For Passover, I am always looking for your input. This year especially I wanted to hear from you. I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it. Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”
If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!. Have an easy Passover!
- 1 package onion soup mix
- 3 tsp. dry mustard powder
- 2 tsp. garlic powder
- 1 Tbs. chicken fat can substitute margarine (but don't)
- 2-3 Tbs. warm water or broth
- 1/4 cup beef broth
- 5 pound brisket
- Make a paste the first five ingredients and rub all over the brisket. Wrap brisket in parchment then foil. Place in refrigerator for at least 3 hours, preferably overnight.
- Remove parchment and foil. Place in a roasting pan, with beef broth and cover TIGHTLY with foil, again.
- Bake at 500°F for 1/2 hour then reduce heat to 325°F and bake another 2 hours or longer.
- Let meat rest for at least a 1/2 hour before slicing. Better yet let it cool completely. Refrigerate and reheat or serve cold.
All I can say is YUM!!!!
- 4 medium potatoes
- 1/2 pound mild cheddar cheese
- Salt & pepper to taste
- smoky paprika to taste
- 1/4 cup whole milk you can use lower fat if you must
- 2 eggs, separated
- Peel the potatoes and cook in a medium saucepan until tender. Drain. Transfer to a large mixing bowl and mash.
- Grate half the cheese and mix with hot potatoes. Add salt, pepper and paprika.
- Beat the potatoes until cheese melts. Add the milk and egg yolks. Mix well.
- In a small bowl, beat the egg whites until stiff; fold them into the potato mixture.
- Turn into a, very lightly greased, 1 1/2 quart casserole. Sprinkle with remaining grated cheese.
- Bake in a preheated 425°F oven for 20 minutes
This recipe serves 4. It doubles easily.
- 1/4 pound unsalted margarine
- 4 cloves garlic, minced
- 1/4 cup minced parsley
- salt
- fresh ground pepper
- In a large saute pan, melt the margarine. Add the garlic and sauce until soft. Watch it, so it doesn't burn. Add the parsley and continue to saute until soft.
- Add the zoodles and toss until well coated in sauce. If you want the sauce a little thinner add some of your reserved pasta water.
- 6 large egg whites
- Pinch salt
- 1 3/4 cups superfine (baker's) sugar
- 3 Tbs. unsweetened cocoa powder
- 1 tsp.. red wine vinegar
- 2 ounces bittersweet chocolate finely chopped
- 8 ounces mascarpone cream cold
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup confectioners sugar
- 1 tsp. pure vanilla extract
- 2 pints fresh raspberries
- Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
- In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
- Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
- Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
- Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
- Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
- Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
- In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
- Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
- The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.
