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OU provides recipes for Passover holiday.
SHOE
AND
New York
T
he central role of food in the
Passover holiday and the intri-
cacies of Jewish law regarding
which foods may be eaten require reci-
pes which both are kosher for Passover
and as tasty as recipes the year round.
The Orthodox Union Web site,
www.ou.org, provides many recipes:
Lemon Chicken And Potatoes
HANDBAG
BOUTIQUE
Traditional Lebanese dish of baked
chicken and potatoes
16 cut up chicken pieces
16 medium potatoes, peeled and
quartered salt to taste ground white
pepper to taste
2 Tbsp. minced garlic
1 cup olive oil
2 cups fresh lemon juice
2 Tbsp. chopped fresh parsley
Preheat oven to 425F. Place chicken
and potatoes in a large baking dish.
Season generously with salt and white
pepper.
In a bowl, stir together garlic, olive oil
and lemon juice. Pour over chicken and
potatoes. Cover dish with foil. Bake in
preheated oven for 30 minutes.
Remove foil, increase heat to 475 and
cook until chicken and potatoes are
golden, about 30 minutes. Place chicken
and potatoes on a serving platter and
sprinkle the chopped parsley on top.
Serves 8.
Coconut And Walnut
Macaroons (parve)
JIMMY CI-100
FOR
271 WEST MAPLE
DOWNTOWN BIRMINGHA
248.258.0212
SUNDAY 12-5
MONDAY—SATURDAY 10-6
THURSDAY EVENINGS 'TIL
48 March 29 2007
3 large egg whites
1 /2 tsp. vanilla or almond extract
(optional)
11/2 cup kosher for Pesach powdered
sugar
3 /1 cups chopped walnuts
3 /4 cups sweetened flaked coconut
(or more as needed)
Let the eggs sit on the counter for
about an hour before separating. Prepare
a baking sheet by greasing it very well.
Preheat the oven to 350F. Place the
eggs whites in a medium bowl and,
starting at low speed, beat the egg
whites until they begin to foam. As the
foam continues to build, you can turn
the speed to medium and then high.
Beat until the foam forms stiff, glossy
peaks. Add the extract as desired. With a
spatula, fold in the powdered sugar and
nuts until just combined. Fold both in
together to minimize the handling of the
batter.
Spoon the batter onto the pan in
rounded mounds. The batter should
be of a consistency that a spoonful will
stand as a mound 3/4-inch high on the
pan. If the batter is too thin and tries to
run, add more coconut. If the last few
cookies are too thin, add more coconut
again.
Bake for 15 minutes for small to
medium-sized cookies, 18 minutes for
larger cookies, or until the cookies are a
light brown color. Immediately remove
the cookies with a thin metal spatula by
slipping the edge of the spatula under
the edge of the cookie and sawing back
and forth. Cool on wire racks. Makes 18
to 24.
1 1/3 cups mashed banana
Preheat oven to 350E Spray a muffin
tin with oil or line with muffin papers.
In the bowl of an electric mixer, beat
oil with sugar. Add the eggs one at a
time and continue beating. Add mashed
bananas and combine well. Combine
matzah cake meal, potato starch, cream
of tartar, baking soda and ground cin-
namon. Add the chopped nuts and
incorporate.
Add the dry ingredients to the egg-
banana mixture, until just combined.
Do not over mix. Pour the batter into the
prepared muffin tins, filling them to the
top. Bake for 25-30 minutes, until the top
is brown and a toothpick inserted in the
center has moist crumbs. Makes 12.
Carrots Au Gratin (dairy)
.1/4 cup finely chopped dried apricots
/4 cup finely chopped pecans
1 /4 cup (1/2 stick) butter or
margarine; softened, divided
2 large (about 8 oz. each) firm ripe
pears
'A cup pure maple syrup
vanilla yogurt or frozen vanilla
yogurt, if desired
Combine apricots and pecans in small
bowl. Add 1 tablespoon butter; use a fork
to combine. Set aside.
Cut pears in half lengthwise. Using
a melon bailer or small spoon, remove
core from each pear half, leaving a 1 1/2
inch diameter hole. Cut a thin slice from
bottom of each to make a steady base.
Place pears with narrow ends towards
center in 9-inch square microwave-safe
baking dish. Fill each pear with apricot
mixture; set aside.
Place maple syrup and remaining 3
tablespoons butter in 2-cup microwave-
safe glass measure. Microwave on high 1
minute or until butter is melted. Stir to
combine. Pour over pears; cover loosely
with waxed paper. Microwave on high
about 6 more minutes or until pears
are tender, basting pears with sauce
halfway through cooking time. Let stand
10 minutes. Serve warm with yogurt.
Makes 4 servings. I I
1/3 cup matzah farfel
3 Tbsp. margarine, melted
1/3 cup chopped onion
3 Tbsp. matzah meal
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
2/3 cup shredded American Cheese
41/2 cups cooked, sliced carrots,
drained (about 1 1/2 lbs.)
1 Tbsp. parsley flakes
Preheat oven to 350F. In small bowl
or shallow pan, combine the farfel and 1
tablespoon of margarine. Set aside. In a
skillet, saute the onion in the margarine
until soft. Add matzah meal, salt and
pepper. Stir in milk. Increase heat to
medium; cook until bubbly and thick-
ened, stirring constantly. Add cheese. Stir
until smooth. Stir in carrots and parsley
flakes.
Spread in shallow 1 1/2 quart baking
dish. Sprinkle with farfel mixture. Bake
for about 20 minutes or until bubbly and
farfel is golden brown. Serve warm.
Banana Pecan Muffins
Y2 cup oil
/4 cup granulated sugar, or more
to taste
2 eggs
1/2 cup potato starch
3 /4 cup matzah cake meal
1 tsp. cream of tartar
1 tsp. baking soda
1 /2 tsp. ground cinnamon
3/4 cup pecans, finely chopped
3
Butter Baked Pears With Fruit
And Nut Stuffing (dairy/parve)
1
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