Category: Passover

Homemade Raspberry Sorbet


Making home-made sorbet is easier than you think. You don’t even need an ice cream machine! It’s basically just frozen fruit puree sweetened with sugar and water. You can also add herbs, chocolate or wines and liqueurs to flavor the sorbet.

To make a fruit sorbet, you’ll need:

1. Fruit (fresh or frozen)
-Soft fruit (mango, berries, peaches, melons, pineapple, bananas, grapes)
-Hard Fruit (apples, pears, rhubarb)
-Fruit Juice (lemon, grapefruit, orange, lime)
2. Sweetener (simple syrup, honey, agave , fruit juice or sweet wine)
3. Acidity (lemon, lime, orange, balsamic vinegar)
4. Alcohol (vodka or liquers), optional

Sweeteners should be added to taste. Depending on how ripe, sweet or tart the fruit is, you’ll need to add more or less. You will always need to add simple syrup to start for the right consistency. Wine, fruit juice or honey can also be added for additional sweetness and flavor.

Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture. You can use liqeurs that complement the taste of your fruit or vodka, which has no flavor.

For soft fruit: add fruit, sweetener, acid and alcohol (if using) to a blender or food processor and puree (pour through a fine mesh sieve if it has any pits).

For hard fruit: add fruit, sweetener, and acid to a pot and cook until tender. Cool and add to a food processor or blender. Add alcohol (if using).

For fruit juice: add juice, sweetener (you can boil it up with some of the rind for a more intense flavor), and acid to a bowl and mix.

If you have an ice cream machine, good for you! Just pour the mixture into it and let the machine do all the work. If you don’t, pour the mixture onto a cookie sheet and freeze until set. Break it up and blend in the food processor until smooth. Freeze and blend again for an ultra smooth consistency.

Here are some gourmet sorbet combinations and ideas for inspiration:

watermelon
pear+moscato
blood orange
lemon+mint
blackberry+red wine
rhubarb
blueberry+pomegranate
strawberry+basil
figs+balsamic

Personally, I love plain old raspberry sorbet! The beautiful crimson color, coupled with some fresh blueberries, is the perfect way to end any meal.

Whats your favorite sorbet recipe? Share it with us in the comments below!

 

Homemade Raspberry Sorbet

1 cup sugar
1 cup water
24 oz. fresh or frozen raspberries (thaw if frozen)
juice of 1/2 lemon
1 tsp vodka, optional

Method:

Create a simple syrup by bringing the sugar and water up to a boil until the sugar dissolves. Cool. Put the raspberries, syrup and lemon in a food processor and blend until smooth. Pour the mixture through a fine mesh sieve or cheesecloth to remove the pits. Pour the raspberry puree onto a parchment-lined cookie sheet and freeze until set. Break the frozen puree into pieces and blend again in the food processor (separate into batches, if needed). If possible, freeze on the cookie sheet once more and blend again. Serve immediately or freeze. If frozen, remove from the freezer and let it soften for a few minutes before serving.


1 year ago: fruity sorbet dessert

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Orange Chicken

When you don’t eat processed foods on Pesach, you’ve got to make the most with what you’ve got. That’s where sauteed onions come in. I know some people who prepare vats of it and freeze it in individual portions. Most of my family’s meat and chicken Pesach recipes include sauteed onions as a base and some kind of braising liquid like wine or juice. The onions practically melt into the juice and the resulting sauce is delicious over mashed potatoes.

For my orange chicken recipe, please view my guest post and recipe on Joy of Kosher.

1 year ago: roasted beet & orange salad

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Sweet Pepper Burgers

Unless you’re the type of person who has all their Pesach food cooked in advance, most people are pretty sick of cooking by the time Chol Hamoed comes around. Quick and easy dinners are a must!  This simple recipe is a nice change from the standard chicken & potato fare, and works for lunch or dinner. The burgers can be broiled, grilled or pan-fried, and seasoned according to your Pesach pantry. If you use ketchup or spices, feel free to add some. In my case, I need to peel the peppers, but the sweetness it adds to the burgers makes the effort worthwhile.

 

Sweet Pepper Burgers

2 lbs ground beef
1 cup mixed colored peppers, diced
1 small onion, diced (about 1/2 cup)
2 eggs
salt and pepper, to taste

Method:

Add all ingredients to a bowl and mix gently to combine. Scoop out palm-sized portions of meat and shape into patties. Place on a baking sheet lined with foil and broil on high for approximately 7 minutes on the first side and 5 minutes on the opposite side. Drain on paper towels. Alternatively, you may cook the burgers on the grill.

TIP: Always mix the beef gently and pack the burgers lightly as squeezing the meat results in tough, rubbery burgers.

NOTE: I like to switch to a clean cookie sheet when I turn the burgers over so that they don’t cook in the fat that was released from the first round of broiling.

1 year ago: mock chopped liver

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French Fried Chicken Nuggets

I would imagine there are about as many Pesach minhagim as there are recipes. Each family has their own book of standards and mine is no different. Thankfully, my husband’s family grew up similar to mine so I don’t have to go eating shmaltz or anything! I always considered myself lucky that my family wasn’t that strict, but I guess compared to some people they are. Basically, we use nut oil, peel all fruits & veggies, use liquid sugar and salt (no other spices). The only processed foods that we buy are orange juice, chocolate, potato chips and lady fingers.

On the days leading up to Pesach, once the kitchen has already been cleaned, my mom likes to use many of the processed kosher for Pesach (non-gebroks) products in her cooking. This way, we don’t feel like we are eating Pesach food too early, and we don’t have to eat pizza out of a plastic bag on the front stoop. The following recipe is great for those who use processed ingredients on Pesach, and for those who only eat it before. The instant mashed potato flakes form a crust on the chicken that tastes similar to french fries. It also reminds me of tater tots.

 

French Fried Chicken Nuggets

1 pkg chicken breasts
2 cups instant mashed potato flakes
2 eggs
onion powder, to taste
salt, to taste
pepper, to taste
oil, for frying

Method:

Trim chicken cutlets and cut into bite sized pieces. Set up a dredging station with separate plates of chicken, whisked eggs and potato flakes. Season the potato flakes with onion powder, salt and pepper. With tongs, dip the chicken into the eggs and then the flakes. Place in a pan of sizzling hot oil. Fry on each side until golden. Place on paper towels to absorb excess oil.

1 year ago: breaded gefilte fish patties

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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