Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro
Authors: Andrea Marks Carneiro
Tags: Religion & Spirituality, Cookbooks; Food & Wine, Judaism, kosher, Special Diet, Entertaining & Holidays, Special Occasions
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dried cranberries and cheese.
* The dressing will keep in the fridge for a week.
PASSOVER BROWNIES
Passover desserts, especially chocolate ones that are good, are hard to find. These brownies are
some of the best we've had.
SERVES: 6-8 PREPARATION TIME: 15-20 MINUTES
COOKING TIME: 30-35 MINUTES
1. Preheat the oven to 325°F.
2. Beat the eggs and sugar well. Add the cocoa, oil, and salt and mix until thoroughly
combined.
3. Gradually add the cake meal, nuts, and chocolate chips.
4. Coat a 9 x 13-inch baking pan with cooking spray and pour the batter into the greased
pan.
5. Bake for 30 to 35 minutes.
6. Cool the brownies and cut into squares.
7. Sprinkle with powdered sugar or regular granulated sugar.
AUNT FRiEDA'S NUT CAKE
Roz's Aunt Frieda always made this cake for Passover, and Roz looked forward to it every yeareven freezing leftover pieces. For some reason no one in our family writes down their recipes (until
now!), but one of the last times Frieda made the cake Roz's mom, Edith, wrote down everything so
she could pass it along to us. It's so good you really could make it all year long.
SERVES: 8-10 PREPARATION TIME: 45-50 MINUTES
COOKING TIME: 1 HOUR
CAKE
1. Preheat the oven to 350°F.
2. Grease a 10-inch diameter springform pan.
3. Separate the eggs. Beat the egg yolks until frothy. Add the sugar and beat well.
4. Add the pecans and the cake meal. Stir in the lemon juice and zest.
5. Beat the egg whites until stiff and fold them into the batter.
6. Pour the cake batter into the springform pan.
7. Bake for 1 hour.
8. Cool the cake completely and then frost with Chocolate Fudge Icing.
9. Refrigerate the cake for several hours before serving (it's really best if made a day ahead
of time).
* Place the cake in the fridge to cool faster before icing.
CHOCOLATE FUDGE ICING
1. Melt the butter in a microwave (1 minute).
2. Stir in the cocoa until smooth, then microwave until the mixture boils (around 1
minute).
3. Add the milk, vanilla, and confectioners' sugar, and beat until blended well.
4. Spread the icing over the nut cake.
The cake freezes very well. After cooling it completely in the refrigerator so the icing hardens, wrap the cake in waxed paper and then again in aluminum foil and place in the freezer.
The waxed paper will keep the icing from sticking to the foil.
ALMOND MACAROONS
Anyone who loves almond macaroons will be making these by the dozens. They are easy to make
and better than any you can buy at a bakery. Plus they are a lot cheaper to make than to buy!
MAKES: ABOUT A DOZEN PREPARATION TIME: 20 MINUTES
COOKING TIME: 16 MINUTES PER BATCH
1. Preheat the oven to 400°F.
2. Put the almonds and sugar into a food processor with a metal blade. Process just until
the mixture is smooth (don't over process).
3. Add 1 egg white and pulse 10 times.
4. Add the vanilla and pulse 2 to 3 times.
5. You should be able to shape the batter with your hands; it should be sticky and thick.
6. Lay a piece of baker's parchment on a baking sheet.
7. Shape the batter into balls the size of walnuts, and arrange them on the parchment.
8. Brush each macaroon with a little water.
9. Bake the macaroons for 16 minutes or until lightly browned.
10. Remove the baking sheet from the oven, cool the cookies completely on the parchment,
and remove.
11. Store in a tightly covered container. They also freeze well.
The size of the egg and the amount of oil in the almonds determine the consistency, so you
might have to add a bit more ground almonds to make it thicker or egg white if it's too dry
to form into a ball.
MATZO BRE1
Possibly one of our favorite things to make during Passover, matzo brei works well for breakfast,
lunch, or dinner. Though many matzo brei recipes use sugar or call for egg-dipped matzo that are
fried, Grandma Edith's recipe throws in some cottage cheese to thicken the mixture and make
them more pancake-like. Trust us, they are delicious!
