Food
4 large apples, such as Ida Red,
MacIntosh, Spy, etc. peeled and
chopped
1 cup raisins
Oil or spray a 9x13-inch baking
dish with non-stick cooking spray.
Preheat oven to 350F. Break matzah
sheets in half. Working with one half
sheet at a time, hold the matzah under
slow running warm water until just
slightly softened. Place the softened
sheets in a large bowl.
Repeat with all the matzahs. Set
aside.
In a separate bowl, combine eggs,
sugar, margarine and cinnamon and
whisk well. Add the softened matzah
and remaining ingredients and stir
until combined. Pour the mixture into
the prepared baking dish and bake,
uncovered, for 45 minutes, or until
browned and set. Remove from oven
and allow the kugel to cool for 15
minutes or more before cutting into
squares. Can be made a day or two
ahead. Makes 16-20 servings.
GRANDMA ESTHER'S FARFEL
from Laura Freedman Shanbom,
Huntington Woods
"This farfel is a family tradition.
Even though it's so basic — just four
ingredients — somehow it's also deli-
cious. Grandma's cooking secrets or
methods are what make the farfel
crunchy and so good."
Vegetable oil
6 cups matzah farfel
6 large eggs, lightly beaten
1/4 t. salt or to taste
Preheat oven to 350F. Lightly oil a
shallow baking dish or cookie sheet
with sides.
Combine all ingredients in a large
bowl and stir well. Spread the farfel in
the baking dish and bake, uncovered,
for 5 minutes. Remove the pan from
the oven and using a spoon or fork,
break up the farfel.
Place the pan back in the oven and
bake for 20 minutes more or until
evenly browned. Remove from oven
and let cool for 20 minutes before
breaking up the farfel with oiled
hands, and season to taste. Reheat
before serving.
IN
3/23
2001
92
PASSOVER VEGETABLE LATICES
from Annabel Cohen, Bloomfield Hills
"This recipe is easy and different. If
you're in a hurry or don't feel like fry-
ing these pancakes, you can pour the
batter into oiled muffin or mini-muf-
fin cups and bake them at 350F until
browned, about 30 minutes."
6 cups shredded Swiss chard or fresh
spinach
4 large eggs, or 2 eggs plus 4 egg
whites
1/4 cup olive oil
1/2 cup minced onion, or to taste
1 T. grated orange or lemon zest
1/2-3/4 cups matzah meal
1 t. ground cinnamon
1 t. kosher salt
1/4 t. fresh ground pepper
1/2 cup crumbled Feta cheese
1/2 cup cooked salmon, optional,
or, 1 cup cooked, crumbled ground
beef, optional
vegetable oil for frying
plain yogurt, garnish
Chop the Swiss chard. Place the
chopped chard in a microwave-safe dish,
cover with plastic wrap and cook on
high for 3 minutes. Allow to cool a few
minutes before unwrapping the dish.
Place all the remaining ingredients,
except oil for frying, in a large bowl
and mix well. Add the chard and
optional ingredients if desired.
Pour enough oil to coat the bottom
of a large non-stick skillet. Heat the
oil over medium-high heat until hot.
Drop a large tablespoon of batter into
the skillet, shaping it with the spoon
into a round shape.
Repeat with the remaining batter,
filling the skillet. Fry the pancakes
until golden on one side, turn them
over and fry on the other side until
golden. Place on a cookie sheet lined
with paper towel and keep in a warm
oven until ready to serve. Serve warm
with fresh yogurt on the side.
You can make these a day before
and reheat them in a 325F. oven for
20 minutes. Makes 8 servings.
MARCIA'S GEFILTE FISH
from Lori Blume, Bloomfield Hills
"This was my husband David's
mother's recipe — Marcia Amhowitz.
My husband is a wonderful cook. He
does 99 percent of the cooking. But
this is my thing.
"I used to make this with my moth-
er-in-law, who passed away a few years
ago. It's a recipe that was passed down
from her mother, Rachel Miller. Our
family likes the fish peppery, so we
add a lot of pepper."
