RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Menu: Bon Appétit, 1997
Last year, Bon Appétit posted a wonderful menu for Passover. We didn't get a chance to try it then , but did make the roast beef and the relish for Rosh Hashona this year. I tried the appetizer Salmon rolls as well. If those three things are any indication at all, then the rest of the recipes should be winners. -------------------------------------------------- SALMON AND SMOKED SALMON ROLLS W/ DILL SAUCE Yield: 8 Servings 1 1/2 lb Center-cut salmon fillet 6 lg Zucchini (each about 7" Long and 1 1/2" thick), -trimmed 1 1/2 c Mayonnaise 3/4 c Plus 3 tablespoons chopped : -fresh dill 7 ts White wine vinegar 6 oz Smoked salmon; (not lox), : -coarsely chopped 3 tb Chopped dill pickle Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely. Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry. Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper. Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce. Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing slamon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.) Serve rolls with remaining dill sauce. This looks like sushi, but it's really a new way to present the familiar Passover fish course. Makes 8 servings Bon Appetit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com -------------------------------------- Title: FENNEL, LEEK AND SPINACH SOUP Yield: 8 Servings 6 tb Unsalted pareve margarine 6 c Chopped fresh fennel bulbs 4 c Chopped leeks; (white and -pale green parts only) 6 c Chicken broth 2/3 c Fresh spinach leaves -packed Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes. Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve. Ideal for any spring occasion. Bon Appetit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com ------------------------------------ Title: PRIME RIB WITH ROASTED GARLIC AND HORSERADISH Yield: 8 Servings 30 lg Garlic cloves; unpeeled 1/4 c Olive oil 1/3 c Prepared white cream-style -horseradish 1/2 ts Coarse salt 6 lb Boneless beef roast; well -trimmed Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with beet relish. Horseradish, which is found on the traditional seder plate, is used here with terrific results. Bon Appétit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com ------------------------------------- Title: SWEET POTATO MATZO BALL TZIMMES WITH APRICOT Yield: 8 Servings 2 lg Red-skinned sweet potatoes -(yams; about 1 1/2 Pounds) 1 1/4 c Unsalted matzo meal 5 lg Eggs 12 tb (1 1/2 sticks) unsalted -pareve margarine 2 1/2 tb Sugar 1 3/4 ts Coarse salt 1 1/4 ts Ground ginger 3 c Apple juice 1 6-ounce package dried -apricots 1 Cinnamon stick, broken in -half 1/3 c Apricot jam Chopped fresh mint Pierce potatoes with fork. Microwave on high until tender, turning once, about 10 minutes. Cut in half. Scoop out enough potato to measure 1 1/4 cups; cool. Process 1 1/4 cups potato and matzo meal, eggs, 2 1/2 tablespoons margarine, sugar, salt and ginger until blended. transfer mixture to bowl. Cover and chill until firm, about 4 hours or overnight. Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls. Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes. Using slotted spoon, transfer to clean sheet of foil. Repeat with remaining matzo balls in 2 batches. Let stand until firm, at least 30 minutes. Melt 5 1/2 tablespoons margarine in heavy large skillet over medium-high heat. Add half of matzo balls; sauté until beginning to brown, about 4 minutes. Transfer to 13x9x2-inch glass baking dish. Repeat with remaining matzo balls. Bring juice and apricots to boil in small saucepan. Remove from heat. Cover; steep until apricots are tender, about 10 minutes. Drain juice into medium saucepan; add cinnamon. Add 4 tablespoons margaine and jam. Simmer over medium heat until reduced to 3/4 cup, about 15 minutes. Return apricots to sauce. (Matzo balls and sauce can be made 2 hours ahead. Cover loosely; let stand at room temperature.) Preheat oven to 350°F. Spoon sauce over matzo balls. Bake until heated through, about 20 minutes. Top with mint. Loosely translated from the Yiddish, tzimmes means "a fuss over something," but in culinary terms, it's commonly a casserole of various fruits, vegetables and/or meats. Bon Appétit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com ------------------------------------ Title: BEET, RED ONION AND HORSERADISH RELISH Yield: 8 Servings 3 2 1/2 inch-diameter beets; trimmed 1/2 c olive oil 3 tb balsamic vinegar 1 ts coarse salt 1/2 ts pepper 1 1/2 c chopped red onion 1/3 c prepared white cream-style : -horseradish Start preparing this at least a day ahead. Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days. Bon Appétit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com. ----------------------------- Title: VANILLA CHIFFON CAKE WITH CHOCOLATE SORBET Yield: 8 Servings 1 1/2 c Sugar 1/2 c Matzo cake meal 1/2 c Potato starch 1 1/2 Vanilla beans; (inch)chopped 1/2 ts Coarse salt 7 lg Eggs; separated 2 tb Vegetable oil 2 tb Brandy Preheat oven to 350°F. Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve. Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add 3/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions. Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube pan onto narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake in pan.) Cut around pan sides to loosed cake. Cut into wedges; serve with sorbet. Fruit - such as kiwi, orange, pineapple and berries - is a nice garnish for this cake. If you like, puree some of the berries with sugar to make a colorful sauce. Bon Appétit April 1997 Formatted by Elaine Radis: Auntie_E@Prodigy.com ----- Auntie_e/in Framingham
