Dean shares recipes for Passover

WGN Entertainment Reporter Dean Richards cooks two Passover treats. (Printable recipe below)

Tangy Slow Cooker Passover Brisket

Ingredients:

• 1 (3 pound) beef brisket
• 2 (12 ounce) bottles chili sauce
• 1 (1 ounce) envelope dry onion soup mix
• 2 teaspoons garlic powder

Directions:

• Place the beef brisket into a slow cooker.
• In a separate bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket.
• Cover, and cook on the “Low” setting for 8 to 10 hours.
• Slice the brisket against the grain, and pour the gravy over the slices.

Potato Kugel

Ingredients:

• 2  large onions, quartered
• 3 lb. russet potatoes, peeled and quartered
• 2  large eggs plus 2 egg whites
• 3 tbsp. olive oil, divided
• Kosher salt and pepper
• (for garnish)  Chopped parsley or chopped green onion

Directions:

• Heat oven to 375℉. Place large piece of cheesecloth or towel over strainer.
• Using food processor with largest grater attachment, coarsely grate onion and potatoes. Transfer to cheesecloth, wrap up, and squeeze out excess moisture. Let sit, then repeat.
• Using electric mixer with whisk attachment, beat eggs on medium until pale in color and doubled in volume, 3 to 4 min.
• Add 2 Tbsp oil, 1 tsp salt, and 1/2 tsp pepper and beat to combine.
• Squeeze out potato-onion mixture 1 more time, then toss with egg mixture to evenly coat.
• Rub 8- by 8-in. baking dish with remaining Tbsp of oil, then gently spread potato mixture into it (do not press down.)
• Bake until golden brown, 40 to 55 min.
• Change oven setting to “broil.”  Cook for 2-3 more minutes until deep golden brown, 2 to 3 min.
• Garnish with parsley and/or green onion.

Manischewitz - Black Cherry Jell-O Shots

(recipe from Dr. Lauren Streicher's grandmother)   

Ingredients:

• Two 3- ounce packages Black Cherry Jell-O
• 2 cups boiling water
• 2 cups Manischewitz Concord Grape Wine            
• ½ lb.  whole walnut pieces
• 1 can Dark Sweet Cherries  

Instructions:

• Put the Jell-O in a large heat-proof bowl. Bring the water to a boil, pour over Jell-O and stir for 2 minutes until gelatin powder dissolves.
• Add the wine and stir well.
• Pour into a Jell-o mold, casserole pan or shot glasses.
• Refrigerate for 1 hour.   If still watery,  wait another hour.  
• When semi-solid/watery, add 1 cherry and 1 walnut piece into each shot glass  (if in a pan or mold drop several in to slowly solidify)  
• Refrigerate 3 more hours until completely solid.