The Jewish Federation of Princeton Mercer Bucks Recipe Book

jewishpmb.org

OUR PESACH TABLE Favorite Recipes from The Jewish Federation of Princeton Mercer Bucks

The Passover Seder boasts the most participation

of any other Jewish holiday custom. It is filled with resonance and memories. As we sit around the Seder table and enjoy the festivities, many of us are reminded of Seder meals with friends and family members who are no longer with us. But with a cherished recipe, we can conjure them up and sense that maybe they are still somehow nearby.

Some of these recipes, all contributed by members of our Jewish community, are riffs on the old, some are new; adapting to more modern culinary elements. Some are honored family favorites, made exactly the way they are remembered. Written on yellowed and stained index cards, the recipes are lovingly brought to life every year. jewishpmb.org | 2

These recipes are in the spirit of Passover kashrut. That is, every ingredient listed is available in a kosher for Passover variation. Some recipes contain kitniyot (legumes), which are considered by some to be acceptable to eat on Passover.

Those ingredients are noted with an asterisk.

However you celebrate, we hope that you will be inspired by some of these new recipes and add them to your Passover holiday table.

Wishing all of you a sweet and memorable Passover.

THE COOKBOOK COMMITTEE: Susan Falcon | Lori Feldstein | Andrea Gaynor | Larisa Leffel | Jay Schnitzer jewishpmb.org | 3

Passover Message from the Board of Rabbis Passover is a holiday of unity in diversity for the Jewish people.

All around the world, family and friends sit down for a meal together to celebrate our freedom from the tyranny of slavery and oppression. Within that overarching framework, there are many individual and local customs that have enriched our heritage over the years. Every community and family has its unique way of observing the seder. The Jews of Persia developed the custom to beat each other with scallions during the singing of the song Dayenu. The “gefilte fish line” divided eastern European Jewish palates: those in Galicia (Poland) enjoyed the sweet variety at their seder table while those in Litvak (Lithuania) preferred a savory style.

All of this diversity in Jewish customs and foodways is what gives real texture to our tradition. As a people we are one large family that is constantly being reconfigured as new members join and add their rituals. Some seders mix Ashkenazic and Sephardic food, Hebrew and English, religious traditions and contemporary themes. Passover is one of the most observed of Jewish holidays because it is one of the few times we all get together, united in

jewishpmb.org | 4

a single objective to tell the story of freedom. Infants, students, adults, seniors, the observant, the secular, Jews by birth, Jews by choice – all of us sit down around the table and continue the conversation started by our ancestors thousands of years ago.

“All who are hungry, come and eat” says our guide for the seder night, called the Hagadah, “the telling”. Food brings us together and sustains us. On Passover the dishes we eat provide spiritual nourishment as well. Recipes passed down from generation to generation provide a tangible link to our past. New dishes from other lands teach us about the beauty of Jewish diversity. We hope that the recipes found in this book, representing the customs of our local families, will enrich your Passover seders and bring us together as a stronger Jewish community of Princeton Mercer Bucks.

Hag Sameach – A Happy and Joyous Passover to All! Rabbi Benjamin Adler, President Board of Rabbis of Princeton Mercer Bucks

jewishpmb.org | 5

Legend for Measurements T = Tablespoon t = teaspoon C = Cup DRY MEASUREMENTS CONVERSION CHART 3 TEASPOONS = 1 TABLESPOON = 1/16 CUP 6 TEASPOONS = 2 TABLESPOONS = 1/8 CUP 12 TEASPOONS = 4 TABLESPOONS = 1/4 CUP 16 TEASPOONS = 5.3 TABLESPOONS = 1/3 CUP 24 TEASPOONS = 8 TABLESPOONS = 1/2 CUP 36 TEASPOONS = 12 TABLESPOONS = 3/4 CUP 48 TEASPOONS = 16 TABLESPOONS = 1 CUP 1/4 POUND = 4 OUNCES = 1 STICK MARGARINE 1/2 POUND = 8 OUNCES = 2 STICKS MARGARINE 3/4 POUND = 12 OUNCES = 3 STICKS MARGARINE 1 POUND = 16 OUNCES = 4 STICKS MARGARINE LIQUID MEASUREMENTS CONVERSION CHART 4 FLUID OUNCES = 1/2 CUP = 1/4 PINT = 1/8 QUART 8 FLUID OUNCES = 1 CUP = 1/2 PINT = 1/4 QUART 16 FLUID OUNCES = 2 CUPS = 1 PINT = 1/2 QUART 32 FLUID OUNCES = 4 CUPS = 2 PINTS = 1 QUART = 1/4 GALLON 128 FLUID OUNCES = 1 6 CUPS = 8 PINTS = 4 QUARTS = 1 GALLON GRAMS TO OUNCE APPROXIMATELY 28 GRAMS TO 1 OUNCE Kitniyot (legume-based) ingredients will be marked with an asterisk (*).

jewishpmb.org | 6

TABLE OF CONTENTS SEDER 9 MAIN COURSES Fish 18 Chicken 19 Vegetarian 25 SIDES 31 SOUP 47 DESSERT Cakes 52 Cookies/Bars 56 Other 64 BREAKFAST 71

THANK YOU TO OUR SPONSOR Please patronize for all of your passover shopping!

jewishpmb.org | 8

SEDER

jewishpmb.org | 9

KOSHER FOR PASSOVER SALT WATER Submitted by Michael Feldstein This family recipe dates back through generations. I hope you will enjoy!

Yield 1 full bowl INGREDIENTS 1 C water 1 t kosher salt PROCESS 1. Mix Well

jewishpmb.org | 10

PERSIAN HAROSET Submitted by Adria Sherman I was introduced to this Haroset by a member of my doctoral committee in the 1970’s at Penn State. He learned of it from a Persian-Israeli while living in Israel. I have added to it over the years since.

INGREDIENTS 1 large or 2 small pomegranates, seeded 1 handful of raisins 1 handful of dates 1 handful of figs 1 handful of prunes (and/or any other dried fruit of your choosing) 2 handfuls of walnuts 1-2 medium apples or pears diced Enough pomegranate juice or red wine to create desired consistency cinnamon to taste PROCESS 1. Put all ingredients in the meat grinder alternating dry and wet to prevent clogs.

2. Mix well.

3. Taste, season or add additional amounts of any ingredient to your palette.

jewishpmb.org | 11

HAROSES Submitted by Rochelle Newman Everyone loves eating the haroses.

INGREDIENTS 4 delicious apples 2 C chopped walnuts 2 t cinnamon 4 t sugar 8 T concord grape wine PROCESS 1. One day ahead of serving, dice apples (the apples do not need to be peeled).

2. Add the dry ingredients and mix.

3. Then add the wine and mix.

4. Cover tightly and put into the refrigerator.

5. Every couple hours invert and shake the bowl so that the liquid moves thru .

6. Then put the bowl upright back into the refrigerator.

7. Enjoy!

jewishpmb.org | 12

HAROSET BALLS WITH DATES, RAISINS, AND NUTS Submitted by Karen Brodsky & Don Leibowitz This comes from a Joan Nathan cookbook and is a Moroccan recipe. Our family tries out different haroset variations and this one is very sweet! The individual balls are easy to serve at the Seder or to use as a snack.

INGREDIENTS 2 C pitted dates 1/2 C golden raisins 1/2 C dark raisins 1/2 C walnuts 1-2 T passover wine or grape juice PROCESS 1. Place dates, raisins, and walnuts in a food processor and blend till mixture is finely chopped.

Add enough wine to make a sticky mass.

2. Line a baking sheet with wax paper. Make balls using 1 teaspoonful of mixture and place on a sheet.

3. Refrigerate for 3 hours or until firm.

jewishpmb.org | 13

SEPHARDIC/MIZRACHI HAROSET (SALLY ADAPTED FROM JOAN NATHAN’S THE JEWISH HOLIDAY KITCHEN) Submitted by Sally Steinberg-Brent This recipe is in honor of our wonderful Sephardic daughter-in-law and is a big hit with our entire family.

Yield: About 4 cups INGREDIENTS 8 oz pitted dates, chopped 8 oz figs, chopped ½ C chopped walnuts ½ C chopped almonds ½ C pine nuts ½ C chopped pecans ½ C white raisins 4 oz dried apricots, chopped ½ C roasted chestnuts, chopped, optional 1 T cinnamon ½ C brandy ¼ C honey PROCESS Combine all the ingredients, adding enough brandy & honey to bind. (Ingredients are flexible according to your taste and their availability.)

jewishpmb.org | 14

GEFILTE FISH Submitted by Lori Feldstein I use 3 kinds of fish: Carp, Pike and White Fish. You will need to order the fish in advance (Nassau Street Seafood take orders up to 2 weeks in advance; don’t forget to ask them to grind the fish for you). When ordering the fish, I specify the quantity I need ground (whole fish is 2x the weight of ground fillet) and I always ask for the Carp and Pike to be ground twice. I also always request that they save the head, skin and bones of the fish so that I can make my own stock – it’s not pretty but it does make for a richer stock.

Yield 25-30 pieces INGREDIENTS 2 pounds ground pike 2 pounds ground carp 2 pounds ground white fish 4 1/2 large onions

7 large carrots 3 large celery stalks 5 large eggs, beaten 6 1/2 t sugar

PROCESS 1. Use 3 large covered pots.

