No. of Recommendations: 5
I figure the meal we cooked for this evening (and the next couple) is unusual enough to post in full. I guess you could call the charosit an appitizer. That was followed by gelite fish (from a jar), a cold fish cutlet served with aspic and grated horseradish. The brisket was a North African recipe, the potato kugel, chicken soup and "tzimis" were Eastern European, as I'm guessing were most of the other dishes.
They are all worth trying :-)
Jeff
Jeff’s Charoset
Ingredients Makes 2 1/2 cups
Prepare fruit in advance:
1/2 cup dried dates, chopped (soaked 3-4 hours or overnight in wine)
4 dried figs, chopped (soaked 3-4 hours or overnight in wine)
½ cup raisins (soaked 3-4 hours or overnight in wine)
½ cup (3 ounces) dried apricots, chopped (soaked 3-4 hours or overnight in wine)
½ cup +/- sweet red wine
½ large-size crisp sweet apple, peeled, cored, and cut into eighths
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/8 teaspoon pepper
1 teaspoon cinnamon
1 1/8” wide x 1” diameter slice of ginger root
1. Combine the apples, dates, raisins, apricots, and figs in a small bowl. Fill with wine until fruit is covered. Cover bowl with plastic wrap and refrigerate for at least a few hours (overnight is better).
2. Hand chop the nuts a bit and add the rest of the ingredients (not the soaked fruit) to a food processor and pulse until slightly chunky.
3. Leaving the excess wine behind, put the soaked fruit into the food processor and pulse until all is blended, leaving the nuts a bit chunky.
As a reward for a job well done, drink the leftover wine/fruit syrup.
This is best served the day it’s made, but it will keep, covered, in the refrigerator for up to 7 days (the nuts will soften after the first day).
Chicken Soup
While my grandmother used to make chicken soup with the feet, giblets and baby eggs, the following is a modern version which tastes about the same
1 4-5 pound Chicken, quartered or in eighths
2-3 medium sized carrots
1 medium onion
2-3 stalks celery
1 diced turnip (optional)
Salt to taste
3-4 quarts cold water (preferably 4 if pot is large enough)
1 parsnip
1/2 bunch fresh dill tops
4 sprigs parsley
Cover chicken with water, drain and scrape skin clean.
Rinse well in cool water.
In clean pot, cover and bring about 4 quarts to a boil and bring place chicken in the water..
Add vegetables and seasoning, cover and bring to a simmer.
Skim
Cover and vent, reducing heat to keep simmering (not boiling) about 90 minutes or until chicken is tender.
Taste for salt correction during cooking.
When cool, drain soup from chicken. Strain soup through fine strainer.
Chicken may be used for dishes calling for cooked chicken.
Matzo Balls
4 eggs
1/2 cups water (or preferably, chicken stock)
1 cup matzo meal
1/3 cup shortening (Rendered chicken fat, or corn oil works well as a substitute for margarine)
¼ teaspoon baking soda (if not Passover)
1 teaspoon salt
Dash of pepper
Beat eggs. Add water, shortening, salt, pepper, matzo meal: Mix and refrigerate covered overnight
Bring a pot of water to a boil. Rinse hands with cold water (so matzo balls won’t stick) and make small balls (about the size of a ping pong ball). Drop them into the water. Cover, reduce heat and simmer for 35 minutes (30 minutes will be al dente and 40 minutes will be softer). Makes 11
NOTE: make sure your pot is wide enough that they will not crowd when they expand as they may get nearly as large as a tennis ball and if crowded will have the constancy of golf balls. Batter for making the balls may be made a day in advance and kept in the refrigerator.
Brisket with Dried Apricots, Prunes, and Aromatic Spices
Ingredients
2/3 cup quartered dried apricots (about 4 ozs.)
9 large garlic cloves
3 1/2 tsps. ground cumin
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
1 4 1/2- to 5-lb. flat-cut beef brisket
3 tbsps. olive oil
4 cups chopped (slice quarters in food processor) onions (15 ozs.)
2 medium carrots, coarsely chopped (or sliced in food processor) (4.5 ozs.)
1 stalk celery, sliced thinly on a bias (or sliced in a food processor) (optional)
1 tbsp. minced peeled fresh ginger (can use food processor)
1 tsp. ground coriander
1/8 tsp. cayenne pepper
1 cup dry red wine
4 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered (about 4 ozs,)
Chopped fresh cilantro
Description
Begin this at least one day ahead. Make sure to check prunes and apricots for insects where applicable.
Combine 1/3 cup apricots, 3 garlic cloves, 1 tsp. cumin, salt, ½ tsp. cinnamon and 1/4 tsp. pepper in processor. Using on/off turns, chop to coarse puree.
Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tbsp. apricot mixture. Press remaining apricot mixture into slits. Position rack in bottom third of oven and preheat to 300° F.
NOTE: The following instructions assumes that you will be roasting this in the oven, but I usually cook it in a heavy cast Dutch oven (big covered pot) on the stove.
Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tbsp. apricot mixture.
Add onions and celery, if using, to same pot. Sauté over medium-high heat 5 minutes.
Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 tsps. cumin; Sauté 3 minutes.
Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
Return brisket to pot. Add stock and bring to simmer. Spoon some of the vegetable mixture over brisket. Cover pot and place in oven. If cooking on stovetop, reduce heat to low to medium.
Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices (until internal temperature reaches between 195-205°F).
Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer.
Cool brisket uncovered 1 hour.
Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Re-warm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.
Portions can be frozen in tightly sealed container.
- Makes 8 servings.
