“Lotzah” Passover recipes….including brisket, nut-free charoset, pancakes, and blueberry muffins, courtesy Amy Silna Shafron, director of development at The Gerrard Berman Day School, Solomon Schechter of North Jersey in Oakland.

Fischer Brothers Brisket

Courtesy of Elli Siegel

6-8 pounds first cut brisket
12 ounces beer
8 ounces ketchup
6 ounces red wine vinegar or balsamic vinegar
1 package onion soup mix
fresh ground pepper
olive oil (a few tablespoons)

Rub a bit of pepper into each side of the meat, and brown in olive oil in a large skillet on medium-high. Place meat in roasting pan and sprinkle or rub both sides with the onion soup mix. Mix beer, ketchup, and vinegar, and pour over meat. Roast covered (covering the meat is key otherwise you will ruin it) for 30 minutes at 400 degrees and reduce heat to 275 degrees. Continue cooking for another 3 hours; 10 minutes before the three hours were up, shut the oven and leave the meat in it. Remove meat and allow to cool, then carve.

Nut-free charoset

For cousin Jeffrey, courtesy of Rosalie Berman

6 apples
12 ounces farfel
3 teaspoons sugar
3 teaspoons cinnamon
6 tablespoons wine

Use the metal blade of the processor to chop the apples. Add the sugar and cinnamon. Chop well. Add the wine. Just before serving, add farfel to give it crunch.

Arline Haar’s Famous Pesach pancakes

1/2 cup of cake meal
pinch of salt
1 tablespoon sugar
3/4 cup cold water
3 eggs separated

Combine cake meal, salt, and sugar. Beat yolks slightly and add 3/4 cup of water to it and mix. Add to dry mixture and refrigerate for at least 1/2 hour. Beat egg whites stiff and fold into mixture. Take 1 tablespoon of butter and put into frying pan. Using a tablespoon, make silver dollar pancakes. Fry until golden. Enjoy with maple syrup or jam

Yields 10-12 pancakes

Passover blueberry muffins

Courtesy Rosalie Berman

1 cup sugar
1/2cup oil
3 eggs
1/2 cup cake meal
1/4 cup potato starch
1/4 teaspoon salt
1 cup frozen blueberries

Topping

1/4 cup sugar
1 teaspoon cinnamon
1-2 teaspoons grated lemon rind, optional
Mix oil and sugar. Add eggs and beat well.

Mix together all the dry ingredients and fold them into the egg mixture.

Fold in the berries. Put into greased muffin tins, filling each about 2/3 full.

Sprinkle the top of each muffin with a mixture of sugar and cinnamon before baking. Can add some grated lemon peel to the mixture.

Bake at 325° for 45 minutes.

Cool in the pan. Then run a knife around the edge of each muffin and remove it.

Hints

I make these in the processor and then fold in the berries.

Hide them. They disappear as fast as you bake them.

I have been using the silicone muffin pans. They’re terrific; it’s much easier to get the mixture out of the pan once they’re cool.

Also, I mix together 1/4 cup of oil with 1 tablespoon of potato starch. I brush that in each cup with a pastry brush before adding the batter.

Check this week’s JS for some great Passover recipes too.