Kosher Recipes
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Pesach nut cake
4 eggs
1 cup sugar
2 tablespoons matzoh meal
2 tablespoons potato starch
1 cup ground nuts (I used pecans and almonds)
2 tablespoons oil
4 tablespoons brandy
juice of 1 lemon
100 g. bittersweet chocolate, chopped
Separate the eggs. Beat the egg whites with the sugar until stiff. To the egg yolks, add the oil, brandy, and lemon juice, and mix well. In a separate bowl, mix together the matzoh meal, potato starch, nuts, and chocolate. Fold the yolk mixture and matzoh meal mixture into the egg whites.
Put into loaf pan, and bake at 150C for about 25
minutes.
Nutritional information for serving size 1/15 of recipe:
176 calories, 10 g. fat (2 g. saturated fat),
3 g. protein, 19 g. carbohydrate, 1 g. fiber,
57 mg. cholesterol, 18 mg. sodium
Note: I doubled this recipe, and it was enough to
fill 3 smallish loaf pans.
Sweet and Sour Cucumber Salad
- 1 cucumber
- salt 2 tbsps.
- sugar
- 3 tbsps. wine vinegar
- 1 slice ginger root, finely chopped
- 1 tbsp. sesame oil
Split the cucumber in half lengthwise, then cut it crosswise into thin slices. Sprinkle with salt and leave for about 10 minutes. Meanwhile, dissolve the sugar in the vinegar.
Drain the cucumber and arrange on a serving plate. Top with ginger. Pour the sugar and vinegar mixture and the sesame seed oil over just before serving.
Everyday Velvet Chicken
Prep time: 15 minutes,
Chill: 20 minutes, Cook: 14 minutes
2 lbs. skinless, boneless chicken breasts
2 egg whites
2 tsps. corn starch
1 1/4 tsp. salt
1/4 cup chicken broth
1 tbsp. dry kosher sherry
1 tsp. soy sauce
1/2 tsp. pepper
3 tbsps. vegetable oil
1 tbsp. minced fresh ginger
3 scallions, minced
Slice chicken breasts very thinly crosswise, then cut into thin strips about 1 1/2 in. long. In a medium bowl, toss chicken strips with egg whites, 1 tbsp. of corn starch, and 1/2 tsp. salt until well mixed. Cover and refrigerate at least 20 minutes.Bring a medium saucepan of water to a simmer. In 1/2-cup batches, poach chicken until white and opaque, about 3 minutes per batch. With a slotted spoon, transfer poached chicken pieces to a plate.In a small bowl, combine remaining 2 tsps. corn starch, chicken broth, kosher sherry, soy sauce, remaining 3/4 tsp. salt, and pepper. Set sauce aside.Heat oil in a wok over high heat. Add ginger and then add chicken pieces. Toss to mix. Pour in reserved sauce and stir-fry 2 minutes, or until sauce boils and thickens. Add chopped scallions and toss to blend. Remove from heat and serve.Makes 6 servings.
Moo Shoo Beef
- 1/2 lb. lean beef, shredded
- 1 tbsp. soy sauce
- 9 tbsps. oil
- 6 eggs, beaten 2 tbsps.
- dried tree ears, soaked for 20 minutes drained and stemmed, or any type of mushroom 2 scallions, shredded
- 1/2 tsp. sugar
Mix the beef with the soy sauce. Heat 6 tbsps. of the oil in a pan. When very hot, add the eggs and stir-fry until set. Cut into thin strips, using a spatula, and transfer to a plate. Add the remaining oil to the pan and heat. Add the beef, mushrooms and spring onions (scallions), and stir-fry until the beef is cooked. Add the egg pieces and the sugar; mix well. Serve immediately. NOTE: This dish is traditionally served with Mandarin Pancakes (I used blintz wrappers fried for 30 seconds with a few drops of oil.)
Stir-Fried Chicken with Green Peppers & Chilies
- 1 tbsp. pale dry sherry
- 2 tbsps. soy sauce
- 1 small egg white
- 2 tbsps. corn starch
- 1 lb. chicken meat, cut into 1-in. cubes
- 1 tbsp. red wine vinegar
- 1 tsp. salt
- 1 tbsp. sugar
- 2 tsps. sesame oil
- 6 tbsps. oil
- 2 garlic cloves, minced
- 2 fresh chili peppers, seeded and chopped, or 2 tsps. cayenne pepper
- 2 green peppers, cored, seeded and cut into 1-in. pieces
Mix together the sherry, soy sauce, egg white and corn flour (corn starch). Add the chicken cubes and turn to coat well. Leave to marinate for 3 minutes. Mix together the vinegar, salt, sugar and sesame oil in a small bowl.
Heat the oil in a pan. Add the garlic, chili peppers or cayenne, and chicken. Stir-fry until the chicken is golden brown, then add the greenpeppers and vinegar mixture. Stir fry until the sauce starts bubbling and thickens. Serve hot.
Spinach Salad
- 11/2 lbs. spinach salt 2 tbsps. sesame oil 1 tsp. sugar 2 tbsps. red wine vinegar 3 tbsps. soy sauce
- 1 tsp. prepared mustard
Trim the spinach and wash thoroughly in cold water. Cook the spinach in a little boiling water until just tender. Drain well, then refresh under cold running water. Drain again, squeezing out all the water from the spinach. Cut each leaf into 3 or 4 pieces and place in a bowl. Allow to cool. Combine the sesame seed oil, sugar, vinegar, soy sauce and mustard in a bowl. Pour over the spinach and toss well before serving chilled.
Celery Salad
- pinch of salt
- 2 tbsps. soy sauce
- 1 tbsp. sugar
- 1 tbsp. sesame oil
- 1 bunch celery
Discard the root and leaves of the celery and cut into small diamond-shaped pieces by rolling each stalk half a turn every time you make a diagonal cut through. Blanch the celery in boiling water for 1 minute. Drain and place on a plate. Mix the salad dressing ingredients together, then pour over the celery. Chill before serving.
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