From Ilene Kandler
Tri-Color Gefilte Fish
2 – 22 oz. loaves plain gefilte fish, defrosted in wrapper
1 – 22 oz. loaf salmon gefilte fish, defrosted in wrapper
2 Tablespoons fresh dill, chopped
6 cucumbers for horseradish wells, plus 1 extra-long cucumber for top garnish (optional)
Prepared red horseradish (optional)
Leafy lettuce (optional)
Yellow pepper (optional)
Preheat oven to 350 degrees.
Spray a 9-inch spring form pan with nonstick vegetable spray. Give it a heavy even coat.
Open each of the gefilte fish wrappers, on separate plates.
Add the dill and juice from lemon into 1 of the plain gefilte fish loaves.
Mix thoroughly so the dill is dispersed evenly.
Using a thin spatula, spread the plain gefilte fish into an even layer in the bottom of the spring form pan.
Top with an even layer of the salmon gefilte fish.
Spread an even layer of the lemon dill gefilte fish mixture on top of the salmon.
Cover the pan with foil.
Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer.
Let cool and refrigerate overnight. Can be made a few days in advance.
(As an optional garnish, slice a long unpeeled cucumber by hand or by mandolin into paper thin slices. Lay the slices in concentric circles around the top of the fish.)
Release the sides of the spring form pan.
To serve as individual servings, cut into wedges, like a pie.
Trim any brown edges.
For filled Cucumber Wells
Cut the cucumbers in 2 – 3 inch pieces.
Hollow out the center.
Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce.
Fill the cucumber wells.
Serve a slice of fish on a piece of leafy lettuce with a cucumber well.
You can decorate each plate with tiny squares of yellow pepper.
Makes 10 – 12 servings.
1 – 4 lb. chicken + extra package chicken bones
1 parsnip or parsley root, sliced
4 carrots, sliced
2 medium onions diced
4 ribs celery, sliced
1 Tablespoon kosher salt
Wash chicken thoroughly.
Place all the ingredients in a large pot and cover with water.
Bring to a boil, then simmer, covered, on low heat for 1½ hours.
Soup tastes much better if made a day ahead.
2 Tablespoons fat
2 eggs, slightly beaten
½ cup matzoh meal
¾ teaspoon salt
1/8 teaspoon freshly ground pepper
2 Tablespoons seltzer
Mix fat and eggs together.
Add matzoh meal, salt and pepper.
When well blended, add seltzer and fold in.
Cover the mixing bowl and place in a refrigerator for at least 20 minutes.
Using a 2 – 3 quart pot, bring salted water to a brisk boil.
Reduce heat and drop tablespoon full of matzoh balls into the salted boiling water.
Cover the pot and cook for 30 – 40 minutes.
Do not uncover the pot while cooking.
Remove from the pot.
Drain the matzoh balls and add to warm soup.
Simmer 5 minutes and serve.
Moroccan Meatball Tagine with Quinoa “Couscous”
1½ pounds ground beef
½ medium onion, grated
2 Tablespoons chopped parsley
½ cup matzoh meal
½ cup tomato sauce
Salt and freshly ground black pepper to taste
3 Tablespoons extra virgin olive oil, divided
4 large onions, thinly sliced
1 quart water
½ cup dark raisins
12 soft pitted prunes
½ cup slivered almonds
2 pounds of pumpkin, butternut or hubbard squash, peeled and cut into 1-inch chunks
½ cup brown sugar
1 teaspoon cinnamon
For the Quinoa:
1½ cups water or chicken broth
1 cup quinoa
Place the meat in a 2-quart mixing bowl.
Add the onion, parsley, egg, matzoh meal, tomato sauce, salt, pepper, and 1 Tablespoon of the olive oil. Mix well and set aside.
Heat a large Dutch oven.
Add the remaining 2 Tablespoons of olive oil.
Sauté the onions until they’re golden brown.
Add the water to the onions and bring to a boil.
Shape the meat into walnut-sized balls and drop into the simmering liquid.
Cook the meatballs until firm.
Do not stir until the meatballs are set.
If the raisins and prunes are not soft and moist, combine them in a small glass dish and cover with water.
