Ingredients:
2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/4 chopped toashted pecans or walnuts(optional)
Preheat oven to 300°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
Thursday, September 23, 2010
Sweet Potato-Stuffed Kreplach
Makes about 24 kreplach
Filling:
•1 lb. sweet potatoes
•1 large onion, sliced
•1 tablespoon olive oil
•2 tablespoons butter
•Salt and pepper to taste
•1 1/2 teaspoons ground coriander
Dough:
•2 cups flour
•2 eggs, beaten
•2 tablespoons water
•1 beaten egg for sealing kreplach
Make the filling:
Microwave potatoes until tender.
While sweet potatoes are cooking, heat oil in a medium skillet over a medium-low flame. Add onions and cook, stirring regularly, until they are lightly golden, about 12 minutes. Remove from heat.
When potatoes are cool, peel them. Place them in a medium mixing bowl and mash them with a hand masher. Add onions, butter, salt, pepper and coriander and mix well. Set aside. (Or cover and refrigerate if making ahead.)
Make the dough:
Place flour on a large wooden board or in a large mixing bowl. Make a well in the flour and add beaten eggs and water. Gradually work the flour into the liquid, using first a fork and then your hands, until it is fully combined. Place the dough on a floured surface and knead until it is smooth and elastic, at least 5 minutes.
Divide the dough into 2 portions. Roll each out into a square no more than 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into 2 1/2-inch squares. Roll each square out a bit thinner before filling it.
Make the kreplach:
Set out a small bowl filled with one beaten egg. Place one teaspoon of filling in the center of a dough square. Dab your finger in the egg and then around the inner edges of the dough. Fold the dough over to form a triangle. Pinch dampened edges together and seal by pressing along edges with fork tines. Repeat with remaining kreplach. You will have some filling left over. (Kreplach can be frozen uncooked.)
Drop kreplach in a large pot of boiling salted water. Cook, stirring occasionally, until tender, between 20-25 minutes. Remove from pot, drain, and garnish with chopped chives or float in soup.
Filling:
•1 lb. sweet potatoes
•1 large onion, sliced
•1 tablespoon olive oil
•2 tablespoons butter
•Salt and pepper to taste
•1 1/2 teaspoons ground coriander
Dough:
•2 cups flour
•2 eggs, beaten
•2 tablespoons water
•1 beaten egg for sealing kreplach
Make the filling:
Microwave potatoes until tender.
While sweet potatoes are cooking, heat oil in a medium skillet over a medium-low flame. Add onions and cook, stirring regularly, until they are lightly golden, about 12 minutes. Remove from heat.
When potatoes are cool, peel them. Place them in a medium mixing bowl and mash them with a hand masher. Add onions, butter, salt, pepper and coriander and mix well. Set aside. (Or cover and refrigerate if making ahead.)
Make the dough:
Place flour on a large wooden board or in a large mixing bowl. Make a well in the flour and add beaten eggs and water. Gradually work the flour into the liquid, using first a fork and then your hands, until it is fully combined. Place the dough on a floured surface and knead until it is smooth and elastic, at least 5 minutes.
Divide the dough into 2 portions. Roll each out into a square no more than 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into 2 1/2-inch squares. Roll each square out a bit thinner before filling it.
Make the kreplach:
Set out a small bowl filled with one beaten egg. Place one teaspoon of filling in the center of a dough square. Dab your finger in the egg and then around the inner edges of the dough. Fold the dough over to form a triangle. Pinch dampened edges together and seal by pressing along edges with fork tines. Repeat with remaining kreplach. You will have some filling left over. (Kreplach can be frozen uncooked.)
Drop kreplach in a large pot of boiling salted water. Cook, stirring occasionally, until tender, between 20-25 minutes. Remove from pot, drain, and garnish with chopped chives or float in soup.
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