Apr 18, 2014

The Perfect Lemon Meringue pie


The perfect Lemon Meringue Pie
Lemon Meringue Pie with Coconut "Macaroon" Crust

Henry's favorite pie in the world is Lemon Meringue, and over the years I have tried several recipes, but last night, for his birthday (in passover) I believe that I located the definitive recipe. Well, for me at least. What I like about this one is that it is not cloyingly sweet, and the meringue, as well as the filling is deeply lemony.

The recipe is a mash-up of a coconut crust fruit dessert, and the Lemon Meringue pie recipe by Evan Kleiman, food editor for KCRW, the radio station I listen to when I am in LA.

It is a little more complicated than some recipes that I have tried, because it is made with Italian Meringue.

Italian meringue is made by beating egg whites until they reach soft fluffy peaks, then slowly streaming in sugar syrup (boiling sugar) and beating the mixture until it is thick and glossy. In comparison, basic meringue, also known as a French meringue, is made by beating granulated sugar into egg whites until the mixture reaches soft peaks. The hot sugar syrup used to make Italian meringue essentially cooks the egg whites as it is incorporated. This means that you don’t need to cook or bake the meringue before using it. It also means that the meringue is going to be a lot more stable and much less likely to deflate or weep than a simple meringue is. 


The recipe calls for cream of tartar, which you may or may not use on passover, but according to my rabbi, any OU (kosher) cream of tartar is kosher for passover. You can consult your own rabbi if you don't want to trust mine. 


Passover Coconut Crust:

2 cups unsweetened dried coconut
1/2 cup sugar
2 egg whites
1 Tbsp. vanilla extract. 

Preheat oven to 350° .
Mix ingredients together in a bowl.
Lightly oil a pie pan, or a fluted tart pan with a removable bottom, and pack the coconut mixture evenly, being sure to bring it all the way up the sides.
Bake the  crust for 20 minutes or so until the crust is beginning to brown.
Set the crust aside to cool completely before you add the hot filling.

Leave the oven on, you will need it in a few minutes again to brown the meringue.


Meringue
5 egg whites room temperature
¼ teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 teaspoon lemon juice



To Make Meringue
Use a small heavy saucepan to make the sugar syrup. 

Put the sugar, water and lemon juice in the pan.  Do not stir.  Cover the pan and bring the mixture to a boil.  Remove the cover when the sugar is completely melted and the mixture is at a lively boil.  Put your candy thermometer in the mixture.  The syrup will be ready to pour into the soft peak egg whites (see below) when it is at soft boil stage or a tiny bit above, 235 – 241°.  I tend to go to the higher temperature or even 242°

Meanwhile, put the room temperature egg whites in the bowl of your mixer and at low speed let the egg whites beat until they are foamy.  Add the cream of tartar.  Turn the mixer up to medium speed and continue to beat until they are at soft peaks.

When the sugar syrup is ready (a soft boil on candy thermometer), turn on the mixer to medium again.  Slowly pour the sugar syrup into the egg whites.  Try to focus the stream in between the beater and the side of the bowl.  When all the sugar syrup is poured into the whites turn the mixer to high and let the whites beat until the mixture froths up into thick, glossy, very stiff peak clouds.


Filling
1 cup sugar
4 teaspoons potato starch
1 cup lemon juice
5 egg yolks
2 whole eggs


To Make Filling
Whisk sugar and potato starch together in a medium saucepan.  You want the dry ingredients combined with no lumps. Don’t get crazy about it, but no big lumps.  Add lemon juice and whisk until blended with sugar – potato starch mixture.  Add yolks and eggs.  Whisk well.


Place over medium heat and alternately whisk and stir with heat resistant spatula being sure to sweep the bottom of the pan with the spatula.  First the mixture will thin out and it seems that it will never thicken, then as the mixture heats up it will begin to bubble around the edges and thicken quickly.  Keep whisking/stirring so you don’t get scrambled eggs.  When the mixture is obviously thickened and has come to a boil remove it from the heat and pour into your prepared crust.

