2011 April | Passover Recipes - Gourmet Kosher Cooking

April, 2011

Balsamic Berry Strawberry Shortcake for Passover

Sunday, April 10th, 2011

1 sponge cake or store bought Passover cake or other prepared Passover cake made from the mix
3 cups fresh berries, assorted, or all strawberries
3 tablespoons balsamic vinegar
4 tablespoons sugar
2 cups pareve whipping cream, whipped to soft peaks

In a bowl, pour the balsamic vinegar and the sugar on top of the berries. Mix well and let sit for 30 minutes.

To serve as a layered cake:

Slice the cake in half horizontally. Spread half of the whipped pareve cream on the first cake layer. Top with 1/3 of the berry mixture and some juice. Gently place the second cake layer on top of the berries. Smooth the rest of the whipped topping on top of the cake and let some drip down the sides. Place the rest of the berries and liquid on top of the whipped topping. Slice and serve.

To serve plated:

Slice a piece of sponge cake and place on the plate. Generously top with some berries and their juice. Top with a large dollop of whipped topping and drizzle a little more juice on top of the whipped topping. Serve.

Tags: berries, cakes, Desserts, Kosher for Passover, Passover cakes, Passover Dessert, Passover food, Passover Recipes, recipes for passover, strawberry
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Traditional Sponge Cake

Sunday, April 10th, 2011

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photo:easybakeoven

7 eggs, separated
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
¾ cup potato starch
2/3 cup matzah cake meal

Preheat the oven to 325 degrees and grease 10-inch Bundt pan.

Mix together the egg yolks, granulated sugar, and salt in the bowl of an electric mixer, and beat until they are pale yellow and make a thick ribbon, about 3 minutes. Mix in the vanilla and the lemon zest.

Stir the potato starch with the matzah cake meal in a bowl, and then gently fold it into the egg yolk mixture.

Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Mix a third of the egg whites into the egg yolk batter, and then gently fold in the remainder of the egg whites.

Pour the batter into he greased pan, and bake for 35 to 40 minutes, or until a cake tester comes out dry and clean. Unmold the cake immediately onto a rack and allow to cool completely. Serve with Passover confectioners’ sugar, fruit, whipped cream, or ice cream.

Tags: Desserts, Kosher for Passover, Passover cakes, Passover Dessert, Passover food, Passover Recipes
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Torta Caprese

Sunday, April 3rd, 2011

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This recipe is also from our friend Minda, a fabulous cook who lived in Italy for many years while her daughter was young and her husband was in medical school. She became friendly with the restaurant owners and got this one from one of her favorites in Capri, Italy. Its elegant and not too heavy but good enough to serve to company. It even appeared in Gourmet magazine from her in 1998.

1-3/4 sticks (7/8 cup) unsalted margarine (the original recipe calls for butter but margarine works to make it pareve)
7 ounces (1-1/4 cups) blanched whole almonds
6 ounces fine-quality bittersweet chocolate (not unsweetened)
4 large eggs
1 cup granulated sugar
Pareve confectioners’ sugar for garnish
Pareve whipped cream for garnish

Preheat oven to 350° F. and grease a 10-inch cake pan. Line bottom of pan with a round of wax paper and grease paper.

Melt margarine and cool. In a food processor finely grind together almonds and chocolate. Separate eggs.

In a bowl with an electric mixer beat yolks with granulated sugar until very thick and pale and beat in almond mixture and butter.

In another bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks and whisk one fourth into almond mixture. Fold in remaining whites gently but thoroughly and spread batter evenly in pan.

Bake torte in middle of oven 50 minutes, or until it begins to pull away from side of pan and a tester comes out with moist crumbs adhering. Cool torte on a rack 5 minutes and invert onto another rack. Discard wax paper and cool torte completely. Invert torte onto a plate. Torte may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Dust torte with confectioners’ sugar and serve with pareve whipped cream.

Tags: Passover Dessert, Passover recipe
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Tomato Soup with Grilled Cheese Matzah Toasts

Sunday, April 3rd, 2011

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Recipe adapted from cookbook, Bite Me

2 (28 ounce) cans diced tomatoes
2 tablespoons olive oil
¼ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 large garlic clove, minced
2 tablespoons potato starch
3 cups pareve chicken stock or vegetables stock
1 dried bay leaf
2 teaspoons sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons chopped fresh basil
Grilled cheese matzah toasts
8 square matzos
2 tablespoons margarine
16 pieces of cheddar cheese

Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast in the oven for 15 minutes.

While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add potato starch and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, pareve chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

Remove from heat, discard bay leaf and puree the soup with a hand held blender until smooth. Stir in 2 tablespoons butter and chopped basil.

For the grilled cheese matzo toasts: place the cheese between the matzo squares, using 4 pieces of cheese for every two matzo squares. Bake in the oven until the cheese is melted, about 6 minutes. Break into pieces and sprinkle a handful into each bowl of soup.

