Schmaltz

1 pound fatty skin and chicken fat (from 3 pound chicken)
2 cup onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits.
Place
in heavy pot; cover with cold water.
Cook, uncovered, until almost
all water has evaporated.

Lower heat; add onion and potato.
It is finished when onions and
potato are nice and brown, and grieben (fat pieces) are crisp.

Let pot cool, strain into clean jar to separate schmaltz from
grieben.
It may be stored in freezer.

Yields 3 cups.

Nutritional information (estimate, per 1/4 cup): 277
calories, 0.6 gram protein, 5.1 grams carbohydrates, 28.4 grams
fat, 92 percent calories from fat, 242 milligrams cholesterol, 2
milligrams sodium - note that this is an estimate

Sweet Kugel

1/4 pound melted butter
1/2 pound fine noodles, cooked and drained
3 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup cottage cheese
2 cups milk
1/2 cup raisins
Cinnamon and sugar for topping

Preheat oven to 375 degrees F.
Melt butter in an 11 x 9-inch
baking pan.
Put drained noodles in pan with melted butter.
Stir
until butter is absorbed.

Blend milk, cheese, sugar and vanilla extract.
Pour mixture over
noodles Add raisins.
Sprinkle cinnamon and sugar over top.
Bake for 45 minutes until the top is golden.

Brasadel (Jewish Coffee Cake)

1 cup shortening
1 cup granulated sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup walnuts plus additional 1/2 cup
3/4 cup granulated sugar
Cinnamon to taste

Beat together the shortening, 1 cup sugar and eggs.
Sift
together the flour, baking powder, salt and baking soda.
Combine
the mixtures.
Add sour cream and vanilla and beat together.
Then
add 3/4 cup nuts (the original recipe called for raisins).
Pour 1/2
of the batter into tube pan.
Sprinkle 1/2 cup nuts on top, then add
the rest of the batter.

Mix 3/4 cup sugar and a little cinnamon and sprinkle on
cake.

Bake in 350 degree F oven for approximately 1 hour.

NOTE: The family decorates the cake with maraschino cherry
halves and walnut halves.

Brandied Chocolate Orange Torte

Matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup granulated sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground (3/4 cup)
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
1 pinch salt
Additional grated orange peel
Shaved semisweet chocolate

Preheat oven to 350 degrees F.
Grease bottom of 8-inch
springform pan; dust with cake meal, shaking off excess.

Using electric mixer, beat yolks and 1/4 cup sugar until slowly
dissolving ribbon forms when beaters are lifted, about 5
minutes.

Combine raisins and 1/4 cup cake meal.
Fold raisin mixture,
almonds, grated chocolate, juice, brandy and 1 tablespoon peel into
yolk mixture.

Using clean, dry beaters, beat whites with salt until soft peaks
form.
Gradually add remaining 1/4 cup sugar and beat until stiff
but not dry.
Fold in yolk mixture.
Turn into prepared
pan. Bake until tester inserted in center comes out clean, 55
to 60 minutes.
Invert pan onto rack.
Cool cake completely in
pan.

Remove springform.

Garnish cake with peel and shaved semisweet chocolate before
serving.

King David’s Chocolate-Covered Coconut Macaroons

3 1/2 cups unsweetened shredded coconut
1/4 cup matzo cake meal
1 1/4 cups granulated sugar, divided
2 large eggs, plus 1 egg white
1/2 cup (4 ounces) imported bittersweet chocolate
1/4 cup water

Cover 2 baking sheets with parchment paper.

In bowl, mix together coconut, matzo cake meal and 1 cup of the
sugar.
Add eggs and extra egg white and mix with fingers until well
blended.
Gently shape about 2 tablespoons dough into a pyramid and
set on prepared baking sheet.
Repeat with remaining dough, leaving
about 2 inches in between cookies.
Bake at 325 degrees F for about
25 minutes or until golden on top.
Cool completely.

In saucepan, melt chocolate with the water and remaining 1/4 cup
sugar.
Bring to boil, then simmer slowly for a few minutes until
mixture starts to thicken.
Cool slightly.
Holding each macaroon
with 2 fingers, dip half the cookie into the chocolate so that it
is half black and half white.
Allow to dry few seconds tilted over
a dish, then place on wax paper.
Repeat with remaining cookies.
Cool completely.

Makes 16 macaroons.

Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39
percent calories from fat); 29 g carbohydrates; 27 mg cholesterol;
15 mg sodium; 2.1 g protein; 1 g fiber

Apples in Pajamas (Pongyolas Alma)

Source: This is the first recipe in The Foods of Israel
Today.
Although author Joan Nathan describes it as having been
served at a breakfast in Haifa, it appears to be suitable for any
meal.

4 large, full-flavored apples (like Granny Smith)
2/3 cup all-purpose flour
Pinch of salt
2 large eggs
1 tablespoon vegetable oil, plus oil for frying
1/3 cup milk
1/4 cup water
1/2 teaspoon cinnamon
2 tablespoons granulated sugar

Peel, core and slice each apple crosswise into 6 1/2-inch-thick
rounds with holes in the center.
Put the flour and salt into a
mixing bowl.
Gradually whisk in the eggs, the tablespoon of
vegetable oil, the milk and water.
Dip several apple slices in the
batter.
The batter should be just thick enough to adhere to the
apple slices.
If too thin, add more flour.
If too thick, add more
water.
Pour about an inch of vegetable oil into a large, heavy
frying pan and heat to about 375 degrees F.
Place the apple slices
in the pan, 4 or 5 at a time, taking care not to crowd them.
Fry
for a few minutes until the coating is crisp on one side.
Using
tongs, turn the apples over, continuing to fry until the second
side is crisp.
Drain on paper towels.

Mix the cinnamon and sugar in a small bowl and sprinkle on top
of the cooked apples before serving.

Makes 24 slices, or 6 servings.

Per serving: 280 calories; 14.1 g fat (2.1 g saturated fat;
45 percent calories from fat); 36.5 g carbohydrates; 73 mg
cholesterol; 40 mg sodium; 4.2 g protein; 4.2 g fiber