Great Feasts of the Bible

[Warlady]

Please feel free to add your own recipes

<BLOCKQUOTE><font size="1" face="Verdana, Helvetica, sans-serif">quote:</font><HR>Matzo Ball Soup


6 cups low sodium chicken stock, preferably homemade
1 carrot, peeled and sliced
1 rib celery, sliced
1/2 onion, peeled and chopped
1/4 cup fresh chopped parsley
1 cup matzo meal
1/4 cup chicken stock
4 eggs, separated
1/4 cup rendered chicken fat or kosher for passover vegetable oil
Salt and pepper
In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.

In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.


Yield: 2 to 4 servings
Prep Time: 35 minutes
Cook Time: 1 hour



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[Warlady]

Nabokova Paskha

This dish is so rich that all but the most hardy (or gluttonous) are unable to eat more than a few spoonfuls.

3 pounds unsalted farmer cheese
1 pound sweet butter
1 vanilla bean
3 cups sugar
8 egg yolks
1/2 pint heavy cream

Put cheese through a sieve twice. Cream butter until white (preferably with an electric mixer). Cut up vanilla very fine and mix with sugar. Beat egg yolks well and add sugar, beating until almost white. Combine egg yolk mixture and butter and beat until smooth and well blended. Add butter-egg mixture to the cheese and beat with a wooden spoon. Whip cream and add it gently to the mixture, turning from bottom to top slowly to fold in the cream. Wrap paskha in cheesecloth (damp gauze may be used) and place it in a paskha from or a clean terra cotta flower pot with a hole in the bottom. Close cheesecloth or gauze over the top of the paskha and place either a wooden square of paskha form or a weight on top (a small, heavy casserole or two or three cans will do). Leave in the refrigerator on a plate for one day so that the liquid can drain off the paskha. Before serving, remove the paskha from the refrigerator, remove the weight, unwrap the cheesecloth ends, place a large round platter over the top, and quickly invert the paskha onto the platter. Remove cheesecloth.

Yield: Makes 1 paskha. Serves 15-20.

[Warlady]

Kulich

2 envelopes dry yeast
1/2 cup warm water
2 cups milk
2 1/2 cups sugar
About 8-10 cups flour
12 egg yolks
1/2 pound plus 4 tablespoons butter, melted
1 cup chopped candied fruit
1 cup sultana raisins
1/3 cup chopped blanched almonds
1 tablespoon rum
2 vanilla beans, finely minced
Peel of 1 lemon, grated
Pinch salt
Dissolve yeast in 1/2 cup warm water. Let it rest for 15 minutes. Scald the milk. Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream. If it is too thick add an extra 1/2 cup milk. Allow mixture to cool slightly and add yeast. Beat egg yolks with remaining suagr until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Gradually beat in the remaining flour. The dough will be soft, elastic, and should not stick to hands. Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes. Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel. After the dough has risen, place in greased and floured kulich tins or coffee cans. (Greased tins may be lined with greased brown paper.) Be sure not to fill the tin or can more than 1/3 full. Allow the kulich to rise another 30-45 minutes. Bake for about 1-1 1/2 hours at 250 to 300 degrees until puffed and golden.

Yield: Makes 3 to 5 kulichs, depending on the size of the tins.

[Warlady]

Marinated Leg of Lamb

This dish requires some advance planning, but it is well worth it.
1 5-pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms

Marinade for lamb:
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt

Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours.

The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.

Marinated plums:
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

Yield: Approximately 6 servings.

[**DONOTDELETE**]

How about, deviled eggs??????? Or Angel food cake!!!!!!
Where do you find feasts in the bible... I know the recipes aren't listed in there. images/icons/wink.gif

[Warlady]

There is a running special on food tv network. They go to the Holy Land and get the recipes from the locals.