Kosher Recipes

Ingredients:

* 1¾ cups (about 9 ounces) whole natural almonds
* 1 tbsp pure maple syrup or packed brown sugar, preferable dark
* ²\³ cup plus 1 tbsp white or light brown granulated sugar
* 1 cup shredded unsweetened coconut
* 1 tsp amaretto, or ½ tsp kosher-for-Passover almond extract (optional)
* 4 large egg whites
* Pinch of salt

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with foil. Toss the almonds with the maple syrup or brown sugar and spread them out in a single layer on the baking sheet. Toast until very fragrant, 10-12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.

2. In a food processor, grind the cooled almonds with half of the sugar, using the pulse motion, until finely ground. Combine the ground nuts, coconut, and amaretto or almond extract, if you are using it, in a large bowl.

3. Beat the egg whites in another bowl with the slat until they form soft peaks. Gradually add the remaining sugar and continue beating until stiff but not dry. Gently fold the whites into the almond-coconut mixture.
4. Line a cookie sheet with parchment paper. (You will probably need either to use 2 cookie sheets or work in batches.) Drop heaping tbsp of batter on the cookie sheet about 2 inches apart. Flatten the top slightly. Bake for about 15 minutes, or until just dry to the touch and light golden with pale brown edges. Remove the sheet from the oven and transfer to a rack to cool or slide the parchment paper off.

5. Don’t remove the macaroons until they have cooled completely, then carefully separate them. They store well in airtight containers for at least 5 days.

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Ingredients:

* ½ pound onion, finely chopped (2 cups)
* ¾ tsp salt
* ¼ cup olive oil

Directions:
1. In a strainer, toss the onions with the salt. Cover them with a paper towel and weight down with a bowl or plate topped with a heavy object, like a large can of tomatoes. Let the onions drain for at least 30 minutes, tossing them occasionally. Place the onions in fresh paper toweling or a clean kitchen towel and squeeze out as much liquid as possible.

2. Warm the oil in a heavy 8-or 9-inch skillet. Add the onions and cook, uncovered, over the very lowest heat. As their moisture evaporates, the onions will shrink considerable and the ever-deepening gold oil will appear to increase. Stir occasionally, spreading the onions out in the skillet and making sure that they do not stick or color past gold. After cooking for 60 to 75 minutes, they should be very soft and have exuded most of their liquid. Let the mixture cool slightly, then scrape all the onions and oil into a blender (a food processor won’t work well here).

3. Blend to emulsify the ingredients, stopping to scrape down the contents of the blender when necessary. Continue blending until you have a smooth, rich puree.

4. Store tightly covered in the refrigerator. It will thicken and become more “schmaltz”-like when chilled. It will keep for as least 3 to 5 days.

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Ingredients:

* 8 ounces unsweetened coconut
* 8 ounces walnuts, chopped, or almonds, grated
* ¼ cup sugar
* 1 tbsp cinnamon
* 8 ounces raisins
* 8 ounces dried apples
* 8 ounces dried prunes
* 8 ounces dried apricots
* 8 ounces dried pears
* 4 ounces cherry jam
* Sweet red wine

Directions:

1. Combine everything except the jam and wine in a large, heavy pot. Add water to cover. Simmer over a low fire, stirring occasionally with a wooden spoon. Add small amounts of water periodically, so that the mixture does not stick to the pot. Continue stirring.

2. Cook for at least 90 minutes. When the mixture is cohesive, stir in the cherry jam. Let stand until cool.

3. Add enough sweet wine to be absorbed by the haroset mixture. Refrigerate.

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Ingredients:

* 1 pound dried raisings
* 8 ounces pitted dates
* 2 cups water
* ¼ cup sugar
* ¼ cup chopped walnuts or pecans

Directions:

1. Place the raisins and dates in a bowl with enough water to cover. Let stand for one hour.

2. Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time.

3. Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.

4. Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts.

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Ingredients:

* 6 whole plain matzohs
* 2 cups chicken or beef broth, preferably home-made, or good quality low-sodium canned
* ½ pound onions, finely chopped (2 cups).
* 3 tbsp mild olive or vegetable oil
* 2 tsp fresh minced garlic
* 2 tbsp finely chopped fresh parsley
* 2 tbsp finely chopped fresh chives
* 1 tbsp finely chopped fresh dill
* 2 tsp grated lemon zest
* 3 large eggs
* About 3 tbsp ground blanched almonds or matzoh meal, plus additional, if desired, for dredging kleis
* Salt and freshly ground black pepper
* 1 recipe Classic Chicken Soup

Directions:

1. Break the matzohs into small pieces in a large bowl. Heat the broth until it is very hot and pour it over the matzoh. Set aside to allow the matzoh to drink up the broth.

