Passover Mandelbrot

Makes about 4 dozen

¾ cup safflower or vegetable oil
¾ cup plus 2 tablespoons sugar
3 eggs
¾ cup matzo cake meal
¼ cup matzo meal
2 tablespoons potato starch
½ teaspoon salt
2 teaspoons cinnamon
Juice and zest of ½ lemon (or orange)
1 cup sliced almonds
¾ cup mini chocolate chips or white chips (optional)

Preheat the oven to 350 degrees.

In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly. In a bowl, combine the matzo cake meal, matzo meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.

Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.

In a small, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices. Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.




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




Moroccan Chicken

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into small strips
1 onion, chopped
3 potatoes, peeled and chopped
3 carrots, peeled and sliced
2 cups chicken broth
1-1/2 teaspoons cinnamon
1 teaspoon cumin
¼ teaspoon cayenne
2 zucchini, sliced

Heat oil in Dutch oven over medium-high heat. Add chicken and cook until browned – about 5 minutes. Add onion and continue to sauté. Stir in potatoes, carrots, chicken broth and spices. Bring to a boil, reduce heat, and simmer, covered for about 20 minutes – or until potatoes and carrots are soft. Add zucchini and simmer an additional 5 minutes.`




Chicken Schnitzel with Tomato Basil Salsa

This is also a good option for a Passover lunch. It’s still meat but it’s not hot – which, depending on the weather, makes a difference.

2 to 4 tablespoons oil
8 to 10 thin chicken cutlets (skinless, boneless breasts pounded to about 1/8-inch thick)
Matzah meal

Heat oil in a large skillet over high heat. Dredge chicken in matzah meal to coat both sides. When oil is hot, add chicken and cook – a few minutes per side. Turn heat down if it starts to get too brown. Serve at room temperature with tomato-basil salsa.

photo: blogger


Tomato-Basil Salsa
4 ripe tomatoes
1 bunch basil, chopped
2 tablespoons chopped garlic
2 teaspoons kosher salt
¼ cup olive oil

Combine all ingredients and serve at room temperature.




Passover Potato Kugel

kosherfood.about.com

So good I use it all year

10 potatoes, peeled, and grated in the food processor with small grate
2 zucchini, peeled and grated in the food processor with small grate
1 large onion, grated in food processor with small grate
7 eggs
Generous amount of salt, about 3 teaspoons
½ cup neutral oil

Preheat oven to 425 degrees. Put 1/8 cup on bottom of 11 x 17 pan or one 9 x 13 and one 8 x 8 inch pan and place in the oven to heat the oil. Mix the grated potatoes, zucchini, onion, eggs, salt and the rest of the oil. Place in hot oiled pan. Bake, uncovered for 1 ¼ hour. Serve hot.




Chicken Balls

These are a nice alternative to matzo balls.

1 large potato, peeled, cut into 1-inch pieces
1 pound ground chicken
2 eggs
1 carrot, grated, optional
½ teaspoon salt
Liquid for cooking – either chicken soup or water

Put potato in a pot and cover with water and sprinkle of salt. Cook until cooked through but not soft. Drain water.

In a food processor fitted with a metal blade, blend together the potato, 1 egg, chicken, and salt. The mixture should be soft. Add 1 more egg. Blend until mixed.

Wet hands and form the mixture into balls (I make golf ball size because they puff up a bit). Drop into boiling chicken soup. Turn down the heat, cover and simmer until cooked through, about 30 minutes. Alternatively, you can cook these in boiling salted water. The liquid becomes a mild chicken stock and can be used later where chicken stock or flavored liquid is needed.




Blueberry Sorbet

photo: slimpaley.com

Makes 3 cups

1 ½ pounds frozen blueberries
¾ cup sugar or more if desired
¼ cup Cabernet Sauvignon

Combine all the ingredients in the bowl of a food processor and blend until smooth. Taste and add more sugar if the mixture seems too tart. Place the sorbet in an airtight container and freeze until firm, at least two hours before serving.




Braised Beef Shoulder


By Chef Todd Aarons, Tierra Sur

Pair this meal with a bottle of 2007 Herzog Special Reserve Cabernet Sauvignon from Alexander Valley and enjoy the memories. Happy Passover!

