I'll give a shout-out to the tropical charoset I made last year. I'm not sure you can find the ingredients in DC this time of year, but if you can, give it a try!
I have just recently created a dip that happens to be kosher for Passover, so I may I as well submit it :-) I suppose it's a guacamole...
Take half an avocado and 3 to 4 spoonfuls of plain, non-fat yogurt. Squash the avocado and mix it with the yogurt. Add black pepper, Himalayan sea salt, garlic powder and onion powder to taste. I recommend using quite a lot of each thing, especially the sea salt. Add lemon juice if desired. Mix it all together, and put it on anything!
Welp, not much of a recipe, but: last year we discovered that mascarpone is simply amazing on matzah. I mean, it would probably be good on anything. But the surface area to volume ratio of matzah is so high that you get a ton of the spread for the amount of base you're eating.
Guacamole with little chopped-up pieces of lox inside! Make guacamole as you normally would, but with no salt. Shred a bunch of lox and mix it in. This feels like a cop-out because it's not really a recipe -- I'm not telling you how to make guacamole because it varies so much by personal preference -- but the lox variant is good.
This is simple, but tasty (Well, I like it). Please note this is written in proportions (by volume):
1 goat cheese 1/2 crushed lightly roasted and lightly salted almonds 1/8* roasted garlic (*This should really be added to taste - start with a little bit and add more as you like. Just be careful not to add too much because it will overwhelm the more subtle flavors of the goat cheese and almonds.)
Optional: sprinkle dried cranberries on top. This will have a sweet and tangy flavor (that I admit may not be for everyone).
Also, I would try almonds, cranberries and honey. I haven't actually attempted to make this myself so I wouldn't consider it an "official" entry, but it still might be worth trying.
The lox w/guacamole submission unfortunately doesn't fit the "vegetarian" requirement. Ordinarily, I'd make the recipe without the lox...but since the rest of the recipe is "your favorite guacamole recipe" that doesn't make sense here.
The babaghanouj includes tahini sauce, which as a sesame seed derivative falls into the category of "kitniyot", foods that are forbidden to Ashkenazi Jews on Passover. I tried making the babaghanouj without tahini, substituting (as per the submitter's suggestion) extra olive oil instead. Understandably, the babaghanouj came out pretty differently from usual.
Peel an apple, and chop into little pieces. Peel an inch of fresh ginger, mince, and add Add a tablespoon of honey, a tablespoon of lemon juice, and a half a teaspoon of nutmeg.
Woohoo, first!
ReplyDeleteI'll give a shout-out to the tropical charoset I made last year. I'm not sure you can find the ingredients in DC this time of year, but if you can, give it a try!
http://lord-codfish.livejournal.com/159786.html
I have just recently created a dip that happens to be kosher for Passover, so I may I as well submit it :-) I suppose it's a guacamole...
ReplyDeleteTake half an avocado and 3 to 4 spoonfuls of plain, non-fat yogurt. Squash the avocado and mix it with the yogurt. Add black pepper, Himalayan sea salt, garlic powder and onion powder to taste. I recommend using quite a lot of each thing, especially the sea salt. Add lemon juice if desired. Mix it all together, and put it on anything!
Serves one.
Welp, not much of a recipe, but: last year we discovered that mascarpone is simply amazing on matzah. I mean, it would probably be good on anything. But the surface area to volume ratio of matzah is so high that you get a ton of the spread for the amount of base you're eating.
ReplyDeleteGuacamole with little chopped-up pieces of lox inside! Make guacamole as you normally would, but with no salt. Shred a bunch of lox and mix it in. This feels like a cop-out because it's not really a recipe -- I'm not telling you how to make guacamole because it varies so much by personal preference -- but the lox variant is good.
ReplyDeleteI'm making baba ganouj:
ReplyDeletehttp://don-eve.dyndns.org/recipes/babaganouj.html
ummm
This is simple, but tasty (Well, I like it). Please note this is written in proportions (by volume):
ReplyDelete1 goat cheese
1/2 crushed lightly roasted and lightly salted almonds
1/8* roasted garlic (*This should really be added to taste - start with a little bit and add more as you like. Just be careful not to add too much because it will overwhelm the more subtle flavors of the goat cheese and almonds.)
Optional: sprinkle dried cranberries on top. This will have a sweet and tangy flavor (that I admit may not be for everyone).
Also, I would try almonds, cranberries and honey. I haven't actually attempted to make this myself so I wouldn't consider it an "official" entry, but it still might be worth trying.
ReplyDeleteSubmission comments:
ReplyDeleteThe lox w/guacamole submission unfortunately doesn't fit the "vegetarian" requirement. Ordinarily, I'd make the recipe without the lox...but since the rest of the recipe is "your favorite guacamole recipe" that doesn't make sense here.
The babaghanouj includes tahini sauce, which as a sesame seed derivative falls into the category of "kitniyot", foods that are forbidden to Ashkenazi Jews on Passover. I tried making the babaghanouj without tahini, substituting (as per the submitter's suggestion) extra olive oil instead. Understandably, the babaghanouj came out pretty differently from usual.
Otherwise, all the submissions are good to go!
I suppose I should record my submission here, too
ReplyDeletePeel an apple, and chop into little pieces.
Peel an inch of fresh ginger, mince, and add
Add a tablespoon of honey, a tablespoon of lemon juice, and a half a teaspoon of nutmeg.