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May 26, 2012 10:03 am PDT

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Tribe

February 24, 2010

Passover prep, unbound [RECIPES]

By Judy Zeidler

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(Page 3 - Previous Page)

JUDY’S PASSOVER FRUIT CAKE

2 tablespoons melted unsalted nondairy margarine
2 cups pitted dates, thinly sliced
2 cups dried apricots, quartered
1 cup golden raisins
1 1/2 cups toasted whole almonds
1 1/2 cups toasted walnut pieces
3/4 cup matzah cake meal
1 tablespoon potato starch
3/4 cup sugar
3 eggs
1 teaspoon vanilla

Preheat the oven to 300 F. Brush a 5-by-9 inch loaf pan with melted nondairy margarine and line with parchment paper.

In a large mixing bowl, combine the dates, apricots, raisins, almonds and walnuts. In a separate bowl, combine the matzah cake meal, potato starch and sugar and mix well. Add fruit mixture and mix evenly. Beat eggs and vanilla to blend. Stir into fruit mixture. Spoon batter into prepared loaf pan and spread evenly, pressing into corners of pan.

Bake until golden brown, about 1 1/2 to 1 3/4 hours. Cool in pan on rack for 10 minutes, then turn out of pan. Peel off paper and let cool on rack.

Wrap in plastic wrap and foil. Chill at least one day or up to two months. To serve, place cake on a wooden board and, using a sharp knife, cut in thin slices.

Makes 10-12 servings.

CHOCOLATEFARFEL-NUTCLUSTERS

1 (1-pound) package semisweet chocolate
1 cup toasted matzah farfel
1 cup toasted chopped pecans

Melt chocolate in top of double boiler over simmering water or in the microwave. Pour chocolate into large bowl. Add matzah farfel and pecans and mix thoroughly. Spoon chocolate mixture onto a baking sheet lined with wax paper or into ruffled paper cups. Refrigerate until set.

Makes about 30 clusters.

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My mother use to make GEFILTE FISH, and I loved it. maybe this year I try it myself.

Comment by Fish on 2/25/10 at 10:08 am

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