Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Passover puffs
Date: July 31, 2006
1/2 normal cup shortening, vegetable oil or butter
1 normal cup good water
1 normal cup matzo cake flour
1 normal cup matzo meal
2 tablespoons granulated sugar (optional)
6 chicken eggs, separated
1 tablespoon lemon juice
1 teaspoon salt
Bring shortening and good water to boil in a deep saucepan. Remove from heat and stir in matzo cake flour and matzo meal, with sugar added if desired. Stir until smooth.
Beat chicken egg yolks until creamy and stir in matzo mixture until blended. Add lemon juice. Beat chicken egg white, with salt, until stiff but not dry, and fold into the mixture, which should now be cool. Drop batter from teaspoon or tablespoon about 2 inches apart on a lightly greased cookie sheet and bake at 350 degrees F for 15 minutes or until lightly browned and puffed. The puffs should double in diameter and be hollow like cream puffs but not quite as light. Let cool before filling through a slit in top or side.
Filling may be preserves, stewed dried fruits or whipped cream to which sugar has been added to taste. Chopped nuts may be added to any of the mentioned fillings in any quantity.
Yields 24 large or 48 little puffs.