Purim is around the corner and this is the month of joy. It's time to think of an uplifting menu.
1 envelope unflavored kosher gelatin
¼ cup cold water
½ cup boiling water
½ cup Hellmann’s mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
Dash of Tabasco
¾ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 cup parve whipping cream
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
Transfer the mixture to a 6-to-8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress. Italian lamb stew
4 pounds stewing lamb (from shoulder, neck, and leg), cubed
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ to 1 teaspoon crushed hot red pepper
2 cloves garlic, minced
½ teaspoon dried rosemary leaves
¼ teaspoon powdered sage
3 bay leaves
1 cup dry white wine
2 cups ripe peeled tomatoes, or canned peeled tomatoes
Place lamb in a large saucepan with oil, salt, pepper, garlic, rosemary, and sage.
Over high heat, quickly brown for 2 minutes. Add bay leaves and wine and cook 5 minutes longer. Decrease heat, add tomatoes and simmer, covered for approximately 1 ½ hours, stirring occasionally.
If it becomes necessary, add small amounts of water to complete cooking, but bear in mind that lamb should cook at all times in a thick and savory sauce. Rum-glazed tzimmes
3 pounds sweet potatoes, pierced 3 to 4 times with a fork
3 golden delicious apples, peeled and cut into eighths
¼ cup fresh lemon juice
6 tablespoons margarine
1 cup peach halves
½ cup honey
2 tablespoons dark rum
½ teaspoon cinnamon
½ teaspoon ground ginger
Preheat oven to 400 degrees.
Bake sweet potatoes for 45 minutes to 1 hour until tender. Let them cool then peel and cut diagonally into 1/4 –inch slices.
Peel apples and cut them lengthwise into eights. Toss apples with lemon juice.
Layer the apples with the sweet potato slices in greased 14-inch gratin dish. Spread peach halves over top.
In stainless steel or enamel saucepan, cook the remaining ingredients over medium heat, stirring often until sugar is dissolved. Spoon mixture over the potatoes and apples and bake covered in middle of oven, basting occasionally- about 30 minutes.
Bake uncovered for 40 additional minutes, basting occasionally.Optional:
After baking, broil tzimmes until edges brown.Chocolate fantasy cake
This is a real showstopper, suitable for this kind of special occasionFor crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine, meltedFor chocolate layer
2 cups parve whipped cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
½ cup (1 stick) margarine, cut into piecesFor buttercream layer
1 ½ cups sugar
½ cup water
6 large egg yolks
1-1/2 cups (3 sticks) margarine, softened
½ cup coffee liqueur
4 ounces semisweet chocolate, chopped, melted and cooled
Chocolate curls for garnishMake crust:
Preheat oven to 350 and lightly grease a 10-inch springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. CoolMake chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.Make buttercream layer:
In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled.
Reduce speed to medium and beat in margarine, a little at a time. Beat in liqueur and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.
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