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Come Party With Me: Passover - Menu (Dessert)

partysugar — Fri, 30 Mar 2007 13:11:11 -0700

No meal is complete without dessert, right? And just because flour, baking soda, and the like is not allowed as an ingredient in the Passover meal, doesn't mean you can't make a divine dessert spread. Macaroons are one of the most popular Passover treats today and I like to offer guests a choice of either almond (it's FitSugar's recipe!) or fudgy coconut. Normally a breakfast treat, matzo brei a cinnamon and sugary like pancake, will round out the dessert menu. For the macaroon recipes and DearSugar's favorite part of the Passover, matzo brei, read more

FitSugar's Almond Macaroons
From FitSugar

2 cups almonds (1 1/2 cups ground)
1 cup Sucanat (or white sugar)
Zest of 1 large lemon
3 egg whites
Canola oil cooking spray
A blender
A mixer

Preheat oven to 275.
Line a cookie sheet with heavy duty foil and spray with canola oil.
In a covered blender, chop up the almonds half at a time until finely ground.
In a bowl, beat the egg whites with a mixer until they form soft peaks.
Add the lemon zest.
Gradually add the Sucanat and beat until the whites are very stiff and shiny but not dry.
Fold in the ground almonds.
Take spoonfuls and drop onto the cookie sheet about 1 - 1 1/2 inches apart.
Bake for 20 - 30 minutes, or until edges are hard, but the middle is still soft and golden.
After 5 minutes, carefully place the foil with the baked macaroons on a cookie sheet to cool.

Fit's Tips: This recipe makes about 3 dozen macaroons, so you can store the cooled macaroons in a covered container.

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Fudgy Coconut Macaroons
From Marlene Sorosky Gray

1 can (15 ounces) regular or low-fat sweetened condensed milk (not evaporated)
2 ounces (2 squares) unsweetened chocolate, chopped
2 cups shredded sweetened coconut
1/4 teaspoon instant coffee granules dissolved in 1 tablespoon boiling water, or 1 tablespoon strong brewed coffee
Dash salt
1 cup coarsely chopped walnuts or pecans

Preheat oven to 350°. Grease or spray a cushioned or heavy-duty baking sheet.
In a medium microwave-safe bowl, microwave condensed milk and chocolate on high (100 percent) 3 to 4 minutes, or until chocolate is melted and smooth. Do not overcook or mixture will become granular. Stir in coconut, coffee, salt and nuts.
Drop batter by teaspoonfuls onto prepared baking sheet. If you do not have a cushioned one, double the pan's thickness by placing one baking sheet on top of another.
Bake 10-12 minutes, or until bottoms are set. Do not overbake or macaroons will be dry. Remove from oven and immediately transfer to waxed paper-lined trays to cool completely.
Store in a covered container at room temperature up to 1 week, or freeze.

Per cookie: 120 calories, 2 g protein, 13 g carbohydrate, 7 g fat (4 g saturated), 5 mg cholesterol, 34 mg sodium, 1 g fiber.

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Matzo Brei
From Fabulous Foods

For each person use:
1 matzo
1 egg
1 tsp. brown sugar
1 pinch of cinnamon

Break matzos in a large bowl and pour hot water over them. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.
Melt a little butter in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones.
Flip it when it starts getting crusty underneath. Don't worry if you can't flip the whole thing at once.
Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top, or with jam or syrup.

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What will you be eating on Passover? Please share your serving suggestions with me below!

Come Party With Me: Passover - Menu (2nd Course)

partysugar — Fri, 30 Mar 2007 09:59:13 -0700

Today I'm planning you a perfect Passover meal complete with matzo, haroset, and all of the traditional fixings. During the first 2 nights of the 8 day celebration, the religious Seder dinner is typically practiced by the Jews to commemorate the Israelites escape from Egypt. Usually the dinner begins with a telling of this story, a reading from the Haggadah that is long and allows the guests to build up an appetite for the main course. When the narration is finished reward guests for their patience with hearty braised lamb shanks and a mixed lettuce salad with hard boiled eggs (to represent the symbol of mourning for the destroyed Temple). For these succulent recipes, read more

Braised Lamb Shanks With Green Olives And Apricots
From Tyler Florence

4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup crushed matzo (ground in a food processor)
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots

First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well.
Put the crushed matzo in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned matzo; tapping off the excess.
Preheat the oven to 350 degrees F.
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot.
Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes.
Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve.

