The BJC Passover Recipe Book

Grandma Rose Horn's Matzoh Brei- Submitted by Rebetzin Yaffah Ingredients&nbsp;&nbsp;&nbsp; 6 sheets of matzah or 4 cups of matzah farfal 6 eggs beaten ¾ C. chopped nuts (optional) 6 T.&nbsp;butter 1 large can of peaches, drained (set the juice aside to use) and cut into bite size pieces 1 C. peach juice (I just use the juice from the canned peaches) 1/4 C. lemon juice ½ C. brown sugar 1½ t. cinnamon ¾ t. ginger Directions 1. Break matzah into large bowl and pour hot water over it.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2. After a few minutes pour the water off, squeeze out water 3. Combine the matzah, lemon juice, peach juice and eggs, - mix together&nbsp; 4. Mix in the peaches, brown sugar and spices, optional nuts. 5. Melt butter in a frying pan and add mixture stirring while the eggs are cooking, as you would for scrambled eggs cook until done. Pancakes style can be made by pouring the mixture into a frying pan and flattening out flipping it over when it starts getting crusty on the bottom. Cook until well done, but still soft. Serve immediately (topped with applesauce and or sprinkled with brown sugar optional.)&nbsp;

Vegetarian Chopped Liver- Submitted by Betty Adler Ingredients ½ cup lentils ½ cup walnuts 1 large onion ¼ cup olive oil 2 hard boiled egg whites *1 pkg MBT or similar seasoning (found on Amazon)* Pepper Directions 1. Heat lentils with MBT in water to cover and cook until all the water is gone 2. Chop onion and fry in oil 3. Process lentils, walnuts, onion, egg whites and pepper in food processor Pack into oiled mold if desired 4. Serve on matzo *Recently, I have not found MBT seasoning on Amazon.&nbsp;It's a basic salt/pepper/garlic seasoning with a little cayenne thrown in.&nbsp;You can make your own to taste.&nbsp;Z'atar works well, as does Sazon which can be found on Amazon or local grocery.

Citrus-Glazed Roasted Carrots- Submitted by Diane Horn Ingredients 2 pounds carrots, peeled 1 large lemon, halved 1 small orange, halved 2-3 tablespoons olive oil Kosher or sea salt Fresh cracked black pepper 4 tablespoons honey 1 teaspoon dried thyme 1 large orange, juiced 1 large lemon, juiced Directions 1. Preheat oven to 425°F. 2. Peel and cut the carrots lengthwise into 1/4s or 1/6ths according to the size of your carrots. 3. On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots. 4. Remove from the oven and toss with honey, thyme and the juice of the remaining large orange and large lemon. 5. Return to the oven and cook for another 10-15 minutes or until caramelized and lightly charred. Serve warm or at room temperature with roasted citrus halves.

Coffee-Braised Brisket- Submitted by Betty Adler Ingredients One 4 to 6 pound beef brisket, trimmed of fat 2 tsp. kosher salt-sprinkle over brisket 2 T peanut oil or olive oil 2 cups strongly brewed coffee 2 cups dry white wine or beer 2 cups ketchup Directions 1. Sear brisket until brown on all sides 2. Transfer browned brisket to a roasting pan with a lid. Mix together the coffee, wine/beer and ketchup and pour over brisket. 3. Bake 350 degrees for four hours or until tender, baste top each hour 4. Cool, remove brisket and slice thinly across the grain, return to sauce. 5. Cover, store, re-heat at 350 degrees, covered for 30 minutes the next day. Best if prepared a day early to sit in sauce. I have tried in my crockpot, use 1 cup less wine or beer.

Appetizers 4- Eggplant Caviar 5- The Wicked Son Cocktail 6- Vegetarian Chopped Liver Breakfast and Brunch 7- Grandma Rose Horn’s Scrambled Matzoh Brei 8- Matzoh, Lox, Onions, and Eggs Entrees and Side Dishes 9- Coffee-Braised Brisket 10- Pomegranate-Glazed Carrots 11-Spinach and Matzoh Pie 12- Citrus-Glazed Roasted Carrots 13- Ashkenazi Charoset 14- Sephardic Charoset 15- Charred Leeks with Lemon-Honey Drizzle 16- Chicken Marbella

