HomeMy WebLinkAboutThe Wingham Advance-Times, 1988-03-29, Page 27€�y
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struction labor at f Jews per-,
formed for the Egyptians.
- A roasted egg ° the traditioual
symbol of life, found inmany cul-
tures,
ultures, and the festival offering.
The basic culinary rule for the
preparation of Passover dishes is
e absence of any leavening (or ris-
ing) ingredients.
All breadstuffs, commercial and
homemade, are prepared with
leavened flour, so special ' recipes
were devised over the centuries
which make us of groundnieal made
from matzah, nuts and potato flour.
The only rising agent used in recipes
is the egg.
PASSOVER CAKE
The following recipes are based on
these principles. Passover cakes
tend to be dry, but this one, an old
family recipe from Eve Eisenberg of
Danvers, Mass., an exceptional
baker all year round and particular-
ly adept at Jewish delicacies, is
moist and delicious enough not to be
restricted either to one special meal
or to one culture.
PASSOVER CINNAMON
NUTCAKE
1 dozen eggs at room temperature
11/2 cups sugar
1 cup matzah cake meal
3 tablespoons potato flour
x teaspooncinnamon - -
1 cut nuts, finely chopped
2 tablespoons oil
2 tablespoons jam
DELIVERY A VAILABLE
well or_
Palk why has ri
c er r .r
Bake at 350
hour®
Turn over ands'
completely cool. Reme*e f*,o
oes- . ° one
A good substitute for leaven
breads are . these Passover Rol
from the files of Sylvia Schiff -
Brooklyn, .Y. As these rolls a
hollow inside :( similar to popovers
they can -be filled with anything fr
butter and jelly to chopped liver to
egg salad.
PASSOVER ROLLS
2 cups matzoh meal
11/2 cups water
I/2 cup oil
Pinch salt
4eggs
Preheat oven to 350 degrees F.
Measure matzah meal into
Boil water and let cool to room
temperature. .
Add oil and waters to matzah meal.
Add salt.
Beat in eggs, one at &time,
our.into ungreased muffin tin.
Bake .45 minutes to one hour, or
until golden brown and cracked
sliehtiy on top®
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Another dun,
Easter..*ainiu
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kt ht up, " aster_ `bass ets, he say
Godmother *0144.search all
over town for ribbon candy . decor:
ate the out de. And inside, WSlc be
those :30,00orfui malted'bal-
coated �witi c late, and chocolate
nies, aria marshmallow eggs,
and Jelly beam Dozens of`, jelly
beans in dozens of colors. I loved._
them 'all including the licorice
ones m g f
In Ukranian and'olish'coratnuii= ..
ties decoratiug-eg- s'an-.art a ed
down from mother to daughter = a
craft ,of exquisite delicacy and un-
common beauty.
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thence el ves to ".'
iitereating tr►eat-
eg arced, elegantiresentations.
Forget the cloves and sweet glaze •
s year and dress-: the ham with a
=teeth and delicious ehaud-froid:
sauce decorated with. flowers made
from hard cooked egg- and the
stems of:scaliions,:.•
head -Raid sauce is c!posedof
a• White_tee to__.wl
elacl�e�n (or beef) consomme has
been added for -it$ natural, gelatinous
properties as well a itspflavor,
Easter, the holiday of profound at- Continued on page 12
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