By Elizabeth Kurtz/JNS.org
The art and creation of an inspired (and delicious) Passover meal can be challenging. For some, making the same recipes each year represents tradition, comfort, and familiarity, and for others like me, trying new recipes makes me excited to come to the table and share new tastes with others. Here are three Passover-friendly recipes—soup, main course, and dessert—from my kosher cookbook, CELEBRATE.
This exotic Spanish soup is a Passover favorite for my family.
For the meatballs:
1 pound ground turkey
1/3 cup matzo meal
1/4 cup finely chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
For the soup:
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
6 cups chicken broth
2 cups water
2 tablespoons tomato paste
2 carrots, peeled and sliced
1 large zucchini, halved lengthwise and sliced
1/2 cup chopped fresh cilantro or parsley
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 avocado, pitted and chopped, for garnish
1 lime, cut into wedges, for garnish
parsley, for garnish
To prepare the meatballs: Combine turkey, matzo meal, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture until blended.Add egg, mixing just until combined. Form into 1-inch balls.
To prepare the soup: Heat oil in a large stockpot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 6 minutes. Add garlic and cook untilfragrant, about 1 minute. Add broth, water, and tomato paste, stirring to dissolve. Add carrots; bring to a boil over high heat. Reduce to a simmer and add meatballs;cook 15 minutes over medium-low heat. Add zucchini; cook until carrots and zucchini are tender and meatballs are cooked through, an additional 10 to 15 minutes. Add chopped cilantro, oregano, salt, and pepper. Serve warm with avocado, lime wedges, and a sprinkle of minced cilantro.
Roasted chicken with shiitake mushrooms and artichokes
Artichoke bottoms are available in both the freezer section and in a can. If using frozen artichokes, thaw before using. You can also use marinated artichoke hearts from a jar in place of the artichoke bottoms, just be sure to drain them before using. This must be served warm.
2 (3- to 4-pound) chickens, cut into eighths
5 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Zest and juice of 2 lemons
1 pound artichoke bottoms (or zucchini sliced in 1-inch rounds)
1/4 pound shiitake mushrooms, sliced
10 large cloves garlic
8 shallots, peeled and halved
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 cup dry white wine
1 cup pitted green olives
Preheat oven to 500°F. Place chicken in a shallow roasting pan.
Directions: Drizzle with 2 tablespoons of oil, and season with salt and pepper. Zest each lemon into long strips; squeeze juice into a separate small bowl.
Set juice aside. Combine lemon zest, artichokes, mushrooms, garlic, shallots, and thyme in a medium bowl.
Add remaining 3 tablespoons oil; toss to coat. Arrange mixture in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
Remove chicken from oven. Pour reserved lemon juice, wine, and olives over chicken. Return to oven and cook an additional 10 to 15 minutes. Serve warm with vegetables and pan juices.
Chocolate angel pie
For the meringue crust:
4 egg whites, at room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon potato starch
1 teaspoon distilled white vinegar
3/4 teaspoon Passover vanilla extract
For the filling:
2 ounces unsweetened chocolate, chopped
4 egg yolks
1/2 cup sugar
2 tablespoons water
1/8 teaspoon salt
2 cups pareve whipping cream, whipped until soft peaks form,
Generous amount of chocolate and pareve white chocolate shavings, for garnish
Preheat oven to 450°F. Grease a 9-inch deep-dish pie pan. To prepare the meringue crust: With an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar and potato starch, constantly beating. Stir in vinegar and vanilla; beat until stiff peaks form and meringue is thick and glossy. Spoon meringue into prepared pie pan; press against sides to form a crust. Place in oven and turn off heat.
Leave meringue in oven for 3 hours; remove pan to cool. The meringue can be stored up to 2 days, covered, in a dry place.
To prepare the filling: Melt chocolate in a medium saucepan over low heat, stirring until smooth. Cool to lukewarm. Using an electric mixer, beat egg yolks, sugar, water, and salt until frothy. Stir into pan of melted chocolate. Cook mixture over low heat, whisking constantly until thick, about 4 minutes.
Cool completely. Fold chocolate mixture into half of the prepared whipped cream. Pour into cooled shell; chill in refrigerator until mousse is set. Top with remaining half of whipped cream; garnish with chocolate and white chocolate shavings. Store in refrigerator until ready to serve.
CELEBRATE by Elizabeth Kurtz (Feldheim, Oct. 2015) is available on Amazon.