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GREEK SALMON Susie Fishbein, who has published the Kosher by Design kosher cookbook series, understands that it can be difficult to create Passover meals once we've had our fill of the heavy meals of brisket and matzo ball soup. Fishbein, who recently released her new cookbook for the holiday, Passover by Design, worked with Dannon to create two unique easy-to-prepare recipes for the week of Passover with Dannon All Natural, the only national kosher for Passover yogurt. This Greek Salmon recipe provides an ethnic Mediterranean twist to a Passover meal, and uses Dannon All Natural yogurt in place of higher fat ingredients such as sour cream.
Line strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain. Cover a baking pan with parchment paper. Place salmon onto pan. Set aside. In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove ¾ cup of yogurt and transfer to small bow. Mix in tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes. Stir remaining tablespoon of dill with remaining yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig. Serves 6 CAPPUCCINO CHEESECAKE This is Fishbein’s Cappuccino Cheesecake, an exciting and delicious way to help spice up the holiday week. . Both dishes use Dannon All Natural yogurt in place of higher fat ingredients such as sour cream (full recipes below). Crust:
Filling:
Place chocolate cookies into food processor and pulse until it forms crumbs. Place 1 1/ 2 cups of crumbs into medium bowl. Mix 2 tablespoons sugar and melted butter. Stir to combine. Use spatula to spread evenly into bottom of springform pan. In small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. In mixer, beat cream cheese and vanilla yogurt on low speed until creamy. Gradually add remaining sugar. Gradually add eggs one at a time, vanilla, potato starch and espresso mixture. Beat until smooth. Pour into pan. Bake for 60-70 minutes - center will appear nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills. Remove from oven and cool for 15 minutes. Spread remaining coffee yogurt in a circle over center of cheesecake. Chill in refrigerator at least 4 hours or overnight. Sprinkle top with cinnamon. Release the sides of the pan. Serves 12 CRACKELTOP POTATO KUGEL This richly flavored crust makes this kugel very special. From the new Jewish Holiday Cooking A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen, author of The Gefilte Variations (Wiley). The book is organized by Jewish holidays, and with almost 300 recipes, there is something here for everyone, whether it is a beginner or an advanced cook. In addition to the recipes, there is a lot of practical advice and creative suggestions on everything from setting a Seder table to accommodating vegan relatives.
Heat 2 tablespoons of oil in a 10-inch heavy skillet over medium heat. Add the onions and sauté, until golden brown, about 15 minutes. Turning occasionally. Add the garlic and cook until tinged pale gold, about 3 minutes. Transfer mixture to a large bowl and season with salt and pepper. Preheat oven to 400F. Grate the potatoes, using a medium grating disk in the food processor or use the coarse shredding disk then use the metal blade and pulse until the shreds are chopped. Place in a colander, rinse well to remove most of the starch, drain well, using your hands to squeeze out as much liquid as possible. Add potatoes to fried onions. Stir in the matzoh meal and 1 or 2 tablespoons of oil. Season generously with plenty of salt and pepper. Add the eggs and mix well. Pour the remaining 3 tablespoons of oil into a large, shallow heavy 9x13-inch baking pan. An enameled cast-iron pan is preferred, or use metal, not glass Rub the oil thoroughly around the bottom and sides of the pan and place in the oven until sizzling hot (this will create a crispy crust). Transfer the potato mixture to the pan and smooth the top. If using the paprika, mix it well with the crushed potato chips in a bowl and sprinkle over the kugel evenly. Bake uncovered for about 50 minutes, until the top is golden and crisp and kugel is firm. Let kugel rest until set, about 20 minutes. Note: Use fewer chips for a thinner crust. Serves 8 to 10. PISTACHIO MACAROONS My friend Paula recently shared this favorite easy, fussless cookie recipe with me. It is really in keeping with my easy, elegant, fearless, fussless philosophy of cooking.
Pulse the nuts in the food processor with the metal knife blade until they are finely chopped, or ground. Be careful not to puree the nuts. Place the nuts in a medium-size bowl and mix in the sugar and egg whites, using a hand mixer or a wooden spoon. Cover and refrigerate batter for 15 to 20 minutes. Drop the batter from a teaspoon or tablespoon onto the cookie sheet, leaving about 1/ 2-inch between cookies. Bake for 12 to 15 minutes or until the bottoms and tops are lightly browned. Makes about 22 cookies.
SEPHARDIC HAROSET FROM TURKEY
Grind (chop in a processor or blender) all the fruits together. Moisten with juice or wine. Stir in nuts. Makes about 1 1/2 cups. CARROTS WITH GARLIC AND YOGURT Carrots will never be the same after you've eaten this dish! Turkish zucchini can be used instead of the carrots, but a teaspoon of dried mint needs to be added to the dish.
In a 3-quart pot, heat 5 tablespoons of the oil
and sauté the onions, stirring over medium heat for 5 minutes. Do not
let them brown or burn. LEMON CREAM Great with Passover sponge cake, in Passover crepes, or just spread it on matzoh or eat it with fruit.
To prepare the lemon cream, beat the whole eggs and extra yolk together, and gradually add the sugar and beat to blend. FUDGE ROLL This was one of the most sought after recipes of Mrs. Kaplan, a famous Newton, Mass. caterer. Don't serve this unless you are willing to share the recipe with your friends!
Preheat oven to 350 F. PASSOVER MACARONI AND CHEESE
Preheat oven to 350. Grease a 2-qt. casserole with butter. In a bowl, beat 2 of the eggs well and pour them over the farfel. In another bowl, beat the remaining egg and stir in the milk, salt and pepper. In the casserole, layer half the farfel, half the cheese, half the sour cream (in spoonfuls), and half the butter. Repeat the procedure and pour the milk mixture over the top. Lightly sprinkle the Parmesan over the top. Cover with foil and bake 30 minutes. Remove foil and bake another 10-15 minutes, until brown. Serves 6-8. PASSOVER WHITE SAUCE
In a skillet, heat the oil and then fry the garlic until it's clear, then remove it. In a bowl, mix the potato flour with the stock and then season to taste. With a whisk, blend in the yolks and add the mixture to the pan. Cook over low heat, whisking very gently until the mixture thickens. Stir constantly. LEMON PUDDING FOR PESACH
In a 1 1/2 quart saucepan or the top of a double boiler, beat the eggs well. In a small bowl, combine the sugar and potato starch and gradually whisk them into the beaten eggs. Stir in the lemon juice and water. Then, over low heat or simmering water in the bottom of the double boiler, cook pudding mixture slowly, stirring constantly until the mixture is thickened and bubbles begin to appear. Remove from heat. Pour or spoon into a dessert cup or Pesach pie shell. Set the pudding aside to cool slightly before serving. Or refrigerate until ready to serve. GEFILTE FISH DISH No more washing dozens of plates that had a piece of gefilte fish and lettuce. Try this, no mess, no fuss and people who don't like gefilte fish will love it. Call it HORSERADISH PATE!
Place ingredients in the food process and blend until
smooth (or mash together in a bowl with a fork). Place in a serving bowl
surrounded by matzoh or veggies. PINEAPPLE KUGEL
Preheat oven to 325 degrees F. CARROT PUDDING
This doubles or tripes or even quadruples beautifully. I usually do it x 4.
Preheat oven to 325 F.
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