As soon as the filling is in the pie crust turn your attention to the meringue.  If it has been sitting for a couple of minutes then beat it again.  In order to avoid weeping you need to seal the filling completely with meringue.  I start with the edge, using a thin pastry spatula or dinner knife to spread meringue so that it covers the seam where the crust meets the filling.  Once that is done you can spoon the rest of the meringue on the pie and go to town making big pillowy swirls and peaks.  The more swirls and peaks, the more browning you’ll have.

Once you’re done playing with the meringue pop it in the oven for 15 minutes or until the meringue is set and browned to your liking.  Let it cool then refrigerate until ready to serve.

Roasted Cauliflower and Mushroom Casserole, great for Passover or anytime

 After a couple of days of Passover I start to get pretty sick of meat, don't you? Here is an idea for a hearty baked main dish that makes a delicious light Passover supper or weekend lunch. I am happy with this served it with a green salad and some Passover Popovers, but your crowd might like it even more on the side of some roasted or baked salmon (hot or cold). Mix some chopped fresh dill into sour cream for a delicious and easy "sauce" for the salmon.
 
Ingredients
  • 1 head of cauliflower, cored and cut into florets
  • 1 lb. button mushrooms, chopped
  • 1 large onion, finely chopped
  • 2 sprigs fresh thyme, leaves only, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ Tbl. olive oil
  • 1 tsp. sea salt
  • 2 large eggs
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup sour cream or Greek yogurt
  • ⅓ cup Parmesan cheese, grated
Instructions
  1. Preheat oven to 425 degrees. Coat a medium baking dish with olive oil and reserve.
  2. Spread cauliflower florets in a single layer on a large rimmed baking sheet; drizzle with 1 Tbl. oil olive and sprinkle with sea salt. Roast in oven for 30 minutes or until golden brown, turning once.
  3. Meanwhile, in a large skillet over medium heat sauté the mushrooms in ½ Tbl. olive oil and a couple of pinches of salt. Stir every minute or so until mushrooms have released all their liquid. Add onion and thyme cook for another 4 – 5 minutes until translucent. Stir in garlic, cook for another minute and remove from the heat.
  4. When the cauliflower has caramelized add to the skillet.
  5. In a large bowl combine eggs, cheddar cheese, and sour cream. Add cauliflower mushroom mixture, stir until well combined. Pour into prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
  6. Reduce oven temp. to 350 degrees. Bake casserole for 30 minutes covered, then remove foil and bake for another 10 minutes, until lightly browned around edges.

Apr 7, 2014

Gefilteria's Passover Gefilte fish and Carrot Citrus Horseradish


Grow and Behold is carrying Gefilteria's passover gefilte fish is made from sustainably sourced whitefish, pike, salmon and steelhead trout. The whitefish and pike are from the Great Lakes and are best choice fish options according to the Sustainable Seafood Guide from the Monterey Bay Aquarium. The trout rates highly, too. The salmon sourcing varies depending on the season, but they "strive for the best Pacific or Canadian salmon available." If you don't want to make my homemade version  you can do the next best (or better if time is getting short). I am going to make their Carrot Horseradish, just as soon as I dig the horseradish root up from the herb garden!



The Gefilteria's Carrot Citrus Horseradish at home

Yields about 24 oz. - Perfect for a 24 oz. loaf of Gefilteria gefilte fish
1 lb. carrots, washed, peeled, and trimmed
1/2 lb. horseradish root, washed, peeled, and trimmed
1/2 cup sugar
1/2 cup kosher for Passover white vinegar
1 cup water
3 1/2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon salt

1) Place carrots in a saucepan and fill with enough water to cover them. Boil carrots until lightly cooked but not mushy (about 5 minutes, although times vary depending on thickness of carrots), drain and set aside.
2) In a separate saucepan, combine water with the sugar and vinegar. Heat until mixture arrives at a slow boil, stirring until sugar is dissolved. Remove from heat and set aside.
3) Place horseradish root in food processor with cooked carrots, lemon juice, lemon zest, and salt. Pulse processor, pouring vinegar solution into the processor gradually, making sure to stir ingredients between pulses. You do not want the mixture to be soupy, so add liquid only until the carrot-horseradish mix is fully coated, shiny and moist. Be careful not to put your face too close to the processor while taking the top off. It will be intense!
4) Place horseradish in a sealed container. Add more vinegar solution if mixture looks dry. Let it sit in the refrigerator for at least 24 hours before eating.

