Passover: Our Stories
Passover is a special time of the year filled with matzah, family traditions, matzah, favorite recipes, memories, and did we mention - matzah? Your JCC staff have their own memories and favorites, so we thought we'd share a few.
Alissa Levey Baugh, ECD Director of Curriculum & Creative Experiences
Alissa is pictured (2nd from right) with her son, daughter-in-law, and cousin at the 2017 Main Event. Alissa's son made the gefilte fish this year.
- 3 medium Potatoes, peeled
- 2 medium onions, finely chopped
- vegetable oil for frying
- 1 large Aubergine/eggplant
- 2 cloves garlic, minced/crushed
- 2 tbsp chopped fresh parsley
- sea salt, freshly ground black pepper and paprika
- matzo meal as required
- Boil or steam the potatoes until they are tender, then put them to one side.
- Preheat the oven to 425F/220C/gas mark 7
- Fry the onions in a little of the oil until they have turned a dark, golden brown colour.
- Top and tail the aubergine/eggplant, slice it in half lengthwise, sprinkle the flesh with oil and place them on a greased baking sheet, flesh sides down. Prick the skin in a few places with a fork.
- Bake the aubergine/eggplant in a preheated oven until the skin starts to shrivel and the flesh is soft (about 20-30 minutes). Scoop out the flesh when it has cooked. Turn the oven down to 350F/180C/gas mark 4.
- Mash the potatoes, add the cooked onion, the aubergine/eggplant flesh, garlic, parsley, season to taste with sea salt, freshly ground black pepper and paprika, then mix in sufficient matzo meal to make a firm [but not hard] consistency.
- Wet your hands and shape tablespoonful of the mixture into patties. Put the patties on oiled baking sheets and sprinkle each one with a little oil. (I form the mixture to look more like gefilte fish balls.)
- Bake them in the oven for 30 minutes until they are golden brown.
- Serve them hot or cold with salads and horseradish (Chrain).
Sally Scharff, Member Services
- 2 Granny Smith apples
- A few dried apricots, cranberries, dates, and prunes
- A splash of grape juice
- Add a sprinkle of cloves, nutmeg, and ginger, and lots of cinnamon
- Stevia to taste
- Dried coconut
- Walnuts, cashews, and almonds
- 1 1/2 cups crushed almond or coconut macaroons
- 2 tablespoons butter or margarine melted
- 1/2 cup finely chopped nuts, such as pecans or walnuts
- 1/2 cup sugar
Pat down in spring form pan.
- 6 3oz packages cream cheese
- 1 cup sugar
- 2 eggs
- 1 pint sour cream
- 1 teaspoon vanilla
Mix all ingredients together and pour into spring form pan. Bake on the middle shelf of your oven for 40 minutes. Turn off oven and leave in for one hour. DO NOT OPEN OVEN! When completely cool, can be frozen.
- 6 or 7 yellow squash, washed & grated
- Large onion, chopped
- 2 tablespoons Vegetable oil
- 2 tablespoons matzo meal
- salt & pepper
- 3 eggs
- Additional matzo meal
- pats of butter or margarine
Pre-heat oven to 325. Brown chopped onion in about 2 tablespoons of vegetable oil. Mix squash and onion with 2 tablespoons of matzo meal, salt, & pepper. Beat 3 whole eggs. Mix all ingredients. Put in greased pie pan, and bake at 325 until done. When almost done, sprinkle with matzo meal and dot with butter.
- 1 bunch beets, cut into cubes
- 1 med. onion
- lemon to taste
- sugar to taste
- 2 or 3 egg yolks
Cook beats and chopped medium onion on low heat until tender, half covered. When beets are tender, add lemon & sugar to taste. Add salt. Beat 2 or 3 egg yolks. Start adding hot beet juice gradually, then add beets. Serve cold.
Mama's Matzo Balls
- 1 cup chicken fat or vegetable oil
- 3 eggs, well beaten
- 1/3 cup hot chicken broth
- 1 teaspoon salt
- 1 teaspoon nutmeg or ginger (or use 1/2 teasp. each)
- 2 small cups matzo meal
Cool to lukewarm a cupful of fat and then beat eggs with egg beater. Add other ingredients, then roll into balls the size of walnuts. Cover with thin cloth and set in cool place from 1 to 24 hours. You can freeze before you cook! When ready to use, defrost then drop in boiling salt water, cover and boil for 20 minutes or longer. Then add to soup.