Passover Hazelnut Baklava Cake
By Faye and Yakir Levy
1 1/4 cups hazelnuts
3/4 cup plus 1tablespoon sugar
1 3/4 teaspoons finely grated orange zest
3/4 teaspoon finely grated lemon zest
5 tablespoons plus 2 teaspoons potato starch
Pinch of salt
1/4 cup plus 2 tablespoons grape seed oil
Orange syrup (recipe below)
About 2 tablespoons plus 2 teaspoons finely chopped raw pistachios, for garnish
Strawberries, halved lengthwise, for garnish
Heat the oven to 275 degrees. Toast the hazelnuts in a shallow baking pan until the nuts are fragrant and their skins are slightly darker (be careful not to overtoast), about 12 minutes; shake the pan about halfway through the roasting time. Wrap them in a clean kitchen towel and set aside for 5 minutes. Rub the hot hazelnuts vigorously with the towel to remove some of the skins, then place the nuts in a sieve and continue rubbing with the towel to remove the skins (not all of the skins may rub off; this is OK). Set aside to cool completely.
Increase the oven temperature to 350 degrees. Oil a 9-inch square cake pan. Line the base with waxed paper or foil; oil the paper or foil.
Grind the hazelnuts with the sugar in a food processor to a fine powder but not to a paste. Scrape down the sides once or twice. Transfer the mixture to the bowl of a stand mixer or to another large bowl.
Add one egg to the hazelnut mixture and beat over low speed until combined. Add the second and beat again at low speed, then increase the speed and continue beating until the batter is pale, thick and smooth, about 2 minutes. Repeat with the remaining eggs, until each is blended in thoroughly, scraping down the bowl occasionally. Stir in the orange and lemon zests.
Sift the potato starch with the salt over the batter and fold it in gently but thoroughly. Gently beat in the oil in a fine stream until it is completely blended into the batter.
Transfer the batter to the cake pan. Bake until the cake comes away slightly from the pan’s edges, and a cake tester inserted into the center of the cake comes out clean, about 20 minutes. Remove the cake and cool it on a rack for a few minutes.
To remove the cake from the pan, run a metal spatula around the edges of the cake, and carefully turn the cake out onto a rack. Remove the paper and cool the cake to room temperature.
Turn the cake over onto another rack and invert onto a serving plate, so that the bottom of the cake faces up. Make 20 to 30 holes in the cake with a cake tester, spacing them evenly.
Slowly and evenly ladle the syrup, a few tablespoons at a time, over the cake, making sure to moisten it all over. Let the cake stand for 1 hour before serving, occasionally dipping a brush in the extra syrup on the plate and dabbing it gently on the cake.
Cut the cake in diamond-shaped pieces or squares. Garnish the center of each piece with a generous pinch of minced pistachios and serve with the strawberries.
Makes about 20 pieces
3/4 cup plus 2 tablespoons sugar
2/3 cup water
Zest of 1/2 orange peeled in 2-inch strips (about 6 strips)
2 tablespoons orange juice, strained
1 teaspoon lemon juice, strained
In a small saucepan, combine the sugar, water and orange zest strips. Heat over low heat, stirring to dissolve the sugar. Stop stirring, raise the heat to medium-high and bring to a boil. Simmer uncovered over medium-low heat until thickened slightly, about 5 minutes. Add the orange and lemon juice and continue to simmer for 1 minute, then remove from the heat. Cool the syrup until warm, about 10 minutes, then remove the orange zest and discard. Set aside.
Passover begins sunset of Monday, April 3 and ends sunset of Tuesday, April 11. There are some good recipes here. Feel free to post your own!
Chocolate Peanut Butter Bars
Peanut butter layer:
1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs* or ground Passover crispy cereal if following the Passover dietary rules)
1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar** if following Passover dietary rules)
3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no added preservatives or corn syrup)
8 Tbsp (4-ounces) unsalted butter, melted
2 Tbsp honey
9-ounces semi-sweet chocolate chips (1 1/2 cups)
1 Tbsp butter
A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan)
Parchment paper or non-stick aluminum foil
Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in a way so that you have an overhang on at least 2 opposite sides of the pan to make it easy to lift up the bars once they have set.
In the bowl of a food processor place the crumbs and the powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter, and honey. Process until well blended. The mixture should hold together, almost like a dough. If it's too dry, add a little more melted butter. If it's too wet, after you press it into the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm up a bit.
Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press on the mixture to help make the surface more even.
Place a metal bowl over a saucepan with simmering water (not boiling, but gently simmering). Place the chocolate chips and butter into the bowl. Melt the chocolate chips, stirring occasionally, until smooth.
Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour.
Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.
Makes 3 dozen bars
* Take 4 or 5 sheets of matzo, roughly break into chunks, toast in a hot dry skillet on high heat until the crumbs begin to brown and you can smell the matzo toasting. Remove from heat, let cool for a minute, place in a food processor or mini-chopper, and pulse until ground to the consistency of coarse bread crumbs.
