Passover Recipes
Are you scrambling to get your Seder table ready for the Passover holiday? Don’t fret, we have all the traditional recipes spelled out for you right here…you can even make your soup in the slow cooker. Check out the how to videos for making & slicing brisket too. Set the table ahead of time while the food is cooking so you can enjoy those FOUR glasses of wine! Chag Sameach Pesach! חַג כָּשֵׁר וְשָׂמֵחַ
Gefilte Fish Terrine
Ingredients
- 1 1/4 pounds ground whitefish
- 1 1/4 pounds ground gefilte fish mixture (traditionally carp, whitefish & pike)
- 1 1/4 pounds ground salmon
- 1 1/2 cups finely chopped onion, juices squeezed out
- 6 eggs
- 1 1/2 cups matzoh meal
- 1/4 cup shredded carrots
- 1/2 cup chopped dill
- Juice & zest of 2 lemons
Instructions
Step 1
In three separate bowls combine: 1/2 cup chopped onion, 2 eggs + 1/2 cup matzoh meal each. Season with salt & pepper.
Step 2
In bowl #1 add and mix gefilte fish mixture, lemon zest, juice & dill.
Step 3
In bowl #2 add and mix salmon and carrots.
Step 4
In bowl #3 add and mix the white fish.
Step 5
Preheat oven to 350 degrees F and double line an 16" x 4" loaf pan with parchment paper.
Step 6
Layer the fish evenly in the pan with the gefilte fish mixture as bottom layer, salmon mixture as second/middle layer, and white fish mixture as top layer.
Step 7
Bake at 350 degrees F for 60 minutes. Internal temperature of loaf should read 145 degrees F.
Step 8
Remove from oven and cool to room temperature. Refrigerate once cooled.
Step 9
To remove loaf from pan, place pan upside down on a baking sheet. Slice and serve chilled on a bed of lettuce with horseradish.
Notes
This should be made at least 24 hours in advance, and can be made up to 3 days ahead of time.
Short Cut: Call your fish monger and order the ground fish ahead of time. This will save you time and avoid a big mess and stink in the kitchen.
Think Out of The Ice Box: Try using red pepper in place of the carrots. Swap out cilantro and lime zest in place of the dill and lemon zest.
Chicken Soup
Prep Time
30 minutesCook Time
5 hours 30 minutesTotal Time
6 hoursIngredients
Yield: 12 - 15 servings
- 1, 4 - 5 lb. roasting chicken, cut up
- 1 lb. chicken feet (find it in your freezer section)
- 1 lb. chicken wings
- 1 onion, diced
- 1 parsnip, diced
- 1 turnip, diced
- 3 carrots, diced
- 3 celery Ribs, diced
- 1 small fennel bulb, diced
- 4 garlic cloves, whole
- 2 bay leaves
- 1 bunch fresh dill
- 3 sprigs fresh parsley
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 3 sprigs fresh cilantro
- sea salt & freshly ground black pepper to taste
Instructions
Step 1
Rinse chicken under cool water until water is clear.
Step 2
Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.
Step 3
Cover with cold water.
Step 4
Bring to a boil and immediately reduce to a simmer.
Step 5
Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.
Step 6
Continue to simmer soup for 3 - 4 hours.
Step 7
Cool and strain.
Step 8
Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls
Notes
Source: My mom, of course!
Short Cut: Pick it up at your favorite delicatessen.
Think Out of the Ice Box: Use a soup mix and add your own chopped vegetables when serving.
Slow Cooker Chicken Soup
Prep Time
20 minutesCook Time
4 hoursAdditional Time
10 minutesTotal Time
4 hours 30 minutesIngredients
Yield: 3 quarts
- olive oil to drizzle
- 1 cut up chicken fryer
- 2 T sea salt
- 2 T freshly ground black pepper
- 1 onion, diced
- 1 bay leaf
- 4 garlic cloves, smashed
- 1 parsnip, peeled + chopped
- 4 celery stalks, thinly sliced
- 4 carrots, peeled + chopped
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 3-4 stems of fresh thyme
- 1/2 pound chicken wings
- 1/2 pound chicken feet
- 8 cups water
Instructions
Step 1:
Place all the ingredients in slow cooker pot.
Step 2:
Turn slow cooker on high and set for 4 hours.
Step 3:
Strain soup and remove bay leaf, chicken feet + bones.
Step 4:
Adjust seasoning (often times needs more salt) and enjoy!
Notes
Chicken feet can be found in freezer section at grocer. Due to the gelatinous make up of the feet, it adds to the flavor and gives the soup a nice yellow hue.
Homemade Matzoh Balls
Prep Time
45 minutesCook Time
35 minutesTotal Time
1 hour 20 minutesIngredients
Yield: 10 matzoh balls
- 1/2 C matzoh meal
- 2 T chicken schmaltz (rendered fat)
- 2 eggs, separated
- 2 T seltzer water, or as needed
- 2 T fresh dill, chopped
- sea salt & freshly ground black pepper to taste
Instructions
Step 1
Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper
Step 2
Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.
Step 3
In a separate bowl, beat egg whites until stiff.
Step 4
Fold in egg whites to mixture.
Step 5
Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.
Step 6
Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.
Beef Brisket
Prep Time
30 minutesCook Time
4 hoursAdditional Time
12 hoursTotal Time
16 hours 30 minutesIngredients
Yield: 10 servings
- 4 - 5 pound beef brisket
- ground seasoning (equal parts: salt, pepper, cumin, fennel, anise, caraway)
- 1 - 28 oz can chopped san marzano tomatoes
- 1 C beer or coke
- 1 C beef broth
- 3 T brown sugar
- 3 carrots, diced
- 3 celery stalks, diced
- 1/2 onion, diced
- 1 fennel bulb, diced
- 4 garlic cloves, minced
- 1 bottle fat boy BBQ sauce
Instructions
Step 1
Season brisket, fat side up.
Step 2
Cover brisket with sliced carrots, celery, onions, fennel & garlic.
Step 3
Pour canned tomatoes on top.
Step 4
Mix beer/coke, broth & brown sugar together. Pour over brisket.
Step 5
Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F.
Step 6
Reduce heat to 300 degrees F and cook another 3+ hours. For a tender brisket, the internal temperature should reach 180 - 200 degrees.
Step 7
Remove from oven and let brisket cool to room temperature. Then cover with foil and refrigerate overnight.
Step 8
Remove from refrigerator to slice. First slice off fat and then slice brisket against the grain into thin pieces.
Step 9
Place back in pan with sauce.
Step 10
Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees.
Notes
Short Cut: You can’t rush a brisket or you’ll end up with dry, tough meat. Follow this recipe and I promise that you will have a home run!
Alternative Method: If you want to splurge, try using a veal cut for an extremely tender brisket.
Passover Toffee Bars
Prep Time
5 minutesCook Time
20 minutesAdditional Time
10 minutesTotal Time
35 minutesIngredients
- 1 stick Unsalted Butter or Margarine
- 1 Egg
- 1/2 C Brown Sugar
- 1/2 C White Sugar
- 1 C Cake Meal
- 1/4 tsp Salt
- 1 pkg Chocolate Chips
- 1 C Chopped Nuts of your choice
Instructions
Step 1
Cream butter/margarine & sugar. Add salt, egg & flour.
Step 2
Pat flat onto a jelly roll pan. Bake 20 minutes @ 350 degrees F.
Step 3
Remove from oven and sprinkle with chocolate chips onto hot toffee. Spread melting chocolate chips like frosting all over toffee.
Step 4
Immediately sprinkle with chopped nuts.