The Everything Kosher Slow Cooker Cookbook (40 page)

Pumpkin Pudding

Be sure to use solid packed pumpkin rather than pumpkin pie filling.

INGREDIENTS | SERVES 8

Cooking spray

1 (12-ounce) can evaporated milk

1 (16-ounce) can solid packed pumpkin

³
⁄
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cup granulated sugar

¹
⁄
₂
cup baking mix, such as Bisquick

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

¹
⁄
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teaspoon ground nutmeg

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teaspoon ground cloves

2 teaspoons vanilla extract

Whipped cream (for garnish)

1. Spray the inside of a 4-quart slow cooker with the cooking spray.
   
2. In a large bowl whisk together the remaining ingredients until smooth. Scrape into the prepared slow cooker. Cover and cook on high for 3–4 hours or on low for 6–8 hours.
   
3. Decorate with whipped cream before serving, if desired.
   

Peach Melba

Peach Melba proves that a French dessert need not be complicated. Use real ice cream or a pareve version, depending upon the meal with which it is served.

INGREDIENTS | SERVES 8

2 (10-ounce) packages frozen raspberries in syrup, defrosted

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cup white granulated sugar

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teaspoon ground cinnamon

2 tablespoons fresh lemon juice

2 (15-ounce) cans peach slices, drained

1 quart vanilla ice cream

8 teaspoons sliced almonds (for garnish)

Mint leaves (for garnish)

1. Add the raspberries and their syrup to a 4-quart slow cooker. Stir in the sugar, cinnamon, and lemon juice. Cover and cook on low heat for 4 hours.
   
2. Transfer the raspberry sauce to a covered container. Allow to cool for 30 minutes, then place in the refrigerator for several hours to cool completely.
   
3. Divide the peach slices among 8 dessert bowls. Place a
   ¹
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   -cup scoop of ice cream on top of each serving. Drizzle with the chilled raspberry syrup. Garnish with a teaspoon of the almonds and a few mint leaves over each, if desired. Serve immediately.
   

Mexican-Style Flan

The usual water bath is not needed due to the low gentle heat of the slow cooker. For a lower-fat version, substitute low-fat or fat-free evaporated milk.

INGREDIENTS | SERVES 8

1
¹
⁄
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cups granulated sugar, divided

4 eggs

2 (13-ounce) cans evaporated milk

2 teaspoons vanilla extract

¹
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teaspoon kosher salt

Whipped cream (for garnish)

1. In a small saucepan over medium heat, constantly stir 1 cup of the sugar until it melts and becomes golden brown, about 5 minutes. As soon as it is golden brown, immediately remove from heat and pour into the insert of a 4-quart slow cooker, tilting to coat bottom and sides. Set aside.
   
2. In a 2-quart or larger bowl, whisk the eggs, then stir in evaporated milk, remaining
   ¹
   ⁄
   ₂
   cup sugar, vanilla, and salt. Pour mixture into prepared slow cooker. Cover and cook on low for 3–4 hours, or until a knife inserted halfway between center and edge of mold comes out clean.
   
3. Carefully remove insert and place on cooling rack for 15 minutes, then refrigerate for at least 2 hours, or until completely chilled.
   
4. Hold a large plate over the top of the insert, then quickly invert. Flan should release onto the plate, covered in the liquefied caramelized sugar. Spoon or cut into 8 servings and serve with whipped cream, if desired.
   

CHAPTER 14

Passover

Spiced Apple Cider Turkey

Simple Brisket

Stuffed Breast of Veal

Lemon Chicken with Potatoes, Onions, and Olives

Chicken with 40 Cloves of Garlic

Lamb Shanks with Lemon

Matzoh Ball Soup

Tzimmes

Passover Potatoes Au Gratin

Passover Scalloped Chicken

Potato Kugel

Balsamic Asparagus with Lemon

Aunt Carol’s Matzoh Cheese Kugel

Breakfast Quinoa with Fruit

Kichel Cake

Gefilte Fish

Gedilla’s Meatballs in Borscht

Almond Cake with Honey Lemon Syrup

Matzoh Lasagna

Balsamic Sweet Potatoes

Spinach Soufflé

Quinoa with Onions and Toasted Almonds

Spinach Pie

Plums in Orange Sauce

Spiced Apple Cider Turkey

This recipe makes candied sweet potatoes while it cooks the turkey in the sweetened cider sauce.

INGREDIENTS | SERVES 8

Cooking spray

1 (3-pound) boneless turkey breast

Salt and freshly ground black pepper, to taste

2 apples

4 large sweet potatoes

¹
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cup apple cider or apple juice

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teaspoon ground cinnamon

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teaspoon ground cloves

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teaspoon ground allspice

2 tablespoons brown sugar

1. Spray the inside of a 6- or 7-quart slow cooker with cooking spray. Add turkey breast and season it with salt and pepper.
   
