Jis 0416 recipes flourless chocolate cake ahcmfj

Persian Charoset (Hallaq)

Makes 6 cups

  • 1 c almonds
  • 1 c roasted, shelled pistachios
  • 1 c walnuts
  • 1 c black raisins
  • 1 c golden raisins
  • 1 c dates, pitted
  • 2 tsp cinnamon
  • 2 tsp ground cardamom
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 large apple, peeled, quartered, and cored
  • 1 large pear, peeled, quartered, and cored
  • 2 bananas, peeled
  • 2 to 3 T cider vinegar
  • ½ to 1 c pomegranate juice
  • ½ to 1 c sweet kosher wine

(1) In a large food processor, combine nuts, raisins, dates, and spices. Pulse until nuts are coarsely chopped. (2) Add apple, pear, and bananas, and pulse until coarsely chopped. Add 2 T vinegar, ½ c pomegranate juice, and ½ c wine. Pulse again, adding more vinegar, juice, or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.

Flourless Chocolate Cake

Serves 8 to 10

  • 1 stick butter
  • 8 oz bittersweet chocolate
  • 5 eggs, separated
  • ¾ c sugar
  • 1 c ground almonds

(1) Preheat oven to 375 degrees. (2) Melt butter and chocolate in a double boiler or microwave. Let cool. (3) Beat the egg yolks with sugar until pale yellow. (4) Mix the above together, adding a cup of ground almonds. (5) Beat the egg whites until stiff but not dry, and fold into chocolate mixture. (6) Place a pan of water in bottom of oven. Line the bottom and side of a greased 9-inch springform pan with aluminum foil, and pour in filling. (7) Bake 45 to 50 minutes. Remove from oven and allow to sit for a few minutes. (8) Unmold, carefully peel off foil, and then place upside down on cake plate. 

Optional: top with kosher-for-Passover confectioner’s sugar

Moroccan Shad with Fava Beans

Serves 8 to 10

  • ⅓ c plus 2 T extra-virgin olive oil
  • 4 to 6 garlic cloves, sliced
  • 3 red peppers, cut in 1-by-2-inch slices
  • 1 bunch fresh cilantro, finely chopped
  • 2 lbs fresh fava beans in shells
  • 1 tsp salt (or to taste)
  • 1½ tsp sweet paprika
  • Black pepper to taste
  • ½ tsp cayenne pepper (optional)
  • 2 lbs boneless shad fillets, with roe if you like (or salmon or rockfish)

(1) Heat ⅓ c oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 c water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary. (2) While peppers are cooking, remove fava beans from pods. Bring 6 c water and ½ tsp salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in ice water and slip skins off beans. (3) Add fava beans to peppers with 1 tsp paprika, remaining salt, black pepper, and cayenne, if using, along with shad and roe. Sprinkle 2 T olive oil, remaining ½ tsp paprika, and all but 2 T remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables, and sauce to a serving plate, and sprinkle remaining cilantro on top.

Jis 0416 recipes golden beetle egg dish a8tqrv

Image: Nelle Clark

Fried Soft-Boiled Egg with Grilled Asparagus and Harissa Aioli

Courtesy of Chef Maria Hines, Golden Beetle

Serves 4 

Chef Maria Hines applies her James Beard Award–winning touch to a traditional Passover menu while paying tribute to the symbolic meaning and tradition
of the holiday. Along with her Jewish chef, she created this menu to invite a Passover celebration into Golden Beetle annually and give the opportunity to dine out to the Jewish and non-Jewish community. This recipe highlights the beitzah — egg — a symbol of the seder. 
Golden Beetle’s Passover seder events take place April 23–30. Visit goldenbeetle.com for more information.

  • 6 large eggs
  • 2 c matzoh meal
  • 2 egg yolks
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 T harissa
  • 4 c canola oil
  • 1 bunch asparagus
  • Salt and pepper to taste

For the Eggs

Bring a medium-size pot of water to a boil. Season heavily with salt and return to a boil. Set aside 2 of the eggs. Carefully add the remaining 4 eggs to the boiling water and cook for 5 minutes exactly. Immediately plunge eggs into an ice bath to cool completely. Peel the eggs. Make an egg wash by whisking the remaining 2 eggs with 2 T water. Coat the peeled eggs in the egg wash and then the matzoh meal.

For the Harissa Aioli

In a food processor, combine egg yolk, garlic, lemon juice, and harissa. With the processor running, slowly drizzle in 1 c canola oil. Season with salt and pepper.

To Finish

(1) In a medium saucepan, heat 3 c canola oil to 350 degrees. Carefully add the matzoh-coated eggs to the oil and fry until golden brown, about 3 minutes. Drain on paper towels and allow to cool slightly. (2) Trim the woody ends from 1 bunch of asparagus. Toss with some canola oil, salt, and pepper. Grill over high heat until asparagus is caramelized and tender. Divide grilled asparagus between plates and top with a dollop of the harissa aioli. Cut the eggs in half and arrange over asparagus.

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