Recipes for Pesach – Part VI

My final post before I go off on vacation before the chag! I hope I’ve managed to give you an assortment of recipes that will add a little spice and variety to your Pesach menus. Here are a few more recipes for you, and with this, I will sign off until after Pesach. I wish you all a “pesach kasher ve’sameach” (a kosher and happy Passover), and I also wish you all easy cleaning and fun cooking. Don’t forget to put your feet up as well, because after you’ve made all the delicious food that will delight your family and friends, you will really deserve it.

Easy Roasted Onion and Lettuce Salad

Easy Roasted Red Onion and Lettuce Salad– When you’ve been toiling all day in the kitchen making all that seder food, the last thing you want to do is slave over a salad. How about this easy stand-by? You can roast the onions in advance, and throw it all together in minutes. You will want to double this recipe if you’re having a big crowd.

Quiche for Pesach– When I make this quiche during the year, I use a butter crust. For Pesach, here’s an alternative that is very delicious, but does require more work (which is why I don’t make it very often, but once a year, I will.) It’s from the wonderful Moosewood Cookbook, and stands the test of time. While the crust has to be completely different to be kosher for Pesach, the filling is virtually the same as usual, only using potato flour instead of regular flour. Seeing as you’ll be working a little harder on the crust, you may want to opt for one of the easier fillings…

Upside-Down Lemon Meringue Cake

Upside-Down Lemon Meringue Cake for Pesach– The first time I made this I was so excited because I saw that it could also work for Pesach with no adaptations and it can be made parev. This is one of my favorite desserts for any time of year, so being able to serve in at a Seder table is a huge bonus. Watch your guests gasp with delight when you bring this onto the table. It will give them the strength to make it to Chad Gadyah with ease.


Recipes for Pesach – Part V

What to serve with those delicious briskets and other meat dishes? Here are a few great side-dishes, which need virtually no KFP adaptations, so you know they’ll be delicious.  I love KFP dishes that just happen to be KFP and don’t need to be adjusted for the occasion. These dishes won’t make you feel like you’re compromising on your cooking as they taste as the should all year round.

Ratatouille works for Pesach – Here’s the perfect side dish for Pesach – ratatouille has only KFP ingredients, is parev, tastes good and looks really colorful. Say no more!


Roast Potatoes Perfect for Pesach – What would we do without potatoes on Pesach? I imagine we’d starve! So don’t forget this easy and basic recipe for roast potatoes that will make everyone forget it’s Pesach.

Sweet and Sour Red Cabbage for Pesach – My Seders are usually a homage to Ashkenazi “cuisine”. This side dish is the perfect accompaniment to anything Ashkenazi. It’s cabbage – say no more! And it’s the perfect side dish for your brisket.

Recipes for Pesach – Part IV

Here are a few more to add to your list for the coming chag…

Kosher for Pesach EnchiladasKitniyot Only – Here’s a fun dairy, kitniyot recipe that my husband developed over the years. It’s my favorite mid-week Pesach meal, and I make sure we have it every year because it’s really yummy (and I get to put my feet up while the hubby works in the kitchen). I am sure that Mexicans would scoff at the bastardization of this wonderful dish, but when it comes to Pesach, anything that can be made kosher is fair game.

KFP Peanut Butter

Home Made Peanut Butter for Pesach –  In my house, peanut butter is a staple, and no chag is going to force us to give up on it. Here’s a quick and very easy way to make your own peanut butter for Pesach. Because it’s a healthy version, with no additives, you may even want to make it during the year…

Meatballs in Tomato Sauce for Pesach – A great dish to put on your Seder table for the kids who don’t like brisket! It’s really similar to my regular recipe, but made without bread crumbs, and using matza meal instead. Easy and delicious.

Recipes for Pesach – Part III

Desserts are generally the biggest challenge to make kosher for Pesach. Over the years, I have found some reliable recipes that taste good and aren’t terribly difficult to make. In general, kosher for Pesach dessert require lots of eggs, a lot of whisking of egg whites, and as a result, the use of multiple bowls. It’s hard to avoid and part of the process, so just make sure you have enough bowls to use. Most importantly, all these desserts are parev.

Coconut Mounds – Pesach isn’t Pesach without coconut cookies. In my childhood, coconut macaroons (which is what we called them even though they really weren’t macaroons) were one of the few confectionaries to be found kosher for Pesach in South Africa, so this is a real childhood taste. When I first made this recipe, I was sure it would be disastrous because it just seemed way too easy. I was wrong. They are delicious and crazy easy, so do make them with your kids. 

