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September 23, 2010
Celebrate with Simchat Torah favorites [RECIPES]
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Photo by Dan Kacvinski
BUTTERED EGG NOODLESWITH PARMESAN CHEESE
12 ounces egg fettuccini noodles
12 cups water
Salt
6 to 8 tablespoons unsalted butter or margarine
1 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
In a large pot, bring salted water to a rolling boil. Add the noodles and cook until tender, about 5 to 10 minutes. Reserve 1 cup water and drain noodles.
In a large sauté pan, melt butter, add drained noodles to pan and toss, coating thoroughly with butter. Add Parmesan cheese, and salt and pepper to taste; mix well, adding additional reserved noodle water if needed. Spoon onto serving plates and top with additional Parmesan cheese. Serve immediately.
Variations: Add sautéed mushrooms, cherry tomatoes, zucchini or tomato sauce.
Makes 6 to 8 servings.
SIMCHAT TORAH FLAG COOKIES
2 1/2 cups flour
3/4 cup sugar
Pinch salt
1/2 pound unsalted butter or margarine, cut into pieces
1 teaspoon almond extract
Wooden sticks
Powdered Sugar Frosting (recipe follows)
Preheat the oven to 300 F.
Line a baking sheet with foil and brush with butter or line baking sheet with silicone baking mat and set aside.
In the bowl of an electric mixer, blend the flour, sugar and salt. Add the butter or margarine and almond extract; blend until the dough begins to come together, about 2 or 3 minutes.
Knead until smooth, then shape into a 2-by-3-inch rectangular log. Cover with plastic wrap and refrigerate until ready to bake.
Cut 1/4-inch slices from the log. Gently push a wooden stick into the bottom end of each cookie. Arrange them about 1/2 inch apart on the baking sheet. Bake for 15 to 20 minutes, or until lightly browned. Cool on racks.
Decorate with Powdered Sugar Frosting.
Makes 2 to 3 dozen.
POWDERED SUGAR FROSTING
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons cream or milk
1 tube blue decorating icing
In a bowl, blend the powdered sugar, lemon juice and cream until smooth and creamy. Add additional powdered sugar if needed. Using a spatula, spread a thin layer of frosting on top of each cookie. Decorate with blue frosting.
Makes about 2 cups frosting.
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