Rhodesli Luncheon….Sunday, October 24, 2010

How absolutely fortunate we are to have the chance to be together and enjoy each others company!!!   We, Rhodeslis, whose parents, grandparents, or great grandparents hailed from the Island of Rhodes….. eventually landing in Southern California.   So many of those early immigrants settled and raised their families in the L.A. area, near 55th and Hoover, where our community synagogue, Ohel Avraham, was built.
The next generation moved to all parts north and south to raise their families, post WWII, and still we stayed connected, through familial and community ties.  We stayed connected even when we didn’t have a synagogue center, holding High Holiday services at the rented YMCA building on Santa Rosalia in Baldwin Hills. Eventually we built our Sephardic Hebrew Center near Slauson and La Cienega. Through all the years we gathered for picnics, social events, beach parties, always enjoying each others company and our shared history and heritage. Our social gatherings were legendary: Luaus, Mediterrean Nights, Fideo Rodeos…..what great memories we have!   Ultimately, we merged with our friends at Sephardic Temple Tifereth Israel on Wilshire Blvd in Westwood.   And as we share our traditions with the greater Sephardic and Jewish communities, we still enjoy those occasions when we gather together, Rhodeslis, to share that connection that is uniquely ours.  How very blesesd we are!!
Some photos and videos from our gathering.  Please pass this site around to those who may not receive Bendichas Manos yet.  All are invited to subscribe (free of charge!) and receive updates as they appear.   Stayed tunes this week for recipes of the goodies served at this luncheon!!!
A great time!  Sincere thanks to all who worked to plan and create this event and to all the cooks who lovingly prepared the lunch – Bendichas Manos!!!!

 

 

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Pastelles (Pastelicos)…..Savory Meat Pies (updated with “how to” video)

Pastelles (Pastelicos)

 
Savory Meat Pies

Beautiful to behold – a delectably delightful treat!  Something special to add to a Meze (appetizer), or as part of a special meal!
My boys grew up enjoying the treat of their grandmother’s pastelicos.  I remember my mom taking them out of the oven and onto the “Bancu” (countertop) to cool. My two sons, playing that day with their cousins of similar ages, stopped by the kitchen a dozen times that afternoon….walking out with a fresh and warm pastelico each time!!!!  As my mom recalls, “a grandmothers true joy!”, seeing them enjoying the labor of her heart and hands!!!!
Pastelicos are made from the same dough as burekas ( a great dough to use for an All-American pie, as well!!)
When baking with my mom, we make the “conduchu” (filling) first.
 
Ingredients for Meat Filling
 
2 onions, peeled and diced
2 lbs ground beef
5 tsp tomatoe sauce
a dash of cayenne pepper (or pepper flakes) and garlic powder
Salt & Pepper to taste
1/4 C rice
1 egg
1/2 C chopped parsley
Parboil rice. To do so, bring 3/4 C water to a boil.  Add 1/4 C rinsed rice.  Cook covered on stove approximately 10 minutes on low/simmer heat.  Rice should be only partially cooked.
Next, in a large skillet (or electric frying pan) saute diced onions, using 3 -4 Tblsp of oil.
Add 2 lbs of ground beef and brown.  Add tomato sauce and spices, Add parboiled rice, followed by chopped parsley.  Add 1/4 C of water to mixture.   Cover and cook on medium heat until all water is absorbed. Add egg to mixture to bind.  Should take approximately 35-40 minutes to cook.
While cooking, begin making dough.
Ingredients for Dough ( to make pastelicos and burekas)
3 C Ice water
2 1/2 C oil
1 tsp salt
10 – 12 C flour
Put ice in measuring cup and ice water to 3 cups.
Add  oil and salt.
Incorporate flour into dough as you add it.  (Ice cubes will melt and/or will “pop up” and you will remove as dough is mixed.)
Once dough is ready, prepare balls the size of an apricot for the “cup”, and a ball the size of a walnut for the “hat”.
Using your thumb, open the “cup”. Fill with a scoop of the meat mixture.  
Take a walnut sized ball and dip it in a bowl of sesame seeds, then flatten. Place on top of the filled “cup” (sesame seed side facing out).  Crimp close the edges.  Place in a cupcake tin. (helps pastelicos keep their shape). Brush with an egg wash (beat an egg with a few drops of water).
Place in oven at 350 degrees,
Keep on lower shelf until bottom begins to turn color (golden)….about 20-25 minutes.  {this will depend on your particular oven.  Check a few times first time to be sure}.
Move to top shelf until tops are a gold color.
Pastelicos are delicious right out of the oven! (after a few minutes of cooling).  They freeze well.  Pack in airtight freezer bags or boxes.   To enjoy from the freezer, defrost (or zap in the microwave) and reheat at 350 degrees in the oven.
Enjoy!!   Bendichas Manos!!!