Apr 3, 2014

Sangria Haroset Style- My recipe in this month's Bitayavon! And our favorite Charoset Recipe



This is one of those recipes that came out of a semi-disaster. One Pesach "someone" got the idea to try a selection of some of the wonderful kosher wines that are plentifully available for Passover.
We had a crowd of college-age kids for second seder that year, so rather than waste the ones that, let's say, weren't all that great, I thought it would be fun to turn it into Sangria, and to tell the absolute truth, I was happy to dilute the alcohol level too.

This is the kind of recipe that begs for improvisation:

  • If your wine is not sweet enough, boil equal parts of sugar and water together, let cool, and use this simple syrup to adjust the sweetness.
  • You can change the brandy to Slivovitz, or anything in that category that works pesach-wise.
  • I liked the idea of the apple juice and the apple slices just to carry over the taste of Charoset, and the pomegranates, well, because they are Pomegranates...but ANY fruit juice will be delicious, pick the level of "symbolic" that works.
  • Feel free to add blueberries...blackberries....


Sangria Haroset Style

2 bottles red wine*
1 cup kosher for passover brandy (Kedem) or Slivovitz
1 cup apple juice
1 cup pomegranate juice
Simple Syrup to taste (about 3/4 cup for dry wine)
Apple Slices
Grapes cut in half
Pomegranate seeds

Mix all ingredients together and refrigerate, airtight for at least 24 hours.

Basic, Ashkenazic Charoset (Haroset) Ingredients:
Charoset Pyramid (Haroset) with Playmobil workers

This is the most basic Charoset in the world. It is the one your grandmother made, and probably her grandmother too.
Making it has always been a big family effort as we make about triple this amount, and we chop it by hand (k'ton-ton style) in a wooden bowl with a half-moon chopper, except for when we are REALLY late on seder prep when we throw it all into the food processor, and lament that its not the same (experience), but agree that it still tastes good. You can gussy it up all you want, throw in chopped dates, orange juice or grape juice instead of wine, use almonds instead of or also.

The most fun thing is to mold it into a pyramid, and decorate it with playmobil or lego people as we have been doing since around 1988.
  • 5 mixed apples, peeled, cored, in chunks
  • 1 cup walnuts 
  • 1/2 cup sugar
  • 1 cup red wine
  • 2 teaspoons cinnamon

Preparation:

In a chopping bowl with a chopper, start to chop apples until pieces are about 1/2 inch. Add walnuts and continue to chop until it is well blended, and.. like mortar.
Add the sugar, wine and cinnamon (and any fancy accoutrements). Taste. Add more sugar or cinnamon if you like, the sweetness will depend on the apples you use.


Feb 24, 2014

Leftover Brisket "Carnitas"


It sounds very "ladies' magazine" to write up a recipe that sounds like one of those "Cook one meal, stretch it for the whole week" articles, but making the most of the time and money we spend on food is, as we say, a "no-brainer". I continue to update my rather comprehensive post on the topic, and here is something that is almost too good and too easy! (Spending a lot of time in California these days has me addicted to avocado slices on sandwiches.) Grab that container of leftovers you stashed in the freezer and

Leftover Brisket "Carnitas" BBQ

  • slider or hamburger buns, homemade or purchased
  • leftover brisket
  • (chipotle in adobo, liquid smoke or smoked paprika optional)
  • purchased or homemade bbq sauce
  • guacamole or avocado slices
  • sliced pickles

Chop up leftover brisket and put into a skillet with enough BBQ sauce to coat it well. If you want it very smoky and/or spicy, add chipotle or smoked paprika to taste. Heat while shredding the meat into strings by pulling it apart with 2 large forks. Heat well.

