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Misc. Jewish Recipes Disk 97 |
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BANANA CAKE
BEEF BRISKET BRAISED WITH DRIED FRUIT
BRAISED MEAT WITH BUTTERNUT SQUASH
CARROT KUGEL
CELERY AND PARSNIP SOUP
CHAROSET
CHICKEN CACCIATORE
CHICKEN SOUP
CHICKEN SOUP WITH LOADS OF VEGETABLE
CHICKEN SOUP WITH WILD MUSHROOMS &
HERBED MATZO BALLS
CHOCOLATE DECADENCE
CHOCOLATE MOUSSE CAKE
CHOCOLATE SAUCE
CLASSIC GEFILTE FISH
COLD FRUIT SOUP
COLORFUL GEFILTE FISH TERRINE
CREMA DI ASPARAGI ALLO ZAFFERANO
CUSTARD SAUCE
DRIED FRUIT COMPOTE
EGGPLANT CAPONATA
FAMOUS PASSOVER BROWNIES
FINOCCHI ALLA GIUDIA
FLUFFY MATZAH BALLS
FROZEN BLACKBERRY AND MERINGUE TORTE
FRUTTA CARAMELLATA
GREEN SALAD
HAROSET
JERUSALEM CHAROSET
LAMB STEW
LEMON ICE TORTE WITH STRAWBERRY RHUBARB SAUCE
MANGO-ALMOND-MACAROON TORTE
MARINATED FETA CHEESE
MATZAH APPLE KUGEL
MATZAH FARFEL AND SPINACH STUFFING
MATZAH PIZZA
MERINGUE COOKIES
MY MOTHER'S BRISKET
NEW POTATOES WITH DILL AND GARLIC
PASSOVER CANDY
PASSOVER CHREMSLACH
PASSOVER COOKIES
PASSOVER LASAGNE
PATATINE E CARCIOFI ARROSTO
POACHED PEARS
QUINCE IN SYRUP
RISOTTO WITH GIBLETS
ROAST CHICKEN AND POTATOES
ROAST CHICKEN WITH ORANGE LEMON AND GINGER
ROASTED PORTOBELLO MUSHROOMS
SALMON AND SMOKED SALMON ROLLS
SEPHARDIC STYLE CHAROSET
SPINACH WITH PINE NUTS AND RAISINS
SPRING VEGETABLE SOUP
STRAWBERRY SHORTCAKE
TOMATO BASIL GEFILTE FISH
TORTA DI CAROTE
TSIMMES STUFFED IN CHILIES
TZIMMES
VEAL SHOULDER
VEAL STEW
WHITEFISH SALAD AND ROASTED BEET COLESLAW
ZUCCHINI LEEK AND MATZAH KUGEL
BANANA CAKE Back to Top
7 eggs, separated
1 cup mashed bananas (2-3 very ripe bananas)
1 cup sugar
3/4 cup potato starch
1 teaspoon cinnamon
1 bag (2 cups) chocolate chips
Preheat oven to 350 degrees F. Lightly grease a tube pan.
Beat egg yolks. Add sugar slowly, beating constantly. Add bananas, potato
flour and cinnamon and mix well. Beat egg white until stiff and fold into banana
mixture. Pour into prepared pan and bake for 45 minutes. Cool briefly and remove
from pan. In a small saucepan, melt chocolate chips and smooth over cake as
glaze.
BEEF BRISKET BRAISED WITH DRIED FRUIT,
YAMS AND CARROTS Back to Top
This can be prepared one day ahead, making the seder day much easier. Serve
steamed broccoli on the side.
3 tablespoons vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves
1 4-pound boneless first-cut beef brisket
Paprika
1 6-ounce package dried apricots
1 1/2 cups pitted prunes
3 pounds yams, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
Minced fresh parsley
Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.
Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.
Add yams and carrots to pot. Cover and cook until brisket is very tender,
about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove
brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan
juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat.
Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead.
Cover and refrigerate before slicing meat. To serve, remove meat from pot and
slice thinly across grain. Remove any solid fat from sauce. Return sliced meat
to pot. Place pot in 325°F oven and bake until brisket is heated through, about
30 minutes.) Serves 8.
BRAISED MEAT WITH BUTTERNUT SQUASH
Back to Top
(Stufadin di Zuca Zala)
As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet.
4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut
into
1/2-inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste
Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.
Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. Serves 4 to 6
Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.
CARROT KUGEL Back to Top
4 ounces margarine
1/2 cup matzah meal
1 teaspoon baking powder
3 tablespoons potato starch
1/2 cup sweet red wine
1 pound carrots, grated
2 heaping ounces raisins
3-1/2 ounces sugar
1 teaspoon cinnamon
1 egg, beaten
grated lemon rind (optional)
Preheat oven to 350 degrees F. Grease 9" baking pan. Cream together
margarine and matzah meal. Add baking powder and blend. Dissolve potato starch
in wine. Combine all ingredients thoroughly. It is easiest to use your hands
because this is a thick batter. Pour into prepared pan and bake for 1 hour. This
recipe doubles and triples easily. It also freezes well. Serves 12-16.
