Menu: Dad’s Charoset Matzo Ball Soup Coconut Chocolate Macaroons BONUS RECIPES Mama’s Famous Brisket Benny’s Homemade Matzoh Gracie’s Asparagus Salad
INGREDIENT LIST Pantry:
AISLE
Matzo Meal - 1 ½ cup
(2B or 3C)
Club Soda or Seltzer Water - ¼ cup
(7B)
Walnuts - 1 cup
(12D in bulk)
Sugar - 1 cup Coconut Oil - 2 Tbsp Vanilla extract - ½ tsp (if keeping kosher,
(9C) (2A)
use whole vanilla bean or substitute orange zest)
(10C)
2 Cookie Sheets
Shredded, unsweetened coconut - 3 cups Kosher Salt Cinnamon - 2 tsp
(9B or bulk) (10C) (10C and bulk)
2 medium sized pot with lids
Bittersweet Chocolate Chips - 4 oz
(9B)
Matza Crackers - 1 box
(6A)
Apple Cider Vinegar - 2 Tbsp
(2A)
Baron Herzog Cabernet Sauvignon*
(3C)
EQUIPMENT LIST:
2 small pots 2 medium sized mixing bowls Cup, tsp and Tbsp measurement Cooling Rack for cookies Parchment Paper
Produce:
1 oz cookie scoop (optional, you can also use your hands) 1 sharp, freshly honed chef’s knife
Dill - 1 large bunch Celery - 2 stalks Carrots - 2 Garlic - 4 cloves
1 large cutting board
Apples - 3 large firm apples, Fuji or Pink Lady are best
Whisk
Fresh Horseradish root - if you can’t find this, you can use prepared horseradish
Vegetable Peeler 2 sheet trays lined with parchment Potato masher Cup and tablespoon measurements Large (26 oz) can for measuring circles Whisk Make sure you have room in your freezer to fit 1 sheet tray
Protein and Dairy Chicken Broth - 2 quarts
(2B)
Eggs - 8 large
(1A)
Butter - ⅓ cup (if you can find schmaltz/chicken fat, this is more traditional but can be hard to track down. If you make your own chicken broth, you can usually skim the fat off of the top of the broth once it has cooled and use that) (1A) *Substitute for Manischewitz wine, as we do not carry
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Menu: Dad’s Charoset Matzo Ball Soup Coconut Chocolate Macaroons,
PREPARE BEFORE CLASS Have all equipment & ingredients out and ready when class begins
°
BONUS RECIPES
Preheat oven to 325 F
Mama’s Famous Brisket Benny’s Homemade Matzoh Gracie’s Asparagus Salad
Peel onion and garlic Clean all produce
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Recipes: Dad’s Charoset ............. page 1 Matzo Ball Soup ......... page 2 Coconut Chocolate Macaroons .................... page 3
DAD’S CHAROSET A Passover treat! INGREDIENTS 3 large (3-inch round) firm apples I like Fuji or Pink Lady 1 cup or 4 oz of chopped or halved walnuts
BONUS RECIPES Mama’s Famous Brisket ............................. page 4 Benny’s Homemade Matzoh ............................ page 5 Gracie’s Asparagus Salad ................................ page 6
¾ cup Manischewitz (any sweet Concord grape wine will do, such as Mogen David Concord Grape Wine), or Herzog Kosher Cabernet Sauvignon 3 tsp sugar 1 ½ tsp cinnamon DIRECTIONS 1. Peel and chop the apples into very small pieces – 1/8 inch to ¼ inch max cubes. Finely chop the walnuts into similarly sized pieces. 2. Mix well in a medium size bowl and add the cinnamon and sugar. Add the wine and mix well. Put the charoset into the refrigerator and let it sit for at least 2-3 hours, and then mix again.
Hillel Sandwiches •
Break off 2 pieces of matzo, approximately 2 inches square each
•
Spread one side with kosher horseradish
•
Put a nice scoop of charoset on the other piece
•
Put them together and eat as a little sandwich
•
To remind us that we must always take the bitter with the sweet
Chag Sameach! Happy Pesach!
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01
MATZO BALL SOUP INGREDIENTS 2 quarts broth 2 stalks celery, cut on the bias into thin half moons 2 carrots, cleaned, peeled, and cut on a bias into thin circles 4 cloves garlic, peeled and diced ½ cup fresh dill 1 cup matzo meal ¼ finely chopped dill 1 ¾ tsp kosher salt 5 large eggs ⅓ cup chicken fat, melted butter or neutral oil ¼ cup club soda or seltzer DIRECTIONS
Make Your Own Matzo? Yes! See page 5 for an easy homemade Matzo. It’s a simple made-from-scratch matzah cracker recipe that’s perfect for Passover. Just a few simple ingredients combine to make a crispy and golden unleavened baked bread that’s ready in a short time.
1. In a medium sized bowl combine matzo meal and salt and mix well, add the seltzer, fat and eggs and mix to combine, leaving no lumps. Cover the mix with plastic wrap and let it sit for 1 ½ hours or overnight. 2. If you have time to make homemade chicken broth ahead of time, do it! In a large soup pot over medium heat, sauté the onions, celery, and carrots with a pinch of salt with 3 tbsp of oil until they are tender. Add the garlic and cook until it is fragrant. Add the chicken broth and allow to simmer. 3. In a separate pot, bring 2 quarts of water to a boil and salt it well. Roll the matzo balls into 2-inch diameter balls and drop them into the boiling water. They will float to the top. Cook for about 10-12 minutes until they are puffed and cooked through. You can take one out and cut it open to make sure. 4. To finish, taste your broth and make sure it is well seasoned. Place as many matzo balls as you like into a soup bowl and pour chicken broth over them. Top with freshly cracked pepper and chopped dill.