Desserts 17- Sephardic Almond Macaroons 18- Passover Apple Kugel 19- Passover Marshmallow Brownies 20- Chocolate Bark 21- Chocolate Butter Matzoh Crunch 22- Mom’s Amazing Walnut Cake&nbsp;&nbsp; 23- Grandma’s Lemon Sponge Cake

Grilled or Charred Leeks with Lemon Honey Drizzle- Submitted by Rebetzin Yaffah Ingredients 4 medium to large leeks- cut down the center in half wash well Brush with olive oil and garlic powder and salt and pepper Directions 1. Heat cast iron grill or skillet ( or outdoor grill) or use a lined cookie sheet with foil- heat @ 450 2. Cook till tender and outer leaves turn dark brown or blackish 3. For the drizzle, mix ½ tbsp of course ground mustard, ¼ cup honey, Chopped garlic, Juice of a lemon, Garnish with lemon zest 4. Mix well pour over warm leeks serve warm or cold

The Wicked Son Cocktail from The Jewish Food Experience by Aviva Goldfarb- Submitted by Diane Horn Ingredients 1½ ounces blanco tequila ¾ ounce fresh lime juice ¼ ounce Manischewitz or other sweet wine ½ teaspoon simple syrup A few slices of fresh horseradish* Garnish: Slice of lime, slice of horseradish Directions 1. In a shaker, combine the tequila, lime juice, wine, simple syrup and horseradish. 2. With a muddler, muddle the horseradish to release its oils. Add a generous handful of ice cubes to the shaker, shake until the shaker is ice cold, and strain the ingredients into a martini glass. Garnish with a slice of lime and a slice of horseradish. *Alternatively, make horseradish simple syrup by bringing ½ cup of water and ½ cup of sugar to a boil, turning off the heat and steeping a few slices of horseradish in it for 45 minutes and use that instead of the simple syrup above.

Charoset- Submitted by Rebetzin Yaffah &nbsp; Ingredients 1 cup mixed nuts (pecans, almonds, walnuts etc) 1 tsp cinnamon 5 pitted dates 2 dried apricots ¼ cup yellow raisins (can use black) ¼ cup apples chopped ¼ cup dried cranberries 1 TBSP honey ¼ to ½ cup sweet wine 2 springs of mint ½ orange peeled &nbsp; Directions Put in food processor and pulse till creamy or any consistency you like Keeps for up to 2 weeks in the refrigerator.

Sephardic Charoset- Submitted by Rebetzin Yaffah From Tante Rachelle Tarragano and Nona Hundoul Penso There are many variations of Sephardic charoset. Sometimes fruits such a apricots, raisins, oranges, pears and prunes are added. Some contain a combination of almonds, walnuts and pine nuts while some are nutless.&nbsp;Some add a little red sweet wine. Some add a little wine vinegar or lemon juice for tartness, others a little honey or sugar. Some mix in chopped hard boiled eggs.&nbsp;Some are cooked while others are uncooked. Usually the charoset is served as a paste, but sometimes is formed into 1-inch balls. The common denominator among these many variations is that they all contain a large proportion of dates and the mixture is always made as a thick paste. Ingredients 1 lb pitted dates *cut in half to check for pits 1 lb dark raisins 1 lb - 1&nbsp;1/2 lbs apples, peeled and cored. I use Mac, empire or Rome 1 cups water (May need more) Set aside 1 cup walnuts Directions 1. Microwave dates, raisins, apples and water, covered for 10-15 minutes or so til apples are soft. Stir 1/2 way thru, don’t let it dry out. 2. Combine in food processor. Add cup walnuts, process again until consistency resembles dark apple sauce with nuts. 3. Cool. Put in jars or plastic containers. Store in refrigerator

