Apple Cake Variation

Amazing variation from basic  Almond Sponge Cake

For each (9-inch) round cake, prepare 2 apples – cored, peeled and sliced. Place half of the cake batter in the cake pan, place a layer of sliced apples over the batter, then cover with remaining batter. Bake for 40-50 minutes or until toothpick comes out clean.




Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil

Lamb or Chicken Kebabs with Garlic, Lemon and Olive Oil
 
Recipe type: Main Dish
Serves: 8

Ingredients
  • 1-1/2 pounds cubed lamb or chicken, about 20 equal cubes (about 1 inch each)
  • ¼ cup fresh lemon juice
  • ¼ cup olive oil, plus more for grill
  • 4 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 zucchinis, cut into ½-inch thick pieces
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 12 skewers, soaked in water for 30 minutes

Instructions
  1. Preheat oven to 350 degrees or heat grill to high.
  2. In a large bowl, whisk lemon, oil, garlic, oregano, salt and pepper. Add lamb or chicken and mix until all pieces are fully coated. Place in the refrigerator for 30 minutes – 2 hours. In a separate bowl or zip lock bag, mix zucchini, cherry tomatoes, a sprinkle of salt and pepper, and 2 tablespoons olive oil.
  3. Thread cubed lamb or chicken, alternating with zucchini and tomatoes, onto skewers.
  4. Bake for 20 – 30 minutes or lightly oil grates or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 3 minutes per side for medium-rare.
  5. Serve with chimichurri mayonnaise or homemade mayonnaise or add red wine vinegar and horseradish to mayonnaise for a horseradish cream sauce.

 




Roasted and Smashed Potatoes

Roasted and Smashed Potatoes
 
Love this rustic recipe from Bon Appetit.
Serves: 6 to 8

Ingredients
  • 2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil

Instructions
  1. Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.
  2. Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
  3. Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.

 




Wine Braised Pulled Beef Brisket

Wine Braised Pulled Beef Brisket
 
This brisket can be made in a slow cooker or in the oven. Both versions are equally good and easy to make. Feel free to skip the broiler step in the slow-cooker version if you do not need to have a crispy crust on the outside of the brisket. Serve with pesto, ketchup, or coleslaw.
Recipe type: Main Dish
Serves: 8

Ingredients
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon Passover Dijon mustard
  • 1 tablespoon olive oil
  • 1½ teaspoons freshly ground black pepper
  • 1½ teaspoons ground cumin
  • 1½ teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt, plus more
  • 4-5 pounds untrimmed flat-cut brisket, cut into 4” pieces
  • 2 medium onions, thinly sliced
  • 1 ½ cups red wine

Instructions
Slow cooker version:
  1. In a small dish, mix garlic, brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and mix until blended. Rub all over brisket, working into crevices. Wrap in plastic; chill for 4 hours and up to 2 days. Bring meat to room temperature before cooking.
  2. Scatter onions in a 4–6-quart slow cooker and add brisket. Add wine and 1 cup water. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high.
  3. Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–8 minutes.
  4. Let brisket cool slightly. Remove from pan and shred or slice. Return to pan juices and onions.
  5. Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 30 minutes.
Oven Version:
  1. In a small dish, mix garlic, brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and mix until blended. Rub all over brisket, working into crevices. Wrap in plastic; chill for 4 hours and up to 2 days. Bring meat to room temperature before cooking.
  2. Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket on top. Add wine; cover with foil. Braise until meat is very tender, 3 – 4 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5 – 8 minutes.
  3. Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5–8 minutes.
  4. Let brisket cool slightly. Remove from pan and shred or slice. Return to pan juices and onions.
  5. Do Ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 30 minutes.