2. Put 8-10 cups of water in each pot.

3. Add fish heads, bones, and skin to the pots.

4. Add 1 large onion sliced or cubed to each pot.

5. Add 2 sliced carrots, large, to each pot.

6. Add ¼ t pepper to each pot.

7. Add 1 ½ t sugar to each pot.

8. Bring to a boil, then lower flame and simmer with top askew.

9. Meanwhile, mix all ground fish in a large bowl 10. Use hand grinder* to grind 1 ½ large onions, 1 large carrot, and 3 stalks of celery; add to ground fish 11. Add 5 eggs beaten 12. Add 2 t sugar 13. Add 1 ½ t pepper 14. Add 8 t kosher salt

2 1/4 t pepper 8 t kosher salt 1 1/4 C matzo meal 1/2 C seltzer

15. Mix all ingredients together (chop, chop, chop) and gradually add 1 ¼ C matzo meal 16. Gradually add ½ C seltzer 17. Make patties; roll in a flat dish dusted with matzo meal 18. Strain the entire contents of the stock removing the heads, bones, skin, carrots, and onions; save the carrots and set aside; return the stock to the pots and bring to a boil 19. Place 6-8 patties into each pot, lower flame and simmer for 90 minutes; cover askew.

You may need to make 2 batches if you only put 6-8 pieces in each pot 20. Rinse carrots reserved from stock and slice for garnish; place a slice on top of each piece and let cool, refrigerate overnight and serve with red or white horseradish

* I use my paternal grandmother, Pauline Katz’s original hand grinder to grind up the celery, onion and carrots.

The gefitle fish instructions my father wrote for me specifically note, “DO NOT use a food processor. Use only a hand grinder!” I keep the now ancient hand grinder in the shoe box my father had it in which was how my grandmother stored in her apartment in Brooklyn.

jewishpmb.org | 15

jewishpmb.org | 16

MAIN COURSE

jewishpmb.org | 17

FISH

ONE PAN LEMON-GARLIC BAKED SALMON AND ASPARAGUS Submitted by Stacey Bialow Karina-Cafe Delites shared this recipe online and I have been making it for years!

INGREDIENTS 4-6 (6 oz or 170 g) salmon filets, skin removed 2 T minced garlic 2 T fresh chopped parsley ⅓ C freshly squeezed lemon juice Olive oil cooking spray 1 t Kosher salt (or sea salt flakes) ½ t cracked black pepper 4 bunches asparagus (24 spears), woody ends removed 1 lemon, sliced to garnish ⅓ C beans/peas or any other greens* PROCESS 1. Preheat the oven broiler (or grill) to high heat. Line a baking sheet with aluminum foil.

Arrange the oven shelf to the second top shelf (about 8-inches from the heat element).

2. Place the salmon on a large baking tray. Rub each filet evenly with the garlic and parsley to evenly coat; pour over the lemon juice. Spray with a light coating of olive oil spray and season with salt and pepper. Arrange the asparagus and greens around the salmon in a single layer, and place the lemon slices over the top.

3. Broil (or grill) for 8-10 minutes, or until salmon is cooked through to your liking (we find 8 min is perfect if the oven is hot) 4. Serve with the asparagus & beans/peas

jewishpmb.org | 18

CHICKEN

PASSOVER STUFFED CHICKEN Submitted by Andrea Gaynor This chicken dish is seder crowd pleaser.

INGREDIENTS 10-12 chicken thighs or 4-6 chicken breasts, or a combination; all with bone and skin intact Ingredients for Stuffing: ¼ C vegetable oil 1 C finely chopped onions 1 C finely chopped celery 1 pound matzo farfel or 8 C crushed matzo ½ C each chopped parsley, sage and thyme or use poultry seasoning 2 C cold chicken broth (approximately) 2 eggs, beaten Paprika PROCESS 1. In a very large skillet or Dutch oven, over medium heat, sauté onions and celery in the oil, until translucent.

2. Stir in farfel or matzo, herbs and enough broth to hold mixture together, and then add eggs and combine well.

3. Place chicken in Pyrex-style baking pans and place about ½ C stuffing under the skin of the chicken pieces.

4. Sprinkle paprika over the skin.

5. Cover with foil and bake at 350 degrees for about 45 minutes or until the chicken juices run clear (a thermometer should read 165 degrees).

6. For the last 5 minutes in the oven uncover until the skin is nicely browned.

7. Any additional stuffing can be baked separately in a pan.

jewishpmb.org | 19

CHICKEN

LEMON ROASTED CHICKEN WITH RED POTATOES Submitted by Larisa Leffel Love this easy family recipe, especially when short on time.

INGREDIENTS 1 (4 to 5 pound) chicken 1 lemon, halved 1 head garlic, halved 1/4 bunch each fresh rosemary, thyme, and parsley 1/4 C olive oil 11/2 pounds red new potatoes Kosher salt and freshly ground black pepper PROCESS 1. Preheat the oven to 400° F. 2. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside.

3. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape.

4. Toss the potatoes around the chicken.

5. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil.

6. Roast the chicken and potatoes for 1 to 1 1/2 hours.

7. Don’t forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to ensure a golden crispy skin.

8. The chicken is done when an instant-read thermometer says 165° F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.)

9. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

10. Serve with the roasted potatoes on the side.

jewishpmb.org | 20

CHICKEN

CHICKEN PAPRIKASH Submitted by Daniel Herscovici A Hungarian dish featuring tender chicken in a flavorful paprika infused sauce.

Served all year round, it is a frequent addition to the Passover table at the Herscovici household. This is a simple set of ingredients that sometimes varies from region to region and is served in households of all faiths. Obviously the kosher version is very different. Here is how my mom does it. The basics: Chicken, onions, garlic, bell pepper broth, lots of paprika, tomatoes, salt and pepper. Served over roasted potatoes (easy recipe included).

INGREDIENTS FOR MAIN DISH 3 pounds chicken pieces, bone-in and skin-on (this is traditional and recommended because it creates the most flavor, but alternatively you can use boneless/skinless pieces of chicken) 3 medium yellow onions, very finely chopped 3 cloves garlic, finely minced 1 bell pepper, diced small 3 stalks celery 2 Roma tomatoes, seeds removed and very finely diced 4 T sweet paprika 2 1/2 C chicken broth 1 1/2 t kosher salt 1/2 t freshly ground black pepper Olive Oil PROCESS 1. Heat olive oil in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and cook until they start to soften. Add celery and pepper and continue until onions start to brown. Add the garlic and tomatoes and cook another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).

2. Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes.

3. OPTIONAL: Remove the chicken and transfer to a plate and remove bones then

INGREDIENTS FOR ROASTED POTATOES 2 pounds red or yellow skinned potatoes 2 T olive oil 2 t garlic powder 2 t onion powder 1 t paprika to taste kosher salt and pepper

4.

5.

6.

7.

8.

9.

10.

11.

return chicken to the sauce.

Simmer for another 40min.

Roasted Potatoes Preheat the oven to 425°F. Scrub potatoes (do not peel them). Dice into 1” cubes. soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes.

Toss potatoes, olive oil, garlic powder, onion powder, paprika, salt, pepper.

Place on a baking sheet and bake for 30-35 minutes until browned and tender Serve in Large Serving Bowl. Pour the chicken with its sauce over the roasted potatoes

jewishpmb.org | 21

CHICKEN

CHICKEN JERUSALEM Submitted by Ronnie Katz I started making this recipe in 2008. I was looking for a new chicken recipe that could be used for Passover or anytime of the year. I came across this one and it was well received at my Seder.

INGREDIENTS 3 pound fryer cut into serving pieces 3/4 C matzo meal 2 T vegetable oil 1/2 pound fresh mushrooms cut into pieces ½ C pitted black or green olives, or a combination; preferably packed in olive oil 2 C chopped fresh tomatoes 2 cloves garlic minced 1/2 t oregano 1/2 t freshly ground black pepper 1/2 C sherry PROCESS 1. Rinse chicken pieces and pat dry. Dredge in matzo meal and set aside 2. Place oil in a skillet over medium heat. Add chicken pieces and brown evenly 3. Remove chicken pieces to a casserole dish Add mushrooms and artichoke hearts Set aside 4. In a small bowl, combine tomatoes, garlic, oregano and pepper. Stir to mix well and then pour over chicken 5. Bake for 1 to 1 1/2 hours or until tender. Add sherry and cook for an additional 5 minutes.

I usually double or triple the recipe if I am serving it at a Seder

jewishpmb.org | 22

CHICKEN

SALATE DE BOEF Submitted by Daniel Herscovici I would not be truly Romanian if I would not share with you this cold salad recipe. The Romanian beef salad or “Salada de boeuf” is considered a traditional recipe for the holidays. No matter where Romanians live worldwide, this salad will be on the table.

Every family has its own recipe, and all of them are delicious.

