recipe is from Mother Wonderful’s Chicken Soup by Myra C
As a child I was considered a juvenile Jewish anorectic, which meant I could live off my own fat for only seventeen weeks. “The child eats nothing!” was the constant lament of my mother and grandmother because I didn’t like what was considered “normal” food. They spent countless hours making dishes I would eat. This is one of them. I didn’t eat “normal” chicken salad, but I loved tuna fish salad, so my mother concocted a chicken salad that could pass as tuna fish salad. Here it is.
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This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of their many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs.
4 SERVINGS
* 1/4 cup olive oil
* 1 tablespoon minced garlic
* 1 (3 1/2 to 4-pound) chicken, quartered
* 1 pomegranate, halved
* 1/4 cup dry white wine
* Juice of 1 lemon
* 1 tablespoon cinnamon sugar
* Salt and pepper
NYT.com
Susie Fishbein, who writes kosher cookbooks, at home in Livingston, N.J.
TO Passover cooks parched for new ideas, wandering in a desert of matzo and dried-out brisket, Susie Fishbein is like a tall, icy Coca-Cola — the kosher for Passover kind, made with sugar instead of corn syrup.
Mrs. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies.
“No corn, no grains, no legumes, no seeds — not even mustard or soy sauce for eight days,” she said, searing a rib roast as big as a bread machine in her kitchen in Livingston, N.J. “It’s quite challenging, as a cook.”
She will not be making her famous tricolor matzo balls (colored by spinach, tomato and turmeric) for the Seder this year, and her signature napkin rings made of braided challah are prohibited during Passover.
This is a 'Cooking light' recipe that uses the classic beef pastrami on grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its “burn,” use the lesser amount. Use a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end.
Ingredients
* 1 tablespoon dark brown sugar
* 1 teaspoon kosher salt
* 1 teaspoon garlic powder
* 1 teaspoon ground ginger
* 1 teaspoon ground coriander
* 1 teaspoon fresh coarse ground black pepper
* 1/4-1/2 teaspoon ground allspice
1 (1 1/2 lb) center-cut salmon fillets
* 1/2 teaspoon olive oil
* cooking spray
Servings: About 16 (can be served warm or cold)
Ingredients:
* 1 package frozen puff pastry sheets (2)
* 2 jars (26 oz.) apricot halves, drained
* 1/2 cup sugar
Preparation:
Preheat oven to 375°F
Thaw puff pastry for 30 minutes or according to directions on box.
Drain apricots and slice each half into thirds; set aside.
When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 total.
Fill bottom portion of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch closed to form a square. Place pocket on a baking sheet and sprinkle generously with sugar.
Cut 3 slits in the top of each for the steam to escape while baking.
Bake at 375°F for 25 minutes or until the pockets are golden brown.
David Poran of Balducci's (published in the NY Jewish Week)
* 2 lbs tilapia fillet ground
* 1 cup grated onion
* 3 eggs beaten
* 3 oz matzah meal
* Salt and black pepper to taste
* Fish stock to poach
Preparation:
Combine all ingredients except fish stock. Let fish mixture rest for an
hour, and then form into three-ounce balls or ovals.
Poach gently in fish stock for about five minutes, or until the internal temperature is 165F.
Cool down. If desired, thicken fish stock with gelatin.
Yield: About 12 balls
Serves 6
Ingredients:
* 1 cup mashed potatoes
* 1/3 cup matzah meal
* 2 tbsp potato starch
* 1/2 small onion, finely chopped
* 2 egg whites or 1/4 cup Passover egg substitute
* 1/2 tsp black pepper
* 1/4 tsp salt
* 1 cup fresh or frozen broccoli, steamed and finely chopped
Preparation:
Preheat the oven to 375 degrees
In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal.
Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.
* 8 ounces cream cheese, softened
* 2 cups flour
* 1 onion, finely chopped
* 3 tablespoons olive oil
* 1 pound spinach, (10 oz.) frozen chopped
* 1 teaspoon salt, or to taste
* 1/4 pound feta cheese, crumbled
* 4 ounces pot cheese
* 1 egg, beaten
Preparation:
With a fork, mix cream cheese and butter. Cut in the flour. Work with hands until dough holds together.
Place on waxed paper, form into a ball, and chill overnight. Roll out dough 1/3“ thick with floured rolling pin on a well-floured surface. Cut into 2” rounds.