Chocolate Bark- Submitted by Joan Kaufman This chocolate bark with pistachios, cranberries, tahini and a touch of salt is the easiest, most simple chocolate dessert to make. No measuring, mixing or baking. Ingredients 1 cup chocolate chips (your choice of dark or milk chocolate) 3 tbsp shelled pistachios, chopped 3 tbsp dried cranberries 1 ½ tbsp tahini at room 1 tsp coconut oil, melted Coarse sea salt (optional) Directions 1. Place chocolate chips in a large heat-proof glass bowl. Fill a medium saucepan halfway with water and bring to a boil over high heat. 2. Reduce heat to simmer and place the glass bowl with chocolate over the saucepan, making sure the boiling water doesn’t touch the bottom of the bowl. Let the chocolate melt, stirring frequently (this will take 2-3 minutes). 3. In the meantime, line an 8x8-inch baking pan with parchment or wax paper (leave enough paper on sides to help you take the bark out of the pan). 4. Combine chopped pistachios and dried cranberries in a small bowl. 5. Remove chocolate from heat, add pistachios and cranberries and mix well. 6. Pour chocolate into the lined baking pan and spread evenly with a spatula. 7. Whisk together tahini and melted coconut oil. Drizzle over the melted chocolate and swirl it using a skewer or a toothpick. Sprinkle with sea salt. 8. Refrigerate until the chocolate hardens. Break it into uneven pieces.

Pomegranate-Glazed Carrots- Submitted by Betty Adler Ingredients 1/4 cup pomegranate molasses or 1 cup pomegranate juice cooked on low heat and reduced 2 T honey - stir into reduced pomegranate juice 1 pound carrots, peel and cut in into one inch diagonal slices 1 T olive oil 1/4 tsp Kosher or sea salt&nbsp; 1/4 tsp freshly ground pepper 1/2 cup chopped walnuts 1/4 cup dried cranberries 1 T chopped fresh thyme or 1 tsp. dried thyme Directions 1. Preheat oven to 400 while glaze is simmering. 2. Mix carrots with oil, salt and pepper and place onto a small baking sheet. Bake 15 minutes, stir once. 3. Drizzle pomegranate glaze over the carrots, stir to coat, and bake 10 more minutes, turn over or stir if needed. 4. Stir in walnuts and cranberries and continue to bake 5 more minutes. test carrots for doneness. Transfer to serving dish, sprinkle with thyme and ENJOY!

Matzoh, Lox, Onions, and Eggs- Submitted by Joan Kaufman Ingredients 4 matzos 1 large red onion, halved lengthwise and thinly sliced 3 tbsp unsalted butter or oil ½ tsp salt, plus a pinch 8 large eggs ¼ tsp black pepper 4 oz. lox or smoked salmon, cut into ½” wide slices 2 tbsp fresh chopped dill &nbsp; Directions &nbsp; 1. Put matzos under running water until wet.&nbsp; They should start to soften but not fall apart.&nbsp; Break into 1-1/2” pieces. 2. Scatter onions in large dry skillet over high heat.&nbsp; Cook 1-2 minutes until onions turn golden brown on one side, then stir in butter/oil and a pinch of salt and cook until golden all over, about 3 to 5 minutes.&nbsp; If the butter starts to brown, lower heat. 3. While the onion is frying, whisk the eggs in a medium bowl with ½ tsp of salt and the pepper.&nbsp; Stir in the matzo pieces and let them soak. 4. Reduce the heat to medium-low and add matzo-egg mixture to the onions.&nbsp; Cook, stirring, as you would with scrambled eggs.&nbsp; When the eggs are two-thirds of the way cooked, stir in the smoked salmon and fresh dill.

Spinach and Matzoh Pie- Submitted by Betty Adler Ingredients 1 large onion, finely chopped, aim for 11/2 cups, sliced green onions or shallots optional 2 lbs of frozen spinach 1 (16 ounce) pint cottage cheese 5 large eggs 1 pound feta cheese 1/3 to 1/2 cup fresh dill or 1 tbsp dried oregano plus 2 tbsp chopped parsley 1/2 tsp. nutmeg Directions 1.Cook onion, 15 to 25 minutes to caramelize. Put thawed spinach in a colander, press out as much liquid as possible. Add spinach to onion and cook, stir occasionally.&nbsp;Remove from heat and add dill OR oregano/parsley, and fresh pepper. 2.Puree the two cups of cottage cheese in a blender, add eggs and freshly ground nutmeg and blend again quickly in blender.&nbsp;In a large bowl mix the drained spinach, crumbled feta, pour in cottage cheese and egg mix. 3. Grease 9X13 inch baking dish. Cover bottom of baking dish with three layers of matzos. Pour mixture on top. Let stand 15 minutes to soften. Soften matzos in water or chicken broth to make a top layer two matzo thick. Lightly crumble additional feta on top, adding 2-3 T melted butter or additional feta to cover more uniformly. Bake uncovered until golden and set 35 to 45 minutes. Sprinkle with oregano or parsley and serve.

