Guests were to Seth’s Kosher Kitchen for some easy to make Passover recipes to enjoy throughout the holiday. For those who are not familiar with Dr. Krosner’s knife skills, they reach far beyond the operating room.
This recipe is for a bare minimum quantity for Passover gatherings of just your immediate family. Easy to scale up by any multiple you want!
- 1 egg white- beat until stiff
- Add 1/3 cup sugar. Whip until like whipped cream or frosting
- Fold in: 1/2 cup almond flour or ground almonds – (alternative- grind half a cup plus a tablespoon or two of almonds in your food processor to make a fine meal)
- Optional: Stir in some chocolate chips! (What could be bad?)
Important: refrigerate the dough for at least 15 or 20 minutes otherwise it will be too thin to work with. Drop by spoonful onto parchment paper lined cookie sheet (alternative: tinfoil).
- Cut up an onion and put it in the bottom of a baking pan.
- Sprinkle chicken pieces with salt and pepper and about a half a teaspoon full of cinnamon.
- Bake in the oven, covered, at 350 for about 45 minutes.
- Peel and cut an apple into chunks.
- Sprinkle the apple with about a teaspoon to a tablespoon of sugar, and some more cinnamon.
- Add the apple chunks to the cinnamon, and finish baking for 30 minutes, uncovered. If it is browning too much, put the cover back on!
Some whole or coarsely chopped almonds put in with the onions are a nice touch.
Want a more adult dish? Cut the sugar by a bit then sprinkle the chicken with paprika in addition to the other ingredients. Add a small handful of raisins with the onions.
Bake at 300 for 15 minutes or until golden.