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Maggie’ s Citrus Jam with Pancakes

I am serving you two recipes in one. Starting with a jam recipe followed by a pancake recipe.

Maggie’ s Citrus Jam

I grew up in Central Europe in early 90’s but I was influenced by the much older values of women who lived more than 50 years ago. Back in the first half of 20th century, a good mother and housewife knew how to make preserves, compotes and pickled vegetables. I think there is still good reason to make jams at home even if you do not have your own garden and therefore free fruits. You know the ratio of sugar in your jam and also the quality of fruits you use. I made this jam with kavannah (the intention) that Hashem should make only good marriages and help people fix all their problems. And especially that He should help all women be good mothers and wives.

Jam Recipe:

5 kg oranges
2 big grapefruits
2 yellow apples
1600 g sugar
1 nutmeg (shredded)
50 g pectin powder

Peel oranges and grapefruits and cut into small pieces. Shred apples (apples are a natural source of pectin so in case you cannot find pectin powder you need to use more apples). Put the fruit into a big pot and start cooking. You may need to cook half the amount of fruit at a time. Mix pectin powder with 5 table spoons of sugar and add it to the boiling fruit, mix well and boil for at least one minute. You can use the utensil for mashed potatoes to squeeze out more juice in order to have enough liquid for preserve consistency. Add remaining sugar and nutmeg, stir well and cook for 5 minutes.

Prepare clean jars – I used 16 jars of different sizes. The best is to save jars from anything you buy and then you have enough for whatever you make. Fill one jar at a time up to the top with boiling preserve. Sterilize the jar lids in a pot of boiling water and remove them with clean tweezers before you close the full jar. Wipe the edges of the jar and close tightly with the lid. Turn the jar upside down till it cools of.

Jam made this way can be stored in a dark room for a very long time (years!).

PS: Maggie was a nick name given to me by my roommates Sarah and Navah when I was in seminary. I love nutmeg and I literally eat it just as salt served with tequila and lemon but I do not drink tequila and I do not chew lemon either. I simply cannot have enough nutmeg and I cannot stay away from it if it is in my house.

 

Pancakes

I like best, my grandma’s pancakes. I remember very clearly I was watching her how she was making them and one day, I think I was twelve or thirteen I asked her permission to do it by myself under her supervision. And it was the very fist time I burnt my hand and since then I started to build up some heat resistance, and little by little I believe I turned my hands to stainless steel material.  – But don’t try this at home!  Whenever I get burned now after 16 years of “baking” my hands, I am not in pain any more.

In my family we eat pancakes with home made jam. We shape it in the roll or fold it into a triangle. And by the way, in the Czech Republic we do not have pancake syrup. We have maple syrup and different types of fruit syrups that we drink diluted with water. But I have never seen pancake syrup before I got to Florida. Sometimes we also ate pancakes with cream cheese and shredded yellow cheese and vegetable salad on the side. It is actually possible because you do not put any sugar inside this dough.

You can make these panckaes with soy milk to keep them parve (non-dairy). One Passover holiday during chol ha moed (the intermediate days)  I was craving chametz (leavened foods) and I tried to make pancakes from matza meal. It was a disaster. It was just ripping, did not hold shape… grrrr. At the end I threw the whole thing into a pan and baked it in the oven as a cake.

I thought I had brilliant idea when I decided to use a mixing container that came with the mixer. I only use it as measuring cup or for beating egg whites. I thought that I was a genius. But if you want to keep your kitchen clean and your socks dry, stay away from “smart solutions” like this one.

½ liter milk (or soy milk)

150 g flour

2-3 eggs

pinch of salt

 

In a big bowl mix well all the ingredients. I was visiting a Jewish family and the lady advised me that the pancakes come out much better if you keep “flipping” the raw dough in the bowl while you have free time in between frying. It will bring more air bubbles into the dough and the pancakes will come out more yummy and fluffy.

I use a teflon pan for frying. My grandma did not have a teflon pan. This material came to the Czech Republic only a few years ago and she was used to using a heavy aluminum pan (not disposable aluminum pan LOL) her whole life  It is possible to make the pancakes on a “sticky” surface, I can do it – but if you have a choice – my recommendation is using teflon as it makes your life so much easier.

I use a tiny piece of margarine or a teaspoon of oil at the time to make every pancake. Heat the pan very well but during frying keep the fire medium so you do not burn it, fill your ladle with dough and spread it all around the surface of the pan. You wanna make the pancake as thin as possible and use the full size of the pan to have the pancakes come out nice and round. Once you see the dough is dry, flip the pancake on the other side. You can use either an air flip or a spatula. I can do both, but prefer a spatula. It actually never happened to me that the pancake would stick into the ceiling but once it fell on the floor and it is just a chaval, a pity.

I worked for family a in Israel as live-in nanny. My pancakes were the very first thing that the kids ate with gusto and asked for seconds, thirds, and fourths. What’s more, they insisted to their mom to always make pancakes the way I do.

 


Pearl -FullSizeRenderPearl Devreux is from Czechoslovakia, and has lived in Europe, Miami, Florida, and currently resides in Israel. She jet-sets around a lot and eating only kosher food, she has thus developed and reformed a lot of her own European family specialties into recipes that are so easy,  you can even make some of them in a hotel room.  Nothing can stop Pearl in creating practical and yummy food that all of us can appreciate.  From her “Birthday Cake You Can Make Even with a Baby on Your Lap” and her ‘making Challah even in a Hotel Room’, Pearl is the down to earth,  ‘girl next door’, that we can all relate to.

 

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