Passover recipes: Haroset, Turkey Tzimmes, Apple Pear Passover Crisp
For the Journal-Constitution
Published on: 04/01/04
CONDIMENT
Sephardic Haroset (parve)
Makes 4 cups
Preparation time: 15 minutes
Cooking time: 20-25 minutes
The cardamom-infused flavors of this wonderful fruit mixture only intensify with time, so feel free to make this a day or two ahead of the Seder. Beyond the Seder, Sephardic Haroset makes a healthy and satisfying breakfast or snack spread. After Passover, I love it as a spread on quick breads, such as date nut or pumpkin.
1/4 cup sesame seeds
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1 1/2 cup medjool dates, chopped small
1/2 cup calmyrna figs, chopped small
1 cup raisins
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon salt (or to taste)
1 teaspoon lemon juice
1 cup orange juice
3/4 to 1 1/2 cups water
In heavy saucepan, toast sesame seeds, pecans and walnuts over medium-low heat, stirring constantly, until lightly toasted and aromatic, about 2-3 minutes, watching carefully so the nuts don't burn. Add dates, figs, raisins, cinnamon, cloves, ginger, cardamom, salt, lemon juice, orange juice and 3/4 cup of water, and mix well. Bring to a boil, then turn heat to low, cover and simmer for 5 minutes. Remove top and simmer uncovered, stirring every few minutes, adding water 1/8 cup at a time as needed, until fruits soften into preserve texture, about 10-15 minutes. Cool and refrigerate covered.
Per tablespoon: 39 calories (percent of calories from fat, 36), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 2 grams fat, no cholesterol, 17 milligrams sodium.
MAIN DISH
Betty Goodfriend's Turkey Tzimmes
Makes 12-14 servings
Preparation time: 40 minutes
Cooking time: 3 1/2-4 1/2 hours
Like stew, tzimmes tastes better a day or two after it is made, so this is a good dish to prepare ahead of time. Goodfriend, an Atlanta Jewish cook, said since this recipe makes a large quantity, she usually freezes half or uses half for each of the two Seder meals.
4 medium white potatoes
2 pounds sweet potatoes, about two large
3 pounds baby carrots, peeled
1 pound large, moist prunes, pitted
1 1/2 pounds turkey thighs, with skin and bone
1 teaspoon cinnamon
1/2 cup honey
1 tablespoon salt, or to taste
1/2 cup dark brown sugar
5 to 6 cups of water
Peel and cut white potatoes into 1/4-inch slices and layer on bottom of large Dutch oven, to prevent them from burning. Peel and cut sweet potatoes into chunks, about 8 pieces per potato. (Hint: Cut in half, half again, then quarter each half.) Rinse baby carrots and prunes in cold water. In large bowl, combine carrots, sweet potatoes, and prunes. Put half of carrot mixture over white potatoes. Add turkey thighs, skin side up. Cover with remaining carrot mixture. Sprinkle cinnamon, then pour honey over top carrot layer. Mix salt and brown sugar in 2 cups of water and pour over vegetables. Add remaining water until liquid is about 2 to 3 inches below top of carrot mixture.
Preheat oven to 325 degrees.
On stovetop, bring vegetable and turkey layers to a boil, then simmer covered for 20 minutes. Taste for seasonings and add more honey, salt or brown sugar to taste.
Place uncovered in oven for 3 to 4 hours, checking every 30 minutes, and add water if needed, making sure meat stays in liquid. If sauce is watery, add a tablespoon of potato starch mixed with 1/2 cup of water in last half-hour. When finished cooking, vegetables should be tender and moist, and turkey cooked in a thick, reduced sauce. Remove bones and skin and cut meat into generous bite-size pieces and mix back into vegetables. Serve warm, or refrigerate and reheat covered, in 325 degree oven, for about 1 hour or until warm.
Per serving, based on 12: 375 calories (percent of calories from fat, 15), 19 grams protein, 62 grams carbohydrates, 7 grams fiber, 6 grams fat, 48 milligrams cholesterol, 762 milligrams sodium.
