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Extra Crispy Passover Chicken Cutlets

 

Extra Crispy Passover Chicken Cutlets

Servings: 5

Ingredients

  • 2 lbs skinless chicken breasts cut into strips
  • 1 cup potato starch aprox
  • 3 cups matzo meal
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 4 eggs
  • vegetable oil for frying
  • salt and pepper to dust the chicken strips

Instructions

  • Lay out a large sheet of wax or parchment paper to work on.
    Put the prepared chicken strips on one side of this work surface, then a shallow bowl with the potato starch in it.
    In a larger bowl, mix the matzo meal, salt, pepper, garlic and onion powder together and have this nearby. 
    In a medium bowl, prepare the eggs (beating just to blend as the egg coating). What is required is an assembly line to work with the chicken, potato starch, eggs, and last the seasoned matzo meal.
    Dust the chicken strips lightly with salt & pepper. Dredge the strips lightly and shake off in the potato starch. Then lower the chicken strips into the beaten eggs, then dip and press in seasoned matzo meal.
    Using a large skillet, heat oil (up to 1/4 of sides) to 350 F. Fry a few pieces of chicken at a time, turning once, until well browned on each side - adjust heat as required. Drain well. Serve warm or cold.

Here’s what Marcy has to say about this great Passover dish: Don’t you love when a substitution become better than your original method or  ingredients? Matzo meal makes a terrific coating mix for chicken cutlets (or turkey fillets or fish). Together with the potato starch( Instead of flour as one would usually use when it’s not Passover) this coating results in crunchy, golden chicken cutlets or fillets that are as good as a snack or appetizer as they are a main dish.Matzoh Passover Cutlets

 

Mamaleh’s Chopped Liver

Mamaleh's Chopped Liver

Ingredients

  • 1 lb chicken livers
  • 1/3 lb carmelized onions a little burnt is OK!
  • 3 hard boiled eggs
  • 2.5 oz Hellman's Mayonnaise
  • salt & pepper to taste

Instructions

  • Clean livers, always making sure to keep them cold. Toss with schmaltz (or canola oil) and salt & pepper. Sauté until just barely cooked through (a little bit pink in the center) remove and cool in refrigerator.
    2) Cook onions in same pan, caramelize them until soft. (A little burnt edges are encouraged by Alon)
    3) Once onions and livers are cold mix together and run through a meat grinder (or hand chop until desired consistency) mix in mayo and salt & pepper until proper taste and texture. Eat with challah, bagel chips or crackers. 

Mamaleh's Chopped Liver

If you are a fan of chopped liver in any way — you have to try this recipe.  Alon and I talked about the importance of the putting together a deli menu. It’s clear that you need to consider the choices that are always available and those that come and go depending on the Jewish holiday celebration calendar. I asked him what some of the first items were that appeared on the menu and he said that it was important to him to include something from his own family background to the restaurant. We felt it only made sense to include that recipe here for you to try. It’s the chopped liver recipe that originated with his grandmother, Shoshana Munzer (Sapta). So that tells you a few things – it is a family traditional food, it was made with love and it’s withstood the test of time and flavor – so give it a try. And a big thank you to Alon for sharing his story and this recipe. Please let me know what you think.

 

The Original Vegan Challah – Challah Hub Style

The Original Vegan Challah

Ingredients

  • 1 cup warm water
  • 1 pkt rapid rise yeast
  • 3-4 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 2 tbsp vegetable or coconut oil
  • flour extra flour for kneading and braiding

Egg Replacement Mixture

  • 2 tsp baking powder
  • 3 tbsp warm water
  • 3 tbsp vegetable or coconut oil

Instructions

  • 1. Empty your yeast packet into a small bowl. Add a pinch of sugar and pour 1 cup warm water over top and stir lightly. Let the mixture rest for 5 minutes or so until bubbly and creamy. After that, add 2 tablespoons of veggie or coconut oil to the yeast mix in the same small bowl.
    2. In a large bowl, combine 3 cups of flour, 1 ½ teaspoon salt, ½ cup sugar. Whisk well.
    3. Egg replacement time: In a small bowl, whisk together 3 tablespoons veggie or coconut oil, 3 tablespoons warm water and 2 teaspoons baking powder (it will fizz). Then, pour into your yeast bowl.
    4. Add the yeast and egg replacement mixtures to your bowl of dry ingredients, stirring as you pour.
    5. Mix dough with a spatula or wooden spoon, then get in there with your hands and knead until smooth.
    6. Add up to 1 cup additional flour until dough leaves the side of the bowl
    7. Coat the inside of a big bowl lightly with oil and drop your ball of dough inside.
    8. Cover with a damp cloth, and let rise on your counter for 2 hours.
    9. After your dough has doubled in size, dump it out onto a lightly floured surface.
    10. Gently knead the dough to get out any big air bubbles, then braid as desired.
    11. Place your braided dough onto a lightly greased and foil - lined baking sheet.
    12. Cover with damp cloth and let rise 1 more hour.
    13. Pre-heat your oven to 325 degrees, and toss that bad boy inside for 26-32 minutes.
    14. Once it is evenly golden brown on top, take your challah out of the oven, place on a cooling rack.
    15. Do not cover. Allow to cool, then put it in your face.