Apple Squares for Pesach – This is a regular on my Seder dessert table. It’s easy to make, tastes good and isn’t overly sweet. And of course, it’s parev, so works on many levels. There’s nothing like fruit to cover the taste of the kosher for Pesach “flours”!

Chocolate Roll For Pesach – Here’s a fun dessert that’s versatile, tastes good and looks good. Have fun with fillings of your choice. I offer two options, but you can get creative and add whatever you and your family like.

Recipes for Pesach – Part II

As the count-down continues, here are a few more recipes to add to your list of Pesach dishes. Today I have a mixed bag for you: Meat, dairy and parev! The meat is brisket, the dairy is a gnocchi dish and the parev is a show-stopping chocolate truffle cake.

Brisket with potatoes and carrots

Brisket –  Because how can you have a Seder without brisket (or at least that’s the rule in my house).

Spinach Gnocchi – This is a really fun KFP gnocchi dish that really works and tastes good. It’s great for a mid-week meal when you’re done with Seder leftovers and don’t have room for another morsel of brisket!

Chocolate Truffle Cake – This is a most incredible cake, which I adapted from the hametz version with relative ease. For chocolate lovers, this cake is a dream. It’s really rich so can serve a lot of eaters, and because it’s parev, it’s a great Seder dessert option. You can also make this ahead of time and freeze it.

Tzimmes – the Heart of the Seder Table

At the heart of every Seder in my family sits a large carrot tzimmes.

Every year, I take out the fading pieces of fax paper (remember that?), which my late mother sent me in 1994 from South Africa, with her recipes for tzimmes. I tear up every time I read her wishes to me for Pesach from far off South Africa. For me, the sweetness of this dish is the sweetness of my late mother, who would make this tzimmes every year and for every chag, with great love. While we would eat this all year round, it was mandatory fare for Pesach.

She wasn't making tzimmes in this picture, but it's a great shot of my mother in action - she always pursed her lips when she was concentrating. (Taken in 1979)

Tzimmes actually means an ado or an uproar in Yiddish, but in the kitchen it refers to pretty much any sweet casserole of vegetables, fruit, and even meat. But almost every family of Eastern European decent has its own version, using various combinations of carrots, potatoes, prunes, sweet potatoes, and more. Our traditional family recipe involves cooked sweet carrots with a kneidel mixture on the inside. In addition, we also make what’s know as Flaumen Tzimmes, which is potatoes cooked with prunes (flaumen in Yiddish) – delish!!! I have adapted both recipes – I add sweet potatoes and regular potatoes to my carrot tzimmes, my sister-in-law Ruth’s contribution; and while I haven’t messed with the wonderful Flaumen Tzimmes recipe’s ingredients, I have adopted an overnight slow cooked method (not necessarily requiring a slow cooker), which results in the most amazingly moist and flavorful potatoes, into which the sauce has completely permeated.

So of course I will share both recipes with you.



Carrot tzimmes

Vegetable Mixture

About 1½ kg (3½ lb) carrots peeled and evenly sliced

2 sweet potatoes peeled, halved down the middle and cut into slices

2 large potatoes peeled, quartered length-ways and cut into slices

3 tablespoons potato flour

About ¼-½ cup honey or silan – date honey (I don’t measure this one – I just pour! Add more if you prefer it sweeter and less if you don’t – it will taste good no matter what.)

1 tablespoon cinnamon

1 teaspoon ginger powder

2 tablespoons oil

Salt and pepper

Oil for greasing the dish

Kneidel Mixture

4 beaten eggs

4 tablespoons margarine

1 1/3 cup boiling water

½ teaspoon KFP baking powder (if you can get it – can be left out if you can’t)

A pinch of cinnamon and ground ginger

Salt and pepper

Very roughly 150 g (5 oz) matza meal (see how to do it #5)

How to do it

1. Cook the carrots in a large pot of water until soft. Remove the carrots with a slotted spoon and cook the potatoes in the same water for about 30 minutes or until cooked through (or in a separate pot if you don’t mind the extra wash up). Once they are done, remove with a slotted spoon and cook the sweet potatoes. Note: I cook them separately to make sure they are all properly cooked in their own time, as each of these vegetables cooks at a different speed. You can of course cook them in separate pots all at once.

