Passover Recipes
Gelfite Fish from Lila Croen
Gefilte Fish is time consuming to make but it is not difficult if you can purchase your fish at a store that will grind the fish for you. Order the fish a week in advance and ask that the head, bones and skin be saved because you will need them to make a fish stock. The ground fish will weigh about half of the total purchased so if you buy 6 pounds of fish you will end up with 3 lbs of ground fish. That will make about 18 fish patties. Make the fish the day before the seder. You can estimate about 6 patties per pound of ground fish.
The following is very similar to recipes I got from my mother and from Joan Nathan, a noted writer of books about Jewish cuisine. It is helpful to keep a bowl of cold water next to the ground fish so that you can dip your hands into it after every few patties. This makes the process much easier.
Ingredients
6 lbs of fish, equally divided between carp, whitefish and pike will result in about 3 lbs of ground fish
3 tsp salt or to taste
3 onions peeled. Chop 2 in food processor to add to ground fish
3-4 medium carrots peeled
2 Tbs sugar or to taste
3 large eggs
fresh ground pepper to taste
1/3 cup matzoh meal
1/2 cup of cold water
1. Place reserved skin, head and bones in a large pot and cover with water. Add 2 teaspoons of salt, and bring to a boil. Remove foam that accumulates. Add one onion, carrots and sugar to pot and bring to a boil. Reduce heat, cover and simmer 20 - 30 minutes.
Then strain the stock and return the liquid to the pot.
2. While the stock is simmering prepare the ground fish in a large bowl. Add the eggs, one at a time, the two chopped onions, 1 teaspoon of salt, pepper, and cold water and mix. Stir in enough matzoh meal to make a light, soft mixture that you can shape into ovals about 3 inches long. I like to taste the mixture to check the seasoning.
3. Bring the fish stock to a simmer and gently add the fish patties. Cover loosely and simmer for about an hour. Taste the stock while the fish is simmering and add seasoning to taste. Shake the pot periodically so that the fish patties won't stick. When fish is cooked, gently remove the patties from the pot and allow it to cool for at least 15 minutes.
4. Slice the cooked carrots on the diagonal and place a slice on each pattie. Pour some of the stock over the fish. The balance can be used in another recipe. Chill the fish until ready to serve. Serve with a sprig of parsley and some horseradish. The pleasure that your family will get from this dish will make the effort worthwhile.
Charoset from Susan Nisinzweig
This is the Charoset Recipe that was passed down from my Grandmother to my Mother to me. It is simple but delicious.
Ingredients
6 apples grated - choose your favorite type of apple or mix it up with two types of apples. Peel apples and cut into wedges and put them in the food processor to grate.
10 oz of chopped nuts - You may use all walnuts or I like to use both walnuts and almonds. If you are chopping two different types of nuts in a food processor, chop them separately because they break down differently.
1 tsp of ginger (optional)
1 tsp of nutmeg
1 tsp of cinnamon (or more to taste)
1 Tbsp honey
Wine - I like using a good amount of Manishcewitz sweet wine (to taste)
Mix it all together. It's best after it has had time to sit for a few hours.
Apple Matzah Kugel from Cantor Abramson
Ingredients
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping
Preparation
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.
Brisket from Suzanne Saperstein
Ingredients
2 1/4 lbs. Brisket
1/2 cup ketchup
1/2 cup water
1 medium onion, chopped
1 Tbsp cider vinegar
1 1/2 tsp prepared mustard (dijon preferred)
salt and pepper to taste
Place the beef, fat side up, in a heavy casserole. Mix together remaining ingredients and pour over beef. Cover tightly with foil and bake in a 300 degree oven 3 1/2 hours until tender.
Brisket from Nancy Collamer
Ingredients
Directions:
1. Season the meat generously on both sides with kosher salt and freshly ground black pepper.
2. Whisk all of the remaining ingredients together in a medium bowl.
3. Preheat your oven to 350 degrees. Place the meat in a baking dish or Dutch oven, and pour the sauce over it. Cover tightly with foil or a tight-fitting lid. Bake for 3 hours, until tender enough to pull apart with a fork.
4. When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits around the edges of the meat.
5. Rest Brisket: Chill the entire dish in a fridge for several hours and up to one day; this resting time will enhance the flavor and texture of the meat.
6. An hour before you are ready to serve it, preheat your oven to 300 degrees, and then remove the dish from the fridge. For a less oily final dish, you can remove all of the fat that has solidified with a slotted spoon.
7. To Serve: Carefully remove the meat from its sauce, and place on a large cutting board. Cut the brisket into ¼ - to ½ - inch slices, and carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce. Spoon the sauce over the meat. Replace the lid, and reheat in the oven until bubbling at the edge; serve immediately.
8. The entire brisket dish can be made over a day in advance. Keep submerged in the sauce, and reheat extremely well. Brisket is always best on the second day.
