2. Charoset A Treasure for Daughter
Celery and c ots
Gefilte Fish Naomi,s Reoipe, in Jell-o mold, bake I %
hours
Horseradish Helen Weiss, recipe
Chioken so with dill Silver palate Good Times Cook Book
Matzo Balls th Usher,s recipe
onions on the bottorn
Meat Balls Kinnereth Cook Book p. L/l
or
Brisket
Potato Kugels in ffin tins use regular kugel recipe, grease tins and dust
with matzo meal
Asparagus with hazelnut and orange sauce
in vegetable section of my own recipes
Deserts:
Chocolate C e
Sliced Oranges in my passover recipes, NyT international
Cook Book p. Cookies:
chocolate B with warnut*
tt sh Food' p'608
3. PASSOVER OCERY LIST
Wine
Eggs
Matzo,regular, egg
Matzo eal
Cake Meal
Chickens for so d backs or breastbone
Ketchup
Apricot j
Walnuts
Almonds, bl ched
Pecans
Ilazel ts
Diil
Parsley
Chocolate, semisweet
Potatoes
oil
Onions
Leeks
Celery
Asparagus
Parsnips
carrots
Horseradish root
Oranges
Lemons
Apples
4- 15oz cans ole beets
Lamb shank
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5. 396 BASTCS
#_?2
l
3 quarts watr
I tablespoon sati
1 large or 2 rrLeclium-size ycllou onions
4 ribs celn2 wiih . tops
I bunchfrcsh Cill
4 carrols, peeled.
3 trtarsnips, peeld
Salt andfreshfu ,yrcund btark peppu, to tasle
reclpe.
6. Cut the lescrveci itarroLs
strips.
+
tgat f
fwe4
1.. Rinse t,lrc ciricken and trim off excess fat" Cut
chicken into qr.ri,,r'rcrs and placc in a large stock pot. Add
ya.19r a1d I tai:lespoon safu. Cover thc pot and heat
boiling. IJncover and sltirn olT the scurn from the top.
2" Add ille irions, ce)ery, ancl half the dill. Cover and
simmer over .1o,, Ircat for I hour.
5. Cut thc. cari'ots and parsnips in half and add to the
stock. Sirnmer urr til tht, chicl,cn is fork tender, about I hour.
4. Remove tire chicken f'rorn the pot and rcserve fior
anothe r use . iteiriove the carrois and parsnips and set aside.
5. Strain tile siock through a fine-mesh sieve into a clean
saucepan. Iyiscald the soiids. Let the srock cool. If you wish,
this may be usrjci ,rvhencver
chicken stock is called for in a
the
the
to
and parsnips into julienne
7" Ten rninure
taste with sali ar-l
parsnips into tl;e u
ual soup bowls arl
with the reinaii;rr,.r; ciil".
8 portions
ROOT CELLARS
ln lhe good old days, many
households relicd upon cool, dark
root cellars much as we rely upon our
rclngerators and freezers todav.
Women would convert sumnle;'s
harvest into preservesr relishes,
chutneys, and bottled fruih and
vegetables to last through the lean
winter, Bins of onions, turnips,
carrots, potatoes, garlic, and other
root rcgetables were lajd down to be
stored for use throughout the winter
months.
lf you're forlunate enough to have
a root cellar or a oml basement, do
store your root vegetables there. lf
not, keep then in a cool, dark cabinet
8. Meat
SWEET AND SOUR f4EAT BALLS
!'uulinc Toker
gri:und meat (chuck or steak ends) 1.5 kg
hran,n sugar
mcdium sized onions
*il
juice of 7/2lemon klfiry
white sugar
15 mL
,
15 mL
795 mL
397 mL
I [eBs;prur:rn
5mL
Sauce: Ll!ri: .l.i:lions irr cij, add
until goicie:n. Arid 'D.t-own
sugar
n put
sait and pepper and saute gently
strrring until dissolved. Add wholl
in irlender, and add tomato sauce.
Meat: soax + srices of b*-a^ irr ccrrd water just to cover. crumbre
meat. Meat shoulcl be a smooth
consistency',viii-l ttrL sigrr of br,-acj in it. Form balls with hands
and drop ,ir i-)rliiilrg riiiucll, ireduce heat to simmer. cover pot and
cook for i j/2 hours" Sr:aso,n ar end with lemon juice ano more
brown su.q[xr li-, tas're. "j-his irlsh rnay be made ahead and reheated
in casserole *r 'ovrln. serve o,rer rice. Freezes welr
- defrost
before reheiii,tip,. Serves 6.
, |,
' !!r') t (: u !.t.r. 'l
L ,^ .,/f *,, ,,.t..^) ,
171
9. I^,DAI)TLLr FfiCM BACK IC SOUARF ONE)
f or e vcrrieiion on roosrchicken, chef Goldstein serves this ol her Seder toble.
