Passover Seder 2008
Harosets
To make harosets, grate several peeled apples (I generally use 4-5), add 1/4 cup of chopped walnuts, 1/2 cup of sugar and several tablespoons of malaga wine, kosher for Passover.
Let this sit in the refrigerator overnight and serve at the seder.
Brisket with tzimmes
1 large brisket (probably 3-5 pounds)
Vegetable oil
2-3 sweet potatoes
1 bag of baby carrots
1 medium onion, sliced
1 cup prunes
1-2 cups of water
In a large dutch oven, heat 2-3 tablespoons of oil. When hot, add brisket and brown on both sides. Add onions and continue to cook until onions are lightly browned.
Add sweet potatoes,carrots and prunes. Add 1 cup of water. Cover and place into a 325degree oven for at least 2 to 3 hours. Check every now and then to see if you need to add water. Meat is done when a knife pierces it easily.
Matzoh Crack (from Dori Greenspan)
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup brown sugar
1 cup or more chocolate chips (semisweet)
1 cup slivered almonds
Preheat oven to 375 degrees. Line a large cookie sheet completely with foil and then cover the bottom of pan with parchment paper.
Line the bottom of the cookie sheet with matzoh and cut pieces to fit entire pan.
Combine butter and brown sugar in a 3 quart saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over the matzoh, covering completely.
Place baking sheet in oven and reduce heat to 350 degrees. Bake for 15 minutes, checking to make sure mixture is not burning.
Remove from oven and sprinkle immediately with chocolate chips. Let stand 5 minutes. If chocolate doesn't melt, place back in oven for several minutes. Spread melted chocolate over matzoh. Sprinkle with slivered almonds. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
Apple Matzoh Pudding
1 package egg matzoh
6 eggs, well beaten
6-8 apples (or more depending on taste)peeled, cored and sliced
1 1/2 cups sugar
1/2 cup walnuts
1 cup raisins
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
Preheat oven to 350 degrees. Grease a 9x12 baking pan.
Cover matzoh with warm water for a minute or two. Drain and crush.
Beat eggs until well-frothed and add sugar. Stir. Add drained matzoh, walnuts, orange juice, raisins.Add apples.
Bake 45 minutes.
Baked cauliflower with Parmesan cheese
1 large head cauliflower
salt/pepper
Olive Oil
Grated Parmesan cheese
Cut up a well-cleaned cauliflower. Place into a large roasting pan.Sprinkle with salt and pepper. Add several tablespoons of good olive oil. Blend olive oil into cauliflower. Sprinkle parmesan cheese over top. Place in a 375 degree oven for 45-60minutes. Check often and turn cauliflower so that it doesn't burn.
Feta Cheese with Onion, peppers and raisins
1 large block of feta cheese
Olive oil
2 garlic cloves
1 large onion
2-3 peppers (red or yellow or orange)
1/2 cup raisins.
Cut feta into small chunks.
Saute olive oil in large frying pan with garlic.
Add onions and peppers. Saute until brown and then add raisins.
Place feta in a single layer in a casserole dish with low sides. Top with onion/pepper/raisin mix. Place in 350 oven until cheese is heated through.
Sally Staver's Matzoh Balls
1 cup matzoh meal
1/2 cup water
1/3 cup vegetable oil
4 eggs, well beaten
salt & pepper
This recipe can easily be doubled. Beat eggs, add liquids and then matzoh meal. Combine and allow to set in the refrigerator for at least an hour. Form into balls with wet hands. Boil for 1/2 hour in salted water.
Hirschenfang Style Chopped Liver
1 pound fresh beef liver
1 very large Vidalia or Spanish onion
2 hard boiled eggs
Salt
Pepper
Oil
In a large frying pan, saute sliced onions until caramelized. Remove from pan and reserve.
Saute liver in some vegetable oil.
In the bowl of a food processor, place cooked liver, onions and hard boiled eggs. Add salt and pepper. Pulse 5 or 6 times, until chopped, not blended. Season to taste.
Flourless Chocolate Cake
8 ounces semisweet chocolate, chips or chopped
1 stick unsalted butter
5 large eggs, separated
3/4 cup sugar
1 or 2 tspns. vanilla extract
pinch salt
Icing
8 ounces semisweet chocolate, chips or chopped
1/2 cup heavy cream
Preheat oven to 350 degrees. Grease a 9 inch springform pan with butter.
Melt chocolate with butter in a bowl set over a pot of boiling water. Stir often until smooth.
Remove from heat.
Beat egg whites in the bowl of an electric mixer until stiff peaks form. Remove from bowl into another.
In the same bowl that you used for egg whites (you don't have to clean it) , beat egg yolks with sugar and vanilla until thick and creamy. Fold chocolate mixture into egg mixture. Add slowly. Fold in egg whites.
Pour batter into prepared pan. Bake 35-40 minutes. Cool
Prepare icing. Melt chocolate with the cream in a bowl set over a pot of boiling water. Stir until smooth and do not boil the mixture. Remove from heat and spread over cooled cake. Refrigerate until ready to serve.
