Recipe(tried): Jewish Recipe Collection

Ashkenazic Haroset

2 large tart apples
1/2 c. walnuts
1 t. cinnamon
1/4 t. ground ginger
1 T. honey
2 T. sweet red Passover wine

Peel and core the apples, chop apples and nuts together and stir in the cinnamon, ginger, honey and wine.
Serves 10-12

Sephardic Style Haroset

1/2 c. dates
1/2 c. golden raisins
1/2 c. pecans
1 med. orange, peeled, seeded and sectioned
1 t. cinnamon
3 T. sweet red Passover wine

Put all ingred. except wine in food processor and process til coarsely grinded. Add wine and process til a fine paste is formed.
Serves 10-12

Chicken Soup with Matzoh Balls

1 large hen and giblets, cut up, plus an extra theigh and leg
4 quarts of water to cover
1 packet kosher for Passover chicken soup mix
1 large onion, scored
1 leek, top and green
2 parsnips, peeled
1 small white turnip
3 stalks celery with leaves
4 large carrots, scraped and cut into pieces
1 sweet potato, cut into chunks
10 sprigs fresh parsley
5 sprigs fresh dill
salt to taste
pepper to taste

Place chicken and giblets in a large pot and cover with water. Bring it to a boil, skimming off foam. Add soup mix and stir to dissolve. Add vegetables, fresh herbs, salt and pepper. Cover and simmer approx. 2 - 3 hours, chicken should be tender. Correct seasonings, strain soup, reserving carrots. Reheat with carrots til very hot. Serve with matzoh balls and soup mandlen.
Serves 10-12

Matzoh Balls (Kneidlach)

1/4 c. oil
4 eggs, lightly beaten
1 c. matzoh meal
1 t. salt
1/4 t. ground ginger
1/4 t. onion powder
1/4 c. water
3 T. finely chopped parsley

Mix oil and eggs together, add matzoh meal, salt, ginger, onion powder and mix well. Blend in wtyaer and parsley. Cover and refrigerate for 1/2 hour. During this time bring a pot of water to boil, form mixture into balls and drop into boiling water. Cover and cook over low heat for 30 mts. With slotted spoon, carefully remove from pot and drop carefully into soup.
Serves 10-12

EPICURE'S CHOPPED LIVER

2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions, peeled and sliced thin (about 3 cups)
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey

Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain and blot on an absorbent towel.

In a large saute pan, liquify the chicken fat over medium-high heat. Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan. Remove from heat and stir in the eggs, salt, pepper and honey. Cool. Push through the fine sieve of a meat grinder or chop in a food processor. Makes 16 servings.

Spinach Noodle Pudding

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
1 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 16

Boston Lettuce with Orange Dressing

3 heads Boston lettuce
3 heads Bibb lettuce
4 navel oranges, peeled, quartered lenghthwise and sliced crosswise
1 red onion, thinly sliced
1/3 c. slivered almonds

Arrange lettuce with larger leaves on bottom and smaller ones on top in a rossete form. Top with oranges, onion, and almonds. Drizzle Orange Dressing over.

Orange Dressing

1/3 c. orange juice
1/3 c. veg. oil
1/4 t. salt
salt and pepper to taste
dash of cinnamon

Combine all ingredients and pour over salad.

Roast Brisket

4-5 lb. brisket, first cut
1 t. garlic powder
1 t. salt
1/2 t. ginger
1 t. black pepper
2 cloves garlic, pressed
1 c. Passover sherry
1 c. Passover ketchup
3 T. Passover brown sugar
1 T. potato starch
1 large onion, chopped
Preheat oven to 325.

Combine garlic powder, salt, ginger, pepper and garlic and rub into meat. Combine sherry, ketchup, brown sugar. Sear meat and onion in 1 T. oil. Brown well and drain off oil. Add sauce cover and cook in oven at 325 for 3 hours. Strain juices from meat, heat in a saucepot with the potato starch and serve as gravy.
Serves 10-12

Tarragon Asparagus

3 lbs. asaparagus spears
water
salt top taste
2 T. passover margarine
1 T. fresh snipped tarragon
3 T. chopped scallions
2 T. fresh chopped parsley
1 T. lemon juice

Cut off tough ends. Fill a pan large enough to hold asparagus with water, add salt and bring to a boil. Add asparagus and cover. When water boils again, uncover and cook for about 4 mts. Do not overcook, you want crisp-tender. Drain immediately, melt margarine in skillet, add tarragon, scallions, parsley and lemon juice. Cook for about 3 mts. Drizzle over asparagus and saerve. Serves 10-12

Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey

Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.Joan Nathan's Apricot or Chocolate-Filled Rugelach

DOUGH

8 ounces cream cheese
2 sticks (1 CUP) unsalted butter
1/2 cup confectioners' sugar
pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
2 cups all-purpose flour
1 large egg
1/4 cup crystallized or granulated sugar

APRICOT FILLING:
1 cup apricot jam
2 tablespoons cake crumbs (optional)
3/4 cup walnuts, broken up

OR CHOCOLATE FILLING:
1 cup shaved bittersweet chocolate (about 8 ounces)
1/4 cup sugarPlace the cream cheese, butter, confectioners' sugar, salt, lemon juice, and vanilla in a food processor. Add the flour and pulse until a very soft dough is formed. Refrigerate for at least an hour.

