Kaufmans Kitchen

Duck Crepes

Passover Is Coming Early. Are You Ready?

Just got a new cookbook that is loaded with new recipes I want to try for Passover; “A Taste of Pesach 2: Trusted Favorites, Simple Preparation, Magnificent Result,” Bais Yaakov cookbook 2 by Yeshiva Me’On Hatorah (ArtScroll/Shaar Press). The title says it all; these are simple, easy, great recipes.

Reproduced from “Taste of Pesach 2” with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Duck Crepes with Apricot Sauce

This recipe comes from my mother-in-law’s treasure trove of gourmet Pesach (and all year!) recipes. Use the less-expensive brands of apricot jam for the sauce. The better-quality brands tend to have more pieces of apricot in them, making the sauce lumpy.

Yields 10 to 12 crepes

1 whole duck
2 teaspoons garlic powder
1 teaspoon black pepper
1 large carrot
2 stalks celery
1 large onion
1 clove garlic, chopped
2 tablespoons oil
salt
Crepes
6 eggs
1½ cups water
1½ cups potato starch
2 teaspoons salt
oil, for frying
apricot sauce
½ cup apricot jam
¼ cup pineapple juice
2 tablespoons water

Preheat oven to 350°F.

Prepare the duck: Place duck into a roasting pan; season with garlic powder and pepper.

Bake 3 hours, covered. Allow to cool slightly. Remove meat from bones; discard skin. Shred meat or cut into small pieces.

Shred carrot, celery, and onion. Heat oil in a skillet; sauté vegetables until beginning to soften, about 5 minutes.

Add salt to taste. Add garlic; sauté 2 minutes. Add 1 cup water; bring to a simmer.

Add shredded duck; mix well, adding more salt and seasoning if necessary. Remove from heat.

Prepare the crepes: Beat crepe ingredients together until smooth.

Heat medium frying pan over medium heat; smear pan with a drop of oil. Pour 1/3 cup crepe batter into pan, tilting so that batter covers bottom of pan. When set, flip crepe; fry second side for 1 minute, then remove to plate. Continue frying crepes until all batter has been used.

Place 3 tablespoons duck mixture into each crepe; roll crepes to enclose filling.

Prepare the apricot sauce: Heat sauce ingredients over low heat in a small saucepan; stir to combine. To serve, spoon sauce over warm crepes.

Spaghetti Squash Apple Kugel

For dishes that are healthful, spaghetti squash should become your friend. It can be used in such a variety of recipes. Here it forms the foundation for a sweet apple kugel that will round out your meal beautifully.

Serves 12 Pareve

1 large (6-7) pound spaghetti squash
4 eggs, lightly beaten
3/4 cup oil
3/4 cup honey or sugar
1 1/2 cups almond flour
2 large apples, peeled and shredded
pinch of salt
2 teaspoons vanilla
2 teaspoons cinnamon
Topping
1/2 cup coarsely chopped walnuts or pecans
1/2 teaspoon cinnamon
honey, for drizzling

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

Prepare the kugel: Cut squash in half lengthwise and scrape out seeds and stringy fibers. Place squash, cut-side down, on prepared baking sheet. Bake just until tender 35 to 45 minutes. Over baking will make it too mushy,
Turn squash cut-side up; let cool. Using a fork, scrape strands of squash into a large bowl.

Add remaining kugel ingredients to squash. Mix well.

Coat an 11 x 7-inch oven-to-table dish or Pyrex with nonstick cooking spray or oil. Pour in squash mixture; spread evenly.

Prepare the topping: Combine walnuts and cinnamon in a small bowl; sprinkle over kugel.

Bake until browned, 1 hour. Remove from oven; drizzle with honey while still warm before serving.

Oma’s Nut Cake

A nice all-around cake that is easy, delicious, moist, and freezes well.

Serves 20, Pareve

8 eggs, separated
1 cup sugar
1/2 pound ground nuts
1 tablespoon almond flour or matzo meal
4 teaspoons instant coffee
1 tablespoon vanilla sugar
Icing
1 egg
1/2 cup sugar
2 tablespoons cocoa
2 tablespoons oil

Preheat oven to 350°F. Coat a 9 x 13-inch pan with nonstick cooking spray or oil.

Using an electric mixer, beat egg whites in a bowl until stiff. In a separate bowl, place yolks and remaining cake ingredients; mix to combine.

Fold whites into yolk mixture and pour into prepared pan.

Bake for 30 minutes. Let cool on a wire rack.

Prepare icing: In a small pan, combine egg, sugar and cocoa. Place over low heat, stirring until smooth. Remove from heat; add oil and stir for a minute. Spread over cake.

Find more of Sheilah’s culinary treats at www.cookingwithsheilah.com.

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