**2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You'll have some leftover which can be used for other recipes for Passover.
Baked Gefilte Fish
from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes
By Todd Gray, Ellen Kassoff Gray, David Hagedorn
1 1/2 pounds rockfish fillet
1/2 pound pike fillet
1/2 pound flounder fillet
8 cups fish stock, preferably homemade
3/4 cup matzo meal
4 large eggs, lightly beaten
2 tablespoons sugar
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges—about 20 minutes. Serve topped with a dollop of the gelatinous stock.
Makes 18 fish patties (6 servings)
Note: Vegetable stock or water can be used instead of fish stock.
Braised Brisket with Carrots, Garlic, and Parsnips
(from Martha Stewart Living)
1 first cut of beef brisket (5 pounds)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, halved and thinly sliced
2 garlic cloves, minced, plus 1 head, halved horizontally
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 fresh or dried bay leaves, plus more fresh for garnish if desired
1 pound parsnips, peeled and halved
10 ounces red pearl onions, peeled (about 2 1/2 cups)
10 ounces red pearl onions, peeled(about 2 1/2 cups)
1 tablespoon balsamic vinegar
Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.
Skillet Matzo Brei with Cinnamon, Apple, and Raisins
(from Martha Stewart Living)
5 matzos, broken into 2-inch pieces
2 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)
Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.
Classic Chocolate Flourless Cake
2 cups whole almonds
1 1/2 cups sugar, divided
1 1/2 pkgs. (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bars
10 large eggs, separated and at room temperature
1/4 teaspoon salt
HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
Heat oven to 350°F. Butter 9-inch spring-form pan.
Spread almonds on ungreased cookie sheet. Bake 12 minutes or until golden brown and fragrant; cool completely. Place almonds in food processor with ½ cup sugar; process until finely ground.
Break chocolate into pieces; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Set aside.
Beat egg yolks with ½ cup sugar in large mixer bowl with electric mixer at medium-high speed about 8 minutes or until very thick and pale. (The mixture will form a ribbon when the beaters are lifted.) Fold in chocolate mixture; set aside.
With clean beaters, beat egg whites and salt in large deep bowl just until soft peaks are formed. Gradually beat in remaining ½ cup sugar just until stiff peaks form.
Gradually fold almond mixture into chocolate mixture. (Mixture will be very thick.) Gradually fold in egg white mixture, just until blended. Gently spoon mixture into prepared pan. Level top with rubber scraper.
Bake 55 to 60 minutes or until wooden pick inserted in cake center comes out clean, but moist and cake is pulling from pan sides. (Do not overbake.) Cool completely in pan on wire rack. As the cake cools the center will sink.
To serve, run table knife around edge of cake; remove pan sides. Place on serving plate; generously dust cake top with cocoa. Cut into wedges; garnish as desired.
8 to 10 servings
6 large Idaho potatoes, quartered
1 large onion, quartered
3/4 cup olive oil, divided
3 eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
Preheat oven to 425° F.
Place six (6-ounce) Pyrex glass dessert dishes or custard cups in a 9 x 13-inch disposable pan.
Liberally oil each cup and place the pan of cups in the oven to heat.
Place eggs in a small bowl and beat. Add salt and pepper and mix well.
Fill a large bowl with cold water and as you are peeling potatoes place in cold water (so they don’t turn brown)
Heat remainder of oil in a small saucepan on the stove over medium-low heat.
Feed quartered onion and quartered potatoes into food processor feed tube, fitted with the blade that creates thin, shoestring-like strips.
Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that didn’t get processed properly.
Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
Bake at 425° for 1 hour and 15 minutes or until the top looks crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Yield: 4 to 6 servings
Tip: As a variation you can always make a standard potato kugel pie:
Bake in a 9-inch round glass baking dish for about 1 hour to 1 hour and 15 minutes depending on desired crunchiness.
Note: While the products used in these recipes can be found with kosher for Passover certification, some communities have the custom of not using any processed foods on Passover. Likewise, some people also only use fruits and vegetables that can be peeled.
1 pound matzah meal or 1 pound ground matzah
3-4 eggs, well beaten
pinch of salt
3/4 cup soup stock
1/4 cup water
Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes.
Remove and drain. Put in soup broth until ready to serve.
Note: Many communities have the custom of not eating wetted matzah on the first seven days of Passover. In these communities, matzah balls and other recipes that use matzah are used only on the eighth day of Passover.
5 pounds beets
5 medium onions
2 tablespoons salt
1/4 cup freshly squeezed lemon juice
Peel beets and grate coarsely. Place into 8quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.
Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.
Serve warm or cold.
Orange-Guava Passover Cake
10 large eggs, separated
1 cup sugar
1 1/4 cups matzo cake meal
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons finely chopped lemon zest
1 tablespoon finely chopped orange zest
1/3 cup fresh orange juice
1 cup chopped almonds
1 pinch salt
2 1/2 cups guava jelly or raspberry or Seville orange preserves
1/4 cup superfine sugar
Preheat the oven to 350 degrees.
