I Can't Believe it's Not Chametz--Gloria's Fudgey Flourless Chocolate Cake

Though not conceived as a Passover recipe, it will certainly fit the bill. You won't miss the chametz!

Fudgey Flourless Chocolate Cake

* 7 ounces semi sweet pareve chocolate

* 1/4 cup very strong coffee

* 1 cup sugar

* 1 cup non-dairy margarine- soft

* 4 eggs



DIRECTIONS

1. Preheat oven to: 350 F. Spray and flour baking pan. Wrap foil around bottom one inch of the pan. Set aside.

2. Beat margarine and sugar together in bowl of mixer.

3. Place chocolate and ¼ cup coffee together in microwave safe bowl. Place in microwave and heat for 2 ½ -3 minutes or until you can stir the coffee and chocolate together and they are completely smooth. Add remaining ½ cup coffee and stir again. Let chocolate cool for 5 minutes.

4. Add eggs, one at a time, to margarine and sugar. Beat well after each addition. Add chocolate mixture and beat again until all ingredients are well blended. Pour into prepared pan and bake for 45 minutes. The top will rise and separate from the rest of the cake. Remove cake from the oven and cool on rack. The top will fall after some time out of the oven. When the cake has completely cooled, unsnap spring form pan and push the bottom through the ring. The cake is so moist that I don’t even try to take it off the bottom of the pan. I put it on a beautiful serving platter and surround it with berries.

This is a relatively flat, moist dense cake that packs a lot of flavor. Serve small slices. It is very rich.

A Great pre-Passover Spring Menu from Kosher Cookbook

Cabbage Soup

Herbed Roast turkey with Maple Glaze

Cranberry Sauce

Sliced Sweet Potatoes and Apples

Broccoli and Cauliflower with crumbs

Poached pears in red wine and cinnamon

Vanilla sugar cookies

Use up that Chametz Before Passover! Baked Spaghetti

This recipe is an old family favorite--it's actually one of my nonagenarian father's favorite treats :) It is a nice easy way to help you use up some of that extra pasta before Passover starts.

If you like, you can add some cooked cut up fresh or frozen vegetables to boost the nutritional value

Baked Spaghetti

INGREDIENTS

• 1 pound thin linguine
  
• ½ pound sharp cheddar cheese-shredded
• ¼ pound sweet butter/margarine-melted
• 16 ounces bottled marinara sauce
• ½ cup cornflake crumbs
• baking spray

DIRECTIONS

1. Follow directions on package of spaghetti for parboiling noodles. Drain and rinse well.

2. Mix noodles with cheese, melted margarine and tomato sauce. Preheat oven to: 375.

3. Spray casserole. Pour spaghetti mixture into casserole. Smooth out the noodles. Sprinkle cornflake crumbs over the top. Bake for 30-45 minutes until mixture is bubbling and crumbs are browned. Serve hot.

Gloria Kobrin's Quick & Easy Stuffed Turkey Breast (Passover Friendly!)

Not only is this an easy to prepare recipe, but, it can be made for Passover as well!

Rolled Turkey Breast Stuffed with Spinach M Serves: 12

This delicious, moist, healthy and easy to prepare recipe makes a great dinner any night of the week.

