Passover Cookbook by windsongranch

Passover cookbook

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Happy Passover! Thank you to all of our residents who submitted recipes.

Table of contents 2

Appetizers

Side Dishes

Entrees

Desserts 1

Matzo ball soup

Ingredients Matzo Dough

Soup and Assembly

6 large eggs ½ cup melted schmaltz (chicken fat) or vegetable oil 6 Tbsp. low-sodium chicken broth or water 3 Tbsp. chopped dill 1½ tsp. kosher salt ¾ tsp. freshly ground black pepper 1½ cups matzo meal

4 chicken legs (thigh and drumstick; about 3 lb.) 1½ tsp. plus 3 Tbsp. kosher salt; plus more 6 lb. chicken wings 2 medium onions, peeled, halved 2 celery stalks, cut into 2" pieces 1 medium parsnip, peeled, cut into 2" pieces 3 medium carrots, peeled, 1 cut into 2" pieces, 2 thinly sliced 1 bunch parsley 1 Tbsp. black peppercorns Chopped dill (for serving) Freshly ground black pepper

Matzo ball soup Instructions 1. Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, salt, and pepper and whisk vigorously to combine. Add matzo meal and whisk until incorporated. Cover and chill dough for at least 35 minutes (this is essential as it gives the matzo meal time to hydrate). 2. While the matzo dough is chilling, place a rack in the top third of the oven; preheat to 450°. Place chicken legs on a rimmed baking sheet or a large plate and sprinkle with 1½ tsp. salt; let sit at room temperature until ready to use. Spread chicken wings out on another rimmed baking sheet and roast until golden brown, 45–55 minutes. 3. Transfer wings and any accumulated juices on baking sheet to a large pot. Add onions, celery, parsnip, chopped carrot, parsley, peppercorns, and 4 quarts water. Bring to a simmer and cook, adjusting heat as needed to maintain simmer, until stock is slightly reduced, 40–50 minutes. Add chicken legs and simmer until legs are very tender, another 40–50 minutes. 4. While the chicken legs cook, bring 3 qt. water to a boil in a medium pot. Add 3 Tbsp. salt. Using damp hands, divide matzo mixture into 16 pieces and roll each into about 1½”-diameter ball. It’s okay to really work the dough into balls; it won’t get dense—trust us, we tried! Using a slotted spoon, carefully lower matzo balls into pot. Reduce heat to low, cover pot, and simmer gently, checking occasionally and adjusting heat if boiling too rapidly, until balls are puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Remove from heat and let sit while you finish the soup. 5. Transfer chicken legs to a plate and let sit until cool enough to handle. Meanwhile, strain stock through a fine-mesh sieve into a medium pot; discard solids. 6. Remove meat from legs; discard skin and bones. Tear meat into bite-size pieces and return to stock. Add remaining thinly sliced carrots. Return stock to a simmer and cook until carrots are just tender, about 4 minutes. Taste and season soup with more salt if needed. 7. Using a slotted spoon, place 2 matzo balls in each bowl. Ladle soup over. Garnish with chopped dill and a few grinds of pepper.

Winter crunch salad

Ingredients ¼ cup raw sunflower seeds 1 teaspoon plus ⅓ cup extra-virgin olive oil Kosher salt Freshly ground black pepper ½ small shallot ½ large lemon 1 small garlic clove 2 tablespoons Dijon mustard 1 large bunch Tuscan kale (about ¾ pound) 6 ounces brussels sprouts 2 ounces Parmesan 1 Pink Lady apple

Winter crunch salad Instructions 1. Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool. 2. Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to a bowl. Using the tines of a fork or a reamer, juice lemon half over a bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a Microplane, finely rate 1 garlic clove into a bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper. 3. Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl. 4. Trim the knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all Brussels in half lengthwise, then arrange halves cut side down on board, and very thinly slice. Add to bowl with kale. 5. Grate 2 oz. Parmesan on the small holes of a box grater. 6. Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple 7. Whisk remaining ⅓ cup oil into the bowl with lemon mixture. 8. Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat. 9. Add cheese and sunflower seeds and toss lightly to incorporate.

