Passover Recipe

Watercress, Frisée, Tangerine, and Blood Orange Salad

This salad is a beautiful addition to any dinner. It is easy to prepare, full of great flavor, and makes for a visually stunning first or second course. All of the ingredients are in most stores in the Spring, but if you cannot find watercress and/or frisée, use any fresh Spring greens. If you do not have Herbes de Provence, any all-purpose herb mix can be used. The dressings and salads can be made up to six hours in advance if covered tightly. Store the salads and dressings separately, but do not add the almonds until ready to serve as they will soften.

3 bunches watercress
2 small heads baby frisée
4 tangerines
4 blood oranges
1/2 cup toasted whole almonds
2 teaspoons Dijon mustard
2 teaspoons Herbes de Provence
salt
freshly ground pepper
1/3 cup olive oil

Cut the stems from the watercress and remove the elastic or rubber bands holding them in bunches. Wash the watercress and the frisée well and spin dry. Cut the heads of frisée into six even wedges apiece. Cut the base if needed from the bottom tip of each wedge. Spread each frisée wedge on a serving plate and arrange the watercress in a curve below it. Segment three tangerines and three blood oranges over a bowl to catch the juices. Arrange the segments on the salad. Top each plate with a few teaspoons of almonds. Juice the remaining tangerine and blood orange into the bowl with the other juices. Mix in the mustard, Herbes de Provence, and salt and pepper to taste. Slowly whisk in the oil until well blended. Pour over the salads before serving.

Makes 12 servings
Preparation Time: 20 minutes
Total Time: 20 minutes

Passover Popovers

A very popular and tasty substitute for dinner rolls or bread at the Passover Seder, these popovers are really delicious. They make a great accompaniment to almost any Passover dinner and are very easy to make. If you are serving a dairy meal, milk can be used in place of the water. I also like to add a few tablespoons of minced fresh dill, chervil, parsley, or chives to the dough for a mild herb flavored popover. Make sure to use matzoh cake meal and not plain matzoh meal or the popovers will be terrible.

2 large eggs 1/4 cup water 2 tablespoons vegetable oil 1/2 teaspoon salt 1/2 cup matzoh cake meal

Preheat the oven to 450 degrees and grease twelve muffin cups. Beat together all of the ingredients except for the matzoh cake meal until smooth. Add the meal and mix until just blended. Pour the batter evenly into the muffin cups. Bake for 30 minutes, or until golden brown.

Makes 12 popovers.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes


Matzoh Ball Soup

Passover just wouldn't be Passover without Matzoh Ball Soup for many families. These matzoh balls are light, fluffy, tasty, and easy to make. For more flavorful Matzoh balls, add a few tablespoons minced carrot, a minced garlic clove, minced chives, or chopped fresh parsley to taste to the matzoh ball mixture and use a flavorful stock.

3 eggs, separated
1/2 teaspoon salt
3 tablespoons chicken fat at room temperature
3 tablespoons hot chicken broth
3/4 cup matzoh meal
2 quarts water
9 cups homemade chicken stock or soup

Beat the yolks with the salt in a large bowl until thick and yellow colored. Mix in the chicken fat and chicken broth until well mixed. In a separate bowl with clean beaters, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites gently into the egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the mixture for at least 1 hour. Place the water on to boil and once boiling, salt generously. With wet hands, roll the matzoh mixture into small walnut sized balls and drop one by one into the boiling water. Do not make the matzoh balls too large, as they will expand generously upon cooking. Cover and cook for 30 minutes. Bring the homemade chicken stock or soup to a boil, and then, using a slotted spoon, transfer the matzoh balls to the chicken soup. Simmer for 15 minutes, and then serve hot.

Makes 12 servings.

Preparation Time: 30 minutes
Chilling Time: 1 hour
Cooking Time: 45 minutes

Total Time: 2 hours, 15 minutes