Post by Admin on Apr 3, 2014 16:21:33 GMT -5
I will sing unto Yahweh as long as I live: I will sing praise to my God while I have any being
Traditional Passover dish, used during the Seder:
▶ 2 c. Fuji, McIntosh, Granny Smith or Gala apples-Peeled, core, finely dice or chop (do not use a food processor; it will cause them to be soupy).
▶ 1 c. Walnuts (or Pecans)-finely chopped
▶ 1 c. Macadamia nuts-finely chopped
▶ 2 T. Honey
▶ 2 T. Sweet Red Wine (Mogen David: Kosher for Passover)
▶ 1 t. Cinnamon
▶ 1/4 t. Ginger
▶ 1/4 t. Nutmeg
▶ 1/4 t. Cloves
▶ 1/4 t. Allspice
1. Prepare the apples and place in a large bowl.
2. Mix the chopped nuts, honey & wine into the apples.
3. Premix the spices & fold them into the apple mixture.
4. Cover & refrigerate (at least 4 hours, before serving).
Gyros: Lamb & Beef Meat Loaf by mj
Original recipe courtesy of Alton Brown, 2005
Total Time: 3 hr 45 min. Prep: 30 min
Inactive: 2 hr Cook: 1 hr 15 min
Yield: 1 Loaf = 6 to 8 servings Level: Intermediate
Ingredients
▶ 1 medium onion, finely chopped or shredded
▶ 2 pounds ground lamb – or – 1 pound each of leg of lamb & ground chuck roast
▶ 1 tablespoon finely minced garlic
▶ 1 tablespoon dried marjoram
▶ 1 tablespoon dried ground rosemary
▶ 2 teaspoons kosher salt
▶ 1/2 teaspoon freshly ground black pepper
▶ 1 tablespoon olive oil
▶ 1 T. red wine vinegar
▶ Parsley leaves, finely minced
Directions
1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
2. Gather up the ends of the towel and squeeze until almost all of the juice is removed.
3. Discard juice.
4. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute.
5. Stop the processor as needed to scrape down sides of bowl.
6. Preheat the oven to 325 degrees F.
7. Place the mixture into a loaf pan, making sure to press into the sides of the pan.
8. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
9. Remove from the oven and drain off any fat.
10. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow sitting for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
11. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
MJ's Tzatziki (Cucumber) Sauce
Ingredients:
▶ 1 small Cucumber, peeled and finely diced (I de-seed mine for this), which yields about 1½ cups
▶ 1-16 oz. ctn Sour Cream
▶ 1-8 oz. ctn Greek-style yogurt
▶ 4 Scallions (or green onion), finely chopped (about a half cup)
▶ 1 T. Garlic, minced
▶ 1 T. Extra Virgin Olive Oil
▶ 2 T. Dill Weed-fresh, chopped (1 T. dried) Garnish with chopped Dill or Parsley-if desired
▶ Salt and Pepper to taste
Directions:
1. Remove excess moisture from the diced cucumber, placing it into a colander (setting it over a bowl) and salting it. Let it drain for 45 minutes to an hour in the refrigerator, then rinse and pat dry….if you do not rinse it, it will not need as much salt when you are finished (taste and decide).
2. In another bowl, combine the yogurt and sour cream until smooth.
3. Fold in the garlic, scallions, olive oil and season with salt and pepper.
4. Fold in the dill, and then add the cucumber.
5. Garnish with a tablespoon of fresh chopped dill or parsley, if desired.
6. Chill well before serving.
7. Serve with crusty bread or pita bread triangles and raw vegetables or with shredded or sliced roasted mutton, goat or beef.
Hummus Dip by Miryam 2014
Use a food processor if possible or a food mill if need be. Keep covered, while stored in the refrigerator. FYI: I found out the word "hummus" is Hebrew for chickpeas (English) or garbanzos (Spanish).
▶ 3-16 oz. Cans Garbanzo Beans/Chickpeas (1 pound dry-uncooked = 6 c. precooked)
▶ ½ c. Tahina (sesame seed paste) -if not available, substitute with liquid from the beans.
