PASSOVER RECIPES

Frozen Strawberry Meringue Torte 

MACAROON NUT CRUST

5 oz. almond or coconut macaroons

2 tbs. butter or margarine, melted            

½ cup chopped pecans

FILLING

2 egg whites, room temperature (prefer just whites – see notes)

1 cup sugar

2 cups sliced strawberries

1 tbs. lemon juice

 1 tsp. vanilla extract

STRAWBERRY SAUCE

10-oz. pkg. frozen sliced strawberries

3 tbs. frozen undiluted orange juice concentrate 

 

Make macaroon nut crust: In food processor with metal blade, process macaroons and butter until coarsely ground.  Add nuts and process until mixture begins to hold together. Pres into bottom of 10 inch springform pan.  Bake at 350 for 7-10 minutes until golden. Cool.

In large bowl of an electric mixer, place egg whites, sugar, 2 cups sliced strawberries, lemon juice and vanilla.  Beat on low speed to blend.  Increase to high speed and beat until firm peaks form when beaters are withdrawn, about 10-15 minutes.  Pour into cooled crust.  Cover and freeze until very firm, a minimum of 6 hours.  (May be frozen up to 3 weeks)

To make strawberry sauce: Slightly defrost strawberries and OJ concentrate. Puree in food processor. Can stir in fresh sliced strawberries.

Serve torte directly from freezer.  Serves 12.

 

Rhubarb Tzimmes

 

2 lbs. rhubarb

1 mango, coarsely chopped

1 papaya, coarsely chopped

½ cup chopped dates

1 c. red wine

1 large onion, diced

2 tbs. butter or margarine

1 tsp cinnamon

¼ tsp allspice

¼ tsp cumin

 

Chop rhubarb into 1 inch pieces.  Simmer dates in wine until soft. Saute onion in butter until translucent.  Add rhubarb and cook five minutes.  Add fruit, dates and spices. Continue to cook over low heat for 10 more minutes.  Serves 8-10.

 

Cheese Blintzes

 

CHEESE

4 (8 oz.) pkg. farmers cheese

3 eggs

¾ c. sugar

Mix well

 

LEAVES

2 eggs

1 c. milk

1 c. potato starch

1 tsp. butter, melted

pinch of salt

 

1. Beat until smooth (blender)

2. Prepare small frying pan (Heat previously used pan from melting butter)

Pour batter thinly and pour remaining batter back into blender.

3. Over high heat, cook until edges of crepe begin to dry so that you can turn them out onto a towel.

4. Continue process until all batter is used.

5. Place ¼ c. cheese in each crepe and wrap.

6. Fry in butter

Yield: 25-30 blintzes depending on size of the frying pan

Green and OrangeSalad

1 large or 2 small head Boston or butter lettuce

1 seedless orange or Clementine, peeled an divided into segments

2 small green onions, thinly sliced

1 avocado sliced

¼ c. roasted sunflower seeds

 

PUREED ORANGE DRESSING

4-5 orange segments (blood oranges are great)

1 tsp honey

2 tbs raspberry or cider vinegar

scant ¼ c. vegetable oil

salt

freshly ground pepper

 

To make Pureed Orange dressing: Puree orange segments in food processor.  Mix in honey and vinegar.  With motor running, add oil gradually.  Add salt and pepper.

Before serving, place lettuce in salad bowl. Add orange segments, green onions and avocado.  Toss with dressing.  Sprinkle with sunflower seeds.