3/<
cup rendered chicken fat or vegetable oil
6 large Cornish irens or poussins (baby chickens), halved
Salt and freshly ground pepper
4 teasiloons cinnamon
4 cups yellow onions, chopped
1 leaspoon ground cioves
37r cups dricd apricots, soaked in hot water for I hour and drained
3 cups canned plum tomatoes, diced, with juice reserved
ll cups chicken stock or water
% cup broln sugar
L Prelteat the oven to 350.f,.
? Melt half of tlre chicken fat or oil in a large saucepan or skillet. Sprinkle the hens with
salt and peppcr to tasie and I teaspoon of the cinnamon, and brown.
3 ln attother large pan, heat the remaining chicken fat or oil, add the onions, and cook
l)iret lol heai until the onions are transparent, about 5 minutes. Add the remaining 3
irzlspoolls clllnamon and the cloves and cook for about 3 more minutes, stirring occasionahy,
Re:rnove ti'orn i.he heat.
4, Coarsr:lychophalfofthesoakedapricotsundr.taside.Add aboutt/zcupofthe
reii€rved tolllato iiquid to the remaining half of the soaked apricots and puree in a food proces-
st.ri"ot' biender. Adci iite pureed aprlcots, diced tomaioes and I cup of the chicken stock to the
r:nion rnixl.ure, tsring ihe mixture to a simmer and cook, uncovered, for 5 minutes.
5- Remove 2 cups of the onion mixture to the food processor or blender and puree.
Reiurn thc rJureed mixture to the pan, add the chopped apricots, brown sugar and remaining
I ctip chicken stock and add enough liquid to make a medium-thick sauce.
6 Place haif the sauce in a very large casserole ctish. Add the hens or the poussins and cover
ivitlt the l'r-:rrraii-rirrg sauce. Bake, covered, for 30 to 40 minutes, or until done.
mailes i2 servings
JN
162 THE NEVV YCP.K I}MES PASSOVER COOKBOOK
10. -ASPARAGUSr]TH
^
.,^ORANGE DRESSINA
ANDToASTEn Hazeiriurs
Serves 4
Active tinrc; I5 nrin Starr to linish:20 nrin
I
2 tablespoons fineiy chopped
hazeinuts
l7: Ib asparagus
/r te4spoon freshly grated
orange zest
? ::l.f.onr-fresh orange juice
j ::::e.'n fresh lenron juice
z raotespoons ollve oil
11. Orangee with GlazedPeel in
Grand lllarnier Syrup
6 seruings
es
ximately
v
ugar
er
sitnrner ten minutes, Drain and run cold
water over the peel.
3. Place the water, honey, and suqar in
another- saucepan, Heat, stirring, uniil th.
sugar dissolves. Continue to boil until the
syrup registers 230 degrees on n candy ther.
mom om the heat.
add t ntly.
4. up'for thirty
minutes, then add the orange
'juice
ani
Grand Marnier.
5. Remove the remainder of the peel and
pith from all of the oranges. Slice each
orange into three or more jices and place
in a .shaliow serving dish. Top with the
glazed peel and spoin tlre syrup over the
oranges,
6" Chill. the oranges well before serving,
spooning the syrup over occasionally.
980 FRANCE
12. Passover Dessert R ecipes
Kosfrer Express
rec|pes
passover
brsakfast ltems
rnert & poultry'
d€sserts
more reclpes
high holldays
olher rocipe eites
submit a recipe
r feSOUfCeS
I{r"'[ DEMARK, MOST REeUESTED, ABSOLUTBLT
MAGNII..-ICENT CA MEL MATZOH CRUNCH
Page 1 of3
Recipe backsround
assorred dishss .41'l +-,uilit&iidirlg, llnique, and easy confection.If you make only one thing
gr Passai,$r, make it this one.
gar, packerl firm
. j14 cup chocolate chips or semi-sweet chocolate, coarsely choppe
il.rel:rcat uven i0 375 Degrees F.
i",irrs a cr)o]6;e) sheet completely with foil. Cover bottorn of pan with
bai:rng parckment - on top of foil. This is very important as mixture
ileco'riies sfi';k1, during baking, I-lne bottom of pan evenly with matzoh
uoards, cutting extra pieces of rnatzoh, as required, to fiiany spaces on
lh'; cookie shcret as evenly as possible.
;on'rbriilr ln*;'garine or butter and brown sugar in a 3 quart, heavy-
i:otliJirr:cl, s?iu(ielian. cook over medium heat, stirring constantly, until
nlr)':tliio {i(}utiJS'io a boil. continue cooking 3 more minutes, stirring
ucni:;tanlty. ldcnlo,,,e fnom heat and pour over matzoh.
..1)litt:* iii i.)/sn,,rncj .irnrnediately reduce heat to 350 F. Bake l5 minutes,
ci;ecrk;ii'rg eycry l'ew minutes to make sure mixfure is not buming (if it
sesnlEj t* tre irro'wning too quickly, reniove from oven, lower heat to 325
, ', ;itlcl rr:piacc)
riillJlfire if,;,1i-16,.,1911 anil Spfinkle lnatzoh bOards immediately With
l'iioi:ixc ch,:cillats or chips. Let stanci 5 rninutes then spread melted
r-";iio';+iarir over matz$h whiie stjll wanm cut rnto squares or odd shapes.
i-liriii :irr reftlgerator until set, This makes a good gift. you can also servr
!i: i;l corrfectioirers' paper cups as a candy.
