COOKING
Exquisite
Chocolates
For
Greek Seder
Continued from Page 90
Passover
Chocolat
issimo
On The Boardwalk
6897 Orchard Lake Road, South of Maple
855-9494
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
eco
vre .0
and noture's spark
i
g
efferve.scence., It one of
the Holiday's most
satisfying traditions. So
be sure to continue, the
tradition this Passovel,
Serve smooth,
safts.
92
FRIDAY, MARCH 25, 1988
liver to kasher it. Finely chop
all the giblets. Mix the mat-
zah meal with a little white
wine, then add the beaten
eggs, walnuts, currants, and
chopped giblets. Mix well,
adding salt and pepper to
taste. Stir in the 2 table-
spoons oil. Carefully stuff the
body cavity of the chicken and
the skin over the neck cavity
with the mixture, and sew or
skewer the openings. Rub the
chicken with extra oil, the
lemon juice, and salt and pep-
per. Put it in a roasting pan
with 1/4 cup white wine. Set
aside any extra stuffing
mixture.
Roast the chicken in a
325-degree oven for about 1 1 2
hours, basting occasionally.
When the chicken is almost
done, remove the pan from
the oven and turn up the heat
to 350 degrees. Arrange any
extra stuffing around the
chicken and add a little more
wine to the pan (pour some
over the chicken as well).
Return the chicken to the
oven and roast until it is well
browned. Before serving,
sprinkle the chicken with the
chopped almonds. Alter-
natively, the almonds can be
added during the second
roasting, so they will brown
with the chicken. Makes 4 to
6 servings.
PASSOVER WALNUT
CAKE (Korydato)
This is another recipe from
Ioannina found in Cookbook
of the Jews of Greece. Accord-
ing to the author, it tastes
best after "mellowing for a
day?'
Syrup:
2 cups sugar
1 cup water
Juice of 2 lemons
Cake:
10 large eggs, separated
7 heaping tablespoons mat-
zah meal
7 tablespoons sugar
1% cups walnuts, finely
chopped
1 teaspoon ground
cinnamon
% teaspoon ground cloves
1 /4 cup (kosher 1'Pesach)
cognac or wine
For the syrup, boil all the
ingredients together in a
saucepan until the syrup
evenly coats the back of a
wooden spoon. Chill well.
For the cake, beat the egg
whites until stiff but not dry.
In another large bowl, beat
the egg yolks until creamy.
Stir in the matzah meal,
sugar, walnuts, cinnamon,
cloves and cognac until
thoroughly mixed. Fold in the
egg whites. Gently fold in the
matzah meal and lemon juice
until all is well mixed.
Pour into a well-oiled or
greased 10 x 14 x 3-inch bak-
ing pan. Bake in a preheated
350-degree oven for about 30
minutes or until it is quite
brown on top. Test the center
with a toothpick before
removing from the oven. The
cake is done if the toothpick
comes out dry. Remove the
cake from the oven and im-
mediately pour the chilled
syrup over it (use only as
much syrup as desired). lb
serve, cut the cake into
squares or diamonds.
A reader recently requested
a recipe for a Passover cake
that is low in cholesterol. The
following one is from The
Jewish Low Cholesterol
Cookbook by Roberta Leviton
PASSOVER APPLE
CAKE
Says the author, "This cake
is so light and delicious that
you'll forget it's made with
matzah meal. No one will
miss those egg-rich sponge
cakes when this dessert is
served?'
1 cup matzah meal
% teaspoon salt
5 egg whites (3 egg whites
in one bowl, 2 in
another)
% cup oil
% cup orange juice
1 cup sugar
% teaspoon ground
cinnamon
4 cups thinly sliced apples
(3 to 4 apples)
Stir the matzah meal and
salt together and set aside.
Beat 3 egg whites until stiff
but not dry and set aside.
Beat the two remaining egg
whites, oil, orange juice, and
3 /4 cup of the sugar together
for 5 minutes. Stir in the mat-
zah meal until thoroughly
blended. Fold in the stiffly
beaten egg whites.
Spoon half the batter into a
greased 8-inch square pan or
a greased 9-inch pie pan. Ar-
range the apples over the bat-
ter. Mix the remaining Y4 cup
sugar with the cinnamon and
sprinkle over the apples.
Spoon the rest of the batter
over the apples. Bake at 375
degrees for 35 to 40 minutes.
Makes about 8 servings.
""1 LOCAL NEWS
Mom To Chair
Hillel Dinner
Judith Granader and Jac-
queline Rosenblatt are the
chairmen for the Hillel Day
School's annual dinner dance
to be held on May 5 at Cong.
Shaarey Zedek.
Granader is a member of
the school's board of directors,
a volunteer teacher of Soviet
Jewry and participates in a
variety of communal
activities.