2. Pre-heat the oven to 190°C (375°F).

3. Drain all the vegetables and mix together in the large pot. In a small dish, mix the potato flour with a little water to make a runny,smooth mixture, and add it to the vegetables and mix. Add the honey/silan, cinnamon, ginger, oil, salt and pepper and mix together.

4. Grease a deep baking dish with oil. Pour about two thirds of the vegetables into the dish and make a well in the center, bringing the carrots up the sides of the dish, almost to the top.

5. Make the kneidel mixture: Beat the beaten eggs, margarine and boiling water together until the margarine is melted. Add the cinnamon, ginger, salt and pepper and beat. Then SLOWLY, stir in the matza meal with a spoon until you reach a runny consistency (the mixture should slowly, but not too slowly, pour off the spoon.) Pour the kneidel mixture into the vegetable well in the dish. Cover the kneidel with the remaining vegetables.

6. Bake covered for 30 minutes and then uncovered for another 30 minutes (I use a Pyrex dish and cover, and leave the cover on throughout the baking process). When the carrots start browning remove from the oven – don’t let burn.

Serves…a lot! Can be made in advance and reheated.



16-20 medium-sized potatoes, peeled (work on about 2 per person with a few extra “for the pot”)

1 large onion peeled and sliced

3 tablespoons onion soup powder (if you can’t get KFP onion soup powder, add an extra tablespoon of chicken soup powder and add an extra onion)

2 tablespoons chicken soup powder

1 bottle of Coke (yes, I know…not an original shtetl recipe…)

2 teaspoons ginger powder

Salt and pepper

About 15 dried, pitted prunes (more if you want)

3 tablespoons honey, silan (date honey) or sugar

How to do it

1. Pre-heat the oven to 100°C (210°F)

2. In a large oven proof pot, fry the onions until soft. Add all the rest of the ingredients, making sure the liquid covers the potatoes. If not, top it up with water. Cover, bring to the boil and reduce the heat, letting the potatoes simmer for about 30 minutes. While the mixture is simmering, take strips of foil and line the rim of the lid to create a strong seal on the pot. Return the lid to the pot, making sure it’s properly closed.

3. Place the pot in the oven, and leave it overnight (at least 12 hours).

Slow cooker option: If you want to cook these in a slow cooker, fry the onions in a pan, and then add them with all of the other ingredients to your slow cooker, and cook on low for 8-10 hours.

Serves about 8. Prepare to overeat!!

Recipes for Pesach: Part I

I have so many great Kosher for Pesach (KFP from now on…) recipes that I want to share with you. If I choose to write a long preamble to each, I won’t manage to post everything I’d like to before the chag arrives. So instead, I have added a Passover tab to the main menu on my home page, and I am posting as many recipes there as I can (sorry that there won’t be pictures with all the recipes, but that’s another impediment to getting those all important KFP recipes posted in time).

So I will post a list of the recipes I’ve posted with links to the full recipes. This way you can start cooking ahead of time, something I find always makes entertaining for Seder less stressful, even if it means having to clean your kitchen earlier than anticipated. I have been known to clean and reclean so that I can get my food cooked and frozen.

Good luck and happy KFP cooking!

Quinoa Salad – This is the recipe I came up with one Pesach when I had last minute vegetarian guests. It’s a great dish and makes a really nice salad that’s full of flavor. There is some disagreement as to whether quinoa is kitniyot or not. OUKosher says, “since quinoa, which has only recently been introduced to the Northern Hemisphere from its native South America, was never considered kitnios, it remains permitted on Pesach even though logically it should be included in the minhag…” But please read the full article for all the info and make your own choice.

Roasted Vegetables and Quinoa Salad in a Citrus Dressing

Carrot Soup – One of my favorite everyday soups that’s also KFP and can be made parev, so how can you lose by adding this to your own KFP repertoire?

New Pesach Slaw (can contain kitniyot) – I’ve adapted this recipe from an Asian Slaw recipe I posted a while back. I’ve removed the more Asian ingredients, which aren’t KFP. Still, this is a colorful salad that will look beautiful on your table, even if it doesn’t have the Asian flavors that give it a kick in the rest of the year. It calls for peanut butter…I will post a recipe for making your own KFP peanut butter (for kitniyot eaters).

