Passover Sweet Treats

Marshmallow Treats

Non-Stick Spray
Marshmallows
Berries (or your favorite fruit)
Chocolate Chips
Mint Leaves for garnish, optional
Pie Tin


Preheat oven to 425 degrees
Spray tin (you may want to line pan with aluminum foil)
Toss Marshmallows into pan and, after 5 minutes, add in small pieces of fruit and chocolate chips.

Cook for 6-8 minutes longer, until Marshmallows are your favorite shade of brown.

Apologies the picture doesn't have mint or chocolate... This version was made to go into a crepe as a filling.
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 Passover Crepes (aka Egg Noodles)

6 Large Eggs
1 cup Tapioca (or Potato) Starch
1.5 cups Water (or Milk) a bit more or less to consistency that works for your desired level of thickness
1 pinch of salt
Large Non-stick pan, spray or oil
Ladle or Squeeze bottle (the later makes this so easy)
Spatula (or really delicate tongs)
Your Favorite Crepe Fillings (chocolate spread, fruit, marshmallows etc)


Mix all ingredients together in a bowl, whisk or stir with fork until blended. There may be a clump or two, but try to break it up as much as possible.
Heat pan to a high temperature.
Spread batter to coat pan.
Cook for 1-2 minutes, until edges start to release from sides and crepe can easily flip.
Continue to cook slightly less time on this opposite side.
Place onto plate to serve later, along with the side above, fresh fruit, chocolate spread (or chips).
Keep the batter well mixed, it separates easily

Optional use of this recipe: Savory crepes with roasted veggies or to serve as Egg Noodes: Roll up crepe and slice into noodles for soup, tomato sauce, or bolognese.

Slowcooker Sweet & Spicy Tomato Sauce

This is the results of "OMG my fridge is packed with a full CSA haul!" when the person I share it with was on vacation.  Normally I'd add carrots and or celery to my sauce, but I'm set on not buying extra veggies given the abundance that I've been getting from the farm.

6 lbs of tomatoes

1 cherry bomb pepper
2 green peppers
3 zucchini/summer squash (~1/2 lb each)
1/4 lb enoki mushrooms
1 onion
1/3 cup olive oil
1 cup Red wine (it's fine if it has turned, or you can use red wine vinegar)
1/4 cup rice vinegar (I used roasted garlic flavor. It's delicious, you could also roast the garlic rather than putting in fresh cloves)
6-8 cloves of garlic (smash prior to putting in so the oils are released)
2 tbs honey or brown sugar for vegans (or more, to taste)
1/2 cup or more fresh basil reserve some for later addition.
1 bay leaf
some: oregano,  dried italian herbs, salt to taste.
Slow cook in crockpot: Low 8-10 hours

Even if you have a casual relationship with your cutting board you'll be a master of this in no time. Quarter tomatoes (I didn't remove skins, some recipes really recommend blanching and removing, but they break down easily in the crockpot and were all farm-fresh, organic and whatnot). Rough chop other ingredients and add along with liquid.
Walk away! Have an awesome day at work, out with friends, whatever.
When you get back hope around hour 6,8 or 10 just remove bay leaf, place the immersion blender into the pot and blend. Taste and add in extra seasoning (I used fresh pink salt here) and fresh basil to taste.

This made three 24 oz. bottles plus two cups... so served that night and bottled the rest for me and to give as gifts. Also, the one cherry bomb just gave it a bit of a roasted flavor. Feel free to add more hot peppers for more of a bang.

Beer and Sherry Braised Brisket

Yum. I upped the anti and the slow cooking on traditional brisket with this one.  The aroma was so strong, I tempted a long time vegetarian into considering taking the meaty plunge... Clearly a success by any measure!  I made two briskets simultaneously and froze one ... how can you resist red meat on sale, I wonder? Feel free to add root vegetables to the roasting pan - I didn't want to deprive the vegetarians, so I didn't... but I saved the sauce/gravy and added it to both chicken soup and roasted parsnips and carrots the following week.


Dry Rub:
1/3 brown sugar (I use  turbinado brownulated)
1/3 garlic powder
1/3 onion powder
(I didn't put measurements above, usually pour in about 1/3cup or less)
2 tbsp Emeril's essence
1 tbsp Mustard seed (ground)
1-2 tsp Allspice
2 tsp cumin

Mix all ingredients in a ziploc bag
Coat both sides, leave fatty side up.


Add
3/4 c Harpoon (I used summer ale.... but any beer will do the job)
1/2-1c Gonzales Byass Tio Pepe kosher Sherry

Seal really tightly w/aluminum foil

Cook at 225 for 3 hours
Flip (If serving for shabbat/holiday lunch, this is where I put it in the fridge)
Then 200 for 4-5 hours
Let cool for 10-15 min before you slice it to serve.
Cut against the grain!!!It's the slow and low that makes it fork tender. It can stand to be in the oven tightly sealed a bit longer ... But 8 hrs is my gauge. Enjoy!

Best Brisket

This recipe is inspired by my childhood best friend's mom. I've turned into my own special recipe, but her slow cooking technique is what I recommend!

Either Preheat oven to 350 degrees and lower to 300 after 2 hours for an additional hour
or 250 if you plan to slow cook for 6-8 hours.

2.5 lbs Brisket, 2nd cut
1/4 c. sugar (brown, turbinado or in the raw)
1/3 c. onion soup mix or if you need low sodium, onion powder
1/2 c. garlic powder
2/3 c. sherry (tio pepe makes a kosher blend every passover and it's usually available year round)
1/3 c. water or broth
Veggetables to add: Root vegetables, celery, carrots, potatoes, parsnips, mushrooms (whatever is on hand)
Optional dry ingredients: Paprika, zatar, mustard powder, rosemary or emeril's spice blend. Clove of garlic - place slices into little slits you cut in the meat

If using fresh garlic, insert first. Then mix dry ingredients and use as a dry rub on both sides of meat. Chop vegetables into big pieces, celery, parsnips and carrots on the bias. Toss into bottom of pan. Add meat and liquid. Cover with aluminum foil and place in oven. See above for temperature and cooking time options. Turn over half way through cooking. (If you want to nestle the meat directly into the liquid, you won't regret it.) You may want to add more liquid half way through, or take off the aluminum foil to let the gravy thicken depending on how your oven does and how much liquid the meat gives off.