Friends of the Lemonade Fund:Been out of touch but very busy! The Lemonade Fund,www.lemonadefund.org, has been helping Israeli women with breast cancer at an increased pace since our last update. The following are profiles of some of the women who have received grants:O., 37 years old, married with five children, ages 2-14, from the south. Recently diagnosed with breast cancer, O. had to take a leave of absence from her job as a kindergarten teacher while she undergoes chemotherapy. Her husband has had to take significant time off from his job to help care for O. and their children, and they are beginning to have trouble paying their bills. The Lemonade Fund was created to help families such as this; families that are hardworking and solvent, but who are pushed into financial crisis due to serious illness. It is our hope that our grants assist families with these temporary hardships while they recover physically, until they can get back on their feet.D., 30 years old, separated with two children, ages 2 and 7, from a city in the south. Her disease was diagnosed at an advanced stage and D. is getting chemotherapy to shrink her tumor prior to having surgery to remove it. After this she will need weeks of radiation treatments. Unfortunately, D. has no contact with her extended family and she gets little help from her former husband. She needs extra help and is now in severe financial distress. One of the things most important to D. is that she wants to be sure that her son, who recently started first grade, has enough clothing and books for school. The Lemonade Fund awarded D. a grant and we pray for her recovery.The Lemonade Fund is also now, thanks to amazing volunteers, supplying home-cooked meals to two single Mom’s in the Sharon area who are having chemotherapy.We are a simple charity. Money that comes in goes directly to women who have passed the application process. Apologies that we do not have fancy printed material or events, but know that the money that you donate goes straight to our recipients. Breast cancer in Israel is now striking 1 in 7 women. Please help us help these women.And best wishes for a healthy, meaningful Passover!Shari
photo by Romulo Yanes
Makes 8 to 10 servings
5 hrAlmonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.
- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled slightly
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
- Equipment: a 9-inch springform pan
- Garnish: julienned lemon zest
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
Make filling and bake cheesecake:
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
cooks’ note:Cheesecake can be made 2 days ahead and chilled, loosely covered.Shari MendesIsrael Breast Cancer Emergency Relief Fund (IBCERF)c/o ESRA10 Tsabarim StreetGan RashalP.O.Box 3132Herzliya 46104, ISRAEL972-9-950-8371email: email@example.com apply for assistance: Contact Anat at ESRA 09-950-8371to donate: https://lemonadefund.org/to-donate/website: http://www.lemonadefund.org/facebook page: https://www.facebook.com/lemonadefund
photo by Roland Bello
Makes about 20 latkes
Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.
- 1 medium onion
- 3 pound russet (baking) potatoes (about 6)
- 2 teaspoons fresh lemon juice
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- About 1 cup vegetable oil for frying
- Accompaniment: sour cream
- Equipment: a deep-fat thermometer
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
cooks’ note:Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).
Baked Buttermilk Doughnuts
(courtesy Health Magazine)
- Nonstick cooking spray
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk (1%)
- 2 large eggs
- 1/4 cup honey
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.
Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.
Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.
Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).
Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.