Gleanings of Wheat

I got this one from the Jews for Jesus website too. Desserts!!! 5 egg whites 1 1/2 pounds confectioner's sugar 5 tablespoons matzah cake meal grated rind of one lemon 1 pound blanched almonds, finely ground Beat egg whites until stiff (but not dry); add sugar a little at a time until blended in. Fold in cake meal, lemon rind and ground almonds, being careful not to break down egg whites. Drop from a teaspoon onto a foil-lined cookie sheet, leaving one inch between drops. Bake for 15-18 minutes at 300° or until lightly browned on top and bottom. Let cool: peel off foil. Makes approximately 3-3 1/2 dozen macaroons. Passover 2009 Series Introduction Charoseth Fat-free Knaidlach Chicken Soup A Kosher Diet A Kosher Diet

As promised, here is the next installment in the Passover 2009 Series. Two recipes for the price of one today! Both come from the Jews for Jesus website . Roast Lamb for Passover Have butcher bone and roll a lamb shoulder or leg-figure on 1/2 to 3/4 pound boned and rolled lamb per person. You will need 2 cloves of garlic for every 1 pound of lamb. Slice garlic into thin slices: make holes with the point of a sharp knife in the fatty part of the lamb. Insert garlic slices into holes. Place meat thermometer in the center of the thickest part of the lamb. Roast at 325° on a rack in a shallow pan until meat thermometer reaches 175° (medium done) or 180° (well done)-about 35 - 40 minutes per pound. Slice thin. Carrot and Sweet Potato Tzimmes 4 pounds beef brisket or chuck roast 10 large carrots 10 medium white potatoes 6 medium sweet potatoes 2 teaspoons salt 1/4 cup brown sugar 1 medium onion, sliced thin 4 tablespoons matzah meal 4 tablespoons melted chicken fat or margarine cinnamon Scra...

I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus . 4 pounds chicken parts 3 1/4 quarts water 3 onions, peeled 2 cloves garlic 1 bay leaf 2 chicken bouillon cubes 1 1/4 tablespoons salt 2 carrots, peeled 1 tablespoon dried parsley 1 teaspoon dried dill Place chicken parts, onions and water in an 8-quart pot. Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary. Add remaining ingredients EXCEPT dried dill and parsley: cover and simmer for 1-2 more hours. (If desired, soup can be strained at this point.) Add dill and parsley and cook for 15 minutes more. Refrigerate overnight. Skim off fat before reheating next day. Serve with knaidlach (recipe following) Makes approximately 10 servings. Passover 2009 Series Introduction Charoseth Fat-free Knaidlach

I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus . 1/3 cup club soda 1/2 teaspoon salt 1/3 cup matzah meal 2 eggs, separated 1/3 cup matzah meal 1 tablespoon dried parsley Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings. Passover 2009 Series Introduction Charoseth

As promised , I'll be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus . 2 tart apples 1/2 cup walnuts 1/4 teaspoon cinnamon 1 teaspoon honey 1 tablespoon sweet Passover wine Core apples (it is not necessary to peel them). Chop apples and walnuts together in food processor blender or by hand until finely chopped (the size of grape nuts) With a wooden spoon, stir in the cinnamon, honey and wine until well blended. Will serve 10-12 people. Serving is 1 teaspoon to 1 tablespoon per person on piece of matzah.

I love the story of Passover, the foreshadowing of Christ's final redemptive work, the Father's mercy - I love it all. Truth be told I'm a fan of a lot of the OT festivals. I don't necessarily observe them, but I try to at least reflect upon them as they're taking place. I think it is a shame that so many Christians avoid/ are ignorant of the rich history of the Old Testament. So, in honor of Passover I'm going to be posting a series of recipes that would comprise a typical Jewish Sedar (Passover meal) as well as anything I think might help us reflect upon Christ's redemptive work during this time. I don't do Lent, I do Passover. ;) Dates to keep in mind Passover: Thursday, the 9th of April and will continue for 7 days until Wednesday, the 15th of April. Resurrection Sunday: Sunday, April 12, 2009

I typically make these for Purim - the Jewish holiday that recounts the book of Esther - but I've been in the mood for them for a bit now so I took the recipe I posted here and substituted the orange juice and apricots for apple juice and diced apples. I also sprinkled some cinnamon on them. VERY yummy.

I love Passover, I've never been Jewish but I have an insane fixation with the Old Testament festivals, and Passover is my favorite. I love the tradition of recounting God's faithfulness in His delivering the Israelites from Egypt, I love that Jews are called to see that deliverance as their own, to embrace it, to identify themselves with a helpless people who needed to be rescued by the Lord all those years ago. But most of all I love how it points not just backward to Egypt, but forward to the Cross of Calvary. The Passover is full of rich imagery; the spotless lamb sacrificed, the blood that covers the Israelites as Christ's blood covers our own sins. Even the second of three pieces of matzoh, unleavened bread that is pierced to keep it from rising just as Christ was pierced to ensure He was dead, the second piece is broken, wrapped in a cloth, and then hidden to be brought out later. Just in case you're wondering what some traditional recipes from a Sedar might loo...

These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's Hat or Hamen's Pockets or Hamen's ears in Hebrew. The 3 cornered shape refers to the shape of Hamen's hat. You'll see 3 different fillings traditionally: poppy seed, apricot and prune. These will keep 1 week in an airtight container. They also freeze well. Notes below. Photo from Diana's Desserts . Filling: 2 cups finely chopped dried apricots 1 1/3 cups orange juice 2/3 cup honey 1/2 orange, zest grated Dough: 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup cold unsalted butter 2/3 cup sugar 1 egg 1 egg white 1/2 orange, zest grated Equipment: 2 1/2 to 3-inch round cookie cutter To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool. To make the Dough: Combine the flour...

I made this for the first time last May and since then it has become a family favorite. Topping off at around 1 hour 15 minutes (prep time included) it is a slightly longer meal to prepare compared to much of what I cook, but I tell you what it is well worth the wait. I usually skip the blender step (because I don't have a blender, I really should buy one) and it still turns out yummy. Also, be sure to cook this at a low heat, the meat tends to toughen up at higher heats and you don't want that. 2 lb. chicken pieces 2 green peppers 4 tomatoes 3 cloves garlic 1/3 cup cooking oil 1 cup dry white wine black pepper, marjoram salt small bunch of parsley Wash the chicken pieces and dry them well. Rub the salt and black pepper on surface. Clean and slice up the green pepper without the veins and seeds. Boil tomatoes in water for 30 seconds. In ice water peel them. Cut garlic into thin slices. Chop parsley. In a large pan heat oil. Put in chicken pieces and brown well on all s...