The Everything Kosher Slow Cooker Cookbook (43 page)

Balsamic Sweet Potatoes

Something different for your Seder table.

INGREDIENTS | SERVES 6–8

6 large sweet potatoes, peeled and cut into 2" chunks

¹
⁄
₄
cup olive oil

¹
⁄
₄
cup balsamic vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt, plus more to taste

¹
⁄
₄
teaspoon ground black pepper, plus more to taste

¹
⁄
₄
cup toasted pecans, chopped (for garnish)

1. Place the sweet potatoes in a 4-quart slow cooker.
   
2. In a medium bowl, whisk together the olive oil, vinegar, and brown sugar; stir into the sweet potatoes until they are completely coated. Cover and cook on low for 4–6 hours, or until the sweet potatoes are easily pierced with a fork. Stir in salt and pepper. Taste and add additional salt and/or pepper if needed.
   
3. Sprinkle with chopped pecans before serving, if desired.
   

Spinach Soufflé

This is not a true soufflé since the eggs are not separated, but the dish does rise a bit, so it makes for a lovely and delicious presentation.

INGREDIENTS | SERVES 6–8

Cooking spray

1 (8-ounce) package cream cheese, room temperature

2 eggs

¹
⁄
₂
cup mayonnaise

1 small onion, finely diced

¹
⁄
₄
teaspoon ground nutmeg

1 teaspoon kosher salt

¹
⁄
₄
teaspoon black pepper

¹
⁄
₂
cup shredded Cheddar cheese

¹
⁄
₄
cup Parmesan cheese

2 (10-ounce) packages frozen chopped spinach, defrosted and squeezed dry

1. Line a 4-quart slow cooker with aluminum foil, covering the bottom and at least 6" up the sides. Spray foil with the cooking spray and set aside.
   
2. Using an electric mixer, beat the cream cheese on medium speed until softened. Add the eggs and continue to beat until incorporated. Mix in the remaining ingredients in order given at medium-low speed. Scrape the mixture into the prepared slow cooker. Cover and cook on high for 2–3 hours.
   
3. Remove the soufflé by pulling up on the aluminum foil.
   

Quinoa with Onions and Toasted Almonds

Look for kosher-for-Passover quinoa in the kosher section of larger supermarkets.

INGREDIENTS | SERVES 4

Cooking spray

2 tablespoons olive oil

1 medium onion, cut in half, then thinly sliced

1 cup quinoa, rinsed and drained

1 teaspoon kosher salt

¹
⁄
₄
teaspoon black pepper

1
¹
⁄
₂
cups water, heated to a simmer

1/4 cup toasted almonds

2 tablespoons chopped parsley leaves (for garnish)

Quinoa

Quinoa is naturally coated with a bitter substance to protect against predators, making it important to rinse it well before cooking.

1. Spray the inside of a 4-quart slow cooker.
   
2. Heat oil in a skillet over medium-high heat. Add the onion. Sauté frequently until the onion begins to turn golden brown, about 10–15 minutes.
   
3. Add the quinoa, salt, and pepper to the skillet and stir for 1 minute to combine.
   
4. Scrape the quinoa mixture into the prepared cooker. Stir in water.
   
5. Cover and cook on high heat for 2 hours or until quinoa is tender and water is totally absorbed. Stir in toasted almonds. Transfer quinoa mixture to a serving dish. Garnish with parsley, if desired, before serving.
   

Spinach Pie

Sheets of matzoh are used to create a pie “crust.”

INGREDIENTS | SERVES 4–6

Cooking spray

4 matzohs

2 cups hot water

1
¹
⁄
₂
pounds fresh spinach, washed, drained well, and chopped

3 eggs, lightly beaten

1 teaspoon kosher salt

¹
⁄
₄
teaspoon black pepper

¹
⁄
₄
teaspoon nutmeg

¹
⁄
₄
cup matzoh meal

1 tablespoon olive oil

1 tablespoon ground walnuts or almonds

1. Lightly spray the inside of a 4-quart slow cooker with the cooking spray.
   
2. Place matzohs in a colander set in the sink. Pour hot water over the matzohs; drain well and set aside.
   
3. In a large bowl, combine the spinach, eggs, salt, pepper, nutmeg, and matzoh meal. Set aside.
   
4. Line the prepared cooker with half of the softened matzoh, letting them come up the sides. Spread the spinach mixture on top of the matzoh layer. Cover with the remaining matzohs. Brush the matzohs with the oil and sprinkle walnuts evenly over the top. Cover and cook on high for 2–4 hours.
   

Plums in Orange Sauce

Any firm ripe purple plum can substitute for the prune plums called for in this recipe.

INGREDIENTS | SERVES 8

8 prune plums, cut in half and pitted

¹
⁄
₂
cup granulated sugar

¹
⁄
₃
cup orange juice

1 teaspoon finely grated orange zest

1 cinnamon stick

1. Combine all of the ingredients in a 4-quart slow cooker. Cover and cook on low for 3–5 hours or on high for 2–3 hours, or until the plums are tender.
   
2. Leave cover ajar and cook on high for another 30 minutes to let the syrup reduce slightly (syrup will thicken up more as it cools).
   
