Last night was the first night of Passover. Two days ago, I told myself and my family that I wasn’t going to do a Sedar. I thought to myself; I’m too tired to prepare for this holiday, another nightmare trip to the grocery store??. Also, I was so bothered by the fact that my parents, who are in quarantine in Vegas, are alone. Nothing about Passover feels right to me this year.
After much thought and a lot of Jewish guilt, I gave in. After all, Passover is a holiday about surviving unbearable things: escaping slavery, enduring plagues. This year while doing the Sedar, parts of the ritual will feel relevant in ways they never have in years past.
After a long day of cleaning and preparing for our dinner and Sedar, I realized how lucky am I to have my family (the six of us), my brother, niece, and grandniece? In addition to having the ability to Facetime my parents and my brother. Our dinner/Sedar was a success, and I feel very grateful. I hope you won’t pass over Passover because it is a perfect time to reflect on our current situation in our world.
I have included some of my favorite recipes for Passover. Enjoy!!
Mouthwatering Matzo Ball Soup
6 medium carrots, sliced into 1-inch pieces
2 medium turnips, peeled, cut into 1-inch cubes
1 large onion, diced
4 tablespoons vegetable oil, divided
1 packet Matzo Ball mix
1/2 teaspoon ground cumin,+ pinch
14 ounces canned diced tomatoes
6 cups Vegetable Broth
Preheat oven to 450 degrees.
Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil, a pinch of cumin, and kosher salt and ground black pepper to taste.
Roast in preheated oven for 20-25 minutes until brown, mixing halfway for even browning. While veggies are roasting make the matzo balls
- Crack 2 eggs into a medium glass bowl.
- Add remaining 2 tablespoons vegetable oil and whip
- Add packet of mix and stir just until combined.
- Refrigerate for 10 minutes.
- Combine the vegetable broth, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin in a 4-quart pot, bring to boil over medium-high heat.
- Remove matzo ball mix from the fridge, form into balls with hands, just under the size of ping-pong balls, about 8.
- Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
- When vegetables are finished roasting, remove from oven.
- Remove the cover from pot and add the remaining 2 cups of vegetable broth and diced tomatoes.
- Add vegetables, and bring soup to boil over medium-high heat.
- Cover and reduce heat to low, and simmer for 10 minutes. Uncover and add salt, pepper, or cumin to taste. Enjoy
Grandma Anitas “Crack” Kugel
- 1 bag wide kosher egg noodles
- 1 jar apricot preserves – the (Bonnie Maman best)
- 1 stick melted butter
- 1 container cottage cheese
- 2 cups sour cream1 cup brown sugar
- 6 eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 1/2 Cups corn flakes-crush
- Boil noodles-Drain
- Mix the next seven ingredients,
- add noodles to the mix and spread into a glass baking pan.
- Top with cornflake crumbs.
- Bake at 350° for 45 minutes
Marthas homemade toffee-chocolate Matzo
- 4 sheets unsalted non-egg matzah
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 cup packed dark-brown sugar
- 1 (12-ounce) package semisweet chocolate chips (2 cups)
- Coarse sea salt
- Preheat oven to 250º
- Line a baking sheet with parchment paper Place matzah in an even layer on a baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary until the sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until the toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to the refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.