Congregation Beth Yeshurun Sisterhood 2020/5780 Passover Cookbook TABLE OF CONTENTS Appetizers ● Chopped Liver ● Gefilte Fish Ball ● Gefilte Fish Dip ● Tri-Color Gefilte Fish Entrees ● Atlanta Brisket (aka Coca Cola Brisket) ● Butternut Squash Matzo Lasagna ● Cornish Hens with Apricots and Prunes ● Honey Horseradish Roasted Chicken ● Passover Cheese Blintzes ● Passover Sweet & Sour Meatballs (May also be an Appetizer) ● Spinach Frittata ● Tzimmes Chicken with Apricots, carrots, and Prunes Sides/Vegetables ● Doughless Potato Knishes ● Gluten Free Passover Spinach Noodle Kugel ● Passover Bagels ● Passover Matzo Fruited Farfel Casserole ● Passover Matzo Stuffing ● Passover Ratatouille ● Passover Spinach Balls ● Potato Kugelettes ● Simple Glazed Carrots ● Spinach & Artichoke Matzo Kugel ● Spinach Potato Nest Bites Desserts ● Double Chocolate Pavlova with Marscapone Cream & Raspberries ● Flourless Walnut-Date Cake ● Gluten-Free Passover Chocolate Swirl Macaroon Cheesecake ● Matzoh Toffee Bar Crunch ● Passover Almond Cookies ● Passover Apple Cake 1 ● Passover Apple Cake 2 ● Passover Apple Cake 3 ● Passover Apricot Squares ● Passover Chocolate Dipped Almond Fingers ● Passover Farfel Nut Thin Cookies ● Passover Hot Fruit Compote ● Passover Macaroon Cheesecake ● Passover Mandel Bread ● Passover Meringues ● Passover Pistachio Brittle Chopped Liver Serves 8 Ingredients: 1 lb. of chicken livers, washed and membranes trimmed 2 large yellow onions, thinly sliced 6 Tablespoons of Schmaltz (chicken fat) 3 hard boiled eggs Salt and pepper, to taste Directions: In a heavy large skillet, fry your onions in chicken fat on medium heat for about 7 minutes until golden. Salt the chicken livers add to the same pan with the onions. Simmer for about 15 minutes until all the pink is out of the liver. The onions will continue to cook down. In a small bowl, mash your hard boiled eggs with a potato masher and set aside. When livers are done, with a slotted spoon, transfer the warm livers and onions to a food processor. Pulse once or twice, leaving the livers chunky. You DO NOT want a puree. Add your liver and onions to a large mixing bowl and mix together, getting up all the onion bits and schmaltz oil left in the frying pan. If it looks too dry, add a tablespoon of vegetable oil. Now add your chopped egg and salt and pepper to taste. You can garnish with parsley or thyme. Great on matzoh. Gefilte Fish Ball Appetizer (Passover version of my Tuna Ball) Ronna Selber Ingredients: 1 pint (16-ounces) Gefilte fish 1 ½ tablespoons of prepared white horseradish 1 teaspoon fresh lemon juice 1 teaspoon garlic powder Dash pepper 3 sprigs of green onions (finely chopped) ½ Cup crushed blanched almonds (in food processor) 1 8-ounce package cream cheese Directions: Drain and rinse fish and mash well with fork. Add remaining ingredients, adding cream cheese last. Mix well. Form into a ball and wrap in plastic wrap. Refrigerate overnight to let the flavors meld. Serve with matzo crackers/Tams Gefilte Fish Dip Jan Shoss Ingredients: 1 1/2 Tablespoons white horseradish 1 pint (2 Cups) Gefilte fish 1 tsp. lemon juice Dash pepper 8 oz. cream cheese, softened 1/2 Tablespoon salt Directions: Drain fish and mash with a fork. Add remaining ingredients and stir well. Chill well. Serve with matzo crackers. Tri-Color Gefilte Gish Susie Fishbein (Kosher by Design) Makes 10 to 12 Servings Ingredients: 2 (22-ounce) loaves plain gefilte fish, defrosted in wrapper 1 (22-ounce) loaf salmon gefilte fish, defrosted in wrapper 2 Tablespoons fresh dill, chopped 1 lemon 6 cucumbers for horseradish wells, plus one extra-long cucumber for top garnish (Optional) Prepared red horseradish (optional) Mayonnaise (optional) Directions: Preheat oven to 350°F. 1. Spray a 9-Inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers. 2. Add chopped dill and juice from lemon into one plain gefilte fish loaf. Mix thoroughly so dill is dispersed evenly. Set aside. 3. Using a thin spatula, spread plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of salmon. On top of the salmon, spread an even layer of lemon dill fish mixture. 4. Cover the pan with foil. Bake for 1 hour. If fish does not look set in the center, remove the foil and bake 5 minutes longer. 5. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long, unpeeled cucumber by hand or by mandolin into paper-thin slices. Lay slices in concentric circles around the top of the fish. 6. Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges. 7. Cut cucumbers into 2- to 3-inch pieces. Hollow out the center. Mix a few tablespoons of prepared red horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells. 8. Serve a slice of fish on a piece of leafy lettuce with a cucumber well. Atlanta Brisket (aka Coca Cola Brisket) found on Epicurious.com Yield: Makes 10 to 12 Servings Ingredients: 5 pounds fresh beef brisket, trimmed of excess fat 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons vegetable oil Gravy 2 cups Coca-Cola marinade, reserved from above 1 envelope dry onion soup mix (from a 2-ounce package) 1 can (8 ounces) salt-free tomato sauce 1/2 cup tomato ketchup 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick 3 large whole bay leaves (preferably fresh) Directions: 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade. 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through. 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried. 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor. 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water. 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade. 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. Butternut Squash Matzo Lasagna Jamie Geller (by way of Pinterest) Yield: 8 Servings Ingredients: *3 pounds fresh butternut squash, peeled and cubed (**Tip: you may use 4 Cups frozen, then thawed, pureed butternut squash instead of fresh) 2 small yellow onions, chopped 6 medium cloves garlic, chopped 3 Tablespoons Olive Oil 8 ounces (1 package) Philadelphia Cream Cheese, cut into 1-inch chunks 1 cup Vegetable stock (Osem makes) Freshly ground black pepper to taste Cooking spray 5 sheets matzo 2 cups (8-ounces) shredded mozzarella cheese ⅓ cup grated Parmesan cheese Directions: Preheat the oven to 400 degrees F. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a parchment paper covered baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool. Reduce the oven temperature to 350 degrees F. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients until smooth and thoroughly blended. Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese. Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving. Cornish Hens with Apricots and Prunes Susan Klaiman Serves 8 Ingredients: 4 Cornish Hens (about 1 ½ pounds each) 3/4 Cup apricot jam 1 1/2 Cups orange juice 1 1/2 Cups dry red wine 1 Tablespoon ground ginger 1 teaspoon salt to taste 2 teaspoons garlic powder 1 1/2 teaspoons dried thyme 2 Tablespoon honey 2 teaspoons potato starch dissolved in 2 teaspoons cold water 6 oz dried apricots, cut in half if large 6 oz dried prunes Directions: Preheat oven to 425 degrees F.