Passover Recipes

Here are some recipes to make Passover celebrations special, courtesy of www.holidays.net.

GIFILTE FISH

1 lg Jar gifilte fish; good brand 
1 bunch beets 
1 bunch carrots 
2 large Onions 
Pepper, lots 
Salt to taste

Olive oil for cooking

 Garnish:
1/4 Tb extra-virgin olive oil
1/8 tsp red-wine vinegar
Salt and pepper to taste
Microgreens or chopped herbs for garnish
Tamarind paste (optional)

Directions: Pulse the gefilte fish ingredients in a food processor. Form a patty out of the mixture, and saute in a small amount of olive oil on either side until cooked through.

Mix extra virgin olive oil and red-wine vinegar. Top gefilte fish patty with herbs or microgreens and drizzle with vinaigrette.

Optionally, you can make a tamarind drizzle or  dipping sauce by mixing tamarind paste with an equal amount of water and adding salt to taste.

BRISKET IN MARINADE

1/2 cup (125 ml) lemon juice 
1/2 tsp. black pepper 
1 tsp. finely chopped fresh parsley
1/2 tsp. finely chopped fresh marjoram 
4 lbs. (2 kilos) brisket 
2 cups (500 ml) finely diced onion 
2 cups (500 ml) red wine 

Directions: Mix the lemon juice, pepper, parsley and marjoram together. Coat the brisket with the mixture and let marinate overnight in the refrigerator. Next day brown the meat on all sides and return to the marinade. Add the onion and red wine over the top of the brisket and cover with foil. Roast in oven at 325 degrees F (160 degrees C) for 2 and 1/2 to 3 hours.

PASSOVER BROWNIES

1 c cake meal (or matzoh meal) 
2 c sugar 
1 pkg vanilla sugar (if available) 
1/2 c cocoa 
3/4 c margarine 
4 eggs, room temperature 
1/2 - 1 c chopped walnuts 

Directions: Melt margarine and add cocoa. Let cool. Beat eggs until light, gradually beat in sugar (and vanilla sugar). Blend in cocoa mixture and cake (matzoh) meal. 

Blend in nuts, or save them to sprinkle over the top. Pour into a greased 9x13 pan (or two 8x8 pans.) Bake 25-30 minutes at 350 degrees. Cut into squares when cool. 

PASSOVER BARBECUE RUB

1/2 cup (125 ml) honey 
1/4 cup (60 ml) grated horseradish 
3 cloves minced garlic
1 tsp. salt 
3 tsp. finely ground black pepper 
3 tsp. finely ground seeded red hot chili peppers 

Directions: Coat vegetables, steak, chicken breast or turkey breast with this mix and then let stand for 30-40 minutes. Grill or broil until cooked the way you like it.