CELERY AND PARSNIP SOUP Back to Top
6 tablespoons (3/4 stick) unsalted pareve margarine
9 cups thinly sliced celery stalks (about 2 bunches)
2 cups finely chopped peeled parsnips (about 12 ounces)
1 1/2 cups chopped green onions
1 large garlic clove, chopped
1 thin round of peeled fresh ginger
6 cups (or more) homemade chicken stock or canned low-salt broth
1/2 cup finely chopped celery leaves
Green Onion-Dill Matzo Balls
Melt margarine in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
Working in batches, puree soup in blender until very smooth, adding celery
leaves to each batch. Return to pot. Thin with more broth, if desired. Season
with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep
chilled.) Reheat soup. Serve with Green Onion-Dill Matzo Balls. Makes 8
servings.
CHAROSET Back to Top
2 cups chopped apples
2 cups chopped walnuts
2 teaspoons cinnamon
2 tablespoons sweet red wine
Combine and refrigerate. I know it's supposed to remind us of the mortar for
the bricks, but it happens to taste really good.
CHICKEN CACCIATORE Back to Top
2 tablespoons olive oil
3 boneless, skinless chicken cutlets (about 1/4-inch thick)
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 large carrots, chopped
1 large can (28 ounces ) stewed tomatoes
1 cup sliced black olives
1 cup sliced green olives
1/2 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Cook chicken until
lightly browned (3-4 minutes per side). Sprinkle with oregano, basil, salt and
pepper. Remove chicken from skillet. Add peppers, carrot, tomatoes, olives and
mushrooms. Saute for 5 minutes. Return chicken to skillet. Cook, uncovered, for
about 5 minutes. Serves 8.
CHICKEN SOUP WITH LOADS OF VEGETABLES
Back to Top
Jewish chicken soup is usually served with thin egg noodles or with matzah
balls. The zucchini is my addition.
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.
4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.
Tip: Make a chicken salad with the remaining chicken pieces. If you
want a lighter-colored soup, peel the onions and remove the chicken as soon as
the water boils. Throw out the water, put in new water, add the chicken again
with the remaining ingredients, and proceed as above. Yield: about 10 servings
(M).
CHICKEN SOUP WITH WILD MUSHROOMS
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AND HERBED MATZO BALLS
Soup
1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves
Matzo Balls
1 ounce dried shiitake mushrooms
2 cups hot water
1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tablespoons chopped fresh chives
1-1/2 tablespoons minced fresh tarragon or 1-1/2 teaspoons dried, crumbled
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 cup unsalted matzo meal
3-1/2 quarts water (14 cups)
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled
Minced fresh chives
For Soup:
Heat oil in heavy large pot over medium-high heat. Add chicken and onions and
cook until brown, stirring frequently, about 15 minutes. Add 12 cups water,
celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and
simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover
and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)
Remove fat form soup and reserve fat for matzo balls.
For Matzo Balls:
Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak
until softened, about 30 minutes.
Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)
Measure 3 1/2 quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems.
Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1
teaspoon fresh tarragon in heavy large saucepan and bring to simmer. Season to
taste with salt and pepper. Add matzo balls and simmer until heated through.
ladle soup into bowls. Garnish with chives and serve. Serves 8.
CHICKEN SOUP Back to Top
2 chickens, cut into eighths
6 carrots, cut into thirds
6 celery stalks, cut into thirds
2 parsnips, cut into thirds
2 turnips, diced
2 tablespoons salt
2 tablespoons dried dill weed
Place chicken in a 12 quart soup pot and cover with 6-8 quarts water, leaving
room for all the vegetables. Bring to a boil and remove scum. Add vegetables and
spices and reduce heat. Simmer, covered, for 1-1/2 hours. Remove chicken and
either shred and return to pot or save for another occasion. This makes a very
rich and delicious soup. May be served with or without vegetables. Serves 30.
CHOCOLATE DECADENCE Back to Top
This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.
1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch
Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine
and hot water over a low heat. Stir until chocolate is melted and mixture is
smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in
potato starch and chocolate until well blended. Spread even in a greased 8-inch
springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up
as it cools. Let stand until cool, then refrigerate
until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree
frozen raspberries with 1 teaspoon sugar) Serves 10 - 12.
CHOCOLATE MOUSSE CAKE Back to Top
8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla
Preheat oven to 325 degrees F. Melt chocolate with margarine over very low
heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar.
Gradually stir in chocolate and vanilla. Beat whites until soft peaks form.
Gradually add remaining sugar and continue beating until stiff. Gently fold
whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan.
Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool
completely. Spread remaining batter over top of cake. Refrigerate overnight .
Can also be frozen. Serves 10.
