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wrote in message >...
> I have been using almost the same recipes and am bored with them.
> Please
> send me your favorite, especially for kugel and dessert. TIA and direct
> mail OK.
> Best wishes and ESSEN! Ellen

Mascarpone Cheesecake (with rhubarb glaze and chocolate covered
strawberries)
CRUST:
No stick spray
1 1/4 cup matzah meal
4 tablespoons melted butter
4 tablespoons white sugar
Mix crumbs, butter and sugar and press onto bottom of 8 or 9 inch
springform pan. Bake at 325F for 10 minutes. Remove from oven.
Maintain oven temperature.
FILLING:
2 (8 oz) packages of cream cheese (room termperature)
2 (8 oz) containers of mascarpone (room termperature)
2 tablespoons flour (use matza cake flour or just omit it)
6 large eggs
1 cup white sugar
1 1/2 tablespoons vanilla
1 tablespoon lemon juice
2 teaspoons lemon zest (yellow part of lemon peel)
Pinch of salt
Beat cream cheese and sugar until smooth. Add mascarpone and beat
until smooth [mix in flour] Beat in eggs one at a time. Add lemon
juice and zest, vanilla and salt. Pour over crust and bake (about) one
hour. Top of the cake may crack a little. Stir sour cream until
smooth; spread over cake. Refrigerate cake overnight.
GLAZE:
4 cups fresh rhubarb (frozen's OK, I think)
8 strawberries, hulled (for color?)
3/4 cup sugar
2/3 cup plus 3 tablespoons water
(you may not need all or any of the water with frozen rhubarb.)
2 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch (or equivalent potato starch?) Oh the
hellwithit!!! Use the cornstarch and keep your mouth shut . . who's to
know already?
Combine rhubarb, strawberries, sugar, 2/3 cup of water and lemon juice
in large sauce pan. Bring to boil, stirring until sugar dissolves.
Reduce heat and simmer until rhubarb is tender, about 9 minutes.
Remove from heat; let cool 10 minutes. Pour mixture through strainer
set over 4 cup measuring cup, pressing on solids to extract 1 1/2 cups
liquid. Return the 1 1/2 cups liquid to same pan; bring to simmer over
medium heat. Whisk cornstarch and 3 tablespoons cold water to blend in
small bowl; add to liquid in saucepan. Whisk continuously until
mixture thickens, about 6 minutes. Pour into small bowl and chill
until cold, about 2 hours. Spread glaze over cheesecale. Refrigerate
at least 4 hours and up to 1 day.
GARNISH:
6 oz. bittersweet chocolate, chopped
12 large, perfect strawberries
Line baking sheet with parchment or waxed paper. Stir chocolate in top
of double boiler over simmering water until chocolate is melted.
Remove chocolate from over water. Holding by the stem, dip each
strawberry about half way into melted chocolate. Gently shake off
excess chocolate; place on baking sheet. Chill until chocolate is set
(about 30 minutes up to 6 hours) Place strawberries around edge of
cake and serve. (I'd keep the strawberries separate while I
transported the cake and put each strawberry on to individual cake
slices as served.)

Apple Cherry Crisp

1 lemon, squeezed into 8 cups cold water
4 pounds big Granny Smith apples (about6)
1 cup sugar 1 teaspoon cinnamon
1 tablespoon cornstarch 1 1/2 cups dried cherries
3 tablespoons unsalted butter, cut into quarters
(for Pareve use unsalted stick margarine)

Crumbs
1 cup matzah meal (90 grams)
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup walnuts, chopped medium-fine
5 tablespoons unsalted butter, melted

1. Preheat the oven to 400 degrees with a rack in the middle position.

2. Peel, core and dice the apples into 1/4" pieces. (Mine were 1/8 "
thick and postage stamp sized) Drop into the lemon-water as you go, to
keep the apples from turning brown. Drain the apples well. Mix in the
sugar, cinnamon, cornstarch, and cherries.
3. Turn the apples into a greased 8x10" pan. Dot with the butter.
Cover with foil. Make 3 slits in the foil, place in the oven and. bake
for 1 hour.

4. Meanwhile, make the crumbs by mixing the flours, sugars and nuts in
a small bowl. Add the butter, and stir with a fork to until the
mixture is moistened. Press the mixture with your fingers into chunks.
5. The crumbs can be sprinkled on the apples when they are cooked, or
the apples can be made ahead (up to 2 days), reheated until warm, and
then the crumbs can be
sprinkled on and baked. In either case, sprinkle the crumbs on and
bake at 400 degrees 10-20 minutes, until the crumbs are nicely
browned. Let cool to warm
before serving.

Lynn from Fargo