It's that time of year; time for Chinese food. We have a vegan place in town that is kosher. That said, I'm a meat eater and I love a quick stir-fry - chicken or beef. I still have some of those egg rolls in the freezer I made at Chanukah. I'll pull those out and fry them. I want to make soft noodle chow mein and fried rice and post the recipes. Hmmm, I'm catering a year end wedding; not much time for playing.
Speaking of weddings, I made fortune cookies for one of the first ones I ever catered. True, the bride was Chinese but hey, I'm part Chinese. There is always hope, right? I decide that I'd forgo the "Help! I'm being held a captive in a Chinese fortune cookie factory!" fortune. Thumbing through my favorite "Pirkei Avot", I find many sayings that easily translate into strips of wisdom. Ben Zoma asks, "Who is rich? He who rejoices with his portion." Rabbi Meir says, "Be of humble spirit in the presence of all men." I like this, Rabbi Elazar said, "Repent the day before you die." Yes, if you're going to make fortune cookies, elevate them with words of wisdom.
The ingredients for these cookies come from Martha; yep ~ that one. However, her instructions are insane. I prefer my method of baking and folding. You need to be organized and fast; maybe that is where my Chinese blood comes in handy (I can say it 'cause I'm part Chinese.) It also helps to have finger tips of asbestos. Those you get working with food for 15 years. Be warned, the folding needs a light touch and a quick hand....while the cookies are hot. Still, they are so beautiful when they are homemade. Totally worth the effort. These are much larger than the little ones made commercially. Lighter, too. Absolutely beautiful.
I apologize in advance for not having any step-by-step photos. Next time I make them, I'll have someone take some pictures! I need both hands with these cookies.
|Number of servings:||about 12 - 15 cookies|
|Skill Level:||3 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 5 tablespoons unsalted margarine (or butter for dairy)
- 4 large egg whites
- 1 cup superfine sugar
- 1 cup flour
- pinch of salt
- 2 - 3 tablespoons soy milk (use heavy cream if making them dairy)
- 1 teaspoon vanilla or almond extract
- non-stick cooking spray
Preheat the oven to 400' F.
Spray a few cookie sheets with non-stick spray and set aside.
Microwave the margarine and set aside.
In the bowl of an electric mixer, combine the egg whites and sugar and beat on medium speed for about 30 seconds.
Add the flour and salt and beat until combined.
Add the margarine, soy milk or heavy cream, vanilla or almond extract for about 30 seconds.
Place a clean towel on the counter. Place a muffin tin on the counter.
Pour a tablespoon of batter onto on side of the baking sheet. Spread with the back of the spoon to about 5". Batter should be thin but not runny. Repeat on the other side of the baking pan.
Bake until the cookie starts to brown around the edges.
Remove the cookies from the oven and invert over the towel. Set the cookie sheet aside and work quickly.
Place a fortune on the disk.
Pick up opposite sides of the cookie and bring together, with fortune in between. Quickly lift the cookie and gently put the fold side on the edge of the counter. Press gently to flatten the fold about 3/4". Bring the ends toward each other to form a fortune cookie.
Place folded cookie into a cup of the muffin pan until it firms up. Done...what??? Yeah, we'll get some photos. Meanwhile, read it slowly and practice. And, repeat until batter is used up.
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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