Lamb Roast, Latkes,Jewish Apple Cake

Passover Seder Dinner of roast lamb with maple syrup glaze with mint jelly on the side, latkes, sauteed red cabbage, steamed asparagus, red beets with all spice, matzoh ball soup, cinnamon applesauce, and Jewish Apple Cake for dessert. The recipes are below and also a Link to the recipes can be found on my blog, www.http://pennsylvaniacooking.blogspot.com/ or my FB page as well!

Recipes— ROAST LAMB WITH MAPLE SYRUP

This is so easy and always comes out perfect! Sear lamb roast in a hot pan with a bit of butter and Montreal seasoning. Sear on all sides, transfer to crock pot. (This locks in all the juices so your lamb roast doesn’t dry out.) Pour 1-2 C maple syrup over the lamb depending on size. Add 1 C water. Put crock pot on low and let it cook. I figure it takes about an hour per pound, but it depends partly on whether it is bone in or not etc. When done, the lamb will be literally falling apart, very tender & moist. Dish up and serve with mint jelly on the side.

LATKES

I fill up my 11 cup food processor with grated potatoes and about 2 onions grated medium. I put that in a big bowel, add a couple of beaten eggs, salt, pepper, chive and garlic, and then a few (around 4) tbs. of flour as a binder. You want the mixture just thick enough to not be runny. I then have a heated fry pan with a little olive oil, and I put dollops in the fry pan, flatten them out and fry until it is golden brown on medium heat, flip, finish frying and then put on plates with paper towels on them. I serve them with a side of sour cream and chives. There is also a nice variation to use with zucchini. Half drained shredded zucchini/half shredded potato, do the rest the same. Delicious! These are a little more mild and sweet.

Sauteed Red Cabbage

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Directions

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Jewish Apple Cake

3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs, beaten
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples – peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar
DIRECTIONS–
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

Hi I’m Helga from August Pennsylvania cooking today I’m working on a lamb roast dinner I’m having family over for a Passover Seder I’m going to be doing it was like of lamb walk through all seasoning then with a glaze of maple syrup and I slow roast that overnight actually in my crock pot

I’ll be serving that with mint jelly I’m also doing a matzo ball soup latkes a braised red cabbage red beets asparagus cinnamon apple sauce and the Jewish apple cake for dessert so I’m gonna bring you along as i sear off the roast and get that ready and put

That in the crock-pot for the evening I’ve got my pan hot little butter to sear it off I’m gonna throw in some Montreal seasoning and I’ve told you before I really like using this basically it’s just a mix of a couple different kind of peppers coarse salt and paprika and garlic

And personal and if that searing one nicer on the roads to put in the crock-pot and I do this for any time I’m doing roast of any kind because you want to be able to seal in all the moisture while your Lois is cooking that way it

Doesn’t become dried out so whether I’m using it that children doing it in a roaster in the crock-pot I always scare them off get a nice nice spear and coating on it so that it holds all the juices in and when you’re doing this and then roasting and we’re cooking

The NYX meat thermometers for reasons use them every time you poke them to check how dumb they are or if they’re ready yet you let the important juices inside out and that’s oftentimes what makes for dry roast this was actually actually a world roast nice and golden-brown full fresh evening that’s hearing

Most people in order to their land on the papal surface however those enough to go up in the family that has chosen to have a sugar shack no maple syrup in western New York State so we cook with it a lot and if you can use natural sugars like maple syrup and they

Both have actually a lot of tongue benefits and properties that regular sugar that’s not much better for you short helpers it shows up or not but get experience in Canada and I’ll pursue some meat that looks like a lettuce you can and then I’ll pour maple syrup glazed

Over top which is short for Amber maple syrup okay I lift this into our pan over here and then I’m going to go ahead and just pour syrup over the top and I’ll just put this on low and slow for the night and let this work

And we’ll continue home with the rest of the meal in the morning okay we’re back my lamb that’s pretty well done that’s off to the side this is the next morning I’m working on the Jewish apple cake which is three cups of flour 1/2 teaspoon of salt 2 and a half teaspoons

Of baking powder 2 cups white sugar 1 cup vegetable oil 4 eggs beaten 1/4 cup of orange juice 2 teaspoons of vanilla extract and 3 apples of course peeled and sliced and I’ll mix this up no beater noise this time no mixer noise and then pour it in the pan when we pour