▶ 2 T. Garlic-Minced
▶ ¼ c. Onion-Grated or Minced
▶ 4 T. Extra Virgin Olive Oil
▶ 2 lg. Lemons (OR 12 T. Lemon Juice)
▶ 1½ t. Sea Salt or Kosher Salt
▶ 2 t. each Ground Cumin, Black Pepper & Paprika
▶ ¼ c. Parsley-Fresh, Chopped
▶ 1 Pomegranate-Set aside for garnish
Serve with: Pita Bread (or Flour Tortillas for Passover)
Veggies: Red/Green Leaf Lettuce, Red Onion, Black Olives, Tomatoes, Cucumber, Pepperoncini.
Toppings: Ranch Dressing, Balsamic Vinegar & Feta Cheese
1. Blend the tahina well (while still in the jar) with a sturdy utensil, to get it ready to scrape into the food processor. This could take some time, because it separates in the jar as it sits and it is extremely thick.
2. In a small bowl measure & whisk gently the minced garlic, olive oil, lemon juice, salt & spices, set aside.
3. Drain 2 of the cans of garbanzo beans, reserving liquid or precook according to package directions.
4. Puree/pulse the beans in a food processor, along with the un-drained can of beans, plus the tahina and garlic/oil/lemon/spice mixture until it is a smooth paste.
5. Add some of the reserved liquid to adjust the consistency as needed.
6. Serve with the bread, veggies & toppings as desired.
MJ’S VINAIGRETTE
Yield approximately: 2 cups
Ingredients:
▶ 1 c. BRAGGS Raw Apple Cider Vinegar (shake bottle before measuring)
▶ ¼ c. Grated Onion or VERY FINELY CHOPPED
▶ 1 T. BRAGGS Liquid Aminos
▶ 2 T. Honey
▶ 2 T. Minced Garlic
▶ 2 t. Sea Salt
▶ ½ t. Black Pepper
▶ ½ t. Dill Weed (dried) - IF using fresh herbs use 1 T. chopped.
▶ ½ t. Parsley (dried) - IF using fresh herbs, use 1 T. chopped.
▶ ½ c. Extra Virgin Olive Oil
Directions:
1. Combine all ingredients in a mixing bowl, except the olive oil.
2. Whisk until honey is well blended into the liquid (or a blender may be used).
3. While whisking the liquid quickly, slowly stream the olive oil into liquid (or into blender while it is running on a low to medium speed).
4. Transfer to a covered container for storage (in the refrigerator). The olive oil will become cloudy when chilled, so allow it to come to room temperature, stir well before using.
STEVIA Sweetened-Almond Crust, Chocolate Syrup & Cheesecake:
Almond Crust
Preheat oven to 350°F. Makes 1 crust
Ingredients:
▶ 2 cups almond flour (crushed raw almonds)
▶ 4 tablespoons butter, melted
▶ ½ t. stevia
▶ 1 pinch cinnamon
Directions:
1. Mix the almond flour, butter and sugar substitute in a bowl.
2. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
3. Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan.
4. Remove the crust from the oven, and let it cool while you make the filling.
Chocolate Syrup
Ingredients:
▶ 1 c. Unsweetened cocoa or carob powder
▶ ¼ t. Stevia
▶ 1c. Water (can be replace half with evaporated milk)
▶ 1 T. Vanilla
Directions:
1. Blend the cocoa and stevia in a small saucepan.
2. Over low-medium heat, gradually stir in the water.
3. Simmer for a minute or two until the mixture is smooth.
4. Remove from heat and stir in vanilla.
5. If mixture is too thick, gradually blend in water until desired consistency is reached.
Cheesecake
Ingredients:
▶ 2 (8-ounce) pkg. Cream cheese, room temperature
▶ 2 (8-ounce) ctn. Mascarpone cheese, room temperature
▶ ½ t. Stevia OR 1 ¼ c. sugar
▶ 2 t. Fresh lemon juice
▶ 1 t. Vanilla extract
▶ 4 large eggs, room temperature
Directions:
1. Using an electric mixer beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
2. Beat in the lemon juice and vanilla.
3. Add the eggs, 1 at a time, beating just until blended after each addition.
4. Pour the cheese mixture over the crust in the pan.
5. Place the spring form pan in a large roasting pan.
6. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan.
7. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
8. Transfer the cake to a rack; cool for 1 hour.
9. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
10. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Tort
A German Flan is a biscuit (sponge like) torte with Fruit & Glaze
1. Preheat over to 375° F
2. Bake for 15 to 20 minutes until light brown.
3. Grease & flour an 11” round flan* pan.
*Wilton flan pan or Duncan Heinz Tiara cake pan.
4 Eggs (room temp)
▶ Beat until light yellow with a mixer on high speed.
2/3 c. Sugar
▶ Add gradually, beat at high speed until mixture is light & thick (use a wire whip attachment if you have one). Beat for 5 to 8 minutes.
1 c. Flour
▶ Fold in with a metal spoon, 1/3 at a time.
DO NOT OVER MIX
▶ Pour batter in prepared pan, bake.
▶ Cool in pan, on a rack for 5 minutes.
▶ Invert onto a rack & cool completely.
NOTE: For best results, serve the same day.
To store, wrap airtight in plastic wrap or foil & freeze.
May be kept frozen for up to a month.
Fruit Fillings
My fruit preferred combinations….use what you like.
Banana & Strawberry
Kiwi & Peaches
Pineapple & Bing Cherries
1. Prepare fruit as needed, peel, pit, dice, slice, etc.
2. Arrange the fruit in a single layer pattern onto the torte.
3. Completely spread prepared glaze over the fruit.
Variation: A thin layer of vanilla pudding or softened & flavored cream cheese can be evenly spread onto the torte prior to arranging the fruit and coating with glaze.
Fruit Glaze
Makes Glaze for 1 Torte
▶ 1 c. Fruit Juice-cold (half water, half juice-may be used)
▶ 2 T. Cornstarch
▶ 2 T. Sugar
1. Stir sugar & cornstarch into ½ cup of cold juice.
2. In a small saucepan bring the other half of fruit juice to a boil.
3. Whisk in the sugar/juice mixture, stirring constantly.
4. Reduce heat & cook until mixture is bubbling & clear.
5. Remove from heat, immediately spoon over fruit covered torte.
6. Dollop with whipped cream if desired.
Bruchim Habayim
B’Shem Adonai
~ Blessing to those who come
in the Name of the LORD ~
Chag Sameach Pesach
~ Happy Feast of Passover ~
Exodus 12:14 "'This will be a day for you to remember and celebrate as a festival to ADONAI; from generation to generation you are to celebrate it by a perpetual regulation.”
Sha’alu shalom Yerushalayim
~ Pray for the Peace of Jerusalem ~
L'shana haba’ah b'yerushalayim
~ Next year, in Jerusalem ~
PASSOVER SEDER INFORMATION:
D’varim HaSeder “Words of the Order”
“The Telling” (Haggadah): We recall the slavery that reigned during the first half of the night by eating matzo (the "poor person's bread"), Maror (bitter herbs which symbolize the bitterness of slavery), and Charoset (a sweet paste representing the mortar which the Jewish slaves used to cement bricks).
Recalling the freedom of the second half of the night, they eat the matzo (the "bread of freedom" and also the "bread of affliction") and 'Afikoman', and drink the four cups of wine, in a reclining position, and dip vegetables into salt water (the dipping being a sign of royalty and freedom, while the salt water recalls the tears the Jews shed during their servitude).
3 pieces of Unleavened Bread (Matzot): These three Matzot symbolize the three Patriarchs: Abraham, Isaac, and Jacob.
From the Messianic Hebrew perspective, they represent the 2 thieves on the crosses on either side of the Messiah and the One in the middle, who would be “Broken” (the Afikoman).
Four Cups of Wine (Sanctification, Deliverance, Redemption, and Praise): The Four Cups represent the four expressions of deliverance promised by God Exodus 6:6-7: "I will bring out," "I will deliver," "I will redeem," and "I will take."
It is also related that the ‘Four Cups’ represents four worlds: this world, theMessianic age, the world at the revival of the dead, and the world to come.
