocoa into the remaining batter.  Cut 
the cocoa to blend.  Using a tablespoon, evenly distribute 
the chocolate batter over the white batter.  Cut through the 
batter several times with a spatula or knife to create the 
marble effect.

Mocha Cake -- Add 3 tbs of instant coffee or 2 tbs instant 
coffee and 1 tbs unsweetened cocoa to the dry ingredients.

Date-Nute Cake -- Add 2 cups finely cut dates, 1/2 
chopped nuts and 1 tsp cinnamon to the batter before 
folding in the egg whites.

Strawberry Shortcake -- Split the sponge cake in half.   
Spread sweetened whipped cream and slice strawberries 
on the bottom half.  Place the second half of the cake on 
top.  Top with whipped cream and whole berries.

~~~~~~~~~~

Honey Cake

3/4 cup honey
1/2 cup sugar
2/3 cup fresh-brewed strong coffee
3 eggs, separated
1/2 cup cake meal
1/2 cup potato starch
1/2 tsp cinnamon
1/4 tsp ground ginger (optional)
1/2 cup chopped walnuts

In  large mixing bowl combine the honey, sugar, coffee 
and egg yolks until well blended.  In a small bowl sift 
together the cake meal, potato starch, cinnamon and 
ginger.  Combine the sifted dry ingredients and the nuts 
with the egg yolk mixture.

In a clean bowl, beat the egg whites until stiff but not dry.  
Gently fold them into the batter.  Pour the batter into a well 
greased 5 x 9 inch loaf pan.  Bake in a 350 degree F oven 
for about 45 minutes or until the cake tests done.

~~~~~~~~~~

Israeli Upside Down Apple Cake

Apples:

1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
7 or 8 apples, peeled and cored
walnuts
raisins
juice of 1 lemon

Batter:

5 eggs, separated
5 tbs sugar
1 tsp lemon juice
4 tbs potato starch, sifted

To prepare the apples, melt the margarine and the sugars in 
the bottom of a deep round pan large enough to hold the 
apples comfortably.  Arrange the apples over the sugar.  
Fill the core openings with walnuts and raisins.  Pour the 
lemon juice over the apples.  Bake in a preheated 375 
degree F oven for 30-35 minutes until the apples are 
tender.

To prepare the batter, in a large mixing bowl beat the egg 
yolks with the sugar until very light.  Add the lemon juice 
and sifted potato starch.  In a clean bowl, with clean 
beaters, beat the egg whites until stiff but not dry.  
Carefully fold the beaten egg whites into the egg yolk 
mixture.  Pour the batter over the hot apples and bake for 
an additional 30 minutes or until the cake tests done.  Let 
the cake rest on a cake rack for 10 minutes before turning 
it out, upside down, onto a large cake plate.  Serve cold.

~~~~~~~~~~

No Bake Seven Layer Cake

3 1/2 ozs bittersweet chocolate
1/4 pound margarine
1 cup fine sugar
3 eggs, separated
1 cup sweet wine
8 whole matzos
1/2 cup chopped walnuts
1 1/2 ozs bittersweet cholocale for curls

Melt the chocolate over warm water in a double boiler.  
Allow to cool.  In a mixing bowl, cream the margarine 
with the sugar until the margarine is fluffy and the sugar is 
dissolved.  Add the egg yolk one at a time and beat well.

In another mixing bowl beat the egg whites until stiff.  
Fold the cooled chocolate mixture into the egg yolk mixute 
and fold in the stiffly beaten whites.

Pour the wine into a large shallow pan.  Dip each matzo, 
one at a time, into the wine, just enough to moisten but not 
soak.  Place 1 moistened matzo on a serving plate.  Cover 
with 1 1/2 tbs of the chocolate filling.  Top with another 
moistened matzo and more filling.  Continue this process 
until the eighth matzo is on top.  Cover the top and sides 
with the remaining filling.  Decorate the top with chopped 
walnuts and chocolate curls.  Cover the cake loosely with 
plastic wrap and let the cake mellow for 24 hours in the 
refrigerator.  Cut into thin slices or into small squares.

~~~~~~~~~~

Crustless Cheesecake Pie

1 pound cream cheese, softened
2/3 cup sugar
1/4 tsp almond flavoring or 1 tsp lemon juice
3 eggs
1 cup sour cream
3 tbs sugar
1 tsp vanilla sugar
1 bar bittersweet chocolate

In a mixing bowl beat together the cream cheese, 2/3 cup 
sugar and the almond flavoring or lemon juice until very 
fluffy.  Add the eggs, one at a time, beating with an 
electric mixer at low speed after each addition, just until 
blended.

Pour the batter into an ungreased 9 inch pie plate.  Bake in 
a preheated 350 degree F oven for 35 minutes or until set.  
Test by inserting a knife just off-center, it should come out 
clean.

In a small mixing bowl, stir together the sour cream, 3 tbs 
of sugar and the tsp of vanilla sugar.  Carefully spread the 
cream over the hot pie.  Cool.  Using a vegetable peeler, 
shave thin curls of chocolate ove the top of the pie.  
Refrigerate to chill thoroughly.