CHOCOLATE SAUCE Back to Top
1 cup chocolate chips
1 teaspoon water
1 teaspoon oil
Combine in small saucepan over low heat until chocolate melts. Drizzle over pears.
CLASSIC GEFILTE FISH Back to Top
Gefilte fish is one of those recipes where touch and taste are essential
ingredients. A basic recipe goes this way: "You put in this and add
that." If you don't want to taste the raw fish, add a bit more seasoning
than you normally would. What makes this recipe Galicianer (southern Polish) is
the addition of sugar. For some reason the farther south in Poland, the more
sugar would be added. A Lithuanian Jew would never sweeten with sugar but might
add beets to the stock. I have added ground carrot and parsnip to the fish,
something that is done in the Ukraine, because I like the slightly sweet taste
and rougher texture. If you want a darker broth, do not peel the onions and
leave them whole.
7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.
1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch
thick. Place a carrot round on top of each gefilte fish patty. Put the fish head
in the center and decorate the eyes with carrots. Chill until ready to serve.
Serve with a sprig of parsley and horseradish. Yield: about 26 patties (P).
COLD FRUIT SOUP Back to Top
2 pounds frozen strawberries, thawed
2 pounds frozen peaches, thawed
1/3 cup sugar
2 teaspoons cinnamon
orange juice to cover
Combine all ingredients in large bowl. Puree with hand blender. Cover and
chill until ready to serve. Serves 20. (recipe may be halved)
COLORFUL GEFILTE FISH TERRINE Back to Top
3 logs frozen gefilte fish (preferably Ungars), defrosted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried dillweed
3 carrots, peeled and grated
1 tablespoon prepared white horseradish
Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan
filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans.
Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach
and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix
last loaf with the carrots and horseradish. Divide among the 3 pans and pat
down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To
serve, unmold and slice. Serves 24 -30.
CREMA DI ASPARAGI ALLO ZAFFERANO
Back to Top
Asparagus Soup with Saffron
4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/2 stick (1/4 cup) margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper
In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.
Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.
Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups. In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.
In a blender or food processor purée mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together purée and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt.
Ladle soup into bowls and top with remaining asparagus tips, nuts, and
parsley.
Serves 6.
CUSTARD SAUCE Back to Top
1 cup pareve milk
3 tablespoons sugar
3 egg yolks
1 teaspoon vanilla
Bring milk to a boil. In a separate bowl, beat sugar and yolks. Stir in hot
milk and continue to beat. Return mixture to saucepan and stir over low heat
until it thickens. When cool, add vanilla. Store in refrigerator.
DRIED FRUIT COMPOTE Back to Top
A Passover standard
1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water
In a large bowl let the dried fruit and apricots soak in enough cold water to
cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the
other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20
minutes. Remove pan from heat and allow to cool. This compote may be made up to
one week in advance and kept covered and chilled. Serve at room temperature.
Serves 10.
EGGPLANT CAPONATA Back to Top
Description
This can be served with the fish as an appetizer or with the meal as a salad.
Although the list of ingredients is long, you just throw them all in a pot. So
try it, it's a big hit at our table and I'm sure it will be at yours as well.
1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts
salt and pepper to taste
Combine all ingredients in large saucepan. Bring to a boil and simmer,
covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before
serving. Serves 12-16.
FAMOUS PASSOVER BROWNIES Back to Top
1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1/2 cup cocoa
1 bag (2 cups) chocolate chips
Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan. Combine all
ingredients and pour into prepared pan. Bake for 30 minutes. Makes 16 brownies.
Recipe can be doubled. It's so easy, your children can make this one. Can also
vary it by adding marshmallow cream.
FINOCCHI ALLA GIUDIA Back to Top
Fennel Braised with Garlic
Many Jews of Ashkenazic descent do not consume legumes during Passover, and, of this group, there are those who consider fennel a legume.
12 small or 6 large fennel bulbs (sometimes called anise)
6 tablespoons olive oil
3 garlic cloves
1/2 to 3/4 cup vegetable broth or water
Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs. Cut bulbs lengthwise in half or into quarters. Cut out most of cores, leaving enough to keep pieces intact, and discard cores.
In a 12-inch heavy skillet warm oil over moderate heat and cook garlic until
pale golden. Discard garlic and cook fennel, stirring occasionally, until golden
brown, about 10 minutes. Add 1/2 cup broth or water and salt to taste and
simmer, partially covered, stirring occasionally and adding more liquid if
necessary, until fennel is very tender and golden brown, about 20 minutes (sauce
should be syrupy and golden). Serves 6.
FLUFFY MATZAH BALLS Back to Top
3 eggs
1/2 cup matzah meal
1/2 teaspoon oil
1/2 teaspoon dill
Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for
1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah
balls won't stick) and make small balls. Drop them into the water. Cover, reduce
heat and simmer for 45 minutes. Makes 12-15 matzah balls.
