Eggplant salad

From Cokie Robert’s “Our Haggadah” - you don’t have to wait for Passover to serve it! 

For years, I’ve been trying to re-create my grandmother’s eggplant recipe - it was tangy and green, that’s all I knew.  I thought parsley was the most likely green she would have used, and lemon or vinegar would have been the tartness.  This recipe comes closest to my grandmother’s.  I plan to play with it a little more.  And, I’ve never microwaved a whole eggplant, so that was new for me. 

INGREDIENTS:

1 large eggplant, pricked several times with a fork

1 small onion, peeled and chopped, about 1/2 cup (maybe more)

1/4 cup chopped parsley

1 clove garlic, peeled, smashed and minced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 Tbsp olive oil

2 Tbsp fresh lemon juice

DIRECTIONS:

1) Put eggplant on top of a few paper towels and cook in the microwave for ~ 7 minutes (check it before). Remove from oven. And let cool.  Then cut it in half lengthwise and scoop out the flesh.  

2) Put the flesh in a food processor, add onions, parsley, garlic, salt and pepper and process until coarse lay chopped.  

3) Stir in the oil and lemon juice.  Serve at room temperature with matzoh 

Apple Matzoh Kugel

This was delicious!  How did I know - even Jerry took seconds and he usually doesn't eat kugel!

Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862

With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.

I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.


INGREDIENTS

4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice

6 plain matzohs

8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped

4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.

Date and Walnut Haroset Balls

https://jewishfoodexperience.com/recipes/date-and-walnut-haroset-balls/

Not a very tempting title but what could be bad about chocolate?!  Thanks to Shula for this one.  Made these to bring to NY for seder.  Because of family allergies, I used peanuts instead - not suitable for some on Passover.  I realized afterward, I should have put the peanuts in the food processor first and made a sort of peanut butter.  Then mix this with warm dates and cover with melted chocolate.  It would have been a special kind of Reese's peanut butter cup!

From the website:
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some kosher markets. To keep the recipe pareve, simply use pareve dark chocolate.

Ingredients
1 cup walnut pieces
1 13-ounce package pressed baking dates
8 ounces dark (semisweet or bittersweet) chocolate, chopped

Preparation
Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on a baking sheet.
Line a rimmed baking sheet with parchment paper.
Melt chocolate in a microwave-safe bowl in 30 seconds segments. Stir the chocolate until it is smooth. Let cool for about 1 minute.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving. You can put the date balls in the fridge for about 20 minutes to help the chocolate set, but keep in mind that this may cause the chocolate to lose its shine.

Apple Matzah Kugel

Thanks to Shula's friend for this one.  It's a delicious non-dairy sweet kugel that can be eaten warm or cold.  It can be eaten with dinner or as a snack with tea.  You decide! One recipe fits in a 9x9 casserole and can easily feed 9.

Ingredients: 
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins

Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top

Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft.  Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon.  Add to matzah mixture.
4) Stir in chopped notes, apples and raisins.  Pour into greased baking dish.  I like to lightly sprinkle top with cinnamon sugar.  Dot additional margarine or butter.  .
5) Bake about 35-45 minutes, or until lightly browned

Persian Matzah Balls

This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.

YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours

Ingredients:

1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more

8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges


Directions:

1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.

2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.

3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.

4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.

5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.

6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.

Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.

Sephardic Charoset

This is from www.epicurious.com.  It's a new recipe I tried because my sister-in-law is allergic to apples.  It's sweet from all the fruit and the date syrup, but is rich in taste from the many spices.  It's a good complement to the 'wonderfully' bland taste of matzah.  There are many ingredients, but once you have all the ingredients lined up, there's not much to it.  At least you don't have to peel and chop apples!

The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets.  It is a tastier version of molasses, in my opinion.  Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.

Ingredients:

20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves

Directions:

1) In food processor, purée dates until smooth.

2) Add bananas, raisins, wine and date syrup and process to combine.

3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.

4) Store, covered, at room temperature until ready to serve.

Ugandan Charoset with Peanuts

Tziporah Sizomu's Ugandan Charoset from www.myjewishlearning.com

I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.

This version is very moist from the bananas, without even adding the wine.  And I only used 1-2 Tbsp or so of honey

Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp.  Add slowly.
1/2 cup sweet wine (or not)


Directions:
1) Grind peanuts in a food processor and place in a medium bowl.

2) Mix in chopped apples and bananas

3) Add wine (optional) and stir.

4) Add honey and mix.  If it's not thick enough, add more peanuts.

See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).

Pear and Mango Charoset

Here's a different and interesting version of charoset.  I tried it because my sister-in-law is allergic to apples -- and, of course, because I love to try new recipes.  Adapted from www.jewishrecipes.org.  It calls for 1 Tbsp of sweet Passover wine, but it has plenty of liquid from the other ingredients.  In fact, adding more nuts to make it more crunchy might be good.

Ingredients:
2 medium sized pears, cored and coarsely chopped
1 -2 tsp lemon juice
1 cup fresh mango, peeled and diced
1/2 cup golden raisins
1/2 cup walnuts
1/2 tsp cinnamon
1 Tbsp honey


Directions:
1) Place pears in a mixing bowl and sprinkle with just enough lemon juice to coat when tossed

2) Place all ingredients in food processor.  Pulse once or twice, to leave it chunky.

