Almond Macaroon and Raspberry Ganache Tart

Source: Lior’s Kitchen Talk

For Crust
Matzo cake meal
1 cup whole almonds (about 5 ounce), toasted
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract

For Filling
1 (12 ounce) package frozen unsweetened
raspberries, thawed, juices reserved
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 1/2 pint baskets (about) fresh raspberries

Crust: Preheat oven to 350 degrees F.
Line a 9-inch tart pan
with removable bottom with heavy-duty foil, pressing foil into
scalloped sides of pan.
Grease foil and dust with matzo cake
meal.

Finely grind almonds, sugar , cinnamon and salt in processor.
Add half of beaten egg (about 1 1/2 tablespoons; reserve remaining
egg for another use) and extract and blend until dough holds
together.
Using moistened fingertips, press dough over bottom and
up sides of prepared pan.
Bake crust 10 minutes.

Wrap fingertips with paper towels and gently, but quickly, press
puffed crust to original shape.
Continue to bake crust until pale
golden, about 3 minutes longer.
Again, gently press crust to
original shape.
Cool crust completely (crust will crisp as it
cools).
Turn crust out of pan and carefully peel off foil.
Return
crust to pan.

Filling: Brush bottom of crust with 1 tablespoon preserves.

Melt margarine in heavy medium saucepan over medium-low heat.
Add chocolate and whisk until melted and smooth.
Remove pan from
heat; whisk in 2/3 cup raspberry puree and honey.

Pour chocolate filling into crust; smooth top.
Refrigerate tart
until filling is firm, at least 3 hours.

Brush filling with 1 tablespoon preserves.
Arrange enough
berries, side by side, atop filling to cover completely, pressing
berries lightly into preserves to anchor.
If desired, stir
remaining 1 tablespoon preserves in small saucepan over low heat
until melted.
Brush tops of berries with warm preserves to glaze.
Refrigerate tart uncovered up to 8 hours before serving.

Tart can be prepared 3 days ahead before decorated with fresh
raspberries.
Cover and keep refrigerated.

Jewish Medicine (Chicken Soup)

Source: Lior’s Kitchen Talk

1 stewing chicken or portion thereof
1 tablespoon salt
1 onion
4 celery tops
2 carrots
2 bunches parsley leaves

For variety try some of the following additions:

1 beef bone or turkey giblet
1 garlic clove
1 parsnip
1 small potato
Half a kohlrabi
A cluster of cauliflower

Clean the chicken.
Cover the chicken in a pot (4-5 quarts) with
water.
Add salt and bring this to the boil.
Simmer for an hour.
Add
the vegetables and simmer for another hour.
Let the soup stand
until it gets cold and skim off the top.

Classic Chicken Soup with Mini Matzo Balls

Source: Passover Cookery: In the Kitchen With Joan
Kekst

Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
Kosher salt and white pepper, to taste

Mini Matzo Balls
2 large eggs plus 3 egg whites
Pinch salt
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water

Garnish
2 tablespoons minced parsley or
1/4 teaspoon saffron (optional)

For the soup: Cut up chicken and break extra chicken bones;
place in large stockpot over medium heat.
Toss until meat on bones
whitens, about 5 minutes.
Add garlic, onion, 4 whole carrots,
celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if
using) and water.
Slowly bring to a boil, skimming occasionally.
Simmer partially covered about 2 to 2 1/2 hours.

Remove chicken when tender; reserve for another use.
Strain soup
into clean pot.
Chill to remove all fat.

Return soup to a simmer.
Add fresh carrots.
Reduce liquid
slightly.
Heat thoroughly.
Add salt and pepper to taste.

For the mini matzo balls: Beat eggs and egg whites in a medium
bowl with a pinch of salt.
Stir in matzo meal.
Add 2 1/4 teaspoons
salt, club soda, chicken broth and vegetable oil.
Mix well.
Chill
45 minutes.

