Old-Style Apple and Almond Pudding

Old-Style Apple and Almond Pudding

Makes:  8 Servings

Preheat:  350°F

Ingredients
PUDDING
2 lb apples -- peeled, cored, cut into 1/2 in. slices
¼ cup sugar
1 tbsp apricot preserves
1 tbsp lemon juice
3 tbsp orange juice
TOPPING
1 cup butter, or margarine
1 cup sugar
2 cups ground almonds, or filberts4 eggs
1 lemon zest, grated 

Method
Put apple slices in a large saucepan with sugar, preserves and juice.  Simmer over low heat until barely tender (~15 min)  OR microwave on high for 7 min, stirring once
Arrange mixture in a greased oven-to-table dish 10" long and at least 2" deep.
Beat topping ingredients together until smooth, then spread on top of apple mixture.
Bake for 40 minutes or until golden brown and firm to the touch

Olivada

Olivada (makes about 1 cup)

From: The Complete Italian Vegetarian Cookbook by Jack Bishop

Ingredients
2 med garlic cloves
8 lrg fresh basil leaves
1 tbsp fresh thyme leaves
1½ cups drained olives, pitted
2 tbsp lemon juice
3 tbsp olive oil

Method
1. Place the garlic, basil and thyme in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides of the bowl several times, to form a coarse paste. 

2. For a coarse paste, add the oil all at once and pulse until it is just incorporated. For a smith paste, add the oil in a steady stream through the feed tube with the motor running. Scrape the olive paste into an airtight container and adjust the seasonings. (The olive paste may be refrigerated for several days. For longer storage in the refrigerator, pour a thin film of olive oil over the paste.

Chimmichurri

There are about a million recipes for chimmichurri on the web, and each one is different from the last. I have no idea where this came from, but I'm partial to this:

Chimmichurri

1 cup parsley
1 cup cilantro
2-3 scallions
6 cloves of garlic
2 Tbs dried oregano or 1/4 cup of fresh
1/2 cup olive oil
2 Tbs wine vinegar
1 Tbs lime juice
salt and pepper flakes to taste

1. In a food processor, finely chop together parsley, cilantro, scallions, garlic and oregano.
2. Add vinegar and lime juice and combine.
3. For a smooth paste-like consistency, drizzle in olive oil while food processor is running until all the oil is incorporated. For a more chopped consistency, transfer mixture to a bowl and mix in olive oil.
4. Salt and red pepper flakes to taste.

Matzah Bagels

I had never seen 'bagels' for Passover before - not really part of the tradition I had growing up. But, they're yummy and really do make it easier to have portable food during the week. I only got 8 out of this recipe when I made it... Your mileage may vary.

Passover Bagels

 Print this Recipe

 (15 votes, average: 3.40 out of 5)

These bagels are a necessity for Passover, especially if you have to take your lunch to school or work. Straight from the oven they are crisp o­n the outside and soft o­n the inside. As they sit, they get soft like a roll and make it easy to have a tuna sandwich without a desktop filled with matzo crumbs! Shaping the dough into a bagel with a hole allows for even baking so the inside of the roll isn’t soggy. The hole closes up most of the way during baking so you don’t lose the contents of your sandwich.

INGREDIENTS

• 2 cups matzo meal
• 1 teaspoon salt
• 1 Tablespoon sugar
• 1 cup water
• 1/2 cup peanut oil
• 4 eggs

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PREPARATION INSTRUCTIONS

1. Combine the matzo meal, salt, and sugar in a bowl. Bring the oil and water to a boil and add to the matzo meal mixture all at o­nce. Stir well to combine. Beat in eggs thoroughly o­ne at a time.
2. Let stand for 15 minutes.
3. With oiled hands, shape into rolls and place o­n a greased cookie sheet.
4. Grease your forefinger. Insert your finger into the middle of the roll and twirl the roll around o­n the cookie sheet until a hole is formed in the center.
5. Bake at 375°F for 40-50 minutes.

YIELD: 12 bagels

Homemade Mayonnaise Made Easy, Kosher for Passover too!

That's the title of the article (quoted below). I made this with grapeseed oil and I *love* this recipe with the garlic included.

To get maximum emulsion, take an egg out of the refrigerator and place it, shell on, into a glass of warm water about half an hour before making this. It should work regardless, but mayonnaise works best with all the ingredients at room temperature. The ingredient list is a bit confusing - I *think* they're calling for 1 or 2 cloves of garlic, not half of one, and 2 to 5 Tbs. of lemon juice (a little vinegar works too)... The immersion blender is key here, and the final product is really thick and satisfying. I use an empty jelly jar to store the mayo in the refrigerator.

No more adding the oil drop by drop, beating the mixture in an on-off clunky food processor and juggling utensils while silently praying  for successful homemade mayonnaise - that is, for the purist's only kind of mayonnaise, that food which we lesser mortals usually just take off the supermarket shelves.Arutz Sheva is the first to give you the following recipe for easy-to-prepare mayonnaise for all year round - but since the recipe is kosher for Passover as well and actually comes from a new cookbook , Passover Made Easy, Favorite Triple-Tested Recipes, by Leah Schapira and Victoria Dwek, we are posting it now.Zalman Roth's website shows you how to make many delicious kosher dishes, so visit CookKosher.com for more recipes. But first, look at this super simple recipe on video.


Ingredients (parve):
1.5 cup oil
1 egg
1/2 garlic clove (optional)2/5 tbs. lemon juice (half a lemon, appr.)
1/4 tsp. salt
pinch pepper
Use a tall jar, add all ingredients and mix with an immersion blender. That's it!And you can add a roasted eggplant for baba ganoush or a roasted red pepper for color, if desired.