Community Corner

In Celebration of Passover

Here are some Passover recipes thanks to Mrs. Aliza Friedman, wife of Rabbi Shmaya Friedman of Chabad of the North Shore.

 Passover recipes were submitted by Mrs. Aliza Friedman, Chabad of the North Shore.

Disclaimer: All packaged ingredients must have a Kosher For Passover symbol on the package.

Fish, meat and potato Passover recipes

 

Gefilte Fish Marinara

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Prep Time:      2 minutes
Cook Time:    2 hours
Yield:              8 servings

  • 1 (22-ounce) loaf frozen gefilte fish
  • ¾ cup prepared Turkish salad

 Preheat oven to 350° F. Spray a 9 x 5 x 3-inch loaf pan with non-stick cooking spray. Rinse frozen gefilte loaf under water to remove parchment wrapper and place in prepared pan. Cover with aluminum foil. Bake at 350° for 1 hour. Remove fish from oven. Carefully slice fish lengthwise to create a pocket.  Pour Turkish salad into the pocket. Continue baking, covered, for 1 more hour. Transfer fish to a sealable container, cover and refrigerate until cold, at least 4 hours.

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Passover Brisket

Prep Time: 9 minutes
Cook Time: 3 hours
Chill Time: none
Yield: 8 servings

  • 1 (2 ½ -pound) beef brisket, thick-cut
  • 1 tablespoon paprika
  • ½ teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1½ cups ketchup
  • 1½ cups dry red wine
  • 1½ cups water

Preheat oven to 325° F. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325° for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. Let stand 5 to 10 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.

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Broccoli Potato Kugel
  • 4 potatoes, shredded
  • 4 carrots, shredded
  • 2 lb. frozen chopped broccoli, thawed and drained
  • 5 eggs
  • 3/4 C. mayonnaise
  • 2 T. onion flakes
  • 1 T. salt

Beat eggs. Add mayonnaise, salt, and onion flakes. Add all vegetables to beaten egg mixture and pour into greased baking dish. Bake at 350*F uncovered for about 45 minutes.



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