Recipes (Kosher of Course)
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Matzah Ball Soup

What you need:

Ingredients

Chicken Soup:

1 (5 or 6 pound) hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste

Matzah Balls:

4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water
Directions
Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.

In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Fat Free Knaidlach (Matzah Balls)

What you need:

1/3 cup club soda
1/2 teaspoon salt
1/3 cup matzah meal
2 eggs, separated
1/3 cup matzah meal
1 tablespoon dried parsley
Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings.


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Potato Latkes

What you need:

6-8 Russet potatoes, grated
2 teaspoons salt
1 tablespoon baking powder
2 eggs, beaten
1/4 to 1/2 cup flour
pinch of white pepper
1 large onion, chopped fine
oil for frying
What you do:

Place 1 1/2 to 2 inches oil in heavy pan and heat over low to medium heat while you assemble ingredients for the batter.

Squeeze excess liquid from the grated potato and place potato in a large mixing bowl. Add chopped onion, salt, pepper and eggs and mix well. Add flour, a little bit at a time, mixing as you go till the batter sticks together well. Cover the batter with cellophane wrap while you are waiting for the pan to heat. (If you leave it uncovered, your batter will turn black due to a chemical reaction with the air!)

Check to see if the oil is hot enough by easing a scant teaspoon of batter into the oil. It should begin to fry vigorously and will quickly turn golden brown. If this doesn't happen, wait and try again (or you can test this with a kitchen thermometer—the oil should be at about 3750).

Once the oil is hot, use a 1/4 cup measure full of batter to create your latkes. Don't crowd them too much in the pan. Turn them over when they are golden brown on one side and cook the other side. Drain well on paper towels. If you are making a big batch, put a pan in the oven with a wire rack. Heat the oven to about 2500 and lay the drained latkes on the rack so they'll stay warm while you are cooking the rest. Serve with sour cream and/or applesauce.


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Mushroom Barley Soup

What you need:

Ingredients

3-4 pounds beef flank or short ribs
14 cups water
1 large onion, peeled
1 stalk celery
1 tablespoon salt
1 ounce dried mushrooms, rinsed, dried,
and cut in small pieces
11⁄2 cups onion, diced
3 carrots, sliced 1⁄4" thick
1⁄2 cup medium pearl barley
1⁄2 cup fresh parsley, chopped
2 teaspoons dried dill weed
1 cup milk
1⁄4 cup flour
Process

Rinse meat and put in a large pot. Add water and bring to a boil over high heat. Skim off foam and add onion, celery and salt. Return to a boil. Lower heat; simmer, covered, for 1 hour. Add dried mushrooms and simmer 30 minutes. Remove and discard onion and celery. Add diced onion, carrots, barley, parsley and dillweed. Simmer for 30 minutes. Remove meat to a plate. Mix milk with flour and stir into soup. Bring to a boil, reduce heat to moderately low and simmer 10 minutes, stirring occasionally. Remove meat from bones and cut into bite-sized pieces; discard fat and bones. Return meat to soup and cook 5 minutes more. Add salt and pepper to taste.

Makes 8 servings.


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Charoset

What you need:

2 tart apples
1/2 cup walnuts
1/4 teaspoon cinnamon
1/4 cup raisins
1 teaspoon honey
1 tablespoon sweet Passover wine
Core apples (it is not necessary to peel them). Chop apples and walnuts together in food processor blender or by hand until finely chopped (the size of grape nuts) With a wooden spoon, stir in the cinnamon, raisins, honey and wine until well blended. Will serve 10-12 people. Serving is 1 teaspoon to 1 tablespoon per person on piece of matzah.


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Gefilte Fish Appetizer

What you need:

2 pounds whitefish
1 1/2 teaspoons pepper
2 pounds pike
3 eggs
2 pounds carp
3/4 cup ice water
4 large onions
1/2 teaspoon sugar
2 quarts water
3 tablespoons matzah meal
4 tsp. salt
3 carrots, sliced in 1/4" rounds
Fillet the fish (or have the dealer fillet it for you), reserving the head, skin and bones. Combine the head, skin and bones with 3 sliced onions, 2 quarts water, 2 teaspoons salt and 3/4 teaspoon pepper. Bring to a rapid boil, lower heat slightly and keep boiling while preparing fish.

Grind or chop fish and remaining onion finely in a food processor or by hand. Add the 3 eggs, ice water, sugar, matzah meal and remaining salt and pepper. Continue processing until very fine. Moisten hands: shape mixture into slightly flattened loaves approximately 3" long. 2" wide and 1" high. Carefully drop loaves into fish stock. Add carrots, cover loosely and cook over low heat 1 1/2 hours. Remove cover for last 1/2 hour. Cool fish slightly before removing to platter. Strain the stock over the fish and arrange cooked carrots around it. Chill. Serve with horseradish (comes in jars). Serves 12.


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Carrot and Sweet Potato Tzimmes

What you need

4 pounds beef brisket or chuck roast
10 large carrots
10 medium white potatoes
6 medium sweet potatoes
2 teaspoons salt
1/4 cup brown sugar
1 medium onion, sliced thin
4 tablespoons matzah meal
4 tablespoons melted chicken fat or margarine
cinnamon
Scrape and cut carrots into 2"- long pieces. Peel and cut potatoes into 1"- thick rounds. Sear the beef with the onion over high heat in a pot that is large enough to hold all the other ingredients. Turn the meat frequently until it is browned on all sides. Add carrots, potatoes, salt and sugar. Add water to cover and bring to a boil. Reduce flame and cook over low heat for 2 1/2 3 hours, until meat is tender enough to pierce with a fork. Liquid should be reduced by about half at this point; if it reduces too quickly, add a little more water. Remove onion from pot.

