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Passover Menus

Sunday, April 1st, 2012

Did you see these in the menu section on the homepage? We put together some of our menus to share with our readers. We used some recipes from this year and some favorites from past years. Don’t forget to share your menus and recipes with us too!

Seder

Chicken Soup with Fluffy Matzo balls
Shredded Beef Brisket
Roasted Sweet Potatoes with Apples
Spinach with Pine Nuts and Raisins
Strawberry Pavlova

Yom Tov
Italian Sweet and Sour Chicken
Potato Chip Crisp Kugel
Farfel with Onions and Mushrooms
Mixed Salad with Vanilla Pear Vinaigrette
Roasted Pineapple with Passover Shortcakes and Cinnamon Whipped Cream

Yom Tov
Lemon Chicken with Lemon Salad
Hamburger Popovers
Asparagus with Hollandaise
Olive Oil Braised Carrots
Fruit and Meringue Kugel
Torte Caprese

Yom Tov
Roasted Mediterranean Vegetable Soup
Green Salad with Strawberry Balsamic Vinaigrette
Braised Short Ribs with Red Wine
Matzo Deli Rolls
Vegetable and Fruit Kugel
Super Moist Chocolate Cake

Yom Tov Dairy Meal
Ginger Carrot Soup
Sole with Spinach and wine
Potato Yogurt Cakes
Caponata
Chocolate Coconut Cake
Stuffed Apples with Matzo and Nut Crumble

Seder
Cabbage soup
Chicken Cacciatore
Sautéed Mushrooms
Pineapple Kugel
Chocolate Mousse Cake

Yom Tov
Zucchini Soup
Chicken with Tarragon and White Wine
Farfel with Mushrooms and Onion
Strawberry Kiwi Salad

Mastering Meringue

Sunday, March 25th, 2012


Making great meringue is good all year round but especially important during Passover season. Beating egg whites is one of the most important steps in so many Passover dishes. GKC is going to step by step explain how to master meringue for the perfect egg whites, cookies, or Pavlovas.

GKC best tips for perfect meringue:

- Separate the eggs perfectly: Make sure no fat or yolk remains in the egg white. The fat in the yolk will wreck the meringue. Do not fish out the yolk with your fingers; use a fine sieve if there is any yolk remaining, a paper towel, or discard that egg white. Tip: cold eggs separate easier.
- Beat room temperature eggs. They will increase in volume more.
- Utensils: Copper, glass and stainless steel bowls work best. Make sure they are completely clean, dry and grease free. Rub a very small amount of white vinegar on a paper towel and rub it all over the interior of the mixing bowl. Vinegar activates the enzymes in the eggs.
- Do not add the sugar until the egg whites are whipped to soft peaks. Slowly, pour in the sugar, tablespoon by tablespoon (superfine sugar dissolves faster) so that you do not deflate the egg whites. Continue beating until stiff peaks form. Stir in remaining ingredients.
- Meringue needs to cook at a low temperature so that the moisture gradually evaporates. A high temperature will make the outside crunchy and the inside chewy and sticky.
- Keep meringue in the oven after it has baked to help it dry out more.
- Never make meringue on a humid day. The air in the room attracts too much moisture and prevents the meringue from drying out properly.
- Cream of Tartar is a great stabilizer and helps hold the peaks stiff. It also helps add the shine to the egg whites. A recipe with 3 egg whites just needs ¼ teaspoon cream of tartar. Omit if not available.

Try these great meringue recipes:
Strawberry Pavlova
Fruit and Meringue Kugel
Raspberry Meringue Kisses
Pecan Mocha Meringues
Forgotten Cookies
Lemon Meringue

Strawberry Pavlova

Sunday, March 25th, 2012

Serves 6

3 egg whites
3/4 cup sugar
½ teaspoon vanilla extract
2 cups pareve whipping cream
1-1/2 cups sliced strawberries

Preheat oven to 250 degrees. Line a cookie sheet with parchment paper. Draw the outline of an upside down 8-9 inch plate on to the parchment.

Place egg whites in a spotlessly clean metal or glass bowl. Beat egg whites until foamy. Add the sugar one tablespoon at a time, beating at high speed between each addition. Add vanilla extract. Whisk until egg whites are stiff and glossy.

Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center.

Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dry—about 2-3 hours. Remove from oven and allow to cool completely.

When meringue is cool, spoon whipping cream in a mound in the center, spreading to about ½ inch of each edge. Place sliced berries on top with their juices. Serve immediately.

Meringue can be stored in an air tight container for a few days. Add whipping cream and berries before serving.

Passover Favorites

Sunday, March 18th, 2012

What are you making for Passover? Did you check out all the new kosher for Passover recipes we posted? 

Still need inspiration? Try a cooking class at the JCC of Manhattan.  They have a super lineup of classes just right for Passover cooking.  Try one of these:

Mouthwatering Make Ahead Seder on Monday March 19
Delectable Pareve Passover Desserts and Confections on March 23 (I’m planning on going, who is joining me?)
Mastering Gefilte Fish on March 25
Or Lotsa Matza, Easy Passover Recipes on March 27 (I may have to go to this one too – spinach feta pie and leek fritters, yum!)

Many thanks to the JCC chefs for sharing some amazing recipes like Flourless Pine-Nut Almond Macaroons and Ginger Leek Matzo Balls in Lemongrass Broth.

GKC loves hearing about new products, especially from some of our favorite companies.  So what’s new this year or better than ever?

I love the creative and thoughtful matzah products that Osem developed. They definitely asked consumers what they wanted and responded with just what we ordered.  My favorites?

Osem Sandwich Matzah Strips.  So smart! Perforated matzah for easy, perfect break apart pieces and even sandwich making.  No more wasted pieces or crazy sized sandwhiches.  This makes matzah on the go much more manageable.


Osem Thin Matzah original and whole wheat.  By the time the seders are over, we welcome a lighter matzah for matzah pizza, matzah lasagna or just plain eating.  It’s thin and light but still crunchy and flavorful.

Do you eat kitniyos? If yes, you and your kids are in luck! Bamba by Osem has new flavors and they already won awards for best new snack product at Kosherfest.  Kids and adults love them.  Strawberry and halvah Sesame Cream both come in snack packs and large bags.  I loved the Popco Butterscoth flavored Corn snack that I tried at Kosherfest.  Its like a kettle corn with butterscotch flavoring.


A few other treats we love from friends at Mehadrin


Kosher for Passover 1% Yogurts from Mehadrin.  I have personally been waiting for this.  Great flavors without all the excess calories and fat of regular yogurts and real fruit flavor.


And, my kids cannot live without their favorite…Leben! Treat, snack, breakfast, or even dessert, sweet and creamy and easy to love.


Have a product you want to share with us? Tell us about it so that we can share it with all of our fantastic readers and make everyone’s Passover a little bit tastier.

Passover Planning

Sunday, March 11th, 2012


I refuse to start any Pesach cleaning or planning until after Purim. The problem is that now it’s after Purim and I’ve run out of excuses! The most fun part is the menu planning; check out our recipes and ideas. But the cleaning does give our homes a fresh, uncluttered feel. Start with the bedrooms (I know some of you never allow food there anyway) – no more late night snacking in bed and time to clean those corners. That should be your first week’s effort. The kitchen (obviously) comes last. So get that chometz out of the cracks and crevices of your rooms and start thinking of everyone’s favorite Passover dishes. We have a few suggestions of our own.

Going Beyond Leftovers: Casual Passover Recipes For Chol Hamoed

Sunday, April 17th, 2011

In the rush to gather, assemble, and cook gourmet Passover recipes for the seder meals, it can be daunting to even consider pre-preparing any meals for chol hamoed. Many families either continue to eat leftovers from the seders, or live off of cold cuts, tuna, and matzah pizza for a few days. Not that there’s anything wrong with matzah pizza, but we here at Gourmet Passover Cooking think it’s possible to make chol hamoed more delicious without tiring yourself out. There are many delicious Passover recipes that may not be suitable for the seder meals, either because they are dairy or simply because they lack the elegance for a Yom Tov meal. Some of these can be made in advance and frozen until the appropriate time, some are great for packing up on a chol hamoed picnic, and some are just plain old comfort food for the family craving their lasagna. Enjoy!

