June 19, 2016
Author: Shayna Halliwell
Ingredients:
2 cups chopped, peeled gala apples
1 cup chopped, peeled, granny smith apples
¾ cup coarsely chopped walnuts
3 tbsp sweet malaga wine
1 ½ tbsp honey
¼ tsp ground cinnamon
Preparation:
Combine all ingredients
Refridgerate for 2 hours in airtight container
March 11, 2013
Author: Aviva Kanoff
This recipe comes from No-Potato Passover, now available on Amazon.com
Ingredients:
Blueberry Filling:
4 cups fresh blueberries
¼ cup white sugar
(do not add sugar if blueberries are naturally very sweet)
juice of 1 lemon
Crust and Crumb Topping:
¾ cup white sugar
¼ cup brown sugar
1 tsp. baking powder
2 cups ground almonds
2 cups matzo cake meal
¼ tsp. salt
zest of 1 lemon
¼ cup (½ stick) unsalted butter or
margarine, cold and cut into cubes
1 egg
¼ cup toasted slivered almonds
Preparation:
1. Preheat oven to 375° and grease a 9×13-inch baking pan.
2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.
3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.
4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.
5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.
6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.
March 12, 2013
Author: JDCEntwine
A specialty of the Bene Israel community; recipe courtesy of Rosy Solomon Moses of Mumbai, India. Read more about the JDC in India.
Ingredients:
• 1lb sweet potatoes
• 2 tablespoons mashed dates • Almonds, pistachios, and
cashews
Preparation:
Boil sweet potatoes with a little salt. When tender, peel and mash potatoes. Add the mashed dates.
Mix and create small balls.
Crush equal parts almonds, pistachios, and cashews together (around 1/2 cup). Roll the balls in crushed nuts and serve.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes
5 tablespoons olive oil, divided
2 medium onions, diced
1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt
1/4 cup Manischewitz® Vegetable Broth
1/4 teaspoon garlic powder
Preparation:
Prep Time: 5 min
Cook Time: 20 min
Ready Time: 25 min
Serves 8
1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.
2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.
3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.
4. Serve immediately or cover to keep warm.
October 31, 2011
Author: Aimee Bender
My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.
Ingredients:
8 eggs: six whites, two yolks
1/4 cup(s) Milk any kind of milk is fine
6-7 Pieces Matzoh
1 teaspoon olive oil
1 pinch salt and pepper
Preparation:
Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.
Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.
Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.
On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.
Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.
March 12, 2013
Author: JDCEntwine
Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.
Ingredients:
1 large turkey
For the stuffing:
• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine
• Vegetable oil
• 2 medium-sized onions, cubed • 2 tablespoons soup mix
• 1 stalk celery, diced
• 10 rosemary twigs
• 3⁄4 to 1 cup walnuts, chopped
For the basting oil:
• 1⁄2 cup olive oil
• 1 1⁄2 teaspoons mustard
• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika
Preparation:
Heat oven to 350 degrees.
Clean turkey thoroughly.
To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.
Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your
hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 four- pound 1st cut beef brisket
1/2 teaspoon Manischewitz® kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons Mishpacha® olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups Manischewitz® Kosher For Passover chicken broth
3 tablespoons Manischewitz® honey
3 bay leaves
1 small bunch fresh thyme
Preparation:
Prep Time: 5 min
Cook Time: 4 hour
Ready Time: 245 min
1. Preheat oven to 375 F.
2. Season brisket with salt and pepper.
3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.
4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.
7. Bring to a boil, then reduce to a simmer and cover.
8. Transfer to preheated oven and roast for 2 hours.
9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
10. Let brisket rest for 10 minutes before thinly slicing against the grain.
11. Strain liquid and serve on the side as au jus.
This post was submitted by Manischewitz.
Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme
October 2, 2012
Author: Myrite
Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.
Ingredients:
2 Matzah
3 eggs
1 grated apple
a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)
sugar (to taste)
cinnamon
salt
Matzah Meal (if needed)
Olive or vegetable oil or butter
Powdered Sugar
Preparation:
1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the
morning, squeeze out all the water.
2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.
3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.
4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of
cinnamon and a dash of salt. Mix well.
5. Fold in egg whites. If the mixture is very liquid, add some matzah meal
6. Heat up oil or butter
7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into
circles as you would a pancake. Flip over when brown.
8. Place cooked Chremslach onto paper towel-line to drain oil
9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.
Posted in Appetizers
Tags: almond, almonds, Apple, Apple Chrimslech, Apple Chrimslech for Passover, apples, butter,Chrimslech, Chrimslech for Passover, cinnamon, egg, eggs, matzah, matzah meal, Matzah, Matzah Meal, matzos, matzos meal, oil, olive oil, Passover, Pesach, powdered sugar, salt, sugar, vegetable oil
February 25, 2013
Author: Varda
Elizabeth wasn’t her real name. The daughter of Lithuanian immigrants, her Hebrew name was Hasia Leah. Her “greener” parents called her, “Lizzie.”