Sauté onion in oil until softened, add spinach and salt. Cook over low heat until tender. Mix cheeses together and stir in egg. Add spinach mixture and blend well.
Place a little spinach filling on each round and fold over. Moisten edge so it will hold together. Flute edge with a fork and prick center. Place pastries on a cookie sheet. You can brush with an egg wash (1 egg mixed with 1 tablespoon water) if you wish.
Bake in a 425°F oven for 15 minutes or until golden brown. Serve warm. Makes 70 to 100 small pastries.
Ingredients:
* 1 8-ounce carton mascarpone or cottage cheese
* 1 tablespoon honey
* 1 tablespoon milk
* 1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
* 1/4 teaspoon anise seed, crushed
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1 large egg white
* 3/4 cup milk
* 1 large egg yolk
* 2 teaspoon walnut oil or hazelnut oil
* 1 1/2 teaspoon granulated sugar
* 1/2 teaspoon vanilla
* 1 cup seedless green grapes, sliced
1 teaspoon powdered sugar
1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.
2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.
3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).
4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.
5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.
6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.
Spice and Spirit, The Complete Kosher Jewish Cookbook
Blintzes are a traditional dish for the holiday of Shavuot. Top with sour cream, apple sauce or cinnamon and sugar.
Ingredients:
BATTER
* 4 eggs
* 1/2 cup milk
* 1/2 cup water
* 1 cup flour
* 1/4 cup sugar
* 1 package vanilla sugar
* Pinch of salt
* 1 Tbsp. oil
CHEESE FILLING I
* 1/2 pound farmer cheese
* 4 ounces cream cheese
* 4 Tbsps. honey or maple syrup
* juice of 1/2 lemon
* 1 egg yolk
CHEESE FILLING II
* 1 pound cottage cheese, strained
* 2 egg yolks
* 2 Tbsps. flour
* 2 Tbsps. sugar
* 1 tsp. vanilla sugar
* 1/4 cup raisins (optional)
BATTER: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.
FILLING I: Combine all ingredients in a bowl and beat well. Or combine all the ingredients in a blender container and blend until smooth.
FILLING II: Combine all ingredients, except raisins, in a bowl and beat well. Or all the ingredients can be combined in a blender container and blended until smooth. Then add raisins.
TO ASSEMBLE CREPES: 1. Prepare batter and filling of your choice. Using a paper towel or basting brush, apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..
4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..
5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..
6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..
7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.
VARIATION: Whole wheat pastry flour can be used instead of white flour.
Choux Pastry:
* 1 cup cold water
* 3 ounces butter
* 1/2 cup all-purpose flour
* 3 eggs, beaten
* 4 ounces mozzarella cheese, finely diced
* 10 basil leaves, roughly torn
* Salt and freshly ground black pepper
Filling:
* 8 ounces spinach cooked, chopped, and drained well
* 1/2 cup soft garlic cream cheese
* 1 large bunch basil, finely torn
* 2 tablespoons grated Parmesan cheese (optional)
Preparation:
To make Choux pastry, preheat oven to 400 degrees. Pour 1 cup cold water into a medium-sized saucepan. Add butter and melt over low heat. Increase heat and bring to a rolling boil. Remove from heat and immediately add all the flour. Beat to a smooth paste. Return to a low heat to dry a little, then cool until tepid. Add eggs gradually, beating well between each addition. Add mozzarella, torn basil leaves, and salt and pepper.
Place heaped spoonfuls of dough onto a baking sheet lined with damp parchment paper, leaving a space between each. Bake for 15 minutes until puffed and golden. Cool.
For filling. Blend spinach, cream cheese, and basil together until smooth. Season well. Make a slit in each choux bite. Fill each bite with 1 teaspoon of filling. Place bites back on lined baking sheet. Sprinkle with Parmesan if using. Reheat in oven for 3-5 minutes.
Makes about 20 bites.
Ingredients:
* 2 tablespoons vegetable broth
* 1 red bell pepper, seeded and chopped
* 1 green bell pepper, seeded and chopped
* 1 yellow bell pepper, seeded and chopped
* 2 zucchini, in 1/2 inch slices
* 1/2 medium red onion, chopped
* 2 cloves garlic, minced
* 14 ounces tomatoes, (fresh) peeled
* 1 cup sun-dried tomatoes, softened and chopped OR: 4 large tomatoes
* 2 teaspoons oregano, dried
* 2 teaspoons basil, dried
* 1/2 teaspoon sea salt
* 1/2 teaspoon black pepper, freshly ground
* 10 ounces pasta, whatever shape
Preparation:
Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce.
