Friday, March 23, 2012

Recipes for Passover

Classic Baked Farfel (ORT, 1972)

1 lb toasted farfel
1 lb fresh mushrooms, sliced
4 tablespoons Kikkoman soy sauce
4 large onions, chopped
1/2 cup butter
Salt and pepper to taste

Cook farfel in 4 quarts of boiling salted water for 10 minutes. Drain. Saute mushrooms, onions and soy sauce in butter for about 5 to 8 minutes. Combine farfel and mushrooms and onion mixture. Taste and then adjust seasonings with salt and pepper, and more soy if needed. Spray a 13 by 9 baking dish with cooking spray and add mixture, cook at 350 for 45 minutes. Serves 12.

Classic Tzimmes (ORT, 1972)

6 canned sweet potatoes, halved
12 dried prunes, soaked in warm water for 30 min, drain
12 dried aprocots, soaked in warm water for 30 min, drain
1 20 oz can pineapple chunks, drained - reserve juice
1 6 oz can frozen orange juice
1/4 butter
Brown sugar
Maraschino cherries
Chopped pecans (optional)

Mix sweet potatoes and dried fruits. In a sauce pan, mix pineapple and orange juice, heat with butter until melted. Pour over fruit and potatoes. Sprinkle with brown sugar. Bake for 1 hour at 350 degrees for 1 hour, basting occasionally. Garnish with cherries and pecans, if using.

Mock Kishke (ORT, 1972)

1 box Tam Tam crackers
2 large carrots
1 parge onion
2 stalks celery
1/2 lb melted butter or margarine
Salt and pepper to taste

Grind crackers in food processor. Grate carrots and celery. Blend crackers with grated veggetables and mix with melted butter. Season with salt and pepper. Either form in rolls, wrapped in foil, bake for 1 hour at 350 dgrees, or pack mixture in a pan, bake for 10 minutes at 350. Remove from oven, cut into squares, return to pan and heat for 15 when ready to serve.

Passover Almond Cookies
- NO FLOUR, NO MATZO MEAL (The Jewish Gourmet)

1/2 lb whole almonds
3/4 cup or more sugar (remember, taste and adjust for your taste)
1/4 salt
3 egg whites, unbeaten
1/2 teaspoon almond extract

Preheat oven to 325 degrees. Bake almonds on baking sheet for 5 minutes, until warm and slightly darkened. Cool to room temperature. Grind in food processor. Increase oven temperature to 400 degrees. In a large bowl, blend almonds, sugar, salt and egg whites, and almond extract. Drop batter by teaspoons, two inches apart on to parchment paper lined cookie sheet. Bake for 10 to 15 minutes until golden. Cool on wire rack.

Amp up your holiday haroseth with these inspiring recipes!
From "The Jewish Gourmet".

Greek Haroseth
2 cups pitted dates, chopped
1/2 cup raisins, chopped
1/2 cup sweet Passover wine
1/4 cup walnuts, chopped
1/2 teaspoon ground ginger

Sephardic Haroseth
1/2 cup pitted dates
2 cups apples, peeled and cored, chopped
1/2 dried apricots
1/2 cup chopped walnuts

Yemenite Haroseth
1 cup pitted dates, chopped
1/2 cup chopped dried figs
1/3 cup sweet Passover wine
3 tablespoons sesame seeds
1 teaspoon ground ginger
2 tablespoons matzo meal
(Orginal recipe calls also for pinch of coriander, 1 small red chili pepper, seeded and minced OR a pinch of cayenne)

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