Passover Dinner 2014

The Jewish people celebrate Passover as a commemoration of their liberation over 3,300 years ago by God from slavery in ancient Egypt that was ruled by the Pharaohs, and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt. This menu I put together was an attempt to observe and conform to the traditional Passover dinner meal .

Potato Latkes for Passover Recipe
By Barbara Rolek

This potato latke recipe is suitable for Passover because it is made with matzoh meal, not flour, and it comes together quickly because it's made in a food processor. Serve with applesauce and sour cream.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6 servings Passover Latkes

Ingredients:

• 6 medium potatoes, peeled and cut into chunks
• 2 medium onions, peeled and quartered
• 2 tablespoons matzoh meal, or more as necessary
• 2 large eggs
• Salt and pepper to taste
• Applesauce
• Sour cream

Preparation:

1. Using the grating disk of a food processor, shred the potatoes. Temporarily transfer grated potatoes to another bowl. Replace the grating disk with the metal blade and return the potatoes to the processor bowl along with onions, matzoh, eggs, and salt and pepper. Process until well combined. Add more matzoh meal, if mixture is too runny.
   
2. Heat about 1/4-inch oil in a large skillet until hot enough for a small drop of batter to sizzle when it touches the grease. Using a large spoon, mound equal portions of potato mixture in oil, flattening slightly. Shake pan to make sure pancakes aren't sticking. Fry over mediium heat 5 to 8 minutes per side. Drain on paper towels.
   
3. Serve hot with applesauce and sour cream.

http://easteuropeanfood.about.com/od/starches/r/passover-latkes.htm

Quinoa and Asparagus Salad with Mimosa Vinaigrette by Melissa Roberts

Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.

ingredients

• 2 large eggs
• 1 1/4 cups (8 ounces) quinoa
• 2 1/2 cups water
• Kosher or fine salt
• 5 scallions, trimmed
• 1 pound asparagus, tough ends trimmed
• 4 tablespoons fresh lemon juice, or to taste
• 2 teaspoons mild honey
• 6 tablespoons extra-virgin olive oil
• 1 cup flat-leaf parsley leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• Freshly ground black pepper

• Special equipment:A sharp vegetable peeler

preparation

Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

cooks' notes:•Quinoa and eggs can be cooked up to 1 day ahead. Let cool as directed, then chill in separate containers.
•Herbs can be kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
•Asparagus and scallion can be cut prepped and kept between slightly dampened towels in resealable plastic bags, 1 day ahead.
•Vinaigrette (without eggs) can be made up to 3 hours ahead. Stir in grated egg just before dressing salad.

http://www.epicurious.com/recipes/food/views/Quinoa-and-Asparagus-Salad-with-Mimosa-Vinaigrette-395372

Spring Chicken Soup with Matzoh Balls by Melissa Roberts

The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls. Matzoh balls can be a very personal thing: some like them light and fluffy, while others fall into the "hard as golf balls" camp. Filled with lots of fresh parsley and dill, these dumplings fall somewhere in between: not feather light, not too hard, but with just enough bite and presence to stand up to its flavorful broth.

ingredients

Soup:

• 3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
• 5 large carrots (about 1 pound), cut into thirds
• 2 celery ribs, cut into thirds
• 1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
• 1 small head garlic, halved crosswise
• 1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
• 15 long fresh flat leaf parsley stems
• 15 long fresh dill stems
• 12 black peppercorns
• 1 tablespoon kosher salt
• 4 quarts cold water

Matzoh balls:

• 1 cup matzoh meal, plus 1 tablespoon
• 1/3 cup finely chopped flat leaf parsley
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons rendered chicken fat
• 1/2 cup chicken broth (reserved from recipe below)
• 4 large eggs, separated
• Dill sprigs for garnish

preparation

Cook broth:
Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
Add all remaining broth ingredients to pot and bring to a boil over medium heat.
Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
Make matzoh balls:
Stir together matzoh meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
Stir one-third of egg whites into matzoh mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after chilled, matzoh is still not firm, add 1 tablespoon additional matzoh meal.
Finish soup:
Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
Remove carrots from broth and once cool, cut into 1/2-inch pieces.
Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
With dampened hands, gently form chilled matzoh mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzoh balls; moisten hands as necessary to prevent sticking).
Simmer matzoh balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzoh ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
Stir carrots and chicken into hot soup to warm through before serving.
Garnish with dill sprigs.
cooks' notes:•Soup (with matzoh balls) can be made 3 days ahead and chilled, uncovered, until completely cooled, then cover.
http://www.epicurious.com/recipes/food/views/Spring-Chicken-Soup-with-Matzoh-Balls-395009