Pour contents into a baking pan. Saute matzah meal in melted fat; add 3 tablespoons of the tzimmes liquid to make a thickening agent. Mix the thickening agent evenly throughout the baking pan. Sprinkle a little cinnamon on top and bake at 350° for 30-40 minutes. Serves at least 12 people.


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Matzah Kugel with Cheese

What you need

4-6 matzahs
4 eggs
1 pound cottage cheese
1/2 teaspoon salt
1 cup milk
2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons margarine or butter
Break matzahs into 2" pieces. Mix eggs with milk and reserve 1/2 cup of mixture. Mix the rest with the cottage cheese and seasoning. Dip the matzah into the reserved egg-milk mixture. Arrange these in layers in a greased 3-quart baking dish. Dot each layer with butter or margarine and the prepared cheese. The last layer should be matzah covered with any remaining milk-egg mixture. Bake at 350° for 35-40 minutes. Serves 4 to 6.


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Braised Short Ribs

What you need

Ingredients
1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper
Directions
Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Grilled Marinated Lamb with Mache and Mint

What you need

Ingredients
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, butterflied
1 bunch mache
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
Directions
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.

Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.

Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.

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Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight

1 bay leaf

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more as needed

3 lemons, zested and juiced

2 cloves garlic, finely minced

1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

Yield: 4 cups

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Brisket

What you need

Ingredients
4 tablespoons Worcestershire sauce
2 tablespoons canola oil
1 tablespoons garlic oil
1 tablespoon oriental dry hot mustard
1 tablespoon salt
1 teaspoon black peppercorns
20 cloves garlic
2 (1 1/2-pound) cuts beef brisket
6 (1/2-inch) thick onion slices
2 cups beef broth (approximate)
2 cups Merlot red wine (approximate)
1 cup baby carrots
1 stalk celery, chopped
Directions
Preheat oven to 300 degrees F.

In a large plastic bag add Worcestershire sauce, oils, dry hot mustard, salt, peppercorns and garlic. Mix and add brisket then seal making sure marinade covers all parts of the meat. Marinate for 2 hours. In a Dutch oven or roasting pan place 3 of the onion rings in a circle to form a trivet for the brisket (if using a roasting pan place all onion rings out in a single layer). Place the garlic in the spaces not occupied by the rings, then add one slab of brisket making sure to place it evenly on top of the rings. Add another layer of onion rings then the second slab of brisket (if using roasting pan, place brisket side by side in single layer on top of onons). Pour over the remaining marinade, the broth and wine in equal parts until the meat is just covered. Cover and cook for 3 hours adding the carrots and celery 30 minutes before the end of cooking. Check the brisket a few times while cooking and add salt, as needed, and broth and wine in equal parts if the level of the liquid falls below the meat. The brisket is done when it is tender to the fork and easy to pull apart.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Tzimmes

What you need

Ingredients
3 large carrots, peeled and chopped
3 medium onions, peeled and chopped
2 pounds sweet potatoes, peeled and thinly sliced
2 pounds yams, peeled and thinly sliced
1 cup (4 ounces) dried apple rings, cut in quarters
1 1/2 cups (8 ounces) pitted prunes
1 cup (4 ounces) dried pears, coarsely chopped
1 cup (4 ounces) dried apricots, cut in half if large
1 cup (4 ounces) dried sweet cherries
3/4 cup (3 ounces) dried sour cherries
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
2 cups orange juice
2 cups white wine (sweet or dry)
Directions
Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Roast Chicken

What you need

Ingredients
1 (3 1/2 to 4 pound) Kosher chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Kosher salt and black pepper
Olive Oil
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups of Kosher chicken broth
Directions
Preheat oven to 425 degrees F.

Wash the chicken in hot water and dry thoroughly. Season the cavity with kosher salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with olive oil and season all over with kosher salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)

Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Matzo Apple Tea Cakes

What you need

Ingredients
4 large eggs
6 tablespoons kosher for Passover vegetable oil
1 cup sugar
1 cup unsalted matzo meal
3 tablespoons potato starch
1/8 teaspoon salt
1 medium Granny Smith apple, peeled, cored, and diced
Cinnamon sugar, as needed
Directions
Preheat the oven to 350 degrees F.

In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.

Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.

Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Flourless Walnut-Date Cake

What you need

Ingredients
For the Cake:
Cooking spray
3 cups walnut halves
3/4 teaspoon ground cinnamon
1/2 cup sugar
4 large eggs, separated
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract (optional)
Pinch of kosher salt
3/4 cup chopped pitted dates
For the Glaze:
2 ounces bittersweet chocolate, chopped
4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces
1 teaspoon honey
Chopped toasted walnuts, for topping
Directions
Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.

Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.

Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.


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Lemon Sponge Cake with Glazed Strawberries

What you need

Ingredients
For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 teaspoons freshly squeezed lemon juice
1 lemon, zested
For the glaze:
3/4 cup kosher for Passover confectioners' sugar
1 to 2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
To finish:
1 cup apricot jam
1 1/2 tablespoons water
3 cups strawberries, green parts trimmed off, halved
Directions
Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.

In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.

Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.

Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.

In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.