Mrs. feinberg's vegetable kugel

Ingredients 1/2 cup pareve margarine, melted and cooled, plus more for muffin tin 1 cup unpeeled, grated Granny Smith apple (1 medium apple) 1 cup peeled, grated sweet potato (1 small potato) 1 cup peeled, grated carrot (about 2 medium carrots) 1 cup matzo meal 1 teaspoon coarse salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/2 cup sugar (optional) 6

Mrs. feinberg's vegetable kugel Instructions 1. Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. 2. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. 3. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty). 4. Cover with parchment paper and aluminum foil. Bake 30 minutes. 5. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. 6. Serve immediately.

Blistered green beans with garlic

Ingredients ⅓ cup extra-virgin olive oil 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation Kosher salt 6 garlic cloves, sliced 1 Tbsp. capers, drained, chopped 1 tsp. crushed red pepper flakes

Blistered green beans with garlic Instructions 1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). 2. Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. 3. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until the garlic turns golden, about 1 minute. 4. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over top; season with salt.

Tangy brisket with fennel and herbs

Ingredients 1 4–5-lb. piece untrimmed flat-cut beef brisket Kosher salt Freshly ground black pepper 4 Tbsp. vegetable oil, divided 1 medium onion, cut through root end into 1"-thick wedges 1 large fennel bulb, cut through root end into 1"-thick wedges 3 celery stalks, cut into 2" pieces, plus 1 cup leaves 1 head of garlic, halved crosswise ½ bunch thyme, oregano, or marjoram ¾ cup distilled white vinegar ¼ cup low-sodium soy sauce or Worcestershire sauce 2 cups mixed tender herbs (such as parsley, mint, and/or cilantro) ½ lemon Crushed red pepper flakes (optional) Flaky sea salt

Tangy brisket with fennel and herbs Instructions 1. Preheat oven to 300°. Season brisket on all sides with kosher salt (about 1 tsp. Diamond Crystal or ½ tsp. Morton per lb.) and pepper and set on a rimmed baking sheet. Chill, uncovered, at least 12 hours and up to 2 days. 2. Heat 2 Tbsp. Oil in a large, heavy pot over medium. Cook brisket, fatty side down, until deeply browned (it might be snug at first, but the meat will shrink as it cooks), 10–12 minutes. Turn and cook until the other side is deeply browned, 8–10 minutes. Turn onto edges and brown (this isn’t necessary, but it will add more flavor). Transfer to a platter. 3. Pour off the fat in a pot; discard. Pour remaining 2 Tbsp—oil into the pot; set over medium-high heat. Add onion and season with kosher salt and pepper. Cook, stirring occasionally until softened and beginning to brown and frizzle around the edges, about 3 minutes. 4. Add fennel, celery, garlic, and thyme and toss to coat; season with kosher salt and pepper. Add vinegar, soy sauce, and 4 cups water. Place brisket in the pot, arranging fatty side up; it should be submerged. (Use tongs to work it in there. If anything has to poke out of the liquid, let it be the vegetables.) Bring to a simmer, then cover and slide into the oven. Braise (without peeking) 3 hours. Check brisket; it should be very tender (the knife's tip should easily pierce meat). If not, braise another 20 minutes or so and check again. 5. Uncover brisket and increase oven temperature to 425°. Roast until liquid is reduced by three-fourths and top of brisket is crisp and deeply browned (it should be extremely tender), 50–60 minutes. Let cool slightly, then transfer to a cutting board. Slice with a serrated knife or shred with your hands—Skim fat from the surface of braising liquid. 6. Just before the meat is done, place tender herbs and celery leaves in a small bowl; squeeze some juice from lemon, and toss to coat. 7. Arrange meat on a platter. Spoon vegetables and braising liquid in the pot around meat and top with herb salad. Sprinkle with red pepper flakes, if desired, and sea salt.

Citrus-and-chile-braised short ribs

Ingredients 8 5–6” English-style bone-in beef short ribs (about 6 pounds) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 medium onions, chopped 2 heads of garlic halved crosswise 4 celery stalks, chopped 2 medium carrots, peeled, chopped 2 tablespoons tomato paste 1 teaspoon coriander seeds 1 teaspoon cumin seeds 6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving 4 sprigs oregano 4 wide strips of orange zest, plus some thin strips for serving 1 cup plus 2 tablespoons fresh orange juice 2 limes halved ½ cup fresh cilantro leaves with tender stems

Citrus-and-chile-braised short ribs Instructions 1. Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, for at least 2 hours. 2. Preheat oven to 325°. Heat oil in a large, heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches. 3. Wipe any burned bits from the pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, chiles, or red pepper flakes in the pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant 10–12 minutes. 4. Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to the pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours. 5. Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat. 6. To serve, drizzle short ribs with the remaining two tablespoons orange juice and squeeze limes and crush the remaining chile over. Top with cilantro and thin strips of orange zest.

