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Patch Picks: Five Passover Recipes For Your Holiday

Enjoy the Passover holiday with recipes for these dishes: haroset, matzo ball soup, beef brisket, chocolate covered matzah and Passover apple cake.

Passover will start April 19, 2011. Since Jewish days are observed on sundown the night before, the first night of Passover will be April 18, 2011.

Are you looking for Passover recipes? Patch has found five dishes that you'll enjoy making for your holiday. Try these recipes for haroset, matzo ball soup, beef brisket, chocolate covered matzah and Passover apple cake.

Traditional Haroset

Ingredients

  • 6 apples - peeled, cored and chopped
  • 1 cup finely chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon white sugar
  • 3 1/2 teaspoons honey
  • 1/3 cup sweet red wine

Directions

  1. Place the apples and walnuts into a large bowl.
  2. Mix together the cinnamon and sugar.
  3. Sprinkle cinnamin sugar over the apples.
  4. Stir in the honey and sweet wine.
  5. Serve immediately, or refrigerate until serving.

Matzo Ball Soup

Ingredients

  • 2 (10 ounce) packages matzo crackers
  • 1/2 cup butter
  • 6 eggs
  • 3 tablespoons minced fresh parsley
  • 2 onions, minced
  • 5 ounces matzo meal
  • 96 ounces chicken broth
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover pieces, and allow to soak for a few minutes, until soft.
  3. Drain off excess water.
  4. Melt butter in a large skillet over medium heat and stir in drained matzos.
  5.  Stir until mixture is dry and slightly brown.
  6. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
  7. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball.
  8. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this happens, you can add another beaten egg to the mixture and try again. When you reach the right consistency, roll all of mixture into golf ball size circles.
  9. In a large saucepan, bring chicken broth to a slow boil over medium heat.
  10.  Add matzo balls to broth.
  11. Serve soup as the balls rise to the top of the broth.

Beef Brisket

Ingredients

  • 1 tablespoon vegetable oil
  • 1 (4 pound) beef brisket
  • 2 onions, thickly sliced
  • 2 cloves garlic, peeled and cut in half
  • salt and pepper to taste

Directions

  1. Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper.
  2. Place brisket in the pan and cook until the surface is a rich brown color.
  3. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
  4. Add the garlic to the pan, and fill with enough water to almost cover the roast.
  5. Bring to a simmer.
  6. Reduce heat to low and cover with a lid or tight-fitting aluminum foil.
  7. Simmer four hours, turning the roast over once halfway through the cooking. The roast should be fork tender.
  8. Remove the brisket to a serving platter.
  9. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits.
  10.  Cook broth until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Chocolate Covered Matzah

Ingredients

  • 6 tablespoons Passover margarine or butter
  • 1/2 cup brown sugar 
  • 4 sheets unsalted matzah 
  • 1 cup semisweet chocolate ships

Directions

  1. Preheat oven to 400 degrees. Line two cookie sheets with foil.
  2. Melt the butter or margarine in small saucepan. Add sugar and blend together.
  3. Place two matzahs on each cookie sheet. With a rubber spatula, spread about 2 tablespoons of the butter mixture on top of each matzah.
  4. Bake for five minutes or until topping is bubbly.
  5.  Remove from the oven and immediately sprinkle each matzah with two tablespoons of chocolate chips.
  6. After half a minute, use a metal butter knife (or frosting knife) to spread chocolate evenly.
  7. Cool on wire racks, and then refrigerate for at least half an hour until the chocolate hardens.

Passover Apple Cake

Ingredients

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 1/2 cups matzo meal
  • 1/2 cup potato starch
  • 1 teaspoon ground cinnamon
  • 8 large apples - peeled, cored and sliced
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9x13 inch glass baking dish.
  3. Combine eggs, oil and sugar in large bowl with electric mixer.
  4. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
  5. In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
  6. Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples.
  7. Sprinkle with some brown sugar, if desired.
  8. Bake for 45 minutes.

Thanks to AllRecipes.com and Holiday Eats for the Passover recipes.

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