Got the Passover food blahs? Burned out on chopped liver and sponge cake? Here are ideas for some dishes to perk up holiday meals.
Many more packaged products are available to help you through the holidays. But for those of you who still enjoy cooking from scratch, this is a good time to experiment with new twists on familiar foods.
Try a new version of pizza using a sheet of matzo. Spread with some tomato sauce mixed with garlic powder, oregano and basil; top with onions, mushrooms and shredded cheese or any of your own favorite ingredients. Place on a cookie sheet; bake in a 350 degree oven for 10 to 15 minutes or until the cheese is melted.
Converting other recipes to kosher versions is made easy by using the following substitutions:
– In place of all-purpose flour, use equal amounts of matzo cake flour and potato starch sifted together. Matzo cake meal is a must for baking Passover delicacies and will give you endless possibilities.
– To replace 1 cup of confectioners` sugar, use 1 cup minus 1/2 tablespoon granulated sugar. Add 1/2 tablespoon potato starch; mix together. – For 1 teaspoon baking powder, use 1/2 teaspoon baking soda combined with 1/2 teaspoon cream of tartar.
To get you started, try the following Passover ”egg rolls,” caponata, chocolate dreams and lemon bars. Note: the ”egg rolls” contain meat, so cannot be served in a kosher dairy meal.
CAPONATA
12 appetizers or 6 side dishes
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
1 1/2 pounds eggplant, peeled, cubed into 1/2-inch pieces
1 pound zucchini, washed, cubed into 1/2-inch pieces
Kosher salt
1 large onion, peeled, sliced thin
2 cloves garlic, chopped
3 tablespoons olive oil
1 red pepper, cored, seeded, cut into thin strips
1 can (28 ounces) tomatoes with juice, slightly crushed
1/2 cup calamata, green or black olives, pitted, quartered
2 tablespoons red or white wine vinegar
1 teaspoon each: basil, sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 tablespoons tomato paste
1 tablespoon capers, drained, optional
1. Sprinkle eggplant and zucchini with kosher salt; allow to drain in colander 15 to 20 minutes. Pat dry.
2. Cook onions and garlic in olive oil in large skillet until soft, about 5 minutes. Add eggplant, zucchini and red pepper; cook 5 minutes.
3. Stir in tomatoes with juice, olives, vinegar, basil, sugar, salt and pepper. Cover and simmer, stirring frequently, until vegetables are tender, about 1 hour.
4. Stir in tomato paste and optional capers. Cook, uncovered, 5 minutes more. Adjust seasoning. May be served hot or at room temperature. Best made a day ahead.
PASSOVER ”EGG ROLLS”
10 to 12 rolls
Preparation time: 20 minutes
Cooking time: 30 minutes
Crepes:
3 eggs
1 cup water
4 tablespoons margarine, melted
1/4 cup potato starch
1/2 teaspoon sugar
1/4 teaspoon salt
Margarine for frying
Meat filling:
1 pound ground beef
1 medium onion, chopped
1 large clove garlic, chopped
1 egg, slightly beaten
1 can (6 ounces) tomato paste
1/4 cup raisins
1/4 teaspoon each: garlic powder, salt, pepper
1. For crepes, put all ingredients in food processor and process for 10 to 15 seconds or beat with electric mixer until well blended.
2. To fry, melt margarine in a 6-inch well-seasoned skillet. Use about 3 tablespoons of batter for each crepe, or enough batter to cover entire pan bottom. Fry on one side until edges are brown. Loosen edges with long spatula. Slip spatula under middle of crepe and with fingers flip crepe over. Cook second side only 30 seconds.
3. Repeat until all batter is used up. Stir batter between each crepe because potato starch may settle to bottom.
4. For filling, mix all filling ingredients in small bowl. Put about 2 tablespoons of filling down the middle of each crepe, brown side up. Fold crepe up compactly, envelope-style and roll away from you.
5. Place seam-side down in a lightly oiled frying pan over medium-high heat. Fry until brown and crisp, 10 to 15 minutes. Or, bake at 350 degrees for 30 minutes. Brush with a little melted margarine to help brown and crisp.
Note: Crepes may be made ahead and frozen. Layer with plastic wrap or wax paper and place in freezer bag. Try other fillings such as vegetables or fill with ice cream and or fresh fruit and top with melted chocolate.
CHOCOLATE RASPBERRY DREAMS
36 bars
Preparation time: 20 minutes
Baking time: 35 minutes
Chocolate brownie base:
3/4 cup unsweetened cocoa powder
1/2 cup margarine, melted
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1/2 cup matzo cake meal, sifted
1/2 cup potato starch, sifted
1/2 cup crumbled chocolate macaroons
Filling:
6 ounces cream cheese, optional
4 tablespoons milk, optional
1/2 cup seedless raspberry preserves
Glaze:
6 ounces semisweet chocolate
3 tablespoons vegetable shortening
1. Heat oven to 350 degrees. Grease a 13-by-9-inch pan. Stir cocoa into melted margarine. In large bowl, beat sugar, salt, vanilla and eggs. Stir in chocolate mixture just until blended. Stir in cake meal, potato starch and crumbled macaroons just until blended.
2. Spread mixture evenly into prepared pan. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool.
3. If using cream cheese and milk, beat until smooth and fluffy; spread over cooled base. Spread raspberry preserves carefully over cream cheese. If not using cream cheese and milk, simply spread preserves over base.
4. Melt chocolate and shortening in a small saucepan, stirring constantly. Spread over raspberry preserve layer. Cool completely; cut into bars. Store in refrigerator.
PASSOVER LEMON BARS
20 to 25 bars
Preparation time: 10 minutes
Baking time: 45 minutes
1 cup matzo cake meal, sifted
1/2 cup margarine
1/4 cup ”confectioners` sugar,” see note
4 eggs
2 cups granulated sugar
1 teaspoons ”baking powder,” see note
1/4 teaspoons salt
2/3 cup fresh lemon juice
1. Heat oven to 350 degrees. Beat together cake meal, margarine and
”confectioners` sugar” until well blended. Press into bottom of a 9-inch square pan. Bake until lightly browned, 15 to 20 minutes.
2. Combine eggs, granulated sugar, ”baking powder”, salt and lemon juice; beat until smooth. Pour over baked crust and return to oven for 30 minutes or until bubbly and lightly browned.
3. Cool; top with ”confectioners` sugar” and cut into bars.
Note: To make a kosher confectioners` sugar, use 1/4 cup granulated sugar. Remove 1/2 tablespoon from the sugar and replace with 1/2 tablespoon potato starch. To make a kosher baking powder, mix 1/2 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
