Fold in sides, then roll upward to close.Ħ. Roll, eggroll-style: fold up bottom to cover filling. Place 2 Tbsp onion-meat filling towards the bottom-center of each crepe. (You’ll have more than you need so freeze extras or fill as desired.)ĥ. Remove from heat and stir in shredded meat.Ĥ. Stir in orange juice, taste to adjust seasoning. Add sugar, lemon juice, salt and black pepper. Add onions and sauté 10-12 minutes, stirring occasionally. Heat 2 Tbsp oil in a sauté pan over medium heat. If meat seems to be burning, lower heat further.ģ. Lower heat, cover and cook brisket for 1-1 1/2 hours, checking periodically. You may skip the first step if you are using leftover meat. They’re awesome, and you can use any leftover meat you want and turn them into this great appetizer.”ġ/2 lb brisket (2 1/2 cups cooked shredded meat)ġ/4 cup oil, divided, plus more for fryingġ. This one, though, is an eggroll the men will especially love. I’m sure that Bubby would have loved Leah Schapira’s creative way of using up leftover brisket! Leah writes: “I love eggrolls all year, and especially on Passover, when we can fill a crepe with any veggies, like sautéed shredded cabbage, kohlrabi and carrots, and fry them. Keeps 3 to 4 days in the refrigerator don’t freeze.Īdapted from: Passover Made Easy by Leah Schapira and Victoria Dwek (Artscroll) Serve chilled with horseradish, lettuce, sliced tomatoes and cucumbers. Cover and refrigerate until ready to serve. Loosen each loaf with a long flexible metal spatula and carefully invert onto an oblong serving dish. Remove from oven and cool for 20 to 30 minutes.Ĩ. When done, the top layer should be firm to the touch and the edges should pull away from the sides of the pan. Divide in half and spread evenly in each pan to make a third layer.ħ. Third Layer: Combine fish mixture, sweet potato, and dill mix well. Divide in half and spread evenly in each pan to make a second layer.Ħ. Second Layer: Combine fish mixture, spinach, and basil mix well. Divide in half and spread evenly in each prepared pan to make a first layer.ĥ. First Layer: Combine fish mixture, red pepper, green onions, and dill mix well.Ĥ. Divide mixture in thirds and place in three separate bowls.ģ. Fish Mixture: In a large bowl, combine gefilte fish mixture, eggs, salt, pepper, and garlic powder. Spray two 9-×5-inch loaf pans with cooking spray.Ģ. They’ll fall for it-hook, line, and sinker! Bubby would have been impressed.Ģ loaves frozen gefilte fish loaf, thawed (22 oz/623 g each)Ģ large eggs, lightly beatenđ/2 tsp saltĢ Tbsp minced fresh dill (or 1 tsp dried)ġ pkg (10 oz/300 g) frozen spinach, thawed and squeezed dryĢ Tbsp minced fresh basil or parsley (or 1 tsp dried)ġ medium sweet potato, cooked and mashed (or 1 cup cooked mashed carrots)ġ Tbsp minced fresh dillweed or parsley (or 1 tsp dried)ġ. You won’t have to fish for compliments when you serve this to your guests. Looks complicated-cooks easily! This layered loaf looks elegant and tastes terrific. No one will believe that these innovative dishes are made with Passover ingredients, so don’t be surprised if people ask, “Are you sure this is Kosher for Passover?”Īdapted from: Norene’s Healthy Kitchen by Norene Gilletz (Whitecap Books) Here are some non-traditional recipes that Bubby would never have dreamed of making. It’s always fun to try something different on Passover, so if you’re looking for some new twists on old traditions, look no further. Instead, she puts the still frozen fish loaf into a pot of boiling water and the aroma fills the house, just as if it were made from scratch. There’s no need for her to grind the fish and shape it into balls. You might ask, “Why is this Passover different from all others?” Your Bubby probably had a real carp swimming around in her bathtub, but today’s time-challenged balabusta is more likely to have several loaves of frozen gefilte fish in her freezer. Passover just wouldn’t be the same without the traditional dishes that graced Bubby’s table: charoset, gefilte fish, chopped liver, matzo ball soup, meatballs, brisket, chicken, assorted kugels, potatoes of all sorts, matzo meal rolls, sponge cake, nut torte, jelly roll, macaroons and fruit compote. These classic dishes bring back marvelous memories of meals shared over the years with family and friends. She lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at or email her at tradition! Every family has their favorite Passover recipes, tried and true dishes that have been passed down from generations past. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene Gilletz is the leading author of kosher cookbooks in Canada. NOT YOUR BUBBY’S PASSOVER! OU PRESENTS DELICOUS RECIPES FOR PASSOVER BY NORENE GILLETZ
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