 

 

Dairy Spinach & Matza Dish

 

1 bunch fresh spinach

            or

1 pkg. frozen spinach, thawed and drained well

3 eggs, divided

1 ½ c. mashed potatoes

1 large onion or 1 bunch green onions, chopped

¾ c. grated, crumbled feta cheese

2-3 tsp. finely chopped fresh dill

4-5 matzos

2 tbs. oil

 

Wash and drain spinach well.  Finely chop leaves.  Saute onion in oil or butter.  Beat 1 egg, add half of the mashed potatoes, ½ c. grated cheese, the sauteed onions, the dill and the chopped spinach.  Combine well. Season with salt and pepper.  Soak matzos for 2 minutes in warm water.  Drain well – can use paper towel to absorb excess moisture. Grease a 7 x 9 inch baking pan or 9 inch pie plate with 1 tbs oil.  Heat the pan in a 350 F oven.  Line bottom and sides of the hot pan with some of the matzo.  Spread the spinach filling evenly over the matza. Cover the filling with the remaining matzo.  Beat remaining 2 eggs, add remaining potatoes, cheese and oil.  Blend well.  Spread over the matzos. Bake for 1 hour or until top is lightly browned.  Serves 6.

 

 

Baked Gefilte Fish

1 ½ lb. pike, 1 ½ lb. whitefish

1 c. chopped onion

1 medium carrot, peeled and grated

¼ c. matzo meal

2 tsp. sugar

1 tbs. canola oil

¼ tsp. salt

freshly ground white pepper

¼ tsp. nutmeg

2 egg whites

1 whole egg

½ c. water

2 lb. carrots, peeled and halved

 

1. Steam carrot halves (7 minutes) until a little soft.  Preheat oven to 350 F.

2. Coarsely grind fish then mix with minced onion an everything else, except carrot halves

3. Layer 1/3 fish mixture into non-stick large loaf pan, put 2 carrot halves on top.  Then finish off with top layer of fish. 

Bake 1 hour. Cool, then loosen sides and turn out onto platter and chill until serving.

 

 

Sorbet

 

2 egg whites

1½ C sugar

5 Tbsp. water

2 C fruit juice any flavor

Beat whites and sugar for 7 minutes.

 Add 2 cups of juice and beat.

 Freeze.

Take out every few hours and beat again.

Do at least 3 times for a smoother and creamier texture

 

Banana Nut Cake

4 eggs separated

1 Tbsp. lemon juice

2/3 Cup sugar

½ Cup potato starch

1 Cup mashed bananas

½ Cup chopped nuts/walnuts

 

Beat egg yolks with sugar.

Add everything besides egg whites.

 Beat egg whites.

 Fold into batter.

Bake at 350 for @ 35 minutes  

Makes 9” square pan

 

 

Brownies

 

4 eggs

1 c. oil

1 ¾ c. sugar

¾ c. cocoa

¾ c. potato starch

1 c. ground walnuts

 

Preheat oven to 350 F.

Beat all ingredients together except nuts.  Blend in walnuts.  Pour into greased 9 x 13 pan and bake for thirty minutes.  Cut into squares while still warm

 

Mango Salsa

1 Medium Red Onion

3 Mangos

4 Medium Tomatoes

Salt and Lemon Juice

Cut everything very small (even smaller than Israeli salad)

Mix together.

Puree half of the mixture and add to the rest. Add sugar to taste.

This goes great on steamed salmon served on a bed of lettuce.

 

 

 

SMOOTHIE SUGGESTIONS & RECIPES

 

Strawberry/Banana Smoothie

1 large banana

2 handfuls of ripe strawberries

4 tbsp. applesauce

6-10 ice cubes

 

Assorted Berries Smooohtie

4 cups assorted berries

1 1/2 cups milk

4 oz. ice cream or frozen yogurt

4-5 ice cubes

 

Tropical Fruit shake

1 mango peeled and chopped

1 papaya peeled and chopped

1 1/2 c. milk

2 tbsp. sugar

1 cup crushed ice

 

Vanilla Milk Shake

1/2 c. vanilla soy milk

1/2 heavy cream

1/2 pint vanilla ice cream

1 tsp. vanilla extract

 

Strawberry shake

Frozen strawberries

1/4 c. water

2 c. vanilla ice cream

 

Malted Shake

1 1/2 c. milk

chocolate syrup

1 qt. vanilla ice cream