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CARROT PUDDING
2 lbs. peeled carrots (steamed soft,
then mashed)
% cup sugar
1 /2 cup butter or margarine, melted
6 large eggs
6 Tbsp. matzah cake meal
2 tsp. vanilla
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Brush
vegetable oil in a 9- x 13-inch (or
equivalent) baking dish. Set aside.
Cut carrots into 2-inch chunks,
place in a pot and cover with water.
Bring to a boil over high heat. Reduce
heat, and cook the carrots until very
tender. Drain well.
Transfer to a large bowl, and mash
or puree. Add the remaining ingre-
dients, and stir well. Transfer to the
prepared baking dish. Bake for 45-55
minutes until the mixture is just set.
Serve hot or warm (this is spooned
out — not cut into squares). Makes 12
or more servings.
GARLIC AND RED PEPPER
QUINOA
% cup extra-virgin olive oil
1 Tbsp. chopped garlic
2 cups quinoa, rinsed
4 cups chicken broth or water
1 cup chopped fresh parsley
1 red bell pepper, finely chopped
finely grated zest of one lemon
2 Tbsp. fresh lemon juice
kosher salt and freshly ground
pepper to taste
Add the olive oil and garlic to the
skillet, and cook over medium heat,
stirring until golden, about 2 minutes.
Add the quinoa, and cook, stirring
until lightly toasted, about 2 minutes.
Add broth or water, and bring to a
boil. Reduce the heat to medium-low,
and simmer until liquid is absorbed,
about 10-15 minutes. Remove from
the heat, and allow to cool to warm.
Transfer to a bowl, and fold in the
remaining ingredients. Fluff the qui-
noa with a fork. Adjust salt and pep-
per to taste just before serving. Serve
warm or at room temperature. Makes
8 or more servings.
MIXED BERRY COMPOTE
Serve this alone as a dessert in a pretty
wine glass or compote dish or over
pound cake. If you add 1 /4 cup of balsam-
ic vinegar, you may also serve this as an
accompaniment to meat or chicken.
8 cups raspberries, blackberries,
strawberries and blueberries (fresh
or frozen, unthawed)
1 cup sugar
Combine berries and sugar in
a large nonreactive bowl (glass or
ceramic are best), and gently stir to
incorporate the sugar (I do this with
my hands). Cover with plastic wrap,
and let stand 2 hours. Stir the mixture
again, and chill until ready to use.
Makes 8 servings.
MATZAH- AND
MUSHROOM-STUFFED
ROLLED EGGPLANT
2 large eggplants, sliced vertically
into thin slices
vegetable oil for brushing over the
eggplant
2 Tbsp. olive oil
1 cup chopped onions
1 cup sliced fresh wild mushrooms
1 cup sliced fresh button mush-
rooms
3 sheets matzah, crumbled
% cup chopped walnuts or pine
nuts, lightly toasted
salt and pepper to taste
2 large eggs
3 cups tomato sauce or prepared
pasta sauce, any flavor
Preheat oven to 400 degrees. Lightly
brush two rimmed baking sheets with
vegetable oil. Set aside.
Pour about V4 cup of vegetable oil
into a small bowl. Place the eggplant
slices on the baking sheet, and lightly
brush the eggplants with the oil. Bake
the eggplant slices until softened,
about 10-15 minutes. Remove the egg-
plant from the oven, and let cool.
Meanwhile, heat olive oil in a large
skillet over medium-high heat. Add
the onions, and cook until begin-
ning to color, about 8 minutes. Add
the mushrooms and cook, stirring
occasionally until much of liquid
that's released from the mushrooms is
evaporated (do not allow all the liquid
to evaporate). Stir in the matzah, and
cook 2 minutes more. Remove from
heat, and cool slightly before adding
the walnuts or pine nuts, salt and pep-
per. Taste for seasoning before stir-
ring in the eggs. Let this mixture cool
slightly.
Preheat oven to 350 degrees. Spray a
large baking dish with nonstick cook-
ing spray. Set aside. Place one slice of
cooked eggplant on a clean surface.
Spoon about 1 /4-Y3 cup of matzah mix-
ture in the middle of the slice, and roll
carefully. Carefully place the eggplant
roll in the baking dish. Repeat the
process, packing the eggplant into the
dish tightly until all the slices and fill-
ing are used.
Pour the tomato sauce or pasta
sauce over the rolls, and bake, covered
in foil, for 30 minutes. Remove the
foil, and bake for 10 minutes more,
until the sauce is bubbly. Makes 12
servings
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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March 7 • 2013
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