Tasty and Easy Recipes

Ingredients:
2 eggs
1 cup matzo meal
1 tsp. salt
1/2 tsp. white pepper
4 tbsp. oil 2 chickens, cut in serving pieces
1 cup hot water
1 cup honey
1 6-ounce can orange juice concentrate, thawed
2 oranges, sliced thin

Method:
Heat oven to 350°.
Beat the eggs with 2 tbsp. water in a shallow dish. In a second shallow dish, mix the matzo meal, salt and pepper.
Heat the oil in a large heavy skillet over medium-high heat.
Meanwhile dip the chicken pieces into the egg mixture and roll them in the seasoned matzo meal. Working in batches, brown the pieces in the hot oil until golden brown on all sides. Transfer to a roasting pan.
Mix the hot water, honey, and orange concentrate and pour over the chicken. Cover the roasting pan and bake 25 minutes.
Uncover the pan, baste the chicken with the pan juices and arrange the orange slices on top. Bake uncovered 20 more minutes or until the chicken is cooked through. The sauce will thicken and the chicken will take on a lovely honey brown color.

Ingredients:
1 5-lb. roasting chicken
2 whole oranges
1 large onion, cut in large slices
1/2 cup orange juice, fresh
2 tbsp. ginger, freshly grated
2 tbsp. honey
1/2 cup white wine

Method:
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350°F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.

Ingredients:
matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground about 3/4 cup
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
pinch salt
additional grated orange peel
shaved semisweet chocolate

Method:
Preheat oven to 350°F. Grease bottom of 8″ springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
ombine raisins and 1/4 cup cake meal. Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.
Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold in yolk mixture.
Turn into prepared pan. Bake until tester inserted in center comes out clean, 55-60 minutes. Invert pan onto rack. Cool cake completely in pan. Remove springform.

Garnish cake with peel and shaved semisweet chocolate before serving.