PASSOVER RECIPES

Savory Dishes

Really Hot Horseradish

three large, fresh horse radish roots.  (Hint: if they bend, they are not really fresh)
three jars of sliced pickled beets and onions

Scrub the horse radish.
Peel the horse radish.
Cut the roots into chunks.
Grate the roots in the food processor,  on the "julienne" blade. (Hint: it's the one with the round holes)
Put the grated root in a container with a lid.
Put the beets and onions, without the juice, in the food processor.  Keep the juice aside. 
Chop using the finest blade you have.
Mix the beets and the root, adding juice until it is all absorbed.
Seal tight. 
Serve sparingly.

CHICKEN SOUP TIPS

1) Roast your chicken before making the soup. Use a pot that can go into the oven, like Creuset. High heat (450) for 30 minutes, till brown. This renders the schmaltz, browns the skin, and creates a rich colored broth that is 'complex.'
2) Finely chop a little parsley and add to matza ball mixture before boiling.

MATZAH LASAGNE

Serves 10 generously
6 large onions, chopped
1.4 cup oil
3 lb. chopped meat
6 eggs
1 cup white wine
8 matzahs
1 cup tomato-mushroom sauce
1cup ketchup
salt and pepper to taste
mushroom sauce (see below)
Saute onions until tender. Add meat and cook until brown. Add tomato-mushroom sauce, ketchup, salt, and pepper. Beat eggs and add wine. Grease a pan. Dip matzah in egg-wine mixture and line the pan with matzah. Add 1/3 meat mixture, place more soaked matzahs on top. Continue layering matzah and meat, ending with matzah. Pour any remaining egg-wine mixture over all. Cover with aluminum foil and bake in preheated 375 oven for 1/2 hour. While it's baking, make mushroom sauce.
Mushroom Sauce
3/4 to 1 cup cold water
3 large onions, chopped fine
1 lb. fresh mushrooms, chopped
1 tbsp potato starch
1/4 cup oil
salt and pepper to taste
Saute onions in oil until tender. Add mushrooms. Dilute potato starch in cold water and add to mushroom and onion mixture. Stir well. Add salt and pepper to taste. After lasagne has baked 1/2 hour, remove foil, pour sauce over top, and bake 15 minutes more.

Borscht Gazpacho
Serves: 8 (from Brian Mailman of the Jewish Food Mailing List)

2 lbs. beets, scrubbed, tails and tops trimmed
2-3 large onions, sliced 3/4" thick
10 shallots, peeled
3 cloves garlic, peeled
1/4 cup olive oil
salt
pepper
1 cup matzo farfel/ferfel
6 cups vegetable or pareve chicken broth
4 tbsp. balsamic vinegar
4 tsp. KLP brown sugar
1/2 tsp. ground ginger
8 ounces sour cream or non-fat yogurt
4-5 green onions, chopped
Lemon bows (optional)

Set oven to 375 degrees F.

While oven is heating, cut beets into quarters and lay on non-stick baking sheet (or cover it with parchment paper for easy cleanup). On another baking sheet, lay onion slices, shallots, and garlic cloves.

Pour olive oil over veggies and turn gently until lightly coated. You may not use the entire amount. Dust veggies with salt and pepper and roast in hot oven for 40 minutes. Take out of oven, transfer one set of veggies from one baking pan to the other and let them all cool to room temperature.

Spread out farfel/ferfel in one layer on remaining baking pan and toss with any olive oil leftover from coating the vegetables. Toast farfel in oven until browned, about 5-8 minutes. Take farfel from oven.

With small paring knife, trim skin from beet quarters.

Place all the onions, garlic, shallots, and 3/4s of the beets into food processor. Whirl with 2 cups of broth until pureed. Puree will not be smooth.

Add puree to rest of the broth. Add balsamic vinegar, brown sugar, and ground ginger. Stir to dissolve sugar, then add sour cream or yogurt until thoroughly blended. Season to taste.

Chop remaining beets coarsely. Ladle gazpacho into bowls, and garnish with chopped beets, toasted farfel, and green onions. Top with lemon bow if desired. (to make lemon bows, half lemon lengthwise, the cut cross-wise to make "half-moons." Make small slit halfway across the pulp side and twist into bow shape).