Spaghetti Squash Baked Ziti

Written by chanie 
This may come as a surprise to you, but Pesach doesn’t have to be all about chicken and potatoes. Or meat and potatoes. Or steak and potatoes. If you try and think outside the Passover matza box, you’ll find that there are lots of other healthy options available to cut through the 8 day food-fest. Spaghetti squash is a great example. You can use it in place of pasta in lots of different preparations. This dish would work wonderfully for Pesach chol hamoed dinner. Add in roasted veggies like zucchini, eggplant or mushrooms for added flavor and nutrients.
Spaghetti Squash Baked Ziti
1 spaghetti squash, roasted (see how to prepare spaghetti squash)
1/2-1 jar marinara sauce
1/2-1 12oz. container cottage cheese
1 8 oz. bag mozzerella cheese, divided
4 oz. cheddar cheese
Method:
Add spaghetti strands to a large bowl and mix in marinara sauce and cottage cheese. For a larger squash, use more sauce and cheese, and for a smaller squash use less. Mix in 1/2 bag of mozzarella cheese.  Pour mixture into a greased 9×13 pan. Sprinkle remaining mozzarella and cheddar cheese over the top. Bake at 400 degrees until the cheese melts and begins to brown around the edges.
http://www.busyinbrooklyn.com/spaghetti-squash-baked-ziti/

Traditional Apple-Walnut Charoset by Adeena Sussman

photo by Lara Ferroni

yield
Makes about 4 cups

This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.

ingredients

• 3 medium Gala or Fuji apples, peeled, cored, and finely diced
• 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
• 1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon packed brown sugar

preparation

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
notes:·l;For the most even texture, we recommend dicing the apples by hand. However, to save time, they can be chopped in the food processor — just be careful not to overprocess.
·Sweet kosher wine is available at www.queenannewine.com.
http://www.epicurious.com/recipes/food/views/Traditional-Apple-Walnut-Charoset-234298

Yarden Mount Hermon kosher wine was produced from Cabernet Sauvignon and Merlot with a small amount of Cabernet Franc, all grown in the Golan Heights. The cool climate, rocky volcanic soil, and high altitude are ideal conditions for growing classic wine grape varieties. Moderately early pressing yields a wine with good color and ample fruit that can be enjoyed without extensive aging. To preserve the quality of the wine, this bottle should be stored on its side in a cool, dark place. Best served at 55-60 degrees F.
http://jwines.com/yarden-mount-hermon-red-2.html

Recipe: Potato and Leek Galette from The Kitchn
The recipe is inspired by a classic French potato galette or pommes Anna, but instead of layering the thinly sliced spuds with copious amounts of butter, I use a buttery olive oil. I also incorporate a single leek, which may not seem like much but it's just enough to lend a silky texture and sweet, mildly onion-y flavor. After baking in the oven, the potato "cake" is delightfully crisp on the outside and soft and creamy in the middle. It makes a lovely side dish for any meal — with eggs for brunch, with a salad for lunch, or as an accompaniment to dinner.

Potato and Leek Galette

Serves 6

1/4 cup olive oil, divided
1 large leek, white and light green parts only, cut into 1/4-inch-thick rounds
1 garlic clove, minced
Kosher salt
Juice of 1/4 lemon
Freshly ground black pepper
Freshly ground nutmeg
1 1/2 pounds russet potatoes or other all-purpose potatoes, scrubbed
Preheat oven to 400°F.
Heat 1 tablespoon of olive oil in a saucepan over moderate heat. Add the leeks, garlic, and a pinch of salt and turn the heat to low. Cook, stirring frequently, for about 10 minutes until the leeks are soft but not too browned. Stir in lemon juice, a crack of pepper, and a grate of nutmeg. Set aside.
Use a mandoline or chef's knife to cut the potatoes into 1/8-inch-thick slices. Keep the potato slices stacked together to help prevent discoloration. (Do not rinse or soak the slices, as the natural potato starch helps hold the dish together.)
Grease the bottom and sides of a 10-inch ovenproof skillet with 1 tablespoon of olive oil and lightly sprinkle with pepper and nutmeg. Working from the outside-in, use a third of the potato slices to cover the bottom of the skillet with a layer of slightly overlapping, concentric rings.
Brush or rub a third of the remaining olive oil over the potato slices, season with salt, pepper, and nutmeg, and spread half of the leeks on top, leaving a 1/2-inch border along the edges. Top with a third of the potato slices. Continue building the galette in layers; when finished, you should have three layers of potatoes and two layers of leeks.
Bake in the oven until golden and tender when pierced with a knife, about 45 minutes. If the potatoes start to burn before they are cooked all the way through, cover with aluminum foil and remove for a few minutes at the end of baking.
Let cool for 5-10 minutes. Run a spatula or knife along the edges to loosen the galette and invert it onto a dish. Serve warm, cut into wedges.
http://www.thekitchn.com/recipe-potato-and-leek-galette-recipes-from-the-kitchn-184420

