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Meals for our Seder potluck supper
These recipes came from the NY Times website
(http://www.nytimes.com/2011/04/13/dining/13sederrex1.html?ref=dining&_r=0).
Also some recipes are from http://www.myjewishlearning.com/blog/food/tag/passover/
Haroseth for use in the Passover meal will already be provided. Listed are some recommendations to
choose from. Desserts listing is at the end. Please be sure that each main or side dish can be enough to serve 8.
If there is another recipe from Passover you would like to bring, please feel free to do so.
To help us with the preparation, please send a quick email to Noelle
([email protected]) with what you are bringing, we would greatly appreciate it.
Main Dishes and Sides
Prune and Almond Braised Short Ribs:
Adapted from Tony Maws, Craigie on Main, Cambridge, Mass.
Time: 3 hours and 15 minutes, plus time for cooling and overnight chilling
7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions
Salt and black pepper
1/4 cup rendered duck fat or chicken fat, or canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 1/4 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup (loosely packed) chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
4 cups veal, beef or chicken stock, or as needed.
1. Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over
medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides.
Transfer to a plate.
2. Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3
minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by
half, about 10 minutes.
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3. In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the
mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove,
star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover.
Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the
bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
4. Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet,
and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and
remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated.
Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
Yield: 6 to 8 servings.
Recipe: Matzo Ball Soup
Time: For broth, 2 hours plus chilling; for matzo balls, 2 hours
FOR THE BROTH:
1 3-to-4-pound chicken
Kosher salt
4 stalks celery with leaves, chopped
2 carrots, chopped
1 onion, chopped
2 leeks, chopped and thoroughly rinsed
3 cloves garlic, peeled
4 sprigs flat-leaf parsley
3 sprigs dill
½ teaspoon black peppercorns
2 bay leaves
Salt and freshly ground black pepper
FOR THE MATZO BALLS:
1 cup matzo meal
4 large eggs
2 tablespoons schmaltz (rendered seasoned chicken fat, sold at butcher shops) at room temperature
1 tablespoon kosher salt
½ teaspoon baking powder
¼ cup seltzer
FOR GARNISH:
1 carrot, peeled, thinly sliced and blanched until soft
2 tablespoons chopped dill.
1. For broth: Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes,
then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over
high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery,
carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer
until chicken is cooked, about 45 more minutes.
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2. Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones
to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then
refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.
3. For matzo balls: In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking
powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.
4. Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a
walnut). Add balls to water and simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test
centers, insert a toothpick, which should slide easily all the way through.) Drain, allow to cool, and transfer to a
flat covered container. Refrigerate until needed.
5. To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill.
Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.
Yield: 10 to 12 servings.
Chicken With Apricot, Tamarind and Chipotle Sauce
Time1 hour,
Yield6 to 8 servings
Ingredients
1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup kosher for Passover vegetable oil
¾ cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
¼ cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional
Preparation
Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken
pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until
browned evenly on all sides.
Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots,
apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more
heat.
Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes.
Adjust salt and pepper to taste, and serve.
Beef Roast With Melted Tomatoes and Onions
TimeAbout 2 hours
Yield10 to 12 servings
Ingredients
1 silver tip roast, 5 pounds, or rib roast, 7 pounds
Fine sea salt
Freshly ground black pepper
3
4 tablespoons olive oil
2 onions, coarsely chopped
4 cloves garlic, cut into slivers
3 large or 4 medium ripe tomatoes
6 sprigs thyme, woody stems discarded
Preparation
Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil
to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast
around while searing, as this will prevent crust from forming.
Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a
third of the way up the roast. Place pot in oven, uncovered.
Braise about 1 1/2 to 2 hours depending on size, until meat thermometer inserted into center registers about
155 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10
minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.
Chicken With Bitter Herb Pesto Time: 2 hours 15 minutes
1 clove garlic, peeled
1/3 cup toasted pine nuts
1/3 cup dried currants
1 1/2 cups coarsely chopped escarole leaves
2 tablespoons flat-leaf parsley
Salt and black pepper
3 pounds boneless, skinless chicken thighs, about 12
5 tablespoons extra virgin olive oil
1/2 cup matzo meal
1 cup chicken stock
1 tablespoon balsamic vinegar.
1. Turn on food processor and drop garlic through feed tube. When minced add pine nuts and currants and chop
finely. Add escarole and parsley, and process until very fine. Season with salt and pepper.
2. Spread chicken pieces flat, pound lightly, then season inside with salt and pepper. Spread with some escarole
mixture and close up. Brush with a little oil. Reserve 1 tablespoon matzo meal: season the rest with salt and
pepper, and use to coat chicken.
3. Heat oven to 250 degrees. Heat remaining oil in large, heavy skillet. Cook chicken, turning once, over
medium-high heat until golden. Inside will not be cooked. Place in a baking pan, cover loosely with foil and
place in oven 1 1/2 hours. Add chicken stock to skillet and set aside.
4. When chicken is done, transfer to platter and keep warm in turned-off oven. Pour juices from baking pan into
skillet, bring to a simmer, whisk in vinegar and reserved matzo meal and cook, stirring constantly until slightly
thickened. Remove from heat and season with salt and pepper. Strain sauce, reheat briefly, and serve alongside
chicken.
Yield: 6 to 8 servings.
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Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette
Ingredients
For the vinaigrette
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup vegetable oil
½ cup olive oil
¾ cup dried hibiscus flowers, also known as Jamaica flowers (see note)
For the salad
18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
¾ cup caramelized almonds (see recipe)
Preparation
For the vinaigrette
For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice,
garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and
olive oil in a thin stream until emulsified, about 10 seconds.
Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly
chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may
not be needed), and toss gently. Sprinkle with almonds and serve.
Dried hibiscus flowers are available from mexgrocer.com, (877) 463-9476; $3.95 plus shipping for 8 ounces.
Roasted Eggplant and Garlic Dip
From http://www.myjewishlearning.com/blog/food/tag/passover/
Ingredients
Two whole eggplants
Six cloves of garlic
1/4 cup chopped fresh parsley
1 1/2 cup tahini
1/4 cup olive oil
1 lemon
Directions
Preheat oven to 400 degrees.
Scoop out eggplant flesh and cut into cubes, leaving eggplant skin whole and uncooked. Place eggplant chunks
on a greased baking sheet with garlic and roast for 30 minutes.
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Allow the eggplant to cool slightly.
While it's still warm, place in a food processor fitted with blade attachment and pulse with the tahini, parsley,
olive oil and the juice and zest of one lemon until desired smoothness.
Carrot Kugel
(serves 4-6, recipe from http://www.myjewishlearning.com/blog/food/2012/03/27/passover-recipes-carrotkugel/)
Ingredients
1 cup matzah cake meal
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon lemon juice
2 1/4 cups grated carrots
2 eggs
1/2 cup melted butter or canola oil
Directions
Preheat oven to 325F and set a rack in the center of the oven.
Butter and flour an 8" square baking pan.
Combine dry ingredients in a large bowl.
In a smaller bowl, combine eggs, oil, lemon juice, and carrots.
Mix the wet ingredients into the dry ingredients, and stir until the two are combined and no lumps of flour
remain. Transfer batter into the prepared baking pan, and smooth the top with a spatula.
Bake for 45 minutes; when done, kugel should spring back when touched.
Serve warm or at room temperature.
Desserts
For desserts, there are a ton of recipes from which you can choose at
http://topics.nytimes.com/top/reference/timestopics/subjects/p/passover/recipes/index.html
So please select one if you would like to bring a dessert.
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