2. In a large skillet, sauté the onions in the oil over medium heat, stirring, until soft and translucent, 7 - 10 minutes. Add the garlic and cook for 2-3 minutes. Stir in the parsley, chives, dill, and lemon zest. Add the soaked matzoh and cook, stirring constantly, until the mixture becomes dry and pastelike. Return it to the bowl and let cool until you can handle it.

3. Your fingers will do the best job mixing this, but if you’re really averse to using them, try a potato masher, ricer, or just a heavy fork. Knead and mash the matzoh pieces until you have a fairly smooth, homogeneous mixture.

4. Beat in the eggs, one at a time, and the ground almonds or matzoh meal, and season well with salt and pepper. Cover and refrigerate for at least 2 hours to allow the mixture to absorb all the seasoning and liquid.

5. Bring 4 quarts of water and 1½ tbsp salt to a boil in a large wide pot.

6. Place a bowl of cold water and a large platter or tray near you as you work. Now try rolling a little batter into a walnut- or olive-size ball. It should be somewhat sticky, but fairly easy to roll into very soft balls, with hands moistened with the cold water as needed. If the batter is too soft to roll, or the balls don’t hold their shape on the platter, add just enough ground almonds or matzoh meal to achieve the right consistency. Too much will make the kleis heavy, as will packing them too densely into a ball. A light touch is essential. Eventually you’ll know quite easily when they feel just right.

7. If you’d like the kleis to look more finished, without homey, ragged edges (it’s a slight tradeoff- they won’t be quite as light), spread additional ground almonds or matzoh meal on a sheet of wax paper or a plate, and very lightly dredge the rolled balls in it. Put the finished balls on the platter or tray, and continue making the kleis until all the batter is used up.

8. When all the kleis are rolled and the water is boiling furiously, turn the heat down to a gentle boil. Quickly and carefully slide the balls in, one by one, nudging them in with a spoon or your finger, and cover the pot tightly. Don’t crowd the pot - if necessary, prepare the matzoh balls in two batches or use two pots. Temperature is important here: If the water is boiling with too much force, the matzoh balls may break up or disintegrate into thick sludge. If the water is not hot enough, the protein won’t coagulate and the hapless balls will also fall apart. Aim to keep the water, as the French say, “smiling” , the bubbles breaking slowly and gently on the surface of the water. (You can best check the water temperature if the pot lid is glass; otherwise, listen for sounds of rapid boiling, but don’t lift the lid.)

9. Simmer over low heat for 30-40 minutes, without removing the lid. (They will cook by direct heat as well as by steam, which makes them puff and swell, and peeking will dissipate some of that steam). Take out a dumpling and cut it in half. It should be tender, fluffy, and completely cooked through. If it isn’t, continue cooking until the kleis test done.

10. Remove them gently with a skimmer or large slotted spoon - they are too fragile to pour out into a colander. Add them to the soup and simmer slowly until piping hot. Ladle the kleis and steaming soup into warmed shallow bowls and serve immediately. Or cover the drained kleis with some broth and set aside until you are ready to heat them.

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Ingredients:

* 4 large eggs
* 1 recipe Olive Oil Schmaltz
* About 3-5 tbsp chicken broth, preferably homemade, or good-quality low-sodium canned
* About 1 tsp salt or to taste
* Freshly ground black pepper
* 1 cup matzoh meal (you can substitute up to ¼ cup finely ground skinned almonds for an equal quantity of matzoh meal).
* 3 tbsp finely minces fresh dill or parsley and/or 2 pinches of ginger (optional).
* 1 recipe Classic Chicken Soup

Directions:

1. In a large mixing bowl, beat the eggs and schmaltz well until light and foamy. Whisk in 3 tbsp broth. Stir the salt, pepper to taste, and matzhoh meal into the egg mixture. Stir in the optional seasonings, if using. Let the batter stand for a few minutes; the matzoh meal will begin to absorb the liquids. Stir well but don’t overbeat. The batter should be rather soft. If it seems too dry, stir in another 1-2 tbsp broth. Cover the mixture and refrigerate for at least 2 hours or up to 24 hours, so the matzoh meal can fully absorb the liquids and seasoning.