Another relationship to them is the four historical redemptions of the Jewish people: the choosing of Abraham, the Exodus from Egypt, the survival of the Jewish people throughout the exile, and the fourth which will happen at the end of days.
The four cups might also reflect the Roman custom of drinking as many cups as there are letters in the name of the chief guest at a meal, which in the case of the Seder is God Himself whose Hebrew name has four letters YHWH (Yud-Hey-Vav-Hey).
The Passover Seder Plate (ke'ara): It is a special plate containing six symbolic foods used during the Passover Seder. Each of the six items arranged on the plate have special significance to the retelling of the story of the Exodus from Egypt.
1. “Bitter Herbs” (Maror & Chazeret): Two types of bitter herbs, symbolizes the bitterness and harshness of the slavery, which the Jews endured in Ancient Egypt. Either the horseradish or romaine lettuce may be eaten in fulfillment of the mitzvah of eating bitter herbs during the Seder.
2. “Clay” (Charoset): A sweet, brown, pebbly paste of fruits and nuts represents the mortar used by the Jewish slaves to build the storehouses of Egypt.
3. Parsley & Salt Water (Karpas: A vegetable other than bitter herbs is usually parsley. This is dipped into salt water (Ashkenazi custom), at the beginning of the Seder.
4. “Bone” (Zeroah): A roasted lamb or goat bone, symbolizing thekorban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.
5. Roasted Egg (Beitzah): Symbolizes the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night.
B'Ahavat V'Shalom Moshiach Y'shua
(In the Love and Peace of Messiah Yeshua)
Miryam Avigayil Lee
SHEMA: (Deuteronomy 6:4-9)
Shema Yisrael, Adonai Eloheinu, Adonai Echad.
Baruch shem kevod malchuto, l'olam vaed.
(Y'shua, haMoshiach, hoo Adonai.)
Hear O Israel, The L-rd Our G-d, The L-rd Is One.
Blessed be HIS Name, whose glorious kingdom is forever and ever.
(Yeshua the Messiah, He is L-rd.)
Traditional Passover dish, used during the Seder:
▶ 2 c. Fuji, McIntosh, Granny Smith or Gala apples-Peeled, core, finely dice or chop (do not use a food processor; it will cause them to be soupy).
▶ 1 c. Walnuts (or Pecans)-finely chopped
▶ 1 c. Macadamia nuts-finely chopped
▶ 2 T. Honey
▶ 2 T. Sweet Red Wine (Mogen David: Kosher for Passover)
▶ 1 t. Cinnamon
▶ 1/4 t. Ginger
▶ 1/4 t. Nutmeg
▶ 1/4 t. Cloves
▶ 1/4 t. Allspice
1. Prepare the apples and place in a large bowl.
2. Mix the chopped nuts, honey & wine into the apples.
3. Premix the spices & fold them into the apple mixture.
4. Cover & refrigerate (at least 4 hours, before serving).
Gyros: Lamb & Beef Meat Loaf by mj
Original recipe courtesy of Alton Brown, 2005
Total Time: 3 hr 45 min. Prep: 30 min
Inactive: 2 hr Cook: 1 hr 15 min
Yield: 1 Loaf = 6 to 8 servings Level: Intermediate
Ingredients
▶ 1 medium onion, finely chopped or shredded
▶ 2 pounds ground lamb – or – 1 pound each of leg of lamb & ground chuck roast
▶ 1 tablespoon finely minced garlic
▶ 1 tablespoon dried marjoram
▶ 1 tablespoon dried ground rosemary
▶ 2 teaspoons kosher salt
▶ 1/2 teaspoon freshly ground black pepper
▶ 1 tablespoon olive oil
▶ 1 T. red wine vinegar
▶ Parsley leaves, finely minced
Directions
1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
2. Gather up the ends of the towel and squeeze until almost all of the juice is removed.
3. Discard juice.
4. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute.