Enjoy! briarpatch.coop/events
02
COCONUT CHOCOLATE MACAROONS RECIPE BASED OFF SUSAN SPUNGEN’S RECIPE IN THE NEW YORK TIMES
INGREDIENTS 3 cups shredded, unsweetened coconut 3 large egg whites ¼ tsp kosher salt 2 Tbsp coconut oil - melted ½ tsp pure vanilla extract 2 Tbsp matzo meal 4 oz bittersweet chocolate, chopped DIRECTIONS 1.
Are Macaroons Kosher? These cookies contain no grains or leavening, and thus may be enjoyed during Passover (they are NOT the same as the trendy French cookie, the macaron).
Preheat oven to 325°F
2. Whisk together egg whites, salt and sugar in a large bowl until they are creamy, thick and white. Whisk in 1 Tbsp melted coconut oil and vanilla extract. 3. Fold in the shredded coconut and matzo meal and mix well to coat evenly. 4. Use a small 1 oz cookie scoop to portion the mixture into balls and place them 2 inches apart on a parchment lined baking sheet. You can use your hands if you don’t have a cookie scoop, they should be about 2 Tbsp each. 5. Bake for 16-21 minutes, turning halfway through to cook evenly. 6. Transfer the baked macaroons to a cooling rack on top of one of the parchment lined sheet trays. Melt the chocolate and remaining 1 Tbsp of coconut oil in a small pot and drizzle the melted chocolate over the cooling macaroons. Sprinkle with sea salt if you like a little salt kick! Allow to cool and enjoy! 7. These cookies can be stored in an airtight container for up to a week.
Enjoy!
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03
MAMA’S FAMOUS BRISKET ADAPTED FROM THE SF OUT OF THE CLOSET COOKBOOK
INGREDIENTS 2-3 lbs brisket 1 ½ Tbsp Kosher Salt 2 tsp freshly cracked black pepper 2 Tbsp water 3 Tbsp Dijon mustard 2 Tbsp red wine vinegar 1 large onion, peeled and sliced 2 stalks celery, peeled and cut into ½ inch slices 2 tsp molasses 4 oz Heinz or Hunts chili sauce 4 cloves garlic, peeled and chopped ½ tsp paprika 2 bay leaves ¼ cup brown sugar, firmly packed ½ can of Guinness draught DIRECTIONS 1. Preheat oven to 325°F with the rack in the lower third of the oven. 2. Cut the brisket into 2- inch square chunks and place them in a large bowl. Season them with salt, pepper, and paprika. In a large Dutch oven, over medium-high heat sear the brisket, fat side down, careful not to crowd it. Sear it on two sides until it is dark and crispy then remove it from the pot and set it aside. 3. Add in the onions, celery, and all the other ingredients except for the Guinness, stir well to combine and bring up to a boil. Reduce to a simmer and add the brisket back in, cover and transfer to the oven for three hours. 4. After three hours, remove it from the oven, add in the Guinness, cover it back up and cook for one more hour. Remove from the oven and allow to cool slightly before serving!
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04
BENNY’S HOMEMADE MATZOH INGREDIENTS 2 cups All Purpose flour ¾ cup water 1 Tbsp vegetable oil 1 tsp salt
DIRECTIONS 1.
Preheat oven to 500°F
2. Place a baking stone or upside-down baking sheet on the upper middle rack of your oven. 3. In a large bowl, combine flour, water, oil, and salt and mix well until it starts to come together into a dough. Transfer onto a lightly floured work surface and knead until it comes together into a dough - we are just trying to create a homogeneous mixture, not necessarily develop gluten. Add more flour or water if needed. 4. Divide the dough into eight even pieces and roll them out, one at a time, as thin as you can, dusting with flour as needed to avoid sticking. Poke holes in the matzoh using a fork or docking wheel. 5. Transfer the matzoh to your preheated oven and place them on top of your sheet tray or baking stone. Bake for 2-4 minutes a side until the matzoh begins to bubble and brown. Remove from the oven, allow to cool and enjoy
Enjoy!
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05
GRACIE’S ASPARAGUS SALAD INGREDIENTS 1 large bunch of Asparagus, the thicker the better ½ cup toasted pine nuts 1 cup fresh mint leaves, picked from their stems 4 oz fresh goat cheese DRESSING 3 Tbsp lemon juice 1 tsp lemon zest 1 clove garlic, grated with a microplane 4 Tbsp olive oil Salt and Pepper to taste
DIRECTIONS 1. Use a vegetable peeler to peel long ribbons of asparagus. When you cannot peel any further, cut the remaining asparagus into bite sized pieces on a bias. Place the asparagus ribbons in a bowl of ice water to shock them and make them curl up. 2. Combine all of the dressing ingredients in a small bowl and mix well. Taste and adjust seasoning to your liking. 3. When you are ready to serve, strain the asparagus and spin it in a salad spinner or shake it in a colander to dry. Toss it with the dressing and top it with crumbed chevre, pine nuts, fresh mint and cracked pepper.
Enjoy!
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06