Need help with Passover food...I am going to my first dinner and am not sure what to make

C

cheezz

Well-known member
I am told no dairy, only kosher for Passover...does that means eggs and butter? The recipes I found posted here includes this - even one with whipped cream! I would really like to make a flourless chocolate torte and found this recipe below...help!

Flourless Chocolate Espresso Tort

makes 12 servings

1 lb. dark or semisweet chocolate

4 ounces butter

4 ounces espresso or strong coffee, cooled to lukewarm

1 cup sugar

8 eggs

5 ounces dark chocolate for glazing

5 ounces butter, for glazing

Melt the 1 pound of chocolate and 4 oz. butter together in the microwave. Place in the bowl of a mixer. Add the coffee slowly, then the sugar. Whip mixture on low. Add the whole eggs, one at a time. Pour into a greased 9 inch springform pan. ( You can cut a piece of baking parchment to fit the bottom of the pan, if you want to). Bake at 350 degrees for 60 to 70 minutes. Put a cookie sheet under your pan in case it drips. The top will turn dull and the center will be shiny when done.

The top will rise and crack. When you take it out of the oven, press the top down gently. When it has cooled, turn it over onto a plate so the top is now the bottom.

Glaze

Melt 5 oz chocolate over low heat or in the microwave. Add 5 oz butter, piece by piece and blend in. Use a sharp knife to trim the sides of the cake. Pour the glaze over the cake. Use a spatula to smooth the top and sides. The glaze hides flaws.

 
If it's no dairy I am assuming that they are serving meat/chicken for the meal

and if keeping kosher you can't mix meat with milk/dairy. Butter=dairy

Yes - eggs are fine!

Haroset is lovely! My sister makes it every year for our seder.

 
What Ang said. The rules of kosher regard butter as "dairy" but eggs are just eggs. This is because

butter is a "milk" product and the rule about "not eating the calf in its mother's milk" refers to that, not eggs. Frankly, I think most of the reasons for eating kosher today have nothing to do with the reason for kosher existing in the first place but what do I know? Good luck.

 
If you're looking for a savory dish, these are hauntingly delicious.

I attended a Passover dinner and the host served these. So good!

LAMB SLIPPER KEBABS
From Naomi Dugid (I believe it's from the Hot, Sour, Salty, Sweet book)

These kebabs are from Peshawar. Called CHAPLI KEBAB, meaning 'slipper kebab', they're made of ground lamb and spices and shaped into an oblong.rather like the outline of the sole of a slipper of sandal. They can be grilled or fried.


1 lb. ground lamb

1 cup grated onion or shallots

½ cup chopped tomato

2 teaspoons minced ginger or ginger mashed to a paste

2 green cayenne chiles, minced

about 1 ½ teaspoons salt

½ teaspoons cayenne

1 teaspoon garam masala, or a pinch each, ground cinnamon and cloves, PLUS ½ teaspoon each ground cumin and coriander

1 teaspoon coriander seeds, toasted and ground

2 Tablespoons Anardana (dried pomegranate seeds), ground., OR, 1 Tablespoon rice vinegar or cider vinegar

½ cup chopped coriander leaves

¼ cup chickpea flour (besan) OR scant ¼ c Atta flour OR all purpose flour

about 1 c peanut oil, if pan frying the kebabs

Lemon or Lime wedges


Place the meat, onion or shallots, tomato, ginger, chiles, 1 teaspoon salt, the cayenne, garam masala or mixed spices, ground coriander, ANARDANA OR vinegar, chopped coriander, and flour in a food processor and process to
blend well..l-2 minutes. Turn the mixture out into a bowl.

ALTERNATIVELY, combine all the ingredients except the oil and citrus wedges in a bowl and knead thoroughly with your hands to blend all flavors into the meat. Cover and refrigerate for 1 to 12 hours.

IF YOU WILL BE GRILLING OR BROILING THE KEBABS, Preheat a charcoal or gas grill or the broiler.

Divide the meat mixture into 16 portions and shape into oblong patties about 3 inches long, 2 inches wide and less than ½ inch thick.

