Passover

[JelloShotGirl 0]

Any one have any good Passover recipes for a dessert / or appetizer? I am looking for something new/different. Thanks!

[doodlebugg 10]

There were a bunch of them in the Rachel Ray Everyday magazine this month. Not sure if it's available online or not. One cool one was a sort of chocolate dipped matza cracker but she put different things like nuts, etc. on them. Another was an olive salad with quiona (sp?). I've never tried that stuff but I remember people liking it who were on the core program on Weight Watchers .

[Kenza 1]

Passover recipes-includes exotic recipes

[doodlebugg 10]

CLOSE WINDOW

Stephen Scott Gross

Potato Scallion Soup with Fried Matzo Dippers

Susan Jaslove

From Every Day with Rachael Ray

April 2009

SERVES 8

Prep Time: 20 min

Cook Time: 40 min

6 tablespoons butter

6 bunches scallions, thinly sliced (about 4 cups)

4 large baking potatoes (about 2 1/4 pounds), cut into small cubes

5 cups chicken or vegetable broth

1/2 cup dry white wine

Salt and pepper

3/4 cup heavy cream

5 sheets unsalted matzo

5 large eggs, beaten

2 tablespoons milk

1 tablespoon finely chopped flat-leaf parsley

1. In a large saucepan, melt 4 tablespoons butter over medium-low heat. Add the scallions and cook for 1 minute. Add the potatoes, chicken broth, wine and 1/2 teaspoon salt; bring to a boil. Lower the heat, cover partially and simmer until the potatoes are tender, 20 to 25 minutes.

2. Using a blender, puree the soup. Return to the pot and stir in the heavy cream; season with salt and pepper. Cover and keep warm.

3. Rinse each sheet of matzo under running water, then break into small pieces and add to a large bowl. Stir in the eggs and milk and season with salt and pepper.

4. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Transfer the matzo mixture to the skillet, patting it down in an even layer. Cover and cook until golden-brown on the bottom, about 5 minutes.

5. Hold a flat cookie sheet over the skillet and carefully invert the matzo pancake onto it. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Slide the pancake into the skillet and cook until golden-brown on the other side, about 5 minutes. Slide onto a cutting board and cut into 8 wedges.

6. Sprinkle the parsley on the soup and serve with the fried matzo dippers.

CLOSE WINDOW

Stephen Scott Gross

Roasted Salmon with Lemon-Herb Matzo Crust

Susan Jaslove

From Every Day with Rachael Ray

April 2009

SERVES 8

Prep Time: 20 min

Cook Time: 10 min

Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned

Salt and pepper

2 sheets matzo, finely ground

3 tablespoons finely chopped flat-leaf parsley

3 tablespoons finely chopped fresh thyme

Grated peel of 1 lemon, plus 1 tablespoon lemon juice

1 tablespoon grainy mustard

1/4 cup extra-virgin olive oil

4 tablespoons butter, melted

1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.

2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.

3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.

http://www.rachaelraymag.com/recipes/searc...;query=passover

Salty Chocolate Peanut Butter Brittle

Greg Lofts

From Every Day with Rachael Ray

November 2007

EIGHT SERVINGS

Prep Time: 30 min (plus chilling)

Bake Time: 10 min

4 unsalted matzo crackers

2 sticks (8 ounces) unsalted butter

1 1/4 cups sugar

1 teaspoon pure vanilla extract

One 12-ounce bag chocolate chips

1 cup creamy peanut butter

Coarse salt

1. Position a rack in the middle of the oven and preheat to 350°. Line a rimmed baking sheet with foil, covering the bottom and sides. Place a layer of matzo crackers on the sheet, breaking as needed to cover the surface; set aside.

2. In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablespoons water. Bring the mixture to a boil over medium-high heat and cook undisturbed until the caramel mixture is light golden and registers 255° on a candy thermometer, 5 to 7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzos, using a metal spatula to spread evenly. Bake for 8 minutes.

3. Remove the brittle from the oven and sprinkle with the chocolate chips. Bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly and let the brittle cool for 5 minutes.

4. Meanwhile, melt the peanut butter in the saucepan over low heat; drizzle across the chocolate and, using the handle of a spoon, swirl the chocolate and peanut butter. Sprinkle with salt.

5. Let the brittle cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces to serve.

[JelloShotGirl 0]

THanks everyone, everything looks yummy! I am going to try to make a few things to bring to my brothers house on Wednesday.