Monday, April 13, 2009

Passover Dinner

Simple Compote

(A sweet blend of vegetables and fruit)

* 1 16 oz pk of Gourmet Kitchen Harvest Medley turnip, yams & butternut squash (or equivalent)

* 1 c Trader Joe's non-sorbated pitted prunes

* 1/4 c Trader Joe's 100% dark amber maple syrup

* 1/4 c water

* 1/2 tsp ground cinnamon

Combine all ingredients in a pot and bring to a simmer. Cook until vegetables are tender.

This turned out to be wonderful. The kids who are at a finicky stage for all but hot dogs and mac & cheese, well they didn’t quite agree with me. If their father would have joined us I would have used cardamom instead of the cinnamon.


1 brisket, salted kosher for Passover

3 cloves of garlic, fresh, whole

7 black peppercorns

1 pk Trader Joe's Savory Broth Beef, reduced sodium liquid concentrate

1 c mushrooms, washed and trimmed

8 Morning Kiss organic golden potatoes

Water to cover meat

Put all ingredients in a crock pot/slow cooker. Cook on low for 11 hours.

I chose the number of garlic cloves and black peppercorns for both taste and for some luck. Lucky numbers have to have that reputation for a reason, right? The only thing I would have changed for the brisket recipe would be adding more mushrooms. The gravy turned out wonderfully and since I do eat rice for Passover (it is NOT listed in the 5 forbidden) I can report the leftover gravy was wonderful over a hamburger and rice (buns, no matter what it is made from is fluffy like the forbidden bread).

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