Tag Archives: Passover

Un-Stuffed Cabbage

Posted on September 13, 2025 | Leave a comment

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe adjust amounts for how much you’re making – this recipe is for 3 lbs. if you’re making for less people and only use 2 lbs. of meat you can cut ingredients accordingly.  You’ll want to use a large pot for this recipe. Enjoy!

*for passover substitute matzoh meal for rice

Follow me on Instagram @cookingwithcandi

Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey. Use any meat you’d like or I like to combine — sometimes dark meat ground turkey with beef or all turkey — you need 3 lbs. White meat chicken tends to be very dry — so I will mix with beef 80/20 — do what works best for you

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice – for Passover if you observe use 1/2 cup Matzoh Meal

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

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Matzoh Crunch ( like candy)

Posted on April 9, 2025 | Leave a comment


Many years ago I made this recipe and it was so awesome that it’s been part of our Seder ever since. It’s easy to make and really delicious to eat.  Marcy who is a great cook and gave me this recipe says she must always supply it for her kids, and she keeps in containers in  the refrigerator and sends them home with it ( even better) this is the stuff that I find deadly to keep around. It’s candy, and fun to make with your kids or grandkids. You can use white chocolate, M & M’s , or toasted almonds/pecans /walnuts etc. or stick with recipe as it is.

 Thanks for sharing  the recipe Marcy.

Happy Passover!

Ingredients:

4 – 6 unsalted matzoh sheets

1 cup unsalted butter or margarine

1 cup brown sugar, firmly packed

3/4 cup chocolate chips or semi-sweet chips you can use white chips as well

*nuts if you’d like sprinkled on top (almonds/walnuts etc.) or colored sprinkles are fun ! 

Directions:

Preheat oven to 375 degrees

Line a cookie sheet with foil and cover bottom of pan with baking parchment on top of foil. ( this is important b/c mixture is very very sticky) Line bottom of pan evenly with matzoh sheets, cutting extra pieces of matzoh to fit on the cookie sheet as even as possible. Combine margarine/butter and brown sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzoh. Place in oven and reduce heat to 350 degrees.  Bake for 15 minutes watching to make sure the mixture is not burning. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes, then spread melted chocolate over matzoh after you spread melted chocolate sprinkle with whatever toppings you like — I like colored sprinkles and chopped pecans . While still warm, cut into squares or odd shapes and put in refrigerator until set. Chocolate will get hard. I think it’s better to go with the “odd shapes” as it may be hard to cut perfectly square. You can use white chocolate, and if you’d like sprinkle nuts on top as I mentioned above.

Once it’s completely cooled down you can put into containers and store it will keep for a while. So you can definitely make this recipe ahead of time.

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Un-Stuffed Cabbage

Posted on April 6, 2025 | 2 comments

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe adjust amounts for how much you’re making – this recipe is for 3 lbs. if you’re making for less people and only use 2 lbs. of meat you can cut ingredients accordingly.  You’ll want to use a large pot for this recipe. Enjoy!

*for passover substitute matzoh meal for rice

Follow me on Instagram @cookingwithcandi

Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey. Use any meat you’d like or I like to combine — sometimes dark meat ground turkey with beef or all turkey — you need 3 lbs. White meat chicken tends to be very dry — so I will mix with beef 80/20 — do what works best for you

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice – for Passover if you observe use 1/2 cup Matzoh Meal

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

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Traditional Ashkenazi Charoset–Apple/Walnut

Posted on April 2, 2025 | 1 comment

DSCN2703This is my easiest Charoset to make — all in the food processor.   It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine! And we love it on Matzoh!

Have a Sweet Passover !

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

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Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

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Un-Stuffed Cabbage

Posted on September 18, 2024 | 1 comment

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe adjust amounts for how much you’re making – this recipe is for 3 lbs. if you’re making for less people and only use 2 lbs. of meat you can cut ingredients accordingly.  You’ll want to use a large pot for this recipe. Enjoy!

