Great Dishes for Passover and Easter

There is something here for Jews and Christians to celebrate their holidays with, so good eating and happy holiday.

Roasted Turkey Breast with Fennel

When visitors to Los Angeles think of food in the city, they think Beverly Hills, Santa Monica, Hollywood, and Malibu… the
westside of town. But author and arts educator Elisa Callow spent years exploring the communities in her neighborhood on the
eastside of Los Angeles and learning about the chefs and stores in little-known areas that no one was talking about. She put all that love and research together in her new cookbook, “The Urban Forager: Culinary Exploring & Cooking on L.A.’s Eastside.”

From “The Urban Forager” by Elisa Callow (Prospect Park Books).

Makes about 8 servings

1 large bone-in turkey breast with skin (3 to 4 pounds)
1 stalk fennel, fronds only (you can save the bulb for fennel gratin or a salad)
3 to 5 cloves garlic, peeled and halved
Kosher salt
Freshly ground pepper

Preheat oven to 450ºF.
Wash turkey breast, drain and pat dry. Rinse fennel fronds and pat dry.
Slide your hand between turkey skin and breast and carefully tuck fennel between skin and meat. Cut 1/2-inch slits through
turkey skin into the breast meat; push garlic cloves into each slit. Generously salt and pepper breast on all sides.
Place breast skin-side up on a rack set into an ovenproof baking pan. Roast for 20 minutes, then turn the oven down to 350ºF.
Roast turkey until juices run clear, about 1 more hour. Internal temperature should be 165-170 degrees Fahrenheit with an
instant-read thermometer. Turkey will continue to cook after it is out of the oven, so do not let temperature go higher than 170ºF or it will dry out.
Let turkey rest on a cutting board for about 15 minutes. Slice and serve.

Ginger Ale-Glazed Sweet Potato Tzimmes

A glaze of ginger ale, cranberry and orange juices sweeten this potato casserole, which can be assembled a day or two before. I prefer the addition of dried apricots and raisins, but dried prunes are traditional. Canned mandarin orange segments or cubed canned pineapple would also be a nice change.

From “The Newish Jewish Cookbook: Over 140 Recipes Holiday and Everyday Fresh, New Spins on Delicious Traditions!”
Marcy Goldman 2019, River Heart Press.

Goldman is a professionally trained pastry chef/master baker, lifestyle journalist, feature writer, and creator of award-winning
Betterbaking.com.

Serves 8-10

6-8 small sweet potatoes, about 3 pounds, peeled and quartered or halved
2 very large carrots, trimmed, scraped, sliced in 1/4- inch slices
1/2 cup ginger ale
1/4 cup apple or cranberry juice
1/4 cup brown sugar
1/3 cup honey
1/2 cup sliced, dried apricots
1/4 cup yellow raisins
3 tablespoons vegetable oil or unsalted margarine
Juice of one large orange
Salt and freshly ground black pepper

Preheat the oven to 350° F. Have a 6-quart oven casserole nearby, such as a rectangular roaster. Prepare potatoes and carrots and place in roasting dish. Drizzle on the orange juice, ginger ale, apple juice, brown sugar and honey. Add in the apricots, raisins and oil, season with salt and pepper and toss things around to let everything get coated with seasonings and liquid.
Cover and bake until potatoes are softened, about 1 to 1 ½ hours, stirring occasionally. Remove cover for last 20 minutes
of baking.

Stuffed Passover Brisket

This is a triumph because it revamps an old favorite and makes it elegant and different—perfect for the holidays but especially so for Passover. If you like the idea but prefer your own seasonings, use the stuffing recipe and the technique but feel free to recreate this in your favorite family recipe—that way you will have your tradition and a new one combined. Bake brisket the day before serving.

From “The Newish Jewish Cookbook,” Marcy Goldman 2019, River Heart Press.

Serves 8-12

Matzoh Kugel

1 cup matzoh meal
4 eggs
1/4 cup vegetable oil
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder

Stuffing
All of the matzoh kugel
1/4 cup vegetable oil
2 cups finely chopped celery
2 cups chopped mushrooms
2 cups finely chopped carrots
1 medium onion, finely chopped
2 eggs
1/2 cup chicken broth or water

Brisket
1 5-7 lb. brisket
1 large onion, thinly sliced
1 garlic bulb, separated into cloves (but not peeled)
1 cup red wine
1/4 cup cola
1/2 cup ketchup
1/2 cup beef broth
Salt, pepper, garlic powder, onion powder, paprika

Preheat oven to 350°F. For the Matzoh Kugel Stuffing, spray a 9-inch square pan with non-stick cooking spray or lightly brush with oil. In a medium bowl, mix the matzoh meal, the eggs, oil, water, salt, pepper, garlic powder and onion powder to make a
thick mixture. Pour or spoon stuffing mixture into pan. Bake until top is barely golden and mixture is set, about 30 to 40 minutes.
Let cool.
Meanwhile for the stuffing, in a large non-stick skillet, heat the remaining 3 tablespoons oil and add the celery, mushroom,
carrots and onion. Sauté on lowest heat until softened, about 15 to 25 minutes.
Once you can handle the baked matzoh kugel, grate it or dice it fine. Place it in a large bowl. Add in the sautéed vegetables,
two eggs and chicken broth (or water) to make a mushy stuffing mixture. (If it seems dry, add another egg and a bit more broth
or water.)
Preheat oven to 325°F. For the Brisket, slit to make a pocket or slice horizontally in half (the latter method is easier to work with).
Spoon the stuffing in the pocket or if you’ve slit the meat across in half, spread 2/3 of the stuffing mixture onto the meat. Press down the top half of the meat, or if you stuffed the pocket, press the open end together. Some will leak out but it’s fine; alternatively, you can use kitchen twine and tie the brisket up.
Place remaining stuffing in large baking dish. Place brisket on top of the extra stuffing. Season it liberally with salt, pepper, garlic powder, onion powder and paprika (go easy on the salt but then more pepper; use a good 1 to 2 tablespoon of other spices). Top with the sliced onions. Around the side, add the garlic cloves, wine, cola, ketchup and beef broth.
Roast the brisket 4 to 6 hours, basting every so often with pan juices (add more water if you need more liquid) and take the
foil off the top the last hour. Once it’s done, refrigerate overnight.
The next day (of serving), slice the brisket thinly and place the slices in the broth (stuffing that has leaked out can stay in roasting pan). Roast slowly, at 300°F until thoroughly tender, 2 to 4 hours.