INGREDIENTS 1 pound chicken (preferably boneless thigh) 4-5 C Chicken Stock 1 pound potatoes peeled 4-5 carrots peeled and chopped 3-4 parsley root peeled and chopped 3-4 stalks celery 1 small onion, chopped same size 1/2 C frozen green peas* 1 C mayonnaise 3-4 T mustard* 10-12 kosher dill gherkins diced small 1 C pickled cucumbers drained and chopped salt and pepper to taste PROCESS 1. Add a teaspoon of olive oil to a stock pot and onions and allow to soften. Then add carrots, parsley root, and celery. In the last few min of cooking add frozen peas. Cook until slightly soft, but all these ingredients should still have a bite to them, do not cook through until fully soft otherwise it will all be mush. Remove from the pot, set aside to cool.

2. Place the chicken in the same pot and add chicken stock. Ensure meat is covered. Bring to a boil and simmer for about an hour. Remove the meat and set it aside to cool. (Keep Stock).

3. In the same pot and same stock where you boiled the meat, place whole potatoes and bring back to a boil. Reduce the heat and simmer them until a fork goes through them for about 25 minutes or so. Remove from the pot. You may want to consider dicing the potatoes before boiling. That is a personal preference.

4. You can discard the stock….(or you can use it as a base for delicious chicken soup) 5. Dice the meat and potatoes. You should have small pieces 6. Place all the cooled ingredients (meat, potatoes, carrots, parsnips, celery, onion and peas in a big bowl 7. Add the gherkins and pickled cucumber 8. Add mayo and mustard, season with salt and pepper, and mix everything.

9. Season with more salt and pepper if necessary.

10. Place covered in the refrigerator for at least 1 hour prior to serving.

jewishpmb.org | 23

CHICKEN

APRICOT CHICKEN Submitted by Steffie Gittleman I used to make this chicken apricot recipe for many Jewish holidays because it is so simple, delicious and very versatile. It freezes well, travels easily,and can be doubled for a big Passover Seder. It was one of my children’s favorite dishes growing up. However,when they reached high school they decided to become vegetarians. It’s still served at family holiday meals, but my daughters do not eat it anymore.

Serves 6-8 INGREDIENTS 2 chickens (2 1/2 to 3 pounds each) quartered or chicken pieces cut up- Do not use the wings.

Salt and freshly ground black pepper, to taste 1 t ground ginger 1 1/2 C bitter orange marmalade or sugarless all fruit jam 1 1/3 C apple juice 1/3 C orange juice 8 ounces dried apricots OR 1 package of dried mixed fruit bits 8 ounces dried currants 1/4 C brown sugar PROCESS 1. Preheat the oven to 375°F. 2. Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then the ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. Bake for 20 minutes.

3. Remove from the oven and add the apricots and currants to the pan, mixing the fruit evenly and place under chicken. Sprinkle the chicken with the brown sugar and return to the oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top, 40 to 45 minutes.

4. Remove the chicken, apricots, and currants to a warmed serving platter. Pour some of the pan juices over the top and pour the remaining juices into a sauceboat.

5. Can be made a day before and reheated. Can be served at room temperature. White meat can be deboned and served sliced. Can be frozen.

jewishpmb.org | 24

Many years ago, our family was invited to the home of Rabbi Adam Feldman and Sara Bucholtz for seder. Sara served this delicious quinoa dish and was kind enough to share the recipe. This was when I learned that quinoa was kosher for Passover.

I figured, if it could be served at the Rabbi’s seder table, it must be kosher!

Serves 6-8 INGREDIENTS 1 ½ C dry quinoa 3 C water 1 jalapeno pepper, seeded and minced 6 fresh basil leaves, finely chopped 3 sprigs fresh cilantro, leaves gently torn (discard stems) 1/3 C minced red onion (about ½ small red onion) ½ firm mango, not too ripe, peeled, pitted, and diced 2 T extra -virgin olive oil ¾ t fine sea salt 1 T plus 1 t lime juice PROCESS 1. Rinse quinoa thoroughly either through a strainer or in a pot.

2. Place rinsed quinoa in a medium pot with water. Bring to a boil. Reduce heat and simmer until the water is absorbed (about 10-15 minutes). Drain.

3. Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, salt, and lime juice. Stir to combine.

4. Add drained quinoa to toss and combine. Season with salt to taste. Serve warm or at room temperature.

jewishpmb.org | 25

VEGETARIAN

THAI QUINOA Submitted by Lori Feldstein

VEGETARIAN

VEGETARIAN SHEPHERD’S PIE Submitted by Rabbi Matt, Heather, and Jane Nover 10 years ago, we were planning our

Thanksgiving dinner. But what’s a good main dish that is vegetarian? As soon as we tasted this, we knew that we found a simple go-to meal for any holiday, but then we realized that it worked especially well for Passover!

INGREDIENTS FOR FILLING 2 T extra virgin olive oil 1 yellow onion, finely chopped 3 cloves garlic, minced 4 medium carrots, peeled & small dice 2 parsnips (or other root vegetable), peeled & small dice 4 celery stalks, small dice 1 ¼ C full sodium vegetable broth 2 t dried thyme 1/2 t Italian seasoning 1/2-3/4 t kosher salt, to taste + black pepper 1 T potato starch PROCESS FOR MASHED POTATOES 1. Boil potatoes 2. Keep 1 cup of the cooking water from the potatoes 3. Mash the potatoes and mix with the olive oil. Add cooking water until you get to the desired consistency 4. Add the seasonings to taste PROCESS FOR SHEPHERD’S PIE 1. Preheat the oven to 425°F and lightly oil a 2.5 quart casserole dish.

2. Add the chopped onion and minced garlic to a skillet along with 2 tsp olive oil.

Cook on low for 5-7 minutes.

3. Add the chopped carrots, parsnip, and celery to the skillet. Cook on medium-low heat for 15 minutes. jewishpmb.org | 26

INGREDIENTS FOR MASHED POTATOES 2 lbs of potatoes (peeled) 1/4 C olive oil seasonings to taste (we like onion powder, salt, garlic powder)

4. In a small bowl, whisk together the broth, thyme, and potato starch. Add the skillet and stir well.

5. Add salt and pepper to taste.

6. Cook for another 5-10 minutes (until thickened). Season to taste 7. Scoop vegetable mixture into casserole dish 8. Spread the mashed potato mixture on top in an even layer 9. Sprinkle paprika, pepper, and thyme on top of the mashed potatoes 10. Bake at 425°F for approximately 35 minutes, or until golden and bubbly.

11. Allow to cool for at least 10 minutes before serving.

This was my mother’s recipe and has been a family favorite for generations. It has Austro-Hungarian origins.

INGREDIENTS 5 pounds russet-style potato Kosher salt 2 pounds onions, finely chopped ¼ C. vegetable oil + additional ¾ C. matzo meal 4 eggs Black pepper PROCESS 1. Peel and cut potatoes into chunks, adding about 1 T salt and cook in a large pot, until tender.

2. Drain, mash and cool slightly.

3. Sauté onions in a large skillet, adding about 2 t salt, on low-medium flame, until nicely browned; stir frequently. Cool slightly.

4. Add half of the cooked onions to the potatoes with the matzo meal, eggs and additional salt and pepper.

5. Wetting hands if necessary, form into 36 oval patties and place on parchment-lined cookie sheets, about 2 inches apart.

6. Brush the patties with some oil and then top with the remaining sautéed onions.

7. Bake in a 375 degree oven until nicely browned.

Serve with applesauce, or sour cream for a vegetarian meal

jewishpmb.org | 27

VEGETARIAN

RUTHIE’S POTATO “NIKS” Submitted by Andrea Gaynor

VEGETARIAN

PASSOVER QUINOA PILAF FROM VEGKITCHEN Submitted by Jay Schnitzer This is a good vegetarian entree or side dish.

Serves 8 to 10 INGREDIENTS 1 ½ C quinoa, rinsed 3 C prepared vegetable broth 3 T olive oil 2 medium yellow or red onions, or 1 of each, quartered and thinly sliced 4 to 6 cloves of garlic, minced One 16oz bag shredded coleslaw cabbage 2 medium carrots, sliced 2 C finely chopped broccoli florets 1 C sliced cremini or baby bella mushrooms 2 t minced fresh or jarred ginger, or to taste ½ t dried basil ½ t dried thyme 2 T lemon juice, or to taste Salt and freshly ground pepper to taste ½ c minced fresh parsley ¼ c minced fresh dill, more or less to taste PROCESS 1. Combine the quinoa with the broth in a large saucepan.

2. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another ½ c water and simmer until absorbed.

3. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onions and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden.

4. Add cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme, and lemon juice. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.

5. Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat and serve.

jewishpmb.org | 28

This is great for lunch. The kids really like it! It’s a good way to use up all that extra Matzah!

INGREDIENTS 6 matzo sheets 4 C marinara sauce 10 oz frozen spinach (thaw and squeeze out water) 2 C shredded mozzarella 1 C ricotta cheese 1 C grated Parmesan 1 C sliced mozzarella Salt and pepper to taste PROCESS 1. Preheat the oven to 350°F. 2. Mix spinach with ricotta cheese and set aside 3. In an 8”x8” baking dish, spread a half cup of sauce. Place a sheet of Matzah on top and break another sheet to fill in the pan.

4. Spread more sauce on Matzah. Cover with a few dollops of ricotta-spinach mixture, a heavy sprinkling of shredded mozzarella, and a sprinkling of Parmesan.

