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Stephanie Says… Passover and Easter Recipes

Happy Passover and Easter everyone! I hope everyone enjoys their holiday.  So I kind of celebrate both holidays.  My boyfriend is Jewish and I am Catholic and all I know is I cannot wait to chow down!  Both holidays have delicious food!

For those who do not know what the holidays mean here is a very quick synopsis:

Passover: The major Jewish spring festival that commemorates the liberation of the Israelites from Egyptian slavery, lasting seven or eight days from the 15th day of Nisan.  During this time Jews do not eat yeast etc because the people did not have time for the bread to rise when they left Egypt.

Easter Sunday: Celebrating the resurrection of Jesus Christ.  I think that sentence is self-explanatory!

Passover Dinner:

This year will be my first time celebrating Passover so I am not 100% sure what to expect.  I do know we will be chowing down on brisket!  In addition to brisket, there is usually turkey, mashed potatoes, sweet potatoes and the aunts make yummy desserts! If you want to try to make your own brisket I found this recipe at www.realsimple.com and it sounds amazing!

 

braised-brisket-potatoes_300Slow- Cooker Coffee Braised Brisket with Potatoes and Carrots:

Ingredients:

1 medium onion, peeled and quartered, stem end left intact

1 pound of potatoes

1 pound of medium carrots, cut into 2 ½ inch lengths

2 ½ pounds beef brisket, trimmed

Salt and Pepper

1 6 ounce can tomato paste

1 cup brewed black coffee

3 tablespoons Worcestershire sauce

¼ cup packed light brown sugar

2 tablespoons chopped fresh flat- leaf parsley

Country Bread (optional)

Directions:

  1. In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables.
  2. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
  3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.

In addition to brisket, my boyfriend and I are going to make Horseradish Potatoes Gratin.  Doesn’t that sound awesome!!! Again, I found the recipe on www.realsimple.com

potato-gratin_300Horseradish Potatoes Gratin:

Ingredients:

  • Unsalted butter for the baking dish
  • 3 cups heavy cream
  • ¼ cup prepared horseradish
  • 4 teaspoon nutmeg
  • Salt and Pepper
  • 3 pounds russet potatoes, peeled and thinly sliced

Directions:

  1. Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the potatoes and toss to coat.
  2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

Easter Sunday Dinner:

Typically my family has lasagna but I’m pretty sure my aunt will ban me from the family if I give out our family recipe so here is a popular alternative to lasagna!  The weekend after Easter I usually go to my mom’s house and she will have ham!  Oh man, oh man I love me some ham! We have ham with hollandaise sauce, mashed potatoes and sides galore! My mom usually does honey glazed ham with pineapples but I’m going to try and convince her to try this recipe I found on www.fivehearthome.com.

 

Slow-Cooker-Brown-Sugar-Ham-for-Easter-by-Five-Heart-Home_700pxHorizSlow Cooker Brown Sugar Ham

Ingredients:

Fully- cooked ham

2 cups pineapple juice

2 cups brown sugar

4 teaspoons Dijon mustard

4 teaspoons of honey

2 tablespoons cornstarch

2 tablespoons water

Directions:

  1. Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check end of bone for a plastic cap and, if present, discard.
  2. Pour pineapple juice in bottom of a large (7-quart), oval slow cooker.
  3. In a medium bowl, mix brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
  4. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°F. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done.
  5. Once ham is done, remove to a platter and tent with foil to keep warm. Skim fat and strain juices from crock pot into a pot and place on the stove over medium heat. In a small bowl, use a fork to stir cornstarch into water to make a slurry. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately.
  6. Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.

My mouth is watering just reading the recipe!

No holiday meal is complete without dessert and what better dessert to have other than carrot cake!  We need to throw in some kudos for Mr. Peter Cottontail!  I have made this carrot cake 100 times.  In cake and cupcake form.  They come out perfect every time!

 

Carrot-Cake-3Carrot Cake (from www.gimmesoneoven.com)

Ingredients:

Carrot Cake Ingredients:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (Optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

 

Cream Cheese Frosting Ingredients:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

 

Directions:

How To Make The Carrot Cake:

Preheat oven to 350 degrees F.

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

How To Make The Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.  If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

I hope everyone has an amazing time celebrating your holiday with friends and family!

As always, thank you for reading Stephanie Says.

Xoxo,

Stephanie

 

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Email: pmpstephaniesays@gmail.com

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One comment on “Stephanie Says… Passover and Easter Recipes

  1. Lisa N.
    April 3, 2015

    Those look delicious!

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