Passover Recipes


Matzah Ball & Chicken Soup
Ingredients:
  • 12-16 chicken wings
  • chicken fat or olive oil
  • 4 cups of water
  • 2 quarts of chicken stock/broth
  • 1 large onion with whole cloves stuck all around (lightly covered, you’ll still see the onion)
  • 5 stalks of celery, trimmed
  • 5 good sized carrots, peeled and cut or broken into large pieces
  • 1 bunch of parsley
  • 1 head of garlic cut in half (cut between the top and bottom).  No need to peel.
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 1 pinch of red pepper flakes (you can always add more)





Directions:
  1. Heat chicken fat or a light covering of olive oil in bottom of soup pot.
  2. Place chicken wings in sizzling fat. The idea is to get them nice and browned to develop their full flavor before adding the liquids.
  3. Add 4 cups water and 1 quart of chicken stock/broth, the onion with cloves, the celery, carrots, parsley, 2 halves of head of garlic, salt and pepper. 
  4. Bring to a boil and then lower heat, cover and simmer for a few hours.
  5. Strain liquid, reserving carrots to use as garnish.

Matzah Balls
Ingredients:
  • 4 large eggs
  • 2 tablespoons chicken fat or vegetable oil
  • 1/4 cup seltzer, club soda, or chicken broth
  • 1 cup matzah meal
  • Salt and freshly ground pepper to taste

Directions:
  1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
  2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
  3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until fully cooked (cut one in half to see).

Brisket
Ingredients:
  • 6/7 lbs brisket
  • 2 tablespoons kosher sal
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced garlic (4 cloves
  • 2 teaspoons dried oregano leave
  • 1 pound carrots, peeled and cut into 2-inch chunk
  • 8 stalks celery, cut into 2-inch chunk
  • 6 yellow onions, peeled and slice
  • 6 fresh or dried bay leave
  • 1 ½ quarts of tomato juice or other liquid



Directions:
  1. Preheat the oven to 350 degrees F.
  2. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice/liquid to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
  3. Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.To serve, slice the meat across the grain. Serve with the vegetables.

Charoset
Ingredients:
  • 3 medium apples, peeled, cored, and finely diced
  • 1 1/2 cups nuts (walnut halves, almonds, pecans), lightly toasted, cooled, and coarsely chopped
  • 1/2 cup sweet red wine
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon packed brown sugar

Directions:
Combine all ingredients in a bowl. Store, covered, at room temperature until ready to serve.

Carrot Ring
Ingredients:
  • 2 cups grated carrots
  • 1 ½ cups matzah meal
  • 1 cup butter
  • ½ cup brown sugar
  • 1 egg
  • 1 tbsp water
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
Directions:
  1. Cream butter and sugar.
  2. Beat in egg and water.
  3. Combine matzah meal with cinnamon, baking powder, baking soda and salt until just blended.
  4. Stir carrots in by hand.
  5. Place in a greased, 6 cup ring mold.
  6. Put in refrigerator for a couple of hours or overnight.
  7. Bake at 350 degrees for 1 hour.


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