2011 April | Passover Recipes - Gourmet Kosher Cooking

April, 2011

Pecan Brownies

Sunday, April 3rd, 2011

The Passover version of this timeless classic is virtually identical to the year-round one: Osem Matza cake meal is that good! Secret of delicious brownies, beside of course delicious chocolate: Do not be tempted to bake a minute more or they will harden.

8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
1 cup margarine (try your best for a good natural brand)
4 eggs
1 cup sugar
1 tablespoon pure vanilla extract
1/2 cup Osem Matza Cake Meal
¾ cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)

Preheat oven to 375 degrees. Melt the chocolate and margarine in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix. Add the flour and vanilla and mix, pulsing until just combined. Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container. Makes about 3 dozen.

Tags: brownies, Chocolate, Desserts, Kosher for Passover, kosher for passover recipes, Passover Dessert, recipes for passover
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Salmon with Champagne Beurre Blanc

Sunday, April 3rd, 2011

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Serves 8

Note: The salmon can be made a day ahead of time but the sauce needs to be prepared shortly before serving or it separates. The salmon is also fragrant and delicious without the Beurre Blanc sauce. It just gives it that extra creamy elegant touch.

2-½ pounds salmon fillet
Kosher salt and pepper to taste
2 teaspoons grated orange zest
1 tablespoon olive oil
1-½ cups champagne or dry white wine
½ cup freshly squeezed orange juice

For the Beurre Blanc
1/3 cup Champagne or dry white wine
1 large shallot, minced
2 teaspoons grated orange zest
¼ cup freshly squeezed orange juice
1 cup margarine cut into tablespoons (or butter)
Salt and pepper to taste

Place the salmon in a large shallow roasting pan or baking dish. Season the salmon with salt, pepper, orange zest, and drizzle with the olive oil. Set aside.

Heat a large skillet over high heat and add the Champagne. Simmer for 5 minutes. Add the orange juice and cook another 2 minutes. Remove from the heat and add salt and pepper to taste.

Preheat the oven to 425 degrees. Place a rack in the middle of the oven. Roast the salmon for 10 minutes. Remove the salmon from the oven and pour the hot reduced Champagne-orange juice sauce over the fish and roast for another 10 minutes. Serve the salmon drizzled with the pan juices and the Orange-Champagne Beurre Blanc on the side.

For the Orange-Champagne Beurre Blanc:
In a medium saucepan, mix together the 1/3 cup Champagne, shallot, zest and orange juice. Bring to a boil over high heat. Reduce the heat to medium and simmer 8 – 10 minutes, or until reduced to about 2 tablespoons. Reduce the heat to low, add 4 tablespoons of the margarine, and whisk until melted. Add the remaining butter, 1 tablespoon at a time, whisking continuously. Remove from the heat and season with salt and pepper to taste. Keep it warm until ready to serve.

Tags: FISH, Kosher for Passover, kosher for passover recipes, Passover Fish, Passover food, Passover Recipes, recipes for passover
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Seder I

Sunday, April 3rd, 2011

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Baked Fish with Roasted Vegetables
Bubby’s Matzah Balls
Shredded Beef Brisket
Honey Glazed Roasted Vegetables
Farfel Kugel
Mixed Salad with Vanilla Pear Vinaigrette
Perfect Poached Fruit
Forgotten Cookies

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Farfel with Onions and Mushrooms

Sunday, April 3rd, 2011

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Recipe created by Levana

1/4 cup olive oil, divided
1 large onion, chopped
1 pound mushrooms, Portobello or domestic, diced
1 pound box Osem Whole Wheat Farfel
5 cups hot water (tap water OK)
1 teaspoon turmeric
1 teaspoon dried thyme
Salt and pepper to taste

Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Will make 8 ample servings.

