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Thursday, April 6, 2017

Passover Recipe #3-Nut Free Haroset and Matzah Kugel

Nut Free Haroset or Sweet Apple Slaw
When a non-Jewish friend of mine attended a Passover seder for the first time, he raved over something he described as apple slaw. I loved that name! I told him I could make him some and he was ecstatic, thus, I felt worthy of putting it out there for those who celebrate Passover and those who don't.  It is good as a side dish, on a cracker or just plain! This recipe is subjective to your tastes. 

If you like a lot of cinnamon, add it.  If you like it sweeter, add more honey. This year I wanted to put in pumpkin seeds, but couldn't find any that I felt were safe. The only brand I do trust  (Superseedz) is not Kosher for Passover-but if that isn't an issue, then I would chop about 1/4 cup in th processor and use it in lieu of the matza farfel.  Sorry no pics of these recipes-I'll get some this holiday. 

Hope you enjoy and as always a happy and a safe holiday!

Ingredients
5-6 medium sized apples (I like Gala or Fuji)
½-3/4 cup of dark grape juice (or Concord wine)
¼ matza farfel (sold in stores during Passover)*
2-3 teaspoons cinnamon (or more if you like, it totally subjective to your taste buds)
1-2 tablespoons honey
¼ cup raisins

Directions
Core and grate the apples in a medium sized bowl.  (I use an old -fashioned grater for this one)
Pour the juice or wine in and mix.
Add the farfel to the mixture. If mixture has too much liquid, then add a bit more farfel.
Mix in cinnamon, honey and raisins.
Adjust according to your tastes.

*Matzah farfel is matzah broken into little bits. If you can’t find farfel during the year, feel free to buy regular matzah and just smash it into small pieces.

 Matzah Applesauce Kugel
Ingredients
1/4 cup apple juice
1/8 cup pure maple syrup
2 TBSP potato strch
1 tsp. cinnamon
1/4 cup sugar
1 tbsp vanilla 

4-5 matzahs
A 1lb jar of applesauce (if you want it sweeter use sweetened, but I like it a little less sweet and use unsweetened)

Directions
Moisten matzahs under water, and crumble into a colander-let drain
Whisk apple juice, syrup, starch, cinnamon, sugar and vanilla together in a medium sized bowl
Pour matzah into the wet mixture and mix.
Layer half of matzah mixture into 8x8 pana
Spoon 1/2 jar (1 lb jar) of applesauce over matzah 

 Layer second half of matzah mixture over the applesauce
You can sprinkle with more cinnamon or sugar (totally up to you)
Bake @350 35-40 minutes
*If you use more than 4 matzahs-you may have to use a little more liquid

Wednesday, April 5, 2017

You Won't "Mousse" The Eggs in This Carrot Mousse


Here is Passover recipe #2.  It can also be made for Easter because Jews don’t have the monopoly on carrots!

This dish is so light it should be called carrot flan, but mousse made a better pun. It has a creamy texture and should probably be labeled as dessert, but it’s a great side dish.  This recipe underwent many changes over the years to meet certain dietary limitations and I wanted to clean it up a little. It is egg, nut, dairy and gluten free (if you use gluten free cake meal) and truly so easy.  

During the year for other holidays, I use tofu in lieu of eggs, and it provides an even airier consistency, but many of us don’t eat soy on Passover so I went back to the kitchen.  
I also replaced the margarine, in order to make it low sodium for my FIL-nobody even knew! So now it’s egg, nut, dairy, AND low sodium-but it still tastes great.

Let me know your thoughts.  The picture is courtesy of the Washington Post when it was featured in the paper a few years back.

INGREDIENTS
1 lb carrots ( I use baby carrots-no peeling)
½ cup sweetened applesauce (if using unsweetened then you may want to up the sugar from ¼-1/2 cup)
1/3 cup oil
1 tbsp OJ or apple juice
1 tbsp vanilla extract
1 tbsp potato starch
2 tbsp cake meal
1 tsp. cinnamon
¼ cup sugar
Dash of cinnamon and nutmeg

DIRECTIONS
Preheat oven to 350
Boil carrots until very soft-allow to cool.
Process carrots in food processor with oil
Combine remaining ingredients until nice and smooth with no carrot chunks
Pour into a greased 8x8 pan-lightly sprinkle dash of cinnamon and nutmeg
Bake 45-50 minutes until toothpick inserted in center comes out clean
Cool completely and cover with aluminum.

NON-PASSOVER RECIPE
1 lb carrots-cooked and cooled
½ block of firm silken tofu (I use mori-nu)
½ cup sugar
1 tsp. cinnamon
3 tbsp unbleached flour (you can use gluten free)
2 tsp. vanilla extract
1/3 cup canola oil
Dash of cinnamon and nutmeg

DIRECTIONS
Preheat oven to 350
Grease 8x8 pan
Boil carrots until very soft-allow to cool.
Process carrots in food processor with tofu
Combine remaining ingredients until nice and smooth with no carrot  or tofu chunks
Pour into a greased 8x8 pan-lightly sprinkle dash of cinnamon and nutmeg
Bake 45-50 minutes until toothpick inserted in center comes out clean
Cool completely and cover with aluminum.

As always, a safe and healthy holiday. 







Tuesday, April 4, 2017

This Ain't No Cake of Affliction


As promised here is the first of some of my most treasured allergy free recipes for Passover.  I hope you enjoy them and use them as part of your tradition for a happy and safe holiday.

Chocolate Cake (adapted from Nava Atlas’s Chocolate Cake recipe)
This cake is so good, it’s a shame I only make it on Passover. It’s very fudgy and rich, and trust me you can’t eat too much of it at once and yet, the whole thing disappears in minutes. Try it for yourself. It’s super easy and it's egg, nut, dairy and can be made gluten free with gluten free cake meal.

This picture is two cakes stacked with raspberry jam in the middle and a ganache topping-it makes a great birthday cake if your birthday lands on Passover.

Ingredients-for one cake
5/8 cup cake meal (1/2 cup + 1/8)
¼ cup+ 1 ½ tbsp. Potato starch
3 TBSP cocoa powder
1 tsp. baking soda
1 tsp. baking powder (you can use the Kosher for Passover one)
½ tsp. salt
¼ cup oil
1 TBSP apple cider vinegar
1 tsp. vanilla extract
1 cup warm water

Directions
Combine all dry ingredients
Make a well-pour in 1 cup warm water, oil, vinegar and vanilla
Stir until moistened then beat vigorously with a whisk until batter is smooth
Pour into a round 8 or 9 inch pan
Bake for 30 min. Let cool.


Chocolate Ganache (This is from Isa Moskowitz’s Vegan Cupcakes)
Ingredients
¼ cup creamer (I used the Pareve coffee creamer)
4 oz cup chocolate chips
2 tbsp pure maple syrup

Bring creamer to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside a room temp till ready to use.

Decorate with raspberries-pictured here are raspberries stuffed with chocolate chips.






















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