Passover Potpourri by Evie Lieb

PASSOVER POTPOURRI

Article from Mosaic Law Scroll April 2008 – © Evie Lieb

 

            Once again it’s time to celebrate with traditional ritual foods and then meet the challenge of a week’s worth of meals that are limited by the dietary rules of Passover.  This month’s column includes three recipes which might bring something new to your table (or lunchbox) during the holiday.

            Good news! While testing recipes I noticed that C&H brown sugar (light and dark) now has the K certification along with the P indicating that it’s kosher l’Pesach. 

            In case you didn’t read last year’s Passover column, I am repeating here two hints that may make your holiday baking a little easier:

            Regular vanilla extract isn’t kosher for Passover. Prepare vanilla wine, a fine substitute, by placing a couple of split vanilla beans in a bottle of sweet white Concord grape Passover wine.  Allow to sit for at least a few days. It will keep on the shelf literally for years.

            Regular confectioners’ sugar is not kosher for Passover because it contains cornstarch, but you can make a good substitute by using a food processor or blender to process 1 cup of sugar with 1 tablespoon of potato starch until powdery.  Passover confectioners’ sugar is sometimes available, but it is quite costly. This substitute works very well in the recipe for Peanut Butter Squares as well as for dusting desserts to dress them up.                                                                                            

 

Salmon with North African Flavors

            Here is a wonderful main course for a Passover meal.  Salmon is readily available and can be either grilled or roasted in the oven. The marinade, which doubles as a sauce, can be prepared ahead of time.  The recipe was created by Natalie Danford for a newspaper article, which is where I found it. I have adapted it for 6-ounce servings.                      4 servings

 

6 TBSP low-fat or nonfat plain yogurt
6 TBSP chopped fresh parsley
6 TBSP chopped fresh cilantro
3 TBSP lemon juice
1 ½ TBSP extra-virgin olive oil
4 cloves garlic, minced
2 ¼ tsp paprika
1 ½ tsp ground cumin
½ tsp salt, or to taste
Freshly ground pepper to taste
1 ½ lb center-cut, skin-on salmon fillet, cut into 4 portions
1 ½ lemons, cut into wedges

 

            In a small bowl combine the yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper. Reserve 6 TBSP for sauce; cover and refrigerate. Put the remaining sauce and the salmon fillet portions into a large sealable plastic bag. Seal the bag and turn contents gently to coat the fish. Refrigerate for 20 to 30 minutes, turning the contents once.
            Meanwhile, preheat grill to medium-high or preheat oven to 425˚ (400˚ convection).  If you are going to roast the salmon, line a rimmed pan or shallow baking dish with foil and oil the foil.
            Rub the grill rack with an oil-soaked paper towel. Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side, or roast in the prepared pan for about 12 minutes.  Serve with a dollop of the reserved sauce and the lemon wedges.

 

GARLIC POTATOES

 

            This is from Barbara Kafka’s MICROWAVE  GOURMET HEALTHSTYLE  COOKBOOK and would be a good accompaniment to the above fish recipe. The leftovers, if there are any, are very good cold. This recipe is very quick to prepare and is a year-round favorite in our house.

1 lb small new potatoes, each about 2 oz, or larger potatoes

1 TBSP olive oil      

6 cloves garlic, smashed and peeled                                                                                    

½ tsp kosher salt

Freshly ground pepper to taste

Cut the small potatoes in half, or larger ones into pieces of about 1 oz. 

 Place in 1½ qt microwavable casserole or soufflé dish.  Add remaining ingredients and stir to coat the potatoes.  Cover tightly with casserole lid or plastic wrap.

Cook on full power for 9 minutes or until potatoes are tender when pierced with the tip of sharp knife.  (Remove lid carefully; if using plastic wrap, prick to release steam.)

Serve hot or at room temperature.

NIGELLA LAWSON'S CHOCOLATE PEANUT BUTTER SQUARES

            I was delighted when I realized that this recipe from England’s “domestic goddess” could be transformed into a Passover treat. I altered the original amounts slightly and substituted home-made confectioners’ sugar for the commercial product.  Note that these should be made ahead so that they are the proper consistency for eating.  Be sure to include a couple of extras if you put these in your child’s lunchbox; classmates are sure to want a taste!

 Base
1/4 C dark brown sugar
1 1/3 C confectioners' sugar
1/4 C unsalted butter
3/4 cup plus 2 tablespoons creamy or chunky natural peanut butter

Topping
7 oz milk chocolate, chopped
4 oz bittersweet chocolate, chopped
1 TBSP unsalted butter

            Line a 9-inch square pan with Release foil, lightly oiled plain foil or parchment.

            Mix all the ingredients for the base together until smooth. You can use an electric mixer fitted with a paddle attachment or do this by hand with a wooden spoon, the second method being a little more time- and energy-consuming. In either case some brown sugar bits may remain as small separate lumps; this is nothing to worry about.

            Press the mixture into the prepared pan and flatten the surface evenly.

            Place the chocolates and butter in a bowl set over simmering water.  Be careful not to get any steam into the chocolate.  When the chocolate is almost all melted, remove the bowl to a dry surface and whisk until all is melted and smooth.  Spread the mixture over the peanut base.
             Put the pan in the refrigerator to allow the contents to set. When the chocolate has hardened, use the foil or paper lining to lift the whole block of chocolate covered peanut mixture from the pan to a board and cut the dessert into 36 small squares (six by six).  The squares are pretty soft the first day, but if you cut them as indicated after refrigerating to firm the chocolate topping, then leave them at room temperature overnight, they firm up and become just right.