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Passover Primer

Posted by Caveman Cooking on April 5, 2012

Glazed Teriyamic Prime Rib With Passover quickly approaching, we thought it might be a good time to remind you of some of the dishes that will grace our Seder table as we munch on matzoh while telling the story of the Exodus from Egypt. Granted, we are cutting it a bit close, but all of these recipes are doable in time for the “first night” to help make your Seder spectacular.

While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned! 😉

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Haroses (aka Apple-Walnut Relish) Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. Prepared Horseradish While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😆

Mouthwatering Macaroons What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

These are just a few of the dishes we will be enjoying while regaling the Passover tale. I must say, though, that Passover reminds me of the old joke: What is the definition of every Jewish Holiday? They tried to kill us, we won, let’s eat! We hope that you and yours enjoy the upcoming Holiday weekend, whether you celebrate at the Seder or Easter table.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Holidays, Passover | Tagged: , , , , , , , , , , , , , , , | 2 Comments »

Gala Mint Applesauce

Posted by Caveman Cooking on May 19, 2010

Gala Mint Applesauce
Secret Ingredient Series: Mint #2
The second in a series of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!

INGREDIENTS

4 Medium Gala Apples (or any sweet variety)
1 Tablespoon Fresh Mint, minced
1/4 Small Lemon
2 Tablespoons Butter
1 Tablespoon White Sugar
1 Tablespoon Brown Sugar
1/3 Tablespoon Cinnamon

RECIPE

Peel, core, and slice apples.
NOTE: I used Gala Apples for this, but any of the sweeter varieties, like Fuji or Red, will work.
Sliced Apples

Fill a large bowl about halfway with cold water. Squeeze the juice from lemon wedge into water. Place apple slices into liquid for about five minutes, then drain very well.
Soaking Apple Slices

Mince mint. Set aside.
Minced Mint

Melt butter in a large skillet over a medium flame. Place apple slices into pan.
NOTE #2: Make sure water is completely drained from apple slices or the butter will burn very easily.
Butter Melting/Apples in Pan

Evenly distribute white and brown sugars over slices.
Pouring Sugar Over Apple Slices

Sprinkle cinnamon and mint evenly over apples.
Sprinkling Cinnamon & Mint Over Apples

Make sure all ingredients evenly coat slices. Continue to saute for 3-4 minutes.
Sauteed Apples

Cover and reduce flame to low. Allow to cook undisturbed for 8 minutes. Check apples for doneness – they should be very soft but not complete mush.
Covered Skillet

When done, remove apples from heat and allow to cool for 5 minutes.
Cooked Apples

When cooled sufficiently, place slices into food processor. Use chopping blades on a low speed until desired consistency is achieved.
Apple Sauce In Food Processor

Either place into a bowl, cover, and chill until needed. Or, use warm for a great sauce on pork, lamb or chicken – I’ll even give you a recipe for one of those tomorrow!
HINT: You might want to make extra if there are any short-people around. The Cavekids, almost singlehandedly, devoured this entire preparation! 😯
Gala Mint Applesauce

Prep Time = 20 Minutes
Cooking Time = 15 Minutes
Serves 4-6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Rubs, Sauces, Marinades & Dressings, Secret Ingredient Series, Side Dishes, Vegetarian | Tagged: , , , , , , | 8 Comments »

Caramelized Apples

Posted by Caveman Cooking on April 5, 2010

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Side Dish Showdown #3

Featured in Side Dish Showdown #3

Caramelized Apples
This goes great as a side dish or topping for pork, fowl, or game recipes. The recipe can also be used to caramelize pears, peaches, bananas and more!

INGREDIENTS

1 Apple
1 Tablespoon Butter
1.5 Teaspoons Brown Sugar
1/2 Teaspoon White Sugar
1 Shot (1.5 oz.) Brandy or Cognac
1/2 Lemon

RECIPE

Wash, peel, core and vertically slice apple.
Peeling and Slicing Apple

Immediately place slices into bowl with two cups of cold water and the juice from 1/2 a fresh lemon. Let stand for 5-10 minutes. This will not only add some flavor to the dish, but will also aid in preventing the apples from turing brown.
Apples Soaking in Lemon Water

In medium (10″) skillet melt butter over medium flame. Meanwhile, drain apple slices well. If they are too wet, the water will make the butter burn.
Melting Butter

When butter is fully melted, place slices in skillet. Add sugar and brown sugar.
Adding Sugar and Brown Sugar

Cook until edges start to brown, then flip over apple slices and do same to other side. Be careful not to overcook or they will become mushy. Just before they are done, add the brandy, carefully flambe, and saute until the flame in the pan dies out.
Caramelizing Apples

Remove from heat and serve alongside (or even on top of) your favorite pork, fowl or game dish.
Caramelized Apples

Prep Time = 12 Minutes
Cook Time = 8-10 Minutes
Serves 2-3

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Side Dishes, Vegetarian | Tagged: , , , , , , | 23 Comments »

Haroses (aka Apple-Walnut Relish)

Posted by Caveman Cooking on March 28, 2010

Haroses
With Passover quickly approaching, we are sharing a few recipes that we will be contributing to Cavemom’s Sedar.

INGREDIENTS

5 Pounds of Apples
1 Pound Chopped Walnuts
1 Cup Concord Grape Wine
2 Tbsp Honey
1 Tbsp Cinnamon

RECIPE

NOTE: You may recall the incredible Holiday present I received from the Cave-in-laws back in December: An awesome 11 cup Cuisinart food processor. However, since we were then just beginning the process of packing for our recent move, we decided to put the unopened food tool in storage until we were in the new cave. Well, today was the day we pulled it out and put it into the lineup! Let me just say that as good as it looks, it performs even better. Making this recipe with the Cuisinart was quick and easy. I highly recommend this kitchen aid (no competitor-pun intended), especially if you are going to attempt this dish.
Cuisinart 11 Cup Food Processor

Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ).
Believe it or not, this is all you need to make haroses. Well, you also need some cinnamon … somehow it didn’t make it into the shot.
Haroses Ingredients

First, core and slice apples. Doing this with an apple slicer/corer is a real time and mind saver.
HINT #1: We used the new Pink Lady variety of apples this year … they are perfect for this dish!
Sliced Apples

Put appropriate amount of the apples into food processor. Alternate 1 second on, 1 second off with the “Pulse” button until apples are sufficiently chopped fine. Take care not to puree.
Chopped Apples

Place chopped apples into large bowl. Add remaining ingredients and fold in well.
HINT #2: Before adding the honey to the mixture, place it into a cup with a little bit of the wine and zap it in the microwave for about 10 seconds, then stir well. This will make distributing it evenly throughout the mixture much easier.
Adding Ingredients

Cover mixture and refrigerate until ready for use. This will last a week cold-stored in an airtight container.
Haroses

Prep Time = 15 minutes
Cook Time = n/a
Makes 5-6 Cups

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Holidays, Passover, Side Dishes, Vegetarian | Tagged: , , , , , | 3 Comments »