CORSICAN CHEESECAKE (FIADONE)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons — grated zest only
6 lg Eggs — separated
2/3 c Sugar
2 ts Vanilla extract
2 lb Whole-milk ricotta
Unsalted butter
Flour for pan
Confectioners’ sugar
Fresh fruit — garnish

1. Heat oven to 325′F. Blanch lemon zest in boiling
water briefly and plunge into cold water; drain well.
Beat egg yolks, sugar and vanilla extract in bowl of
electric mixer at high speed until thick and
lemon-colored, about 3 minutes.

2. Cream ricotta cheese in food processor fitted with
metal blade until smooth. Gradually incorporate
ricotta and lemon zest into egg yolk mixture, beating
on low speed. Beat until smooth.

3. Beat egg whites in bowl of an electric mixer at top
speed until stiff but not dry. By hand, whisk 1/3 of
egg whites into cheese mixture and combine thoroughly.
Gently fold in remaining egg whites with rubber
spatula. Do not overmix, but be sure that mixture is
well blended and no streaks of white remain.

4. Pour batter into buttered and floured 9-inch
springform pan. Place pan in center of oven; bake
until cheesecake is a deep golden brown, pulls away
from sides of pan, and a toothpick inserted in center
comes out clean, about 1 hour and 30 minutes. Transfer
to a rack to cool.

5. Once cooled, cover cheesecake with plastic wrap;
refrigerate. (The cake can be made 1 day in advance.)
To serve, release sides of springform pan, leaving
cheesecake on pan base. Sprinkle top with
confectioners’ sugar and garnish with fresh fruit.
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Ashkenazic Jews are very well acquainted with two kinds of Passover specialties—matzoh meal pancakes called chremslach and fried matzoh with eggs called matzoh brei. Sephardic Jews make similar dishes on Passover. The main difference between the Sephardic and the Ashkenazic dishes is that Sephardim serve their matzoh meal pancakes and their fried matzoh with Arrope, a raisin syrup, or with honey and sprinkled with walnuts. Here are the Sephardic variations of these two Yiddish-Jewish favorites.
Bumuelos de Masa
(Matzoh Meal Pancakes)

Preparation Time: 30 minutes
Yield: makes 15-16 bumuelos

* 3 large eggs
* 1/4 teaspoon salt
* 1 cup cold water
* 1 cup matzoh meal
* Sunflower oil for frying
* Arrope or honey
* Finely chopped walnuts

1. In a deep mixing bowl, beat the eggs well. Add the salt and cold water, whisking well and thoroughly.

2. Mix in the matzoh meal. The batter should be like a thin pancake batter.

3. Pour 1/4 inch of oil into a 12-inch skillet. Heat over medium-high heat.

4. Pour 1/4 cup batter into the skillet. It will spread into a little pancake. Repeat until you have four or five pancakes frying. Regulate the heat, adjusting it to prevent burning as the bumuelos cook. Fry 3-4 minutes on each side and drain the bumuelos on paper towels. Serve with arrope or honey poured over the pancakes and sprinkle with chopped walnuts.

Serving Suggestions:
Bumuelos de masa make a delicious breakfast with coffee, fresh fruit, and thick yogurt served on the side.

Masa Tiganitas

Yield: 4-6 servings

* 4 tablespoons olive oil
* Whole milk to soak matzoh
* 4 large eggs
* 1/4 cup yogurt
* Sunflower oil for sauteing
* Arrope or honey
* Finely chopped walnuts

This Sephardic variation of matzoh brei is much richer and creamier than the Ashkenazic dish. The method is also totally different. Masa tiganitas is a little like French toast made out of matzoh.

Place whole matzoh into a wide deep mixing bowl or a square baking pan that can accomodate them all without breaking them. Pour the milk over them to cover. Soak the matzot in the milk until they soften enough so that they can be cut, but are not so soft that they will disintegrate.

While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt.

When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate.

Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch. Heat the oil over medium-high heat until it is sizzling but not smoking.

Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying. Fry the tiganitas until golden brown on both sides. Keep the tiganitas warm in a 250 degrees oven until all are ready. Apportion the tiganitas onto serving plates. Serve with arrope or honey poured over the tiganitas and sprinkle with chopped walnuts.
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Title: Meurav Yerushalmi (Mixed meat, Jerusalem style)
Categories: Meats, Israeli
Yield: 1 serving

—————MEAT——————–
; Use only fresh meat
; Hebrew names given in []
Spleen; [Tchol]
Turkey’s eggs (meat)
; [Beitzey hodu]
Livers; [Kaved]
Egg yolks (meat); [Helmonim]
Hearts; [Levavot]
Beef kidneys; [Klayot bakar]
Chicken breasts; [Hazze off]
Calf’s hearts; [Lev egel]
Flank steak; [Steak ayn]

———-SPICES———-
Turmeric; [Kurkum]
Cardamom; [Hel]
Cloves; [Tziporen]
Curry powder
Black pepper
Ground coriander; [Cusbara]
Sumac
Garlic
Baharat; a spice mixture
Cumin
Salt

——-ADDITIONAL STUFFING————–
Amba (mango chutney)
; NOT the sweet type!
Fried onion
Dill cucumbers
Pickled hot peppers
Radish slices

——-PUT IT ALL IN…——————
1 Pita bread

1) Use only fresh meat, not frozen. Internal parts may be of chicken,
turkey or beef, unless noted. The more variation, the better.

2) Leave the meat unrefrigerated for at least an hour. Let it reach
room temperature.

3) Use a very very hot griddle, preheated and oiled.

4) Grill meat and spices, stirring from time to time. Lower the heat
as needed to cook the meat thoroughly, rising it again periodically
to char it.

5) When the meat is done, fill the pita bread with meat, amba
(chutney) and additions abundantly. The pita should be really
stuffed.
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Spanish Gypsy Stew
Ingredients
* 1 Cup Chickpeas — soaked overnight
* 2 Pounds Pork — cubed
* 10 Cups Water
* 2 Medium Potatoes — peeled and cubed
* 2 Medium Bay Leaf
* 1 Medium Onion — finely chopped
* 3 Cloves Garlic — finely chopped
* 1/3 Cup Olive Oil
* 1 Small Winter Squash — peeled and cubed
* 1 Cup Green Beans
* 1 Bunch Swiss Chard Leaves — chopped
* 1/2 Cup Bread Crumbs
* 1 Ounce Almonds
* 1/4 Teaspoon Saffron
* Salt And Pepper — to taste
* 1 Tablespoon Red Wine Vinegar

Directions Place soaked beans, pork and water in pan. Bring to boil and simmer for 1 hour. Add potatoes and bay leaves and cook for another 30 minutes. Fry onion and garlic in oil until golden. Add onion mixture and squash to the stew. Simmer for 15 minutes. Then add remaining vegetables and simmer for 15 minutes. Grind almonds and mix with bread crumbs. Then add to stew along with saffron. Season with salt and pepper and simmer for 5 minutes. Stir in vinegar and serve. Serves 8
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