Category: Seder

Charoset

4/1/2015

This sweet apple walnut salad is a must have for your Seder plate. This recipe is very simple and traditional.

Charoset

Ingredients:
·         3 medium crisp apples

·         1 1/2 cups walnuts, shelled

·         1/2 cup sweet red wine

·         1 1/2 teaspoons ground cinnamon

·         1 tablespoon packed brown sugar

Directions:
1.       Toast walnuts and cool

2.       Chop walnuts

3.       peel, core, and dice apples

4.       Combine all ingredients in bowl

Serve

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Mom's Chopped Liver

11/5/2014

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Mom with three of her girls, Stacy, Donna, and Lani

Mpm's Chopped Liver is staple at every Campbell holiday meal or party. People actually bring empty storage containers with them to make sure they can take some home. I have to make a quadruple batch just to ensure leftovers for everyone to enjoy the next day.
To me, she's Mom, to some she is Nana and to the rest of the family she is Aunt Zandy.

Aunt Zandy's Chopped Liver

Ingredients:
·         1 lb chicken livers

·         1 medium onion

·         2 eggs

·         2 tbs chicken fat (you may use any oil)

·         salt/pepper to taste

Directions:
1.      Hard boil eggs

2.      Fry chicken livers in fat over medium to medium/high about 5 minutes until cooked through but still soft. (using too high a heat will cause a bad flavor and green color)

3.      Drain off fat and leave livers to cool

4.      Slice and chop onion

5.      Put cooled livers and onion and 1 egg in processor on chop speed for a “chopped” consistency or medium for a pâté consistency, (add small amount of the fat used to cook the livers if too dry to form the consistency you are looking for.)

6.      Put mix in serving bowl

7.      add salt/pepper to taste (lots of pepper is my preference)

8.      Grate 1 egg and cover the top of the chopped liver.

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Matzo Ball Soup

11/4/2014

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You don't have to be Jewish to enjoy Matzo Ball Soup. Here is my recipe Found on page 131 of my Cookbook http://goo.gl/Jidgio
Matzo Ball Soup

INGREDIENTS:

·         2 eggs, lightly beaten

·         2 tbsp. melted butter, chicken fat, or plant based oil (like olive oil or canola oil)[1]

·         ½ cup matzo meal

·         1 tsp. chopped fresh flat-leaf parsley

·         ½ tsp. salt

·         1 dash white pepper

·         1 tbsp. water

·         6 cups chicken broth

·         2 carrots julienned or sliced

DIRECTIONS:

1.    In a small bowl, mix eggs with the melted butter, chicken fat or plant based oil

2.   Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough

3.   Cover and refrigerate for at least 30 minutes

4.   Bring chicken broth and carrots to a boil in a large pot

5.   Reduce heat to a simmer

6.   Shape the matzo dough into 12 balls

7.   Transfer the matzo balls into the simmering broth

8.   Cover and cook for 30 to 40 minutes

[1] If you want it to be kosher do not use butter since it is dairy and you can’t have dairy and meat together.

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Charoset

Mom's Chopped Liver

Matzo Ball Soup

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