5. Repeat the process until the pan is filled (3-4 layers). Top the final layer with more sauce, slices of mozzarella, and another sprinkling of Parmesan.

6. Bake for 25-35 minutes, until the cheese is lightly browned. Remove and let cool for 5 minutes before slicing.

jewishpmb.org | 29

VEGETARIAN

MATZOH LASAGNA (MATZAGNA) Submitted by Karen Brodsky & Don Leibowitz

VEGETARIAN

MATZOH LASAGNA Submitted by Stacey Bialow My cousin taught me how to make this. Now I make it even for my non-Jewish friends!

INGREDIENTS Box of plain matzoh Ricotta cheese (large container) Tomato Sauce (1 jar) Shredded mozzarella cheese PROCESS 1. Spray a tin foil baking pan (use any kind of oil ) 2. Pour sauce to coat bottom of pan 3. Place sheets of matzoh on top of sauce 4. Add some ricotta cheese 5. Add a little sauce 6. Sprinkle a little mozzarella 7. Repeat steps 3-6 until you have reached top of pan 8. Bake for 45 min at 350 (I cover with nonstick tin foil) 9. Slice & enjoy!

jewishpmb.org | 30

SIDES

jewishpmb.org | 31

POMEGRANATE AND APPLE SALAD WITH POMEGRANATE VINAIGRETTE Submitted by Lori Feldstein This is a family favorite that I also serve on Rosh Hashanah.

Serves 4 INGREDIENTS FOR THE VINAIGRETTE ½ C olive oil 1/3 C pomegranate juice (POM is kosher for Passover) 1/3 C apple cider vinegar 2 T honey Salt and pepper to taste PROCESS 1. Whisk together all ingredients until smooth. Set aside to pour over salad.

INGREDIENTS FOR THE SALAD 3 C romaine lettuce (or lettuce of your choice) 1 apple, diced ½ mango, diced ¼ C pomegranate arils Optional handful of toasted nuts PROCESS 1. Combine lettuce, fruit and nuts (if using) in a bowl.

2. Drizzle vinaigrette. You will not need the full amount for this salad. Dress according to taste.

Serve immediately.

jewishpmb.org | 32

SPRING SALAD Submitted by Michelle Napell My family likes to have the option of fresh and healthy food during Passover.

This salad is one of our favorites to eat all of the time.

INGREDIENTS 1 lb of asparagus 3 T of evoo 1/3 C pine nuts pinch of salt pinch of pepper 3 T orange juice (I squeeze my own) 1 1/2 T lemon juice 1 1/2 t finely chopped basil 1 t honey 1 ripe avocado 4 C of arugula PROCESS 1. Preheat oven 450°F 2. Line a baking sheet with foil 3. Drizzle asparagus with evoo and sprinkle with salt and pepper 4. Roast asparagus for 12-15 minutes asparagus are cooking, toast pine nuts in a small skillet over a medium flame until the turn brown and aromatic 5. When the asparagus are done cooking, cool to room temperature and cut each stalk into 4-5 pieces 6. In a small bowl whisk together orange and lemon juice, basil, honey and pinch of salt. As you whisk slowly drizzle 2 tbsp of eevo until emulsified with juice mixture.

7. In a large salad bowl, combine all ingredients including avocado that has been cut into small pieces and toss gently.

8. Salad tastes best at room temperature

jewishpmb.org | 33

TZIMMES Submitted by Lori Feldstein Passover seders at my Aunt Anita and Uncle Herbie’s are among my favorite childhood memories. Everything was perfect from their huge table that zigzagged through their dining and living rooms (they never had less than 40 people), to the meaningful storytelling, and post seder singing (thank you Debi and Marvin z”l). And the food… well that’s a story in itself. Suffice it to say, as a young girl, Passover sweet tzimmes was one dish I really looked forward to eating! I’ve since modernized this personal favorite with different, but no less sweet, dried fruits. I hope you enjoy this update on a beloved favorite.

INGREDIENTS 4 to 6 carrots 4 sweet potatoes (about 2 pounds) 2 T unsalted butter or 1½ TBS olive oil 1 C bite-size pitted dates (about 6 ounces) 1 C dried apricots (about 5 ounces) 1 medium apple, sliced (optional) 1/2 C dried cherries (optional) 1/4 C fresh orange juice (processed with the rind) 1/4 C kosher for Passover maple syrup (I found this in Shoprite’s Kosher Experience Passover section) 2 T fresh lemon juice 1 T brown sugar 1 t ground cinnamon 1/4 C chopped parsley 1/2 t kosher salt PROCESS 1. Heat the oven to 350°F. 2. Bring a large pot of water to a boil, then reduce the heat to medium. Cut the carrots into 2-inch pieces. Cook the potatoes in their skins for 20 minutes, adding the carrots after 10 minutes. Drain in a colander; set aside until cool enough to handle.

3. Peel the potatoes and cut into 1-inch chunks. Transfer the potatoes and carrots to a large bowl.

4. In a medium skillet over medium heat, melt the butter. Add the dates, apricots, apple, if using, cherries, if using, orange juice, syrup, lemon juice, and brown sugar and simmer for 1 to 2 minutes, just until heated through.

5. Transfer to the potato mixture and stir well to combine.

6. Add the parsley and salt and toss well to combine.

7. Transfer to a 2-quart baking dish. Cover and bake, basting after 15 minutes, for about 30 minutes total, until the potatoes are fork-tender and juices are bubbling.

jewishpmb.org | 34

MATZO KUGEL Submitted by Sonia Kobrin An easy, savory recipe.

Serves 6-8 INGREDIENTS 1 C minced onion 1 C finely minced celery 6 T of chicken fat or vegetable shortening 6 matzos broken into small pieces or 3 1/2 cups matzo farfel 1 t salt 1/4 t pepper 2 t paprika 2 eggs slightly beaten 10 1/2 ounce can condensed clear chicken soup 1 1/4 C hot water PROCESS 1. Saute onions and celery in fat until onion is tender.

2. Add broken matzo or farfel.

3. Combine remaining ingredients and add to matzo mixture.

4. Pour into a well greased 1 1/2 quart baking dish.

5. Place in a moderate oven (375°F) and bake for 30 minutes or until firm.

jewishpmb.org | 35

MATZO KUGEL Submitted by Peri Orlando This is a newer recipe that I adapted from Spruce Eats. It’s so yummy, I make it all year round! It doesn’t have much history, though I’ve made it for a family brunch recently and everyone raved about it. I also served it at my daughter’s baby naming.

INGREDIENTS 1 box of matzo 3 eggs 1/4 C sugar 2 C cottage cheese 1 pint sour cream 1/2 C unsalted butter (melted and cooled to room temperature) 1 small jar of apricot preserves cinnamon and sugar for topping PROCESS 1. Preheat the oven to 350°F. 2. Lightly grease a 9x13 inch baking pan.

3. Place the matzo squares in a large bowl and add just enough cold water to cover. Soak the matzo for a few minutes until soft, drain, and then break the matzo into little pieces (crumbles easily in hands).

4. In a separate large bowl, beat the eggs and sugar until fluffy (you do not need a hand mixer, just a fork works well).

5. Add the cottage cheese, sour cream, melted butter, and apricot preserves, and mix until creamy. Add the softened matzo pieces and stir well to combine fully.

6. Pour the mixture into the prepared pan.

7. In a small bowl, mix together a little cinnamon and sugar. Sprinkle the top of the kugel evenly with the cinnamon and sugar mixture.

8. Bake in the preheated oven until the kugel is firm, the top is golden brown, and a toothpick inserted in the center comes out clean, about 45 to 50 minutes.

9. Allow to rest on a wire rack for a few minutes before slicing and serving.

This dish reheats beautifully.

jewishpmb.org | 36

PEACH KUGEL Submitted by Carli Masia My mother brought this recipe home from work on a piece of scrap paper when I was in high school. We have made it for every Jewish holiday since. It is simply delicious and we were so excited to not only have it for dinner, but also to have it for breakfast the next day! It’s super flexible - there’s instruction on how to make it for both Rosh Hashanah and Passover. I hope our community enjoys it as much as my family does.

INGREDIENTS 1 pound box of Kosher for Passover wide egg noodles, boiled until tender OR 1 pound box of farfel - softened with hot water 1/2 pound margarine 7 eggs 2 1/2 t vanilla 1 C sugar syrup from 1 can of peaches in light syrup 2 16 oz. cans of sliced peaches in light syrup PROCESS 1. Add 1, 2, 3, 4, 5 and 6 to noodles or farfel.

2. Grease 9 X 13 pan.

3. Pour ½ mixture into a pan.

4. Top with 3 rows of sliced peaches.

5. Add remaining mixture.

6. Top with 3 rows of sliced peaches.

7. Sprinkle with cinnamon/sugar combination (make a generous amount).

8. Bake at 375°F for 50-60 minutes.

I generally cook ahead and bake for only 45-50 minutes. Undercooking a little will prevent the kugel from drying out when reheating.

jewishpmb.org | 37

MATZO APPLE KUGEL Submitted by Ronnie Katz This recipe was given to me by my cousin’s mother who made it for a Seder in 1975.