Lighter-Than-Air Chocolate Roll from Nancy Collamer
Makes 12 servings
Ingredients
·Cake may be rolled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap. ·You can substitute the following for Grand Marnier and orange zest: 2 tablespoons Cognac and 1/2 teaspoon vanilla; 2 tablespoons cocoa and 1/2 teaspoon vanilla; or 2 teaspoons instant-espresso powder or instant-coffee granules dissolved in 2 teaspoons water plus 1/2 teaspoon vanilla. ·This batter can also be baked in an unoiled 91/2-inch springform pan. Bake until cake is set but still moist in center, 35 to 40 minutes (cake will rise and then sink as it cools). Top with Grand Marnier whipped cream.
Chocolate Toffee Matzo Crack from Joan Green
Adapted from Marcy Goldman of Better Baking
With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!
Servings: 35 2-inch squares
Total Time: 1 Hour
Ingredients
Passover Cupcake Blintzes from Abby Ross
NOTE: These are great for breakfast or with brunch. They can be eaten as is, or warmed slightly in the microwave.
Ingredients
1 pound (2 cups) cottage cheese
2 ounces (4T) melted butter
¾ cup sugar
½ cup Passover cake meal (can use gluten free Passover cake meal if desired)
4 beaten eggs (can use egg substitute)
Instructions
Preheat oven to 350 degrees.
Grease muffin tins or use paper muffin cups.
Mix together all the ingredients EXCEPT the eggs.
Add eggs.
Fill tins or cups ¾ full.
Bake at 350 degrees for 40-45 minutes for large muffin tins; smaller muffin tins about ten minutes less
Serve with sour cream or jam or fresh sliced strawberries or all three!
Store in refrigerator.
Yield: 16 large muffins
Gelfite Fish from Lila Croen
Gefilte Fish is time consuming to make but it is not difficult if you can purchase your fish at a store that will grind the fish for you. Order the fish a week in advance and ask that the head, bones and skin be saved because you will need them to make a fish stock. The ground fish will weigh about half of the total purchased so if you buy 6 pounds of fish you will end up with 3 lbs of ground fish. That will make about 18 fish patties. Make the fish the day before the seder. You can estimate about 6 patties per pound of ground fish.
The following is very similar to recipes I got from my mother and from Joan Nathan, a noted writer of books about Jewish cuisine. It is helpful to keep a bowl of cold water next to the ground fish so that you can dip your hands into it after every few patties. This makes the process much easier.
Ingredients
6 lbs of fish, equally divided between carp, whitefish and pike will result in about 3 lbs of ground fish
3 tsp salt or to taste
3 onions peeled. Chop 2 in food processor to add to ground fish
3-4 medium carrots peeled
2 Tbs sugar or to taste
3 large eggs
fresh ground pepper to taste
1/3 cup matzoh meal
1/2 cup of cold water
1. Place reserved skin, head and bones in a large pot and cover with water. Add 2 teaspoons of salt, and bring to a boil. Remove foam that accumulates. Add one onion, carrots and sugar to pot and bring to a boil. Reduce heat, cover and simmer 20 - 30 minutes.
Then strain the stock and return the liquid to the pot.
2. While the stock is simmering prepare the ground fish in a large bowl. Add the eggs, one at a time, the two chopped onions, 1 teaspoon of salt, pepper, and cold water and mix. Stir in enough matzoh meal to make a light, soft mixture that you can shape into ovals about 3 inches long. I like to taste the mixture to check the seasoning.
3. Bring the fish stock to a simmer and gently add the fish patties. Cover loosely and simmer for about an hour. Taste the stock while the fish is simmering and add seasoning to taste. Shake the pot periodically so that the fish patties won't stick. When fish is cooked, gently remove the patties from the pot and allow it to cool for at least 15 minutes.
4. Slice the cooked carrots on the diagonal and place a slice on each pattie. Pour some of the stock over the fish. The balance can be used in another recipe. Chill the fish until ready to serve. Serve with a sprig of parsley and some horseradish. The pleasure that your family will get from this dish will make the effort worthwhile.
Charoset from Susan Nisinzweig
This is the Charoset Recipe that was passed down from my Grandmother to my Mother to me. It is simple but delicious.
Ingredients
6 apples grated - choose your favorite type of apple or mix it up with two types of apples. Peel apples and cut into wedges and put them in the food processor to grate.
10 oz of chopped nuts - You may use all walnuts or I like to use both walnuts and almonds. If you are chopping two different types of nuts in a food processor, chop them separately because they break down differently.
1 tsp of ginger (optional)
1 tsp of nutmeg
1 tsp of cinnamon (or more to taste)
1 Tbsp honey
Wine - I like using a good amount of Manishcewitz sweet wine (to taste)
Mix it all together. It's best after it has had time to sit for a few hours.
Apple Matzah Kugel from Cantor Abramson
Ingredients
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping
Preparation
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.
