DESSERTS...2 Absolutely Magnificent Caramel Matzoh Crunch...2 Citrus "Jell-O" with Honey and Mint...3 Flourless Chocolate-Orange Almond Cake...

Transcription

1 DESSERTS...2 Absolutely Magnificent Caramel Matzoh Crunch...2 Citrus "Jell-O" with Honey and Mint...3 Flourless Chocolate-Orange Almond Cake...3 Chocolate-Orange Sorbet...4 Chocolate-Dipped Macaroons...5 APPETIZERS...7 Hummus...7 Dried Fruit and Almond Haroseth...7 Potato Latkes...8 Potato, Carrot, and Zucchini Kugel...9 Chopped Chicken Livers

2 DESSERTS Absolutely Magnificent Caramel Matzoh Crunch 4-6 unsalted matzohs 1 cup (2 sticks) unsalted butter or unsalted Passover margarine 1 cup firmly packed brown sugar 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate Preheat the oven to 375 F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment on top of the foil. This is very important since the mixture becomes sticky during baking. Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely. Place the baking sheet in the oven and immediately reduce the heat to 350. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325, and replace the pan). Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set. This makes a good gift. Variation: You can also use coarsely chopped white chocolate (or a combination of white and 2

3 dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch. Citrus "Jell-O" with Honey and Mint 1 grapefruit 2 medium (or 1 large) navel oranges 2 tangerines 2 temple or other juice oranges 1 tablespoon honey, or to taste 1 tablespoon minced fresh mint, plus a few mint leaves for garnish 1 envelope unflavored gelatin 1. Over a bowl, cut the grapefruit in half and section as you would to serve it at the table, being sure to catch all the juice; you want small pieces with little or no membrane or pith. Peel the navel oranges and tangerines, then, over the same bowl, trim off most of the white pith that clings to their surface. Separate into sections and cut into small pieces if necessary, again being sure to catch all the juice. Strain the fruit. To the reserved juice, add the squeezed juice of the juice oranges. 2. Toss the fruits with the honey and mint and put them in 4 small bowls. Put the juice in a small saucepan and sprinkle the gelatin over the surface. Wait a couple of minutes, then warm the mixture over low heat, stirring to dissolve the gelatin. Cool slightly, then pour the juice mixture over the fruits in the bowls. 3. Refrigerate for about an hour, or until the liquid in the bowls gels. Serve, garnished with additional mint. Flourless Chocolate-Orange Almond Cake This densely chocolatey cake is a decadent end to any meal. makes 8 to 10 servings 3

4 Pareve kosher-for-passover margarine, melted 1 1/4 cups whole almonds (6 to 7 ounces) 1 cup sugar, divided 6 oz bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 1/2 cup unsweetened cocoa powder 1/2 cup orange juice 2 teaspoons grated orange peel 6 large eggs, separated 1 vanilla bean, split lengthwise 1/4 teaspoon salt Chocolate-Orange Sorbet Preheat oven to 350 F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally. Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature. Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside. Chocolate-Orange Sorbet 4

5 This simple sorbet mixes chocolate and orange juice for a light dessert. This recipe is an accompaniment for Flourless Chocolate-Orange Almond Cake. makes about 7 cups 4 cups water 2/3 cup sugar 1 tablespoon instant coffee crystals 1/2 cup frozen orange juice concentrate, thawed 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped Bring first 3 to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Mix in orange juice concentrate. Reduce heat to low. Add chocolate and whisk until smooth. Chill uncovered 4 hours, stirring occasionally. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover; freeze at least 6 hours and up to 3 days. Chocolate-Dipped Macaroons These chewy coconut cookies are dipped in chocolate just like a candy bar. Unsweetened coconut can be found at natural foods stores. makes about 5 dozen 5 large egg whites 1/2 vanilla bean, split lengthwise 1 1/3 cups sugar 4 cups long-shred unsweetened coconut (about 6 ounces), lightly toasted 3/4 cup slivered almonds, toasted, cooled, ground 12 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped Preheat oven to 275 F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart. 5

6 Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchment. Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving. 6

7 APPETIZERS Hummus Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good. Yield: Makes 8 or more servings Time: 20 minutes with precooked chickpeas 2 cups drained well-cooked or canned chickpeas, liquid reserved 1/2 cup tahini (sesame paste), optional, with some of its oil 1/4 cup extra-virgin olive oil, plus oil for drizzling 2 cloves garlic, peeled, or to taste Salt and freshly ground black pepper to taste 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish Juice of 1 lemon, plus more as needed Chopped fresh parsley leaves for garnish 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley. Dried Fruit and Almond Haroseth Dried fruit and almonds give the traditional haroseth new texture. Haroseth, a fruit and nut paste, is one of the six elements on the seder plate. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids. makes about 1 3/4 cups 7

8 3/4 cup pitted dates (about 4 ounces) 1/3 cup raisins 6 small Calimyrna figs, stemmed 1 small orange, seeded, cubed 1/3 cup coarsely chopped almonds 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/4 cup dry red wine Coarsely chop first 7 in processor. Add wine and blend, using on/off turns, until orange is finely chopped but mixture is still chunky. Transfer to bowl. DO AHEAD Can be made 4 days ahead. Cover; chill. Potato Latkes yield: Makes about 20 latkes active time: 45 min total time: 45 min Every family has its own (ahem, best) version of these savory potato pancakes. We re offering you a classic formula, though not everyone drains... more 1 medium onion 3 pound russet (baking) potatoes (about 6) 2 teaspoons fresh lemon juice 1/3 cup all-purpose flour 3 large eggs, lightly beaten About 1 cup vegetable oil for frying Accompaniment: sour cream Equipment: a deep-fat thermometer Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor). Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices). 8

9 Preheat oven to 200 F. 3Heat 1/4 inch oil to 360 F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes. Cooks note: Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450 F oven (about 5 minutes). Potato, Carrot, and Zucchini Kugel Ingredients - it'll all go into the food processor...not much to do by hand at all! 5 large eggs 1 large zucchini, trimmed, cut into 1-3 medium onions, peeled, cut into 1- inch pieces, inch pieces, divided 1/2 cup unsalted matzo meal 2 1/2 14 green onions, coarsely chopped teaspoons salt.. these are scallions! so get 3 bunches 1/2 teaspoon freshly ground black 5 large russet potatoes, peeled, cut pepper into 1-inch cubes, 8 tbs. vegetable oil 2 medium carrots, peeled, cut into 1- inch pieces, Position rack in top third of oven and preheat to 400 F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. 9

10 Whisk in 1/2 cup of matzo meal, (I already bought it), 2 teaspoons salt, and 1/2 teaspoon pepper, then about 6 tbs. of oil. Stir well. Brush remaining oil over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake 375 for about 45 minutes. Cover the top and continue baking another 1/2 hour. Uncover, and back until top is brown and crisp. Cut kugel into squares Chopped Chicken Livers From Food Network Kitchens 4 to 6 servings 1 pound chicken livers, (preferably fresh) 6 tablespoon rendered chicken fat (schmaltz), recipe follows 1 cup coarsely chopped onion 2 teaspoon kosher salt plus more Freshly ground pepper 2 hard-cooked large eggs, finely chopped Serving suggestion: Toasted rye or pumpernickel bread and cornichons Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside. In a large sauté pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan. Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool. Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 10

11 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired. 11