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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