Harosets
To make harosets, grate several peeled apples (I generally use 4-5), add 1/4 cup of chopped walnuts, 1/2 cup of sugar and several tablespoons of malaga wine, kosher for Passover.
Let this sit in the refrigerator overnight and serve at the seder.
Brisket with tzimmes
1 large brisket (probably 3-5 pounds)
Vegetable oil
2-3 sweet potatoes
1 bag of baby carrots
1 medium onion, sliced
1 cup prunes
1-2 cups of water
In a large dutch oven, heat 2-3 tablespoons of oil. When hot, add brisket and brown on both sides. Add onions and continue to cook until onions are lightly browned.
Add sweet potatoes,carrots and prunes. Add 1 cup of water. Cover and place into a 325degree oven for at least 2 to 3 hours. Check every now and then to see if you need to add water. Meat is done when a knife pierces it easily.
Matzoh Crack (from Dori Greenspan)
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup brown sugar
1 cup or more chocolate chips (semisweet)
1 cup slivered almonds
Preheat oven to 375 degrees. Line a large cookie sheet completely with foil and then cover the bottom of pan with parchment paper.
Line the bottom of the cookie sheet with matzoh and cut pieces to fit entire pan.
Combine butter and brown sugar in a 3 quart saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over the matzoh, covering completely.
Place baking sheet in oven and reduce heat to 350 degrees. Bake for 15 minutes, checking to make sure mixture is not burning.
Remove from oven and sprinkle immediately with chocolate chips. Let stand 5 minutes. If chocolate doesn't melt, place back in oven for several minutes. Spread melted chocolate over matzoh. Sprinkle with slivered almonds. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
Apple Matzoh Pudding
1 package egg matzoh
6 eggs, well beaten
6-8 apples (or more depending on taste)peeled, cored and sliced
1 1/2 cups sugar
1/2 cup walnuts
1 cup raisins
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
Preheat oven to 350 degrees. Grease a 9x12 baking pan.
Cover matzoh with warm water for a minute or two. Drain and crush.
Beat eggs until well-frothed and add sugar. Stir. Add drained matzoh, walnuts, orange juice, raisins.Add apples.
Bake 45 minutes.
Baked cauliflower with Parmesan cheese
1 large head cauliflower
salt/pepper
Olive Oil
Grated Parmesan cheese
Cut up a well-cleaned cauliflower. Place into a large roasting pan.Sprinkle with salt and pepper. Add several tablespoons of good olive oil. Blend olive oil into cauliflower. Sprinkle parmesan cheese over top. Place in a 375 degree oven for 45-60minutes. Check often and turn cauliflower so that it doesn't burn.
Feta Cheese with Onion, peppers and raisins
1 large block of feta cheese
Olive oil
2 garlic cloves
1 large onion
2-3 peppers (red or yellow or orange)
1/2 cup raisins.
Cut feta into small chunks.
Saute olive oil in large frying pan with garlic.
Add onions and peppers. Saute until brown and then add raisins.
Place feta in a single layer in a casserole dish with low sides. Top with onion/pepper/raisin mix. Place in 350 oven until cheese is heated through.
Sally Staver's Matzoh Balls
1 cup matzoh meal
1/2 cup water
1/3 cup vegetable oil
4 eggs, well beaten
salt & pepper
This recipe can easily be doubled. Beat eggs, add liquids and then matzoh meal. Combine and allow to set in the refrigerator for at least an hour. Form into balls with wet hands. Boil for 1/2 hour in salted water.
Hirschenfang Style Chopped Liver
1 pound fresh beef liver
1 very large Vidalia or Spanish onion
2 hard boiled eggs
Salt
Pepper
Oil
In a large frying pan, saute sliced onions until caramelized. Remove from pan and reserve.
Saute liver in some vegetable oil.
In the bowl of a food processor, place cooked liver, onions and hard boiled eggs. Add salt and pepper. Pulse 5 or 6 times, until chopped, not blended. Season to taste.
Flourless Chocolate Cake
8 ounces semisweet chocolate, chips or chopped
1 stick unsalted butter
5 large eggs, separated
3/4 cup sugar
1 or 2 tspns. vanilla extract
pinch salt
Icing
8 ounces semisweet chocolate, chips or chopped
1/2 cup heavy cream
Preheat oven to 350 degrees. Grease a 9 inch springform pan with butter.
Melt chocolate with butter in a bowl set over a pot of boiling water. Stir often until smooth.
Remove from heat.
Beat egg whites in the bowl of an electric mixer until stiff peaks form. Remove from bowl into another.
In the same bowl that you used for egg whites (you don't have to clean it) , beat egg yolks with sugar and vanilla until thick and creamy. Fold chocolate mixture into egg mixture. Add slowly. Fold in egg whites.
Pour batter into prepared pan. Bake 35-40 minutes. Cool
Prepare icing. Melt chocolate with the cream in a bowl set over a pot of boiling water. Stir until smooth and do not boil the mixture. Remove from heat and spread over cooled cake. Refrigerate until ready to serve.