Serves 4.

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Mixed Lettuces with Orange Vinaigrette and Candied Pecans
From Food & Wine magazine

1 1/2 cups pecan halves (6 ounces)
3 tablespoons sugar
2 tablespoons pure maple syrup
1/4 teaspoon cayenne pepper
Kosher salt
1 head each of butter and red leaf lettuces, torn into bite-size pieces
Seeds from 1 large pomegranate
3 tablespoons Champagne or white wine vinegar
1 tablespoon finely grated orange zest
1/3 cup extra-virgin olive oil
Freshly ground pepper

In a nonstick skillet, toast the pecans over moderately low heat, stirring, until golden, 8 minutes. Add the sugar, maple syrup, cayenne and a pinch of salt and stir until coated, 2 minutes; let cool.
In a large bowl, toss the lettuces with the pomegranate seeds.
In a small bowl, combine the vinegar and orange zest. Whisk in the olive oil and season with salt and pepper. Toss the salad with the dressing, add the pecans and serve.

Serves 8.

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Wondering what's for dessert? Stay tuned because the final chapter of this Passover dinner is sure to put a show-stopping finish to your night.

Come Party With Me: Passover - Menu (1st Course)

partysugar — Fri, 30 Mar 2007 02:58:19 -0700

Passover, the Jewish religion's biggest food holiday starts this Monday night with the traditional Seder dinner. To aide you in your celebration I've come up with a wonderful menu based on the customary foods of the Seder. To start things off serve a few dishes that will please guests with their accordance to the traditions of Passover and their flavor packed deliciousness. Matzo, the cracker like flat-bread is incorporated into a classic soup, the haroset's sweetness mirrors the sweetness of freedom, and the maror - or bitter herbs that represent the sorrow of slavery - is seen in the green horseradish sauce that is paired with the fish cakes (gefilte fish). For the recipes, read more

Matzo Ball Soup
From Bob Spiegel

4 Tablespoons schmaltz (chicken fat)
1 whole chicken (about 4 pounds), cut up [in 8 pieces]
10 cups mineral or filtered water
1 large Spanish onion, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
1 bunch fresh thyme, leaves chopped and stems reserved
2 bay leaves
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 cups fresh shelled green peas
½ cup dry vermouth
1 teaspoon minced fresh garlic
1/2 cup chopped fresh Italian parsley
Matzo Balls:
2 ½ cups mineral or filtered water
3/4 cup schmaltz (chicken fat), or vegetable oil
1 ½ teaspoons kosher salt
2 1/2 cups matzoh meal
1 ½ teaspoons chopped fresh Italian parsley
½ teaspoon ground ginger
7 eggs

Melt 2 tablespoons of the butter in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 8 cups, and set aside.*
Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
Tie the thyme stems together and add them to the pot with the bay leaves, salt and pepper.
Add the chicken and reserved poaching liquid and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
Meanwhile, to make the matzoh balls, combine the water, schmaltz, and salt in a medium saucepan over medium heat and bring to a boil.
Gradually add the matzoh meal and stir with a wire whisk until the mixture pulls away from the sides of the pan.
Stir in the parsley and ginger and mix well.
Add the eggs, one at a time, mixing well after each addition. Reduce heat to low and cook for 25 minutes, stirring frequently.
Drop the matzoh dough by heaping spoonfuls into the simmering soup.
Cover and simmer 15 minutes.
Stir in the chopped thyme, vermouth, and garlic and heat through.
To serve, remove the bay leaves and thyme stems, ladle the soup into bowls, and top with the chopped parsley.

* To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.

Serves 10.

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Haroset
From All Recipes

6 apples - peeled, cored and chopped
1 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 1/2 teaspoons honey
1/3 cup sweet red wine

Place the apples and walnuts into a large bowl.
Mix together the cinnamon and sugar; sprinkle over the apples.
Stir in the honey and sweet wine.
Serve immediately, or refrigerate until serving.

