Here are some dishes we serve at our Passover Seder.
Sweet and Sour Brisket
From Linda Klein
4lb beef brisket
1 clove galic, minced
2 bay leaves
1 tablespoon salt
3 tablespoons lemon juice
6 red russet potatoes
2 large onions sliced (or halved then quartered)
1/2 cup water
4 tablespoons ketchup
3 tablespoons brown sugar
1/2 cup dates or golden raisins
Combine all ingredients and bring to a boil. Cook over low heat until meet is tender. Minimum cook time 5 hours.
Matzo Buttercrunch Candy
From Judy Goldberg (slightly modified by KK)
4+ unsalted Matzo sheets
1 cup unsalted butter, softened
1 cup brown sugar, packed firm
6-12 ounces of semi-sweet chocolate chips (depending on how chocolaty you want the candy to be)
Preheat oven to 375F.
Wrap cookie sheet in aluminum foil. Lightly grease. Line bottom of pan evenly with matzo sheets, using what you need and cutting pieces to fit any spaces on the cookie sheet.
Combine butter and brown sugar in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo and spread evenly using a plastic spatula. Bake 10-15 minutes, checking every few minutes to make sure mixture is not burning. (If it seems to be browning too quickly, remove from oven.)
Remove from oven then sprinkle chocolate chips as evenly as possible over butter and sugar mixture. Place in oven for approx. 2 minutes. Remove and spread chocolate evenly over matzo with plastic spatula. Let cool and refrigerate. Once completely cooled cut into squares or break off pieces by hand. Make sure your hands are dry or the chocolate will melt under your touch. [A pizza cutter works best for cutting even pieces. Candy is best stored in fridge.]
Passover Apple Cake
From Martha Stewart
1/2 cup coarsely chopped pecans
1 1/2 cups sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon mace
3/4 teaspoon ground ginger
3 large eggs
1/3 cup vegetable oil
3/4 cup matzo cake meal (or matzo meal and potato starch; 1 part each)
5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
1/3 cup golden raisins
Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside.
Mix together pecans, 3/4 cup sugar, cinnamon, nutmeg, mace, and ginger in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. (Turn mixer to faster setting to foam mixture.) With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
Pour half of the batter into prepared cake pan. Sprinkle over half of the nut mixture, half of the apples and raisins. Pour over remaining batter and top with remaining apples and raisins; sprinkle over remaining nut mixture.
Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.