Makes about 4 cups.

Note: Adapted from Mark Spangenthal, Kutsher's Tribeca in New York City.

• 2 lb. (about 3 large) beets, trimmed but not peeled

• 3 tbsp. extra virgin olive oil, divided

• 3 or 4 sprigs fresh thyme

• 4 oz. (about 1 c.) peeled and roughly chopped fresh horseradish root

• 2 tbsp. white vinegar

• 1 tsp. kosher salt

• 1 tsp. black pepper

• 1 to 2 tbsp. fresh lemon juice


Heat oven to 375 degrees. Place about 1 inch water in a small roasting pan or baking dish. Rub the beets with 1 tablespoon olive oil, then add them to the pan. Break up the sprigs of thyme and sprinkle them over the beets.

Bake the beets until tender in the center when tested with a knife, about 1 hour. Remove from water, allow to cool, then peel and cut into large chunks.

In the bowl of a food processor, combine the horseradish and vinegar. Process until finely chopped; do not purée. Add the cooked beets and remaining olive oil. Pulse until beets are coarsely chopped; do not purée. Transfer to a bowl and add the salt, pepper and lemon juice to taste.

Cover and refrigerate until chilled. Adjust seasonings as needed. Good with gefilte fish.

Nutrition information per 2 tablespoons:

Calories 26 Fat 1 g Sodium 79 mg

Carbohydrates 3 g Saturated fat 0 g Calcium 7 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable.


Makes about 4 cups.

Adapted from Michael Selig.

• 1 c. pecans, toasted and finely chopped

• 1 c. dried figs, finely chopped

• 2 c. finely diced just-ripe unpeeled pears

• 1/2 c. peeled, finely diced, crisp and slightly tart apple

• 1 tsp. ground cinnamon

• 3 tbsp. honey

• 3 tbsp. Passover sweet wine

• Zest and juice of half a lemon


In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.

Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.

Nutrition information per ¼ cup serving:

Calories 82 Fat 5 g Saturated fat 0 g Sodium 1 mg

Carbohydrates 11 g Calcium 13 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1/2 fruit, 1 fat.


Makes about 15 matzo balls.

Note: Adapted from Joan Nathan.

• 4 eggs

• 1/4 c. schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)

• 1/4 c. chicken stock or vegetable stock

• 1 c. matzo meal

• 1/4 tsp. ground nutmeg

• 2 tbsp. freshly grated ginger root

• 2 tbsp. finely chopped parsley, dill or cilantro

• 1 tsp. salt, more for cooking

• Black pepper


In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

Cover the pan, reduce heat to a lively simmer and cook matzo balls about 50 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Nutrition information per 1 matzo ball:

Calories 90 Fat 5 g Sodium 180 mg

Carbohydrates 8 g Saturated fat 1 g Calcium 9 mg

Protein 3 g Cholesterol 53 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.


Makes 12 to 15.

Note: These are fried fritters. Adapted from Joan Nathan.

• 3 plain unsalted matzos, broken into bite-size pieces, soaked in cold water for 1 minute and gently squeezed dry

• 2 tbsp. dried currants

• 2 tbsp. almonds, coarsely chopped

• 2 tbsp. dried apricots or prunes, coarsely chopped

• 3 eggs, separated

• 1/4 c. matzo meal

• 1/4 tsp. salt

• 1/3 c. granulated sugar, more for sprinkling if desired

• 1/2 tsp. ground cinnamon

• Zest and juice of 1 lemon

• Vegetable oil (kosher for Passover), for frying

• Powdered sugar (kosher for Passover), for sprinkling if desired


In a medium bowl, combine the matzo, currants, almonds, apricots, egg yolks, matzo meal, salt, 1/3 cup granulated sugar, cinnamon, lemon zest and juice. Mix lightly and set aside.

Using an electric mixer with a whisk attachment, mix egg whites just until stiff peaks form; do not overbeat. Fold into the matzo mixture. Refrigerate for about 30 minutes.

Set aside a plate lined with paper towels. Fill a wok or sauté pan with 2 inches vegetable oil. Place over medium-high heat and bring to 375 degrees on an instant-read thermometer. Working in batches, carefully spoon the batter, one heaping tablespoon at a time, into the hot oil, without crowding the pan. Fry until golden and crisp, 30 seconds to 1 minute a side. Using a slotted spoon, transfer to paper towels to drain.

Serve warm, if possible, sprinkled with the granulated sugar or powdered sugar. If desired, chremsel may be reheated in a 350- degree oven just before serving.

Nutrition information per each of 15:

Calories 104 Fat 5 g Sodium 13 mg

Carbohydrates 13 g Saturated fat 1 g Calcium 12 mg

Protein 2 g Cholesterol 37 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 1 fat.