Ashuplados!!!! Meringue Clouds…..

Meringue clouds…..a divine confection of the Gods!  A special occasion delicacy passed down by our grandmothers !

Growing up, we knew it was a very special occasion when Grandma made Ashuplados……meringue clouds!  Sweet….light as a feather, a light shell on the outside. Texture, sweetness……simply….divine!!!

They look beautiful on a sweet table, and delight young and more mature and sophisticated palettes alike!

These are one of my mom’s signature delicacies.  They were prepared this week for my young cousin’s  “Banyo di Novia”.  They are a superb Pesah treat, as well. Continue reading

Masa di Vino (Passover Wine Cookies)

Each holiday has it’s special flavors and textures.  One of the special treats we prepare for Pesah is “masa di vino”, a wine cookie with a delightful and unique  taste and texture.  They are easy to make and freeze well.  Give them a try!

Ingredients:

1 C oil

3/4 C sweet wine

3/4 C sugar

1 egg

2 C Passover cake meal

1 C chopped nuts (optional)

1/2 C Passover potato starch

Mix sugar, oil and wine well.  Add egg and dry ingredients.

Take walnut sized pieces of dough. Roll into a ball.  Place on a parchment lined cookie sheet.

Flatten by hand. With tines of a fork, press each cookie to produce a design.

Bake at 350 degrees for 30 minutes.

Enjoy!

Bendichas Manos!!!!

Moustachudos (nut confection)

In our home, we have always used a variety of nuts in baking……almonds and walnuts, in particular.  Moustachudos make a good Pesah dessert. The cloves give them a special “kick”.  These treats can be made in advance and freeze well.

Ingredients for Moustachudos:

1 1/2 C pecans or walnuts, coarsely ground

1 1/2 C almonds, coarsely ground

3/4 C sugar

1/2 tsp cinnamon

1/2 tsp ground cloves

1 egg

water – 1/2 eggshell full

Coarsely grind all nuts.

Add other ingredients including 1/2 eggshell filled with water.  (folks, that’s how it’s done!!)

Shape into triangle or ball shapes about 1″ in diameter.

Place on cookie sheet lined with parchment paper.  Bake for 5 or 10 minutes in a 400 degree oven until lightly brown.

Allow to cool and harden before removing from pan.  Sprinkle with confectioners’ (powered) sugar.

Marochinos (almond macaroons)

Marochinos are a favorite for Passover.  My mom has taught a class at our synagogue, and several people have adopted these as a special pareve (non-dairy) dessert that they now make throughout the year.  Make a batch and enjoy them!!

Ingredients:

2 C blanched almonds

1 C sugar

2 eggs…whites only

Grind blanched almonds to near a fine consistancy.  Mix in a bowl with sugar.

Beat egg whites until frothy and add almonds and sugar.  Mix until biscuit-dough consistency.  Using a tablespoon or metal scoop, drop 1″ apart on cookie sheet lined with parchment paper.  Bake for 10 minutes in a pre-heated 350 degree oven.

Allow to cool completely before handling. Will harden as they cool.

Re-Posting…..a Passover favorite!!!!Keftes di Prassa ( Passover leek patties)

We JUST celebrated Purim…..and walking into the market today, I was bombarded with Passover!!!!! Time to start planning our Seder meals, menus for the week…….while preparing delicacies for a Banyo di Novia, in between! Our cooking calendar is busy for the month ahead….all in preparation for happy and wonderful things!!!!

There are several foods that my mom prepares especially and only for Pesah.  Keftes di Prassa (leek patties) is one of those specialities.

In our family, these are vegetarian – others make them with ground meat. (these are one of my husband’s very favorite Sephardic treats!!) Continue reading