Mom’s Amazing Walnut Cake Submitted by Sandra Walter&nbsp; Recipe from my mother’s collection, Susan Cahan Ferguson, z/l. The first time my mom made this, we ate it all before Pesach even started. Every year she made 3-4 of these just to get through and send everyone home with some. The key here - and the love in the cake - is in hand grinding the nuts if you can.&nbsp;My mom had an old cheese grater - the kind with the barrel in the middle and a hand crank.&nbsp;This is a great way to get the kids involved in baking.&nbsp;Enjoy - I know my mom did. Ingredients 9 eggs, room temp 1 c sugar 2 c walnuts, ground to a powder 2 T matzo cake meal 1 t pure vanilla extract ⅛ t salt [FYI - You’ll want to make several of these.&nbsp;A 3 lb bag of walnuts grinds down to 4 cakes.&nbsp;And, 1 c walnuts grinds down to 1.5 cups.] Directions 1. Dust 10x3.5 loose bottomed metal tube or two 9x3 loaf pans with a little extra cake meal and set aside. Grind nuts with grater made for parsley or cheese - DO NOT USE A FOOD PROCESSOR,&nbsp;You need a fine dry powder for this cake. With an electric mixer, beat egg yolks until pale in color.&nbsp;Beat in sugar 2T at a time, beating well after each addition. Combine nuts with matzo cake meal.&nbsp;Stir in the yolks along with vanilla.&nbsp;Beat egg whites w/salt until they are stiff but not dry.&nbsp;Fold carefully into the batter. Turn batter into pan(s) and smooth the top.&nbsp;Bake 30-40 min, or until the cake shrinks away from the side of the pan(s) and a cake tester comes out clean.

Passover Apple Kugel- Submitted by Joan Kaufman Ingredients 6 apples, peeled and sliced (I use golden delicious) 2 eggs beaten, ½ cup potato starch ¼ cup oil ¾ cup sugar ¼ cup orange juice ½ cup chopped walnuts Directions 1. Mix apples, eggs, potato starch and oil. 2. Pour into an 8-inch square pan. 3. In a separate bowl, mix sugar, orange juice and walnuts, and pour over apple mixture. 4. Bake at 350 degrees for 1 hour. Serve cold or at room temperature. Note:&nbsp; This recipe can be doubled and baked in a 9x13 inch pan.

Sephardic Almond Macaroons, Susan Barocas - Jewish Food Experience Submitted by Diane Horn Ingredients 2 cups almond meal ¾ cup granulated sugar Pinch of salt 4 large egg whites Scant ½ teaspoon almond extract 1 teaspoon vanilla extract Confectioners' sugar for dusting (optional) About 24 whole almonds or almond slices (optional) Directions 1. Preheat oven to 325 degrees. Position oven racks in the middle of the oven. Line 2 large baking sheets pans with parchment paper (preferred) or lightly grease the pans 2. Use a whisk to combine almond meal, sugar and salt in a mixing bowl. Add egg whites and extracts and whisk together just until well blended. Do not over-mix once the whites are added. (Alternatively, in a food processor with the metal blade, pulse to combine almond meal with granulated sugar and salt. Add egg whites and extracts, and pulse a few times. Stop to scrape down the side and anything stuck on the bottom. Pulse a few more times just until the mixture is well blended and a bit lighter.) 3. Drop the mixture by full teaspoon about 2 inches apart on baking sheet. Use the back of the spoon to gently swirl the mound into rounded shapes about 2 to 2½ inches in diameter. Gently lay 1 almond or almond slice onto each cookie if desired. 4. Bake in the middle of oven. After 10 minutes, turn the baking sheet and bake another 10 minutes or until pale golden on the bottom edges.

