Sleuth’s Corner

Q. When I was in Spain a few years ago during Rosh Hashana I had my first Sephardic Seder. One of the most memorable dishes was a small fritter or tortilla made with leeks. The cookbooks I’ve consulted have nothing like this dish. I would love to incorporate itin my holiday traditions and am hoping one of your readers will help.

Louise

Main Dish

Gran’s Skillet Sauerbraten

2 pounds ground beef, or a mixture of ground meats

2 teaspoons salt

1/2 teaspoon pepper

1/3 teaspoon ground cloves

1 bay leaf

2 to 3 tablespoons brown sugar

3/4 cup cider vinegar

2 onions, chopped

2 ribs celery, with leaves, chopped

2 carrots, sliced

1 turnip or parsnip, chopped

4 gingersnaps, crumbled fine

Shape meat into one big patty or 8 individual ones. Brown on both sides in a large heavy skillet over medium-high heat. Remove meat from pan. Add 1 cup water and stir to loosen any browned bits. Stir in the salt and pepper, cloves, bay leaf, brown sugar and vinegar. Slip meat back into pan. Add the onions, celery, carrots and turnips. Bring to a boil, then cover, reduce heat and simmer 45 minutes. Remove meat to a platter. Discard bay leaf. Stir gingersnaps into gravy in pan. Heat, stirring constantly, until gravy thickens. Pour over meat or serve separately to spoon over mashed potatoes or noodles. Makes 8 servings

Per serving: 275 calories (45 percent from fat), 13.2 g fat (5.3 g saturated, 5.7 g monounsaturated), 83 mg cholesterol, 26 g protein, 10 g carbohydrates, 1.8 g fiber, 712 mg sodium.

Main Dish

Molded Crab Louis

2 (4-serving size) boxes lemon gelatin

1/2 teaspoon salt

2 cups boiling water

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup chili sauce

2 tablespoons grated onion

2 tablespoons lemon juice

2 tablespoons dry sherry wine

2 cans (6 ounces each) crab meat, drained and flaked

1/2 cup chopped celery

1/4 cup chopped pimiento

Dissolve gelatin and salt in boiling water. Blend in sour cream, mayonnaise, chili sauce, onion, lemon juice, wine and chill until thickened. Fold in crab, celery and pimiento. Spoon into 6-cup mold. Chill until firm, about 4 hours. Unmold. Makes 5 servings.

Per serving: 393 calories (51 percent from fat), 22.5 g fat (4.9 g saturated, 5.3 g monounsaturated), 78.3 mg cholesterol, 13.2 g protein, 35 g carbohydrates, 1 g fiber, 1,095 mg sodium.

Dessert

Miami Beach Caffe’s Mascarpone with Raspberries

Cake

2 eggs, separated

1/3 cup butter

3 tablespoons sugar

7/8 cup flour

Sauce

4 tablespoons sugar

32 raspberries

1 cup red wine

To finish

18 tablespoons mascarpone cheese

8 tablespoons sugar

Zest of 2 lemons

16 raspberries for garnish

1/2 teaspoon lecithin

Make the cake: Heat oven to 350 degrees and place oven rack in the middle of the oven. Line a 9-inch pan with parchment paper. Set aside and cover with wet kitchen towel. Place the egg yolks in one mixing bowl and the whites in another bowl. Let the eggs come to room temperature.

Beat the egg yolks with butter and sugar on high speed for 5 minutes, or until thick and fluffy. Slowly add the flour to the yolks, folding in with a rubber spatula. With clean beaters, beat the egg whites until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Pour the batter into the prepared pan, spreading evenly. Bake 10 minutes, until a toothpick inserted in the center comes out clean, and the cake springs back when lightly pressed.

Lift cake out of pan by the parchment paper and onto a wire rack. Cover with a damp, clean dish towel and allow to cool to room temperature. Cut out 4 rounds.

Make the sauce: In skillet over medium heat, caramelize sugar. Add the raspberries and wine and bring to a boil; reduce heat and simmer 6 minutes. Press through a strainer and refrigerate.

Slowly whisk mascarpone with the remaining 8 tablespoons sugar and lemon zest.

To finish: Top each sponge cake round with mascarpone crème and four fresh raspberries. Whisk raspberry sauce and lecithin until foamy and pour on top. Refrigerate to chill before serving. Makes 4 servings.

Per serving: 795 calories (52 percent from fat), 47 g fat (26.2g saturated, 4.9 g monounsaturated), 214 mg cholesterol, 11 g protein, 75 g carbohydrates, 2.2 g fiber, 209 mg sodium.