Way More Than Matzo

 Hello everyone! I'm a bit late in posting this year's passover recipes and pictures for which I do apologize. It has been a crazy time for me but I will be sure to keep in touch. This year I decided to develop a kosher Passover meatball recipe with cranberries. I tend to frequent Ikea and they have an amazing meatball dinner in their cafeteria. I decided to use it as the inspiration for my Passover meatball recipe.

To make the recipe Passover friendly required some tweaking. I replaced the breadcrumbs in the meatballs with matzo meal, and made a few other minor tweaks such as adding thyme.

Presto! Passover savoury Meatballs. You’re going to love this one.

There seem to be dozens of variations on the meatball theme out there. Different ingredients are used to capture the perfect flavour...the possibilities are endless. These meatballs can be served as an appetizer with toothpicks, as a side dish, or even as an entree choice. I served mine with mashed potatoes as a complete Passover entree. This is a fabulous dish; you and your Seder guests will kvell…promise!

  Sweet Cranberry Meatballs

• 3/4 cup ketchup 1/2 cup cider vinegar
• 1 lrg onion, finely chopped
• 1/4 cup brown sugar
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tbsp onion powder
• 3/4 tsp salt, divided
• 3/4 tsp garlic powder, divided
• 1 lb. kosher lean ground beef
• 1 egg, beaten
• 3-4 tbsp matzo meal
• 2 tsp smokey paprika
• 1/4 tsp black pepper
• Kosher gravy mix
• Cranberry sauce

In a large mixing bowl, combine all ingredients for the meatballs. Mix together using your fingers and form small meatballs, about two inches in diameter.

Heat a nonstick skillet over medium heat and add two tablespoons olive oil to the pan. Fry meatballs, turning occasionally so that all sides are browned. Remove meatballs to paper towel lined plate.

Drain all of the fat. Prepare kosher gravy mix, add to skillet and return meatballs to simmer in the gravy for 10 min. Serve with cranberry sauce and the gravy with mashed potatoes as an entree. This recipe makes about eighteen small meatballs.

AWord About Charoset

The most common mistake with charoset is the attempt to make it look like something that it’s not. The best charoset looks like mortar—which is what its supposed to represent- with a smoothness that can only come from using a food processor. Since it’s difficult to make a food that is supposed to resemble mortar look appetizing, focus on the flavour. Charoset is one of the only good excuses for using the scrumptiously sweet Mogen David wine, my absolute favourite.

Everyone has their own twist on charoset. Some people cook it, others finely chop all the ingredients. But Passover is about simple foods—so the simpler the better.

1 cup walnuts
2 large Fuji apples, peeled, cored, and cut into small chunks
1 tbsp matzo meal
2 tbsp honey
2 tablespoons sweet red wine, like Mogen David
2 tsp lemon juice
1 tsp ground cinnamon

 Put the walnuts in a large skillet over medium heat and cook, stirring often, until fragrant and lightly browned, about 5 minutes.

Combine the nuts with the apples, matzo meal, wine, honey, lemon juice and cinnamon in a food processor and process until smooth enough to spread with a knife, then serve. (Store leftover charoset in an airtight container in the refrigerator for up to 2 days.)

Night Bright Hanukkah

Jewish people celebrate Hanukkah, a holiday honoring the Maccabees' victory over King Antiochus, who forbid Jews to practice their religion. For eight nights, Hanukkah is celebrated with prayer, the lighting of the menorah, and food. A menorah has nine candles, a candle for every night, plus a helper candle. Children (and adults) play games, sing songs, and exchange gifts.

 

Ironically, my first recollection of Hanukkah was in elementary school. I remember my teacher herded us into the staff kitchen one cold afternoon. We piled around her as she donned an apron and said, "Today we're going to make latkes for Hanukkah." She began telling us the story of the miracle of oil as she grated the potatoes and onions. She squeezed out the liquid and mixed in the matza meal, and eggs. We strained our necks in delight as she spooned the yummy mixture in to the pan of hot oil. 

Finally a steaming pile of golden goodness were ready for us to sample. We each got a plate and a choice of sour cream or apple sauce (or both) for our latke topping. Smiles and cheers all around as we lined up for more. Thank you Mrs. Honikman, I'll never forget your delicious latkes and the story of Hanukkah.  

 

Hot & Crispy Hanukkah Potato Latkes 

2 cups peeled and shredded potatoes

1 small onion, grated

3 eggs, beaten

2 tablespoons all-purpose flour or matza meal

1 1/2 teaspoons salt and 1/2 tsp freshly ground black pepper

1/4 cup vegetable oil and 1/4 cup melted butter for frying

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour/matzo meal and salt and pepper together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil/butter, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with sour cream and/or apple sauce.

Sugar Cookies

• 2 sticks unsalted butter, room temp
• 1 C sugar
• 1/2 tsp salt
• 1 egg plus 1 yolk
• 2 tsp vanilla extract
• 2 1/2 C. flour

With mixer, cream butter, sugar and salt. Add yolk then whole egg and vanilla. Add flour until fully mixed in. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour or up to 2 days.

Preheat oven to 375°F

Remove dough from fridge and allow to warm up about 10-15 minutes and roll to 1/4 in thick. Cut dough into desired shapes. Bake on a lined or greased cookie sheet for 8-10 minutes.

Cool to room temperature and store in an airtight container.