THE POPOVERS OF OUR AFFLICTION
My mom's recipe. Delicious when warm. Will keep for days in a zip-lock bag. You can double/triple up the recipe to make lots for company.
2/3 cup water
1/3 cup oil1 tbsp. sugar1 tsp. salt
1 cup matza meal
3 eggs
Bring oil/water/sugar/salt to a boil in a pot on the stove. Remove and add matza, stirring thoroughly. Let mixture cool. Preheat oven to 375 F.
Once the mixture has cooled, add one egg at a time, stirring through until thickened.
Spoon directly onto cookie sheet or put 1-2 tbsp. per bagel in a muffin pan. Bake at 375 degrees F for 45 minutes. They are done when nice and brown, and they should be hollow and airy inside.
Suggestion: Serve warm with a teaspoon of strawberry jam inside the popovers.
THE SPONGE CAKE OF OUR AFFLICTION
NB - Gluten-free and can be made year-'round. A recipe handed to my mother by our family friend, Lou Orch, who suffered from celiac disease before gluten-free anything was a thing.
Preheat oven to 350 F.
Small bowl for frothing the egg whiltes
Larger bowl for yolks and cake mixture (you will be folding the whites into this bowl)
10-inch tube spring-form
Small bowl for frothing the egg whiltes
Larger bowl for yolks and cake mixture (you will be folding the whites into this bowl)
10-inch tube spring-form
7 eggs
1.5 cups sugar, sifted
1.5 tsp. grated lemon (or orange) rind
1.5 tbs. lemon (or orange) juice
3/4 cup potato starch
dash of salt (not more than 1/8 of a tsp)
1.5 cups sugar, sifted
1.5 tsp. grated lemon (or orange) rind
1.5 tbs. lemon (or orange) juice
3/4 cup potato starch
dash of salt (not more than 1/8 of a tsp)
1. Separate six of the eggs. Beat the whites with a dash of salt until frothy and nearly stiff. It should make a nice peak.
2. Beat the yolks plus the 7th egg until frothy and creamy yellow. Gradually add sugar, juice and rind. Then gradually add the potato starch and be sure to froth it through the mixture.
3. Fold the whites into the mixture gently.
4. Place in ungreased 10-inch tube pan. Bake in a moderate oven (350 degrees F) about 55 minutes or until cake springs back when touched gently with fingers. Invert pan IMMEDIATELY and cool thoroughly before removing cake.