Toast buns, top with brisket, guacamole and pickles.
Easy Dinner!






Feb 16, 2014

Turkey Meatballs Moroccan Style


These delicious meatballs in a tangy, spicy vegetable stew are easy, healthy, and easy to make. You can make them with ground beef or turkey or chicken. They are even better the next day, after the flavors really develop. Serve with couscous and the carrot salad featured in my Middle Eastern Menu and repeated below. This recipe serves 3-4, but it multiplies easily and is great for a crowd.

Moroccan Meatball Stew

For the Meatball Mixture:
1 lb. ground Turkey or Beef
1 small onion minced
1/4 cup chopped fresh parsley or cilantro
1 egg
1/3 cup panko or bread crumbs
1 tsp. cumin
1 tsp smoked paprika
1 tsp ground allspice
1/2 tsp salt
1/4 tsp. cayenne or Aleppo pepper

Heat oven to broil.
Line a baking sheet with parchment paper or foil, pour on about a tablespoon of oil.
In a medium bowl mix above ingredients, kneading with your hands or a fork until well blended. Using about 1 Tbls. of mixture, form into meatballs. Put the meatballs onto the baking sheet, rolling slightly in the oil. Broil, turning once or twice until slightly brown, about 15 minutes.
(If you prefer, you can brown the meatballs in a frying pan in a bit of olive oil).

Remove the meatballs to a plate. Reserve.

For the Sauce
2 Tbsp olive oil
3 carrots chopped
2 medium onions chopped
3 cloves garlic chopped
1 (35 oz) can diced Marzano Tomatoes with juice
1/2 cup chopped parsley
1 tsp cumin
1 tsp smoked paprika
salt and cayenne or Aleppo pepper to taste ( I like about 1 tsp of each)
2 Tbsp lemon juice
1 tsp ground cinnamon

Heat oil in a frying pan or skillet, add onions, carrots, and garlic, and cook, stirring until onions are lightly brown and carrots soften. Add tomatoes, parsley, lemon juice, and spices. Simmer uncovered, stirring often about 15 minutes.

Return Meatballs to skillet and cook, partiallly covered until sauce is thickened and meatballs are cooked through, about 20 minutes. (Alternatively, you can put the meatballs and the sauce into a baking dish, cover, and bake at 350 for half an hour.)

Serve hot with cooked whole wheat couscous or Israeli couscous.
Make the couscous according to package directions. Add in any or all of the following:
1/4 cup dried cranberries or cut up dried apricots,
chopped parsley,
cut up green beans,
nuts, olives, or whatever you like

MORROCCAN CARROT SALAD 
 4-5 large Carrots
half a cup of pitted black olives
a handful of fresh chives, scallions, mint, parsley as desired coarsly chopped
1 lemon
3 Tbs. good olive oil
cumin, salt and pepper to taste

Wash and grate 4-5 large carrots into a mixing bowl.  Mix in slivered black olives, and chives or cilantro.
Wash lemon, and grate the yellow part of the rind into the salad. Then squeeze the juice into the mixture. (Did you know that if you microwave a lemon for about 20 seconds, it makes it easier to juice? Ditto, roll it on the counter with the palm of your hand). Add in the olive oil, and about 1/2 tsp cumin (more if you love cumin) and salt and pepper.
  • You can also add in grated radish for a spicier touch
  • sprinkle in a teaspoon or so of honey or agave syrup and some raisins if you like a sweeter version
  • mix in a can of chick peas, rinsed if you suddenly have extra guests

Chocolate Olive Oil Cake- Divine Decadence Gluten-Free and Non Dairy


Faithful followers (love you guys!) of this blog saw (and lots of you made) the Meyer Lemon Olive Oil cake I posted a couple of weeks ago, and since then, I have been experimenting with other cakes with olive oil. I'm not going to lie to you, I am a huge fan of butter. And most non-dairy cakes really miss in the taste, and moistness department when there is no buttery richness. But olive oil adds a wonderful taste, and cakes made with it get better and better with age (by age I mean the next day, as none of these cakes have made it beyond that point). Don't use the strongest extra-virgin olive oil for this, it will have too strong a taste, but if that is the only kind you have on hand, use 1/2 cup olive oil and 1/4 cup vegetable oil.

