The tablecloth and napkins are washed, folded, and put away, the two seder plates we used are back in the drawer, the two balls of yarn we used instead of the lamb shank are also put away, the haggadot are back on the shelf, and the leftovers are all gone! It was a great Passover this year – we had a lovely group of guests in our home and we were grateful to spend the festival with family and friends.
I’ve already blogged and posted about some of the recipes. My intention in today’s post is to create a list of the entire menu, with links back to the recipes or sources (if I know them) I’ve already posted. I am doing this for two reasons – first, to help anyone looking for gluten free Passover recipes for next year. Second, so that in future years, I can review what I made this year.
To help with hunger pangs during the first part of the seder (before we served dinner), we put out cut up veggies and Mock Lentil Chopped Liver (see recipe below). This tastes exactly like real chopped liver!
Homemade Gluten Free Matzo #1 (I prefer variation #2, see below, created by someone who visited my blog the very day I posted the original recipe – she then created this variation which I refer to as #2 – you can visit her blog here.)
Worldâ€™s Greatest Vegetable Broth with Gluten Free Matzo Balls
Gefilte Fish (Kedem, jarred)
Charoset (typical American and Turkish)
Chicken Marbella (Silver Palate)
Brisket (one of our guests brought this)
Lacy Potato Kugel
Miniature Potato Knishes
Balsamic Root Vegetables (one of our guests brought this)
Spring Vegetable Kugel
Crisp Iceberg Spring Salad
Roasted Asparagus (wash, dry, drizzle with olive oil, sprinkle with kosher or sea salt, roast 400 degrees for about 10 minutes)
Mock Lentil Chopped Liver
1 cup dried brown lentils, washed and drained
1 tbsp olive oil
3 hard-boiled eggs, peeled
2 large, chopped onions
1 – 2 tbsp olive oil (can use canola if you prefer)
1 1/4 cups chopped walnuts
Cook the lentils until done. I did this in the pressure cooker and it was a cinch. If you happen to have one, here’s how to cook them (otherwise, use stovetop or microwave): after washing and draining them, put them into pressure cooker, cover with water, add 1 tbsp olive oil, bring to high pressure. Reduce heat just enough to keep at high pressure for 10 minutes, then quick release under cold running water. Return to stove, bring to high again, then immediately shut off the flame and allow to release naturally. This can take awhile (15 – 20 minutes, minimum).
Meanwhile, brown onions in 1 – 2 tbsp oil until carmelized.
Put the cooked lentils and carmelized onions into a food processor with an S blade. Mix until blended. Add hard-boiled eggs and chopped walnuts. Blend briefly – be careful not to pulverize it.
I always make this a day or two before I serve it.
1 1/2 cups chopped dried apricots (snip with scissors into small pieces)
1 1/3 cups toasted almonds
8 oz dark chocolate
Prepare baking sheet by covering with aluminum foil. Melt the chocolate (I do this in the microwave on half power for 30 second intervals).
Add the chopped almonds and chopped apricots to the melted chocolate. Stir to combine well. Drop small teasoonfuls of mixture onto foil. Put in freezer to harden. Can be served directly from freezer.
Gluten Free Matzo Variation #2
Please note: if you want to have more authentic matzo, it is supposed to have one of five grains. Four of the five grains are not gluten free, but the fifth, oats, is gluten free (make sure you know it is gluten free before using – Bob’s Red Mill, Lara’s Cream Hill Estates are two known sources for gluten free oats). Next year, I think I will try making my matzo with some oat flour from one of these sources.
2 cups almonds with skins
2 cups potato starch
3 tsp xanthum gum
2 tsp salt
2 Tbsp sugar
1/4 c. vegetable shortening melted in 1/2 cup hot water
3 egg whites
1/2 cup warm water
Finely grind almonds in cuisinart (I imagine you could use already ground pre-packaged almond meal). Add other dry ingredients and process until well blended. Then put this dry mixture into mixing bowl of stand mixer (or use hand mixer). Add vegetable shortening and the 1/2 cup water in which you melted it (can speed melting by putting in microwave – I think it’s ok if it’s not completely melted). Then add 3 egg whites. Finally add remaining 1/2 cup warm water. Mix on high until light and fluffy.
To make matzo:
Put some potato starch on a small, flat plate. First dip the palm of each of your hands into the potato starch, then scoop out 1/4 cup size pieces of dough from the mixing bowl and roll into balls. Drop each ball into potato starch and flatten a little with palm of hand. As you are flattening each ball, make sure to continue dipping your palm into some potato starch. This will keep the dough from getting sticky and being unmanageable. Place on baking sheet covered with parchment paper and gently press as flat as you can with palm of your hand. With the tines of a fork, press numerous times into each piece of dough – this will give it a more authentic matzo look! Bake in 400 degree oven for about 18 minutes until they are golden brown. I was able to fit two pieces of matzo on each baking sheet. I have three oven shelves, so I was able to bake 6 pieces of matzo at a time. I found that I had to rotate the baking sheets halfway through baking. I think if you count on about 2 finished pieces of this matzo per person, you will have plenty, if not leftovers.
Next year, may we be in Jerusalem!