Congregation Beth Israel Cooks P A S S O V E R R E I M A G I N E D M A R S H A G I L B E R T MATZO BALL TOMATO SOUP with MOZZARELLA STUFFED MATZO BALLS and MATZO GRILLED CHEESE For Matzo Balls: 3 eggs 3 Tablespoons olive oil 3 Tablespoons seltzer ¾ cup matzo meal 2 Tablespoons grated onion, dried well 1 teaspoon baking powder ¼ teaspoon Kosher salt 1 Tablespoons shredded Parmesan cheese ¼ teaspoon red pepper flakes 6 ounces fresh mozzarella cheese, cut into ¾ inch cubes 8 cups water or vegetable stock For Soup: 2 Tablespoons extra virgin olive oil 1 small yellow onion, diced ¼ teaspoon Kosher salt plus more to taste 2 garlic cloves, minced ½ teaspoon red pepper flakes 2 inch Parmesan rind 1 28-ounce can diced tomatoes, preferable San Marzanos 1 cup vegetable stock Fresh chiffonade basil and Parmesan for garnish For Matzo Grilled Cheese: 2 Tablespoons butter or oil 2 pieces matzo, cut in half 4 ounces mozzarella cheese, sliced MATZO BALL TOMATO SOUP with MOZZARELLA STUFFED MATZO BALLS and MATZO GRILLED CHEESE .......Continued Matzo Balls In a bowl, whisk together eggs, olive oil and seltzer. Add matzo meal, onion, baking powder, salt, Parmesan and red chili flakes. Mix just until combined. Do not over mix. The mixture will be sticky, so refrigerate batter for 30 minutes or up to 4 hours. In a large stockpot, bring the water or stock to a boil, then reduce to a simmer. Shape the matzo mixture into ½-inch balls, flatten, stuff with a piece of mozzarella, and refold the matzo batter to cover the cheese and make a ball. Place in the stock. Cover and cook for 30 minutes. Tomato Soup: In another stockpot, heat oil over medium heat.Add onion, lower heat to medium and sauté by stirring for 10 minutes or until onion is translucent and soft. Add the salt, garlic and red pepper flakes and sauté for 1-2 more minutes until garlic is soft. Then add the Parmesan rind, tomatoes and stock and bring to a simmer over medium to medium-high heat. Simmer for 20 minutes until thick. Cool slightly, remove the Parmesan rind, and blend with an immersion blender, traditional blender or leave chunky. Season with salt and red pepper flakes to taste. Matzo Grilled Cheese: Heat 1 Tablespoon butter in a large non-stick sauté pan over medium heat. Top one piece of broken matzo with cheese and top with the other half. Cook one-two minutes per side until cheese is melted.Repeat with other piece of matzo. When matzo balls are cooked, add 2-3 to each bowl of tomato soup. Garnish with basil and Parmesan and serve with matzo grilled cheese. PASSOVER EGG ROLLS For Egg Roll Wrappers: 3 eggs 1 teaspoon Kosher salt 1 Tablespoon oil ¼ cup potato starch ½ cup water Oil for the skillet For Filling: 1 cup thinly sliced celery ½ cup thinly sliced onion ¼ cup finely chopped scallions 1 cup finely shredded Napa cabbage or bok choy 2 Tablespoons oil 1 teaspoon Kosher salt ¼ teaspoon pepper Oil for frying Sweet and Sour Sauce 1 cup peach or apricot preserves 1 – 2 Tablespoons vinegar ¼ teaspoon ground ginger ½ teaspoon garlic powder PASSOVER EGG ROLLS Continued Egg Rolls: In a mixing bowl, beat the eggs well. Remove and reserve 2 teaspoons of the egg. Add the salt and oil. In a measuring cup, combine the potato starch and water. Add to the egg mixture. Stir to blend well. Grease a 7-inch skillet with oil. Heat the skillet over medium heat. Pour enough batter to make a thin pancake. Rotate the pan so the bottom of the skillet is completely covered. When the edges begin to curl and the pancake looks dry, turn out onto a clean towel, paper towel or wax paper. Repeat until all batter is used up. Stir the batter before making each pancake as the starch tends to settle on the bottom.It is not necessary to grease the skillet before making each pancake. Filling: In a large skillet over medium heat, stir sauté the celery, onions, scallions and cabbage for about 5 minutes. Season with salt and pepper. Remove from heat and cool. Place a heaping Tablespoon of the filling at one end of the pancake; fold over the top; fold over each of the sides and