Chocolate Vanilla Cream Cake – This is a regular recipe that just happens to also be KFP! I love these kinds of recipes, and will post more. I have stumbled on a few over the years in regular recipes books, which just don’t require flour and mean that they can be made on Pesach but won’t be made heavy by potato or matza flour. This is a dairy cake, so you won’t want to serve it at your Seder (unless you’re doing a vegetarian Seder, in which case, I highly recommend this as a great dessert). But as a wonderful treat, this cake’s a winner, especially since it’s really simple to make.

Pesach is Almost Here, Bring on the Memories

(Warning: I will be using Yiddish as this is what Pesach/Passover is all about to me)

My childhood memories of Pesach (in our house called peisach) are almost all connected to food, as I am sure most of yours are. My home was always the eye of a cleaning frenzy in the days before the festival, as sets of dishes and pots were hauled out of cupboards that had been locked for many months; pots of grape jam and peisichdikke teiglach were being prepared ahead of the chag; pcha was being contemplated, and in general, there was always an feeling of bustling activity, a smell of schmaltz, and excitement in the air.

My family’s Seders were always extravagant affairs, with the fine China that was only ever used once a year being removed from its original paper coverings and placed on very long tables that would seat dozens of relatives and friends.

Seder Table - Tel Mond 2011

My late mother would be on her feet from early morning till late night in the days before the Seder, preparing her usual gerichten (delicacies) that everyone would anticipate from year to year. They included her wonderful gefilte fish, various types of herring, chicken soup and kneidlach, tzimmes, fluamen tzimmes, brisket, pletzlach, imberlach, and more. My mother never made the controversial pcha (jellied calf’s foot, or known in Hebrew as regel krushah). My late great aunt Hessie was the pchaqueen, but I’m afraid that gray, jellied substance, afloat with slices of boiled egg, had me fleeing the table during hors d’oeuvres with a big “oy vey”!

At a Seder in possibly 1974 at Aunty Hessie's, with my cousins Anita (left), Renee (second right) and Karen (right), about to wash hands.

The joys of those family Seders – me and my cousin Renee singing the Four Questions till we were in our twenties because we were always the youngest and taking around a basin of water to all the men so they wash their hands without getting up; the bedlam that surrounded finding the afikoman and the ensuing negotiations for its safe and lucrative return – are as vivid to me today as they were then.

The result: For me, Pesach is the festival I most love. I love the atmosphere; I love the deep and meaningful symbolism that still resonates; and most of all, I love preparing the food.

Last year, I had 30+ for our Seder, and it was a delight. My approach to cooking for the Seder is to keep it as simple as possible. Cooking on Pesach is clearly a challenge. In my family, we do eat kitniot, so it makes things a little easier. Still, there are staples that just aren’t kosher for Pesach, so this is a time to be resourceful and stick to the recipes that work.

This year, I have been invited out, so I am not cooking. So while I’d love to post recipes with pictures of all I make, I’ll have to skip the pics so that I can ensure you get my Pesach favorites in time for your pre-Pesach preparation.

I’d like to share some of my typical Seder dishes with you, and I will post as many of these recipes as I can before Pesach under the new “Passover” tab on my Home Page. Some of them are recipes I’ve posted before, which are good for Pesach with minor changes. Where I have recipes that include kitniot, I will note this in the recipe.

The first recipe is for my chicken soup and kneidlach/matza balls. For me, this is how every Seder meal starts. This recipe is works well, and importantly, the soup can be cooked and frozen ahead of time. You can also make the kneidlach earlier and keep them refrigerated.

(For my US readers, here’s the OU Guide to Passover 2012/5772.)

CHICKEN SOUP (serves about 8 – depending on how hungry they are)


Chicken Soup and Matza Balls

1.5-2 kg of turkey necks (or wings)

4 large carrots peeled and cut into large sections (about 4 per carrot)

One large leek cut into chunks (only the while parts)

2 parsley roots (You can also use parsnip or celery root – make sure they are peeled and cleaned very well)

1 large red pepper cut into large chunks

1 very small sweet potato peeled and cut into chunks

2 medium zucchini cut into chunks (optional)

3-5 bay leaves

Half a bunch of fresh parsley

Dill (optional)

Salt and pepper to taste

How to do it 

Turkey and vegetables cooked and ready for straining

1. Place the turkey in a very large pot and add boiling water till covered. When the water comes to the boil, pour it off (this cleans all the icky bits off the turkey that you don’t want in your soup)

2. Chop up all your veggies (you can do this while the turkey is getting its first boil) and add to the pot after you’ve drained the first lot of water.

