RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fludden, Preserves & Dried Fruit - pareve
The PALM BEACH POST had an article about Hanukkah food which included recipes from its readers. The following recipe comes from Ferne Emas of Boca Raton, FL. Ferne writes, "I remember years ago I would sit in the kitchen watching as my mother and grandmother would bake for Hanukkah. The best of all was something they called Fludden...What a treat it was! I seldom make it now, because it really takes a lot of time and isn't very 'heart smart.' But I still get a little teary-eyed even now just thinking about it because it brings back so many happy memories of Hanukkah." As I read the recipe, I was struck by the fact that, like most heirloom recipes, there are some gaps in the instructions. Below, I have pointed out the gaps I noticed. Anyone with an opinion about how to answer the questions I raise is asked to chime in, please. Karen Selwyn * * * * * Fludden For dough: 1 recipe basic sugar cookie OR 1 roll refrigerated sugar-cookie dough Note: only half the dough will be used for a single batch of 18-24 cookies. The quantities of the ingredients listed below must be doubled to use up all the cookie dough. For topping: 1 jar apricot preserves 1/2 jar pineapple preserves 1 (12 oz) bag dried apricots 3 egg whites, beaten 2 tablespoons powdered sugar (optional) 2 cups chopped pecans (divided use) Add water equal to the amount of apricots in a medium saucepan. Simmer on slow heat until soft. Prepare apricots by processing in food processor until smooth. Reserve. (Karen's note: As I read the recipe, I was struck by the fact that it doesn't say anything about the water in which the apricots have simmered. I don't know whether or not the apricots are lifted from the saucepan with a slotted spoon and processed or whether the water plus apricots are processed together. Most likely, process the apricots in the water in which they have cooked, but certainty would be nice.) Roll out half the cookie dough to 1/4-inch thick square on floured surface. Place on cookie sheet and bake at 350 degrees for 8-10 minutes. Remove and cool. While cookie bakes, prepare filling by mixing apricot puree, apricot preserves and pineapple preserves. Add 1 cup of chopped pecans and stir. After removing cookie from the oven, increase oven temperature to 400 degrees. When cookie is thoroughly cool, spread filling over top, being careful not to let the filling drip onto the cookie baking sheet. Make meringue by whipping 3 egg whites with powdered sugar (optional) until stiff but not dry. Spread over apricot filling. Sprinkle remaining chopped pecans over meringue. Bake for 5 minutes or until meringue is light brown. Cut cookies into diamond shapes. (Karen's note: The recipe doesn't say whether it is advantageous to cut the cookies into diamond shapes immediately or wait until the large square is cool.)
