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    17 Mar SPECIAL PESACH RECIPES:

    Posted at 11:35h in by
    0 Likes

    PESACH YAPCHIK

    INGREDIENTS:

    8 large Russet potatoes
    1 Spanish onion
    7 eggs
    1 cup water
    11⁄4 cups olive oil
    1 tablespoon + 1 teaspoon
    salt
    1.5 pounds kolichel,
    cubed

    DIRECTIONS:

    1. Preheat oven to 425°F.
    2. Using a kugel blade, process potatoes and onions. Note: a
    kugel blade comes with only some food processor brands. If you
    don’t have one, grate the potatoes and onions with the grater
    attachment and then pulse the mixture using the “s” blade, until
    the mixture is fully mixed. Do not over process as that will turn the
    mixture into liquid.
    3. Remove mixture from food processor and place in mixing bowl.
    4. Process eggs, water, oil, and salt in the food processor and
    pour into the potato-onion mixture.
    5. Add the meat into the mixing bowl and combine everything
    together.
    6. Pour in a 9×13 baking pan.
    7. Bake uncovered for 11⁄2 hours.
    8. Lower oven temperature to 200°F.
    9. Cover baking pan well with 2 layers of silver foil
    to lock in the moisture. 10. Bake for 6 more hours.

    GARLIC POTATO MOUNDS

    INGREDIENTS:

    4-5 medium potatoes,(Idaho or
    Yukon Gold), peeled and cut
    into chunks
    4-5 cloves garlic
    1/2 cup (approximately)
    vegetable broth
    1 Tbsp olive oil
    1 tsp kosher salt
    1/2 tsp freshly ground black
    pepper
    2 scallions, thinly sliced

    DIRECTIONS:

    In a large saucepan, combine potatoes and garlic. Add enough lightly salted water to
    cover by 1 inch. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes, or
    until potatoes are tender. Remove from heat; drain well. Return potatoes and garlic
    to saucepan and place back on the heat for 1-2 minutes to evaporate any excess
    moisture. Remove from heat. Mash potatoes and garlic until smooth. Gradually
    blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
    Line a rimmed baking with parchment
    paper. Prepare rounded mounds of potato mixture onto prepared baking sheet.
    Preheat oven to 375°F. Bake, uncovered, for 25-30 minutes, until crusty.
    These freeze well.

    PESACH CRANBERRY CRUNCH

    INGREDIENTS:

    Filling:
    6 sliced Macintosh apples
    1 can whole berry cranberry
    sauce

    Crumbs:
    1/2 cup cake meal
    1 cup matzah farfel
    2/3 cup brown sugar
    1 tsp cinnamon
    1/2 cup oil

    DIRECTIONS:

    Use a square tin and do crumbs, then ling, then crumbs.
    Bake at 350 for 35 min.