Recipes: Passover recipes

Serves 6 to 8.

Note: A recipe from "Modern Jewish Cooking," by Leah Koenig. "From the outside, they look comfortably familiar," Koenig writes. "But inside, the softened shallots, colorful speck of jalapeño, and the hint of heat they impart is a surprising but totally welcome addition to any pot of chicken soup." Use your favorite chicken soup to serve the matzo balls.

• 1/4 c. vegetable oil or schmaltz (chicken fat)

• 2 shallots, finely chopped

• 1 small jalapeño, finely chopped (remove seeds for a less spicy matzo ball)

• 4 eggs, lightly beaten

• 1 tsp. salt

• 3 tbsp. seltzer water

• Chicken soup

Directions

Heat the oil in a medium pan set over medium heat. Add the shallots and jalapeño; cook, stirring occasionally, until softened, about 5 minutes. Transfer the jalapeño mixture, including the oil, to a large bowl (to speed up the cooling process). Let cool to the touch. Once cooled, combine eggs, salt, matzo meal and seltzer in the bowl with the jalapeño mixture. Cover; refrigerate 30 minutes.

Meanwhile, heat a large pot of generously salted water to a boil. Turn the heat to medium­ low; keep at a simmer while you form the matzo balls.

Cover the pot; simmer until the matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)

Remove the matzo balls from the pot with a slotted spoon. Divide them among serving bowls and ladle soup over them. (Matzo balls can be cooled to room temperature, then stored, covered, in the refrigerator for up to 1 day. Rewarm them in your soup before serving.)

Nutrition information per each of 8 servings:

Calories170Fat10 gSodium330 mg

Carbohydrates16 gSaturated fat2 gCalcium18 g

Diabetic exchange: 1 bread/starch, 2 fat.

Serves 6.

Note: Sear the ribs on your outdoor grill or in a heavy pan on the stove, writes Paula Shoyer in "The New Passover Menu." This dish, part of Shoyer's international Seder menu, may be made up to three days in advance. Use your favorite barbecue sauce, either homemade or a store-bought kosher­ for ­Passover product.

• 4 long strips (3 1/2 to 4 lb.) short rib

• 1 tbsp. light brown sugar

• 1 tsp. ground turmeric

• 1 tsp. ground thyme

• 1 tsp. ground cinnamon

• 1/2 tsp. salt

• 1/2 tsp. black pepper, plus more to taste

• 3/4 c. barbecue sauce

• 1/3 c. hot water

Directions

Place meat in a 9- ­by 13-­inch baking pan. In a small bowl, mix the brown sugar, cumin, turmeric, thyme, cinnamon, salt and 1/2 teaspoon pepper until well combined. Rub the spice mix all over all sides of the meat. Cover the pan with plastic wrap; refrigerate, at least 8 hours or overnight.

On an outdoor grill, heat the grill to high (550 to 600 degrees). Sear each side until the meat releases from the grate on its own, 5 to 7 minutes per side. Return the ribs to the baking pan. (To sear on the stovetop, heat the oil in a large heavy skillet over medium-­high heat; brown the meat on all sides.)

To serve, cut the ribs into 3-­inch pieces. If you cook the ribs in advance, cool before covering and storing in the refrigerator. Before reheating, remove the fat from the top of the ribs; heat in a 350-­degree oven for about 35 minutes.

Nutrition information per serving:

Calories290Fat16 gSodium595 mg

Carbohydrates17 gSaturated fat6 gCalcium47 g

Protein19 gCholesterol68 mgDietary fiber1 g