• High Holy Days - 04

    From Dave Drum@1:3634/12 to All on Sunday, October 23, 2022 15:26:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rhubarb Passover Chremsel w/Beet Preserves
    Categories: Breads, Vegetables, Citrus, Nuts, Fruits
    Yield: 12 servings

    MMMMM---------------------------BEETS--------------------------------
    1 1/2 lb Medium beets; rinsed, tough
    - ends removed
    1 1/3 c Sugar
    1/3 c Honey
    1/2 ts Ground ginger
    1 md Orange; peeled and
    - segmented
    1 md Lemon; washed, thin sliced
    - seeded
    1/2 c Fine chopped almonds

    MMMMM--------------------------CHREMSEL-------------------------------
    3 Sheets plain matzo
    2/3 c Sugar; divided
    1/2 ts Ground cinnamon
    1/2 ts Ground cardamom; divided
    1 ts Fine grated lemon zest
    1 ts Fine grated orange zest
    pn (ea) salt & black pepper
    3 lg Eggs; separated
    1 md Rhubarb stem; fine diced
    1/4 c Cup matzo meal
    2 tb Fine chopped almonds
    1 tb Fresh lemon juice
    Neutral oil; for frying

    Set the oven @ 400ºF/205ºC. Place a small plate in the freezer.
    Wrap each beet individually in aluminum foil, then place on a
    large baking sheet, transfer to the oven, and cook until fork
    tender, about 1 hour. Remove beets from the oven and set aside to
    cool to room temperature.

    When the beets are cool enough to handle, use dry paper towels to
    rub off and discard the skins. Slice the peeled beets into fat
    matchsticks, then transfer to a medium pot. Stir in the sugar,
    honey, ginger, and ¼ cup of cold water, then set over medium
    heat, bring to a simmer, and cook, stirring occasionally with a
    silicone spatula, until the liquid has reduced by half, about 30
    minutes. Turn the heat down to low, then stir in the orange
    segments and lemon slices. Continue cooking, stirring frequently,
    until the mixture has turned concentrated and jammy, and the
    spatula leaves a line at the bottom of the pot without coming
    right back together, about 30 minutes more.

    To test for doneness, retrieve the plate from the freezer, place
    a spoonful of jam onto the plate and return the plate to the
    freezer. Wait two minutes, then remove the plate and gently move
    the jam with your fingertip. If the jam forms a skin and
    wrinkles, it is ready and ready to be removed from the heat. If
    not, return the plate to the freezer, and continue cooking for an
    additional 5 minutes, then test again.

    Once ready, remove the jam from the heat and set aside to cool to
    room temperature. Once cooled, stir in the almonds, then transfer
    the jam to sterilized jars, cover tightly, and refrigerate until
    ready to serve, or store for up to 2 weeks.

    Make the fritters: One sheet at a time, run the matzo under
    lukewarm water just until softened (about 2 minutes), then place
    in a colander and gently squeeze the excess water out. Set aside.

    In a small bowl, whisk together 1/3 cup of the sugar, cinnamon, ¼
    teaspoon of cardamom, lemon and orange zests, and the salt and
    black pepper. In a large bowl, whisk the egg yolks, then
    gradually whisk in the sugar mixture. Stir in the reserved
    softened matzo, along with the rhubarb, matzo meal, almonds, and
    lemon juice.

    In a medium clean bowl, whip the egg whites until stiff peaks
    form, taking care not to overbeat. Using a silicone spatula,
    gently fold the whipped whites into the matzo mixture just until
    incorporated. Cover and refrigerate the batter for 30 minutes.

    Meanwhile, make the cardamom sugar. In a small bowl, combine the
    remaining sugar and the remaining cardamom powder. Set aside.

    Line a large baking sheet with paper towels, and set it by the
    stove.

    Fit a heavy-bottomed pot with a deep-fry thermometer and add oil
    to a depth of 2 inches. Cook over medium-high heat until the oil
    reaches 375ºF/190ºC.

    Retrieve the batter from the fridge, and working in batches,
    carefully drop the batter by rounded tablespoons into the oil
    (avoid crowding the pan) and fry, turning once, until crispy and
    golden brown all over, 45-60 seconds per side. Using a slotted
    spoon, transfer the fritters to the lined baking sheet to drain.

    Gently toss the fritters in the cardamom sugar and serve warm,
    with the beet preserves on the side. (Leftover fritters can be
    reheated on a parchment-lined baking sheet in a 325ºF/165ºC oven
    just before serving.)

    BY Ellen Gray

    RECIPE FROM: https://www.saveur.com

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