My Favorite Passover Recipes

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Heading to NYC to be with our family but not before sharing a few of my favorite Passover recipes.  If you have a favorite family recipe, please send it in so we can all enjoy.  Family stories welcomed and encouraged!

Marinated Eggplant

Bubelach (Passover Pancakes)

Brownie Meringues

Coconut Macaroons

Imberlach

Matzoh Balls

Matzoh Lasagna

Mushroom Kugel

Passover Pogos

Persian Charoset

Sally’s Moussaka

Chag Sameach and Enjoy,

Irene

Loretta’s Chocolate Chip Mandelbroit

“A living stew of inconsistencies” is how our friend Meyer described himself in a Dvar Torah that he gave several weeks ago.  Many of us are inconsistent in how we practice or observe Judaism, but Passover is a holiday when perfectly rational people behave in irrational ways.  My daughter has repeatedly accused me of being too “machmir” (strict) when it comes to Pesach.

I actually made a decision that this year would be different and I would adopt a come what may attitude.  My plan was to arrive back East and cook, not get involved in the kashering, and only minimally involved in the shopping.  I was doing SO well until tonight when I stopped at Western Kosher on my way home, my excuse being that I wanted to see any new Passover products that came on the market.  I swore that I wouldn’t buy anything, but here I am sitting at the kitchen table writing this post and in front of me there are six shopping bags filled with all kinds of Passover groceries.  Who could resist Masala Chai Tea???   Somehow they will all need to be packed into our luggage along with a tin of our favorite Passover Mandelbroit that I will bake on Sunday.  There are some things that never change, no matter how hard we try.

I wish each and every one of you a Zisn Pesach.

Loretta’s Chocolate Chip Mandelbroit

3 sticks margarine

2 cups sugar plus an extra 4 Tb for sprinkling

6 eggs

2  3/4 cups cake meal

3/4  cup potato starch

1/2 tsp kosher salt

2 tsp cinnamon

2  12 oz. bags of chocolate chips

Preheat oven to 350 degrees.  Reserve 4 Tb sugar and mix with 2 Tsp cinnamon and set aside.  Cream sugar and margarine.  Add eggs, one at a time, beating well after each egg.  Add dry ingredients.  Divide dough into 4 equal portions and with oiled hands, form 4 loaves, divided between 2 greased cookie sheets.  Sprinkle each loaf with an equal amount of the cinnamon sugar mixture.  Bake for about 30-40 minutes. Slice loaves and place Mandelbrot cut side up, sprinkling with more cinnamon sugar.  Return to oven and bake another 10-15 minutes per side or till crisp.

Enjoy,

Irene

Marisha’s Veal Roast

It is an unfortunate truth that extended family members may only get together for life cycle events, both happy and sad.  Two weeks ago many members of the Graf family came to Philadelphia, and as a result I was able to spend time with my Tante Marisha.  Marisha is now the matriarch of the family, the only person still alive of my father’s generation, and she looks great.   She and my Uncle Charlie met in Poland during the war, moved to France after the war, and then eventually settled in Lakewood, New Jersey, where I spent much of my childhood visiting them and my cousins.  I reminded my aunt that she use to call me “princess” and she reminded me that she would take me to the “market’  to help her sell hats.

Marisha arrived in Philadelphia with her sons, daughters-in-law, her eldest grandson and his wife.  Both my cousin Michel and I named our middle children David, after our fathers’ brother who died during the war.  I watched these two Davids, second cousins, both grown men, both married, both serious and both learned, talking to each other, and I was filled with a sense of continuity.  Wherever I looked, cousins were conversing and getting to know each other.  There was talk of cars, horses, gardening, art and architecture, and I was feeling strangely content despite the overwhelming sadness of the occasion.  I realize that it may be years before all the cousins get together again, and hopefully next time it will be for a happy event, but I was sure that the three brothers, Jack, Charley and Harry knew we were there, together, under one roof, for a brief time.

