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Winning Passover dishes.

For cooks of all persuasions

LIKE THANKSGIVING'S roast turkey, dishes prepared for the Jewish Passover celebration are appealing for other meals as well. Gefilte fish, baked in a terrine, makes a delicious fish loaf that's lower in calories and fat than a meat counterpart. By any standard, the matzo tart is a fine dessert.

Gefilte Fish Terrine

Tilapia, swordfish, and regular salt are not suitable to use in Jewish religious dishes for Passover.

2 1/2 pounds boned and skinned white-flesh fish such as pike, carp, tilapia, or swordfish (or a combination), cut into 1/2-inch chunks 1 large (about 1/2-lb.) onion, chopped 2 large eggs 1/4 cup matzo meal 2 teaspoons sugar 1 teaspoon kosher or regular coarse salt 1/2 teaspoon white pepper about 1/3 cup prepared horseradish 2 cups finely chopped carrots 12 large butter lettuce leaves, rinsed and crisped Fresh dill sprigs

In a food processor or blender, smoothly puree half the fish, onion, and eggs with 2 tablespoons water. Scrape into a bowl. Repeat step. Stir in matzo meal, sugar, salt, pepper, and 1 tablespoon horseradish.

Line bottom of an oiled 5- by 9-inch loaf pan with foil or cooking parchment cut to fit; oil lining. Spoon 1/3 of fish mixture into pan; spread smooth. Sprinkle with 1/2 the carrots. Repeat with layers of fish, carrots, and fish. Tap pan sharply against counter to settle mixture.

Set loaf pan in a larger pan at least 2 inches deep. Set pans on center rack in a 325|degrees~ oven. Pour 1 1/2 inches boiling water into outer pan. Bake until loaf feels firm when pressed in center, about 45 minutes. Lift loaf pan from water. Let cool, then chill until cold, at least 6 hours or up to 1 day. Slide a knife between loaf and pan sides; invert loaf onto a platter tapping pan to release. Peel off lining and discard. Slice loaf; present slices on lettuce with dill garnish. Add horseradish to taste. Makes 12 servings.

Per serving: 128 cal. (11 percent from fat); 20 g protein; 1.6 g fat (0.4 g sat.); 7.5 g carbo.; 184 mg sodium; 72 mg chol.

Matzo Tart with Orange Curd

1 cup sugar 1/4 cup potato starch 1 tablespoon grated orange peel 3/4 cup orange juice 1/4 cup lemon juice 2 large eggs Matzo meal crust (recipe follows)

2 cups fresh or frozen unsweetened blueberries, rinsed and drained

In a 1 1/2- to 2-quart pan, mix sugar with potato starch. Stir in peel, orange juice, and lemon juice. Stir over high heat until boiling. Off the heat, whisk in eggs. Return to heat and stir just until mixture bubbles. Let cool at least 10 minutes. (If making ahead, cool, cover, and chill up to 1 day. If clear liquid separates from mixture, whisk on medium-high heat until bubbling; let cool 10 minutes.)

Spread warm filling into tart shell; top with the blueberries. Cut tart, warm or cool, into wedges. Makes 8 to 10 servings.

Per serving: 297 cal. (33 percent from fat); 3.6 g protein; 11 g fat (2 g sat.); 47 g carbo.; 130 mg sodium; 64 mg chol.

Matzo meal crust. In a food processor or a bowl, whirl or rub with your fingers 1 cup matzo meal, 1/3 cup sugar, and 1/2 cup (1/4 lb.) margarine or butter, in pieces, until well mixed. Add 1 large egg and 3 tablespoons water; whirl or stir until the dough holds together. Dip fingers in more matzo meal and press the soft dough evenly over the bottom and sides of a 9-inch tart pan with removable rim.

Bake in a 325|degrees~ oven until crust is darker brown and feels firm when pressed in center, 30 to 40 minutes. Use warm or cool; if making ahead, wrap crust airtight up to 1 day.
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Title Annotation:recipes
Author:Lipman, Karyn I.
Date:Apr 1, 1993
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