Passover Recipes

Passover Recipes

Passover Recipes from Merrick Girls Weekday Recipe Facebook group. For more recipes and to join the conversation visit https://www.facebook.com/groups/MerrickGirlsWeekdayRecipies

Gefilte Fish

Jordan Erlich Levine

Grind 6 lbs. of white fish then grind a small carrot and onion. Mixed it well. For every pound you add one egg. Each time you add an egg you mix well with the spoon. Intermittently add 1/2 cup of cold water. Keep mixing. Add about 2 tablespoons of Matzo Meal. The more you mix it in the less you need. Then add sugar, white pepper and salt to taste. Fill pot about 1/4 - 1/2 full of water. Add fish heads and some bones to the water. Slice an onion and two carrots cut on the diagonal. Add some salt, white pepper and sugar to the water. Make the fish patties oval then put them in the boiling water and cook about 1.5 hours to 2 hours. Delicious!!!

Brisket with Apricots

Syndi Goldman-Reibman

6 pounds of Beef Brisket 2 tablespoons vegetable oil 4 onions chopped 2 lb. carrots 4 potatoes 2 (1 once) package dry onion soup mix 1 lb. dried apricots diced.

In a large heavy skillet, heat oil over medium heat. When the oil is hot, brown the beef on all sides. After searing, rub with onion soup mix then place meat in a large Dutch oven with a lid.

Add onions to the drippings in the skillet. Saute over medium heat until onions start to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven. Empty one package of dry instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Surround meat with carrots and potatoes then add water. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover. Bake at 325 degrees F for 1 hour. Check liquid, if dish is starting to look dry, add a bit more water around the meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered and cook for another hour. Stir gravy again and add more water if the gravy is too thick. Meat should be tender. If needed, bake for an additional 1/2 hour. Cut across grain to serve.

Chocolate Chip Mandelbrot- Kosher for Passover

Allison Heidingsfelder Dorman

3 eggs ½ cup vegetable oil 1 cup sugar 3 Tablespoons water 2 cups chocolate chips ¼ teaspoon salt 1 cup matzo meal 1 cup matzo cake meal Preheat oven to 375 degrees. In a bowl, beat eggs and sugar until lemon colored. Stir in oil and water.

In another bowl, combine salt, matzo meal and cake meal. Then add in chocolate chips. Let the batter stand for 10-15 minutes. Grease cookie sheets (I use parchment paper instead). Divide batter into portions. Form into strips about 12” long and 1 ½ inches wide. Bake for 20-25 minutes. Let the Mandelbrot cool for 5-8 minutes, then slice at an angle.