 




Standing Rib Roast with Horseradish Cream

standing-ribs-horseradish

Standing Rib Roast with Horseradish Cream
 
Lux rib roast with horseradish is just so special for a yom tov meal. You won’t have any left for sandwiches though so make sure you make it for special family. We use the horseradish cream sauce with fish, chicken and anything that needs a great condiment!
Recipe type: Main
Serves: 10

Ingredients
  • ROAST
  • One 10-pound, bone-in standing prime rib or other roast
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup olive oil
  • 4 tablespoons margarine
  • 2 heads of garlic, halved crosswise
  • 8 thyme sprigs
  • SAUCE
  • 1 ½ cups mayonnaise
  • ½ cup white horseradish
  • 1 tablespoon white wine vinegar or white vinegar
  • 1 tablespoon minced chives
  • 1 tablespoon minced scallion
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

Instructions
  1. PREPARE THE ROAST Preheat the oven to 325°. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the margarine, garlic and thyme and cook over moderate heat, basting the roast with the margarine, for 5 minutes.
  2. Transfer the roast to a medium roasting pan, bone side down. Press the cut side of the garlic halves and the thyme sprigs onto the surface of the meat and roast, turning the pan occasionally, for about 3½ hours; the meat is done when an instant-read thermometer inserted in the center registers 125°. Let rest for 15 minutes.
  3. MEANWHILE, MAKE THE SAUCE Combine all of the ingredients in a bowl.
  4. Carve the roast off the bone, then thinly slice. Serve with the horseradish sauce.

 




Crispy Quinoa Sliders

crispy-quinoa-slider

Crispy Quinoa Sliders
 
These have great texture and are filling and delicious. Serve them with burger condiments and you have a Passover bbq!
Recipe type: Main
Serves: 12 sliders

Ingredients
  • ⅔ cup quinoa
  • 1 ¼ cups water
  • 1 cup matzo crumbs or farfel
  • 2 large eggs
  • 1 cup coarsely grated zucchini
  • ¼ cup chopped chives
  • 3 small garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup olive oil
  • Potato starch mini burger buns or matza, lettuce, tomatoes, onion and pickles, for serving
  • BBQ sauce, Passover mustard, ketchup, guacamole or other condiments

Instructions
  1. In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Cool.
  2. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the chives, garlic, salt and pepper. Mix in the quinoa and matzo crumbs. Let stand for 10 minutes.
  3. Using a ¼-cup measure, scoop 12 mounds and form each one into a ½-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with potato starch buns or matzo, lettuce, tomatoes, onion and pickles.




Sweet and Crispy Sticky Salami

My cousin Donna gave me this and my kids love it. It’s just her style, yummy, kid and guest friendly, and easy.

1 salami, cooked
1/3 cup sweet and sour duck sauce plus extra for dipping
Kosher for Passover mustard (optional)

Preheat the oven to 400 degrees. Line a baking sheet or oven safe dish with aluminum foil. Slice the salami down the center but do not cut through the whole thing (you want to create a pocket in the center of the salami. Pour the duck sauce in the pocket and over the top of the salami, coating the whole thing. Bake for 20 – 30 minutes or until browned, crispy, and caramelized. Cut into chunks and serve with extra dipping sauce, either kosher for Passover mustard or more duck sauce. We like it with mashed potatoes and use the extra sauce to sweeten the potatoes.




Pesach Calzone or Quiche Dough

(for pizza and quiche)

This recipe was submitted by our reader, Marissa – something new to try this year.

Ingredients:
4 ounces fine matza meal
4 ounces potato starch
4 ounces margarine
1 egg to bind

Mix all ingredients together, press into 9-inch quiche pan or 2 8 to 9-inch pizza pans. Add toppings or fillings or your choice and bake the way you would a year-round quiche or pizza.




Potatoes with Peppers and Red Onion

photo: finestchef.com

This is an easy side dish that my daughter told me about. It’s so good you won’t want to save it just for Pesach.

2 red onions, thinly sliced
8 to 10 potatoes, peeled and thinly sliced
1 red pepper, cut into thin strips
2 to 3 tablespoons onion soup mix
4 tablespoons olive oil

Preheat oven to 350 degrees. Layer ingredients in the order listed. Cover tightly with foil and bake for 2 to 3 hours.




Strawberry Kiwi Salad

photo: blogger

This is a great for a Passover lunch meal. It is nice and light and a break from some of the heavier eating.

1 head romaine lettuce, torn into bite-size pieces
1 pint strawberries, sliced
2 kiwis, peeled and sliced
1 (4 ounce) can mandarin oranges, drained
¼ cup toasted slivered almonds

Dressing:
½ cup oil
1/3 cup vinegar
1 tablespoon sugar
½ teaspoon pepper

Place all salad ingredients in a large bowl. Whisk together dressing ingredients and toss with salad. Serve immediately