DESSERT
Apple Pear Passover Crisp (parve)
Makes 10 servings Preparation time: 30 minutes Cooking time: 1-1 1/2 hours
I like this Passover dessert because it doesn't pretend to be something it is not, risen dough. But the soft, sweet fruit covered in a crunchy topping is a warm, satisfying treat even cake-craving children will love.
A warmed crisp is wonderful as is, but for a dairy dessert, try with a scoop of vanilla ice cream.
For the filling:
6 large peeled Granny Smith apples, cut in 1/4 inch slices
5 ripe peeled Bartlett pears, cut in 1/4 inch slices
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons matzo meal
For the topping:
1 1/2 cups matzo meal
1/2 cup sliced almonds
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold margarine (or butter), chopped small
Preheat oven to 350 degrees. Coat inside of 10-by-15-by-2 1/2-inch oval baking dish with margarine.
To make the filling: In large mixing bowl, toss apples and pears with lemon juice. Add cinnamon, ginger, light brown sugar, granulated sugar and matzo meal and mix until fruit is well coated. Pour the fruit into baking dish and gently spread.
To make the topping: In bowl of electric mixer fitted with paddle attachment, combine matzo meal, almond slices, dark brown sugar, granulated sugar, chopped margarine and cinnamon. On low speed, mix until margarine is pea-size and mixture is crumbly. Sprinkle evenly over fruit.
Bake 1-1 1/4 hours, until fruit is soft and bubbly and topping is browned and crisp.
Serve immediately or refrigerate and reheat at 350 degrees for 20 to 30 minutes, until warm.
Per serving: 441 calories (percent of calories from fat, 27), 4 grams protein, 79 grams carbohydrates, 5 grams fiber, 14 grams fat, 6 milligrams cholesterol, 117 milligrams sodium.
DEL.ICIO.USFor the Journal-Constitution
Published on: 04/01/04
CONDIMENT
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| A generous spread of Sephardic haroset (dried fruits, nuts and spices such as cinnamon, cloves and ginger) changes the experience of eating matzo. | |||
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| A warm serving of Apple Pear Crisp satisfies the craving for desserts during Passover. | |||
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| A bowl of Betty Goodfriend's Turkey Tzimmes is rich in color and flavor. | |||
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MOST POPULARMakes 4 cups
Preparation time: 15 minutes
Cooking time: 20-25 minutes
The cardamom-infused flavors of this wonderful fruit mixture only intensify with time, so feel free to make this a day or two ahead of the Seder. Beyond the Seder, Sephardic Haroset makes a healthy and satisfying breakfast or snack spread. After Passover, I love it as a spread on quick breads, such as date nut or pumpkin.
1/4 cup sesame seeds
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1 1/2 cup medjool dates, chopped small
1/2 cup calmyrna figs, chopped small
1 cup raisins
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon salt (or to taste)
1 teaspoon lemon juice
1 cup orange juice
3/4 to 1 1/2 cups water
In heavy saucepan, toast sesame seeds, pecans and walnuts over medium-low heat, stirring constantly, until lightly toasted and aromatic, about 2-3 minutes, watching carefully so the nuts don't burn. Add dates, figs, raisins, cinnamon, cloves, ginger, cardamom, salt, lemon juice, orange juice and 3/4 cup of water, and mix well. Bring to a boil, then turn heat to low, cover and simmer for 5 minutes. Remove top and simmer uncovered, stirring every few minutes, adding water 1/8 cup at a time as needed, until fruits soften into preserve texture, about 10-15 minutes. Cool and refrigerate covered.
Per tablespoon: 39 calories (percent of calories from fat, 36), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 2 grams fat, no cholesterol, 17 milligrams sodium.
MAIN DISH
Betty Goodfriend's Turkey Tzimmes
Makes 12-14 servings
Preparation time: 40 minutes
Cooking time: 3 1/2-4 1/2 hours
Like stew, tzimmes tastes better a day or two after it is made, so this is a good dish to prepare ahead of time. Goodfriend, an Atlanta Jewish cook, said since this recipe makes a large quantity, she usually freezes half or uses half for each of the two Seder meals.