Feeds 6-8 people INGREDIENTS 3 Matzoh boards 1 Lemon rind, zested 4 T Sunflower oil* 3-4 large Apples 2 t Cinnamon 1 C Raisins 1 C Sugar 6 Eggs 1/4 t Salt PROCESS 1. Soak Matzo in cold water till soft and drain 2. Peel, core and slice apples into small pieces 3. Add the apples, raisins, sugar, cinnamon, lemon zest, oil and salt Mix well 4. Lastly add well beaten eggs and mix all ingredients thoroughly 5. Pour into a greased casserole dish 6. Bake at 350°F degrees for 45-50 minutes until apples are tender

jewishpmb.org | 38

SWEET POTATO, APPLE, AND CARROT KUGEL Submitted by Amy Goldstein This is such a scrumptious recipe! It’s sweet but not too sweet, cinnamony, and rich.

The first time I brought this to Passover dinner, I wasn’t sure how it would go over, but it was the first (and only) dish that was completely gone by the end! My son’s toddler class teacher provided me with this recipe, and I’m forever grateful. You can half (or easily divide in 3) if you don’t want a full 9x13” pan worth.

INGREDIENTS 3 C grated sweet potato (about 2 large) 3 C grated apple (about 4 apples) 3 C grated carrot (about 8 carrots) 3 C matzoh meal 1.5 C (3 sticks) melted butter 3 t salt 3 t baking soda 3 t cinnamon 1 C sugar PROCESS 1. Preheat the oven to 325°F. 2. Spray a 9”x13” inch pan with cooking spray.

3. Mix all ingredients in a very large bowl and pour into the prepared pan.

4. Cover with aluminum foil.

5. Bake for 45 minutes.

6. Uncover, turn up heat to 350°F, and continue to bake for 15 minutes more until the middle looks set. Enjoy!

jewishpmb.org | 39

APPLE KUGEL Submitted by Jill Jaclin A delicious side dish that’s been part of our seders for generations.

INGREDIENTS 6 C Matzo Farfel 6 Large Eggs 1 C white granulated sugar 2 t Vanilla 2 T butter, melted (can substitute coconut oil or butter substitute) 1 t salt 1 C chopped nuts (can omit) 2 t cinnamon 1 C raisins 2 Granny Smith apples, grated PROCESS 1. Grease a 9x13 casserole 2. Preheat oven for 350 degrees 3. Put farfel in colander 4. Run hot water on farfel until soft 5. Drain farfel and set aside 6. Beat eggs, sugar, cinnamon and salt 7. Add melted butter and beat until well blended 8. Stir in farfel, nuts, apples and raisins 9. Pour mixture into well greased casserole 10. Bake about 45 minutes until lightly browned

jewishpmb.org | 40

MATZO MEAL LATKES Submitted by Judy Axelrod This recipe came from the Jewish Cookery cookbook by Leah Leonard, which my mom (of blessed memory) gave to me when I was a newlywed. I made these latkes and have never switched recipes because they are always a hit, especially with cottage cheese and yes, sugar, on top! Now my daughters make their latkes from the same recipe. P.S. Just a quirky sidenote is that my dad passed away shortly before my wedding and my first daughter was named Leah in his memory, so I feel particularly connected to this author.

Serves 4 INGREDIENTS 3 eggs 1C milk 1 C Matzo meal (I often use a blend of whole wheat and plain) 1/2 t salt 1/2 t sugar oil for frying PROCESS 1. Beat eggs, add milk and stir in matzo meal and seasoning to make a smooth batter thick enough to drop from a large spoon.

2. Drop by the spoonful into the hot oil deep enough to fry the pancakes.

3. If fried in deep fat, pancakes will be crisp and absorb less fat.

4. Brown on both sides, drain well (and blot dry with paper towels).

jewishpmb.org | 41

MINI MATZAH BALLS Submitted by Barbara Demsky My grandkids, Austin and Jordana love these ... no waste of a larger matzah ball, usually half eaten and left in the bowl of soup.. My thanks to my mother for all of her wonderful recipes from so many years ago and for her love of cooking and baking passed onto me.. This recipe makes a lot and can be premade (cooked or uncooked, frozen and heated in the soup when ready).

INGREDIENTS One to one and half cups matzah meal 3 eggs separated or left whole depending on how much time you have 1/2 C seltzer water 1/8 t salt Option to add finely chopped parsley and a pinch of nutmeg cookie sheet PROCESS 1. Beat yolks well and whisk in seltzer water and salt 2. Beat egg whites until soft peaks appear 3. Fold the whites into the yolk mixture.

4. Slowly add one to one and half cups of matzah meal and mix until dough is slightly firm.

5. Cover and chill for 30 minutes 6. Use a 1/2 teaspoon measuring spoon or small cookie scoop and scoop the dough onto the cookie sheet if freezing for later or right into the simmering chicken soup.

7. Cook until expanded and cooked through, approximately 20 to 30 minutes.

8. I have made these omitting step three using the whole eggs instead. I have also cooked these in simmering water, froze them and reheated them in the simmering chicken soup. They come out fluffy and delicious.

9. You may also like frying them in sauteed chopped onions as a side dish.

jewishpmb.org | 42

SALLY ALTER’S CARROT KUGEL Submitted by Marshall Alter This kugel has been a tradition at my family’s Seders ever since I was a child. My mother had seen the recipe in her local New Jersey newspaper many years ago. It’s very easy to make, and tastes delicious! We used to grate the carrots by hand, but now we find that a food processor can get the job done in a snap.

Serves 6 INGREDIENTS 3 C grated carrots 3/4 C matzo meal (can use whole wheat) 2 eggs, slightly beaten 1/4 C minced onion 1 t salt 2 T melted margarine 1 can condensed clear chicken soup, undiluted PROCESS 1. Combine all ingredients and mix well.

2. Pour into a greased 1 1/2 quart baking dish.

3. Bake covered at 325°F for 50 minutes.

jewishpmb.org | 43

VEGETABLE KUGEL (ADAPTED FROM ONE BY FLORENCE FABRICANT IN THE NY TIMES PASSOVER COOKBOOK) Submitted by Judy Weinberg My mother always said her mother’s family came from Spain. 23 and Me said not so.

We all come from Russia. Because one member of my family is allergic to onions and another is adverse to nightshades, I make the kugel with onion juice and shredded zucchini for flavor and texture. You don’t need a reason to add zucchini.

INGREDIENTS 6 T margarine 1/4 C chopped green pepper 1 C chopped onion 1 C chopped celery 1 C chopped mushrooms 1 1/2 C grated raw carrots (shredded works just as well) 1 10 oz packaged chopped spinach, thawed and drained 1 medium zucchini 3 well-beaten eggs 3/4 C matzo meal 2 T instant chicken soup mix 1/2 t pepper (or less) PROCESS 1. Saute vegetables (peppers, onions, celery, mushrooms, carrots, zucchini ) for about 10 minutes in margarine.

2. Add Spinach. Blend well.

3. Beat eggs. Put them in a large bowl.

4. Stir in matzah meal, soup mix and pepper.

5. Mix in vegetables.

6. Bake in lightly greased 9” x13” pan at 350°F for 45 minutes. (Check after 30 minutes.)

7. Cut into squares and serve.

Notes: May be prepared in advance and refrigerated until time to bake. It can also be frozen, then thawed and baked just in time to serve.

I do not measure the chopped or shredded vegetables. I use as much as I have. A little more is o.k. Better than too little.

I use a Pyrex glass baking pan.

jewishpmb.org | 44

MINI POTATO KUGELETTES Submitted by Steffie Gittleman This is a Joan Nathan favorite with some of my own touches. I started making these in my mini metal cupcake pans. Each year they were requested at our family seders. They became so popular as our seders grew, I had to make a lot of them and it was labor intensive. I decided to use a medium size cupcake pan and switched from metal pans to silicone. They pop right out!

Fills about 14 medium cupcake pans INGREDIENTS 4 C grated Yukon gold potatoes.( About 8 medium potatoes) I peel potatoes into small chunks and soak them in cold water about 1 hour before grating Can use on/off motion in Cuisinart to grate with a steel blade.

1 C grated onion 8 eggs, well beaten 2 scant teaspoons kosher salt and white pepper to taste 3 T chopped fresh parsley (optional) 6 T melted butter or margarine Canola oil or spray oil Matzah meal for pans PROCESS 1. Preheat the oven to 375°F. 2. Combine eggs, salt, pepper, chopped parsley, in a bowl.

3. Grease the muffin cups very well with oil and dust with Matzo meal.

4. Place about 2 heaping handfuls of potatoes in Cuisinart at a time. Use on /off motion until grated- not mushy. Place in a bowl lined with a linen towel. Keep going until potatoes are used up.

5. Place onion in Cuisinart and do a few on/off motions. Add to the top of the potatoes in the bowl.

6. Squeeze out the liquid in the towel.

7. Add the potato mixture to the egg mixture. Add a little amount of matzo meal.

8. Keep stirring.

9. Place a ¼ cup of mixture into each muffin pan. Keep stirring 10. Bake for about 35-40 minutes until golden. Cool for a few minutes.

11. Run the knife around the edge and remove. Serve right away or turn onto a cookie sheet and refrigerate overnight or freeze.

