Don’t you just love spring?
One of my favorite parts is the gathering we share at our Annual Passover Seder. I always cook a real meal to enjoy after our Seder meal. It is Kosher and suitable for the occasion; but very tasty and hopefully a special treat for the special occasion.
This year I prepared a menu of Chicken Marrakesh along with a Cornucopia Salad and a delicious cup of Ambrosia for dessert. These recipes would work just fine for any springtime gathering; and I’m happy to report that lots of compliments came forth.
The recipes are tasty, easy and great for entertaining a large crowd.
Maybe you might like to try these recipes too. I’ll share them with you here; but only if you send me some in return. (Just kidding; but I WOULD love to receive some new springtime ideas from this community anyway.)
CHICKEN MARRAKESH
INGREDIENTS:
4 whole chickens (2 and 1/2 pounds each), each cut into eighths
12 large cloves garlic, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 cup Tonnelli Red Wine Vinegar
1 cup best quality olive oil
8 teaspoons green peppercorns, soaked in water and drained
2 cups Gefen Whole Pitted Black Olives
3 cups dried mangos
2 cups dried small figs
1/2 cup packed brown sugar
1 cup Alfasi Cabernet Sauvignon or other good red wine
2 cups large pecan pieces
grated zest of 4 lemons
DIRECTIONS:
Marinate:
The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, mangos, and figs in two large bowls. Dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator one hour before cooking.
Cook the Chicken
Preheat oven to 350 degrees Fahrenheit.
Arrange chicken in single layer in two large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans. Cover the pans with aluminum foil and bake 50 minutes. Remove foil and bake, basting frequently with the pan juices, 10 minutes. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.
CORNUCOPIA SALAD
INGREDIENTS:
• 1 head iceburg lettuce, washed, patted dry, and torn into pieces
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 cup frozen green peas, thawed, uncooked
• 2 (8-ounce) cans sliced water chestnuts
• 3 bananas, sliced, tossed in 1/4 cup lemon juice
• 3/4 cup raisins
• 3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
• 1 cup grated Cheddar
• 3/4 cup chopped green onions, green part only
Dressing:
• 2 cups mayonnaise
• 1/4 cup sugar
• 1 tablespoon white vinegar
DIRECTIONS:
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese and green onions over salad. Refrigerate for 3 to 4 hours before serving. Sprinkle a portion of the nuts on top for garnish.
Note: Don’t leave out the bananas. They are an odd ingredient for the salad but they give this salad a very unique and delicious blend of flavors.
HONEY AMBROSIA
INGREDIENTS:
2 Tablespoons Honey
Sweetened Flaked Coconut
4 oranges
1 large can shredded pineapple tidbits
2 tablespoons lemon juice
DIRECTIONS:
Peal the oranges. Cut them up into bite-sized pieces, removing the white and exposing the juicy orange parts. I half the orange, then turn over on the chopping board and slice thin slices and then cut them into bite sized pieces. Trim any pulp. Sprinkle them with the lemon juice. Mix into a large bowl with the drained pineapple tidbits and whatever amount of sweetened coconut flakes you wish to use. Serve in small pudding cups while very cold and drizzle drops of honey into each one. Use fresh, locally grown honey for the best flavors.