Pesach is upon us, and we are all busy cleaning and preparing for the holiday. Why not take a moment or two to look over these recipes with the hope that they will assist you in your menu planning. (For those of us who plan menus at the last minute, I say, what does it matter when you plan, as long as there is a menu in time to sit down to the Seder. G-d willing, we will all enjoy a wonderful Seder. Chag kasher vesameach.
Chicken Coating
1 1/2 c. ground matza or matza meal
1/4 c. potato starch
1 1/2 tsp. garlic powder
1 1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tsp. paprika
2 tsp. lemon zest, finely minced
2 T. parsley, finely minced
Your favorite vinaigrette (I like Italian. Or make your own!)
Mix all ingredients together. Double recipe if you are doing a large batch. Marinate chicken cutlets or pieces in vinaigrette for a few hours, refrigerated. Drain pieces, then coat or roll in coating. Panfry or bake in oven at 400° degrees until done, 35 to 45 minutes for chicken pieces, 20 to 25 minutes for cutlets. You can also make cutlets into “nuggets” and serve with salsa. Note: If you don’t eat gebrochts, use potato starch only and season to your taste.
Roast Chicken with Onions, Apricots, and Apples
3 roasting chickens, thoroughly cleaned and cut into 8ths
Salt, pepper, and garlic powder
Olive or walnut oil
1 lb. dried apricots, cut into pieces
3 Granny Smith apples, sliced but not peeled
1 c. apple juice or sweet white wine
2 large onions, sliced
24 cloves garlic, whole and unpeeled
Spray bottom of large roasting pan with Passover nonstick spray. Place apricots, onions, garlic, and apples on bottom of pan. Rub chicken, inside and out, with mixture of salt, pepper, garlic powder, and olive oil. Place chicken on top of onions garlic apricots and apples. Cover and slow cook at 300° until done (approx. 1 1/2 to 2 hours.) It is a good idea to check every 20 to 30 minutes and baste chicken with juices in pan.
Brisket
1 first-cut brisket (5 to 6 lbs.)
1 c. ketchup
1 packet onion soup mix
4 medium onions, sliced
4 medium carrots, cut into chunks
4 celery sticks, cut into chunks
6 cloves of garlic, chopped
1 c. Coke
1 c. semidry red wine
Put onions, carrots, celery, and garlic in the bottom of a large roasting pan. Place brisket on top of the vegetables. Add ketchup, onion soup mix, coke, and wine to the pan. Bake at 350° for 2 to 2 1/2 hours until fork tender. Cool, then slice and place it back into the gravy. Can be made ahead and frozen. Defrost and heat, covered, for at least 30 minutes.
Chocolate Mousse Cake
7 oz. semisweet chocolate, melted
1 stick margarine, melted
7 eggs, separated
1 c. sugar
1 tsp. vanilla
1/8 tsp. lemon juice
Preheat oven to 325°. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar till pale, yellow, and fluffy. Gradually stir in chocolate, margarine, and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 tablespoon at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9-inch spring-form pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove spring form sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.
Israeli Salad
4 tomatoes, diced very small
4 Kirby or seedless cucumbers, chopped very small
2 red and/or yellow peppers, chopped very small
1/2 red (or Vidalia) onion, chopped very small
Oil
Salt and pepper to taste
Charoset
1 1/2 c. sweet apples, shredded
1/2 c. finely chopped walnuts or pecans
2 to 3 T. honey
1/2 tsp. cinnamon
2 T. red wine or grape juice
1/8 tsp. ginger, optional
Mix all of the above together. Makes two cups.
Herbed Potatoes
2 lbs. Yukon Gold potatoes, thinly sliced
6 shallots or spring onions, thinly sliced
2 T. chopped parsley
1 T. chopped dill
Salt and pepper
3/4 stick margarine, melted
Slice peeled potatoes thinly. (Easiest to do in the food processor.) Grease a 9×12 pan. Put a thin layer of potatoes on bottom of pan, and top with a thin layer of shallots or green onions. Combine finely chopped herbs and sprinkle over the shallots. Season with salt and pepper. Continue to layer, alternating potato slices, shallots, and herbs, finishing with a potatoes on top. Brush melted margarine over each layer of potatoes. Cover with aluminum foil and bake in 400° oven approximately 1 hour, removing foil during last 15 minutes of cooking. Make sure top is crispy. Delicious!