Prep time: 30 minutes Roasting time: about 90 minutes

INGREDIENTS

1 whole turkey breast- skinned

About 22 ounces baby spinach

1 large + 1 small onion = 2 cups chopped onions

3 large garlic cloves

2 teaspoons minced orange peel

4 tablespoons olive oil

Freshly ground black pepper and nutmeg to taste

GRAVY

12 ounces shitake, cremini, or portobello mushrooms

2 tablespoons olive oil

1 large garlic clove

3 tablespoons minced parsley

1 tablespoon minced fresh sage

Freshly ground black pepper to taste

½ cup dry sherry

DIRECTIONS

1. Rinse turkey breast. Remove loose pieces of turkey from under the breast. Set them aside. Cover breast with plastic wrap and pound it with a mallet until it resembles a rectangle and is somewhat thinner. The pounding also tenderizes the meat and makes it more juicy. Cut off any pieces of turkey that protrude too far beyond the rectangle and them to the other loose turkey pieces. (These pieces can be marinated and prepared like chicken nuggets, poached for turkey salad or turkey pot pie.) Place pounded turkey breast on a large piece of foil.
2. Heat oil in skillet over medium high heat. Sauté onions and garlic until onions are translucent but not browned. Add orange peel and sauté two minutes more.
3. Rinse and dry spinach. Add spinach to onions in two separate batches. Using a long handled tongs, keep turning the spinach over and over with the onions until it is all mixed together. As the first batch of spinach wilts, you can add the second batch and continue turning it over and over with the tongs. When all the spinach has wilted, turn up the flame and stir constantly until most of the liquid has evaporated. Season with pepper and nutmeg to taste. Cool slightly.*
4. Preheat oven to 325 F.
5. Spread stuffing over turkey breast leaving a ½ inch border all around. Starting at the short side, roll up turkey breast pushing in the spinach stuffing as you go. You will probably only be able to roll it one or two times unless you have pounded it very thin. Wrap turkey roll in foil making sure it is completely enclosed on all ends. Roast turkey about 90 minutes before inserting meat thermometer. The turkey breast is done at 165 F. If it is not done, leave it in the oven another 10 minutes before testing it again. When it is finished, take it out of the oven and leave it wrapped another 30 minutes.
6. Make the gravy while turkey is resting.
7. Wipe off mushrooms and remove stems. Cut mushrooms into ¼ inch slices. If you are using portobellos, cut the slices in half.
8. Heat oil over medium heat and sauté mushrooms about five minutes or until they are somewhat browned. Add herbs and garlic and sauté another minute. Raise the heat and add sherry. Reduce sherry by half. Stir well. (So far this gravy is vegetarian. Do not do the next step if you want to share this gravy with vegetarians who could pour it over tofu with separate spinach stuffing.)
9. Unwrap turkey breast and carefully pour turkey juices into gravy. Stir well. Taste and season with salt and pepper if needed.
10. Slice turkey roll into ¼-1/3 inch slices and arrange attractively on a serving platter. Take some of the mushrooms and decorate the slices down the center. Serve the remainder of the gravy on the side. Serve with brown rice.

The turkey breast can be prepared and refrigerated one day in advance as can the stuffing.

Kosher Cookbook on Aish.com!

Check out the Family section of Aish.Com, the Jewish content and lifestyle website affiliated with Aish HaTorah, for a great menu (complete with recipes) from Kosher Cookbook and Gloria Kobrin.

Though you may not want to make this menu in it's entirety ruight before Passover, the Fried Chicken, Corn Pudding and Almond Crescents are all great recipes to help you use up some of the extra chametz in your pantry before the holiday!
Looking for hints about what to make for Passover itself? Cabbage Soup, Roasted Zucchini and Fruit Salad are recipes that will work for you in a variety of Passover menus.

A Great March Menu from Kosher Cookbook!

Mushroom Soup with rosemary

Roast Cornish Hen

Cranberry Sauce

Rainbow Veg Ring

Chocolate cake with mocha icing

Fruit Salad

Stuffed Potatoes--perfect for Passover and all year round!

In today's New York Times Dining section, Melissa Clark rhapsodizes on the appeal of twice-baked potatoes and offers her own gussied up versions. I can't say that I disagree with her--I have never met a potato that I didn't like!

You can dress this recipe up further by topping them with broccoli and melted cheese or sauteed mushrooms and onions--the possibilities are limitless!

If you use ingredients that are certified Kosher for Passover--these simple homey potatoes will be a welcome addition to your holiday repertoire.

Baked Stuffed Potatoes

INGREDIENTS

• 8 large Idaho potatoes


• ¾ cup soft non-dairy margarine (use butter for a dairy meal)
  


• ½ cup non-dairy milk (use milk for a dairy meal)
  


• salt and freshly ground black pepper


• paprika

DIRECTIONS

1. Preheat oven to: 450. Do not use microwave! Line cookie sheet with parchment.

2. Scrub potatoes. Prick them two or three times with a fork. Place potatoes on lined cookie sheet and put them in oven. Bake 45 -60 minutes depending on the size of the potatoes. Remove potatoes from oven and let cool until you can handle them.

3. Halve potatoes. (Slicing them lengthwise gives them a more family style appearance and takes up a lot of room on the plate. Slicing them horizontally makes them look a bit more elegant and leaves more room on the plate for vegetables etc. The choice is yours.) Scoop out potatoes with a medium sized spoon-taking care not to tear skins- and put scooped potato in mixing bowl. Place potato shells back on cookie sheet.

4. Add margarine to potatoes and mash with a potato masher or large fork. My family likes to find little lumps in the potatoes so I don’t mash them too finely. Add non-dairy milk to potatoes and whip until light and fluffy. Add more liquid if necessary. Season to taste with salt and pepper.

5. Spoon whipped potatoes back into shells forming a mound on top. Sprinkle with paprika. Place stuffed potatoes back into oven. Bake 10-15 minutes or until tops of potatoes have browned. Serve hot.