Tag: passover recipes

Charoset London Broil

If you follow me on Instagram, you probably know that I recently spent a couple of days in Miami. Aside from my (almost) daily breakfast at Zak the Baker, I made sure to head to Sarah’s Tent, a kosher grocery in Aventura. Sarah’s Tent is a well stocked market with a great deli, but that’s not what I went for. I went for the Israeli imports, specifically, kosher Lotus Biscoff spread, also known as speculoos or cookie butter.

If you fly Delta, you may notice that they give out individually wrapped biscuit cookies made by Lotus, but sadly, I always pass on them and go for the kosher pretzels. El Al, however, offers up the Israeli-manufactured version of the biscuit, which is, in fact, kosher. I went through my kosher speculoos phase a little while back when my local kosher supermarket carried the biscuits (which I turned into these buns, these pancakes and this party mix), but I’ve since moved on to the spread – which is the most decadent cookie butter of your dreams – and is pretty hard to get your hands on with a kosher certification. I once made my husband travel all around Jerusalem to bring me home a prized jar, and I savored that butter like no ones business, one spoon at a time!

BUT – back to the recipe at hand. As I was strolling through the aisles of Sarah’s Tent, I noticed a jar of Israeli-made charoset and I was intrigued. As an Ashkenazi, I had never tasted the “real” stuff, made with dates, apples, walnuts and wine. I brought home a jar and sadly, I was quite disappointed with the flavor. It was sitting in my fridge last week as I rummaged through, looking for ingredients to make my london broil – and then it hit me. Why not marinate my meat in it, with some red wine, and make a Charoset london broil. Alas, the beef came out of the oven smelling divine, but I did not like the flavor. Putting a condiment that I did not like on it’s own on beef, only made the beef taste like the jarred stuff – and well, it was just off. But the idea was a strike of genius! I had posted a photo of the meat on Instagram (if you don’t follow my Friday food fests, you must!), and requests for the recipe started pouring in! So, I decided to come up with a homemade variation on the Charoset London Broil idea, and the results couldn’t have been better!

The meat marinates in a mixture of traditional charoset ingredients of red wine, walnut oil (in place of walnuts), silan or date honey (in place of dates), some grated apple and a pinch of cinnamon. After I cook up the meat perfectly medium-rare, the marinade gets cooked up thickened and tastes just like – you guessed it – charoset! This delicious Passover dish is a must, whether your Sephardic or Ashkenazi (like me!). Give it a try!

Charoset London Broil

1 1/2-2 lb. london broil, shoulder blade cut (see note)
1/2 cup dry red wine
1/4 cup walnut oil
1/4 cup + 1 tbsp silan (date honey), divided
1 apple, grated (I used Granny Smith)
1/8 tsp cinnamon
1/2 tsp coarse black pepper
Kosher salt and freshly ground black pepper, to taste

Method:

In a ziploc bag, combine the wine, oil, 1/4 cup silan, grated apple, cinnamon and black pepper. Add the london broil and marinate for 3-6 hours. Remove from the marinade (try to get off as much of the grated apple as possible) and reserve.

Season the london broil with salt and pepper on both sides and broil on high for 8 minutes on the first side and 5 minutes on the second side (for medium rare). Rest for 10 minutes and slice thinly against the grain.

Pour the reserved marinade into a small saucepan, add a tbsp of silan and bring to a boil. Reduce the heat and simmer for 20-30 minutes, until thickened.

NOTE: London Broil is not an actual cut a beef, but rather a cooking method. The method is to marinate the beef and grill or broil over high heat. Since london broil can be cut from different parts of the animal, I prefer the butcher cut, which is cut from the shoulder blade. If you use a different cut, cooking results may vary.

VARIATION: For a smoother charoset sauce, puree the sauce until smooth (after cooking).

SUBSTITUTIONS: If you can’t find silan, you may use honey instead. You may also use grapeseed oil (or any lightly flavored oil) instead of walnut oil.

Related Recipes:

“everything” london broil with red wine reduction
French roast with dried fruit
Kosher meat guide: cuts and cooking methods

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Apple Crisp with Gluten-Free Marzipan Crumble

This right here has been on my mind since forever. An apple crisp with marzipan just seems like the perfect combo, so I finally decided to make it gluten free!

The smell of marzipan transports me to the kosher-for-Passover bakery aisle, with rainbow cake, leaf cookies and all sorts of gluten-free treats that smell of almond extract. The truth is, I used to hate the stuff, but like many foods, it’s grown on me over the years and now I actually like it! My husband is a huge fan (hence this birthday cake!) and my kids have hopped on the marzipan train too (which is why I came up with these).

