Mrs. Davis

Mrs. Davis is an interior designer. If you have a chance to visit Mr. and Mrs. Davis’ home, you will know her outstanding talent as an interior designer! She is also taking an important role in the course HON 394, which Barrett, Honors College provides for their students.  On the day of the class that Rabbi Dr. Davis teaches students Passover, Mrs. Davis prepared a Passover meal. Her cooking makes this course very special!

Passover Recipes

Matza Ball Soup

12 sprigs fresh dill
4 cloves garlic, thinly sliced
2 small yellow onions, thinly sliced
1 bunch celery, cut into 1⁄2″ pieces
Sprigs from 1⁄2 bunch flat-leaf parsley plus 1 tbsp.
chopped
3 large carrots, peeled and cut into 1⁄2″ pieces or 1 bag baby carrots
1 parsley root, cut into 1⁄2″ pieces
1  3 1⁄2-lb. chicken
Salt, to taste
2 tbsp. seltzer water
1⁄4tsp. dried dill

½ T. grated ginger
2 eggs, at room temperature
1⁄2 cup plus 1 tbsp. matzo meal

1. Gather up dill, garlic, onions, celery, and parsley sprigs in a piece of cheesecloth to form a purse; secure with twine. Make a second purse with the carrots, and parsley root.

2. Put dill purse, chicken, salt, and 1 1/2 gallons water into a large pot; bring to a boil. Reduce heat to medium-low; simmer, covered, for 1 1/2 hours. Add carrot purse and simmer, covered, until carrots are tender, about 30 minutes.

3. Remove and discard dill purse. Remove chicken and carrot purse; let cool. Pull enough breast meat into fine shreds to make 3⁄4 cup. Reserve 1 cup vegetables from the carrot purse. Cover and chill shredded chicken and vegetables. (Reserve remaining chicken and vegetables for another use.) Strain broth through a fine sieve; chill overnight. Skim off and discard all but 2 tbsp. chicken fat from broth; set fat aside.

4. Whisk together reserved chicken fat, seltzer, dried dill, ginger and eggs in a bowl. Pour in matzo meal while whisking. DO NOT OVERMIX.  Chill the matzo mixture for 15 minutes. Bring 2 1⁄2 quarts  water to a boil. With wet hands, form matzo mixture into 1″ balls. Reduce heat to medium; drop in balls. Cook, covered, for 15 minutes. Stir balls gently and simmer, covered, until they flost to the top and are fluffy, 10–12 minutes more. Meanwhile, transfer reserved shredded chicken, mixed vegetables, and broth to a large pot; heat over medium heat. Transfer balls to the broth.  Serve soup garnished with remaining parsley.

SERVES 8 – 10

Charoset

½ cup toasted walnut pieces

½ cup toasted almond pieces

½ cup chopped dates

½ cup chopped apricots

1 apple chopped small

½ raisins

3 T honey

¼ cup Manischewitz red wine

1 ½ tea cinnamon

1 tea allspice

½ tea ginger

1 tea nutmeg

1 tea cloves

Put ingredients in food processor and pulse until almost a paste.  Adjust seasoning to taste.  Add additional wine as necessary to hold mixture together.  Chill in refrigerator until time to serve.

Noodle Kugel

Preheat oven to 375

Ingredients

½ lb wide egg noodles

2 cups sour cream
1/2 cup sugar
6 eggs
2 teaspoon ground cinnamon
1/2 cup raisins
1/2 stick butter, melted
1 lb ricotta cheese
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.

Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Israeli Couscous

3 tablespoons olive oil
2 cups Israeli couscous, cooked according to package directions
Mint leaves to taste
1/4 cup fresh parsley, chopped
1/3 cup dried cranberries
1/3 cup sliced radishes
1/4 cup lemon juice
1 Tablespoon lemon zest
12 cherry tomatoes cut in half
½ cup toasted almond slices

Toss couscous with remaining ingredients.  Adjust seasonings and serve cold or room temperature.

Hummus

2 cups canned chickpeas

2 large garlic cloves, smashed

4-6 Tbl fresh lemon juice

2 Tbl good virgin olive oil

3 Tbl  tahini

½ tea ground cumin

½ – 1 tea salt (to taste)

½ cup plain low-fat yogurt (may be Greek)

Drain beans and puree in processor or blender with garlic, lemon juice, olive oil, tahini, cumin, salt and yogurt; blend until thoroughly smooth.   Adjust seasonings to taste, adding more salt, garlic or lemon as desired.  Cover and refrigerate.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s