Preheat oven to 325 degrees. Line
a baking sheet with parchment. Set
aside.
In a medium bowl, combine the oil
and sugar and, with an electric mixer,
beat until smooth. With the motor
running, add remaining ingredients,
and beat until the batter is thick and
smooth.
Allow the dough to rest 20 min-
utes before dividing it in half on an
ungreased baking sheet. Shape each
half into a 2-inch-wide slightly flat-
tened log (allow enough room for
these logs to spread when baked).
Sprinkle the tops of the logs with
sugar.
Bake for 35-40 minutes, until
lightly browned.
Remove from oven, and cool for 10
minutes before slicing the loaves into
1/2-inch slices. Place the slices back on
the baking sheet cut sides down, and
sprinkle with sugar.
Bake for 10-15 minutes more,
until the mandelbread is crispy and
browned to your liking. Makes about
36 slices.

the baking sheet of vacherins into the
warm oven, and close the door.
Let the vacherins sit in the oven
overnight (approximately 12 hours)
undisturbed to dry out (they should
be crisp). Do not open the oven door
during the drying period.

To fill: Pipe or spoon a bit of the
whipped cream into each vacherin,
and top with a fresh raspberry.
Makes about 2 dozen, depending
on size.

TISH PISHTI
I've been making this for 30 years,
and it's amazing — kind of a Pesadik
baklava that's Sephardic in origin.
1 cup white sugar
'/3 cup oil
6 large eggs
% cup fresh orange juice
2 Tbsp. grated orange peel
'/8 tsp. ground cloves or to taste
1 tsp. ground cinnamon
2 cups ground almonds
2 cups finely chopped walnuts

Syrup:

VACHERINS
These are tiny one-bite meringue
desserts but can be made into larger
individual desserts, with many rasp-
berries decorating the top of the
whipped cream, or one large dessert
that can be carefully cut into wedges
and served.
'/2 cup egg whites at room tem-
perature
'/2 cup granulated sugar
1/2 heaping cup powdered or con-
fectioner's sugar, sifted
1 cup heavy cream, whipped (or
Rich Whip)
1 pint fresh raspberries

Beat the egg whites until they
are foamy; then start adding the
granulated sugar until whites are stiff
and glossy, about 3 minutes. Add
the powdered sugar, and whip very
briefly just to incorporate the sugar.
Spoon the meringue into a pastry
bag fitted with a small (3/4-inch) plain
tip, and pipe onto a parchment-lined
baking sheet.

To pipe and bake: Make a small
round flat base that is about'/2-inch
in diameter. Then pipe a ring of
the meringue at the top edge of the
base (make it 2 rows high and hol-
low at the center). Continue piping
the vacherins in rows on the rest of
the baking sheet.
Preheat the oven to 300 degrees.
When it reaches the temperature,
turn off the oven and let it sit with
the door shut for 5 minutes. Place

MICHIGAN OWNERS
LEE TUSHMAN
& SCOTT NISKAR
bring the flavor of
the Midwest to Boca
Raton, Florida with their
new restaurant...

% cup honey
% cup lemon juice
1/2 cup water

Garnish:

whole cloves

Preheat the oven to 350 degrees. Line
a large (101/2- x 151/2-inch) rimmed
baking sheet with parchment paper.
In a large bowl, beat together the
sugar, oil and eggs for 5 minutes or
until the mixture is thick and pale
yellow. Add the orange juice, orange
peel, cloves, cinnamon and nuts.
Pour the mixture into the prepared
pan. Bake for 35-45 minutes or
until golden and firm to the touch.
Remove from the oven, and cool 10
minutes. Cut into bars or diamond
shapes, and prick with a fork.

To make the syrup: Combine all of
the syrup ingredients in a medium
saucepan. Bring to a boil over medi-
um-high heat, stirring occasionally.
Reduce the heat, and cook 15-20
minutes, until the syrup thickens
slightly. Adjust the sweetness with
more or less honey as desired.
Allow the syrup to cool slightly
before pouring it slowly over the
cut bars. Let the bars or diamonds
stand for several hours to soak up
the syrup. Before serving, dot each
bar or diamond with a clove in the
center. Serve chilled or at room
temperature.
Servings vary, depending on how
this is cut. Makes 30-40 servings.

All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .

FORK & KNIFE

modern • comfort S food

2 FOR 1
.16151M6
Every Monday

HALF-PRICED
BURGERS
Every Tuesday

DINNER MENU ONLY

OPEN TO CLOSE

WEEKEND BRUNCH
Saturdays & Sundays, 9 a.m. to 3 p.m.

Featuring three flavors of bottomless mimosas for $12
& bottomless Bloody Marys for $15. Live entertainment.

BAR
F K

BAR

F K

LADIES NIGHT
FRIDAYS
5 p.m. to close

"EAST BOCA'S
BEST HAPPY
HOUR"
Monday - Saturday,
3-8 p.m.

Half-priced cocktails & 25% off food
for all ladies! Bar and outside
seating only.

COMPLIMENTARY VALET

99

S.E. Mizner Blvd., #110 I Boca Raton, FL 33432 I 561.405.6542
South of Bank of America building, near Royal Palm Place
forkandkniferestaurant.com 0 Like us on Facebook!

1907490

10% OFF

TOTAL BILL

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 5/08/14

•

//,,, Brass Pointe

cAcia/)-(7: ?

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377

Open 7 Days a week for lunch & dinner

Keep your company top of mind with our readers.

ADVERTISE WITH US! CALL 248.351.5107

Visit theJEWISHNEWS.com

March 27 • 2014

JN

59