![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Pesach recipe round-up
So this year I adapted/invented two new recipes for Pesach, and was asked to share them by two of our guests. Since I've already written them up, I figured I might as well share them here too!
Celery-Leek Soup
I decided I wanted to make a soup using ingredients that are used as ritual items in the Seder. Both fresh parsley and raw celery are frequently used for karpas, and leeks are (rather less commonly) used for maror. I found a recipe here, and adapted it as follows:
1 32-ounce box chicken broth (I used Manischewitz)
1 large pack of celery, chopped finely -- all of it, including the leaves
2 fat cloves garlic, chopped finely
3 medium-sized leeks, washed carefully and chopped
1/2 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
1 recipe DIY coconut milk made w/ 2 cups shredded coconut - probably equivalent to 1 can*
olive oil for sauteeing (any flavorful oil will do)
salt, pepper, onion powder to taste
*For some reason, it is really difficult to find coconut milk that is kosher for Pesach; I suspect it has to do with the stabilizers generally used to keep it from separating. This recipe will separate out in the fridge; if you're using it, don't worry about reintegrating it before use, just put it all in.
Saute the garlic and leek in olive oil over medium-high heat. Add in the celery. Stir-fry until the celery has brightened and gone a little translucent, and then leave on a low heat for about 15 minutes, stirring occasionally.
Add in the stock, then the chopped herbs and seasonings. Simmer until the celery is soft all the way through.
Allow to cool slightly, then puree. I used an immersion blender; a food processor will work, in small batches. Stir in the coconut milk. Serve hot (though it would probably be pretty good cold, too). Can be refrigerated and reheated.
Honey-'Mustard' Chicken with Onions and Chestnuts
If you aren't sure why 'mustard' is in scarequotes there, take a look here. I would say more about this, but then we'd be talking about that all day instead of getting to the recipe:
Start with the following marinade: chopped garlic, chopped fresh rosemary, black pepper, ground sage, olive oil. (This is probably my favorite chicken marinade; I use it all the time. Sometimes I add dried basil, and/or use poultry seasoning spice mix instead of the sage.)
Rub all over chicken and allow to sit for at least 10 minutes, or up to an hour, before putting in oven. Meanwhile, start working on the sauce.
Take 1 large onion, cut in half and then slice into thinnest possible slices/wedges. Sautee in melted margarine and/or olive oil until starting to brown. Add a healthy dollop of prepared honey mustard -- I used this stuff which has no actual mustard in it but tastes pretty good anyway -- about a tablespoon of apple cider vinegar, a double handful of chopped roasted chestnuts, and enough water (or white wine would probably work instead) to turn it into a sauce. Simmer until slightly thickened.
Put chicken in oven at 400° (if cooking a whole chicken; 375° if you're cooking chicken in parts). After about ten to fifteen minutes of cooking time, remove pan from oven and spoon sauce over chicken. Return to oven and bake until juices run clear when pricked with fork.
Enjoy!
Celery-Leek Soup
I decided I wanted to make a soup using ingredients that are used as ritual items in the Seder. Both fresh parsley and raw celery are frequently used for karpas, and leeks are (rather less commonly) used for maror. I found a recipe here, and adapted it as follows:
1 32-ounce box chicken broth (I used Manischewitz)
1 large pack of celery, chopped finely -- all of it, including the leaves
2 fat cloves garlic, chopped finely
3 medium-sized leeks, washed carefully and chopped
1/2 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
1 recipe DIY coconut milk made w/ 2 cups shredded coconut - probably equivalent to 1 can*
olive oil for sauteeing (any flavorful oil will do)
salt, pepper, onion powder to taste
*For some reason, it is really difficult to find coconut milk that is kosher for Pesach; I suspect it has to do with the stabilizers generally used to keep it from separating. This recipe will separate out in the fridge; if you're using it, don't worry about reintegrating it before use, just put it all in.
Saute the garlic and leek in olive oil over medium-high heat. Add in the celery. Stir-fry until the celery has brightened and gone a little translucent, and then leave on a low heat for about 15 minutes, stirring occasionally.
Add in the stock, then the chopped herbs and seasonings. Simmer until the celery is soft all the way through.
Allow to cool slightly, then puree. I used an immersion blender; a food processor will work, in small batches. Stir in the coconut milk. Serve hot (though it would probably be pretty good cold, too). Can be refrigerated and reheated.
Honey-'Mustard' Chicken with Onions and Chestnuts
If you aren't sure why 'mustard' is in scarequotes there, take a look here. I would say more about this, but then we'd be talking about that all day instead of getting to the recipe:
Start with the following marinade: chopped garlic, chopped fresh rosemary, black pepper, ground sage, olive oil. (This is probably my favorite chicken marinade; I use it all the time. Sometimes I add dried basil, and/or use poultry seasoning spice mix instead of the sage.)
Rub all over chicken and allow to sit for at least 10 minutes, or up to an hour, before putting in oven. Meanwhile, start working on the sauce.
Take 1 large onion, cut in half and then slice into thinnest possible slices/wedges. Sautee in melted margarine and/or olive oil until starting to brown. Add a healthy dollop of prepared honey mustard -- I used this stuff which has no actual mustard in it but tastes pretty good anyway -- about a tablespoon of apple cider vinegar, a double handful of chopped roasted chestnuts, and enough water (or white wine would probably work instead) to turn it into a sauce. Simmer until slightly thickened.
Put chicken in oven at 400° (if cooking a whole chicken; 375° if you're cooking chicken in parts). After about ten to fifteen minutes of cooking time, remove pan from oven and spoon sauce over chicken. Return to oven and bake until juices run clear when pricked with fork.
Enjoy!