Peaches Prattlings

{March 28, 2013}   Passover Recipes…As promised!

The food from the Passover Sedar is so wonderful. I wanted to share the recipes with you.

Please let me know if you have questions and enjoy!!!

[I have to find the recipe for chicken soup, I do know it has raw chicken, lots of water, parsley, salt, carrots, celery, parsnips, turnips, sometimes consume and bouillon. We have tried to make matza balls from scratch, we were not successful, so we made them from a box and we are ok with that!]

Beef brisket [5 people – 4pounds]
Season the day before
Cover brisket with granulated garlic and ketchup
chop an onion and add to pan filled with 1/2 inch of water
bake at 325 for 3 hours.

1 onion
Orange Juice
granulated garlic
Take inards from both ends. Cut onion in 1/2, place inside cavity.
Pour orange juice all over the bird and in cavity, leave 1/2 inch in
bottom of pan.
Sprinkle garlic all over and inside. Cover with aluminum foil tent.
After 2 hours, baste every 1/2 hour [1 lb per person; 20 min/lb]
last 1/2 brown by removing aluminum

Champagne Turkey
1 (12 pound) whole turkey, neck and
giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey’s cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Veggie Patties
These were a big hit! We got them from a kids Passover recipe list!

2 cups zucchini, broccoli and/or cauliflower [we didn’t use cauliflower]
1/2 cup matzo meal
1 teaspoon kosher salt
2 large eggs
2 teaspoons dried basil
1/2 teaspoon garlic powder
canola or vegetable oil
Accompaniments: Marinara sauce, ketchup or mustard [we thought duck sauce would work well too]

Place the veggies in a food processor, pulse to chop fine. Add the chopped veggies to a bowl with flour, salt, egg, basil and garlic powder. Mix to combine. Heat oil in skillet over medium heat, place 1 tablespoon of batter into the pan for each pancake.
Cook for 1-2 minutes on each side.

We tripled the recipe for 30 patties.

Crispy Potato and Leek Roast
3 tbsp extra virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced, lengthwise
4 medium leeks, sliced thin and rinsed well
Coarse salt
1/2 to 1 teaspoon red pepper flakes [optional – we didnt use them]
8 sprigs thyme

Preheat oven to 375. Brush bottom of a round 9-inch baking dish with olive oil. With a sharp knife or mandolin, slice potatoes very thinly crosswise. Arrange potato slices vertically in dish. Wedge shallots throughout [it would have been better if we’d place the shallots between more slices of potato] Sprinkle with salt and pepper flakes [if using] brush with remaining olive oil. Bake 1 1/4 hours, add thyme and leeks and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Matza Apple Kugel
6 matzas
6 eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons margarine, softened
1 cup soaked raisins
1/2 chopped peacans [optional – I never add nuts]
2 granny smith apples, grated

Preheat oven to 400. break matza into small pieces, place in a medium sized bowl and cover
with hot water, wait one minute and drain.

In another bowl, beat the eggs, add sugar, vanilla, raisins, [peacans] and apples. Mix with the matza. Pour into greased 3-qt cassarole. Sprinkle with cinnamon and sugar, dot with margarine.
Bake at 400 for 10 minutes, lower to 300 and bake for another 20 minutes. Great warm or cold
[This is my FAVORITE dish for passover!]

1-1/3 cups Bakers Angel Flake Coconut
1/3 cup sugar
3 tbsp matzo meal
1/8 tsp salt
2 egg whites [I made a batch with 2 eggs and the only difference is they came out a little cakier]
1/2 cup almond extract [I use vanilla extract since GES is SERIOUSLY ALLERGIC to almonds]
18 Planters almonds [again, I don’t add almonds, just as good]

Preheat oven to 325. Mix coconut, sugar, matzo meal and salt in a large bowl. Stir in egg whites and almond/vanilla extract until well blended.
DROP teasponfuls of dough, 2 inches apart, onto lightly greased baking sheets. Press almonds
into center of each cookie.
Bake 20 minutes or until edges are golden brown.Immediately remove from baking sheets. Cool on wire racks

Matza Brittle
1 cup brown sugar
1 cup butter
1 cup chopped nuts [optional – and i never add nuts]

Line a jelly roll pan with tin foil [I cover the sides of the pan, this helps with clean up big time!]
Place a layer of matza in the pan.
In a saucepan, combine butter and sugar and bring to a boil. Boil for 3 minutes. Pour over crackers, bake at 350 for 5 minutes or until crackers float. Remove from oven . When cools, break into pieces.

There are almost never any leftovers!

[for those who keep kosher for Passover more strictly, I have never used margarine, sorry]
This recipe was originally made with saltines, you can also add chocolate chips when it comes out of the oven]
[sprinkle chocolate chips when the pan comes out of the oven, when melted, sprinkle nuts on top, cut into bars]


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