At one point my daughter and I were sitting with Tante Marisha when the conversation turned to food.  My aunt told us that her grandchildrens’ favorite dish is veal roast, and related that she prepares it in the same way she and my mother prepared chicken and turkey, coated with a simple mixture of minced garlic, salt and pepper, and baked till golden and tender.  I couldn’t wait to come home and make it, knowing that I would feel as if I had a bit of Marisha with me, but also wanting to preserve another recipe, and another memory, for another generation.
Marisha’s Veal Roast
8 lb Veal Roast, bones left in
10 cloves of garlic, minced
1 Tb salt
1 Tb cracked pepper
1 Tb paprika
3 Tb olive oil
Make a paste of all the ingredients and rub into veal.  Place veal in roasting pan that fits snugly, cover well and refrigerate overnight.  Pre-heat oven to 350 degrees, add enough water to just come up to the bottom of the veal, cover tightly and bake for about 3 hours, basting after each hour.  Add water if needed.  Uncover for last hour to brown.  Serves 8
Enjoy,
Irene

Passover Lemon Meringue Pie

Last week I lost two important people in my life, my cousin Robert, who was more like an older brother than a cousin, and my close friend Ruthie.  I went back East for Robert’s funeral and what I experienced over the course of five days was the workings of a family who come together like pieces of a patchwork quilt, all different in design but stronger and more effective as one unit.  Almost my entire immediate family, as well as my extended family, came to Philadelphia where we spent our days cooking, eating, crying and  laughing in the comfort of our cousin Micheline’s home.  Even after both refrigerators and freezers were filled to capacity we continued to cook.  It kept us busy and focused, taking care of each other and everyone around us.

After the funeral we prepared Shabbat dinner for about twenty.  Everyone participated in their own way, some by offering words of comfort to the mourners, some by taking charge of the kitchen, some by providing comic relief.  On Saturday night, the evening before everyone’s departure, Denise (Robert’s daughter) said that it was just the kind of evening her father loved, having the family together, sharing good food and good wine.  The night ended with my daughter Shira, myself, and Denise all sitting around the table sharing a pie which we ate straight from the tin, one spoonful at a time.

Passover is just around the corner, a time when families get together.  May it be filled with joy, and not with sorrow, and with the memories of those we lost but will never forget, and why not make some pie that can be shared straight from the tin.

Lemon Meringue Pie

Crust

1 cup Matzoh Meal

1/4 cup melted margarine

1/4 tsp cinnamon

2 tbsp sugar

1/8 tsp salt

Blend ingredients together.  Press into a greased 9″ pie pan and bake at 375 for 15 minutes or till golden brown.

Lemon Meringue Filling

5 tbsp potato starch

1/4 tsp salt

1 cup sugar

2 cups water

3 eggs, separated

2 tbsp margarine

1/3 cup freshly squeezed lemon juice

1 tbsp grated lemon rind

Combine potato starch, salt and 1/2 cup sugar in top of a double boiler and then add water.  Cook, stirring over boiling water till thickened. Cover pot, lower heat and cook for ten minutes, stirring occasionally.   In a bowl, combine egg yolks with remaining 1/2 cup sugar.  Spoon a little of the hot cooked mixture into the yolks, stirring rapidly.  Then pour yolk mixture back into the pot. Cook 2 minutes, stirring constantly.  Add a drop of water if too thick.  Remove from heat.  Add margarine, lemon juice and lemon rind to filling and allow to cool to room temperature.  Pour into pie shell.

Meringue

3 egg whites

dash salt

6 tbsp sugar

Using a beater, beat egg whites with salt till foamy, gradually adding  6 tbsp sugar till smooth and glossy.  Pour Meringue over pie filling and bake in 325 degree oven for about 15 minutes.  Chill and serve.

Enjoy,

Irene

Brussel Sprout Leaf, Arugula, and Almond Salad

Last week I turned on the Food Network and Giada De Laurentiis had just blanched a pot of Brussel Sprout leaves.  Unfortunately I missed her technique for separating the leaves, but the result looked so appealing that I decided to try to duplicate it.  My friend Sheila had invited us over to try a new recipe that she was testing for Passover, Braised Short Ribs, and I thought that a green salad would be a perfect way to balance the richness of the beef.  Plus it was fun knowing that we were going to be each other’s taste testers in anticipation of Pesach.

Using a very small paring knife, I cut the bottom of each Brussel Sprout and gently trimmed off each individual leaf.  After about 45 minutes, I had enough for a large salad.  The leaves were quickly blanched, strained, and thrown into a bowl of ice water.  There they were, a bowl of delicate beautiful emerald-green leaves which I tossed with arugula and toasted almonds.  The dressing was equal parts olive oil and lemon juice.  The salad was refreshing and lemony, and the preparation was a nice alternative to roasting the Brussel Sprouts.  The short ribs melted in your mouth.

