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Spinach Mushroom Bake
This is a special recipe my mother-in-law has been making for years...adaptable for Passover or Easter by using either matzo meal or cracker crumbs!
2 tbsp olive oil
1 large onion, chopped
8 oz button or baby bella mushrooms, chopped
1/2 cup chopped celery
1-1/2 cups shredded carrot
1-12 oz package frozen spinach, defrosted and squeezed well in paper towels to remove excess liquid
3 beaten eggs
3/4 cup matzo meal or cracker crumbs
1 tsp salt
1/2 tsp fresh ground black pepper
Sauté first four veggies in oil until soft and wilted. Add spinach and rest of ingredients and mix well. Place in an 8 x 8 oiled glass dish. Bake at 350 for about 45 minutes. Keep an eye on it; if it looks too brown after about 30 minutes, cover loosely with foil. You may need to turn down the oven to 325 for the last 15 minutes of baking. Serves 6-8.
Apple-Nut Haroset
This traditional apple salad is served at Passover and represents the mortar the Jewish slaves used to build Pharaohs' pyramids.
6 organic apples, peeled, cored, and coarsely chopped
2/3 cup chopped almonds or walnuts
~ 3 tablespoon mild honey or sugar (to taste)
1/2 teaspoon cinnamon
grated rind of 1 lemon
4 tablespoon sweet red wine (or purple grape juice)
Combine all ingredients except the wine, mixing thoroughly. Add wine as needed to reach desired consistency. Cover and chill. Makes 3 cups.
Warm Chocolate Souffle Cakes
This delicious dessert can be served for Easter or Passover! Just substitute matzo meal cake flour for Passover.
4 oz unsalted butter
8 oz bittersweet chocolate (good quality makes a difference!)
4 eggs
1 yolk
1 tsp vanilla extract
¼ tsp salt
½ cup sugar
2 Tbsp cake flour (or matzo meal cake flour)
Pre-heat oven to 400. Butter and flour eight - 6 ounce ramekins.
Melt chocolate and butter over low heat, remove from heat source and cool slightly. Beat eggs, yolk, vanilla, salt, and sugar at high speed for at least 5 minutes until tripled in volume. Reduce speed and add cake flour. Fold egg mixture into chocolate mixture and pour into prepared ramekins.
Note: filled ramekins may be frozen at this point. Defrost in refrigerator and allow to sit at room temp for 30 minutes before baking.
Bake 12 minutes, until cakes have puffed ½ inch above top of ramekins and a thin crust has formed. Run a knife around the edge of each ramekin, unmold cakes, and invert onto plates; serve immediately with gently whipped whipping cream and fresh raspberries or sliced strawberries. Serves 8.
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