I'm looking for recipes for Passover meals. Thanks.
By Dana from PA, CA
Passover recipes
Passover Brisket with Red Wine and Shallots
Marinade:
1 cup red wine vinegar
1 750-milliliter bottle merlot wine
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
1 tablespoon salt
2 bay leaves
2 tablespoons chopped flat-leaf parsley
1 (5- to 6-pound) first cut beef brisket, trimmed
Brisket:
3 cups beef broth (fresh or canned)
4 pounds shallots, julienned (see note)
&frac; cup honey
4 to 5 tablespoons margarine
To make marinade: In a large bowl, stir together vinegar, merlot, garlic powder, onion powder, pepper, salt, bay leaves and parsley. Mix well. Place brisket in a nonreactive pan or dish. Pour marinade over brisket, cover tightly and refrigerate overnight. (We used a heavy-duty plastic zip-seal bag to marinate the brisket.)
To cook brisket: Preheat oven to 450. Remove brisket from pan and pat dry with paper towels. Do not discard marinade. Place brisket in heavy baking dish or Dutch oven. Place in oven and sear until brisket is brown, about 10 minutes. Repeat on other side.
Reduce oven temperature to 350 degrees and remove pan from the oven. Add reserved marinade and beef broth, then top meat with shallots. Cover tightly and return to oven 2&frac; to 3 hours or until brisket is fork tender.
Remove brisket from braising liquid and keep warm.
Strain liquid into medium saucepan and simmer over medium heat until reduced by half. Add honey and continue to simmer. Whisk in margarine a tablespoon at a time until smooth and silky. Slice brisket against the grain and place on serving dish; top with shallots and sauce.
Makes 8 generous servings.
Nutrition data per serving: 403 calories, 38 percent calories from fat, 17g total fat, 5g saturated fat, 59mg cholesterol, 11g carbohydrates, 1g fiber, 9g sugars, 11g net carbs, 49g protein, 714mg sodium.
NOTE: To peel shallots, bring a stock pot of water to a simmer. Fill a large bowl with ice and water and set aside. Add shallots to simmering water and cook 1 minute. Remove with slotted spoon and drop into ice water for 1 minute. Drain shallots. The skins will slip off.
Chicken Matzo Ball Soup
2 pounds finely ground chicken
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 cups matzo meal
5 eggs, lightly beaten
1 cup water, as needed
6 quarts chicken broth, canned or homemade
In a large bowl, mix chicken, salt, pepper, garlic powder, onion powder, paprika, matzo meal and eggs. Add water, as necessary, to make a stiff batter. Cover and refrigerate 20 minutes.
In a large stock pot, bring chicken broth to a slow simmer over medium-low heat.
Wet hands and form batter into balls. Don't make them too big as they will expand when cooked. Drop balls into soup. They will drop to the bottom, then rise to the top. Simmer about 15 minutes.
Serve them in the cooking broth or use in your favorite soup.
Makes 8 generous servings.
Braised Holiday Citrus Chicken
3 large sweet onions, cut into thick slices, divided
3 seedless whole oranges, unpeeled and cut into thick slices, divided
1 (3&frac;- to 4-pound) roasting chicken, cut into 4 to 6 pieces
Salt and pepper to taste
1 cup fresh orange juice
1 cup white wine
2 tablespoons honey
2 tablespoons freshly grated ginger
Preheat oven 350 degrees. In a large roasting pan, arrange half of the onion slices in a single layer. Place half of the orange slices on top of onions in a single layer. Arrange chicken in a single layer in the pan on top of onion and orange slices. Sprinkle with salt and pepper to taste. Roast uncovered 35 minutes or until chicken is brown.
Meanwhile, stir together orange juice, wine, honey and ginger in a small bowl to make braising liquid. Set aside.
Remove chicken from oven and top with remaining onion and orange slices. Pour braising liquid over chicken. Cover tightly with foil and return to the oven for an additional 35 to 40 minutes or until internal temperature reaches 165 degrees.
Arrange chicken on serving platter; top with the roasted oranges and onions.
Makes 8 servings.
Nutrition data per serving: 379 calories, 36 percent calories from fat, 15g total fat, 4g saturated fat, 94mg cholesterol, 30g carbohydrates, 3g total fiber, 15g total sugars, 27g net carbs, 31g protein, 98mg sodium.