4 medium white potatoes
2 pounds sweet potatoes, about two large
3 pounds baby carrots, peeled
1 pound large, moist prunes, pitted
1 1/2 pounds turkey thighs, with skin and bone
1 teaspoon cinnamon
1/2 cup honey
1 tablespoon salt, or to taste
1/2 cup dark brown sugar
5 to 6 cups of water
Peel and cut white potatoes into 1/4-inch slices and layer on bottom of large Dutch oven, to prevent them from burning. Peel and cut sweet potatoes into chunks, about 8 pieces per potato. (Hint: Cut in half, half again, then quarter each half.) Rinse baby carrots and prunes in cold water. In large bowl, combine carrots, sweet potatoes, and prunes. Put half of carrot mixture over white potatoes. Add turkey thighs, skin side up. Cover with remaining carrot mixture. Sprinkle cinnamon, then pour honey over top carrot layer. Mix salt and brown sugar in 2 cups of water and pour over vegetables. Add remaining water until liquid is about 2 to 3 inches below top of carrot mixture.
Preheat oven to 325 degrees.
On stovetop, bring vegetable and turkey layers to a boil, then simmer covered for 20 minutes. Taste for seasonings and add more honey, salt or brown sugar to taste.
Place uncovered in oven for 3 to 4 hours, checking every 30 minutes, and add water if needed, making sure meat stays in liquid. If sauce is watery, add a tablespoon of potato starch mixed with 1/2 cup of water in last half-hour. When finished cooking, vegetables should be tender and moist, and turkey cooked in a thick, reduced sauce. Remove bones and skin and cut meat into generous bite-size pieces and mix back into vegetables. Serve warm, or refrigerate and reheat covered, in 325 degree oven, for about 1 hour or until warm.
Per serving, based on 12: 375 calories (percent of calories from fat, 15), 19 grams protein, 62 grams carbohydrates, 7 grams fiber, 6 grams fat, 48 milligrams cholesterol, 762 milligrams sodium.
DESSERT
Apple Pear Passover Crisp (parve)
Makes 10 servings Preparation time: 30 minutes Cooking time: 1-1 1/2 hours
I like this Passover dessert because it doesn't pretend to be something it is not, risen dough. But the soft, sweet fruit covered in a crunchy topping is a warm, satisfying treat even cake-craving children will love.
A warmed crisp is wonderful as is, but for a dairy dessert, try with a scoop of vanilla ice cream.
For the filling:
6 large peeled Granny Smith apples, cut in 1/4 inch slices
5 ripe peeled Bartlett pears, cut in 1/4 inch slices
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons matzo meal
For the topping:
1 1/2 cups matzo meal
1/2 cup sliced almonds
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold margarine (or butter), chopped small
Preheat oven to 350 degrees. Coat inside of 10-by-15-by-2 1/2-inch oval baking dish with margarine.
To make the filling: In large mixing bowl, toss apples and pears with lemon juice. Add cinnamon, ginger, light brown sugar, granulated sugar and matzo meal and mix until fruit is well coated. Pour the fruit into baking dish and gently spread.
To make the topping: In bowl of electric mixer fitted with paddle attachment, combine matzo meal, almond slices, dark brown sugar, granulated sugar, chopped margarine and cinnamon. On low speed, mix until margarine is pea-size and mixture is crumbly. Sprinkle evenly over fruit.
Bake 1-1 1/4 hours, until fruit is soft and bubbly and topping is browned and crisp.
Serve immediately or refrigerate and reheat at 350 degrees for 20 to 30 minutes, until warm.
Per serving: 441 calories (percent of calories from fat, 27), 4 grams protein, 79 grams carbohydrates, 5 grams fiber, 14 grams fat, 6 milligrams cholesterol, 117 milligrams sodium.
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