Beat the egg yolks and the 1 cup sugar in a large bowl with an electric mixer for about 5 minutes, until they form light ribbons when the beater is lifted. In another bowl, mix together the matzo meal, cinnamon, allspice and citrus zest. Fold into the egg mixture along with the orange juice and almonds.
In a clean bowl with clean beaters, whip the egg whites with the salt until they hold firm peaks. Fold the whites into the orange cake carefully until just combined.
Lightly coat a 10-inch round cake pan with vegetable-oil spray. Pour the batter into the pan, and bake for about 50 minutes, until the center springs back when pressed lightly. Set aside on a rack to cool completely. Warm the jelly in a saucepan over low heat until melted.
Using a serrated knife, cut the cake horizontally into thirds. Spread the melted jelly evenly over two of the thirds. Stack the thirds to reform the cake. Refrigerate the cake, covered with plastic wrap, for at least 1 hour and as long as 24 hours. Dust with the superfine sugar and serve.
Makes 10 servings
Asparagus w/Lemon-Matzo Crumble
4 pounds asparagus
4 tablespoons melted pareve margarine
4 teaspoons fresh lemon juice
4 tablespoons pareve margarine
3 tablespoons vegetable oil
3 garlic cloves, crushed
2 tablespoons fresh lemon juice
4 green onions, finely chopped
2 cups matzo meal
1/2 teaspoon salt
To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string.
In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating.
To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on
HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.)
Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until
melted. Drizzle over asparagus. Sprinkle crumble across the center.
Makes 10 to 12 servings
Vegetarian Kishke for Passover
4 stalks celery, chopped
2 carrots, grated
2 onions, peeled and minced
2 cups water
4 cups matzo meal
1 tablespoon paprika
2 teaspoons garlic powder
* teaspoon pepper
1 teaspoon salt
Preheat oven to 350 degrees.
Mix all the ingredients together in a large bowl. Spoon one-fourth of mixture onto a large piece of aluminum
foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch
Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm.
Brisket w/Sun-Dried Tomatoes
1 (5-pound) brisket of beef
Salt and freshly ground black pepper
2 red bell peppers, seeded and coarsely chopped
2 white onions, peeled and coarsely chopped
3 tablespoons olive oil
3 medium carrots, peeled and sliced 1/2-inch thick
1/2 cup parsley, chopped
1 cup sun-dried tomatoes (not packed in oil)
1/4 cup ketchup
1 cup beef broth
3 tablespoons brown sugar
Preheat the oven to 350 degrees. Sprinkle the brisket with salt and pepper to taste and place it, fat side up, in a heavy roasting pan.
Sauté the red peppers and onions in the olive oil until lightly browned. Remove from the heat and scatter the mixture over the top of the brisket. Add the carrots, parsley and sun-dried tomatoes.
In a small bowl, mix the ketchup, beef broth and brown sugar together. Add enough water to make 2 cups of liquid, and pour around brisket. Make sure the sun-dried tomatoes are covered by the liquid. Cover the pan tightly with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours. Take the brisket out of the pan and cool.
Trim off all visible fat from the cooled brisket and slice diagonally, against the grain. Return the meat to the heavy pan with the vegetables and gravy. When ready to serve, reheat for half an hour in a 350-degree oven.
Honey Golden Chicken - Sabra Style
1 chicken, cut into serving pieces
2 teaspoons ground ginger
salt to taste
1/3 cup oil
1/4 cup honey
Rub chicken pieces iwth lemon. Sprinkle with 1 teaspoon ginger and salt. Combine oil, honey and remaining ginger and brush the chicken with this mixture. Roast it in a moderate oven (350 F) for 1 1/2 - 2 hours, basting occasionally with honey mixture.
Pesach Spinach Pie
Matza (soaked in milk)
20 ounces spinach
8 eggs (5 for the mix)
feta cheese (less than 1 lb)
a bunch of scallions
In a pan brush oil. Place the matza in the pan. That is the 1st layer. Then pour over the mixture of spinach, eggs, black pepper, onions, scallions, dill and feta cheese. Then put the 2nd layer of matza. Then pour over 3 eggs with oil. Bake in preheated oven 375 degrees about 1 hour or until golden.
1 1/2 cups shredded apples
1/2 cup finely chopped walnuts or pecans
2-3 Tbsp. honey
1/2 tsp. cinnamon
2 Tbsp. kosher red wine
1" piece grated fresh ginger
Mix all of the above together. Makes two cups.
1 cup water
1/2 cup oil
2 cups medium matzo meal
Tablespoon of sugar
Teaspoon of salt
Boil oil and water together. While boiling, stir in matzo meal. Add the beaten eggs and sugar and salt. Mix well.
Stand the mixture in a refrigerator until the mixture hardens. Make into balls.
Cook in the oven at 160 degrees centigrade (approx. 325°F) for about 1 hour.