Jewish
Holiday Cooking & Baking:
Main Course
Passover Recipes
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Dishes that can be made in advance of the Seder, Interesting foods children will love. Numerous low-fat/low-cholesterol and vegetarian recipe suggestions, Ethnic specialties from Sephardic and Ashkenazic heritage...To help first time Seder makers, and those new to Judaism, Kekst provides easy-to-understand explanations of the holiday, its requirements, customs, unique cooking ingredients, and the symbolic foods of the Seder plate. Her "Countdown to Passover" guide helps busy cooks and their families to organize their holiday preparations into easy steps. Starting six weeks ahead, Kekst outlines a schedule for all the preparations necessary to create a "Kosher for Passover" home and a healthy, tantalizing, and meaningful Seder feast. Recipes accomodate all eight days of the Passover holiday.
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Passover
CookeryReturn
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Braised Brisket with Fruit and Root Vegetables This brisket serves many and is a great choice for a Passover seder dish. It's also a great brisket to make for a holiday like Rosh Ha Shanah because of the sweetness the fruit lends to this dish. For looks and flavor, don't rush the browning. A Dutch oven is perfect for this recipe, as oyu need a pan with sides that are high enough to hold enough liquid to surround the meat. Pick the right size for your cut of meat though, as a snug fit will keep the cooking slow and regulates the reduction of the cooking liquid. LeCreuset
7-1/4-Quart Round French Oven, Red More Useful Cookware & Servingware Preheat oven to 500 degrees. Add enough oil to a Dutch (or French) oven or high sided large skillet to coat the bottom. Season meat with salt & pepper (to taste) and on stove top, over medium high heat, brown meat on all sides. Transfer to a plate, and pour off all but a few tablespoons of fat from the pan. Reduce heat to medium. Add onions and saute until soft (about 5 minutes) Add garlic, and saute for an additional minute. Transfer garlic and onions to large roasting pan and place meat on top, fat side up. Pour in 12 oz. of apple cider, cover and bake in oven at 500 degrees for 30 minutes. In mixing bowl, stir together onion soup mix, tomato paste, brown sugar and hot water into a paste. Spoon mixture over brisket. Surround meat with carrots, parsnips, parsley and remaining 12 oz. of apple cider. Reduce oven temperature to 325 degrees, cover, and bake until tender about 2-3 hours more. Add prunes and apricots during last 30 minutes of baking.
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Ingredients olive oil salt, pepper (to taste) 2 tbsp canned tomato paste (or 1
tbsp double tomato paste from tube)
Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?
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