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Chanukkah Chocolate Mousse
INGREDIENTS:
4 ounces chocolate (milk, semi-sweet or sweet)
4 eggs, separated
1 cup margarine
whipped topping
METHOD:
Melt chocolate in microwave. Add egg yolks and margarine.
Mixing with fork, cook over low heat until thick or cook in double boiler over rapidly boiling water,
stirring until mixture becomes thick.
Set aside to cool.
Beat egg whites until stiff. Fold into chocolate mixture.
Put into serving dishes and refrigerate.
Top with whipped cream and serve.
Recipe by
Submitted by Victoria Shanti (25), Las Vegas, USA
Chanukah Doughnuts (Sufganiot)
INGREDIENTS:
2 1/2 c. flour
1 tsp. vanilla
2 c. hot milk
1 lemon or orange rind
2 pkg. dry yeast
1/2 c. butter
1/4 c. lukewarm milk
Jam for filling
6 egg yolks
Oil for frying
2/3 c. sugar
Icing sugar
METHOD:
Sift one cup of flour into the hot milk and beat until smooth, then allow to cool.
Dissolve the yeast in the lukewarm milk, add to the flour mixture, and set aside for about half an hour.
Mix the egg yolks and sugar with the vanilla and rind, and add to the dough.
Add the remaining flour and the butter and knead. Allow to rise until double in bulk (about 45 minutes).
Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds.
Put a teaspoon of jam in the center of one round, and cover it with another round.
Press the edges together and allow to rise again in a warm place.
Fry in hot oil, drain, and dust with icing sugar.
Recipe by
Submitted by Victoria Shanti (25), Las Vegas, USA
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