Lemon Mint Braised Artichokes by Melissa Roberts

photo by Jonny Valiant

yield
Makes 8 (first course) servings

active time
1 hr

total time
2 hr

As a harbinger of spring, artichokes have a special place on the Passover table and in our hearts. One of Roberts's favorite ways to enjoy them is this elegant Roman preparation. (Rome is home to the oldest Jewish community in the Western world—the first Jews arrived in 161 b.c.e. as ambassadors from Judah Maccabee in Jerusalem.) The trimmed artichokes are braised in a lemony broth zinging with garlic and mint, which is later reduced to a satiny sauce.

ingredients

• 2 lemons, halved
• 8 large artichokes with long stems
• 1/4 cup fresh lemon juice
• 3 cups water
• 1/3 cup extra-virgin olive oil
• 5 tablespoons chopped mint, divided
• 3 garlic cloves, minced

preparation

Squeeze 2 lemon halves into a large bowl of cold water.
Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.
Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
Trim remaining artichokes in same manner.
Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
What to drink:
Yarden Galilee
Cabernet Sauvignon '05
cooks' note:Artichokes can be braised 1 day ahead and chilled in reduced cooking liquid. Serve at room temperature or reheat over low heat until warm.
http://www.epicurious.com/recipes/food/views/Lemon-Mint-Braised-Artichokes-352323

Recipe: Turkey in a bag with Molly's Passover vegetable stuffing
Active work time: 15 minutes
Total preparation time: 4 hours
1 (15-to 20-pound) turkey
Molly's Passover vegetable stuffing, cooled
1/4 cup oil
1 cup apricot preserves
Salt
Freshly ground black pepper
Heat the oven to 325 degrees. Clean the turkey and pat it dry with paper towels. Spoon the cooled stuffing into the cavity and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper.
Grease the inside (seamless unprinted side) of a large brown paper bag, or use a large plastic baking bag. Grease the paper bag very carefully; if any part is not greased, it might catch fire. Place the turkey inside the bag, neck first and breast down. If you're using a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plasticties supplied. Place the turkey on a large rack over a roasting pan lined with heavy foil. Bake for 3 hours or more, depending on the size of the turkey (15 minutes to the pound is a perfect guide).
About 30 minutes before the turkey is done, slit the bag under the bird and let the liquid drain into a saucepan. When all the juices are poured off, use a scissors to cut the bag open and remove the turkey. Turn it so the breast is on top. Return the turkey to the oven to brown for the remaining cooking time, or until a meat thermometer inserted in the thigh reaches 165 degrees. Skim the fat from the juices, discard it and heat the juices. Remove the stuffing and transfer to a heated bowl.
Carve the turkey and arrange the slices, legs, and wings on a large platter. Serve the juices in a gravy boat.
16 servings. Each serving: 533 calories; 215 mg sodium; 163 mg cholesterol; 24 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 57 grams protein; 1.65 grams fiber.

Molly's Passover vegetable stuffing
Active work time: 20 minutes
Total preparation time: 35 minutes
Note from the author: I adapted my mother's vegetable stuffing for Passover by substituting matzo meal, cake meal and Passover cereal. It has become a family heirloom that is treasured for its delicious self, besides the happy memories it evokes of family celebrations. While my mother's recipe dates back to a time before food processors, I chop the onions, garlic and celery in the food processor fitted with the knife blade. Then I change to the grater blade and grate the carrots, parsnip and zucchini, and what took her hours to make takes me about 10 minutes.
1/4 cup extra-virgin olive oil
http://www.latimes.com/food/la-fo-turkey-s,0,3900780.story#ixzz2yhl0nzzd

Easy Leg of Lamb

Ingredients
makes 8 servings
1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs
Preheat oven to 325 degrees F (165 degrees C).
Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
http://allrecipes.com/Recipe/Easy-Leg-of-Lamb/detail.aspx

Beef Brisket with Merlot and Prunes by Diane Rossen Worthington

photo by Marcus Nilsson
yield
Makes 8 servings
Wine and dried fruit bring a sweet richness to this humble cut of meat.
ingredients
1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1 cup Merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
1 1/2 cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
1/2 cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh Italian parsley
preparation
Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.
Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.
Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.
Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.
Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.
More info:
Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.
What to drink:
You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.
http://www.epicurious.com/articlesguides/holidays/passover/brisket/recipes/food/views/Beef-Brisket-with-Merlot-and-Prunes-241853

