Traditional Passover Recipes

• 3 Apples (peeled, chopped and cored)
• 2 tbsp Sugar
• 1 tbsp Lemon Juice
• 3 tbsp Concord Grape Wine or Concord Grape Juice
• ½ cup Walnuts or Golden Raisins (chopped)
• ¼ tsp Cinnamon
• ¼ tsp Ground Ginger

• Place the peeled and chopped apples in a medium sized bowl and toss them with lemon juice.
• Ensure that the apples get a lemon coating on them.
• Now, add the remaining ingredients into the bowl. Continue to toss gently and keep it covered in the refrigerator.
• Before you serve the dish, make sure it is chilled for at least 6 hours.

• 4 Egg Yolks (beaten)
• 3 Large Beets (washed and peeled)
• 1/3 cup Lemon Juice
• 1 tsp Sugar
• ½ tsp Salt
• 5 cups Water
• Salt and White Pepper to taste

• Chop the washed and peeled beets and put them in a deep pot saucepan.
• To this, add half of lemon juice, water and salt.
• Boil it until the beet becomes tender and keep the flame low for about 40 minutes.
• Keep aside two cups of the broth for later use.
• Add lemon juice to this mixture after the beet is boiled.
• Puree the mixture after it is well cooked.
• Take a medium bowl and beat the egg yolks in it until it turns frothy.
• Slowly add half of the reserved cups of the hot beet soup into the egg yolks and beat it continuously.
• After the soup has blended well with the egg yolk, transfer it to the remaining soup.
• Using a blender or a wire whisk beat the mixture over a medium flame. The mixture will turn creamy.
• Now add sugar, white pepper and salt to taste.
• Keep the mixture in the refrigerator for one hour and serve it cold.

• 1/3 cup Prepared Horseradish
• 3 lbs Beef Tenderloin Roast
• 1 tbsp Olive Oil
• 1 head Garlic
• ½ tsp Salt
• ¼ tsp Dried Thyme Leaves
• ¼ tsp White Pepper
• Salt and Pepper as required
• Square foil

• Cut the top part of the ginger up to ¼ inch and remove the papery skin.
• Place the garlic head on a square foil and sprinkle salt, pepper and olive oil on it.
• Cover the garlic in the foil properly and bake it for about 50-60 minutes at 350 degrees.
• Take out flesh from the head of garlic and mash it with the rest of the ingredients except for the tenderloin roast.
• Raise the temperature of the oven up to 400°F.
• Now, coat this garlic mixture evenly over the roast tenderloin.
• Keep the roast tenderloin in a baking dish and cook for 40-50 minutes at 400°F.
• Remove from the oven and keep it covered in the room temperature for 10 minutes.
• Serve hot.

• ½ cup Matzo Meal
• 1/8 tsp Pepper
• ½  tsp Salt
• 1 Egg, 2 Egg Whites
• 1 tsp Oil
• 2 ½ qt. Salted Water
• 1 tbsp Minced Fresh Dill (or parsley)
• 1/8 tsp Garlic Powder (optional)
• 2 tbsps Club Soda or Ginger Ale

• Add matzo meal, salt, pepper, garlic powder, egg whites, egg, dill and club soda and blend it well in a large bowl.
• Refrigerate the covered bowl for 30-60 minutes to thicken.
• Take a large pot and boil salt water in it.
• Form 1- inch balls from the mixture by wetting your hands.
• Now, carefully place the matzo balls to the pot and cover it tightly on low flame for 45-50 minutes.
• After it's done, use a slotted spoon and transfer the balls to a hot chicken soup or a vegetable broth.  
• Serve hot.