Matzav Mazon: Pesach Recipes: Part II


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Here is our second installment of brand-new for 2011 delicious gourmet Passover recipes, for use at your seder, or for over chol hamoed. These recipes are so good, you’ll want to serve them all year long. Start collecting recipes now so you’ll have time to get everything you need without any stress or time crunch.

For Passover 2011, Gourmet Kosher Cooking presents an entire Passover site, complete with hundreds of new recipes, tips, and products:

Salmon with Champagne Beurre Blanc

Serves 8

Note: The salmon can be made a day ahead of time but the sauce needs to be prepared shortly before serving or it separates. The salmon is also fragrant and delicious without the Beurre Blanc sauce. It just gives it that extra creamy elegant touch.


2-½ pounds salmon fillet
Kosher salt and pepper to taste
2 teaspoons grated orange zest
1 tablespoon olive oil
1-½ cups champagne or dry white wine
½ cup freshly squeezed orange juice

For the Beurre Blanc:
1/3 cup Champagne or dry white wine
1 large shallot, minced
2 teaspoons grated orange zest
¼ cup freshly squeezed orange juice
1 cup margarine cut into tablespoons (or butter)
Salt and pepper to taste


Place the salmon in a large shallow roasting pan or baking dish. Season the salmon with salt, pepper, orange zest, and drizzle with the olive oil. Set aside.

Heat a large skillet over high heat and add the Champagne. Simmer for 5 minutes. Add the orange juice and cook another 2 minutes. Remove from the heat and add salt and pepper to taste.

Preheat the oven to 425 degrees. Place a rack in the middle of the oven. Roast the salmon for 10 minutes. Remove the salmon from the oven and pour the hot reduced Champagne-orange juice sauce over the fish and roast for another 10 minutes. Serve the salmon drizzled with the pan juices and the Orange-Champagne Beurre Blanc on the side.

For the Orange-Champagne Beurre Blanc:
In a medium saucepan, mix together the 1/3 cup Champagne, shallot, zest and orange juice. Bring to a boil over high heat. Reduce the heat to medium and simmer 8 – 10 minutes, or until reduced to about 2 tablespoons. Reduce the heat to low, add 4 tablespoons of the margarine, and whisk until melted. Add the remaining butter, 1 tablespoon at a time, whisking continuously. Remove from the heat and season with salt and pepper to taste. Keep it warm until ready to serve.

Brisket with Parsnips and Leeks

Serves 8


2 to 3 tablespoons canola oil
1 (3 1/2 to 4-pound) brisket
Kosher salt and freshly cracked black pepper
6 cloves garlic, peeled, sprinkled with pinch of salt and crushed
2 bunches green onions, thinly sliced
3 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
1/4 cup dark brown sugar, plus 1 tablespoon divided
2 tablespoons apple cider vinegar
1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
1 cup red wine
1 quart beef stock, heated


Preheat an oven to 350 degrees F.
In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest.
Combine the garlic paste and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.

In the same pot, over low heat and add the parsnips. Season them with a little salt and a 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.

Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and adjust seasonings if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours. (Chef’s Note: If the meat looks dry or  overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)
Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top. Make this at least one day ahead of time.

Sweet and Savory Butternut Squash and Quinoa

Serves 6


2 cups butternut squash, peeled and cubed into small dice
1 tablespoon olive oil
1 cup uncooked quinoa
1 teaspoon ground cinnamon
1 teaspoon ground ginger or fresh ginger
1 1/3 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon pepper


In a medium saucepan heat, the oil over medium heat. Add the butternut squash and sauté until the squash begins to slightly soften, about 5 minutes. Add the quinoa, cinnamon, and ginger. Cook and stir, about 1 minute. Add chicken stock and salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes or until the squash is soft and the quinoa is fluffy. Serve immediately.

Chocolate Beet Coconut Cake with Chocolate Icing

Recipe created by Levana

Cake Ingredients:
4 egg whites
Good pinch salt
1 ½ cups sugar
4 egg yolks
1 cup vegetable oil
3 cups natural canned beets, drained, juice reserved, mashed with a potato masher
2 cups Osem Matza Cake Meal
1 tablespoon baking powder
1 cup juice from the canned beets (add a little water to complete 1 cup if necessary)
1 cup cocoa powder
1 ½ cups unsweetened grated coconut, packed

Icing Ingredients:
1 cup real semisweet chocolate chips
1 tablespoon oil


Preheat the oven to 350 degrees.
Make the cake: With an electric mixer, whip the egg whites and salt at high speed until soft peaks form. Add the sugar gradually and whip until stiff. Switch to low speed and, allowing only enough time to combine the ingredients, beat in one ingredient at a time, just a few seconds each time-the yolks, then the oil, etc., until all ingredients are incorporated. Pour the batter into a greased tube pan or a 10-inch round pan or 11-by-14-inch pan, and bake for 1 hour or until the point of a knife inserted in the center comes out clean.
Make the icing: Melt the chocolate chips with the oil on a very low flame until melted (microwave OK). Drizzle slowly and steadily over the cake until the whole top of the cake is covered. Let the cake cool.

Makes 16 ample servings.

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