Brisket from Suzanne Saperstein
Ingredients
2 1/4 lbs. Brisket
1/2 cup ketchup
1/2 cup water
1 medium onion, chopped
1 Tbsp cider vinegar
1 1/2 tsp prepared mustard (dijon preferred)
salt and pepper to taste
Place the beef, fat side up, in a heavy casserole. Mix together remaining ingredients and pour over beef. Cover tightly with foil and bake in a 300 degree oven 3 1/2 hours until tender.
Brisket from Nancy Collamer
Ingredients
- 4-to-5-pound (1¾ to 2¼ kg) piece beef brisket
- 1½ teaspoons kosher salt, plus more for initial seasoning of meat
- Freshly ground black pepper
- 1 cup (235ml) beef stock
- 3 tablespoons (50 grams) tomato paste
- ¼ cup (50 grams) brown sugar, light or dark
- 4 teaspoons paprika
- 2 teaspoons Worcestershire sauce
- ⅛ teaspoon red chili flakes
- 1 teaspoon garlic powder
- 2 tablespoons (15 grams) onion powder
- ¼ cup Red Wine Vinegar
Directions:
1. Season the meat generously on both sides with kosher salt and freshly ground black pepper.
2. Whisk all of the remaining ingredients together in a medium bowl.
3. Preheat your oven to 350 degrees. Place the meat in a baking dish or Dutch oven, and pour the sauce over it. Cover tightly with foil or a tight-fitting lid. Bake for 3 hours, until tender enough to pull apart with a fork.
4. When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits around the edges of the meat.
5. Rest Brisket: Chill the entire dish in a fridge for several hours and up to one day; this resting time will enhance the flavor and texture of the meat.
6. An hour before you are ready to serve it, preheat your oven to 300 degrees, and then remove the dish from the fridge. For a less oily final dish, you can remove all of the fat that has solidified with a slotted spoon.
7. To Serve: Carefully remove the meat from its sauce, and place on a large cutting board. Cut the brisket into ¼ - to ½ - inch slices, and carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce. Spoon the sauce over the meat. Replace the lid, and reheat in the oven until bubbling at the edge; serve immediately.
8. The entire brisket dish can be made over a day in advance. Keep submerged in the sauce, and reheat extremely well. Brisket is always best on the second day.
Lighter-Than-Air Chocolate Roll from Nancy Collamer
Makes 12 servings
Ingredients
- For cake layer
- 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 3 tablespoons water
- 6 large eggs, separated, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon Dutch-process unsweetened cocoa powder
- For filling
- 1 cup heavy cream
- 3 tablespoons confectioners sugar, sifted
- 2 tablespoons Grand Marnier
- 1 teaspoon finely grated fresh orange zest
- Garnish: unsweetened cocoa powder and confectioners sugar
- Make cake layer:
- Preheat oven to 350°F. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise | with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
- Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
- Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
- Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if cake layer breaks; it will hold together when rolled.)
- Make filling:
- Beat cream with confectioners sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks. Fold in zest.
- Fill and roll cake:
- Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.)
- Dust cake generously with cocoa powder and confectioners sugar.
·Cake may be rolled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap. ·You can substitute the following for Grand Marnier and orange zest: 2 tablespoons Cognac and 1/2 teaspoon vanilla; 2 tablespoons cocoa and 1/2 teaspoon vanilla; or 2 teaspoons instant-espresso powder or instant-coffee granules dissolved in 2 teaspoons water plus 1/2 teaspoon vanilla. ·This batter can also be baked in an unoiled 91/2-inch springform pan. Bake until cake is set but still moist in center, 35 to 40 minutes (cake will rise and then sink as it cools). Top with Grand Marnier whipped cream.
Chocolate Toffee Matzo Crack from Joan Green
Adapted from Marcy Goldman of Better Baking
With layers of matzo, crunchy toffee, chocolate, and sea salt, matzo crack is an absolute must for Passover!
Servings: 35 2-inch squares
Total Time: 1 Hour
Ingredients
- 4-5 lightly salted matzos (preferably the Streit's brand - see note below)
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
- 1 heaping cup chopped pecans (toasted if desired, for maximum flavor - see note below)
- 1/2 teaspoon sea salt flakes or kosher salt
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
- Note: I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.
- Note: It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
- Freezer-Friendly Instructions: The toffee can be frozen for up to 3 months: Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the toffee from the container and let it come to room temperature.
Passover Cupcake Blintzes from Abby Ross
NOTE: These are great for breakfast or with brunch. They can be eaten as is, or warmed slightly in the microwave.
Ingredients
1 pound (2 cups) cottage cheese
2 ounces (4T) melted butter
¾ cup sugar
½ cup Passover cake meal (can use gluten free Passover cake meal if desired)
4 beaten eggs (can use egg substitute)
Instructions
Preheat oven to 350 degrees.
Grease muffin tins or use paper muffin cups.
Mix together all the ingredients EXCEPT the eggs.
Add eggs.
Fill tins or cups ¾ full.
Bake at 350 degrees for 40-45 minutes for large muffin tins; smaller muffin tins about ten minutes less
Serve with sour cream or jam or fresh sliced strawberries or all three!
Store in refrigerator.
Yield: 16 large muffins
