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Updated 3/1/21

TRY SOMETHING NEW FOR PASSOVER THIS YEAR.  My Asparagus Matzo Terrines with Blender Hollandaise Sauce is fancy enough for your Seder table!

asparagus matzo terrines with blender hollandaise sauce

We all get a little tired of matzo as the end of Passover nears.  Okay, very tired of Matzo!  Asparagus Matzo Terrines with Blender Hollandaise Sauce to the rescue!

Every year I task myself with creating something a little different for Passover week meals.  Maybe a twist on an old favorite or traditional recipe.  ANYTHING, to help relieve the “palette boredom” I get this time of year.

My Asparagus Matzo Terrines with Blender Hollandaise Sauce certainly fit the bill.  It’s a twist on an old favorite, the Mina.

tory avey's mina recipe
Tory Avey’s “Matzo Mina” for Passover

Haven’t every heard of a Mina?  It’s a lovely Sephardic matzo casserole that’s made by layering softened matzo, vegetables and cheeses, then baking it in a casserole.

A mina can take on any flavor profile you wish, the Greek version seeming to be the most popular, with Feta cheese and spinach.

 

A FABULOUS MAKE-AHEAD VEGETARIAN SEDER ENTREE!

I conceptualized this recipe as a lovely “company” dish for Passover weekend guests this year.  Individual portions baked into a pretty presentation of the rustic original.  Yes, that sounded nice.

asparagus matzo terrine with blender hollandaise sauce

But, after the taste-testing, H.H. and I decided it would be a delicious “second night” Seder entree too. 

With the addition of soup and salad, you’ve got an incredible vegetarian Seder meal, with a touch of Passover panache!

The really fabulous thing about this recipe, is that you can make and assemble the terrines the day before you want to serve them! What more can a busy hostess ask for?

 

PERHAPS SOME PASSOVER CELEBRATION PRINTABLES?

I’ll tell you how to get your own set of Passover Celebration Printables a little later in this post.

 

FILLED WITH FRESH HERBS, CHEESES & SPRING VEGETABLES

When I think of the season’s first vegetables, bright green asparagus, sugar snap peas and baby spinach immediately “Spring” to mind.  Quickly blanched, they’re the “meat” in Asparagus Matzo Terrines with Blender Hollandaise Sauce.

It seemed logical to add a creamy cheese layer too.  Ricotta cheese is a Mina staple, so that was a given.  What would be a nice complement to the asparagusLemons for sure, so both juice and zest were added to the recipe.  But what other cheese would asparagus matzo terrines with blender hollandaise saucecomplement the vegetables, but not overwhelm the overall taste profile of the dish?

 

HOW DO YOU ADD FLAVOR TO, BASICALLY, CARDBOARD?

While taking a “mental walk” through the cheese department of my grocer’s, I came across a wedge of Gouda.

It’s creamy, mild and would lend a depth of flavor that would indeed complement the Spring vegetables. 

Next, a generous amount of chopped fresh herbs, with the emphasis on asparagus’ good friend, tarragon, are added to the cheese mixture.

Knowing that unsalted matzo adds no real flavor to the recipe, it’s important to season every component of the terrines as you go along.  To that end, I knew I wanted to add another flavor element to the cheese filling.

The answer was to saute sliced leeks and garlic until tender, then throw in a bunch of tender baby spinach and a dash of nutmeg as you take it from the heat.  Tossing the mixture wilts the spinach, while keeping the flavor “green”. 

 

THE ASPARAGUS MATZO TERRINES RECIPE WAS COMING TOGETHER! (literally)

Okay, now I had my cheese filling, vegetables and matzo layers.  But, how does it turn into a terrine, that has beautiful layers, while all holding together in a “loaf” shape? 

My vision was for the Asparagus Matzo Terrines with Blender Hollandaise to be an elegant dish when plated for a sit-down dinner. So, it had to maintain its shape, but not add any additional flavors to the mix.  (keep in mind, I hadn’t even considered a sauce yet!)

asparagus matzo terrines with blender hollandaise sauceAs I thought about it, the answer seemed quite simple.  When you make chremslach or matzo brei, beaten eggs are used to bind the recipes.

So, I’d pour beaten eggs over the tops of the terrines before baking, and that should hold them together, while not getting soggy. That should work, I thought…  (it did!)