Coconut Macaroons

ingredients

• Butter and flour for preparing baking sheet and foil
• 1 large egg white
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon almond extract
• 3/4 cup sweetened flaked coconut

preparation

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
http://www.epicurious.com/articlesguides/holidays/passover/kosherpassoverdessertrecipes/recipes/food/views/Coconut-Macaroons-232018

Citrus Sponge Cake with Strawberries by Abigail Kirsch

ingredients

For cake:

• Potato starch (for dusting cake pan)
• 2 teaspoons vegetable oil
• 1/2 cup matzoh cake meal
• 3/4 cup potato starch
• 8 extra-large eggs, separated, at room temperature
• 1 cup sugar
• 1/4 cup orange juice
• Juice of 1 large lemon
• 1 teaspoon freshly grated orange zest
• 1 teaspoon freshly grated lemon zest
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

For strawberries:

• 3 pints strawberries, stemmed, washed, and thinly sliced
• 1/2 cup orange juice
• 1 tablespoon sugar

preparation

1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
2. Sift the cake meal and potato starch together over a piece of foil and set aside.
3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.
cook's tip:Gild the lily by serving the cake with whipped cream or ice cream.
http://www.epicurious.com/articlesguides/holidays/passover/sederdinner/recipes/food/views/Citrus-Sponge-Cake-with-Strawberries-104864

Sweetopia is Superb

The apple turnovers and the pecan tarts are awesome in this bakery!!!.Actually the pecan pie here is the best I've ever eaten. I had the zucchini bread that's good too. The chocolate layer cake is the bomb also. I'll be trying the cookies soon and I will get back to you to tell you what I think.

The bakery,Sweetopia LLC on Jan. 24,2014 at 221 E. Clay St. Richmond,VA 23219 in the historic Jackson Ward area. They sell coffee, pastries, cakes, breads and will also include vegan and gluten free goods.

Creamy Carrot Cheesecake by Kwestia Smaku

Cheesecake in total (bottom and weight) is baked long enough. After baking, it is best to cool in a refrigerator overnight.Carrot cake on the bottom, you can soak the rum as in the recipe for carrot cake .

Bottom of carrot cake:
• 150 g finely grated carrots • 50 g of pineapple (fresh or canned), drained and chopped • 40 g walnuts, finely chopped • 40 g desiccated coconut • 150 g of wheat flour (of 100-50 g may be spelled or wholemeal flour) • 1 tablespoon vanilla sugar • 1 teaspoon of the spice or gingerbread • 1 teaspoon cinnamon• 3/4 teaspoon baking soda • 1/2 teaspoon baking powder • 2 eggs • 100 g (1/2 cup) brown sugar • 100 ml vegetable oil or butter, melted cheese mass: •500 g fat cottage cheese ground three times • 500 g Mascarpone cheese • 3 tablespoons cornstarch (or flour) • 1 1/2 cups sugar • 5 eggs + 1 - 2 yolk • 80 ml ​​(1/3 cup) whipping cream 36% or 30% • 2 teaspoons vanilla extract or 2 tablespoons vanilla sugar cream topping: • mixed: 125 g cream cheese Philadelphia or your taste and 200 g sour cream 12% and 3 - 4 tablespoons icing sugar • walnuts for decoration 

Preparation:

• Prepare the cake tin high with a diameter of at least 26 - 27 cm. The bottom of baking parchment paper, letting the paper fasten rim on the outside. The bottom and sides thickly spread with butter. Remove from refrigerator All the ingredients for cheesecake.
• Cake: Preheat oven to 150 degrees Celsius . To one bowl add the carrots, pineapple, nuts and coconut. Let stand without stirring. In the second bowl, sift the flour, add the sugar vanilla, mixed spice or gingerbread, cinnamon, baking soda, baking powder and a pinch of salt, mix everything. In a third bowl, beat the eggs until double in volume.Gradually add sugar and continue to whip until smooth and fluffy. Still whisking at high speed and continuous pour a thin stream of oil. To the resulting mass add the contents of the bowl with carrots and mix gently mix with a spoon or a short mixer on high speed to combine the ingredients. Add the contents of the bowl with the flour and gently combine the ingredients as before. Put the mold, so that the sides of the cake was more than the center. Put into the oven.Bake for about 40 minutes, a dry stick. Cake removed from oven and allow to cool (you can prepare in advance). At the curd cake lining may be warm. The dough can also be soaked in rum or liqueur such as coconut.
• Oven set at 175 degrees C. The curd: a mixer bowl add cottage cheese with mascarpone cheese and flour. Pound (mix) paddle mixer for about 2 minutes on low speed mixer until the mixture is homogeneous. Gradually add in 3 batches of sugar all the time mixing on low speed mixer (trying not to aerate the ground). Successively pierce the eggs and egg slowly mixing for about 15 seconds after each added. At the end of the mix with cream and vanilla.
• The mass pour on baked, cooled down (maybe even warm) underside. Level the surface and put in the oven. Bake for 15 minutes at 175 degrees. Then reduce the temperature to 120 degrees C and bake for a further 110 minutes. *
• Cheesecake gradually removed from the oven (for the first five minutes after the oven is turned off to leave in a closed oven for another 15 minutes gradually repealing the door). Set aside for a box. After a few minutes on top of the cheesecake spread the cream and put back into the oven preheated to 120 degrees. Bake for 15 minutes. After this time, remove the cheesecake and let cool completely, then obkroić cheesecake with a knife, remove the rim of the springform pan and refrigerate (uncovered) overnight. Garnish with walnuts. 
• * Note: you can shorten a little time to prepare cheesecake : In the second stage of baking at 120 degrees, you can bake the cheesecake for 90 minutes (instead of 110 minutes), then pull it out of the oven, immediately spread the cream (cream on top) and put back in the oven . Bake for another 15 minutes at the same temperature of 120 °. With the above-described method, the longer baking cheesecake had to be higher by gradually removing it from the oven.