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Herbed Fish Cakes With Green Horseradish Sauce
From Bon Appetit magazine

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce, recipe below

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish.
Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper.
Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side.
Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Green Horseradish Sauce
From Bon Appetit magazine
1 10-ounce package frozen chopped spinach, thawed
1/4 cup chopped arugula leaves
1/4 cup chopped fresh Italian parsley leaves
1/2 cup mayonnaise
6 tablespoons drained prepared white horseradish
2 1/2 tablespoons (or more) dry white wine
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Place spinach in sieve and press very dry. Place 1/4 cup firmly packed spinach in processor (reserve remainder for another use). Add arugula and parsley; chop finely.
Add remaining ingredients; blend. Add more wine by tablespoonfuls to thin to desired consistency. Season with salt and pepper.
Transfer to bowl. (Can be made 1 day ahead. Cover; chill.)

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Check back later today for the second course and dessert of this scrumptious Seder dinner.

Come Party With Me: Passover - Menu

partysugar — Tue, 15 Apr 2008 08:23:51 -0700

At a traditional Seder dinner, no flour products are consumed, so my menu consists of flavorful and delicious dishes that are Passover friendly. To start things off create a cheese display with matzo crackers and cured olives. Once guests have had time to mingle, ask everyone to join you at the table. Serve a parsley, radicchio, and napa cabbage salad with lemon vinaigrette as the first course. For the main dish offer guests heaping plates of melt in your mouth brisket and scrumptious vegetables.

Fried artichokes - with crisp outsides and tender centers - are a nice compliment to the juicy brisket. If you are interested in looking at the recipes, please read more.

Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette
From Gourmet magazine

Ingredients

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Directions

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Serves 8.

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Passover Brisket
From Food and Wine magazine

Ingredients

1/3 cup light brown sugar
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground white pepper
One 5-pound beef brisket, trimmed
3 tablespoons vegetable oil
4 large onions, sliced 1/2 inch thick
2 pounds carrots, cut diagonally 1/8 inch thick
2 cups Coca-Cola
One 28-ounce can crushed tomatoes
1/4 cup ketchup

Directions

In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket, set it in a baking dish and cover with foil. Refrigerate overnight.
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes.
Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 425°. Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender. Check every 20 minutes; if necessary, add water so the meat is half submerged. Remove from the oven and let stand for 15 minutes.
Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve.

Serves 8.

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Fried Whole Artichokes
From Saveur magazine

Ingredients

6 artichokes
1 lemon, halved
Vegetable oil
Salt

Directions

For each of the artichokes, pull off the tough green outer leaves until you get to those that are mostly yellow. Cut stem down to about 1" and peel. Slice 1" off top of artichoke. Spread open leaves and scoop out fibrous white choke, using a spoon. Rub artichokes all over with a halved lemon to prevent discoloration.
Pour oil into a medium saucepan to a depth of 3" vegetable and heat over medium-high heat. When oil is very hot but not smoking, add 2 of the artichokes.
Cook, turning to brown evenly, about 8 minutes. Drain on paper towels and repeat process with remaining artichokes.
Place each fried artichoke, stem side up, on a work surface and flatten by pressing under a plate. Return each artichoke to hot oil and cook, turning to brown evenly, about 6 minutes. Drain on paper towels.
Sprinkle with salt and serve whole. The outer leaves will be crispy (they taste like vegetable chips); the heart, stem, and inner leaves will be tender.

Serves 6.

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Come Party With Me: Passover - Menu

partysugar — Tue, 31 Mar 2009 09:00:23 -0700

After the ceremonious reading of the Haggadah, invite your loved ones to join you for a hearty Seder dinner that is both traditional and modern. Start things off with a reinterpretation of the classic gefilte fish: pan-fried matzo-crusted trout. Serve with a crisp green salad. Next move on to rich bowls of piping hot matzo ball soup. Instead of offering the expected brisket, select another tough cut of meat - beef short ribs - and slow-cook in Kosher red wine. A tzimmes, a time-honored Passover stew made from sweet potatoes and dried fruit, is delicious on the side.

For these festive recipes, read more.

Matzo Meal-Crusted Trout
From Food and Wine

Ingredients

1 large egg
1/4 cup water
Kosher salt
1 cup matzo meal
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
6 tablespoons vegetable oil
Oregano Oil, recipe below

Directions

In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.
Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.

Serves 8.