Microwave on high for 2 minutes and let sit while the meatballs cook.
When the meatballs are firm, transfer them with the onions to a 13 x 9 casserole.
Add the fruits (drained) along with the almonds and pumpkin/squash.
Cover with foil, dull side out.
Bake in a preheated 350 degree oven for 40 minutes.
Sprinkle on the sugar and cinnamon and continue baking, uncovered, until the pumpkin/squash is tender and most of the liquid has been absorbed (about another 20 minutes).
Serve with quinoa.
For the Quinoa
Rinse the quinoa in a bowl of cold water.
Pour into a fine strainer and then run cold water through it again (to remove any bitter residue).
Bring the water or broth to a boil and add the quinoa.
Lower the heat, cover, and simmer for approximately 15 minutes, until the quinoa is al dente and you can see the ring of germ (a thin, squiggly line around each grain).
Place in the middle of a large serving platter with the meat and vegetables around it, or serve from a bowl for all to take.
Hot Fruit Compote
10 ounce can macaroons, crumbled
4 – 1 lb. cans fruit, drained (cherries, peaches, pears, apricots, pineapple, etc.)
½ cup slivered almonds
¼ cup brown sugar
½ cup melted butter
Butter a 2 ½ qt. casserole.
Cover bottom with macaroon crumbs, than alternate fruit and macaroon crumbs.
Sprinkle with almonds and sugar.
Pour on melted butter.
Bake at 350 degrees for 30 minutes.
Serve hot or cold.
Chocolate Toffee Matzohs
1 cup butter or margarine
1 cup brown sugar
1 – 12 oz. bag chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 450 degrees.
Line a 15 x 10 x 1 inch jellyroll pan with aluminum foil.
Fit matzohs in pan in a single layer covering the entire pan.
There may be matzoh left over.
In a small pan over a medium high heat, melt butter and brown sugar.
Boil until the mixture coats a spoon (about 3 to 5 minutes).
Pour mixture over matzoh layer.
Bake 4 minutes and remove from oven.
Sprinkle chocolate chips on top.
Bake for 1 minute more.
Remove from oven and gently spread melted chocolate to cover as completely as possible.
Sprinkle with chopped nuts, if desired.
Cool completely in refrigerator.
Break into pieces and store covered in refrigerator.
Makes about 2 pounds of candy.
½ teaspoon salt
1 cup melted butter
6 Tablespoons cake meal
2 cups sugar
1 cup cocoa
1 cup nuts
Add salt gradually.
Add butter; beat well.
Sift dry ingredients; add to mixture.
Stir in nuts.
Pour into 9 x 13 greased pan.
Bake at 375 degrees for 20 – 25 minutes.
Grandpa Jerry’s Favorite Cookies
2 cups matzoh farfel
2 cups matzoh meal
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon salt
2/3 cup vegetable oil
1 cup nuts chopped (or substitute chocolate chips)
Combine dry ingredients.
Beat in eggs and oil.
Add nuts (or chocolate chips).
Drop by teaspoonful onto greased cookie sheet.
Bake at 350 degrees approximately 20 to 30 minutes till lightly browned.
Makes 3 dozen cookies.
2 egg whites
½ cup sugar
½ cup chopped walnuts
½ cup chocolate chips
Beat egg whites until stiff.
Add sugar gradually.
Fold in nuts and chocolate chips.
Drop onto greased cookie sheet.
Bake at 250 degrees for 1 hour.
From Marian Filan
Lemony Almond Macaroons
1 14 ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon Kosher salt
4 large egg whites
Heat oven to 325 degrees.
Line 2 baking sheets with parchment paper.
In a large bowl, combine the coconut, almonds, sugar, lemon zest, salt.
Stir in egg whites.
Drop mounds of the mixture (each equal to 2 Tablespoons) onto the prepared baking sheets.
Bake, switching the sheets halfway through, until the edges begin to brown, 20 to 25 minutes.
Transfer to cooling racks to cool completely.
Makes 24 cookies
From Julie Kagan
My family's Passover favorite.....other than flourless chocolate cake!!