4-5 pounds piece of boneless beef shoulder, tied with butcher string to make it a more uniform shape

Marinade:
4 cups red wine, such as Baron Herzog Merlot
8 crushed black peppercorns
4 shallots, sliced
2 bay leaves
3 sprigs thyme
2 cloves garlic
1 carrot
¼ cup brandy

Aromatics:
4 carrots, peeled and cut into ¼ inch rounds
2 celery stalks cut into ¼ inch pieces
2 medium Spanish onions, julienned
3 cloves garlic sliced
¼ cup tomato concasse or 2 tablespoons tomato paste
Bouquet garnish of thyme sprigs, parsley, bay leaf, and outer leek leaf tied into a bundle
3 tablespoons olive oil
Sea salt and coarsely ground black peppercorns

Liquid:
Strained cooked marinade plus 3 cups red wine
Broth to cover 1/3 of beef roast
¼ cup red wine vinegar
Salt and pepper to taste

Preheat oven to 325̊̊ degrees. Add all marinade ingredients to a pot and bring to a boil. Simmer to reduce by a quarter. Let cool and place roast inside marinade, refrigerate for at least 24 hours, turning at 12 hours. Dry the meat from marinade and liberally season with sea salt and black peppercorn. Reserve the marinade. Inside your roasting pot heat up the olive oil and add the beef. Sear all sides of the roast until you reach a deep rich brown color. Remove roast to a separate plate. Add your aromatics to the render beef fat left in the pot and sauté until lightly browned and translucent. Add the tomato paste and continue to cook until the tomato turns a rich brown color. Nestle roast back into the vegetables. Strain reserved marinade over the roast while pot is on a medium flame. Add the new wine and simmer until all alcohol has dissipated. Pour in broth to cover at least 1/3 the roast. Add your bouquet garni bundle and cover with a piece of parchment paper then place lid over pot. Place pot into preheated oven and continue to cook for approximately 2 hours. Check doneness with a wooden skewer. You should be able to pierce meat and easily pull out skewer. If it is not ready continue to cook and check at 45-minute intervals. Serves 6.




Apricot Chicken with Quinoa- Almond Pilaf

photo:recipes-for-chicken.info

Chicken
1 cup apricot preserves
4 tablespoons kosher for Passover mustard
4 tablespoons red wine
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or black pepper
1/2 teaspoon garlic powder
2 chickens cut up in 1/8’s

Pilaf
1 box (12 ounces) quinoa* (about 2 cups)
2 cups chicken broth
1 onion, chopped
1 teaspoon sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper, or to taste
½ cup craisins
½ cup basil, finely chopped
½ cup sliced almonds, toasted

Chicken: Whisk the preserves, mustard, red wine, salt, cayenne, and garlic powder together in a baking dish. Add the chicken and turn to coat in the marinade. Cover and refrigerate for a least 1 hour or preferably overnight, turning occasionally.

Preheat the oven to 350 degrees.

Uncover the chicken and the marinade and place in the oven and bake until the chicken is golden and cooked through, 50 – 75 minutes.

For the Pilaf:

Wash the quinoa in a colander or a sieve with cold water and drain off all the liquid. Place the washed quinoa, chicken broth, and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes. Move the quinoa into a large bowl. In a medium skillet, heat 1 tablespoon olive oil. Cook the onion until translucent. Add the sugar and cook until the onion is slightly browned and caramelized. Turn off the heat. In a separate bowl, whisk the balsamic vinegar, olive oil, salt and pepper together in a medium bowl. Pour over the quinoa. Add the cranberries, onions, basil and toss to coast.

To serve:
Place the quinoa on a plate. Top with the chicken, extra cooking liquids from the chicken pan and sliced, toasted almonds.

* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:

The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others,Ancient Harvest and Trader Joe’s are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.

The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].




Chocolate Marble Cake with Chocolate Glaze

1 cup sugar
½ teaspoon salt
¼ cup vegetable or safflower oil
6 eggs, separated
½ cup matzo cake meal
½ potato starch
½ cup apple juice or wine
¼ cup cocoa
¼ cup strong hot coffee

Chocolate Glaze:
8 ounces chocolate
1 tablespoon vegetable or safflower oil
1 stick margarine (1/4 pound), cut into small pieces

Preheat the oven to 325 degrees.

In the bowl on an electric mixer, blend 3/4 cup of the sugar with the salt and oil. Add the egg yolks, 1 at a time, beating after each addition. Sift the matzo cake meal and potato starch together. Add them to the egg yolk mixture alternatively with the apple juice (I like to use wine).

In a large bowl, beat the egg whites until stiff enough to hold a peak. Fold the beaten egg whites into he egg yolk mixture. Pour half of the batter into another bowl and serve.

Ina a small bowl, mix together the remaining ¼ cup sugar, cocoa, and coffee and fold this mixture into the reserved batter. Pour the two batters alternately (about 1 cup at a time) into 10-inch tube pan. Bake for 45 – 55 minutes, or until the cake springs back to the touch and a toothpick inserted in it comes out dry. Remove the cake from the oven, immediately invert the pan and let it cool. Loosen the dies and center of the cake with a sharp knife and unmold it onto a cake plate. Drizzle the chocolate glaze over the cake.

Melt the chocolate in the top of a double boiler over simmering water. Add the oil and margarine, blending until melted.

Glaze can be doubled.