Carrot Ring
1/4 cup margarine
1/2 cup matzo meal
3 tablespoon potato starch
1/2 cup wine
1 lb. carrots (about 7) pealed & grated
1/4 cup raisins
1/2 cup sugar
1 teaspoon cinnamon
1 egg
1/2 teaspoon salt
Preheat oven to 350 degrees (F)
Grease pan with margarine
Cream 1/4 cup margarine and matzo meal together
Dissolve potato starch in wine and add to margarine and matzo meal
Add rest of ingredients and put into ring pan or casserole dish
Bake 1 hour
Easy Tzimmes
Ingredients
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
Sunflower or pumpkin seeds (optional)
Preparation
Preheat oven to 375 degrees F.
Oil the inside of an oven-proof casserole dish or baking pan.
Pour enough orange juice over mixture to cover the bottom with 1/4 inch of juice
Mix sweet potatoes, carrots, fruit and spices in casserole, spooning some of the orange juice over them
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.
If you like, you can sprinkle some seeds on top before service (but that’s just icing on the cake and not really required)
Serves 8.
Broccoli Soufflé
2 10 oz. pkg. of frozen chopped broccoli
1 packet MBT dry vegetable broth
1 ½ Tablespoon margarine
1 ½ Tablespoon potato starch (flour if not pasach)
½ cup milk (or parve milk)
½ cup mayonnaise
1 Tablespoon dry onion soup mix
3 eggs (separated, well beaten and recombined)
Matzo meal (Corn flake crumbs if not pasach)
Cook the 2 packages of broccoli in required water with the packet of MBT broth (dry) in.
NOTE: If all you can find are broccoli florets, then after cooking, run them through the “slicing” blade of a food processor (don’t use the main blade or it will destroy the texture).
Combine margarine, flour and milk in a medium saucepan. Simmer gently until thick. Remove from heat and add remaining ingredients except crumbs. Grease a glass ovenproof pie dish or casserole and sprinkle with a thin layer of the crumbs. Mix broccoli with the sauce and pour into casserole. Top with another layer of crumbs. Bake (covered) at 350° for 40-45 minutes.
Potato Kugel
Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 90 Minutes
Servings: 15 (From Tori Avey)
INGREDIENTS
5 lbs russet potatoes (about 10 medium-sized potatoes)
2 large onions
6 eggs
While some recipes add baking soda, this one depends on the eggs for fluffiness
2 teaspoon salt
1/2 teaspoon black pepper
6 Tablespoon potato starch (if not serving for Passover you may substitute corn starch)
1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)
YOU WILL ALSO NEED: 9x13 ceramic, metal or cast iron baking dish or pan (I don't recommend using glass), food processor with grating attachment or hand grater, mixing bowls, pastry brush
METHOD
Place a 9x13 baking dish or pan in the oven and preheat oven to 400°, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
Take the preheated baking dish out of the oven. Quickly pour in 3 Tablespoon schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 Tablespoon of melted schmaltz or olive oil across the top.
Bake uncovered at 400° for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.
Grandma’s Passover Coconut Macaroons
4 egg whites
1 Teaspoon vanilla
4 Tablespoons cake meal
1 Cup sugar (if coconuts are sweetened, reduce to 3 tablespoons)
4 Cups shredded unsweetened coconut (10 0z package)
OR
6 egg whites
1 Teaspoon vanilla
5 ½ Tablespoons cake meal
1 1/3 Cup sugar (if coconuts are sweetened, reduce to 4 ¼ tablespoons)
5-6 Cups shredded unsweetened coconut (14 0z package)
Optionally, give coconut a few whirls in a food processor to chop them into much smaller pieces (without pureeing them)
Beat egg whites and vanilla until stiff.
Fold in rest of ingredients
Bake on un-shiny side of aluminum foil. Use heaping teaspoon of mixture for each macaroon (they don’t spread).
Bake for 20 minutes at 325 degrees
After baked, remove from foil after 5 minutes and allow to continue cooling on a rack
Chocolate Almond Horns
From Leah Koenig’s book Modern Jewish Cooking
YIELDS 1 DOZEN
Chocolate dipped almond horns recipe
25 minPrep Time
14 minCook Time
39 minTotal Time
Ingredients
8 ounces almond paste
1/2 cup almond flour (50 gram)
1/3 cup granulated sugar (65 gram)
2.75 (3) large egg whites, divided use
1 3/4 cups toasted almonds, sliced (175 gram)
5 1/2 ounces semisweet chocolate, chopped (156 gram)
1 1/3 (less than 1 1/2) teaspoon oil
Instructions
Preheat the oven to 375, and line a baking sheet with parchment paper.
In a medium bowl, add the almond paste, almond flour, and sugar, and beat on medium speed with an electric mixer until crumbly. It will be quite dry.
Mix in 1 egg white and beat until smooth.
Dice the sliced almonds finely and place in a shallow bowl.
Divide the dough into 12 equal balls, and roll them out into 4 1/2" ropes. Roll them in the almonds to help with the stickiness of the dough.
Move the ropes to the baking sheet, forming them into horn shapes as you place them.
Beat the remaining egg white with a teaspoon of water, and brush it on the cookies.
Bake for 13-14 minutes, and let cool on the baking sheet for a few minutes.
Meanwhile, melt the chocolate with the oil either in a double boiler or on 50% power in the microwave (30 second pulses, stir between each pulse).
Dunk the ends of each cookie in the chocolate, and place back on the baking sheet to set.
You can chill the cookies until the chocolate sets, or let the set at room temperature. They keep covered for up to 4 days.