Seven-spice grilled lamb chops with parsley salad

Ingredients 1 cup plain whole-milk yogurt (not Greek) 1 tsp. freshly ground black pepper 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. paprika ½ tsp. ground cardamom ½ tsp. ground cinnamon ½ tsp. ground nutmeg 12 untrimmed lamb rib chops (about 3 lb.), patted dry Kosher salt 1 small red onion, very thinly sliced 1 cup coarsely chopped parsley 1 Tbsp. fresh lemon juice 2 tsp. sumac

Seven-spice grilled lamb chops with parsley salad Instructions 1. Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, for at least 2 hours. 2. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in the marinade to coat; cover and chill at least 3 hours and up to 12 hours. 3. Let lamb sit at room temperature 1 hour before grilling. 4. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes. 5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl. 6. Serve lamb chops with parsley salad on top.

Cast-iron roast chicken with crispy potatoes

Ingredients 1 3½–4-pound whole chicken Kosher salt 1½ pounds russet potatoes, scrubbed, thinly sliced crosswise 2 tablespoons unsalted butter, melted 1 tablespoon thyme leaves 2 tablespoons olive oil, divided Freshly ground black pepper

Cast-iron roast chicken with crispy potatoes Instructions 1. Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow the salt to penetrate, or chill, uncovered, up to 1 day ahead. 2. Place a rack in the upper third of the oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. 3. Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper. 4. Once the oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of the skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet for at least 20 minutes and up to 45 minutes. 5. Transfer chicken to a cutting board and carve. Serve with potatoes.

Jen's passover apple cake

Ingredients 3/4 cup brown sugar 1-1/2 tsp ground cinnamon 6 large eggs 1-1/2 cups sugar 2/3 cups vegetable oil 1-1/2 cups cake meal 8 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into ¼-inch thick slices (about 5 cups) 1/3 cup raisins (optional)

Jen's passover apple cake Instructions 1. Preheat oven to 350’F and set the rack in the center of the over 2. Lightly grease an 11x13 glass baking dish with non-stick cooking spray or vegetable oil. Note: a 9x13 glass baking dish can also be used. The cake will set a little higher. Cooking time may vary. 3. Mix the brown sugar and cinnamon in a small bowl and set aside. 4. Using a hand mixer, beat the eggs on medium speed until well combined. 5. Beat in the white sugar a few tablespoons at a time until the mixture is thick and foamy. 6. With the mixer running, slowly pour in the oil. 7. Scrape down the sides of the bowl as necessary. 8. Stir in the cake meal. 9. Pour half of the batter into the prepared glass baking dish. 10. Place ½ of the apples on top of the batter and sprinkle them with the brown sugar/cinnamon mixture 11. Top with raisins if desired 12. Pour the remaining batter on top and using a spatula, spread over the apple layer 13. Place the remining apples on top of the batter and sprinkle with the remaining brown sugar/cinnamon mixture 14. Bake on the middle rack for about 1 hour, just until the sides of the cake pull away from the baking dish very slightly and the topping begins to caramelize. 15. Remove the cake from the over and allow to cool before cutting 16. Refrigerate any leftovers

Miss charlene’s carmel matza crunch

Ingredients 4-6 unsalted matzot 1 cup unsalted margarine or butter 1 cup brown sugar, packed firm 6 oz. semisweet chocolate, coarsely chopped, or chocolate chips

Miss charlene’s carmel matza crunch Instructions 1. Line a cookie sheet with foil and cover with baking parchment 2. Cover pan evenly with matza using what you need and cutting pieces to fit spaces as evenly as possible 3. In a heavy saucepan, combine margarine (or butter) and brown sugar. Cook over medium heat, stirring constantly for 3-5 minutes until sugar dissolves. 4. Remove from heat and pour over matza 5. Bake at 375’F for 15 minutes, checking every few minutes to be sure the mixture does not burn 6. Remove from oven and sprinkle with chocolate bits 7. Let stand 5 minutes then smear chocolate evenly 8. Chill in refrigerator until set