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Chocolat issimo

On The Boardwalk

855-9494

ITALIAN WALNUT-
HONEY GRIDDLE
CAKES
"Try this Italian sweet ver-
sion of Matzah Brei: These
griddle cakes are served with
honey-lemon syrup, and
sprinkled with a bit of
nutmeg!"
1/2 cup raisins
1 cup sweet red wine
6 matzah
4 eggs, beaten
% tsp. salt
1 tbsp. grated lemon peel
2 tbsp. brandy
1/2 cup chopped walnuts
Oil for frying
Nutmeg
For the syrup:
3 /4 cup honey
3 tbsp. water
3 tbsp. lemon juice
Soak the raisins in the wine
for at least 30 minutes. Drain
well. Soak the matzah in cold
water for 20 minutes, drain
and squeeze thoroughly. Mix
the matzah with the eggs, the
salt, the lemon peel, the bran-
dy, the nuts, and the drained
raisins. Heat the oil in a large
skillet and drop the mixture
in by tablespoonfuls. Fry on
both sides until
golden-brown.
-

In the mean time, bring the
honey, the water and the
lemon juice to a boil, and sim-
mer for 4 minutes, uncoverd.
Arrange the griddle cakes on
a serving platter, pour the
syrup over and sprinkle with
some nutmeg. Yield: 15
Cakes.

Its a special time of the week when families
gather, traditions are renewed and there's
plenty of time to relax and enjoy the rich,
delicious taste of Maxwell House® Coffee.
It couldn't be anything but Shabbos dinner.

GENERAL
FOODS

1986 General Foods Corporation

IT COULDN'T BE ANYTHING BUT MAXWELL HOUSE

7A F RimAY MARCH 11 19R8

1

Passover Inspiration

Exquisite
Chocolates
For
Passover

6897 Orchard Lake Road, South of Maple

COOKING

In the following recipe,
softened matzah is used as
wrapper for cooked chicken. It
would probably be best to use
plain or whole wheat matzah,
as egg matzah may fall apart.
MATZAH-CHICKEN
TURNOVERS
"A popular Israeli dish,
served with herbed mayon-
naise."
5 matzah
1 large onion
2 tbsp. oil
1% cups ground cooked
chicken
3 eggs, divided
2 tbsp. matzah meal
Salt and pepper
Oil for frying
Sprinkle the matzah with
water and wrap them with a
damp towel. Let stand for 10
minutes. Chop the onion and
saute in the oil until golden.
Add the chicken and cook for
10 minutes. Remove from
heat. Add two eggs and the
matzah meal and season to
taste. Cut each matzah in
half. Near the narrow edge of
each half, put a tablespoon of
the chicken mixture and roll
the matzah carefully. Dip
each roll in the remaining
beaten egg and fry in hot oil

or margarine until golden-
brown on both sides. Yield: 10
turnovers.

MATZAH-WINE ROLLS
"My mother's version of
this popular Eastern Euro-
pean Jewish dessert!"
8 matzah
1 cup sweet wine
8 oz. semi sweet chocolate
% cup milk
2 tbsp. cocoa
1 cup sugar
3 tbsp. brandy
1 tsp. instant coffee powder
2 sticks margarine
Crumble the matzah and
soak in the wine. Melt the
chocolate with milk, cocoa
powder, sugar, brandy and cof-
fee over very low heat.
Remove from heat and add
the margarine. Stir until

melted. Add the matzah to
the chocolate mixture. Divide
the mixture into two halves.
Shape each half into a long
roll and wrap tightly in
aluminum foil. Refrigerate
overnight, remove the
aluminum foil and slice. Place
in paper petit fours (cupcake
papers).

BARANATZA-
WINE PUDDING
"A dark, candy like sweet
from the Sephardic cuisine.
This particular version comes
from Rhodes!"
1 cup dark apricots
1 cup dark raisins
1% cups sweet wine
6 eggs
1 cup sugar
% cup honey
1% cups matzah meal
1% cups chopped walnuts
Soak the apricots and the
raisins overnight in the wine.
Grind the apricots and the
raisins with the grating disc
of a food processor or with a
meat grinder. Beat the eggs
and mix with all the ingre-
dients. Grease a 13 x 9 inch
pan. Spread the mixture in-
side evenly and bake at 325 °
for 11/2 hours. Allow to cool
and cut into diamonds or
squares.

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