*for passover substitute matzoh meal for rice

Follow me on Instagram @cookingwithcandi

Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice – for Passover if you observe use 1/2 cup Matzoh Meal

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

1 Comment

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Matzoh Crunch ( like candy)

Posted on April 20, 2024 | 4 comments


Many years ago I made this recipe and it was so awesome that it’s been part of our Seder ever since. It’s easy to make and really delicious to eat.  Marcy who is a great cook and gave me this recipe says she must always supply it for her kids, and she keeps in containers in  the refrigerator and sends them home with it ( even better) this is the stuff that I find deadly to keep around. It’s candy, and fun to make with your kids or grandkids. You can use white chocolate, M & M’s , or toasted almonds/pecans /walnuts etc. or stick with recipe as it is.

 Thanks for sharing  the recipe Marcy.

Happy Passover!

Ingredients:

4 – 6 unsalted matzoh sheets

1 cup unsalted butter or margarine

1 cup brown sugar, firmly packed

3/4 cup chocolate chips or semi-sweet chips you can use white chips as well

*nuts if you’d like sprinkled on top (almonds/walnuts etc.) or colored sprinkles are fun ! 

Directions:

Preheat oven to 375 degrees

Line a cookie sheet with foil and cover bottom of pan with baking parchment on top of foil. ( this is important b/c mixture is very very sticky) Line bottom of pan evenly with matzoh sheets, cutting extra pieces of matzoh to fit on the cookie sheet as even as possible. Combine margarine/butter and brown sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzoh. Place in oven and reduce heat to 350 degrees.  Bake for 15 minutes watching to make sure the mixture is not burning. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes, then spread melted chocolate over matzoh after you spread melted chocolate sprinkle with whatever toppings you like — I like colored sprinkles and chopped pecans . While still warm, cut into squares or odd shapes and put in refrigerator until set. Chocolate will get hard. I think it’s better to go with the “odd shapes” as it may be hard to cut perfectly square. You can use white chocolate, and if you’d like sprinkle nuts on top as I mentioned above.

Once it’s completely cooled down you can put into containers and store it will keep for a while. So you can definitely make this recipe ahead of time.

4 Comments

Posted in Candy, Passover Recipes

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Passover Popovers

Posted on April 17, 2024 | 3 comments

Super easy , super light and delicious. Give this one a try. These are delicious during Passover with some preserves for Breakfast as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

3 Comments

Posted in Baked Goods, bread, Holiday, Holiday Recipes, muffins, Passover Recipes

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Judy’s Apple Matzoh Kugel for Passover

Posted on April 16, 2024 | Leave a comment

DSCN2653

photo (37)DSCN2642DSCN2539

If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table.  It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy!

Plan ahead:

Kugels can be made a day or two ahead. On the day of the serving, allow the dish to come to room temperature. Then heat it, covered in a preheated 350 degree oven until warm, 30 – 40 minutes. My experience has always been that the kugels hold together better when they are pre-made.

Ingredients:

12 sheets matzoh

9 eggs beaten, use eggs at room temperature

1 1/2 tsp. salt

1 1/2 cups sugar

6 large apples, peeled and sliced (any kind will do)

3/4 cup vegetable oil

3 Tsp. cinnamon

1 1/2 cups white raisins

Directions:

Preheat oven to 350 degrees.

Break matzoh into colander and run warm water over it, just to soften, then drain and put in a large bowl. Add beaten eggs, add salt , sugar , apples, oil, cinnamon and raisins and pour into a pre-greased ( or cooking sprayed) baking dish . Bake at 350 degrees for 50 minutes.

Bake at 350 degrees for about 50 minutes. Enjoy!

*first time baking it keep it uncovered, when you re-heat you will cover it so it doesn’t dry out.

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Un-Stuffed Cabbage

Posted on April 14, 2024 | Leave a comment

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe adjust amounts for how much you’re making – this recipe is for 3 lbs. if you’re making for less people and only use 2 lbs. of meat you can cut ingredients accordingly.  You’ll want to use a large pot for this recipe. Enjoy!

*for passover substitute matzoh meal for rice

Follow me on Instagram @cookingwithcandi

Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice – for Passover if you observe use 1/2 cup Matzoh Meal

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

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Posted in meat, Passover Recipes

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Traditional Ashkenazi Charoset–Apple/Walnut

Posted on April 10, 2024 | Leave a comment

DSCN2703This is my easiest Charoset to make — all in the food processor.   It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine! And we love it on Matzoh!

Have a Sweet Passover !

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

Leave a comment

Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

Tagged , , , , ,