Product Description
Over 100 Jewish recipes for macaroons, Passover meals, and other family get-togethers. Amazing flavor for Kosher living.
Sample Recipe: Almond Macaroon and Raspberry Ganache Tart
For CrustMatzo cake meal
1 cup whole almonds (about 5 ounce), toasted
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract
For Filling
1 (12 ounce) package frozen unsweetened raspberries, thawed, juices reserved
3 tablespoons seedless raspberry preserves1/4 cup (1/2 stick) unsalted margarine
8 ounces bittersweet chocolate, chopped1 tablespoon honey
2 1/2 pint baskets (about) fresh raspberries
Crust: Preheat oven to 350 degrees F. Line a 9−inch tart pan with removable bottom with heavy−dutyfoil, pressing foil into scalloped sides of pan. Grease foil and dust with matzo cake meal.
Finely grind almonds, sugar , cinnamon and salt in processor.
Add half of beaten egg (about 1 1/2tablespoons; reserve remaining egg for another use) and extract and blend until dough holds together.Using moistened fingertips, press dough over bottom and up sides of prepared pan. Bake crust 10 minutes.
Wrap fingertips with paper towels and gently, but quickly, press puffed crust to original shape.Continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust to originalshape. Cool crust completely (crust will crisp as it cools). Turn crust out of pan and carefully peel offfoil. Return crust to pan.
Filling: Brush bottom of crust with 1 tablespoon preserves.
Melt margarine in heavy medium saucepan over medium−low heat. Add chocolate and whisk untilmelted and smooth. Remove pan from heat; whisk in 2/3 cup raspberry puree and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 hours.
Brush filling with 1 tablespoon preserves. Arrange enough berries, side by side, atop filling to covercompletely, pressing berries lightly into preserves to anchor. If desired, stir remaining 1 tablespoonpreserves in small saucepan over low heat until melted. Brush tops of berries with warm preserves toglaze. Refrigerate tart uncovered up to 8 hours before serving.
Tart can be prepared 3 days ahead before decorated with fresh raspberries. Cover and keeprefrigerated.
Sample Recipe: Almond Macaroon and Raspberry Ganache Tart
For CrustMatzo cake meal
1 cup whole almonds (about 5 ounce), toasted
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract
For Filling
1 (12 ounce) package frozen unsweetened raspberries, thawed, juices reserved
3 tablespoons seedless raspberry preserves1/4 cup (1/2 stick) unsalted margarine
8 ounces bittersweet chocolate, chopped1 tablespoon honey
2 1/2 pint baskets (about) fresh raspberries
Crust: Preheat oven to 350 degrees F. Line a 9−inch tart pan with removable bottom with heavy−dutyfoil, pressing foil into scalloped sides of pan. Grease foil and dust with matzo cake meal.
Finely grind almonds, sugar , cinnamon and salt in processor.
Add half of beaten egg (about 1 1/2tablespoons; reserve remaining egg for another use) and extract and blend until dough holds together.Using moistened fingertips, press dough over bottom and up sides of prepared pan. Bake crust 10 minutes.
Wrap fingertips with paper towels and gently, but quickly, press puffed crust to original shape.Continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust to originalshape. Cool crust completely (crust will crisp as it cools). Turn crust out of pan and carefully peel offfoil. Return crust to pan.
Filling: Brush bottom of crust with 1 tablespoon preserves.
Melt margarine in heavy medium saucepan over medium−low heat. Add chocolate and whisk untilmelted and smooth. Remove pan from heat; whisk in 2/3 cup raspberry puree and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 hours.
Brush filling with 1 tablespoon preserves. Arrange enough berries, side by side, atop filling to covercompletely, pressing berries lightly into preserves to anchor. If desired, stir remaining 1 tablespoonpreserves in small saucepan over low heat until melted. Brush tops of berries with warm preserves toglaze. Refrigerate tart uncovered up to 8 hours before serving.
Tart can be prepared 3 days ahead before decorated with fresh raspberries. Cover and keeprefrigerated.