http://www.kwestiasmaku.com/desery/serniki/sernik_z_ciastem_marchewkowym/przepis.html

Grilled Artichokes with Artichoke-Mint Dip by Eat Snooth via Epicurious

makes 6 servings

This dip is also delicious with thin baguette slices, toast, crackers, or tortilla chips.

ingredients

• 8 whole artichokes
• 1 cup (packed) fresh mint leaves
• 6 ounces cream cheese
• 3 tablespoons extra-virgin olive oil

preparation

Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.
http://eat.snooth.com/recipe-pairing-guide/r/grilled-artichokes-with-artichoke-mint-dip

Tapas Style Menu from The Fresh Market

Traditionally a collection of Spanish appetizers, Tapas in America has now evolved into a full meal consisting of several courses of small delicious dishes. The servings for each offering are small, but it allows you to indulge in an assortment of flavors.  Prepare our mouth-watering menu of items featuring dishes like Pomegranate and Feta Field Green Salad, Smoked Salmon wrapped Asparagus Spears and Raspberry Melba Crème Brulee. Our menu serves 4.

Starters

Picante stuffed Olives

Select 8-12 of your favorite Olives from the Olive Bar in our deli and stuff with small chunks of delicious Picante cheese, an Italian Provolone cheese and serve. Serve 2-3 olives per person.

Pomegranate and Feta Field Green Salad

In a large bowl, combine a 5 oz bag Earthbound Farms Organic Baby Lettuce Greens with ½ cup crumbled Feta, ¼ cup Toasted Almonds and ½ medium-sized Pink Lady Apple, chopped. Toss with 3 tbsp Organicville Pomegranate Vinaigrette. Divide into 4 equal servings and serve.

Mini Brie Tarts w/ Lemon Curd

Fill 4 Clearbrook Farms mini tart shells halfway full w/ Cathedral de Meaux Brie. Bake in an oven preheated at 350° for 8-10 minutes or until tarts are golden brown and brie is warm and bubbling. Remove from oven and top with a dollop of Scott’s Lemon Curd and serve.  Serve 1-2 tarts per person

Mediterranean Olive Toasts

Slice two 1” slices of Olive bread (available in our Bakery Department) and cut each slice into quarters. Toast bread until lightly brown and top with a small scoop of Rising Sun Farms Mediterranean Cheese Torta (approximately 1 tbsp), spreading it evenly over bread. Serve 2-3 olive toasts per person.

Main Course

Smoked Salmon wrapped Asparagus Spears

Steam 12 asparagus spears until just slightly tender (approximately 5 minutes), set aside. Using our 4 oz Wild Atlantic Sockeye Smoked Salmon, cut smoked salmon into twelve 4” by 2” strips. Spread Cibo Garlic and Herb spread over smoked salmon strip, lightly coating salmon. Repeat for all 12 pieces. Lay asparagus spear, down the center of smoked salmon with Cibo spread facing up and roll smoked salmon around asparagus. Serve 3 asparagus spears per person.

Coconut Shrimp

Available in our Seafood Department. Purchase 8 Coconut Shrimp and bake in a preheated 375° oven for 13-15 minutes, flipping the shrimp after about 7 minutes. Serve warm with Tropical Pepper Mango Coconut Sauce. Serves 4-5 Coconut Shrimp per person.

Dessert

Raspberry Melba Crème Brulee

Our Crème Brulee is available in our Bakery Department. Top 1 purchased Crème Brulee with a drizzle of Ruffettos Raspberry Melba Sauce just before serving. Served as a single portion to share.