I’ve got a huge stash of marzipan inspired recipes on my to-do list, but I have to admit, it’s not one of those ingredients that everyone loves, which is why I don’t like to blog about it too much. It’s really one of those love it or hate it ingredients (like halva!), and I kinda like my recipes to appeal to everyone. But since marzipan, for me, is so reminiscent of Passover, I figured I’d just bite the bullet, or, er, the marzipan.

Making your own marzipan is a breeze, by the way, and since all the ingredients are kosher for Passover, you can whip up a double batch and use it in so many ways! My only caveat here is that I used pure almond extract to test the recipe and I’m not 100% sure that it’s available kosher for Passover. I know the imitation stuff is, so you can use that. Just take caution since it might have a stronger flavor.

The absolute best part about this recipe, is that the crumble can be made on it’s own, and it makes the most fantastic Kosher-for-Passover non-gebroks topping for ice cream, yogurt and fruit. It’s even great on it’s own as a brittle-style snack!

Apple Crisp with Gluten Free Marzipan Crumble

6 apples (2 1/4 lbs.), peeled, cored and cut into chunks
1/3 cup sugar
1/2 tsp cinnamon

For Marzipan:
3/4 cup almond meal (see note)
1/2 cup + 2 tbsp powdered sugar
1 tbsp water
1 tsp almond extract
pinch of sea salt

For crumble:
prepared marzipan (makes about 3/4 cup)
1 cup potato starch
1/3 cup sugar
1 tsp almond extract
1/4 cup oil
1/3 cup sliced almonds
kosher salt, to taste
cinnamon, to taste

Method:

Preheat oven to 35o degrees.

To prepare the marzipan, place the almond meal, powdered sugar and sea salt in a food processor with the S blade attached and blend until incorporated. Add the water and almond extract and continue to blend until a dough forms and pulls away from the side of the bowl. Add the potato starch, sugar, almond extract, oil and salt and pulse until ingredients are incorporated, but still lumpy (you don’t want to lose the texture of the marzipan). Add the sliced almonds.

Mix chopped apples with cinnamon and sugar and pack into individual ramekins or a baking dish.

Spread the crumble over the apples, sprinkle with cinnamon and bake for 30-35 minutes for individual ramekins or 45 minutes – 1 hour for a larger crisp.

YIELD: one large crisp or approximately 10 individual ramekins.

NOTE: to make your own almond meal, pulse blanched almonds (slivered or sliced work well) in the food processor until it reaches a mealy consistency. Be careful not to overprocess or it will turn to butter.

VARIATION: feel free to mix in berries or other fruits and adjust sweetness as desired.

MARZIPAN CRISP TOPPING OPTION: to make the marzipan crisp on it’s own (great for topping ice cream, yogurt or any dessert), prepare the topping as above, sprinkle with cinnamon, if desired, and spread on a parchment-lined baking sheet. Bake at 350 degrees until crisp and golden, about 25 minutes. Cool completely and break apart into pieces. Store in an airtight container.

Related Recipes:

3-layer rainbow cookie cake
gluten-free date and almond hamantaschen
Passover sugared almonds

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Parmesan Roasted Almonds

Somebody pinch me. Is Pesach really in less than a month? Ahhhhhhhhh

That’s not to say I’m making Pesach this year, because I plan to avoid that catastrophic monster of a gluten free cookfest for as long as I can. Don’t get me wrong, I don’t mind helping in the kitchen at all, in fact, I enjoy coming up with original dishes as a result of our strict Passover restrictions. But the thought of actually hosting meal after meal for eight days straight is not exactly appealing to me.


So, I’ll be helping out in my mom’s kitchen this year. And I plan to do a lot of spiralizing. We’ll be eating plenty of zoodles and sweet potato rice – a healthier alternative to the overused spud.

Meals are not that much of an issue – we always have my mom’s Passover gefilte fish, mason jars filled with pickled cucumber salad, beet “vinaigrette”, ratatouille and mock chopped liver. There are also the traditional Pesach dishes like scrambled hard boiled eggs, orange chicken and sweet nut omelettes. But snacks? other than bananas and the occasional piece of dark chocolate, we’re out of options.

Last year, I made these sugared almonds, but as my palate has taken a turn for the savory, I came up with an even tastier version, minus the sugar. Parmesan roasted almonds are completely addictive, and they make the most amazing croutons over lettuce! If you make your own mayo, a Passover Caesar salad can now be on the menu, without losing out on the crunchy crouton goodness.

Making these croutons the other day was an admission that Pesach is coming, whether we like it or not. But it was also a realization that it can be oh. so. delicious.

