What is your one and only BEST recipe for pesach?

↑ doodlesmom ↓

Mon, Apr 03 2023, 5:28 pm

Nechamie wrote:

Please share your carmelized roast!!

Mine is jalapeno salmon:
Simply saute onions with peeled and cubed jalapenos. Let Salmon soak in lemon juice for a few minutes. Pour some salt on salmon. Pour onion and jalapenos. In oven covered until ready.

https://betweencarpools.com/ca.....sach/

I sometimes add a bit of ginger and orang juice squeezed to make it more chinese etc…
Play around if you want But the base is delish!

Quote:

Ingredients
3‑4 lb French roast
salt and pepper, for sprinkling
Paprika, for sprinkling
1⅓ cup sugar
2 large onions, sliced in rounds
2 Tbsp cold water
2 Tbsp potato starch
Instructions
Rinse the French roast and pat dry. Season well with salt, pepper, and paprika.
Place the sugar in a sauté or braising pot (the pot should also be large enough to fit the meat, covered). Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color.
Add the meat to the pan on top of the caramelized sugar. Sear both sides of the meat two times, using a fork or tongs to rotate the meat.
When all surfaces of the meat are browned, lift the roast and place the onions underneath. Cover and let cook over medium low heat for 21/2‑ 3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still bubbling slightly.) Remove meat from pan.
As the onions cook, the water from the onions will mix with the sugar, creating a sauce.
In a small bowl, combine the potato starch and water. Add to the sauce. Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce.
To freeze and rewarm, slightly undercook the roast. Freeze the meat and sugar-onion sauce separately. Rewarm the sauce, only adding the potato starch and water at this point. Slice the meat and reheat with the sauce.

Last edited by doodlesmom on Mon, Apr 03 2023, 5:33 pm; edited 1 time in total

↑ doodlesmom ↓

Mon, Apr 03 2023, 5:32 pm

amother OP wrote:

We want recipes pleasssse!!!
Is the jalapeño salmon very spicy? I'd love to try!!
Mocha cupcakes recipes please

8 eggs
3 cups sugar
1 cup cocoa
1.5 cup potato starch
2 cup oil
1 tsp coffee dissolved in bit of hot water

Mix all and fill cupcake holder 7/8 full.
Bake 350* for 25-30 min.

PSA: must have kosher lpesach cupcake holders….simcha collection sells!!

↑ Highstrung

Mon, Apr 03 2023, 6:59 pm

doodlesmom wrote:

Could it be done straight in the aluminum cupcake bekalach or does it need to cupcake liners too?

ra_mom

Mon, Apr 03 2023, 8:30 pm

Highstrung wrote:

Could it be done straight in the aluminum cupcake bekalach or does it need to cupcake liners too?

They'll never come out without a liner (unless you freeze them until solid and then pop them our while you bend out the aluminum).

You can use parchment paper if you don't have liners. They come out pretty. Use a can or glass to help you.
https://youtu.be/Sce891P6GjE

amother

Gladiolus

Tue, Apr 04 2023, 6:16 am

amother Cerulean wrote:

Crock pot Potato Yapchik
I dont use and exact recipe but something like 6 potatoes, 1 zucchini, 1 onion all grated. Then 2 heaping tspns salt, pepper, 1/2 cup oil, 1/4 cup seltzer.
mix and add in sauteed finger meat or other meat.
pour into crockpot and just let it go. I sometimes mix it up in middle of the day if I want it mushy or let it sit if I'm in the mood of crusty.

Can I grate all the veg in advance and freeze altogether until I throw in crock pot on yom tov?

Anyone please?

tf ↓

Tue, Apr 04 2023, 6:33 am

Lukshen kigel

16 polatshinta cut into thin long strips for lukshen
4 apple grated
1 cup ground walnuts
1/4 cup oil/schmaltz
1/2 cup sugar
1/4 cup red sweet wine
Mix everything together and bake at 350 for 45 minutes to an hour or until the top forms a golden crust. This can be fried in a frying pan covered until bottom is done, about 15 minutes, and then flipped to fry second side.

↑ tf ↓

Tue, Apr 04 2023, 6:41 am

amother Gladiolus wrote:

Can I grate all the veg in advance and freeze altogether until I throw in crock pot on yom tov?

I refrigerate it without the salt and mix in salt last minute so the potatoes don't turn brown/black. Works great.
Also, I use a crock pot for my yapchuk and over Shabbos I get a very thick crust. This year I brainstormed an idea. I'll add a metal piece inside the crock pot for height with water and then use a crockpot liner for the yapchuk ingredients to avoid such a huge crust.

↑ tf

Tue, Apr 04 2023, 6:44 am

Highstrung wrote:

Potatoe Chremslach

I’m not sure if it’s the taste or more the feelings that this dish brings.
When I was growing up my father made Chremslach for all of us on Erev Yom Tov.
It’s like potatoe latkas , but made with mashed potatoes and sautéed onions.
I continued the tradition and serve it every Erev Pesach afternoon, plus lots of other times during Pesach.

2 large onions sautéed
Potatoes peeled and boiled
1 egg for every 2 potatoes plus one more egg
Salt and pepper to taste
Oil for frying. We love walnut oil or olive oil

Peel potatoes and boil them in water until soft but not falling apart
Dice and sautee onions while the potatoes are boiling
Remove potatoes from the water and run them through a potatoe masher pushing each potatoe through the masher with your other hand. This should make the potatoes semi mashed but not creamy mashed . You should have some chunks in it.
Add one egg for every 2 potatoes plus one more egg at the end.
Add the sautéed onions
Add decent amount of salt and pepper to taste

Heat oil in a frying pan and using a slotted spoon drop in spoonfuls into the oil , like you would do for latkes. Fry until it begins to brown . Flip over and allow to brown on other side. Drain on paper towels. Taste one cooked one and see if salt needs to be added. If yes, add it to the mixture before making more latkes.

This is a family recipe so there are no exact amounts . There are also rarely ever any leftovers. They are a great snack and a great side dish (replacement to kugel) .

Mamamia!!! This is awesome. I know what you mean. I think it's the heritage and the feeling of Pesach finally arriving.

amother

Vermilion

Mon, Apr 10 2023, 12:17 pm

Highstrung wrote:

Thank you for this! Made it on yom tov and dh devoured them. Will make again second days. Easy and delicious!