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Community Corner

Patch Picks: Passover Meals

Passover's coming and we've got a bunch a recipes just waiting to be tried for the holiday.

Passover is right around the corner so the list for this weeks Patch Picks are recipes for the holidays.

All of these recipes are courtesy of AllRecipes.com, and you can get the perfect ingredients at or .

1. Matzo Ball Soup

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Ingredients

  • 2 (10 ounce) packages matzo crackers
  • 1/2 cup butter
  • 6 eggs
  • salt and pepper to taste
  • 3 tablespoons minced fresh parsley
  • 2 onions, minced
  • 5 ounces matzo meal
  • 96 ounces chicken broth

Directions

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  1. Bring a large pot of lightly salted water to a boil.
  2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
  3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
  4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
  5. In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

2. Spinach with Chickpeas and Fresh Dill

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 1/2 cups canned chickpeas, drained
  • 1 pound spinach
  • 1/2 cup minced fresh dill weed
  • 2 lemons, juiced
  • salt and pepper to taste

Directions

  1. In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
  2. Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
  3. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

3. Gefilte Fish

Ingredients

  • 1 1/2 pounds salmon fillets
  • 1 1/2 pounds red snapper fillets
  • 1 pound black cod fillets
  • 1 pound ling cod fillets
  • 2 1/2 large onions
  • 4 carrots
  • 5 eggs
  • 1 1/2 tablespoons white sugar
  • 4 teaspoons salt
  • 4 teaspoons ground white pepper
  • 3/4 cup matzo meal
  • 3/4 cup ice water
  • 2 onions
  • 2 carrots
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 cup white sugar

Directions

  1. Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
  2. Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
  3. With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

4. Jewish Style Sweet and Sour Brisket

Ingredients

  • 4 pounds beef brisket
  • 1 cup water
  • 1 cup ketchup
  • 1/2 cup white vinegar
  • 2 onions, sliced
  • 1 clove garlic, minced
  • 3/4 cup brown sugar
  • 1 tablespoon salt

Directions

  1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
  2. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

5. Kids Favorite Passover Pizza

Ingredients

  • 1/4 cup spaghetti sauce
  • 2 matzo crackers
  • 1 pinch garlic salt
  • 1 pinch dried oregano
  • 3/4 cup shredded mozzarella cheese
  • 1 tomato, sliced
  • 1/4 cup sliced black olives

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Cover with cheese, tomato slices, and olives. Place pizzas on cookie sheets.
  3. Bake for 5 minutes at 350 degrees F (175 degrees C), or until cheese has melted.

Remember, you can get the ingredients for these recipes at:

: 444 Woodbury Rd, Plainview, NY

: 271 Jericho Turnpike, Syosset

Check back every Thursday at 3 p.m. for more Patch Picks!

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