Negev Nectars - Sustainable Gourmet Kosher Products and Gifts from Israel
Ruth Loewenstein’s Pesach Wine Sauce & Passover Nut Torte

Two special Pesach recipes, are both traditions from Germany

Wine sauce - delicious over cake!

  • 3 eggs - separated
  • juice of 1 lemon
  • 3 cups white wine
  • 3 tablespoons
  • sugar,
  • 2 teaspoons potato starch
  • 1 1/2 cups water

Combine egg yolks, sugar,lemon juice, wine & water& cook over low heat
15-20 minutes stirring constantly. Mix potato starch with water until
smooth add wine mixture, beating well to avoid lumps. Boil until thick -
remove from fire & cool. Beat egg whites until stiff & add - fold in .
Refrigerate until cold - ready to serve.
Passover Nut Torte

  • 6 eggs separated
  • 1 cup sugar
  • juice of 1/2 lemon
  • juice & rind 1/2 Orange
  • 1/2 cup Matzo meal
  • 2 tablespoons cake flour
  • 1/2 teaspoon salt
  • 1 cup walnuts - finely chopped

Preheat oven to 350 degrees.  Beat egg yolks & sugar 'til light. Add lemon &
orange juice & rind. Mix in meal, flour, salt & nuts. Fold in stiffly beaten
egg whites. Bake in ungreased round spring form or tube - 45 minutes or
until tests done. I cover with chocolate icing.

 

All Negev Nectars foods are produced in the Ramat Hanegev region and are certified kosher by Rabbi Svisa, the head of the Ramat Hanegev region rabbinic council,
or are produced in the Arava and are certified kosher by Rabbi Moshe Ha’araya, head of the Eilat region rabbinic council.