Tags: Dairy, Kosher for Passover, kosher for passover recipes, Passover food, recipes for passover
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Russian Salad

Sunday, April 3rd, 2011

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1 large beet
2 large Yukon or other good potatoes
2 large carrots
½ small red onion
3 Osem pickles
1 small bunch dill
2 ribs celery, peeled
1/4 cup olive oil
1/4 cup unfiltered apple cider vinegar
Salt and pepper to taste

Peel and dice all the vegetables 1/2 inch. Cook the beets separately (so as not to turn the whole dish an unpleasant red) in a wide-bottom pot or a large skillet, with water just to cover, until tender and the water cooks out. Cook the turnip and carrots the exact same way in another pot. Transfer all the vegetables to a bowl. Cut the onion, pickle, dill, and celery in large chunks and place in the food processor. Pulse the mixture until minced. Add the oil, vinegar, salt, and pepper and pulse 2 to 3 more times, until just combined. While the vegetable mixture is still warm, pour the ground mixture over them and mix thoroughly. Store refrigerated in glass jars. Makes about 8 cups. Serve at room temperature.

Tags: Kosher for Passover, kosher for passover recipes, Passover food, Passover Recipes, recipes for passover, Salads, vegetarian Passover recipes
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Mixed Salad with Vanilla Pear Vinaigrette

Sunday, April 3rd, 2011

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½ cup red onion, sliced
6 cups mixed lettuce
¼ cup honey glazed nuts
1 (15 ounce) can pear halves in juice, undrained
1/3 cup white wine vinegar
1 tablespoon honey
¾ teaspoon kosher salt
¼ black pepper
¼ teaspoon vanilla extract

In food processor with metal blade or in a blender combine pears in their juice, white wine vinegar, honey, salt, pepper, and vanilla extract. Process until smooth.

Combine salad, red onions, nuts and toss with dressing. Serve.

Tags: Kosher for Passover, kosher for passover recipes, Passover Recipes, SALAD, Salads, vegetarian Passover recipes
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Pecan Brownies

Sunday, April 3rd, 2011

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The Passover version of this timeless classic is virtually identical to the year-round one: Osem Matza cake meal is that good! Secret of delicious brownies, beside of course delicious chocolate: Do not be tempted to bake a minute more or they will harden.

8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
1 cup margarine (try your best for a good natural brand)
4 eggs
1 cup sugar
1 tablespoon pure vanilla extract
1/2 cup Osem Matza Cake Meal
¾ cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)

Preheat oven to 375 degrees. Melt the chocolate and margarine in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix. Add the flour and vanilla and mix, pulsing until just combined. Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container. Makes about 3 dozen.

Tags: brownies, Chocolate, Desserts, Kosher for Passover, kosher for passover recipes, Passover Dessert, recipes for passover
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Salmon with Champagne Beurre Blanc

Sunday, April 3rd, 2011

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Serves 8

Note: The salmon can be made a day ahead of time but the sauce needs to be prepared shortly before serving or it separates. The salmon is also fragrant and delicious without the Beurre Blanc sauce. It just gives it that extra creamy elegant touch.

2-½ pounds salmon fillet
Kosher salt and pepper to taste
2 teaspoons grated orange zest
1 tablespoon olive oil
1-½ cups champagne or dry white wine
½ cup freshly squeezed orange juice

For the Beurre Blanc
1/3 cup Champagne or dry white wine
1 large shallot, minced
2 teaspoons grated orange zest
¼ cup freshly squeezed orange juice
1 cup margarine cut into tablespoons (or butter)
Salt and pepper to taste

Place the salmon in a large shallow roasting pan or baking dish. Season the salmon with salt, pepper, orange zest, and drizzle with the olive oil. Set aside.

Heat a large skillet over high heat and add the Champagne. Simmer for 5 minutes. Add the orange juice and cook another 2 minutes. Remove from the heat and add salt and pepper to taste.

Preheat the oven to 425 degrees. Place a rack in the middle of the oven. Roast the salmon for 10 minutes. Remove the salmon from the oven and pour the hot reduced Champagne-orange juice sauce over the fish and roast for another 10 minutes. Serve the salmon drizzled with the pan juices and the Orange-Champagne Beurre Blanc on the side.

For the Orange-Champagne Beurre Blanc:
In a medium saucepan, mix together the 1/3 cup Champagne, shallot, zest and orange juice. Bring to a boil over high heat. Reduce the heat to medium and simmer 8 – 10 minutes, or until reduced to about 2 tablespoons. Reduce the heat to low, add 4 tablespoons of the margarine, and whisk until melted. Add the remaining butter, 1 tablespoon at a time, whisking continuously. Remove from the heat and season with salt and pepper to taste. Keep it warm until ready to serve.

Tags: FISH, Kosher for Passover, kosher for passover recipes, Passover Fish, Passover food, Passover Recipes, recipes for passover
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