Passover steeped in Mexican flavors
Author Pati Jinich shares recipes and roots in Seder meal
Steeped in flavor: This dish was developed by Pati Jinich's sister Karen. Piloncillo is a Mexican brown sugar; substitute a dark brown sugar that is kosher for Passover, if need be. (Bill Hogan/Chicago Tribune)
1 tablespoon vanilla
1/2 cup butter or shortening, at room temperature
1 tablespoon port, optional
1/4 cup apricot preserves
1 tablespoon fresh lime juice
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional
1. Grease a round 9- to 10-inch springform pan; cover the bottom with parchment paper. Heat the oven to 350 degrees.
2. Place the slivered almonds and sugar in a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Stir in the vanilla and port. Drop in the butter or shortening in chunks; process until smooth and thoroughly combined.
3. Pour the batter into the pan. Place on a rack in the middle of the oven, bake, 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean when inserted in the cake. It is a thin cake.
4. Remove from the oven; let the cake cool, 10-15 minutes. Run the tip of a knife around the edges of the pan; release and remove the sides of the pan. Place a platter over the cake; carefully invert the cake onto the platter. Remove the pan's bottom and the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
5. Mix the apricot glaze with the lime juice in a small saucepan. Set over medium heat; simmer until fully dissolved and liquid, 2-3 minutes. With a brush, spread the apricot glaze on the outer circumference of the cake, a band about 1 to 2 inches wide. You also can add some in the center. Sprinkle the glazed area with the toasted sliced almonds. Serve with the whipped cream on the side or on the top of the cake.
Per serving (for 15 servings): 220 calories, 15 g fat, 5 g saturated fat, 66 mg cholesterol, 17 g carbohydrates, 5 g protein, 20 mg sodium, 2 g fiber.
Veracruz-style gefilte fish
Prep: 30 minutes
Cook: 45 minutes
Makes: About 20 patties
Note: Pati Jinich calls for red snapper and flounder fillets here, but you can use any white-fleshed, mild fish for this appetizer, in which the fish patties are poached in a zesty tomato sauce. If you can't find capers certified as kosher for Passover, omit and add more olives, Jinich suggests. If you can't find kosher for Passover pepperoncini, use one or two pickled jalepeno or canned hot peppers that are kosher for Passover.