5. Stop the processor as needed to scrape down sides of bowl.
6. Preheat the oven to 325 degrees F.
7. Place the mixture into a loaf pan, making sure to press into the sides of the pan.
8. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
9. Remove from the oven and drain off any fat.
10. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow sitting for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
11. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
MJ's Tzatziki (Cucumber) Sauce
Ingredients:
▶ 1 small Cucumber, peeled and finely diced (I de-seed mine for this), which yields about 1½ cups
▶ 1-16 oz. ctn Sour Cream
▶ 1-8 oz. ctn Greek-style yogurt
▶ 4 Scallions (or green onion), finely chopped (about a half cup)
▶ 1 T. Garlic, minced
▶ 1 T. Extra Virgin Olive Oil
▶ 2 T. Dill Weed-fresh, chopped (1 T. dried) Garnish with chopped Dill or Parsley-if desired
▶ Salt and Pepper to taste
Directions:
1. Remove excess moisture from the diced cucumber, placing it into a colander (setting it over a bowl) and salting it. Let it drain for 45 minutes to an hour in the refrigerator, then rinse and pat dry….if you do not rinse it, it will not need as much salt when you are finished (taste and decide).
2. In another bowl, combine the yogurt and sour cream until smooth.
3. Fold in the garlic, scallions, olive oil and season with salt and pepper.
4. Fold in the dill, and then add the cucumber.
5. Garnish with a tablespoon of fresh chopped dill or parsley, if desired.
6. Chill well before serving.
7. Serve with crusty bread or pita bread triangles and raw vegetables or with shredded or sliced roasted mutton, goat or beef.
Hummus Dip by Miryam 2014
Use a food processor if possible or a food mill if need be. Keep covered, while stored in the refrigerator. FYI: I found out the word "hummus" is Hebrew for chickpeas (English) or garbanzos (Spanish).
▶ 3-16 oz. Cans Garbanzo Beans/Chickpeas (1 pound dry-uncooked = 6 c. precooked)
▶ ½ c. Tahina (sesame seed paste) -if not available, substitute with liquid from the beans.
▶ 2 T. Garlic-Minced
▶ ¼ c. Onion-Grated or Minced
▶ 4 T. Extra Virgin Olive Oil
▶ 2 lg. Lemons (OR 12 T. Lemon Juice)
▶ 1½ t. Sea Salt or Kosher Salt
▶ 2 t. each Ground Cumin, Black Pepper & Paprika
▶ ¼ c. Parsley-Fresh, Chopped
▶ 1 Pomegranate-Set aside for garnish
Serve with: Pita Bread (or Flour Tortillas for Passover)
Veggies: Red/Green Leaf Lettuce, Red Onion, Black Olives, Tomatoes, Cucumber, Pepperoncini.
Toppings: Ranch Dressing, Balsamic Vinegar & Feta Cheese
1. Blend the tahina well (while still in the jar) with a sturdy utensil, to get it ready to scrape into the food processor. This could take some time, because it separates in the jar as it sits and it is extremely thick.
2. In a small bowl measure & whisk gently the minced garlic, olive oil, lemon juice, salt & spices, set aside.
3. Drain 2 of the cans of garbanzo beans, reserving liquid or precook according to package directions.
4. Puree/pulse the beans in a food processor, along with the un-drained can of beans, plus the tahina and garlic/oil/lemon/spice mixture until it is a smooth paste.
5. Add some of the reserved liquid to adjust the consistency as needed.
6. Serve with the bread, veggies & toppings as desired.
MJ’S VINAIGRETTE
Yield approximately: 2 cups
Ingredients:
▶ 1 c. BRAGGS Raw Apple Cider Vinegar (shake bottle before measuring)
▶ ¼ c. Grated Onion or VERY FINELY CHOPPED
▶ 1 T. BRAGGS Liquid Aminos
▶ 2 T. Honey
▶ 2 T. Minced Garlic
▶ 2 t. Sea Salt
▶ ½ t. Black Pepper
▶ ½ t. Dill Weed (dried) - IF using fresh herbs use 1 T. chopped.
▶ ½ t. Parsley (dried) - IF using fresh herbs, use 1 T. chopped.
