Passover begins at sundown on Monday, but it’s not like you need a holiday to enjoy food from the Jewish menu of flavors.
There are many great cookbooks on the market. I’ve recently been enjoying “The New Jewish Table” by
One recipe I look forward to baking is the Morrisson Street Sour Cake with streusel topping.
“My mother clipped [her recipe] out of the newspaper in the early ’70s,” Ellen writes in the book about growing up in Washington D.C. “She became famous for her coffee cake – all of Morrisson Street was abuzz about it in our Chevy Chase neighborhood.”
The recipe can double or even triple, “but if you’re making it with kids, prepare extra streusel topping because it seems to disappear before it even hits the cake,” she says.
More kumquat pie
“I also attended the festival … and went home with a recipe for the pie,” Deborah says. “I have made it twice to rave reviews, and since having bought a slice at the festival I can compare mine to theirs and it is delish.”
She found many of her favorites -- or close facsimiles to them – by going online.
“One I can't find was a recipe printed by the Trib when I was still married, so it was before 1995,” Luanne writes.
The recipe was for Kashmir Chicken and called for grilled chicken thighs, cumin, raisins and, just before it is all put together, blanched spinach.
She also wants to make a side dish made by the University Restaurant in Tampa during the 1970s and 1980s. The squash and/or egg casserole arrived when you ordered a meal at dinnertime.
“Can you see if [someone from] the Scagglione family might know what I am referring to and be willing to share the recipe?”