Passover Recipes, Preferences and Stories?

[3113]

Went into the supermarket today and saw the display of Passover goods. The matzo, matzo meal, horseradish (white or beet-colored?), the wine and, of course, the macaroons. I must say that the holiday has come a long way, baby, in regards to food choices (several different flavors of macaroons!). But I still fondly recall old recipes, flavors, and such.

Anyone care to share some? Which horse radish did you prefer? What type of macaroons? What dishes beyond the matzo ball soup and chopped liver did you look forward to? And what do you serve now if this is your spring holiday celebration of choice?

For me, this time if year is always about the chocolate chip macaroons. Manischewitz. They make tons of other flavors, but the best is the chocolate chip--can't say why, exactly, but it is. I also make Matzo Brei, which is deconstructed French Toast.

Matzo Brei:

*One piece Matzo per egg. So two eggs, two matzos.
*A little milk
*A generous spoonful of margarine/butter or schmaltz (chicken fat)
*Salt & Pepper (optional)

Break up the Matzo in half and half again if necessary. Put into a bowl and cover in hot water. Let soak a few minutes, turning it, shuffling the pieces, to make sure it all gets good and soaked. It should be really softened. Strain out the water, pressing on Matzo. Mush up the matzo into flakey, oatmeal-looking mush.

Add eggs and a dash of milk (two or three tablespoons--more if you use small eggs, less if you use big eggs), and, if desired salt and pepper--or if you want it sweet, a bit of sugar. Mix together well. The stuff will look awful. Heat up a pan on high and melt the butter/margarine till it sizzles. Pour in Matzo brei and flatten out. Fry on high; when it starts to become pancake-like, cut into quarters for easier handling. When each slice is nice and crispy brown underneath, flip over. Fry until both sides a nice and crispy brown. Serve.

I like my Matzo Brei savory, but as with French Toast, many folks want it sweet and so serve it with apple sauce, powdered sugar, jelly, etc. Me, I like it with just with some salt and pepper

 

[voluptuary_manque]

I suspect that one would have to be raised in the tradition. For my own part, for all the irreplaceable contributions that the Jews have made to Western civilizations in the realms of philosophy, law, science, mathematics and letters, their culinary tradition lacks just a bit.

 

[NoJo]

Right now I'm on a zero-carb diet, which is going to make passover a little tough. I'll probably have to live on gefilte fish and pickles for a week

 

[3113]

their culinary tradition lacks just a bit.

You don't like rye bread?

My hubbie was not raised on the culinary tradition. While I agree that certain things are most certainly lacking for those not raised with those foods (gefilte fish is very much an acquired taste and hubbie can't stand it), others can be loved and adored if made well--and yummie. My hubbie makes a better Matzo Brei than me now, and when I introduced him to Krepluch (dumplings with meat filling served in soup or fried up)...he married me

 

[3113]

Right now I'm on a zero-carb diet, which is going to make passover a little tough. I'll probably have to live on gefilte fish and pickles for a week

Lots of brisket, hard boiled eggs and wine then?

 

[voluptuary_manque]

You don't like rye bread?

My hubbie was not raised on the culinary tradition. While I agree that certain things are most certainly lacking for those not raised with those foods (gefilte fish is very much an acquired taste and hubbie can't stand it), others can be loved and adored if made well--and yummie. My hubbie makes a better Matzo Brei than me now, and when I introduced him to Krepluch (dumplings with meat filling served in soup or fried up)...he married me

Only when I have a craving for cold pot roast and pickles sandwiches. Mostly I was thinking about knishes, anything made with beets or chicken fat. And the whole idea of boiling bread before you bake it is just eccentric, completely eccentric.

 

[NoJo]

Lots of brisket, hard boiled eggs and wine then?

So anyway tonight is different from all other nights because screw the diet, I'm fressing everything

 

[3113]

So anyway tonight is different from all other nights because screw the diet, I'm fressing everything

Even the macaroons?

 

[glynndah]

Back in the olden days when my husband to be was in law school, we formed a little supper club. We'd meet once a month or so and fix different ethnic cuisines. We tackled Italian, Chinese, Mexican, French, etc. and on down the line until we came to "Jewish". We all took a deep breath and jumped right in. We made gelfilte fish, matzo ball soup, chopped liver, tsimmes kugel, brisket and bagels, all from scratch.

And then were brave enough to invite one of the professors (Jewish, of course)from law school. He was kind enough to pronounce everything delicious and properly "authentic", even the gelfilte fish, which everyone tasted but no one ate. Our hostess's kittens, however, were quite impressed.