Passover Apricot Cake And Berry Compote Trifles Food

PASSOVER APRICOT "FRIED" CHICKEN

Steps:

• Pour approximately 3 Tablespoons of olive oil in the bottom of a 9 x12 glass casserole dish and set aside,.
• Mix wine and apricot preserves together and set aside.
• Set out three bowls. Beat eggs and set in one; place matzo cake meal in second and matzo meal mixed with pepper and garlic powder in 3rd.
• Pound chicken breasts ( not too thin). Cut in two.
• Dip breast half in egg, then cake meal and then matzo meal.
• Place in olive oil greased casserole dish. Bake at 375 for 15 to 20 miuntes, turn and add a little more olive oil if needed. Bake another 15 minutes until light brown and then pour Apricot mixture over chicken. Bake another 15 to 20 minutes.

PASSOVER ENGLISH TRIFLE

Steps:

• For the ANGEL FOOD CAKE:.
• Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
• Fold in matzo meal mixture, 1/4 at a time.
• Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• Remove from oven, immediately invert pan & cool.
• For the ORANGE PUDDING:.
• Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
• Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• Cover & chill before using.
• Can be made a day ahead.
• PUT IT ALL TOGETHER:.
• Cut cake in 1-inch fingers.
• Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
• Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• Sprinkle with 1/3 cup Sherry.
• Arrange about 1/2 the sliced fruit on and around cake fingers.
• Pour over 1/2 of pudding.
• Add another layer of cake fingers.
• Sprinkle with more sherry.
• Pour over remaining pudding.
• Cover and refrigerate until fully chilled and ready to serve.
• To serve, heap remaining fruit on top of trifle and serve at once.

APRICOT BERRY TRIFLE

Steps:

• Make the apricot custard:
• In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
• Make the red berry mixture:
• In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
• Make the blackberry mixture:
• In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
• Assemble the trifle:
• Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
• Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.