The holiday of Pesach evokes so many family memories for me and I suppose for so many of new fans who follow my recipe blog.
I remember my family packing up for annual Passover picnics from our home in Jersey City all the way to the suburbs of Van Saun Park in Paramus. Ironically, this is where my own family settled and the park seems so much larger now….but that is a whole different story.
To prepare for Passover, my mother would lovingly take out the Passover dishes and silverware from the basement and along with that, came the serving pieces, many passed down from the generations. She always claimed that the food tasted better on these. I still use a blue bowl that my father’s parents brought over from Russia for eggs in salt water. Somehow the story went that the bowl was of course round, like life goes around, and the eggs were round, evoking the same feeling…and of course, the salt water was for tears…and believe me, my family has had many. There is a certain beauty to my table just knowing it is there.
As for the haggadot, my wonderful dad, may he rest in peace, would add notes inside his “leader” haggadah. Over the years, he had many “leader” haggadot..i guess he could never find the original, and each one has different paper notes. Dad was always trying to please everyone.
Over the years I have collected colorful stuffed frogs that grace the table..they always bring smiles, not to mention add decoration.This is what makes memories. Here are a few recipes from friends that might be good for you to make at your seders– or really year-round. Mine is for my mom’s famous “Passover rolls.” To this day, it is stil the first thing my brother Jamie asks about.
Zissen Pesach to all!
1 cup water
1/2 cup oil
1/2 teaspoon salt
1 cup matzoh meal
1 tablespoon sugar, optional
Preheat oven to 375 degrees. Boil water, oil, sugar, and salt to a boil. Remove from heat and let stand a few minutes. Stir in matzoh meal. Add eggs, beating with mixer one at a time. Wet hands and form balls. Bake until rolls look puffy and slightly brown. Check after 20 minutes. Remove and cool on a rack. You will have to make these several times during the holiday for sure.
1 large can crushed tomatoes
1 small can tomato paste
1 small can tomato sauce
1 cup red wine
1 cup water
2 teaspoon powdered bouillon or two bouillon cubes
2 cloves garlic
1 tablespoon dried basil
3/4 bag baby carrots
2 medium (sweet onions)
Around 4 pounds- top of the rib or first cut brisket.
Cut meat into pieces to fit an eight-quart Dutch oven. Brown and sear meat on all sides. Place in Dutch oven. In large pot mix all the other ingredients. Bring to a boil, then pour over meat. Bake 3 to 3 1/2 hours at 325 degrees. Switch order of pieces half way. Let cool, remove meat. Puree liquid to make the vegetable gravy (easiest with immersion blender). Cut meat against the grain and place in Pyrex dish. Pour gravy over. Freeze or reheat when ready to serve covered with foil. Delicious.
Broccoli Pudding/Spinach Pudding
2 boxes (10 oz) chopped broccoli– (for spinach use 3 boxes chopped spinach)
1/2 cup mayonnaise
1-1/2Â tablespoons margarine (melted)
1 tablespoon onion soup mixÂ
Â Â Â Â Â Â Â Â
Combine chopped broccoli (or spinach) defrosted and well drained, mayonnaise, eggs, margarine and onion soup mix. Grease an 8×8 pan.Â Sprinkle the bottom with matzoh meal.Â Add vegetable mixture.Â Lightly sprinkle matzoh meal on top.Â Bake at 350 for about an hour.Â Easy to make and always a favorite. For year-round use, pour mixture into a pareve pie crust.
9 eggs well beaten
1 1/2 teaspoons salt
1 1/2 cups sugar
3/4 cup oil
3 teaspoons cinammon
1 1/2 cups chopped walnuts
6 apples– peeled, cored, and sliced
1 1/2 cups raisins (optional)
Preheat oven to 350 degrees. Break matzohs into pieces and soak in water until soft. Drain well. Beat eggs with salt, sugar, oil, and cinnamon. Add to drained matzoh and stir in nuts, apples, and raisins. Bake in 9 x 12 pan for 50 minutes. A family favorite passed on by friends.
Passover Sherbet for All Year Round
-Shira Schechter Weiner Â
1 cup of water
3/4 cup sugar
1 package red jello
1 cup orange juice
1 cup pineapple juice
Boil water and sugar for 5 minutes. Add jello – stir to dissolve. Add juices – stir.Â Freeze overnight.Â Defrost slightly and beat with an electric beater – it will change from a reddish color to light pink.Â Refreeze and serve when needed. Nice to serve with white meringue cookies and fresh berries. Recipe can be doubled.
-Ellen Ruzinsky and her mom, Enid Ruzinsky
2 cups sugar
1/2 pound margarine (unsalted)
2 3/4 cup cake meal
1/2 teaspoon salt
3/4 cup potato starch
Two 3-ounce bars bittersweet chocolate cut into small bits
1 cup chopped walnuts
1 teaspoon cinnamon, 2 teaspoons sugar – mixed together
Cream sugar and margarine. Add eggs one at a time, beating after each. Sift cake meal, salt, and potato starch together. Fold into egg mixture. Add chocolate and nuts. Mix well. Form into two loaves, two inches wide, and than than an inch high. Sprinkle with cinnamon and sugar mixture. Bake on greased cookie sheet at 350 degrees for 45 minutes. You will make several batches during the holiday.
Fruit topping for sponge cake
12 ounces of fresh-frozen strawberries or blueberries [defrost…when softened start to mash up]
one egg white
1/4 cup sugar
Mix the egg white with the sugar. Add the smashed fruit. Blend with hand mixer and will appear like whipped cream consistency. Serve on individual slices of plain sponge cake or chocolate cake – it will make the dessert special.