▶ ½ c. Extra Virgin Olive Oil
Directions:
1. Combine all ingredients in a mixing bowl, except the olive oil.
2. Whisk until honey is well blended into the liquid (or a blender may be used).
3. While whisking the liquid quickly, slowly stream the olive oil into liquid (or into blender while it is running on a low to medium speed).
4. Transfer to a covered container for storage (in the refrigerator). The olive oil will become cloudy when chilled, so allow it to come to room temperature, stir well before using.
STEVIA Sweetened-Almond Crust, Chocolate Syrup & Cheesecake:
Almond Crust
Preheat oven to 350°F. Makes 1 crust
Ingredients:
▶ 2 cups almond flour (crushed raw almonds)
▶ 4 tablespoons butter, melted
▶ ½ t. stevia
▶ 1 pinch cinnamon
Directions:
1. Mix the almond flour, butter and sugar substitute in a bowl.
2. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
3. Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan.
4. Remove the crust from the oven, and let it cool while you make the filling.
Chocolate Syrup
Ingredients:
▶ 1 c. Unsweetened cocoa or carob powder
▶ ¼ t. Stevia
▶ 1c. Water (can be replace half with evaporated milk)
▶ 1 T. Vanilla
Directions:
1. Blend the cocoa and stevia in a small saucepan.
2. Over low-medium heat, gradually stir in the water.
3. Simmer for a minute or two until the mixture is smooth.
4. Remove from heat and stir in vanilla.
5. If mixture is too thick, gradually blend in water until desired consistency is reached.
Cheesecake
Ingredients:
▶ 2 (8-ounce) pkg. Cream cheese, room temperature
▶ 2 (8-ounce) ctn. Mascarpone cheese, room temperature
▶ ½ t. Stevia OR 1 ¼ c. sugar
▶ 2 t. Fresh lemon juice
▶ 1 t. Vanilla extract
▶ 4 large eggs, room temperature
Directions:
1. Using an electric mixer beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
2. Beat in the lemon juice and vanilla.
3. Add the eggs, 1 at a time, beating just until blended after each addition.
4. Pour the cheese mixture over the crust in the pan.
5. Place the spring form pan in a large roasting pan.
6. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan.
7. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
8. Transfer the cake to a rack; cool for 1 hour.
9. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
10. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Tort
A German Flan is a biscuit (sponge like) torte with Fruit & Glaze
1. Preheat over to 375° F
2. Bake for 15 to 20 minutes until light brown.
3. Grease & flour an 11” round flan* pan.
*Wilton flan pan or Duncan Heinz Tiara cake pan.
4 Eggs (room temp)
▶ Beat until light yellow with a mixer on high speed.
2/3 c. Sugar
▶ Add gradually, beat at high speed until mixture is light & thick (use a wire whip attachment if you have one). Beat for 5 to 8 minutes.
1 c. Flour
▶ Fold in with a metal spoon, 1/3 at a time.
DO NOT OVER MIX
▶ Pour batter in prepared pan, bake.
▶ Cool in pan, on a rack for 5 minutes.
▶ Invert onto a rack & cool completely.
NOTE: For best results, serve the same day.
To store, wrap airtight in plastic wrap or foil & freeze.
May be kept frozen for up to a month.
Fruit Fillings
My fruit preferred combinations….use what you like.
Banana & Strawberry
Kiwi & Peaches
Pineapple & Bing Cherries
1. Prepare fruit as needed, peel, pit, dice, slice, etc.
2. Arrange the fruit in a single layer pattern onto the torte.
3. Completely spread prepared glaze over the fruit.
Variation: A thin layer of vanilla pudding or softened & flavored cream cheese can be evenly spread onto the torte prior to arranging the fruit and coating with glaze.
Fruit Glaze
Makes Glaze for 1 Torte
▶ 1 c. Fruit Juice-cold (half water, half juice-may be used)
▶ 2 T. Cornstarch
▶ 2 T. Sugar
1. Stir sugar & cornstarch into ½ cup of cold juice.
2. In a small saucepan bring the other half of fruit juice to a boil.
3. Whisk in the sugar/juice mixture, stirring constantly.
4. Reduce heat & cook until mixture is bubbling & clear.
5. Remove from heat, immediately spoon over fruit covered torte.
6. Dollop with whipped cream if desired.
Bruchim Habayim
B’Shem Adonai
~ Blessing to those who come
in the Name of the LORD ~
Chag Sameach Pesach
~ Happy Feast of Passover ~
Exodus 12:14 "'This will be a day for you to remember and celebrate as a festival to ADONAI; from generation to generation you are to celebrate it by a perpetual regulation.”
