Passover Party Menu

• 1⁄2 lb. ground Carp
• 1 lb. ground Whitefish
• 2 1⁄2-3 qt. Fish stock (made in-house)
• 1 large Carrot
• 1 lb ground Pike
• 1 cup Matzo Meal
• 1 tbsp White Sugar
• 1⁄4 tbsp ground White Pepper
• large Onion
• Eggs
• 1 tbsp Salt

• Pick up carrot, onion and fish and grind them together.
• In a wooden bowl, pour this fish mixture.
• Add eggs, one at a time, into this mixture with the aid of a hand chopper.
• Also, add white pepper, white sugar and salt and continue to chop until all these ingredients are properly mixed.
• Then add matzo meal and again continue chopping.
• If the mixture is not thick enough to bind together to mould into an oval gefilte fish ball, add in extra matzo meal.
• Using wet hands mould the fish balls and slowly drop into simmering stock. Cover partially and cook over medium-low heat for half an hour.
• Once finished, let the fish remain in the pot for 10 minutes, then remove pieces cautiously into the bowls.
• Refrigerate the gefilte fish and serve as a delicious appetizer!

• 7 twigs of fresh Thyme, 4 inches each with stripped leaves
• 9 oz. Button Mushrooms
• 3-1/2 lb. Whole Chicken, rinsed and dried
• 1 medium Onion, cut into eight equal pieces
• 2 twigs Fresh Marjoram, 10 inches each with stripped leaves
• 3/4 cup dry White Wine
• 1/2 cup (1-1/2 oz.) Sun-Dried Tomatoes, softened in very hot water
• 7 oz. pitted Black Olives, e.g. kalamata
• 6 medium Garlic cloves
• 5 tbs. Olive Oil
• 1 preserved or Fresh Lemon, sliced 1/8-inch thick
• Sea Salt and freshly ground Black Pepper to taste

• Heat the oven up to 425°F.
• Spice up the chicken inside and out with pepper and salt.
• Now, you need to prepare a rough paste! Get hold of marjoram, thyme and garlic and mash them together in a food processor in 1 tbs. of olive oil.
• On the flesh of the chicken, apply the above paste and spread it evenly throughout the chicken skin!
• In the cavity (hollow space within the chicken), place half of the olives, half of the lemon slices, and one-third of the mushrooms.
• Place the chicken in an enameled cast-iron pot or a Dutch oven.
• Drain the sun-dried tomatoes and place them around the chicken.
• Spread the onion pieces and the remaining olives, lemon slices and mushrooms around the chicken as well.
• Over the vegetables around the chicken, pour the white wine and the remaining 1/4 cup olive oil for mouth-watering taste.
• Roast and moisten the chicken every 10 minutes with the pan juices, until the food thermometer reads 170°F or the juices run clear. This will approximately take 1 hour or some more 15 minutes. Make sure that the vegetables have become soft.
• For a fine presentation, place the chicken on a carving board and spoon out the vegetables from the cavity. And serve the roasted chicken on a platter with the lemons, mushrooms, tomatoes and olives!

• 3/4 cup Cocoa Powder (parve)
• 1 cup Potato Starch
• 4 Eggs
• 2 cups Sugar
• 1 cup Vegetable Oil

• 3 ripe Bananas
• 2/3 cup Sugar
• 3 Egg Whites
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice

• 200 grams Parve Bittersweet Chocolate
• 1 container Non-Dairy Whip Topping

• Preheat oven to 350 F degrees. Lubricate a baking pan.
• In a large bowl, beat eggs, cocoa, potato starch, sugar, oil and salt together.
• Pour the mixture into a pan. Bake for half an hour and make sure that a knife inserted in the mixture comes out clean.
• Once the brownies have cooled, slice them into squares. Refrigerate the brownies.

• Beat egg whites till they become stiff.
• In a large bowl, mix the mashed bananas, vanilla, sugar, and lemon juice together.
• Mix the banana mixture with the egg whites.
• Put this mixture into a plastic container and refrigerate.

• In a saucepan, put chocolate and non-dairy whip topping. Melt the mixture over low heat and stir continuously.
• To serve aesthetically, on a dessert plate, place a cut brownie. Position a scoop of ice cream on top. Sprinkle chocolate sauce on top. If desired, you may add chopped nuts to the ice cream.