3) Cover and refrigerate for a t least 1 hour before serving.

Chunky Tsimmes

Although the way I saw this recipe, baby carrots should be used, I find that they don't cook through as well or have as much taste as good larger carrots.

Ingredients:

1 Tbsp vegetable oil

1 small onion chopped

1 pound of carrots

1 pound of sweet potatoes or green beans

2 Tbsp honey

2 tsp grated fresh ginger (or 1/2 tsp ground)

1 Tbsp minced fresh parsley (optional)

Directions:

1)  Heat oil in a  medium saucepan.  Add onions and carrots.  Fry over high heat until onions are beginning to brown, 3-4 minutes.  Reduce heat to medium

2) Stir in honey and ginger.  Cover and cook, stirring occasionally, until carrots are tender, about 15 minutes.

3) Before serving, garnish with parsley.  Serve hot.

Matzah Balls

I've been experimenting with Mom's matzah ball recipe for years now.  We all like the 'fluffy', not 'bowling ball' variety, but I find if they are too fluffy, you can barely taste them.  The seltzer is the key to the fluffy part.  This year I combined several different recipes and think I've gotten a good combination of fluff and taste.  See what you think!

Ingredients:

4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer

Directions:

1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper.  The texture should be almost solid, but not hard.  Refrigerate for a few hours or overnight

2) To prepare the matzah boils, boil a large pot of water with a little salt.  Have a small bowl with a little oil on hand.  Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water.  Keep repeating the oil and rolling until you've finished the whole batter.  The balls will initially sink to the bottom, then rise as they expand.  Be sure to keep the heat on high enough so they remain floating.  Cook for 30 minutes.

3) Remove the balls with a slotted spoon onto a plate.  Drain water out of the plate as it accumulates.  When cool, place in a container, preferably in a single layer.  Refrigerate until ready to use.  Then remove and place in hot soup and continue to heat until the matzah balls are heated through.

Horseradish

From The Complete Passover Cookbook by Frances AvRutick

An almost foolproof way to prevent 'crying' when preparing horseradish is to do the grating near an open flame.  This recipe is excellent - relatively hot, but sweet at the same time.  Perfect for a Hillel sandwich with charoset on matzah.

Ingredients:

1/2 pound horseradish root, peeled
1 large beet, peeled (optional - only if you want red horseradish)
1/2 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt

Directions:

1)  Grate the horseradish root into a medium bowl set near an open flame (at the stove where food is cooking).  For red horseradish, grate the beet into the same bowl.  Transfer the grated horseradish and grated beet to a jar; cover the jar.

2)  In a small bowl, combine the vinegar, water, sugar and salt.  Taste and adjust the seasoning.  Pour the liquid into the jar over the horseradish.  Mix, cover and refrigerate.

Yields 1 pint.

Coconut Haroset

adapted from Everyday Cooking for the Jewish Home  by Ethel Hofman

This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder.  Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.

Makes 2+ cups

Ingredients:
1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe's or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey

Directions:
 1) To toast nuts, preheat oven to 350.  I use my toaster oven. Spread nuts on a small baking sheet.  Toast in oven until lightly browned and fragrant, 4-5 minutes.  Watch closely to avoid burning.  Remove to a plate and let cool.

2) In a food processor, coarsely chop apples, walnuts and almonds.

3) Transfer to a medium bowl.  Add coconut, pumpkin pie spice and honey.  I like it chunkier.  If you prefer the consistency of a stiff paste, add wine or grape juice.  Serve at room temperature.

Not Your Grandmother's Chocolate Macaroons

This is from B'nai Tzedek Sisterhood's Passover tasting.  These are delicious when prepared correctly.  Mine were overdone, but no one seemed to mind!  And so healthy -- they're chocolate, after all!
Makes about 20.

Ingredients:

4 oz semi or bittersweet chocolate
2 oz unsweetened chocolate (I used unsweetened cocoa powder)
2 large egg whites
1/2 cup sugar
1 tsp vanilla
2 cups shredded coconut

Directions:
1) Preheat oven to 375 degrees.

2) Melt the chocolates together on top of a double boiler.

3) In an electric mixer, beat the egg whites on medium high until frothy, about 30 seconds.

4) Gradually add the sugar and beat on high until the consistency of marshmallow fluff.  Blend in vanilla.  Remove from mixer and by hand, fold in melted chocolate and then coconut.

5) Drop rounded tablespoons about 1 1/2 inches apart on baking sheet covered in parchment paper.  Bake until a light crust forms on the outside of the cookies, about 10-13 minutes.

6) Cool on wire rack.

Apricot Chicken for Passover

This is a VERY simple recipe that is very tasty, and a very good alternative to the heavier foods that are often served during Passover.