Passover Marshmallow Brownies- Submitted by Joan Kaufman Ingredients 1/2 cup (1 stick) butter or margarine plus more for greasing the pan 12 oz semi-sweet or bittersweet chocolate chips 2 eggs ¾ cup sugar 1 tsp vanilla extract 1 tsp instant coffee granules, dissolved in 1 tsp warm water ½ cup matzah cake meal 1 Tbsp potato starch ¼ tsp fine sea salt 1 cup mini marshmallows ½ cup chopped walnuts or pecans (optional, but recommended) Directions 1. Grease an 8 x 8-inch baking pan with butter (or margarine) and set aside. 2. Preheat the oven to 350°F. 3. Combine the chocolate chips and butter in a microwave-safe bowl and microwave 60-90 seconds until the butter and chocolate are melted. 4. Whisk the eggs, sugar, vanilla, and coffee in a medium bowl and set aside. 5. In another bowl whisk together the cake meal, potato starch, and salt. 6. Whisk the egg mixture into the dry mixture until incorporated, then fold in the melted chocolate mixture until incorporated. Fold in the marshmallows and nuts until just combined. 7. Pour the batter into the prepared pan and bake until the top is slightly cracked and shiny but the center is still slightly soft, 35 to 40 minutes. Cool.

Chicken Marbella from The Silver Palate Cookbook- Submitted by Diane Horn Ingredients ½ cup olive oil&nbsp; ½ cup red wine vinegar&nbsp; 1 cup pitted prunes&nbsp; ½ cup pitted Spanish green olives&nbsp; ½ cup capers, with a bit of juice&nbsp; 6 bay leaves&nbsp; 1 head of garlic, peeled and puréed&nbsp; ½ cup fresh oregano, chopped, or 1/4 cup dried 2 teaspoons of salt&nbsp; ¼ teaspoon freshly ground pepper&nbsp; 2 chickens, 3 1/2 to 4 pounds each, quartered&nbsp; 1 cup dry white wine&nbsp; 1 cup brown sugar&nbsp; 2 tablespoons finely chopped flat-leaf parsley Directions 1. In a large bowl, combine olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add chicken pieces and turn to coat. Refrigerate overnight. 2. Preheat the oven to 350 degrees. Arrange chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes. 4. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm.

Eggplant Caviar- Submitted by Betty Adler Ingredients 1 large eggplant 1 small onion finely shopped 1 tomato Sea salt Pepper Vinegar Olive oil Directions 1.Bake or boil eggplant.&nbsp;Drain thoroughly if boiled. 2.Scoop out inside of cooked eggplant, put into large bowl 3. Chop onion and tomato finely 4. Add sea salt, pepper, vinegar and olive oil to taste and mix into eggplant Serve cold

Chocolate Butter Matzoh Crunch- Submitted by Rebetzin Yaffah Ingredients 4-6 unsalted matzah sheets 1 C.&nbsp; unsalted butter 1 C. brown sugar packed firmly 1 C. mini chocolate chips or semisweet chocolate coarsely chopped. Directions 1. Preheat oven to 375 degrees F.&nbsp;Line a cookie sheet completely with foil cover bottom of pan with parchment paper on top of foil. This is a very important step. As the mixture become sticky during baking. Line the bottom of the pan evenly with matzah cutting extra pieces of matzah as required to fit any spaces on the cookie sheet. 2. Combine the butter and brown sugar in a three quart heavy bottomed saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking three more minutes, stirring constantly. Remove from the heat and pour over the matzah. Place in the oven, and immediately reduce heat to 350 degrees. 3. Bake 15 minutes checking every few minutes to make sure the mixture is not burning, if it seems to be burning too quickly remove from the oven and lower the heat to 325 and replace. Remove from the oven and sprinkle matzah boards immediately with chocolate chips or chocolate. 4. Let stand five minutes then spread the melted chocolate over the matzah. While still warm cut into squares or odd shapes, chill in refrigerator until set. I like to top with finely chopped almonds before it sets in the refrigerator.&nbsp;

Grandma’s Lemon Sponge Cake- Submitted by Sandra Walter Recipe from my Grandma Goldie Walter, z/l. Grandma was not a cook, she was not a baker, but she sure was a great hostess.&nbsp;What she did cook and bake were classics and favorites - pancakes, Romanian eggplant and onions, and a few recipes like this one that she gathered over the years from her Hadassah friends no doubt.&nbsp;Enjoy. Ingredients 8 or 9 eggs 1.5 cups sugar 1 T oil 1 lemon - zest rind and juice 1 orange - juice ¾ cups cake meal 2T potato starch Directions 1. Beat eggs well. Slowly add sugar and beat well. 2. Add oil, zest and juices. 3. Sift cake meal and potato starch and add to mixture. 4. Bake 375 for 1 hour. 5. Cool upside down. Note: She did not indicate the type of pan to use.

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.