As Seen On

As seen on News 4

Passover Recipes

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.

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