3. Add about 3 liters (pints) of boiling water to the pot. Bring to the boil and turn it down to a simmer. Cook for about 1.5 hours.

4. Drain the cooked soup through a strainer into a clean pot, setting aside the turkey, carrots and zucchini and any other vegetables you’d like to cut up to serve in the soup. Using the back of a large spoon, squeeze as many of the remaining vegetables through the sieve as you can – the red pepper and the sweet potato will give the soup great color and flavor, as will the roots, leeks and carrot (I usually take a few pieces of carrot to kvetch through into the soup for the flavor). Add about 1 cup of the turkey meat.

You can freeze this soup in air tight containers for several weeks – perfect for entertaining and planning ahead.

After the vegetables are strained into the soup, the soup takes on a rich, orange color


This recipe makes about 5 matza balls, so multiply as needed. For 8 people, I use 4 eggs.


Cooking the matza balls in the soup

1 egg

1 tablespoon margarine

3 tablespoons boiling water

A pinch of ground cinnamon

A pinch of ground ginger

½ teaspoon kosher for Pesach baking powder (if you can’t get any, you can leave it out)

Salt and pepper

Matza meal (no set quantity – this is the tricky bit…)

How to do it

1. In a bowl, beat the egg well with a whisk. Add the margarine and beat it in as well as you can (it will stay lumpy but try to separate it as much as possible at this stage). Add the boiling water and whisk till the margarine has melted.Add the seasoning.

2. Slowly add the matza meal, stirring the mixture with a spoon. You need to do this slowly and in stages, as the matza meal hardens the egg mixture quite quickly and you don’t want your mixture to get hard. Once the mixture starts to be less liquidy (I know it’s not a word…) start testing the consistency by dropping spoonfuls into the bowl. As soon as it stops being runny and starts for fall from the spoon in a blob, then you are done. You will always use a slightly different quantity of matza meal because the size of the eggs varies.

3. Cover the bowl with plastic wrap and refrigerate for about an hour (not too much longer because you want the mixture to set but not too much.)

Cooking the matza balls

You can cook your matza balls in your soup – this gives them great flavor. If your soup pot is too full and you are making a very large quantity, you can also cook them in water. I recommend adding a few ladles of the chicken soup to the water or a tablespoon of chicken soup powder so that the matza balls don’t come out too watery.

How to do it

1. Bring the soup (or water) to the boil.

2. With wet hands (keep a bowl of water next to you) make balls about the size of gold of ping pong balls. The mixture should be quite soft and not extremely easy to work with, which is why you need to have wet hands. If the mixture is too hard, your matza balls will be hard too. Drop them into the boiling liquid one by one.

3. When they are all in the pot, continue cooking them for about 10-15 minutes.

Related articles

A Seder Table that could Split the Sea (The Jewish Hostess)

Six Charoset Recipes from all Over the World (The Jewish Hostess)

Bread Pudding from Leftover Challah

What do you do when you come to the end of Shabbat and discover that you overbought on the challah on Friday? While this rarely happens in my house, there have been times when I’ve bought extra challah when entertaining and it wasn’t devoured as usual at the Friday night table. Never a problem: Leftover challah in my house means bread pudding.

I can’t think of too many desserts that are this easy and taste this good. The hardest part of the process is slicing and buttering the bread, so how hard can it really be? And the results speak for themselves. This dessert can be served hot or cold (I prefer it hot), and is guaranteed to have your kids salivating at the oven, waiting for it to be ready. You can doll it up with raisins and cinnamon, but I prefer it simple, with the “custardy” taste of the sweet cooked egg mixture taking the starring role.

Bread Pudding

I know it’s coming up on Pesach, and bread pudding is probably not something that you will put on the top of your priority list. But chances are that you have a challah lying around in your freezer that you’re going to have to get rid of, so instead, thaw it out and make this pudding. Your family will thank you.