Tags: farfel, Kosher for Passover, kosher for passover recipes, matzah, mushrooms, onions, Passover food, Passover Recipes, recipes for passover, Sides
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Apple Raisin Farfel

Sunday, April 3rd, 2011

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Breakfast:
3 cups milk
3 cups water
¼ cup butter
2 green apples, unpeeled, diced small
1 cup dark or golden raisins
2 tablespoons cinnamon
Optional: only if you like it a little sweeter: sugar or honey to taste
Salt to taste
1 pound box Osem Whole Wheat Farfel

Bring all but last ingredient to boil in a medium saucepan. Reduce the flame to medium, and stir in the farfel. Cook covered about 5 minutes. If you like it thinner, thin with a little water or milk. Serve hot

Side dish: Pareve
Use all water (6 cups total) or half natural apple juice and half water, and use olive oil instead of butter. Proceed just as above.

Muffins:
For a more dramatic presentation: Let either of the above mixtures cool, and pour it into greased muffin molds: serve cold as muffins, or reheat and serve warm as a side dish.

Tags: breakfast, Dairy, Kosher for Passover, kosher for passover recipes, matzah, Passover Dairy
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Chocolate Beet Coconut Cake with Chocolate Icing

Sunday, April 3rd, 2011

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Recipe created by Levana

It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . . I am always looking for ways to sneak them in, as in this cake, where they do their magic even while they totally escape detection: The result is this dense, moist, and deliciously funky cake. Thanks to the perfect Osem Matza cake meal, you will never know it is a Passover cake! Fancy enough to serve to your Seder guests.

Cake:
4 egg whites
Good pinch salt
1 ½ cups sugar
4 egg yolks
1 cup vegetable oil
3 cups natural canned beets, drained, juice reserved, mashed with a potato masher
2 cups Osem Matza Cake Meal
1 tablespoon baking powder
1 cup juice from the canned beets (add a little water to complete 1 cup if necessary)
1 cup cocoa powder
1 ½ cups unsweetened grated coconut, packed

Icing:
1 cup real semisweet chocolate chips
1 tablespoon oil

Preheat the oven to 350 degrees.
Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time, just a few seconds each time—the yolks, then the oil, etc., until all ingredients are incorporated. Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK). Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool. Makes 16 ample servings.

Tags: cakes, Desserts, Kosher for Passover, kosher for passover recipes, Passover cakes, Passover Dessert, Passover food, Passover Recipes
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Balsamic Chicken with Sweet Onions and Peppers

Sunday, April 3rd, 2011

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1/2 cup potato starch
4 egg whites
1/2 cup matzo meal
½ cup olive oil, divided
2 tablespoons margarine
12 chicken cutlets, boneless and skinless
3 red peppers, sliced into strips
2 yellow peppers, sliced into strips
2 red onions, sliced into strips
1 cup balsamic vinegar
6 tablespoons sugar
1 teaspoon kosher salt
¼ teaspoon black pepper

Garnish with toasted almonds

Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place the potato starch in a shallow baking dish. Put the egg whites in a separate dish and the matzo meal in a third dish. Dust the chicken pieces with the potato starch, shaking off any excess, then dip in the egg whites, and finally in the matzo meal, coating the chicken completely.

In a large skillet, heat the 4 tablespoons olive oil and the margarine over high heat. Working in batches, brown the chicken on both sides, about 2 minutes per side. Place the chicken on the baking sheet and finish cooking it in the oven for 18-20 minutes.

For the sauce:

In a large skillet, heat 4 tablespoons olive oil, over medium heat. Add the red pepper, yellow pepper, and red onions and cook for 8 minutes. Add the balsamic vinegar, sugar, and salt and pepper. Cook, stirring, until the vegetables are soft and the vinegar has reduced to a syrup, about 7 more minutes.

Pour the sauce and the peppers over the chicken. Serve the chicken topped with onions and peppers and drizzled with more sauce and sprinkled with toasted almonds.

Tags: Kosher for Passover, kosher for passover recipes, Meat, Passover Chicken, Passover food, Passover Recipes
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