For the next few weeks, only Passover and Passover recipes are on the brain. Here are some more options for making your yom tov meals special.
Sweet and Sour Fish
1 teaspoon olive oil
2 small onions, halved and thinly sliced
Two cans (28 ounces) plum tomatoes, drained (liquid reserved) and finely chopped
½ teaspoon grated orange zest
3 tablespoons fresh orange juice
2 tablespoons sweet red wine
¼ cup raisins
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon ground cinnamon
2 teaspoons salt
Freshly ground black pepper
2 tablespoons toasted silvered almonds
6 (4-ounce) cod or sole fillets
2 tablespoons minced scallions
Heat the olive oil in a large non-stick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until the onions are completely wilted and browned, about 10 minutes. Add the tomatoes, ½ cup of the reserved tomato liquid, orange zest and juice, sherry, raisins, vinegar, honey, cinnamon, salt, and pepper to taste. Simmer for 25 minutes.
Stir in the almonds. Place the cod fillets in the skillet and cover with the sauce. Simmer over low heat until just cooked through, about 10 minutes. Carefully transfer the fillets to platter using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions, and serve immediately.
Veal Stew
2 tablespoons olive oil
2 pounds veal stew meat
2 tablespoons potato starch
¼ teaspoon pepper
2 teaspoons minced garlic
2 cups chicken stock
1-1/2 cups white wine
1 teaspoon rosemary
1 cup black olives, optional
1 cup artichoke hearts (canned or frozen), optional
In a large Dutch oven, heat oil over medium-high heat. Combine potato starch and pepper and dredge veal in the mixture. Pour into the pot and begin to sauté. Add garlic and continue sautéing until meat is browned on all sides. Add chicken stock, wine and rosemary and bring to a boil. Reduce heat and simmer, partially covered, until veal is soft – about 2 hours. In the last 15 minutes of cooking add olive and or artichokes if using.
Dark Chocolate-Mint Rocky Road Squares
3 cups (18 ounces) bittersweet or semisweet chocolate chips
1/2 teaspoon (scant) peppermint extract
18 large marshmallows, snipped in half lengthwise
8 square matzot, each broken into ½ inch pieces
Line 9 x 5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes. Mix in peppermint extract.
Spread 1/2 cup warm chocolate in pan or tilt pan to allow chocolate to spread evenly. Sprinkle half of marshmallows and half of matzah pieces over. Pour remaining chocolate over, reserving 1 tablespoon chocolate in bowl. Top with marshmallows and matzahs, pressing to partially submerge. Using spoon, drizzle reserved chocolate in bowl over marshmallows in zigzag lines. Freeze until firm enough to cut, about 30 minutes.
Using foil as aid, lift chocolate out of pan. Peel foil off chocolate. Cut into 21 squares. Store chilled in airtight container.
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