About 10 1 inch/2½ cm thick slices of day-old challah with the crusts removed

Softened butter (to spread on the bread)

4 large eggs

¾ cup sugar (plus a little more to sprinkle over the bread before baking)

4 cups milk

2 tablespoons vanilla

A sprinkle of freshly grated nutmeg

How to do it

1. Pre-heat the oven to 180°C (350°F)

2. Thoroughly butter a large baking dish (about 30 cm/12 inch in diameter).

Sliced and buttered bread placed in the dish

3. Slice each piece of bread in half and generously butter one side. Place each piece buttered side up in one layer at the bottom of the baking dish, making sure the whole surface is covered with bread. Slice more bread if required and push smaller bits of bread into any remaining spaces.

4. Whisk together the eggs, sugar, milk, vanilla and nutmeg till combined. Pour the mixture over the bread. Sprinkle each piece of bread lightly with some extra sugar.

Place the pudding in a bain marie before baking

5. Place the dish in a large oven tray (preferably one that slides into the railings on the side of your oven). Put it in the oven and pour hot water into the oven tray (not into the baking dish!), until the water come about halfway up the side of the baking dish, creating a “bain marie”. This will keep the pudding from drying out as it bakes. Turn down the oven to 160°C (325°F) and bake for 40-45 minutes or until the pudding is golden brown. It will puff up in the oven, and will then sink a little when it cools, so don’t worry – it still tastes great.

Serve hot or cold. Serves about 8.

Taking the Fat out of the Chicken

Staying with my post-Purim “keeping in light” theme, I have to share an amazing recipe I found and adapted a little from my favorite new recipe book – Everyday Asian by Bill Granger. It’s another home run recipe from the Aussie chef.

This happens to be a recipe for sticky wings. I posted my own sticky wings recipe a few weeks ago, which is super easy and really takes no time to prepare. I still stand by that recipe as a very quick way to cook wings. This recipe requires a little more work and a few more ingredients, but if you are looking for a way to cut out the fat without skinning the chicken (and wings really can’t be skinned), then this is the recipe for you. I also plan on experimenting with using this method with other parts of the chicken and other sauces…watch this space.

The idea behind this method is to cook the chicken dry halfway through, and only then cover it with sauce and keep cooking. My husband was very skeptical, and didn’t trust Bill like I do. I saw the potential and went with it and I was glad I chose Bill over Peter! When I took the wings out after half an hour of cooking, they had yielded about a cup of fat (ugh!), which I could discard. Then by adding the sauce to the wings, which were quite dry from the cooking, I really got that stickiness that’s so appealing in chicken.

Sticky Chicken Wings

So once again, thanks to Bill Granger, my new best kitchen friend, for this wonderful recipe and method.



2 kg chicken wings (tips cut off)

1 tablespoon oil

4 cloves of garlic crushed

1 small red chili finely chopped or 1 teaspoon of crushed Cayenne pepper (you can adjust according to your desired heat level; I use the Cayenne pepper, which is a little more consistent in flavor than chilies.)

5 tablespoons mirin or mirin substitute (1-2 tablespoons of sugar mixed into a half a cup of white wine – use 5 tablespoons)

5 tablespoons soy sauce

5 tablespoons sake or sherry (Tio Pepe sherry is kosher) or white wine

A few drops of sesame oil

2/3 cup sugar

2 tablespoons toasted sesame seeds for garnish (optional)

How to do it

1. Preheat the oven to 200°C (400°F).

Dry baked wings ready for the sauce

2. Line a large roasting pan with baking paper and place the wings evenly on the tray. Roast the wings for 35-40 minutes, until they are golden. Remove the wings and transfer them into a clean tray lined with baking paper. (You can also just pour the fat off and reuse the pan, but I found it easier to just transfer the chicken into a clean pan and let the fat cool for easier disposal – never pour hot oil down the sink as it clogs the drain.)

3. While the wings are cooking, in a saucepan, heat the oil and cook the garlic and chili (if using) until the garlic is just golden (about 1 minutes). Add the Cayenne pepper (if using) mirin, soy sauce, sake/sherry/wine, sesame oil and sugar. Stir together, bring to the boil, reduce the heat and cook over medium heat for about 5 minutes until the sauce has reduced by about half.

The fat from the wings!

4. Pour the sauce over the wings, turning them to make sure they’re all coated, and return to the oven. Cook for another 20-30 minutes or until the wings are dark and sticky. Turn the wings every 5-10 minutes. Sprinkle sesame seeds over the top to serve, if desired.

Serves about 6-8.

Tip: You can have your butcher cut the wings in half and serve them as a starter or as finger food.