This delicious cake comes from Nigella Lawson, I added my own glaze, and served it for Valentine's Day. You can make this with almond flour (ground almonds) or with regular flour if you can't or don't want to use nuts. Keep the almond flour version in your back pocket for passover-- coming up sooner than you think!

You can make this in a regular cake pan if you are brave, but a springform makes the un-molding less un-nerving. Make it with the glaze, or just dust with confectioner's sugar before serving. Raspberries and Strawberries on the side are perfection.

Nigella's Chocolate Olive Oil Cake 


  •  cup regular olive oil (plus more for greasing)
  • 6 tablespoons good-quality unsweetened cocoa (sifted)
  • ½ cup boiling water
  • 2 teaspoons best vanilla extract
  • 1 ½ cups almond meal (or 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 1 cup superfine sugar
  • 3 large eggs
  • Method

    1. Preheat your oven to 325ºF. Grease a 9 inch springform tin with a little oil and line the base with baking parchment.
    2. Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
    3. In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
    4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until light and creamy 
    5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly add in the ground almond (or flour) mixture.
    6. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
    7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or enjoy while still warm. 

    CHOCOLATE GLAZE
  • 4 oz. bittersweet chocolate
  • 1/3 cup soy creamer (or cream)
  • 1/4 cup light karo syrup
  • 2 tsp. Vanilla Extract.
  • Mix well, pour and spread over cake

Feb 14, 2014

Valentine Cocktail with a French Kiss

Valentine's Day calls for something a bit special, a bit red, and a bit French.

This cocktail is like a sophisticated Cosmo, with a French Kiss. If you have something exotic on your bar, like the Rhubarb Bitters I have you, can certainly add a dash.
  • .75 oz Dubonnet Rouge
  • 1 oz Vodka
  • .75 oz Triple sec
  • 2 oz Cranberry juice
  • Splash lime juice
Add all ingredients to a shaker,  and fill with ice. Shake it up, and strain into cocktail glasses. Garnish with a wedge of lime.



Feb 8, 2014

Ski House Cuisine? Steaming, hearty, and classic Chicken Pot Pie




Ski weekends call for some advance planning, and a stock of good ideas for hearty, easy to prepare dinners that don't call for too many exotic ingredients or complicated equipment. A rotisserie chicken is a quick shortcut, or just quickly stir fry a couple of boneless chicken breasts or thighs before you start. All you need for a complete meal is a beautiful green salad.
Any souffle dish, ovenproof bowl, pyrex bowl, will do for the container. I have even seen them baked in Mason Jars!

This recipe makes 4 big individual pies, which serve 4, or if made in a rectangular baking dish, it will serve up to 6. Its easy to expand this recipe. You can personalize it as you like, you can make a mexican-ish version adding corn, green chilies, and some chili powder or adobo to the sauce. etc.



  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 stick Earth Balance, margarine, or butter
  • 3-4 Tbsp. ice water

  • Filling: 
  • about 3 cups cooked, diced chicken
  • olive oil
  • 1/2 pound quartered mushrooms
  • 1 large leek, sliced in 1/4 inch slices
  • 3 carrots in fat slices
  • 3 cloves chopped garlic
  • 1/2 cup frozen baby peas
  • salt and pepper to taste

  • 2 cups chopped onion
  • 1/3 cup Wondra or flour
  • 4 cups chicken soup or stock
  • 1/4 cup dry sherry
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbs. fresh thyme leaves
  • one egg, beaten with a tsp of water (to brush on pastry)
  • Make the crust:
  • Put the flour and salt in a food processor and pulse to blend. Add the Earth Balance and pulse until pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tbs. ice water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more (add 1 Tbs. more water if the mixture is too dry).