We won’t be in Los Angeles for Pesach this year, we are heading East at the invitation of our recently married son and daughter-in-law.  I will miss our Seder, our friends in L.A., and my sister and brother-in-law, but it will be the first time that both families, (and all the siblings) will join together to celebrate a Chag, and that’s too wonderful an opportunity to pass up.

Spring can’t come soon enough.

Brussel Sprout Leaf, Arugula and Almond Salad

1 lb. Brussel Sprouts, bottoms trimmed and leaves removed

3 cups Baby Arugula

1/2 cup slivered toasted almonds

salt and pepper to taste

Dressing

1/2 cup lemon juice

1/2 cup olive oil

Bring a large pot of salted water to a boil and toss in leaves. Boil for one minute, strain, and place in bowl of ice water.  Drain and toss Brussel Sprout leaves, arugula and toasted almonds in a large bowl. Dress and serve immediately.  Serves 6

By the way, the Braised Short Ribs were as beautiful as they were delicious, just take a look for yourself.

Enjoy,

Irene

Eggplant Relish

I have something to share about my husband.  He has a tendency to reveal the ending of a play or movie plot before the rest of us have seen it, or share the final score of a sports event when others are watching in a different time zone.  It is something we joke about, and as a family we often censor him just when we realize from the twinkle in his eye that he is about to spill the beans. 

Here is another thing that he loves to do.  Every year at this time, Norm comes home from shul and announces that they began to read from the Book of Exodus.  Can you guess what the next line is??  He casually adds, “that means Pesach is not far off.”  Norm knows that this is not an announcement that elicits a reaction that I might have with a slightly more “fun” piece of news.  Don’t misunderstand, I love Passover but he knows that in mid-January thinking about Passover is pretty much an excercise in anxiety.

I am simply refusing to take heed and am putting Passover out of my mind, at least for now.  Tu Bishvat is around the corner, and though I don’t really do anything to celebrate this particular holiday, it is a reminder that Spring is not too far off, that in Israel the Almond trees will soon blossom, and that the days are once again getting longer.

Last night I made an eggplant relish and added toasted almonds instead of the pine nuts that were called for in the recipe.  (it is an adaptation of an Ina Garten recipe)  It would be a good dish to have for a Tu Bishvat Seudah and will be a perfect accompaniment to matzoh.  Something to think about.

Eggplant Relish

3 Globe Eggplants

8 oz. Jar of Roasted Red Peppers, diced

2 medium Onions, diced

3 cloves Garlic, minced

4 Tb Tomato Paste

1/3 cup Red Wine Vinegar

4 Tb olive oil

1/2 cup toasted slivered almonds

salt and pepper to taste

Chopped parsley for garnish

Preheat oven to 400 degrees and roast whole eggplants on a cookie sheet until tender, about one hour.  In the meantime, sauté chopped onions in olive oil till onions are translucent.  Add minced garlic and sauté an additional minute or two.  Remove to bowl and add tomato paste, red wine vinegar and a dash of olive oil.  After the eggplant has cooled, scoop out the flesh and process for a few minutes before adding to onion mixture.  Mix in finely diced red peppers and season with salt and pepper.  Sprinkle with toasted almonds and parsley.  Serves 8

Enjoy,

Irene

Ruthie’s Matzoh Lasagne

Matzoh is often used as a base to make all kinds of pies, both savory and sweet.  This recipe was given to me by my close friend Ruthie. We met at an engagement party about 6 years ago when she marched up to me, introduced herself and called me two days later to join her for dinner.  Talk about determination!  Although her permanent home is in New Jersey,  Ruthie spends several months a year in Los Angeles.  She is one of those women who lights up a room with her sparkling eyes and bright smile.  Ruthie, Chag Sameach, and hang in there kid!!  We love you!

Inside the Streit’s Matzoh Factory

Ruthie’s Matzoh Lasagna

2 lbs. sliced mozzarella cheese

3 lbs. cottage cheese

3 eggs

1 Quart Marinara sauce

salt and pepper

Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish with olive oil.  Mix cottage cheese with beaten eggs, and season well with salt and cracked pepper.  Spoon marinara on the bottom of the baking dish and then cover with a layer of matzoh, a layer of mozzarella and a layer of the cottage cheese mixture.  Continue layering till all ingredients are used. Top with mozzarella. Bake for 1 1/2 hours. Serves 12.

Tip: To increase the nutritional value, add a layer of sautéed spinach, or kale.  This is an easy recipe to experiment with.

Enjoy,

Irene