FROZEN BLACKBERRY AND MERINGUE TORTE
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The frozen berry sabayon is smooth and creamy, like ice cream.
meringues
Matzo cake meal
6 large egg whites
1 1/4 cups sugar
sabayon and sauce
2 1-pound bags frozen unsweetened blackberries
1 3/4 cups sugar
2/3 cup Passover blackberry wine
8 large egg yolks
for meringues: Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
for sabayon and sauce: Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over
wedges and serve. Serves 8 to 10
FRUTTA CARAMELLATA Back to Top
Caramelized Fresh Fruit
These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani.
Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.
vegetable oil for brushing foil
12 small strawberries
1 mandarin orange such as clementine
about 24 wooden skewers
2 cups sugar
Lightly brush a large sheet of foil with oil. Remove leaves from strawberries, leaving base of stems attached. Peel orange and separate into sections, discarding pith and membranes. Pat all fruit dry.
Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry). Skewer remaining strawberries in same manner.
Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section). Skewer remaining sections in same manner.
In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring
slowly with a fork (to help sugar melt evenly), until melted and pale golden.
Cook caramel, without stirring, swirling pan (to ensure even coloring), until
deep golden. Remove pan from heat. Working very quickly and carefully and
tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat
evenly. Arrange fruit on foil and immediately twist skewer, removing it. Repeat
procedure with remaining fruit in same manner, arranging in one layer on foil.
Let caramelized fruit stand until coating is hardened, about 2 minutes.
Carefully peel fruit from foil and transfer to a metal rack set in a shallow
baking pan (fruit juices may drip), arranging in one layer. Cool fruit slightly,
about 15 minutes. Fruit may be caramelized 1 1/2 hours ahead. Serves 6.
GREEN SALAD Back to Top
Lettuce
Red Pepper
Green Pepper
Cucumbers
Tomatoes
Pickles
Add salt, pepper, garlic, lemon juice and oil. Serve Fresh.
HAROSET "Charoset"
Back to Top
8 apples
2/3 cup almonds
3 tablespoons sugar, or to taste
1/2 teaspoon ground cinnamon
Grated rind of 1 lemon
4 tablespoons sweet red wine
Child: Peel the apples and cut them in quarters, removing the core. Using
your chopping bowl and chopper, chop together all the ingredients. The apples
and almonds should be about the size of the chunks in chunky peanut butter. Add
red wine to taste.
Makes about 3 cups.
JERUSALEM CHAROSET Back to Top
1/2 cup dates, chopped
1 cup chopped apples
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/4 teaspoon ginger
1 teaspoon cinnamon
1-2 tablespoons sweet red wine
Combine and refrigerate.
LAMB STEW Back to Top
This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight.
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds
Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in
a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and
lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir
in prunes and almonds and simmer for another 1-1/2 hours. Serves 12.
LEMON ICE TORTE WITH STRAWBERRY RHUBARB SAUCE Back to Top
Crust
3 cups blanched slivered almonds, toasted (about 12 ounces)
1/2 cup sugar
5 tablespoons margarine, melted
1/4 teaspoon ground cinnamon
1/3 cup strawberry preserves
3 pints lemon or pineapple ice, sherbet or sorbet
Sauce
1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 20-ounce bag frozen unsweetened rhubarb
1 20-ounce bag frozen unsweetened strawberries
1 1-pint basket fresh strawberries
Fresh mint sprigs
For Crust:
Combine almonds and sugar in processor and chop finely. Transfer to medium bowl.
Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter
springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches
up sides and then over bottom of pan. Freeze 15 minutes.
Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.
Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
For Sauce:
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in
seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar
and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer
until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to
simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day
ahead.)
Remove vanilla pod from sauce. Cut between crust and pan sides with small
sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound
fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into
slices and serve with sauce. Serves 8.
MANGO ALMOND MACAROON TORTE Back to Top
1/4 cup brown sugar
1 teaspoon minced fresh ginger
1-1/2 tablespoons lime juice
3 large ripe mangos
1 cup blanched whole almonds
1/3 cup matzah meal
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lime zest
3 egg whites
Preheat oven to 350 degrees F. Lightly grease a 9" round cake pan. Put
brown sugar, ginger and lime juice in prepared pan and place over low heat.
Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat.
Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar
mixture in pan in concentric circles. Place over low heat and simmer for 8
minutes. Remove from heat and set aside. Place almonds in food processor and
process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest.
Process until combined. In a small bowl, whisk egg whites until frothy. Add to
food processor and process until smooth. Carefully spread almond mixture over
the mangos. Bake for about 30 minutes until crust is lightly browned around the
edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife
around edge of pan to loosen, then invert onto a cake plate. Let cool completely
before serving. Serves 8-12.
