Recipes for a Passover Feast

Passover is the Jewish holiday that celebrates the escape of the Jewish people from slavery and flight from Egypt.  This year Passover starts on Monday night, April 18.  Although traditions vary throughout the world, the basics area s follows.  The first night of Passover begins with a ceremonial dinner called a “Seder,” where the story of the exodus is told. The story is passed down from generation to generation to ensure that we never become slaves again. It represents a story of freedom for any people.

For me, the word “Passover” brings back so many memorable memories I have of such sweet times. It feels just like yesterday when my parents, brother, sister, aunts, uncles, and cousins gathered around the table in New York to celebrate Passover. Unfortunately many of my aunts and uncles are no longer with us, and the rest of the family either live in the New York area or in other areas, as I do, so my memories of wonderful times and people are very dear to me.  

One of my favorite memories was when my grandfather led the seder one year at my parents house.  My grandfather was Orthodox and always conducted a very serious seder, so all us kids were forewarned there would be no talking during the seder. As in tradition, Elijah the prophet is expected to come at Passover and announce the coming of the Messiah. A cup is filled with wine, and hearts are expectant for Elijah to come and announce the good news. At the end of the seder meal, a child is sent to the door to open it and see if Elijah is there. We were at this point of the seder when all of a sudden there was a knock at the door.  Everyone at the dinner table looked shocked and at each other in disbelief. Was this the year Elijah would arrive? When the door was opened, in walked our cat Pooky, not Elijah!  When Pooky wanted to come into the house he would pull on the loose piece of metal on the bottom of the screen door. When the cat came in, everyone busted out laughing, even my grandfather, and so no messiah visit that year.  To this day, my mother and I still talk and laugh about this.

Many other of my memories are centered in the kitchen, because what would a Jewish holiday be like without delicious food?  My mother prepared the best food for Passover and I owe my love of good cooking and delicious food to her.

I have chosen three of my favorite childhood Passover dishes to share with you: matzo ball soup, pot roast and matzo brei. I will admit that there is some work involved in these dishes, but the good news is that most of it can be prepared ahead of time.  The pot roast requires slow cooking over low heat to ensure tender, flavorful tender meat. The fat can be easily removed when it is chilled, and that reduces the fat content considerably.   The matzo ball soup is a good old-fashioned, simple comfort food. It will cure what ever ails you.  After experimenting with many different matzo ball recipes, my mom and I still love the Manischewitz mix better than any other matzo ball!  The best Passover meal is not during the seder, but the next morning.  Matzo brei is one of the great traditional Passover holiday breakfasts and is incredibly easy to make.  It is a cross between French toast made with matzoh and an omelet.

Celebrating Passover involves connecting with our families.  I hope you enjoy these dishes as much as I do.  Happy Passover. 

MATZO BALL SOUP

Ingredients:

Soup

• 1 whole chicken
• 3 carrots
• 3 celery sticks
• 3 small onions
• salt and pepper to taste

 Matzo Balls

• 1 box Manischewitz Matzo Ball Mix
• 2 eggs
• 2 tablespoons vegetable oil

Preparation:

Matzo Balls

Follow the directions on the mix package.

Soup

Add all ingredients to 2 1/2 quarts cold water, bring to boil.  Cook 1 to 1-1/2 hours until chicken is tender.  Remove chicken and pull chicken and skin from bone.   Add chicken, minus skin and bone, back into the pot.  I like to eat my matzo ball soup with noodles.  I used Manischewitz YolkFree egg noodles (fine) and followed the directions on the package.  Add cooked noodles and matzo balls, and simmer 20 minutes.

Serve with Mandlen Soup nuts.  

POT ROAST

Ingredients:

• 3 1/2 lb boneless chuck roast
• 1 – ½  Tbsp olive or grapeseed oil
• Salt, pepper
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 cup of red wine (I used dry white since it was already open)
• 1 lb baby carrots
• 4-5 potatoes, peeled and cut into 2-inch pieces
• 1 cup canned low-sodium chicken broth
• 1 cup low-sodium beef broth
• 1-1 ½ cups water
• 1 small bottle duck sauce

Preparation:

Dry roast with paper towels. Then season with salt and pepper.  Heat oil in a large heavy Dutch oven over medium - high heat.  Sauté 1 onion and garlic 5-8 minutes or until tender. Brown roast in pot thoroughly, on all sides on top of onions for several minutes on each side.  As you turn the roast braise each side with duck sauce.

Add remaining ingredients to pot and bring to simmer and adjust the heat down to the lowest heat possible to maintain a low simmer when covered. Cook 9 to 10 hours on low, or 6 to 7 hours on high, until meat is tender.

Transfer roast to carving board and using chefs or carving knife, cut meat into ½-inch thick slices, or pull apart into large pieces. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Serves 4-5.

MATZO BREI

Ingredients:

• 2 Eggs
• 2 pieces Matzo (not egg Matzo)
• Salt & Black Pepper

Preparation:

Scramble eggs in a large bowl.  Under warm, running tap water, rub fingers over one pieces of matzoh until the top layer becomes loose, that means it’s ready to break. Apply slight pressure until matzo folds on itself. Fold until smaller pieces. Remove from water and let excess water run off, add to egg. Repeat for each piece of matzo. 

Fold egg and matzo together while heating a non-stick frying pan with cooking spray. Add egg and matzo to pan while stirring. Every few seconds fold matzoh around in pan, to keep it scrambled. To form a pancake, simply don’t move the matzoh, and press it to the shape of the pan.

When mostly dry (but not completely), remove to plate and season generously with kosher salt and lots of freshly ground black pepper. 

Serves 1, for additional servings, add an egg and a matzo per person