Joans Chremslach Recipes

JOAN NATHAN'S MATZO CHREMSEL

Steps:

• In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.
• Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.
• Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.
• Serve warm, if possible, sprinkled with the granulated sugar or confectioners' sugar. If desired, chremsel may be reheated in a 350-degree oven just before serving.

JOAN NATHAN'S RUGELACH (CINNAMON, CHOCOLATE, OR APRICOT)

Steps:

• To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
• Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
• Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
• Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.

PASSOVER CHREMSLACH

Steps:

• 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
• 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
• 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
• Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.