Mix the ingredients for the filling of your choice and divide the dough into 4 balls. Roll the balls out into 4 circles, about 1/8 inch thick and spread with apricot filling or chocolate filling.

Cut into pie-shaped pieces an inch wide at the circumference. Roll up from the wide side to the center. Beat the egg and brush the top. Sprinkle with the crystallized sugar and place flat on a greased cookie sheet. (Alternately, roll out each ball to a rectangle, 1/4 inch thick. Top with the apricot filling or chocolate filling. Roll each rectangle into a jelly roll and cut into 1/2-inch pieces. Lay flat on a greased cookie sheet. Beat the egg, brush the tops of each cookie, and sprinkle with the crystallized sugar.)

Bake on a greased cookie sheet in a preheated 350-degree oven for 25 minutes or until golden brown.
Yield: about 50 rugelach

Sweet Noodle Kugel

3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 T. vanilla
2 tsp. cinnamon
12 oz. wide egg noodles - cooked
1 - 28 oz. can crushed pineapple - drained
1/2 cup yellow raisins
1 cup corn flake crumbs
2 T. brown sugar
2 T. melted butter

In a food processor, combine the cottage cheese, sour cream, sugar, eggs, vanilla and cinnamon. In a large bowl, combine the blended cheese
mixture, cooked noodles, pineapple and raisins. Toss well to coat the
noodles. Place mixture in a 9x13 glass baking dish. In a small bowl,
mix together the corn flake crumbs, brown sugar and butter. Sprinkle
the topping over the kugel. Bake at 325 degrees for 1 hour until a
toothpick comes out clean.Alice Medrich's Black and White Cheesecake
serves 12-14

CRUST:
3/4 stick (6 tablespoons) unsalted butter
1/2 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 2 tablespoons sifted unsweetened cocoa powder
3/4 cup all-purpose flour

FILLING:
5 ounces bittersweet chocolate, cut into bits
1/4 cup water
24 ounces cream cheese, slightly softened
1 1/4 cups sugar
1/2 teaspoon vanilla extract
2 large eggs

To make the crust, mix the butter, sugar, vanilla, and salt in the bowl of a food processor and whirl until creamy. Add the cocoa and process until you have a dark, smooth paste. Add the flour and pulse just until incorporated but still crumbly.

Firmly pat three-fourths of the mixture into the bottom of an 8-inch springform pan or cheesecake pan with a removable bottom. With a fork toss and spread the remaining one fourth crumbly dough loosely in a shallow baking pan. Place both the bottom crust and the pan of extra dough in a preheated 350-degree oven. Bake for 10 minutes. Remove the baked crumbs. Bake the bottom crust for an additional 5 minutes. Let crust and crumbs cool completely on a rack. Reduce the oven temperature to 325 degrees.

Pulverize the cooled crumbs. Store in an airtight container until needed.

To make the filling, melt the chocolate with the water in a double boiler, stirring occasionally until the chocolate is melted and smooth. Or, microwave on medium for 1 minute. Stir until smooth and keep warm.

Place the cream cheese in the bowl of an electric mixer and beat on medium speed, gradually adding the sugar, until completely smooth. Add the vanilla and the eggs, one by one, beating only until well mixed.

Measure and set aside 1 cup of the cheesecake filling. Pour the remaining batter over the baked chocolate crust; set aside.

Stir the warm chocolate into the reserved cheesecake batter. Pour the chocolate batter in a thick ring, about 1/2 inch in from the side of the pan, on top of the plain batter. Use a soup spoon to marble the chocolate. Try not to blend the batters together too much. If necessary, use your finger to wipe the side of the pan clean above the batter after marbling.

Bake in the 325-degree oven for 20 to 25 minutes, or until the cheesecake shows signs of puffing around the edges but is still very soft in the center. Remove the cake from the oven and run a thin knife blade carefully around the edges to release the cake from the side of the pan.

Cool in the pan, on a rack, covered with an inverted large mixing bowl. Refrigerate, covered with plastic wrap, after it is completely cool. The cake may be made to this point and refrigerated up to 4 days in advance. Unmold the cheesecake. Press reserved cookie crumbs around the sides of the cake, being careful not to get the crumbs on top.
Yield: 12 to 14 servings