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March 28, 2003/Adar2 24 5763, Vol. 55, No. 31
Traditional recipes welcome at Passover
ALISA SLOAN
Special Sections Editor
At Passover, perhaps even more than other times of the year, cooks rely on a familiar stable of ingredients and flavors to maintain the symbolism and continuity of the holiday. No seder would be complete without gefilte fish and chicken soup, and at least one breakfast should consist of matzo brei and stewed fruit.
There are a plethora of cookbooks that address Passover. Here we share recipes from two - one published by the national Hadassah, the other published by the Chai Chapter of Hadassah in Arizona - that offer delicious dishes and further long-established dining traditions.
"Matzoh Madness and More..." (Keepsake Cookbooks, $18 paperback), compiled by the women of the Chai Chapter of Hadassah in Arizona, is more than a compendium of Passover recipes. It's a glimpse into Arizona's Jewish kitchens.
The recipes - some originals, some adapted, some handed down - strike a familiar chord. Favorites like Holiday Brisket, Potato Kugel and Mandelbrot are included, as are unique takes on traditional ingredients, such as Gefilte Fish Dip, Pineapple Kugel and Passover Cheesecake. The homegrown simplicity of the recipes, as well as the local flavor, is sure to make the cookbook a well-thumbed staple of holiday cooking.
To purchase the cookbook, e-mail elaineg@cox.net.
"The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens" (Hugh Lauter Levin Associates, $29.95 hardcover) is filled with beautiful photographs of food and recipes by Hadassah members from the United States and Israel.
Divided into sections (Shabbat, fall, winter, spring and simchas), the Passover recipes include seven international versions of haroset and kugel variations, as well as exotic dishes such as Chicken Marrakesh, Israeli Mushroom Ragout and Romanian Eggplant Casserole.
Most recipes are accompanied by a cooking tip to increase ease of preparation or explain the dish's background. Also included are brief histories of certain ingredients or Jewish terms to paint a picture of how they were originally used.
Whether simple or sophisticated, the recipes are easy to follow and straightforward.
Vegetarian Kishke
(pareve)
Serves 12
- 4 stalks celery, chopped
- 2 carrots, grated
- 2 onions, peeled and minced
- 2 cups water
- 1/4 cup oil
- 4 cups matzo meal
- 1 Tbsp. paprika
- 2 tsp. garlic powder
- 1/4 tsp. pepper
- 1 tsp. salt
Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm.
Recipe from "Matzoh Madness and More..."
Miniature Potato Knishes
Makes 42 knishes
(pareve)
- 3 cups potatoes, mashed (approx. 2 large Russets)
- 2 eggs, slightly beaten
- 2 Tbsp. margarine
- 1 tsp. salt, or to taste
- 1/8 tsp. black pepper
- 3/8 cup matzo meal
- 1 egg yolk, beaten with 1 Tbsp. water
- Oil for baking sheet
In medium-sized bowl, combine mashed potatoes with eggs, margarine, salt pepper and matzo meal. Saut‚ a diced whole onion until brown and add to mixture. Form into walnut-sized balls. Place balls on a well-greased baking sheet and brush with diluted egg yolk. Bake in a preheated 400-degree oven for 20 minutes or until well browned.
Recipe by Sharon Katz, from "Matzoh Madness and More..."
Holiday Brisket
Serves 8-10
(meat)
- 1 1/2 pounds dried fruit (apricots and prunes)
- 2 Tbsp. peanut oil
- 4-5 pound brisket
- 6 small white onions
- 5 carrots, cut in thirds
- 3-4 cloves garlic
- 3 sprigs fresh rosemary
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 cup sweet red wine (or 1 cup grape, orange or apple juice)
- Salt and pepper to taste
Soak the dried fruit in enough warm water to cover for about half an hour. In an ovenproof Dutch oven, heat peanut oil, then brown the brisket on all sides. Remove from stove. Preheat oven to 350 degrees. Add to the brisket, onions, carrots, garlic, rosemary, parsley, thyme, sweet red wine (or juice), salt and pepper. Drain the water from the fruit and put the fruit on top of the brisket. Cover and cook for 1 1/2-2 hours.
Recipe by Stacey Denmark, from "Matzoh Madness and More..."
Sid's Matzo Balls
Makes 8-10
(meat or pareve)
- 2 eggs, lightly beaten
- 2 Tbsp. vegetable oil
- 2 Tbsp. chicken stock or water
- 1 tsp. salt
- 1/8 tsp. freshly ground black pepper
- Pinch of ground nutmeg
- Pinch of dried marjoram
- Scant 1/2 cup matzo meal
- In medium bowl, mix together eggs, oil, chicken stock or water, the salt, pepper, nutmeg and marjoram. Add matzo meal and mix well. If necessary, add a little extra water or some matzo meal to make a batter that is not stiff or loose but holds together without movement when the bowl is shaken. Cover and refrigerate at least 1 hour.
- Bring 2 quarts salted water to a rolling boil. Roll 8-10 matzo balls between dampened palms and drop into boiling water. Cook, covered, 40 minutes. With a slotted spoon, transfer matzo balls to hot soup with which they will be served.
Recipe by Sid Hack, Columbia Hadassah, South Carolina, from "The Hadassah Jewish Holiday Cookbook"
Israeli Mushroom Ragout
Serves 6-8
(pareve)
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, quartered
- 1 tsp. dried thyme
- 1 tsp. dried cumin seeds
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. freshly ground pepper
- Pinch of cayenne
- 2 Tbsp. chopped fresh parsley
- Heat oil over medium heat in large skillet. Add onion and saut‚ about 7 minutes, until tender.
- Add mushrooms, thyme, cumin, salt, paprika and pepper. Saut‚, stirring often, 15-20 minutes or until mushrooms are well coated with spices and any liquid has evaporated.
- Add cayenne, taste and adjust seasoning. Sprinkle with parsley.
From Lylah Hadassah of Pinellas County, Fla., from "The Hadassah Jewish Holiday Cookbook"
Chocolate Macaroons
Makes 6-8 dozen
(pareve)
- 4 egg whites
- 1 cup sugar
- 12 oz. semisweet chocolate, melted
- 1 Tbsp. fresh orange juice
- 1 tsp. grated orange zest
- Pinch of salt
- 2 cups chopped nuts or 4 cups coconut
- Preheat oven to 325 degrees. Line cookie sheets with baking parchment.
- Beat egg whites until stiff. Gradually beat in sugar. Beat in melted chocolate, orange juice, orange zest and salt. Fold in nuts or coconut.
- Drop by teaspoonfuls onto prepared sheets; bake 20 minutes.
Recipe by Mollie Franks, San Diego Hadassah, from "The Hadassah Jewish Holiday Cookbook"
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