Cooking. broth:
Water
fish bones
2 large carrots, peeled and cut into
chunks
2 onions, peeled and cut into halves
2 T. kosher salt
2 t. coarse ground pepper
-
Fish:
15 pounds of ground fish (about 25
whole fish), bones reserved (8-10
pounds whitefish, 3-5 pounds pick-
in half
erel, 2 pounds trout)
Preheat oven to 350F. Trim off any
6 cups ground or finely minced
excess fat from the beef. Heat 3 T. oil
onions
in a large roasting pan or Dutch oven
4-6 large eggs
over high heat. Brown meat on all
salt to taste
sides in the roasting pan. Remove
1 T. sugar
meat from the pan and set aside.
ground black or white pepper, to taste
Meanwhile, heat remaining oil in
Bring a very large pot of cold water
the roasting pan or Dutch oven and
to a boil. Add all the broth ingredients
add the onions, celery, green peppers,
to the pot and bring to a boil over
garlic and two diced carrots. Cook the
high heat. Reduce heat and simmer
vegetables
until they are well browned.
the broth, uncovered, for 2 hours.
Use
half
the vegetable mixture for
Strain the liquid into one or two other
the
bottom
of the roasting pan and
large pots and discard the bones and
reserve the remaining half to spread
vegetables. Bring the liquid to a boil
over the meat.
again over high heat.
Place the meat, fat side up, over the
Meanwhile, place fish in a large
vegetables.
Sprinkle the meat with salt,
mixing bowl and mix well. Stir into or
pepper
and
dill. Spread the garlic over
mash into the fish 4 eggs. Add remain-
the
meat
and
place the other half of
ing ingredients and mix well. If the
the
vegetable
mixture over the meat.
mixture is too thick, add the remain-
Pour the tomatoes over the meat. Pour
ing eggs, one a time, until the mixture
wine over the tomatoes.
can be made into balls that are light,
Place the beef in the preheated oven
but will hold together.
and
cook for 3 to 3 1/2 hours until
Form the mixture into one egg-
the
beef
is slightly tender. Add water
shaped ball about the size of a tennis
to
the
pan
if the vegetables begin to
ball. Bring the broth back to a boil,
dry during the roasting. Add the pota-
reduce heat to a simmer and add the
toes and the remaining carrots and
fish ball. Cook for 30 minutes and test
roast the beef another 30 minutes or
the fish for seasoning, Adjust season-
until it is fork tender.
ing to taste and form the remaining
When the roast is done, remove -
fish mixture into many balls — 40 or
from
the pan, wait 20 minutes,
more, depending on size.
remove
remaining fat and slice the
Cook the balls for 1 to 1 1/2 hours.
beef
across
the grain into thin slices.
Remove from liquid to cool. To store,
Garnish with fresh chopped parsley,
arrange the balls in a large storage dish
vegetables and juices from the pan.
or glass baking dish.
Makes 12 servings.
Pour cooled liquid over the fish to
cover. Cover the dish well with plastic
SEPHARDIC HAROSET
wrap and chill. May be made up to 4
from Diane Sasson, Bloomfield Hills
days in advance. Serves 25 or more.
"I double or triple the recipe to give
to friends. There's no added sweetener,
ROAST BRISKET OF BEEF
since the fruits make this haroset sweet
from Howard Camden, West
enough. It keeps for weeks. You can
Bloomfield
keep it chunky or puree it for a jam
"This recipe was a first prize winner
consistency."
in the American National Cattlemen's
1 pound dried apricots
Association beef cook-off contest in
1 pound pitted dates
Denver, Colo."
2 pounds peeled apple chunks
3 T. plus 3 T. more cooking oil
2 cups golden raisins
1 4-to-6-pound beef brisket
1/2 cup red wine, or to taste
3 medium onions, chopped
Place the apricots, dates, apples and
4 stalks celery, including leaves,
raisins
in a large pot. Add just enough
chopped
water
to
cover. Bring the liquid to a
1 large green pepper, chopped
boil
over
high heat. Reduce heat to
2 carrots, diced
simmer
and
cook uncovered until
salt to taste
apricots are tender, about 20-30 min-
1 t. fresh ground pepper
utes. Remove from heat and let cool.
1 T. granulated beef bouillon
Drain the fruit and transfer it to the
1 t. dill weed
bowl
of a food processor fitted with a
1/4 cup minced garlic
steel
blade.
Pulse a few times until the
15-ounce can stewed tomatoes
mixture is chunky or pureed, to your
2 cups of your favorite dry red wine
taste. Stir in the wine and chill until
or water
ready to use. May be made way in
2 1-pound cans small whole pota-
advance and stored for weeks. Serves
toes, drained
20. ❑
10 medium carrots, peeled and cut