Spring has definitely sprung as I look outside and see trees blooming and flowers popping up and it makes me think of Easter and Passover which both fall this weekend. This time of year also calls for a big holiday family celebration with family and friends at many of our homes. A big gathering like this puts a big smile on my face but I know it makes others totally stress out! My wheels have been turning thinking about all the details for my tables and the menu. I’m always looking for things to make the night even more memorable and fun and last years Manishevitz Jell-O shots were a huge hit and will be making a debut again this year for sure. Grandparents and Jell-O shots make for some good laughs, at-least they did at our house! I have some tried and true family favorites that I thought I’d share with all of you that would be great for Passover as well as Easter.
Passover is my favorite Jewish holiday. Which other holiday requires you to drink 4 glasses of wine? I figured all the over 21 kids love Jello Shots so why not kick off our festivities with ones made from Manischevitz!
Manischevitz Jell-O Shots
1 3 oz pkg orange jello
1 3 oz pkg lemon jello
2 Cups boiling water
2 Cups Manischevitz wine or 1 Cup Manischevitz and 1 Cup vodka
Bring water to a boil and pour over jello. Stir for 2 minutes until dissolved
Add the red wine (and vodka if you’d like) and stir well. Pour into a sheet pan or shot glasses
Refrigerate for 4 hours until solid. Cut into squares before serving and enjoy!
Matzo Ball Soup
2 chicken breasts with skin on
4 chicken thighs with skin on
1 medium onion chopped into 4
1 cup baby carrots
4 celery stalks cut into 1/3rds
1 cube chicken stock
3 tbsp sugar
Salt and pepper
Box of Matzo ball mix, 2 ends and 4 Tbsp vegetable oil
Place chicken in large pit and fit water to cover chicken. Place the rest of the ingredients in pot and bring to a boil. Cover and turn down to simmer for 2 hours.
While soup is cooking. Mix matzo ball mix as directed on package and place in fridge until ready to put in soup.
Remove skin from pot . Bring soup to a boil again. Take matzo ball mix out and form 2 inch balls and drop into soup . Turn down and let simmer for 20 -30 minutes.
Charoset
All charoset recipes start with sweet apples or pears mixed with nuts and wine
4 apples finely chopped
1 Cup pecans or walnuts crushed
1 cup Manischevitz wine
1 tsp ground cinnamon
1 tbsp brown sugar
1 tsp lemon juice
Mix all together
Brisket
8-10 lb brisket
1 Miller lite beer
1 Cup brown sugar
1 Cup ketchup
Preheat oven to 400
Place brisket far side up in roasting pan
Mix ketchup, brown sugar and beer and pour over brisket . Cover tightly with aluminum foil. Cook on 400 for 15 minutes and turn down to 325 and cook for 3 hours total. Let cool before taking out of pan and slicing into 1/4 inch thick slices . Place back in pan with juices until ready to use
I like to make my brisket the day before. The flavor is amazing after sitting in the juice over night in the fridge. Warm in a 325 oven for 30 minutes before serving.
Baked Salmon
Whole piece of salmon that can serve 6 -8
2 lemons thinly sliced
Fresh dill
3 Tbsp butter
1 tbsp garlic powder
Salt and pepper
Preheat oven to 375
Place salmon on baking pan
Season salmon with garlic powder, salt and pepper
Place thin slices of butter of butter all over salmon.
place fresh dill pieces across salmon and top with 2 rows of lemon slices
Bake for 20 minutes for medium or until preferred doneness
Carrot Soufflé serves 10
2lb carrot baby food
½ stick butter
5 eggs beaten
1 ¼ cup light brown sugar
6 tbsp flour
2 tbsp baking powder
8 tsp vanilla
Oven 350 degrees
Mix all together
Pour into 8×12 Pyrex that has been sprayed with cooking spray
Bake 45-60 minutes
The Carrot soufflé will look puffy when removed from the oven. It will then flatten as it cools
Cool 10-15 minutes before serving
Hope these recipes make it onto your holiday table!
