Our Best Passover Menu and Tips For Serving
We’ll be hosting our 16th Annual Passover Seder and dinner on April 10th at sundown. I’ve been flying back to Chicago for the past 16 years to cook Passover dinner for family and friends at the lovely home of my brother and sister-in-law. When they married in 2001, the honor of hosting the First Night of Passover for our family was passed to them from our cousins.
OUR BEST PASSOVER MENU
Olives & Nuts
Geri’s Gefilte Fish
Davida’s Chopped Liver with Pistachios
Vicki’s Beet Salad, Fresh Horseradish
Hard Boiled Eggs
Homemade Chicken Soup
Herbed Matzoh Balls
Super-Tender Traditional Beef Brisket with Red Wine Tomato Sauce
Chicken Adobo with Scallion, Cilantro, Sesame Seeds
Horseradish Potato Cakes with Chives
Roasted Brussels Sprouts, Balsamic Glaze
Karen’s Chocolate Matzoh Crisp
Flourless Apple Almond Cake
Chocolate Souffle Cake
Chocolate Hazelnut Brownie Bars
Pistachio Ganache Tart
Fresh Fruit Skewers
(Click on Menu Links For Recipes)
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Chicken Soup with Exotic Saffron Matzoh Balls
I’m preparing Chicken Soup in memory of my Nana and in celebration of the Jewish New Year. And of course, my chicken soup for the High Holy Days will include matzoh balls. These saffron matzoh balls are richly-colored and exotic-tasting. The bright metallic flavor of saffron conjures up memories of foods from far away places. Their striking golden hue brings an element of surprise and beauty to the holiday table. The heady spice derived from the dried stigmas of a crocus, evokes interest and is powerfully irresistible.
I wish all of you, my family, and friends a New Year that is sweet and good. May you be inscribed in the Book of Life for a healthy, peaceful, and fulfilling year. And may this new year bring satisfaction, achievement, and happiness. L’Shana Tova!
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This past Monday, family and friends were together in the kitchen, rolling scores of matzoh balls in preparation for the several-course meal at nightfall — the start of the eight day celebration of Passover. At our Passover dinner, chicken soup with matzoh balls is one of the favorite courses. These cherished “dumplings” are made from ground matzoh, eggs, and oil.
My brother leads the Passover Seder. Among many of the Seder rituals, out of innocence the youngest child able asks ‘The Four Questions.’ The first Question his eight-year-old son, Jett, poses, “Why is this night different from all other nights? On all other nights we eat leavened bread or matzoh but tonight we eat only matzoh. Why?”
Continue reading “Ethereal Matzoh Balls”
Homemade Chicken Soup with Herbed Matzoh Balls
Garlic-Scented Lima Beans, Micro-Thin Carrot Slices
Fine Egg Noodles, Hand-Shredded Roasted Chicken Breast
Fresh Parsley and Dill Garnish
This soup is dedicated to my Nana. I thank her for inspiring me with a life-long passion to explore the cuisine of our heritage. Year after year, I tweak her original chicken soup recipe. This one, prepared in celebration of the High Holy Days (5772 on the Hebrew calendar) resulted in one of the best versions ever. The matzoh balls were light and fluffy, the garlic-scented lima beans added heft, the flavorful broth was beautifully clear and just barely rich. Delicate fine egg noodles and colorful carrots balanced out the dish.
My paternal Grandparents – Irving and Fanny Hirsch (front center)
Careful attention to each component is what makes it special. This soup uses two birds, one for making the broth, the other is roasted – the breast meat shredded and added just before serving. From the double-strained flavorful broth with the tiniest amount of schmaltz droplets providing a hint of richness, to the elegantly sliced carrots (I was never of fan of a floating carrot log), to the garlicky-creamy beans – I am certain my Nana would have approved.
Chicken Soup Recipe
Continue reading “What makes this the best Chicken Noodle Soup?”
Over the last decade, I have made in excess of one thousand Matzoh Balls. We make about one hundred every Passover and enjoy them throughout the year as well. As the self-proclaimed Queen of The Matzoh Ball, with Passover around the corner, I’m sharing my tips on preparing the fluffiest and tastiest of matzoh balls!