    Turn the crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together (two or three smears should do it). 
    Divide the dough into four equal pieces. Form into flattened balls, wrap well and refrigerate for an hour.
    Make filling
    Heat about 2 Tbsp oil in a frying pan, cook garlic, leeks and carrots for about 2 minutes. Add the mushrooms. Cook about 2 minutes more, adding salt and pepper to taste. Mix with peas and cooked chicken, and divide into four 2 cup ramekins, or put it all into a 2 quart rectangular baking pan.

    Heat 2 Tbs. oil and cook the onions until translucent, sprinkle with Wondra or flour, and cook for 3 minutes. Slowly add the chicken broth, and sherry. Cook, stirring, until the mixture thickens to the consistency of a smooth sauce, about 4 minutes. Stir in the thyme and parsley.
    Pour sauce over the chicken and vegetables, mix gently but well. Adjust seasoning.
    Assemble crust:
    Let the dough discs soften slightly at room temperature, and between sheets of parchment, roll out into circles big enough to cover the ramekins. (Roll into a rectangle if using a rectangular pan). Carefully place the pastry over the top of the ramekin, and seal it tightly, moistening with a drop of water, sealing the crust over the container.
    At this point you can wrap in plastic, and refrigerate for a day or even freeze.
    Before baking, brush the pies with egg wash, and pierce the dough with a sharp knife in any pattern you like.
    Bake
    Position rack in the center of the oven and heat to 425°F. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 before serving.
    If making ahead:
    The dough for the crust can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator overnight or at room temperature for about 1 hour before rolling.
    The filling can be prepared , cooled and refrigerated for up to 8 hours.
    The pot pies can be assembled and refrigerated, covered, for up to 1 day before baking and serving.



Feb 5, 2014

Margarita Hamentashen- not just a gimmick




Margarita Hamentaschen
Margarita Hamentaschen

At our synagogue in Westport, Purim celebrations always featured our friend Larry, who, surreptitiously in the kitchen, whips ups blender after blender of Margaritas for the grown-ups, who enjoy them out of the same paper cups the kiddies get juice. So I guess you could say, the kids get juice while the adults get juiced. 

When Joy of Kosher invited bloggers to submit inventive Hamentaschen recipes, those margaritas came to mind. But these are not just a gimmick, they are really good! 

I have written before about Hamentaschen, a rather poetic post I really like, so try those, or try these. These are really fun and delicious!

If like many of us, you have the problem of your hamentaschen coming open in the oven, this blog, that I really like has a technique that you might want to try.


Pastry
1. Make a batch of your favorite Cream-Cheese Pastry, or use this one from Epicurious which works well, adding grated zest of a large lime. Divide and roll to ¼” between sheets of Parchment. Chill well.

Filling:

1 large egg
3/4 cup sugar
2 tablespoons melted butter or margarine
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup grated coconut
1 cup toasted, chopped macadamia nuts

lime zest for garnish

Mix all ingredients and chill at least 2 hours.

Lime Glaze:
Mix ¼ cup confectioners sugar with 2 Tablespoons lime juice and grated zest of a large lime.

Assembly:

Working quickly, one sheet of dough at a time, cut circles, brush with Lime Glaze, center a scant teaspoonful of the filling, and pinch closed on three corners being sure they are well sealed. Brush again with Lime Glaze. 


Place on a silpat-lined cookie sheets. Refrigerate for at least 15 minutes to firm up. (or freeze, well wrapped to bake later). Bake in preheated 350 oven 20 minutes until golden on the edges. Cool on wire racks.

Here are some fun and bubbly cocktails I invented for another Purim Issue of Joy of Kosher