HOLIDAY
recipes are a window into
a world
a history lesson on a
plate
and they taste great too.
JUDY BART KANCIG®R
Cooking Jewish,
532
Great Recipes from the Rabinowitz Family
(Workman, $20) includes submissions from more than 200 of Judy
Bart Kancigor's kin. “I wanted to hand down
family traditions to my grandchildren,” she says.
“Everyone got on the bandwagon.”
She paid to print the first 500 copies herself,
“thinking the whole time, my husband's going to
kill
me.” Her bet paid off, however, when she won
a contract for an expanded version of the book.
speed beat egg w hites until foamy, about
30
seconds. Add a pinch of
salt
and
beat until soft peaks form. Add sugar,
one tablespoon at a time, beating for
10 seconds after each addition, until
stiff peaks form, about 6 minutes total.
Beat in vanilla and lemon juice. Fold in
the coconut and melted chocolate.
4. Drop batter by the teaspoon,
1
inch apart,
on prepared baking sheet (batter w ill stiffen
as it stands). Bake until macaroons puff,
10
to
13
minutes. (Do not allow the edges to
brown.) Cool on baking sheet on wire rack,
1
to
2
minutes. Transfer macaroons to rack
to cool completely.
5.
Repeat w ith rem aining macaroon
batter. Serve immediately.
EACH MACAROON
56
cal,
3
g fa t
(2
g sat. fat),
15
mg sodium, 8gcarbo,
1
gfiber,
1
gpro.
Daily Values:
1
% iron.
CHOCOLATE MACAROONS
PREP: 25 MIN. BAKE: 10 MIN. PER BATCH
OVEN: 350°
2
cups semisweet or bittersweet
chocolate chips
4
large egg whites
1
cup sugar
2
tsp. vanilla
V i
tsp. fresh lemon juice
1
Vi
cup sweetened flaked or
shredded coconut
1. M elt chocolate in double boiler set over
sim m ering water. Remove pan from heat;
set aside to cool.
2.
Move oven rack to center position.
Preheat oven to
350
°F. Line baking sheet
w ith parchment paper or grease lightly.
3.
W ith electric m ixer on m edium -high
TOO GOOD TO BE CALLED
PASSOVER CAKE
“Som e people think 'Passover'and they think
'boring and restrictive—can't be g o o d '"Ju d y
says. "This cake w ill change their minds."
PREP:2 5 MIN. BAKE:2 5 MIN. COOL:10M IN.
OVEN: 350°
8
oz. unsweetened chocolate, very
coarsely chopped
4
oz. semisweet chocolate, very
coarsely chopped
1 V 3
c u p su g a r
1
cup kosher for Passover margarine
or unsalted butter
5
eggs
1. Preheat oven to
350
°F. Butter a
9
- inch
round cake pan. Line bottom w ith round
of parchment paper and butter the paper.
2.
In food processor combine chopped
chocolates. Process until finely chopped.
3.
In saucepan bring sugar and
V2
cup
wafer to boiling. Stir to dissolve sugar.
4. W ith food processor running, add boiling
sugar syrup to chocolate through feed tube.
Add margarine,
2
tablespoons at a time.
Add eggs. Process only until smooth.
5.
Pour chocolate m ixture into prepared
pan. Place pan in roasting pan on rack in
center of oven. Pour enough hot water
into roasting pan to reach halfway up
sides of pan. Bake
25
to
30
m inutes until
knife inserted in center comes out w ith
just a few specks of chocolate clinging
to it and cake begins to pull away from
edges of pan. Transfer cake pan to a w ire
rack. Cool for
10
minutes.
6. U sing a sm all sharp knife loosen cake
from pan sides. Cover cake surface with
plastic wrap, and invert onto baking
sheet. Lift off pan, remove parchment.
Invert a cake plate over cake, turn plate
and baking sheet so that cake is right side
up. Remove plastic wrap. Serve warm or
cold.
MAKES 16 SERVINGS.
EACH SLICE
293
cal,
22
gfat (8gsat.fat),
66
gchol,
159
mg sodium,
26
gcarbo,
3
gfiber,
4
g
pro. Daily Values:
12
% vit.A,
3
% calcium,
17
% iron,
(ni)
l 6 2 MARCH 2009 BETTER HOMES AND GARDENS
