PASSOVER CHOCOLATE SPONGE CAKE
1/4 cup Droste's cocoa3/4 cup cake meal
1/3 cup potato starch
1/8 teaspoon salt
10 extra large eggs, separated
Pinch of salt
1 1/2 cups sugar
1 navel orange, juice and
grated rind
Preheat oven to 350 degrees F. Sift together dry ingredients; set aside. Using electric mixer, beat yolks until thick. Add 1 cup of the sugar, the juice and orange rind. Continue beating until thick and fluffy. Fold in dry ingredients. In separate bowl, beat egg whites and salt until foamy. Gradually add remaining cup of sugar. Beat until stiff peaks form. Fold egg yolk mixture into egg whites. Pour into ungreased 10-inch tube pan with a removable bottom. Plunge a spatula or fork around the batter several times to equalize it.
Bake on low rack of oven for 60 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven. Invert cake onto plate; let it sit for several hours to cool and stretch. Serve with Raspberry Fluff.
RASPBERRY FLUFF
2 egg whites
3/4 cup sugar
1 16-ounce bag unsweetened frozen raspberries
Place ingredients in large bowl of electric mixer; beat for about 20 minutes on medium-low speed. Pour into an attractive bowl for serving. Cover with plastic wrap and place in freezer. Remove from freezer 20 to 30 minutes before serving. Serve with sponge cake. Serves 12 to 14.
Each serving contains 305 calories, 13g protein, 8g fat, 46g carb, 120mg sodium, 304mg cholesterol. From "Grandma Doralee Patinkin's Jewish Family Cookbook," by Doralee Patinkin Rubin
CHAROSET
This delicious concoction is one of the symbolic foods on the Seder plate.
It represents the mortar and mud bricks used by the Israelites to build Pharaoh's cities.
Patinkin makes huge quantities, as leftovers are happily devoured during the Passover week.
Before food processors arrived on the scene, Patinkin used an old-fashioned chopping bowl and metal chopper.
12 large McIntosh apples, cored and cut into chunks
3 cups raw pecans
1/2 cup Concord grape or Malaga wine (or grape juice)
1 1/2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 tablespoons honey (optional)
Place all ingredients in food processor. Using the steel blade, pulse on and off.
The consistency should be mildly coarse -- the idea being for it to look like mortar.
If it's too watery, add more nuts. Serves 12.
Each serving contains 210 calories, 18g fat, 2g protein, 12g carb, 2mg sodium, 0mg cholesterol. From "Grandma Doralee Patinkin's Holiday Cookbook," by Coralee Patinkin Rubin
PASSOVER MOCK CHOPPED LIVER
2 to 3 tablespoons peanut oil
1 1/2 very large sweet onion, sliced
1/2 pound fresh white mushrooms, halved
1/2 cup walnuts
6 to 8 onion or garlic crackers, broken into pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
2 hard-boiled eggs, finely chopped (with one white reserved for garnish)
1 chilled head lettuce butter lettuce, romaine or endive)
1/4 cup finely chopped parsley for garnish
In a deep skillet, heat peanut oil.
Add onions; sauté slowly until golden brown.
Add mushrooms or walnuts; continue to cook until mushrooms are crisp. Place crackers, mushroom mixture, salt and pepper in food processor. Process until you reach desired consistency (that of liver).
Place mixture in bowl.
Fold in boiled eggs; reserving some of the white for garnish.
Stir until completely mixed.
The chopped "liver" may be molded, served in a beautiful bowl surrounded by matzo or placed in lettuce cups.
Garnish with chopped egg whites; sprinkle with parsley. Serves 4 to 6.
Each serving contains 188 calories, 16g fat, 7g protein, 7g carb, 238g sodium, 72mg cholesterol. From "Grandma Doralee Patinkin's Holiday Cookbook," by Doralee Patinkin Rubin
PASSOVER BAKED CHICKEN BREASTS A L'ORANGE
For Sweet and Sour sauce:
1 cup brown sugar
1 teaspoon dry mustard
1/2 cup apple cider vinegar
1/2 cup hot water
1/4 cup currants
Combine all ingredients. Stir until sugar is dissolved. Set aside.
For chicken:
8 to 10 skinless, boneless chicken breasts
1 cup Passover cake meal, or more, if needed
2 tablespoons olive oil, as needed
1 cup sweet and sour sauce
1 tablespoon frozen orange juice concentrate
3/4 cup sugar-free orange marmalade
1/4 cup white wine (or apple juice)
1/4 cup ketchup
1/2 teaspoon dry mustard dissolved in a little warm water
Preheat oven to 350 degrees F.
Rinse chicken breasts in cold water; pat dry.
Place chicken breasts in bag of cake meal; shake until lightly coated.
Place chicken breasts in well-greased baking dish; brush lightly with olive oil. Cover tightly with foil; bake for 20 minutes.
Combine sweet and sour sauce with orange concentrate, marmalade, wine or grape juice, ketchup and mustard.
Pour into saucepan; simmer to heat through, about 1 to 2 minutes. Remove chicken from oven; brush generously with sauce.
Add a little water to the pan. Return to oven, uncovered; and bake an additional 25 to 30 minutes, basting occasionally, until tender and no pink is showing. Chicken should be well-glazed. Serves 6 to 8.
Each serving contains 512 calories, 10g fat, 55g protein, 48g carb, 265mg sodium, 146mg cholesterol. From "Grandma Doralee Patinkin's Jewish Family Cookbook" by Doralee Patinkin Rubin
PASSOVER CARROT KUGEL
3/4 cup Passover cake meal
3/4 cup potato starch
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 pound margarine
1/2 cup vegetable oil
1/2 cup brown sugar
2 egg yolks
1 3/4 cups grated carrots
1/4 cup freshly squeezed lemon juice
3 egg whites, stiffly beaten
Preheat oven to 350 degrees F.
Sift cake meal, potato starch, salt and spices together.
Combine margarine, oil, sugar and egg yolks in a food processor.
Blend well. Add carrots, lemon juice and rind; blend once again.
Add dry ingredients. Remove batter to a large bowl. Fold egg whites into batter. Pour into a 4 1/2 cup greased ring mold or an 8 1/2-X-11-inch baking pan. Place in refrigerator overnight.
Remove from refrigerator; allow to stand at room temperature for 1/2 hour prior to baking.
Bake for 45 to 60 minutes or until toothpick inserted into center comes out clean. Serves 10 to 12.
Each serving contains 215 calories, 8g fat, 3g protein, 36g carb, 244mg sodium, 0mg cholesterol. From "Grandma Doralee Patinkin's Jewish Family Cookbook" by Doralee Patinkin Rubin