Mini Cream Puffs

Our Mini Cream Puffs are available in our Bakery Department. Purchase  Mini Cream Puffs and top with a drizzle of warmed Silver Palate Chocolate Fudge sauce and whipped cream. Serves 1 cream puff person.

Key Lime Tart

Available in our Bakery Department, ready to serve. Purchase 1 Key Lime Tart and serve as a single portion to share.

http://www.thefreshmarket.com/ideas/entertaining/tapas/tapas-style-menu

10 CLASSIC COCKTAILS EVERY WOMAN SHOULD KNOW HOW TO MAKE...by Lisa Washington of All Women Stalk

Ladies, if you consider yourself a master mixologist or a bartender-in-training, there are some classic cocktails that every woman should know how to make! I put together a list of the 10 most popular and time-honored drinks that people have loved for centuries so that you get your street cred as an expert in libations. So dazzle friends and family by mastering and making these delicious and timeless drinks!

1. MARTINI

The martini is one of the most popular and well-loved traditional drinks of all time! It’s the perfect drink to have at happy hour or a relaxing night at home because it doesn’t require a lot of time and it’s not too complicated. Holding a martini in my hand instantly makes me feel glamorous and I love the olives! Make sure you use a high quality gin to make this elegant drink!

Ingredients:
1/2 fluid ounce dry vermouth
4 fluid ounces gin
2 pimento-stuffed green olives

Directions:Fill a cocktail shaker with ice. Pour in the vermouth, followed closely by the gin. Shake while counting to 30. Divide into 2 cocktail glasses. Garnish with 1 olive each.

2. BLOODY MARY

When I was younger, the mere mention of the words “bloody Mary” gave me the creeps. As a grown-up, however, it totally perks me up when I hear those words because it’s the name of one of my favorite classic cocktails! Refreshing, spicy and savory, it’s said to alleviate the symptoms of even the worst hangover the morning after, but tastes great anytime!

Ingredients:
2 ounces Pepper Infused Vodka
1/2 Freshly Squeezed Lime Juice
6-8 Dashes Worcestershire Sauce
4-6 Dashes Tabasco Sauce
2-3 Dashes Peychaud’s Bitters
3 Dashes Celery Salt
2 Dashes White Pepper
2 Dashes Garlic Powder
2 Dashes Onion Powder
Clamato Juice
Coarse salt for rimming

Garnishes:Celery stalk is standard. Try a dill pickle spear, jalapeño stuff olives on a skewer or shrimp cocktail for something off the beaten track.

Directions:Rim a Collins glass with salt. Fill glass half full with ice. Season ice with sauces, bitters, powders, peppers and salts. Pour in vodka. Top off with Clamato Juice leaving a half inch at the rim of the glass. Squeeze in lime and drop into glass. Garnish.

3. DAIQUIRI

Daiquiris are often thought of as a girly drink rather than a classic cocktail, but they've been around for many years with many variations. It’s actually the drink of choice for many people when they go out for cocktails. You can jazz up this drink with other flavors like strawberry or even avocado, but going back to basics with a simple white rum can be great too!

Ingredients:
1 part sugar syrup
2 parts lime juice
8 parts white rum (Bacardi is best)

Directions:
Shake all of the above vigorously and strain in to chilled old fashioned or cocktail glasses.

4. GIN AND TONIC

The Gin and Tonic looks so deceptively simple and it's a cinch to make. Although there are only two main ingredients to this traditional drink, it can be easily goofed for the simple fact that it appears so simple to make! Guys love this smooth and refreshing drink, so master it quickly and impress your guy friends or even a date with your dexterities!

Ingredients:
2 oz gin
5 oz tonic water
1 lime wedge

Directions:
Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.

5. MANHATTAN

This is one of the most eye-catching classic cocktails due to the deep color from the bourbon and the bright red cherry. This east-coast native is sometimes shaken and sometimes stirred, depending on what your guests prefer. Either way you make it, it’s a decadent sweet treat that’s sure to please whiskey lovers!

Ingredients:
2 oz rye whiskey
1/2 oz sweet vermouth
2-3 dashes Angostura bitters
maraschino cherry for garnish

Directions:
Pour the ingredients into a mixing glass with ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Garnish with the cherry.
Source: cocktails.about.com

6. MOJITO

This one of Ernest Hemingway’s fave classic cocktails, so you know it’s gotta be good! I love anything with a hint of mint, so I knew I would love this drink at first taste. This tropical cocktail makes for a cool and invigorating drink for those hot  summer nights or for those nights you wish you were in warmer weather.

Ingredients:
Ice
6 ounces light rum
12 mint sprigs, or spearmint, 8 roughly broken apart
6 tablespoons fresh lime juice
4 tablespoons sugar
Club soda
4 slices of lime

Directions:
Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda. Garnish each with a slice of lime and a sprig of mint.

