Dean shares recipes for Passover
WGN Entertainment Reporter Dean Richards cooks two Passover treats. (Printable recipe below)
Tangy Slow Cooker Passover Brisket
Ingredients:
1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder
Directions:
Place the beef brisket into a slow cooker.
In a separate bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket.
Cover, and cook on the “Low” setting for 8 to 10 hours.
Slice the brisket against the grain, and pour the gravy over the slices.
Potato Kugel
Ingredients:
2 large onions, quartered
3 lb. russet potatoes, peeled and quartered
2 large eggs plus 2 egg whites
3 tbsp. olive oil, divided
Kosher salt and pepper
(for garnish) Chopped parsley or chopped green onion
Directions:
Heat oven to 375℉. Place large piece of cheesecloth or towel over strainer.
Using food processor with largest grater attachment, coarsely grate onion and potatoes. Transfer to cheesecloth, wrap up, and squeeze out excess moisture. Let sit, then repeat.
Using electric mixer with whisk attachment, beat eggs on medium until pale in color and doubled in volume, 3 to 4 min.
Add 2 Tbsp oil, 1 tsp salt, and 1/2 tsp pepper and beat to combine.
Squeeze out potato-onion mixture 1 more time, then toss with egg mixture to evenly coat.
Rub 8- by 8-in. baking dish with remaining Tbsp of oil, then gently spread potato mixture into it (do not press down.)
Bake until golden brown, 40 to 55 min.
Change oven setting to “broil.” Cook for 2-3 more minutes until deep golden brown, 2 to 3 min.
Garnish with parsley and/or green onion.
Manischewitz – Black Cherry Jell-O Shots
(recipe from Dr. Lauren Streicher’s grandmother)
Ingredients:
Two 3- ounce packages Black Cherry Jell-O
2 cups boiling water
2 cups Manischewitz Concord Grape Wine
½ lb. whole walnut pieces
1 can Dark Sweet Cherries
Instructions:
Put the Jell-O in a large heat-proof bowl. Bring the water to a boil, pour over Jell-O and stir for 2 minutes until gelatin powder dissolves.
Add the wine and stir well.
Pour into a Jell-o mold, casserole pan or shot glasses.
Refrigerate for 1 hour. If still watery, wait another hour.
When semi-solid/watery, add 1 cherry and 1 walnut piece into each shot glass (if in a pan or mold drop several in to slowly solidify)
Refrigerate 3 more hours until completely solid.
Get Dean’s reviews and A-List interviews delivered right to your inbox. Sign up for Dean’s Downloads weekly newsletter. You’ll also get his Dean Cooks recipes too!
For the latest news, weather, sports, and streaming video, head to WGN-TV.
