Text 32642, 120 rader
Skriven 2009-12-26 07:17:00 av Dave Drum (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Hfcs
================
-=> NANCY BACKUS wrote to DALE SHIPP <=-

 NB>> Is HFCS Kosher?  I thought that the Kosher for Passover Cokes
 NB>> were the ones that had real sugar in them instead of the HFCS?

 DS> I believe that it is Kosher, but not Kosher for Passover.  The later
 DS> because it is based on a grain.  I've been told that flour is not
 DS> Kosher for Passover.

 NB> That can't be right, about the flour, since Matzoh is made from flour,
 NB> just unleavened.  It's the leavening that isn't allowed at Passover, so
 NB> I'm guessing, now that I'm thinking a little more, that the problem at
 NB> Passover with HFCS would be the fermentation that it goes through to
 NB> cause the HF part of it.  So maybe it would otherwise be Kosher, other
 NB> things being equal... ;)

Nah, it's because it's made from corn and the Ashkenazim (eastern European)
consider it the same as Chametz. It's actually kitniyot but can be hard to
distinguish from Chametz - so they eschew both. Sephardim (Spanish, southern
European, African) go along more-or-less in the interests of harmony.

See my post to Dale Shipp on what Rabbi Cohen told me about it.

There is also a good treatment by Rabbi Shraga Simmons here:
http://tinyurl.com/kosh-pass

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kosher For Passover Cheesecake
 Categories: Desserts, Cheesecakes, Nuts, Chocolate
      Yield: 9 Servings
 
MMMMM---------------------------CRUST-------------------------------
      8 tb Lightly salted butter
      2    Chocolate macaroons; finely
           - ground (Kosher for Pesach)
           - crumbs

MMMMM-------------------------FILLING-------------------------------
    1/4 c  Sugar
      2 lb Cream cheese; room temp
  1 1/2 c  Sugar
  1 1/2 tb Fresh lemon juice
        pn Salt
      4 lg Eggs; room temp
    1/2 c  Brazil nuts; chopped

MMMMM---------------------SOUR CREAM GLAZE--------------------------
      2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla extract
           A little grated lemon zest
      2 tb Brazil nuts; chopped

  SPECIAL EQUIPMENT: This uses a 10" spring-form pan

  Crust:
  Melt butter and combine with crumbs and sugar in food
  processor or with a fork until blended. Press small
  amounts of mix all the way up sides of an ungreased
  spring-form and then press the remaining crumbs over
  bottom of spring-form.

  Filling:
  In mixer; whip cream cheese on high speed for 5 minutes.
  Add sugar and beat for 2 min. more. Add lemon juice
  and salt and blend together thoroughly. Add the eggs,
  one at a time, keeping the mixer on the lowest speed
  (just until each egg has been incorporated into batter.
  Fold in Brazil nuts with a spatula.
  
  IF USING FOOD PROCESSOR:
  Put sugar in first. Cut each 8 oz. block of cream
  cheese into eight 1" cubes and add the first 8 cubes
  to bowl. Process using on-off pulse about 25 times and
  then add rest of cream cheese gradually, until mixture
  is smooth and creamy. When it looks perfect, blend
  non-stop for 20 seconds more and then blend in lemon
  juice and salt for 10 seconds. Crack eggs in a bowl,
  break them up slightly with a fork, and then add them
  to batter in processor bowl, and fold them lightly
  into batter with rubber spatula preventing them from
  sinking to bottom. Cut the eggs in batter by using
  on-off pulse 10 times. Scrape down sides with spatula
  and pulse on-off 5 times more. Fold in nuts with a
  rubber spatula.

  Pour batter into crust and bake at 350øF for 55 minutes.
  Let cool for 10 minutes before you glaze.

  Topping:
  Combine evenly and smoothly over top of baked filling,
  sprinkle nuts around border, grate lemon zest into the
  center as decoration, and return to 350 degree oven
  for 10 minutes. Remove from oven and immediately place
  in refrigerator to cool to prevent cracks from forming
  in cake.

  HINT: Most cheesecakes can be kosher for Passover if
  you replace whatever crumbs are call for in crust with
  nuts or kosher cookie crumbs.

  Formatted by Elaine Radis; 3/92
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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