Passover Recipes for the Gourmet

Salmon & Fennel Gefilte Fish

The term “gefilte” is derived from the Yiddish language and means "stuffed fish." In olden days a fish mixture was stuffed into the fish skin and cooked. Gefilte fish is usually made from a combination of whitefish, pike, and, carp. However this Passover starter made with salmon in a light broth is still acceptable Seder fare.

Fish Broth

8 cups water
1 1/2 lbs salmon fish bones
1 large fennel bulb, coarsely chopped
2 carrots, peeled, cut into 1-inch chunks
3 tablespoons chopped fresh parsley
1 tablespoon salt
1 teaspoon white pepper

Salmon Gefilte Fish

2 tablespoons vegetable oil
1 cup minced fennel bulb (reserve green sprigs for garnish)
2 lbs. salmon filet, skinned
1 tablespoon minced fresh parsley
2 eggs, lightly beaten
1/3 cup matzo meal
3 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon sugar

To make fish broth, rinse bones thoroughly and put into large stockpot. Add remaining fish broth ingredients to pot and bring to a boil over medium-high heat. Reduce heat to low, cover, and, simmer for 30 minutes. Remove from heat and cool, covered for at least 1 hour. Pour fish broth through a sieve over a large bowl. Make sure all fish bones have been strained from broth. Pour broth back into pot. Cover and set aside. Discard solids.

To make Gefilte Fish, heat oil in a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, until tender, about 5 - 8 minutes.

Cut salmon filet into chunks and add in batches to a food processor. Process each batch until just pureed, about 5 to 10 seconds. Transfer salmon puree to a large bowl.
Add fennel and parsley to salmon and stir to incorporate. Add eggs, matzo meal, water, lemon juice, salt, pepper, and sugar and stir until combined. Cover with plastic wrap and chill for 30 minutes.

Bring fish broth to boil over medium-high heat. With moistened hands shape fish mixture into ovals, using 2 tablespoons dough per oval. Carefully lower ovals into boiling broth as they are shaped. Reduce heat to medium. Cover, and, cook 30 minutes, gently turning ovals after 15 minutes. When ovals rise to surface of broth fish will be done. Keep partially covered by sliding lid, and, cool completely. Cover and refrigerate overnight.
Arrange 2 to 3 gefilte fish on each individual serving plate and spoon a small amount of broth over each. Garnish with green sprigs from fennel. Serve cool. Makes about 18 gefilte fish.

Homemade Chicken Soup with Herbed Matzo Balls

Chicken soup, with its fabled powers, has been labeled as a cure-all for everything from the common cold to the restless soul.

4 lbs chicken fryer parts (wings, thighs, drumsticks)
4 quarts (16 cups) water
3 scallions, coarsely chopped
2 carrots, peeled, coarsely chopped
2 parsnips, peeled, coarsely chopped
2 celery stalks, coarsely chopped
1 cup parsley sprigs, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Herbed Matzo Balls (see recipe below)

Combine soup ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low and cover partially with lid. Cook about 4 hours until soup reduces by 1/3. During cooking process skim chicken fat from top surface of soup. Reserve 1/3 cup chicken fat and 1/3 cup broth for matzo balls. Remove chicken parts from soup. Serve immediately with Herbed Matzo Balls or cool completely, and, refrigerate, covered until ready to use. Soup may be prepared 2 days in advance if covered and stored in the refrigerator. Reheat before serving. Make 12 Servings.

Herbed Matzo Balls

These tasty Matzo balls in the Homemade Chicken Soup are sure to be magic at your table.

1/3 cup chicken fat (reserved from soup)
1/3 cup cold Homemade Chicken Soup broth
6 large eggs, beaten
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon thyme leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups matzo meal
4 quarts water plus 1 tablespoon salt

To make matzo balls, melt chicken fat in a small bowl in the microwave. Cool for 5 minutes. Beat melted chicken fat, reserved broth, and eggs until fluffy. Add chives, dill, parsley, thyme, salt, and, pepper and beat until blended. Using a wooden spoon stir in matzo meal until thoroughly combined. Cover with plastic wrap and refrigerate at least 30 miuntes. Matzo mixture may be prepared 1 day in advance if covered and stored in the refrigerator.

Bring water and salt to a boil in a large stockpot over medium-high heat. With moistened hands, form cold matzo mixture into balls using 1 tablespoon mixture per ball. Carefully add balls to boiling water, cover, and, cook until slightly firm and tender, about 40 minutes.

Using a slotted spoon transfer matzo balls to individual soup bowls. Ladle hot Homemade Chicken Soup with vegetables into bowls over matzo balls. Serve immediately. Makes about 20 balls.

