Recipes: Passover dishes

Makes 3 quarts.

Note: This is the basic recipe Russell Klein uses and then embellishes at Meritage. "I always add chicken feet — they are essential to its flavor and depth." From "Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora," by Tina Wasserman.

• 1 (4- to 5-lb.) roasting chicken

• 2 chicken feet, scrubbed

• 5 quarts water or water to cover

• 1 parsnip, peeled and cut into thirds

• 1 large onion, peeled but left whole (pierce with a knife a few times)

• 2 ribs celery with leaves cut into thirds

• 3 or more carrots, peeled and sliced into 1-in. lengths

• Salt and freshly ground pepper to taste

• Matzo balls (see recipe)

• 3 sprigs fresh dill, chopped

Directions

Cut the chicken into pieces, place in a large soup pot along with the chicken feet and cover with the water. Set over high heat, bring to a boil, reduce the heat and simmer for 30 minutes, skimming off the brown foam that will appear on top of the liquid.

Add the parsnip, onion, turnip, celery, carrots, salt and pepper. Continue simmering until the chicken is quite tender and the vegetables are soft, about 2 to 3 hours.

Remove the chicken with a slotted spoon and set aside. Remove and discard the chicken feet.

Strain the soup into a clean pot, reserving carrots (discard remaining vegetables). Return carrots to soup and add the pre-cooked (and hot) matzo balls. Serve with dill and parsley as garnish.

Calories230Fat8 gSodium410 mg

Carbohydrates10 gSaturated fat2 gCalcium40 mg

Protein30 gCholesterol71 mgDietary fiber1 g

Diabetic exchanges per serving: ½ bread/starch, 4 lean meat.

Makes 12 to 15.

• 4 eggs, separated

• 1/2 c. cold water

• 1/4 c. chicken fat (see Note)

• 1 tsp. salt

• Freshly ground black pepper to taste

• Large pinch ground ginger

• 1 1/4 c. matzo meal

• Oil

Directions

In medium bowl, beat the egg whites until slightly stiff. In a small bowl, beat the yolks with the 1/2 cup cold water water until foamy. Add the egg whites to the yolks and beat until combined.

Stir in the matzo meal with a fork until combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours or overnight.

Bring a large pot of lightly salted water to a boil. Reduce the heat to a simmer. Lightly grease your hands with a little oil and form the balls. Gently drop them into the simmering water. Cover the pot and cook for 20 minutes. Do not remove the top from the pot before the time is up. Gently transfer the matzo balls to the chicken soup before serving.

Nutrition information per each of 15 matso balls:

Calories99Fat5 gSodium176 mg

Carbohydrates10 gSaturated fat2 gCalcium9 mg

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

Serves 8 to 10.

Note: This is one of Wasserman's signature recipes, a must-have year after year. She says that Spanish Jews were the first to use ground nuts in their Passover tortes when flour was prohibited.

• 1/2 c. cake meal

• 1/2 c. potato starch

• 1/2 c. sugar

• 1 c. unpeeled finely ground hazelnuts, almonds, or combo

• 1/2 tsp. cinnamon

• 2 eggs separated

• 1/2 c. or more kosher for Passover raspberry jam, preferably seedless

Preheat oven to 325 degrees. Combine the cake meal and potato starch in the work bowl of a food processor fitted with a metal blade. Add the margarine and pulse on and off until the mixture is well combined.

Pulse in the sugar, hazelnuts or nut mixture, cinnamon and egg yolks, and mix until smooth and well blended.

Take 2/3 of dough and press over the bottom and 1 inch up the sides of an ungreased 9-inch springform pan. Spread with raspberry jam.

Using your fingers, gently work the remaining dough into ropes and arrange as weaving over the top of the jam to create a lattice crust top. The ropes don't have to be perfect because they become smooth during baking. Fasten the dough rope to the rim of dough and smooth it out with your fingertip, pressing lightly.

Beat egg whites slightly and brush over the top of the lattice. As you brush the ropes will get smoother and more uniform.

Nutrition information per each of 10 servings:

Calories360Fat24 g

Sodium29 mgSaturated fat5 g Carbs35 gCalcium25 mg

Protein4 gCholesterol37 mg

Dietary fiber2 g

Serves 4 to 6.

Note: This famous Persian dish is festive enough for any special occasion. It tastes even better made a day in advance. It's great served over basmati rice. From "Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora," by Tina Wasserman.

• 1 heaping cup of walnut pieces

• 3 to 4 tbsp. extra-virgin olive oil

• 1 large onion cut into 1/4 in. dice (about 2 c.)

• 3 tbsp. pomegranate molasses or syrup

• 2 tbsp. honey or 3 tbsp. sugar

• 4 grindings of sea salt or to taste

• 10 grindings of black pepper

• 3/4 tsp. cinnamon

• 3 chicken breast halves with bones

• 3 chicken thighs

• 1 c. chicken broth or water

• 2 or more tbsp. lemon juice (as needed)

• Pomegranate seeds, if available, for garnish

Preheat the oven to 350 degrees. Spread walnut pieces on a baking sheet or pan, and toast until fragrant, about 5 to 6 minutes for large pieces. Remove from oven and then cool before finely chopping them in a food processor.

Heat a 4-quart Dutch oven for 20 seconds. Add oil and heat for another 15 seconds, then add diced onion. Sauté for 5 to 8 minutes or until onions are soft and lightly golden.

Add onions to the processor work bowl with the nuts and pulse the machine on and off 7 times until a coarse paste is created.

In a small glass bowl combine the tomato paste, pomegranate molasses, honey or sugar, salt, pepper, cinnamon and 3 tablespoons water. Set aside.

Remove skin from the chicken pieces. Rinse and pat dry.

Remove chicken from the pan to a platter. Add the onion/walnut mixture to the pot along with the contents from the glass bowl. Add 1 cup chicken broth or water, and stir to combine.

Return chicken to the pot, turning pieces so that they are well coated with the walnut mixture. Cover pot and put in a preheated 350-degree oven for 45 minutes or until meat is tender.

If necessary, adjust seasonings by adding more sugar or lemon juice to the mixture to get a balanced sweet/sour taste. Garnish with pomegranate seeds, if desired.

Nutrition information per each of 6 servings:

Calories375Fat24 gSodium286 mg

Protein24 gCholesterol58 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 3 lean meat, 3 fat.