INGREDIENTS

INSTRUCTIONS

From: LeiG@aol.com  Date: Mon, 22 Jul 1996 14:51:55 +0300 (IDT) From:
Kosher Cookery  Classic & Contemporary by Francis R, AvRutick (1991)
Poppy seeds (mohn) are used in many desserts and pastries
traditionally served on Purim. These candies are easy to prepare.  I
found this on rec.food.recipes, too. Is anyone familiar with this
cookbook? This seems to be an unusual recipe, so I thought the book
might yield some more goodies which someone might post. (There  appears
to be a mistake in the author's name, though.)  It may not be the time
of year for Purim recipes, but it seems to me  this could be nice for
Rosh Hashana, thanks to the honey.  Wash the mohn (poppy seeds) several
times and drain overnight in a  cheesecloth bag or in a cloth-lined
sieve. In a saucepan, combine the  honey, sugar, and ginger. Cook over
low heat until the sugar is  dissolved. Remove from the heat. Stir in
the mohn and chopped nuts.  Return to the heat and bring to a slow
boil, stirring constantly to  prevent the honey from scorching. Cook
for about 10-13 minutes, until  a drop of the mixture forms a small
ball when dropped into cold  water. Spread the mixture on a wet pastry
board or baking sheet. With  the back of a spoon moistened with cold
water, flatten to the desired  thickness, about 1/4 inch. When slightly
cool and hardened, cut into  diamond shapes. When cooled completely,
use a spatula to lift the  candies off the board.  Hope this helps the
cause.  Lei  JEWISH-FOOD digest 270  From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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