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 Hungarian Recipes - GERBEAUD
 
 2/1/2008 5:47:47 AM
admin
6 posts


Hungarian Recipes - GERBEAUD
 Modified By admin on 2/1/2008 6:49:11 AM)
GERBEAUD
                                                    Sherryl Kaufman
Dough
          8 oz. (2 sticks) butter or margarine                     1 packet yeast
          3 cups flour                                                      1 tsp. sugar
          2 T. sugar (crisper) or up to 1 cup sugar            1 whole egg + 1 egg yolk
          1 T. baking powder                   (lighter)            ½ cup milk or water (lukewarm)
Filling
          6 oz. (by weight) ground walnuts = 12 oz by measure = 1 ½ cups by measure.
                   [Do not use pre-ground walnuts. Use “finely diced” or grind whole walnuts in a food processor]
          4 oz. (by weight) = ½ cup (by measure) sugar
                   Combine the nuts with the sugar
          1 cup (approx.) apricot preserves or jam [do not use jelly] – warmed for ease of spreading

Icing                                                                                                           

          12 oz. (2 cups) semi-sweet chocolate [chocolate chips may be used]

          1 oz. = ¼ stick = 2 T. butter or margarine
          ½ cup water
 
1.  Pre-heat oven to 325°.
2.  Lightly spray pan with Pam®. Use a shallow large pan.
3.  Dissolve 1 packet yeast in ½ cup lukewarm milk/water + 1. tsp. sugar.
4.  Mix flour with baking powder and sugar. 
5. Combine  flour mixture with chunks of butter (in processor or mixer with dough hook)  until crumbly.
6.  Add dissolved yeast, eggs (1whole + 1 yolk) and mix. Dough will be stiff and sticky.
7.   Take out dough and place on a lightly floured board and knead until smooth.
8.  Divide dough into 3 parts.
9.  Wrap each part in plastic wrap and let stand ½ - 1 hour.
10. Cut off 3 long sections of wax paper. Place one at a time on board to roll out dough.
11.  Roll out first ball of dough on wax paper until 1/8" thick and approx. 9x13" size.
12.  Turn onto shallow pan.
13.  Spread ½ the warmed jam over the dough. Sprinkle with ½ the nut/sugar mixture.
14.  Roll out the second ball of dough and turn out onto the first layer.
15.  Repeat jam spread and nut/sugar mixture.
16.  Roll out third ball of dough and turn out over the second layer.
17.  Prick with a fork at 2" intervals.
18. Bake for 30-35 minutes. 30 minutes was perfect in my oven.
 
While the pastry is baking, prepare the chocolate icing.
1. Melt chocolate with the 2 T. butter/margarine and the ½ cup water in double boiler or in a           glass bowl set over a saucepan with about 1" water, stirring till smooth. 
2. Remove pastry from oven when done, and immediately pour chocolate over top,             smoothing it over evenly. [1/8-1/4" thick]
3. Chill in refrigerator or freezer for a short while until icing hardens.
4. Cut off uneven edges. Cut into squares or diamonds for presentation.
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dovid24@yahoo.com   6   11/24/2007 10:03:39 PM
EBJC_WebSite
I would like to get involved.
lishilicious@aol.com   6   11/1/2007 11:34:02 PM
EBJC_WebSite
is there a way to advertise in the newsletter?
joelweisberg@hotmail.com   10   10/28/2007 9:00:34 PM
9
RSVP for 92nd St Y program on: 11/11 (Dershowitz) for Barbara and Joel Weisberg. Thank you.
bunnykarl@msn.com   6   9/10/2007 9:40:33 AM
EBJC_WebSite
Congrats on the Extreme Makeover - saw 517 on Shabbat-just great!! Suggest the Men''s room in front be looked at - need for new toilet seat and coat hook in the larger stall Shalom
TOOTHFARY8@AOL.COM   6   9/5/2007 12:00:13 PM
EBJC_WebSite
JUST WOULD LIKE TO THANK ALL THAT ARE TAKING THEIR TIME TO A WONDERFUL WEB SITE. I TRY TO VIEW IT WEEKLY. THANK YOU FOR THE SAVINGS OF FUNDS ON POSTAGE & PAPER. , BUT THOSE WHO ARE INTEREST CAN KEEP ON TOP OF ALL CURRENT EVENTS RATHER THEN WAITING FOR THE RECORDER TO COME.
feldmanmyra@hotmail.com   6   9/4/2007 6:19:48 PM
EBJC_WebSite
The optimistic, enthusiastic descriptions of all which is taking place at EBJC give one good feelings about our future.. We appreciate all the time and effort extended by so many members towards achieving this goal. Website well designed!
EMD1040@aol.com   6   8/27/2007 9:26:42 AM
EBJC_WebSite
You should include the e-mails for all members of the Board of Directors. Also, you should include e-mails of our staff and what responsibilities they have. Who do we contact for what? If we want an announcement posted? If we have an event? If we want to provide an idea. Knowing who to contact would be very helpful. And, have the e-mails of ouir Executive Committee would assist us in directing comments and ideas directly to them. Thanks.
idatur@aol.com   6   8/18/2007 7:46:32 PM
Shalom_Shabbat
it was very good and productive we had Jessica Mandel from USY in our group she gave us a lot of feed back
kush@yahoo.com   5   8/14/2007 10:58:38 PM
EBJC_WebSite
Same people... Nothing new
blumeda@aol.com   5   8/9/2007 9:31:56 AM
Shalom_Shabbat
Bobbi and I attended Shalom Shabbat and thought that it was great first step towards transforming EBJC into a sacred community. There is definitely a new spirit within our walls that things are changing for the better. Cathy''''s D''''Var Torah was right on the money (she captured the essence of Ron Wolfson''''s book in a ten minute address) and the phrase that sticks with me most is "by banishing all remnants of exclusivity and exclusion" - traits which have unfortunately divided our synagogue for many years. I do not know how many congregants attended - my guess would be about 200 which is great for the first weekend in August. My major concern however is in those who were not there. Bobbi and I are not regular shul goers, but it appeared to me that those in attendance were the ''''regulars''''. Despite a large PR effort, we are still failing to get our message across to the vast majority of our membership that attends only for high holidays. If people are not responsive to e-
   
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