2. Bring 4 quarts of water and 1½ tbsp salt to a boil in a large wide pot.

3. Shape the batter into walnut- or olive-size balls, and place on a platter. When the water comes to a rapid boil, reduce the heat. Carefully slide the balls in one at a time. Or you can form the balls using two spoons and drop them right into the water. Don’t crowd the pot - if necessary, prepare the matzoh balls in two batches or use tow pots. When the water returns to a gentle boil, immediately cover the pot tightly and lower the heat to a simmer. Cook over low heat for 35-45 minutes, without removing the lid. Test for doneness: remove a matzoh ball and cut in in half. It should be tender, fluffy, and completely cooked through. If it isn’t, continue cooking for a few more minutes.

4. Remove the matzoh balls gently with a skimmer of a large slotted spoon - they are too fragile to pour into a colander. To serve, heat the chicken soup, add the matzoh balls, and simmer until they are heated through. Ladle into warmed shallow bowls and serve immediately. Or cover the drained matzoh balls with some broth and set aside for a few hours until you ready to heat them.

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Ingredients:

* 4-5 packed cups outerskins of onions, rinsed if dirty
* 12 large eggs, in the shell (make sure the shells have no cracks)
* 2 tbsp coffee grounds
* 2 tbsp olive oil
* 2 tsp vinegar
* 1 tsp salt
* ¹\³ tsp black pepper.

Directions:

1. Preheat the oven to 200 degrees F. Arrange half the onions skins on the bottom of a large ovenproof pot or casserole. Put the eggs on top. If the eggs are tightly packed, or if you must place the eggs in two layers, use additional onion skins to cradle them. Add the coffee grounds, oil, vinegar, salt, and pepper. Cover with the remaining onion skins. Pour in 2 quarts of cold water, adding a little more if necessary to cover the eggs. Cover the pot and bake in the oven for at least 8 hours or overnight.

2. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.

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Ingredients:
PEPPERS

* 1 cup (about ½ pound) brown lentils.
* Salt
* 1¼ pounds onions, thinly sliced (5 cups)
* 4 tbsp well-flavored extra-virgin olive oil
* 1 tbsp finely chopped garlic
* 1 cup long-grain white rice
* ½ tsp ground cumin
* Freshly ground black pepper
* 8 large red bell peppers (choose peppers that are unblemished, sturdy, and thick-walled).
* 4-5 tablespoons pine nuts, lightly toasted
* 3-4 tbsp chopped fresh cilantro, plus additional, for garnish (optional).
TOMATO-GARLIC SAUCE

* 2 tsp chopped garlic
* 1 tbsp olive oil
* 1 pound fresh plum tomatoes, peeled and coarsely chopped, or fine-quality Italian canned tomatoes, drained and coarsely chopped
* Salt and freshly ground black pepper

Optional accompaniments for dairy meals:

Yogurt cream or Labneh, seasoned perhaps with minced scallions, chives, or other fresh herbs.

Directions:

1. Pick over the lentils carefully, discarding any stray objects or discolored beans, and rinse well in cold water. Drain, combine them in a large saucepan with 1 quart of fresh cold water, and bring to a boil. Reduce the heat and simmer for 20 minutes. Add salt to taste about 5 minutes before the end of cooking. Turn off the heat, and leave the lentils in the saucepan, covered, until you are ready to add the rest of the mujadderah ingredients.

2. While the lentils are cooking, in a 10-12 inches heavy skillet, sauté the onions in 3 tbsp of the oil over medium-high heat, lifting and turning them occasionally, for about 15 minutes, or until softened. Add the garlic and cook another 15 minutes, or until the onions are a rich caramel color.

3. Add about one-third of the sautéed onion mixture to the cooked lentils, leaving the remaining onion mixture in the skillet. Stir the rice, cumin, and plenty of salt and pepper to taste into the lentils. If necessary, add more water so that everything is completely covered by about ½ inch of water. Mix the ingredients well, cover, and bring to a boil. Simmer for about 30 minutes, or until the rice is tender and all the liquid is absorbed. Peek every now and then to see if more water is needed, and give the mixture a stir.

4. While the mujadderah cooks, roast the bell peppers. It’s best to do this over a gas flame, since you need to char the outside quickly, without overcooking the tender flesh. If cooking over a gas flame, use a long-handled fork and spear the pepper through the stem only, making sure not to pierce through the pepper anywhere else. Roast them, like marshmallows, over open flame. Keep turning the peppers until the skins are lightly charred on all sides. You can also roast them under the broiler. Place the peppers on a foil-lined broiler rack under a preheated broiler, as close as possible to the heat. Turn the peppers as the skins blister and blacken.

