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Bring in Spring with Impressive yet Versatile
Menus
for Both Easter and Passover
Citrus Salad with Fennel and Pistachios
Mushroom Stuffed Veal with a Garlicky Dijon Crust with Sauteed Spinach on a
Crispy Potato Cake
Passover Apple Sponge Cake with Essence of Orange
Semolina Crema with Spring Berries
Citrus Salad with
Fennel and Pistachios
1 fennel bulb thinly shaved
2 Belgian endives thinly shaved
2 cups arugula washed
20 nicoise olives, pitted
20 pistachios
1 orange peeled and cut into 1/8 inch rounds
1 grapefruit peeled and cut into segments
Dressing
1/2 cup salad oil
1/3 cup orange juice concentrate
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Combine all and season with salt and pepper
To assemble:
Arrange the citrus on 4 plates.
Combine remaining ingredients with enough dressing to moisten. Divide on
the 4 plates.
Serves 4
Mushroom Stuffed Veal with a Crispy Garlic Dijon
Crust
1 boneless rib eye roast of veal
1 shallot minced
1 tablespoon olive oil
2 pounds wild mushrooms washed and finely chopped
1 bunch scallion chopped
1/2 cup white wine
1/4 cup Dijon or Creole mustard
2 tablespoons mayonnaise
2 scallions chopped
1 teaspoon thyme
2 cloves minced garlic
2 tablespoons olive oil
1 cup matzo meal or fresh bread crumbs
Instructions
Sauté shallots in olive oil until translucent, add the mushroom and
cook until the mixture is dry. Add the white wine and cook until dry
again. Stir in scallions, season with salt and pepper.
Using a clean sharpening steel push it through the length of the veal
loin to create a tunnel. Stuff the veal loin with the mushroom mixture
using a piping bag.
Pre-heat oven to 450
Mix mustard, mayo and 1/2 of the scallions.
Season the loin with salt, pepper and thyme.
Heat olive oil in a heavy bottomed skillet.
Sear veal 2-3 minutes per side. Remove chops to a platter.
Add garlic and sauté for 30 seconds add bread crumbs or matzo mealb
toasting, stirring constantly until lightly colored.
spread the mustard mixture on top of the veal loin. top with bread
crumbs and bake until desired doneness (140 degrees).
Serves 4-6
Potato Pancakes
2 pounds of Russet potatoes peeled
1 medium onion peeled
1 egg beaten
2 teaspoons salt
1 teaspoon white pepper
Vegetable oil for frying
Instructions
Grate the potatoes and the onion (don’t rinse them or
you’ll lose that valuable potato starch).
Combine the remaining ingredients.
Preheat a heavy bottomed pan, I prefer cast iron, add 1/2 inch of oil.
When the oil is hot (it will smell like pop corn just before it pops)
GENTLY add a spoon full of the potato mixture to the pan. Continue until
the pan is full but there is about a 1/2 inch between pancakes.
Adjust the heat to medium, and cook until golden brown, GENTLY turn and
cook the other side to golden brown.
Drain on paper towels and top with sour cream and chives.
Passover Apple Sponge Cake
1/2 cup matzo cake meal
1/4 cup potato starch
6 egg yolks
6 egg whites
¾ cup baking sugar (finely ground sugar)
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups peeled thinly sliced Rome apples
Sift matzo cake meal, potato starch, cinnamon and allspice together and
set aside.
In a large mixing bowl or electric stand mixer, beat the yolks and sugar
until thick and lemon colored. Add the zest and orange juice, beat to
incorporate.
In a separate bowl combine the egg whites and slat and whisk until soft
peaks form. Add sugar gradually continue to whisk until the whites are
stiff, shiny and hold their peak
Add the matzo mixture to the yolks and mix until just blended. Add 1/3
of the egg whites and fold gently with a spatula with a gentle scooping
motion being careful not to deflate them. Repeat with the remaining
2/3rds.
Smooth 1/3 of the batter on the bottom of a 9 inch non stick spring form
pan. Distribute 1/2 of the apples gently and evenly to cover the entire
surface. Repeat with the next third of the batter and the remaining
apples. Spread the last third of the batter on top and bake in a
preheated 350 degree oven for approximately 1 hour. Test the cake with a
skewer. Insert the skewer in the middle of the cake it should come out
cleanly. Remove the cake from the oven and place the cake pan on a rack
for 10 minutes to cool, remove from the pan and enjoy.
Semolina Crema
1 1/2 teaspoons unflavored gelatin
1/4 cup water
1/4 cup semolina
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 pints of fresh berries
Instructions
1. Combine gelatin and water in a small bowl and let soften for 5
minutes.
2. Combine semolina sugar and milk in a medium sauce pan, stir
constantly with a wooden spoon. When the mixture reaches a boil stir in
the softened gelatin then the vanilla.
3. Set aside to cool. Whip the cream to a medium stiff peak and fold
into the semolina mixture.
4. Line a savarin or bundt mold with moistened cheese cloth. Pour the
mixture evenly into the mold and refrigerate until firm (2-3 hours)
5. Unmold on a platter, fill the center with fresh berries or sliced
stone fruits (peaches, plums, nectarines)
Serves 6
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