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Passover Recipes

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Zhava's Passover Tzimmes

  • 1 lb carrots
  • 5 sweet potatoes
  • 1/2 cup pitted prunes
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 tsp cinnamon

Tzimmes is a wonderfully sweet, delicious vegetable dish served at Passover. It's such a mushy mixture of tastes that it has come to be an expression in the Jewish vocabulary, as in "Oy, don't make such a tzimmes, sweetheart!" (meaning don't mix things up and make them such a big deal!).

To make Passover tzimmes, first preheat the oven to 350ºF. Then peel and chop the carrots and sweet potatoes into 1-inch pieces. Cook them together in a large pot of water for about 15 minutes over medium heat, until they are a little tender but still firm. Then mix in the prunes and put the whole tzimmes in a casserole dish. In a separate bowl, mix together the honey, orange juice and cinnamon, and pour over the vegetable mix. Cover and bake for about 30-45 minutes. Take off the cover, stir, and bake for another 10 minutes or so until all the vegetables are nice and soft. Tzimmes tastes better if you refrigerate it overnight, but be sure to reheat it in a very slow oven. Serves 6-8. Enjoy!

 


Thoroughly Modern Matzo Balls

Matzo Balls

You can't play golf with them...you can't play tennis, and you certainly can't go bowling with them...or at least you're not supposed to! Matzo balls (pronounced mat-zah, not mat-zoe), a traditional Passover delicacy, are supposed to be so light and fluffy that, although they are served as an appetizer, they almost float away before the meal.

Everybody has an opinion on matzo balls. Who makes the lightest and fluffiest? I must admit my mother-in-law's are the best in the world. I want to share her secret recipe that will help you win any matzo ball opinion survey hands down.

Of course, you start with matzo meal: you can buy it, you can make your own by running pieces of matzo through a food processor until they make a fine flour, or you can do it my way: pick up a package of Manischewitz Matzo Ball Mix!

In a small bowl, lightly beat four eggs together with four tablespoons of vegetable oil. Blend in one cup of matzo meal, about 2 teaspoons of salt, and a bit of garlic and onion powder to taste. Then add THE SECRET INGREDIENT: 1/4 cup of club soda or seltzer (don't tell, but the bubbles are what make the matzo balls so light!).

Now it's time for a nap. No, not for you - for the matzo balls! The mixture needs to rest, covered, in the refrigerator for 15 minutes. YOU still have more work to do! While the matzo ball mixture is resting (shhhhh), bring about 3 quarts of chicken soup or stock to a brisk boil.

Now wet your hands and begin to form the matzo ball mix into 1-inch balls...but it's really important that you don't squeeze them! Remember, the key word is light and fluffy, so go gentle on them! You should have about 16 or so matzo balls - don't worry if you have a few more or less.

Reduce the heat and drop the matzo balls one by one into the boiling soup. Cover the pot tightly and cook for about 30 minutes. Serve them nice and hot, two or three per person. Between the bubbles in the club soda and your gentle, loving touch in forming them, I guarantee that you'll have the lightest and fluffiest matzo balls on the block. Enjoy!

 


Chocolate Macaroons

What's a meal without dessert? Every Jewish mother loves the excitement that follows when dessert is finally revealed - but on Passover, we need to be a little more creative. These chocolate macaroons (sort of like cookies only better!), one of my special recipes, are sure to bring smiles to your Passover table!

  • 3 egg whites
  • 1 cup sugar
  • 1/3 cup cocoa powder (unsweetened)
  • 2 cups shredded coconut (unsweetened)
  • 1 teaspoon vanilla extract
  • Just a pinch of salt

First mix the sugar and cocoa together. Then in a separate bowl, beat the egg whites (adding the pinch of salt) until stiff peaks begin to form. Slowly sprinkle the sugar and cocoa mixture, and blend into the egg whites. Then fold in the coconut and vanilla extract. That's it! Now line a baking sheet with parchment paper, and drop the mixture by spoonfuls about an inch apart. Bake them for 15-20 minutes at 350°F, and then share a few! Makes about 3-4 dozen.

Macaroons

 


Coconut Macaroons

If you're invited to a Passover Seder this year, you'll be the favorite guest if you bring along a batch or two of these light and fabulous coconut macaroons, kosher for Passover! They're super-easy to make (or else I wouldn't be giving you the recipe - super-easy is the only thing I know how to do!).

You'll need:

  • 2 egg whites
  • 1/2 tsp. Vanilla
  • Pinch of salt
  • 2/3 cup sugar
  • 1 1/3 cup coconut flakes

All you do is beat the egg whites, vanilla and salt until soft peaks form. Then VERY SLOWLY sprinkle in the sugar, just a little at a time, and then gently fold in the coconut with a spatula. That's it! Now drop spoonfuls onto a greased cookie sheet and bake in a preheated oven at 350° for 20 minutes. Makes about 2 dozen. Enjoy!

 
 

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