Notes

Challah Baking Schedule
30 Min prep
2 Hours first rise
20 Min braiding
1 Hour second rise
25-35 Minutes oven time

Straight from the folks at Challah Hub: Bringing your challah to a dinner party? Never cover a hot challah! It’ll get soggy and sad. Transport uncovered on someone’s lap (we call this person the Guardian of the Challah), or wait until it totally cools, then wrap in foil.

 

Alicia’s Mexican Za’atar

Alicia's Mexican Za'atar

Ingredients

  • 1 Tbsp Dried Oregano
  • 1 Tsp Anise seed
  • 1 Tbsp Dried hibiscus flower crushed
  • 1 Tbsp Coriander seeds
  • 1 Tbsp Cumin seeds
  • 2 Tbsp Sesame seeds
  • 1 Tsp Kosher salt
  • 1/4 tsp Lemon salt

Instructions

  • Toast the coriander and cumin seeds in a 300º for about 5-8 minutes. Toast sesame seeds separately. Grind the oregano, hibiscus flower, coriander, cumin, and anise seed until powdery. Add the salt, sesame seeds, and lemon salt. Store in an airtight container. 

This spice has a wonderful twist to the usual recipe for Za’atar. The flavor is different, see if you can guess why. Alicia’s Mexican Za’atar has a slight pink hue; a really fun plus.

Challah

It seems like a simple recipe but there’s so much Jewish history and love behind it. This particular Challah recipe was given to my guest, Dr. Beth Ricanati by a good friend of hers many years ago in a class at the JCC on the Upper West Side of Manhattan. Please enjoy the experience of baking this Challah and of course sharing in the eating!

Challah

Ingredients

  • 2 1/4 tsp Yeast loose
  • 1 tsp Sugar
  • 1 cup warm water almost too warm, but not hot!
  • 2 eggs
  • 2 tsp salt
  • 1/4 cup sugar
  • 1/3 cup oil
  • 4+ cups flour

Instructions

  • Mix yeast, sugar & warm water together in small bowl (1); let stand ~ 10 min. This mixture will start to bubble.
    Meanwhile, in a lg mixing bowl, mix eggs, salt, sugar, oil & 2 c flour together (2). Now is a great time to say, “I am making this dough in the merit of _____ (name someone…maybe a friend who is sick that week, or someone you are happy for, sad for, mad at, etc.)
    Add yeast mixture (1) to flour mixture (2).
    Add ~ 1½ cups of flour to mixture. Dough should start to form a ball, separating from the bowl.
    Place dough on a floured surface & knead, lifting up with one hand & then the other. Knead at least 5 mins as dough becomes increasingly elastic. If still sticky, add a bit more flour to dough. Knead dough into a ball.
    Place dough back into oiled bowl, cover & place bowl somewhere warm for 1 – 1½ hours to rise, ~ doubling in volume.
    Preheat oven to 375º. Remove cover from bowl, place dough on floured surface. Take a small piece of dough (~size of an egg), double wrap in plastic wrap & say the prayer over separating the challah (technically only say if more than 5 lbs of flour used, but more on that later)*. Discard this piece of wrapped dough & cont.
    Punch out dough one more time. Cut dough in half, one for each challah. Then divide each half into 3 equal pcs. Roll out each piece, crimp together at the top and braid into a loaf. Place on a greased cookie sheet. Repeat with second ball of dough. May let rise again at this step.
    Paint each challah with a mixture made of egg yolk plus a little water.
    Bake ~ 25 – 30 mins, or until bread rises & is golden brown. Remove, cool.
    Place challah on platter, cover and wait for Shabbas dinner. Eat and enjoy!
    *Baruch Ata A-Do-Nay Elo-haynu Melech Ha-Olam Asher Kidishanu B’Mitzvotav V’Tziyvanu L”Hafrish Challah. (Blessed are You, Lord, our G-d, Ruler of the Universe, Who has sanctified us with Your commandments and commanded us to separate the Challah.)

 

Rachel’s Hamantaschen

Rachel's Hamantaschen

Ingredients

  • 1/2 Cup Butter or margarine
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tbsp Milk or almond milk
  • 1 Tsp Vanilla Extract
  • 1 Tsp Lemon Zest grated
  • 1 1/4 Cups All Purpose Flour
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Salt

Instructions

  • Beat the butter and sugar together until smooth. Add egg, milk, vanilla and lemon zest until mixed thoroughly. Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.  
    Note: if the dough is too soft, increase flour amount by 1/2 cupfuls until firm. 
    Chill dough for at least 1 hour or up to 24 hours. 
    Dust surface with powdered sugar to keep from sticking. Roll the dough to about 1/4 inch think. 
    Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut! 
    Fill each round with your favorite filling, using your favorite method, pinch corners together tightly. Bake at 400 degrees for about 7-9 minutes.
    Recipe adapted from Betty Crocker's Picture Cookbook, General Mills, 1950

I love what Shannon had to say about this Hamantaschen recipe in her book so I have to share this with you.

Shannon’s Confession: I do not love Hamantaschen. Most varieties are dry, crumbly and tasteless. But a few years ago I had a friend’s recipe and so now I have amended my original opinion and I can say: I only like Rachel’s Hamantaschen! Rachel and her mom graciously shared their Hamantaschen recipe with us so that we can all say buh-bye to dry Hamantashen forever.