Shezifim Memulaim Recipes

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS

Steps:

• Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
• Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
• In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
• Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
• Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
• Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
• Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.

SHEZIFIM MEMULAIM

Steps:

• In skillet, saute onion in butter 5 minutes.
• Combine veal through raisins with 1 tsp salt and pepper, mixing with hands, and roll into 30-32 1-inch balls.
• Fill the cavity of each prune with a ball of stuffing and place in a baking dish.
• Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes.
• Bake 45 min at 350°F.

APPLE RAISIN QUICHE

Steps:

• Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer.
• Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers.
• Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.

BEED MAHSHI - EGYPTIAN DEVILED EGGS

Steps:

• Boil eggs hard.
• Let cool and cut in half, remove yolks.
• Finely chop shallot, gherkin and olives.
• Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives.
• Fill egg halves and serve.

CRANBERRY PUDDING CAKE:

Steps:

• HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
• COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
• SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
• BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
• Margo Oliver's Most Treasured Recipes.

UKRAINIAN DRIED FRUIT CANDY OVOCHEVI KONFETI

Steps:

• Grind all of the fruits and nuts in the food processor. Add the honey and mix thoroughly.
• Shape the mixture into small balls and roll the balls in the confectioners' sugar.
• Alternatively, line a pan 8 inches square with wax paper or parchment paper. Pack the fruit and nut mixture firmly into the pan to a depth of about 3/4 inch. Melt the chocolate over warm water, and cover the mixture with the melted chocolate. Let it harden, then cut the candy into 1-inch squares.

SPINACH SALAD WITH CHEESE, RAISINS AND WALNUTS(AZERBAIJAN)

Steps:

• In a large bowl, combine the olive oil with the lemon juice and vinegar if using. Add honey or any sweetener you like now, if desired.
• Add the spinach, cheese, walnuts and raisins and toss thoroughly. Season with salt and pepper to taste. (If you are using feta cheese, you don't have to add salt to the salad since feta cheese is salty enough). Serve right away. Enjoy!