More fun and innovative Passover recipes recipes are coming your way soon, so stay tuned!

Parmesan Roasted Almonds

2 cups unsalted almonds (.75 lb)
1 egg white
1/2 cup Natural & Kosher Cheese grated parmesan
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
salt and pepper, to taste

Method:

Preheat oven to 250 degrees F.

In a bowl, mix the parmesan cheese with the spices. In a separate bowl, whisk the egg white until frothy, add the nuts and stir until coated. Sprinkle the parmesan mixture over the nuts and mix until coated. Arrange the nuts in a single layer on a parchment-lined baking sheet. Bake for 30-40 minutes until golden and fragrant. Cool for at least 1 hour.

Remove the nuts from the baking sheet. Break into bite- sized pieces and store in an airtight container.



This post was sponsored by Natural & Kosher Cheese. Follow them on Facebook, Twitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

gluten free broccoli parmesan poppers
gluten free roasted eggplant parmesan
gluten free pesto zucchini fries
pesto baked salmon

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Chocolate Ganache Tart with Macaroon Crust

I don’t know about you, but chocolate is about the only way I make it through this holiday. Growing up, my family was pretty strict with our Passover customs so we didn’t eat many processed foods. There was some dairy and OJ for the kids, a stash of lady fingers, and chocolate. Lots and lots of Shmerling chocolate.

We didn’t have it that bad. I had friends who couldn’t use oil, just shmaltz (yes, I know it’s delicious, but not when you’re trying to dress a salad!), who swore off dairy and processed food, and who couldn’t eat chocolate. Even Paleo people (who swear off dairy and processed foods, and who load up on shmaltz) eat chocolate. Me? We ate lots of eggs, chicken and potatoes, and any veggies that could be peeled, like eggplants, cucumbers and beets. We used only kosher salt for seasoning (no spices!) and liquid sugar for sweetening (no homemade Pesach cookies!). Still, my mom made the most delicious Pesach food, and we survived 8-days of gluten free eating. Largely in part due to chocolate.

Nowadays, I don’t think 8 days of gluten free eating is that difficult. Maybe it’s because I’m used to eating Paleo and zoodles are one of my favorite foods. I definitely miss the spices though, and the natural sweeteners like maple syrup. But back to the chocolate. It’s what got me through Passover when I was a kid, and it’s what gets me through it now. And now that California Gourmet has come out with kosher for Passover chocolate chips, my Passover’s are complete. I’ve got homemade nutella, nutella banana ice cream, and now THIS.

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And by this I mean the most decadent, indulgent, GUILT-FREE chocolate ganache tart with a macaroon crust. The recipe is so good that it’s actually PRINTED ON THE BACK OF THE BAG. That’s right, my first back of the bag recipe!! It’s hard to believe that such few ingredients could turn out such a delicious treat, but I tested this recipe on a few people who swear off coconut and they were licking. their. fingers. If there was ever a vegan, gluten free, nut free, raw, Paleo recipe that you should try – it’s this. Trust me. Your Passover’s will never be the same again.

Thanks to California Gourmet for allowing me to share this back-of-the-bag recipe!

Chocolate Ganache Tart with Macaroon Crust
raw, vegan, nut-free, gluten-free

7 oz. sweetened coconut flakes or shredded coconut
9 oz. medjool dates, pitted (about 11 dates)
1 cup canned coconut milk (full fat)
8 oz. bag California Gourmet KFP chocolate chips
1 teaspoon vanilla
pinch of sea salt

For the crust, spread out the coconut flakes on a baking sheet and bake at 350 degrees for 10-12 minutes, stirring every few minutes, until lightly golden. Set aside to cool. Add the dates and toasted coconut to a food processor and blend until a ball of dough forms and pulls away from the sides of the bowl, or is well blended.

Line a tart pan (see note) with parchment paper, so that it hangs over the sides of the dish. Press the dough out onto the pie dish, spreading it out and up the sides like a pie crust.

For the ganache, pour the chocolate chips into a medium heatproof bowl and set aside. Place the coconut milk in a small saucepan and bring to a simmer over medium heat. Pour the hot milk over the chocolate and let stand for a few minutes, until chocolate softens. Stir the mixture until smooth and add in the vanilla and salt. Pour the ganache into the pie crust and freeze for 2-3 hours, or until firm.

Lift the tart out of the pie dish using the parchment paper. Slice and serve.

OPTIONAL TOPPINGS: coconut whipped cream, shredded coconut, fresh raspberries.

NOTE: You may use a smaller or larger tart pan (7″-9″). The smaller pan will have more ganache, and the larger one will have it more spread out (in which case you might want to consider making more).

STORAGE: This tart freezes beautifully. Thaw at room temperature for 1-2 hours before serving. Refrigerate until ready to serve.

SUBSTITUTIONS: If you cannot find kosher for Passover canned coconut milk, you may use heavy cream (dairy), pareve kosher for Passover whipping cream, or, you can make your own coconut milk.

To make your own coconut milk, place 4 oz. unsweetened shredded coconut in a blender and pour 2 cups of hot water over it. Blend on high for a few minutes until thick and creamy. Pour the mixture through a colander lined with several layers of cheesecloth (or a kitchen towel). Squeeze to extract as much of the milk as possible. Refrigerate in an airtight container for 3-4 days. The milk will separate so just shake before using. Continue as per the recipe using your homemade coconut milk.

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of stores that carry the brand here).

Related KFP Recipes:

raw date and almond hamantaschen
gingerbread date truffles

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Passover Nachos with Homemade Plantain Chips

Ever since I jumped on the Paleo train, plantains have become a regular part of my diet. I frequently buy Trader Joes roasted plantain chips to eat with guacamole or even tuna salad. I eat them on taco night while my kids enjoy crunchy corn tacos, and I top ’em with nut butter for a delicious treat.


It took me a while to start making my own plantain chips, but once I did, I never turned back. Once you get past the peeling part (which is really ridiculously easy), there’s not much to it.

I prefer to use a mandoline for slicing my plantains because it ensures that all my chips are equal in size so that they cook evenly. Sadly, I don’t have a dairy one (yet!), so I just used a sharp knife. If you’re careful about keeping your chips even, they’ll all bake up nice and crisp at the time same time, and if they don’t, you can just remove the ones that are ready and let the thicker ones finish in the oven.

It’s really that easy! You can bake them savory or sweet – but chili powder and kosher salt are my fave. Of course some gooey melted cheddar doesn’t hurt either.

Can you believe these crunchy cheese smothered chips are kosher for Passover?! Forget the greasy potato chips, and the boring old Passover brownies, THIS is a snack that will make you forget you’ve gone gluten free for 8 days. Yes, it’s as good as it looks, and you know you want it. Now.

Forget Passover, these nachos are great for year-round guilt-free nacho-eating. When you’re eating low-fat oven-baked chips that are made out of a fruit and topped with vegetables, can you even call them nachos? You’re basically just doing your best to get your fill of fruits and veggies, right? RIGHT?

Welcome to my world of deguiltifying comfort food. It’s what I do best.

Now that I’ve got you covered with homemade nutella, nutella banana ice cream, pure-bliss Passover nachos and endless other out-of-the-box kosher for Passover recipes, you can say goodbye to the chicken and potatoes you’ve been making for ages and try some fun dishes instead. Although, if you like the “same old” , I’ve got you covered with that too.

Passover Nachos with Homemade Plantain Chips

2 green plantains
chili powder
kosher salt
olive or coconut oil spray
1 cup shredded cheddar cheese
1 small avocado, diced
1 plum tomato, diced
1/2 small red onion, diced
1/2 cup sliced green or black olives
1/4 cup plain Greek yogurt or sour cream

Method:

Preheat oven to 400 degrees. Cut the ends off each plantain, and make a few lengthwise slits through the peel (I do this at each natural bend in the plantain), be careful not to cut all the way through the flesh. Working with one strip at a time, nudge your fingers between the peel and the flesh and peel off each section of the peel. Using a mandoline or knife, cut the plantain into thin diagonal chips. If you’re using a knife, try your best to keep the chips uniform, otherwise they will bake unevenly. Spray or brush a baking sheet with coconut or olive oil and spread out the plantain chips on the tray. Try not to overcrowd the baking sheet, or the chips won’t crisp up properly. Spray or brush the tops of the chips with more coconut or olive oil and sprinkle with chili powder and kosher salt. Bake for 10-15 minutes, depending on thickness, until browned and crispy. Set aside to cool completely. The chips will crisp up more as they cool.

Spread the chips out on an oven to table dish and sprinkle with cheddar cheese. Bake until the cheese is melted. Top with avocado, tomato, onion and olives and drizzle with Greek yogurt (you can add a bit of water to the yogurt to thin it out so you can drizzle it). Serve immediately.

VARIATIONS: If you eat kitniyot on Passover, feel free to add corn or black beans. For spicy nachos, add thinly sliced jalapenos. You can also mix in your favorite cheese such as mozzarella, muenster, pepperjack, provolone or others.

Related Recipes: cauliflower nachos with harissa cheddar sauce

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