Posts Tagged Passover
We eat soft and hard boiled eggs year-round, but only at Passover do we go Sephardic. The results are so beautiful and delicious, that I always wonder why we don’t bake our eggs in onion skins and coffee grounds on a regular basis, especially since they are so easy to make. But then I forget until the next year, and so it goes. I first found the recipe in Mollie Katzen’s “Sundays at the Moosewood Restaurant” and tried them on a whim. When you peel them, they have a bit of a “brown eggs and ham” look about them, but the whites (now browns) have a rich but subtle flavor. Add some salt and you are in egg heaven. With the first seder just days away, I thought I would share the recipe with you. You start them at night and they are finished by morning:
Huevos Hamidados (Sepharidic Eggs)
Heat oven to 200º
Line a casserole dish with dried onion skins
Place up to 1 dozen eggs in the dish.
Sprinkle 2-3 T. ground coffee over the eggs.
Add 1 T. olive oil and 1 t. kosher salt.
Pour water over the eggs until they are just covered.
Cover the dish, place in the oven for 6-8 hours.
Go to sleep. Wake up to the delicious smell of eggs, coffee and onions.
After two seders, are you sick of filling your Hillel sandwich with the same old bricks and mortar? I thought so. About 15 years ago, I came across a recipe for a Sephardic Charoset that includes dates, figs and apricots, and I look forward to it every year. The recipe makes plenty for two seders with enough left over to eat with cream cheese on matz0 for the next 8 days – or for however long you feel like eating matzo. Happy Passover!
1 lb. dates, pitted and chopped
1/2 c. dried figs, chopped
1/2 c. apricots, chopped
4 Granny Smith apples, peeled and chopped
1 c. kosher red wine
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1 c. pecans (chopped)
Put chopped dates, apricots, figs, apples, wine and spices into a saucepan. Cook on medium, stirring often, for 20 -30 minutes until the apples cook down and the mixture becomes a paste. Cool and add pecans.