MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Passover Chremsel w/Beet Preserves
Categories: Breads, Vegetables, Citrus, Nuts, Fruits
Yield: 12 servings

MMMMM---------------------------BEETS--------------------------------
1 1/2 lb Medium beets; rinsed, tough
- ends removed
1 1/3 c Sugar
1/3 c Honey
1/2 ts Ground ginger
1 md Orange; peeled and
- segmented
1 md Lemon; washed, thin sliced
- seeded
1/2 c Fine chopped almonds

MMMMM--------------------------CHREMSEL-------------------------------
3 Sheets plain matzo
2/3 c Sugar; divided
1/2 ts Ground cinnamon
1/2 ts Ground cardamom; divided
1 ts Fine grated lemon zest
1 ts Fine grated orange zest
pn (ea) salt & black pepper
3 lg Eggs; separated
1 md Rhubarb stem; fine diced
1/4 c Cup matzo meal
2 tb Fine chopped almonds
1 tb Fresh lemon juice
Neutral oil; for frying

Set the oven @ 400ºF/205ºC. Place a small plate in the freezer.
Wrap each beet individually in aluminum foil, then place on a
large baking sheet, transfer to the oven, and cook until fork
tender, about 1 hour. Remove beets from the oven and set aside to
cool to room temperature.

When the beets are cool enough to handle, use dry paper towels to
rub off and discard the skins. Slice the peeled beets into fat
matchsticks, then transfer to a medium pot. Stir in the sugar,
honey, ginger, and ¼ cup of cold water, then set over medium
heat, bring to a simmer, and cook, stirring occasionally with a
silicone spatula, until the liquid has reduced by half, about 30
minutes. Turn the heat down to low, then stir in the orange
segments and lemon slices. Continue cooking, stirring frequently,
until the mixture has turned concentrated and jammy, and the
spatula leaves a line at the bottom of the pot without coming
right back together, about 30 minutes more.

To test for doneness, retrieve the plate from the freezer, place
a spoonful of jam onto the plate and return the plate to the
freezer. Wait two minutes, then remove the plate and gently move
the jam with your fingertip. If the jam forms a skin and
wrinkles, it is ready and ready to be removed from the heat. If
not, return the plate to the freezer, and continue cooking for an
additional 5 minutes, then test again.

Once ready, remove the jam from the heat and set aside to cool to
room temperature. Once cooled, stir in the almonds, then transfer
the jam to sterilized jars, cover tightly, and refrigerate until
ready to serve, or store for up to 2 weeks.

Make the fritters: One sheet at a time, run the matzo under
lukewarm water just until softened (about 2 minutes), then place
in a colander and gently squeeze the excess water out. Set aside.

In a small bowl, whisk together 1/3 cup of the sugar, cinnamon, ¼
teaspoon of cardamom, lemon and orange zests, and the salt and
black pepper. In a large bowl, whisk the egg yolks, then
gradually whisk in the sugar mixture. Stir in the reserved
softened matzo, along with the rhubarb, matzo meal, almonds, and
lemon juice.

In a medium clean bowl, whip the egg whites until stiff peaks
form, taking care not to overbeat. Using a silicone spatula,
gently fold the whipped whites into the matzo mixture just until
incorporated. Cover and refrigerate the batter for 30 minutes.

Meanwhile, make the cardamom sugar. In a small bowl, combine the
remaining sugar and the remaining cardamom powder. Set aside.

Line a large baking sheet with paper towels, and set it by the
stove.

Fit a heavy-bottomed pot with a deep-fry thermometer and add oil
to a depth of 2 inches. Cook over medium-high heat until the oil
reaches 375ºF/190ºC.

Retrieve the batter from the fridge, and working in batches,
carefully drop the batter by rounded tablespoons into the oil
(avoid crowding the pan) and fry, turning once, until crispy and
golden brown all over, 45-60 seconds per side. Using a slotted
spoon, transfer the fritters to the lined baking sheet to drain.

Gently toss the fritters in the cardamom sugar and serve warm,
with the beet preserves on the side. (Leftover fritters can be
reheated on a parchment-lined baking sheet in a 325ºF/165ºC oven
just before serving.)

BY Ellen Gray

RECIPE FROM: https://www.saveur.com

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