Passover
The Menu
Hard Boiled Eggs and Salt Water
Fried Gefilte Fish
Mandarine Orange Salad
Matzah Ball Soup
Haroset
Beef Brisket
Carrot Tzimmes
Coconut Macaroons
The Shopping List
1 1/2 lbs salmon, 1 1/2 lbs whitefish, 9 medium carrots, 1 onion, 7 eggs, 8 egg whites, 3 cups matzo meal, 2 1/2 oil, 3 2/3 + cup sugar, 1/2 + cup brown sugar, 1 cup red wine vinegar, 1/3 cup dried parsley, 1/2 sliced almonds, 1/2 cup chopped walnuts, 6 cups coconut, 2 tsp vanilla, 1 cup chopped apples, 1 cup chicken consommé, 3-5 lbs. Beef Brisket (plain, not corned beef), 8 drops Tabasco sauce, 2 tsp lemon juice and a little grated rind, 2 tsp vanilla, 3 T. Liquid Smoke, 1/2 tsp. each for meat tenderizer, salt, pepper, celery salt, garlic salt, onion salt, paprika, 1 tsp. Worcestershire sauce, Barbecue sauce, 2 T. flour, 4 T. chicken fat or margarine, 2 T. water, 1 tsp. cinnamon, grape juice, salt & pepper to taste
The Plan
The Day Before
Make the Beef Brisket
Make the Coconut Macaroons
6 Hours in Advance
Make the Mandarine Orange Salad
Make the Haroset
1 Hour in Advance
Reheat the Beef Brisket
Make the Matzah Ball Soup
40 Minutes in Advance
Make the Carrot Tzimmes
Immediately Before Serving
Dress the Manderine Orange Salad
The Recipes
Fried Gefilte Fish
1 1/2 lbs salmon
1 1/2 lbs whitefish
3 carrots, diced
1 onion, diced
5 eggs
2 cups matzo meal
1/2 cup oil
salt, pepper
Grind the salmon, whitefish, carrots and onion in a food processor. Put in a bowl and mix in 3 eggs and 1c matzoh meal, salt& pepper. Put remaining matzoh meal on a plate. Beat 2 eggs in a bowl. Put some oil on your hands. Form the fish mixture into patties, dip in egg, then matzoh meal to coat, set aside pour some oil into a skillet heat to medium, cook patties in batches until brown on both sides, adding more oil as needed serve on fresh greens with horseradish.
Mandarine Orange salad
Dressing: 2 cups olive oil (or vegetable oil)
1 cup sugar
1 cup red wine vinegar
4 tsp. salt
1/4 tsp. pepper
1/3 cup dried parsley
8 drops Tabasco sauce
1/2 Glazed Pecans or almonds: cup pecans (or sliced almonds)
3 T. sugar
In heavy pan, constantly stir (to prevent burning) sugar and pecans until sugar melts and coats nuts. Remove to wax paper to cool. Salad: Wash and tear into bite size pieces, 3 heads of red leaf lettuce (Romaine is ok, but not as tender). Add cup diced celery; 1 small red onion, cut in thin rings; and 1 or 2 cans, drained, Mandarin oranges. Just before serving, add glazed nuts and toss gently with dressing.
Coconut Macaroons
8 egg whites
2 tsp lemon juice and a little grated rind
2 2/3 cups sugar
2 tsp vanilla
4 T. matzah meal
pinch salt
6 cups coconut
Separate out yolks from eggs; beat whites well, adding sugar gradually; add remaining ingredients. Drop by tablespoons on cookie sheet, greased and sprinkled with matzah meal. Bake in 325 degree F. oven for about 15 minutes.
Haroset
1 cup chopped apples
1/2 cup chopped walnuts
grape juice
1 tsp. cinnamon
1 tsp sugar or honey to taste
Core, peel, and dice apples very fine (or chop in food processor). Add cinnamon, chopped walnuts and a little honey to sweeten. Add just enough grape juice to moisten the mixture. Finished product should resemble mortar. Place in small dishes at each table so available to all sitting at that table. Approximately 12 servings.
Matzah Ball Soup
(Matzah ball mix may be purchased in most larger grocery stores; just follow directions on the package; if they are unavailable you may try the recipe for homemade matzah balls below)
2 T. chicken fat (or lard)
1/2 cup matzah meal
2 eggs, beaten 1 tsp. salt
2 T. water
Mix together matzah meal, salt, eggs, water, and lard. Refrigerate 20 minutes. Roll mixture into balls. Balls should be about the size of a walnut. Drop balls into boiling salt water. Cook, covered, 30 minutes. (Don't peek or they'll sink and harden!)
May be prepared ahead and refrigerated. About one half hour before serving the soup, drop balls into boiling chicken broth (chopped veggies may be added for more flavor) to heat. Plan one large or two small balls per serving. (Note: they do expand when placed in broth.)
Carrot Tzimmes
6 carrots, sliced and cooked
1 cup chicken consommé
2 T. flour
1/2 cup brown sugar
pinches of salt and pepper
2 T. chicken fat or margarine
Melt fat in frying pan. Stir in flour and slowly add consume. Stir until thickened slightly. Add sugar, salt, and pepper. Gently fold in cooked carrots. Keep warm until serving time.
Beef Brisket
3-5 lbs. Beef Brisket (plain, not corned beef)
3 T. Liquid Smoke
1/2 tsp. each meat tenderizer, salt, pepper, celery salt, garlic salt, onion salt, paprika
1 tsp. Worcestershire sauce
Barbecue sauce
Brown sugar
Brush meat with liquid smoke (usually found at the grocery store near the Worcestershire sauce) and Worcestershire sauce. Mix all dry seasonings in a small bowl, and sprinkle over both side of meat. Let marinade in glass pan or tupper overnight (or at least 3 hours). Wrap in heavy duty (or doubled regular) foil and place in 9X13 pan. Bake at 300 for 3 hours, roll back foil and continue baking another 2 hours.
Don't pour off juice. Set aside to cool. When cool, remove from pan, slice thin and return to pan with juices. Refrigerate (up to a couple of days or freeze for up to a month). About 1 hour before serving, skim off hardened fat from juices, top with a little barbecue sauce and sprinkle with brown sugar. Reheat at 300 for 45 minutes to 1 hour, uncover for last 20 minutes.
This sounds like a lot of work, but it is my favorite recipe for company. All of the work is done ahead of time, and it always turns out tender.
Courtesy of The Stallion Store
Easter Recipes
|