CAKE: Tarta de Santiago from Galicia, Spain

Many religious pilgrims traveled to northwest Spain in ancient times to visit the Cathedral of Santiago de Compostela in Galicia, where Saint John is buried. Some found peace there, but a few wayward souls were distracted by a cake of almond, sugar, and citrus. This popular flourless cake (dating back to at least 1577) is bright with citrus and dusted with powdered sugar with the shape of Saint John’s sword stenciled on top. I made my own pilgrimage to discover this cake in Spain. It’s gluten-free, too.

From “Baker’s Passport: Recipes for Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes, and Cookie Classics” by Susie Norris.
Susie is a pastry chef, educator and food-focused traveler. This is her third book, which is full of techniques, tips, and mouth-watering photos.

Yield: 1 9-inch cake, 8-10 slices

1 1/2 cups sugar
1 cup almond meal
6 eggs, separated
Zest of 1 orange
Zest of 1 lemon
1 tablespoon orange liqueur (such as Grand Marnier)
1 tablespoon orange juice
1 tablespoon lemon juice
1 teaspoon salt
1/2 cup powdered sugar

Preheat the oven to 350°F and prepare a 9-inch baking pan with a piece of parchment paper. Place the sugar, almond meal,
egg yolks, zests, orange liqueur, orange juice and lemon juice in a medium bowl and whisk together until combined, then set
aside. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium speed until they are at medium peak, about 3 to 5 minutes.
Add the egg white mixture to the almond meal mixture, 1/3 at a time. Fold in the salt.
Place all the batter in the pan and bake the cake for 30 to 35 minutes, until a toothpick or knife tip inserted is clean. Once the cake has cooled, sift powdered sugar over the top.

Vegetarian Quiche

I think Marin County, San Francisco’s collection of neighboring towns, half on the bay and half in pristine farmland, showcases
the ultimate farmers’ market way of life. Adjust the vegetables in this sturdy quiche according to what is in season at your
market. Spinach and mushrooms are a particularly good variation. Add a salad and roasted sweet potato for a delicious
plant-based dinner.

For the whole wheat crust
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1 teaspoon salt
4 ounces (1 stick) butter, cubed
2 tablespoons shortening (preferably non-hydrogenated)
1 egg, mixed
1 teaspoon vinegar
1/2 cup water
Egg wash = 1 egg mixed with 1 tablespoon water

For the filling
1 tablespoon butter
2 cloves garlic, peeled and minced
1/2 cup shallots, peeled and minced
1 cup kale trimmed into small pieces
3/4 cup roughly chopped red peppers
1/2 cup roughly chopped green onions
1/2 cup corn kernels (fresh or frozen)
1/2 cup asparagus, chopped
1 tablespoon mixed herbs (such as cilantro, thyme, parsley and chive)
1 cup grated sharp cheddar cheese
1/2 cup Gouda cheese, grated (or smoked Gouda cheese)
3 eggs
1/2 cup milk
1/4 cup cream
1 teaspoon hot sauce
1 teaspoon salt
pepper to taste

Prepare the pie dough in an electric mixer fitted with the paddle attachment.
Place the flours, baking powder and salt in the bowl of the mixer, followed by all the butter and shortening. Blend on low for
about 20 seconds, just until the butter is cut into the flour.
Add the egg, vinegar and water. Mix another 20 seconds, just until the dough comes together (you should still be able to
see small chunks of butter). Transfer the dough to a floured work surface and flatten into a disc shape. Wrap the dough with
plastic wrap and allow to chill in the refrigerator for at least 20 minutes. Preheat the oven to 350°F.
Meanwhile, make the filling. In a medium skillet, melt the butter over medium heat.
Add the garlic and occasionally stir until light brown. Add the shallots and continue stirring until they begin to turn light brown.
Turn off the heat and transfer them to a medium bowl. Add the remaining vegetables, herbs, and half of the cheese and toss
them together.
Roll out the chilled pie dough on a floured work surface to about 1/2 inch.
Using a spatula or bench scraper, transfer the dough to a pie pan and press it into place. Flute the edges of the pie dough,
then add the vegetable mixture, then the remaining cheese.
In a small bowl, mix the eggs, milk, cream, hot sauce, salt and pepper. Pour the egg mixture over the cheese and let it drip
into the vegetables.
Place the pie pan on a sheet pan and bake for about 40 minutes or until the crust and top are both golden brown. Allow to cool for 15 minutes, then slice and serve.

Editor’s Note: Want more of Kaufman’s Kitchen? Find more of Sheilah’s culinary treats at www.cookingwithsheilah.com.

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