Recipes for Shabbat
Odds and Ends
By Eileen Goltz
Every cook that I know has a file that contains orphan or misfit recipes that don't seem to belong anywhere else. It's not that they're "bad" recipes it's just that they are neither fish nor fowl, cookie or cake or fall somewhere between sounding too good to be true and just down right bizarre (yet oddly tempting).
Some of my odd ball recipes just sound weird and/or use weird ingredients. I have a recipe for cookies that are more like a cake than a cookie and a chicken recipe that uses chocolate somewhere in my files. I also have a few recipes that use really exotic (and expensive) spices and seasonings and one really interesting one that's called mustard ice cream.
I also keep this file because inevitably
when I placed a "to do" recipe in a specific category I can never find it
when I go looking for it. I convince myself I've lost it and then,
inevitably, find it six weeks later when I don't need it.
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes a base for 12 servings.
Preheat oven to 350. Grease a 9x5x3 inch
loaf pan. Mix 1/3 cup sugar and cinnamon; set aside. In a large mixing bowl,
combine flour, baking powder, salt and remaining sugar. Combine egg, pareve
milk and oil; add to flour mixture. Stir just until moistened. Pour half the
batter into prepared pan. Sprinkle with half the cinnamon mixture. repeat
with remaining batter and cinnamon mixture. Draw a knife through batter to
marble then sprinkle the slivered almonds on top. Bake for 45-50 minutes or
until toothpick comes out clean. Cool in pan for 10 minutes. Remove from
pan. Cool. Wrap and store bread overnight before slicing. Serves 8 to 10
Combine cream cheese, cheddar and curry
and beat by hand until smooth. Shape into a 5 1/2
inch diameter disc, 1 inch high Chill until firm (45
minutes). Spread chutney on top. Sprinkle coconut, nuts, scallions and
currents. Serves 2.
To prepare chicken: Slice the cooked
chicken into julienne strips and set it aside. Break the pasta into thirds.
Bring the water and salt to a boil and add the pasta. Boil for 5 minutes, or
until just tender. Drain. Rinse with cold water. Drain again. In large bowl,
combine chicken, pasta, carrots, onions, oranges and peanuts. In small bowl,
combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame
seeds and red pepper. Stir until thoroughly combined. Add dressing to salad.
Toss. Cover. Refrigerate for at least 30 minutes before you're ready to
serve. Serves 2. This recipe can be doubled.
Heat oven to 350. Lightly grease 13 x
9-inch baking pan. In medium bowl, combine oats, 1-1/2 cups ground almonds,
flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2
cups powdered sugar until creamy. Add egg yolks,
vanilla and almond extract; beat well. Stir in oat mixture; mix well.
Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat
mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light
golden brown. Cool 10 minutes on wire rack. In small bowl, combine
preserves, apricots and liqueur; mix well. Spread evenly over partially
baked crust. Add remaining 1/2 cup ground almonds
to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over
apricot mixture. Bake 30 to 35 minutes or until light golden brown. Cool
completely in pan on wire rack. Sprinkle with the remaining 1 tablespoon
powdered sugar. Cut into bars. Store tightly covered.
In An electric bowl mix cream together
the cream cheese and butter until fluffy. Stir in
the flour to make a stiff dough. Gather into a ball, wrap and chill
in the refrigerator for 2 hours or in
freezer for 45 minutes. Preheat oven to 375.
Push a chocolate chip inside each well drained cherry. Pinch off a
small amount of almond paste, flatten it, and wrap around each
Heat oven to 375. Press the cookie dough in bottom of ungreased 13x9-inch pan.
Bake for 10 to 18 minutes or until light
golden brown. Cool for 15 minutes. In large saucepan, combine 1 cup of the
chips and 1 cup of the topping. Cook over medium heat until the chips are
melted and smooth, stirring constantly. Remove from heat. Stir in cereal and
cashews. Spread over cooled crust. In small saucepan, combine remaining 1
cup chips and 1/2 cup dip. Cook over medium heat until melted and smooth,
stirring constantly. Spread over cereal mixture. Cover and refrigerate for
at least 30 minutes or until set. Cut into bars. Makes 36 pieces
In large bowl, combine brown sugar and 1/2 cup margarine; beat until light And fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling. Heat oven to 350. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show). Bake for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container. Makes 3 1/2 dozen cookies.
© Eileen Goltz 2003