Strawberry-Mango Soup
Pesach Quesadillas
Sautéed Mushrooms
Romaine, Hearts of Palm and Red Pepper Salad with Cilantro-Lime Vinaigrette
Marble Cheesecake
April, 2011
Dairy Lunch
Sunday, April 3rd, 2011
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Farfel with Onions and Mushrooms
Sunday, April 3rd, 2011 Print This Post
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Recipe created by Levana
1/4 cup olive oil, divided
1 large onion, chopped
1 pound mushrooms, Portobello or domestic, diced
1 pound box Osem Whole Wheat Farfel
5 cups hot water (tap water OK)
1 teaspoon turmeric
1 teaspoon dried thyme
Salt and pepper to taste
Heat half the oil in a large skillet. Add the onion and cook on a medium flame, stirring occasionally, until nice and dark. Transfer to a bowl. Heat the remaining oil in the same skillet, and sauté the mushrooms until all liquids evaporate. Transfer to another bowl. In the same skillet, stir the farfel with 2 wooden spoons for about 2 minutes on a medium flame until fragrant. Add the water and seasonings, stirring to combine. Cover and cook 5 more minutes. Stir in the reserved onions and mushrooms. Will make 8 ample servings.
Apple Raisin Farfel
Sunday, April 3rd, 2011 Print This Post
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Breakfast:
3 cups milk
3 cups water
¼ cup butter
2 green apples, unpeeled, diced small
1 cup dark or golden raisins
2 tablespoons cinnamon
Optional: only if you like it a little sweeter: sugar or honey to taste
Salt to taste
1 pound box Osem Whole Wheat Farfel
Bring all but last ingredient to boil in a medium saucepan. Reduce the flame to medium, and stir in the farfel. Cook covered about 5 minutes. If you like it thinner, thin with a little water or milk. Serve hot
Side dish: Pareve
Use all water (6 cups total) or half natural apple juice and half water, and use olive oil instead of butter. Proceed just as above.
Muffins:
For a more dramatic presentation: Let either of the above mixtures cool, and pour it into greased muffin molds: serve cold as muffins, or reheat and serve warm as a side dish.
Chocolate Beet Coconut Cake with Chocolate Icing
Sunday, April 3rd, 2011 Print This Post
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Recipe created by Levana
It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . . I am always looking for ways to sneak them in, as in this cake, where they do their magic even while they totally escape detection: The result is this dense, moist, and deliciously funky cake. Thanks to the perfect Osem Matza cake meal, you will never know it is a Passover cake! Fancy enough to serve to your Seder guests.
Cake:
4 egg whites
Good pinch salt
1 ½ cups sugar
4 egg yolks
1 cup vegetable oil
3 cups natural canned beets, drained, juice reserved, mashed with a potato masher
2 cups Osem Matza Cake Meal
1 tablespoon baking powder
1 cup juice from the canned beets (add a little water to complete 1 cup if necessary)
1 cup cocoa powder
1 ½ cups unsweetened grated coconut, packed
Icing:
1 cup real semisweet chocolate chips
1 tablespoon oil
Preheat the oven to 350 degrees.
Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time, just a few seconds each time—the yolks, then the oil, etc., until all ingredients are incorporated. Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK). Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool. Makes 16 ample servings.
Balsamic Chicken with Sweet Onions and Peppers
Sunday, April 3rd, 2011 Print This Post
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1/2 cup potato starch
4 egg whites
1/2 cup matzo meal
½ cup olive oil, divided
2 tablespoons margarine
12 chicken cutlets, boneless and skinless
3 red peppers, sliced into strips
2 yellow peppers, sliced into strips
2 red onions, sliced into strips
1 cup balsamic vinegar
6 tablespoons sugar
1 teaspoon kosher salt
¼ teaspoon black pepper
Garnish with toasted almonds
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place the potato starch in a shallow baking dish. Put the egg whites in a separate dish and the matzo meal in a third dish. Dust the chicken pieces with the potato starch, shaking off any excess, then dip in the egg whites, and finally in the matzo meal, coating the chicken completely.
In a large skillet, heat the 4 tablespoons olive oil and the margarine over high heat. Working in batches, brown the chicken on both sides, about 2 minutes per side. Place the chicken on the baking sheet and finish cooking it in the oven for 18-20 minutes.
For the sauce:
In a large skillet, heat 4 tablespoons olive oil, over medium heat. Add the red pepper, yellow pepper, and red onions and cook for 8 minutes. Add the balsamic vinegar, sugar, and salt and pepper. Cook, stirring, until the vegetables are soft and the vinegar has reduced to a syrup, about 7 more minutes.
Pour the sauce and the peppers over the chicken. Serve the chicken topped with onions and peppers and drizzled with more sauce and sprinkled with toasted almonds.
Passover Fruit Squares
Sunday, April 3rd, 2011 Print This Post
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Submitted by Stacy Moses
1 cup margarine
1 cup sugar
2 cups matzah cake meal
2 egg yolks
1 teaspoon vanilla extract
12 ounces strawberry jam
1 cup walnuts, chopped
2 teaspoons lemon juice
Preheat the oven to 325 degrees. In a mixer, cream margarine and sugar. Add matzah cake meal, yolks and vanilla extract. Mix well. Remove about 1 ½ cups (loose, not packed) of the dough and place in freezer. Press the remainder of the dough into a greased 9 x 13 pan. Bake at 325 for 20 minutes. Remove from oven; spread jam over dough while hot. Sprinkle nuts and lemon juice on top. Crumble remaining dough from freezer on top. Bake for an additional 25-35 minutes or until golden brown on top.
