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Passover Matzah Ball Recipe
Recipe from Carolyn Gilbert
These are the matzah balls that Carolyn’s mother, Phoebe Hymson, made for Congregation Beth Adam for many years. Guaranteed to be solid, not mushy and not hard. They come out perfectly every time. For use with your favorite chicken soup recipe.
Serves 10-12
Ingredients:
2 Manischewitz matzah ball mix recipes (from the box)
2 recipes from the Manechewitz matzah meal box
1 C matzah meal
Juice from one onion.
1. Mix mixture above and refrigerate for half an hour.
2. Boil in WATER (not SOUP!) flavored with onion juice for 40 minutes.
Matzo Buttercrunch Recipe
This matzo buttercrunch recipe comes recommended from Susan in Cincinnati. It’s from Cooking Light magazine.
It involves matzah crackers, butter, brown suger, and chocolate chips. Now that is one delicious way to doctor up the matzah!
Italian Charoset Recipe
This recipe was shared with us by Frank Tamburello.
Ingredients:
3 cups pitted and chopped dates
1/3 cup of raisins
1 2/3 cups chopped almonds
2 tart apples, peeled, cored and grated
Juice of 2 large oranges
Instructions:
Combine, stir well, cover and refrigerate.
(This can be done in food processor.)
Ashkenazic Charoset Recipe from cookbook author Zell Schulman
This recipe doubles well. Prepare it the morning of the seder, cover it well, and refrigerate.
Ingredients
1 cup chopped nuts (pecans, almonds, walnuts, or a mixture)
5 small apples, peeled and cored
1 teaspoon grated lemon zest
3 tablespoons sweet wine, or more to taste
1 ½ tablespoons sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
Processor Method:
1. Place the nuts in the bowl of a food processor fitted with the metal blade. Pulse 2 to 3 times to chop. Remove to a small bowl and set aside.
2. Cut the apples into 1-inch pieces. Add to the food processor with the lemon zest, wine, sugar, cinnamon, and ginger. Pulse 2-3 times until everything is chopped into medium pieces. Scrape the bowl as needed, making sure nothing gets lodged into the blade. Remove to a 1 quart bowl. Fold in the nuts, adjust the seasonings, then cover and refrigerate.
Conventional Method:
With a sharp knife, chop the nuts and diced apples into a 1 quart bowl. Add the lemon zest, wine, sugar, cinnamon, and ginger and combine. Adjust the seasonings, cover, and refrigerate.
This recipe was used with permission from the author. Simply Seders is a publication of Macmillan (1998).
Sephardic Charoset Recipe from cookbook author Zell Schulman
Sephardic Charoset
Makes approximately 3 ½ cups.
This recipe looks more like jam when it is finished. It’s great to spread on matzah and keeps for weeks in the refrigerator. Soaking the dates and raisins in boiling water makes them easier to chop.
Ingredients:
½ pound pitted dates
¼ pound white raisins
¼ pound dark raisins
1 Granny Smith apple
2 teaspoons sweet wine
¼ cup orange juice
1 teaspoon ground ginger
½ cup almonds
Processor Method:
1. Soak the dates and raisins in boiling water 5-10 minutes. Core, but do not peel the apple, then cut it into 2 inch pieces. Mix the wine, orange juice, and ginger together.
2. Insert the metal blade into the processor bowl. Use a mesh strainer to drain the dates and raisins. Put these into the processor bowl with the apple. Pulse several times. Add the liquid and almonds; pulse several more times until it looks like a coarse paste. Remove the charoset from the bowl and place it in a sealed container. Refrigerate.
This recipe was used with permission from the author. Simply Seders is a publication of Macmillan (1998).
Passover Pizza Recipe from cookbook author Zell Schulman
Serves 12
Your children or grandchildren will love this pizza. Don’t tell them what’s in it, and they’ll never know they are eating zucchini. I like using Italian tomatoes when they are in season. If you cut the pizza into smaller pieces, you’ll have a great appetizer.
Ingredients:
3 cups grated zucchini
3 large eggs, beaten
1 cup matzah cake meal
½ teaspoon salt
2 cups grated mozzarella cheese
1 cup sliced black or green olives
2/3 cup finely chopped green onions
½ cup finely chopped red bell pepper
1 teaspoon oregano
1 teaspoon chopped fresh basil
3 medium ripe tomatoes, thinly sliced
1. Preheat the oven to 450 degrees. Grease a 9X13 inch pan. Use your food processor, or the largest holes on a grater, to grate the zucchini. Place the zucchini in a strainer and press hard to remove the excess liquid from the zucchini strands.
2. Combine the zucchini with the eggs, matzah cake meal, and salt. Mix well, and spread evenly in the pan. Bake the crust for 8 minutes. Remove from the oven and cool for about 10 minutes. Lower the oven heat to 350 degrees.
3. On the cooled zucchini crust, layer these ingredients evenly, in the following order: 1 cup of cheese, olives, green onions, and red bell pepper, and remaining cheese. Sprinkle with the oregano and basil. Arrange the tomato slices in even rows. Sprinkle lightly with salt if desired. Bake 20 minutes until the cheese is bubbling. Remove from the oven and cool 5 minutes before slicing. Serve at once.
This recipe was used with permission from the author. Simply Seders is a publication of Macmillan (1998).
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