Citrus Trainwreck Cookie

December 27, 2012

Author: Flori Schutzer

This recipe can be simplified by choosing just one variety of citrus to use throughout. Make it you own. It is vital to use really good olive oil. I love the oils that I get from Pasolivo in Paso Robles. Our own local California oil- super tasty and family owned. Keep your carbon footprint small!

Ingredients:

1/3 cup poppy seeds

2 tablespoons or more to taste freshly grated lemon, orange, lime and tangerine zests

1 cup whole milk

2 eggs

1 1/3 cups sugar

2 cups flour

2 1/2 teaspoons baking powder

1/4 cup each orange (or tangerine), lemon and lime oils

1 teaspoon pure vanilla extract

Preparation:

In a bowl, combine the poppy seeds, zest and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.

In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil and vanilla extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan. (there will be enough leftover batter to fill a muffin cup or two for the cook and assistant)

Bake 60 to 75 minutes until the center is raised and cracked and the whole cake is firm and dry on the top. Muffins will be cooked after about 30-45 minutes. Be sure to let the cake bake thoroughly or it will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

Blueberry Crumble

March 11, 2013

Author: Aviva Kanoff

This recipe comes from No-Potato Passover, now available on Amazon.com

Ingredients:

Blueberry Filling:

4 cups fresh blueberries

¼ cup white sugar

(do not add sugar if blueberries are naturally very sweet)

juice of 1 lemon

Crust and Crumb Topping:

¾ cup white sugar

¼ cup brown sugar

1 tsp. baking powder

2 cups ground almonds

2 cups matzo cake meal

¼ tsp. salt

zest of 1 lemon

¼ cup (½ stick) unsalted butter or

margarine, cold and cut into cubes

1 egg

¼ cup toasted slivered almonds

Preparation:

1. Preheat oven to 375° and grease a 9×13-inch baking pan.

2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.

3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.

4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.

5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.

6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.