Showing posts from March 28, 2010

Matzoh Cake Meal -- Not Just for Passover Anymore (Baked Chicken)

If you want to impress your friends, try this chicken recipe.  It's really easy to make, yet elegant enough to be served at a seder.

Although this recipe uses matzoh cake meal, which is very finely ground cake meal, which is finely ground matzoh, you can make this recipe after Passover, and no one will complain.  Or you can replace the cake meal with flour.  I don't care.  Gay avek! Loz mich tzu ru! (Go away! Leave me alone)!.  I'm suffering from chai withdrawal.

I made the sauce one time without the wine when I didn't have any in stock, and the sauce was still tasty.  But everything goes better with wine, so I'll leave it up to you.

Baked Breast of Chicken
based on Something Different for Passover by Zell J. Schulman (1985)
Serves 6

olive oil baking spray
1 cup matzoh cake meal (NOT matzoh meal)
1 tsp. ground ginger
1 tsp. garlic powder
1/2 tsp. coarsely ground pepper
6 chicken breast halves, skinless & boneless
1 cup apricot preserves
1/2 cup white wine (opti…

Baked Flounder with Almond-Matzoh Stuffing

Are you feeling deprived of bread yet?  This recipe is so good that it will change your mind.

It started out life as an original by Levana Kirschenbaum, but I think I changed enough of it to qualify as now MY original.  If I get sued by Ms. Kirschenbaum, I'll post an update.

I used flounder, but really any firm fish would work. Do not substitute a yellow or white onion for the red, because red will stay crunchier, which is a nice contrast to the softened farfel, plus it's a bit sweeter than yellow or white.  And, as you can see,  the bits of purple make it look kind of purdy:

The stuffing will not seem moist enough for the long baking time, but do not add any water or stock.  The  cover will prevent much evaporation, plus juice from the apple (not to mention the fish) will contribute plenty of liquid.

If you decide to leave out the fish and just go with the stuffing, I think you can reduce covered baking time to 20 minutes, then uncover and bake another 10 minutes.

Baked Floun…

What to do with all Those Leftover Macaroons

The seders are over, but you still have a can or so left of those macaroons that no one eats but you buy  every year anyway because "it's tradition."   Despite two seders each the size of Thanksgiving Dinner where you eat until you explode (whining all the while about all those eggs and the cholesterol) you still feel a bit depressed and deprived because you can't eat "real" desserts for another week.  Well, fear not!  Here's a recipe that will make you feel less deprived and cause more oy-ing over the caloric and cholesterol content!

This is the recipe I threatened you with mentioned in my last post.  Danella Lubar, wife of a high school friend (who I reconnected with thru Facebook) was gracious enough to provide this wonderful recipe.

This tart is the kind of Passover recipe I mentioned in a previous post where nothing in it is really pesadik, but has nothing in it verboten.  You can serve this recipe anytime of the year and no one will know that it …

Passover Angel Food Cake

I made my kitchen pesadik a day early so that I could get a jump start on cooking for the seders.  Good thing.  Somehow I completely forgot to pick up cinnamon, so the charoses will have to wait until the last minute, as usual.  So instead I made a recipe I got from a new facebook friend.  I'll post the recipe on a later date, in order to eat it test it first.

At around 10pm I made the mistake of asking daDaughter if she wouldn't mind having a store-bought jelly-roll cake courtesy of grandma instead of the version I was originally going to make.  She, of course, have a third choice:  an angel food cake.

I created this version based on a generic chometz style one.  This one uses much less cake meal than other recipes, which makes it taste like a non-passover cake.  And, unlike most other passover desserts, this one has no cholesterol nor fat, yet still tastes great.

Tip:  eggs are easier to separate if they are not fresh.
Another tip:  eggs are easier to separate if they are …