Speaking of Chremslach, here’s a post that shares recipes for GOURMET MATZO PANCAKES that are another great way to chase the “Passover Matzo Blues” away!

Check out the post here:  Passover Recipes & Game + Seder Invite, Place Cards & Napkin Ring PDFs

 

PROBLEM WAS… ANYTHING MATZO, JUST LOOKS BROWNISH ON A PLATE

When the Asparagus Matzo Terrines came out of the oven, I let them cool a few minutes after taking the foil off.

They un-molded beautifully from the buttered loaf pans, nicely browned on the outside, holding their shape, like I had hoped.

But, the terrines just sat there on the plate, looking pathetically “naked” and “boring”.

Since the traditional Mina that this recipe is based on is a casserole, there’s no need for a sauce.  Not so true for a molded matzo dish.  I had to put on my thinking cap and come up with a yummy, but classy solution.

asparagus matzo terrines

As I busied myself clearing the mess from, what would come to be known as Asparagus Matzo Terrines with Blender Hollandaise, I brainstormed for an answer.

What goes with asparagus and tarragon?  Maybe repeats the lemon element from the filling... LIGHT BULB MOMENT!  Of course, the obvious answer was: Blender Hollandaise!

 

MAKING BLENDER HOLLANDAISE WHILE THE TERRINES COOL – PERFECT PLATING ENSURED!

Blender Hollandaise is the perfect topping for the flavors in the Asparagus Matzo Terrines.  It has the tang of lemons and the silkiness that only a butter-based sauce can give. And as far as presentation goes, it also makes for a gorgeous plated dish, which is exactly what this recipe needed.  

Intimidated by Hollandaise sauce?  Don’t let that stop you from trying Asparagus Matzo Terrines with Blender Hollandaise Sauce.asparagus matzo terrines with blender hollandaise sauce 

I’ve got a fool-proof method of making Hollandaise sauce that is fast, easy and delicious.  Honestly, if you’re a person who always orders Eggs Benedict because you won’t make Hollandaise at home, start taking notes!

The one caveat to this recipe is that you’ll need a high-powered blender. 

By using a blender to emulsify the simple ingredients of hot melted butter, Dijon, egg yolks and lemon juice, you can have a lovely hollandaise in minutes.

The real secret to a masterfully emulsified hollandaise?  Streaming VERY HOT MELTED BUTTER into the blender as it’s runningThe blender does all the work, or should I say, all the magic!

 

PRETTY PLATES PLEASE!

Now let’s talk about how to plate your Asparagus Matzo Terrines with Blender Hollandaise Sauce. 

You can drape your Hollandaise sauce over the terrines and garnish, which makes for a very elegant presentation for a Seder meal.

Or, you can also serve it sliced “domino-style”, nestled in a pool of Hollandaise instead.  For a Passover weekend meal for guests, I’m opting for this plating suggestion.  It’s a bit more casual, served with a  crisp White wine, simple salad and dessert.

 

AND THAT’S EXACTLY HOW ASPARAGUS MATZO TERRINES WITH BLENDER HOLLANDAISE WAS BORN!

I’ve actually given you a little “behind-the-scenes” look at how I go about creating new recipes.  It’s the same process I’ve used over the years while professionally catering up and down the East Coast.

Creativity is a fickle thing, sometimes the “light bulb moments” come fast and furious.  And at other times, they trickle like chilled honey.  Give it a try next time you find yourself tired of the same old recipe rotation.  It’ll get your motor running and your palette excited again!

Why not “show and tell” about your own creativity over at the FAB LIFE FACEBOOK GROUP.   We love to see and hear about your triumphs, both in and out of the kitchen!  Join in the fun today!

Now, as promised, here’s how you can get your copy of the PASSOVER CELEBRATION PRINTABLES.

 

passover celebration printables

 

PASSOVER CELEBRATION PRINTABLES

matzah passover seder invitationWant your own set of PASSOVER CELEBRATION PRINTABLES, but you’re not on our list yet?

Why not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails.

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 


 

 

 

asparagus matzo terrines with blender hollandaise sauce

Asparagus Matzo Terrines with Blender Hollandaise Sauce

Yield: 6 servings
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours

Matzo layered with Spring vegetables and cheeses, baked into individual terrines. Yum. Then drape them in Hollandaise... now that's a fabulous Passover entree!