12. Can be frozen and defrosted and reheated at 350°F about 10 minutes on a greased cookie sheet.

13. Allow 1-2 med. kugelettes per person.

jewishpmb.org | 45

jewishpmb.org | 46

SOUPS jewishpmb.org | 47

CHICKEN SOUP WITH KNEDLACH Submitted by Lori Feldstein I learned how to make knedlach from my mother-in-law, Ruth Feldstein, who is remembered for her many wonderful qualities, but in our family, she is acclaimed for making the BEST matzo balls EVER. According to Ruth, she learned how to make knedlach from her mother, Naomi Levenson Stark, who learned how to make it from her mother, Sonia Frommis Levenson, which was how her mother learned it while growing up in the little town of Vitesbk in Russia. I made a minor modification in separating the eggs and whipping the whites, otherwise, it’s exactly the same.

Yields 18-20 matzo balls INGREDIENTS FOR THE CHICKEN SOUP 3 5-pound roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 T kosher salt 2 t whole black peppercorns PROCESS 1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour.

2. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside.

3. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours.

4. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock with matzo balls, or pack in containers and freeze.

jewishpmb.org | 48

INGREDIENTS FOR THE KNEDLACH 4 eggs (separated) ½ C chicken stock ¼ C schmaltz (rendered chicken fat)* 1 C matzo meal PROCESS 1. Whisk together the egg yolks, chicken stock, and chicken fat (melted).

2. Stir in the matzo meal.

3. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Cover with plastic wrap and refrigerate for 2-3 hours so that the matzo meal can continue to absorb the liquids and become fully firm enough to shape into balls.

4. Bring chicken soup to a full, rolling boil.

5. With a small bowl of cold water next to you, moisten your hands before forming each ball, shape the firm mixture into smallish balls (which will expand a lot during cooking) and drop the balls into the soup.

6. When the mixture is used up, start timing for 30 minutes of cooking, uncovered. DO NOT STIR for at least 15 minutes, even though the balls will look a little brownish. When you do want to get the top layer down to avoid further discoloration, just press down on them gently with the back of a big spoon so they are under the surface of the soup.

7. When 30 minutes is up, you can either serve immediately, or you can cover the pot and serve within an hour. It will stay hot enough. If you wait for longer, you should rewarm over a very low flame. * Schmaltz can usually be found in the frozen kosher meat section in small (6-7oz) plastic containers from Empire. Defrost before using.

jewishpmb.org | 49

VEGETABLE RICH PASSOVER CHICKEN SOUP Submitted by Linda Meisel My mom, Roz Familant z’l always made this vegetable rich chicken soup for the Jewish holidays. My children, her grandchildren, loved it! She taught me how to make the soup when I was a young mother. Now my grandchildren love this soup and it continues to be a part of our family holiday celebrations.

This recipe makes 20 small-medium bowls of soup.

INGREDIENTS 6-8 kosher chicken quarters; thighs and legs 2 large onions diced 15 celery stalks cut diced 12 carrots diced 8-10 parsnips sliced 1 bunch parsley 1 bunch dill 8 quarts of water 1 t kosher salt 1 t pepper PROCESS 1. In a large stock pot heat olive oil and then add the celery, carrots and onions - cook until slightly wilted 2. Place chicken and parsnips in the stockpot along with the 8 quarts of water. Cook on a very low light until parsnips are tender and chicken is cooked (juices run clear).

3. Add parsley and dill and cook until wilted (just a few minutes) 4. Let stockpot ingredients cool 5. Remove the chicken --1/2 the chicken can be cut into small pieces and placed back in the soup after it has been blended.

6. With an immersion blender, blend vegetables roughly so it is smooth but with some texture 7. Taste for salt and pepper 8. Add matzo balls and serve

jewishpmb.org | 50

DESSERT

jewishpmb.org | 51

CAKES

PASSOVER APPLE CAKE Submitted by Sonia Kobrin Everyone in my family loves this cake. The first time I served it they thought it was chamatz.

INGREDIENTS 6 tart apples,peeled, cored and sliced 1/2 to 3/4 C sugar 1 T cinnamon Juice of 1 lemon 6 eggs 2 C of sugar 1 C of oil 2 C of cake meal 2 T potato starch Dash salt INGREDIENTS FOR TOPPING 1/2 C sugar 2 t cinnamon 1/4 C of walnuts, chopped (optional) PROCESS 1. Grease a 9”x 13” pan.

2. Combine apples, sugar, cinnamon and lemon juice. Set aside.

3. Beat eggs, sugar, and oil together.

4. Combine cake meal, potato starch and salt.

5. Add to egg mixture and mix well.

6. Pour half the batter in the pan.

7. With a slotted spoon remove apples from the bowl, reserving the juice.

8. Spread apples over batter.

9. Pour remaining batter over the apples.

10. Combine topping ingredients and sprinkle over batter.

11. Bake at 350°F degrees for 30 minutes.

12. Sprinkle remaining juice from the apple mixture over the cake to make the cake moist.

13. Bake for another 10 to 15 minutes or until a toothpick inserted in the center comes out clean.

jewishpmb.org | 52

CAKES

PEAR-CHOCOLATE CAKE Submitted by Gale Cohen I found this easy and delicious recipe in the Wall Street Journal several years ago and it has become a Passover staple in our home. Enjoy!

INGREDIENTS 1/2 C oil, plus more for greasing pan 1/3 C chopped walnuts 1/2 C light brown sugar, packed 1 ½ t cinnamon 2/3 C chocolate chips 4 large eggs, room temperature 1 C sugar 1 t vanilla extract 1 C matzo cake meal 3 ripe Bartlett pears, peeled, quartered and cut into 1/2 inch pieces PROCESS 1. Preheat the oven to 350 degrees.

2. Lightly grease a 9 inch cake pan 3. In a bowl, combine walnuts, brown sugar, cinnamon and chocolate chips. Set aside 4. Use an electric mixer set on medium to beat eggs until well combined and bubbly, about 1 minute. Add sugar, beating until mixture is pale yellow and billowy.

5. Pour in 1/2 cup oil in a slow, steady stream, followed by vanilla, beating until combined.

6. Use a spatula to fold matzah cake meal into batter until just combined.

7. Pour half of the batter into the prepared pan. Top with half of pears, followed by half of walnut chocolate mixture. Add remaining batter, using a spatula to smooth the top.

8. Sprinkle with remaining pears and walnut chocolate mixture.

9. Bake until the cake begins to pull away from the sides of the pan, 60-75 minutes. Remove from the oven and cool completely before serving.

jewishpmb.org | 53

CAKES

APPLE OF YOUR EYE CAKE Submitted by Marcy Q. Samet Our family is NUTS for NUTS and apples together. My grandmother (Nanny) was a great baker but her measurements were “the brown glass”, “the big spoon” etc. I miss the smell of her kitchen.

INGREDIENTS Walnuts (1/2 C topping) 1 1/4 C sugar (3/4 for topping) 1 T Cinnamon (topping) 3 eggs 1/3 C vegetable oil 3/4 C matzo cake meal 5 medium apples peeled and cut into 1/4 inch thick pieces (we like green apples BUT ANY work - honeycrisp, golden delicious , crispin_ 1/3 C raisins (optional) PROCESS 1. Preheat oven 350°F 2. Spray 8 inch square glass pan with oil 3. First make the topping: 4. Mix the walnut, 3/4 cup sugar and cinnamon in a bowl.

5. Next on to the cake: 6. Beat the eggs until fluffy - at least 5 minutes 7. Slowly add the 1/2 cup sugar (not all at once) Add the oil and then fold in matzoh flour 8. Now layer the cake: 9. Pour half the batter in the pan. Scatter some of the topping over the batter.

10. Softly lay half of the apples over the top. Spread the raisins if using.

11. Cover this with the remaining batter.

12. Layer with the remaining apples 13. Top with the topping 14. Bake for an hour and 15 minutes.

15. Let cool in the pan (even better the second day!)

jewishpmb.org | 54

CAKES

NANA MOLLIE’S PASSOVER CAKE Submitted by Jennifer and Jeremy Black This is a recipe that Jeremy’s grandmother, Nana Mollie, made very often during Passover. Jeremy’s family often traveled to Miami Beach throughout his childhood to visit his grandparents during Passover and spring break. Nana Mollie baked a new cake almost every day during Passover because the family enjoyed it so much and would eat it during breakfast, lunch and dinner. A lot of eggs needed to be purchased on a regular basis to keep up! Sharing this recipe brings back great memories of spending Passover together with family as we continue to enjoy Nana Mollie’s delicious Passover tradition.

INGREDIENTS 1 dozen eggs, separated 2 C sugar 1 C Passover cake meal 1/2 C lemon juice + 1/2 cup orange juice - mixed together 1 t vanilla 1 C chopped nuts 2 t potato starch 4 t powdered sugar PROCESS (Mix everything by hand) 1. Mix egg yolks and sugar 2. Add juice mixture and cake meal slowly with vanilla and potato starch, then fold in nuts 3. Mix egg whites with 4 tsp powdered sugar until stiff and then fold into the other batter 4. Line 9x13 pan with waxed paper and bake for 45 min at 350 degrees 5. Take out of the oven and invert, then flip again.

jewishpmb.org | 55

COOKIES / BARS

MOCHA NUT BARS Submitted by Sonia Kobrin My family are brownie lovers and this is as close as one can get for a Passover like brownie.

