RABBI SHAUL OSADCHEY'S
"BIG BAD CHAROSET"
Makes 3 cups (serves approx. 8-10)
½cup pecans (pieces or halves)
1tsp dried ancho chili pepper
1tsp smoked paprika
½cup chopped dried mango
½cup chopped dried cherries
½cup diced jicama
¼cup pure pomegranate-mango juice
1 ½ tsp lemon juice
1 tblsp honey
2 oz tequila (or substitute Slivovitz Plum Brandy)
1 tsp finely grated orange zest
Mix dried ancho pepper, cumin, paprika, and salt in a bowl.
Roast pecans in a heavy medium skillet until lightly toasted and fragrant, 4-5 minutes.
Toss pecans in bowl with spice mixture.
Return pecans to skillet and toss briefly to coat.
Dice mango, cherries, and jicama and place in a bowl.
Add pomegranate juice, lemon juice, and honey to dried fruit and jicama. Let stand for 15 minutes, stirring occasionally.
In a sauce pan, add orange peel and tequila; sauté until orange zest is soft and alcohol is burned off.
Combine spiced pecans, dried fruit mixture, and orange zest.
Chill and serve when ready.
(Note: Can be made 1 day ahead. Cover and chill.)
TURKEY BREAST STUFFED WITH MATZA AND FENNEL
from Gourmet Magazine, April 2004
active time: 1 1/4 hour; start to finish: 2 1/4 hour
serves 10 to 12
6 tbl olive oil
1 medium onion, finely chopped
1 lb fennel, stalks and fronds cut off and discarded, then bulbs cut into 1/4 inch dice
2 celery ribs, cut into 1/4 inch dice
2 tsp salt
1/2 cup golden raisins
2 egg matzas broken into 1/2 pieces
1 large egg, lightly beaten
1/3 cup finely chopped fresh parsley
1 1/2 tsp black pepper
1 1/2 tsp fennel seeds, toasted and ground in an electric coffee/spice grinder
1 (4-5lb) butterflied turkey breast
1 3/4 cups low sodium chicken broth
1 tsp potato starch
1. Heat 3 tblsp oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 tsp salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10-12 minutes. Transfer vegetables to a bowl to cool.
2. Soak raisins in boiling hot water to cover 5 minutes, then drain well and chop. Add to vegetables.
3. Rinse matza in a colander under hot running water until softened, 15 to 30 seconds. Drain, pressing gently on matza to extract excess water. Add to vegetables along with egg, parsley, 1/2 tsp salt, and 1/2 tsp pepper and stir until combined.
4. Stir together 1 tbl oil, 1/2 tsp salt, 1/2 tsp pepper, and ground fennel seed in a small bowl.
Pound turkey breasts between two sheets of plastic wrap with a flat side of a meat pounder or with a rolling pin until 1/2 inch thick.
Stuff and Roast:
1. Put oven rack in middle position and preheat oven to 375 degrees F.
2. Remove top sheet of plastic wrap from 1 breast half and pat turkey dry. Arrange with a short side nearest you and season with 1/4 tsp salt and 1/4 tsp pepper. Mound half of stuffing in center, leaving 1 inch border on each long side. Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends). Tie rolled turkey breast crosswise at 1 inch intervals with kitchen string. Season remaining turkey breast half with remaining 1/4 tsp each of salt and pepper, then stuff, roll, and tie in same manner.
3. Rub fennel oil all over roasts to coat. Heat remaining 2 tbl oil in large heavy flameproof roasting pan straddled across two burners on moderately high heat. Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total. Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165 degrees F, 35-40 minutes. Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
4. While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2-3 minutes. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1-2 minutes. Pour sauce through a fine mesh sieve into a sauceboat and skim off any fat. Serve turkey with sauce.
Roasts can be stuffed and tied 3 hours ahead and chilled, covered. Bring to room temperature, then pat dry and rub with fennel oil before searing.
Matza Brei Florentine
yield: Makes 4 servings
4 sheets of matza
4 large eggs
1 bunch fresh spinach leaves
4 oz. sliced mushrooms
4-6 oz. grated swiss cheese
1 teaspoon salt, or to taste
ground black pepper to taste
3/4 stick (6 tablespoons) unsalted butter
Crumble matza into a large collander placed over a bowl.
Hold collander under running cold water until matza is moist and softened but not completely disintegrated (about 15 seconds).
Heat butter in a 10-12" skillet over medium heat.
Sauté mushrooms until they release their juices. Add spinach and sauté until tender.
Transfer to bowl with matza crumbs, then add eggs and salt and mix gently with a fork.
Return skillet to stove and heat butter over moderately high heat.
Form matza mixture into patties and drop into skillet.
Cook until matza brei patties have begun to crisp, about 3 minutes on each side.
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