Stuffed Poached Pears
8 Bartlett pears with stems
1 (750 ml) bottle kosher sweet white wine (We used Manischewitz Cream White Concord)
&frac; cup white sugar
Stuffing:
1 cup brown sugar
&frac; cup pecans, finely chopped
&frac; cup dried cranberries
3 tablespoons honey
Dipping chocolate and garnish:
1 (12-ounce) package semisweet chocolate chips
2 cups sliced almonds, toasted
1 stick margarine
Olive oil, as needed
To poach pears: Core pears from the bottom, making sure to get all seeds (a melon baller works well). Peel pears, leaving the stems intact. In a nonreactive stock pot, mix wine, white sugar and enough water so pears float and don't rest on the bottom of the pan. Bring to a simmer. Add pears and cook 30 to 40 minutes, until soft when stuck with a toothpick. Be careful not to overcook. Remove pears from the liquid, setting them upright to cool on paper towels.
To make stuffing: In a small bowl, mix brown sugar, pecans and cranberries with the honey. Mix, making a coarse stuffing.
Holding a pear upside down, gently pack stuffing into each pear, being careful not to break through the sides and making sure pears still stand upright after being stuffed.
To make dipping chocolate: Place chocolate chips and 1 stick of margarine in top of double boiler over simmering water, stirring occasionally until melted and blended.
Place toasted almonds in a shallow dish. Grasp a pear gently by the stem and dip in melted chocolate about 1/3 of the way up the side, then dip the bottom of each pear into almonds. Repeat with all pears. Set dipped pears on a nonstick cookie sheet or parchment paper. Refrigerate for 1 hour to set chocolate. Whisk olive oil into remaining chocolate until it is the consistency of chocolate syrup. Use syrup mixture to decorate serving plates. Place one pear on each chocolate-decorated plate.
Makes 8 servings.
Nutrition data per serving: 664 calories, 51 percent calories from fat, 37g total fat, 10g saturated fat, no cholesterol, 88g carbohydrates, 9g total fiber, 75g total sugars, 79g net carbs, 7g protein, 5mg sodium.
Passover Vegetable Kugel
12 tablespoons (1&frac; sticks) margarine
2 red peppers, chopped
2 cups sweet onion, chopped
2 cups celery, chopped
3 cups carrots, chopped fine
3 cups tightly packed chopped fresh spinach
5 eggs, lightly beaten
2 cups matzo meal
2 teaspoons salt
&frac; teaspoon white pepper
1 teaspoon garlic powder
Generously grease a 9-by-13-inch baking dish. Preheat oven to 350 degrees.
Melt margarine in an extra-large skillet over medium heat. Saute peppers, onion, celery and carrots until tender, but not mushy, about 10 minutes. Stir in spinach until wilted. Place vegetable mixture in a large bowl to cool.
Add eggs, matzo meal, salt, pepper and garlic powder to vegetables. Stir until just combined.
Spoon mixture into prepared baking dish and cover. Bake 35 minutes or until firm.
Remove cover and bake 10 more minutes or until lightly browned. Cool for 10 minutes before cutting.
Makes 8 servings.
Nutrition data per serving: 365 calories, 50 percent calories from fat, 20g total fat, 3g saturated fat, 133mg cholesterol, 39g carbohydrates, 4g total fiber, 6g total sugars, 35g net carbs, 9g protein, 693mg sodium.
Traditional Passover Brisket (Grossinger-Style)
&frac; cup matzo meal
1 teaspoon salt
1 teaspoon pepper
1 (5- to 6-pound) first cut beef brisket, trimmed
3 tablespoons olive oil
3 large onions, julienned
6 stalks celery, sliced on bias
5 carrots, sliced on bias
1 (28-ounce) can peeled tomatoes
2 bay leaves
4 cups beef broth
Preheat oven to 350 degrees. In a small bowl, mix together matzo meal, salt and pepper.
Generously dust brisket on all sides with the matzo meal mixture. In a large Dutch oven or heavy casserole with cover, heat oil over medium heat. Brown meat on all sides. Pour off any excess grease. Add onions, celery, carrots, tomatoes, bay leaves and beef broth. Cover tightly and bake 2&frac; to 3 hours or until fork tender. Remove brisket from pan and keep warm. Strain braising liquid through a fine sieve or colander over a saucepan; remove bay leaves. Remove half of the vegetables; set aside. With a rubber spatula, press the remaining vegetables through the sieve into the broth to create a gravy-like mixture. Place sliced brisket on serving platter topped with reserved vegetables and sauce. Leftover sauce can be served on the side.
Makes 8 servings.
good luck.
For during the week, I'm planning on making a stir fry (minus the rice of course). I'll use lots of veggies and meat and then will use some kosher for passover duck sauce.
For a good matzo brie: Soak two matzohs in cold water for about 3 minutes and drain. Rip into smaller pieces.
In a large bowl, mix matzo with 4 beaten eggs, a little milk and salt. Make in a pan like you would scrambled eggs.
