Emily Couch | Student Life

Clockwise from left: Passover jam buttons, charosets, and latkes

MATZO BALL SOUP
This is a staple of any Jewish meal and a real crowd pleaser.

32 ounces chicken broth (vegetable broth can be substituted)
carrots
celery
onion
parsnip
fresh dill
fresh parsley
salt
pepper
4 eggs
4 tablespoons vegetable oil
1 box Manischewitz matzo ball mix

Put the broth and chopped vegetables into the pot. Add salt, pepper, dill and parsley to taste.Cook for several hours on low heat. Taste occasionally and add more salt, pepper, dill and parsley as needed.

1. In a bowl, blend the eggs and vegetable oil.
2. Add the contents of both packets of matzo ball mix and stir until evenly mixed.
3. Chill in the refrigerator for 15 minutes.
4. In the meantime, begin boiling a large pot of water.
5. Remove chilled matzo ball mix from the fridge. Wet hands and shape mix into balls 1 inch in diameter.
6. Drop the shaped matzo balls into the boiling water. Cover the pot and reduce heat. Cook for 20 minutes.
7. The matzo balls should be added to the soup just before serving.

Serves about 12.

Latkes
Here’s another Jewish classic. It’s so loved that I would recommend doubling the recipe!

4 to 5 medium to large Yukon gold potatoes
1 large onion, shredded
2 eggs
1 1/2 tablespoons matzo meal
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil for frying

1. Peel and cut 2 of the potatoes into 1-inch chunks.
2. Boil the chunks in salted water until tender (15 to 20 minutes).
3. Drain and mash the potatoes slightly.
4. Sprinkle the matzo meal on top of the mashed potatoes and set the mixture aside.
5. Shred the remaining potatoes and mix them in a large bowl with the shredded onions (this mixing is to keep the potato from turning brown).
6. Squeeze and drain as much liquid as possible from onion/potato mixture.
7. Add the eggs, pepper and salt to the onion mixture and mix to combine.
8. Add the mashed potatoes to the shredded potatoes and mix to combine.
9. Make 3-inch patties.
10. Heat oil and fry the patties in 1/4 to 1/2 inch of oil.
11. Cook for about 5 minutes on the first side and then turn them over with a spatula and cook for 2 to 3 more minutes or until golden brown.
12. Drain on paper towels.

Makes approximately 8 to 12 latkes depending on size.

Roast chicken with vegetables
This is a great main dish because it feeds a lot of people without a long prep time.

5-pound chicken
fresh rosemary
onions
celery (cut in chunks)
baby carrots
mushrooms (cut in half)
chicken broth
apple cider
paprika
salt and pepper
butter

1. Preheat oven to 450 degrees.
2. Boil carrots on the stovetop until semi-soft.
3. In the meantime, clean out the chicken. 4. Wash it thoroughly and dry with a towel.
5. Salt and pepper it and sprinkle paprika over it.
6. Lift the skin and rub butter and spices inside it. This will make it more flavorful and moist.
7. Place chicken on a baking rack. Place baking rack in a roasting pan. Place carrots and other chopped vegetables on the bottom of it. Put sprigs of rosemary with the vegetables and on top of the chicken.
8. Put chicken in the oven on 450 degrees for 10-15 minutes. This will create a crispy skin. Then reduce the heat to 350 degrees and cook for about 1 hour and 40 minutes.
9. To ensure the chicken is done, cut open a thigh. The juices should run clear.
10. Baste occasionally with chicken broth and cider.

Serves 6-8.

Charoses
Charoses is meant to recall the mortar used by the Jews while building as slaves in Egypt. It is not only symbolic but delicious as well.

1 apple, pared
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1 teaspoon honey or sugar
2 tablespoons red wine or grape juice

Coarsely grate apple. Mix with remaining ingredients until mixture is very smooth.

Passover Jam Buttons
For a sweet finish to your Seder.

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 egg yolks
1 cup matzo meal
1 1/2 cups finely chopped walnuts
jam (raspberry, apricot, whatever you want)

1. Preheat oven to 350 degrees.
2. Cream butter, sugar, vanilla and salt until light and fluffy.
3. Add egg yolks and beat thoroughly.
4. Blend in cake meal, form dough into 1-inch balls and roll in nuts.
5. Place on lightly greased cookie sheets about 1 1/2 inches apart. Press down in center.
6. Bake at 350 degrees for 15 minutes or until lightly browned.
7. Remove from oven and cool slightly before removing from pan.
8. Spoon jam into center of cookie.

Serves 12.