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Frogs are jumping all over the Passover table. These two frogs are so much fun and the perfect “kitsch” at every seder. Each green frog is handblown and made in Murano, Italy. The wine stopper fits any standard wine bottle and the plate measures 5 inches in diameter. We use it for salt, truffles, nuts, or for extra charoses.
Bottle Stopper $15 shipping $6.95
{SOLD OUT}
Frog Plate $24 shipping $10.95
{SOLD OUT}
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Wow! Passover is coming in 22 days and GourmetPassoverCooking.com is back! GKC doesn’t want to make you nervous, just help you get organized and ready. Over 50 new Passover recipes are ready for you now, plus all your favorites from last year in our 2010 Passover recipe index. Each week we will add new Passover recipes, a new giveaway (Yes! Each week a new one), Kosher for Passover wine selections, great products that are perfect for your Passover seder meals and table, and of course the GKC restaurant recipes are on the way too, so stay tuned. Don’t forget to send us your favorite Passover recipes to share with everyone. And in the markets, support our sponsors: Royal Wine Corp, Osem Foods, and Mehadrin.
Remember, Passover can be a fun time to experiment with new recipes and techniques. My kids loved these last year and already asked if I would make them again.
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Crust:
1 cup water
½ cup olive oil
1 pinch salt
1½ cups fine matzah meal
2 tablespoons Parmesan cheese
1 teaspoon oregano
5 large eggs
Topping:
1 to 2 large chopped and seeded tomatoes
½ to 1 cup chopped black olives
2 cups tomato sauce
2 cups grated mozzarella cheese
Oregano, to taste
Parmesan cheese, to taste
Preheat the oven to 350 degrees. Spread parchment paper on a baking sheet. Place the water and oil in a saucepan. Bring the mixture to a boil and then remove it from the heat. Add all the matzah meal and oregano. Mix to combine and return to a medium heat stirring constantly for 4 minutes. Add the 2 tablespoons of Parmesan cheese and continue stirring and cook for 1 more minute. Let the dough cool for about 5 minutes. Beat in 1 egg at a time until all the eggs have been added. Use an electric mixer for this part. Spread the dough onto the parchment paper in a large circle or 2 smaller ones. Bake for 15 minutes and then remove the crust from the oven. Spread the tomato sauce evenly over the pizza crust and sprinkle the chopped tomato, olives and oregano over the top of the sauce. Sprinkle the cheeses over the top of the tomatoes. Bake for another 15 to 20 minutes or until the cheese is golden and bubbly.
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4 large eggs
6 tablespoons vegetable oil
1 cup sugar
1 cup unsalted matzah meal
3 tablespoons potato starch
1/8 teaspoon salt
½ teaspoon vanilla extract
1 medium Granny Smith apple, peeled, cored, and diced
Cinnamon sugar, as needed
Preheat the oven to 350 degrees.
In a medium mixing bowl, whisk together the eggs, oil and vanilla extract. Add the sugar, matzah, potato starch, and salt and mix until blended. Stir in the apples.
Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
Cool on a rack and remove from the tin when they are at room temperature.
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1 cup (2 sticks) unsalted margarine, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup ground nuts
1 cup matzah meal crumbs
7 to 8 ounces chocolate, broken into pieces, or 1 1/2 cups chocolate chips
1 cup chopped almonds, toasted
1. Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper or well-greased aluminum foil.
2. Prepare the crust. In a large bowl, with an electric mixer, beat together the margarine and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the ground nuts and matzah crumbs just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
3. Bake in the center of the oven until pale gold on top, about 20 minutes.
4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, and then carefully remove from the pan with a small offset spatula or an icing spatula.
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3 cups (18 ounces) bittersweet or semisweet chocolate chips
1/2 teaspoon (scant) peppermint extract
18 large marshmallows, snipped in half lengthwise
8 square matzahs, each broken into ½ inch pieces
Line 9 x 5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes. Mix in peppermint extract.
Spread 1/2 cup warm chocolate in pan or tilt pan to allow chocolate to spread evenly. Sprinkle half of marshmallows and half of matzah pieces over. Pour remaining chocolate over, reserving 1 tablespoon chocolate in bowl. Top with marshmallows and matzahs, pressing to partially submerge. Using spoon, drizzle reserved chocolate in bowl over marshmallows in zigzag lines. Freeze until firm enough to cut, about 30 minutes.
Using foil as aid, lift chocolate out of pan. Peel foil off chocolate. Cut into 21 squares. Store chilled in airtight container.
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6 large eggs, separated
¼ cup plus 3 tablespoons granulated sugar
1¾ cups finely ground, toasted walnuts (6 ounces)
3 ounces bittersweet chocolate, finely chopped or grated
1 tablespoon finely grated orange zest
¼ teaspoon salt
Confectioners’ sugar, for dusting
Preheat the oven to 300 degrees. Line standard muffin tins with paper liners. With an electric mixer on medium-high speed, whisk egg yolks and 1/4 cup granulated sugar until pale and thick. In another bowl, toss together ground walnuts, chocolate, zest, and salt. Sprinkle over yolk mixture, but do not mix in.
Place egg whites in a heatproof bowl set over a pan of simmering water, and whisk until whites are warm to the touch. Remove from heat. With an electric mixer on high speed, whisk until soft peaks form. Add remaining 3 tablespoons granulated sugar, and whisk until stiff and glossy (but not dry) peaks form. Fold one third of egg white mixture into egg-yolk mixture to lighten. Gently fold in remaining egg whites.
Divide the batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until springy to the touch, about 30 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature in airtight containers. Dust with confectioners’ sugar just before serving.
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(overnight meringue cookies)
2 egg whites
2/3 cups sugar
Pinch of salt
1 cup chopped pecans
1 cup of chocolate
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla extract and stir well. Stir in pecans and chocolate chips. Spray cookie sheet with nonstick spray. Drop batter by the teaspoonful onto the foil. Put in oven then turn oven off and leave over night in the oven with the door closed.
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Submitted by reader Elana Bacon
2 sticks margarine (softened)
2 cups sugar
3 teaspoons vanilla sugar
2 eggs
7 ounces ground walnuts
7 ounces ground hazelnuts or almonds
2 cups potato starch
2 cups chocolate chips
Cream together the margarine and sugars until smooth and creamy. Beat in eggs one at a time. Then add the ground nuts, potato starch and chocolate chips. Refrigerate at least 3 hours. Preheat oven to 350 degrees. Form into balls and place on a baking sheet. Flatten them a bit (they spread so leave room). Bake for 12 minutes. Let cool completely before taking off baking sheet otherwise they crumble.
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Serves 8
6 large potatoes peeled and cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
4 tablespoons margarine
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chili, seeded and finely chopped (or jalapeno)
Matzah cake meal
3 tablespoons oil, for frying
Parsley sprigs and lemon slices, for garnish
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the two kinds of fish in it and place on a baking sheet. Bake in a 400 degree oven for 15 minutes. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
In a frying pan, sauté the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons margarine and olive oil until soft. Combine with potatoes and fish. Cover with plastic wrap and leave to chill in refrigerator for 30 minutes. This makes it easier to handle.
Remove and form the fishcakes and pat them into shape. Dust with matzah meal. Heat oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