MARINATED FETA CHEESE Back to Top
12 ounces feta cheese (the softer kinds imported from Israel or France are
best for this)
6 large garlic cloves, peeled
10 large sprigs fresh parsley
10 large leaves fresh basil
2 teaspoons fresh oregano
good quality extra virgin olive oil
Cut feta cheese into 1/2-inch cubes. Place cheese into shallow non-reactive
dish or plastic container. In food processor, finely chop parsley, basil and
oregano. With machine running, drop garlic cloves through feed tube. Continue
processing until garlic and herbs are finely chopped, stopping to scrape down
sides as necessary. Carefully mix garlic-herb mixture with feta cheese, coating
cheese well. Pour enough olive oil into
dish to completely cover cheese mixture. Marinate 24 hours for up to one week
and serve at room temperature.
MATZAH APPLE KUGEL Back to Top
6 matzas
6 eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons margarine, softened
1 cup soaked raisins
1/2 cup chopped pecans
2 granny smith apples, grated
Preheat oven to 400 degrees F. Break matzah into small pieces. Place in a medium-sized bowl and cover with hot water. Wait one minute and drain.
In another bowl, beat the eggs. Add sugar, vanilla, margarine, raisins,
pecans and apples. Mix with the matza. Pour into greased 3-quart casserole.
Sprinkle with cinnamon and sugar. Dot with margarine. Bake at 400 degrees for 10
minutes. Lower heat to 300 degrees and bake for another 20 minutes. Great warm
or cold. Serves 8.
MATZAH FARFEL AND SPINACH STUFFING Back to Top
2 cups chicken broth
1 12 ounce box of matzah farfel
4 large eggs, lightly beaten
1/2 onion, chopped
3 tablespoons olive oil
1/2 bulb fennel, tops removed, coarsely chopped
1- 10 ounce packages frozen chopped spinach, thawed and drained
1 teaspoon kosher salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F. In a bowl stir together the chicken broth and
matzah farfel. Let mixture stand for 5 minutes. Then gently stir in eggs. In a
skillet, cook the onion in the olive oil over moderately low heat, stirring,
until it is softened. Add the fennel and cook the mixture, stirring for 5
minutes, or until the fennel is crisp-tender. Stir in the spinach and cook the
mixture over medium heat, stirring until the liquid is
evaporated. Stir the vegetable mixture into the matzah farfel and season with
salt and pepper. Pour into greased 9x13-inch pan and bake for 1 hour.
MATZAH PIZZA Back to Top
All you need are matzas, olive oil, tomato sauce and grated mozarella
cheese. But you can add whatever toppings you like.
Preheat oven to 450 degrees F. Place matzah on lightly greased baking sheet.
Spread a very thin layer of olive oil over matza, then add sauce, cheese and
desired toppings. Bake for 10 - 15 minutes, watching carefully to keep from
burning.
MERINGUE COOKIES Back to Top
3 egg whites
1 cup sugar
1 cup chocolate chips
Preheat over to 250 degrees F. Beat egg whites until they hold their shape but are still soft. Gradually add sugar and beat until stiff. Fold in chocolate chips. Spoon onto foil lined cookie sheet. Bake for 1 hour.
Variation: Eliminate chocolate chips, make larger cookies and use small glass
to make medium-sized indentation in meringues before baking. You will now have
meringue shells to fill with sorbet, mousse or fresh fruit for a
"fancy" dessert.
MY MOTHER'S BRISKET Back to Top
1 (5 to 6 pound) brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup
Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with
the remaining ingredients in the order listed. Bake for 3 hours until soft,
checking halfway through to see if you need to add any water ( but you
shouldn't). If not for immediate consumption, allow brisket to cool, then slice.
Return meat to gravy for reheating. For a variation, you can try this with duck
sauce and without onions (although I really don't recommend variations)
NEW POTATOES WITH DILL AND GARLIC Back to Top
4-5 pounds small new red-skinned potatoes, scrubbed
1 tablespoon kosher salt
1 tablespoon dried dill weed.
1 head garlic, cloves separated and peeled
1/2 cup margarine
Preheat oven to 350 degrees F. Combine all ingredients in baking pan. Bake
for 2 - 3 hours, the longer the better.
PASSOVER CANDY Back to Top
3 cups chocolate, chopped (use milk chocolate, bittersweet, semisweet or
white chocolate, depending upon taste preferences and if you want it to be
parve or dairy)
1-1/2 cups toasted matzah farfel
3/4 cup toasted chopped nuts (pecans, cashews)
1/4 cup dried apricots, diced
1/4 cup chopped marshmallows
1/4 cup raisins (optional)
Melt chocolate over very low heat, stirring until smooth. Add rest of
ingredients, mixing well. Line cookie sheets with wax paper. Drop tablespoons of
chocolate mixture onto the paper. Refrigerate until candy is hardened. Remove
candy from wax paper and place in plastic ziploc bags. Store in freezer.
PASSOVER CHREMSLACH Back to Top
This is an updated version of the chremslach passed down in my own family. I
have never had a seder without it. A heavier version stuffed with cranberries
appeared in many early American Jewish cookbooks as Kentucky grimslech.
