Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)
This is a great recipe for leftover shniztel. Prepare a salad with lettuce, tomatoes, cucumbers and whatever else you like to add in, such as peppers, carrots etc…then cut up the shnitzel into cubes (this is done using shniztel that has already been broiled, fried or baked. You can also use shniztel that comes ready made in the freezer section, just heat up as directed) and toss into the salad.
Any dressing can be used such as your favorite homemade or store bought one. I used the dressing from the cracker salad which is also posted on the site, dressing info below:
2 c old fashioned oats
1/2 c sliced almonds
1/4 c light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp oil
2 tbsp honey
1/2 tsp vanilla extract
3/4 c raisins
Set your oven to 350F. Mix everything together in a bowl except the almonds and raisins. Try to mix thoroughly and get most of the brown sugar clumps out. Line a cookie sheet with parchment paper. Spread the mix on the cookie sheet. Bake for 20-30 minutes until just past golden brown, stirring every 5 or 10 minutes to prevent burning. Toast the almonds separately and let them cool down. Mix the almonds, raisins, and granola together. Cool the granola in dry open air on the same cookie sheet to crisp up. Store in an airtight container.
Sprinkle on vanilla yogurt mixed with fresh strawberries.
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
JUST MIX ALL THE INGREDIENTS.
I prefer mixing the mango, tomatoes and avocado first.
And feel free to experiment! You can add a small jalapeno pepper, or a can of baked black beans, or more garlic if you want to.
I used lemon juice since I didn’t have a lime, about half of a large lemon, and it worked out wonderfully, since I like my salsa to be on the tangy side.
When this dish was served at a Shabbat meal several months ago, I was hesitant to have a taste since Zucchini was one of the ingredients. If it had been a kugel, then I would not have given it a second thought, but Zucchini cake? After my husband rolled his eyes I realized I was being childish and gave it a try. After that first bite, I had 2 slices!
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan! It is fluffy and moist with a hint of cinnamon.