Chopped Liver

(Submitted by Karen Shuster)

Ingredients:

2 Parts Chicken Liver
1 Part Beef Liver
Hard-boiled Eggs
Fried Onions
Salt
Pepper
Schmaltz (Chicken Fat)

Instructions:

Take pre-cooked chicken and beef liver, hard-boiled eggs and fried onions and pass them through a meat grinder.
Stir the mixture.
Mix in schmaltz.
Season with salt and pepper to taste.
Serve with Matzah!

Merav Levine’s Bubie Bea/s Passover Popovers 

Ingredients:

1/2 cup butter or margarine 
1/4 tsp. salt 
1 cup matzo meal 
5 large eggs 
1 cup water  

Instructions:

In a 2-quart saucepan, bring butter, salt and 1 cup water to a boil, stirring to melt butter.  

Remove from heat, add all the matzo meal and stir with a wooden spoon to make a smooth paste.  

Stir in eggs one at a time, making sure each is incorporated before adding the next. Heat oven to 400° F.  

Spoon mixture, 2 tablespoons at a time, into greased muffin tins (or 2 inches apart on a greased baking sheet). Bake for 30 to 35 minutes until brown and puffed. Remove from pan; serve warm or cool.  

Makes about 18. 

Garlicky Brussel Sprouts 

By Rachel Pototsky, Camp Connector at The Macks Center for Jewish Connections 

Ingredients:

1 pound  brussel sprouts 
4-6 Tbsp extra virgin olive oil, to coat bottom of pan 
5 garlic cloves, peeled 
1 Tbsp Kosher for Passover balsamic vinegar 
Salt and pepper to taste 
Instructions:

Heat oven to 400 degrees. Trim bottom of brussel sprouts and slice each in half, top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Add garlic. Sprinkle with salt and pepper. 
Cook, undisturbed, until the sprouts begin to brown on the bottom and then transfer to oven. Roast, shaking the pan every 5 minutes, until the sprouts are brown and tender, about 10-20 minutes. 
Taste and add more salt and pepper if needed. Stir in balsamic vinegar and serve hot or warm. 

Mr. and Mrs. Moshe Werdesheim’s Broccoli Spinach Kugel* 

Ingredients:

4 matzos, crumbled 
2 cups water 
1 onion, diced 
3 Tbsp. oil 
1 ½ cups frozen spinach 
4 eggs 
2 cups frozen broccoli 
½ tsp. garlic powder 
1 tsp. onion powder 
½ tsp. pepper 

Instructions:

Put matzos and water in a medium-sized bowl and let sit until all water is absorbed and the matzos look mushy. 
Saute onion in one tablespoon of oil. Add the sautéed onion to matzos. 
Rinse spinach in a colander until it defrosts into pieces and add to mixture. Add remaining oil, eggs and seasoning. Mix together until thoroughly combined. 
Line a 7×11-in. (17.5×27.5-cm) pan with parchment paper. 
Put the frozen broccoli pieces on the bottom of the pan. Pour the matzo mixture on top and smooth out. Cover the pan with foil but leave it loose so air can escape on each side. 
Bake for one hour at 350 degrees F., then uncover and bake an additional half hour. 

*A version of this originally appeared on kosher.com. 

Lemon Honey Glazed Carrots

(Submitted by a Pearlstone staff member)

Ingredients:

1 lb. baby carrots
¼ cup butter
2½ Tbsp. honey
1 Tbsp. lemon juice
⅛ tsp. ground ginger

Directions: 

Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes.
Drain and set aside.Melt butter in a large skillet over low heat; stir in honey.
Add lemon juice and ginger.
Increase heat to medium and stir in carrots until well coated.
Continue cooking until thickened, about 5 minutes more.

Roasted Garlic Cauliflower 

(Submitted by a Pearlstone staff member)

Ingredients:

2 Tbsp. minced garlic
3 Tbsp. olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
Salt and black pepper to taste
1 Tbsp. chopped fresh parsley

Directions: 

Preheat the oven to 450 degrees.
Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag.
Add cauliflower and shake to mix.
Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Serves 6. 

Baked Gefilte Fish

(Submitted by Erike Rief Hornstein)

Ingredients:

Rokeach Old Vienna Gefilte Fish – 1 large can (14 pieces) drained
2 tbsp. chopped carrots
3 eggs (beaten)
1 tbsp. minced onions
1 ¼ cup matzo meal
¾ cup mayo
1 tps. old bay (or black pepper)
Paprika
Romaine lettuce
Cucumber, sliced
Cherry tomatoes, halved
toothpicks

Directions:

Use mix master to combine the following (in this order) Gefilte fish – mix well, eggs, carrots, onion – mix well, mayo – mix well, matzo meal
Spray pam on 9 x 13 x 2 disposable baking pan
Pour fish in, spread evenly across pan
Sprinkle paprika on top to give it a slight brown-ish/red-ish color
Swirl fork around top of pan to give the top a texture
Put in oven at 350 for 75 minutes
After removing pan from oven, let fish cool completely and store in refrigerator until ready to plate
When ready to serve, cut into squares
Plating: Place the following on plate in order – piece of lettuce, square of gefilte fish, slice of cucumber, half of cherry tomato. Secure all with toothpick.