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Passover recipes to be shared
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C6
March 26 ^ 2009
A
ish Huntington Woods and
the Jewish Community
Center are co-sponsoring a
pre-Passover event March
29 that will bring together local lead-
ers Doreen Hermelin, Beverly Liss
and Florine Mark to share their secret
Passover recipes.
The story of Passover is the
story of Jewish women showing
absolute clarity in the vision of the
Jewish People, so it is natural that
a Passover event should feature
our own community's great Jewish
women who have shown clarity
and leadership," said Rabbi Simcha
Tolwin of Aish Huntington Woods.
Each presenter will be demon-
strating her own Passover recipes.
Afterwards, there will be sampling
of the recipes that have been pre-
pared in advance by Matt Prentice
Restaurant Group catering.
"Jewish cooking, and especially
Passover cooking, is a critical part of
the holiday," said Aish's Estie Tolwin,
who organized the event with Heidi
Budaj of the JCC.
"We bind and share our recipes,
and get in touch with our heritage,
and that is what this event is about."
Participants are asked to register
in advance and send in their favorite
Passover recipes. A cookbook fea-
turing the recipes will be given out at
the event.
"We will try to include every recipe
we get, and even a picture and a
story if you have one with the reci-
pe," Tolwin said.
The event is at 7:30 p.m. Sunday,
March 29, at the JCC in West
Bloomfield. Cost is $18. To register,
go to www.aishinthewoods.com or
call (248) 327-3579.
Here are sample recipes:
Naomi Margolik's
Apricot Squares
Crust:
2 cups matzah cake meal, sifted
1 /2 lb. butter or margarine
2 egg yolks
pinch salt
1 cup sugar
1 cup ground walnuts
1 tsp. vanilla
Filling:
1 jar (16 oz.) apricot preserves
2 Tbsp. lemon juice
Cream butter and sugar, add eggs,
vanilla, cake meal, nuts and salt. Mix.
Grease disposable cookie sheet
pan. Press 3/4 of the mixture into the
pan. Bake for 20 minutes at 325F.
Refrigerate remaining crust. Mix fill-
ing and pour over crust. Crumble
remaining crust over filling. Bake at
325F for 30 to 35 minutes.
Florine Mark's
Gefilte Fish
My grandmother was "the best
cook," and when I say best, I mean
the best and she often would cook
up this recipe.
We were very poor when I was
young, and every time I cook this
recipe, I feel that nostalgia of the
being back over on Elmhurst in
Detroit on a Friday night with all my
aunts, uncles, sisters enjoying each
other and sharing laughs and love.
2 1/4 pounds whitefish
2 eggs
1 /2 cup cold water
2-3 Tbsp. matzah meal
2 Tbsp. sugar
2-3 onions
3 carrots
Salt and ground black pepper
Horseradish and beets, to serve
Place the fish fillets on a plate and
sprinkle with salt and chill for 1 hour,
or until the flesh has firmed. Rinse
the fish well, then put in a food pro-
cessor or blender and process until
minced or ground.
Put the fish into a bowl, add the
eggs, mix, then gradually add the
water. Stir in the matzah meal, then
the sugar and seasoning. Beat until
light and aerated; cover and chill for
1 hour.
Take 1-2 tablespoons of the mixture
and, with wet hands, roll into a ball.
Continue with the remaining mixture.
Broth:
Take approximately 1 1/2 quarts of
water and combine with fishheads
with bones, 1 medium onion, 1 medi-
um carrot, pinch of salt and bring to
a boil, then you add the fish balls.
Cover and simmer for 40 minutes.
(Fish stock can be used as a substi-
tute).
Let the fish cool slightly, then
remove from the liquid. Serve warm or
cold with horseradish and beets.