MOCK MACARONI AND CHEESE

(OK, so this is definitely a Passover recipe & it is also definitely fattening, but it is also my husband's favorite Passover recipe and worth it to indulge on once a year)

3 large eggs
3 1/2 cups of matza farfel (or 6 matzos broken into small pieces)
1/2 pound of cheddar cheese
1 cup of milk
1/4 tsp white pepper
1 tsp salt
1 pint of sour cream
1 stick (1/2 cup) of butter cut into 16 pieces

Directions:

-Preheat oven to 350 degrees
-Grease a 2 quart casserole dish
-Beat 2 of the eggs well with a whisk and pour over the matza farfel- blend lightly
-Cut up cheddar cheese into small pieces
-Combine the milk, salt & pepper
-Beat the remaining egg with a whisk and stir into milk, salt and pepper mixture
-Layer into casserole dish as follows: 
 1/2 farfel mixture, 1/2 cheddar cheese, 1/2 sour cream- in dabs, 1/2 butter- repeat
 Make sure to distribute each layer evenly!
-Pour milk mixture over the top
-Cover casserole dish & bake 10-15 minutes until brown

MIRIAM'S FAVORITE ZUCCHINI KUGEL

12-14 zucchinis
5 eggs, beaten
1 cup chopped onion
2/3 cup matzo meal
1/3 stick margerine
1 tbsp. sugar
salt, pepper

Peel and slice zucchini and steam or boil lightly.  Drain the liquid off and mash the zucchini.  Mix together all the ingredients and pour into a greased casserole dish.  Bake in a 350 oven until golden brown.

GRILLED CHEESE A LA MATZAH

Take one or more pieces of matzah
Coat with mustard
Put slice/s of your favorite cheese, i.e., cheddar, American, munster, on top of mustard
Top it w/thin slice/s of tomato
Wrap in tin foil
Place in oven or toaster oven on 450-500 degrees for about 10 minutes or so until cheese starts to melt.
Open tin foil and place it under broiler for a few minutes until it becomes a little brown but not burnt.
Another version (Matzah Pizza) would be to place mozarella cheese directly on matzah and top it with tomato sauce.

KUGEL

3/4 cup plus 1 T. oil or chicken fat
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced fresh mushrooms
1 box matzo farfel
1 1/4 teas salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tbls paprika
2 eggs, well beaten
2 1/4 cup chicken broth or bullion

Saute onion in 3/4 cup shortening until golden brown.   Add celery and mushrooms and fry some more until the celery is translucent.  Add more shortening if sticking.

Place vegetable mixture in a large bowl and add the farfel.  (farfel should be wet with water and drain)  Toss thoroughly to coat farfel with veggies.

Combine seasoning, eggs, and soup and pour over farfel.  Mixture should be loose.  Add more soup if necessary.

Grease 9 X 13 roasting pan with 1 Tbs shortening (preferably chicken fat)  pour in mixture and bake at 350 for 1 hour or until golden brown. 

variation for a sweeter use 3/4 cup onion, 1/1/2 cup apple chunks and orange juice for all or part of the broth.  

MEAT LOAF SUPREME

Meat Mixture:
2 lbs ground meat
1/2 cup matzoh meal
3 eggs
salt, pepper, paprika, garlic powder
1 Tbs. ketchup (or more, if desired)
2 tsp. lemon juice

Potato Mixture:
8 medium potatoes, cooked
2 onions, fried
3 eggs

Mash potatoes with eggs and fried onions.  Spread half of mixture in greased round pan.  Spread meat mixture on top and cover with remaining potatoes.  Sprinkle with paprika and other seasonings, as desired.  Bake in preheated oven at 350 degrees for 1 hour.  Serves 6.  Enjoy!

GUACAMOLE

3 ripe Haas avocadoes
2 large tomatoes
1 onion
salt
hot sauce

Scoop out avocadoes, press with fork, dice tomatoes and onions and combine.  Add salt and a few drops of hot sauce.  Serve with Tam Tams (or matzah) rather than chips.

DESSERTS

TOLL HOUSE COOKIES

1 cup matzah meal
1 cup matzah farfel
1/2 cup sugar
1/2 cup chopped walnuts
1/2 cup coarsely chopped semisweet chocolate (or chocolate chips)
2 eggs, beaten
1/3 cup oil

In mixing bowl, combine matzah meal, sugar, farfel, nuts and chocolate.
In a small bowl, beat the eggs well with oil.  Pour the liquid mixture over the dry ingredients.  Mix well until blended thoroughly.  Drop by teaspoonfuls, 2 inches apart, onto a greased baking sheet.  Bake 350 degrees for 20-30 minutes until golden.  Makes about 2 dozen cookies. 

APRICOT OR RASPBERRY BARS

This is the one dish that my family clamors for year-round! You can make this with any kind of jam or preserves. I usually octuple the recipe!

1/2 lb margarine
2 egg yolks
1 c sugar
2 c cake meal
2 t lemon juice
1 t vanilla
1 large jar apricot or raspberry preserves
1/4 cup lemon juice (separate from the 2 t above)

Cream margarine, yolks and sugar with beaters. Stir in cake meal and lemon juice until it resemble coarse crumbs.  Press 3/4 of mixture into a greased 9 x 13 pan (reserving the last 1/4 of mixture for later.) Bake at 325 for 20 minutes. Remove from oven and let cool for 10 minutes.

