Friday, April 29, 2011

Passover Mandel Brød (Jewish Biscotti)

~ 2 cups sugar                                                        }
~ 1 cup salted butter or Earth Balance Margarine } CREAM THESE TOGETHER
~ 1 1/2 teaspoon sea salt                                        }

~ 6 eggs, add one at a time to above mixture

~ 2 3/4 cups Arnel's Originals GF All Purpose Flour 
~ 1 cup potato starch
~ 1 1/2 teaspoons xanthan gum 

 • Mix well and add the following:

~ 1 cup GF chocolate chips
~ 1 cup walnuts

• Refrigerate over night.
• Form two rectangular mounds and place each mound on a greased cookie sheet
• Sprinkle with cinnamon and sugar

• Bake for 40 minutes in a 350º oven

• Remove from oven and carefully slice into pieces, 1 inch thick.
• Separate the pieces so that air circulates around each piece.
• Place mondel brød back in the oven for another 20 minutes, or until each piece is firm and crispy
• Cool and store in an air tight container

Gluten Free Potato Kugel (Claudia's recipe)

1/2 cup oil
8 medium raw potatoes
2 medium onions quartered
1 Tablespoon sea salt
1 teaspoon ground pepper
2 1/2 Tablespoons sugar
5 large eggs, beaten

Pour oil in a large 9 x 13" pan.
Peel potatoes and place in cold water
Finely chop onions
Puree' potatoes and add to the chopped onions
Add salt, pepper, sugar and eggs
Put pan in oven with just the oil, and when it begins to sizzle, remove from oven and pour the oil in the potato mixture. Stir and pour the whole potato mixture back into the oiled pan.
Bake uncovered for an hour in 425º

Mock Chopped Liver Pate' (vegetarian) Ilene's recipe

In a blender, put
6 hard boiled eggs
1 can of LeSueur Peas, drained
1 large saute'd onion
1 cup walnuts (keep a bit chunky)
sea salt to taste

Blend and refrigerate. Serve cold. Can be kept for up to a week.

Gluten Free MATZO Balls (for 8 people)

1/4 cup almond meal
1/4 cup instant potato flakes (GF of course, and the kind that makes mashed potatoes)
1 Tablespoon of potato starch
1 Tablespoon golden flax meal
2 eggs
1/4 teaspoon sea salt
1 Tablespoon Earth Balance Margarine (
or coconut oil with a pinch of salt)
2 Tablespoons club soda

Mix all ingredients together and refrigerate for at least an hour. Bring a pot of salty water to a boil and drop spoonfuls of matzo ball mixture in the water, one at a time. Boil for 30 to 40 minutes. Carefully scoop out cooked matzo balls and either set aside for later or refigerate for a later time. Place one matzo ball in each soup bowl and pour hot soup into the bowl.