BEST Passover Dessert - How to Make Passover Matzo Icebox Cake
Passover Matzo Icebox Cake with vanilla cream, mocha cake layers and chocolate ganache frosting is a perfect dessert for your Pesach Seder. This recipe can be made strictly kashrut or not.
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Oy Vey LIVE: Virtual Pesach cakes workshop / 7 April 2020
Who said keeping kosher for Pesach can’t be fun?! Join us to learn how to bake two Pesach cakes that are D-E-L-I-C-I-O-U-S and do not require any ingredients that may be hard to find during these strange times in quarantine. Together with Eva McGowan from Toldot Barcelona, we are baking a Sefardi walnut, almond, and orange cake, and a chocolate orange cake in this virtual bake-along. No previous experience in baking required!
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Wie zei dat koosjer voor Pesach niet lekker kan zijn?! Doe met ons mee en leer twee Pesach-cakes bakken die H-E-E-R-L-I-J-K zijn en waarvoor je geen ingrediënten nodig hebt die moeilijk te vinden zijn tijdens deze vreemde tijden in quarantaine. Samen met Eva McGowan van Toldot Barcelona bakken we een Sefardische walnoot-, amandel- en sinaasappel cake en een chocolade-sinaasappel cake in deze virtuele bak workshop. Geen eerdere ervaring met bakken vereist!
What you will need (cake #1)
6 eggs, separated
300 gr sugar
100 gr ground almonds
1 orange, grated rind & the juice
200 gr walnuts, coarsley chopped
a little oil and matzo meal for the cake tin
What you will need (cake #2)
2 oranges, wax free
6 eggs
250 gr almond flour
250 gr sugar
1/4 cup of matzo meal
optional: you can add 1/2 cup of cocoa powder; you can replace the almonds with ground hazelnuts
2 bowls
a whisk
a spatula
2 springforms or any other cake tins
Kosher for Passover: Matzo Meal Blintzes
In this video, food historian Aurora Clare (@historybakes) recreates a recipe for matzah blintzes from the cookbook, So Eat, My Darling: A Guide to the Yiddish Kitchen. Watch, as she transforms this Jewish culinary standby into a kosher for Passover treat!
For the full recipe and blog post please visit:
Images courtesy of: AJHS Photo Collection, Library of Congress
The Best of Andrew Zimmern | Food & Wine Recipes
Over the years, Andrew Zimmern has developed a collection of recipes great for any occasion. From potato latkes to duck a l'orange, the James Beard Award-Winning chef has no shortage of excellent recipes.
#AndrewZimmern #Recipes #Foodie
Find the recipes below:
0:13 - Killer Potato Latkes -
1:10 - Cioppino with Mussels -
2:51 - Cold Cucumber Soup with Yogurt and Dill -
3:37 - Duck à l'Orange -
5:14 - Creamy Lemon Pasta -
Killer Potato Latkes
Ingredients
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks Sea salt 2 pounds baking potatoes 1 large onion, finely diced 2 large eggs, lightly beaten 1 cup matzo meal 1/2 teaspoon freshly ground white pepper Vegetable oil, for frying Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
Cioppino with Mussels
Ingredients
TOMATO BROTH
3 tablespoons extra-virgin olive oil 1 large shallot, minced 6 garlic cloves, halved 1/3 cup loosely packed basil leaves, torn 4 pints cherry tomatoes (about 2 pounds), halved 1 1/2 cups dry white wine Three 14.5-ounce cans whole tomatoes Salt
CIOPPINO
1/4 cup extra-virgin olive oil 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 1/2 fennel bulb, finely chopped 1/2 cup thinly sliced young celery leaves 4 oregano sprigs 1/2 teaspoon crushed red pepper 1 pound littleneck clams, scrubbed 2 pounds mussels, scrubbed 1 pound large shrimp, shelled and deveined Four 3-ounce skinless red snapper fillets Salt Flat-leaf parsley leaves, for garnish Toasted baguette slices, for serving
Cold Cucumber Soup with Yogurt and Dill
Ingredients
2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped 1 1/2 cups plain Greek yogurt 3 tablespoons fresh lemon juice 1 small shallot, chopped 1 garlic clove 1/3 cup loosely packed dill 1/4 cup loosely packed flat-leaf parsley leaves 2 tablespoons loosely packed tarragon leaves 1/4 cup olive oil, plus more for drizzling Salt Fresh ground white pepper 1/2 red onion, finely chopped
Duck à l'Orange
Ingredients
DUCK
4 star anise 2 tablespoons caraway seeds 1 quart fresh orange juice Two 5-pound Pekin (Long Island) ducklings
SAUCE
1/4 cup sugar 1 teaspoon fresh lemon juice 4 cups duck stock, veal stock, chicken stock or low-sodium chicken broth 1 cup fresh orange juice 1/4 cup Grand Marnier 1 shallot, minced 2 teaspoons finely grated orange zest 6 whole cloves 1 cinnamon stick Sherry vinegar Sea salt
Creamy Lemon Pasta
Ingredients
4 quart water 2 tablespoon plus 3/4 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1 tablespoon Meyer lemon zest 1 teaspoon honey 3 medium shallots, minced (about 1/2 cup) 1 cup heavy cream 1 pound dried fettuccine 2 tablespoon fresh Meyer lemon juice 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1/2 teaspoon freshly ground black pepper, for garnish 1/3 cup Meyer lemon supremes, for garnish
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The Best of Andrew Zimmern | Food & Wine Recipes
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