SERVES: 2-3 PREPARATION TIME:
* The dressing will keep in the fridge for a week.
PASSOVER BROWNIES
Passover desserts, especially chocolate ones that are good, are hard to find. These brownies are
some of the best we've had.
SERVES: 6-8 PREPARATION TIME: 15-20 MINUTES
COOKING TIME: 30-35 MINUTES
1. Preheat the oven to 325°F.
2. Beat the eggs and sugar well. Add the cocoa, oil, and salt and mix until thoroughly
combined.
3. Gradually add the cake meal, nuts, and chocolate chips.
4. Coat a 9 x 13-inch baking pan with cooking spray and pour the batter into the greased
pan.
5. Bake for 30 to 35 minutes.
6. Cool the brownies and cut into squares.
7. Sprinkle with powdered sugar or regular granulated sugar.
AUNT FRiEDA'S NUT CAKE
Roz's Aunt Frieda always made this cake for Passover, and Roz looked forward to it every yeareven freezing leftover pieces. For some reason no one in our family writes down their recipes (until
now!), but one of the last times Frieda made the cake Roz's mom, Edith, wrote down everything so
she could pass it along to us. It's so good you really could make it all year long.
SERVES: 8-10 PREPARATION TIME: 45-50 MINUTES
COOKING TIME: 1 HOUR
CAKE
1. Preheat the oven to 350°F.
2. Grease a 10-inch diameter springform pan.
3. Separate the eggs. Beat the egg yolks until frothy. Add the sugar and beat well.
4. Add the pecans and the cake meal. Stir in the lemon juice and zest.
5. Beat the egg whites until stiff and fold them into the batter.
6. Pour the cake batter into the springform pan.
7. Bake for 1 hour.
8. Cool the cake completely and then frost with Chocolate Fudge Icing.
9. Refrigerate the cake for several hours before serving (it's really best if made a day ahead
of time).
* Place the cake in the fridge to cool faster before icing.
CHOCOLATE FUDGE ICING
1. Melt the butter in a microwave (1 minute).
2. Stir in the cocoa until smooth, then microwave until the mixture boils (around 1
minute).
3. Add the milk, vanilla, and confectioners' sugar, and beat until blended well.
4. Spread the icing over the nut cake.
The cake freezes very well. After cooling it completely in the refrigerator so the icing hardens, wrap the cake in waxed paper and then again in aluminum foil and place in the freezer.
The waxed paper will keep the icing from sticking to the foil.
ALMOND MACAROONS
Anyone who loves almond macaroons will be making these by the dozens. They are easy to make
and better than any you can buy at a bakery. Plus they are a lot cheaper to make than to buy!
MAKES: ABOUT A DOZEN PREPARATION TIME: 20 MINUTES
COOKING TIME: 16 MINUTES PER BATCH
1. Preheat the oven to 400°F.
2. Put the almonds and sugar into a food processor with a metal blade. Process just until
the mixture is smooth (don't over process).
3. Add 1 egg white and pulse 10 times.
4. Add the vanilla and pulse 2 to 3 times.
5. You should be able to shape the batter with your hands; it should be sticky and thick.
6. Lay a piece of baker's parchment on a baking sheet.
7. Shape the batter into balls the size of walnuts, and arrange them on the parchment.
8. Brush each macaroon with a little water.
9. Bake the macaroons for 16 minutes or until lightly browned.
10. Remove the baking sheet from the oven, cool the cookies completely on the parchment,
and remove.
11. Store in a tightly covered container. They also freeze well.
The size of the egg and the amount of oil in the almonds determine the consistency, so you
might have to add a bit more ground almonds to make it thicker or egg white if it's too dry
to form into a ball.
MATZO BRE1
Possibly one of our favorite things to make during Passover, matzo brei works well for breakfast,
lunch, or dinner. Though many matzo brei recipes use sugar or call for egg-dipped matzo that are
fried, Grandma Edith's recipe throws in some cottage cheese to thicken the mixture and make
them more pancake-like. Trust us, they are delicious!
SERVES: 2-3 PREPARATION TIME:
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