PASSOVER RECIPES Excerpted from
COOKING JEWISH: 532 Great Recipes from the Rabinowitz Family
by Judy Bart Kancigor
NOW AVAILABLE AS AN E-BOOK at http://www.workman.com !
YEMENITE HAROSET TRUFFLES
- 1/3 cup (2 ounces) pitted dates
- 1/3 cup (2 ounces) dried figs
- 1/3 cup (2 ounces) raisins
- 1/3 cup (2 ounces) dried apricots
- 2 1/2 tablespoons honey
- 1 1/2 tablespoons orange liqueur
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cumin
- 3/4 cup toasted pecans, coarsely chopped
- 3/4 cup slivered almonds, toasted
For The Coating
1/2 cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, orange liqueur and spices in a food processor and pulse until smooth. Add the pecans and slivered almonds, and process until well combined. . Refrigerate, covered, until firm, at least 3 hours
2. Form the mixture into balls 1 to 1 1/2 inches in diameter. Roll them in the ground almonds, and place them in individual fluted foil or paper candy cups. These will keep for up to 5 days in the refrigerator.
Makes about 20
SALMON GEFILTE FISH
- Solid vegetable shortening or vegetable cooking spray
- 2 medium-size onions, cut into chunks
- 5 medium-size carrots, cut into 1-inch pieces
- 2 ribs celery, cut into 1-inch pieces
- 1 cup curly-leaf parsley leaves
- 3 pounds skinless salmon, cut into 2-inch pieces
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sugar, or to taste
- 2 teaspoons kosher (coarse) salt, or to taste
- 2 teaspoons black pepper, or to taste
Place a rack in the center of the oven and preheat the oven to 350°F. Grease 24 muffin cups with shortening or cooking spray.
Place the onions in a food processor and pulse until they are minced. Transfer the onions to a very large bowl.
Process the carrots, celery, and parsley together until ground. Add to the onions.
Process about two thirds of the salmon, adding 1 piece at a time through the feed tube, until ground. Add the processed salmon to the onion mixture.
Process the remaining salmon, adding it through the feed tube. Then add the eggs, oil, sugar, salt, and pepper, and process until well blended. Add this mixture to the onion-salmon mixture, and combine well.
Divide the salmon mixture evenly among the prepared muffin cups. Bake until the top feels set when touched, 25 to 30 minutes. Let the fish cool in the muffin cups; then unmold.
Serve at room temperature.
Note: These can be made a day ahead and refrigerated. Remove from the refrigerator about 1 hour before serving.