3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying
1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
Note: You can make these in the morning, drain on paper, leave out all day,
and crisp in the oven just before serving. Yield: about 2 dozen (P).
PASSOVER COOKIES Back to Top
1-1/2 cups matzah meal
1-1/2 cups matzah farfel
1-1/2 cups sugar
1cup raisins
1 cup walnuts
1 cup chocolate chips
1 teaspoon cinnamon
3 eggs
2/3 cup vegetable oil
Preheat oven to 350 degrees F. Mix together first seven ingredients. Add eggs
and oil and stir until well blended. Drop by tablespoons onto greased cookie
sheets. Bake for 15 minutes.
PASSOVER LASAGNE Back to Top
12 matzas, slightly dampened
8 - 8 ounce packages of farmers cheese
4 eggs
1 teaspoon nutmeg
1 pound mozarella cheese, grated
2 jars (approximately 24 ounces each) spaghetti or tomato sauce
Preheat oven to 350 degrees F. You will need 2-9x13 - inch pans. In a medium
bowl, mix together farmers cheese, eggs and nutmeg. Set aside. Pour a thin layer
of tomato sauce on the bottom of each pan. Place two matzas on top of the sauce.
You can fill in the empty space with broken pieces. Next place a layer of the
cheese mixture in both pans, using about 1/4 of the mixture for each pan.
Sprinkle a small amount of mozarella cheese over the farmers cheese, then cover
with a layer of sauce. Add another layer of
matzas, then the remaining farmers cheese. Add another layer of sauce and a
final layer of matzas. Cover the tops of the matzas with the mozzarella cheese.
Bake for about 45 minutes until cheese is nicely melted and browning. Serves 12
guests who claim they're not really hungry.
PATATINE E CARCIOFI ARROSTO
Back to Top
ROASTED POTATOES AND ARTICHOKES
Asparagus or peas may be added to this recipe. Gremolata-a mixture of lemon
zest, garlic, and parsley typically sprinkled over osso buco (braised veal
shank)-is not traditionally used in Italian Jewish vegetable dishes, but it
gives this one lightness and sparkle.
For gremolata
1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic
2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves
Make gremolata:
In a bowl stir together gremolata ingredients.
Preheat oven to 400°F.
In a large shallow baking pan rub potatoes with 2 tablespoons oil and season
with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in
middle of oven, shaking pan occasionally, until they are tender but still retain
their shape, about 30 minutes (depending on size of potatoes). Reduce
temperature to 350°F.
Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
Add artichokes and garlic to potatoes and halve any larger potatoes. Heat
vegetables in middle of oven until just heated through, about 10 minutes. While
vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths
gremolata, and pepper and salt to taste and toss to combine well. Serve
vegetables sprinkled with remaining gremolata. Serves 6.
POACHED PEARS Back to Top
3-1/2 cups water
2 cups sugar
1 cinnamon stick
2 teaspoons vanilla
4 pears
Bring water, sugar and cinnamon stick to a boil. Add vanilla and simmer for 5 minutes. Add pears and cook for 1/2 hour, covered. Remove pears. Let syrup cook and store pears in refrigerator in cooled syrup. Serve with custard sauce or chocolate sauce.
QUINCE IN SYRUP Back to Top
(Mele Cotogne in Giulebbe)
Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In La cucina livornese, Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.
2 pounds quinces
For the syrup:
2 cups sugar
1 cup water, or as needed
1 tablespoon chopped fresh rosemary
2 whole cloves
2 cinnamon sticks
In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
To make the syrup: In a saucepan large enough to accommodate the sliced
quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over
medium heat and bring to a simmer, stirring to dissolve the sugar. Add the
quinces and additional water if needed to cover. Simmer for 5 minutes. Then,
over the course of 12 hours, bring the quince slices to a boil in the syrup 3
times. boiling them for 5 minutes each time. This helps to bring up the rich red
color of the fruit and allows them to absorb the syrup over time. Transfer to a
serving dish and refrigerate. Serve chilled. Serves 6
RISOTTO WITH GIBLETS Back to Top
(Risotto con Regagli)
The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.
3/4 pound assorted chicken giblets (gizzards, hearts, and livers)
5 tablespoons olive oil, plus oil for sautéing livers (optional)
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups dry red or white wine
7 cups chicken broth
2 cups Arborio rice
Salt and freshly ground black pepper to taste
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)
Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
Just before the rice is ready, stir in the giblets and tomatoes and warm
through. Transfer to a warmed serving dish and garnish with the chicken livers.
Serve immediately Makes 6 servings.
ROAST CHICKEN AND POTATOES Back to Top
12 large potatoes, peeled and cut into chunks
2 chickens, cut into 1/8ths
2 onions, sliced
garlic powder
coarsely ground black pepper
paprika
vegetable oil
Preheat oven to 350 degrees F. In a large deep roasting pan, layer potatoes,
then chickens, then onions. Sprinkle with garlic and pepper. Cover with paprika.
