Passover Recipes

Matzo Apple Tea Cakes Recipe courtesy Ina Pinkney Show:  Sweet Dreams Episode:  Passover Favorites

4 large eggs 6 tablespoons vegetable oil 1 cup sugar 1 cup unsalted matzo meal 3 tablespoons potato starch 1/8 teaspoon salt 1 medium Granny Smith apple, peeled, cored, and diced Cinnamon sugar, as needed Preheat the oven to 350 degrees F. In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes. Cool on a rack and remove from the tin when they are at room temperature.

Dense Bittersweet Chocolate Cake Recipe courtesy Ina Pinkney Show:  Sweet Dreams Episode:  Passover Favorites

1 pound unsalted butter 1 pound high quality bittersweet chocolate, chopped 1 cup coffee, brewed strong 8 extra-large eggs 1 cup sugar 1 tablespoon vanilla extract Preheat the oven to 350 degrees F. Butter the sides and bottom of a 10-inch springform pan and set aside. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Green Beans and Stewed Tomatoes Recipe courtesy Rachael Ray Show:  30 Minute Meals Episode:  Every Day is a Holiday

1 large bag (18 ounces) whole frozen green beans 1 (14-ounce) can stewed tomatoes 2 scallions, chopped Extra-virgin olive oil, for drizzling, about 2 teaspoons Salt and pepper In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.

Potato Latkes Recipe courtesy Wolfgang Puck Show:  Wolfgang Puck Episode:  Holiday Entertaining, Wolfgang-style

8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

Lemon Sponge Cake with Glazed Strawberries Recipe courtesy Show:  Sweet Dreams Episode:  Passover Perfection

For the cake: 1/4 cup sifted matzo cake meal, plus extra, for flouring the pan 9 eggs, separated, whites at room temperature 3/4 cup sugar 1 cup ground almonds 1/2 cup chopped almonds 1 1/2 teaspoons freshly squeezed lemon juice 1 lemon, zested For the glaze: 3/4 cup confectioners' sugar 1 to 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest To finish: 1 cup apricot jam 1 1/2 tablespoons water 3 cups strawberries, green parts trimmed off, halved Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Haroset Recipes courtesy Aileen and Jason Bliss Show:  Cooking Live Episode:  April Appetites: Passover Show This recipe is available for a limited time only. Why?

2 large apples, peeled, cored and chopped 1/3 cup walnuts, chopped 1/3 cup almonds, chopped 1/3 cup pecans, chopped 1 teaspoon cinnamon, ground 1 teaspoon grated ginger 4 cardamom seeds, crushed 3 tablespoons honey 1/4 to 1/3 cup red wine Mix together the apples, nuts, spices and honey. Add the wine and mix thoroughly.