roll to form an oblong egg roll.Seal with a little of the reserved egg. Fry in hot oil ½-inch deep in a large heavy skillet until golden brown on both sides. Remove with a slotted spoon or tongs. Drain on paper towels. An alternate method is to arrange the rolls seam side down on a well-oiled sheet pan. Brush the top with oil. Bake in a pre-heated 375° oven until golden brown. Serve with Sweet and Sour Sauce. Mix all ingredients until thoroughly combined. MATZO NACHOS (MACHOS!) Pico de Gallo: 2 Roma tomatoes, small dice 1 medium white onion, small dice 1 jalapeno, small dice 2 Tablespoons cilantro, minced Juice from ½ lime Kosher salt Pepper For Machos: 2 pieces of matzo, broken into large pieces 2 Tablespoons butter, melted (oil can be substituted) Kosher salt Pepper Taco seasoning (optional) ½ cup shredded cheese, Cheddar or your favorite cheese Diced avocado Greek yogurt or sour cream Sliced olives Sliced fresh jalapenos Black beans Chopped cilantro Shredded chicken Ground Beef MATZO NACHOS (MACHOS!) Continued Combine all ingredients for pico de gallo and season with salt and pepper. Pico de gallo can also be purchased at the grocery store in the produce section. Preheat oven to 350°. Brush the matzo pieces with butter or oil and sprinkle with salt and pepper. (I like to sprinkle a little taco seasoning on as well.) Bake for about 10 minutes until browned. Change the oven setting to broil. Add cheese and broil another 5 minutes until cheese is all melted. Top with goodies of your choice. CHAROSET IN A GLASS 2 ounces Calvados ¼ ounce walnut liqueur ¼ ounce cinnamon simple syrup Manischewitz Cinnamon sugar Garnish: Apple Dip old fashioned glass in Manischewitz and then in cinnamon sugar. In a mixing glass combine Calvados, walnut liqueur, cinnamon simple syrup and ice. Stir until chilled. Put large ice cube in an old fashioned glass.Strain Calvados mixture into glass. Garnish with apple. Rich cinnamon simple syrup: 2 parts turbinado sugar 1 part water 4 cinnamon sticks Bring sugar and water to a boil until sugar is dissolved. Add cinnamon sticks. Let steep for one hour. Put into a covered jar and refrigerate up to 4 weeks. KARPAS KOCKTAIL 1 small Persian cucumber Handful of parsley 1 ounce simple syrup (see below) 4 ounces vodka or gin ½ ounce anise flavored liqueur 1½ ounces lime juice Garnish: Kosher salt one or two thin slices of Persian cucumber and a sprig of parsley Dip half of the glass in lime juice and then in salt. Place cucumber and herbs in a shaker and muddle with the simple syrup. Add vodka, anise flavored liqueur and lime juice. Fill shaker with ice and shake well. Strain into two chilled glasses. Garnish with cucumber. To make simple syrup: Combine one part sugar (or honey) and one part water, and for a delicious twist, add some fennel fronds (the green leaves and stems from a fennel bulb). Stir over medium heat until the sugar dissolves. The more the fennel is left in, the more flavor. This can be made ahead of time. Strain and refrigerate in a covered jar. MANISCHEWITZ MARTINI 2 ounces vodka or gin 1 ounce Manischewitz ½ ounce lemon juice 2 dashes orange bitters Garnish: Lemon Twist Place vodka or gin, Manischewitz, lemon juice, and orange bitters in a shaker glass. Fill shaker with ice and shake vigorously. Strain into a cocktail glass, and garnish with a lemon twist. MIRIAM’S CUP 3 cups orange juice, chilled ¼ or up to ½ cup Amaretto Prosecco In a pitcher combine orange juice and Amaretto. Fill 6 champagne flutes half way with juice mixture and top off with Prosecco. THE RED SEA Vodka Tomato juice or your favorite Bloody Mary mix Lime or lemon juice Worcestershire Sauce Tabasco Sauce Liquid smoke Celery salt Horseradish Garnish: Kosher salt Celery Salt Black Pepper Celery Lime Wedge Dip the glass in lemon juice and then in a mixture of Kosher salt, celery salt and black pepper. Pour vodka into a pitcher. Add other ingredients to your taste. Pour into a highball glass full of ice. Add more horseradish or Tabasco if desired. Garnish with a lime wedge and a celery stick..