6 replies to this topic

[TammyWright]

so now that Alyssa has me obsessing over Matzo Ball soup, and has promised to share the recipe with me i thought i'd start a thread on passover recipes.

here is one of my favorite. i make this for my jewish friends and they always ask for the recipe.

Quote:

Brisket with Portobello Mushrooms and Dried Cranberries Ingredients: 1 cup dry red wine 1 cup canned beef or chicken broth 1/2 cup frozen cranberry juice cocktail concentrate, thawed 1/4 cup all purpose flour 1 large onion, sliced 4 garlic cloves, chopped 1 1/2 tablespoons chopped fresh rosemary 1 4-pound trimmed flat-cut brisket 12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced 1 cup dried cranberries (about 4 ounces) Preparation Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

[starchild]

I'm not Jewish but when I was a kid we used to have a seder meal at school every year. My favorite thing to make and eat was always the apple/cinnamon mixture (the name escapes me?). They always served lamb though, never a delicious brisket like that. Yum!

[budgetjamaicabride]

I am not in the DC area with my family this year, so I am missing my mom's brisket and matzo ball soup, but I have a tradition that I have to make Matzo Brei for breakfast the weekend morning of Passover.

I have my grandmas recipes for her brisket and matzo ball soup, but it just does taste the same.

[Alyssa]

oohhh i love fried matzo!

for anyone that doesn't know how to make it - take 1 sheet of matzo, crumble and let soak in boiling water (just enough to cover) for 5 to 10 min.

take 2 eggs and beat them, add in salt, lots of pepper and a dash of dried dill. drain the matzo from the water and mix with the egg mixture.

make like you would make scrambled eggs in a nonstick pan or in butter or whatever.

YUMMM

my husband loves this

[ACDCDCAC]

ok girls, totally clueless here what exactly is matzo meal? is it meat? vegetable? grain? something else?

cause you are making me hungry, but i dont know for what? haha

[Alyssa]

Quote:

Originally Posted by Abbie ok girls, totally clueless here what exactly is matzo meal? is it meat? vegetable? grain? something else? cause you are making me hungry, but i dont know for what? haha

Abbie - matzo meal is a ground up form of matzo - it is generally used to make matzo balls, some desserts and in place of bread crumbs during passover.

to make fried matzo you need a box of matzo crackers.

matzo is made from wheat - it is just unleavened so think big huge crispy crackers

[1elephant]

Quote:

Originally Posted by starchild I'm not Jewish but when I was a kid we used to have a seder meal at school every year. My favorite thing to make and eat was always the apple/cinnamon mixture (the name escapes me?). They always served lamb though, never a delicious brisket like that. Yum!

charosses (sp?) pronounced kha-row-sees. the kh is that jewish phlegm-y sound ...mmmm SO good - the charosses, not the phlegm.

my new favorite passover dessert is the easiest thing ever - coconut macaroons. my sister refuses to give me the recipe but from what i just saw, it seems to be a bag of coconut, a small can of sweetened condensed milk and some vanilla - between a tsp and a tbsp. mix, plop on greased cookie sheets at 350 until the tops brown. use a silpat rather than a greased cookie sheet if you have one.

DO NOT USE WAXED PAPER OR PARCHMENT PAPER. they will stick and you'll have too many to snack on but not enough to serve. i tell you this because my sister just threw out several batches after not learning her lesson.