Passover Chocolate Mandelbrot
2 cups sugar
2 sticks margarine
2 3/4 cups cake meal
1/2 teaspoon salt
3/4 cup potato starch
6 ounces (3/4 cup) bittersweet chocolate - broken up
1 cup walnuts, filberts, or pecans - broken up
Topping: 2 teaspoons sugar and 1 teaspoon cinnamon
Cream sugar and margarine.
Add eggs, one at a time, beating after each.
Sift cake meal, potato starch, and salt together.
Fold into egg mixture.
Mix in chocolate and nuts.
Form 3 2" loaves on a greased cookie sheet.
Wet hands to create loaves.
Sprinkle with topping.
Bake 45 minutes at 350 degrees.
Slice when warm.
When freezing, cover cardboard with foil to keep flat.
From Rita Kron
Passover Popover Rolls
1 1/2 cups matzo meal or matzo cake meal
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups water
1/2 cup oil
In a large bowl mix together matzo meal, salt and sugar.
Bring water and oil to a boil.
Pour it over the matzo meal mixture.
Beat the eggs and add to matzo meal, water and oil mixture.
Place in greased cupcake pans.
Bake at 425 degrees for 45 minutes.
Makes 12 rolls.
From Rebecca McKinnon
Grandma Bertha’s Chopped Chicken Liver
1.5 lbs. chicken livers
1 stick margarine (she used schmaltz but we adapted to margarine)
4 medium yellow onions chopped fine
9 - 10 extra-large hard boiled eggs
Salt & pepper to taste
Sliced black radishes for serving
Tam Tams for serving
Recipe can be doubled. Use 3 lbs. livers, 6-8 onions and 14 eggs.
Sauté onions until very soft, stirring often so they don’t brown. Add salt and paprika to taste.
Broil livers until cooked through (8-10 minutes each side).
Chop eggs in food processor, transfer to large mixing bowl.
Process livers and onions in batches until smooth.
Add to eggs. Mix very well.
Add salt and pepper if desired to taste.
Chill for at least 1 hour before serving.
Serve in small bowls with sliced black radish and Tam Tams.
Aunt Joyce’s Roast Turkey with Vegetable Gravy (adapted by me)
Celery - chopped
Onion - chopped
Tomatoes - quartered
(Amounts of celery, onion and tomatoes varies based on the size of the pan. Don't be shy, the veggies flavor the gravy.)
1 - 2 Tablespoons Kosher salt
1 - 2 cloves of garlic - minced or pressed
1 - 2 teaspoons paprika
Pre-heat oven to 400 degrees.
Line heavy duty roaster with chopped celery, chopped onion and quartered tomatoes.
In a small dish combine Kosher salt, garlic and paprika.
Brush bird with olive oil and then rub salt mixture all over the outside/inside of the bird.
Optional: mix any remaining salt with oil and brush under skin on each breast of the turkey.
Sprinkle additional paprika over veggies and bird for color.
I add lemon and thyme sprigs to the Turkey cavity.
Add enough boiling water to cover veggies & bottom of pan.
Place bird breast side own on a rack in the roaster (I cover my rack with heavy duty foil and pierce holes in it to let the juices run into the pan).
Roast for 30 - 45 minutes depending on size of bird.
Reduce heat to 375 degrees.
Baste turkey with pan juices and roast for another 20 - 30 minutes.
Reduce heat again to 350 degrees.
Flip bird over so breast side is up (use pot holders or rubber gloves to turn turkey over).
Roast until done approximately 20 minutes per pound.
Baste every 45 - 60 minutes and if bird starts to get too brown cover breast and wing tips with foil and continue roasting. You can always add broth or water to pan as you baste. You want to make sure you have enough liquid for the gravy.
Bird is done when juices run clear from the meatiest part of the leg.
Place bird covered with foil on carving board and let rest at least ½ hour before carving.
Strain gravy from bottom of pan into a glass fat separator and poor de-fatted liquid into a large sauce pan.
Process veggies in a food processor until smooth and add back to the gravy in the sauce pan.
Season to taste with salt & pepper and serve with turkey.