Oregano Oil

3 oregano sprigs, lightly crushed
2/3 cup extra-virgin olive oil

In a glass measuring cup, combine the oregano and olive oil. Cover and refrigerate for at least 1 and up to 2 days. The oil can be refrigerated for up to 1 week. Discard the sprigs before using.

Makes 2/3 cup.

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Simple Spring Green Salad
From Gourmet

Ingredients

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Directions
Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.

Serves 8.

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Matzo Ball Soup
From Williams-Sonoma

Ingredients

4 eggs
5 Tbs. melted chicken fat or vegetable oil
8 1/2 cups chicken stock
1 cup matzo meal
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
1 cup peeled and finely diced carrots

Directions

In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1 hour.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots.

Serves 6.

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Braised Short Ribs
From Wolfgang Puck

Ingredients

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Directions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
Center a rack in the oven and preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with a lip and keep warm.
Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Pour the sauce over the meat. Serve with vegetables of your choice.

Serves 6.

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Tzimmes
From Martha Stewart

Ingredients

9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt

Directions

Heat oven to 350 degrees.
Cut carrots into 2-inch pieces.
Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Serves 10.

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Passover Side: Cauliflower-Leek Kugel With Almond-Herb Crust

partysugar — Sat, 31 Mar 2007 00:08:52 -0700

In honor of Passover starting on Monday, I thought a classic Jewish side would be appropriately timely. Kugel is generally served as a side dish on the Jewish Sabbath and is a baked pudding that can consist of potatoes, noodles, meat, or vegetables. The ingredients vary and a sweet version with raisins and spices is an equally delicious dessert. This kugel is a vegetarian, Kosher-friendly side that can be paired with brisket, lamb, or turkey for the traditional Seder dinner. Cauliflower serves as a pleasant, less starchy alternative to potatoes and the almond herb crust packs a special crispiness and flavorful bit to the topping. Already have your menu planned for Passover? Save this recipe for Hanukkah because it can be prepared in advance and feeds a crowd. To take a look at the components and instructions, read more

Cauliflower-Leek Kugel With Almond-Herb Crust
From Bon Appetit magazine

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes.
Add leek mixture to cauliflower. Mix in matzo meal.
Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish.
Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend.
Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350°F.
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Serves 8.

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What's Yummy This Week

YumSugar — Sun, 01 Apr 2007 00:24:53 -0700

We kicked off wedding season at the Sugar Network. First thing up is an engagement party plan. And speaking of weddings, don't miss out on our five part wedding registry guideline.
Passover begins this Monday, we've got some menu ideas and decorating tips to help you out.
Did you know that Jake and Maggie Gyllenhaal were on Molto Mario?
Everyone's "favorite" sleazeball, Joe Francis of Girls Gone Wild, releases his plans to open Girls Gone Wild themed restaurants. Don't worry they're going to be "sexy but not sexual."
To help you out with all your home and centerpiece decor, we started a new series called Flowers 101. First up: Daffodils.

Easter's around the corner, so we have to ask, what do you think about Peeps? Do they remind you of Will Ferrell?!?
Speaking of Easter, everyone's been talking about the anatomically correct chocolate Jesus that was going to be part of an art exhibit.
This week I impress myself with my very own recipe for Goatbread Cookies (shortbread cookies made with goat butter).
And finally, be sure to join the Savory Sights Group and post your great food photos! We'll be giving away a little treat to our favorite image each month!

7 Days of FitSugar: Roundup

FitSugar — Sat, 31 Mar 2007 03:30:00 -0700

FitSugar has a lot to say about Sugar Network Engagement week.

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Learn the difference between moderate and high intensity training.

Are you planning your Passover meal? Or if you simply are a fan of almonds - you must try this Almond Macaroon recipe.

If you like dancing or Dancing with the Stars you need to check out this Cardio Dance Dancing with the Stars DVD.

Do you know how much caffeine is in your favorite drink? Take this caffeine quiz and test your knowledge.

If you're planning on going to Dunkin' Donuts anytime soon you should check out this breakdown of most of their menu options.

Looking to add push-ups to your workout routine? Read this post on push-ups to help get you started.

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Looking to get Hollywood Momma Arms?

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Looking for cute gym shorts? Well, I've got many a pair for you to peruse.

Do you know how much water you should be drinking? This beverage guidance system will...guide you.