Ingredients

  • 24 asparagus spears
  • 8 oz. sugar snap peas
  • 3 Tbs. unsalted butter, addl. for molds
  • 4 large leeks, cleaned and thinly sliced
  • 2 tsp. chopped garlic
  • 1 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 6 oz. fresh baby spinach, trimmed
  • 1/8 tsp. grated nutmeg
  • 3 cups ricotta cheese
  • 2 cups gouda cheese, grated
  • 1 Tbs. fresh tarragon, chopped (+ whole leaves for garnish)
  • 2 tsp. marjoram
  • 2 Tbs. fresh parsley, chopped
  • 1 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest
  • 8-9 matzo sheets
  • 9 large eggs, beaten
  • BLENDER HOLLANDAISE
  • 6 egg yolks
  • 2 Tbs. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1 cup HOT melted butter

Instructions

PREP WORK

  1. In a large pot of salted, boiling water, blanch the asparagus for 3 minutes and sugar snap peas for 1 minute. Immediately plunge into ice water, drain and dry. Cut each asparagus spear in half, lengthwise. Cut snap peas on the bias, into three piece.
  2. In a large skillet, melt butter over medium heat. Add leeks, garlic, salt and pepper. Cook, stirring occasionally, until vegetables are wilted and translucent, about 6-7 minutes.
  3. Remove skillet from heat, add spinach and nutmeg, tossing with tongs to combine and help spinach wilt. Let cool.
  4. In a medium bowl, combine cheeses, herbs, S&P, lemon juice and zest.
  5. Butter 6 mini-loaf pans. Preheat oven to 350 degrees.
  6. Under a running faucet of tepid water, "rinse" each sheet of matzo to moisten. It will NOT be soft, only slightly moistened. Lay sheets on dry paper toweling. (don't stack sheets)
  7. Break or cut matzo sheets into rectangles to fit as "layers" in the mini-loaf pans. Don't worry if they aren't perfect, you can "patch" together the matzo layers if needed. NOTE: I place the matzo over the edge of a loaf pan and break to size. THE FIRST MATZO LAYER IS THE "TOP" OF YOUR TERRINE, SO TRY TO MAKE IT ONE LARGE RECTANGLE FOR A NICE PRESENTATION.

ASSEMBLY OF TERRINES

  1. ASSEMBLY: Place a rectangle of matzo on bottom of each of 6 loaf pans. Brush with beaten egg. Cover matzo with a layer of the cheese/herb mixture. Then place 4 asparagus halves and 5-6 sugar snap pea segments.
  2. Cover vegetable layer with a second sheet of matzo. Push down lightly to remove any air pockets. Brush with egg and repeat process with a second cheese and vegetable layer.
  3. Add a final layer of matzo and brush with egg. Push down lightly to remove any remaining air pockets. (Don't worry if the terrine doesn't come to the top of the pan)
  4. Spoon the remaining beaten eggs, evenly over the top of each terrine, making sure to get it down the sides of the pans. Lightly "bang" pans on counter to help the terrine layers to settle.
  5. AT THIS POINT, THE TERRINES CAN BE COVERED WITH FOIL AND REFRIGERATED UP TO 24 HOURS BEFORE BAKING (see note below)


BAKING TERRINES

  1. Cover pans with foil and place on a rimmed baking sheet.. Bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until browned and bubbly.
  2. Remove from oven, uncover and let sit for 5 minutes to "set up".
  3. Meanwhile, IN A HIGH POWERED BLENDER, add all the hollandaise sauce ingredients EXCEPT butter. Pulse several times to combine ingredients. With the motor running, slowly pour a stream of the VERY HOT butter into the blender. Continue to blend until all butter is added and sauce has thickened and emulsified.
  4. Unmold terrines onto serving plates, top with hollandaise sauce, and garnish with tarragon leaves.
  5. TERRINES CAN ALSO BE SERVED "DOMINO" STYLE, sliced and served on a pool of hollandaise sauce.

Notes

Terrines can be assembled to the last step up to 24 hours in advance of baking and serving. (let terrines sit at room temperature for 30 minutes and bake as directed)

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 963Total Fat 72gSaturated Fat 41gTrans Fat 1gUnsaturated Fat 26gCarbohydrates 40gFiber 5gSugar 6gProtein 42g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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