Passover Foods



Traditional Charoset
Makes 20 1/2-teaspoon servings

Keeps 3 days under refrigeration

Ingredients:

3 ounces (75g/3/4-cup) walnuts
1/4 large cooking apple
Kosher wine to moisten
2 level teaspoons cinnamon
2 level teaspoons sugar
Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.


Gefilte Fish From A Jar
Yield: 6 servings

1 lg Jar gifilte fish; good brand
1 bn Beets
1 bn Carrots
2 lg Onions
Pepper; lots
Salt; to taste
1. Take a large jar (at least 8 pieces but I usually do 12 ). Buy a good brand.

2. Get your veggies ready; slice the carrots, beets and onions. Layer in a heavystock pot, the beets (my Bubbe's secret ingredient), pieces of fish, onions, carrotsand seasonings; repeat as many times as is necessary with EVERYTHING but the beets.

3. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmerfor about 45 minutes. Cool, remove from liquid and serve.


Matzo Briem

1 sheet of Matza
1 egg - scrambled
warm running water

Break the Matza into 3 equal pieces. "Sandwich" them together, run them under the running water. Dip the wet sandwich into the egg. Then fry the sandwich as you would for french toast. Put sugar or jelly on it and it will be gone almost before the plate hits the table.


Matzoh Balls (Knaidlech)

3 eggs
3 tablespoons chicken fat
1/2 teaspoon salt
3 tablespoons hot water or chicken soup
3/4 cup matzoh meal
Separate the eggs

Beat the yolks until light colored and thick.

Add the chicken fat, which should be at room temperature, and the salt and water or soup.

Beat the whites until stiff but not too dry. Fold in.

Fold in the matzo meal.

Refrigerate the batter for about I hour, or until batter is thick enough to form balls.

Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.

Add Matzoh Balls to soup.

Cook for another 15 or 20 minutes in the soup.


Chicken Soup

4 to 5 pound chicken
3 quarts cold water
1 cup carrots, cut into chunks
4 celery ribs
I onion, quartered
2 cloves, whole
2 peppercorns
1 bay leaf
Salt to taste
Few springs fresh dill
Wipe or rinse chicken.

Cut the chicken into two or four pieces depending on the size of the pot.

Cover with water and bring to a boil.

Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.

Strain the soup and cool. Refrigerate until yhe fat rises to teh top and can be seperated from the stock.

Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and heat for 15 or 20 minutes.

Season to taste.

To serve, pour soup into individual bowls, garnish with snipped dill.


Passover Turkey Stuffing

Ingredients----quantities depend on your preference--I use mostly vegetables with Farfel for a binder to reduce the caloric density.

large diced onions - a mixture of regular and spanish is nice
Celery, at least 3 stalks
Mushrooms, chunked, not sliced - some Portobellos in large chunks would be nice
Flat Leaf Italian parsley cut up stems included
Fresh Dill or Basil, chopped
Pepper
Salt (optional) or chicken soup powder
dried Ginger- this gives a Pesach flavor - to taste
oil
Matzo Farfel - up to a one pound box
Rendered Chicken Fat-1 or 2 Tbs- If cooking outside the bird See below

Method

Soft saute the onions, celery and mushfooms in a *Small* amount of oil. Use the microwave,5-7 min at 100% power is you want to reduce the oil needed add parsley, dill or basil, pepper, salt or soup powder, ginger and Matzo Farfel. Mix well with a big fork. (I use the 2 tined jobby that you lift roasts and steaks with.

Now you have 2 options:

Regular - Stuff the bird with the mixture and roast right away-don't let the stuffing sit in the raw bird for any length of time.

Lower fat (and quicker cooking bird) Put the stuffing( now called Dressing?) in a sprayed or oiled cassarole, or oven proof dish, dot with the chicken fat, cover and roast along side the Turkey. Do not let is cook the whole time, as it will burn. Taste, and add more freshor dried herbs as needed. If you don't want to bother with the chicken fat, you can baste it with a *little* of the turkey pan fat.

Rendered chicken fat - to render chicken fat take fat pulled from the chicken and fatty skin and slowly melt it in an open pan, or covered in the microwave. When it is mostly melted, but not browned, puor off most of the fat into a glass jar. to the pan, And this part must be done in a pan, not a microwave, add thinly sliced onions and salt (optional) continue cooking until all is quite brown, but not burned (careful here) Drain off all the flavorful fat into the jar. What's left is grivenes (Sp?) which is wickedly rich and hard to resist. It can be used to flavor lots of things, like Matzo balls. I make this special fat once a year for Matzo balls and turkey stuffing. It is also terrific in that high cholestorol treat, Chopped Liver.


Brisket in Marinade
A nice variation on the traditional brisket, it does require a little advance preparation.

1/2 cup (125 ml) lemon juice
1/2 tsp. black pepper
1 tsp. finely chopped fresh parsley
1/2 tsp. finely chopped fresh marjoram
4 lbs. (2 kilos) brisket
2 cups (500 ml) finely diced onion
2 cups (500 ml) red wine

Mix the lemon juice, pepper, parsley and marjoram together. Coat the brisket with the mixture and let marinate overnight in the refrigerator. Next day brown the meat on all sides and return to the marinade. Add the onion and red wine over the top of the brisket and cover with foil. Roast in oven at 325 degrees F (160 degrees C) for 2 and 1/2 to 3 hours.


Copyright 1996- All Rights Reserved. Used with permission

Non Traditional Recipes
by Peter A. Weissenstein
from IT TASTES TOO GOOD TO BE KOSHER

Chinese Pesach Stir Fry

Chicken, the mainstay of Jewish cooking and Chinese, the mainstay of North American Jewish eating out combine to make a wonderful Pesach meal at home.

2 tablespoons olive oil
1 small red pepper, cut into 2 inch (5 cm) long, thin strips.
4 scallions, cut into small rings.
1 cup (250 grams) thinly sliced celery (against the diagonal)
1 cup (250 grams) sliced carrots
1/8 tsp. cayenne pepper
2 finely minced garlic cloves
1/4 tsp. dry ginger
1/2 lb (1/4 kilo) sliced fresh mushrooms - preferably Shitake, but in a pinch any type will do.
pinch salt
3 cups (grams) of cooked diced chicken

In a large skillet or a wok heat the oil; add the red pepper, scallions, celery, carrots, cayenne pepper and garlic. Saute until tender. Add the ginger, salt and mushrooms - cook for an additional 5 minutes. Lower the heat and add the chicken. Heat the chicken thoroughly. Serve over Pesach noodles or rice (Sephardim).

Kabsah
This dish is quite often called a Lebanese hamburger. It really doesn't matter what you call it - it's delicious!

1 lb (1/2 kilo) ground lamb
1 lb (1/2 kilo) ground chicken
4 cloves fresh garlic - minced
1/8 tsp salt
2 medium finely diced medium onions
1 finely diced large tomato
2 tsp. cumin
4 T. finely minced parsley
oil for frying

Mix all the ingredients except the oil together and fry. Serve with Israeli salad. When it's not Pesach, you can serve it in a pita bread and top with houmus and tehina.

For more information contact him at: Peter A. Weissenstein
















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