Add 1 tablespoon salt to 8 quarts of water; boil.
Moisten hands.
Shape chilled matzo mixture into balls the size of walnuts.
Drop
the balls into the boiling water and immediately cover.
Keep at a
rolling boil for 30 minutes.
Do not uncover because losing the
steam will deflate the matzo balls.

To serve: Pour the chicken soup into individual bowls.
Use a
slotted spoon to transfer the matzo balls from the boiling water to
the warm soup.
Garnish with fresh parsley or saffron, if
desired.

Makes about 32 servings of 1 cup each.

Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39
percent calories from fat); 6 g carbohydrates; 38 mg cholesterol;
483 mg sodium; 9 g protein; 1 g fiber

Israeli Cottage Cheese Levivot (Pancakes)

2 large eggs
2 cups cottage cheese
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter
2 tablespoons oil
1/2 teaspoon ground cinnamon

Whisk eggs until fluffy.
Add cottage cheese, flour, baking
powder, salt and 1 teaspoon of the sugar and mix well.

Heat griddle or nonstick skillet.
Place 1 tablespoon of the
butter and 1 tablespoon of the oil in skillet and heat until butter
is melted.
Pour heaping tablespoon of batter onto skillet,
flattening slightly with back of spoon and cook in batches until
golden brown, turning and browning on other side, 2 to 3 minutes.
Repeat with remaining batter, butter and oil, draining pancakes on
paper towels.

Mix remaining 2 tablespoons sugar and cinnamon in small
bowl.

Serve pancakes sprinkled with cinnamon sugar.

Makes about 20 pancakes.

Per serving: 69 calories; 4 g fat (1.6 g saturated fat; 52
percent calories from fat); 4 g carbohydrates; 28 mg cholesterol;
218 mg sodium; 4 g protein; 0.1 g fiber

Passover Fried Chicken with Lemon and Cinnamon

Source: Bon Appetit

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3 pound) chickens, cut into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 to 1/3 cup matzo cake meal
3 eggs, beaten
Olive oil
Lemon wedges

Combine first 5 ingredients in large non-aluminum dish.
Add
chicken, turning to coat.
Cover with plastic wrap and refrigerate
overnight, turning chicken pieces over twice.

Line 2 baking sheets with wax paper.
Season matzo meal with salt
and pepper.

Drain chicken pieces and blot dry with paper towels.
Dip chicken
into matzo cake meal.
Next, dip chicken pieces into egg and,
finally, dip in matzo meal, coating completely.
Shake off excess
matzo meal.

Place chicken on prepared wax paper.
Chill 30 minutes.

Heat 1/2 of oil in heavy large skillet.
Add thigh and leg pieces
of chicken to the skillet, taking care not to crowd.
Cook until
golden brown and springy to the touch.
When cooked, place on paper
towels to drain.
Add chicken breasts and repeat procedure.

Garnish with lemon wedges.

Hanukkah Fried Cruller Bows

1 1/4 cups all-purpose flour
3 tablespoons confectioners’ sugar
2 tablespoons granulated sugar
1/2 teaspoon salt
1 whole egg
2 egg whites
1 teaspoon vanilla extract
Vegetable oil, for frying
Confectioners’ sugar
Ground cinnamon

Combine flour, 3 tablespoons confectioners’ sugar, granulated
sugar and salt in small bowl.
Stir in whole egg, egg whites and
vanilla extract with fork until mixture is crumbly.
Form dough into
ball; knead on lightly floured surface until smooth, about 5
minutes.
Cover loosely; let stand about 30 minutes.

Heat 2 inches of oil to 375 degrees F in a heavy, large
saucepan.

Roll dough on floured surface to 12-inches square, about
1/8-inch thick.
Cut into 12 one-inch strips; cut strips in half to
form 24 (6 x 1-inch) strips.
Tie each strip into a knot.
Fry knots
in oil, a few at a time, 3 to 4 minutes or until golden.
Drain on
paper towels.

Sprinkle with confectioners’ sugar and cinnamon.
Serve warm.