VARIA'I'IOI{
?'ou cari ais': use ivhite chocolate, coarsely chopped (or both white and
dark) anrl choppecl, toasted alrnonds (sprinkle on top as chocolate sets).
13. ;fi*"r:t*
Express site is developecl end maintained bv rns ett conrents esp,right @rggTKosher
Page I ofl
rassover Dessert Recipes
Kosfter Er ss
recipes
passover
lrreakfast ltems
agsort€d dishes
ffiett & pouftry
de8$6rts
more reclpes
high holidays
other recipe sites
submit a recipe
. resources
Mix wet with at other ingredients, spoon onto a cookir
ng teaspoon, Refrigerate until cruster hardens. Enjoy!!
d.
Arlene Liebman, Fair Lawn, NJ
rQQtfl
'J/t9/99
14. 4 eggyolks on
8 Tblsp sugar
Beat eggs and sugar toget r
3. % cups [1 lb] of chopped lnuts [or pecans]
% tsp vanilla
% tsp
Whol ach cookie
Juice
Preheat oven to 325 tte es
Add chopped Inuts, juice and rind of a lemon.
Drop teaspoonful of the batter on parchment covered cookie sheets. Leave
put armond on each cookie
solne space between
Bake for 10 minutes
Yield about 40 cookies
15. Sh"ff'A*"
Knryn G. Gerslnn
he Haggadah t i:r each generation,
;:,ff:'-ffi ;,1:i':1,:,r::T,1t1l
JsvyD urdllc ulr5personal COnn on to fhp efnnz nf +I_^ c.,^
,J l-tr,r
t. t.5td .
during the course of the seder,
"o"rlaJ.,i"'i*pu",
rr the impi
The
wom
the need many women have ha,l
to explore the Exodus with a r,.ev,r
vocabularv
vide inclusi
that has, at
using the taditional lihug.y.
Wrile the infusion of cre_
ativity in seders tfuoughou t L.v _
ery branch of Judaisi has ler.l
to engaging and moving djs-
cussions about the thernes oi
of your ancestors, immigruiion
e seder should con-
iicrn e link between
our assion for social
justice and our Ie ish
identit
on you and your family. Con_
sider whether your family has
a history of involvement in
civil rights, the labor move-
ment, teaching, grassroots or_
ganizing, politics, philan_
thropy, Consider the relation_
ship between the historical and
modern Exodus of the Jewish
the Exodus, the question is
whether we have yet achievecl tju,r rcquirecl tevel of per_
sonal understanding of the,Exod.i,r. ir,rl Turuh and our
daily Sh'ma remind"us that ra,c nirouf j ,ot oppress the
stranger because we were s|ranger$
Our understanding of this rn#,ja
more than intellectually procerrg 'it.
For many Jews of the last cei.rr L
disconnection between our pasnio,r 1br sociailrrsiice and
our Jewish identity" who de the
link must question w have rl it tcthe. r'rext generation, and r ihei l willembrace social activism withcr:i :r jeivish fouriciation.
In the next millennium, a personiil .rinrtersi.anciin
f the
Exodus must also enable 21nt Ccrifury i.,r, ," der-
stand that the commitment to srx:ie"i activisrn is inexhic-
ably intertwined with o -L
ic1::Dtigz. Anrj tfre seder
is an obvious place for sage to be shareci.
How do we move ftorn inteUt;rrr:iri"g ft. fra;ufor-
tivism and our Jewish rrrani",.rtli,1,f
'ffi:t#iil'- "
J: i3:-gottery or have yet to learn thr: es..:erL$al Li:k, /no, r,r,e
must r€commit to the steps h/(: rn,iii take rr the coflln_s
r r y o n r ra nr i r y,:X:;,'
^:::!'
(' {#'ij y{:Xrl;
"utiratrte/ are you aware that hundreds of thousands
of Je-w_s_still live there, cut off from the /ewish corunu_
niq'7 11o* can your family respond? If you attend a
women's seder and are moved by the inspirational
today, evaluate your
u are supportmg causes
ant to women and girls.
erience, we reenact and cel_
aside idoratry and au rho,,3r1*H;T::',lH;:T
ey, and all humanity
m God. With the an_
ded families and a festive
meal, the seder is an extraordinary opporfunity to
honor.this gift thaf the Jews gave to thi'*oria Uy,._
commifting to act for justice in the coming year.
Knryn irector of project Kesher
afid or1
seder,a ,ry:;:;:;:;:-r:;t;::;'
tnurtities zuorlduide. For more information about projcct
Keslrcr nnd its "Women's Exchange USA,,, ,ati6qZl SSZ_
L991 or e-nnil projectkesher@coipuserae.com.'
http:/ /wr,u:v,,.shma,com
