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Chremslich with Raisins and Pignoli Nuts

 

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Chremslich with Raisins and Pignoli Nuts
 

 

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Recipe

Chremslich with Raisins and Pignoli Nuts

Times

  • Ready Time : 0 min

Servings

10-12 Servings

Ingredients

  • 3 large eggs, separated
  • pinch of salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh orange or lemon peel
  • 1/4 cup sugar
  • 3/4 cup matzo meal
  • vegetable oil for frying
  • 1 pound honey (approximately)
  • 1/2 cup raisins
  • 1/3 cup pignoli nuts

Directions

Beat the egg yolks, salt and 1 tablespoon vegetable oil together. Stir in the citrus peel and set aside. In a separate bowl beat the egg whites and sugar until they are glossy and stand in stiff peaks. Fold into the yolk mixture. Fold in the matzo meal. Let stand for 30 minutes. With wet hands, shape a walnut size ball of dough into a round about 1/2” thick. Heat some vegetable oil in a skillet over medium heat. Fry the rounds on both sides for 1-2 minutes or until golden brown. Place in a saucepan. Pour honey over the cooked rounds. Add the raisins and pignoli nuts. Cook over low heat for 5-6 minutes. May be served at this point but they are better if they stand for several hours or 1-2 days and reheated. May add more honey as tastes dictate.

About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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