Drizzle with oil. Bake, uncovered, for 1/2 hour to brown chicken, then cover and
bake an additional 1-1/2 hours. For a variation, can add duck sauce before
covering. Serves 10.
ROAST CHICKEN WITH ORANGE LEMON AND GINGER
Back to Top
(Pollo Arrosto All'Arancia, Limone, e Zenzero)
Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?
1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish
Preheat an oven to 350ºF.
Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
Makes 4 servings.
ROASTED PORTOBELLO MUSHROOMS Back to Top
6 portobello mushrooms
1-2 tablespoons olive oil
2 teaspoons kosher salt
1-2 teaspoons balsamic vinegar
Preheat oven to 375 degrees F. Wash the mushrooms well and trim the earthy
stems by about 1/2 inch. Slice the mushrooms thickly. Scatter over a
parchment-lined baking sheet. Drizzle with the oil and vinegar and sprinkle with
the salt. Roast in the oven for 20-30 minutes. Hard to tell how many they serve
since they get eaten up very quickly!
SALMON AND SMOKED SALMON ROLLS
Back to Top
WITH DILL SAUCE
This looks like sushi, but it's really a new way to present the familiar
Passover fish course.
11-1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1-1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle
Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.
Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.
Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
Serve rolls with remaining dill sauce. Makes 8 servings.
SEPHARDIC STYLE CHAROSET Back to Top
1/2 cup dates, chopped
1 cup apples, chopped
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/8 teaspoon pepper
1 teaspoon cinnamon
2 tablespoons sweet red wine
Combine and refrigerate.
SPINACH WITH PINE NUTS AND RAISINS
Back to Top
(Spinaci con Pinoli e Passerine)
Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.
2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste
Rinse the spinach well and remove the stems. Place in a large sauté pan with
only the rinsing water clinging to the leaves. Cook over medium heat, turning as
needed until wilted, just a few minutes. Drain well and set aside. Add the olive
oil to the now-empty pan and place over medium heat. Add the onions and sauté
until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and
sauté briefly to warm through. Season with salt and pepper and serve warm or at
room temperature. Serves 6
SPRING VEGETABLE SOUP Back to Top
7 cups vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery
in 8 cups
of water and simmer for 20 minutes. Strain well. Or use appropriate amount of
powdered mix)
2 large carrots, peeled and cut into 1/4-inch slices
1 small butternut squash, peeled and chopped into bite-size pieces
2 stalks celery, sliced into 1/4-inch slices
2 leeks, white part only, thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced
2 zucchini, chopped into bite size pieces
2 yellow crookneck squash, chopped into bite size pieces
olive oil
1 large can (28 ounces) whole tomatoes, chopped and juice included
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
In a large stockpot, saute onions, leeks and garlic in one tablespoon olive
oil until softened and golden. Add all other ingredients, including vegetable
stock. Simmer over medium-low heat until vegetables are tender. Remove from
heat. Puree half the soup in a blender and return to pot. Season to taste with
salt and pepper. If served at a dairy meal, this soup is nice garnished with
parmesan cheese.
STRAWBERRY SHORTCAKE Back to Top
12 tablespoons matzah cake meal
12 eggs, separated
12 tablespoons sugar
2 cups parve whipping cream, whipped
2 pints strawberries, washed and sliced
Preheat oven to 350 degrees F. Grease 2 - 13x9" cake pans. Mix together
cake meal, egg yolks and sugar. Beat egg whites until stiff and fold into
batter. Pour into prepared pans and bake for 1/2 hour. Allow cakes to cool on
racks and then remove from pan. Place a layer of parve whipped cream and sliced
strawberries between the cakes and do the same for the top.
TOMATO BASIL GEFILTE FISH Back to Top
2 ounces sun-dried tomatoes
2 tablespoons olive oil
8 large onions, peeled and sliced
2 logs frozen gefilte fish (preferably Ungars)
1 (8 ounce) bottle tomato basil salad dressing
Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with
boiling water. Set aside. Heat olive oil and gently saute onions until
translucent, about 10 minutes. Spoon about half the onions into the bottom of 2
loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of
dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon
remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover
with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at
room temperature. Serves 16-20.
TORTA DI CAROTE Back to Top
Carrot Torte
This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find-otherwise it will be a big "so what."
parchment paper
1 1/2 cups whole blanched almonds (about 8 ounces)
1 cup granulated sugar
1 pound carrots (see note, above)
1 large lemon
1 stick (1/2 cup) margarine, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons plus 3/4 teaspoon Passover cake meal or potato starch
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 large egg whites
1/4 cup superfine granulated sugar
Preheat oven to 350°F.
Grease a 9-inch round cake pan and line bottom with a round of parchment paper. Grease paper.