INGREDIENTS 6 ounces Elite chocolate 1 C oil or margarine 4 eggs 2 C sugar 1/2 t salt 2 T instant coffee granules 1 C cake meal 1 C chopped walnuts PROCESS 1. Preheat the oven to 325°F, and grease a 9 x13 inch baking dish.

2. Melt chocolate in the microwave.

3. Beat eggs, sugar until light and fluffy.

4. Blend in chocolate and oil (or margarine).

5. Stir in salt, coffee granules and cake meal.

6. Pour into the prepared baking dish, sprinkle nuts on top.

7. Bake for 25 minutes.

8. Cut into squares when hot but let squares cool before removing from the pan. These can be easily frozen.

jewishpmb.org | 56

Like most of my recipes, this was given to me by my older sister. Paper was stained with chocolate; that’s how I knew it was for me!

INGREDIENTS 6 large eggs 2 C sugar 1/2 lb butter 2 3/4 C matzoh cake meal 1/2 t salt (optional) 3/4 C potato starch 10-12 Oz package chocolate chips 1 t cinnamon (for topping) 2 t sugar (topping) PROCESS 1. Cream sugar and butter 2. Add eggs, 1 at a time while beating 3. Sift cake meal and potato starch 4. Fold into creamed mixture 5. Gently stir in choc chips (and nuts) 6. Cover baking sheet w/parchment paper 7. Shape dough into 3 long, narrow loaves (with damp hands) 8. Sprinkle with cinn/sugar topping 9. Bake at 350°F for 35-45 min 10. Slice into 1/2 inch pieces while warm 11. Lay each piece onto cut side and place back in oven for 10-15 min 12. Eat til you need to unbutton your pants!

jewishpmb.org | 57

COOKIES / BARS

PASSOVER MANDEL BREAD Submitted by Stacey Bialow

COOKIES / BARS

CHOCOLATE MANDELBROT Submitted by Rhona Porter My Mother’s Mandelbrot was a family favorite, particularly loved by my husband.

When my Mom came to visit, Allen could always count on a cookie tin filled with her Mandelbrot. This was their special love connection. At Passover, I started making this “replacement recipe” given to me by a dear friend. It’s delicious too.

INGREDIENTS 2 C Sugar 1/2 lb Butter or Margarine 6 Eggs 2 ¾ C Cake Meal 1/2 t Salt 3/4 C Potato Starch 2 Three-Ounce bars Bittersweet Chocolate broken into small pieces 1 C Walnuts chopped 1 t Cinnamon 2 t Sugar PROCESS 1. Cream sugar and shortening.

2. Add eggs one at a time, beating after each addition.

3. Sift cake meal, salt, and potato starch together in another bowl.

4. Fold egg mixture into the dry ingredients.

5. Add chocolate and nuts to the batter and mix well 6. Form into two loaves 2” wide and put on a lightly greased cookie sheet spaced apart for the loaves will expand.

7. Sprinkle tops with the cinnamon and sugar mixed together.

8. Bake at 350°F degrees for 45 minutes.

9. Slice while warm in 1/2” slices.

jewishpmb.org | 58

Maureen made this for Rabbi Matt Nover while he was growing up, and now he makes it for his whole family!

Makes approx. 2 1/2 dozen, 11-13 per roll.

INGREDIENTS 3 eggs 3/4 C sugar 3/4 C oil 1 C + 2 T matzo cake meal 3 T Passover potato starch 1/2 t nutmeg or cinnamon 3/4 C chocolate chips Cinnamon and sugar mixed together and spread out on a plate PROCESS Day 1: 1. In a mixing bowl, beat eggs for 1 minute. Gradually add sugar while beating. Then gradually add oil, mixing well.

2. In another bowl, stir together matzo cake meal, potato starch and nutmeg.

3. Add this mixture a spoonful at a time to the first bowl until blended. Cover and refrigerate 1-1/2 to 2 hours or better overnight.

Day 2: 1. Cut the dough in half. Place each half lengthwise on a 10 x 15 baking pan or cookie sheet covered with foil .

2. Shape each 2 inches across, about 1 inch thick like a log (dough will spread a little so allow sufficient room).

3. Bake 375°F, 30 minutes until golden brown but not dark.

4. Remove from the oven, and using a serrated knife dipped in ice water, QUICKLY cut into ¾” wide inch slices.

5. On the ends of each roll, cut off a sliver of the end to expose a cut side that will lay flat. 6.

Spread out on the baking sheet. Toast lightly, 7-8 minutes.

6. Remove from the oven.

7. Dip in cinnamon sugar mixture.

8. Return to the oven; toast lightly, about 7-8 minutes.

9. Cool on racks.

10. Store in an airtight container.

jewishpmb.org | 59

COOKIES / BARS

MAUREEN’S MANDELBROT Submitted by Maureen Nover

COOKIES / BARS

SASSY SALKIN MERINGUE COOKIES Submitted by Heather Salkin This easy recipe only has four ingredients, but is a crowd pleaser and fun to make!

INGREDIENTS 2 eggs 1/2 C sugar splash of vanilla chocolate chips PROCESS 1. Heat oven to 250°F degrees 2. 2 egg whites, beaten VERY stiff - when you think you are done, keep beating!

3. 1/2 cup sugar, fold into the stiff egg whites very gently and a little at a time 4. Splash of vanilla, fold in and keep the fluffiness all along (you get the idea) 5. Chocolate chips (minis are the best) - as many as you like, fold in gently 6. Spray cooking spray on a cookie sheet 7. Put one heaping teaspoonful about an inch apart across the cookie sheet 8. Put the cookies in the oven for 1 hour, but check at 50 minutes. If they are turning light brown, take them out.

9. If they aren’t done long enough, they are hard to pop off the cookie sheet.

10. If they are done too long, they are hard inside and not gooey.

jewishpmb.org | 60

Aunt Shirley was an outgoing, fun loving Aunt with a zest for living. She made these hermits every Passover. I make these every year in her memory. (Good if keeping strictly kosher for Passover.)

INGREDIENTS 12 ounce pkg Manischewitz Passover Honey Cake mix (Manischewitz mix works the best) 1 T instant coffee 1 large egg 2 T canola oil plus water 1 C walnuts either pieces or halves 1 C raisins or dried cranberries PROCESS 1. Preheat 350°F oven 2. In a large bowl, stir the coffee into the cake mix.

3. Break the egg into a 1/2 measuring cup, adding oil and water to fill the 1/2 cup to the top for a total of a 1/2 cup.

4. Add this 1/2 cup to the coffee and cake mix.

5. Beat 4 minutes at medium to high speed with a hand mixer. If beating by hand -600 strokes.

6. Fold in raisins and nuts.

7. Chill mixture for at least one hour.

8. I use a small cookie scoop to drop onto a greased cookie sheet.

9. Bake for 14-15 minutes in a 350°F oven. They are still soft.

10. Cool on cookie sheet for 30 seconds then remove quickly. Makes 3 dozen

jewishpmb.org | 61

COOKIES / BARS

AUNT SHIRLEY’S PASSOVER HERMITS (MOLASSES-STYLE COOKIES) Submitted by Ellen Elk

COOKIES / BARS

CHEWY GOOEY CHOCOLATE COOKIES Submitted by Mimi Quinn My mom made this in big batches and they were always gone!

INGREDIENTS 1/2 stick unsalted butter or non dairy margarine 3/4 C light packed brown sugar 2 large egg yolks 1 t vanilla extract 8 oz bittersweet chocolate 1/2 C matzo meal 1/4 t coarse salt 4 large egg whites 8 oz semi sweet chocolate chips Walnuts optional PROCESS 1. Preheat oven 350°F 2. Beat butter or margarine and sugar with a mixer on high speed until fluffy.

3. Beat in eggs and vanilla 4. Add chocolate, matzo meal and salt 5. Beat until it comes together - will be thick 6. In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form 7. Gently fold into chocolate mixture 8. Add chocolate chips and stir (add walnuts if using) 9. Let stand 15 minutes 10. Scoop 2 inch balls onto parchment paper 11. Bake until set , 10-12 minutes 12. Let cool on sheet on a wire rack for 2 minutes 13. Transfer cookies to rack 14. Let cool completely

jewishpmb.org | 62

Easy, yummy cookies & a great Passover snack from a lovely extended family member.

INGREDIENTS 4 C potato starch 1.5 C of ground almonds/whole nuts 1.5 C of oil 2 eggs 1 C of sugar 1/4 t salt PROCESS 1. Mix all of the ingredients together in a bowl.

2. Bake for 25-30 min at 350°F.

jewishpmb.org | 63

COOKIES / BARS

GENIA’S PESACH COOKIES Submitted by Ali Leverton

OTHER

CARROT SOUFFLÉ Submitted by Stacey Bialow Another delicious recipe from my older sister. My children love it so much, they ask me to make it throughout the year!