When it came time for Grandma to go to school, the teacher took the roll. When she came to “Lizzie Schaffer,” she told my grandma, “From now on, your name is Elizabeth.”
And so it was.
I didn’t have Grandma for very long. Grandma died when I was five. She had rheumatic fever as a child, and only later on did they discover that it had affected her heart.
She was always frail and spent a great deal of time in the hospital. One night, she told my mother, “I’ve had enough,” and in the morning, she was gone.
But I still managed to store up some treasured memories of Grandma. I remember how I used to love to ride around her apartment in her wheelchair (by that time, she was too weak to walk) and how she always had a china dish of nonpareils on a corner table in her living room. This was the only place I ever saw those chocolate discs adorned with the little white candy shots. Nonpareils are indelibly linked for me with my Grandma, she of the careworn face and hair that was whiter than snow. Only much later did I see nonpareils at a shop in Israel, where I now live, and immediately thought, “Grandma!”
Grandma used to save ribbons from gifts in a heart-shaped candy box, from some Valentine’s Day long ago. These, she took out whenever I came for a visit, and I would play with them. Today, the thought seems so odd and out of place to me, that a collection of ribbons could hold my interest. My children play with iPads and iPods. If I gave them a box of ribbons, they would be bemused, to say the least.
But for me, this was something so special, this box of ribbons. It was sheer luxury to run my hands through the satiny ribbons, to note the details that made one ribbon different from another, this one shot through with silver, that one silky, another one stiff and gauzy. And the colors! Every color a girl could love: orchid, candy pink, fuchsia.
I wish I knew more about my Grandma, but I don’t. So I filled in the blanks by asking my mother. “Did you learn to cook from Grandma?” I asked her. My mother laughed.
“Grandma gave us pasta with ketchup and never heard of garlic. But she made three things well: fudge, sugar cookies, and chopped liver. No one could make them like Grandma. And no one ever will. She never wrote her recipes down.”
“Grandma cooked the way people did in the old days. She put in half an eggshell of this, and a handful of that. That’s why no one will ever be able to duplicate those recipes. I miss her fudge!” my mother exclaimed.
I never got a chance to taste my grandmother’s cooking because she was already so fragile when I knew her. But at least my mother was able to preserve the simple Jewish recipes that my Grandma used to make for the holidays. I learned to make chopped liver just as my Grandma did, just as my mother did and does. Everyone who tastes it says it’s the best chopped liver they ever had. Even those who don’t like chopped liver love mine.
I once had a family over for Shabbos. The wife said she was on a diet, so she’d only have a taste of the chopped liver, liver is so fattening. She took a smidgen on her plate, declared it delicious and said, “Just another little taste.”
I discreetly watched as she slowly carved away a sliver at a time until there was a small neat square of liver in the center of the serving plate. It was now time to clear this course and bring out the next, the main course. But something told me to leave the liver on the table.
By the end of the meal, sure enough, she had polished off the entire plate of chopped liver. Well, we had helped. But most of it went to my lady guest, who talked the good talk about diet, but simply couldn’t resist my Grandma’s chopped liver. No one could.
It begins with schmaltz. You simply cannot make real chopped liver without a generous amount of schmaltz. Is it healthy? Of course not.
Do I have time to make schmaltz, with its necessity for long, slow simmering? Of course not—I’m a working mother, a communications writer at http://www.kars4kids.org
But personally, I wouldn’t want to die without having tasted chopped liver with real schmaltz and so I do from time to time, at least on holidays and special occasions. It’s well worth those extra minutes off my life. What would I do with them anyway? What’s an extra minute without having tasted chopped liver??
Ingredients:
Fat and skin (the choicest selection for this purpose is on either side of the chicken breast), about half a cup (I save it up as I cook chickens, freezing in plastic wrapped bundles until I have an amount sufficient to make schmaltz)
1 small onion, thinly sliced
1 small bay leaf
3 whole peppercorns
Pinch of salt
1 lb. kashered* calves liver
2 hardboiled eggs
1 small onion
Salt and pepper to taste
Preparation:
For the schmaltz, cut up the fat and skin into postage stamp-sized pieces. Place in small saucepan. Add rest of ingredients. Cook on very low heat, carefully swirling pan every so often to prevent the cracklings (griebnes) from sticking to the bottom of the pot.
Schmaltz takes long, careful cooking. It is done when the griebnes are almost brown. Pour the contents of the pot into a strainer over a heat-resistant bowl. Leave the pot inverted over the strainer to capture every last drop. Discard bay leaf and peppercorns from griebnes in strainer. Cool and then store schmaltz and griebnes separately in refrigerator while making the liver.
For the chopped liver, put the liver, eggs, and onion through a meat grinder. Grind twice. Add enough schmaltz to pleasantly moisten the mixture and make it spreadable. Add salt and pepper to taste (you won’t need much as the liver and schmaltz are already salty). Chill. Spread on a flat plate. Score with a knife into serving-sized squares. Sprinkle griebnes over the top and serve
Note: Griebnes are also delicious sprinkled over a bowl of chicken soup.
