Bubbe’s Pesach Sherbet
- 2 cups water
- 1 cup sugar
- 1 1/2 cups orange juice
- 1 – 2 Tablespoons lemon juice
- 2 cups grated pineapple (optional)
- 2 – 3 baskets of strawberries
- 2 bananas
- 2 egg whites, well beaten until stiff
Boil water and sugar for 4 minutes. Cool. Add orange juice and lemon juice. Freeze until mushy. Add fruits, stir and freeze. Add well beaten egg whites, stir in and freeze. Stir 1 – 2 more times.
You may add any other fruits, you prefer. I like to take my immersion blender to the mixture to break down the fruit but still leave some nice sized pieces. This also helps blend the ingredients. Though it takes many hours between all the freezing, it is really quite simple. The end result is light and refreshing and a big hit with all ages.
- Beth Klareich
Passover Rolls
A huge hit with kids especially for school lunches!
- 2 cups Matzah meal
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water
- 1/2 cup peanut oil
- 4 eggs
Combine matzah meal with salt and sugar. Bring oil and water to a boil. Add matzah meal mixture to liquid and mix well. Thoroughly beat in eggs, one at a time. Allow to stand 15 minutes.
With well oiled hands, shape in to rolls and place on a well greased cookie sheet. Bake in a moderate oven 375 for 50 minutes or until golden brown.
Yields 9 – 12 rolls
Pesach Sunshine Cake
Rory Goldberg shared with us this recipe that she received from Nancy Feigelson. Rory says, “It is the BEST sponge cake.”
- 12 eggs medium or 9 large eggs
- 2 cups sugar
- Juice and rind of 2 lemons (or 1 real large one)
- 1/2 cup cake meal
- 1/2 cup starch (potato)
Separate eggs. Beat whites 3 minutes, adding sugar gradually for 3 minutes.
Beat egg yolks in separate bowl for 3 minutes, and slowly fold into beaten egg white mixture. Sift cake meal and starch together seven times. Add to egg mixture. Last, add lemon juice and rind.
Bake in ungreased tube at 350 degrees for one hour. When done, invert immediately for about 1 to 1 1/2 hours until cool.
Aunt Sarah’s Squash Casserole (with comments)
- 3 lbs. Yellow squash, sliced, cooked and drained
- 1 cooked onion (I prefer a yellow onion, diced and sautéed)
- 1/2 cup Matzah meal
- 1 1/2 teaspoon Salt (I use less salt if the margarine is salted)
- 4 – 5 beaten eggs (Depending on whether they are large or extra-large)
- 1/2 stick margarine (I use 1/3)
Melt margarine in casserole dish or 9×13 (I like the 9×13 so that there is more crust). Mash cooked squash, add all other ingredients and mix well. Pour mixture into pans. Cook covered for 45 minutes to 1 hour at 350. (I uncover for about 20 minutes at the end to brown the top)
Chicken Marbella
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 head of garlic, peeled and finely puréed
- 1/4 cup dried oregano
- Coarse salt and freshly ground black pepper, to taste
- 4 chickens (2 1/2 pounds each), quartered
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
Preheat the oven to 350°F.
Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauce boat.
16 pieces, 10 or more portions
Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer.
The overnight marination is essential to the moistness of the finished product. The chicken keeps and even improves over several days of refrigeration. It travels well and makes excellent picnic fare.
- Lauren Rosen