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Clover Club

Clover Club
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Servings Prep Time
1 2
Servings Prep Time
1 2
Clover Club
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Servings Prep Time
1 2
Servings Prep Time
1 2
Ingredients
Servings:
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Instructions
  1. Add all ingredients to a shaker with ice.
  2. Shake for 30 seconds, pour into a chilled martini glass or cup.
  3. Serve immediately.
Recipe Notes

NOTE: The Clover Club cocktail pairs well with flatbread with ricotta, sumac, lemon zest and Middle Eastern herbs.

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Dessert Passover

Coconut Macaroons

Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Coconut macaroons, jewish food project, passover desserts, federation cja
Coconut Macaroons
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Ingredients
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Instructions
  1. Preheat oven to 330 F.
  2. Whisk egg whites until very foamy. Slowly whisk in sugar.
  3. Fold in coconut and vanilla.
  4. Drop by spoonfuls onto prepared baking sheet lined with parchment.
  5. Bake for 20 to 25 mins, until golden.
  6. Chocolate- dipped variation: Once cookies are completely cool, dip in or drizzle with melted chocolate.
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Dessert Rosh Hashana

Chocolate Coconut Torte

Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Ingredients
Servings:
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Instructions
  1. Preheat oven to 350 F.
  2. Coat a 9-inch tart pan with coconut oil cooking spray.
  3. Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
  4. Bake crust for 10 - 15 minutes or until golden.
  5. While the crust is baking, get started on the filing. On a double boiler, melt the chocolate and coconut milk until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30 -40 minutes).
  6. Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don't forget the sea salt!) and let set in the fridge for at least two hours.
  7. Serve cold or at room temperature... You might need a glass of almond milk for this one!
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