| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Honey-use a good; tasty brand |
| 3 1/2 |
|
Glasses Matzo Farfel; ( I use about 4 cups) |
| 1 |
|
Glass; (or more) chopped hazelnuts (filberts ) |
|
|
Ginger; (Perhaps 1/4 oz) |
| 1/4 |
c |
Water |
INSTRUCTIONS
Boil honey, add farfel gradually, ginger to taste, then nuts (save some see
below). Brown on a big light (watch it like a hawk so it doesn't burn.) Add
a little water. Brown. (It takes a while, not instant) Put on a wet board
spread and cover with nuts and ginger. Cut into diamond shapes and place on
a dish. (You can layer this on the dish by sprinkling more nuts on top and
covering with wax paper, putting nuts on the wax paper, etc. I don't think
plastic wrap would do it. Anyway it's harder to pick off the sticky candy)
Notes: Most of this is in my mother's words. The parentheses are my
additions. The longer you cook this the harder it gets and the more
fillings it is capable of pulling of your teeth out as you eat it, but the
better it holds the diamond shape. I usually go for it fairly soft and
shapeless, as I have bad teeth . I make this for the extended family and my
100 year old Aunt Jeanette, always most particular, complains of the poor
quality of the shapes, but the good taste. This is a confection no one is
neutral about, either they love it or can't stand it. Timings are imprecise
as with tayglach, which this resembles, as honeys vary in water content
etc.
Posted to JEWISH-FOOD digest V97 #312 by "W. Baker" <wbaker@panix.com> on
Nov 29, 1997
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