Stir together vanilla, lemon juice and preserves until blended. Pour mixture over baked crust and spread with knife or spatula. Crumble remaining crust mixture over the top. Bake at 325 for 30 minutes. Allow to cool completely before cutting -- or freeze for easiest cutting.

CHOCOLATE MOUSSE PIE

1 pkge (8 squares or chips) Semi-sweet chocolate
1/4 C. water
1+1/2 t. vanilla
9 eggs separated
2/3 C. sugar

1.  Heat choc. with water in saucepan over low heat stirring until smooth  (can also melt in microwave).  Stir in egg yolks.  Add vanilla.
2.  Beat egg whites in large mixing bowl until foamy throughout.  Gradually beat in sugar until stiff peaks form about 3 mins. Stir a small amount into choc. mixture to lighten: fold choc. mixture into remaining whites.  Pour 4 cups into a buttered 9" pie pan sprinkled with sugar.  Chill remaining mixture.
3.  Bake @350 for 25 mins. or until just set.  Cool slightly;then chill 1hour; center will fall, forming shell.  Spoon chilled choc. mixture into
chilled shell.  Freeze and serve from freezer. Garnish with whipped topping and choc. curls if desired.

VIENNA TORTE DELICIEUSE

Beat together until thick

1 cup sugar
7 egg yolks

Beat until stiff

7 egg whites

Mix together

1 tablespoon instant coffee powder
1/2 lb. grated pecans

Fold into this mixture whites and yolks, alternately.
Bake at 350 for 20 minutes in two 9-inch pans lined with waxed paper.
Cool.  Turn upside down on plate, remove paper carefully and turn rightside.

Cook together in double boiler
1/4 lb. marshmallows
2/3 cup strong coffee
Refrigerate until cool.  Whip
1/2 pint heavy cream
Fold into marshmnallow mixture.  Spread between layers and frost top and sides.  Refrigerate until serving.

Note:  You can substitute jam between layers and a pareve topping.

MERINGUE DESSERT

200g. or 8 oz white merigues
1 cup whipped cream
2 T.chocolate syrup
Place merigues into pretty glass bowl. Pour whipped cream on top. Drizzle chocolate syrup. Toss very lightly. Serve immediately. Optional extras: 1 cup cut up strawberries or 1/4 cup toasted almond slices or 2 T.chocolate shavings.

APPLE CAKE

This is like a coffee cake and can be served as dessert or a snack.
CAKE:
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled & sliced (Granny Smiths are best)
TOPPING:
1/3 cup chopped walnuts
1/2 cup sugar
2 tsp. cinnamon
In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light. Add the cake meal and mix well. Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan. Distribute half the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples.
Combine topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350~ oven for approximately 1 1/2 hours.
Serves 8-9. You can double the recipe and bake in a 9x13 pan.

STRAWBERRY FLUFF

Beat four egg whites.
Add sugar to taste.
While stil beating the egg whites, add one quart of cut-up strawberries.
Can be frozen.
Serves 12.  Or maybe 13 if Elijah hangs around.

HAND-DIPPED CHOCOLATES

Our family's traditional seder dessert is a platter of hand-dipped chocolate fruits and nuts. This idea and technique come from Mollie Katzen's cookbook Still Life with Menu.

We generally dip whole strawberries, dried apricots, dried mango, and individual nuts, like pecans or walnuts. We also make clusters of crushed matzo, nuts and raisins. This is a little tricker, because you have to fish out the whole clump of ingredients from the chocolate, but the clusters are so good that it's worth it.

12 ounces semisweet chocolate

Fresh strawberries
Dried apricots
Dried mango
Whole nuts
Raisins
Matzoh, crushed into farfel-sized pieces

Break or chop the chocolate into small pieces approximately the size of chocolate chips. (Or use semisweet chocolate chips.) Place the pieces in the top of a double boiler, or in a heat-proof bowl. Place over hot or simmering (not boiling) water until the chocolate melts. Try not to stir it, and don't accidentally splash any water into it, or it will seize up.

While the chocolate is melting, wrap a few plates in aluminum foil.

When the chocolate is melted, remove it from the heat. Stab the various pieces of fruit with a fork, and carefully dip them, one by one, in the chocolate, cloaking them completely or just partially. You can carefully dip large nuts by hand. To make clusters of  matzo, nuts and raisins, use a spoon. When the tidbits are coated to your liking, transfer them to the prepared plates. Try to work relatively quickly, so the chocolate won't have time to harden. Put the foil-coated plates of chocolates in the fridge to harden, and transfer to a platter to serve.