2. Peel, core, and slice the apples; arrange the slices over and around the turkey.
   
3. Peel the sweet potatoes and cut each in half; add to the slow cooker.
   
4. In medium bowl, add the cider or juice, cinnamon, cloves, allspice, and brown sugar; stir to combine and pour over the ingredients in the slow cooker.
   
5. Cover and cook on low for 8 hours or until the internal temperature of the turkey is 170°F.
   

Simple Brisket

After a few minutes of browning, the brisket can be left to cook by itself while you pay more attention to all those other Passover preparations.

INGREDIENTS | SERVES 6–8

Cooking spray

2 tablespoons vegetable oil

1 large onion, diced

2 garlic cloves, minced

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

1 teaspoon powdered pareve beef bouillon

1 cup water

2 tablespoons balsamic vinegar

1 teaspoon ground ginger

¹
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teaspoon pepper

1. Lightly spray the inside of a 6-quart slow cooker with cooking spray.
   
2. Heat vegetable oil in a large skillet over medium heat. Add onion and garlic; stir frequently for 3–4 minutes or until onions just start to brown. Push to the sides of the pan and add brisket. Let sear undisturbed for 4 minutes, then carefully use tongs to turn brisket over. Let sear for another 4 minutes.
   
3. Transfer brisket and onions to prepared slow cooker.
   
4. In a medium bowl, stir together the bouillon, water, balsamic vinegar, ginger, and pepper. Pour mixture over brisket. Cover and cook on low for 7–8 hours or until brisket is very tender.
   
5. Turn off the slow cooker. When safe to handle, remove insert and allow contents to cool for 30 minutes. Transfer to a heat/refrigerator-safe covered dish and refrigerate overnight.
   
6. The next day, place brisket on cutting board. Slice as thinly as possible across the grain. Return to covered dish. Heat in preheated 350°F oven for 30 minutes or until hot.
   

Stuffed Breast of Veal

Veal is a spectacular alternative to the usual brisket or turkey. Have the butcher cut a pocket into the veal breast.

INGREDIENTS | SERVES 6–8

Cooking spray

2 tablespoons olive oil

2 tablespoons margarine

1 small onion, finely diced

1 celery stalk, finely chopped

8 ounces white button mushrooms, sliced

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cup loosely packed parsley leaves, chopped

4 cups matzoh farfel

1 teaspoon kosher salt

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teaspoon ground black pepper

1 teaspoon fresh sage leaves, minced

1 tablespoon fresh thyme leaves

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cup Chicken Stock or Vegetable Broth (see
Chapter 4
)

1 (4- to 5-pound) breast of veal

If There Is Any Leftover Stuffing…

Place leftover stuffing mixture in a casserole dish sprayed with the cooking spray. Bake covered at 350°F for 30 minutes. If a crust is desired, uncover and bake for an additional 10 minutes or until top is browned.

1. Spray the inside of a 6-quart slow cooker with cooking spray.
   
2. Heat the oil and the margarine in a large skillet over medium-high heat. Add the onion and celery. Cook, stirring frequently, for 5–8 minutes, or until onions soften.
   
3. Stir in mushrooms and cook for another 5 minutes or until mushrooms start to reduce and give up their liquid. Stir in remaining ingredients except the veal. Remove from heat.
   
4. Stuff the matzoh mixture loosely into the veal pocket (not all may be needed; see sidebar on what to do with any leftover stuffing). Secure pocket closed with toothpicks. Place veal into prepared slow cooker. Cover and cook on low for 6–8 hours or on high for 4–6 hours. Remove toothpicks before slicing and serving.
   

Lemon Chicken with Potatoes, Onions, and Olives

Because of the saltiness of the olives, no extra salt is needed.

INGREDIENTS | SERVES 4

2 large onions, cut in half then thinly sliced

1 tablespoon olive oil

2 large potatoes, peeled and cut into large chunks

1 whole chicken, cut up and partially skinned

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teaspoon black pepper

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cup whole black olives

1 lemon, thinly sliced

1. Place onion slices in a 6-quart slow cooker. Drizzle oil over onions, and mix to coat onions in the oil.
   
2. Evenly arrange potato chunks over onions. Place the chicken, skin side up, on top of the potatoes. Sprinkle pepper and scatter olives over chicken. Place lemon slices over chicken, overlapping if necessary.
   
3. Cover and cook on low for 8 hours or until the chicken juices run clear when pierced with a knife. Discard lemon before serving.
   

Chicken with 40 Cloves of Garlic

This dish has become a Passover favorite simply because of its name. According to the book of Exodus, after escaping from Egyptian slavery, Moses and the Israelites wandered the desert for forty years.