3. Remove and discard the cinnamon stick. Transfer the plums and their syrup to a covered container; refrigerate for several hours until chilled, or overnight. Serve the plums cold with their syrup spooned over them.
   

CHAPTER 15

Other Holidays

Honey-Mustard Turkey

Rosh Hashanah Brisket

Rosh Hashanah Chuck Roast

Beef Tzimmes

Barley and Mushroom Casserole

Mock Chopped “Liver”

Classic Hummus

Lag B’Omer Sweet and Sour Red Cabbage

New York–Style Cheesecake

Italian-Style Cheesecake

Sukkot Apple and Pear Spread

Honey-Baked Apples with Raisins and Walnuts

Chanukah Carrot “Coins”

Honey-Mustard Turkey

You can substitute maple syrup for the honey. Another alternative is to substitute Dijon mustard instead of stone-ground and white wine vinegar for the cider.

INGREDIENTS | SERVES 4

Cooking spray

2 turkey thighs, skin removed

4 red potatoes, peeled and quartered

¹
⁄
₄
cup stone-ground mustard

¹
⁄
₃
cup honey

1 tablespoon apple cider vinegar

Extra-virgin olive oil (optional)

1. Spray the inside of a 5- or 6-quart slow cooker with cooking spray.
   
2. Place the thighs in the slow cooker, meaty side down. Layer the potatoes over the thighs.
   
3. In a small bowl, whisk together the mustard, honey, and vinegar, then pour into the slow cooker. Cover and cook on low for 8 hours.
   
4. Before serving, drizzle extra-virgin olive oil over the potatoes if desired.
   

Rosh Hashanah Brisket

Lemon and honey go together very nicely in this simple brisket recipe. Serve with rice or potatoes.

INGREDIENTS | SERVES 6–8

Cooking spray

2 tablespoons olive oil

2 large onions, peeled and diced

2 large carrots, peeled and coarsely chopped

1 (3-pound) brisket, trimmed of excess fat

1 teaspoon ground ginger

¹
⁄
₄
teaspoon black pepper

¹
⁄
₄
cup honey

2 tablespoons fresh lemon juice

1 (12-ounce) can beef broth or 1
¹
⁄
₂
cups No-Beef Broth (see
Chapter 4
)

1. Lightly spray inside of a 6-quart oval slow cooker with cooking spray.
   
2. Heat oil in a large skillet over medium-high heat. Add onions and carrots. Cook, stirring frequently, for 5 minutes or until onions soften. Scrape vegetables into slow cooker and set aside.
   
3. Return skillet to the burner and add brisket. Let brisket brown, undisturbed, for 3 minutes. Carefully turn brisket over and repeat for 3 more minutes.
   
4. Place browned roast on top of vegetables in the slow cooker. Sprinkle with ginger and black pepper. Drizzle on honey and lemon juice. Pour beef broth around brisket. Cover and cook on low for 8–10 hours.
   
5. Let cool for a half hour, then carefully transfer meat, vegetables, and accumulated juices to a covered casserole dish. Refrigerate overnight. The next day, use a spoon to remove and discard the thick layer of chilled fat.
   
6. Transfer the brisket to a carving board. Slice and return sliced meat to the casserole dish. Cover and rewarm in a 350°F oven for 25–30 minutes. Spoon the juices over meat before serving.
   

Rosh Hashanah Chuck Roast

This roast tastes better after an overnight chill in the refrigerator. The excess fat is easier to remove then as well.

INGREDIENTS | SERVES 6–8

Cooking spray

1 tablespoon vegetable oil

1 medium onion, peeled and sliced into thin rings

2 cloves of garlic, minced

3–4 carrots, peeled and cut into 1" pieces

2
¹
⁄
₂
- to 3-pound boneless chuck roast

1 teaspoon ground ginger

¹
⁄
₄
teaspoon black pepper

2 tablespoons honey

1 tablespoon soy sauce

¹
⁄
₂
cup of red wine

1 bay leaf

3 cups cooked rice or mashed potatoes

Honey

Honey is traditionally used in Rosh Hashanah foods to represent the wish for a sweet new year.

1. Lightly spray inside of a 6-quart oval slow cooker with cooking spray.
   
2. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic for 2 minutes, or until the rings easily separate. Scrape onions into slow cooker and top with carrots.
   
3. Return skillet to burner. Place chuck roast in pan. Let roast brown, undisturbed, for 3 minutes. Carefully turn roast over and repeat for 3 more minutes. Optionally, turn the roast on each end and repeat the browning.
   
4. Place browned roast on top of vegetables in the slow cooker. Sprinkle with ginger and black pepper. Drizzle on honey. Pour soy sauce and wine over and around roast. Place bay leaf in wine mixture. Cover and cook on low for 5–8 hours. Then discard the bay leaf.
   
5. Let cool for a half hour then carefully transfer meat, vegetables, and juices to a covered casserole dish. Refrigerate overnight. The next day, use a spoon to remove and discard the thick layer of chilled fat.
   
6. Transfer roast to a carving board and slice roast. Return sliced meat to the casserole dish. Cover and rewarm in a 350°F oven for 25–30 minutes. Serve meat and vegetables with rice or potatoes, spooning the juices over everything.