GOLDEN VALLEY, Minn. - The eight day celebration of Passover begins next Monday evening at sundown.
The Jewish spring festival commemorates the liberation of the Israelites from Egyptian slavery.
Cantor Mitch who is also known as the singing chef joined us to talk about Passover and also to share some favorite recipes.
Bubbie's Sweet Matzah Kugel
Yield: 4–6 servings
- 8 Matzahs, crumbled Topping
- 4 tart apples, shredded ¼ teaspoon grated orange rind,
- ½ cup white sugar or lemon rind
- ½ teaspoon salt 1 teaspoon brown sugar or white sugar
- ¼ teaspoon cinnamon
- ½ cup chopped nuts
- ½ cup seedless raisins
- 6 eggs
- 1 orange rind or lemon rind, grated
1. Preheat the oven to 325 degrees. Grease a 9×9-inch pan.
2. Place the matzah in a bowl of warm water for 2 minutes. Drain the water out of the bowl leaving the matzah.
3. Stir in the apples, white sugar, salt, cinnamon, nuts, and raisins into the bowl. Mix the ingredients thoroughly. Add the eggs
to the bowl. Mix the ingredients together. Pour the mixture in the prepared pan.
4. Bake for 30 to 35 minutes. Let cool for 5 to 10 minutes. Top with the grated orange and brown sugar.
Matzah Balls for Soup
My Bubbie used to render the schmaltz for her recipes. It took forever. Today we can buy it in the grocery. Hurrah!
Yield: 4–6 servings
- 1 egg ½ teaspoon salt
- 4 tablespoons schmaltz (chicken fat) ½ teaspoon ground black pepper
- ½ cup chicken stock 1 tablespoon parsley
- 1 cup matzah meal 2 tablespoons onion powder
1. In a medium mixing bowl, whisk the egg. Add the schmaltz, chicken stock, matzah meal, salt, pepper, parsley, and onion power to the bowl. Mix the ingredients thoroughly. Cover the bowl with plastic wrap. Chill for 30 minutes.
2. In a large pot, boil 6 cups of water over high heat.
3. Make 1½-inch balls from the chilled matzah mixture. Place the balls in the boiling water.
4. Reduce the heat to medium low, cover the pot, and simmer for 15 minutes.
5. Remove the matzah balls and add them to your favorite soup stock.