5. Put the charred peppers in a paper bag and twist the bag closed. Or put them in a covered bowl. Let them steam just until cool enough to handle so that they will be easier to peel. Rub the peel off with your fingers. Because these peppers are thick-walled, you can also rub off the peel with a dry paper towel, replacing the towel as it becomes saturated with the charred peel. Don’t worry if you don’t remove every piece of blackened skin - a few bits here and there will add to the smoky flavor. (Don’t peel the peppers under water, because they will get too waterlogged.)

6. Using a small, sharp knife, cut out the peppers’ stems and discard. Carefully pull out the seeds and membranes and discard.

7. prepare the tomato-galic sauce. The success of this quickly made sauce depends on cooking the ingredients in a skillet, rather than a saucepan, so the watery juices evaporate before the fresh taste is lost. In a heavy 9-inch skillet, sauté the garlic in the oil over medium heat until fragrant and softened - don’t let it color more than pale yellow. Add the tomatoes and salt and pepper to taste, and turn the heat up to high. Cook, stirring, for 6-10 minutes, until nicely thickened, with a still-vivid tomato taste. Adjust the seasoning to taste.

8. Preheat the oven to 350 degrees F.

9. Generously salt and pepper the remaining sautéed onions in the skillet and cook over medium-high heat, lifting and turning, until slightly crisp in places and tinged a toasty brown. When the rice and lentils are cooked, stir these onions into them. Then stir in 3 tablespoons of the pine nuts and the cilantro, if using.

10. Spoon some of the sauce on the bottom of a shallow baking dish just large enough to accommodate the peppers when standing upright. (Alternatively, if peppers tore and you are stuffing the pepper halves, choose a dish in which all the peppers will fit comfortably when lying flat.) Fill the peppers with the mujadderah and sprinkle the tops with the remaining 1-2 pine nuts and garnish with some additional cilantro, if desired. Arrange the peppers in the pan and spoon the remaining sauce over them. Bake for about 20 minutes, or until heated through.

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Ingredients:

* ½ pound black radish (available at many green-grocers, specialty and ethnic markets, and some will-stocked supermarkets)
* Coarse kosher salt
* 5 tablespoons finely chopped shallots
* About 1 tbsp plus 2 tsp fresh lemon juice
* ¼ tsp grated lemon zest
* About 4 tbsp excellent-quality extra-virgin olive oil or Olive Oil Schmaltz
* Freshly ground black pepper
* 2 small Belgian endives
* 2 tbsp chopped fresh parsley, preferably flat-leaf.

Directions:

1. Peel the radish and grate it coarsely in a food processor or using the large holes of a hand grater. Place in a colander or strainer, sprinkle with 1 tsp salt, and mix well. Weight the radish down with a plate and heavy object, like a can of tomatoes, and allow to drain for about 1 hour, stirring it every 15-20 minutes. Squeeze all moisture from the radish, rinse with fresh water, and squeeze thoroughly dry again.

2. Meanwhile, in a small bowl, combine the shallots, lemon juice, zest, and olive oil or schmaltz; season well with salt and pepper. Stir in the grated radish and allow the flavors to mingle and meld for at least 20 minutes.

3. Cut the endives into fine shreds, then toss with the grated radish and shallot mixture. Taste and adjust seasonings (It takes quite a bit of salt), adding more oil or schmaltz and lemon juice as needed. Sprinkle with the parsley. Serve with Chopped Chicken Liver or Chopped Eggs and Onions.

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Ingredients:

* 3-4 tbsp excellent-quality olive oil or avocado oil
* ½ cup thinly sliced onions, plus ½ cup finely chopped onions
* Salt and freshly ground black pepper to taste
* 6 hard-boiled large eggs, peeled and cut into eighths
* Olive Oil Schmaltz, as needed (Optional)

Directions:

1. Heat 3 tbsp of oil in a medium skillet, and add the sliced onions. Sauté over medium heat, stirring occasionally, until rich golden-brown. Salt and pepper lightly and remove from the heat to cool.

2. Scrape the sautéed onion and all the oil in the skillet into a wooden bowl and chop coarsely. Add the eggs and raw chopped onion and continue to chop until the mixture is well blended but not pasty. Mix in salt and lots of freshly ground pepper as you chop, or blend in the seasonings afterward with a fork. The mixture should hold together loosely; you will probably need to add some of the schmaltz or a bit more oil. Chill well, but remove from the refrigerator at least 15 minutes before serving.

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