Monthly Archives: March 2017

Celery Root/Parsnip Latkes (Melissa Clark NYT)

1 pound celery root peeled and grated 1 pound parship peeled and grated 1 medium onion peeled and grated 1 1/4 cups matzo meal 1/4 cup chopped parsley 5 large eggs 1 T k salt 3/4 t  pepper Place three grated ingredients … Continue reading

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Prune (or Lekvar) Filling for Hamantaschen

3/4 cups oj 1/3 cup lemon juice a pound pitted prunes a cup dark raisins 1/3 cup sugar, plus more if needed 1/4 tea cinnamon 1/2 cup finely chopped walnuts (optional) Place oj, lemon juice, prunes, raisins, and sugar in … Continue reading

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Hamentashen Dough

2 1/2 cup flour 3 t baking powder 1 t salt 1/2 cup sugar 1/2 cup butter 1/2-3/4 cup OJ 1 egg Lemon glaze: 2 T sifted powdered sugar and 2 t lemon juice.  Add lemon juice to sugar to … Continue reading

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