Patch Picks is a weekly feature highlighting editor and reader picks of great local businesses, destinations, services, organizations, ways to spend a day off and more.
You’ll find useful lists to help you, your family, friends and significant others find the best places for everything from Sunday brunch to New Year’s Eve celebrations, pumpkin patches, date-night destinations, florists, girlfriend nights out, kids party places, parks and more.
Passover will be here soon, and if you’re having a gathering with friends and family, you might want to start planning your menu now.
Here are five easy recipes to enjoy morning, noon and night. And though they are particularly suited to Passover, they can be enjoyed anytime by anyone!
- one box farfel
- 6 pieces of egg matzo
- 1/3 cup grape wine
- 2 T grape jelly
- 4 apples, sliced thin
- 4 large eggs, beaten
- 1 cup raisins
- 1/2 cup sugar
- 1 t cinnamon
- Add farfel and egg matzo in large pot with hot water.
- Repeat, substituting hot water for cold.
- Add all other ingredients.
- Mix well and fold into large greased baking dish.
- Bake at 350 degrees for 40 minutes.
- 2-1/2 lbs white potatoes (6 medium)
- 1 medium onion
- 2 medium carrots
- 1/4 cup matzo meal
- 1-1/2 t salt
- 1/4 t pepper
- 4 egg whites
- oil spray
- Peel and grate the potatoes, onion and carrots.
- In a large bowl, combine all the ingredients.
- Spray a muffin tin with the oil, and then add potato mixture to muffin tin.
- Bake in a 375 oven for 45 minutes until golden.
- Remove from muffin tin, place on oiled cookie sheet and bake until crisp, approximately 10 minutes.
Broccoli and Carrot Vinaigrette
- 1 pound broccoli, cut up
- 2 carrots, peeled and sliced
- 1/4 cup olive oil
- 2 T wine or cider vinegar
- 1 T chopped chives
- 1 t chopped fresh parsley
- 1 clove garlic, minced
- 1/2 t paprika
- salt and pepper to taste
- Steam broccoli and carrots just until tender.
- Submerge in cold water and drain.
- While vegetables are cooling, whisk together remaining ingredients.
- Toss vegetables with dressing and chill in refrigerator until ready to serve.
Roast Chicken with Cinnamon, Apricots and Apples
- oil spray
- 1 cup dried apricots, chopped
- 3 medium apples, sliced but not peeled
- 1 chicken, cut into 8ths
- 1 t cinnamon
- Salt and pepper
- Spray bottom of roasting pan with oil spray.
- Place cut up apricots and apples on bottom of pan.
- Sprinkle chicken with cinnamon, salt and pepper, and place on top of apricots and apples.
- Cover tightly with lid or foil, and roast at 325 degrees for approximately 1-1/2 - 2 hours until a meat thermometer reads 160/170 degrees in the breast and 170/180 degrees in the thigh.
- Baste occasionally with the pan juices.
- Add a little apple juice to pan if necessary.
Chocolate Mousse Cake
- 7 oz. sweet chocolate
- 1 stick unsalted butter, melted
- 7 eggs, separated
- 1 cup sugar (separated into ¾ and ¼ cups)
- 1 t vanilla
- 1/8 t lemon juice
- Preheat oven to 325 degrees.
- Melt chocolate in a double boiler.
- Beat yolks and 3/4 cup of the sugar until fluffy.
- Gradually stir in chocolate, butter and vanilla.
- Beat egg whites with lemon juice till soft peaks form.
- Add remaining 1/4 cup sugar, 1 T at a time, until egg whites are stiff.
- Gently fold whites into chocolate mixture.
- Pour 3/4 of batter into 9" spring-form pan.
- Cover and refrigerate remaining batter.
- Bake cake 35 minutes.
- Cool completely. (Cake will fall).
- Remove spring-form sides.
- Spread remaining batter over top of cake.
- Refrigerate overnight before serving.