INGREDIENTS 1 can sliced carrots 4 eggs 2 t baking powder 1/4 C matzoh cake meal 3/4 C potato starch 1/2 t salt 1 stick butter or margarine (cubed) 3/4 C brown/white sugar mixed 1 t hot water PROCESS 1. In blender (or large bowl w/hand mixer) beat carrots and eggs 2. Blend in the rest of the ingredients 3. Pour into greased casserole dish 4. Bake at 350°F for 1 hour covered (use non stick foil or spray foil to prevent sticking) 5. Cut into squares when warm 6. Eat til you can’t eat anymore!

jewishpmb.org | 64

OTHER

PASSOVER ORANGE FLAN Submitted by Bruce Waltuck A delicious pareve dessert that we have been making for family and friends for many years.

INGREDIENTS 1 1/4 C of sugar, divided 1 1/2 C unsweetened plain almond milk 1/2 C orange juice 1/2 C sliced raw almonds 4 large egg yolks 2 large whole eggs 1 t vanilla extract 1/4 t kosher salt Zest from 1 large orange Special equipment: 8-inch round metal cake pan (preferably 2 to 3 inches deep) Or square 9” cake pan.

PROCESS 1. Preheat the oven to 350°F. 2. Pour 3/4 cups of sugar into a round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.

3. Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.

4. Carefully pour the custard into the prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.

5. Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.

6. To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.

Cook’s Note: The caramel can also be done in a small saucepan, then poured into the mold.

jewishpmb.org | 65

OTHER

NO-MIXER FLOURLESS BROWNIES FOR PASSOVER AND YEAR ROUND Submitted by Barbara Demsky These are easy to make and fudgy. The added coffee gives it an extra delicious

flavor. And yes, these are asked for during the year as well as Passover!

INGREDIENTS 1 C vegetable oil 4 eggs 2 C sugar 1 t vanilla extract 1/2 t baking powder 1/4 t sea salt 1 ¼ C Dutch process cocoa powder 2/3 C potato starch 3 T instant coffee or espresso powder 2/3 C almond flour or ground almonds Optional 2 C of walnut pieces One 12 ounce bag of chocolate chips ( milk or dark chocolate )

PROCESS 1. Preheat the oven to 325°F. Grease a 9”x13” pan or place a piece of wax paper to fit on the bottom of the pan.

2. Mix all the ingredients (one through 11) until smooth.

3. Bake for 35 minutes ( the top should be set) , remove from the oven and spread chocolate chips evenly over the brownies. Place in the oven for another 5 minutes to melt the chips.

4. Remove from the oven and spread melted chips over the baked brownies.

These freeze well but can be warmed in the microwave and served with ice cream.

jewishpmb.org | 66

OTHER

ELAINE FEDER’S FARFEL KUGEL MUFFINS Submitted by Caryn Alter These muffins have always been a favorite at my family’s Seder meals. This recipe was adapted from the traditional matzo farfel kugel recipe. I don’t know if my mother created this muffin recipe on her own or got her inspiration for it elsewhere, but the muffins make a great side dish and are portion-controlled. I’m grateful that she shared this recipe with me many years ago!

Yields 24 muffins INGREDIENTS 2 C diced celery 2 C minced onion 1/2 C shredded or finely diced carrots 1/2 C sliced mushrooms Vegetable oil spray, vegetable oil or margarine 7 C matzo farfel (regular or whole wheat) 2 t salt (optional) 1/2 t pepper 4 t paprika 4 eggs, slightly beaten 2 10.5 oz. cans of chicken soup, undiluted 2 C hot water PROCESS 1. Saute vegetables in a large pot using vegetable oil spray, vegetable oil or margarine.

2. Add matzo farfel.

3. Combine seasonings, eggs, and soup separately and add to farfel. Add hot water to the mixture and stir.

4. Spoon into greased muffin pans (You may use cupcake liners if desired) and bake about 30 minutes in a 375°F oven until lightly browned and firm.

jewishpmb.org | 67

OTHER

MARZIPAN CONFECTION Submitted by Jay Schnitzer This is based on a recipe from our close family friend Keren who lives in Haifa, Israel. (Fyi, about 28 grams to an 1 ounce) INGREDIENTS Ingredients listed are starting points, add a little more or less if needed.

200 grams, ground almonds 35 grams, powdered sugar* (approximately) Some water. (depends on how soft/dry you want marzipan to be) 100 grams of chocolate. (semi-sweet or bittersweet, your choice) PROCESS 1. Mix all ingredients together in a bowl with spatula or in an electric mixer just until it comes together.

2. Take some dough, (the size of a small chocolate candy), shape into small sausages (maybe 2 to 4 inches long, ½” diameter, approximately) and place on a parchment lined sheet pan and place into the refrigerator for about 5 to 10 minutes.

3. Make a bain marie for melting chocolate*.

4. Fill a pot with some water and only bring to a simmer(not boiling, just till small bubbles form and there is some steam) on a stove top.

5. Put chocolate in a bowl and place on top of the simmering pot. Adjust heat to keep water warm enough to have steam. But do not boil, chocolate can burn.

6. Take sheet pan with sausages out of fridge 7. Place one sausage at a time into the bowl of melted chocolate and coat. (you can use 2 forks to coat and then lift out) shake of excess chocolate and place on the parchment lined sheet pan 8. If you have space, keep the bowl over water or take the bowl off. Just remember to keep chocolate warm and fluid. If it starts to cool, place it back over water and reheat; also add more chocolate as you use it up.

9. Place back in the refrigerator to set up when all sausages are coated.

(A Microwave can be used instead, I suggest using a low setting like defrost in short bursts and stirring until melted/fluid.)

jewishpmb.org | 68

OTHER

MAGNIFICENT CARAMEL MATZOH CRUNCH Submitted by Stacey Bialow Recipe from A Treasury of Jewish Baking by Marcy Goldman.

INGREDIENTS 4-6 unsalted matzo sheets 1 C unsalted butter or unsalted margarine 1 C light brown sugar (packed firm) 3/4 C chocolate Chips or Semi-Sweet Chocolate, (coarsely chopped) Parchment Paper PROCESS 1. Preheat the Oven to 375°F. 2. Line a cookie sheet completely with foil. Cover the bottom of the pan with parchment paper on top of the foil. This is very important because the mixture gets very sticky during baking 3. Line the bottom of the pan evenly with matzo boards, cutting extra pieces of matzo as required to fit any spaces on the cookie sheet as evenly as possible 4. Combine the butter with the brown sugar in a 3-quart, heavy bottomed saucepan 5. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Continue cooking for 3 more minutes. Stirring constantly. Remove from the heat and pour over the matzo.

6. Place in the preheated oven and immediately reduce the heat to 350. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning. (If it seems to be browning too quickly, remove from the oven, lower the heat to 325°F and replace).

7. Remove from the oven and sprinkle matzo boards immediately with chopped chocolate or chips. Let stand for 5 minutes then spread melted chocolate over matzo. Let stand until hard and then break into pieces.

8. Enjoy!

jewishpmb.org | 69

BREAKFAST

jewishpmb.org | 71

MATZO BREI Submitted by Daniel Herscovici An Ashkenazi Passover breakfast.

INGREDIENTS 2 large eggs 1 sheet regular or egg matzo 1 T milk or water 1 T butter Salt and pepper PROCESS 1. Add eggs to a bowl and scramble with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy. Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften. The amount of time you’ll need to keep it under the water depends on the type of matzo you’re using. Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzo.

2. Melt a tablespoon of butter in a skillet or frying pan over medium heat.

3. Break the matzo into small pieces and place them in the skillet. Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter.

4. Pour the scrambled egg mixture over the matzo pieces. Stir the eggs with a spatula until they are well combined with the matzo. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzo brei.

5. Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.

jewishpmb.org | 72

YUMMY MATZOH BREI Submitted by Ziona Silverman INGREDIENTS 3 sheets matzot 2 large eggs salt and freshly ground pepper to taste 2 T margarine or butter for frying Cinnamon, cinnamon-sugar, honey, or maple syrup PROCESS 1. Break the matzo in boiling water for 15 minutes. Drain and squeeze dry.

2. Add the eggs and salt and pepper to taste 3. Taking tablespoonfuls of batter at a time, fry in margarine or batter, patting the center down a bit. (You may want larger matzah pancakes in which case just add more batter each time.)

When brown on one side, turn and fry on the other. Serve with cinnamon, cinnamon-sugar, honey, maple syrup, or even catsup!

jewishpmb.org | 73

PASSOVER ROLLS Submitted by Steffie Gittleman When Passover came and there were no bagels for breakfast or rolls for sandwiches I found this recipe for Passover rolls. My late husband loved them . I would make many batches and keep them in the freezer. They toast well and are great with a schmear of cream cheese.

Makes 12 INGREDIENTS 2 C matzo meal 1 C water 1 t salt 1/2 C oil 1 T sugar 4 eggs PROCESS 1. Combine matzo meal with salt and sugar.

2. Bring oil and water to a boil.

3. Add to matzo meal mixture; mix well with a wooden spoon.

4. Beat in eggs one at a time; let stand for 15 minutes.

5. With oiled hands, shape into rolls and place on a greased cookie sheet. Use a sharp knife and make an X shape on the roll.

6. Bake at 375°F for 50 minutes.

7. Can be frozen. Defrost and reheat in the oven or slice and toast.

jewishpmb.org | 74