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Preparing for Passover

Ed Note:  Our favorite Seder recipe are below. Matazh Kugle and the Chicken Soup with Matazah Balls are just outstanding recipes to try whether you celebrate a Seder or not

Passover begins at Sundown on Monday, March 25, 2013.   Our church is celebrating a Seder and will be serving the following delicious menu after the reading of the Haggadah.  We love this annual observance of all that God did for the Israelites in delivering them from slavery under the Pharaohs.  It is a perfect activity to do with children of all ages.

The Haggadah is the text that sets forth the order of the Passover Seder. Reading the Haggadah at the Seder is a fulfillment of the Scriptural commandment to”tell your son” of the Jewish liberation from slavery in Egypt as described in the Book of Exodus. “And thou shalt tell thy son in that day, saying: It is because of that which the LORD did for me when I came forth out of Egypt. ” Ex.  13:8.

Passover seder plateThe Passover Seder plate includes symbolic items including a shankbone, roasted egg, bitter herbs, charoseth, and parsley.

Menu

Chicken Soup with Matzah Balls

Beef Brisket    Honeyed Carrots

Matzah Kugel

Dessert

Matzo kugel is a nice complement to  beef brisket or another main dish that you might prepare for your Passover Seder.

Matzah KugleApple-Matzoh-Kugel-Recipezaar-163395.730x410
This dish is simple delicious. It can be made ahead and refrigerated. Leftovers are welcome at our house!

6 pieces of Matzah
1 dozen eggs
1 cup sugar
1/2 tsp. cinnamon
1 tsp salt
1 cup raisins
8 grated apples (tart ones are best)
grated rind of 1 orange
1/2 cup melted butter
1 cup chopped almonds

Crumble pieces of Matzah into water and soak until soft (do not drown!); squeeze out the excess moisture with your hands. Beat the eggs. Ad sugar, salt, and cinnamon, beating till well blended. Stir crumbled matzahs, raisins, almonds, apples, and orange rind into the egg mixture. Turn it all into a well-greased 9 X 13 pan. Sprinkle more cinnamon and sugar on top and pour the melted butter on top of that. Bake at 350 for about 45 minutes, until firm and nicely brown.  This is VERY rich, fruity, delicious.

Chicken Soup with Matzah Ballsimages-1

Chicken Soup Stock

Start with a 4-5 pound chicken or use the back and the insides of the chickens you might be serving.

3 quarts of water
2 onions,
3 carrots
2 pieces of celery, stalks, and tops
1 TB salt
Several good shakes of garlic powder
1/8 tsp pepper
1/2 tsp. dill weed

Clean the chicken thoroughly; clean and cut up the vegetables. Add all of the ingredients to the water and bring to a boil. Then lower the heat. Simmer for 2 hours. Pour the soup through a colander, and refrigerate broth for 2-3 hours, until the fat forms a layer at the top. Save the carrots aside. Remove the layer of fat and return the broth and carrots to the pot to reheat. This will boil down to about 2- 2 1/2 quarts of soup. If you want to stretch it a little, add more water and a few chicken bouillon cubes (when n one is looking).

Matzah Balls (a.k.a. Knaidlekh)

1 Cup Matzah meal
1/2 cup water
1/3 cup vegetable oil or chicken fat from the stock
4 eggs
1 tsp. salt
dash of pepper

Traditionally, Matzah balls are made with “schmaltz”, rendered chicken fat.

Beat the eggs, Add water, oil, salt, and pepper to the eggs; mix well. Add the Matzah meal and stir thorougly. Refrigerate for 1 hour. Bring a pot of slightly salted water to a rolling boil. Form the Matzah meal mixture into 1 ” size balls and drop (gently, please) into the water. First they sink, but then they should rise to the top. Cook 20 minutes. You may set these aside and later add them to the soup, before serving. Makes about 30 -1″ balls.
Next year in Jerusalem!

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