New Kosher Wines for your Passover Seder Meals – Part I
Saturday, April 2nd, 2011 Print This Post
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Several new wines have arrived stateside for Passover meals & every day enjoyment!
There are so many wonderful things about wine. People have different palates and therefore prefer different wines. Each year brings a new vintage of wines, giving the wine lover an opportunity to taste the latest version of their favorite wine. But to many a wine lover, it is a brand new wine that they most look forward to tasting.
Australia is famous for their Shiraz (elsewhere often known as Syrah). Yet for many years the kosher Shiraz available in the US have typically been “value” wines, those that are nice table wines but do not quite qualify as premium and rarely garner high scores from the critics. Harkham winery is looking to change that with their Harkham Shiraz, new to the US market. Densely colored with rich fruit flavors and spice, keep your eye out for this bottle with the slick black and silver label.
Italy has a long history of making great wines, especially wines that go well with food. Despite this history, only a few of the best kosher Italian wines have ever found their way stateside. For the first time on record there is an all kosher winery in Italy producing wines called Terra di Seta. The Terra di Seta Chianti Classico recently received a 90 rating and is a phenomenal wine to pair with all kinds of foods including salmon & lean cuts of meat.
Israel has been a prime player in the quality kosher wine revolution. But most of the best Israeli wines have been Cabernet Sauvignon based wines. While “Cab is king”, a little variety is always nice. Domaine Netofa is a new winery founded by the traveling kosher winemaker Pierre Miodownick. Following the successful release of his first wine, Domaine Netofa Red, Miodownick recently released a Domaine Netofa White, a complex wine made from Chenin Blanc as well as a flagship wine, Latour Netofa, a blend of Syrah and Mourvedre that received 90 points.
For more Israeli and other new wines for your Passover seders, tune in next week…
Gary Landsman, AKA the “Wine Tasting Guy”, makes, sells, writes about and of course tastes wine. Presently doing PR/Marketing work for Royal Wines, you can contact Gary with any wine related questions at gary@winetastingguy.com.
Unique Passover Products For Seder Meals and Beyond
Saturday, April 2nd, 2011 Print This Post
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As Passover approaches, GKC loves to feature a few unique products that can help bring that touch of something special and delicious to your Passover Seder meals and general Passover experience. This week we bring you both decorative and delicious ideas.
1. 10 Plagues Coasters
We found these adorable 10 plagues coasters from the Quest Collection at www.cblfineart.com , where you can buy a set of four for $80. All 10 plagues, right under your 4 cups of wine! They are such a cute addition to the Seder table, and also helpful when trying to keep linens and table-tops sparkling clean throughout Passover – or at least throughout all four cups. They have the plagues depicted around the edges, and are 5” in diameter – prominent and bold. You can place one at each seat during the Seder as a spot for the wine glasses, or just bring them out for coffee and tea during dessert.
2. Osem Matzah Freshness Pouches
Freshness and Matzah? –There is nothing worse than stale unleavened bread. And all matzo and recipes with matzo taste better if its fresher and crunchier. Osem came up with an amazing concept this year. These freshness pouches are SO helpful, both for storing extra pieces of matzah once you’ve opened the box (normally crumbs get EVERYWHERE, so this will be a big help) and for keeping each piece crisp and crunchy. Osem is giving away a free freshness pouch with every 5-pound purchase of matzo, but we’re thinking of getting a few extra for ourselves this year and using them to store it all year long.
3. Osem Passover Mandel Rings
Mini-Mandels are amazing in soup all year round, but they’re especially exciting to have around on Passover as a familiar taste! These new Osem Passover Mandel Rings have a fun new ring-shape, which the kids love and admittedly, the adults do too. They don’t even know it’s a Passover product, so we’ll use them all year. They are gluten-free and are great for Kosher for Passover soups and snacks (we munch on them while we are cooking), just like the old-fashioned Mandels we all know and love.
4. Kessem Cheese N’ Rolls
Kessem Cheese N’Rolls: Back in action! We featured this product last year, and already spoke about how incredible they are: They look like chometz, they taste like chometz, but they are not! Crispy on the outside and soft and cheesy on the inside, they taste like a melted cheese roll. So why mention them again? Because this year, they’re back with NEW FLAVORS: Pizza, Fresh Garlic and Chives, Herb and Olive, and Jalapeno Cheddar. You really won’t believe these are Kosher for Passover. The kids adore them for their cheesy and bead-like textures, and the adults can’t get enough of them, either. Trust us, they’ll eat them right out of the oven – especially that yummy Pizza flavor. You can find them at www.kessemfoods.com or in most Kosher markets.
Don’t forget to check out our latest Great Product, the ElijahDrinks cup – The wine actually disappears as if Elijah were drinking it! And there’s a video to show you how it works, too.
Also, be sure to peruse this fantastic Passover wine list from Royal Wine Corp., with comprehensive information on sugar, alcohol, and mevushal status on Passover wines. It’s extremely helpful when choosing your wines for the Seder.
Happy Passover!
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
