Passover Popover Salad With Honey Poppyseed Dressing Recipes

HONEY POPPY SEED DRESSING

Steps:

• In a small bowl, whisk all the ingredients. Serve over a green salad or fresh fruit. Store in the refrigerator.

PASSOVER POPOVERS

Steps:

• Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.

PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING

Steps:

• In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
• For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
• For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
• For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
• Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
• Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
• Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.

PASSOVER POPOVERS

Steps:

• Preheat oven to 375 degrees.
• Brush a baking sheet with oil; set aside.
• In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat.
• Stir in matzah meal until sticky, remove from heat and let cool completely.
• Add sugar and eggs, one at a time, beating well after each addition.
• Fill a large bowl with water.
• Dip your hands in the water and then form dough into a ball about the size of a tennis ball.
• Place on prepared baking sheet.
• Repeat process until all dough has been used.
• Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes.
• Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes.
• Serve immediately.

POPPYSEED SALAD DRESSING

Steps:

• In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.

HONEY POPPY SEED SALAD DRESSING..

Steps:

• In a screw top jar, combine all ingredients, cover and shake well.
• Makes 3/4 cup of salad dressing.serve chilled.
• Will keep for several weeks in refrigerator.but it won't last that long.

HONEY DRESSING WITH POPPY SEEDS

Steps:

• Whisk canola oil, honey, cider vinegar, poppy seeds, and seasoned salt together in a bowl until smooth.

PASSOVER POPOVERS

Steps:

• Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
• In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
• Add sugar and eggs, one at a time, beating well after each addition.
• Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
• Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.

SPRING SALAD WITH HOMEMADE LEMON POPPYSEED DRESSING RECIPE

Steps:

• Toss all salad ingredients together in a large bowl.
• In a small mixing bowl, whisk together all dressing ingredients.
• Pour dressing and toss right before serving or serve with dressing on the side.
• Dressing separates, so mix before dressing if made ahead of time.