It in the Buc pan it goes in two parts you put in half the batter layer the apples in the middle and I have also 5 teaspoons of cinnamon sugar it’s 5 teaspoons of sugar with teaspoon of cinnamon sprinkle on the middle put the rest of the batter on top sprinkle

Little more sugar and then that goes in the oven and it goes in for it goes at 350 that goes in for almost an hour so I’m gonna prep my braised cabbage my latkes my asparagus my matzo ball soup in the meantime while this is

In the oven baking so now and I’ll mute the mixer noise you can watch me put it together you I have the bucket and here we go this gets floured and greased and our apples then nice layer that’s the Apple part of the doing shop okay

And you can make a lot of different desserts for this this is just one I always really liked on the lab ok it makes a nice company I meant to the rest of the meal people are wondering how I end up making a lamb roast dinner and

Passover see here part of my family is Swiss and Prussian Jewish and the other part is set automatically Native American Indian which makes for a really interesting mix so and then of course a lot of those recipes carried over plus region that I grew up in here my parents

Are actually from western New York and some of their families also settled in northern Pennsylvania but I was born and raised right here on my life so being a part of the sugar cinnamon sugar over this year I’m gonna add the rest of my but better put it out even

Okay and I’m gonna spread rest my sugar on top throw this in the oven you okay I told you I’m making matzo ball soup today I’ve got a cup of matzah meal that’s four eggs four tablespoons of vegetable oil and you just mix that together I don’t smell together I chill it for

About 15 minutes I have the broth going already on the stove and that’s 5 cups of water and I actually dude if you’re gonna use Boyan best stuff I found so far is actually a neat product called better than bouillon that stuff is awesome it makes the best broth you

Don’t have your own stock made which I usually tried to make I don’t always have enough in the freezer so that’s good stuff and let them a product tour but I really like this stuff it really works well and I use that for even making some of my

Edge sauce and broth for chicken and waffles and that kind of stuff all right this is all mixed up that’s about what it should look like we’re going to put it in the fridge for 15 minutes that allows it to firm up then we can make it into balls that drop nicely into

The broth and cook up and we’ll be back okay so here’s how the Jewish apple cake came out I have that set up here’s the latkes so you can see what they look like these are Mike’s mom’s red beet eggs and she does them red beets without the eggs thank you

Red beets and that’s sure water vinegar and allspice whole allspice and she cans them almost every summer they’re a real treat and we always like having them her recipe is actually really similar to my dad’s canning recipe so you know that’s always a nice addition that’s the braised cabbage I have some

Cinnamon applesauce here’s the matzo balls and soup and broth here’s some of the roast lamb and that just came out so nice and tender just wonderful with the maple place and there’s mint jelly on the table to go with it yeah there’s jelly there’s the steamed asparagus a

Little bit of Parmesan cheese on it and this is what the cedar looks like this in case anybody was curious and here’s the whole gang except dad dad you wanted to be quiet this is the family edition up no it’s just let’s be out of the picture

Dad that’ll be in and a little bit here we’re going to do the actual Passover Seder ceremony after we dinner here but so this has everybody dishing up you see Mike Mike’s mom’s over on the left our good friend Johnny my mom’s down at the end and hey mom

Give a shout out and behind Mike is my cousin Catherina hi Kathy I want to do a wrap-up of the Passover dinner and ceremony we had yesterday right after the dinner we went into the ceremony and I did video that I’ve kept that back for the family and it’s also of a religious

Nature people have questions are interested you know feel free to message me about it my Wanda just do a wrap-up on it through part of the videoing I lost a little bit of my footage where I was putting together the cabbage and the latkes and the matzo ball soup I have included some

Directions where I was sauteing and frying them up and I’m including all of the recipes on my blog which is WWN Sylvania cooking blog spot.com and also Helga’s pennsylvania cooking on my Facebook page so all the recipes will be there and I’ll include links to them at

The bottom of this video still working out some of the bugs but I’m trying to get the hang of this upcoming vids I’m looking at doing things like piei meets some different games that we cook here polish foods pierogies and poopy and polish pea and blinis and good stuff

Like that but I wanted to thank you for watching please subscribe maybe like what you see now come back and visit again I’m doing an intro here shortly to give you a better idea of where this channel is going to go thanks a lot bye