7. SCREWDRIVER

This is another one of the super simple traditional drinks that only has two ingredients. If you’ve got some OJ in your fridge, you’re halfway done with your screwdriver! For best results, choose a pulp-free orange juice, unless you like pulp in your mixed drinks. Screwdrivers are uncomplicated, readily available and absolutely delectable!

Ingredients:
1 part Vodka
2 parts Orange Juice

Directions:
Build over ice in a highball glass. Garnish with an orange slice.

8. MARGARITA

A salt-rimmed glass filled with sweet citrus liquid is my idea of the perfect traditional drink! Margaritas are another common “chick drink,” but I know men love ‘em too--even if they don’t always admit it! Whether it’s served blended or over ice, it’s the ideal concoction to serve at a summer BBQ or for a girls’ night in. Have fun adding your own twist to it by adding fruit flavors!

Ingredients:
Salt, for rimming the glass (optional)
Ice
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)

Directions:
If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt. Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

9. OLD FASHIONED

Traditional drinks like the Old Fashioned beautifully marry sweetness, a little sourness and little bitterness. This drink really lives up to its name, which was said to be coined back in the late 1800’s! Enjoy this lively balance of flavors at your favorite bar or restaurant or keep ingredients on hand to enjoy the sophisticated blends at home anytime!

Ingredients:
2 dashes aromatic bitters
½ tsp sugar dissolved with water and bitters
1½ oz of bourbon
1 cherry
1 orange slice
1 lemon wedge

Directions:
Fill glass with ice. Add cherry, orange slice, and lemon wedge. Pour in bourbon. Serve in a rocks glass over ice

10. WHITE RUSSIAN

White Russians are classic cocktails that are like dessert in a glass! Creamy, dreamy and sugary, this drink makes vodka go down smooth. This particular recipe is reminiscent of a festive holiday drink from the optional nutmeg added to the mix. If you’re not a fan the cream, leave it out and make another classic drink, the Black Russian.

Ingredients:
1 oz. Smirnoff No. 21® Vodka
0.5 oz. Godiva® Mocha Liqueur
2 oz. cream
1 sprinkle(s) nutmeg

Directions:
Using a rocks glass, add cream, Godiva Mocha Liqueur, Smirnoff No. 21 Vodka. Shake with ice and strain into an ice-filled rocks glass. Garnish with a sprinkle nutmeg.

http://cooking.allwomenstalk.com/classic-cocktails-every-woman-should-know-how-to-make

If you like to entertain, keep these classic cocktail recipes on hand so you can whip up any of these traditional drinks and impress your pals! All of these drinks would make great adult beverages for any get-together. If you like to add a little variety to your drinks, many of these recipes can be made with fruit flavors to add a fun twist! What’s your favorite cocktail?

THE ULTIMATE BAR NUTS Hot nuts from Union Square Cafe by Dawn Diffenderffer-Baker of Eat Snooth

Obsession. There is no other way to describe the way I feel about these nuts. These hot nuts. Look, I'm not proud that I am officially obsessed with hot nuts. I love a good innuendo and nothing makes me dirty giggle more than talking about how much I love the taste of these hot nuts in my mouth. But, make these just once, and you too, will want these hot nuts in your mouth all the time. <snicker>

I first heard about this recipe on the Food Network show, "The Best Thing I Ever Ate," when Giada DeLaurentiis and her blinding white teeth (yes, Giada, I see your teeth, please put at least half of them away behind your lips) and her heaving bosom (yes, Giada, I see your boobs, please put at least half of them away behind a shirt), slobbered on and on about these hot nuts that are served at Happy Hour at the Union Square Cafe in New York.

And, I have to admit, they not only looked great, but also looked really easy to replicate at home, so I bookmarked them in my brain. Oh, who am I kidding. I'm 40 now, all bookmarks stay in my brain for approximately 4.5 seconds. I really made a note in my Blackberry, which is totally the boss of me.

A couple of months later, when putting together the menu for a dinner party on our deck, I remembered Giada's heaving blindingly white bosom teeth, and looked up the recipe. And who was noted as the author of the recipe on the Food Network website, but the Queen of the Heaving Bosom... Nigella Lawson!  I love me some Nigella, so I was starting to feel really good about this recipe. Turns out, I was right. Two things that Nigella, Giada and I have in common… heaving bosoms and a love for these hot nuts in our mouth.

Union Square Cafe Bar Nuts

Recipe courtesy of Food Network, modified just a bit

2 1/4 cups (18-ounces) assorted unsalted nuts (if you happen to have a Trader Joe's near you, I have found that the perfect assortment is one bag of their fancy mixed nuts (cashews, pistachios, almonds, macadamias), and half a bag of peanuts also from TJ's. For both, I buy the 50% less salt variety)
2 tablespoons coarsely chopped fresh rosemary leaves (yes, that is 2 Tablespoons, and that is very important)
3/4 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted

Preheat the oven to 350 degrees F.

Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.

Thoroughly toss the toasted nuts in the spiced butter and serve warm. Obsess.

These keep really, really well for about a week. If I am taking to a party and want them to still be warm, I line a cookie tin with foil, and make the nuts just before I hit the road. The cookie tin will keep them nice and warm for quite some time.

http://eat.snooth.com/articles/union-square-cafe-bar-nuts/

Cinnamon Toasted Almonds Recipe by Krista Rollins of Joyful Healthy Eats

These Cinnamon Toasted Almonds are a healthy snack option for during the day and only require 4 ingredients to make.

I am always looking for something to snack on during the day and these Cinnamon Toasted Almonds are not only absolutely delicious but also crazy easy to make and only call for 4 ingredients. Once these Almonds are tossed with cinnamon and toasted to perfection they are good to go and ready to be snacked on. My husband likes to mix them with raisins, he says they taste like your eating a Cinnamon Raisin Bagel. To give him credit, I tried it and it kinda does, and who doesn’t want to eat a Cinnamon Raisin Bagel. 

Cinnamon Toasted Almonds Recipe by Krista Rollins of Joyful Healthy Eats

 

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Author: Krista

Recipe type: Snack, Appetizer, Paleo

Serves: 4-6

Ingredients

• 2 cups of whole almonds
• 1 teaspoon of cinnamon
• ½ teaspoon of salt
• 1 tablespoon of olive oil

Instructions

1. Preheat oven to 250º.
2. In a large bowl, add almonds, cinnamon, salt, and olive oil.
3. Toss to coat all almonds thoroughly. Spread out on baking sheet in a single layer.
4. Roast for 1 hour, remove from oven and serve immediately or store in air tight container.

http://www.joyfulhealthyeats.com/cinnamon-toasted-almonds/

Mediterranean Chicken Flatbread with Avocado Tzatziki Sauce by Krista Rollins of Joyful Healthy Eats

Mediterranean Chicken Flatbread with Avocado Tzatziki Sauce

 

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Recipe type: Paleo, Gluten Free, Poultry, Flatbread

Serves: 5-6

Ingredients

• 1 lb. of boneless chicken breast, 1″ cubes
• 1 teaspoon of dry oregano
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 tablespoon of olive oil
• juice of one lemon
• 2 red peppers, 1″ cubes
• 1 yellow pepper, 1″ cubes
• 1 red onion, 1″ cubes
• 1 large zucchini squash, ½” slices
• Paleo Avocado Tzatziki Sauce
• 5 Whole Wheat Flatbread {omit these if you would like this meal to be Paleo or Gluten Free}

Instructions

1. Soak 12 wooden skewers in cold water for 20 minutes. {this prevents the wood from burning once on grill.)
2. Add 1 lb. of cubed boneless chicken breast to a bowl along with lemon juice, dry oregano, olive oil, salt, and pepper. Toss to coat chicken.
3. On wooden skewers alternate chicken with vegetables.
4. Preheat grill to medium high heat.
5. In the meantime, make Paleo Avocado Tzatziki – recipe HERE.
6. Add Chicken & Vegetable Skewers to the grill. Grill each side for 4-5 minutes. Remove from grill.
7. Next add 5 whole wheat flatbreads to grill. Grill each side for 2-3 minutes. {your just looking for the flatbreads to get warmed up and for slight grill marks.} Remove from grill.
8. To assemble, place flatbread on plate add 1 skewer of the chicken & vegetable combo and top with Paleo Avocado Tzatziki. {to make this meal completely Paleo and Gluten free omit the flatbread}

Paleo Avocado Tzakziki Sauce

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients

• 1/4 cup grated cucumber
• 1 ripe avoacdo
• 1 small garlic clove, grated {make sure it is small}
• 2 T. olive oil
• 1/4 tsp. dry dill
• Juice of 1 lemon
• salt & pepper

Instructions

1. Grate cucumber and a small garlic clove. {make sure it is small or it will overpower the sauce}
2. Add cucumber and garlic to small food processor.
3. Add 1 whole ripe avocado.
4. Then olive oil, juice from 1 lemon, dry dill, and salt & pepper to taste.
5. Blend until completely combined.
6. You can store in refrigerator.
7. Serve with pita bread, veggies, on a salad, or as a condiment on a burger or sandwich.
8. {recipe from Practical Paleo}

http://www.joyfulhealthyeats.com/mediterranean-chicken-flatbread-avocado-tzatziki-sauce/

http://www.joyfulhealthyeats.com/paleo-avocado-tzatziki-sauce/