Sweet and Sticky Salami
Passover Mandelbrot
Passover Pizza Dough
Mozzarella Sticks
Tomato Soup with Grilled Cheese Matzah Toasts

Passover Mandelbrot

Sunday, April 17th, 2011

Makes about 4 dozen

¾ cup safflower or vegetable oil
¾ cup plus 2 tablespoons sugar
3 eggs
¾ cup matzo cake meal
¼ cup matzo meal
2 tablespoons potato starch
½ teaspoon salt
2 teaspoons cinnamon
Juice and zest of ½ lemon (or orange)
1 cup sliced almonds
¾ cup mini chocolate chips or white chips (optional)

Preheat the oven to 350 degrees.

In a bowl of an electric mixer, blend the oil and ¾ cup sugar until light. Add the eggs and blend thoroughly. In a bowl, combine the matzo cake meal, matzo meal, potato starch, salt, and 1-½ teaspoons of cinnamon and blend in the oil mixture alternately with the lemon juice and zest. Fold in the almonds and chocolate chips. Cover and refrigerate for 1 hour.

Divide the dough into 3 or 4 portions. With lightly oiled hands, shape each portion into an oval loaf, 2 inches wide and 1 inch high. Place the loaves 2 inches apart on greased baking sheets. Bake for 30 minutes, or until golden brown.

In a small, combine the remaining 2 tablespoons sugar and the remaining ½ teaspoon cinnamon. Remove the loaves from the oven and use spatula to transfer them to a cutting board, cut into ½ inch thick slices. Place the slices, cut side up, on the same baking sheets and sprinkle with the sugar mixture. Turn off the heat and return the slices to the oven. Leave the Mandelbrot in the oven for 10 minutes each side, or until lightly browned and crisp. Cool and enjoy.

Sweet and Crispy Sticky Salami

Sunday, April 17th, 2011

My cousin Donna gave me this and my kids love it. It’s just her style, yummy, kid and guest friendly, and easy.

1 salami, cooked
1/3 cup sweet and sour duck sauce plus extra for dipping
Kosher for Passover mustard (optional)

Preheat the oven to 400 degrees. Line a baking sheet or oven safe dish with aluminum foil. Slice the salami down the center but do not cut through the whole thing (you want to create a pocket in the center of the salami. Pour the duck sauce in the pocket and over the top of the salami, coating the whole thing. Bake for 20 – 30 minutes or until browned, crispy, and caramelized. Cut into chunks and serve with extra dipping sauce, either kosher for Passover mustard or more duck sauce. We like it with mashed potatoes and use the extra sauce to sweeten the potatoes.

Passover Sponge Cake

Sunday, April 10th, 2011

The simple to the more decadent.

Sponge cake is perhaps the most well-known and traditional dessert served on Passover and it has come a long way since our grandmothers and great-grandmothers made it years ago. First, we no longer make it with 12 eggs (that is seriously a health hazard and should be eliminated from your recipe boxes) and second, they are now infused with more flavor including citrus zests, cocoa, vanilla extract, and even coffee and cinnamon. GKC has had a lot of fun taking the traditional sponge cake recipe and elevating it to something extra special for Passover. And of course with the overwhelming number of fantastic products available for Passover today, you can skip the homemade sponge cake and buy one, and use the same recipes below just omit the homemade cake part.

Traditional Sponge Cake
Passover Tiramisu
French Toast
Balsamic Berry Strawberry Shortcake

All these recipes work well with store bought cakes and mixes. We tried the Osem cakes, available in chocolate chip, marble, pound cake, chocolate and coconut, chocolate chocolate chip, and walnut flavor. I loved the chocolate chocolate chip (admittedly, I whirled up some frozen strawberries and drizzled them over the top with pareve whipped cream) and the walnut flavors most. Each is moist and tasty. The added elegance of using it in tiramisu or strawberry shortcake or in a parfait (just layer it with berries, pareve whipped cream and some crumbled cookies) makes it an extraordinary dessert that is easy to prepare. Happy Passover.

Unique Passover Products For Seder Meals and Beyond

Saturday, April 2nd, 2011

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!

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