Passover Recipes - NBC New York

Passover Recipes



    Passover Recipes
    Matzo Ball Soup.

    Mexican Mazo Ball Soup





    ­        4 quarts of good chicken stock or broth

    ­        3 cascabel chiles, toasted

    ­        4 cloves garlic, roasted

    ­        1 piece epazote, stem and leaves



    ­        Bring all ingredients to a simmer in a pot for 45 minutes.  Season to taste with salt and ground black pepper and strain.


    Mushroom Matzo Balls



    ­        ½ cup crimini mushrooms, chopped fine

    ­        ½ cup shitake mushrooms, chopped fine

    ­        ½ cup portobello mushrooms, chopped fine

    ­        2 tsp olive oil, chopped fine

    ­        ½ tsp minced garlic

    ­        1 tsp minced shallot

    ­        1 tbsp epazote chiffonade

    ­        1 cup matzo meal

    ­        4 eggs

    ­        ¼ cup blended oil

    ­        ¼ cup seltzer water

    ­        1 tsp salt



    ­        Heat the oil to a high heat in a large sauté pan.

    ­        Add in the mushrooms and sauté.

    ­        Add in the garlic and the shallots and cook until the mixture is dry.

    ­        Season with salt and pepper, stir in the epazote and remove from the heat to cool. 

    ­        Place the matzo meal in a mixing bowl, add in the eggs and oil and stir.  Add in the seltzer and salt.  Set aside for 10 minutes.

    ­        Bring water or stock to a boil in a large sauce pan.

    ­        Using wet hands, roll the mixture into 1 ½ oz balls and drop into the boiling liquid one by one.

    ­        Cover the pot and reduce heat to a simmer.  Cook undisturbed for 30 minutes.

    ­        Remove the cooked balls from the liquid and cool. 


    Chile Rubbed Brisket



    ­        6 ancho chiles, seeded and stemmed

    ­        4 chiles de arbol, seeded and stemmed

    ­        1-1/2 cups dry red wine

    ­        ¼ cup rice vinegar

    ­        6 cloves garlic

    ­        2 teaspoons cumin, toasted and freshly ground

    ­        2 teaspoons dried oregano leaves

    ­        ½ teaspoon canela (Mexican cinnamon)

    ­        2 large pieces banana leaves

    ­        1 piece (2.5-3lbs.) center cut beef brisket, surface fat trimmed

    ­        4 medium onions, thinly sliced



    ­        Toast the chiles lightly in a dry sauté pan, until they just begin to lighten in color. Remove to a pot with about 1 quart of water and bring to a boil. Remove from heat and let chiles stand in hot water until soft, about 15 minutes.

    ­        Remove the chiles from the water and puree in a blender with the wine, vinegar, garlic, cumin, oregano and canela until smooth.

    ­        Season meat on both sides with salt and pepper. Place in a roasting pan that has been lined with a banana leaf and cover with chile mixture and onions. Cover meat with another banana leaf.

    ­        Seal pan tightly with aluminum foil and cover. Roast at 350 for about 4 hours until brisket is very tender.


    Coconut Chocolate and Orange Parfait


    Coconut Macaroons



    ­        2# egg whites

    ­        4# sugar

    ­        6oz. corn syrup

    ­        1tsp. salt

    ­        2tsp. vanilla extract

    ­        4# desiccated coconut

    ­        4oz. cake flour



    ­        In a pot bring some water to boil.

    ­        Place egg whites, sugar, corn syrup into mixing bowl and salt.

    ­        Put mixing bowl over boiling pot, and keep stirring mix until lukewarm and sugar has been completed dissolved. Add vanilla extract.

    ­        Mix coconut and cake flour in electric mixer, add egg white mixture and mix until well combine.

    ­        Refrigerated for 1 hour then scoop mix about one table spoon each. Bake at 325°F until golden light.


    Chocolate Pudding



    ­        6 tbsp. sugar

    ­        2 tbsp. cornstarch

    ­        2 tbsp. unsweetened cocoa powder

    ­        Pinch salt

    ­        1 ½ cups whole milk

    ­        ½ cup heavy cream

    ­        4 oz. milk chocolate

    ­        1 tbsp. vanilla extract



    ­        In a large saucepan whisk in sugar, cornstarch, cocoa powder and salt. Gradually whisk in milk then heavy cream.

    ­        Whisk over medium heat until mixture comes to boil. Then boil until tick, whisking constantly for 30 seconds.

    ­        Add chocolate, boil until chocolate melts and pudding is thick again, whisking often, 1 or 2 minutes longer.

    ­        Remove from heat; whisk in vanilla

    ­        Cool pudding 5 minutes then spoon atop peanut butter pudding, divide equally.

    ­        Chill puddings uncovered until cold.


    Orange Salsita



    ­        5 Navel Oranges

    ­        4 Blood Oranges

    ­        5 Tangerines

    ­        1 cup orange juice

    ­        ¾ cup sugar

    ­        1 ½ tsp. apple pectin



    ­        Segment oranges reserve the juice.

    ­        Mix the orange juice with the juice from the oranges in a saucepan and bring to a boil.

    ­        Stir in the sugar and apple pectin until dissolved.

    ­        Cooke for 3-4 minutes until the liquid begins to thicken.

    ­        Stir in the orange and tangerine segments and remove from the heat to cool. 


    Assemble the Parfait


    ­        Choose a tall, deep glass like a martini, parfait or custard dish. 

    ­        Layer the orange salsita, macaroons and pudding in the glass until filled to the top.  The last layer should be pudding. 

    ­        Place in the refrigerator to chill before serving. 

    ­        Garnish with fresh mint or orange scented whipped cream.


    Promotional consideration furnished by Fairway Market.