Ingredients:

8 pieces of boneless chicken
1 cup apricot preserves (I use Bonne Maman)
1/2 cup matzo meal or quinoa flakes (if you agree that these are Kosher for Passover)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1/2 cup wine (I use sake when making this when it's not Passover)
up to 2 Tbsp margarine


Mix matzah meal with garlic powder, salt and pepper.  Dip chicken in egg, the matzah meal.
Place in greased pan.  Mix preserves, wine and margarine.  Microwave on high for 2 minutes.
Pour over chicken and bake uncovered at 325-350, depending  on your over,  for 40 minutes.

3/18/2017   Searched for a wine substitute - evidently can try 1 TBSP of white wine vinegar or apple cider vinegar per cup of water or broth --- I'll try it today, as I want to cook alcohol-free, even though it cooks off.

Parsnip Carrot Puree

Adapted from:  Canyon Ranch Nourish - indulgently healthy cuisine

This is an easy side dish and is good hot or cold.  It's high in vitamins A and C and fiber.  I brought this to a friend's house for dinner and everyone loved it!

Makes 8 servings.

Ingredients:

2 lb parsnips, peeled
2 lb carrots, peeled
1 Tbsp unsalted butter
2 - 3 Tbsp chopped scallions
2 tsp sea salt
1 Tbsp evaporated cane juice

Directions:

1. Bring 4 quarts of water to boil.

2. Slice the parsnips and carrots into 1/2 inch slices.  Place in the boiling water and cook until soft.
    Start checking at about 10, but may take closer to 20.  Drain.

3. Place the vegetables in a food processor with the other ingredients.  Puree until smooth. Alternatively, you can puree the carrots first and leave the parsnips until the end of processing so that
chunk remain.  Just depends on your personal preference --

Mashed Sweet Potatoes and Pears

 

Mashed Sweet Potatoes and Pears

From Bon Appetit; November 1994

Guests who usually will not eat sweet potatoes enjoy this dish.  It can be made less sweet by decreasing the volume of pear nectar.

Ingredients:

5 lbs red-skinned sweet potatoes  (yams)

6 Tbsp unsalted butter, room temperature

4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices

¾ cup (or more) pear nectar

¼ cup sugar

½ tsp ground cinnamon

¼ tsp (generous) ground cardamom

Preheat oven to 400.  Butter 13x9x2-inch glass baking dish.  Pierce potatoes in several places with fork.  Place on baking sheet; bake until very tender when pierced with knife, about 1 hour.  Remove from oven.  Reduce temperature to 350.

Meanwhile, melt 2 Tbsp butter in heavy large non-stick skillet over medium-high heat.  Add pears; sauté until beginning to soften, about 5 minutes.  Add ¾ cup nectar; bring to simmer.  Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes.  Transfer to processor and puree.

Peel sweet potatoes; place in large bowl of electric mixer.  Add 4 Tbsp butter; beat until smooth.  Mix in pear puree, sugar, cinnamon and cardamom.  Season with salt and pepper.  Transfer to prepared dish.  Can be prepared 1 day ahead.  Cover and chill.

When ready to serve, bake potatoes uncovered until just heated through, about 20 minutes. 

Alternative – replace the cardamom with fresh rosemary and top dish with sprigs of rosemary.

Passover Lasagna

Passover Lasagne

This is an old recipe from my college cookbook that has remained a favorite over the years.

Ingredients:
2 lb. cottage cheese
12-16 oz tomato sauce
2 eggs
salt and pepper to taste
1 Tbsp parsley  
1 Tbsp oregano     for the herbs, use fresh if available
1 Tbsp basil
4 matzos
8-12 oz Mozzarella
1 cup fresh spinach, coarsely chopped




Preparation:
Soak matzos in water until soft.
Dry on paper towel and place in oven-safe casserole, on top of 1" of tomato sauce.
Mix cottage cheese, eggs, spices and spinach and let stand until beige yellow in color.
Layer mixture on top of matzo.
Layer mozzarella.
Then layer tomato sauce, matzo and continue to repeat.
Cover the 4th matzo with tomato sauce and mozzarella cheese, without the cottage cheese mixture.

Bake at 325 covered for about 30-35 minutes, then uncovered for 15 minutes.

Coconut Charoset

Coconut Charoset

from Everyday Cooking for the Jewish Home by Ethel Hofman

This has been a family favorite for years.  It tastes a bit more like dessert than charoset --

Makes 3 cups.

Ingredients:

1/2 c walnut pieces

1/2 cup slivered almonds

2 medium apples, peeled, cored and cut into chunks

1/2 cup shredded coconut

1 tsp pumpkin pie spice

2 Tbsp honey

1/4 cup blackberry wine or blackberry juice (optional)

1. Preheat oven to 350.  Spread out nuts on a  small baking sheet.  Toast in oven or toaster oven,  stirring several times, until lightly browned and fragrant, 5-7 minutes.  Remove to a plate and let cool.

2. In a food processor, coarsely chop apples, walnuts and almonds.

3. Transfer to a medium bowl.  Add coconut, pumpkin pie spice, honey and enough wine or juice, if using, to make a stiff paste.  I prefer it without any liquid.

Note:  If using fresh coconut, grate finely, spread on a baking sheet and dry in a  200 degree oven for 3 hours, stirring occasionally.