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March 22, 2012 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-03-22

Disclaimer: Computer generated plain text may have errors. Read more about this.

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arts & entertainment >>

BEST
LAMB CHOPS
IN TOWN

/ /

elait

RESTAURANT

'.PRIVATE
DINING
ROOM

FULL BAR

FULL SERVICE
CATERING

DINNER SPECIALS

CHILDRENS MENU $4.95

STARTI NG AT

RECEIVE

RECEIVE

10%Off

$12.95

INCLUDES BREAD

BASKET & SOUP

PARTY TRY'S
AVAI LA131.1

.

10%0ff

Total Food Bill

Total Food Bill

Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 4/30/12.
Excludes Lamb Chops

Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 4/30/12.
Excludes Lamb Chops

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48

I

f you're still scrambling to fill
your Passover menu, here are five
dishes you really should consider.
Each will receive rave reviews with
minimal effort.
The first is a spinach
bake — we call it a souffle
— but not really the kind
you imagine that's puffed
and light as a whisper. If
mushrooms aren't to your
liking, add another 10-oz.
package of spinach.
The next is popovers. I'm
not a fan of most Passover
breads — I think they're
often heavy and gummy.
This recipe is light (though
the inside is moist by
design) and much like an
unsweetened cream puff.
Then there is charoset, the easiest
menu item you can make, although
some just can't get it right. This recipe

EASY SPINACH AND
MUSHROOM SOUFFLE

parcitase.Cannot be combined with
any other EMU,

Must present coupon at time of purchase.
Not valid with any other offers. Additional items extra.
T.& delivery extra. Expires April 30, 2012.
mt r. >i mot mot Imo m

Five dishes that you should definitely
make this Passover.

cnm

1744260

Not really a souffle, per se, this baked
dish is a perfect side dish. If dairy
isn't an issue, add a cup of your
favorite shredded cheese to this.
1 /4 cup vegetable, canola or olive
oil (not extra virgin)
3 cups chopped onions
1 tsp. minced garlic
16 oz. thinly sliced mushrooms
4 boxes (10 oz. each) frozen
chopped spinach, thawed and
drained well
1 cup matzah meal
6 large eggs
salt and pepper to taste (start
with 2 tsp. salt and 1/2 tsp. pepper)
Saute onions, garlic and mush-
rooms in the oil. Squeeze excess
juice out of the thawed and drained
spinach, and add to the mixture. Mix
in the rest of ingredients. Put into a
well-greased 9 x 13 pan. Bake at 350
degrees for 45 minutes.

PASSOVER POPOVERS
This recipe was given to me recently
at a Passover table-setting event.
3 cups water
1 cup vegetable oil
1-1 1/4 tsp. salt

is simple and fail-safe.
Recently I was reintroduced to
the famous Passover candy called
imberlach. "Imber" refers to the ginger
(actually called "ingber"),
and this candy is filled with
it. I've also used sesame
seeds or other nuts instead
of the walnuts. It's a chewy
honey and matzah candy
that reminds me a bit of a
granola bar.
Last, but not least, is a
super-easy flourless and
fudgy bittersweet chocolate
torte — rich and luxurious
and served with whipped
cream, if desired.
You can add these dishes
to any Passover meal
without cutting out anything you're
already planning on making. All of
them will be on the table at my seder
this year. ❑

2 Tbsp. sugar
1 cup cake meal
2 cups matzah meal
12 large eggs
Put the water, oil, salt and sugar in a
saucepan, and bring to a boil.
Remove the mixture from the heat.
Stir in the cake meal then the matzah
meal; the dough will be very stiff.
Transfer it to a mixing bowl, and set
it aside to cool to a lukewarm tem-
perature, for about 1 hour.
Preheat the oven to 400 degrees.
Use shortening or nonstick vegeta-
ble-oil spray to grease a 6-cup pop-
over pan or a 12-cup mini-popover
pan (you also may use a 12-cup
muffin pan, but the shape of the
popovers will not be traditional).
Add the eggs one at a time into
the lukewarm batter, beating until
smooth.
Transfer the batter into the pre-
pared pan, filling the cups about 3/4
full. You'll need to bake in batches.
Place the pan in the center of
the oven, and bake for 10 minutes.
Reduce the oven heat to 325 degrees,
and bake for an additional 35 min-
utes for the muffin-pan popovers, 40
minutes for the standard popovers
or 25 minutes for the mini-popovers.

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