CLASSIC MERINGUES
beaten egg whites, granulated sugar, pinch of salt, fold, pipe, sprinkle with colored sugar, bake and away we go.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: 24-30 small meringues
Ingredients:
- 4 large egg whites,
- 1/4 tsp salt
- 1 cup sugar
- pinch of fine sea salt
- 1 tsp vanilla extract or 1/2 almond extract
Preparation:
1. Preheat oven to 250°F (120°C). Line 2 cookie sheets with parchment paper. Set aside.
2. Separate eggs. Place egg whites in a mixing bowl. Using an electric mixer, beat the egg whites and salt on high speed for 5 minutes.
3. With the machine running the entire time, sprinkle in the sugar a little at a time as you beat on medium high speed for 10-12 minutes. When you lift the beaters, the meringue should hold its shape and be shiny.
4. With a spatula, fold in the vanilla until just mixed
5. Roll down the top of the Ziploc bag, 2 or 3 rolls. This will make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the bag. Unroll the cuff and twist the top a few times, to close the bag and force the meringue into the bottom of the bag. (you can also use a piping bag with a star tube)
6. Using scissors, snip a very small corner off of the bag.
Squeeze 1 1/2 inch circles of meringue onto the cookie sheets.
If it is coming out too slowly, snip the hole a little bigger.
If you squeeze slowly and then pull the tip up you will get a pretty top.
7. Sprinkle with colored sugar if desired - we like blue for the Jewish holidays
8. Place into the oven and bake for 2 hours.
9. Turn oven off and partially leave oven door open.
Leave meringues in oven for at least another hour.
10. Remove from oven and carefully remove from paper.
If they stick at all, return them to the oven for another 30 minutes to finish drying out.
Cool completely on oven racks. Store in an airtight container.
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| classic meringues dusted with blue sugar |
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hand formed coconut pyramid macaroons
Rochers à la Noix de Coco |
Rochers à la Noix de Coco
- 250 grams (9 ounces) sweetened dried
coconut flakes
-
- (1/2 cup ) sugar
- a fat pinch of fine sea salt
- 3 medium egg whites
Makes about 32.
Preheat the oven to 350°F (180°C ) and prepare a baking
pan with parchment paper.
Combine the coconut, sugar, and sea salt in a medium bowl.
Add egg whites and mix well using a fork.
Scoop out rounded tablespoonfuls of this mixture and
shape them into pyramids with your fingers; hint, have a bowl of water by your
side to moisten fingers as well as clean them.
Of course start by washing your hands thoroughly with soap and
water. Since the cookies are baked and
any stray germs will be killed in the oven (no that does not mean sneeze on the
pan), bare hands are essential to form the right shape. Some find this too tedious and just make
simple balls but the ridges that the pyramids form, not only create delicious
contrast of crunchy to creamy, brown to white, but also remind us of the days
of slavery in Egypt and how we must always fight oppression.
Place on the prepared baking sheet and bake for 12
minutes, or until golden at the edges. Let set on the baking sheet for 2
minutes, and transfer to a rack to cool completely.
The pyramids keep for a 3-4 days, stored at room temperature in an airtight container. Can also be frozen in air tight container, defrost overnight and serve.
It's a nice touch to dip the bottoms in dark chocolate - dipped in chocolate, the taste is reminiscent of a homemade mounds bar.
SPINACH AND POTATO MATZO
PIE
Serves: 8 to 10
Matzo pies, called minas,
are common at the Sephardi Seder table.
Minas consist of layered matzos, vegetables and
cheese.
8 medium potatoes (we
think about 3#)
20- 24 oz frozen chopped
spinach, thawed and squeezed dry
1 bunch scallions, thinly sliced and chopped
1 # ricotta cheese,
Juice of 1 lemon
Salt and hot pepper
flakes to taste
1/2 cup roasted garlic
olive oil to saute spinach
6 to 8 matzos
2 cups (about 1#) grated mild white
cheese, plus 1/2 cup extra for topping
such as pepato, mozzarella, provolone, Monterey jack or white cheddar
(we used a mixture of half feta and half pepato)
Bake or microwave the
potatoes in their skins until tender; cool.
Peel and cut into 1/4-inch-thick
slices.
Preheat the oven to 350
degrees.
Sauté the well sqeezed out
spinach with roasted garlic,
salt and hot pepper flakes. Let cool slightly
In a mixing bowl, combine
the spinach, scallions, ricotta cheese, lemon juice,
Soak the matzos in warm
water in a shallow container until pliable but not mushy, about 2 minutes;
drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a
layer of pliable matzos. Layer each with the spinach mixture, potato slices, more
matzos and 1/2 cup cheese. Repeat until all ingredients are
used. top with sprinkling of cheese.
Bake 25 to 30 minutes.
(may need to cover to start with so cheese doesn’t get too overdone or sprinkle
cheese towards end. Can be held in low oven or in cambro.
Cut into squares to serve.
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| quinoa |
Spice Route Carrot, Zucchini and Quinoa (dairy, parve)
- 4 cups water
- 2 cups quinoa, rinsed well, drained
- 3 tablespoons dried cranberries or golden raisons
- 1/2 -1 teaspoon salt
- 1/3 cup olive oil
- 2 medium carrots, peeled, julienned or cut into circles
- 2 medium zucchini, trimmed, julienned cut into small cubes
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cumin
- juice of fresh limes or lemons to taste
- 1/2 - 2/4 cup chopped fresh cilantro
Combine water, quinoa, raisons and salt in large heavy bottomed saucepan. Bring to a boil using medium high flame. Reduce to medium low, top with cover and simmer until water has absorbed and quinoa is tender - approximately 20-25 minutes.
While quinoa is cooking, heat oil in large saute pan over medium heat. Add carrots, toss and saute until tender 2-3 minutes, then add zucchini, and cook briefly 1-2 minutes (be careful not to overcook), stirring or tossing the vegetable mixture. Stir in paprika, cinnamom, and cumin, then add quinoa to skillet and season with salt and pepper. This can be done one day ahead.
Transfer to baking casserole dish or hotel pan. Cover and chill. Rewarm, covered in 350 degree oven for about 15-18 minutes. Mix in cilantro, grate the zest of the lemon or lime over the mixture and squeeze some fresh lemon or lime juice, stir and serve.
Egg Battered Zucchini Roulade
Stuffed with Sicilian Spinach
Thinly slice planks of zucchini on mandolin or slicer.
Lightly beat eggs to make egg wash.
Dredge zucchini in egg wash and sautee in vegetable oil until lightly golden crust forms.
Let cool to room temperature, blotting on paper towels,
can stack up without problems.
Sauteed defrosted squeezed out spinach in olive oil, add chopped olives of choice (we used a tapenade we had made with pitted california olives (a secret pleasure), pimento stuffed green oives + marinated artichokes), and sautee. Caramelize onions separately and once cool, mix together with rondele cheese and shredded mozzarella or provolone. This will be the stuffing for the roulades.
Place a small scoop of stuffing at one end of the battered plank and roll up.
Place seam side down in rows closely packed in a shallow hotel pan or casserole dish.
Can refrigerate up to 2 days or freeze a few weeks ahead.
Place in oven at 325 for 20-25 minutes to melt the cheese and warm through.
Can be served hot or at room temperature.
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these zucchini spinach roulades
taste as good as they look,
try the methodology and see if you agree |