Grill the patties over a medium flame or broil on a rimmed baking sheet about 5 inches from the heating element, turning once, until well browned on both sides. 8 to 10 minutes. Sprinkle on a little salt just before you turn
the patties over.

ALTERNATIVELY, heat about ½ inch oil in a large skillet over medium-high heat. Panfry the patties, in batches, in the hot oil, turning once, until browned and a little crunchy on both sides.8 to 10 minutes. Sprinkle on a little salt when you remove them from the hot oil. Keep the batches warm in a low oven while. Serves 8

Serve with flatbreads, accompanied by a mixed salad such as Cachoombar (pg. 57). These are also delicious served alongside a simple flavored rice such a Quick Tamarind Pulao with Curry Leaves (pg. 98) or Stir-fried Rice and Dal *(pg96)

OPTIONS: For a brighter green kebab, use chopped scallions(the white and tender green parts) instead of onion .

Substitute beef for lamb if you wish. Increase the ginger to 1 Tablespoon and add ¼ teaspoon freshly ground black pepper.

 
I have several recipes for charoset from Nira Rousso cookbook but they are not T&T.

I would be happy to post some if you want. Here's the one
used by the author's father.
Date-Apricot Haroset
1.2 c. pitted dates
2 c. apples, peeled and diced.
1 c. dried apricots
1/2 c. choped walnuts
1/4 c. sweet wine.
Cook dates,apples and apricots together in water to cover
for 15 minutes. Remove fruits and drain well. Process
fruits with the wine very briefly until coarsely chopped. Add
the chopped nuts.

 
The wine needs to be Passover kosher, right? I love the ingredients to charoset...

I can just taste it by reading the recipe - yum!

 
Unfortunately it is not a recipe - she just throws a bunch of ingredients

in a bowl and then moistens with wine to taste.

Sorry Cheezz - it wouldn't be enough instruction to go by.

 
Here a several recipes from Joan Nathan

Ashkenazic Apple-Nut Haroset

6 peeled apples, coarsely chopped
2/3 cup chopped almonds
3 tablespoon sugar, or to taste
1/2 teaspoon cinnamon
grated rind of 1 lemon
4 tablespoon sweet red wine


Combine all, mixing thoroughly. Add wine as need. Blend to desired texture -- some like it coarse and crunchy, others prefer it ground to a paste. Chill.

Makes 3 cups.




Egyptian Haroset

1 pound raisins
8 ounces pitted dates
2 cup water
1/4 cup sugar
1/4 cup chopped walnuts or pecans


Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts.

Makes 4 cups.



Larry Bain's Bubie's Haroset

1/2 pound walnuts
1/4 pound dried apricots
1/4 pound dried prunes, without pits
3 peeled apples, cored and quartered
1 large navel oranges, with skin, quartered
1/2 cup sweet wine
2 tablespoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 tablespoon lime juice
2 tablespoon matzo meal (or as needed)


Using the steel blade of a food processor, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If needed, add enough matzo meal to make a mortar-like consistency.

Makes 6 cups



Persian Haroset

25 dates, pitted and diced
1/2 cup unsalted pistachios
1/2 cup almonds
1/2 cup golden raisins
1 1/2 peeled apples, cored and diced
1 pomegranates
1 orange, peeled and diced
1 banana, sliced
1/2 cup sweet red wine, to 1 cup
1/4 cup cider vinegar
1/2 tablespoon cayenne
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon cinnamon
1 tablespoon black pepper


Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings.

Makes 5 cups.




Seven-Fruit Haroset from Surinam

8 ounce unsweetened coconut
8 ounce chopped walnuts or 8 ounce grated almonds
1/4 cup sugar
1 tablespoon cinnamon
8 ounce raisins
8 ounce dried apples
8 ounce dried prunes
8 ounce dried apricots
8 ounce dried pears
4 ounce cherry jam
sweet red wine


Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 minutes. When it is cohesive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill.

Makes 5 cups.

 
You must log in or register to reply here.
Back
Top