Are you still looking for Passover menu ideas for the last few days of the holiday? Here is an entree and dessert recipe combo that combines traditional Passover recipes with some exciting new embellishments or twists.
Traditional Passover Recipes with a Twist: Matzo Balls with a Southeast Asian Flair:
1 large onion peeled and quartered
2 pieces peeled fresh ginger 2 1/2 inches long
4 large lemongrass stalks
1 4lb chicken quartered
3 qts water
12 green onions chopped
1 tspn whole black peppercorns
1 tspn Kosher salt
1 cup fresh cilantro
Matzo balls
Preparation
1) Cook onion and ginger in medium skillet over high heat, turning occasionally until charred (about 10 minutes).
2) Cut ginger into thin rounds.
3) Cut 2 inches from bottom of each lemongrass stalk and quarter lengthwise, discarding remainder of stalks.
Directions
1) Place chicken in a large pot. Add 3 qts. of water and bring to a boil. Skim the foam from the surface.
2) Add green onions, peppercorns, charred onion, ginger, lemongrass, and salt to pot. Reduce heat to medium-low. Partially cover pot and simmer for 1 hour.
3) Allow broth to cool slightly. Strain and return broth to the same pot reserving the chicken for another use. Chill soup until cold, then cover and keep chilled.
When ready to use rewarm the broth and add cilantro. Season to taste with salt and pepper. Place warm Matzo balls into bowls and ladle broth over. Serve.
Traditional Passover Recipes with a Twist: Flourless Orange Chocolate Almond Cake:
Pareve Kosher-for-Passover Margarine melted
1 1/4 cups whole almonds
1 cup sugar
6 oz. bittersweet or semisweet chocolate chopped (not unsweetened)
1/2 cup unsweetened cocoa powder
1/2 cup orange juice
2 tspn grated orange peel
6 large eggs with yolk and egg whites separated
1 vanilla bean split longways
1/4 tspn salt
Chocolate Orange Sorbet
Preparation
1) Preheat oven to 350 degrees. Brush the bottom of a 10 inch diameter pan with margarine.
2) Blend almonds and 1/4 cup of sugar in a food processor until almonds are finely ground.
3) Add chocolate and blend until chocolate is finely ground.
Directions
1) Whisk cocoa, orange juice, and orange peel in small bowl until smooth.
2) Combine egg yolks and 1/2 cup + 2 tblspn of sugar in a large bowl.
3) Scrape seeds from vanilla bean and add.
4) Beat until yolk mixture is thick.
5) Beat in cocoa mixture.
6) Fold in ground-almond mixture.
7) Using clean dry beaters beat the egg whites and salt in a separate bowl until peaks form. Gradually add 2 tblspn of sugar and beat until the whites are stiff but not dry.
8) Fold whites into the chocolate batter in 3 separate additions. Transfer to pan.
9) Bake cake until a toothpick inserted in the middle comes out dry (about 40 minutes). Cool cake completely.
When ready to serve cut cake into wedges and transfer to plates. Serve with a scoop of sorbet.
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