(shemot 6:8) kitchen tips - amazon web...
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ou guide to passover 5775 51
PASSOVER KITCHEN TIPS
PULSE IN A BLENDER
AREN’T WE, AS A PEOPlE, the original substitution experts in the kitchen? Switching dairy to parve, with relative ease – margarine, oil or even applesauce for butter and almond; rice or soy products for milk?
Why do things get stickier, or gooey-er or stiff-er or any other “er” when we are working with substitutions for rice, wheat-based gluten or soy?
This exact conundrum is why I prepare recipes that have proven to be successful during the other 357 days of the year and are permissible (albeit with some tweaks) on Passover. The right recipe and the right ingredient substitutions can make all the difference between your family enjoying the food you've prepared, and them slyly slipping their fare to Fluffy, Sparky or little cousin Benjy.
But, before you begin swapping out ingredients on your favorite layer cake, read through the recipe you want to adapt. Consider the quantity of the ingredient you’d have to replace. A cake with 3 cups of flour is not a good candidate for conversion.
Remember, things like liquid and leaveners may have to be adjusted for altitude, weather and taste, but if you stick with recipes you know and focus on ingredients you have access to or can simply make at home you will be assured a tasty and stress-free eight days.
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Passover Kitchen Tips
By Carrie Beylus
Baking
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chocolate coco
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suga
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flour
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suga
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flour
oil
1 oz. unsweetened baking chocolate
1 cup all-purpose white flour
1/2 cup matza cake meal
1 cup confectioner's sugar
1 cup granulated sugar (-1 tbls.)
1 tbls. all-purpose white flour
1 tbls. potato starch
1/2 tbls. potato starch
1/4 to 1/3 cup potato starch
SIFT AFTER MEASURING
3 tbls. cocoa powder
1 tbls. oil or margarine
starch
starchstarch
Koren Publishers Jerusalemwww.korenpub.com
From slavery to Freedom From exile to nationhood
perfect passover Gifts
והבאתי אתכם אל הארץ... (shemot 6:8)
Make these days central to your observance. Contributors include: R. Yehuda Amital זצ’’ל, R. Yoel Bin Nun, Dr. Erica Brown, R. Tzvi Yehuda Kook זצ’’ל, R. Binyamin Lau, R. Mosheh Lichtenstein, R. Yitzhak Nissim זצ’’ל, R. Shlomo Riskin, R. Michael Rosensweig, R. Jonathan Sacks, R. Herschel Schachter, R. JJ Schacter, R. Joseph B. Soloveitchik זצ’’ל, R. Moshe Taragin, R. Berel Wein, Dr. Yael Ziegler & many more.
Available online and at local Jewish bookstores everywhere.
the Koren yom ha’atzmaut mahzor
with Tefilla, Commentary & Essaysfor Yom Ha’Atzmaut & Yom Yerushalayim
the Koren Pesah mahzor & haggada
With renowned introductions, translation & commentaries by Rabbi Lord Jonathan Sacks.
EN Yom Atzmaut & Pesach Machzor ad 7.625 x 10.125 02.indd 1 28/01/2015 15:52:03
52 www.oupassover.org
egg
2 eggs
PASSOVER KITCHEN TIPS
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hone
yeg
gta
rtar
butte
rmilk
cond
ense
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milk
crea
mer
suga
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suga
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starch
syrup
1 cup buttermilk
1 cup sweetened condensed milk
1 cup milk
1 tbls. lemon juice
1/2 cup fruit juice
1 cup honey
1 egg
1 tsp. cream of tartar
1 cup corn syrup
1 1/4 cup granulated sugar
1 1/4 cup granulated sugar
1 cup corn starch
1/4 cup water 1/3 cup water
7/8 cup potato starch
1/2 tsp. potato starch
1/2 tsp. baking soda
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zam
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mat
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1 cup matzacake meal
1 cup + 1 tbls. matza meal finely ground
1 cup non-dairy creamer
mar
garin
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1/2 stick margarine
starch
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1 cup grahamcracker crumbs
1 cup ground cookies
cookies
juice
juice
BOIL INTO A SYRUP BOIL INTO A SYRUP
=egg
1 egg 1/4 cup applesauce
sauce
ONLY REPLACES SOME EGG
REPLACES UP TO 2 EGGS
STIR AND STEEP FOR FIVE MINUTES
wate
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1 1/2 tbls. water
1 1/2 tbls. oil
wate
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1 1/2 tsp. lemon juice
juice
vineg
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1 1/2 tsp. vinegar
1/2 cup water
wate
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1 cup brown sugar
suga
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1/2 tsp. baking powder
2 tbls. potato starch
starch1/2 tsp.
salt
CONTAINS RAW EGGS
PUREE BOTH INGREDIENTS TOGETHER
cheesecheese1 cup
cream cheese1 cup
cottage cheese
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ou guide to passover 5775 53
pinch garlic
powder
pinch white
pepper
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1 1/2 t. Italianseasoning
2/3 cup curry powder
1 t. poultryseasoning
1 cup chili sauce
1/4 tsp. oregano
1 tbls. sage
2 tbls. coriander
1/4 tsp. marjoram
dash marjoram
2 tbls. ginger
1/4 tsp. basil
dash thyme
2 tbls. red pepper
1/8 tsp. rubbed sage
dash black pepper
2 tbls. tumeric
1/4 cup brown sugar
1 cup schmaltz
1 tbls. flour for gravy
2 tbls. vinegar
1 cup tomato sauce
2 carmelized onions, chopped
1 egg yolk,mixed in
onion
ADD CINNAMON, CLOVE & ALLSPICE TO TASTE
ADD BLACK PEPPER TO TASTE
vineg
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Cookingsc
malt
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sauc
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PASSOVER KITCHEN TIPS
1 tbls. dried
oregano
1 tsp. ground cumin+ + + + +
1/2 cup chili powder
1 1/2 cup B BQ sauce
1 cup soy
sauce
1/4 cup sweet
paprika
1 tbls. garlic
powder
1 tbls. cayenne pepper
1 tbls. onion
powder
1/4 cup water
3 tbls. olive oil
1/4 cup cider vinegar
4 tbls. balsamic vinegar
1/4 cup brown sugar
2 tsp dark brown
sugar
1 1/2 cups beef broth*
1/4 tsp. ground ginger
(to taste) salt
2 cloves garlic, minced
1 cup ketchup
SAUTE GARLIC IN OIL. ADD REMAINING INGREDIENTS. SIMMER UNTIL DESIRED CONSISTENCY IS REACHED
COMBINE FIRST 6 INGREDIENTS IN SAUCEPAN TO BOIL. SIMMER FOR 15 MINUTES.
* CAN USE PARVE BEEF OR CHICKEN STOCK FLAVOR CUBE IN WATER
2 tbls. paprika
1 tsp. cayenne pepper
1 tbls. chili powder (see recipe above)