* 1 very ripe banana
* 1 cup flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1 egg
* 1 cup buttermilk
* 1 teaspoon sugar
* 2 tablespoons butter, melted
* ¼ cup oats
Preparation:
1) Place all of the ingredients, but the oats, in a blender and process until just smooth. Pour into a large bowl. Stir in the oats.
2) Preheat a non-stick griddle pan or large non-stick skillet over medium heat.
3) Spoon the batter onto the prepared pan to form 3-inch pancakes. Cook on both sides until lightly golden.
4) Remove from pan and repeat with the remaining batter.
Serve with warmed, real maple syrup.
Dairy breakfast
Ingredients:
* 2 cups coarsely chopped fresh pineapple
* 1/2 cup chopped red sweet pepper
* 1/4 cup finely chopped red onion
* 3 tablespoon lime juice
* 1 tablespoon snipped fresh cilantro or chives
* 1 tablespoon honey
* 1 small fresh jalapeno pepper, seeded and finely chopped
* 1 1-pound fresh skinless salmon fillet, 1 inch thick
* 1/4 teaspoon ground cumin
More In The Extended Article
Ingredients:
* 1 turkey breast (about 3 lbs)
* 1 pound (approximately 2 cups) dried apricots, peaches, prunes, figs or combination
* 1 cup apple juice
* 1 cup chicken broth
* 1 cup fresh or frozen cranberries
* 2 tablespoons firmly packed brown sugar
Preparation:
Rinse turkey and pat dry. Place, skin side up, in a 9 x 13- inch baking pan. Surround with dried fruit pour apple juice over fruit. Tightly cover pan with foil. Roast at 400 degree Fahrenheit oven for 40 minutes. Uncover, add broth and cranberries to pan, then sprinkle in 1 tablespoon of sugar.
Continue to roast, uncovered, basting turkey with pan juices 2 or 3 times, until meat in thickest part is no longer pink, cut to test. (about 20 minutes more). Transfer turkey to platter and with slotted spoon, arrange fruit around meat. Add remaining 1 tablespoon sugar to pan juices, boil over medium-high heat until sauce is thickened (about 5 minutes).
Spoon sauce over turkey and fruit.
ehappyhome.info
serving for 6
Ingredients:
* 2 whole Turkey Wings, Cut Up
* 1 Small Onion, Quartered W/Skin
* 4 stalks celery, Chopped
* 2 whole Carrot, Chopped
* 3 quarts water
* 1 tablespoon Parsley, Chopped Fresh
* 4 tablespoons schmaltz or butter, melted
* 1/2 cup water
* 1 cup matza meal
* 4 eggs, beaten
Preparation:
[1] Use only kosher Passover independents during Passover
Place turkey wings, onion, 2 stalks of celery, 1 carrot, and 3 quarts of water into a soup pot. Bring to a boil, then turn down to a simmer for 11/2 hours.
While the soup stock simmers, prepare the matzah ball mixture.
Stir parsley, salt and pepper into the schmaltz or butter. Add eggs and water and beat to a blend. Stir in the matzah (mixture should be a bit wet). Refrigerate until ready to use.
Remove vegetable and wings from the soup stock and strain. Remove some of the meat from the wings, chop it up, and add it back to the stock. Cut up the remaining carrot and celery into small pieces and add to the stock as well. Salt and pepper to taste and Bring all to a boil.
With moist hands, form the matzah balls into walnut sized balls and drop into the soup. Or if you prefer, slide matzah mix off a large soup spoon into the soup “free form” style. Let the soup simmer for twenty minutes to a half hour till the balls float on top and are fluffy tender. Serve 3 or four to a bowl with the soup.
ehappyhome.info
Ingredients:* 1 lb ground turkey breast
* 2 T sage
* 1 T fresh cracked pepper
* 1 t chopped hot pepper (optional)
Preparation:
Mix every thing well. Then form 8 - 2 oz patties.
Heat a fry pan that has been sprayed with vegetable spray until very hot. Cook patties until done. Remember the flatter the patty the faster they cook. Do not over cook or will be dry.
Note: Seasonings can be changed depending upon taste.
For Italian sausage use:
* 2 T Italian seasoning
* 1 t garlic
* 2 t fennel seeds
* 1 T fresh cracked pepper
