Coffee cake recipe is perfect for Passover
Passover begins at sundown on Monday, but it’s not like you need a holiday to enjoy food from the Jewish menu of flavors.
Kumquat Refrigerator Pie
There are many great cookbooks on the market. I’ve recently been enjoying “The New Jewish Table” by Todd Gray and Ellen Kassoff Gray with David Hagedorn (St. Martin’s Press, $35).
One recipe I look forward to baking is the Morrisson Street Sour Cake with streusel topping.
“My mother clipped [her recipe] out of the newspaper in the early ’70s,” Ellen writes in the book about growing up in Washington D.C. “She became famous for her coffee cake – all of Morrisson Street was abuzz about it in our Chevy Chase neighborhood.”
The recipe can double or even triple, “but if you’re making it with kids, prepare extra streusel topping because it seems to disappear before it even hits the cake,” she says. More kumquat pie Deborah Armstrong is the latest to respond to Janice Lewis of Lakeland, who requested a kumquat pie recipe after going to the annual Kumquat Festival this year in Dade City.
“I also attended the festival … and went home with a recipe for the pie,” Deborah says. “I have made it twice to rave reviews, and since having bought a slice at the festival I can compare mine to theirs and it is delish.”
Let’s help Luanne
Luanne Panacek writes to say that she lost all of her scanned recipes when the hard drive of her computer died.
She found many of her favorites -- or close facsimiles to them – by going online.
“One I can't find was a recipe printed by the Trib when I was still married, so it was before 1995,” Luanne writes.
The recipe was for Kashmir Chicken and called for grilled chicken thighs, cumin, raisins and, just before it is all put together, blanched spinach.
She also wants to make a side dish made by the University Restaurant in Tampa during the 1970s and 1980s. The squash and/or egg casserole arrived when you ordered a meal at dinnertime.
“Can you see if [someone from] the Scagglione family might know what I am referring to and be willing to share the recipe?”
Donna Salgado wants to make the She Crab Soup and crab cakes from Michael’s and Lobster Bisque from Malio’s.
Denice Skipper-Jordan of Tampa wants to make the basic pasta sauce, including “the wonderful crab meat sauce,” served at the former Pizza Parlor in Tampa.
Bonnie Wilkins wants a recipe for wild rice stuffing with water chestnuts featured in the Tribune.
Beth Mainello of Tampa wants to make the salad dressing that was made tableside at Tio Pepe's restaurant in Clearwater. She also wants to know what type of lettuce was used.
Sheri Godwin wants to make London broil like the Turf restaurant in downtown Tampa made back in the ’70s.
Robin Rogoff wants the recipe for Circles Bistro's chicken Marsala with rice pilaf.
Susan Stevens wants to make the spaghetti sauce and salad dressing recipes served at the now-closed Gus' Italian restaurants in Tampa.
Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.
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