Posts Tagged Passover

Huevos Haminados (Sephardic Eggs)

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.

Happy Pesach!

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Tired of the same old charoset? Go Sephardic!

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!

SEPHARDIC CHAROSET

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.

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