Sha’alu shalom Yerushalayim
~ Pray for the Peace of Jerusalem ~
L'shana haba’ah b'yerushalayim
~ Next year, in Jerusalem ~
PASSOVER SEDER INFORMATION:
D’varim HaSeder “Words of the Order”
“The Telling” (Haggadah): We recall the slavery that reigned during the first half of the night by eating matzo (the "poor person's bread"), Maror (bitter herbs which symbolize the bitterness of slavery), and Charoset (a sweet paste representing the mortar which the Jewish slaves used to cement bricks).
Recalling the freedom of the second half of the night, they eat the matzo (the "bread of freedom" and also the "bread of affliction") and 'Afikoman', and drink the four cups of wine, in a reclining position, and dip vegetables into salt water (the dipping being a sign of royalty and freedom, while the salt water recalls the tears the Jews shed during their servitude).
3 pieces of Unleavened Bread (Matzot): These three Matzot symbolize the three Patriarchs: Abraham, Isaac, and Jacob.
From the Messianic Hebrew perspective, they represent the 2 thieves on the crosses on either side of the Messiah and the One in the middle, who would be “Broken” (the Afikoman).
Four Cups of Wine (Sanctification, Deliverance, Redemption, and Praise): The Four Cups represent the four expressions of deliverance promised by God Exodus 6:6-7: "I will bring out," "I will deliver," "I will redeem," and "I will take."
It is also related that the ‘Four Cups’ represents four worlds: this world, theMessianic age, the world at the revival of the dead, and the world to come.
Another relationship to them is the four historical redemptions of the Jewish people: the choosing of Abraham, the Exodus from Egypt, the survival of the Jewish people throughout the exile, and the fourth which will happen at the end of days.
The four cups might also reflect the Roman custom of drinking as many cups as there are letters in the name of the chief guest at a meal, which in the case of the Seder is God Himself whose Hebrew name has four letters YHWH (Yud-Hey-Vav-Hey).
The Passover Seder Plate (ke'ara): It is a special plate containing six symbolic foods used during the Passover Seder. Each of the six items arranged on the plate have special significance to the retelling of the story of the Exodus from Egypt.
1. “Bitter Herbs” (Maror & Chazeret): Two types of bitter herbs, symbolizes the bitterness and harshness of the slavery, which the Jews endured in Ancient Egypt. Either the horseradish or romaine lettuce may be eaten in fulfillment of the mitzvah of eating bitter herbs during the Seder.
2. “Clay” (Charoset): A sweet, brown, pebbly paste of fruits and nuts represents the mortar used by the Jewish slaves to build the storehouses of Egypt.
3. Parsley & Salt Water (Karpas: A vegetable other than bitter herbs is usually parsley. This is dipped into salt water (Ashkenazi custom), at the beginning of the Seder.
4. “Bone” (Zeroah): A roasted lamb or goat bone, symbolizing thekorban Pesach (Pesach sacrifice), which was a lamb offered in the Temple in Jerusalem and was then roasted and eaten as part of the meal on Seder night.
5. Roasted Egg (Beitzah): Symbolizes the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night.
B'Ahavat V'Shalom Moshiach Y'shua
(In the Love and Peace of Messiah Yeshua)
Miryam Avigayil Lee
SHEMA: (Deuteronomy 6:4-9)
Shema Yisrael, Adonai Eloheinu, Adonai Echad.
Baruch shem kevod malchuto, l'olam vaed.
(Y'shua, haMoshiach, hoo Adonai.)
Hear O Israel, The L-rd Our G-d, The L-rd Is One.
Blessed be HIS Name, whose glorious kingdom is forever and ever.
(Yeshua the Messiah, He is L-rd.)