Orange Brisket with Carrot Onion Stuffing

Everyone’s mom makes the best brisket! Well, we know we can’t compete with mother but we hope to offer a new orange twist to this Passover classic. Choose a large, flat cut of brisket as opposed to a thicker cut of meat.

Carrot Onion Stuffing

2 tablespoons olive oil
2 cloves garlic, minced
2 cups diced onions
2 cups diced carrots
1 tablespoon dried thyme leaves
2 matzo sheets, finely crumbled
4 tablespoons margarine, melted
1/4 cup canned beef broth
1/4 teaspoon kosher salt
1/8 teaspoon pepper

Orange Brisket

1 (5 lb.) boneless flat-cut brisket
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried thyme leaves
6 onions, peeled and quartered
2 cups canned beef broth
1/2 cup fresh orange juice
3 large carrots, peeled, cut into 1-inch chunks
3 lbs. red potatoes, cut into 1 1/2–inch chunks
4 garlic cloves

To make Carrot Onion Stuffing, heat oil in a large skillet over medium heat. Add garlic, onions, carrot, and, thyme and cook until onions soften, about 8 minutes. Place matzo crumbs in a large bowl. Stir in vegetables, margarine, beef broth, salt, and pepper until thoroughly combined.

Preheat oven to 350F (175C).

To make Orange Brisket, lay brisket flat and rub inside of brisket with 1 tablespoon olive oil, 1/2 teaspoon salt, and, 1/4 teaspoon pepper. Spread stuffing mixture evenly over inside of brisket leaving 1 inch border on all sides. Roll up brisket encasing stuffing inside and tie closed by wrapping with oven string (see note below). Rub brisket with remaining 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and, 1 teaspoon thyme. Place 1/2 of the onion slices in bottom of large roasting pan. Place brisket in pan, seam side down, on top of onions. Top brisket with remaining onion slices. Pour 1 cup beef broth, and, 1/4 cup orange juice into pan. Bake uncovered, basting occasionally, until meat and onions begins to brown, about 1 hour.

Add carrots, potatoes, garlic, and, remaining 1 teaspoon thyme to pan around brisket. Pour remaining 1 cup beef broth and 1/4 cup orange juice over brisket. Cover pan with foil and cook, basting occasionally, 2 1/2 to 3 hours until brisket is almost done and is very tender when pierced with a fork. Remove from oven and let brisket stand 30 minutes before carving.

Slice brisket roll crosswise and reassemble slices for a nice presentation on large serving platter. Spoon vegetables from pan around brisket or into serving bowl. Spoon off fat from pan juices and serve juice on side in a gravy boat. Makes 10 servings.

Note: When tying your stuffed brisket closed, wrap oven string completely around the brisket. Do not use the skewer and lace-up method to secure the brisket or it may pop its seam in the oven.

Mandelbrot Pear & Cashew Crisp

Although the price of a box of Mandelbrot can be steep, it’s definitely worth the money. The cookie crust on this crisp smothered in sweet pears and cashews is an ideal ending to this celebratory meal.

Mandelbrot Crust and Topping

3 cups coarse Mandelbrot crumbs
1/3 cup margarine, melted
3 tablespoons sugar
1 egg, lightly beaten

Pear Cashew Filling

2 tablespoons margarine
3/4 cup water
1 teaspoon fresh lemon juice
1/2 cup sugar
1 tablespoon potato starch
1 teaspoon ground cinnamon
3 pears, peeled, cut in thick slivers
1/2 cup unsalted cashews, coarsely chopped

Grease a 9-inch pie tin with margarine. To make Mandelbrot Crust and Topping, mix together Mandelbrot crumbs, margarine, sugar and, egg in a large bowl until thoroughly combined. Reserve 1/2 mixture for topping. Press remaining mixture in bottom and up sides of pie tin. Chill, uncovered, for 30 minutes.

Preheat oven to 350F (175C). Meanwhile make Pear and Cashew Filling. Melt margarine in a large saucepan over medium heat. Stir in water, lemon juice, sugar, and cinnamon until combined. Slowly sprinkle potato starch stirring constantly until smooth. Add pears and cashews and cook, stirring occasionally, until pears are very tender, about 15 - 20 minutes.

Remove from heat and pour pear mixture over chilled Mandelbrot crust in pie tin. Pack remaining Mandelbrot mixture in dollops around rim of crust and over top of pears. Bake for 25-30 minutes until filling is bubbly and topping is golden brown.

Cool for 5 minutes and cut into wedges. Serve hot. Store covered in plastic wrap in the refrigerator. Bring to room temperature or heat before serving. Makes 12 servings.