A couple of years ago I wrote about Passover here. I included my two favorite dessert recipes, Matzo Toffee and Coconut Macaroons.
This year, I have found a new dessert to add to the Passover lineup, thanks to Tori Avey, aka the Shiksa in the Kitchen.
Tori has kicked my Jewish cooking up a notch every time I try out one of her recipes. Her challah is unbeatable, the charoset (Sephardic and Ashkenazic) is unparalleled and the Pomegranate Molasses Salmon is to die for.
So, the first place I find myself looking when a Jewish holiday rolls around is Tori's website. When I saw these chocolate chip cookies, I knew I had to try them out.
These cookies are ridiculously easy to make and I have never, ever had a Passover cookie that tasted as good as this.
Passover Chocolate Chip Cookies (Dairy)
2 sticks, (1 cup) unsalted butter
1 1/2 cups brown sugar
2 T honey
2 tsp vanilla
1/4 tsp salt
2 eggs
1 1/2 cups matzo cake meal
1/4 cup matzo meal
2 cups chocolate chips
Preheat oven to 350. Cream butter with sugar, honey, vanilla and salt. Add eggs and mix well.
Mix in cake meal and matzo meal. Stir in chocolate chips.
Drop by tablespoons onto engrossed cookie sheets 2 inches apart. Press down to flatten, if desired.
Bake at 350 for 12-15 minutes until slightly golden.
The next website I visit is The Nosher.
I wanted to change things up this year, and rather than making the standard brisket I took a leap of faith and tried something completely different.
While it may not be the most appetizing picture, I have to tell you....it was DELICIOUS!
Nosher calls it a Shredded Brisket Cumberland Pie. It has a lot of ingredients, but was well worth any effort.
Ingredients
For the brisket filling:
3 lbs brisket, second cut preferred
1 Tbsp kosher salt
3 Tbsp sweet paprika
1 Tbsp canola or vegetable oil
1 Tbsp olive oil
6 large cloves garlic, peeled and cut in half, any green center removed
1 (6-ounce) can tomato paste
4 large leeks, washed well and cut into 1-inch chunks, white part only (see Kitchen Tips)
2 cups sweet, full-bodied red wine
⅓ cup mushroom broth
1 cup low-sodium beef stock
4 large carrots (about 1 pound), peeled and cut into 1-inch chunks
6 medium parsnips, (about 1 pound) peeled and cut into 1-inch chunks
6 small turnips (about 1 pound), peeled and cut into 1-inch chunks
4 dried bay leaves
For the topping:
3 pounds russet potatoes (about 6 medium), peeled and cubed (about 9 cups total)
4 Tbsp dairy-free, non-hydrogenated margarine
2 Tbsp extra-virgin olive oil
1 cup almond milk or soy milk
1 Tbsp olive oil
2 tsp kosher salt, divided
¼ cup matzo meal
1 Tbsp ground sweet paprika
Directions
Make the brisket: Preheat the oven to 285ºF. Gently sprinkle the brisket with salt and paprika on both sides and rub well to coat.
Heat a large, heavy ovenproof saucepan or Dutch oven over high heat, pour in the oils, and heat until they shimmer.
Carefully place the brisket into the pan and sear for 2 minutes on each side. Transfer to a rimmed sheet pan and set aside. Reserve the saucepan.
Add the tomato paste to the pan and stir well to toast for 45 seconds to 1 minute. Add the leeks, stir to coat, and cook for 2 minutes, or until the leeks just begin to soften. Add the wine and mushroom broth and stir well. Bring to a boil and reduce the heat to a simmer. Add the stock and stir well. Carefully return the brisket to the pot, and add the carrots, parsnips, turnips, and bay leaves. Cover the pot and place in the oven.
Cook for 3 hours. Refrigerate, covered for 2-3 days.
When you are ready to continue with the recipe, make the mashed potatoes: Fill a large pot with cold water and salt well. Add the potatoes and bring to a boil over high heat. Cook until the potatoes are fork tender, about 30 minutes. Drain the potatoes and push them through a ricer into a large bowl. Add the margarine and 2 tablespoons extra-virgin olive oil and mash until melted. Add almond milk and mix well. Season with 1 teaspoon salt.
While the potatoes are cooking, skim the layer of fat and accumulated scum from the surface of the brisket pot and discard.
Remove the meat from the pot, shred and then chop it before covering with foil. Set aside. Transfer the carrots, parsnips, and turnips to a work surface, reserving the pot. Cut the vegetables into ½-inch pieces.
Set the pot over medium heat and cook the sauce until it is reduced in volume by half, about 10 minutes. Strain the sauce through a fine-mesh strainer and return to the pot. Return the brisket and vegetables to the pot and stir well. Cover and reduce the heat to a simmer.
Spray a 2½- to 3-quart round oven-proof casserole/serving dish with nonstick vegetable oil spray.
Preheat the oven to 400ºF. Place the brisket and vegetable mixture into the prepared casserole dish. Cover with the mashed potatoes. Bake until heated through and the mashed potatoes just begin to turn golden, about 30 to 35 minutes.
Heat the olive oil in a small skillet set over high heat until it shimmers. Add the matzo meal, paprika, and the remaining salt, stir well, and cook until the mixture turns a light brown. Sprinkle the seasoned crumbs liberally over the casserole and return it to the oven. Bake for an additional 5 to 6 minutes, until the matzo meal and potatoes are deep golden brown on top.
Serve immediately.
My last recipe was one that I concocted myself, inspired by this:
Ben and Jerry made a Charoset Ice Cream. The problem is that it was only sold in Israel.
Since there was no way I could get my hands on the real thing, I decided to make my own. The EASY way!
All it takes is a stand mixer and a package of Breyer's Natural Vanilla.
Dump the ice cream into the mixer, and with the paddle attachment beat until soft. Then...add in your flavorings. In this case, it was the charoset (apples, wine, candied nuts, cinnamon, ginger and honey) for Passover. For another occasion it can be just about anything...in the Summer I make it with peach pie.
Scrape the mixture back into the Breyer's container and re-freeze. That's it! So easy.
