Passover seder

 

Easy Matzoh Balls

2 T oil

2 eggs, slightly beaten

1/2 cup matzah meal

1 tsp. salt

1 T water or chicken soup

Mix oil and eggs together in a bowl. Add matzah meal and salt. Mix well. Add water and mix again. Cover with plastic wrap and refrigerate for half hour. Fill a large pot half full with water and bring to a boil. Wet your hands and take about a tablespoon of the mixture and roll into a ball. Repeat until all mixture has been formed into balls. Drop into boiling water. Reduce heat to a slow boil. Cook covered for 30-40 minutes. Remove from water and serve with chicken soup.

 

Charoset

1 1/2 cups shredded apples

1/2 cup finely chopped

walnuts

2-3 T honey

1/2 tsp. cinnamon

2 T Kosher red wine

1-inch piece of fresh ginger, grated

Mix all of the above together. Chill. Charoset is eaten at a specific time during the seder. It tastes great on matzoh. Other versions of charoset have apples, raisins, dates, almonds, and pecans mixed together with wine and spices.

 

Orange Sponge Cake

Rich and sweet foods are an important part of the seder.

1/3 cup Passover cake meal

1/2 cup potato starch

Pinch of salt

10 eggs, separated

1 cup granulated sugar

Juice of one lemon

Drop of vanilla extract

Rind of one orange, grated

Preheat oven to 350°. Into a bowl, sift together 3 times: cake meal, potato starch, and salt. Beat egg yolks until thick.  Add 1/2 cup of the sugar, lemon juice, vanilla, and orange rind. Continue beating until foamy. Fold in dry ingredients.

In a separate bowl, beat egg whites. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form. Using a spatula, fold egg yolk mixture into egg white mixture. Pour into a lightly greased 9-inch springform tube pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Turn pan upside down and cool. Serve the sponge cake with a fresh raspberry sauce.