sl - Share the Joy of Passover
Add additional moistness and flavor by replacing the wire roasting rack with a colorful rack of carrots and celery ribs. Tuck in a few sprigs of fresh herbs, some unpeeled whole shallots, and apple slices to enhance the flavor of the chicken.
1. Preheat oven to 450°. Stir together first 7 ingredients.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
3. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.
1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.
2. Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.
3. Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.
Fresh roasted asparagus is one of the season's best side dishes. A few simple ingredients like garlic, lemon and olive oil really go a long way for adding flavor.
1. Preheat oven to 400°. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together remaining ingredients; drizzle mixture over asparagus, tossing to coat.
2. Bake at 400° for 15 minutes or to desired degree of tenderness, turning once after 8 minutes.
Baked in a pieplate, this not-to-be-missed dessert boasts a super-rich and moist texture.
1. Preheat oven to 350°. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.
2. Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.
3. Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into prepared pieplate.
4. Bake at 350° for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.
Garlic-Herb Roasted Chicken
Sweet Vegetable Kugel
Lemon Roasted Asparagus
Chocolate Fudge Cake
Fresh ideas for traditional Passover favorites highlight this inviting menu from Tamara and Eric Goldis of Birmingham, Alabama. Something wonderful is always cooking in their kitchen, and these delicious recipes are no exception. In fact, they're so good that you will want to enjoy them throughout the year. (Serves 4 to 8)
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