In a shallow baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and transfer to a bowl to cool completely. Leave oven on. In a food processor finely grind nuts with 1/4 cup granulated sugar. In food processor fitted with medium shredding disk shred carrots. Grate zest of lemon.
In a bowl with an electric mixer beat together margarine and remaining 3/4 cup granulated sugar until light and fluffy. Add yolks, extracts, and zest and beat until combined well.
In another bowl stir together ground nuts, 4 tablespoons meal or starch, cinnamon, nutmeg, and a pinch salt. Beat nut mixture into margarine mixture and beat in carrots.
In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly until just combined.
Pour batter into cake pan and smooth top. Bake cake in middle of oven until
top is springy to the touch and cake pulls away from sides of pan, about 50
minutes. Cool cake in pan on a rack. Run a sharp small knife around edge of pan
to loosen and invert cake onto a plate. Peel off parchment and invert cake onto
a platter (right side up). In an electric coffee/spice grinder, grind remaining
3/4 teaspoon meal or starch with superfine sugar until powdery and sift over
cake. Serves 6 to 8.
TSIMMES STUFFED IN CHILIES
Back to Top
This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix,
Arizona, is so good that I sometimes serve it alone without stuffing it into the
chilies.
3/4 pound pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim chilies
1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.
2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.
3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.
4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.
5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.
6. Gently scrape out the seeds and rinse the inside of the chili.
7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.
8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you
can merely put the stuffing mixture in a greased flat casserole, approximately
9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is
warm. Serves 10. (P)
2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup dried apricots
1/2 cup pitted prunes
orange juice
honey
Preheat oven to 375 degrees F. Combine potatoes, carrots and fruit in an
oven-proof casserole dish or baking pan. Drizzle honey over mixture, varying the
amount depending on how sweet you like it. Pour enough orange juice over mixture
to cover the bottom with 1/4 inch of juice. Cover casserole tightly and bake for
1-1/2 hours. Serves 8.
VEAL SHOULDER Back to Top
WITH PORCINI MUSHROOMS, GARLIC AND ROSEMARY
Start making this at least one day ahead.
1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound veal shoulder clod roast, tied to hold shape
1/4 cup olive oil
2 pounds meaty veal neck bones
4 cups canned low-salt chicken broth
1/2 cup dry red wine
1/2 cup drained chopped canned tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.
Serves 8
VEAL STEW Back to Top
1/2 cup olive oil
3 pounds veal stew meat, cubed
4 tablespoons potato starch
8 garlic cloves, minced
3 cups chicken stock
1-1/2 cups white wine
1 tablespoon fresh rosemary (1 teaspoon dried)
1 teaspoon oregano
salt and pepper to taste
Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch
and stir to coat. Add garlic and saute for a few minutes. Add remaining
ingredients. Simmer, covered for 1-1/2 - 2 hours, until veal is tender. Serve
over mashed potatoes (if you're Sephardic, this would be good with rice). Serves
12.
WHITEFISH SALAD AND ROASTED BEET COLESLAW
Back to Top
Begin making the coleslaw two days ahead and the whitefish one day ahead. Pour a
Chardonnay or Pinot Noir with dinner.
coleslaw
3 large beets (2 to 2 1/4 pounds)
6 tablespoons olive oil
3 1/2 tablespoons balsamic vinegar
1 tablespoon prepared white horseradish
4 cups very thinly sliced red cabbage
1 1/2 cups thinly sliced red onion
whitefish
2 pounds whitefish fillets with skin
1/2 cup mayonnaise
1/4 cup slightly drained prepared white horseradish
1/4 cup chopped fresh tarragon
for coleslaw: Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
for whitefish: Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
Drain half of coleslaw in sieve (reserve remainder for another use). Line
eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack
1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained
coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn
molds out onto plates; peel off plastic.
Makes 8 servings.
ZUCCHINI LEEK AND MATZAH KUGEL Back to Top
3 large eggs
3 tablespoons warm water
5 pieces of matza
1 tablespoon olive oil
3 medium leeks (white and light green parts only), diced
2 large cloves of garlic, minced
8 large zucchinis, peeled and coarsely grated
6 scallions, trimmed and chopped
2-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. Lightly oil an 11x7-inch baking dish. In a
large bowl, whisk together eggs and water. Break matzah into 1-inch pieces. Add
to eggs and toss to coat. Let stand for 15 minutes, stirring occasionally.
Meanwhile in a 12-inch skillet, heat oil over medium heat. Add leeks and cook,
stirring for two minutes. Stir in garlic. Add zucchini and cook for 4 minutes
more. Remove from heat and stir in scallions, salt and pepper. Add vegetable
mixture to soaked matzah and mix well. Spoon mixture
into prepared baking dish. Bake for 35 minutes or until top is firm to touch.
Remove from oven and let cool for 5 minutes. Serve warm. Makes 8 servings.
SHALOM FROM SPIKE & JAMIE |
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