*Consult a rabbi on how to Kasher liver, if you cannot purchase liver already kashered. The kashering process involves broiling, so the liver is already fully-cooked after kashering and may be used in any recipe requiring cooked livers.
Varda Epstein is the mother of 12 children, a blogger at The Times of Israel and Judean Rose, and a Communications Writer for Kars4Kids http://www.kars4kids.org, the car donation charity.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 jar Manischewitz® Mediterranean Gefilte Fish
½ cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
1½ cup mayonnaise, divided
4 tablespoons chopped dill
½ teaspoon kosher salt
¼ teaspoon Freshly ground black pepper
1 egg
1 cup coarsely crushed Manischewitz® Mediterranean Matzos
1 cup canola oil
1 lemon, juiced
4 tablespoons prepared horseradish
Preparation:
Prep time: 10
Cook time: 20+ 30 minutes chill time
Ready time: 30 min
1. In a large bowl combine Manischewitz® Mediterranean Gefilte Fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and Manischewitz ® Mediterranean Matzos and stir well to combine.
2. Using slightly wet hands, scoop ¼ cup and form into patties.
3. Place on a sheet pan and refrigerate for 30 minutes before frying.
4. Heat oil in a large sauté pan over medium high heat.
5. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F.)
6. In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir.
7. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.
March 12, 2013
Author: Gloria Kobrin
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook; but for some reason this was a recipe to which she was committed.
Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe.
Ingredients:
6 eggs
1 cup sugar
1 teaspoon salt
8 ounces water
4 tablespoons melted schmaltz plus ½ cup schmaltz for frying
3 cups matzah meal
Equipment
1 medium mixing bowl
1 skillet
1 cookie sheet lined with parchment paper
Preparation:
1. Beat eggs in mixing bowl. Add sugar, salt, melted fat and water. Mix well. Stir in matzah meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.
2. Preheat oven to: 350 F.
3. Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels a bit with a metal spatula. Fry about two minutes on one side and then flip chremsels to the other side. Make sure chremsels are golden brown on each side even if you have to turn them again. As chremsels are browned, place them on parchment paper.
4. Place browned chremsels in oven and bake for 20 minutes. Serve hot.
Note: My family eats them plain. My husband’s family eats them with white horseradish.
Yield: 24
Posted in Appetizers
Tags: Chremsels, eggs, Gloria Kobrin, matzah meal, matzah, Passover, salt, schmaltz, sugar, water
March 12, 2013
Author: JDCEntwine
Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel.
Ingredients:
• 4 slices tuna or Nile perch (if available)
• 2-3 ripe tomatoes
• Salt (for marinating fish and for sauce)
• Lemon juice
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon chicken-flavored
(meatless/”pareve”) soup mix
• 2-3 cups boiling water, plus more
boiling water if using tuna
• Handful of fresh chopped cilantro
• 1 red pepper, chopped
• 1 long chili pepper, preferably dry, cut
into wide strips
• 1 clove fresh garlic, peeled and
chopped
• About 1⁄4 cup vegetable oil
• 1 tablespoon sweet red paprika
Preparation:
Sprinkle salt and lemon juice over fish and let marinate for 30 minutes. In the meantime, prepare sauce by peeling the tomatoes and placing them into a wide pot. Add salt, turmeric, and soup mix and bring to a boil. Mash cooked tomato mixture (can use a potato masher), then add 2-3 cups boiling water to the pot. Bring sauce to a simmer.
Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it
with tap water. Place slices of fish on top of sauce in the wide pot. Lay chopped cilantro, pepper strips, and chopped garlic on top of fish. Bring mixture to a boil. In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add to the fish mixture. After the fish has boiled for 10 minutes, reduce heat to a simmer. Simmer fish for about 30 minutes more. Serve fish with sauce, hot or at room temperature.
Serves 4 people
April 4, 2014
Author Liz
Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.
Ingredients:
4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.
2 medium-large Idaho potatoes, peeled and quartered.
3 eggs (1 set aside)
¼ cup matzah meal
2 Tb. fresh dill, washed, dried and chopped (must be fresh)
salt and pepper to taste
canola oil for frying
Preparation:
Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.
Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.
Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.
Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.
Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.
Beat last egg. Arrange bowl of mixture and egg near frying pan.
Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.
Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.
Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.
Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.
For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.
Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.
Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.
July 28, 2014
Author: Lila Wachter
Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)
Ingredients:
1 12 oz, thin egg noodles
1 grated apple
3 eggs beaten
1 cup sugar
3/4 canola oil
3/4 cup orange juice
3 kbs matzah meal
*I do not add salt*
1/2 cinnamon
Directions:
Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.
Sprinkle top of noodle with a little sugar and cinnamon.
Posted in Baked Goods and Desserts, Side Dishes
Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle
