Passover

Flourless Peanut Butter Cookies

April 13, 2014

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Great for Passover or anytime especially if you are not into gluten.

INGREDIENTS

1 Cup Organic Natural Chunky Peanut Butter

1 Cup Sugar

1 Teaspoon Vanilla Extract

1 Large Egg (Lightly Beaten)

Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Flatten a bit. Place in oven on middle rack. Bake for 10 minutes until edges are golden. Remember that each oven heats differently. Remove from oven and let sit on baking sheet for 5 minutes. Remove cookies and transfer to wire racks to cool. Repeat until you have baked all of the cookies. Makes about a dozen and a half cookies.

© Victoria Hart Glavin

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Chunky Borscht

April 12, 2014

Chunky Borscht

Chunky Borscht

Perfect for Passover or anytime!  You gotta love beets though!

INGREDIENTS

2 Tablespoons Olive Oil

1 Chopped Onion

2 Peeled & Diced Parsnips

1 Small Peeled & Diced Celery Root

1 Peeled & Diced Turnip

1 1/2 Teaspoons Kosher Salt

2 Cups Cooked & Diced Beets

3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)

3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth

3 Cups Water

1/2 Teaspoon Freshly Ground Pepper

1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill

In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream. Serves 4

© Victoria Hart Glavin

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Passover Menu Ideas

April 11, 2014

Seder Plate

Passover Menu Ideas

Passover (Pesach) is April 14th through April 22nd and it’s not too early to start planning your Passover menu. Here are a few menu ideas to help you prepare your perfect meal or meals.

SOUPS AND APPETIZERS

Matzo Ball Soup

Matzo Balls

Borscht

Graviax With Mustard Dill Sauce

Chopped Chicken Liver

Quinoa Salad With Avocado, Mandarin Oranges, Toasted Walnuts & Citrus Vinaigrette

MAIN COURSES

Prune And Almond Braised Short Ribs

Brisket With Caramelized Pearl Onions And Dried Apricots

Brined And Roasted Turkey Breast With Pear Cranberry Chutney

Roasted Salmon With Mango And Grilled Pineapple

Roasted Chicken Breast With Apricot Glaze

Sliced Filet Mignon With Horseradish Chive Sauce

SIDE DISHES

Spiced Applesauce

Beet Salad

Potato Kugel

Honey Roasted Baby Carrots

Potato, Carrot And Prune Tzimmes

Asparagus, Peas, Carrots & Pearl Onions

Walnut, Fig & Apple Haroset

Haricots Verts With Wild Mushrooms

Potato Latkes

Potato, Kale And Leek Latkes

DESSERTS

Chocolate Mousse With Fresh Raspberries & Whipped Cream

Meringue Shells Filled With Lemon Curd & Fresh Berries

Chocolate Truffle Cake

Lemon Cheesecake With Matzo Crust

Chocolate Covered Matzos

Coconut Macaroons

Chocolate Macaroons

Flourless Peanut Butter Cookies

Flourless Chocolate Walnut Cookies

© Victoria Hart Glavin

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Macaroon Morsels

March 26, 2013

MacaroonsMacaroon Morsels

Super yummy and super easy to make.  My Macaroon Morsels are great for Passover, Easter or anytime.  If you are making these for Passover then make sure to use Kosher-for-Passover ingredients.

INGREDIENTS

4 Egg Whites

1 Teaspoon Vanilla Extract

1/4 Teaspoon Cream of Tartar

1/8 Teaspoon Kosher Salt

1 1/3 Cup Sugar

5 1/3 Cups Flaked Coconut

Preheat your oven to 325º F.  Line baking sheets with parchment paper and set aside.  In an extra-large bowl beat the egg whites, vanilla extract, kosher salt and cream of tartar, with a mixer, on a high speed until soft peaks form.  This usually looks like “curling tips.”  Add the sugar 1 tablespoon at a time.  Beat until STIFF peaks form which looks like “standing tips.”  Fold in the coconut 1/2 at a time.  Drop 1 teaspoon of the batter 1 inch apart onto the parchment paper.  Place into the oven and bake 20 to 25 minutes.  The bottoms should be light brown.  Cover and chill the batter between baking. Remove from the oven and let cool on wire racks until completely cool.  Transfer to serving plates and serve.  Makes about 60 cookies

Coconut

 

Victoria’s Slow Roasted Salmon With Herb Oil

March 25, 2013

SalmonVictoria's Slow Roasted Salmon With Herb Oil

If you don’t want to make traditional gefilte fish then salmon is an excellent substitute and also delicious served at room temperature. I always try to purchase wild salmon at my local fishmonger.  During the week I buy my fish at Pescatore Seafood (Grand Central Market) in New York and Superior Seafood in Westport, CT when I am at my Connecticut house on the weekends.  This is truly an effortless dish that can be made for Passover or any day of the year for that matter.

INGREDIENTS

Herb Oil:

1 Cup Fresh Snipped Cut Chives

1/4 Cup Snipped Fresh Dill

1/2 Cup Grapeseed Oil Plus 2 Tablespoons

1 Teaspoon Kosher Salt

1 Teaspoon Jarred White Horseradish

Salmon:

1 Large Sliced Onion

2 Pounds Fresh Salmon Fillet

1/4 Cup Olive Oil Plus 3 Tablespoons

2 Teaspoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/2 Cup Fresh Dill Leaves

Preheat your oven to 250º F.  To make the herb oil combine the chives, dill, kosher salt and oil in a food processor or blender.  Process on high until roughly pureed.  Add two more tablespoons of the oil and process until nice and smooth.  Transfer into a medium size bowl and then stir in the horseradish.  Set aside.

Cut the salmon crosswise into 8 equal pieces.  Bring the salmon to room temperature.  Leave the skin on and remove any bones with a tweezer.  Grease a large, but shallow roasting pan with 3 tablespoons olive oil. Coat both sides of the salmon with 1/4 cup olive oil.  Coat well.  In a small size bowl combine the paprika, kosher salt and pepper.  Massage the spices into the fish.  Place the sliced onion pieces on the bottom of the roasting pan.  Place the salmon, skin side down, in the pan and scatter the fresh dill leaves on top.  Place the salmon into the oven and cook, uncovered, for 30 minutes.  Depending on how done you like your salmon you can adjust cooking time to be shorter or longer.    Remove from the oven and remove the salmon skin.  Throw away the onion slices and dill.  Place the salmon pieces onto a serving platter and drizzle with some of the herb oil.  Place the leftover herb oil on the table for guests to add more if they like.  Serves 4

 

 

Victoria’s Classic Haroset

March 23, 2013

Victoria’s Classic Haroset (Charoset)

My Classic Haroset is sweet with raisins and cinnamon.  You can vary the nuts by using pecans, hazelnuts or a combination.  Make sure to use Gala, Braeburn or Jonagold apples.  Don’t use Red Delicious because they are too bland. 

INGREDIENTS

3 Large Peeled, Cored  & Sliced Apples

3/4 Cups Toasted Walnuts

1/2 Cup Golden Raisins

1 1/2 Teaspoons Ground Cinnamon

1/4 Cup Kosher Sweet Concord Grape Wine

Preheat your oven to 350º F.  Place the walnuts on a parchment paper lined baking sheet and put into the oven for 8 minutes.  Remove the toasted nuts and let cool for 5 minutes.  Combine the apples, walnuts, raisins and ground cinnamon in a food processor.  Pulse until coarsely chopped.  Transfer to a bowl and stir in the wine.  Cover and put into the fridge for 4 hours or overnight.  When you are ready to serve remove from the fridge and bring to room temperature.  Taste and add more cinnamon or wine if you like.  Makes about 2 1/2 cups. 

 

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