The BJC Passover Recipe Book

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
23- Grandma’s Lemon Sponge Cake

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. 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

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.

Photo by Linda Wolpert

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. It's a basic salt/pepper/garlic seasoning with a little cayenne thrown in. You can make your own to taste. Z'atar works well, as does Sazon which can be found on Amazon or local grocery.

Grandma Rose Horn's Matzoh Brei- Submitted by Rebetzin Yaffah
Ingredients
6 sheets of matzah or 4 cups of matzah farfal
6 eggs beaten
¾ C. chopped nuts (optional)
6 T. 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.
2. After a few minutes pour the water off, squeeze out water
3. Combine the matzah, lemon juice, peach juice and eggs, - mix together
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.)

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

Directions

1. Put matzos under running water until wet. They should start to soften but not fall apart. Break into 1-1/2” pieces.
2. Scatter onions in large dry skillet over high heat. 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. 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. Stir in the matzo pieces and let them soak.
4. Reduce the heat to medium-low and add matzo-egg mixture to the onions. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and fresh dill.

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.

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
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!